Serv Stock Quotes

TURTLE SPENT THE night at the bedside of eighty-five-year-old Julian R. Eastman. T. R. Wexler had a master’s degree in business administration, an advanced degree in corporate law, and had served two years as legal counsel to the Westing Paper Products Corporation. She had made one million dollars in the stock market, lost it all, then made five million more.

The problem is, some officers put more stock in their title instead of their duty. Yes, your job title is "police." But your duty is to protect and serve. Start there.

Do you always go shopping at the Crazy Store? It sounds like you bought out their entire stock.

Every woman has a well-stocked arsenal of anger potentially useful against those oppressions, personal and institutional, which brought that anger into being. Focused with precision it can become a powerful source of energy serving progress and change…Anger expressed and translated into action in the service of our vision and our future is a liberating and strengthening act of clarification.

The shortest short-term investment is to serve ourselves.

Every woman has a well stocked arsenal of anger potentially useful against those oppressions, personal and institutional, which brought that anger into being. Focused with precision it can become a powerful source of energy serving progress and change.

The stock that is laid out in a house, if it is to be the dwelling-house of the proprietor, ceases from that moment to serve in the function of a capital, or to afford any revenue to its owner. A dwelling-house, as such, contributes nothing to the revenue of its inhabitant; and though it is, no doubt, extremely useful to him, it is as his clothes and household furniture are useful to him, which, however, make a part of his expense, and not of his revenue.

It was not the house of someone who liked books. It did not have a well-stocked library. It was not even stuffed with books. Thomas could not see any part of the house that was not mostly book. Books rose from the floor to the ceiling in unruly, tottering towers. Books held up tables and chairs—and sat in the chairs, at the tables, as though quite ready for supper to be served, so long as supper was more books. They sprawled over the dining table like a feast of many colors. Books climbed the stairs, ran up and down the hallways, curled up before the fireplace, were wedged into the cabinets beside cups and saucers, held open doors and locked them shut. They left no room on the sofa to sit, nor in the kitchen to stand, nor on the floor to lie down. Books had already taken every territory and occupied it.

Adopting and extending the existing system of mamluk recruitment, he purchased thousands of young male slaves, drawn from Kipchak Turkish and, later, Caucasian stock. These boys were trained and indoctrinated as mamluk troops, and then at the age of eighteen freed to serve their masters within the Mamluk sultanate. This approach created a constantly self-rejuvenating military force–what one modern historian has called a ‘one-generation nobility’–because children born of mamluks were not regarded as being part of the martial elite, although they were permitted to enrol in the army’s second-tier halqa reserves.

Run by the king’s army, the stocks act as our kingdom’s labor force, spreading throughout all of Orïsha. Whenever someone can’t afford the taxes, he’s required to work off the debt for our king. Those stuck in the stocks toil endlessly, erecting palaces, building roads, mining coal, and everything in between. It’s a system that served Orïsha well once, but since the Raid it’s no more than a state-sanctioned death sentence. An excuse to round up my people, as if the monarchy ever needed one. With all the divîners left orphaned from the Raid, we are the ones who can’t afford the monarchy’s high taxes. We are the true targets of every tax raise.

The waste is important. It’s only by doing something that serves no concrete survival function that artists are able to advertise their survival surplus. An underground bunker stocked with food, guns, and ammo may have been expensive and difficult to build (especially if it was built by hand), and it may well reflect the skills and resources of its maker. But it’s not attractive in the same way art is. The bunker reflects a kind of desperation of an animal worried about its survival, rather than the easy assurance of an animal with more resources than it knows what to do with. Thus impracticality is a feature of all art forms. But we can see it with special clarity in those art forms that need to distinguish themselves from closely related practical endeavors.

All April and May, the stock-pots exuded the fragrance of the crushed bones and marrow of cattle and fowl, seasoned with the crispate herbs and vegetables from her own luxuriant garden. The smells coalesced into a dark perfume that felt like a layer of silk on the tongue. My nose grew kingly at the approach of my home. There would be the redolent brown stocks the color of tanned leather, the light and chipper white stocks, and the fish stocks brimming with the poached heads of trout smelling like an edible serving of marsh.

Anyway, here’s how you make it: Take 6 cups defrosted lima beans, 6 pears peeled and cut into slices, ½ cup molasses, ½ cup chicken stock, ½ onion chopped, put into a heavy casserole, cover and bake 12 hours at 200°. That’s the sort of food she loved to serve, something that looked

- Ten thousand years ago, when we were divided into many small groups, the propensities may have served our species well. We can understand why they should be easy to evoke, why they are stock in trade of every demagogue and hack politician. But we cannot wait for natural selection to further mitigate these ancient primate algorithms. That would take too long. We must work with what tools we have – to understand who we are, how we got to be that way, and how to transcend our deficiencies. Then we can begin to create a society less apt to bring out the worst in us.

The day Emilienne met Satin Lush, she was wearing her cloche hat, newly painted with red poppies. Her hair was curled and peeked lightly out from under the hat to cup the curve of her chin. There was a rip in her stocking. It was May and heavy wet lines of spring rain streamed down the windows of the café where Emilienne had just spent her day serving black coffee and sticky buns to dreamless Irishmen. The smell of glazed sugar and folded pride still lingered on her clothes. As she waited for the rain to let up, the bells of Saint Peter’s chimed five times and the water fell only harder upon the awning over her head. She

In order to have more control in my life, in order to have the freedom to live in alignment with my goals and values, and in order to be able to walk away from situations that did not serve me, I needed to be financially free. I realised it wasn't wrong to care about or be ‘focused on’ money. Money affects every aspect of our lives. It affects our life expectancy, our health outcomes, our access to better resources. It affects our stress and mental health, our relationships with our families, partners and children. It affects our ability to enjoy our day-to-day activities, but, more importantly, it affects our freedom, our choices and what control we have over our lives.

I ask him if he tried to rape Nyla. “Laws are silent in times of war,” Tactus drawls. “Don’t quote Cicero to me,” I say. “You are held to a higher standard than a marauding centurion.” “In that, you’re hitting the mark at least. I am a superior creature descended from proud stock and glorious heritage. Might makes right, Darrow. If I can take, I may take. If I do take, I deserve to have. This is what Peerless believe.” “The measure of a man is what he does when he has power,” I say loudly. “Just come off it, Reaper,” Tactus drawls, confident in himself as all like him are. “She’s a spoil of war. My power took her. And before the strong, bend the weak.” “I’m stronger than you, Tactus,” I say. “So I can do with you as I wish. No?” He’s silent, realizing he’s fallen into a trap. “You are from a superior family to mine, Tactus. My parents are dead. I am the sole member of my family. But I am a superior creature to you.” He smirks at that. “Do you disagree?” I toss a knife at his feet and pull my own out. “I beg you to voice your concerns.” He does not pick his blade up. “So, by right of power, I can do with you as I like.” I announce that rape will never be permitted, and then I ask Nyla the punishment she would give. As she told me before, she says she wants no punishment. I make sure they know this, so there are no recriminations against her. Tactus and his armed supporters stare at her in surprise. They don’t understand why she would not take vengeance, but that doesn’t stop them from smiling wolfishly at one another, thinking their chief has dodged punishment. Then I speak. “But I say you get twenty lashes from a leather switch, Tactus. You tried to take something beyond the bounds of the game. You gave in to your pathetic animal instincts. Here that is less forgivable than murder; I hope you feel shame when you look back at this moment fifty years from now and realize your weakness. I hope you fear your sons and daughters knowing what you did to a fellow Gold. Until then, twenty lashes will serve.” Some of the Diana soldiers step forward in anger, but Pax hefts his axe on his shoulder and they shrink back, glaring at me. They gave me a fortress and I’m going to whip their favorite warrior. I see my army dying as Mustang pulls off Tactus’s shirt. He stares at me like a snake. I know what evil thoughts he’s thinking. I thought them of my floggers too. I whip him twenty brutal times, holding nothing back. Blood runs down his back. Pax nearly has to hack down one of the Diana soldiers to keep them from charging to stop the punishment. Tactus barely manages to stagger to his feet, wrath burning in his eyes. “A mistake,” he whispers to me. “Such a mistake.” Then I surprise him. I shove the switch into his hand and bring him close by cupping my hand around the back of his head. “You deserve to have your balls off, you selfish bastard,” I whisper to him. “This is my army,” I say more loudly. “This is my army. Its evils are mine as much as yours, as much as they are Tactus’s. Every time any of you commit a crime like this, something gratuitous and perverse, you will own it and I will own it with you, because when you do something wicked, it hurts all of us.” Tactus stands there like a fool. He’s confused. I shove him hard in the chest. He stumbles back. I follow him, shoving. “What were you going to do?” I push his hand holding the leather switch back toward his chest. “I don’t know what you mean …” he murmurs as I shove him. “Come on, man! You were going to shove your prick inside someone in my army. Why not whip me while you’re at it? Why not hurt me too? It’ll be easier. Milia won’t even try to stab you. I promise.” I shove him again. He looks around. No one speaks. I strip off my shirt and go to my knees. The air is cold. Knees on stone and snow. My eyes lock with Mustang’s. She winks at me and I feel like I can do anything.

Cook always wrote about the livestock and seeds he left at every island. We think of him as a mariner, but he was a farm boy first, and he never lost that.” I sensed something else. Growing up on a farm, working a plow and herding stock beneath Yorkshire’s inclement skies, he would have developed an instinct for reading the weather, which served him well at sea.

Corporations could raise funds through the sale of stock and bonds, and many states offered charters that gave stockholders limited liability: they would not be held responsible for the corporation’s debts beyond their own investment. In exchange for all this, Americans believed that corporations had a greater obligation than other enterprises to serve a public good.

SVR GOLUBTSI Blanche cabbage leaves, cook rice. Sauté chopped onions, carrots, and peeled and seeded tomatoes until soft, incorporate with the rice and ground beef. Fold cabbage leaves around two spoons of mixture to form large square envelopes. Fry in butter until brown, then simmer for one hour in stock, tomato sauce, and bay leaves. Serve with reduced sauce and sour cream.

man or woman seldom makes a success of anything! That is true of trading stocks, business endeavors or even hobbies! Success in day trading usually results from years of painstaking effort and absolute concentration upon the subject. It requires the devotion of one's whole time and attention to - the tape. He should have no other business or profession. "A man cannot serve two masters," and the tape is a tyrant.   One

A more recent concern relates to “financialization” and associated short-termism. Financialization is the growing importance of norms, metrics, and incentives from the financial sector to the wider economy. Some of the concerns expressed are that, for example, managers are increasingly awarded stock options to align their incentives with those of shareholders; companies are often explicitly managed to increase short-term shareholder value; and financial engineering, such as share buybacks and earnings management, has become a more important part of senior managers’ jobs. The end result is that rather than finance serving business, business serves finance: the tail wags the dog. What John Kay described as “obliquity,” the idea that making money was a consequence of, or a second-order benefit of, serving one’s customers and building good businesses, is driven out (Kay 2010).

I am convinced that the method of teaching which approaches most nearly to the method of investigation is incomparably the best; since, not content with serving up a few barren and lifeless truths, it leads to the stock on which they grew; it tends to set the reader himself in the track of invention, and to direct him into those paths in which the author has made his own discoveries, if he should be so happy as to have made any that are valuable.

Though I am sometimes reluctant to admit it, there really is something 'timeless' in the Tyndale/King James synthesis. For generations, it provided a common stock of references and allusions, rivalled only by Shakespeare in this respect. It resounded in the minds and memories of literate people, as well as of those who acquired it only by listening. From the stricken beach of Dunkirk in 1940, faced with a devil’s choice between annihilation and surrender, a British officer sent a cable back home. It contained the three words 'but if not…' All of those who received it were at once aware of what it signified. In the Book of Daniel, the Babylonian tyrant Nebuchadnezzar tells the three Jewish heretics Shadrach, Meshach, and Abednego that, if they refuse to bow to his sacred idol, they will be flung into a 'burning fiery furnace.' They made him an answer: 'If it be so, our god whom we serve is able to deliver us from the burning fiery furnace, and he will deliver us out of thy hand, o King. But if not, be it known unto thee, O king, that we will not serve thy gods, nor worship the golden image which thou hast set up.' A culture that does not possess this common store of image and allegory will be a perilously thin one. To seek restlessly to update it or make it 'relevant' is to miss the point, like yearning for a hip-hop Shakespeare. 'Man is born unto trouble as the sparks fly upward,' says the Book of Job. Want to try to improve that for Twitter?

Glad that you thus continue your resolve To suck the sweets of sweet philosophy Only, good master, while we do admire This virtue and this moral discipline, Let's be no Stoics nor no stocks, I pray, Or so devote to Aristotle's checks As Ovid be an outcast quite abjured. Balk logic with acquaintance that you have, And practise rhetoric in your common talk, Music and poesy use to quicken you, The mathematics and the metaphysics Fall to them as you find your stomach serves you. No profit grows where is no pleasure ta'en. In brief, sir, study what you most affect.

Walking into a bookshop is a depressing thing. It’s not the pretentious twats, browsing books as part of their desirable lifestyle. It’s not the scrubby members of staff serving at the counter: the pseudo-hippies and fucking misfits. It’s not the stink of coffee wafting out from somewhere in the building, a concession to the cult of the coffee bean. No, it’s the books. I could ignore the other shit, decide that maybe it didn’t matter too much, that when consumerism meets culture, the result is always going to attract wankers and everything that goes with them. But the books, no, they’re what make your stomach sink and that feeling of dark syrup on the brain descend. Look around you, look at the shelves upon shelves of books – for years, the vessels of all knowledge. We’re part of the new world now, but books persist. Cheap biographies, pulp fiction; glossy covers hiding inadequate sentiments. Walk in and you’re surrounded by this shit – to every side a reminder that we don’t want stimulation anymore, we want sedation. Fight your way through the celebrity memoirs, pornographic cook books, and cheap thrills that satisfy most and you get to the second wave of vomit-inducing product: offerings for the inspired and arty. Matte poetry books, classics, the finest culture can provide packaged and wedged into trendy coverings, kidding you that you’re buying a fashion accessory, not a book. But hey, if you can stomach a trip further into the shop, you hit on the meatier stuff – history, science, economics – provided they can stick ‘pop.’ in front of it, they’ll stock it. Pop. psychology, pop. art, pop. life. It’s the new world – we don’t want serious anymore, we want nuggets of almost-useful information. Books are the past, they’re on the out. Information is digital now; bookshops, they’re somewhere between gallery and museum.

Then Audre Lorde saved me. In her book Sister Outsider, Lorde wrote an essay entitled “The Uses of Anger.” She writes that anger is not a shortcoming to be denied, but a creative force that tells us when something is wrong. Every woman has a well-stocked arsenal of anger potentially useful against those oppressions, personal and institutional, which brought that anger into being. Focused with precision it can become a powerful source of energy serving progress and change…Anger expressed and translated into action in the service of our vision and our future is a liberating and strengthening act of clarification.

Tender poached egg. Creamy mashed potatoes. And the thick layer of hot, melted cheese! Those are all incredibly delicious, but what takes the cake is the roux! It's been made in a VICHYSSOISE style!" VICHYSSOISE Boiled potatoes, onions, leeks and other ingredients are pureed with cream and soup stock to make this potage. It's often served chilled. Its creation is generally credited to Louis Diat, a French chef at the Ritz Carlton in New York, who first put it on the hotel's menu in 1917. "Amazing! It looks like a thick, heavy dish that would sit in the stomach like lead, but it's so easy to eat!" "The noodles! It's the udon noodles, along with the coriander powder, that makes it feel so much lighter! Coriander is known for its fresh, almost citrusy scent and its mildly spicy bite. It goes exceptionally well with the cumin kneaded into the noodles, each spice working to heighten the other's fragrance. AAAH! It's immensely satisfying!" "I have also included dill, vichyssoise's traditional topping. Dry roasting the dill seeds together with the cumin seeds made a spice mix that gave a strong aroma to the roux." "Hm! Fat noodles in a thick, creamy roux. Eating them is much the same experience as having dipping noodles. What an amazing concept to arrive at from a century-old French soup recipe!

So many of his proposals looked crazy at first glance, but once you peeled back the first layer, you realized that underneath there existed a core of irrefutable logic. Take the new punishment laws, those really set me off. Putting people in stocks? Whipping them in town squares!?! What was this, Old Salem, the Taliban’s Afghanistan? It sounded barbaric, un-American, until you really thought about the options. What were you going to do with thieves and looters, put them in prison? Who would that help? Who could afford to divert able-bodied citizens to feed, clothe, and guard other able-bodied citizens? More importantly, why remove the punished from society when they could serve as such a valuable deterrent? Yes, there was the fear of pain—the lash, the cane—but all of that paled when compared to public humiliation. People were terrified of having their crimes exposed. At a time when everyone was pulling together, helping each other out, working to protect and take care of one another, the worst thing you could do to someone was to march them up into the public square with a giant poster reading “I Stole My Neighbor’s Firewood.” Shame’s a powerful weapon, but it depended on everyone else doing the right thing. No one is above the law, and seeing a senator given fifteen lashes for his involvement in war profiteering did more to curb crime than a cop on every street corner.

The habit of examining her conscience, instilled by the nuns when she was a child, hadn’t left her. Matelda reflected on past hurts done to her and took stock of those she had perpetrated on others. Tuscans might live in the moment, but the past lived in them. Even if that weren’t true, there were reminders tucked in every corner of her hometown. She knew Viareggio and its people as well as she knew her own body; in a sense, they were one. The mood turned grim in the village as the revelry of Carnevale ended and Lent began. The next forty days would be a somber time of reflection, fasting, and penance. Lent had felt like it lasted an eternity when she was a girl. Easter Sunday could not come soon enough. The day of relief. “You cannot have the joy of Easter Sunday without the agony of Good Friday,” her mother reminded them. “No cross, no crown,” she’d say in a dialect only her children understood. The resurrection of the Lord redeemed the village and set the children free. Black sacks were pulled off the statues of the saints. The bare altar was decorated anew with myrtle and daisies. Plain broth for sustenance during the fast was replaced with sweet bread. The scents of butter, orange zest, and honey as Mama kneaded the dough for Easter bread during Holy Week lifted their spirits. The taste of the soft egg bread, braided into loaves served hot from the oven and drenched in honey, meant the sacrifice was over, at least until

There was a small mini-market serving the area. It was sparsely stocked, a few bags of crisps and boxes of cereal displayed under harsh strip lights that spat and fizzed. Alcohol and cigarettes, however, were well provided for, secured behind the Perspex screen from behind which the owner surveyed his business with suspicious eyes. Milton nodded to the man as he made his way inside and received nothing but a wary tip of the head in return. He made his way through the shop, picking out cleaning products, a carton of orange juice and a bag of ice. He took his goods to the owner and arranged them on the lip of counter ahead of the screen. As the man rang his purchases up, Milton looked behind him to shelves that were loaded with alcohol: gin, vodka, whiskey.

When traditional cultures are outlawed, that is the homogenization of culture. It’s an old story, which could be told by any Native American, or by my grandparents, who fled pogroms and saw the Eastern European Yiddishkeit they were born into disperse and disappear in a single generation. By the time I headed home to the land of obscenely stocked supermarket shelves, I had come to the conclusion that no matter what I said or did, my presence in Africa served only to glamorize the capitalist world order, adding to the seductive allure that if you abandon your traditional culture, educate your kids in colonial languages at missionary schools, and grow cacao beans for export, maybe someday you’ll accumulate the kind of excess wealth to travel to the other side of the globe, just for fun and stimulation.

The idols of modern culture have had a profound influence on the shape of our work today. In traditional societies people found their meaning and sense of value by submitting their interests and sacrificing their desires to serve higher causes like God, family, and other people. In modern societies there is often no higher cause than individual interests and desires. This shift powerfully changed the role of work in people’s lives—it now became the way we defined ourselves. Traditional cultures tended to see people’s place on the social ladder as assigned by nature or convention, each family having its “proper place.” That view had put too little stock in the role of individual talent, ambition, and hard work for determining the outcome of one’s life. But modern society responded by putting too much stock in the autonomous person.

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

In summer, most ramen restaurants in Tokyo serve hiyashi chūka, a cold ramen noodle salad topped with strips of ham, cucumber, and omelet; a tart sesame- or soy-based sauce; and sometimes other vegetables, like a tomato wedge or sheets of wakame seaweed. The vegetables are arranged in piles of parallel shreds radiating from the center to the edge of the plate like bicycle spokes, and you toss everything together before eating. It's bracing, ice-cold, addictive- summer food from the days before air conditioning. In Oishinbo: Ramen and Gyōza, a young lifestyle reporter wants to write an article about hiyashi chūka. "I'm not interested in something like hiyashi chūka," says my alter ego Yamaoka. It's a fake Chinese dish made with cheap industrial ingredients, he explains. Later, however, Yamaoka relents. "Cold noodles, cold soup, and cold toppings," he muses. "The idea of trying to make a good dish out of them is a valid one." Good point, jerk. He mills organic wheat into flour and hires a Chinese chef to make the noodles. He buys a farmyard chicken from an old woman to make the stock and seasons it with the finest Japanese vinegar, soy sauce, and sake. Yamaoka's mean old dad Kaibara Yūzan inevitably gets involved and makes an even better hiyashi chūka by substituting the finest Chinese vinegar, soy sauce, and rice wine. When I first read this, I enjoyed trying to follow the heated argument over this dish I'd never even heard of. Yamaoka and Kaibara are in total agreement that hiyashi chūka needs to be made with quality ingredients, but they disagree about what kind of dish it is: Chinese, Japanese, or somewhere in between? Unlike American food, Japanese cuisine has boundary issues.

Anger is loaded with information and energy,” says Audre Lorde. “Every woman has a well-stocked arsenal of anger potentially useful against those oppressions, personal and institutional, which brought that anger into being. Focused with precision it can become a powerful source of energy serving progress and change.” Lorde asks us to tend to the rage within us as a symphony, “to listen to its rhythms, to learn within it, to move beyond the manner of presentation to the substance, to tap that anger as an important source of empowerment.” It is a rhythm: Step away to rage, return to listen, and reimagine the solutions together. It becomes a kind of dance—to release raw rage in a safe container, in order to send divine rage into the world, like focused fury. The way of the warrior-sage is not only loving-kindness but loving-revolution, or revolutionary love.

Come inside." Shelby tilted her head just enough to rest it briefly on his shoulder as they walked to the door. "I'm relying on your word that I'll walk out again in one piece at the end of the weekend." He only grinned. "I told you my stand on playing the mediator." "Thanks a lot." She glanced up at the door, noting the heavy brass crest that served as a door knocker. The MacGregor lion stared coolly at her with its Gaelic motto over its crowned head. "Your father isn't one to hide his light under a bushel,is he?" "Let's just say he has a strong sense of family pride." Alan lifted the knocker, then let it fall heavily against the thick door. Shelby imagined the sound would vibrate into every nook and cranny in the house. "The Clan MacGregor," Alan began in a low rolling burr, "is one of the few permitted to use the crown in their crest.Good blood. Strong stock.

There once was a town. It was a quaint little town, in a quiet valley, where life moved at the pace of snails and the only road in was the only way out, too. There was a candy store that sold the sweetest honey taffy you ever tasted, and a garden store that grew exotic, beautiful blooms year-round. The local café was named after a possum that tormented its owner for years, and the chef there made the best honey French toast in the Northeast. There was a bar where the bartender always knew your name, and always served your burgers slightly burnt, though the local hot sauce always disguised the taste. If you wanted to stay the weekend, you could check-in at the new bed-and-breakfast in town--- just as soon as its renovations were finished, and just a pleasant hike up Honeybee Trail was a waterfall there, rumor had it, if you made a wish underneath it, the wish would come true. There was a drugstore, a grocer, a jewelry store that was open only when Mercury was in of retrograde--- And, oh, there was a bookstore. It was tucked into an unassuming corner of an old brick building fitted with a labyrinthine maze of shelves stocked with hundreds of books. In the back corner was a reading space with a fireplace, and chairs so cozy you could sink into them for hours while you read. The rafters were filled with glass chimes that, when the sunlight came in through the top windows, would send dapples of colors flooding across the stacks of books, painting them in rainbows. A family of starlings roosted in the eaves, and sang different songs every morning, in time with the tolls of the clock tower. The town was quiet in that cozy, sleepy way that if you closed your eyes, you could almost hear the valley breathe as wind crept through it, between the buildings, and was sighed out again.

A definition may be very exact, and yet go but a very little way towards informing us of the nature of the thing defined; but let the virtue of a definition be what it will, in the order of things, it seems rather to follow than to precede our enquiry, of which it ought to be considered as the result. It must be acknowledged that the methods of disquisition and teaching may be sometimes different and on very good reason undoubtedly; but for my part, I am convinced that the method of teaching which approaches most nearly to the method of investigation, is incomparably the best; since not content with serving up a few barren and lifeless truths, it leads to the stock on which they grew; it tends to set the reader himself in the track of invention, and to direct him into those paths in which the author has made his own discoveries, if he should be so happy as to have made any that are valuable.

Andy smiled and tapped the side of my head. “Not bad. There’s more up there than marshmallows, I guess. But we took care of the possibility that Jim might die while I was in the slam. The box is in the Peter Stevens name, and once a year the firm of lawyers that served as Jim’s executors sends a check to the Casco to cover the rental of the Stevens box. “Peter Stevens is inside that box, just waiting to get out. His birth certificate, his Social Security card, and his driver’s license. The license is six years out of date because Jim died six years ago, true, but it’s still perfectly renewable for a five-dollar fee. His stock certificates are there, the tax-free municipals, and about eighteen bearer bonds in the amount of ten thousand dollars each.” I whistled. “Peter Stevens is locked in a safe deposit box at the Casco Bank in Portland and Andy Dufresne is locked in a safe deposit box at Shawshank,” he said.

BACKYARD GARDEN SALAD In wartime, patriotic families cultivated “Victory Gardens” to promote self-sufficiency and help the war effort. 4 cups mixed greens 1/4 cup fresh sprigs of dill 1/4 cup fresh flat-leaf parsley leaves 4 large basil leaves, rolled up and thinly sliced crosswise 1 large lemon, halved 1/4 cup fruity olive oil pinch of salt fresh ground black pepper to taste 1 cup toasted walnuts 3/4 cup crumbled feta cheese 1 cup fresh edible flowers; choose from bachelor’s buttons, borage, calendulas, carnations, herb flowers (basil, chives, rosemary, thyme), nasturtiums, violas, including pansies and Johnny-jump-ups, stock Toss salad greens and herbs in a large bowl. Squeeze lemon juice (without the seeds) over the greens and season with olive oil, salt and pepper. Toss again. Add walnuts and feta and toss well. Divide salad and pansies among four serving plates and serve. (Source: Adapted from California Bountiful)

Sauté, stirring regularly, the butter, onions, garlic, baby leaves, thyme, a pinch of salt and few grinds of pepper, until the onions are translucent. Meanwhile, remove the cord, membranes, and any clots from the placenta. Rinse it under cold water. Quarter it, set three quarters aside for another use, and add the remaining quarter to the sauté. Remove placenta when it is cooked through. Slice thin and set aside. Continue cooking the onions, stirring regularly, until they become brown.Add wine and simmer until the liquid evaporates and the onions lose their form. Add flour. Mix well. With a low flame, cook, stirring regularly, for 5 minutes. Add water, beef, placenta or chicken stock, and sliced placenta. Simmer for 10 minutes. Season with salt and pepper to taste. To serve: preheat broiler. In oven-friendly serving bowls or pot, cover the hot soup with cubed sourdough bread and the bread with grated cheese. Broil until the cheese melts

Beyond serving as an inspiration to engineers, the group behavior of fireflies has broader significance for science as a whole. It represents one of the few tractable instances of a complex, self-organizing system, where millions of interactions occur simultaneously—when everyone changes the state of everyone else. Virtually all the major unsolved problems in science today have this intricate character. Consider the cascade of biochemical reactions in a single cell and their disruption when the cell turns cancerous; the booms and crashes of the stock market; the emergence of consciousness from the interplay of trillions of neurons in the brain; the origin of life from a meshwork of chemical reactions in the primordial soup. All these involve enormous numbers of players linked in complex webs. In every case, astonishing patterns emerge spontaneously. The richness of the world around us is due, in large part, to the miracle of self-organization.

I'd been spending my professional life, at GQ and Esquire both, reading fiction by men about men. The sub-subjects: The Land of Marriage. A middle-aged man coming to terms with Something. Extramarital affairs. Hotel rooms. Adult life as unwinnable game. A man trying, and failing, to be a man - whatever that thing was. A wife. A waif. Oh, God, the mothers. How many trailer parks were there upon the greensward? There sure were a lot of trains. Why were there so many prostitutes? And why were so many of the women dead? Rarely did any children appear in the stuff I read, and when they did, they tended to serve as devices for the teaching of moral lessons - touching ones, usually. And the women - voluble, irrational, rarely all that smart, but, with any luck, sexy, sexy, sexy - functioned as instruments to male enlightenment. Oh, if I had a dime for each time I read the sentence "She made me feel alive..." (to which my private stock response was always "And you made her feel dead").

Oregon resident Gary Harrington was arrested for collecting rainwater and snow on his rural property. Authorities accused him of constructing three “illegal reservoirs” on his 170-acre property. Harrington said although the reservoirs are stocked with largemouth bass, they serve as a contingent against wildfires. “It’s totally committed to fire suppression,” he explained to the media. Initially the state allowed Harrington to collect water but reversed its decision in 2003, citing a 1925 law stating the nearby city of Medford has rights to Big Butte Creek and its tributaries. Harrington argued that his water came only from rainfall and snowmelt. The disagreement evolved into a protracted court battle over property rights and government bullying. “When something is wrong, you just, as an American citizen, you have to put your foot down and say, ‘This is wrong; you just can’t take away any more of my rights and from here on in, I’m going to fight it,’” explained Harrington. Nonetheless, he was found guilty.

I can smell the shrimp broth and garlic! Mmm! It's so good! It's light yet has a deep, full-bodied flavor!" "Whoa! I've been eating all day, but this goes right down!" " Mm! This is the perfect finisher for the day!" "And the topping is the bun's pork filling!" "Yep! Listening to customer requests last night gave me the inspiration to try this out." "Thanks to these noodles, we sold a whole lot more today than yesterday." "Using bun dough to make noodles... how interesting! And to come up with it on the spot too..." "Nah, I didn't really. See, Taiwan already has a noodle dish a lot like it." "...? Dan Zai Noodles!" DAN ZAI NOODLES Originating in Southern Taiwan, it is also known as Tan-tsu noodles or slack season noodles. The broth is generally light and clear, made from seafood stocks like bonito or shrimp. Then oil noodles are added and topped with items like ground pork, green onions, bean sprouts and shrimp. Served in small snack-sized portions, it was created with the idea of being a tasty snack that could be eaten over and over.

She sent a serving girl out to fetch some food. A beef pie, bread and butter and plenty of the sweet stuff that she loved. She devoured a treacle pudding, closing her eyes to savor every sticky crumb. Sugar. How she had craved the stuff. Though her belly was full, still she helped herself from a paper bag of sugarplums, globes of candied fruits that made her cheeks bulge. Was this happiness, she wondered? She was full of food again, and as sleepy as a suckled child. She pictured a well-stocked larder, and the chance to make all the delights in Mother Eve's Secrets. She would help herself to the best, of course, for she who stirs the pot never starves. A comfortable future lay before her, all for the taking. Mrs. Quin bustled back into the room and began to dress her face. Gone were the worst of the bran-specks and flaking red sores. Instead, she had the prettiness of a portrait on an enameled tin; a smudgy confection of pink and cream. "A rosy blush," Mrs. Quin said benignly, "is the fashion nowadays." While Mrs. Quin deposited her half a crown in a locked trunk, Mary slipped a bottle of Pear's Almond Bloom and a tin of White Imperial Powder into her skirts.

I could cook something for myself. I find it relaxing to labor away for a few hours preparing some delicacy. For example, côtes de veau Foyot: meat at least four centimeters thick—enough for two, of course—two medium-size onions, fifty grams of bread without the crust, seventy-five of grated gruyère, fifty of butter. Grate the bread into breadcrumbs and mix with the gruyère, then peel and chop the onions and melt forty grams of the butter in a small pan. Meanwhile, in another pan, gently sauté the onions in the remaining butter. Cover the bottom of a dish with half the onions, season the meat with salt and pepper, arrange it on the dish and add the rest of the onions. Cover with a first layer of breadcrumbs and cheese, making sure that the meat sits well on the bottom of the dish, allowing the melted butter to drain to the bottom and gently pressing by hand. Add another layer of breadcrumbs to form a sort of dome, and the last of the melted butter. Add enough white wine and stock until the liquid is no more than half the height of the meat. Put the dish in the oven for around half an hour, basting now and then with the wine and stock. Serve with sautéed cauliflower.

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

As I became older, I was given many masks to wear. I could be a laborer laying railroad tracks across the continent, with long hair in a queue to be pulled by pranksters; a gardener trimming the shrubs while secretly planting a bomb; a saboteur before the day of infamy at Pearl Harbor, signaling the Imperial Fleet; a kamikaze pilot donning his headband somberly, screaming 'Banzai' on my way to my death; a peasant with a broad-brimmed straw hat in a rice paddy on the other side of the world, stooped over to toil in the water; an obedient servant in the parlor, a houseboy too dignified for my own good; a washerman in the basement laundry, removing stains using an ancient secret; a tyrant intent on imposing my despotism on the democratic world, opposed by the free and the brave; a party cadre alongside many others, all of us clad in coordinated Mao jackets; a sniper camouflaged in the trees of the jungle, training my gunsights on G.I. Joe; a child running with a body burning from napalm, captured in an unforgettable photo; an enemy shot in the head or slaughtered by the villageful; one of the grooms in a mass wedding of couples, having met my mate the day before through our cult leader; an orphan in the last airlift out of a collapsed capital, ready to be adopted into the good life; a black belt martial artist breaking cinderblocks with his head, in an advertisement for Ginsu brand knives with the slogan 'but wait--there's more' as the commercial segued to show another free gift; a chef serving up dog stew, a trick on the unsuspecting diner; a bad driver swerving into the next lane, exactly as could be expected; a horny exchange student here for a year, eager to date the blonde cheerleader; a tourist visiting, clicking away with his camera, posing my family in front of the monuments and statues; a ping pong champion, wearing white tube socks pulled up too high and batting the ball with a wicked spin; a violin prodigy impressing the audience at Carnegie Hall, before taking a polite bow; a teen computer scientist, ready to make millions on an initial public offering before the company stock crashes; a gangster in sunglasses and a tight suit, embroiled in a turf war with the Sicilian mob; an urban greengrocer selling lunch by the pound, rudely returning change over the counter to the black patrons; a businessman with a briefcase of cash bribing a congressman, a corrupting influence on the electoral process; a salaryman on my way to work, crammed into the commuter train and loyal to the company; a shady doctor, trained in a foreign tradition with anatomical diagrams of the human body mapping the flow of life energy through a multitude of colored points; a calculus graduate student with thick glasses and a bad haircut, serving as a teaching assistant with an incomprehensible accent, scribbling on the chalkboard; an automobile enthusiast who customizes an imported car with a supercharged engine and Japanese decals in the rear window, cruising the boulevard looking for a drag race; a illegal alien crowded into the cargo hold of a smuggler's ship, defying death only to crowd into a New York City tenement and work as a slave in a sweatshop. My mother and my girl cousins were Madame Butterfly from the mail order bride catalog, dying in their service to the masculinity of the West, and the dragon lady in a kimono, taking vengeance for her sisters. They became the television newscaster, look-alikes with their flawlessly permed hair. Through these indelible images, I grew up. But when I looked in the mirror, I could not believe my own reflection because it was not like what I saw around me. Over the years, the world opened up. It has become a dizzying kaleidoscope of cultural fragments, arranged and rearranged without plan or order.

Another form of projection is the projection of one’s own problems on the children. First of all such projection takes place not infrequently in the wish for children. In such cases the wish for children is primarily determined by projecting one’s own problem of existence on that of the children. When a person feels that he has not been able to make sense of his own life, he tries to make sense of it in terms of the life of his children. But one is bound to fail within oneself and for the children. The former because the problem of existence can be solved by each one only for himself, and not by proxy; the latter because one lacks in the very qualities which one needs to guide the children in their own search for an answer. Children serve for projective purposes also when the question arises of dissolving an unhappy marriage. The stock argument of parents in such a situation is that they cannot separate in order not to deprive the children of the blessings of a unified home. Any detailed study would show, however, that the atmosphere of tension and unhappiness within the “unified family” is more harmful to the children than an open break would be-which teaches them at least that man is able to end an intolerable situation by a courageous decision.

Well, let me weave together various sorts of tales, using the Milesian mode as a loom, if you will. Witty and dulcet tones are going to stroke your too-kind ears—as long as you don’t turn a spurning nose up at an Egyptian papyrus scrawled over with a sharp pen from the Nile. I’ll make you wonder at human forms and fortunes transfigured, torn apart but then mended back into their original state. Now to my preface. ‘Who’s writing there?’ you ask. In a few words: my ancient stock is from Attic Hymettus and the Ephyrean Isthmus and Spartan Taenarus. All that fertile sod has been immortalized by books more fertile still. There, as my boyhood began, I served my first tour of literary duty in the Athenian tongue. Then as a foreigner in the Latian city I invaded the speech native to the Quirites’ curriculum, settled on it, and worked it for all it was worth – and it was harrowing, as I had no teacher walking ahead and pointing out what to do. So here I am, pleading in advance to be let off if I commit some offense, as I’m still a greenhorn: to me, the speech of the Roman forum is outlandish. But this very change of language suits the genre-jumping training I have undertaken. The story we are starting has a Greek original, you see. Give heed, reader: there is delight to be had.

A common problem plagues people who try to design institutions without accounting for hidden motives. First they identify the key goals that the institution “should” achieve. Then they search for a design that best achieves these goals, given all the constraints that the institution must deal with. This task can be challenging enough, but even when the designers apparently succeed, they’re frequently puzzled and frustrated when others show little interest in adopting their solution. Often this is because they mistook professed motives for real motives, and thus solved the wrong problems. Savvy institution designers must therefore identify both the surface goals to which people give lip service and the hidden goals that people are also trying to achieve. Designers can then search for arrangements that actually achieve the deeper goals while also serving the surface goals—or at least giving the appearance of doing so. Unsurprisingly, this is a much harder design problem. But if we can learn to do it well, our solutions will less often meet the fate of puzzling disinterest. We should take a similar approach when reforming a preexisting institution by first asking ourselves, “What are this institution’s hidden functions, and how important are they?” Take education, for example. We may wish for schools that focus more on teaching than on testing. And yet, some amount of testing is vital to the economy, since employers need to know which workers to hire. So if we tried to cut too much from school’s testing function, we could be blindsided by resistance we don’t understand—because those who resist may not tell us the real reasons for their opposition. It’s only by understanding where the resistance is coming from that we have any hope of overcoming it. Not all hidden institutional functions are worth facilitating, however. Some involve quite wasteful signaling expenditures, and we might be better off if these institutions performed only their official, stated functions. Take medicine, for example. To the extent that we use medical spending to show how much we care (and are cared for), there are very few positive externalities. The caring function is mostly competitive and zero-sum, and—perhaps surprisingly—we could therefore improve collective welfare by taxing extraneous medical spending, or at least refusing to subsidize it. Don’t expect any politician to start pushing for healthcare taxes or cutbacks, of course, because for lawmakers, as for laypeople, the caring signals are what makes medicine so attractive. These kinds of hidden incentives, alongside traditional vested interests, are what often make large institutions so hard to reform. Thus there’s an element of hubris in any reform effort, but at least by taking accurate stock of an institution’s purposes, both overt and covert, we can hope to avoid common mistakes. “The curious task of economics,” wrote Friedrich Hayek, “is to demonstrate to men how little they really know about what they imagine they can design.”8

What a wallop of rich, full-bodied flavor! Tangy spiciness is flooding in my mouth! This ain't no sweet tea cake! Ankimo?! It's filled with ankimo monkfish liver!" "Yep! You've got it in one. This here is a special little dish I made... I dub it THE ANKIMONAKA GUTS SANDWICH!" "Wait a minute. There were no rice wafer shells or batter in the ingredient trucks! How could you make a monaka sandwich?!" "Easy enough to make your own with a little cornstarch and shiratama rice flour. Squeeze some batter between two muffin molds- like these- bake them, and voilà! You have your own instant rice wafers. It's a pretty delicate operation, though, so you've gotta be patient and careful. As for the filling, I started out by trimming and deveining some monkfish liver, then I salted it to remove its fishiness. Next, I whipped up a broth of bonito stock seasoned with soy sauce, sake and sugar and then simmered the liver. I pressed it through a strainer until it was a nice, smooth paste and mixed in my handmade Shichimi red pepper blend. After that, all that was left was to stuff the rice wafer shells with it and serve!" Light, crispy wafers and thick, sticky monkfish-liver paste! Those two and the mountain yam he mixed in with them make for marvelously contrasting textures! And their flavors! The sharp spiciness spreads its addicting tingle through my entire mouth! He struck the perfect balance between the savory umami of the bonito stock and the salty soy sauce too... Which makes the tangy spiciness of his red pepper blend stand out all the more!

We begin with an onion soup as smoky and fragrant as autumn leaves, with croutons and grated Gruyère and a sprinkle of paprika over the top. She serves and watches me throughout, waiting, perhaps, for me to produce from thin air an even more perfect confection that will cast her effort into the shade. Instead I eat, and talk, and smile, and compliment the chef, and the chink of crockery goes through her head, and she feels slightly dazed, not quite herself. Well, pulque is a mysterious brew, and the punch is liberally spiked with it, courtesy of Yours Truly, of course, in honor of the joyful occasion. As comfort, perhaps, she serves more punch, and the scent of the cloves is like being buried alive, and the taste is like chilies spiced with fire, and she wonders, Will it ever end? The second course is sweet foie gras, sliced on thin toast with quinces and figs. It's the snap that gives this dish its charm, like the snap of correctly tempered chocolate, and the foie gras melts so lingeringly in the mouth, as soft as praline truffle, and it is served with a glass of ice-cold Sauternes that Anouk disdains, but which Rosette sips in a tiny glass no larger than a thimble, and she gives her rare and sunny smile, and signs impatiently for more. The third course is a salmon baked en papillote and served whole, with a béarnaise sauce. Alice complains she is nearly full, but Nico shares his plate with her, feeding her tidbits and laughing at her minuscule appetite. Then comes the pièce de résistance: the goose, long roasted in a hot oven so that the fat has melted from the skin, leaving it crisp and almost caramelized, and the flesh so tender it slips off the bones like a silk stocking from a lady's leg. Around it there are chestnuts and roast potatoes, all cooked and crackling in the golden fat.

There were years when I went to the movies almost every day, sometimes even twice a day, and they were the years between 1936 and the war, around the time of my adolescence. Those were years in which cinema was my world. It’s been said many times before that cinema is a form of escape, it’s a stock phrase intended to be a condemnation, and cinema certainly served that purpose for me back then. It satisfied a need for disorientation, for shifting my attention to another place, and I believe it’s a need that corresponds to a primary function of integration in the world, an essential phase in any kind of development. Of course there are other more substantial and personal ways of creating a different space for yourself: cinema was the easiest method and it was within reach, but it was also the one that instantly carried me farthest away. I went to the cinema in the afternoon, secretly fleeing from home, or using study with a classmate as an excuse, because my parents left me very little freedom during the months when school was in session. The urge to hide inside the cinema as soon as it opened at two in the afternoon was the proof of true passion. Attending the first screening had a number of advantages: the half-empty theater, it was like I had it all to myself, would allow me to stretch out in the middle of the third row with my legs on the back of the seat in front of me; the hope of returning home without anyone finding out about my escape, in order to receive permission to go out once again later on (and maybe see another film); a light daze for the rest of the afternoon, detrimental to studying but advantageous for daydreaming. And in addition to these explanations that were unmentionable for various reasons, there was another more serious one: entering right when it opened guaranteed the rare privilege of seeing the movie from the beginning and not from a random moment toward the middle or the end, because that was what usually happened when I got to the cinema later in the afternoon or toward the evening.

We want to build up a new state! That is why the others hate us so much today. They have often said as much. They said: “Yes, their social experiment is very dangerous! If it takes hold, and our own workers come to see this too, then this will be highly disquieting. It costs billions and does not bring any results. It cannot be expressed in terms of profit, nor of dividends. What is the point?! We are not interested in such a development. We welcome everything which serves the material progress of mankind insofar as this progress translates into economic profit. But social experiments, all they are doing there, this can only lead to the awakening of greed in the masses. Then we will have to descend from our pedestal. They cannot expect this of us.” And we were seen as setting a bad example. Any institution we conceived was rejected, as it served social purposes. They already regarded this as a concession on the way to social legislation and thereby to the type of social development these states loathe. They are, after all, plutocracies in which a tiny clique of capitalists dominate the masses, and this, naturally, in close cooperation with international Jews and Freemasons. If they do not find a reasonable solution, the states with unresolved social problems will, sooner or later, arrive at an insane solution. National Socialism has prevented this in the German Volk. They are now aware of our objectives. They know how persistently and decisively we defend and will reach this goal. Hence the hatred of all the international plutocrats, the Jewish newspapers, the world stock markets, and hence the sympathy for these democrats in all the countries of a like cast of mind. Because we, however, know that what is at stake in this war is the entire social structure of our Volk, and that this war is being waged against the substance of our life, we must, time and time again in this war of ideals, avow these ideals. And, in this sense, the Winterhilfswerk, this greatest social relief fund there is on this earth, is a mighty demonstration of this spirit. Adolf Hitler - speech at the Berlin Sportpalast on the opening of the Kriegswinterhilfswerk September 4, 1940

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

Revolt of solitary instincts against social bonds is the key to the philosophy, the politics, and the sentiments, not only of what is commonly called the romantic movement, but of its progeny down to the present day. Philosophy, under the influence of German idealism, became solipsistic, and self-development was proclaimed as the fundamental principle of ethics. As regards sentiment, there has to be a distasteful compromise between the search for isolation and the necessities of passion and economics. D. H. Lawrence's story, 'The Man Who Loved Islands', has a hero who disdained such compromise to a gradually increasing extent and at last died of hunger and cold, but in the enjoyment of complete isolation; but this degree of consistency has not been achieved by the writers who praise solitude. The comforts of civilized life are not obtainable by a hermit, and a man who wishes to write books or produce works of art must submit to the ministrations of others if he is to survive while he does his work. In order to continue to feel solitary, he must be able to prevent those who serve him from impinging upon his ego, which is best accomplished if they are slaves. Passionate love, however, is a more difficult matter. So long as passionate lovers are regarded as in revolt against social trammels, they are admired; but in real life the love-relation itself quickly becomes a social trammel, and the partner in love comes to be hated, all the more vehemently if the love is strong enough to make the bond difficult to break. Hence love comes to be conceived as a battle, in which each is attempting to destroy the other by breaking through the protecting walls of his or her ego. This point of view has become familiar through the writings of Strindberg, and, still more, of D. H. Lawrence. Not only passionate love, but every friendly relation to others, is only possible, to this way of feeling, in so far as the others can be regarded as a projection of one's own Self. This is feasible if the others are blood-relations, and the more nearly they are related the more easily it is possible. Hence an emphasis on race, leading, as in the case of the Ptolemys, to endogamy. How this affected Byron, we know; Wagner suggests a similar sentiment in the love of Siegmund and Sieglinde. Nietzsche, though not scandalously, preferred his sister to all other women: 'How strongly I feel,' he writes to her, 'in all that you say and do, that we belong to the same stock. You understand more of me than others do, because we come of the same parentage. This fits in very well with my "philosophy".

With the increasing recognition of Jews as the parasitic germs of these diseases, state after state was forced in the last years to take a position on this fateful question for nations. Imbued with the instinct of self-preservation, they had to take those measures which were suited to protect for good their own people against this international poison. Even if Bolshevik Russia is the concrete product of this Jewish infection, one should not forget that democratic capitalism creates the conditions for it. In this way, the Jews prepare what the same Jews execute in the second stage of this process. In the first stage, they deprive the majority of men of their rights and reduce them to helpless slaves. Or, as they themselves put it, they make them expropriated proletarians in order to spur them on, as a fanaticized mob, to destroy the foundations of their state. Later, this is followed by the extermination of their own national intelligentsia, and finally by the elimination of all cultural foundations that, as a thousand-year-old heritage, could provide these people with their inner worth or serve as a warning to the future. What remains after that is the beast in man and a Jewish class that, as parasites in leadership positions, will in the end destroy the fertile soil on which it thrives. On this process-which according to Mommsen results in the Jewish engineered decomposition of people and states-the young, awakening Europe has now declared war. Proud and honorable people in other parts of the world have allied themselves to it. They will be joined by hundreds of millions of oppressed men who, irrespective of how their present leaders may view this, will one day break their chains. The end of these liars will come, liars who claim to protect the world against a threatening domination but who actually only seek to save their own world-rule. We are now in the midst of this mighty, truly historic awakening of the people, partly as leading, acting, or performing men. On the one side stand the men of the democracies that form the heart of Jewish capitalism, with their whole dead weight of dusty theories of state, their parliamentary corruption, their outdated social order, their Jewish brain trusts, their Jewish newspapers, stock exchanges, and banks-a combination, a mix of political and economic racketeers of the worst sort; on their side, there is the Bolshevik state, that is, that number of brutish men over whom the Jew, as in the Soviet Union, wields his bloody whip. And on the other side stand those nations who fight for their freedom and independence, for the securing of their people’s daily bread. Adolf Hitler – speech to the Reichstag April 26, 1942

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These Claudines, then…they want to know because they believe they already do know, the way one who loves fruit knows, when offered a mango from the moon, what to expect; and they expect the loyal tender teasing affection of the schoolgirl crush to continue: the close and confiding companionship, the pleasure of the undemanding caress, the cuddle which consummates only closeness; yet in addition they want motherly putting right, fatherly forgiveness and almost papal indulgence; they expect that the sights and sounds, the glorious affairs of the world which their husbands will now bring before them gleaming like bolts of silk, will belong to the same happy activities as catching toads, peeling back tree bark, or powdering the cheeks with dandelions and oranging the nose; that music will ravish the ear the way the trill of the blackbird does; that literature will hold the mind in sweet suspense the way fairy tales once did; that paintings will crowd the eye with the delights of a colorful garden, and the city streets will be filled with the same cool dew-moist country morning air they fed on as children. But they shall not receive what they expect; the tongue will be about other business; one will hear in masterpieces only pride and bitter contention; buildings will have grandeur but no flowerpots or chickens; and these Claudines will exchange the flushed cheek for the swollen vein, and instead of companionship, they will get sex and absurd games composed of pinch, leer, and giggle—that’s what will happen to “let’s pretend.” 'The great male will disappear into the jungle like the back of an elusive ape, and Claudine shall see little of his strength again, his intelligence or industry, his heroics on the Bourse like Horatio at the bridge (didn’t Colette see Henri de Jouvenel, editor and diplomat and duelist and hero of the war, away to work each day, and didn’t he often bring his mistress home with him, as Willy had when he was husband number one?); the great affairs of the world will turn into tawdry liaisons, important meetings into assignations, deals into vulgar dealings, and the en famille hero will be weary and whining and weak, reminding her of all those dumb boys she knew as a child, selfish, full of fat and vanity like patrons waiting to be served and humored, admired and not observed. 'Is the occasional orgasm sufficient compensation? Is it the prize of pure surrender, what’s gained from all that giving up? There’ll be silk stockings and velvet sofas maybe, the customary caviar, tasting at first of frog water but later of money and the secretions of sex, then divine champagne, the supreme soda, and rubber-tired rides through the Bois de Boulogne; perhaps there’ll be rich ugly friends, ritzy at homes, a few young men with whom one may flirt, a homosexual confidant with long fingers, soft skin, and a beautiful cravat, perfumes and powders of an unimaginable subtlety with which to dust and wet the body, many deep baths, bonbons filled with sweet liqueurs, a procession of mildly salacious and sentimental books by Paul de Kock and company—good heavens, what’s the problem?—new uses for the limbs, a tantalizing glimpse of the abyss, the latest sins, envy certainly, a little spite, jealousy like a vaginal itch, and perfect boredom. 'And the mirror, like justice, is your aid but never your friend.' -- From "Three Photos of Colette," The World Within the Word, reprinted from NYRB April 1977

The U.S. government’s Thrift Savings Plan, developed for the country’s civilian and military employees, serves as a possible model. At the end of 2003, the plan contained $128.8 billion in assets distributed across five funds. Four of the funds track well-known indices, namely the large-capitalization-stock S&P 500 Index, the small-capitalization-stock Wilshire 4500 Index, the developed-foreign-stock MSCI EAFE Index and the broadly inclusive domestic bond Lehman Brothers U.S. Aggregate Index. From a security selection perspective, the U.S. government protects its employees from playing the negative-sum game of active management.

For Descartes, the Earth is only one body among others, but for originary perception, the Earth is undefinable in terms of the body: it is 'the soil of our experience.' We cannot say of it that it is finite or infinite, it is not an object among others objects, but the living stock from which objects are engendered. But we must not apply to the Earth the intraworldly relations that we apply within the Earth. The Earth is neither mobile nor at rest; it does not fall within these oppositions. In a general way, it is a type of being that contains all the ulterior possibilities and serves as a cradle for them...Our soil or ground expands, but it is not doubled, and we cannot think without reference to one soil of experience of this type. The Earth is the root of our history. Just as Noah's ark carried all that could remain living and possible, so too can the Earth be considered as carrier of all the possible.

New England Clam Chowder YIELD: 4 TO 6 SERVINGS (ABOUT 8 CUPS) I DON’T REMEMBER ever eating clams when I was in France. Oysters and mussels, yes, but not clams. Fried clams and New England clam chowder were popular menu items at Howard Johnson’s, and I soon learned to love them. Although HoJo’s clam chowder recipe was made in 3,000-gallon amounts and canned, it was quite good. I reproduce that taste at home when a bit of Howard Johnson’s nostalgia creeps in. 5 quahog clams or 10 to 12 large cherrystone clams 4 cups water 4 ounces pancetta or lean, cured pork, cut into 1-inch pieces (about ¾ cup) 1 tablespoon good olive oil 1 large onion (about 8 ounces), peeled and cut into 1-inch pieces (1½ cups) 2 teaspoons chopped garlic 1 tablespoon all-purpose flour 2 sprigs fresh thyme 1 pound Yukon Gold potatoes, peeled and cut into ½-inch dice (2¼ cups) 1 cup light cream 1 cup milk ¼ teaspoon freshly ground black pepper Wash the clams well under cold water, and put them in a saucepan with 2 cups of the water. Bring to a boil (this will take about 5 minutes), and boil gently for 10 minutes. Drain off and reserve the cooking liquid, remove the clams from their shells, and cut the clams into ½-inch pieces (1½ cups). Put the clam pieces in a bowl, then carefully pour the cooking liquid into another bowl, leaving behind any sediment or dirt. (You should have about 3½ cups of stock.) Set aside the stock and the clams. Put the pancetta or pork pieces in a large saucepan, and cover with the remaining 2 cups water. Bring to a boil, and boil for 30 seconds. Drain the pancetta, and wash it in a sieve under cold water. Rinse the saucepan, and return the pancetta to the pan with the oil. Place over medium heat, and cook gently, stirring occasionally, for 7 to 8 minutes. Add the onion and garlic, and continue cooking, stirring, for 1 minute. Add the flour, mix it in well, and cook for 10 seconds. Add the reserved stock and the thyme, and bring to a boil. Then add the potatoes and clams, bring to a boil, cover, reduce the heat to very low, and cook gently for 2 hours. At serving time, add the cream, milk, and pepper, bring to a boil, and serve. (Note: No salt should be needed because of the clam juice and pancetta, but taste and season to your liking.)

Our breakfast menu featured some special soups, including a spicy tomato mixture with fresh oysters, a light cream of potato soup with a poached egg, served with crisp, buttered toast, and a creamy oatmeal soup with chicken stock and sliced leek and crisp bacon tidbits.

Chicken Salad à la Danny Kaye YIELD: 4 SERVINGS TO MOST AMERICANS, Danny Kaye is remembered as a splendid comedian and actor. I think of him as a friend and one of the finest cooks I have ever known. In every way, Danny was equal to or better than any trained chef. His technique was flawless. The speed at which he worked was on par with what you’d find in a Parisian brigade de cuisine. Danny taught me a great deal, mostly about Chinese cuisine, his specialty. Whenever I traveled to Los Angeles, Danny picked me up at the airport and took me to his house, where we cooked Chinese or French food. His poached chicken was the best I have ever had. His method was to put the chicken in a small stockpot, cover it with tepid water seasoned with salt, peppercorns, and vegetables, and cook it at a gentle boil for only 10 minutes, then set it aside off the heat for 45 minutes. As an added touch, he always stuck a handful of knives, forks, and spoons into the cavity of the chicken, to keep it submerged. The result is so moist, tender, and flavorful that I have used the recipe—minus the flatware—ever since. CHICKEN 1 chicken, about 3½ pounds ½ cup sliced carrot 1 cup sliced onion 1 small leek, washed and left whole 1 rib celery, washed and left whole 1 teaspoon salt ¼ teaspoon black peppercorns 2 sprigs thyme 2 bay leaves About 7 cups tepid water, or more if needed DRESSING 2 tablespoons Dijon-style mustard 1 tablespoon white wine vinegar 1 teaspoon finely chopped garlic ¼ teaspoon salt ¼ teaspoon freshly ground black pepper ½ teaspoon Tabasco hot pepper sauce 5 tablespoons extra-virgin olive oil GARNISHES 1 dozen Boston lettuce leaves, cleaned 2 dozen fresh tarragon leaves FOR THE CHICKEN: Place the chicken breast side down in a tall, narrow pot, so it fits snugly at the bottom. Add the remaining poaching ingredients. The chicken should be submerged, and the water should extend about 1 inch above it. Bring to a gentle boil, cover, and let boil gently for two minutes. Remove the pot from the heat, and set it aside to steep in the hot broth for 45 minutes. Remove the chicken from the pot, and set it aside on a platter to cool for a few minutes. (The stock can be strained and frozen for up to 6 months for use in soup.) Pick the meat from the chicken bones, discarding the skin, bones, and fat. Shred the meat with your fingers, following the grain and pulling it into strips. (The meat tastes better shredded than diced with a knife.) FOR THE DRESSING: Mix together all the dressing ingredients in a bowl large enough to hold the chicken salad. Add the chicken shreds to the dressing and toss well. Arrange the Boston lettuce leaves in a “nest” around the periphery of a platter, and spoon the room-temperature chicken salad into the center. Sprinkle with the tarragon leaves and serve.

Onion Soup Gratinée YIELD: 4 SERVINGS ONE OF MY greatest treats when working in Paris was to go with my fellow chefs and commis to les Halles, the big market of Paris that spreads through many streets of the Châtelet neighborhood. The excitement in the streets and cafés started a little before 3:00 A.M. and ended around 7:00 or 8:00 A.M. Our nocturnal forays would, more often than not, finish at Le Pied de Cochon (The Pig’s Foot), the quintessential night brasserie of les Halles. There, large, vociferous butchers in bloody aprons would rub shoulders with tuxedoed and elegantly evening-gowned Parisians stopping by for late-night Champagne and a meal after the opera or the theater. The restaurant was famous for its onion-cheese gratinée; it was one of the best in Paris, and hundreds of bowls of it were served every night. For this recipe, you will need four onion soup bowls, each with a capacity of about 12 ounces and, preferably, with a lip or rim around the edge that the cheese topping will stick to as it melts to form a beautiful crust on top of the soup. 2 tablespoons unsalted butter 3 onions (about 12 ounces), cut into thin slices About 7 cups good-quality chicken stock, or a mixture of chicken and beef stock About ½ teaspoon salt, more or less, depending on the saltiness of the stock ½ teaspoon freshly ground black pepper 16 slices of baguette, each cut about ⅜ inch thick About 3 cups grated Swiss cheese, preferably Gruyère, Comté, or Emmenthaler (about 10 ounces) Melt the butter in a saucepan, and sauté the sliced onions in the butter over medium to high heat for about 8 minutes, or until lightly browned. Add the stock, salt, and pepper, and boil gently for 15 minutes. Meanwhile, preheat the oven to 400 degrees. Arrange the bread slices in a single layer on a tray, and bake them for 8 to 10 minutes, or until they are nicely browned. Divide the toast among the bowls, and sprinkle ¼ cup of cheese into each bowl. When the stock and onions have cooked for 15 minutes, pour the soup into the bowls, filling each to the top. Sprinkle on the remainder of the cheese, dividing it among the bowls and taking care not to push it down into the liquid. Press the cheese around the rim or lip of the bowls, so it adheres there as it cooks and the crust does not fall into the liquid. Arrange the soup bowls on a baking sheet, and bake for 35 to 45 minutes, or until a glorious brown, rich crust has developed on top. Serve hot right out of the oven.

Carrot, Ginger and Turmeric Soup Prep Time: 10 minutes Cooking Time: 30 minutes Servings: 4 persons Ingredients 1 ½ pounds carrots, chopped roughly 2 tablespoons vegetable oil 2 sticks celery, chopped roughly 1 onion, chopped roughly 1 bay leaf 2 teaspoons turmeric 1 ¾ pint vegetable stock 1 - 2-inch piece of fresh ginger, peeled and sliced thin 2 cloves garlic, sliced thin For serving 4 scallions, sliced 4 teaspoons sesame oil Handful coriander, chopped 1 green chili, chopped 2 teaspoons lime juice Directions Add the oil to large pot and heat. Once hot drop in the celery, onion, bay leaf and carrot stir together and cook for 10 minutes. Next, stir in the turmeric, ginger and garlic cooking for a further 5 minutes. Now pour in the stock, stir and heat until it begins to boil. Turn down the heat and cook on low for 15 minutes or until the carrots become soft. When ready take out the bay leaf and remove from the heat to cool slightly. Place the soup mix into a blender or you have a stick blender use this. Pulse or blend until it becomes creamy and smooth, then return to the stove to reheat. Place the serving ingredients into a dish and mix together. Add the soup to the serving dishes and sprinkle over the garnish. Serve and enjoy.

In our modern world, we depend on civilization providing us with the means to survive. Trucks and trains keep the stores stocked and ready to serve our ultra-convenient lives. What would happen if those trains no longer ran and those trucks no longer delivered? How ready are you to take on the survival of yourself and your family?

And every dollar they saved was worth less with every financial crisis, while the government just printed more money to preserve the stock markets, the financial status of the elites, and the banks who served them.

No, definitely not,” replies Bill. “Exactly! Of course it won’t. It’s not gonna make you rich, and it’s not gonna make you poor, but what this trade will do is serve as a benchmark for future business. It’ll show you that I can put you into the market at the right time, and take you out as well. So why don’t we do this: “Since this is our first time working together, why don’t we start off a bit smaller this time. Instead of picking up a block of ten thousand shares, let’s pick up a block of a thousand shares, which is now a cash outlay of only thirty thousand dollars. Of course, you’ll make a bit less money as the stock trades higher, but your percentage gain remains the same, and you can judge me on that alone; and believe me, Bill, if you do even half as well as the rest of my clients in this program, the only problem you’re going to have is that you didn’t buy more. Sound fair enough?” And then you shut up and wait for a response.

Every New Year's Day, my parents had a big party, and their friends came over and bet on the Rose Bowl and argued about which of the players on either team were Jewish, and my mother served her famous lox and onions and eggs, which took her the entire first half to make. It took her so long, in fact, that I really don't have time to give you the recipe, because it takes up a lot of space to explain how slowly and painstakingly she did everything, sautéing the onions over a tiny flame so none of them would burn, throwing more and more butter into the pan, cooking the eggs so slowly that my father was always sure they wouldn't be ready until the game was completely over and everyone had gone home. We should have known my mother was crazy years before we did just because of the maniacal passion she brought to her lox and onions and eggs, but we didn't. Another thing my mother was famous for serving was a big ham along with her casserole of lima beans and pears. A couple of years ago, I was in Los Angeles promoting Uncle Seymour's Beef Borscht and a woman said to me at a party, "Wasn't your mother Bebe Samstat?" and when I said yes, she said, "I have her recipe for lima beans and pears. " I like to think it would have amused my mother to know that there is someone in Hollywood who remembers her only for her lima beans and pears, but it probably wouldn't have. Anyway, here's how you make it: Take 6 cups defrosted lima beans, 6 pears peeled and cut into slices, 1/2 cup molasses, 1/2 cup chicken stock, 1/2 onion chopped, put into a heavy casserole, cover and bake 12 hours at 200*. That's the sort of food she loved to serve, something that looked like plain old baked beans and then turned out to have pears up its sleeve. She also made a bouillabaisse with Swiss chard in it. Later on, she got too serious about food- started making egg rolls from scratch, things like that- and one night she resigned from the kitchen permanently over a lobster Cantonese that didn't work out, and that was the beginning of the end.

In the world of glossy climate plans in PDFs and stock photography, CCS is a shining saviour. In the grimy real world, CCS is a failure. This disconnect persists because CCS serves an emotional purpose rather than a technological one. It coats the fantasy of continued, unchanged fossil fuel use with a protective rhetorical magic. It remains persistently ‘around the corner’, while serving as a justification for the ever-worsening expansion of fossil fuel projects and the cause of delay of real action.

Goal displacement through diversion of effort to what gets measured. Goal displacement comes in many varieties. When performance is judged by a few measures, and the stakes are high (keeping one’s job, getting a raise, raising the stock price at the time that stock options are vested), people will focus on satisfying those measures—often at the expense of other, more important organizational goals that are not measured.1 Economists Bengt Holmström and Paul Milgrom have described it in more formal terms as a problem of misaligned incentives: workers who are rewarded for the accomplishment of measurable tasks reduce the effort devoted to other tasks.2 The result is that the metric means comes to replace the organizational ends that those means ought to serve.

Newton, a devout Puritan believer, has anecdote that when he claimed that no disciple had God, he refused to claim atheism, saying, "Do not speak disrespectfully about God, I am studying God." He paid much attention to the Bible and had an eschatological belief that the Saints would resurrect and live in heaven and reign with Christ invisibly. And even after the day of judgment, people would continue to live on the ground, thinking that it would be forever, not only for a thousand years. According to historian Steven Snowovell, he thought that the presence of Christ would be in the distant future centuries after, because he was very pessimistic about the deeply rooted ideas that denied the Trinity around him. He thought that before the great tribulation came, the gospel activity had to be on a global scale. 카톡pak6 텔레:【JRJR331】텔레:【TTZZZ6】라인【TTZZ6】 믿고 주문해주세요~저희는 제품판매를 고객님들과 신용과신뢰의 거래로 하고있습니다. 24시간 문의상담과 서울 경기지방은 퀵으로도 가능합니다 믿고 주문하시면좋은인연으로 vip고객님으로 모시겠습니다. 원하시는제품있으시면 추천상으로 구입문의 도와드릴수있습니다 ☆100%정품보장 ☆총알배송 ☆투명한 가격 ☆편한 상담 ☆끝내주는 서비스 ☆고객님 정보 보호 ☆깔끔한 거래 포폴,에토미,알약수면제 판매하고있습니다 Newton studied alchemy as a hobby, and his research notes were about three books. Newton served as a member of parliament on the recommendation of the University of Cambridge, but his character was silent and unable to adapt to the life of a parliamentarian. When he lived in the National Assembly for a year, the only thing he said was "Shut the door!" In Newton's "Optics" Volume 4, he tried to introduce the theory of unification that covered all of physics and solved his chosen tasks, but he went out with a candle on his desk, and his private diamond threw a candle There is a story that all of his research, which has not been published yet, has turned to ashes. Newton was also appointed to the president of the Minting Service, who said he enjoyed grabbing and executing the counterfeiters. Newton was a woman who was engaged to be a young man, but because he was so engaged in research and work he could not go on to marriage, and he lived alone for the rest of his life. He regarded poetry as "a kind of ingenious nonsense." [6] Newton was talented in crafting inventions by hand (for reference, Newton's craftsmanship was so good at his childhood that when he was a primary school student he was running his own spinning wheel after school, A child who throws a stone and breaks down a spinning wheel, so there is an anecdote that an angry Newton scatters the child.) He said he created a lantern fountain that could be carried around as a student at Cambridge University. Thanks to this, it was said that students who were going to attend the Thanksgiving ceremony (Episcopal Mass) were able to go to the Anglican Church in the university easily. Newton lost 20,000 pounds due to a South Sea company stock discovery, when "I can calculate the movement of the celestial body, but I can not measure the insanity of a human being" ("I can calculate the movement of the stars, but not the madness of men ").

This is grown-up mac and cheese that you could easily serve to company. Of course, it’s wonderful that butternut squash is packed with beta-carotene, but it’s also a pretty amazing substitute for lots of cream and cheese when making mac and cheese. I personally love a little bit of Gorgonzola Dolce (a mild, slightly sweet Italian blue cheese) here, but a sharp cheddar or smoked Gouda would also be great. 5 ounces frozen diced butternut squash ¼ cup low-sodium vegetable stock Pinch salt Pinch nutmeg Pinch cayenne pepper Pinch freshly ground black pepper 8 ounces prepared, packaged gnocchi 1 tablespoon olive oil 1 garlic clove, minced 2 fresh sage leaves 1 ounce Gorgonzola Dolce or other mild blue cheese 1 tablespoon heavy cream (optional) 1.In a saucepan, bring the butternut squash and vegetable stock to a boil. Cover, and reduce the heat to medium-low. Simmer for 10 minutes, or until the squash is very tender. 2.Transfer the squash and vegetable stock to a blender. Add the salt, nutmeg, cayenne, and black pepper, and blend on low speed until it’s completely smooth. (Make sure your blender is no more than half full or the hot liquid may erupt through the lid.) 3.Taste and add additional salt if needed. Set the squash aside. 4.Using the same saucepan, cook the

Many of the people who served God had to endure abusive environments to prepare them for their calling. One was Joseph, who was sold to be a bond-servant, whose feet they hurt in the stocks; the iron entered into his soul. Until the time came when his cause was known, the word of the Lord tried him (Ps. 105:17-19). It’s no different today. Our circumstances are connected with our calling. As the Lord placed Joseph in Egypt in the position to feed his brethren in time of famine, so he placed you in the position to serve the community. —Barsanuphius Your environment is given to maximize your discovery of what and who you are, to maximize your realization of your sin and need for God, to maximize your incentive to reach out to him and receive Christ in you, the hope of glory

She was looking at him, her eyes dark with an odd, lifeless stillness; when she spoke, the motion of her lips was twisted by so evil a contempt that he did not dare identify it beyond knowing that it embraced them both; she said, “I know that you’d like to do it.” He felt no desire to pretend; oddly, for the first time, for this one chance, truth seemed much more pleasurable—truth, for once, serving his particular kind of enjoyment. “I think you know that it can’t be done,” he said. “Nobody does favors nowadays, if there’s nothing to gain in return. And the stakes are getting higher and higher. The gopher holes, as you called them, are so complex, so twisted and intertwisted that everybody has something on everybody else, and nobody dares move because he can’t tell who’ll crack which way or when. So he’ll move only when he has to, when the stakes are life or death—and that’s practically the only kind of stakes we’re playing for now. Well, what’s your private life to any of those boys? That you’d like to hold your husband—what’s in it for them, one way or another? And my personal stock-in-trade—well, there’s nothing I could offer them at the moment in exchange for trying to blast a whole court clique out of a highly profitable deal. Besides, right now, the top boys wouldn’t do it at any price.

Pa had brought out our entire stock of beer. Simon, Roger and I had the job of serving. We ran to and fro between the kitchen, the living room and the porch. Our h-fi pumped out old Makossa hits: our parents’ favorites. A few women neighbors of their generation, also wearing kaba ngondos, had begun shimmying in the empty space at the center of the room. They looked like they were showing off: you can’t dance the Makossa without showing off.

The Primary Act. As they entered the cinema, Dr Nathan confided to Captain Webster, ‘Talbert has accepted in absolute terms the logic of the sexual union. For him all junctions, whether of our own soft biologies or the hard geometries of these walls and ceilings, are equivalent to one another. What Talbert is searching for is the primary act of intercourse, the first apposition of the dimensions of time and space. In the multiplied body of the film actress - one of the few valid landscapes of our age - he finds what seems to be a neutral ground. For the most part the phenomenology of the world is a nightmarish excrescence. Our bodies, for example, are for him monstrous extensions of puffy tissue he can barely tolerate. The inventory of the young woman is in reality a death kit.’ Webster watched the images of the young woman on the screen, sections of her body intercut with pieces of modern architecture. All these buildings. What did Talbert want to do - sodomize the Festival Hall? Pressure Points. Koester ran towards the road as the helicopter roared overhead, its fans churning up a storm of pine needles and cigarette cartons. He shouted at Catherine Austin, who was squatting on the nylon blanket, steering her body stocking around her waist. Two hundred yards beyond the pines was the perimeter fence. She followed Koester along the verge, the pressure of his hands and loins still marking her body. These zones formed an inventory as sterile as the items in Talbert’s kit. With a smile she watched Koester trip clumsily over a discarded tyre. This unattractive and obsessed young man - why had she made love to him? Perhaps, like Koester, she was merely a vector in Talbert’s dreams. Central Casting. Dr Nathan edged unsteadily along the catwalk, waiting until Webster had reached the next section. He looked down at the huge geometric structure that occupied the central lot of the studio, now serving as the labyrinth in an elegant film version of The Minotaur . In a sequel to Faustus and The Shrew , the film actress and her husband would play Ariadne and Theseus. In a remarkable way the structure resembled her body, an exact formalization of each curve and cleavage. Indeed, the technicians had already christened it ‘Elizabeth’. He steadied himself on the wooden rail as the helicopter appeared above the pines and sped towards them. So the Daedalus in this neural drama had at last arrived. An Unpleasant Orifice. Shielding his eyes, Webster pushed through the camera crew. He stared up at the young woman standing on the roof of the maze, helplessly trying to hide her naked body behind her slim hands. Eyeing her pleasantly, Webster debated whether to climb on to the structure, but the chances of breaking a leg and falling into some unpleasant orifice seemed too great. He stood back as a bearded young man with a tight mouth and eyes ran forwards. Meanwhile Talbert strolled in the centre of the maze, oblivious of the crowd below, calmly waiting to see if the young woman could break the code of this immense body. All too clearly there had been a serious piece of miscasting. ‘Alternate’ Death. The helicopter was burning briskly. As the fuel tank exploded, Dr Nathan stumbled across the cables. The aircraft had fallen on to the edge of the maze, crushing one of the cameras. A cascade of foam poured over the heads of the retreating technicians, boiling on the hot concrete around the helicopter. The body of the young woman lay beside the controls like a figure in a tableau sculpture, the foam forming a white fleece around her naked shoulders.

When Clark and Daniel visited Richard in the county jail that day, he said he didn’t want to go forward with the trial and his lawyers should demand a mistrial. There was no way, he insisted, the jurors could not be influenced by the murder of a fellow juror. He pointed out that the case was not about forgery, or a stock swindle; it was about murder, and he was being tried for murder. “There’s no fucking way they won’t be affected against me!” Clark, Daniel, and Salinas agreed wholeheartedly, and they promised Richard they’d prepare a motion for mistrial. Amid a packed courtroom, Clark told the judge that the defense wanted the jury to have a period of at least a week to recuperate. If the judge wasn’t inclined to give them a week, Clark asked that the jurors be polled to see if they could still be impartial. He had been in contact with two psychiatrists, Dr. Jo ’Ellan Dimitrius and Dr. Carlo Webber, and they had both unequivocally advised him it would be wrong and improper to let this jury sit in judgment of a murder defendant without their being polled. He reminded the judge that the jurors had become “as close as siblings, husbands and wives.” Halpin didn’t agree. He didn’t want any delay and polling the jurors would just serve “to stir up their emotions.” Tynan decided to bring out the jury foreman and get his opinion about the capability of the jury to go on with an impartial deliberation. Foreman Rodriguez was summoned and Tynan queried him about the jury’s ability to move forward. Rodriguez, a mustachioed man with very black hair, said, “I feel it is somewhat tranquil, but it is—I feel that we can probably continue today.” “They all seem to be able to carry out their duties, then, as jurors?” asked the judge. “Right. Everyone appears to have it behind them.” “I am delighted to hear that,” Tynan proclaimed, an audible sigh of relief coming from him, and called for the jury to be brought out. He announced he was going to allow the trial to go forward. He looked at the defense table and said, “If there’s any objection from the defense, I’ll hear it now.” Richard leaned forward and said: “I have an objection. I think that is fucked up!” The bailiff closed in. The press, not knowing what Richard would do next, leaned forward. Daniel calmed Richard and told Tynan the defense objected strenuously to the deliberations going on with this jury.

The history of mankind henceforth is a history of more or less blind endeavours to conceive a common purpose in relation to which all men may live happily, and to create and develop a common consciousness and a common stock of knowledge which may serve and illuminate that purpose. In a vast variety of forms this appearance of kings and priests and magic men was happening all over the world under Neolithic conditions. Everywhere mankind was seeking where knowledge and mastery and magic power might reside; everywhere individual men were willing, honestly or dishonestly, to rule, to direct, or to be the magic beings who would reconcile the confusions of the community.

Along with such worthies as Almond L. Bliss, Archimedes Stevenson, Alton F. Pratt, Dusenberry J. Furman, and Deacon Ransom Todd, he was one of several hundred individuals profiled in the 1888 commemorative volume Portrait and Biographical Album of Lenawee County, Mich. That publication extoled him as a “valuable citizen” who had become known throughout the locality as a stock breeder, first of short-horn cattle, later of Shropshire fine-wool sheep and Poland-China hogs. His prize bull, Garfield—a “fine, well-proportioned animal”—was the envy of neighboring farmers.3 In addition to his business pursuits, he served in a number of official capacities, including township drain commissioner. He was a pillar of his church, St. Dominic in the township of Clinton.4

Once upon a time, my father told me, fine dining meant baked lobster and cocktails. Not all restaurants could be counted on to have wine lists. But at Peasant Stock, they made osso bucco and cassoulet, and for dessert things like macaroon soufflé with apricot-brandy sauce. They never served ice cream, but some far more fascinating item called granita, in potent infusions of espresso or huckleberry or blood orange.

First he searched the cooling bodies of Aclines, his apprentice, and the bodyguard. He set a few things aside to look at later, and tossed several potentially dangerous intentioned items over the side. Then he started a search of the rooms off the upper deck cabin while Tenes found the ship’s chart box and took it out to Ziede. Sanja helped him search, and he showed her what to look for and what to be wary of. Only five of the curtained rooms off the cabin had been occupied, so the work went quickly. Aclines had left no convenient diaries explaining his plans, no letters to his masters, no documents naming Ashem and Ramad as coconspirators. But maybe that sort of thing was only done by the villains in romantic Arike novels or Enalin poetic epics. Kai checked the lavish bathing room on the service deck just below. It had basins that could be filled with water pumped up from the ship’s cistern, and Kai took the opportunity to stick his head under a tap and quickly rinse the saltwater out of his hair. The galley was small, meant only to serve the Immortal Blessed occupying the stern cabin, but it was stocked with dry staples like lentils, chickpeas, and millet, with fresh stores of dates and figs. Provisions for Arike and the other south- and eastlanders, not the kind of food the Immortal Blessed preferred.

The highly abnormal is becoming uncomfortably normal. Claudio Borio, 2014 As we have seen in Chapter 3, David Hume held that money was a mere representation of things. A loan may be denominated in money, but what is actually lent is a certain quantity of labour or stock, he maintained. Given money’s fictitious value, Hume believed that a change in the amount of money would affect prices but not interest. In his view, interest was determined by frugality (savings) and industry (the return on capital). The Scottish philosopher imagined what would happen if money dropped like manna from Heaven: For, suppose that, by miracle, every man in GREAT BRITAIN should have five pounds slipt into his pocket in one night; this would much more than double the whole money that is at present in the kingdom; yet there would not next day, nor for some time, be any more lenders, nor any variation in the interest … this money, however abundant … would only serve to encrease the prices of every thing, without any farther consequence … The overplus of borrowers above that of lenders continuing still the same, there will follow no reduction of interest. That depends upon another principle; and must proceed from an encrease of industry and frugality, of arts and commerce.

But the constant pursuit of a moralist is to render all beings EQUALLY HAPPY, to increase the stock of happiness, and to lessen the stock of pain, as far as is in his power; these are the keystones on which all the rest depend, on these my own ideas rest, and this is serving God.

Brothy: Stracciatella Roman Egg Drop Soup Makes 10 cups (serves 4 to 6) 9 cups Chicken Stock Salt 6 large eggs Freshly ground black pepper 3/4-ounce chunk of Parmesan, finely grated (about 3/4 cup), plus more for serving 1 tablespoon finely chopped parsley Bring the stock to a simmer in a medium pot and season with salt. In a measuring cup with a spout (you can also use a medium bowl), whisk together the eggs, a generous pinch of salt, pepper, Parmesan, and parsley.

Pour the egg mixture into the simmering stock in a thin stream while gently stirring the soup with a fork. Avoid overmixing, which will cause the eggs to break up into tiny, unappetizing bits, instead of the stracci, or rags, for which the soup is named. Let the egg mixture cook for about 30 seconds, then ladle the soup into bowls. Garnish with more Parmesan, and serve immediately. Cover and refrigerate leftovers for up to 3 days. To reheat, gently return soup to a simmer.

Refer to the following chart for liquid-to-grain ratios and remember the rule of thumb, 1 cup of uncooked rice will serve 2 to 3 people. Simply bring your chosen liquid—water, stock, and coconut milk all work well—to a boil, season it generously with salt, and add the rice (or quinoa, which I like to cook the same way). Reduce to a very gentle simmer, cover, and cook until the liquid has all been absorbed and the grains are tender. Let it rest covered for 10 minutes after you turn off the heat. And, apart from risotto—which is an entirely different story—never, ever stir rice while it’s cooking. Just fluff it with a fork before serving.

Inside an H Mart complex, there will be some kind of food court, an appliance shop, and a pharmacy. Usually, there's a beauty counter where you can buy Korean makeup and skin-care products with snail mucin or caviar oil, or a face mask that vaguely boasts "placenta." (Whose placenta? Who knows?) There will usually be a pseudo-French bakery with weak coffee, bubble tea, and an array of glowing pastries that always look much better than they taste. My local H Mart these days is in Elkins Park, a town northeast of Philadelphia. My routine is to drive in for lunch on the weekends, stock up on groceries for the week, and cook something for dinner with whatever fresh bounty inspires me. The H Mart in Elkins Park has two stories; the grocery is on the first floor and the food court is above it. Upstairs, there is an array of stalls serving different kinds of food. One is dedicated to sushi, one is strictly Chinese. Another is for traditional Korean jjigaes, bubbling soups served in traditional earthenware pots called ttukbaegis, which act as mini cauldrons to ensure that your soup is still bubbling a good ten minutes past arrival. There's a stall for Korean street food that serves up Korean ramen (basically just Shin Cup noodles with an egg cracked in); giant steamed dumplings full of pork and glass noodles housed in a thick, cakelike dough; and tteokbokki, chewy, bite-sized cylindrical rice cakes boiled in a stock with fish cakes, red pepper, and gochujang, a sweet-and-spicy paste that's one of the three mother sauces used in pretty much all Korean dishes. Last, there's my personal favorite: Korean-Chinese fusion, which serves tangsuyuk---a glossy, sweet-and-sour orange pork---seafood noodle soup, fried rice, and black bean noodles.

Carlita’s Homemade Minestrone Soup Recipe Ingredients: 1 tablespoon olive oil 1 lb. Italian sausage, sliced thin (we used turkey sausage) 1 cup diced yellow onion 3 cloves garlic, minced 2 cups finely shredded carrots 1 tsp. Italian seasoning 2 small zucchini, cubed 16-oz can diced tomatoes, undrained 16-oz can cut green beans (optional) 2 – 16 oz. containers of beef OR chicken stock 3 cups finely chopped cabbage 1/2 tablespoon salt 1/2 tsp. pepper 16-oz can Great Northern Beans, undrained Directions: Brown sausage, onion and garlic in oil. Stir in carrots and Italian spice blend. Cook for 5 minutes. Add zucchini, tomatoes, beef stock, cabbage, salt and pepper.  Bring soup to a boil. Reduce heat and simmer covered for 30 minutes. Add Great Northern beans and green beans, and cook another 20 minutes. Sprinkle parsley and Parmesan cheese over soup in serving bowls.

I’ve often been cited as an advocate for a similar simple and seemingly rigid asset allocation: your bond position should equal your age, with the remainder in stocks. That asset allocation strategy can serve the needs of many—if not most—investors quite well, but it was never intended to be more than a rule of thumb, a place to begin your thought process.

Delta Airlines Customer Service Number +1-855-653-5007 In the event that you are wanting to fly anyplace then creating Delta Airlines Customer service can be very useful for you. The help presented by this carrier has been acclaimed by numerous travelers which is obvious by the titanic speed of its development rate. Delta Airlines has become one of the fundamental transporters of the US by developing huge amounts at a time in each conceivable viewpoint. The authority site of the carrier says that it puts stock in uniting individuals than simply carrying individuals to a spot. Indeed, they are trying to do they are saying others should do which is noticeable by the quantity of individuals picking Delta over some other carrier each and every day. The records say that 91 million individuals make Delta Airlines flight reservations consistently. The carrier has been effectively made its spot in the market by serving the travelers beginning around 1929. Baggage allowance is the biggest concern of all passengers regardless of the airline they select to fly with. The airlines charge a baggage fee from the passengers that exceed the baggage allowance limit. But passengers will find a crystal clear policy mentioned on the Delta airlines official site with no hidden charges. The airlines suggests the passengers to check the baggage policy before making any Delta Airlines reservations online. Please note that the baggage allowance with Delta reservations is determined by the origin of the flight and the destination of the flight along with the type of fare purchased by the passenger. Though the following information on baggage allowance is provided on the standard basis: Carry-on Baggage The passengers are allowed to carry one carry on baggage on board with Delta reservations. The size of the carry-on baggage must not exceed the dimensions of 22″ x 14″ x 9″ or 56 x 35 x 23 cm. The weight of the carry-on baggage must not be more than seven (7) kgs or fifteen (15) lbs. The baggage must fit in the overhead bin or under the seat in front of your seat The size of the carry-on baggage must not exceed 45 linear inches or 114 cms. The aforementioned size of the bags include the wheels and the handles of the bag as well The passengers are allowed to carry one personal item along with the carry-on baggage. The personal item can be a jacket, a laptop, a purse, a camera bag, a briefcase. Please note that the aforementioned list is not exhaustive.

Eventually Bezos hopes to integrate the Amazon online store, Amazon Prime, Echo, and Amazon’s customer data analytics with the Whole Foods Market grocery chain, which Amazon bought in 2017. Bezos says that his purchase of the company was partly due to his admiration for the outlook of its founder, John Mackey. When he meets with the founder or chief executive of a company that Amazon is thinking of buying, Bezos tries to assess whether he or she is in it merely to make money or because of a true passion for serving customers. “I’m always trying to figure out one thing first and foremost: Is that person a missionary or a mercenary?” Bezos says. “The mercenaries are trying to flip their stock. The missionaries love their product or their service and love their customers and are trying to build a great service. By the way, the great paradox here is that it’s usually the missionaries who make more money.” Mackey struck him as a missionary, and his passion infused the Whole Foods ethos. “It’s a missionary company, and he’s a missionary guy.

You quickly simmer the hamaguri clams in sake, mirin, and soy sauce, then serve them on the rice. At Fusa Sushi, the resulting leftover liquid was boiled down and used as a glaze for the conger eel and hamaguri clam sushi. But because Kazusa-meshi was so popular, there was still plenty of the stuff left over. Rather than waste it, the owner started taking it over to his brother next door--- who put it in his ten-don sauce. The owner of Fusa Sushi kindly told me the recipe." "So that sauce I just ate was flavored with... hamaguri clams?" asked Keiko, gazing steadily at the photo. "That's right. Now, the soup at Tenfusa was hamaguri broth. I made the fish ball the way he told me too, using a mix of hamaguri and white-fleshed fish. That's right--- the first time you visited, I happened to be serving a sake-simmered hamaguri stock for the soup. Of course, in that soup, the fish balls were made from sardines--- which your hometown of Ishinomaki is famous for. That, combined with the clam-flavored broth, explains why you found the flavor so nostalgic. You've quite the discerning palate, clearly!

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

There is little room in my paradigm for NOT working on something I know the Lord wants for me. But in a sense, I have to. I can't be continually frustrated with the myopia of singles. It's not helping me in my goals to be more charitable, for one thing. And as much as it satisfies me on one level to say, "See, Lord? I'm doing all I can do, now it's up to Thee," I think it's keeping me from being His disciple, which is more important than marrying, even though it IS what He wants for me. . . . It would be easy enough for me to marry, if that's all I wanted. The singles wards, sadly, are well stocked with people who need rescuing. All you have to do is meet their needs, and the "relationship" would blossom. But I want more. I want someone who will be a good male role model for my girls, someone who can look beyond himself and his needs. I am pretty sure that won't be found by watching movies with singles or playing volleyball. If the Church won't provide a venue for me to engage in worthwhile activities—to serve—while meeting other singles, than [sic] I choose to serve OVER meeting other singles.

HEARTY MINESTRONE SOUP SERVES 3 1 tablespoon olive oil 1 small yellow onion, chopped 1 cup diced carrots 1 cup diced celery 1 cup diced zucchini 2 garlic cloves, minced 1 teaspoon minced fresh thyme 1 (14-ounce) can chopped tomatoes 3 to 4 cups chicken stock 1 bay leaf 1½ teaspoons salt, plus more to taste ½ teaspoon pepper ½ can white beans, drained and rinsed 2 to 3 large handfuls of fresh baby spinach 2 tablespoons fresh lemon juice In a large pan, heat the oil over medium heat. Add the onion, carrots, and celery and cook for 8 to 10 minutes, until the veggies begin to soften. Add the zucchini, garlic, and thyme and cook for another 3 to 5 minutes. Add the tomatoes, 3 cups of the stock, the bay leaf, 1½ teaspoons salt, and the pepper and stir to combine. Bring the soup to a boil, then reduce the heat and simmer uncovered for 20 minutes. Discard the bay leaf. Add the beans and heat through. Add more stock if needed. Just before serving, add the spinach and stir until wilted. Stir in the lemon juice and add salt to taste. Ladle into a bowl and serve.