Simple Dishes Quotes

As with most fine things, chocolate has its season. There is a simple memory aid that you can use to determine whether it is the correct time to order chocolate dishes: any month whose name contains the letter A, E, or U is the proper time for chocolate.

The mind wants to live forever, or to learn a very good reason why not. The mind wants the world to return its love, or its awareness... The mind's sidekick, however, will settle for two eggs over easy. The dear, stupid body is easily satisfied as a spaniel. And, incredibly, the simple spaniel can lure the brawling mind to its dish. It is everlastingly funny that the proud, metaphysically ambitious mind will hush if you give it an egg.

But my favorite remained the basic roast chicken. What a deceptively simple dish. I had come to believe that one can judge the quality of a cook by his or her roast chicken. Above all, it should taste like chicken: it should be so good that even a perfectly simple, buttery roast should be a delight.

Nicolas Herman, who was commonly known as Brother Lawrence, was a simple dishwasher in the institution where he lived. He said he did those dishes for the glory of God. When he was through with his humble work, he would fall down flat on the floor and worship God. Whatever he was told to do, he did it for the glory of God. He testified, “I wouldn’t as much as pick up a straw from the floor, but I did it for the glory of God.

His own beliefs being simple in comparison; the God he was familiar with dished out regular and doubtless deserved punishment and every once in a while, took pity on him, moreover resembling a relationship he once had with his nursemaid. 

The actionable items were intangible (no, Belen said repeatedly, actually it was very simple, all you had to do was hold corporations responsible for their emissions, but for whatever reason her voice seemed to get drowned out by something, usually heartwarming ads where oil was being cleaned off of ducks with Very Effective dish soap). And also, they noted with importance, where were they supposed to get the money? Belen said wealth tax, and the wealthy said hm sorry what?

Nick stopped on the sidewalk, pulled a ring from his pocket, and handed it to Kate. "Your wedding ring." It was a platinum band inlaid with diamonds. Simple but elegant. Kate put the ring on her finger. "That's got to be the least romantic proposal in history. Where did you steal this?" "I bought it," he said. "That must have been a new experience for you." "It was. Cost me ten grand." He slipped a matching platinum band onto his finger. "I want that ring back when this marriage is over." "No way," she said. "You can keep the dishes.

Hanging laundry on a line is a very ordinary task. It is as ordinary as scraped knees and lost keys, as fixing the same simple dish for supper again, and again. Ordinary is most days, and Lord helps is if we overlook them.

That was the simple objective, being airborne, up longer, up higher, more casually & with more fuck off elegance than anyone else in the world. I never understood the rules or the science of it but I recognized the single-mindedness it took to match risk with nerve come what may. Some endeavours require a kind of egotism, a near autistic narrowness. Everything conspires against you – the habits of physics, the impulse to flee - & you’re weighed down by every dollop of commonsense dished up. Everyone will tell you your goal is impossible, pointless, stupid, wasteful so you hang tough. You back yourself & only yourself. This idiot resolve is all you have.

Everything, including your set of hand-blown green glass dishes with the tiny bubbles and imperfections, little bits of sand, proof they were crafted by the honest, simple, hard-working indigenous aboriginal people of wherever, well, these dishes all get blown out by the blast. Picture floor-to-ceiling drapes blown out and flaming to shreds in the hot wind.

The most extraordinary thing about it all was how simple it was just to carry on. There were meals to be prepared and eaten; dishes to be washed; clothes to be laundered, ironed, and put on and taken off; beds to be slept in and made and unmade. The prosaic needs of day-to-day living blunted all impact of the miraculous; it demanded that the glorious be relegated. And she knew that even if she were able to convince everyone involved that she had witnessed something remarkable, had undergone a transcendental and miraculous experience, reached and returned from another world, it almost seemed like it would not ever, and could not ever, truly matter.

I took a sip of my coffee, sat the folder on the counter, and began reading the newspaper. “In the cold, gray dawn of September the twenty-eighth . . .” Dickens. “. . . The slippery bank where the life of Cody Pritchard came to an ignominious end . . .” Faulkner. “Questioning society with the simple query, why?” Steinbeck. “Dead.” Hemingway. Ernie

Here are five simple rules for a powerful immune system that you should commit to memory: 1. Eat a large salad every day. 2. Eat at least a half-cup serving of beans/legumes in soup, salad, or another dish once daily. 3. Eat at least three fresh fruits a day, especially berries, pomegranate seeds, cherries, plums, oranges. 4. Eat at least one ounce of raw nuts and seeds a day. 5. Eat at least one large (double-size) serving of green vegetables daily, either raw, steamed, or in soups or stews.

Dinner that night is a feast of flavor. To celebrate the successful exorcism, Kagura has cooked several more dishes than the shrine's usual, simple fare- fragrant onigiri, balls of rice soaked in green tea, with umeboshi- salty and pickled plums- as filling. There is eggplant simmered in clear soup, green beans in sesame sause, and burdock in sweet-and-sour dressing. The mood is festive.

This is not about changing your life instantly, it’s about moving the needle bit by bit and making those changes sustainable. That means digging down to the micro level and doing something that sucks every day. Even if it’s as simple as making your bed, doing the dishes, ironing your clothes, or getting up before dawn and running two miles each day.

Let's say a person is down in the dumps, or maybe just lazy, and they stop doing the dishes. Soon the dishes are piled sky-high and it seems impossible to even clean a fork. So the person starts eating with dirty forks out of dirty dishes and this makes the person feel like a homeless person. So they stop bathing. Which makes it hard to leave the house. The person begins to throw trash anywhere and pee in cups because they're closer to the bed. We've all been this person, so there is no place for judgment, but the solution is simple:Fewer dishes.

Hampden College, as a body, was always strangely prone to hysteria. Whether from isolation, malice, or simple boredom, people there were far more credulous and excitable than educated people are generally believed to be, and this hermetic, overheated atmosphere made it a thriving black petrie dish of melodrama and distortion. I remember well, for instance, the blind animal terror which ensued when some townie set off the civil defense sirens as a joke. Someone said it was a nuclear attack; TV and radio reception, never good there in the mountains, happened to be particularly bad that night, and in the ensuing stampede for the telephones the switchboard shorted out, plunging the school into a violent and almost unimaginable panic. Cars collided in the parking lot. People sceamed, wept, gave away t heir possessions, huddled in small groups for comfort and warmth. Some hippies barricaded themselves in the Science Building, in the lone bomb shelter, and refused to let anyone in who didn't know the world to "Sugar Magnolia." Factions formed, leaders rose from the chaos. Though the world, in fact, was not destroyed, everyone had a marvelous time and people spoke fondly of the event for years afterward.

Back out of all this now too much for us, Back in a time made simple by the loss Of detail, burned, dissolved, and broken off Like graveyard marble sculpture in the weather, There is a house that is no more a house Upon a farm that is no more a farm And in a town that is no more a town. The road there, if you’ll let a guide direct you Who only has at heart your getting lost, May seem as if it should have been a quarry— Great monolithic knees the former town Long since gave up pretense of keeping covered. And there’s a story in a book about it: Besides the wear of iron wagon wheels The ledges show lines ruled southeast-northwest, The chisel work of an enormous Glacier That braced his feet against the Arctic Pole. You must not mind a certain coolness from him Still said to haunt this side of Panther Mountain. Nor need you mind the serial ordeal Of being watched from forty cellar holes As if by eye pairs out of forty firkins. As for the woods’ excitement over you That sends light rustle rushes to their leaves, Charge that to upstart inexperience. Where were they all not twenty years ago? They think too much of having shaded out A few old pecker-fretted apple trees. Make yourself up a cheering song of how Someone’s road home from work this once was, Who may be just ahead of you on foot Or creaking with a buggy load of grain. The height of the adventure is the height Of country where two village cultures faded Into each other. Both of them are lost. And if you’re lost enough to find yourself By now, pull in your ladder road behind you And put a sign up CLOSED to all but me. Then make yourself at home. The only field Now left’s no bigger than a harness gall. First there’s the children’s house of make-believe, Some shattered dishes underneath a pine, The playthings in the playhouse of the children. Weep for what little things could make them glad. Then for the house that is no more a house, But only a belilaced cellar hole, Now slowly closing like a dent in dough. This was no playhouse but a house in earnest. Your destination and your destiny’s A brook that was the water of the house, Cold as a spring as yet so near its source, Too lofty and original to rage. (We know the valley streams that when aroused Will leave their tatters hung on barb and thorn.) I have kept hidden in the instep arch Of an old cedar at the waterside A broken drinking goblet like the Grail Under a spell so the wrong ones can’t find it, So can’t get saved, as Saint Mark says they mustn’t. (I stole the goblet from the children’s playhouse.) Here are your waters and your watering place. Drink and be whole again beyond confusion.

First, I'd stop by the butcher and select a special steak to accompany his favorite dish, gratin dauphinois, a simple yet inexplicably divine mixture of thinly sliced and layered potatoes, garlic, Gruyère cheese, and cream.

therefore, I had now learned, that because a thing is eloquently expressed, it should not of necessity seem to be true; nor, because uttered with stammering lips, should it be false nor, again, perforce true, because unskilfully delivered; nor consequently untrue, because the language is fine; but that wisdom and folly are as food both wholesome and unwholesome, and courtly or simple words as town-made or rustic vessels,--and both kinds of food may be served in either kind of dish.

most delicious of his dishes ‒ a simple breakfast of his homemade bread, toasted, drizzled with thick, dark olive oil and spread generously with the pulp of the freshest tomatoes he could source. They had all converted from scrambled eggs and bacon sandwiches

As perfectly imperfect human beings, we're constantly impacting, affecting, and influencing other people. What a great responsibility. When we keep that in mind, simple conversations and passing interactions begin to carry weight... The way you thank the grocery bagger at the supermarket becomes as important as the way you thank an executive after a meeting at work. God's grace shines through our ability to love others with sincere patience, gratitude, and acceptance. He's not the only one dishing out grace. We have the ability (and responsibility) to deliver it as well.

One simple method for doing this I call the pause practice. You just stop whatever you’re doing and look out. You could do this almost any time. You’re walking around or washing dishes, and then you pause and look out. The pause interrupts the momentum of being completely caught up in thoughts.

Hampden College, as a body, was always strangely prone to hysteria. Whether from isolation, malice, or simple boredom, people there were far more credulous and excitable than educated people are generally believed to be, and this hermetic, overheated atmosphere made it a thriving black petrie dish of melodrama and distortion.

Tonight she'd share her idea with Chris over a rare family meal. In preparation, she was making scrambled eggs, bacon, and toast, one of the few meals she could cook without setting off the fire alarms. She hated having to come up with meals day after day after day. Chris was the one who could cook- her talent was eating. But it didn't make sense for him to work full time and then cook dinner every night, so she did her best, mastering a few simple dishes like tacos and barbecue pork sandwiches. If it involved more than one pot, forget it. Too many ingredients? No way. Scrambled eggs with cheese and herbs was her specialty. The family called them "Katie eggs" because when Kate was four, it was all she could eat for six months, ergo MJ's mastery of them.

Invite Wonder What if you bowed before every dandelion you met and wrote love letters to squirrels and pigeons who crossed your path? What if scrubbing the dishes became an act of single reverence for the gift of being washed clean, and what if the rhythmic percussion of chopping carrots became the drumbeat of your dance? What if you stepped into the shower each morning only to be baptized anew and sent forth to serve the grocery bagger, the bank teller, and the bus driver through simple kindness? And what if the things that make your heart dizzy with delight were no longer stuffed into the basement of your being and allowed out to play in the lush and green fields? There are two ways to live in this world: As if everything were enchanted or nothing at all.

It is hard to provide and cook so simple and clean a diet as will not offend the imagination; but this, I think, is to be fed when we feed the body; they should both sit down at the same table. Yet perhaps this may be done. The fruits eaten temperately need not make us ashamed of our appetites, nor interrupt the worthiest pursuits. But put an extra condiment on your dish, and it will poison you.

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

For example, suppose you intend to clean your home. You normally need five hours to make it appear spotless. This allows for vacuuming and mopping the floors, cleaning the countertops, washing the dishes, dusting and polishing the furniture, cleaning the appliances, washing the windows, sweeping the patio, and more. Now, impose a challenging time limit upon yourself. For instance, rather than allowing yourself five hours, give yourself two hours. Then, get as much cleaning done as possible in those two hours.

A piece of homemade bread was buttered and then used to slather the salted ear of corn, thus, in true Italian fashion, creating two dishes out of one, the ear of corn being the first dish and the homemade bread (now saturated with the melted butter, salt, and sweetness from the buttered kernels) being the second. This may have been the single most delicious part of an already delicious meal. An act so simple it’s almost stupid. But no one I know does it, except my family. And, as far as I know, they are not simple or stupid.

Nick stopped on the sidewalk, pulled a ring from his pocket, and handed it to Kate. “Your wedding ring.” It was a platinum band inlaid with diamonds. Simple but elegant. Kate put the ring on her finger. “That’s got to be the least romantic proposal in history. Where did you steal this?” “I bought it,” he said. “That must have been a new experience for you.” “It was. Cost me ten grand.” He slipped a matching platinum band onto his finger. “I want that ring back when this marriage is over.” “No way,” she said. “You can keep the dishes.

And maybe it was as simple as that—you made compromises for the people you loved. Sometimes they were gifts bestowed on the undeserving—looking after a father who might have cast you out if he knew the truth of who you were. Sometimes they were small—cooking an extra meal and washing some dishes in order to smooth things over for the man you loved. Maybe that was what it took to build a life—the recognition that there was always going to be someone giving and someone taking. It didn’t have to be equal and it didn’t have to even make sense.

I cooked with so many of the greats: Tom Colicchio, Eric Ripert, Wylie Dufresne, Grant Achatz. Rick Bayless taught me not one but two amazing mole sauces, the whole time bemoaning that he never seemed to know what to cook for his teenage daughter. Jose Andres made me a classic Spanish tortilla, shocking me with the sheer volume of viridian olive oil he put into that simple dish of potatoes, onions, and eggs. Graham Elliot Bowles and I made gourmet Jell-O shots together, and ate leftover cheddar risotto with Cheez-Its crumbled on top right out of the pan. Lucky for me, Maria still includes me in special evenings like this, usually giving me the option of joining the guests at table, or helping in the kitchen. I always choose the kitchen, because passing up the opportunity to see these chefs in action is something only an idiot would do. Susan Spicer flew up from New Orleans shortly after the BP oil spill to do an extraordinary menu of all Gulf seafood for a ten-thousand-dollar-a-plate fund-raising dinner Maria hosted to help the families of Gulf fishermen. Local geniuses Gil Langlois and Top Chef winner Stephanie Izard joined forces with Gale Gand for a seven-course dinner none of us will ever forget, due in no small part to Gil's hoisin oxtail with smoked Gouda mac 'n' cheese, Stephanie's roasted cauliflower with pine nuts and light-as-air chickpea fritters, and Gale's honey panna cotta with rhubarb compote and insane little chocolate cookies. Stephanie and I bonded over hair products, since we have the same thick brown curls with a tendency to frizz, and the general dumbness of boys, and ended up giggling over glasses of bourbon till nearly two in the morning. She is even more awesome, funny, sweet, and genuine in person than she was on her rock-star winning season on Bravo. Plus, her food is spectacular all day. I sort of wish she would go into food television and steal me from Patrick. Allen Sternweiler did a game menu with all local proteins he had hunted himself, including a pheasant breast over caramelized brussels sprouts and mushrooms that melted in your mouth (despite the occasional bit of buckshot). Michelle Bernstein came up from Miami and taught me her white gazpacho, which I have since made a gajillion times, as it is probably one of the world's perfect foods.

When it comes to getting down, I look at sex like food, and sensuality is its flavor. Like food, sex can be satiating. It feeds our hunger and nourishes our body—you might even argue we need it to live. But if you think about it, making food delicious to eat and crave-worthy relies on flavor. Flavor is unique to the chef preparing the food and then interpreted by the palate of the taster. A food’s flavor, and thus sensuality, can be simple or it can be sweet or spicy, or it can open up a variety of senses. Everyone is his or her own chef—with diners who crave their dishes.

And Cyrus, they say, observed: 'How much trouble you have at your dinner, grandfather, if you have to reach out your hands to all these dishes and taste all these different kinds of food!' 'Why so?' said Astyages. 'Really now, don't you think this dinner much finer than your Persian dinners?' 'No, grandfather,' Cyrus replied to this; 'but the road to satiety is much more simple and direct in our country than with you; for bread and meat take us there; but you, though you make for the same goal as we, go wandering through many a maze, up and down, and only arrive at last at the point that we long since have reached.

Today I've prepared roasted quail spiced with sumac, coriander, and chili, atop sweet corn cachapas, which, as you see, are griddle cakes made from corn. I've also battered and fried fresh courgette blossoms stuffed with farmer's cheese." Elijah swallowed again. It was a deceptively simple dish. The cachapas were perhaps the least complicated, and possibly something royalty might find rather humble, but his uncle Jonathan had gotten the recipe on a voyage that had put in at a port in Venezuela long ago, and Elijah had perfected it over the years whenever he could get enough sweet corn. Princess Adelaide eyed the dish, as though surprised it didn't look more elaborate. She looked up at him with a quizzical expression. He kept his gaze steady. He'd always thought that food was a great equalizer, for whatever someone's creed or race or religion, every person had to eat to survive. This exhibition seemed to confirm his belief. The Royal Exhibition was showcasing the different cultures and cuisines of over thirty countries, and from what Elijah had seen, everyone was welcome, no matter where they hailed from in the world. Elijah's first instinct had been to make something from his food culture, something that would subtly---or perhaps, not so subtly---say, I'm Jewish and there shouldn't be anything wrong with that.

Thich Nhat Hanh. a venerated Vietnamese Buddhist, speaks of a solution that is so utterly simple it seems profane. Be, body and mind, exactly where you are. That is, practice a mindfulness that makes you aware of each moment. Think to yourself, "I am breathing" when you're breathing; "I am anxious" when you're anxious; even, "I am washing the dishes" when you're washing the dishes. To be totally into this moment is the goal of mindfulness. Right now is precious and shall never pass this way again. A wave is a precious moment, amplified: a dynamic natural sculpture that shall never pass this way again. Out interaction with waves - to be fully in the moment, without relationship troubles, bills, or worries - is what frees us. Each moment that we are fully with waves is evidence of our ability to live in the here and now. There is nothing else in the universe when you're making that elegant bottom turn. Here. Now. Simple, but so elusive. A wave demands your attention. It is very difficult to be somewhere else, in your mind, when there is such a gorgeous creation of nature moving your way. Just being close to a wave brings us closer to being mindful. To surf them is the training ground for mindfulness. The ocean can seem chaotic, like the world we live in. But somehow we're forced to slice through the noise - to paddle around and through the adversities of life and get directly to the joy. This is what we need for liberation.

For four hours, Andrew and I were presented with course after course of delightful creations, imaginative pairings, and, always, dramatic presentations. Little fillets of sturgeon arrived under a glass dome, after which it was lifted, applewood smoke billowed out across the table. Pretzel bread, cheese, and ale, meant to evoke a picnic in Central Park, was delivered in a picnic basket. But my favorite dish was the carrot tartare. The idea came, along with many of the menu's other courses, while researching reflecting upon New York's classic restaurants. From 21 Club to Four Seasons, once upon a time, every establishment offered a signature steak tartare. "What's our tartare?" Will and Daniel wondered. They kept playing with formulas and recipes and coming close to something special, but it never quite had the wow factor they were looking for. One day after Daniel returned from Paffenroth Gardens, a farm in the Hudson Valley with the rich muck soil that yields incredibly flavorful root vegetables, they had a moment. In his perfect Swiss accent, he said, "What if we used carrots?" Will remembers. And so carrot tartare, a sublime ode to the humble vegetable, was added to the Eleven Madison Park tasting course. "I love that moment when you clamp a meat grinder onto the table and people expect it to be meat, and it's not," Will gushes of the theatrical table side presentation. After the vibrant carrots are ground by the server, they're turned over to you along with a palette of ingredients with which to mix and play: pickled mustard seeds, quail egg yolk, pea mustard, smoked bluefish, spicy vinaigrette. It was one of the most enlightening yet simple dishes I've ever had. I didn't know exactly which combination of ingredients I mixed, adding a little of this and a little of that, but every bite I created was fresh, bright, and ringing with flavor. Carrots- who knew?

But your lolas took offense at being called witches. That is an Amerikano term, they scoff, and that they live in the boroughs of an American city makes no difference to their biases. Mangkukulam was what they styled themselves as, a title still spoken of with fear in their motherland, with its suggestions of strange healing and old-world sorcery. Nobody calls their place along Pepper Street Old Manila, either, save for the women and their frequent customers. It was a carinderia, a simple eatery folded into three food stalls; each manned by a mangkukulam, each offering unusual specialties: Lola Teodora served kare-kare, a healthy medley of eggplant, okra, winged beans, chili peppers, oxtail, and tripe, all simmered in a rich peanut sauce and sprinkled generously with chopped crackling pork rinds. Lola Teodora was made of cumin, and her clients tiptoed into her stall, meek as mice and trembling besides, only to stride out half an hour later bursting at the seams with confidence. But bagoong- the fermented-shrimp sauce served alongside the dish- was the real secret; for every pound of sardines you packed into the glass jars you added over three times that weight in salt and magic. In six months, the collected brine would turn reddish and pungent, the proper scent for courage. unlike the other mangkukulam, Lola Teodora's meal had only one regular serving, no specials. No harm in encouraging a little bravery in everyone, she said, and with her careful preparations it would cause little harm, even if clients ate it all day long. Lola Florabel was made of paprika and sold sisig: garlic, onions, chili peppers, and finely chopped vinegar-marinated pork and chicken liver, all served on a sizzling plate with a fried egg on top and calamansi for garnish. Sisig regular was one of the more popular dishes, though a few had blanched upon learning the meat was made from boiled pigs' cheeks and head.

With orchards and gardens bursting with delicious Kentish apples, now is the time to fetch out those favourite recipes. Spiced Apple Cake is simple to make and a nice change from a pie. It works well served warm with custard, or cold with a cup of tea in place of a traditional fruit cake. 3 apples, peeled, cored and sliced 2 tsp golden syrup 1 tbsp butter 1 tsp ground cinnamon Sponge mix: 4 oz butter 2 tbsp golden syrup 4 oz caster sugar 2 eggs 4 oz self-raising flour 1 tbsp milk Simmer the apples with the syrup, butter and cinnamon for a few minutes until tender but not mushy. To prepare the topping, soften the butter and golden syrup in a bowl over a basin of hot water. Remove from the heat and beat in the sugar and eggs. Fold in the flour, adding milk to give the consistency of lightly whipped cream. Place the apple chunks in a greased tin or ovenproof dish and pour over the topping. Bake at Gas Mark 4 for 25 to 30 minutes until the sponge is golden brown and springy to touch.

Any relationship beyond acquaintanceship is composed of one to three qualities: passion, intimacy, and commitment. Simple friendship has one: intimacy. You can have other friends and you do not feel passionately about one another, or we are dealing with another animal. Most romantic relationships begin with a dollop of passion, often to the exclusion of anything else. The person in your arms is the best in the world, though you barely know him or her. You have never felt this way. Any gaps or deficits are temporarily puttied over by passion. When most people envision romantic love, this is where they stop. Romantic comedies but only rarely deal with washing your lover's dishes because they must be up early for work. No one wants to see the mundane when they can flip the channel to a desperate, emotionally-stunted frottage. The passion of infatuation triggers the release of addictive chemicals. We would rather get another hit than cope with the relative dullness of intimacy and commitment.

Seafood, of course, has aphrodisiac qualities. Mollusks, too---like lanarche ajo e ojo, snails in oil and garlic. Perhaps some carciofioni, baby artichokes cooked with mint, pulled apart with the fingers and dipped in soft, melted butter. Wine, obviously. And then, to finish, a burst of sugar, something light but artificial, so that you feel full of energy and happiness---but that's only one side of the story. If you want someone to fall in love with you, you would cook for them something very different, something perfectly simple but intense. Something that shows you understand their soul." "Such as?" "Well, that's the difficulty. It will vary from individual to individual. You'd have to really know the person concerned---their history, their background, whether they are raw or refined, dry or oily. You would have to have tasted them, to know whether their own flesh is sweet or savory, salty or bland. In short, you would have to love them, and even then you might not truly know them well enough to cook a dish that would capture their heart.

Medicine once consisted of the knowledge of a few simples, to stop the flow of blood, or to heal wounds; then by degrees it reached its present stage of complicated variety. No wonder that in early days medicine had less to do! Men's bodies were still sound and strong; their food was light and not spoiled by art and luxury, whereas when they began to seek dishes not for the sake of removing, but of rousing, the appetite, and devised countless sauces to whet their gluttony, – then what before was nourishment to a hungry man became a burden to the full stomach. 16. Thence come paleness, and a trembling of wine-sodden muscles, and a repulsive thinness, due rather to indigestion than to hunger. Thence weak tottering steps, and a reeling gait just like that of drunkenness. Thence dropsy, spreading under the entire skin, and the belly growing to a paunch through an ill habit of taking more than it can hold. Thence yellow jaundice, discoloured countenances, and bodies that rot inwardly, and fingers that grow knotty when the joints stiffen, and muscles that are numbed and without power of feeling, and palpitation of the heart with its ceaseless pounding. 17. Why need I mention dizziness? Or speak of pain in the eye and in the ear, itching and aching[11] in the fevered brain, and internal ulcers throughout the digestive system? Besides these, there are countless kinds of fever, some acute in their malignity, others creeping upon us with subtle damage, and still others which approach us with chills and severe ague. 18. Why should I mention the other innumerable diseases, the tortures that result from high living?   Men used to be free from such ills, because they had not yet slackened their strength by indulgence, because they had control over themselves, and supplied their own needs.[12] They toughened their bodies by work and real toil, tiring themselves out by running or hunting or tilling the earth. They were refreshed by food in which only a hungry man could take pleasure. Hence, there was no need for all our mighty medical paraphernalia, for so many instruments and pill-boxes. For plain reasons they enjoyed plain health;

Unlike some of his buddies, Truely had never been afraid of books. Following his daddy's example, he had read the newspaper every day of his life since the sixth grade, starting with the sports page. He had a vague idea what was going on in the world. It was true that Truely could generally nail a test, took a certain pride in it, but he was also a guy who like to dance all night to throbbing music in makeshift clubs off unlit country roads. He liked to drink a cold beer on a hot day, maybe a flask of Jack Daniel's on special occasions. He wore his baseball cap backwards, his jeans ripped and torn--because they were old and practically worn-out, not because he bought them that way. His hair was a little too long, his boots a little too big, his aspirations modest. He preferred listening to talking--and wasn't all that great at either. He like barbecue joints more than restaurants. Catfish and hush puppies or hot dogs burned black over a campfire were his favorites. He preferred simple food dished out in large helpings. He liked to serve himself and go for seconds.

He thought about his mother and what she must have thought about at night in Harlem, not looking out the window to see the few stars shining in the sky, sitting in front of the TV or washing dishes in the kitchen with laughter coming from the TV, black people and white people laughing, telling jokes that she might have thought were funny, although probably she didn’t even pay much attention to what was being said, busy washing the dishes she had just used and the pot she had just used and the fork and spoon she had just used, peaceful in a way that seemed to go beyond simple peacefulness, thought Fate, or maybe not, maybe her peacefulness was just peacefulness and a hint of weariness, peacefulness and banked embers, peacefulness and tranquillity and sleepiness, which is ultimately (sleepiness, that is) the wellspring and also the last refuge of peacefulness. But then peacefulness isn’t just peacefulness, thought Fate. Or what we think of as peacefulness is wrong and peacefulness or the realms of peacefulness are really no more than a gauge of movement, an accelerator or a brake, depending.

Take the oft-repeated injunction to get “its” and “it’s” straight. Everyone claims it’s remarkably easy to remember that “its” is possessive and “it’s” is a contraction. But logic tells us that in English, ’s attached to a noun signals possession: the dog’s dish, the cat’s toy, the lexicographer’s cry. So if English is logical, and there are simple rules to follow, why doesn’t “it’s” signal possession? We know that ’s also signals a contraction, but we don’t have any problems with differentiating between “the dog’s dish” and “the dog’s sleeping”—why should we suddenly have problems with “it’s dish” and “it’s sleeping”? This type of grammar often completely ignores hundreds (and, in some cases, well over a thousand) years of established use in English. For “it’s,” the rule is certainly easy to memorize, but it also ignores the history of “its” and “it’s.” At one point in time, “it” was its own possessive pronoun: the 1611 King James Bible reads, “That which groweth of it owne accord…thou shalt not reape”; Shakespeare wrote in King Lear, “It had it head bit off by it young.” They weren’t the first: the possessive “it” goes back to the fifteenth century. But around the time that Shakespeare was shuffling off this mortal coil, the possessive “it” began appearing as “it’s.” We’re not sure why the change happened, but some commentators guess that it was because “it” didn’t appear to be its own possessive pronoun, like “his” and “her,” but rather a bare pronoun in need of that possessive marker given to nouns: ’s. Sometimes this possessive appeared without punctuation as “its.” But the possessive “it’s” grew in popularity through the seventeenth and eighteenth centuries until it was the dominant form of the word. It even survived into the nineteenth century: you’ll find it in the letters of Thomas Jefferson and Jane Austen and the speechwriting notes of Abraham Lincoln. This would be relatively simple were it not for the fact that “it’s” was also occasionally used as a contraction for “it is” or “it has” (“and it’s come to pass,” Shakespeare wrote in Henry VIII, 1.2.63). Some grammarians noticed and complained—not that the possessive “it’s” and the contractive “it’s” were confusing, but that the contractive “it’s” was a misuse and mistake for the contraction “ ’tis,” which was the more standard contraction of “it is.” This was a war that the pedants lost: “ ’tis” waned while “it’s” waxed.

Hampden College, as a body, was always strangely prone to hysteria. Whether from isolation, malice, or simple boredom, people there were far more credulous and excitable than educated people are generally believed to be, and this hermetic, overheated atmosphere made it a thriving black petri dish of melodrama and distortion. I remember well, for instance, the blind animal terror which ensued when some townie set off the civil defense sirens as a joke. Someone said it was a nuclear attack; TV and radio reception, never good there in the mountains, happened to be particularly bad that night, and in the ensuing stampede for the telephones the switchboard shorted out, plunging the school into a violent and almost unimaginable panic. Cars collided in the parking lot. People screamed, wept, gave away their possessions, huddled in small groups for comfort and warmth. Some hippies barricaded themselves in the Science Building, in the lone bomb shelter, and refused to let anyone in who didn't know the words to 'Sugar Magnolia'. Factions formed, leaders rose from the chaos. Though the world, in fact, was not destroyed, everyone had a marvelous time and people spoke fondly of the event for years afterward.

Hampden College, as a body, was always strangely prone to hysteria. Whether from isolation, malice, or simple boredom, people there were far more credulous and excitable than educated people are generally believed to be, and this hermetic, overheated atmosphere made it a thriving black petrie dish of melodrama and distortion. I remember well, for instance, the blind animal terror which ensued when some townie set off the civil defense sirens as a joke. Someone said it was a nuclear attack; TV and radio reception, never good there in the mountains, happened to be particularly bad that night, and in the ensuing stampede for the telephones the switchboard shorted out, plunging the school into a violent and almost unimaginable panic. Cars collided in the parking lot. People screamed, wept, gave away their possessions, huddled in small groups for comfort and warmth. Some hippies barricaded themselves in the Science Building, in the lone bomb shelter, and refused to let anyone in who didn’t know the words to “Sugar Magnolia.” Factions formed, leaders rose from the chaos. Though the world, in fact, was not destroyed, everyone had a marvelous time and people spoke fondly of the event for years afterward.

The night before, Um-Nadia came over with her small wooden box stuffed with handwritten recipes, dishes Um-Nadia hadn't prepared or eaten in the thirty-five years since she and Mireille had left Lebanon. Some were recipes for simple, elegant dishes of rice pilafs and roasted meats, others were more exotic dishes of steamed whole pigeons and couscous or braised lambs' brains in broth. And they discussed ingredients and techniques until late in the night. Um-Nadia eventually fell asleep on the hard couch in the living room, while Sirine's uncle dozed across from her in his armchair. But Sirine stayed up all night, checking recipes, chopping, and preparing. She looked up Iraqi dishes, trying to find the childhood foods that she'd heard Han speak of, the sfeehas- savory pies stuffed with meat and spinach- and round mensaf trays piled with lamb and rice and yogurt sauce with onions, and for dessert, tender ma'mul cookies that dissolve in the mouth. She stuffed the turkey with rice, onions, cinnamon, and ground lamb. Now there are pans of sautéed greens with bittersweet vinegar, and lentils with tomato, onion, and garlic on the stove, as well as maple-glazed sweet potatoes, green bean casserole, and pumpkin soufflé.

They look like glittering golden cubes!" "And they're melting across the chicken breasts?!" "Wait a minute... OH! MORPHING FURIKAKE RICE!" "WELL, WELL! WHAT HAVE WE HERE?!" "The chicken's already savory and robust aroma... ... is growing even richer and stronger!" "A Furikake topping? At a glance, these look like cubes of some variety of aspic..." "The First and Second Seats were already over the moon about this dish." "Are you saying it is now even more delicious?!" "Aah! Unbelievable! Already the rich scent of roasted chicken tickles the nose!" "Hmph..." "This...? This flavor! I can hardly believe it! The warmth of the chicken has caused the aspic cubes to begin melting into a thick jelly... ... adding new and luxuriant layers to both the flavor and the texture of the dish! The salty savoriness of its flavor seeps quietly into the crispy rice crackers... ... while the scrambled-egg sauce is infused with an even more decadently creamy texture! "The sheer perfect balance of the dish is positively divine! Flavors clash and meld, amplifying and accenting each other in complete harmony! What creative originality! Who would have thought that one simple addition would add so much depth and complexity to the entire dish?!

I see prawns, mussels... a whole host of seafood!" "Don't forget the perfectly ripe tomatoes and the bottle of olive oil. Aah, I get it. It seems he is making Acqua Pazza." ACQUA PAZZA A local delicacy in Southern Italy... ... Acqua Pazza is a simple yet gourmet dish of poached white fish mixed with a variety of other ingredients. Traditional ingredients include olive oil, tomatoes and shellfish. "Compared to many other poached or simmered dishes, it uses relatively few seasonings. Because it's so uncomplicated, the quality of the ingredients themselves comes to the forefront. It's the perfect dish to show off his superhuman eye for selecting fish." "Not that Acqua Pazza itself is a poor choice... ... but the centerpiece of the dish must still be the pike! Yet the ingredients he's chosen have distinct flavors that demand attention. Won't simmering them all together drown out the flavor of the fish?" "True! It would be a waste of an in-season pike to- Wait..." "Exactly. Precisely because it is in season, the pike's flavor won't be drowned out. Instead, it has the potential to become the base of the entire dish! It's a recipe only someone with great confidence in their eye for fish could have chosen for this competition.

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

If loneliness or sadness or happiness could be expressed through food, loneliness would be basil. It’s not good for your stomach, dims your eyes, and turns your mind murky. If you pound basil and place a stone over it, scorpions swarm toward it. Happiness is saffron, from the crocus that blooms in the spring. Even if you add just a pinch to a dish, it adds an intense taste and a lingering scent. You can find it anywhere but you can’t get it at any time of the year. It’s good for your heart, and if you drop a little bit in your wine, you instantly become drunk from its heady perfume. The best saffron crumbles at the touch and instantaneously emits its fragrance. Sadness is a knobby cucumber, whose aroma you can detect from far away. It’s tough and hard to digest and makes you fall ill with a high fever. It’s porous, excellent at absorption, and sponges up spices, guaranteeing a lengthy period of preservation. Pickles are the best food you can make from cucumbers. You boil vinegar and pour it over the cucumbers, then season with salt and pepper. You enclose them in a sterilized glass jar, seal it, and store it in a dark and dry place. WON’S KITCHEN. I take off the sign hanging by the first-floor entryway. He designed it by hand and silk-screened it onto a metal plate. Early in the morning on the day of the opening party for the cooking school, he had me hang the sign myself. I was meaning to give it a really special name, he said, grinning, flashing his white teeth, but I thought Jeong Ji-won was the most special name in the world. He called my name again: Hey, Ji-won. He walked around the house calling my name over and over, mischievously — as if he were an Eskimo who believed that the soul became imprinted in the name when it was called — while I fried an egg, cautiously sprinkling grated Emmentaler, salt, pepper, taking care not to pop the yolk. I spread the white sun-dried tablecloth on the coffee table and set it with the fried egg, unsalted butter, blueberry jam, and a baguette I’d toasted in the oven. It was our favorite breakfast: simple, warm, sweet. As was his habit, he spread a thick layer of butter and jam on his baguette and dunked it into his coffee, and I plunked into my cup the teaspoon laced with jam, waiting for the sticky sweetness to melt into the hot, dark coffee. I still remember the sugary jam infusing the last drop of coffee and the moist crumbs of the baguette lingering at the roof of my mouth. And also his words, informing me that he wanted to design a new house that would contain the cooking school, his office, and our bedroom. Instead of replying, I picked up a firm red radish, sparkling with droplets of water, dabbed a little butter on it, dipped it in salt, and stuck it into my mouth. A crunch resonated from my mouth. Hoping the crunch sounded like, Yes, someday, I continued to eat it. Was that the reason I equated a fresh red radish with sprouting green tops, as small as a miniature apple, with the taste of love? But if I cut into it crosswise like an apple, I wouldn't find the constellation of seeds.

In Tokyo, ramen is a playground for the culinary imagination. As long as the dish contains thin wheat noodles, it's ramen. In fact, there's a literal ramen playground called Tokyo Ramen Street in the basement of Tokyo Station, with eight top-rated ramen shops sharing one corridor. We stopped by one evening after a day of riding around on the Shinkansen. After drooling over the photos at establishments such as Junk Garage, which serves oily, brothless noodles hidden under a towering slag heap of toppings, we settled on Ramen Honda based on its short line and the fact that its ramen seemed to be topped with a massive pile of scallions. However, anything in Tokyo that appears to be topped with scallions is actually topped with something much better. You'll meet this delectable dopplegänger soon, and in mass quantities. The Internet is littered with dozens if not hundreds of exclamation point-bedecked ramen blogs (Rameniac, GO RAMEN!, Ramen Adventures, Ramenate!) in English, Japanese, and probably Serbian, Hindi, and Xhosa. In Tokyo, you'll find hot and cold ramen; Thai green curry ramen; diet ramen and ramen with pork broth so thick you could sculpt with it; Italian-inspired tomato ramen; and Hokkaido-style miso ramen. You'll find ramen chains and fiercely individual holes-in-the-wall. Right now, somewhere in the world, someone is having a meet-cute with her first bowl of ramen. As she fills up on pork and noodles and seaweed and bamboo shoots, she thinks, we were meant to be together, and she is embarrassed at her atavistic reaction to a simple bowl of soup.

Every few months or so at home, Pops had to have Taiwanese ’Mian. Not the Dan-Dan Mian you get at Szechuan restaurants or in Fuchsia Dunlop’s book, but Taiwanese Dan-Dan. The trademark of ours is the use of clear pork bone stock, sesame paste, and crushed peanuts on top. You can add chili oil if you want, but I take it clean because when done right, you taste the essence of pork and the bitterness of sesame paste; the texture is somewhere between soup and ragout. Creamy, smooth, and still soupy. A little za cai (pickled radish) on top, chopped scallions, and you’re done. I realized that day, it’s the simple things in life. It’s not about a twelve-course tasting of unfamiliar ingredients or mass-produced water-added rib-chicken genetically modified monstrosity of meat that makes me feel alive. It’s getting a bowl of food that doesn’t have an agenda. The ingredients are the ingredients because they work and nothing more. These noodles were transcendent not because he used the best produce or protein or because it was locally sourced, but because he worked his dish. You can’t buy a championship. Did this old man invent Dan-Dan Mian? No. But did he perfect it with techniques and standards never before seen? Absolutely. He took a dish people were making in homes, made it better than anyone else, put it on front street, and established a standard. That’s professional cooking. To take something that already speaks to us, do it at the highest level, and force everyone else to step up, too. Food at its best uplifts the whole community, makes everyone rise to its standard. That’s what that Dan-Dan Mian did. If I had the honor of cooking my father’s last meal, I wouldn’t think twice. Dan-Dan Mian with a bullet, no question.

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

The rest of the house was perfectly in order, as it always is, thanks to my system. It doesn’t have a name—I just call it my system. Let’s say a person is down in the dumps, or maybe just lazy, and they stop doing the dishes. Soon the dishes are piled sky-high and it seems impossible to even clean a fork. So the person starts eating with dirty forks out of dirty dishes and this makes the person feel like a homeless person. So they stop bathing. Which makes it hard to leave the house. The person begins to throw trash anywhere and pee in cups because they’re closer to the bed. We’ve all been this person, so there is no place for judgment, but the solution is simple: Fewer dishes. They can’t pile up if you don’t have them. This is the main thing, but also: Stop moving things around. How much time do you spend moving objects to and from? Before you move something far from where it lives, remember you’re eventually going to have to carry it back to its place—is it really worth it? Can’t you read the book standing right next to the shelf with your finger holding the spot you’ll put it back into? Or better yet: don’t read it. And if you are carrying an object, make sure to pick up anything that might need to go in the same direction. This is called carpooling. Putting new soap in the bathroom? Maybe wait until the towels in the dryer are done and carry the towels and soap together. Maybe put the soap on the dryer until then. And maybe don’t fold the towels until the next time you have to use the restroom. When the time comes, see if you can put away the soap and fold towels while you’re on the toilet, since your hands are free. Before you wipe, use the toilet paper to blot excess oil from your face. Dinnertime: skip the plate. Just put the pan on a hot pad on the table. Plates are an extra step you can do for guests to make them feel like they’re at a restaurant. Does the pan need to be washed? Not if you only eat savory things out of it.

The mood at the table is convivial throughout the meal. A dried-sausage and prosciutto plate gives way to briny sardines, which give way to truffle-covered gnocchi topped with a plethora of herbs. Richness cut with acidity, herbaceousness and cool breezes at every turn. A simple ricotta and lemon fettuccine topped with sharp pecorino is the perfect counterpoint. I am not driving, and apparently Anjana isn't, either, so we both order a Cynar and soda. "How can we digest all the pasta without another digestif?" we exclaim to the waiter, giddily. Meat, carbs, sunshine, and lingering music coming from across the plaza have stirred us up, and soon our dessert--- some sort of chocolate cake with walnuts--- arrives. It's dense in that fudgey way a flourless concoction can be, like it has molded itself into the perfection of pure chocolate. The crunch of the walnuts is a counterweight, drawing me deeper into the flavor. I haven't been inspired by food like this in a long time, despite spending so much time thinking about food. The atmosphere at work has sucked so much of the joy out of thinking about recipes, but I find myself taking little notes on my phone for recipe experimentation when I get home. The realization jolts me. I've always felt like I have the perfect job for a creative who happens to also be left-brained. Recipes are an intriguing puzzle every single time. Today's fettuccine is the perfect example. The tartness of the lemon paired with the smooth pasta and pillowy ricotta is the no-brainer part. But the trickier puzzle piece--- the one that is necessary to connect the rest of the puzzle to the whole--- is the light grating of the pecorino on top. That tang, that edge, that cutting spice works in tangent with the lemon to give the dish its power. Lemon alone wouldn't have been enough. Pecorino alone wouldn't have been enough. The dish is so simple, but it has to fit together perfectly to work. These little moments, these exciting eurekas, are the elation I normally get in my job.

Every once in a while at a restaurant, the dish you order looks so good, you don't even know where to begin tackling it. Such are HOME/MADE's scrambles. There are four simple options- my favorite is the smoked salmon, goat cheese, and dill- along with the occasional special or seasonal flavor, and they're served with soft, savory home fries and slabs of grilled walnut bread. Let's break it down: The scramble: Monica, who doesn't even like eggs, created these sublime scrambles with a specific and studied technique. "We whisk the hell out of them," she says, ticking off her methodology on her fingers. "We use cream, not milk. And we keep turning them and turning them until they're fluffy and in one piece, not broken into bits of egg." The toast: While the rave-worthiness of toast usually boils down to the quality of the bread, HOME/MADE takes it a step further. "The flame char is my happiness," the chef explains of her preference for grilling bread instead of toasting it, as 99 percent of restaurants do. That it's walnut bread from Balthazar, one of the city's best French bakeries, doesn't hurt. The home fries, or roasted potatoes as Monica insists on calling them, abiding by chefs' definitions of home fries (small fried chunks of potatoes) versus hash browns (shredded potatoes fried greasy on the griddle) versus roasted potatoes (roasted in the oven instead of fried on the stove top): "My potatoes I've been making for a hundred years," she says with a smile (really, it's been about twenty). The recipe came when she was roasting potatoes early on in her career and thought they were too bland. She didn't want to just keep adding salt so instead she reached for the mustard, which her mom always used on fries. "It just was everything," she says of the tangy, vinegary flavor the French condiment lent to her spuds. Along with the new potatoes, mustard, and herbs de Provence, she uses whole jacket garlic cloves in the roasting pan. It's a simple recipe that's also "a Zen exercise," as the potatoes have to be continuously turned every fifteen minutes to get them hard and crispy on the outside and soft and billowy on the inside.

One way to try to answer the question “What makes us human?” is to ask “What makes us different from great apes?” or, to be more precise, from nonhuman apes, since, of course, humans are apes. As just about every human by now knows—and as the experiments with Dokana once again confirm—nonhuman apes are extremely clever. They’re capable of making inferences, of solving complex puzzles, and of understanding what other apes are (and are not) likely to know. When researchers from Leipzig performed a battery of tests on chimpanzees, orangutans, and two-and-a-half-year-old children, they found that the chimps, the orangutans, and the kids performed comparably on a wide range of tasks that involved understanding of the physical world. For example, if an experimenter placed a reward inside one of three cups, and then moved the cups around, the apes found the goody just as often as the kids—indeed, in the case of chimps, more often. The apes seemed to grasp quantity as well as the kids did—they consistently chose the dish containing more treats, even when the choice involved using what might loosely be called math—and also seemed to have just as good a grasp of causality. (The apes, for instance, understood that a cup that rattled when shaken was more likely to contain food than one that did not.) And they were equally skillful at manipulating simple tools. Where the kids routinely outscored the apes was in tasks that involved reading social cues. When the children were given a hint about where to find a reward—someone pointing to or looking at the right container—they took it. The apes either didn’t understand that they were being offered help or couldn’t follow the cue. Similarly, when the children were shown how to obtain a reward, by, say, ripping open a box, they had no trouble grasping the point and imitating the behavior. The apes, once again, were flummoxed. Admittedly, the kids had a big advantage in the social realm, since the experimenters belonged to their own species. But, in general, apes seem to lack the impulse toward collective problem-solving that’s so central to human society. “Chimps do a lot of incredibly smart things,” Michael Tomasello, who heads the institute’s department of developmental and comparative psychology, told me. “But the main difference we’ve seen is 'putting our heads together.' If you were at the zoo today, you would never have seen two chimps carry something heavy together. They don’t have this kind of collaborative project.

And indeed at the hotel where I was to meet Saint-Loup and his friends the beginning of the festive season was attracting a great many people from near and far; as I hastened across the courtyard with its glimpses of glowing kitchens in which chickens were turning on spits, pigs were roasting, and lobsters were being flung alive into what the landlord called the ‘everlasting fire’, I discovered an influx of new arrivals (worthy of some Census of the People at Bethlehem such as the Old Flemish Masters painted), gathering there in groups, asking the landlord or one of his staff (who, if they did not like the look of them; would recommend accommodation elsewhere in the town) for board and lodging, while a kitchen-boy passed by holding a struggling fowl by its neck. Similarly, in the big dining-room, which I had passed through on my first day here on my way to the small room where my friend awaited me, one was again reminded of some Biblical feast, portrayed with the naïvety of former times and with Flemish exaggeration, because of the quantity of fish, chickens, grouse, woodcock, pigeons, brought in garnished and piping hot by breathless waiters who slid along the floor in their haste to set them down on the huge sideboard where they were carved immediately, but where – for many of the diners were finishing their meal as I arrived – they piled up untouched; it was as if their profusion and the haste of those who carried them in were prompted far less by the demands of those eating than by respect for the sacred text, scrupulously followed to the letter but naïvely illustrated by real details taken from local custom, and by a concern, both aesthetic and devotional, to make visible the splendour of the feast through the profusion of its victuals and the bustling attentiveness of those who served it. One of them stood lost in thought by a sideboard at the end of the room; and in order to find out from him, who alone appeared calm enough to give me an answer, where our table had been laid, I made my way forward through the various chafing-dishes that had been lit to keep warm the plates of latecomers (which did not prevent the desserts, in the centre of the room, from being displayed in the hands of a huge mannikin, sometimes supported on the wings of a duck, apparently made of crystal but actually of ice, carved each day with a hot iron by a sculptor-cook, in a truly Flemish manner), and, at the risk of being knocked down by the other waiters, went straight towards the calm one in whom I seemed to recognize a character traditionally present in these sacred subjects, since he reproduced with scrupulous accuracy the snub-nosed features, simple and badly drawn, and the dreamy expression of such a figure, already dimly aware of the miracle of a divine presence which the others have not yet begun to suspect. In addition, and doubtless in view of the approaching festive season, the tableau was reinforced by a celestial element recruited entirely from a personnel of cherubim and seraphim. A young angel musician, his fair hair framing a fourteen-year-old face, was not playing any instrument, it is true, but stood dreaming in front of a gong or a stack of plates, while less infantile angels were dancing attendance through the boundless expanse of the room, beating the air with the ceaseless flutter of the napkins, which hung from their bodies like the wings in primitive paintings, with pointed ends. Taking flight from these ill-defined regions, screened by a curtain of palms, from which the angelic waiters looked, from a distance, as if they had descended from the empyrean, I squeezed my way through to the small dining-room and to Saint-Loup’s table.

medium spaghetti squash (about 2½ pounds) 4 tablespoons butter, ghee, or coconut oil, divided 2 cloves garlic, minced 1 medium carrot, diced 2 stalks celery, diced ½ medium yellow onion, minced 1 small red bell pepper, diced 1 pound ground chicken 1 teaspoon garlic powder 1 teaspoon fine sea salt ¼ teaspoon black pepper 1 cup hot sauce (I prefer Tessemae’s or Frank’s RedHot) ¼ cup Super Simple Mayonnaise (see here) or store-bought mayo (I use Sir Kensington’s or Primal Kitchen Foods) 3 large eggs, whisked chopped scallions, for garnish sliced avocado, for garnish Preheat the oven to 400°F. Cut the spaghetti squash in half lengthwise. Place the squash cut side down on a baking sheet and bake for 30 to 35 minutes or until the skin gives when you press your finger to it. Remove the squash from the oven and reduce the oven temperature to 350°F. Grease a Dutch oven or an 8-inch square glass baking dish with 2 tablespoons of the butter. Let the squash cool for 5 minutes, remove the seeds, and then use a fork to remove the threads and place them in the greased baking dish. In a large sauté pan over medium heat, melt the remaining 2 tablespoons of butter. Add the garlic, carrot, celery, onion, and bell pepper and cook for about 10 minutes, until the onion is translucent. Add the ground chicken, garlic powder, salt, and pepper and cook, using a wooden spatula to break up the chicken into small pieces, until the chicken is no longer pink, about 8 minutes. Remove the pan from the heat, then add the hot sauce and mayo and mix well to combine. Add the chicken mixture to the baking dish and mix well with the spaghetti squash threads. Add the whisked eggs and mix everything together until you can no longer see the eggs. Bake for 1 hour or until the top forms a slight crust that doesn’t give when you press it in the middle. Let rest for 5 minutes before serving. Garnish with chopped scallion and avocado slices.

Tale of Two Households “I got two A’s,” the small boy said. His voice was filled with glee. His father very bluntly asked, “Why didn’t you get three?” “Mom, I’ve got the dishes done,” The girl called from the door. Her mother very calmly said, “Did you sweep the floor?” “I mowed the grass,” the tall boy said, “And put the mower away.” His father asked him with a shrug, “Did you clean off the clay?” The children in the house next door Seemed happy and content. The same things happened over there, But this is how it went. “I got two A’s,” the small boy said. His voice was filled with glee. His father proudly said, “That’s great; I’m glad you belong to me.” “Mom, I got the dishes done,” The girl called from the door. Her mother smiled and softly said, “Each day I love you more.” “I’ve mowed the grass,” the tall boy said. “And put the mower away.” His father answered with much joy, “You’ve made my happy day!” Children deserve just simple praise For the tasks they’re asked to do. If they’re to lead a happy life, So much depends on you! AUTHOR UNKNOWN

I know,” I say. If there’s one thing I’ve ever learned about women, it’s that doing a little goes a long way. Picking a dish, taking out the trash, simple little gifts.

Use a pegboard and some s-hooks to hang utensils along a wall. Most ovens get really dirty over time due to continuous use. Make a solution with a few tablespoons of vinegar, baking soda and dish washing soap. Spread this with a sponge along your oven surfaces and keep it for a while. Then use a clean wet sponge to wipe the dirt away. Garbage bins often acquire a stagnant smell after using them a few times. This is because despite using garbage bags, there could be leakage. Next time you clean out your dustbin, put in the garbage bag and then place some newspaper balls at the bottom. Put in your trash over this newspaper since it will absorb any such leaks. Organize everything in a systematic way so that you know where to grab them from next time.

SANDWICH BREAD PREP TIME: 5 MINUTES | TOTAL TIME: 45 MINUTES Makes 1 loaf (16 slices) This sandwich bread is one of the few recipes that fall outside of our 30-minute timeline, but if made ahead of time, it will allow you to create sandwiches and other dishes within that time limit. 3 cups All-Purpose Baking Mix 1 teaspoon aluminum-free baking powder

SIMPLE CANNABUTTER This is an easy, quick way to infuse cannabis into butter on your stove top. Be sure to use salted butter since it has a higher smoke point, and don’t leave your saucepan unattended! You can make this cannabutter relatively quickly, and use it in any of the recipes in this book. MAKES ½ CUP ½ cup (1 stick) salted butter* ¼ ounce cannabis buds, finely ground *To make cannamargarine, simply substitute margarine for butter in this recipe. 1. Melt the butter on low heat in a saucepan. Add the ground buds, and simmer on low heat for 45 minutes, stirring frequently. 2. Strain the butter into a glass dish with a tight-fitting lid. Push the back of a spoon against the plant matter, and smash it against the strainer to squeeze out every drop of butter available. When you’re done, discard the plant matter. 3. Use your cannabutter immediately, or refrigerate or freeze until it is time to use. You can easily scale this recipe up for larger batches of cannabutter. 1 pound of butter (4 sticks) can absorb 1 ounce of cannabis, but you may want to simmer for up to 60 minutes. Drizzle this cannabutter over freshly cooked pasta or popcorn for instant satisfaction. Reserve large batches in the fridge or freezer for use in recipes. Note: For medical patients, I would recommend using 2 ounces of cannabis for each pound of butter, effectively making a double-strength cannabutter.

You were your professional, polite, patient self. Or you were the good parent all day long, tolerating whatever was thrown your way by your children, the broken washing machine, your mother-in-law. By the end of the day, you are spent. Like the horse that begins galloping as soon as he sees the stable, you are in a race for your children’s bedtime. Nothing will deter you: “Just eat your dinner, have your bath, and get in bed! Don’t cross me, because I will surely explode.” Even your caregiver might have had it. She did her job with your children all day just as prescribed by you. She is wiped out too. So, what we have is a convergence of exhausted, burned-out, spent people who live in your house. Of course it is the Piranha Hour! While you have the maturity to know that soon you can relax, the children will be asleep, and the dishes will be done, your child does not. He has no resources left. Without the ability to withstand any more frustration, he collapses into a heap, yielding to a full-blown tantrum. He is neither happy nor comfortable, and he wants just the thing that always makes him feel better: You! How can he get your attention now, when you are so crabby? He’ll act out and misbehave, even tantrum, and like always, he will get your attention. That brings the mommy he knows, even if she is angry. Tips and Scripts for Handling a Tantrum There are many different theories about how tantrums should be handled. What works for one child might not work for yours. Moreover, what worked for your firstborn might not work for your second or third. Keep in mind the goal is not only to end the tantrum but also to support your child when he’s gone to the dark side. Don’t reason with your child when she is having a tantrum. In fact, say as little as possible. Children’s little ear flaps close right up when they are in the midst of a breakdown. Save your energy and your talk

Chicken ‘Doner’ Serves 4 Cooking Time 20-25 minutes   Ingredients: 1 tbsp Worcestershire sauce/A1 steak sauce 1 tsp dried oregano 2 tbsp olive oil 3 garlic cloves, crushed Zest & juice of ½ lemon 500g/1lb 2oz free range skinless chicken breast, cut into 2cm/ 1inch cubes 1 onion, sliced 1 red pepper, deseeded & sliced 4 large pitta breads 1 baby gem/romaine lettuce shredded 2 large tomatoes, sliced Salt & pepper to taste   Method: If your hot air fryer has a temperature control set it to 180C/350F. Combine together the Worcestershire sauce, oregano, olive oil & garlic along with the juice and zest of ½ lemon in a large bowl. Add the cubed chicken, cover and leave to marinate for an hour or two. Remove the marinated meat from the bowl, place in the hot air fryer along with the onions and sliced peppers and cook for 20-25 or until the chicken is cooked through. Pile the meat and peppers into the pitta breads along with the lettuce & sliced tomatoes.   Some hot sauce makes a good addition to this dish. Add as much as you dare!

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Video can provide a welcome change of pace in a presentation. For longer presentations, it’s especially important to change up what you are doing. There is evidence that people’s attention really drops after about ten minutes. Unless you change some aspect of your presentation delivery from time to time, you are going to lose some of your audience. You cannot simply keep talking and dishing out new information. You must do something that is relevant to your topic—something that re-engages your audience or illustrates and supports your point in a different way. You can tell a story, give examples, explain a graph, show an illustration or photo, ask a question, and so on. And, of course, using video that relates to your point is also a great way to change pace and engage the viewer’s brain, bringing them deeper into your presentation.

Both of the dishes you just made use only eggplant. You didn't use any other vegetables or meat." "Of course. If you want to learn the real taste of an eggplant, you can't mix it with anything else." "And the secret seems to lie with the oil. Eggplant is good when you simmer it, but simmering eggplant is rather difficult. If you simmer it together with something else, its bitterness will sometimes taint the flavor of the other ingredients." "Eggplant goes very well with oil, so simple methods like this tend to draw out the goodness of the eggplant that even people who don't like it will enjoy. It's good when stir-fried with meat, onions and green pepper, but I like it better alone so I can enjoy its flavor.

Ooh! The firm, moist texture and flavor of the yuba... ... suits the gratin's white sauce made with lots of milk and butter!" "Yuba, a traditional Japanese food... ...perfectly matches the sauce in the gratin, which is a Western dish!" "I made the white sauce with flour, butter and milk... ... and added chopped onions, sliced mushrooms and yuba cut into bite-sized pieces. I brought the white sauce to a boil after seasoning it with salt and pepper. Then I placed that inside a gratin dish, covered it with grated cheese and baked it in the oven until it turned golden brown." "Wow. I don't believe it." "I never thought yuba and white sauce would taste good together. But come to think of it, yuba is basically soy protein." "It has a rich yet simple taste... ...so I guess it goes well with any kind of dish." "I know I'm contradicting myself... ...but this is light and heavy at the same time! Yuba is made from soy milk, and white sauce is made from regular milk. Both beverages are very good for the human body. So it's no surprise that they come together to make such a delicious flavor in yuba gratin.

The arch-capitalist began his working life as a bond trader at Greedspin in New York in the 1960s. He rose to become one of the firm’s most successful M& A advisers during the 1980s and 1990s. His role in the disastrous merger of General Chocolate and ByteBack in 2000 led to his departure in 2004, following an official investigation into irregular practices. “I have no regrets about that deal. For General Chocolate, it was a case of either eat or be eaten.” The sommelier arrives with the red wine, quickly followed by the main course. Churn impales his meat, cuts it into squares and dispatches it to his molars. His songbird side order–a dish which is now banned in the EU on animal rights grounds–is skewered and consumed, beak-to-tail, in a single mouthful. “Do you know, they drown it alive in Armangac!” he exclaims as he noisily munches through the bones. Establishing a pattern which was to be repeated, Churn bounced back from the General Chocolate fiasco in a new guise. In 2005, he re-emerged as the Chairman of RearView Capital Partners, the private equity firm, at a time when huge sums were raised and invested at the peak of the credit bubble. “I have always tried to find the hot areas of the market where I can facilitate the flow of money. In our business, flows mean fees. It’s really very simple.

Honestly,” I said to Lucien, who wordlessly stacked a pile of buttery green beans onto his plate but didn’t touch it, perhaps marveling at the simple fare, so at odds with the overwrought dishes of Spring, “Azriel is the only polite one.” A few cries of outrage from Mor and Cassian, but a ghost of a smile danced on the shadowsinger’s mouth as he dipped his head and hauled a platter of roast beets sprinkled with goat cheese toward himself. “Don’t even try to pretend that it’s not true.” “Of course it’s true,” Mor said with a loud sigh, “but you needn’t make us sound like heathens.” “I would have thought you’d find that term to be a compliment, Mor,” Rhys said mildly.

American cooking was once a patchwork quilt of tiny, idiosyncratic cuisines, where each separate community worked its personal touch on what were then our common foodstuffs—mostly game, pork, poultry, com, and the produce of the kitchen garden—making a wealth of related but dissimilar dishes with homely names like holy pokes, huffjuffs, and Baptist bread. When we all got connected together, these dishes were merged and homogenized, subtle distinctions were first muddied and then lost entirely.

Is dessert okay? Maybe some kind of bread pudding with homemade ice cream---simple, but hearty and good?" We all nodded. "I'd like to do a raw fish appetizer," said Bald Joe. "Maybe a crudo with hamachi?" "And I'd like to do an entrée," Vanilla Joe said. "A beef dish. Which means our other entrée should probably be seafood." I nodded. "I can do a slow-cooked black bass." We'd done one at the Green Onion that I loved. It had a preserved tomato broth and cauliflower and a pile of nutty grains. I could do farro. That left Bald Joe and me to divide another appetizer and a dessert between us. "I can do a dessert," I offered, thinking about a deconstructed baklava, but Vanilla Joe shook his head. "No. Joe here is already doing one appetizer; we can't make him do two. He'll get overwhelmed." "I really don't mind," said Bald Joe. "As long as Sadie helps me put everything together. I'd rather do an appetizer. I'm not great at pastry." Vanilla Joe shook his head before I could speak up and say of course I would help. "Joe, I want you doing a dessert, so Sadie, you pick an appetizer." Fine. Whatever. I hashed it out with the rest of the team, decided I would make a sunchoke soup with bacon and thyme. Vanilla Joe squinted at me. "I didn't think bacon was kosher." "I don't cook kosher food," I explained patiently. I actually didn't mind; I was used to it. Kosher cooking had a long list of rules: no pork, no shellfish, no combining meat and dairy, among many others. Grandma Ruth had kept kosher, and I had total respect for everyone who did, but it wasn't me.

The Sun Also Rises takes place mostly in Paris and a little in Spain. Tons of wine, Pernod, villagers' wine... but the food is spare like the writing: a suckling pig, a roasted chicken, shrimp, bread and olive oil. Simple food, uncomplicated tastes." I chewed my lip. "That's it. Let's stay with simple food. Hemingway loved Spain, so let's drift toward those flavors, but no spice. And we can make them mix and match like tapas. Tyler will have flexibility." It felt good to collaborate with Jane. We listed fruits and vegetables that we could blend into smoothies. We then listed different flours to give the meals more taste, texture, and nutrients, like the coconut and almond flours I'd used for Jane's potpies and Peter's cake. We decided to alter the egg dishes and quiches that I'd been making for her into cleaner, simpler hashes and scrambles. We developed vegetable dishes----poached, roasted, fresh and lightly seasoned.

First up were these dainty heirloom vegetables, speared like lollipops on a "fence" of fine metal pricks. "I'm not a minimalist by nature," the chef explains of this simple yet exquisite dish, "but sometimes the stuff we get from the farm is so perfect, I feel like I shouldn't do much with it: just vegetables, naked, with salt and a little lemon vinaigrette." Andrew and I plucked the carrots, fennel, radishes, and greens one by one, relishing the powerful flavor contained within each, along with the snap, crunch, and wholesomeness. So simple and pure. But it wasn't all so austere. We moved on to luscious potato gnocchi, fresh tilefish from Montauk, and my favorite, duck. Blue Hill gets its ducks from a local farm called Garden of Spices, where they're raised on grass, something that is rarely done in this country. "We cold smoke the legs for several hours- tenderizing the muscles from all that activity- and roast the breasts on the bone.

Wheat berries: A wheat berry is the entire wheat kernel, the intact whole grain, composed of the bran, germ, and endosperm. The chewy texture of wheat berries makes them an interesting, hearty addition to a variety of salads. They can also be used as an alternative to rice. Cook in boiling water for about fifty minutes or until tender. Wild rice: This is not actually rice but the seed of a semiaquatic grass that is native to North America. Wild rice is rich in antioxidants and is a good alternative to brown rice; however, attention should be placed on finding low-arsenic wild brands or naturally-growing wild rice without arsenic. Wild rice bursts open when cooked, so it is easy to tell when it is done. Combine with mushrooms, onions, and your favorite herbs for a simple side dish or add to soups and stuffing.

At the end of the day I typically have a big pile of dirty dishes. I’ve been known to spend ten minutes organizing them on the countertop before loading them into the dishwasher. People almost always scratch their head and say, “You know the right way to do dishes would have been faster that what you just did.” And they aren’t wrong. It is, technically speaking, faster to load dishes directly from the sink into the dishwasher or, better yet, directly from using them into the dishwasher throughout the day. But sometimes the “right” way of doing something creates barriers for certain executive functioning skills. Sometimes the simple reason is that the right way is not enjoyable and so it gets procrastinated. For a lot of people, finding a method that bypasses the most executive functioning barriers or that makes a task a little less intolerable is better than what’s “quickest.” In the end, the approach that you are motivated to do and enjoy doing is the most “efficient,” because you are actually doing it and not avoiding it.

Where do your best ideas happen? Arguing with yourself in the shower? Taking the Browns to the Super Bowl? Doing the dishes? Folding the laundry? All these activities have something in common with the activities I proposed in this chapter. All are simple, menial chores that require a small amount of concentration but little to no thought, which allows our minds to quiet down, set aside distraction, and work much more efficiently.

Based on these data, Time invited readers to estimate how Republican or Democratic their own diet was by asking them to choose between ten different two-dish alternatives. The ten choices included several of the following:

YELLOW RICE Serves 6 to 8 This simple, spiced rice dish is a great accompaniment to Spice Trade Fish Stew (page 78) or any roast or grilled chicken, fish, or meat dish. 2 cups white basmati rice 2 tablespoons olive oil 1 cup chopped onion 1 tablespoon hawaij for soup or Instant Almost Hawaij (page 216) 3 cups water Place the rice in a bowl and rinse it in several changes of water until the water runs clear. Cover with warm tap water and let sit for 20 minutes. Drain the rice and set aside. In a large saucepan, heat the oil over medium-high heat. Add the onion and sauté until golden, 5 to 7 minutes. Add the hawaij and rice and stir until evenly coated. Add the water, stir well, raise the heat to high, and bring to a boil. Cover, lower the heat to low, and simmer for 15 minutes. Remove from the heat and let rest, covered, for 10 minutes. Fluff the rice with a fork before serving warm.

guessed she’d been something in her day. And if he’d known they were going to show up at the club, he’d have told the cocky bastards to fuck off out of it and take a taxi. Not smart. Despite that, Bishop recognised the deal with the Giordanos was the best chance he was likely to get to make the south London mob eat some of the same shit they’d dished out to his family. Until every Glass was history and he was standing at the bar in LBC, drinking Luke’s champagne and getting ready to fuck his hookers, Calum wouldn’t relax. The crew from New Orleans had their own reasons for being in London. He had no interest in them; they could cut off the sister’s tits and leave her to bleed out for all he cared, then with Glass beaten and broken he’d step in and deliver the final blow. And when her celebrated brother was history anybody who objected to the new arrangement was dead. The Giordanos were convinced he was on a mission to settle his uncle’s unfinished business. Wrong! To hell with revenge! He wanted what was good for Calum Bishop. As simple as that. George Ritchie was another name high on Calum’s hit list. The Geordie was a legend in his own right: he’d had a good innings, but his time was up. Persuading him to jump ship and join forces would’ve been the cherry on the cake. Not happening; he was Luke’s man. Yet, coming face to face with the old fucker, it was impossible not to have a sneaking pang of regret. In The North Star on Finchley Road, despite being outnumbered, Ritchie hadn’t flinched. Glass

those who have the means to eat whatever they like are always hungry for more, always more, while the truly famished among us sweep the floors and scrub the dishes and leave the village at night to sleep in places where the rooms are smaller, away from the water and the views, in the woods, in simple beds behind doors as thin as paper, the best wood having been cut for somebody else

For example, I always wash the cookware I used to cook my dinner before I eat my meal. This way I can eat my dinner without the unpleasant thought in the back of my mind that I’ll not only have to wash the dishes, but also the pots and pans I used for cooking. Small habits like that can help establish a habit of choosing to do the hard things now instead of letting all the hard tasks accumulate like a backlog at work.

Braised Striped Bass Pavillon YIELD: 4 SERVINGS I HAD NEVER SEEN or tasted striped bass before I worked at Le Pavilion. It is similar, however, to the loup de mer of the Mediterranean, one of the most prized fish of that region and a standard menu item in restaurants along the Côte d’Azur. With flesh that is slightly softer and moister than its European cousin, striped bass was a specialty of Le Pavilion. The braised wild striped bass would be presented to the patrons whole and carved at tableside. The following is a simple, elegant, and mouth-watering adaptation of the recipe from Le Pavilion. The fish, gutted with head on, is braised with white wine, shallots, and mushrooms in the oven, then coated with the cooking juices enriched with butter. This dish is excellent served with tiny steamed potatoes or sautéed cucumbers. 1 striped bass, gutted, with head on (about 3 pounds) 2 cups thinly sliced mushrooms ¼ cup chopped shallots ½ teaspoon salt, plus more to taste ½ teaspoon freshly ground black pepper, plus more to taste 1 tablespoon good olive oil 1 teaspoon fresh thyme leaves 2 bay leaves 1 cup dry, fruity white wine (Chardonnay or Sauvignon Blanc) 8 tablespoons (1 stick) unsalted butter, at room temperature 1 tablespoon fresh lemon juice 1 tablespoon minced fresh chives Preheat the oven to 400 degrees. Place the fish in a gratin dish or stainless steel baking dish that is narrow enough to prevent the garnishes and the wine from spreading out too much. Sprinkle with the mushrooms, shallots, ½ teaspoon salt, ½ teaspoon pepper, olive oil, thyme, bay leaves, and wine. Cover tightly with a piece of aluminum foil so the fish will cook in its own steam. Bake for 35 to 45 minutes, or until the fish is cooked through. Check by inserting the point of a small knife into the flesh. It should be tender, and the flesh should separate from the central bone when pierced with the knife. Reduce the heat to 150 degrees. Using a large hamburger spatula, transfer the whole fish to an ovenproof serving platter, and set aside in the warm oven while you complete the recipe. Pour the fish’s cooking juices and vegetable solids into a small saucepan, and discard the bay leaves. You should have ¾ to 1 cup of liquid; cook down the liquid or add water to adjust the yield to this amount. Bring to a boil on top of the stove, and add the butter spoonful by spoonful, incorporating each piece into the mixture with a whisk before you add another. Remove the saucepan from the heat, and add the lemon juice, chives, and additional salt and pepper to taste. At serving time, pull or scrape off the skin on top of the fish with a small paring knife. Coat the fish with the sauce, and sprinkle the chives on top. Bring to the table, and carve for the guests.

Maman’s Cheese Soufflé YIELD: 4 SERVINGS WHEN MY MOTHER got married, she was seventeen and my father was twenty-two. She did not know how to cook, except for a few simple dishes that she had learned from her mother. Yet she was willing and fearless. My father liked cheese soufflé, so my mother graciously obliged. She had never made a soufflé before, but a friend told her that it consisted of a white sauce (béchamel), grated cheese, and eggs—a cinch! To the béchamel, that staple of the French home cook, she added her grated Swiss cheese and then cracked and added one egg after another to the mixture, stirred it well, poured it into a gratin dish, and baked it in the oven. Voilà! No one had told her that the eggs should be separated, with the yolks added to the base sauce and the whites whipped to a firm consistency and then gently folded into the mixture. Ignorance is bliss, and in this case it was indeed: the soufflé rose to a golden height and became a family favorite. This is a great recipe; it can be assembled hours or even a day ahead, and although it is slightly less airy than a standard soufflé, it is delicious. 6 tablespoons (¾ stick) unsalted butter, plus more to butter a 6-cup gratin dish 6 tablespoons all-purpose flour 2 cups cold whole milk ½ teaspoon salt ½ teaspoon freshly ground black pepper 5 extra-large eggs 2½ cups grated Swiss cheese, preferably Gruyère (about 6 ounces) 3 tablespoons minced fresh chives Preheat the oven to 400 degrees. Butter a 6-cup gratin dish, and set it aside. Melt the butter in a saucepan, then add the flour, and mix it in well with a whisk. Cook for 10 seconds, add the milk in one stroke, and mix it in with a whisk. Keep stirring with the whisk until the mixture thickens and comes to a strong boil, which will take about 2 minutes. It should be thick and smooth. Remove from the heat, and stir in the salt and pepper. Allow about 10 minutes for the white sauce to cool. Meanwhile, break the eggs into a bowl, and beat well with a fork. Add the eggs, the cheese, and the chives to the cooled sauce, and mix well to combine. Pour into the buttered gratin dish and cook immediately, or set aside until ready to cook. Bake for 30 to 40 minutes, or until the soufflé is puffy and well browned on top. Although it will stay inflated for quite a while, it is best served immediately.

Grapefruit isn't usually my favorite fruit, even in the citrus family," he said, thoughtful. "But this is something else." He was right. It should have been a simple, maybe even boring dish: grapefruit shaved ice, with thin slices of candied grapefruit and mint leaves on top, all heaped into a frozen grapefruit skin. "I think the word you're looking for is transcendent." Somehow the dish was a thousand times greater than the sum of its parts. Each bite of ice literally melted away in my mouth, transforming into something luscious and concentrated, something that brought me right back to being a little kid in my mom's lap, asking for a spoonful of the grapefruit half she'd sprinkled with sugar. But even better. And it was beautiful, too. I was already imagining the way the miniature shards of ice would glitter in my photo, the way the crystallized grapefruit slices would shine like jewels, how the green shreds of mint would keep it from looking too much like something you'd want to wear around your neck.

I'd have no problem describing the ceviche in words. Raw sea bass, firm and gleaming and presenting just a little resistance to my teeth, marinated in an explosion of sour citrus and ripe garlic and crunchy onion, chile peppers sparking heat on my tongue. The fierce citrus cooked the fish in a way that allowed the essence of the fish to shine through along with the marinade, untouched by fire. To soothe the intense flavors of the ceviche, it was served alongside a simple mashed sweet potato and crunchy pieces of giant corn that tasted like a purer corn chip. We also noshed on maki rolls filled with eel and cream cheese, a strange combo of fat and fat that somehow worked, a salad of pickled sunchokes, some charred octopus with yucca root.

Many female devotees 'babied' Vivekananda. Sara Ellen Waldo traveled for hours in a jogging horsecar to care for him and was pleased when the cooked for her; he said he 'found genuine rest and relaxation in the freedom and quiet of Miss Waldo's simple home.' There he 'invented new dishes or tried experiments with Western provisions and ran back and forth from one room to the other like a child at play.' Josephine MacLeod loved the combination of holiness and childlike absorption when, after a talk on Jesus, he 'seemed to radiate a white light from head to foot.' On the way home, she did not want to interrupt his 'great thoughts,' but was delighted to learn that, despite the halo 'over his head,' he was in fact pondering 'the best way to complete a recipe for mulligatawny soup.' The admired his 'learning of a university president' or 'dignity of an archbishop,' but loved the 'child side' when the 'prophet and sage would disappear.' Maud Stumm, who gave Vivekananda drawing lessons, loved to watch him 'lying at full length on the green couch in the hall, sound asleep like a tired child.' Sometimes, he would get up after a meal to smoke or think, but he lured back to the table by ice cream: 'he would sink into his place with a smile of expectancy and pure delight seldom seen on the face of anybody over sixteen.

Hygge gives you full permission to light the candle, use the good dishes, and wear the expensive perfume because it recognizes that now is always the right time for simple pleasures. Use it, or get rid of it.

I learned this dish, among dozens of others, when I was with a young man who wanted to live a simple, Third World existence, which turned out to be amazingly complicated for me — I did the shopping, tended the garden, cooked the natural food, kept the house, while he meditated. When he stopped making love in order to achieve yer another ‘level’ I moved out. The sixties were like that. He now owns a Mercedes dealership in Florida he bought by wholesaling cocaine. The seventies!

Isn't that the great temptation-to play it safe? We don't bring home or use what we really love out of fear of the what-ifs. What if we ruin something we prize? What if our favorite fabric fades or a beautiful wool rug gets worn? Yes, those pretty dishes might break someday. But why live with ugly plastic dishes you don't love simply because they are supposedly indestructible? Do we really want to choose long-lasting ugliness over something we love?

When the exact restaurant’s take on the dish isn’t listed, search for it on CalorieKing, look for “Average All Brands,” and, again, add 20 percent to the calories.

The cream sauce has a rich, full-bodied bitterness to it that makes the tongue tingle... Its spicy freshness lightens up the thick, heavy flavor of the roast beef to exactly the right degree! The wallop the meat's juice packs is no joke, but I feel I could keep eating this forever! Sure, he shoved a mountain of artichokes into this dish... ... but how did he manage to make their uniquely fresh, vibrant and astringent flavor stand out this much?! "This, too, is the result of Mr. Eizan's highly skilled use of cynarine. Any unnecessary source of sweetness has been removed, which makes the taste of the cream sauce stand out even more starkly." "Whoa, Whoa! Slow down. I'm totally lost here!" "I get that cynarine's supposed to make stuff taste sweet, but how does that even work?" "Is it so bitter that anything tasted afterwards seems sweet by comparison?" "No, it isn't anything as simple as that. Cynarine directly affects the taste buds." Yep! When you eat food that contains cynarine, the compound spreads across your tongue as you chew, covering up and thereby blocking the taste buds for sweetness. That's what's happening with Yukihira and the judges right now. Their tongues can't taste sweet, so bitter flavors really stand out. As they eat other food, the act of chewing gradually wipes the cynarine off the tongue. Slowly, their taste buds resume their normal functions. But here's where the important bit happens... Since the tongue has been blocked from tasting sweet flavors for a time... ... even a tiny bit of sweetness will now stick out like a sore thumb! "When there's a ton of cynarine smeared on the tongue, even a cup of water will taste supersweet.

Despite Noetic Science’s use of cutting-edge technologies, the discoveries themselves were far more mystical than the cold, high-tech machines that were producing them. The stuff of magic and myth was fast becoming reality as the shocking new data poured in, all of it supporting the basic ideology of Noetic Science—the untapped potential of the human mind. The overall thesis was simple: We have barely scratched the surface of our mental and spiritual capabilities. Experiments at facilities like the Institute of Noetic Sciences (IONS) in California and the Princeton Engineering Anomalies Research Lab (PEAR) had categorically proven that human thought, if properly focused, had the ability to affect and change physical mass. Their experiments were no “spoon-bending” parlor tricks, but rather highly controlled inquiries that all produced the same extraordinary result: our thoughts actually interacted with the physical world, whether or not we knew it, effecting change all the way down to the subatomic realm. Mind over matter. In 2001, in the hours following the horrifying events of September 11, the field of Noetic Science made a quantum leap forward. Four scientists discovered that as the frightened world came together and focused in shared grief on this single tragedy, the outputs of thirty-seven different Random Event Generators around the world suddenly became significantly less random. Somehow, the oneness of this shared experience, the coalescing of millions of minds, had affected the randomizing function of these machines, organizing their outputs and bringing order from chaos. The shocking discovery, it seemed, paralleled the ancient spiritual belief in a “cosmic consciousness”—a vast coalescing of human intention that was actually capable of interacting with physical matter. Recently, studies in mass meditation and prayer had produced similar results in Random Event Generators, fueling the claim that human consciousness, as Noetic author Lynne McTaggart described it, was a substance outside the confines of the body . . . a highly ordered energy capable of changing the physical world. Katherine had been fascinated by McTaggart’s book The Intention Experiment, and her global, Web-based study—theintentionexperiment.com—aimed at discovering how human intention could affect the world. A handful of other progressive texts had also piqued Katherine’s interest. From this foundation, Katherine Solomon’s research had vaulted forward, proving that “focused thought” could affect literally anything—the growth rate of plants, the direction that fish swam in a bowl, the manner in which cells divided in a petri dish, the synchronization of separately automated systems, and the chemical reactions in one’s own body. Even the crystalline structure of a newly forming solid was rendered mutable by one’s mind; Katherine had created beautifully symmetrical ice crystals by sending loving thoughts to a glass of water as it froze. Incredibly, the converse was also true: when she sent negative, polluting thoughts to the water, the ice crystals froze in chaotic, fractured forms. Human thought can literally transform the physical world.

A small house is a deeper kind of luxury,” her husband said. “To live in a space entirely our own, to remember the simple pleasures of baking bread and washing our own dishes. This is what your friends in high places forget. It makes them less human.

Making a poltergeist can be a simple recipe: allow a girl to have her first menstrual period, tell her she is a naughty girl for thinking dirty thoughts, punish her, bore her, disenfranchise her from her life, and wait. It is not a universal outcome. More than likely, you will summon nothing more than a moody teenager who slams her bedroom door and wishes aloud she had never been born. In exceptional cases, the dishes will fly off the shelves.