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.

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.

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.

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

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.

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).

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!

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.

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.

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

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

Masala paste 2 teaspoons garam masala or curry powder 2 teaspoons red pepper flakes 2 teaspoons smoked paprika 1 teaspoon cumin seeds, toasted and ground 1 teaspoon coriander seed, toasted and ground 3/4-inch piece fresh ginger, peeled and grated 1 tablespoon peanut oil 2 tablespoons tomato paste Salt and pepper A handful of fresh cilantro Curry 11/2 tablespoons peanut oil 1 red onion, diced 1 clove garlic, minced 2 tablespoons masala paste (from above) One 14-ounce/400g can diced tomatoes 1 cup/250ml vegetable stock 7 ounces/200g red lentils, rinsed 7 ounces/200g baby spinach leaves 2 tablespoons unflavored low-fat yogurt Rye Barley Roti (recipe follows), for serving Pulse the masala paste ingredients in a mini food processor till well combined and fairly smooth.

Keynes had been appointed to the board of the National Mutual, one of the oldest institutions in the city, in 1919.107 He had served as chairman of the insurer, and helped manage its investment portfolio from 1921. That portfolio lost £641,000 ($61 million), an enormous sum of money in 1937. While Keynes was recuperating from a heart attack, F. N. Curzon, the acting chairman of the insurer called him to account for the loss.108 Curzon and the board criticized Keynes’s investment policy of remaining invested in his “pet” stocks during the decline.109 In a response to Curzon in March 1938, Keynes wrote:110 1. I do not believe that selling at very low prices is a remedy for having failed to sell at high ones. . . . As soon as prices had fallen below a reasonable estimate of intrinsic value and long-period probabilities, there was nothing more to be done. It was too late to remedy any defects in previous policy, and the right course was to stand pretty well where one was. 2. I feel no shame at being found owning a share when the bottom of the market comes. I do not think it is the business, far less the duty, for an institutional or any other serious investor to be constantly considering whether he should cut and run on a falling market, or to feel himself open to blame if shares depreciate on his hands. . . . An investor is aiming, or should be aiming, primarily at long-period results, and should be solely judged by these. . . . The idea that we should all be selling out to the other fellow and should all be finding ourselves with nothing but cash at the bottom of the market is not merely fantastic, but destructive of the whole system. 3. I do not feel that we have in fact done particularly badly. . . . If we deal in equities; it is inevitable that there should be large fluctuations.

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.

The vestibular system tells us about up and down and whether we are upright or not. It tells us where our heads and bodies are in relation to the earth’s surface. It sends sensory messages about balance and movement from the neck, eyes, and body to the CNS for processing and then helps generate muscle tone so we can move smoothly and efficiently. This sense tells us whether we are moving or standing still, and whether objects are moving or motionless in relation to our body. It also informs us what direction we are going in, and how fast we are going. This is extremely useful information should we need to make a fast getaway! Indeed, the fundamental functions of fight, flight, and foraging for food depend on accurate information from the vestibular system. Dr. Ayres writes that the “system has basic survival value at one of the most primitive levels, and such significance is reflected in its role in sensory integration.” The receptors for vestibular sensations are hair cells in the inner ear, which is like a “vestibule” for sensory messages to pass through. The inner-ear receptors work something like a carpenter’s level. They register every movement we make and every change in head position—even the most subtle. Some inner-ear structures receive information about where our head and body are in space when we are motionless, or move slowly, or tilt our head in any linear direction—forward, backward, or to the side. As an example of how this works, stand up in an ordinary biped, or two-footed, position. Now, close your eyes and tip your head way to the right. With your eyes closed, resume your upright posture. Open your eyes. Are you upright again, where you want to be? Your vestibular system did its job. Other structures in the inner ear receive information about the direction and speed of our head and body when we move rapidly in space, on the diagonal or in circles. Stand up and turn around in a circle or two. Do you feel a little dizzy? You should. Your vestibular system tells you instantly when you have had enough of this rotary stimulation. You will probably regain your balance in a moment. What stimulates these inner ear receptors? Gravity! According to Dr. Ayres, gravity is “the most constant and universal force in our lives.” It rules every move we make. Throughout evolution, we have been refining our responses to gravitational pull. Our ancient ancestors, the first fish, developed gravity receptors, on either side of their heads, for three purposes: 1) to keep upright, 2) to provide a sense of their own motions so they could move efficiently, and 3) to detect potentially threatening movements of other creatures through the vibrations of ripples in the water. Millions of years later, we still have gravity receptors to serve the same purposes—except now vibrations come through air rather than water.

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

If Alessandro and Rosy are working from a disadvantage in terms of product recognition, they have put generations of accumulated experience into practice to fill the menu with dozens of little tastes of Como. They make fragrant, full-flavored stocks from the bones and bodies of perch and chub. They cure whitefish eggs in salt, creating a sort of freshwater bottarga, ready to be grated over pasta and rice. Shad is brined in vinegar and herbs, whitefish becomes a slow-cooked ragù or a filling for ravioli, and pigo and pike form the basis of Mella's polpettine di pesce, Pickled, dried, smoked, cured, pâtéd: a battery of techniques to ensure that nothing goes to waste. If you can make it with meat, there's a good chance Alessandro and Rosy have made it with lake fish. And then there's missoltino, the lake's most important by-product, a staple that stretches back to medieval times and has been named a presidio by Slow Food, a designation reserved for the country's most important ingredients and food traditions. The people still making missoltino can be counted on a single hand. Alessandro guts and scales hundreds of shad at a time, salts the bodies, and hangs them like laundry to dry under the sun for forty-eight hours or more. The dried fish are then layered with bay leaves, packed into metal canisters, and weighed down. Slowly the natural oils from the shad escape and bubble to the surface, forming a protective layer that preserves the missoltino indefinitely. It can be used as a condiment of sorts, a weapons-grade dose of lake umami to be detonated in salads and pastas. In its most classic preparation, served with toc, a thick, rich scoop of polenta slow cooked in a copper pot over a wood fire, it tastes of nothing you've eaten in Italy- or anywhere else.

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. 카톡【AKR331】텔레【RDH705】라인【SPR331】위커【SPR705】 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 ").

Once in public office, Mellon helped define the 1920s as an era during which business succeeded in rolling back many of the Progressive Era’s reforms. In 1921, capital gains taxes were cut, and the stock market boomed. After repeated efforts during his dozen-year tenure at Treasury, in 1926 Mellon finally succeeded in getting a bill passed that “cut the tax rates on the richest Americans more deeply than any other tax law in history,” according to Martin. Mellon promised greater growth and prosperity. When instead the stock market crashed in 1929 after a frenzy of speculation, his legacy was tarnished. Not only did his economic theories look self-serving and irresponsible, but it surfaced that Mellon himself had been secretly providing tax credits and subsidies to some of the country’s biggest businesses, including many in which the Mellon family had major investments.

addition to the logo and livery changes, the menu on Air India’s first class was also upgraded at the time and it was decided that Johnnie Walker Blue Label whisky, which had just been launched, would be served to premium class passengers. Passengers, however, complained that they were not being served the whisky even though it was on the menu. The staff would tell them that it was out of stock. When we enquired into this, we found that the whisky meant for the passengers was being pilfered by the cabin crew. Instead of confronting the errant crew members and ensuring that the passengers got their due, the management decided to do away with the change altogether. It withdrew the whisky!

She soaked, washed, and trimmed three artichokes, baby purple Romagnas, which would sadly lose their beautiful hue once they hit hot water, then washed and peeled a bunch of pencil-thin asparagus. She pulled out several small zucchini and sliced them into translucent moons. She washed three leeks, slicing them down their centers and peeling back each layer, carefully rinsing away any sand, then chopped the white, light green, and some of the darker parts into a fine dice. She shelled a couple handfuls of spring peas, collecting them in a ceramic bowl. She chopped a bulb of fennel and julienned one more, then washed and spun the fronds. She washed the basil and mint and spun them dry. Last, she chopped the shallots. With the vegetables prepped, she started on the risotto, the base layer for the torta a strati alla primavera, or spring layer cake, she'd been finessing since her arrival, and which she hoped would become Dia's dish. She'd make a total of six 'torte': three artichoke and three asparagus. The trick was getting the risotto to the perfect consistency, which was considerably less creamy than usual. It had to be firm enough to keep its shape and support the layers that would be placed on top of it, but not gummy, the kiss of death for any risotto. She started with a 'soffritto' of shallot, fennel, and leek, adding Carnaroli rice, which she preferred to arborio, pinot grigio, and, when the wine had plumped the rice, spring-vegetable stock, one ladle at a time. Once the risotto had absorbed all the liquid and cooked sufficiently, she divided it into six single-serving crescent molds, placed the molds in a glass baking dish, and popped them all in the oven, which made the risotto the consistency of a soft Rice Krispies treat. Keeping the molds in place, she added the next layer, steamed asparagus in one version, artichoke in the other. A layer of basil and crushed pignoli pesto followed, then the zucchini rounds, flash-sauteed, and the fennel matchsticks, cooked until soft, and finally, the spring-pea puree. She carefully removed the first mold and was rewarded with a near-perfect crescent tower, which she drizzled with red-pepper coulis. Finally, she placed a dollop of chilled basil-mint 'sformato' alongside the crescent and radiated mint leaves around the 'sformato' so that it looked like a sun. The sun and the moon, 'sole e luna,' all anyone could hope for.

At age forty-seven, Warren had already accomplished everything he had ever imagined he could want. He was worth $72 million. He ran a company that was worth $135 million.41 His newspaper had won the two highest prizes in journalism. He was one of the most important men in Omaha and increasingly prominent at a national level. He was serving on the boards of the largest local bank, the Washington Post, and a number of other companies. He had been CEO of three companies and had bought and sold successfully more stocks than most people could name in a lifetime. Most of his original partners were now enormously rich. All he wanted was to keep on making money for the thrill of it without changing anything else about his life. He

Jesus is not suggesting we serve simply by writing a check, or even by stocking a food pantry. As the women who anointed his feet made direct physical contact with him, so he wants his disciples to make direct physical contact with others. Service is up close and personal; service is something others can see and appreciate; service means getting down off one’s high horse and manifesting meekness and humility. It teaches us that we are not the important ones: the ones we serve are the ones who are important. And we, in turn, might receive that same service when we need it. The foot washing may be a singular event, but its meaning should permeate one’s life.

Page 7: (H)e (Darwin) supposed that man, before he even emerged from apedom, was already a social being, living in small scattered communities. Evolution in his eyes was carried out mainly as a struggle between communities - team against team, tribe against tribe. Inside each team or tribe, the 'ethical cosmos' [the dual code of Amity and Enmity] was at work, forging and strengthening the social bonds which made the members of such a team a co-operative whole. … Thus, in the early stages of human evolution we find competition and co-operation as constituent elements of the evolutionary process … Co-operation and unity give strength to a team or tribe; but why did neighboring tribes refuse so stubbornly to amalgamate? If united, they would have got rid of competition and struggle. Why do human tribes instinctively repel every thought of amalgamation, and prize above all things independence, the control of their destiny, their sovereignty? Here we have to look beneath the surface of things and formulate a theory to explain tribal behavior. How does a tribe fulfill an evolutionary purpose? A tribe is a 'corporate body,' which Nature has entrusted with an assortment of human seed or genes, the assortment differing in some degree from that entrusted to every other tribe. If the genes are to work out their evolutionary effects, then it is necessary that the tribe or corporation should maintain its integrity through an infinity of generations. If a tribe loses its integrity by a slackening of social bonds, or by disintegration of the parental instincts, or by lack of courage or of skill to defend itself from the aggression of neighboring tribes, or by free interbreeding with neighbors and thus scattering its genes, then that tribe as an evolutionary venture has come to an untimely end. For evolutionary purposes it has proved a failure. Page 25: Tribalism was Nature's method in bringing about the evolution of man. I have already explained what a tribe really is - a corporation of human beings entrusted with a certain capital of genes. The business of such a corporation is to nurse and develop its stock of genes - to bring them to an evolutionary fruition. To reach such an end a tribal corporation had to comply with two conditions: (1) it had to endure for a long age; (2) it had to remain intact and separate from all neighboring and competing tribes. Human nature was fashioned or evolved just to secure these two conditions - continuity through time and separation in space. Hence the duality of man's nature - the good, social, or virtuous traits serving intratribal economy; the evil, vicious, or antisocial qualities serving the intertribal economy and the policy of keeping its genes apart. Human nature is the basal part of the machinery used for the evolution of man. When you know the history of our basal mentality - one fitted for tribal life - do you wonder at the disorder and turmoil which now afflict the detribalized part of the world?

In later years, bathrooms in the residence were stocked with Trump-branded toiletries; staff repeatedly stopped him when he tried to press cash into the hands of military aides serving as valets.

To fill this gap in the capital market, Davis and Rock set themselves up as a limited partnership, the same legal structure that had been used by a short-lived rival called Draper, Gaither & Anderson.[18] Rather than identifying startups and then seeking out corporate investors, they began by raising a fund that would render corporate investors unnecessary. As the two active, or “general,” partners, Davis and Rock each seeded the fund with $100,000 of their own capital. Then, ignoring the easy loans to be had from the fashionable SBIC structure, they raised just under $3.2 million from some thirty “limited” partners—rich individuals who served as passive investors.[19] The beauty of this size and structure was that the Davis & Rock partnership now had a war chest seven and a half times larger than an SBIC, and with it the ammunition to supply companies with enough capital to grow aggressively. At the same time, by keeping the number of passive investors under the legal threshold of one hundred, the partnership flew under the regulatory radar, avoiding the restrictions that ensnared the SBICs and Doriot’s ARD.[20] Sidestepping yet another weakness to be found in their competitors, Davis and Rock promised at the outset to liquidate their fund after seven years. The general partners had their own money in the fund, and thus a healthy incentive to invest with caution. At the same time, they could deploy the outside partners’ capital for a limited time only. Their caution would be balanced with deliberate aggression. Indeed, everything about the fund’s design was calculated to support an intelligent but forceful growth mentality. Unlike the SBICs, Davis & Rock raised money purely in the form of equity, not debt. The equity providers—that is, the outside limited partners—knew not to expect dividends, so Davis and Rock were free to invest in ambitious startups that used every dollar of capital to expand their business.[21] As general partners, Davis and Rock were personally incentivized to prioritize expansion: they took their compensation in the form of a 20 percent share of the fund’s capital appreciation. Meanwhile, Rock was at pains to extend this equity mentality to the employees of his portfolio companies. Having witnessed the effect of employee share ownership on the early culture of Fairchild, he believed in awarding managers, scientists, and salesmen with stock and stock options. In sum, everybody in the Davis & Rock orbit—the limited partners, the general partners, the entrepreneurs, their key employees—was compensated in the form of equity.

Walter Bridge, husband to India and father to three, is a successful lawyer in a Kansas suburb. The daily dramas of his life only serve to illuminate his prejudice, self doubts and narrow outlook - his Christmas gifts to the family are stock certificates, which he immediately takes back to manage on their behalf - yet he is also kind and charitable, loving his wife while never able to tell her so. In Mr Bridge, Evan S. Connell gives us a moving, satirical and poetic portrayal of a man who cannot escape his limitations, and a couple growing old together but unable, ultimately, to connect.

ASHA’S FRIED CHICKEN Ingredients*: 1 plump whole chicken seasoning salt (Johnny’s Seasoning Salt is my favorite) garlic powder onion powder coarse-ground pepper hot sauce all-purpose flour vegetable oil Directions: Step 1: Place your whole chicken on a cutting board for butchering. Remove the backbone (discard or save for stock) and separate the thighs, wings, and legs, and split the breast. Cut the breast in half again to create four equal-size pieces that will cook more closely in time with the rest of the chicken. You should now have ten similarly sized portions. Rinse the pieces, transfer to a clean surface, and pat dry. Step 2: Lay the chicken out and sprinkle lightly on both sides with the Johnny’s seasoning salt, garlic powder, onion powder, and pepper. Place the meat into a shallow bowl and dash all over with hot sauce. Use a small amount for a light zing or add more for a spicier result. Toss until evenly coated and place the chicken in the refrigerator for at least 30 minutes. This is a good time to disinfect your cooking surfaces and prep your side dishes. Step 3: Remove the chicken from the refrigerator. Add flour to a double paper bag and shake two pieces at a time until well coated. Set aside the chicken on a clean surface. Step 4: Heat an inch of vegetable oil in a pan with high sides to 350°F (175°C) or until a pinch of flour sizzles when tossed on the surface. Give each piece another dip into the flour before gently laying them into the pan. Avoid overcrowding, as this will lower the heat of the oil and create soggy chicken. Fry on both sides until brown or for about 15 minutes. Step 5: Remove and allow to drain on paper towels. Internal temperature should be at least 165°F (75°C) with no pink flesh remaining near the bone. Serve right away for a hot and crispy bird.

1930s Preserving The Arts of Peace The decade before the Second World War started much like the previous one. The stock exchange had crashed, there were 3 million unemployed, a 1931 hunger march was dispersed with baton charges, and the 'Bright Young Things' and their elder bluestocking systers veered towards the Left. 'If you haven't lost money,' advised Vogue, 'pretend you have. Mayfair has gone native; no champagne, and dinner cut to two courses.' Servants were released. One served one's own cocktails or perhaps copied Mademoiselle Chanel and arranged 'buffet-style meals'. 'Guests toss their own salads!' reported Vogue. To flaunt wealth would not do at all - 'one is still grand, but one is poor,' remarked Cecil Beaton.

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.

This was an elaborate ruse to get S K Srivastava, off the investigation of NDTV for its tax evasion. After some time, P Chidambaram, much against his wishes, became the Home Minister and got Delhi Police under him. Srivastava says that Chidambaram promptly got false and mischievous criminal cases lodged against him, to get him removed from service. Not only that, Chidambaram got him arrested on the premises of the Court [Patiala House Court, Delhi, Jan 8, 2010]. A few illustrative but not exhaustive instances of such monumental persecution of a member of the Indian Revenue Service S K Srivastava are being listed below: Srivastava had found that his junior Income Tax official Shumana Sen IRS was conniving with NDTV in fudging their accounts[10]. In this, she was also supported by her batch mate and partner-in-crime, Ashima Neb, claims Srivastava. Shumana Sen was Assessing Officer of NDTV’s Income Tax circle and her husband Abhisar Sharma was a news presenter of NDTV being a serious violation of Govt. rules and law governing the conduct of employees of Govt. [MHA OM No.F.3/12/(S)/64-Ests.(B), dated 12.10.1965) and Rule 4 of the CCS (Conduct) Rules, 1965] and despite there being mandatory requirement of serving IRS officers to declare pecuniary interest like employment of spouse, etc., by a Company or Firm to the Govt. and failure of which is to be visited with severest punishment including dismissal from service; Shumana Sen never declared to Govt. that her husband was a staffer of the company which she was assessing to all the Direct Taxes, a serious breach which invites dismissal from service without any benefits. The vicious and criminal vilification of an IRS officer for nothing but doing his duty and protecting the public revenue and public interest which were being prejudiced by NDTV, Minister P Chidambaram and hired mercenaries Shumana Sen and Ashima Neb is something that would send shivers down the spine of any right thinking person. Srivastava was forced to face the allegations and court cases as Minister P Chidambaram was desperate to protect NDTV and hush up its crime, criminality and criminal acts – acts that caused defrauding of public revenue of India running into thousands of crores of rupees.

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.

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.

I get straight to work preparing my yeast, mixing it with a splash of milk and warming it in a pan as an image of a Swedish cardamom twist comes into my head. With its elaborate plaiting, it's like a cinnamon roll but more complex. I love a bread tied in knots. I'll make mine savory. That will be interesting. I turn off the burner and rush to my designated sage-green refrigerator on the side of the tent. It's stocked to the brim, stuffed full of fresh produce, exotic fruits, and dairy from local farms. I get to work, sorting through my options. What is this? Spring onion? No, chives. That'll be perfect. I'll dice them and mix them with olive oil, so they crisp up in the cracks of the bread, along with some mature cheddar. I dig deeper in the dairy compartment and find a log of expensive goat cheese. Even better! Then I'll add a ton of fresh-ground black pepper and top with some flaky sea salt. My mouth is already watering. Pair a few of these freshly baked buns with a crisp, mineral white and aperitvo is served!

Buttered cabbage You have to like the taste of butter to enjoy this. Make sure to use a salted butter that you like on your toast. If it’s right for breakfast, it’s right for this. It takes about twenty-five minutes from start to finish. Serves four as a side dish INGREDIENTS Half a white cabbage 300ml stock (from cube, either vegetable or chicken, depending on whether you wish to keep it meat-free or not) 50g salted butter (double it if you fancy) Olive oil One clove of garlic (optional) Salt and pepper Remove the core of the cabbage and slice the rest up. You need to have reasonable-sized leaves a few centimetres across. Gently heat a tablespoon of the olive oil in a high-sided frying pan. After a minute or so, add the cabbage and move around to coat with the oil. Add the butter in two or three pieces. When it’s melted, stir the cabbage around to coat. Pour in 150ml of the stock, mix it all together, then turn the heat down so the liquid is on a gentle bubble. Don’t move the cabbage around. The liquid will thicken. When it has reduced down to a thick syrup, add another 150ml of the stock, stir and leave it to bubble away again. You want the leaves at the bottom to caramelise slightly in the reducing buttery liquor. At this point you can add slices of garlic to the broth, if you want to. When the liquor has thickened again, the cabbage will be done. Add a grind of black pepper. (Tip: a generous teaspoon of sesame oil will shift it a few thousand miles to the east.)

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 ").

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.

A degree of regret may sometimes be helpful: it can help us to take stock of errors and to avoid the worst of the pitfalls next time. But runaway self-hatred serves no useful purpose; it is, in its masochistic way, an indulgence we can’t afford. We may be foolish, but this doesn’t single us out as particularly awful or unusual; it only confirms that we belong to the human race, a fact for which we deserve limitless sympathy and compassion.

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.

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. —AUDRE LORDE

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!

Beef & Butternut Squash Stew 6 Servings   Ingredients: 2 tablespoons olive or vegetable oil 1 pound beef stew meat, cut into 1-inch cubes 1/4 cup of flour 3 carrots, chopped 1 onion, coarsely chopped 2 cloves garlic, minced 4 cups beef stock 1 (14.5-ounce) can whole tomatoes, crushed with your hands or a potato masher 1 tablespoon Worcestershire sauce (optional) 2 bay leaves 1 teaspoon dried thyme 1 small butternut squash, peeled and cut into 1-inch cubes 1 cup frozen or canned peas 1 teaspoon salt and, plus extra 1/2 teaspoon pepper, plus extra   Directions: 1. Preheat oven to 325 degrees F. 2. Heat oil over medium-high heat in a Dutch oven, or large skillet. While the oil is heating, blot the beef cubes with a paper towel to remove the moisture (this will allow them to get nice and brown in the pan). Next, season the beef cubes with 1 teaspoon of salt, and 1/2 teaspoon of pepper. Toss the seasoned beef cubes with the flour, and then brown the beef in the hot oil. 3. Remove the browned beef from the pot with a slotted spoon, and set aside on a plate. In the same pot, cook the carrots, onion and garlic over medium heat until they have a little color (about 10 minutes,) 4. If you used a Dutch oven to brown the meat and vegetables, go ahead and return the beef to the Dutch oven and toss with the vegetables. If you browned the meat and vegetables skillet, transfer everything to an oven-proof pot or casserole dish. 5. Add the beef stock, crushed tomatoes, Worcestershire sauce, bay leaves and thyme to the pot. Cover tightly and put into the oven for 90 minutes. 6. Remove from the oven and add the butternut squash. You will want the meat and vegetables to be submerged in liquid, so add a little more water or stock to the pot if needed. Give everything a stir, and cover, this time leaving the lid slightly ajar so that the steam can escape. Return to the oven for another 60 minutes, or until beef and squash are tender. 7. Remove from the oven and stir the peas into the hot stew. Allow the stew to cool for about 15 minutes before serving. Add salt and pepper, to taste.

Spicy Cream of Chicken Soup Ingredients: 1 large onion, chopped 2 carrots, chopped 1 1/2 garam masala 5 cups chicken stock 1/4 cup parsley 3 pound chicken, quartered 1/2 cup long grain rice 1 cup half and half cream 1 cup frozen peas Salt and pepper to taste Directions: 1. Add onion, carrots, stock, parsley, garam masala, chicken, and rice to slow cooker and stir. 2. Cover and set slow cooker to low heat for 9 to 10 hours. 3. Remove chicken from stock with a slotted spoon and place on cutting board. 4. Remove meat from bones; dice chicken; dispose of skin and bones. Leave chicken on cutting board for now. 5. Puree vegetables and stock in a food processor until smooth; return to slow cooker. 6. Add cream and peas to slow cooker; return chicken to slow cooker. 7. Add salt and pepper until it reaches desired taste. Also, add more garam masala if desired. 8. Cover and set slow cooker on low for 20 minutes. Serving Suggestions: Add a delicious side of carrot or coconut rice to this spicy and savory soup.

Money unemployed when opportunities arise, is the same as money unpossessed. Therefore, money once acquired should be guarded, increased, employed. As the proverb says: Release the money you have earned; So keep .it safely still: The surplus water of a tank Must find a way to spill. Wild elephants are caught by tame; With capital it is the same: In business, beggars have no scope Whose stock-in-trade is empty hope. If any fail to use his fate For joy in this or future state, His riches serve as foolish fetters; He simply keeps them for his betters.

SEPTEMBER 11 Fueling Relief When we finally got the clearance to drive through the checkpoints, two weeks after the World Trade Center attacks, the street was lined with New Yorkers—New Yorkers!—waving banners with simple messages. “We love you. You’re our heroes. God bless you. Thank you.” The workers were running on that support as their vehicles ran on fuel. They had so little good news in a day. They faced a mountainously depressing task of removing tons and tons of twisted steel, compacted dirt, smashed equipment, broken glass. But every time they drove past the barricades, they faced a line of fans cheering them on, like the tunnel of cheerleaders that football players run through, reminding them that an entire nation appreciated their service. In a Salvation Army van with lights flashing, we attracted some of the loudest cheers of all. Moises Serrano, the Salvation Army officer leading us, was Incident Director for the city. He had been on the job barely a month when the planes hit. He worked thirty-six straight hours and slept four, forty hours and slept six, forty more hours and slept six. Then he took a day off. His assistant had an emotional breakdown early on, in the same van I was riding in, and may never recover. Many of the Salvationists I met hailed from Florida, the hurricane crews who keep fully stocked canteens and trucks full of basic supplies. When the Manhattan buildings fell, they mobilized all those trucks and drove them to New York. The crew director told me, “To tell you the truth, I came up here expecting to deal with Yankees, if you know what I mean. Instead, it’s all smiles and thank yous.” I came to appreciate the cheerful toughness of the Salvation Army. These soldiers worked in the morgue and served on the front lines. Over the years, though, they had developed an inner strength based on discipline, on community, and above all on a clear vision of whom they were serving. The Salvation Army may have a hierarchy of command, but every soldier knows he or she is performing for an audience of One. As one told me, Salvationists serve in order to earn the ultimate accolade from God himself: “Well done, thy good and faithful servant.” Finding God in Unexpected Places

Stracciatella alla Romana 8 cups chicken broth, preferably homemade 6 ounces fresh spinach, cut into strips 4 eggs, plus 2 tablespoons water ½ cup grated Pecorino Romano cheese Salt and pepper Boil the stock and add spinach, cooking until wilted, about 3 minutes. In a separate bowl, beat the eggs with the water; add grated cheese. Whisk the egg mixture briskly into the boiling broth, and add salt and pepper to taste, then serve.

Some Tips to Preserve Flowers Fresh Longer Receiving new and lovely blossoms is among the most wonderful emotions in the world. It creates you feel loved, and unique, critical. Nothing really beats fresh flowers to mention particular feelings of love and devotion. This is actually the reason why you can tell how a celebration that is unique is from the quantity and type of flowers current, sold or whether available one to the other. Without a doubt the rose sector actually flowers online stores can not slow-down anytime soon and are booming. Weddings, Valentines Day, birthday, school, anniversaries, brand all without and the most significant instances a doubt flowers are part of it. The plants could have been picked up professionally or ordered through plants online, regardless of the means, new blossoms can present in a celebration. The challenge with receiving plants, however, is how to maintain their freshness longer. Really, merely placing them on vases filled up with water wouldn’t do the trick, here are a few established ways you'll be able to keep plants clean and sustained for times:  the easiest way to keep plants is by keeping them inside the refrigerator. Here is the reason why most flower shops have huge appliances where they keep their stock. If you have added place in the fridge (and endurance) you're able to just put the flowers before bed-time and put it within the fridge. In the morning you could arrange them again and do the same within the days.  If you are partial to drinking pop, specially the obvious ones like Sprite and 7 Up, you need to use this like a chemical to preserve the flowers fresh. Just serve a couple of fraction of mug of pop to mix within the water in the vase. Sugar is just a natural chemical and soda has high-sugar content, as you know.  To keep the petals and sepals fresh-looking attempt to apply somewhat of hairspray on the couple of plants or aroma. Stay from a length (about one feet) then provide the blossoms a fast spritz, notably to the leaves and petals.  the trick to maintaining cut flowers new is always to minimize the expansion of bacteria while in the same period give you the plants with all the diet it needs. Since it has properties for this function vodka may be used. Just blend of vodka and sugar for the water that you're going to use within the vase but make sure to modify the water daily using the vodka and sugar solution.  Aspirin is also recognized to preserve flowers fresh. Only break a pill of aspirin before you place the plants, and blend it with the water. Remember which you need to add aspirin everytime the water changes.  Another effective approach to avoid the growth of bacteria is to add about a quarter teaspoon of bleach inside the water within the vase. Mix in a few teaspoon of sugar for the blossoms and also diet will definitely last considerably longer. The number are only several of the more doable ways that you can do to make sure that it is possible to enjoy those arrangement of flowers you obtained from the person you worry about for a very long time. They could nearly last but atleast the message it offered will soon be valued inside your heart for the a long time.

When the legendary Steve Schwarzman's firm went public in 2007, I was convinced that this was merely an opportunity to take advantage of a huge spike in the stock market for the partners in Blackstone to cash out and ultimately call it a day. I saw the public offering then as an unworthy investment, which could only serve to fill the partners' pockets while they proceeded to 'mail it in' for their new shareholders. But I have been proven completely wrong. Blackstone's history since its public offering is a continued history of success stories, and I believe the current energy restructuring opportunity will be no different. Elsewhere in this book, I talk a bit about the deal it made with Linn Energy, with very advantageous terms for Blackstone. As a long-term hold, I can find no better (public) PE firm to invest in.

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.

Adding to this uninhibited atmosphere was the heady new sense of freedom and independence experienced by young British women. Having grown up in a society in which few women worked outside the home or went to college, they had been expected to remain primly in life’s background and to demand little more than the satisfaction of having served their husbands and raised their children. That staid and predictable existence was shattered, however, when Britain declared war on Germany. Hundreds of thousands of women, even debutantes like Pamela who had never so much as boiled an egg, signed up for jobs in defense industries or enlisted in the Women’s Auxiliary Air Force and other military units. As one former deb recalled, “It was a liberation, it set me free.” Women began wearing slacks. They appeared in public without stockings. They smoked, they drank, and they had sex outside marriage—more often and with fewer qualms and less guilt than their mothers and grandmothers. The few American women in the capital were infected with a similar sense of freedom. “London was a Garden of Eden for women in those years,” recalled Time-Life correspondent Mary Welsh, “a serpent dangling from every tree and street lamp, offering tempting gifts, companionship, warm if temporary affections.” Pamela

Bilyi Borshch (White Borshch) 3–4 beets with tops 2 medium onions, chopped 1 carrot, thinly sliced 1 celery stalk, chopped 2 cups shredded cabbage 4 fresh mushrooms 2 tablespoons flour 2 tablespoons lard or chicken fat 7 cups chicken broth, vegetable stock, or water 1 cup buttermilk 2 tablespoons fresh chopped dill 1 tablespoon fresh parsley 2 cloves garlic (crushed) 1 teaspoon salt 1 cup sour cream 2 small new potatoes per person Peel and shred vegetables. Wash beets and tops well, then shred beets and chop greens. Place beets, carrot, and celery in large pot with 4 cups broth. Boil until soft. Wipe mushrooms with a damp towel, slice thin and cook in lard. Add onion and garlic to mushrooms. Stir in flour to make a paste, add a little broth, bring to a boil, then add to soup. Add cabbage, parsley, dill, salt, and remaining stock. Simmer until vegetables are soft. Mix buttermilk and sour cream, add to soup. Do not boil; the borshch may curdle. Taste. Sprinkle with dill and garlic mashed with salt. Cook and serve potatoes separately.

Whether someone is a CEO of a major corporation or is serving meals in a diner, failure to adopt a mindful approach will mean that mental and emotional exhaustion could become a habitual condition. Whether someone is stressed about their stocks losing value or being able to pay their bills, the internal underlying conditions of stress and pressure are essentially the same.

Minestrone Soup Minestrone is a classic Italian vegetable soup. The zucchini and cabbage are added at the end for a burst of fresh flavor. INGREDIENTS | SERVES 8 3 cloves garlic, minced 15 ounces canned fire-roasted diced tomatoes 28 ounces canned crushed tomatoes 2 stalks celery, diced 1 medium onion, diced 3 medium carrots, diced 3 cups Roasted Vegetable Stock or Chicken Stock 30 ounces canned kidney beans, drained and rinsed 2 tablespoons tomato paste 2 tablespoons minced basil 2 tablespoons minced oregano 2 tablespoons minced Italian parsley 1½ cups shredded cabbage ¾ cup diced zucchini 1 teaspoon salt ½ teaspoon pepper 8 ounces small cooked pasta Add the garlic, diced and crushed tomatoes, celery, onions, carrots, stock, beans, tomato paste, basil, and spices to a 4-quart slow cooker. Cook on low heat for 6–8 hours. Add shredded cabbage and zucchini and turn to high for the last hour. Stir in the salt, pepper, and pasta before serving. PER SERVING Calories: 270 | Fat: 1.5g | Sodium: 900mg | Carbohydrates: 55g | Fiber: 10g | Protein: 13g Suggested Pasta Shapes for Soup Anchellini, small shells, hoops, alfabeto, or ditaletti are all small pasta shapes suitable for soup. For heartier soups, try bow ties or rotini. Thin rice noodles or vermicelli are better for Asian-style soups. Mushroom Barley Soup Using three types of mushrooms adds a lot of flavor to this soup. INGREDIENTS | SERVES 8 1 ounce dried porcini mushrooms 1 cup boiling water 1½ teaspoons butter 5 ounces sliced fresh shiitake mushrooms 4 ounces sliced fresh button mushrooms 1 large onion, diced 1 clove garlic, minced