Sharing Recipes Quotes

Kate makes good sausage," Jim said. Six pairs of eyes stared at me. Thank you, Mr. Wonderful. Just what I needed. "Oh yeah," Andrea snapped her fingers. "The links? The ones we had the beginning of the month? I didn't know you made those. I thought they were bought. They were so good." Her smile was positively cherubic. Of all the times not to be able to shoot laser beams out of my eyes... "What do you put into your sausage, Kate?" Raphael wanted to know, giving me a perfectly innocent look. Werejaguars with big mouths with a pinch of werehyena thrown in. "Venison and rabbit." "That sounds like some fine sausage," Doolittle said. "Will you share the recipe?" "Sure." "I had no idea you were a sausage expert," Curran said with a completely straight face. Die, die, die, die... Even Derek cracked a smile. Raphael put his head down on the table and jerked a little. "Is he choking?" Dali asked, wrinkling her forehead. "No, he just needs a moment," Curran said. "Young bouda males. Easily excitable.

I hate the notion of a secret recipe. Recipes are by nature derivative and meant to be shared - that is how they improve, are changed, how new ideas are formed. To stop a recipe in it's tracks, to label it "secret" just seems mean.

Cooking is not a science but an art, mistakes are okay, messes are fine—the pleasure is in the creating and the sharing of the result.

Writing is for stories to be read, books to be published, poems to be recited, plays to be acted, songs to be sung, newspapers to be shared, letters to be mailed, jokes to be told, notes to be passed, recipes to be cooked, messages to be exchanged, memos to be circulated, announcements to be posted, bills to be collected, posters to be displayed and diaries to be concealed. Writing is for ideas, action, reflection, and experience. It is not for having your ignorance exposed, your sensitivity destroyed, or your ability assessed.

Have ten successful people share their recipe for success and you shall receive ten different versions. What is your recipe ,and why not add the first ingredient today? Develop a plan.

Religions are moral exoskeletons. If you live in a religious community, you are enmeshed in a set of norms, relationships, and institutions that work primarily on the elephant to influence your behavior. But if you are an atheist living in a looser community with a less binding moral matrix, you might have to rely somewhat more on an internal moral compass, read by the rider. That might sound appealing to rationalists, but it is also a recipe for anomie—Durkheim’s word for what happens to a society that no longer has a shared moral order.63 (It means, literally, “normlessness.”) We evolved to live, trade, and trust within shared moral matrices. When societies lose their grip on individuals, allowing all to do as they please, the result is often a decrease in happiness and an increase in suicide, as Durkheim showed more than a hundred years ago.

Parisians take their work quite seriously, but they take their enjoyment of the little moments just as seriously. Sometimes sitting in a café with close friends or family and enjoying a shared plate of macarons is just as important as sitting in an office working. You know, some Parisians start their morning with a mug of hot chocolate. Really? Emilia asked, taking a fourth and fifth sip. The chocolate is like medicine to take away your troubles and help you see that life is sweet.

There is no such thing as unrequited love; the phrase ought to be stricken from the lexicon. Love is a thing shared, an intertwining of essential separateness into something not quite alone. There is nothing like it under the heavens. Like bread, it will not be made with flour or water alone; the recipe requires both. Guarding each other’s vulnerability provides the yeast that makes it rise, and salt from the tears that caring brings lends the finishing touch.

Summer of this year I will be releasing a 'diabetic friendly' cookbook, sharing recipes and tips that have helped me lose 140 pounds and beat diabetes and hypertension! The title 'Losing To Win' will be published by Creative Partners Publishing! www.creativepartnerspublishing.com

Why can’t I find a single human being that I connect with? My standards are not impossible. I want someone who makes me laugh. Who cares about what I do and what I say and what I think. I want to sit on the couch with someone in blissful, perfect, comfortable silence—pizza on the coffee table and my feet tucked under their thigh. I want someone to hand me the recipe section of the local paper while they read the headlines. I want to share all of my small, silly, silent moments. I want someone to give me butterflies.

I walked down to the village with five Sceltie puppies. I came back to the Hall with four.” “And the fifth ?” “By now, I’m sure Sylvia has convinced the little bitch to let go of Mikal’s trousers. And Mrs Beale promised to send her recipe for puppy biscuits to Sylvia’s cook.” “Mrs Beale agreed to share a recipe,” Saetan said slowly. “Mrs Beale agreed that I could pay for... I’m not sure what it is except that it’s something she wanted for the kitchen but couldn’t justify as a normal household expense.” “And you agreed to fund this in exchange for a recipe ?” Daemon stared at his father for a long moment before he muttered, “She sharpened the meat cleaver before coming to talk to me.” One beat of silence. Two. Then Saetan burst out laughing.

The genius of Communion, of bread and wine, is that bread is the food of the poor and wine the drink of the privileged, and that every time we see those two together, we are reminded of what we share instead of what divides us.

What we cannot expect is that the people least responsible for this crisis will foot all, or even most, of the bill. Because that is a recipe for catastrophic amounts of carbon ending up in our common atmosphere. Like the call to honor our treaties and other land-sharing agreements with Indigenous peoples, climate change is once again forcing us to look at how injustices that many assumed were safely buried in the past are shaping our shared vulnerability to global climate collapse.

My course is a survey of how readings of the same constant text have varied over the centuries, from the formation of the canon to our present time, dependent on context and subtext. A community in exile will read differently than a community in apparent full possession of all it surveys, with those who have nothing welcoming the promised overturning of the standing order, and those who have much of this world's goods not longing for the end of the age. Depending, then, upon how one reads and interprets, either the Bible is a textbook for the status quo, of quiescent pieties and promises, or it is a recipe for social change and transformation. There are churches dedicated to each point of view, each claiming its share of the good news; but what is good news for some is often bad news for somebody else.

I don’t believe it can be taught as if it were a recipe. There aren’t ingredients and techniques that will guarantee success. Parameters exist that, if followed, will ensure a business can continue, but you cannot clearly define our business success and then bottle it as you would a perfume. It’s not that simple: to be successful, you have to be out there, you have to hit the ground running; and, if you have a good team round you and more than your fair share of luck, you might make something happen. But you certainly can’t guarantee it just by following someone else’s formula. Business is a fluid, changing substance.

We share our gifts, her mother had said, with those who need them.

Bake extra and share with family, friends, and essential workers.

Perhaps later, if I don’t have to kill you, I will share my brownie recipe.

Most people have reliable partners and sharing with a partner is one of the joys of life. However, basing your security on a partner or any other one individual is a recipe for disaster. When

Dr. Kingsford writes: 'M. Pouchet observes that all the details of the digestive apparatus in man, as well as his dentition, constitute "so many proofs of his frugivorous origin"—an opinion shared by Professor

The Sussexes were cheered for urging manufacturers to donate free vaccines to poor countries. ‘The ultra-wealthy pharmaceutical companies are not sharing the recipes to make them,’ Harry told the crowd. ‘Recipes’ is the word he used.

Food isn’t just food, though. It’s comfort and memory. It’s family recipes and meals shared with friends. Food is a fulcrum of socializing and relationships, and now you don’t get to just show up to that. You have to think ahead and tell people your dietary needs and explain them again when they’re lunkheads about it or, worse, well-meaning, but very poor at understanding it. You’ll probably end up accidentally eating something that hurts you every once in a while, and going to a restaurant will sort of suck until you find places that have nice gluten-free options. It’s a big deal. It’s a disease that’s interrupted and fundamentally altered your lifestyle, impacted your relationships. It’s very valid to be upset about that.

The famous Babylonian “Code of Hammurabi” states that tavern owners must always pour a sufficient amount of beer or face the death penalty. Trade and travel then brought beer to Egypt, where it was again associated with the work of the gods. Workers at the Giza Pyramids were given beer rations several times a day and over a hundred medicines recipes included the beverage. The Egyptians believed beer to be healthier than water and shared it with their fellow men of all ages, young and old.

Life is also about balance, just the way recipes are about balance. When your recipe isn't balanced, it doesn't taste right. Too much salt, or too little can make all the difference. Lack of acid, too much bitter or sweetness, if you don't find the balance your food will never be all it can be. The same is true of your life. You need it all. Work that makes you happy and fulfilled and supports you financially. Family and friends to lean on and celebrate with. Hopefully someone special to share your life with, and a family of your own if you want that. Some way of giving back, in honor of your own blessings. A sense of spirituality or something that keeps you grounded. Time to do the things you need for good health, eating right and exercising and managing your stress. If you have too much of one and not enough of another, then your life isn't balanced, and without that balance, nothing else will matter.

Luella had been Lou's favorite grandma. Some grandmas took their grandchildren to parks, or bought them books and dolls, or shared their special stories. Her grandma shared her recipes. She taught Lou how to check when a roast turkey was done, chop veggies without cutting off a finger, and bake a coconut cake grown men swooned over. A fog of comforting smells had perpetually blanketed her kitchen- an expression of her love so strong you could taste it. Lou caught the culinary bug during those early days and loved that she was named after her grandma, even if Lou believed she'd never make food quite as delicious.

Recipe for Goodbye From the Kitchen of Lila Reyes Ingredients: One Cuban girl. One English boy. One English city. Preparation: Give Polly her kitchen back and share a genuine smile, from one legitimate baker to another. Ride through the countryside on a vintage Triumph Bonneville. Walk through Winchester, all through town and on the paths you ran. Drink vanilla black tea at Maxwell’s. Eat fish and chips and curry sauce at your friend’s pub. Sleep in fits and bits curled up together on St. Giles Hill. *Leave out future talk. Any form of the word tomorrow. Cooking temp: 200 degrees Celsius. You know the conversion by heart.

To illustrate toaster righteousness, let’s say God decides to use toasters to spread His messages. He incorporates his love into an LLC called God’s Toasters, LLC. Toasters are now the legal and spiritual messengers of God. Different toaster brands are made all over the world. It doesn’t matter where the toasters are introduced in the world, some people support them and others oppose them. It is God’s will to have different toasters made in different countries. Toaster Righteousness comes into play when people start believing that if we do not eat a specific bread recipe and shaped bread, we cannot receive authentic holy toast. Exceptions are made with pita lovers, but everyone else in the world is doomed to live in eternal burnt-toast hell, not golden-brown toast heaven. Throughout history, bread is a staple of peoples’ diets. The introduction of toasters is supposed to support show us how to eat bread better, being grateful for the bread we are given, sharing toast with one’s neighbor, and not killing in the name of bread.

Rather than struggling to be a 'perfect' vegan—freaking out if you accidentally ingest an animal ingredient you hadn’t heard of before—adopt the 'practice makes progress' approach. Keep trying new recipes and share them with friends and family. Do all you can to avoid animal byproducts, but don’t beat yourself up if you eat something by mistake.

Scatter the herbs across the table, sit together, and pick off the tender stems and leaves. There is a meditative rhythm and ritual to it all. It's one of those rare times we are asked to slow down, and we are able to converse, to commiserate, to gossip, to air out grievances, to share secrets and dreams. Life happens in these spaces, amid a field of greens.

In France dining is meant to be a special, pleasurable part of the day; food offers not only fuel for the body but also a connection—between the people who have joined you at the table, between the generations who have shared a recipe, between the terroir (the earth) and the culture and cuisine that have sprung from it. Separate from cooking, the very act of eating is in itself an art to master.

Words exist. What are they made of? Air under pressure? Ink? Some instances of the word "cat" are made of ink, and some are made of bursts of acoustic energy in the atmosphere, and some are made of patterns of glowing dots on computer screens, and some occur silently in thoughts, and what they have in common is just that they count as "the same" (tokens of the same type, as philosophers say) say in a system of symbols known as a language. Words are such familiar items in our language-drenched world that we tend to think of them as if they were unproblematically tangible things - as real as teacups and raindrops - but they are in fact quite abstract, even more abstract than voices or songs or haircuts or opportunities (and what are they made off?). What are words? Words are basically information packets of some sort, recipes for using one's vocal apparatus and ears (or hands or eyes) - and brains - in quite specific ways. A world is more than a sound or a spelling. For instance, fast sounds the same and is spelled the same in English and German, but has completely different meanings and roles in the two languages. Two different worlds, sharing only some of their surface properties. Words exist. Do memes exist? Yes, because words exist, and words are memes that can be pronounced.

When I set a dish in front of someone, when I take somebody by the hand and walk them through the plaza of a Korean supermarket or restaurant or my mother's kitchen, I'm not there to feed them something new. Our recipes are not party tricks. I'm trying to share something rich, and old, and long-simmered. Something beyond the names for things. Something about comfort and tenderness, something familiar, save for perhaps in another language.

There is no one tried-and-true recipe for forever. Every couple must make their own mistakes and share their own triumphs. But if I were to give one piece of advice, it would be this: stay together. The grass is most likely not greener elsewhere, and if you and your spouse have once shared love, you should always be able to figure out how to love again. Besides, you can’t have a happily-ever-after unless you are still together at THE END.

After sending Bella a Christmas card for years with no response, a few years before I'd decided to add something more personal- one of Mum's recipes. I had included various Christmas recipes each year since, from gingerbread to chocolate and cranberry brownies- Bella's favorite as a child. I saw these as a reminder of the good times we'd shared and hoped she'd feel the same. Just writing down those recipes reminded me of Mum in her kitchen- the soft, wobbly fold of flour into butter, the grit of sugar, the heady fragrance of chocolate, sweet vanilla and the warmth of ginger.

Sometimes, it isn’t what the taste is like but what that taste reminds us of that is the attraction. Days when we are emotional might be some of our happiest days—but emotional days might also be some of our unhappiest. Stepping out of your comfort zone can be the first step towards making more memories. So, once in a while, when planning your day off, make sure you put the options through the Ten Years’ Time test. What will I remember in a decade? My embarrassing moments lose some of their power if I take control of them and laugh at them. Sharing our past with someone is an ingredient in the recipe for falling in love.

Tell a dream, lose a reader’ is a dictum usually attributed to Henry James (though I and others have failed to track it down). Dreams are all right as long as they exhaust themselves in about half a sentence; once they’re allowed to get going, and once the details start piling up, then dreams become recipes either for stodge or for very thin gruel. Why is this? Any dream that lasts a paragraph, let alone a page, is already closing in on another very solid proscription, Nothing odd will do long (Samuel Johnson). But it’s even more basic than that. Dreams are too individualised. We all dream, but dreams are not part of our shared experience.

You, the reader, make the book, but the book does not in itself exist between these decomposing covers. You read the script, you are, in your mind, actor, patron, director. Critic, ultimately. This collection of pages is just the beginning of a greater creation." "If what you say is true, then what of the writer of the books? Great men wrote them, and they know much more than I what is to be said and learned... [the author] surely knew more than I, and besides, the book is complete in itself." "[The author] may be great, but he still waits patiently for you to read him, and his books are incomplete without you. Without the reader, they are lines unspoken, scripts with neither reader nor audience. Recipes with no food - - and no cook. In a very real way, then, the book is not, as you say, complete. Until you read it. My point is, that in all of your deference and study you must remember who you are and realize that you are sharing--on equal terms--with the messenger on the other side of the page." ~McDuff from The Spawn of Loki (The MacDuff Saga) by Jason Henderson

Servers moved among the guests with trays of hors d'oeuvres and the signature cocktail, champagne with a honey infused liqueur and a delicate spiral twist of lemon. The banquet was bursting with color and flavor- flower-sprinkled salads, savory chili roasted salmon, honey glazed ribs, just-harvested sweet corn, lush tomatoes and berries, artisan cheeses. Everything had been harvested within a fifty-mile radius of Bella Vista. The cake was exactly what Tess had requested, a gorgeous tower of sweetness. Tess offered a gracious speech as she and Dominic cut the first slices. "I've come a long way from the city girl who subsisted on Red Bull and microwave burritos," she said. "There's quite a list of people to thank for that- my wonderful mother, my grandfather and my beautiful sister who created this place of celebration. Most of all, I'm grateful to Dominic." She turned to him, offering the first piece on a yellow china plate. "You're my heart, and there is no sweeter feeling than the love we share. Not even this cake. Wait, that might be overstating it. Everyone, be sure you taste this cake. It's one of Isabel's best recipes.

Winning the Padma Shri was never my goal. Helping people was." "Wow, so that's the part you decided to address in what I said?" Every single time her mother showed her where Ashna fell on her list of priorities it hurt as though it were the first time. How could she be so weak? Her mother sighed. "Don't you at least want to try to understand what my life's been like?" "I do understand. I was there, remember? Watching from eight thousand miles away." Because you left me. Over and over again. "I was forced into a marriage with your father." Not this again. "Thanks for sharing that. After overhearing your fights my entire childhood, you think I didn't figure that out myself?" She had heard those words innumerable times. "You didn't want Baba, you didn't want me. I know. You got stuck with us, and you did what you had to do to make sure you didn't lose yourself, to break the chains, to find your voice. All the things. Now look, Padma Shri! Boom! It all worked out. I'm proud of you and everything, but I'm not the 'Economic Status of Rural Women.' You can't fix me by putting the right systems in place." It was a little late for that.

Tomally had always wanted children of her own. Unfortunately, she'd never been able to conceive. Tomally said she had made her peace with it years ago, but Iduna suspected there was still a part of her that longed to be a mother. Iduna had always thought Tomally would make an exceptional one... and now she'd have the chance. Tomally loved hearing stories about Anna's spunk- Tomally had been just like her when they were young- and expressed delight whenever Iduna wrote about Anna doing something precocious. Iduna knew they'd get along well. She could just picture Tomally and Anna baking in their shop. Anna loved to bake and was always so proud of her krumkaker. Tomally would have to be the one to teach her new recipes now and help her keep up with her studies and learn about the world around her. It wasn't the childhood Iduna had envisioned for Anna, but it would still be a good life and excellent training for her future as a princess. When Elsa someday ascended to the throne, it would be Anna who understood their people and could help her sister relate to their kingdom. Their relationship would be much like the one she and Tomally had shared when they were children.

You’re right: if there’s sentient life behind the border, it probably won’t share my goals. Unlike the people in this room, who all want exactly the same things in life as I do, and have precisely the same tastes in food, art, music, and sex. Unlike the people of Schur, and Cartan, and Zapata — who I came here in the hope of protecting, after losing my own home — who doubtless celebrate all the same festivals, delight in the same songs and stories, and gather every fortieth night to watch actors perform the same plays, in the same language, from the same undisputed canon, as the people I left behind. “If there’s sentient life behind the border, of course we couldn’t empathize with it. These creatures are unlikely to possess cute mammalian neonate faces, or anything else we might mistake for human features. None of us could have the imagination to get over such insurmountable barriers, or the wit to apply such difficult abstractions as the General Intelligence theorem — though since every twelve-year-old on my home world was required to master that result, it must be universally known on this side of the border. “You’re right: we should give up responsibility for making any difficult moral judgments, and surrender to the dictates of natural selection. Evolution cares so much about our happiness that no one who’s obeyed an inherited urge has ever suffered a moment’s regret for it. History is full of joyful case studies of people who followed their natural instincts at every opportunity — fucking whoever they could, stealing whatever they could, destroying anything that stood in their way — and the verdict is unanimous: any behavior that ever helped someone disseminate their genes is a recipe for unalloyed contentment, both for the practitioners, and for everyone around them.

Your daughter is delightful!" Sejanus was saying to Aelia. I gripped the edge of the bench and bit my tongue as he spoke. "She is a living testament to the good looks that seem to follow the gens Aelia." Aelia smiled. "Cousin, you flatter me." Sejanus had set the tone for the evening with the clear slight against the Gavia clan. "It's only a shame I share the name through adoption- not blood- or who knows how much more attractive I might have been!" Nearby guests laughed at the joke but to me it seemed the true intent was to point out that Apicius had, at least at one time, found him attractive. Sejanus looked directly at Apicius directly as he spoke, a smile on his face. Apicius gave away nothing. He waved a boy over with a tray. "Have you tried the fried hare livers, Sejanus?" Apicata jumped up and down and smiled at her father. "May I? May I?" Her father smiled. Apicata could always melt his heart. "Only one and don't share with Perseus!" The serving boy lowered the tray so she could reach for the liver but not so low that the jumping puppy could steal treats for himself. She snatched a morsel and popped it into her mouth. I knew what she tasted, a sublime mixture of textures, the crispy breaded exterior and the smooth, sumptuous richness of the liver itself. The combination is unexpected. When I first introduced the recipe, it immediately became a family favorite. Apicata turned to Sejanus. She did not appear to recognize him from the market. "Oh, you must try! These are my favorite!" "If you say so, I must try!" Sejanus reached for the tray. He took a bite of the liver and surprise registered in his eyes. Sejanus reached for another liver. "Where on earth did you find your cook?" "Baiae." Aelia reached for her own sample. "Thrasius's cooking is always exceptional. Wait until you try the hyacinth bulbs!" "Hyacinth bulbs are one of my favorites." Sejanus ran his fingers affectionately through Apicata's hair as he talked. I stared, wondering what his intentions were. My right eye began to twitch. Apicius nodded at Passia to come forward and collect Apicata and her puppy. The girl went begrudgingly and only after Sejanus had planted a kiss on her forehead and promised he would visit again soon.

But every once in a great while, the pull of her heritage would hit her, and Grand-mere would cook something real. I could never figure out what it was that triggered her, but I would come home from school to a glorious aroma. An Apfel-strudel, with paper-thin pastry wrapped around chunks of apples and nuts and raisins. The thick smoked pork chops called Kasseler ribs, braised in apple cider and served with caraway-laced sauerkraut. A rich baked dish with sausages, duck, and white beans. And hoppel poppel. A traditional German recipe handed down from her mother. I haven't even thought of it in years. But when my mom left, it was the only thing I could think to do for Joe, who was confused and heartbroken, and it was my best way to try to get something in him that didn't come in a cardboard container. I never got to learn at her knee the way many granddaughters learn to cook; she never shared the few recipes that were part of my ancestry. But hoppel poppel is fly by the seat of your pants, it doesn't need a recipe; it's a mess, just like me. It's just what the soul needs. I grab an onion, and chop half of it. I cut up the cold cooked potatoes into chunks. I pull one of my giant hot dogs out, and cut it into thick coins. Grand-mere used ham, but Joe loved it with hot dogs, and I do too. Plus I don't have ham. I whisk six eggs in a bowl, and put some butter on to melt. The onions and potatoes go in, and while they are cooking, I grate a pile of Swiss cheese, nicking my knuckle, but catching myself before I bleed into my breakfast. By the time I get a Band-Aid on it, the onions have begun to burn a little, but I don't care. I dump in the hot dogs and hear them sizzle, turning down the heat so that I don't continue to char the onions. When the hot dogs are spitting and getting a little browned, I add the eggs and stir up the whole mess like a scramble. When the eggs are pretty much set, I sprinkle the cheese over the top and take it off the heat, letting the cheese melt while I pop three slices of bread in the toaster. When the toast is done, I butter it, and eat the whole mess on the counter, using the crispy buttered toast to scoop chunk of egg, potato, and hot dog into my mouth, strings of cheese hanging down my chin. Even with the burnt onions, and having overcooked the eggs to rubbery bits, it is exactly what I need.

OUR PAST BRINGS US TO OUR FUTURE “I will repay you for the years the locusts have eaten.” —Joel 2:25 I believe in a very deep way that our past is what brings us to our future. I understand the temptation to draw an angry X through a whole season or a whole town or a whole relationship, to crumple it up and throw it away, to get it as far away as possible from a new life, a new future. In my worst moments, I want to slam the door on the hard parts of our life in Grand Rapids. Deadbolt it, forget it, move forward, happier without it. But I don’t want to lose six years of my own history behind a slammed door. These days I’m walking over and retrieving those years from the trash, erasing the X, unlocking the door. It’s the only way that darkness turns to light. I’m mining through, searching for light, and the more I look, the more I find all sorts of things Grand Rapids gave me. I see moments of heartbreak that led to honesty about myself I wouldn’t have been able to get to any other way. I am thankful for what I learned, what I became, what God gave me and what God took away during that season. WHAT HAVE the hard, dark seasons of your life yielded in light and insight and growth and gifts? Have you sifted through those times, looking for those gifts? Ask God to bring light out of that darkness. May 11 WHY WE WRITE Shout for joy to the LORD, all the earth. —Psalm 100:1 A writer friend came over yesterday. She’s written a novel. She brought over a fat, beautiful binder full of story, and I can’t wait to read it. We talked about publication and agents and sharing your work, about marketing and the internet and a million other things. And we talked about why we write. You know those conversations when you think you’re helping someone, sharing from your vast well of knowledge, only to realize that this person is actually instructing you, reminding you of something fundamental that you’ve forgotten? My friend sat across the table from me, and it seemed like she could have combusted into flames, burning with sheer, clean passion about this story. After she left, I realized that some days I forget why we write, and she reminded me. I write because other writers’ words changed my life a million and one ways, and I want to be a part of that. I began writing because there were things I wanted to say with so much urgency and soul I would have climbed a tower and shouted them, would have written them in skywriting, would have spelled them out in grains of rice if I had to.

CUPPA’S ‘TO DIE FOR’ CINNAMON ROLLS Did the description of Cuppa’s amazing cinnamon rolls make your mouth water? Every time I described them in this book I thought about my family’s favorite recipe for cinnamon rolls, and I’ve included it here for you. I think Tory and Meg would approve. All measurements/temperatures are in US units. Makes 12 wonderfully large rolls Dough: 2 packages active dry yeast 1 cup warm water 2/3 cup plus 1 teaspoon granulated sugar, divided 1 cup warmed milk (I microwave this and then stir to be sure there are no hot spots) 2/3 cup softened butter 2 teaspoons salt 2 eggs, beaten 7 to 8 cups all-purpose flour Filling of Deliciousness: 1 cup melted butter, divided (that’s 2 sticks) 1-3/4 cups dark brown sugar, divided 3 Tablespoons ground cinnamon 1 teaspoon ground nutmeg (fresh, if possible) 1 to 2 cups chopped pecans (optional) 1-1/2 cups dark raisins (optional) Frosting: 1/2 cup melted butter 3 cups powdered sugar 1 and a half teaspoons real vanilla 5 to 8 Tablespoons hot water   DIRECTIONS: To make dough combine yeast, warm water and 1 teaspoon sugar in a cup and stir. Set aside. In a large bowl mix warmed milk, remaining 2/3 cup sugar, butter, salt, and eggs. Stir well and add yeast mixture. Add half the flour and beat until smooth. Stir in enough of the remaining flour to make a slightly stiff dough. It’s okay for the dough to be sticky. Turn out onto a well-floured board and knead for 5 to 10 minutes. Place in a well-buttered glass bowl. Cover loosely and let rise in a warm draft-free place until doubled in bulk, about 1 to 1-1/2 hours. When doubled, punch down dough and let it rest for 5 minutes. Roll out onto floured surface into a 15 x 20-inch rectangle. Filling: Spread dough with ½ cup melted butter. Mix together 1/-1/2 cups brown sugar, cinnamon, and nutmeg. Sprinkle over buttered dough. Sprinkle with pecans and raisins, if you want. Sometimes I go really crazy and add a cup of finely-chopped apples, too. Roll up jellyroll-fashion and pinch the edges together to seal. Cut into 12 slices. Coat bottom of a 13”’x 9” and a square 8” pan with the last ½ cup of melted butter, and sprinkle remaining ¼ cup of sugar mixture on top. Place slices close together in pans. Let rise in warm, draft-free place until doubled in bulk (about 45 minutes). Preheat oven to 350 degrees. Bake for 25 to 30 minutes, until nicely browned. Let cool slightly and spread with frosting. Share with others, and be prepared to get marriage proposals ;) Frosting: Mix melted butter, powdered sugar, and vanilla. Add hot water a tablespoon at a time, mixing after each, until frosting is of desired consistency. Spread or drizzle over slightly-cooled rolls.

Make time to write every day. The writing muscle is like any other muscle; the more you exercise it, the stronger it becomes.

I felt like a coked-out sloth. Can sloths do cocaine? It’s made from a jungle plant, right? What if sloths figured out the recipe and started making it? We’d have an epidemic of drug-addicted sloths. We’d have to change their name from sloths to fasts. We’d also have to invent sloth rehabilitation centers complete with beautiful waterfalls and sloth sharing circles of trust.

Foreword As a true blue Southern girl I have often wondered…if preppies could have their own handbook…why not us? And now at last, my two good friends Deborah Ford and Edie Hand have written the definitive handbook for Southern gals raised in the South. One must simply not leave home without it! It deserves a place on your shelf between Gone With the Wind and the Memphis Junior League cookbook, and I predict in years to come it will be passed down to daughters along with the family silver and great-grandmother’s lace doilies. It is funny, wise, charming, and smart, just like the two gals who wrote it. As modern Southern women we have learned to network with one another and share all the good advice and recipes and rules of accepted behavior that have been handed down to us (it’s a rough world out there). And so in keeping with that wonderful tradition I would like to share some advice my own wise Southern mother gave to me. When I was in high school contemplating whether to take Home Economics or not, my mother exclaimed: “Oh no, darling…you must never learn to cook and clean or they will expect you to do it!” It is advice that has served me well throughout the years. Good luck in all you do! -Fannie Flagg

Religions are moral exoskeletons. If you live in a religious community, you are enmeshed in a set of norms, relationships, and institutions that work primarily on the elephant to influence your behavior. But if you are an atheist living in a looser community with a less binding moral matrix, you might have to rely somewhat more on an internal moral compass, read by the rider. That might sound appealing to rationalists, but it is also a recipe for anomie—Durkheim’s word for what happens to a society that no longer has a shared moral order.63 (It means, literally, “normlessness.”) We evolved to live, trade, and trust within shared moral matrices. When societies lose their grip on individuals, allowing all to do as they please, the result is often a decrease in happiness and an increase in suicide, as Durkheim showed more than a hundred years ago.64 Societies that forgo the exoskeleton of religion should reflect carefully on what will happen to them over several generations. We don’t really know, because the first atheistic societies have only emerged in Europe in the last few decades. They are the least efficient societies ever known at turning resources (of which they have a lot) into offspring (of which they have few). THE

I’m trying to modify my NYPD piggishness. I have not hit on one single—or married—female in the ATTF. I was actually getting a reputation as a man who was either devoted to duty, or was devoted to some off-scene girlfriend, or was gay, or who had a low libido, or who perhaps had been hit below the belt by one of those bullets. In any case, a whole new world was opening up to me now. Women in the office talked to me about their boyfriends and husbands, asked me if I liked their new hairstyles, and generally treated me in a gender-neutral manner. The girls haven’t yet asked me to go shopping with them or shared recipes with me, but maybe I’ll be invited to a baby shower. The old John Corey is dead, buried under a ton of politically correct memos from Washington. John Corey, NYPD Homicide, is history. Special Contract Agent John Corey, ATTF, has emerged. I feel clean, baptized in Potomac holy water, reborn and accepted into the ranks of the pure angelic hosts with whom I work.

I'm also including a good crop of new recipes I've never shared before--all guaranteed to win friends, influence people, garner marriage proposals, foster friendships, mend fences, and make you the most popular person in town. (Or at least in your family.)

Ode to Charlie THE DOG OF A LIFETIME We got a pup named Charlie One year at Christmastime. He changed our lives completely So I’ll share this dog rhyme. His ears were long and dangly, His legs were short and fat, His naps were almost constant, ’Cept when he chased the cat. I dressed him up in outfits, In dresses, shirts, and jeans, In boots and leather loafers-- The dapp’rest pup I’d seen! He started working cattle With Ladd and all the crew. He thought this was his purpose. Oh, if he only knew! That he was just a Bassett And bred for not so much. But Charlie rose above it And learned that cowdog touch. But man, that short dog syndrome… He thought he was in charge And ruled the other doggies His bravado, always large! But deep down, all he wanted Were tummy rubs all day And sausage, ham, and burgers And bacon, I would say. He snored just like an engine, His breath was not so great, His ears were always crusty From hanging in his plate. But Charlie Boy was perfect And loyal through and through. He knew what we were thinking, He sensed what we would do. We thought he’d live forever But cancer came and stayed, Then left with our dear Charles And left us all dismayed. And yet, we feel so lucky He got to be our friend. We have a million memories Right up until the end. We loved you, Charlie, you were the best We never will forget you And the very second we get to Heaven… We’re coming straight to get you!

Americans, more than any other culture on the earth, are cookbook cooks; we learn to make our meals not from any oral tradition, but from a text. The just-wed cook brings to the new household no carefully copied collection of the family’s cherished recipes, but a spanking new edition of Fannie Farmer or The Joy of Cooking. No doubt this has its good points, but the drawbacks are many. Not only is our nation’s cooking far more homogenized than needs be (a benefit mostly to giant food conglomerates), but it is robbed of the lip-smacking appreciation of the sensuality of eating, something very few cookbooks are able—and no basic cookbook even attempts—to share.

Having a big salad every day is a great way to burn through the Daily Dozen. To a base of mesclun greens and arugula, I add tomato, red bell pepper, beans, and barberries, along with toasted nuts if I’m using a fat-free dressing. My current favorite dressing recipe is a Caesar spin-off shared by Dr. Michael Klaper from the TrueNorth Health Center: 2 tablespoons almond meal 3 cloves crushed garlic 3 tablespoons dijon mustard 3 tablespoons nutritional yeast flakes 2 tablespoons white miso 3 tablespoons lemon juice 1/3 cup water Blend and enjoy! (If you have a high-speed blender, you could probably use whole almonds instead of meal.)

The real danger comes when the siblings just ignore each other. There may be less tension to deal with, but that’s also a recipe for a cold and distant relationship as adults. So if you want to develop close long-term relationships between your kids, think of it as a math equation, where the amount of enjoyment they share together should be greater than the conflict they experience. You’re never going to get the conflict side of the equation to zero. Siblings argue; they just do. But if you can increase the other side of the equation, giving them activities that produce positive emotions and memories, you’ll create strong bonds between them

Adaptogens: Herbs for Strength, Stamina, and Stress Relief by David Winston and Steven Maimes An in-depth discussion of adaptogens with detailed monographs for many adaptogenic, nervine, and nootropic herbs. Adaptogens in Medical Herbalism: Elite Herbs and Natural Compounds for Mastering Stress, Aging, and Chronic Disease by Donald R. Yance A scientifically based herbal and nutritional program to master stress, improve energy, prevent degenerative disease, and age gracefully. Alchemy of Herbs: Transform Everyday Ingredients into Foods and Remedies That Heal by Rosalee de la Forêt This book offers an introduction to herbal energetics for the beginner, plus a host of delicious and simple recipes for incorporating medicinal plants into meals. Rosalee shares short chapters on a range of herbs, highlighting scientific research on each plant. The Business of Botanicals: Exploring the Healing Promise of Plant Medicines in a Global Industry by Ann Armbrecht Forbes In a world awash with herbal books, this is a much-needed reference, central to the future of plant medicine itself. Ann weaves a complex tapestry through the story threads of the herbal industry: growers, gatherers, importers, herbalists, and change-making business owners and non-profits. As interest in botanical medicine surges and the world’s population grows, medicinal plant sustainability is paramount. A must-read for any herbalist. The Complete Herbal Tutor: The Ideal Companion for Study and Practice by Anne McIntyre Provides extensive herbal profiles and materia medica; offers remedy suggestions by condition and organ system. This is a great reference guide for the beginner to intermediate student. Foundational Herbcraft by jim mcdonald jim mcdonald has a gift for explaining energetics in a down-to-earth and engaging way, and this 200-page PDF is a compilation of his writings on the topic. jim’s categorization of herbal actions into several groups (foundational actions, primary actions, and secondary actions) adds clarity and depth to the discussion. Access the printable PDF and learn more about jim’s work here. The Gift of Healing Herbs: Plant Medicines and Home Remedies for a Vibrantly Healthy Life by Robin Rose Bennett A beautiful tour of some of our most healing herbs, written in lovely prose. Full of anecdotes, recipes, and simple rituals for connecting with plants. Herbal Healing for Women: Simple Home Remedies for All Ages by Rosemary Gladstar Thorough and engaging materia medica. This was the only book Juliet brought with her on a three-month trip to Central America and she never tired of its pages. Information is very accessible with a lot of recipes and formulas. Herbal Recipes for Vibrant Health: 175 Teas, Tonics, Oils, Salves, Tinctures, and Other Natural Remedies for the Entire Family by Rosemary Gladstar Great beginner reference and recipe treasury written by the herbal fairy godmother herself. The Modern Herbal by Maude Grieve This classic text was first published in 1931 and contains medicinal, culinary, cosmetic, and economic properties, plus cultivation and folklore of herbs. Available for free online.

STARKFLOWER STEW A rich, earthy stew made with a variety of gnomish spices, herbs, and vegetables—but the secret ingredient is the starkflower, which adds a dark, smoky flavor. Calla invented the recipe and kept it secret for millennia. But she decided to share it with Sophie—and even though Sophie’s stew never tastes quite the same, she makes it often to remember her friend.

Cooks find it hard to give up the way that meat and animal fat flavor things so intensely, but it’s so easy! An animal has transformed all the plants he ate into something with lots of complexity, and you need to learn a few tricks to get similar complexity with vegan dishes. But your palate will change, if you will only turn down the volume and listen. Living a plant-based life is like traveling light. Your system adjusts to foods that don’t weigh you down and take forever to digest. You may find that maintaining your weight gets easier, as long as you don’t hit vegan desserts too hard. The vegan mainstream has food manufacturers taking notice: Vegan-friendly packaged foods multiply daily. While that makes it easier to eat vegan, don’t become a junk-food vegan. The upside? Options in dairy-free milks, ice creams, and vegan-friendly sweeteners are growing. The downside? You can construct a vegan diet out of pudding cups, fake bologna, and white bread, but you will not be all that healthy doing it. You still have to seek balance and listen to your body. It will tell you how things are going, if you just pay attention. In the years I have spent cooking for vegans, it seems to me that what they craved most was special food—food for celebrations and shared dinners; food that really tastes great. It’s not that difficult to put together a big salad or sandwich on your own. Restaurants will happily strip down dishes and leave off the cheese. You can eat vegan and survive, but it’s the special foods that you crave. After going to the same sandwich shop a few times and having a sandwich with just veggies and no cheese, vegans want recipes for genuinely interesting food. A virtual world exists on the Internet, where vegans swap sources for marshmallow crème and recipes for mock cheese sauces. This book is my best effort for plant-based diners who want food that rocks. Why Vegan?

Food provides an invitation to share in the rhythms of the earth. Each time we eat, we are receiving a gift that the earth has shared with us. All food is some form of life: All plants are alive before they are picked and processed. All meat comes from a living being. All cheese, yogurt, eggs, and so on come from a living source. When our bodies die, when we compost our food scraps, when leaves fall and plants decay, we all become food for other organisms and new life. Within this web, there is no life without sharing.

But sharing the memory of a meal allowed the women to feel human without it hurting too much. Recipes were a link to the real world, to their lives before, and to their lives in the future. And they formed a link with the other groups in the camp. Everyone eats. Everyone has a favorite meal. Not everyone can write a song or poem, but to remember a good meal is universal.

RECIPE FOR WHEN YOUR HEART IS BROKEN Hearts break. One day, yours will break too. It will hurt like nothing you've ever imagined. And you will feel like it's the end of the world. Remember this, my darling: IT'S NOT. Take every day as it is. It will all pass. 1. Cry. It's okay. 2. Experience the pain, but do not dwell on it. 3. Feel the hurt, but do not let it define you. 4. Cookies are delicious. Have 1 or 2, and share the rest with others.

The recipe for happiness is to have just enough money to pay the monthly bills you acquire, a little surplus to give you confidence, a little too much work each day, enthusiasm for your work, a substantial share of good health, a couple of real friends, and a wife and children to share life’s beauty with you.

if you are an atheist living in a looser community with a less binding moral matrix, you might have to rely somewhat more on an internal moral compass, read by the rider. That might sound appealing to rationalists, but it is also a recipe for anomie—Durkheim’s word for what happens to a society that no longer has a shared moral order.63 (It means, literally, “normlessness.”) We evolved to live, trade, and trust within shared moral matrices. When societies lose their grip on individuals, allowing all to do as they please, the result is often a decrease in happiness and an increase in suicide, as Durkheim showed more than a hundred years ago.64

Our neighborhood (made up of three hundred houses in the city of Durham, North Carolina) uses a social media app called Nextdoor. This is the only form of social media in which I participate. If I am going to post a picture of my lunch, I want to be able to share it with those with whom I might actually share this lunch—my neighbors. I read Nextdoor updates daily, and I receive messages as they are posted so that I can respond to and pray for the neighbors whom I do not yet know. I pray about lost dogs, and I donate school supplies. Every time someone posts a request for meals for a sick, grieving, or newly blessed-by-newborn neighbor, I’m on it. I look carefully at the food allergies and preferences. Over the years, I have developed go-to recipes for a variety of food needs. If the meal goes to a new mom, I include my favorite mom book, Gloria Furman’s Missional Motherhood.9 (And yes, I have read other books on motherhood—most of them, really, as I am somewhat obsessed with reading about motherhood, and this one is the very best.)

Mama Jean’s Banana Pudding Yield: 6–8 servings I’ve been hearing about Mama Jean’s banana pudding since the day I married my husband. His grandmother was famous for this Southern delight, and my mother-in-law was tickled pink for me to share it with all of you. You can top it with a baked meringue topping or a simple swirl of whipped cream. 1 cup sugar 1/3 cup all-purpose flour 2 cups whole milk 3 egg yolks, beaten 2 tablespoons butter 2 teaspoons vanilla extract 4 ripe bananas, sliced 1 (11-ounce) box vanilla wafer cookies In a large saucepan, add sugar to flour and mix well. Gradually add milk. Place saucepan on stove and cook over medium heat, stirring constantly. When heated well, add egg yolks. Cook until thickened and remove from stove. Immediately stir in butter and vanilla. Immediately stir in butter and vanilla. If serving in individual portions, as shown, layer each serving dish with pudding, banana slices, and vanilla wafer cookies. Top with whipped cream and keep chilled until ready to serve. For a baked meringue topping, layer pudding with banana slices and vanilla wafer cookies in an 8–10-inch oven-safe baking dish. Top with Meringue Topping. Meringue Topping 3 egg whites 1/4 cup sugar 1/2 teaspoon vanilla extract Meringue Topping Preheat oven to 400 degrees F. Beat egg whites until stiff peaks form. Add sugar and vanilla. Spread over banana pudding and bake for 5–6 minutes or until lightly browned on top.

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!

Eating with your baby – at the same time, at the same table and sharing the same food – is at the heart of baby-led weaning.

Lourdes Venard’s White Bean Stew

Darren McGrady Darren McGrady was personal chef to Princess Diana until her tragic accident. He is now a private chef in Dallas, Texas, and a board member of the Pink Ribbons Crusade: A Date with Diana. His cookbook, titled Eating Royally: Recipes and Remembrances from a Palace Kitchen, will be released in August 2007 by Rutledge Hill Press. His website is located at theroyalchef. I knew Princess Diana for fifteen years, but it was those last four years after I became a part of her everyday life that I really got to know her. For me, one of the benefits of being a Buckingham Palace chef was the chance to speak to “Lady Di.” I had seen her in the newspapers; who hadn’t? She was beautiful. The whole world was in love with her and fascinated by this “breath of fresh air” member of the Royal Family. The first time I met her, I just stood and stared. As she chatted away with the pastry chef in the Balmoral kitchen, I thought she was even more beautiful in real life than her pictures in the daily news. Over the years, I’ve read account after account of how the Princess could light up a room, how people would become mesmerized by her natural beauty, her charm, and her poise. I couldn’t agree more. In time, I became a friendly face to the Princess and was someone she would seek out when she headed to the kitchens. At the beginning, she would pop in “just for a glass of orange juice.” Slowly, her visits became more frequent and lasted longer. We would talk about the theater, hunting, or television; she loved Phantom of the Opera and played the CD in her car. After she and Prince Charles separated, I became her private chef at Kensington Palace, and our relationship deepened as her trust in me grew. It was one of the Princess’s key traits; if she trusted you, then you were privy to everything on her mind. If she had been watching Brookside--a UK television soap opera--then we chatted about that. If the Duchess of York had just called her with some gossip about “the family,” she wanted to share that, too. “You’ll never believe what Fergie has just told me,” she would announce, bursting into the kitchen with excitement. She loved to tell jokes, even crude ones, and would laugh at the shock on my face--not so much because of the joke, but because it was the Princess telling it. Her laughter was infectious.

Tamar Alexia Fleishman has been a professional writer for over a decade. She’s interviewed A-list celebrities in music, sports, film, attended top concerts and plays, traveled to premium luxury destinations, and eaten at some of the finest restaurants out there. Additionally, she’s developed food and cocktail recipes using exquisite, gourmet ingredients. She collects vintage cookbooks and menus. To that end, many of her “classic articles” give you a taste of restaurants gone by. She roams to share the best the world has to offer. You can contact Tamar at coloneltamar@gmail.com.

These. Are. AMAZING," Caroline says around a mouthful of apple cider zeppole. We're at the Logan Square Farmers Market, and have eaten our way around the square. We started with a couple of meat tacos from Cherubs, simply seasoned small cubes of beef on soft steamed corn tortillas, with a garnish of onion, cilantro and lime. A perfect amuse-bouche. Then we shared an insane grilled cheese sandwich, buttery and crispy and filled with gooey, perfectly melted Wisconsin Butterkase cheese. A pork empanada from Pecking Order, with their homemade banana ketchup. A porchetta sandwich from Publican Quality Meats.

se "in-between times" to get things done. For example, it takes 15 minutes or less to change the sheets on a bed. So when you're waiting for dinner to finish cooking, to go somewhere, or for something to finish up, make a bed. Planning saves you time. Know what you have to do-and set your priorities. ere's a fun idea! Why not lighten a gathering together load a little by hosting a tea "potluck." It's a great way to widen your circle of friends and expand your recipe files. You provide the beautiful setting-and, of course, the tea. Invite each guest to bring a wonderful tea-time treat to share, along with the recipe. Have fun sampling all the goodies. You can also invite someone to play the piano, the guitar, or even do a dramatic reading of some sort. After the gathering, create a package of recipes and send them to each participant, along with a "thank you for coming" note. Friends are the continuous threads that help hold our lives together. f you have a fireplace, make it the focus of the room. Add plants, a teddy bear collection, or whatever you like to catch the eye. Add homey touches with a favorite stuffed toy, a framed picture of yourself with your grandmother. Photos and vacation souvenirs are great to liven up a room. Slipcovers help you make incredible changes in your decor simply. In winter months, toss an afghan over a sofa or chair. When you're not using afghans or blankets, stack them neatly under a shelf or a table to add texture to a room. Instead of a lamp table, stack wooden trunks or packing boxes together. These make great tables and provide storage.

4/20, CANNABIS DAY, APRIL 20 420 FARMERS’ MARKET RISOTTO Recipe from Chef Herb Celebrate the bounty of a new growing season with a dish that’s perfectly in season on April 20. Better known as 4/20, the once unremarkable date has slowly evolved into a new high holiday, set aside by stoners of all stripes to celebrate the herb among like-minded friends. The celebration’s origins are humble in nature: It was simply the time of day when four friends (dubbed “The Waldos”) met to share a joint each day in San Rafael, California. Little did they know that they were beginning a new ceremony that would unite potheads worldwide! Every day at 4:20 p.m., you can light up a joint in solidarity with other pot-lovers in your time zone. It’s a tradition that has caught on, and today, there are huge 4/20 parties and festivals in many cities, including famous gatherings of students in Boulder and Santa Cruz. An Italian rice stew, risotto is dense, rich, and intensely satisfying—perfect cannabis comfort cuisine. This risotto uses the freshest spring ingredients for a variation in texture and bright colors that stimulate the senses. Visit your local farmers’ market around April 20, when the bounty of tender new vegetables is beginning to be harvested after the long, dreary winter. As for tracking down the secret ingredient, you’ll have to find another kind of farmer entirely. STONES 4 4 tablespoons THC olive oil (see recipe) 1 medium leek, white part only, cleaned and finely chopped ½ cup sliced mushrooms 1 small carrot, grated ½ cup sugar snap peas, ends trimmed ½ cup asparagus spears, woody ends removed, cut into 1-inch-long pieces Freshly ground pepper 3½ cups low-sodium chicken broth ¼ cup California dry white wine Olive oil cooking spray 1 cup arborio rice 1 tablespoon minced fresh flat-leaf parsley ¼ cup freshly grated Parmesan cheese Salt 1. In a nonstick skillet, heat 2 tablespoons of the THC olive oil over medium-low heat. Add leek and sauté until wilted, about 5 minutes. Stir in mushrooms and continue to cook, stirring, for 2 minutes. Add carrot, sugar snap peas, and asparagus. Continue to cook, stirring, for another minute. Remove from heat, season with pepper, and set aside. 2. In a medium saucepan over high heat, bring broth and wine to a boil. Reduce heat and keep broth mixture at a slow simmer. 3. In a large pot that has been lightly coated with cooking spray, heat the remaining 2 tablespoons THC olive oil over medium heat. Add rice and stir well until all the grains of rice are coated. Pour in ½ cup of the hot broth and stir, using a wooden spoon, until all liquid is absorbed. Continue adding the broth ½ cup at a time, making sure the rice has absorbed the broth before adding more, reserving ¼ cup of broth for the vegetables. 4. Combine ¼ cup of the broth with the reserved vegetables. Once all broth has been added to the risotto and absorbed, add the vegetable mixture and continue to cook over low heat for 2 minutes. Rice should have a very creamy consistency. Remove from heat and stir in parsley, Parmesan, and salt to taste. Stir well to combine.

Virality isn’t luck. It’s not magic. And it’s not random. There’s a science behind why people talk and share. A recipe. A formula, even. —JONAH BERGER

Recipe for friendship: 2 cups of TRUST, 1 dash of CARING, 2 cups of UNDERSTANDING, 2 spoonfuls of SHARED SECRETS, 1 cup of MUTUAL AFFECTION, 1 spoonful of CRAZY, and a whole bag of FUN

Chocolate Macaroons ¾ cup sugar 4 large egg whites 4 cups shredded sweetened coconut 3 tablespoons matzah cake meal 3 tablespoons cocoa powder Preheat the oven to 375 degrees. Line a baking sheet with parchment. Set aside. Combine the sugar and egg whites in the top of a double boiler over simmering water (boil 2 inches of water in the bottom of the double boiler and reduce the heat to simmer). Cook the mixture, stirring until the sugar is dissolved. Stir in the coconut, cake meal, and cocoa until smooth. Spoon 24 mounds of macaroons onto the baking sheet and bake for 15 to 18 minutes, until the tops are just golden. Allow to cool completely before removing from the baking sheet. Yield: 24 macaroons. Evangeline’s Cook’s Notes Naturally this is a new recipe for the girls and me, but from what I hear they turned out pretty yummy. So yummy, I decided to try it myself. Vernon made an absolute pig of himself! Lemon Chicken 1/3 cup flour 1 teaspoon salt 1 teaspoon paprika 1 frying chicken (2½ to 3 pounds) 3 tablespoons lemon juice 3 tablespoons Crisco 1 chicken bouillon cube ¼ cup green onion, sliced 2 tablespoons brown sugar 1½ teaspoons lemon peel, grated chopped parsley for garnish In paper or plastic bag, combine flour, salt, and paprika. Brush the cut-up chicken with lemon juice. Add 2 to 3 pieces of chicken at a time to the bag and shake well. In a large skillet, brown chicken in hot Crisco. Dissolve bouillon cube in ¾cup boiling water; pour over chicken. Stir in onion, brown sugar, lemon peel, and remaining lemon juice. Cover, reduce heat, and cook chicken over low heat until tender, 40 to 50 minutes. Garnish with chopped parsley. Serves 4. Goldie’s Cook’s Notes Sally is a real doll for sharing this recipe with me. She says she found it in an old cookbook of her mother’s and that nothing but nothing her mother ever cooked came out bad. One taste of this recipe and you’ll be a believer in old cookbooks too!

Our food is communal in the sense that a lot of it is prepared with sharing in mind.

The Bible says, "Be kind and compassionate to one another" (Ephesians 4:32). So be a blessing in someone's life today. ur hearts will be found in the vicinity of our treasures." That's so true, isn't it? Over the years, I've asked hundreds of women to tell me the stories of their treasures. I've been treated to some incredible stories, from a loving grandmother to an inherited Bible, from a mysterious, closed-up room to antique furniture. I've learned about collections and great recipes. The stories are all about the special objects or people in our lives that speak to us about love and hope and memories. Listen carefully to these words from Psalm 119:16: "[LORD,] I delight in your decrees; I will not neglect your word." Now thats a treasure. don't know what I'd do without friends. They cry with me, laugh with me-and, for sure-they're the ones who most often "speak truth" (whether I want to hear it or not). There's nothing that makes life better than friends. My advice? Do everything you can to nurture the special people in your life. It sometimes takes extra thought and definitely precious time, but what joy is yours when you do! Every Saturday morning at seven, my friend Sharon spends a very special hour on the phone with her sister. It's the highlight of the week for both of them. They love and support one another, laugh, and share even the most mundane happenings of the week. Enjoy and treasure your relationships!

A LOVING RECIPE FORA PERFECT CUP OF TEA • 1 willing friend who loves to sit and share • 1 grateful heart to have a friend that cares • 1 beautiful garden to show us God is near You desire truth in the innermost being, and in the hidden part You will make me know wisdom. -PSALM 51:6 Recently I was driving down one of our busy freeways in Southern California, when a sign suddenly appeared before me that read, "What the fool does at the end, wise men do at the beginning." I don't know how I was able to glimpse this since I was driving by, but my mind affirmed that this slogan has so much meaning. We live in a day when humanity has sold out to secular materialism, a day when many people have put God on hold. The attitude of "I can do it myself; I don't need help from anyone-especially from a God I can't see or touch" rules. But as time goes on, many older

Caroline has laid out a beautiful spread, which is a combination of some of my favorite things that she has cooked, and traditional Sikh wedding dishes provided by Jag's friends. There is a whole roasted beef tenderloin, sliced up with beautiful brioche rolls for those who want to make sandwiches, crispy brussels sprouts, potato gratin, and tomato pudding from Gemma's journal. The savory pudding was one of the dishes from Martha's wedding, which gave me the idea for this insanity to begin with, so it seemed appropriate. I actually think Gemma would strongly approve of this whole thing. And she certainly would have appreciated the exoticism of the wonderful Indian vegetarian dishes, lentils, fried pakoras, and a spicy chickpea stew. From what I can tell, Gemma was thrilled anytime she could get introduced in a completely new cuisine, whether it was the Polish stonemason introducing her to pierogi and borsht, or the Chinese laundress bringing her tender dumplings, or the German butcher sharing his recipe for sauerbraten. She loved to experiment in the kitchen, and the Rabins encouraged her, gifting her cookbooks and letting her surprise them with new delicacies. Her favorite was 'With a Saucepan Over the Sea: Quaint and Delicious Recipes from the Kitchens of Foreign Countries,' a book of recipes from around the world that Gemma seemed to refer to frequently, enjoying most when she could alter one of the recipes to better fit the palate of the Rabins. Mrs. Rabin taught her all of the traditional Jewish dishes they needed for holiday celebrations, and was, by Gemma's account, a superlative cook in her own right. Off to the side of the buffet is a lovely dessert table, swagged with white linen and topped with a small wedding cake, surrounded by dishes of fried dough balls soaked in rosewater syrup and decorated with pistachios and rose petals, and other Indian sweets.

Note from Tim Ferriss: I asked Tim to share a fun piece of related background. Here it is. In early 2015, Elon reached out to schedule a call. He said he had read some Wait But Why posts and was wondering if I might be interested in writing about some of the industries he’s involved in. I flew out to California to meet with him, tour the Tesla and SpaceX factories, and spend some time with the executives at both companies to learn the full story about what they were doing and why. Over the next six months, I wrote four very long posts about Tesla and SpaceX and the history of the industries surrounding them (during which I had regular conversations with Elon in order to really get to the bottom of the questions I had). In the first three posts, I tried to answer the question, “Why is Elon doing what he’s doing?” In the fourth and final post of the series, I examined Elon himself and tried to answer the question, “Why is Elon able to do what he’s doing?” That’s what led me to explore all these ideas around reasoning from first principles (being a “chef” who comes up with a recipe) versus reasoning by analogy (being a “cook” who follows someone else’s recipe).

Take one cup of courage. You’ll need it for the next few years to get through the moments when you doubt yourself. Add a pinch of creativity, a spoonful of stick-to-itiveness, and a heap of passion and purpose to guide you when there are no other directions to follow. Stir it up with a group of friends who love you for you-just being you, even if your different or weird or stand out. Pour in people who believe in your ability to change the world, one cupcake at a time. Then sprinkle it with fun-because that’s what makes everything sweeter. Even the mess and the mistakes and the burned batches. Oh, and the ones that taste lumpy or bitter! There are tons of those. You can get through all that if you remember the secret ingredient is fun. Fun fixes everything! Let your recipe cool, the share it. Spread the word like you spread frosting on a cupcake. And watch your cupcake rise and your business grow and your dreams take shape.

You don't necessarily have to be a big family in order to share food around a table and enjoy each other's company. And it doesn't have to be a Sunday, it can be a Saturday, it can be a Friday, any time of any day when families and friends can bond, sharing laughter as well as sadness. It's also an opportunity for individuals, especially children, to gain in confidence.

Almost any positive good [positive liberty] can be described in terms of freedom from something [negative liberty]. Health is freedom from disease; happiness is a life free from flaws and miseries; equality is freedom from advantage and disadvantage.. Faced with this flexibility, the theorist will need to prioritize some freedoms and discount others. At its extreme we may get the view that only some particular kind of life makes for ‘real freedom’. Real freedom might, for instance, be freedom the bondage of desire, as in Buddhism and Stoicism. Or it might be a kind of self-realization or self-perfection only possible in a community of similarly self-realized individuals, pointing us towards a communitarian, socialist, or even communist ideal. To a laissez-faire capitalist, it is freedom from more than minimal necessary political and legal interference in the pursuit of profit. But the rhetoric of freedom will typically just disguise the merits or demerits of the political order being promoted. The flexibility of the term ‘freedom’ undoubtedly plays a huge role in the rhetoric of political demands, particularly when the language of rights mingles with the language of freedom. ‘We have a right to freedom from…’ is not only a good way, but the best way to start a moral or political demand. Freedom is a dangerous word, just because it is an inspirational one. The modern emphasis on freedom is problematically associated with a particular self-image. This is the 'autonomous' or self-governing and self-driven individual. This individual has the right to make his or her own decisions. Interference or restraint is lack of respect, and everyone has a right to respect. For this individual, the ultimate irrationality would be to alienate his freedom, for instance by joining a monastery that requires unquestioning obedience to a superior, or selling himself into slavery to another. The self-image may be sustained by the thought that each individual has the same share of human reason, and an equal right to deploy this reason in the conduct of his or her own life. Yet the 'autonomous' individual, gloriously independent in his decision-making, can easily seem to be a fantasy. Not only the Grand Unifying Pessimisms, but any moderately sober reflection on human life and human societies, suggest that we are creatures easily swayed, constantly infected by the opinions of others, lacking critical self-understanding, easily gripped by fantastical hopes and ambitions. Our capacity for self-government is spasmodic, and even while we preen ourselves on our critical and independent, free and rational decisions, we are slaves of fashion and opinion and social and cultural forces of which we are ignorant. A little awareness of ethics will make us mistrustful of sound-bite-sized absolutes. Even sacred freedoms meet compromises, and take us into a world of balances. Free speech is sacred. Yet the law does not protect fraudulent speech, libellous speech, speech describing national secrets, speech inciting racial and other hatreds, speech inciting panic in crowded places, and so on. In return, though, we gain freedom from fraud, from misrepresentation of our characters and our doings, from enemy incursions, from civil unrest, from arbitrary risks of panic in crowds. For sure, there will always be difficult cases. There are websites giving people simple recipes on how to make bombs in their kitchens. Do we want a conception of free speech that protects those? What about the freedom of the rest of us to live our lives without a significant risk of being blown up by a crank? It would be nice if there were a utilitarian calculus enabling us to measure the costs and benefits of permission and suppression, but it is hard to find one.

Food is the thing we, the entire world!, all have in common. There it also has the power to inform us about where we come from, inform how we express and share ourselves, and ultimately has the power to bring us together with empathetic understanding. It is no wonder that bread, fruit, wine, and even water itself are symbols in just about every religion and culture.

There is no easy way to say it, but the world of our children and their children will be a far more perilous one. As resources and habitable land diminish, nations will turn against one another in an effort to maintain or gain what they feel is their share or their right. As economies degrade, the social fabric begins to fray and mass migration becomes a global phenomenon, so the election of populist leaders promising the Earth is likely to become increasingly commonplace. At a time when the need for stable and sensible governance will never have been so critical, many countries could be led by unqualified premiers for whom posturing and saber-rattling replace discourse and cooperation. This is nothing less than a recipe for war.

Below, Grandma Elvina's recipe for a comfortable bed: Order a medium thickness egg foam pad from Sears, double up a thick wool Army blanket, and pull the bottom sheet taut across the whole thing. Then sprinkle a little loose Avon powder (any flowerly one will do) and rub it into the sheet.

Pumpkin Barrels with Vegetables How to make nutritious, wholesome, and entirely plant-based filled pumpkins. List of ingredients and step-by-step instructions for making oven-cooked Lenten stuffed pumpkins. The recipe I'm going to share with you today is delicious, easy, and inexpensive. It involves baking some deliciously stuffed pumpkins that have the best flavor and texture. In general, it is acknowledged that the major problem during fasting is to identify dishes that are not only entirely plant-based but also high in the protein needed for a balanced diet. That quality is definitely present in this dish for stuffed pumpkin. In addition, it looks good.

The recipes, the special family times, the laughter and the pleasures of being together would remain intact. Each generation would take what was produced and what was passed on by the one before, and then share it with the next. Eventually other traditions would be added, too.

If you’ve got a brother who is good with money, instead of trying to buy just as many expensive toys as he has, why not learn from his financial tips? If you’ve got a neighbor who is health conscious, why not ask her to share some recipes? Behaving in a humble manner can do wonders for how you feel about yourself, as well as other people.

This is what replaces sex in women's fantasies, you know. One day, you look at all the magazines that promise to help you flatten your tummy, please him in bed, and choose the right pair of jeans, and you think, I don't care if I'm flabby or how my jeans fit and I really don't care whether or not I'm pleasing him in bed, because he's sure as hell not pleasing me out of it. So you start looking at the magazines that promise to help you make your kitchen look like it belongs in an old farmhouse, complete with recipes for zucchini bread and an easy-to-plant herb garden. You dream about what it would be like to sit somewhere beautiful, with something delicious to eat and a few good friends to share it with.

Food this delicious is meant to be shared. Food so tasty that we want our friends to experience the pleasure with us. A good meal has the power to bring people together... Food is love.

Imposing the will of one side through the agencies of the UN could not have been a recipe for peace, but rather for war. The Palestinian side viewed the Zionist movement much as the Algerians did the French colonialists. Just as it was unthinkable for the Algerians to agree to share their land with the French settlers, it was unacceptable for the Palestinians to divide Palestine with the Zionist movement.

Stella turned through the pages and saw the pikelets, pea-and-ham soup and the boiled mutton and capers of her childhood. Here was her mother's wimberry pie, her damson jam and her gooseberry fool. Where recipes came from relatives and friends, her mother's handwriting noted the case: the method for hot-water pastry had been handed down from her grandmother; the parsley in her suet dumplings came from her cousin; the parkin was her great-aunt's recipe. Stella remembered how she and her mother would always share the first slice of roast lamb at the stove and the secret glass of sherry they'd drink as they made a trifle.

Embrace Efficiency, Elevate Flavor: Smart Kitchen Tools for Culinary Adventurers The kitchen, once a realm of necessity, has morphed into a playground of possibility. Gone are the days of clunky appliances and tedious prep work. Enter the age of the smart kitchen tool, a revolution that whispers efficiency and shouts culinary liberation. For the modern gastronome, these tech-infused gadgets are not mere conveniences, but allies in crafting delectable adventures, freeing us to savor the journey as much as the destination. Imagine mornings when your smart coffee maker greets you with the perfect brew, prepped by the whispers of your phone while you dream. Your fridge, stocked like a digital oracle, suggests recipes based on its ever-evolving inventory, and even automatically orders groceries you've run low on. The multi-cooker, your multitasking superhero, whips up a gourmet chili while you conquer emails, and by dinnertime, your smart oven roasts a succulent chicken to golden perfection, its progress monitored remotely as you sip a glass of wine. But efficiency is merely the prologue. Smart kitchen tools unlock a pandora's box of culinary precision. Smart scales, meticulous to the milligram, banish recipe guesswork and ensure perfect balance in every dish. Food processors and blenders, armed with pre-programmed settings and self-cleaning prowess, transform tedious chopping into a mere blip on the culinary radar. And for the aspiring chef, a sous vide machine becomes a magic wand, coaxing impossible tenderness from the toughest cuts of meat. Yet, technology alone is not the recipe for culinary bliss. For those who yearn to paint with flavors, smart kitchen tools are the brushes on their canvas. A connected recipe platform becomes your digital sous chef, guiding you through each step with expert instructions and voice-activated ease. Spice racks, infused with artificial intelligence, suggest unexpected pairings, urging you to venture beyond the familiar. And for the ultimate expression of your inner master chef, a custom knife, forged from heirloom steel and lovingly honed, becomes an extension of your hand, slicing through ingredients with laser focus and lyrical grace. But amidst the symphony of gadgets and apps, let us not forget the heart of the kitchen: the human touch. Smart tools are not meant to replace our intuition but to augment it. They free us from the drudgery, allowing us to focus on the artistry, the love, the joy of creation. Imagine kneading dough, the rhythm of your hands mirroring the gentle whirring of a smart bread machine, then shaping a loaf that holds the warmth of both technology and your own spirit. Or picture yourself plating a dish, using smart portion scales for precision but garnishing with edible flowers chosen simply because they spark joy. This, my friends, is the symphony of the smart kitchen: a harmonious blend of tech and humanity, where efficiency becomes the brushstroke that illuminates the vibrant canvas of culinary passion. Of course, every adventure, even one fueled by smart tools, has its caveats. Interoperability between gadgets can be a tangled web, and data privacy concerns linger like unwanted guests. But these challenges are mere bumps on the culinary road, hurdles to be overcome by informed choices and responsible data management. After all, we wouldn't embark on a mountain trek without checking the weather, would we? So, embrace the smart kitchen, dear foodies! Let technology be your sous chef, your precision tool, your culinary muse. But never forget the magic of your own hands, the wisdom of your palate, and the joy of a meal shared with loved ones. For in the end, it's not about the gadgets, but the memories we create around them, the stories whispered over simmering pots, and the laughter echoing through a kitchen filled with the aroma of possibility.

It isn't about perfection, but about richness. It isn't about sweetness, but about love. It isn't about the prettiness of the decorations, but about sharing something you made with your own hands with those you love the most. Those are the qualities of a truly memorable dessert.

CREATE A MERITOCRATIC OWNERSHIP CULTURE WITH ALIGNED INCENTIVES. The founders built a consistent culture that gave people the opportunity to share in the rewards of the big dream. The culture valued performance, not status; achievement, not age; contribution, not position; talent, not credentials. By mixing these three ingredients – Dream + People + Culture – into a powerful concoction, they created a recipe for sustained success. The culture rewarded performance; if you could make a significant contribution, and deliver results, within the boundaries of the culture, you would do well; if you had the best credentials in the world, but could not deliver exceptional performance, you would be spit out. The three partners believed that the very best people crave meritocracy, and mediocre people fear it.

My surefire, crowd pleasing, thank you card recipe. 1) Select a card that is very you. My cards are floral and bright, most commonly with gold envelopes and I seal each with a glitter heart sticker or a piece of sparkly washi tape. If you see great cards in a store, buy them on the spot it's OK to hoard thank you cards. 2) Begin with your salutation, for example: to my dearest Isabel. 3) Next, write about something you enjoy about the person or about an experience you had together that you were thankful for. You want something that is specific to the receiver and could in no way be mistaken for a stock phrase. “I had such a fantastic time with you at dinner. It's always a treat to laugh with you, and get your opinions on writing, politics, and what kind of handbag I should consider.” But don't say thank you yet, we're getting to that. This third step is all about recreating and memorializing a special moment you shared. 4) Now we are at the actual thanks part. Find something to directly thank your subject for. “Thank you for making it to Soho five months pregnant. Five months, I can't believe it!” “I appreciate that you came out to see me even though your ankles were killing you.” Or, if you are thanking someone for something tangible, a gift let's say, “Thank you for the gorgeous floral notebooks. You know how much I love writing, and notebooks, and florals. You basically nailed it.“ 5) Now tell her how you really feel. Be vulnerable. “You are a part of my heart and every time I see you I feel immediately at peace and ease. There's something about you that makes me feel safe.” 6) Now let's lighten it up shall we? “I look forward to all of the swanky nights we'll be having forever because you are a forever friend. #bust #sorrynotsorry #whydopeopleusehashtags #theyarenotlanguage 7) Sign it like you mean it. “All of my love, T Money. Use this template to get started and just get started now. I once worried that I was writing too many thank you cards and that people would be annoyed with me. Let me tell you this. No one has ever complained about getting too many thank you notes from someone if the sentiment is authentic. I now keep blank cards with me wherever I go, much like one might keep emergency Xanax. You never know when you're going to need the sweet relief of gratitude.

At World of Blenders we love showing off how you can use your blender to make amazing and healthy food! We own blenders from all the popular brands like Vitamix, NutriBullet, Ninja, and Blendjet. We're constantly putting out new videos to help you fix your everyday blender problems. We also love sharing our favorite smoothie recipes, smoothie tricks, and guides on how to make better protein shakes.

Leaders use fear to keep people in line and ensure their loyalty. Give someone a sense of belonging, a group of people to share life with, a commitment to a cause, and an enemy to defeat, and you have a powerful recipe for loyalty.