Slice Of Pie Quotes

Americans have a love affair with weak coffee.’ ‘And you’re a coffee expert, too,’ Gwen said, cutting a thick slice of apple pie.

On Saturday, he ate through one piece of chocolate cake, one ice-cream cone, one pickle, one slice of Swiss cheese, one slice of salami, one lollipop, one piece of cherry pie, one sausage, one cupcake, and one slice of watermelon That night he had a stomach ache.

Hope turned sly. “What if the slice of apple pie is served a la mode?” Smiling, Peggy Sue regarded her tall, brunette, and blue-eyed friend. “Is the slice of apple pie served a la mode with three scoops of homemade vanilla ice cream piled on top of it?

Jealousy always has been my cross, the weakness and woundedness in me that has most often caused me to feel ugly and unlovable, like the Bad Seed. I’ve had many years of recovery and therapy, years filled with intimate and devoted friendships, yet I still struggle. I know that when someone gets a big slice of pie, it doesn’t mean there’s less for me. In fact, I know that there isn’t even a pie, that there’s plenty to go around, enough food and love and air. But I don’t believe it for a second. I secretly believe there’s a pie. I will go to my grave brandishing my fork.

That's the thing they never tell you about love stories: just because one ends, that doesn't mean it failed. A cherry pie isn't a failure just because you eat it all. It's perfect for what it is, and then it's gone. And exchanging the truest parts of yourself--all the things you are--with someone? What a slice of life. One I'll carry with me into every single someday.

Breakfast is the only meal of the day that I tend to view with the same kind of traditionalized reverence that most people associate with Lunch and Dinner. I like to eat breakfast alone, and almost never before noon; anybody with a terminally jangled lifestyle needs at least one psychic anchor every twenty-four hours, and mine is breakfast. In Hong Kong, Dallas or at home — and regardless of whether or not I have been to bed — breakfast is a personal ritual that can only be properly observed alone, and in a spirit of genuine excess. The food factor should always be massive: four Bloody Marys, two grapefruits, a pot of coffee, Rangoon crepes, a half-pound of either sausage, bacon, or corned beef hash with diced chiles, a Spanish omelette or eggs Benedict, a quart of milk, a chopped lemon for random seasoning, and something like a slice of Key lime pie, two margaritas, and six lines of the best cocaine for dessert… Right, and there should also be two or three newspapers, all mail and messages, a telephone, a notebook for planning the next twenty-four hours and at least one source of good music… All of which should be dealt with outside, in the warmth of a hot sun, and preferably stone naked.

Isn’t it enough you have poor Mitch here playing against bears?” They all looked at “poor Mitch,” who seemed to be having the equivalent of an orgasm eating that slice of cherry pie.

I see a girl caught in the remains of a holiday gone bad, with her flesh picked off day after day as the carcass dries out. The knife and fork are abviously middle-class sensibilities. The palm tree is a nice touch. A broken dream,perhaps? Plastic honeymoon, deserted island? Oh, If you put in a slice of pumpkin pie, it could be a desserted island! (Pg 64)

This is the tale of Magic Alex, the man who was everywhere: with Leonard Cohen in Hydra; in Crete with Joni Mitchell; in a Paris bathroom when Jimmy Morrison went down; working as a roadie setting up the Beatles last rooftop gig; an assistant to John and Yoko when they had a bed-in at the Amsterdam Hilton; with the Stones when they were charged for pissing against a wall; the first to find and save Dylan after the motorcycle accident; having it off with Mama Cass hours before she choked the big one; arranging the security at Altamont; at Haight-Ashbury with George Harrison and the Grateful Dead; and in the Japanese airport with McCartney after the dope rap. He was the guy Carly Simon was really singing about and the missing slice of ‘Bye, Bye Miss American Pie’.

Since the 1980s, we have given the rich a bigger slice of our pie in the belief that they would create more wealth, making the pie bigger than otherwise possible in the long run. The rich got the bigger slice of the pie all right, but they have actually reduced the pace at which the pie is growing.

Life is like an 6-slice apple pie at a 12-guest dinner banquet. If you just sit back and wait for it to come to you, chances are, you're going to miss dessert.

Ear demons are totally real," Cody said. "They're what make microphones like these ones work. They're also what tell you to eat the last slice of pie when you know Tia wanted it.

This is the whistle-stop memoir of how a lower-middle-class girl from the north of England one day changed the way she lived her life and set off on a bumpy path that ultimately led her to her own slice of the happily-ever-after pie.

Nothing rekindles my spirits, gives comfort to my heart and mind, more than a visit to Mississippi... and to be regaled as I often have been, with a platter of fried chicken, field peas, collard greens, fresh corn on the cob, sliced tomatoes with French dressing... and to top it all off with a wedge of freshly baked pecan pie.

That's the thing about love stories: Just because one ends, that doesn't mean it failed. A cherry pie isn't a failure just because you eat it all. It's perfect for what it is, and then it's gone. And exchanging the truest parts of yourself - all the things you are - with someone? What a slice of life. One I'll carry with me into every single someday. I lie down in the cool grass beside him as planets collide above us and we stay like this for a long time, down to every last crumb. My cheeks are wet, but oh, my heart - it is so full.

One slice of key lime pie. Two forks.' I felt Todd’s hand on my arm. 'You’ll thank me later.' No doubt I would.

Minny: "Eat my shit." Hilly: "Excuse me?" Minny: "I said eat...my...shit." Hilly: "Have you lost your mind?" Minny: "No ma'am, but you about to, cause you just did." *Minny eyes the pie* Hilly: "Did...What?" *Minny eyes pie again, Missus Walters gasping and laughing, Hilly eyes pie then gags and runs off* Missus Walters: "And you didn't just eat one, you ate TWO slices!" *Minny runs off* Missus Walters: "RUN, MINNY, RUUN!!" *She says this while laughing*

(1) When a situation has become too frustrating, a quandary too persistently insolvable; when dealing with the issue is generating chronic discontent, infringing on freedom, and inhibiting growth, it may be time to quit beating one’s head against the wall, reach for a big fat stick of metaphoric dynamite, light the fuse, and blast the whole unhappy business nine miles past oblivion. (2) After making an extreme effort, after pulling out all the stops, one is still unable to score Tibetan peach pie, take it as a signal to relax, grin, pick up a fork, and go for a slice of the apple.

What kind of knife is this?” Locke held a rounded buttering utensil up for Chains’ inspection. “It’s all wrong. You couldn’t kill anyone with this.” “Well, not very easily, I’ll grant you that, my boy.” Chains guided Locke in the placement of the butter knife and assorted small dishes and bowls. “But when the quality get together to dine, it’s impolite to knock anybody off with anything but poison. That thing is for scooping butter, not slicing windpipes.” “This is a lot of trouble to go to just to eat.” “Well, in Shades’ Hill you may be able to eat cold bacon and dirt pies off one another’s asses for all your old master cares. But now you’re a Gentleman Bastard, emphasis on the Gentleman. You’re going to learn how to eat like this, and how to serve people who eat like this.

Sing a song of suspense in which the players die. Four and twenty ravens in an Edgar Allan Pie. When the pie was broken, the ravens couldn't sing. Their throats had been sliced open by Stephen, the new King. The King was in his writing house, stifling a laugh While his queen was in a tizzy of her bloody Lovecraft. When the dead maid got the garden for her rank as royal whore, King's shovel made it double and he married nevermore.

You're not a priority if you're an option, you are a percentage. A percentage of that other person's time and effort. The size of the pie never changes, the slices do.

The conservative revolution that Reagan helped usher in gained traction because Reagan's central insight - that the liberal welfare state had grown complacent and overly bureaucratic, with Democratic policy makers more obsessed with slicing the economic pie than with growing the pie - contained a good deal of truth.

Pie may just be the Madonna-whore of the dessert world.

life is about balances. A pie chart with equal slices in all areas of life for maximum happiness.

A slice of pie without cheese, it's like a kiss without squeeze...

I ate a slice of humble pie, and it tasted like apples.

She is my reprieve. My air. Spencer Locke is the one slice of happy I have in this shit pie I call life.

If you cut off the pointed end of a slice of pie and save it for last, you can make a wish when you eat it.

Focus more on making the pie bigger than on exactly how to slice it so that you or anyone else gets the biggest piece. The best negotiations are the ones with someone in which I say, “You should take more,” and they argue back, “No you should take more!” People who operate this way with each other make the relationship better and the pie bigger—and both benefit in the long run.

There is nothing new about prophecies to the effect that the end of the world is near if we do not repent. What is new is that such a prophecy is now true, for two obvious reasons. First, nuclear weapons give us the means to wipe ourselves out quickly: no humans possessed this means before. Second, we already appropriate about forty per cent of the Earth’s net productivity (that is, the net energy captured from sunlight). With the world’s human population now doubling every forty-one years, we will soon have reached the biological limit to growth, at which point we will have to start fighting each other in deadly earnest for a slice of the world’s fixed pie of resources. In addition, given the present rate at which we are exterminating species, most of the world’s species will become extinct or endangered within the next century, but we depend on many species for our own life support.

When Shara looks at her like that, all airy and sly, it makes Chloe think of the first time her mama brought home an icebox pie. It was strawberries and cream, her mom’s favorite, and the whole thing seemed to be a feat of mechanical physics. It didn’t make sense how the strawberries held effortlessly together when you sliced it, or how the cloud of meringue sat weightless on top. She remembers studying the layers from the side and having the inexplicable thought, This is a Shara Wheeler kind of pretty. God. Shall I compare thee to an icebox pie? Couldn’t be gayer if she tried.

And that's the real reason the powerful fear open systems and networks. If anyone can set up a free voicecall to anyone else in the world, using the net, then we can all communicate with the same ease that's standard for the high and mighty. [...] And if any worker, anywhere, can communicate with any other worker, anywhere, for free, instantaneously, without the boss's permission, then, brother, look out, because the Coase cost of demanding better pay, better working conditions and a slice of the pie just got a *lot* cheaper. And the people who have the power aren't going to sit still and let a bunch of grunts take it away from them.

In fairy tales,” her mother used to say, “no one ever says I love you. They give food and they kiss. That’s what love is made of.

better responses to the threat of scarcity is not to try to slice our pie thinner—rather it’s to figure out how to make more pies.

Weylyn and I ordered two pieces of blackberry pie. “Someone worked really hard to make this,” he said, pointing to his slice with his fork. That’s what sealed it for me, that simple appreciation for something that most of us take for granted.

Apples Ma's apple blossoms have turned to hard green balls. To eat them now, so tart, would turn my mouth inside out, would make my stomach groan. But in just a couple months, after the baby is born, those apples will be ready and we'll make pies and sauce and pudding and dumplings and cake and cobbler and have just plain apples to take to school and slice with my pocket knife and eat one juicy piece at a time until my mouth is clean and fresh and my breath is nothing but apple. June 1934

This kind of action is a prevalent error among oppressed peoples. It is based upon the false notion that there is only a limited and particular amount of freedom that must be divided up between us, with the largest and juiciest pieces of liberty going as spoils to the victor or the stronger. So instead of joining together to fight for more, we quarrel between ourselves for a larger slice of the one pie. Black women fight between ourselves over men, instead of pursuing and using who we are and our strengths for lasting change; Black women and men fight between ourselves over who has more of a right to freedom, instead of seeing each other's struggles as part of our own and vital to our common goals; Black and white women fight between ourselves over who is the more oppressed, instead of seeing those areas in which our causes are the same. (Of course, this last separation is worsened by the intransigent racism that white women too often fail to, or cannot, address in themselves.)

People I had never seen before flocked in, their faces showing a longing you never saw for cake. People's eyes lit up for a cupcake, cake seemed to signal celebration. But their eyes got filmy, watery, misty when we handed them a slice of pie. Pie was memory. Nostalgia. Pie made people recall simpler, maybe happier times.

Such heaped up platters of cakes of various and almost indescribable kinds, known only to experienced Dutch housewives! There was the doughty doughnut, the tender oly koek, and the crisp and crumbling cruller; sweet cakes and short cakes, ginger cakes and honey cakes, and the whole family of cakes. And then there were apple pies, and peach pies, and pumpkin pies; besides slices of ham and smoked beef; and moreover delectable dishes of preserved plums, and peaches, and pears, and quinces; not to mention broiled shad and roasted chickens; together with bowls of milk and cream, all mingled higgledy-piggledy, pretty much as I have enumerated them, with the motherly teapot sending up its clouds of vapor from the midst-- Heaven bless the mark!

The fact was, there wasn't room on earth for a couple million gold-farmers to turn into high-paid video-game executives. The fact was, if you had to slice the pie into enough pieces to give one to everyone, you'd end up slicing them so thin you could see through them. "When 30,000 people share an apple, no one benefits -- especially not the apple." It was a quote one of his economics profs had kept written in the corner of his white-board, and any time a student started droning on about compassion for the poor, the old prof would just tap the board and say, "Are you willing to share your lunch with 30,000 people?

Focus more on making the pie bigger than on exactly how to slice it

The Lord listens in all those places. They're just different slices of the same pie.

I don’t think it’s any accident that a slice of pie comes in the exact same shape as a slice of pussy,

Staying in the past does not help, my friend. Everything passes you by while you’re trying to relive that one little slice of golden apple that you had.

But when you've had children with someone you're divorced from, divorce defines everything; it's the lurking fact, a slice of anger in the pie of your brain.

If a clock represented a pie chart, then I just ate a slice of apple pie so large it represents 33 minutes. That means I’m three minutes late for dinner!

After we ate our heaping slice of humble pie, we asked the missus if she could at least serve it up a la mode next time.

Can we talk?" "I tried. You ignored me. That window has now been closed." "I'll buy you a cup of coffee and a slice of pie." "You slick bastard.

High-fiving some jihadi’s face into martyrdom with a suppressed AR-15? That’s just a warm slice of freedom pie with an ice-cold scoop of America on the side.

Barliona: if you do something yourself - you'll get a slice of the big pie. If you ask for help - you'll only get a biscuit. Tasty, but small. And it's the big pie I'm after...

Liberalism reconciled the proletariat with the bourgeoisie, the faithful with atheists, natives with immigrants, and Europeans with Asians by promising everybody a larger slice of the pie.

The wealth of America isn’t an inventory of goods; it’s an organic, living entity, a fragile, pulsing fabric of ideas, expectations, loyalties, moral commitments, visions, and people. To slice it up like an apple pie and redistribute it would destroy it just as surely as trying to share Stephen Hawking’s intellect by sharing slices of his brain would surely kill him.

But liberalism has no obvious answers to the biggest problems we face: ecological collapse and technological disruption. Liberalism traditionally relied on economic growth to magically solve difficult social and political conflicts. Liberalism reconciled the proletariat with the bourgeoisie, the faithful with atheists, natives with immigrants, and Europeans with Asians by promising everybody a larger slice of the pie. With a constantly growing pie, that was possible. However, economic growth will not save the global ecosystem; just the opposite, in fact, for economic growth is the cause of the ecological crisis. And economic growth will not solve technological disruption, for it is predicated on the invention of more and more disruptive technologies.

The pie is increasing in size, so everyone gets a bigger slice, but when the rich’s already bigger slice increases in size, the relative amount of wealth accumulates more on the upper end, making the incomes of those in the middle and bottom feel smaller.

It was haunting to be entangled in this obnoxious cycle. I want to get out of this viciousness. That pizza is staring at me. I think that slice of pie might hurt me. Thirty-five calories for an Oreo cookie; 75caloriesfor a slice of bread; 285 for a slice of pizza; 350for a plate of pasta. You know, maybe I’ll just study the digits of eggs, wheat, vegetables, apples, oranges. Ugh! Stop. It all hurts so much. That’s it. Make it stop. Please, I beg you. Just make it stop. I felt like the walking and living encyclopedia of numbers and digits.

Peabody, why don't I have any damn coffee?" "I don't know, sir, but I will rectify that immediately." Peabody popped up, was actually humming under her breath as she programmed the AutoChef. And there was a bright look in her eyes when she carried the coffee to Eve. "Eat any good pizza lately?" Eve muttered, and the light in Peabody's eyes turned instantly to embarrassed guilt. "Maybe. Just a slice ... or two." Eve leaned in. "Ate the whole damn pie, didn't you?" "It was really good pizza. I sort of, you know, missed the taste of it." "No more humming on duty." Peabody squared her shoulders. "No, sir. All humming will cease immediately." "And no sparkly-eye crap either," Eve added and yanked open the door to look for Louise. "You can look pretty sparkly-eyed after really good pizza, too," Peabody muttered, then decided not to press her luck when Eve snarled.

Everything was lopsided. Volunteering their personal information was part of the bargain of public assistance. Tell us everything about yourself and, in return, we’ll hand you a sliver of a slice of American pie. In the meantime, we won’t tell you anything, not even what we’re going to do for you.

It's actually not true that our literary culture is nihilistic, at least not in the radical sense of Turgenev's Bazarov. For there are certain tendencies we believe are bad, qualities we hate and fear. Among these are sentimentality, naivete, archaism, fanaticism. It would probably be better to call our own art's culture now one of congenital skepticism. Our intelligentsia distrust strong belief, open conviction. Material passion is one thing, but idealogical passion disgusts us on some deep level. We believe that ideology is now the province of the rival SIGs and PACs all trying to get their slice of the big green pie...and, looking around us, we see that indeed it is so. But Frank's Dostoevsky would point out (or more like hop up and down and shake his fist and fly at us and shout) that if this is so, it's at least partly because we have abandoned the field. That we've abandoned it to fundamentalists whose pitiless rigidity and eagerness to judge show that they're clueless about the "Christian values" they would impose on others.

In a pie chart of Nick’s personality, Dad Jokes would be, like, seven of the eight slices. He responds to every text in our family group chat with a GIF from a comedic film that is usually Elf: Buddy the Elf jumping up and down, yelling, “Santa’s coming!” if you’re excited; Buddy the Elf bent over a rabid raccoon—“Does somebody need a hug?”—if you’re sad about something. He’ll make the occasional exception, though. Like, if you texted him that your plane had been hijacked, he’d probably send you the scream face from Home Alone.

As a rule, she didn’t like boys very much, but she had to admit, Charlie was actually pretty nice.

Forget the wheel, electricity, penicillin, the internet or sliced bread; the pie is UNDOUBTEDLY the world’s greatest invention. They

While Mr Loveday aired my lady's sheets, I set to scratching up a supper. With not even time to change from my own damp clothes I had in one-half hour some welcoming tea steaming and hot brandy to mix a punch. Our bill of fare was the remnants of Mrs Garland's Yorkshire Pie, still sound and savory, fried bacon, and a hillock of roasted rabbits that disappeared as quickly as I made them. The last of the seed cake was eaten too, with a douse of brandy sprinkled over it to warm us. 'She will not eat those beggarly scraps,' said Jesmire, the spiteful old cat, when I took a tray of food to my lady's door. Yet I did see a slice of brandied cake disappear. I knew my mistress well enough by then, and she was a slave to her sugar tooth.

Liberalism reconciled the proletariat with the bourgeoisie, the faithful with atheists, natives with immigrants, and Europeans with Asians by promising everybody a larger slice of the pie. With a constantly growing pie, that was possible. However, economic growth will not save the global ecosystem; just the opposite, in fact, for economic growth is the cause of the ecological crisis.

The world seems to be designed in a way that success is never as easy as we hope. Getting there takes not only the right vision, but also the right level of perseverance that some people just don’t have.

When I was younger, I asked my dad what love was. I was six,” he began as he took a plate from behind the counter and placed the lone slice on it. “He said, Eddie, love is when you have one last piece of pie, but you give it to her. It could be your favorite piece of pie. You could be hungry and your insides turning. It could be the best ever piece of pie you’ll never ever have again. But, love is when you give her the piece of pie and say, ‘No, you can have it.

I want two of the four piece fried chicken dinners.  Both with mashed potatoes and green beans.  I also want two orders of grilled corn on the cob and a side of macaroni salad.  Three slices of the banana cream pie and a piece of German chocolate cake.

Evolutionary pressures have accustomed humans to see the world as a static pie. If somebody gets a larger slice of the pie, somebody else inevitably gets a smaller slice. A particular family or city may prosper, but humankind as a whole is not going to produce more than it produces today. Accordingly, traditional religions such as Christianity and Islam sought ways to solve humanity’s problems with the help of current resources, either by redistributing the existing pie, or by promising a pie in the sky.

When we drink alcohol, artificially high levels of dopamine are released into the brain—a glass of wine will release more dopamine than good sex, good chocolate, or good coffee. The above-normal level of dopamine tells our brain that alcohol is really good at keeping us alive, and so the brain sends out higher levels of glutamate to lock in the experience. We remember the experience of drinking a cold glass of Chardonnay on a hot summer day more than we remember eating a slice of apple pie, or drinking a kale smoothie, because of this neurobiological process. If we drink enough alcohol over a long enough period of time, this cycle locks in, and our brains identify alcohol as necessary for survival. When the midbrain is working properly, it will normally prioritize fighting, procreating, and eating. But over time and with enough exposure, the midbrain will begin to identify alcohol as necessary for survival. If we drink enough alcohol, our midbrain will eventually elevate drinking alcohol above other survival

but here is the best peach pie we made: Put 1 ¼ cups flour, ½ teaspoon salt, ½ cup butter and 2 tablespoons sour cream into a Cuisinart and blend until they form a ball. Pat out into a buttered pie tin, and bake 10 minutes at 425°. Beat 3 egg yolks slightly and combine with 1 cup sugar, 2 tablespoons flour and ⅓ cup sour cream. Pour over 3 peeled, sliced peaches arranged in the crust. Cover with foil. Reduce the oven to 350° and bake 35 minutes. Remove the foil and bake 10 minutes more, or until the filling is set.

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

Paradise, the capitalists promise, is right around the corner. True, mistakes have been made such as the Atlantic slave trade and the exploitation of the European working class, but we have learned our lesson and if we just wait a little longer and allow the pie to grow a little bigger, everybody will receive a fatter slice.

The traditional ingredients of the 'oggie', as it is called in the old Cornish language, are naturally disputed, but on some things most experts agree: the meat must be chopped, not minced, the vegetables (perhaps potato, onion and turnip) must be sliced and the ingredients are not pre-cooked before they are put in the pastry.

Creamy-looking custards were followed by beautifully decorated slices of cake. Crisp-shelled pastries were set down next to gooey-centered pies. Dainty little goblets featuring ice cream and sorbet came out on a silver tray, and a pungent aroma rose off a long wooden board that was dotted with more kinds of cheese than Gladys had ever seen,

We passed the Irish club, and the florist’s with its small stiff pink-and-white carnations in a bucket, and the drapers called ‘Elvina’s’, which displayed in its window Bear Brand stockings and knife-pleated skirts like cloth concertinas and pasty-shaped hats on false heads. We passed the confectioner’s – or failed to pass it; the window attracted Karina. She balled her hands into her pockets, and leant back, her feet apart; she looked rooted, immovable. The cakes were stacked on decks of sloping shelves, set out on pink doilies whitened by falls of icing sugar. There were vanilla slices, their airy tiers of pastry glued together with confectioners’ custard, fat and lolling like a yellow tongue. There were bubbling jam puffs and ballooning Eccles cakes, slashed to show their plump currant insides. There were jam tarts the size of traffic lights; there were whinberry pies oozing juice like black blood. ‘Look at them buns,’ Karina would say. ‘Look.’ I would turn sideways and see her intent face. Sometimes the tip of her tongue would appear, and slide slowly upwards towards her flat nose. There were sponge buns shaped like fat mushrooms, topped with pink icing and half a glace cherry. There were coconut pyramids, and low square house-shaped chocolate buns, finished with a big roll of chocolate-wrapped marzipan which was solid as the barrel of a cannon.

There was currant toast squishy with butter, caramel-marshmallow squares, strawberry boats oozing custard, chocolate exclairs that exploded with cream when the cats bit into them with their little white teeth and-- a special treat for Pleasant-- a pie made from thick slices of Bramley apple, with just the right amount of tangy in the tangy-sweet.

He was shaking his head as he read some of the words that were written in the pie sections of the wheel; Meat Snatch, Gash and Stitch, Jaws of Life, Tongue Twister, Enema of Horror, Nailed, Dissection, Musical Hair Patches, Eye Deflation, Intestinal Jump Rope, Cooked Until Dripping, Spoon of Pain, Needle Works, Ball Squats, Cut and Rip, Two Headed Cock, Bone Collector, Joint Screws, Fused, Human Tesla Coil, Barbed Wired, Shit Faced, Root and Rod, Colon Blow, Skin Deep, Boiling Nuts, Sewn, Muscle Stimulator, Urethra Tug-o-war, Crack a Cap, Tendon Rubber Bands, Weenie Roast, Musical Extremities, Root Canal, Needle Mania, Tattooed Wall Art, Rod and Prod, Slice and Dice, Sex Change and Torched Beyond Recognition. I

You see I'm wearing the tie," said Bingo. "It suits you beautiful," said the girl. Personally, if anyone had told me that a tie like that suited me, I should have risen and struck them on the mazzard, regardless of their age and sex; but poor old Bingo simply got all flustered with gratification, and smirked in the most gruesome manner. "Well, what's it going to be today?" asked the girl, introducing the business touch into the conversation. Bingo studied the menu devoutly. "I'll have a cup of cocoa, cold veal and ham pie, slice of fruit cake, and a macaroon. Same for you, Bertie?" I gazed at the man, revolted. That he could have been a pal of mine all these years and think me capable of insulting the old tum with this sort of stuff cut me to the quick. "Or how about a bit of hot steak-pudding, with a sparkling limado to wash it down?" said Bingo. You know, the way love can change a fellow is really frightful to contemplate. This chappie before me, who spoke in that absolutely careless way of macaroons and limado, was the man I had seen in happier days telling the head-waiter at Claridge's exactly how he wanted the chef to prepare the sole frite au gourmet au champignons, and saying he would jolly well sling it back if it wasn't just right. Ghastly! Ghastly! A roll and butter and a small coffee seemed the only things on the list that hadn't been specially prepared by the nastier-minded members of the Borgia family for people they had a particular grudge against, so I chose them, and Mabel hopped it.

The second answer is that we just need more patience – paradise, the capitalists promise, is right around the corner. True, mistakes have been made, such as the Atlantic slave trade and the exploitation of the European working class. But we have learned our lesson, and if we just wait a little longer and allow the pie to grow a little bigger, everybody will receive a fatter slice.

He worked at a feverish pace. He experimented with all manner of pies: tortoises, eel, chicken, frog, mushroom, artichoke, apricot, cherry, and his favorite of all, a luscious strawberry pie. He made omelets, stuffed eggs, and poached eggs with rosemary over toast. There were soups galore: fennel, tortellini, Hungarian milk, millet, kohlrabi, pea, and his famous Venetian turnip soup, which this time he made with apples instead. He molded jelly into the shapes of the cardinali crests, colored with wine, carrot, and saffron. He delighted most in the moments when he worked with his favorite knife, carving and slicing roasted cockerel, peacock, capons, turtledoves, ortolans, blackbirds, partridges, pheasants, and wood grouse. Every slice of the knife gave him greater confidence and belief in his power to make the world his.

His mother had always mothered him—she insisted on coming by once a week and ironing for us, and when she was done ironing, she’d say, “I’ll just help tidy,” and after she’d left, I’d look in the fridge and find she’d peeled and sliced his grapefruit for him, put the pieces in a snap-top container, and then I’d open the bread and discover all the crusts had been cut away, each slice returned half naked. I am married to a thirty-four-year-old man who is still offended by bread crusts. But I tried to do the same those first weeks after his mom passed. I snipped the bread crusts, I ironed his T-shirts, I baked a blueberry pie from his mom’s recipe. “I don’t need to be babied, really, Amy,” he said as he stared at the loaf of skinned breads. “I let my mom do it because it made her happy, but I know you don’t like that nurturing stuff.

It has now been many months, at the present writing, since I have had a nourishing meal, but I shall soon have one—a modest, private affair, all to myself. I have selected a few dishes, and made out a little bill of fare, which will go home in the steamer that precedes me, and be hot when I arrive—as follows: Radishes. Baked apples, with cream Fried oysters; stewed oysters. Frogs. American coffee, with real cream. American butter. Fried chicken, Southern style. Porter-house steak. Saratoga potatoes. Broiled chicken, American style. Hot biscuits, Southern style. Hot wheat-bread, Southern style. Hot buckwheat cakes. American toast. Clear maple syrup. Virginia bacon, broiled. Blue points, on the half shell. Cherry-stone clams. San Francisco mussels, steamed. Oyster soup. Clam Soup. Philadelphia Terapin soup. Oysters roasted in shell-Northern style. Soft-shell crabs. Connecticut shad. Baltimore perch. Brook trout, from Sierra Nevadas. Lake trout, from Tahoe. Sheep-head and croakers, from New Orleans. Black bass from the Mississippi. American roast beef. Roast turkey, Thanksgiving style. Cranberry sauce. Celery. Roast wild turkey. Woodcock. Canvas-back-duck, from Baltimore. Prairie liens, from Illinois. Missouri partridges, broiled. 'Possum. Coon. Boston bacon and beans. Bacon and greens, Southern style. Hominy. Boiled onions. Turnips. Pumpkin. Squash. Asparagus. Butter beans. Sweet potatoes. Lettuce. Succotash. String beans. Mashed potatoes. Catsup. Boiled potatoes, in their skins. New potatoes, minus the skins. Early rose potatoes, roasted in the ashes, Southern style, served hot. Sliced tomatoes, with sugar or vinegar. Stewed tomatoes. Green corn, cut from the ear and served with butter and pepper. Green corn, on the ear. Hot corn-pone, with chitlings, Southern style. Hot hoe-cake, Southern style. Hot egg-bread, Southern style. Hot light-bread, Southern style. Buttermilk. Iced sweet milk. Apple dumplings, with real cream. Apple pie. Apple fritters. Apple puffs, Southern style. Peach cobbler, Southern style Peach pie. American mince pie. Pumpkin pie. Squash pie. All sorts of American pastry. Fresh American fruits of all sorts, including strawberries which are not to be doled out as if they were jewelry, but in a more liberal way. Ice-water—not prepared in the ineffectual goblet, but in the sincere and capable refrigerator.

the morning, I drove to Pennsylvania, thirty miles or so to the north. The Appalachian Trail runs for 230 miles in a northeasterly arc across the state, like the broad end of a slice of pie. I never met a hiker with a good word to say about the trail in Pennsylvania. It is, as someone told a National Geographic reporter in 1987, the place “where boots go to die.” During the last ice age it experienced what geologists call a periglacial climate—a zone at the edge of an ice sheet characterized by frequent freeze—thaw cycles that fractured the rock. The result is mile upon mile of jagged, oddly angled slabs of stone strewn about in wobbly piles known to science as felsenmeer (literally, “sea of rocks”). These require constant attentiveness if you are not to twist an ankle or sprawl on your face—not a pleasant experience with fifty pounds of momentum on your back. Lots of people leave Pennsylvania limping and bruised. The state also has what are reputed to be the meanest

The second answer is that we just need more patience – paradise, the capitalists promise, is right around the corner. True, mistakes have been made, such as the Atlantic slave trade and the exploitation of the European working class. But we have learned our lesson, and if we just wait a little longer and allow the pie to grow a little bigger, everybody will receive a fatter slice. The division of spoils will never be equitable, but there will be enough to satisfy every man, woman and child – even in the Congo.

It’s funny: Since years ago, when I was in my 40s and trying to get into shape, I went on this high protein diet, at the time called the Zone, and it really fucked up my digestion. It didn’t work well for me, so I abandoned it for a high fiber vegetable diet, and I kind of became over the years something of a pescatarian. I don’t eat dairy, I’m also gluten free, because of minor allergies, the kind that don’t make me sick but were enough to get off the stuff. And I’m a sugar addict. Back before my 60th, that was the big one, giving up processed sugar completely. That was the hardest. I was at 4th of July with my family, and all the pies come out—seven, eight really tasty pies—and I’m watching everybody cutting their slices, and a friend of mine tells me that this is like my version of porn. I’m watching everybody chowing down on these creme pies, [in a raspy voice] “Yeah, have another slice, go for it.” I’m not touching it. But I’m taking pleasure watching everybody. And there’s some truth in that, I was almost salivating and grinning.

Thanksgiving dinner is vast and steaming, crowded over the tabletop in hot platters bumping against each other. There are three open bottles of wine, all different colors, and there seem to be far more plates and silverware than are actually needed. Among the guests' contributions, there's a big round fatayer- a lamb pie- that Aziz bought from the green-eyed girl at the Iranian bakery; six sliced cylinders of cranberry sauce from Um-Nadia; whole roasted walnuts in chili sauce from Cristobal; plus Victor brought three homemade pumpkin pies and a half-gallon of whipping cream.

A text comes from Wallace. An actual text too, not a message through the forum app. I gave him my number awhile back, before Halloween, but not because I wanted him to call me or anything. I wrote it on the edge of our conversation paper in homeroom and slid it over to him because sometimes I see something and think, Wallace would laugh at that, I should send him a picture of it, but the messaging app is terrible with pictures and texting is way better. So he texts me now, and it’s a picture. A regular sweet potato pie. Beneath the picture, he says, I really like sweet potato pie. I text back, Yeah, so do I. Then he sends me a picture of his face, frowning, and says, No, you don’t understand. Then another picture, closer, just his eyes. I REALLY like sweet potato pie. A series of pictures comes in several-second intervals. The first is a triangular slice of pie in Wallace’s hand. Then Wallace holding that slice up to his face—it’s soft enough to start collapsing between his fingers. The next one has him stuffing the slice into his mouth, and in the final one it’s all the way in, his cheeks are puffed out like a chipmunk’s, and he’s letting his eyes roll back like it’s the best thing he’s ever eaten. I purse my lips to keep my laugh in, but my parents are fine-tuned to the slightest hint of amusement from me, and they both look up. “What’s so funny, Eggs?” Dad says. “Nothing,” I reply. Nothing makes a joke less funny than someone wanting in on it, especially parents. Wow, I say to Wallace. You really like sweet potato pie. He sends one more picture, this one with him embracing the pie pan, gazing lovingly at it. We’re to be married in the spring. An actual laugh escapes me. I really hope Wallace is having a better Thanksgiving than I am. It seems like he is. I take a picture of myself pouting and send it to him, saying, Aw, the cutest of cute couples. ... Another picture from Wallace waits for me. In this one, an empty pie pan littered withcrumbs sits on the floor beside a large knife. Wallace kneels next to it with morecrumbs on his sweater, expression horrified. NOOOO WHAT HAVE I DONE MY LOVE OUR MARRIAGE ’TIS ALL FOR NAUGHT I text back: Oh no!! Not sweet potato bride! Another picture comes: Wallace sprawled on the floor beside the pie pan, one arm thrown over his eyes. Let me only be accused of loving her too much. Wallace is definitely having a better Thanksgiving than me.

But paging through it for the first time while actually sitting on the trail was less reassuring than I’d hoped. There were things I’d overlooked, I saw now, such as a quote on page 6 by a fellow named Charles Long, with whom the authors of The Pacific Crest Trail, Volume 1: California heartily agreed, that said, “How can a book describe the psychological factors a person must prepare for … the despair, the alienation, the anxiety and especially the pain, both physical and mental, which slices to the very heart of the hiker’s volition, which are the real things that must be planned for? No words can transmit those factors …” I sat pie-eyed, with a lurching knowledge that indeed no words could transmit those factors. They didn’t have to. I now knew exactly what they were. I’d learned about them by having hiked a little more than three miles in the desert mountains beneath a pack that resembled a Volkswagen Beetle. I read on, noting intimations that it would be wise to improve one’s physical fitness before setting out, to train specifically for the hike, perhaps. And, of course, admonishments about backpack weight. Suggestions even to refrain from carrying the entire guidebook itself because it was too heavy to carry all at once and unnecessary anyway—one could photocopy or rip out needed sections and include the necessary bit in the next resupply box. I closed the book. Why hadn’t I thought of that? Of ripping the guidebook into sections? Because I was a big fat idiot and I didn’t know what the hell I was doing, that’s why. And I was alone in the wilderness with a beast of a load to carry while finding that out. I wrapped my arms around my legs and pressed my face into the tops of my bare knees and closed my eyes, huddled into the ball of myself, the wind whipping my shoulder-length hair in a frenzy.

We aren’t simply looking at a demographically induced economic breakdown; we are looking at the end of a half millennium of economic history. At present, I see only two preexisting economic models that might work for the world we’re (d)evolving into. Both are very old-school: The first is plain ol’ imperialism. For this to work, the country in question must have a military, especially one with a powerful navy capable of large-scale amphibious assault. That military ventures forth to conquer territories and peoples, and then exploits said territories and peoples in whatever way it wishes: forcing conquered labor to craft products, stripping conquered territories of resources, treating conquered people as a captive market for its own products, etc. The British Empire at its height excelled at this, but to be honest, so did any other post-Columbus political entity that used the word “empire” in its name. If this sounds like mass slavery with some geographic and legal displacement between master and slave, you’re thinking in the right general direction. The second is something called mercantilism, an economic system in which you heavily restrict the ability of anyone to export anything to your consumer base, but in which you also ram whatever of your production you can down the throats of anyone else. Such ramming is often done with a secondary goal of wrecking local production capacity so the target market is dependent upon you in the long term. The imperial-era French engaged in mercantilism as a matter of course, but so too did any up-and-coming industrial power. The British famously product-dumped on the Germans in the early 1800s, while the Germans did the same to anyone they could reach in the late 1800s. One could argue (fairly easily) that mercantilism was more or less the standard national economic operating policy for China in the 2000s and 2010s (under American strategic cover, no less). In essence, both possible models would be implemented with an eye toward sucking other peoples dry, and transferring the pain of general economic dislocation from the invaders to the invaded. Getting a larger slice of a smaller pie, as it were. Both models might theoretically work in a poorer, more violent, more fractured world—particularly if they are married. But even together, some version of imperialist mercantilism faces a singular, overarching, likely condemning problem: Too many guns, not enough boots.

Listen. I’m a celebrity. I’m very used to asymmetry, to meeting someone for the first time when I know nothing about them, but they … but I’m a huge part of their lives, I’m someone they’ve loved, and been shaped by, and, you know, if you pie-charted their brain, their life, I’m a huge slice of it, while they’re nowhere in mine.” 9A: “Yeah. I guess it would happen a lot.” Sniper: “But they’re not nowhere in mine, not really. Because I love that I’m loved. Even if I don’t know the specific person, still that unknown, that”—quick smile—“anonymous love, knowing it’s out there, that’s a huge part of my pie chart. A huge part of my me. So, people I’ve never met are extremely important to me, the ones who care about me the way you do. Who love me. And I think that’s perfectly natural, that everyone has relationships with people far away, who inspire, entertain, role models, and also the people we work so hard for: fans, viewers, the next generation, kids somewhere, posterity. I think those asymmetrical relationships are part of what it means to be human, part of the teamwork. Humanity is teamwork. And the asymmetry doesn’t for a second make those relationships any less valid, or less important, or less real.

I'd give me two eyes for a slice of apple pie." She was brain-cracked, but spoke for them all. Then Tabby Jones joined in, holding forth on the making of the best apple pie: the particular apples, whether reinettes or pippins, the bettermost flavorings: cinnamon, cloves, or a syrup made from the peelings. Slowly, groans of vexation turned to appreciative mumblings. Someone else favored quince, another lemon. Apples, they all agreed, though the most commonplace of fruit, did produce an uncommon variety of delights: pies and puddings, creams and custards, jellies and junkets, ciders and syllabubs. The time passed a deal quicker and merrier than before. Janey, the whore who had once been famed in Harris's List of Covent Garden Ladies, told them, in her child's voice, that the best dish she ever tasted was a Desert Island of Flummery, at a mansion in Grosvenor Square. "It was all over jellies and candies and dainty figures, and a hut of real gold-leaf. Like eating money, it were. I fancied meself a proper duchess." She knew what Janey meant. When she had first met Aunt Charlotte she had gorged herself until her fingers were gummy with syrup and cream. There was one cake she never forgot; a puffed conceit of cream, pastry, and pink sugar comfits.

Once we went to a family picnic back when my mother was still speaking to her family. We ate hot dogs and hamburgers that my mom’s dad cooked on the grill, and my mom’s stepmom, a woman she insisted was evil but seemed nice enough to me. She made apple pie for dessert. We ate big, warm slices with rivers of vanilla ice cream melting into the crust. The pie made me feel good inside: warm and full and happy. Then my mom said her stepmom probably made those pies from poisoned apples, and I spent the rest of the night thinking of Snow White eating the poisoned apple and sleeping for years. I was afraid to go to sleep that night.

Two flights of steps bordered either side of the Hill from Hell. I didn’t know who constructed them or when, but it was sometime before I was born. Maybe even before Daddy was born. In one stretch, the steps were made of large semiflat stones. In another, wood. In a third, slate. All of them were in terrible disrepair, but it was still easier to climb them than to try to walk up the dirt road itself, especially since Stacy and I were weighed down with our backpacks, slices of pie in Tupperware containers, bottles of Pepsi, and a bunch of cassette tapes. We stopped halfway up to catch our breath. I really didn’t need to, but I could tell Stacy was not used to trudging up hills.

We have a legal system that is a flop — a laughingstock,” says Professor Langbein. “We have a legal system which encourages people not to want to do business in this country.” The American legal system isn’t even working for the lawyers. Even though law is now the highest-paid profession, the lawyers aren’t happy. Many say they went to law school hoping to do good, but now find themselves working incredibly long hours doing tedious work that’s often more about money than justice. A survey of California lawyers found most would change careers if they could. Something’s very wrong when America’s brightest young people are choosing a profession many won’t like, where they’re not building something, not making the economic pie bigger, just fighting over who gets which slice, making each slice cost more, and taking our freedom in the process.

FETTUCCINI “PORCINI” (Australian Fettuccini) Trudi’s 1st Note: We just returned from a trip to Australia. This is my version of a recipe we experienced in Sydney. It’s easy to make and a wonderful flavor. For the Pasta: Prepare a package of your favorite brand fettuccini pasta as instructed on the package. Use the size that serves 4. When the pasta is cooked, drain it, give it a stir to keep it from sticking together, cover it loosely with foil and set it aside on a cold burner to wait for its yummy sauce. For the Sauce: ¼ pound bacon (regular sliced, not thick) ½ pound (8 ounces) fresh mushrooms sliced, or chopped ½ cup chopped onions (regular yellow onions or green onions—if you use green onions, you can use up to 2 inches of the stem) 4-inch square of fresh salmon filet 15-ounce (approximate—if it’s a bit more, that’s okay) jar of prepared Alfredo sauce Pan fry the bacon until it’s crispy and lift it out of the fat with a slotted spoon to drain it on paper towels. Use the remaining bacon fat in the pan to fry the mushrooms until they are very well done. Add the onions to the pan and continue to fry until the onions are translucent and fully cooked. Cut the raw salmon into cubes and add it to the pan. Fry it until the salmon is fully cooked. Add the drained bacon pieces to the pan and add the Alfredo sauce. Stir everything together until it’s well-combined and heated through. Arrange the pasta you’ve cooked on 4 plates. Ladle the delicious mixture in the frying pan over the pasta and serve to rave reviews! Trudi’s 2nd Note: The porcini is in quotes because I’m sure the restaurant used them, but regular mushrooms work just as well and are easier on the budget. Fresh salmon works great but since it sort of falls apart in the cooking anyway, you probably could use canned or packaged salmon and get the same results. If you prefer, you could also use packaged Alfredo sauce mix and prepare it yourself.

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.

Pastry for double-crust, 9-inch pie ¾ cup sugar 1 teaspoon nutmeg Enough pared and sliced apples to fill a 9-inch pie generously 1 ½ tablespoons butter, cut into small pieces ½ cup liquid honey 1 tablespoon grated orange rind Confectioners’ sugar Preheat oven to 425° F. Prepare pastry sufficient for a double-crust, 9-inch pie. Roll out half the dough and line the pie plate. Combine sugar and nutmeg; pour over apples, lifting and tossing with two forks until well combined. Pile fruit into pie pan, heaping to make a nice fat pie, and dot with butter. Roll out remaining pastry and cut into ½-inch strips. Arrange strips lattice fashion over apples, pressing edges down firmly. Bake 10 minutes, then lower the oven temperature to 350°F. Bake 30–40 minutes more, or until apples are tender and crust is brown. Remove from oven. Combine honey and orange rind, and pour mixture through openings in lattice; return pie to oven and bake another 5 minutes. Cool to lukewarm and dredge with confectioners’ sugar. Serve warm or cold.

Ellie goes back to the kitchen . . . and screams bloody murder. “Nooooooo!” Adrenaline spikes through me and I dart to the kitchen, ready to fight. Until I see the cause of her screaming. “Bosco, noooooo!” It’s the rodent-dog. He got into the kitchen, somehow managed to hoist himself up onto the counter, and is in the process of demolishing his fourth pie. Fucking Christ, it’s impressive how fast he ate them. That a mutt his size could even eat that many. His stomach bulges with his ill-gotten gains—like a snake that ingested a monkey. A big one. “Thieving little bastard!” I yell. Ellie scoops him off the counter and I point my finger in his face. “Bad dog.” The little twat just snarls back. Ellie tosses the mongrel on the steps that lead up to the apartment and slams the door. Then we both turn and assess the damage. Two apple and a cherry are completely devoured, he nibbled at the edge of a peach and apple crumb and left tiny paw-prints in two lemon meringues. “We’re going to have re-bake all seven,” Ellie says. I fold my arms across my chest. “Looks that way.” “It’ll take hours,” she says. “Yeah.” “But we have to. There isn’t any other choice.” Silence follows. Heavy, meaningful silence. I glance sideways at Ellie, and she’s already peeking over at me. “Or . . . is there?” she asks slyly. I look at what remains of the damaged pastries, considering all the options. “If we slice off the chewed bits . . .” “And smooth out the meringue . . .” “Put the licked ones in the oven to dry out . . .” “Are you two out of your motherfucking minds?” I swing around to find Marty standing in the alley doorway behind us. Eavesdropping and horrified. Ellie tries to cover for us. But she’s bad at it. “Marty! When did you get here? We weren’t gonna do anything wrong.” Covert ops are not in her future. “Not anything wrong?” he mimics, stomping into the room. “Like getting us shut down by the goddamn health department? Like feeding people dog-drool pies—have you no couth?” “It was just a thought,” Ellie swears—starting to laugh. “A momentary lapse in judgment,” I say, backing her up. “We’re just really tired and—” “And you’ve been in this kitchen too long.” He points to the door. “Out you go.” When we don’t move, he goes for the broom. “Go on—get!” Ellie grabs her knapsack and I guide her out the back door as Marty sweeps at us like we’re vermin

If the global pie stayed the same size, there was no margin for credit. Credit is the difference between today’s pie and tomorrow’s pie. If the pie stays the same, why extend credit? It would be an unacceptable risk unless you believed that the baker or king asking for your money might be able to steal a slice from a competitor. So it was hard to get a loan in the premodern world, and when you got one it was usually small, short-term, and subject to high interest rates. Upstart entrepreneurs thus found it difficult to open new bakeries and great kings who wanted to build palaces or wage wars had no choice but to raise the necessary funds through high taxes and tariffs. That was fine for kings (as long as their subjects remained docile), but a scullery maid who had a great idea for a bakery and wanted to move up in the world generally could only dream of wealth while scrubbing down the royal kitchen’s floors. The Magic Circle of the Modern Economy It was lose-lose. Because credit was limited, people had trouble financing new businesses. Because there were few new businesses, the economy did not grow. Because it did not grow, people assumed it never would, and those who had capital were wary of extending credit. The expectation of stagnation fulfilled itself.

cap to scratch his bald head. ‘Well, you won’t miss the veg because I’ll be bringing you some every week now. I’ve always got plenty left over and I’d rather give it to you than see it waste.’ He gave a rumbling laugh. ‘I caught that young Tommy Barton digging potatoes from Percy’s plot this mornin’. Give ’im a cuff round ’is ear but I let him take what he’d dug. Poor little bugger’s only tryin’ to keep his ma from starvin’; ain’t ’is fault ’is old man got banged up for robbin’, is it?’ Tilly Barton, her two sons Tommy and Sam and her husband, lived almost opposite the Pig & Whistle. Mulberry Lane cut across from Bell Lane and ran adjacent to Spitalfields Market, and the folk of the surrounding lanes were like a small community, almost a village in the heart of London’s busy East End. Tilly and her husband had been good customers for Peggy until he lost his job on the Docks. It had come as a shock when he’d been arrested for trying to rob a little corner post office and Peggy hadn’t seen Tilly to talk to since; she’d assumed it was because the woman was feeling ashamed of what her husband had done. ‘No, of course not.’ Peggy smiled at him. A wisp of her honey-blonde hair had fallen across her face, despite all her efforts to sweep it up under a little white cap she wore for cooking. ‘I didn’t realise Tilly Barton was in such trouble. I’ll take her a pie over later – she won’t be offended, will she?’ ‘No one in their right mind would be offended by you, Peggy love.’ ‘Thank you, Jim. Would you like a cup of coffee and a slice of apple pie?’ ‘Don’t mind a slice of that pie, but I’ll take it for my docky down the allotment if that’s all right?’ Peggy assured him it was and wrapped a generous slice of her freshly cooked pie in greaseproof paper. He took it and left with a smile and a promise to see her next week just as her husband entered the kitchen. ‘Who was that?’ Laurence asked as he saw the back of Jim walking away. ‘Jim Stillman, he brought the last of the stuff from Percy’s allotment.’ Peggy’s eyes brimmed and Laurence frowned. ‘I don’t know what you’re upset for, Peggy. Percy was well over eighty. He’d had a good life – and it wasn’t even as if he was your father…’ ‘I know. He was a lot older than Mum but…Percy was a good stepfather to me, and wonderful to Mum when she was so ill after we lost Walter.’ Peggy’s voice faltered, because it still hurt her that her younger brother had died in the Great War at the tender age of seventeen. The news had almost destroyed their mother and Peggy thought of those dark days as the worst of her

BACON, EGG, AND CHEDDAR CHEESE TOAST CUPS Preheat oven to 400 degrees F., rack in the middle position. 6 slices bacon (regular sliced, not thick sliced) 4 Tablespoons (2 ounces, ½ stick) salted butter, softened 6 slices soft white bread ½ cup grated cheddar cheese 6 large eggs Salt and pepper to taste Cook the 6 slices of bacon in a frying pan over medium heat for 6 minutes or until the bacon is firmed up and the edges are slightly brown, but the strips are still pliable. They won’t be completely cooked, but that’s okay. They will finish cooking in the oven. Place the partially-cooked bacon on a plate lined with paper towels to drain it. Generously coat the inside of 6 muffin cups with half of the softened butter. Butter one side of the bread with the rest of the butter but stop slightly short of the crusts. Lay the bread out on a sheet of wax paper or a bread board butter side up. Hannah’s 1st Note: You will be wasting a bit of butter here, but it’s easier than cutting rounds of bread first and trying to butter them after they’re cut. Using a round cookie cutter that’s three and a half inches (3 and ½ inches) in diameter, cut circles out of each slice of bread.   Hannah’s 2nd Note: If you don’t have a 3.5 inch cookie cutter, you can use the top rim of a standard size drinking glass to do this. Place the bread rounds butter side down inside the muffin pans, pressing them down gently being careful not to tear them as they settle into the bottom of the cup. If one does tear, cut a patch from the buttered bread that is left and place it, buttered side down, over the tear. Curl a piece of bacon around the top of each piece of bread, positioning it between the bread and the muffin tin. This will help to keep the bacon in a ring shape. Sprinkle shredded cheese in the bottom of each muffin cup, dividing the cheese as equally as you can between the 6 muffin cups. Crack an egg into a small measuring cup (I use a half-cup measure) with a spout, making sure to keep the yolk intact. Hannah’s 3rd Note: If you break a yolk, don’t throw the whole egg away. Just slip it in a small covered container which you will refrigerate and use for scrambled eggs the next morning, or for that batch of cookies you’ll make in the next day or two. Pour the egg carefully into the bottom of one of the muffin cups. Repeat this procedure for all the eggs, cracking them one at a time and pouring them into the remaining muffin cups. When every muffin cup has bread, bacon, cheese and egg, season with a little salt and pepper. Bake the filled toast cups for 6 to 10 minutes, depending on how firm you want the yolks. (Naturally, a longer baking time yields a harder yolk.) Run the blade of a knife around the edge of each muffin cup, remove the Bacon, Egg, and Cheddar Cheese Toast Cups, and serve immediately. Hannah’s 4th Note: These are a bit tricky the first time you make them. That’s just “beginner nerves”. Once you’ve made them successfully, they’re really quite easy to do and extremely impressive to serve for a brunch. Yield: 6 servings (or 3 servings if you’re fixing them for Mike and Norman).

Mom's secret recipe used Meyer lemons for a sweeter, richer flavor. That was one of her tricks. That and European butter. With its higher fat content than American butter, it made a flakier crust. "Lolly, what are the three secret ingredients that make this the best lemon meringue pie in the world?" She'd drilled me that last night before she died, demanding I recite every ingredient, every step, until she was satisfied I had it down pat. "The three ingredients are Meyer lemons, European butter, and a leaf of lemon balm boiled into the syrup every time," I'd dutifully recited in her hospital room, feeling the weight of grief, of responsibility rest heavier on my shoulders with every word. Lemon balm was an unorthodox choice for pie, but Mom had loved cooking with edible flowers and herbs. She'd taught me everything I knew about them. I reached for the little lemon balm potted plant growing on the windowsill over the sink and carefully pinched off a leaf. "In the language of flowers, lemon balm means sympathy or good cheer," she'd explained once. "So every bite of this pie can help brighten someone's day." I crushed the leaf of lemon balm between my fingers and inhaled the scent, hoping it would work on me. No such luck. I dropped the leaf into the pot and stirred. Every time I made these pies I felt her presence. She had loved lemons---their sharp, fresh scent and cheerful hue. She would slice a lemon in half and sniff deeply, happily. "See, Lolly," she'd say. "Lemons brighten every day. They are a touch of kitchen magic, and we all need a little magic in our lives.

But this isn't standard Japanese picnic fare: not a grain of rice or a pickled plum in sight. Instead, they fill the varnished wooden tables with thick slices of crusty bread, wedges of weeping cheese, batons of hard salamis, and slices of cured ham. To drink, bottles of local white wine, covered in condensation, and high-alcohol microbews rich in hops and local iconography. From the coastline we begin our slow, dramatic ascent into the mountains of Hokkaido. The colors bleed from broccoli to banana to butternut to beet as we climb, inching ever closer to the heart of autumn. My neighbors, an increasingly jovial group of thirtysomethings with a few words of English to spare, pass me a glass of wine and a plate of cheese, and I begin to feel the fog dissipate. We stop at a small train station in the foothills outside of Ginzan, and my entire car suddenly empties. A husband-and-wife team has set up a small stand on the train platform, selling warm apple hand pies made with layers of flaky pastry and apples from their orchard just outside of town. I buy one, take a bite, then immediately buy there more. Back on the train, young uniformed women flood the cars with samples of Hokkaido ice cream. The group behind me breaks out in song, a ballad, I'm later told, dedicated to the beauty of the season. Everywhere we go, from the golden fields of empty cornstalks to the dense forest thickets to the rushing rivers that carve up this land like the fat of a Wagyu steak, groups of camouflaged photographers lie in wait, tripods and shutter releases ready, hoping to capture the perfect photo of the SL Niseko steaming its way through the hills of Hokkaido.

Luit never came out of the anesthesia. He paid dearly for having stood up to two other males, frustrating them by his steep ascent. Those two had been plotting against him in order to take back the power they had lost. The shocking way they did so opened my eyes to how deadly seriously chimpanzees take their politics. Two-against-one maneuvering is what lends chimpanzee power struggles both their richness and their danger. Coalitions are key. No male can rule by himself, at least not for long, because the group as a whole can overthrow anybody. Chimpanzees are so clever about banding together that a leader needs allies to fortify his position as well as the greater community’s acceptance. Staying on top is a balancing act between forcefully asserting dominance, keeping supporters happy, and avoiding mass revolt. If this sounds familiar, it’s because human politics works exactly the same. Before Luit’s death, the Arnhem colony was ruled jointly by Nikkie, a young upstart, and Yeroen, an over-the-hill conniver. Barely adult at seventeen, Nikkie was a brawny character with a dopey expression. He was very determined, but not the sharpest knife in the drawer. He was supported by Yeroen, who was physically not up to the task of being a leader anymore, yet who wielded enormous influence behind the scenes. Yeroen had a habit of watching disputes unfold from a distance, stepping in only when emotions were flaring to calmly support one side or the other, thus forcing everybody to pay attention to his decisions. Yeroen shrewdly exploited the rivalries among younger and stronger males. Without going into the complex history of this group, it was clear that Yeroen hated Luit, who had wrested power from him years before. Luit had defeated Yeroen in a struggle that had taken three hot summer months of daily tensions involving the entire colony. The next year, Yeroen had gotten even by helping Nikkie dethrone Luit. Ever since, Nikkie had been the alpha male with Yeroen as his right-hand man. The two became inseparable. Luit was unafraid of either one of them alone. In one-on-one encounters in the night cages, Luit dominated every other male in the colony, taking away their food or chasing them around. No single one of them could possibly have kept him in his place. This meant that Yeroen and Nikkie ruled as a team, and only as a team. They did so for four long years. But their coalition eventually began to unravel, and as is not uncommon among men, the divisive issue was sex. Being the kingmaker, Yeroen had enjoyed extraordinary sexual privileges. Nikkie would not let any other males get near the most attractive females, but for Yeroen he had always made an exception. This was part of the deal: Nikkie had the power, and Yeroen got a slice of the sexual pie. This happy arrangement ended only when Nikkie tried to renegotiate its terms. In the four years of his rule, he had grown increasingly self-confident. Had he forgotten who had helped him get to the top? When the young leader began to throw his weight around, interfering with the sexual adventures not only of other males but also of Yeroen himself, things got ugly. Infighting within the ruling coalition went on for months, until one day Yeroen and Nikkie failed to reconcile after a spat. With Nikkie following him around, screaming and begging for their customary embrace, the old fox finally walked away without looking back. He’d had it. Luit filled the power vacuum overnight. The most magnificent chimpanzee male I have known, both in body and spirit, quickly grew in stature as the alpha male. Luit was popular with females, a mighty arbiter of disputes, protector of the downtrodden, and effective at disrupting bonding among rivals in the divide-and-rule tactic typical of both chimp and man. As soon as Luit saw other males together he would either join them or perform a charging display to disband them.

He served Adaira the first slice and grinned when she cast a wary look his way. “You made this?” “Aye,” he said, standing close to her, waiting. Adaira took her spoon and poked at the pie. “What’s in it, Jack?” “Oh, what all did we dump in there, Frae? Blackberries, strawberries, pimpleberries—” “Pimpleberries?” Frae gasped in alarm. “What’s a pim—” “Honey and butter and a dash of good luck,” he finished, his gaze remaining on Adaira. “All of your favorite things, as I recall, heiress.” Adaira stared at him, her face composed save for her pursed lips. She was trying not to laugh, he realized. He was suddenly flustered. “Heiress, I did not put pimpleberries in there,” Frae frantically said. “Oh, sweet lass, I know you didn’t,” Adaira said, turning a smile upon the girl. “Your brother is teasing me. You see, when we were your age, there was a great dinner in the hall one night. And Jack brought me a piece of pie, to say sorry for something he had done earlier that day. He looked so contrite that I foolishly believed him and took a bite, only to realize something was very strange about it.” “What was it?” Frae asked, as if she could not imagine Jack doing something so awful. “He called it a ‘pimpleberry’, but it was actually a small skin of ink,” Adaira replied. “And it stained my teeth for a week and made me very ill.” “Is this true, Jack?” Mirin cried, setting her teacup down with a clatter. “‘Tis truth,” he confessed, and before any of the women could say another word, he took the plate and the spoon from Adaira and ate a piece of the pie. It was delicious, but only because he and Frae had found and harvested the berries and rolled out the dough and talked about swords and books and baby cows while they made it. He swallowed the sweetness and said, “I believe this one is exceptional, thanks to Frae.” Mirin bustled into the kitchen to cut a new slice for Adaira and find her a clean utensil, muttering about how the mainland must have robbed Jack of all manners. But Adaira didn’t seem to hear. She took the plate from his hands, as well as the spoon, and ate after him.

Regret can improve decisions. To begin understanding regret’s ameliorative properties, imagine the following scenario. During the pandemic of 2020–21, you hastily purchased a guitar, but you never got around to playing it. Now it’s taking up space in your apartment—and you could use a little cash. So, you decide to sell it. As luck would have it, your neighbor Maria is in the market for a used guitar. She asks how much you want for your instrument. Suppose you bought the guitar for $500. (It’s acoustic.) No way you can charge Maria that much for a used item. It would be great to get $300, but that seems steep. So, you suggest $225 with the plan to settle for $200. When Maria hears your $225 price, she accepts instantly, then hands you your money. Are you feeling regret? Probably. Many people do, even more so in situations with stakes greater than the sale of a used guitar. When others accept our first offer without hesitation or pushback, we often kick ourselves for not asking for more.[2] However, acknowledging one’s regrets in such situations—inviting, rather than repelling, this aversive emotion—can improve our decisions in the future. For example, in 2002, Adam Galinsky, now at Columbia University, and three other social psychologists studied negotiators who’d had their first offer accepted. They asked these negotiators to rate how much better they could have done if only they’d made a higher offer. The more they regretted their decision, the more time they spent preparing for a subsequent negotiation.[3] A related study by Galinsky, University of California, Berkeley’s, Laura Kray, and Ohio University’s Keith Markman found that when people look back at previous negotiations and think about what they regretted not doing—for example, not extending a strong first offer—they made better decisions in later negotiations. What’s more, these regret-enhanced decisions spread the benefits widely. During their subsequent encounters, regretful negotiators expanded the size of the pie and secured themselves a larger slice. The very act of contemplating what they hadn’t done previously widened the possibilities of what they could do next and provided a script for future interactions.[4]

SNAPPY TURTLE PIE   1 chocolate cookie crumb pie shell (chocolate is best, but shortbread or graham cracker will also work just fine) 1 pint vanilla ice cream 4 ounces ( of a 6-ounce jar) caramel ice cream topping (I used Smucker’s) ½ cup salted pecan pieces 4 ounces ( of a 6-ounce jar) chocolate fudge ice cream topping (I used Smucker’s) 1 small container frozen Cool Whip (original, not low-fat, or real whipped cream) Hannah’s Note: If you can’t find salted pecans, buy plain pecans. Measure out ½ cup of pieces, heat them in the microwave or the oven until they’re hot and then toss them with 2 Tablespoons of melted, salted butter. Sprinkle on ¼ teaspoon of salt, toss again, and you have salted pecan pieces. Set your cookie crumb pie shell on the counter along with your ice cream carton. Let the ice cream soften for 5 to 10 minutes. You want it approximately the consistency of soft-serve. Using a rubber spatula, spread out your ice cream in the bottom of the chocolate cookie crumb crust. Smooth the top with the spatula. Working quickly, pour the caramel topping over the ice cream. You can drizzle it, pour it, whatever. Just try to get it as evenly distributed as you can. Sprinkle the salted pecan pieces on top of the caramel layer. Pour or drizzle the chocolate fudge topping over the pecans. Cover the top of your pie with wax paper (don’t push it down—you don’t want it to stick) and put your Snappy Turtle Pie in the freezer overnight. Put your container of Cool Whip in the refrigerator overnight. Then it’ll be spreadable in the morning. In the morning, remove your pie from the freezer and spread Cool Whip over the top. Cover it with wax paper again and stick it back into the freezer for at least 6 hours. If you’re not planning to serve your pie for dinner that night, wait until the 6 hours are up and then put it into a freezer bag and return it to the freezer for storage. It will be fine for about a month. Take your Snappy Turtle Pie out of the freezer and place it on the countertop about 15 minutes before you’re ready to serve it. When it’s time for dessert, cut it into 6 pieces as you would a regular pie, put each piece on a dessert plate, and place one Snappy Turtle Cookie (recipe follows) on the center of each piece, the head of the turtle facing the tip of the pie. Yield: 6 slices of yummy ice cream pie that all of your guests will ooh and ahh over.

When Florence Allen took a bite of her dessert the expression on her face changed completely. She looked puzzled at first, as if she wasn't at all sure it was cake that she was eating. She cut herself another bite and then held up her fork and looked at it for a minute before slipping it into her mouth. She chewed slowly, as if she were a scientist engaged in an important experiment. She lifted up her plate and held it up to the light, studied it from different angles. Then she dipped down her nose and inhaled the cake. "This is sweet potato." I dabbed at my eyes again and told her that it was. "Sweet potatoes and raisins and... rum? That's a spiked glaze?" I nodded. She took another bite and this time she ate it like a person who knew what she was getting into. She closed her eyes. She savored. "This is," she said. "This is..." "Easy," I said. "I can give you the recipe." She opened up her eyes. She had lovely dark eyes. "This is brilliant. This is a brilliant piece of cake." In my family people tended to work against the cake. They wished it wasn't there even as they were enjoying it. But Florence Allen's reaction was one I rarely saw in an adult: She gave in to the cake. She allowed herself to love the cake. It wasn't that she surrendered her regrets (Oh well, I'll just have to go to the gym tomorrow, or, I won't have any dinner this week). She had no regrets. She lived in the moment. She took complete pleasure in the act of eating cake. "I'm glad you like it," I said, but that didn't come close to what I meant. "Oh, I don't just like it. I think this is-" But she didn't say it. Instead she stopped and had another bite. I could have watched her eat the whole thing, slice by slice, but no one likes to be stared at. Instead I ate my own cake. It was good, really. Every raisin bitten gave a sweet exhalation of rum. It was one of those cakes that most people say should be made for Thanksgiving, that it was by its nature a holiday cake, but why be confined? I was always one to bake whatever struck me on any given day. Florence Allen pressed her fork down several times until she had taken up every last crumb. Her plate was clean enough to be returned to the cupboard directly. "I've made sweet potato pies," she said. "I've baked them and put them in casseroles, but in a cake? That never crossed my mind." "It isn't logical. They're so dense. I think of it as the banana bread principle.

despite the variety of ingredients and the imagination with which Vermont cooks use them, the state remains strongly associated with several iconic products — think cheddar cheese (really, dairy products in general), apples and cider, and maple syrup. Here’s a brunch menu to commemorate Vermont’s anniversary that includes those tried-and-true flavors — cheddar in the quiche, maple syrup in the salad’s vinaigrette, and apple cider in the muffins, which recall fried cider doughnuts, with a thick cinnamon-sugar coating. Their crumb is a little denser than some other muffins, and their profile a bit more compact. Cheddar, Bacon, and Caramelized Onion Quiche Makes 1 quiche 6 slices bacon, cut into ¼-inch pieces, fried until crisp and the fat has rendered, drained, and 1½ tablespoons fat reserved 3 medium onions (about 1 ¼ pounds), thinly sliced (about 6 cups) Salt and black pepper 1½ tablespoons minced fresh sage ¼ teaspoon balsamic vinegar 3 large eggs 1 cup half-and-half Pinch cayenne pepper 2 cups coarsely grated medium or sharp cheddar 1 9-inch pie shell, blind-baked until lightly browned and warm In a large skillet over medium-high heat, heat the bacon fat until hot. Add onions and 1 teaspoon salt, toss to coat, and cook until they begin to soften and release liquid, about 6 minutes. Reduce heat to medium-low and continue cooking, stirring and scraping the bottom of the skillet every 10 minutes (and adjusting the heat if the onions begin to scorch or are not browning), until the onions are sticky and caramelized, about 1 hour longer (you will have about 1 cup). Add the sage, vinegar, and 1½ tablespoons water, and with a wooden spoon, scrape bottom of pan to dissolve the fond, about 30 seconds; set aside to cool briefly. With the rack in middle position, heat the oven to 375 degrees. In a medium bowl, whisk the eggs, half-and-half, cayenne, 1¾ cups cheese, and ¾ teaspoon each salt and black pepper to combine thoroughly. Spread caramelized onions in an even layer in the warm, pre-baked pie shell. Sprinkle bacon evenly over the onions, place pie shell on the oven rack, and pour in the custard mixture (it should reach to about ½ inch beneath the rim of the pie shell). Sprinkle the remaining ¼ cup cheese over custard mixture and bake until custard is set, light golden brown, center wiggles slightly when you jiggle the quiche, and the tip of a knife inserted about 1½ inches from the edge comes out clean, 35 to 40 minutes. Cool on a wire rack and serve barely warm or at room temperature.

No matter what anyone in North Star thought of my mom, everyone agreed on one thing: she was the best cook in the Texas Hill Country. She was known for her barbecue and fried pies. But she was most famous for one particular dish. The dish people people would drive hundreds of miles for was simply called the Number One. I imagine Momma was going to make a list of specials. The trouble was, she never got past the Number One. So there it sat at the top of the menu, alone, all by itself. The Number One: Chicken fried steak with cream gravy, mashed potatoes, green beans cooked in bacon fat, one buttermilk biscuit, and a slice of pecan pie With Brad's words ringing in my head about my vague culinary vision, I decide to make the Number One for tonight's supper. After leaving the salon, I drive to various farm stands, grocery stores, and butchers. I handpick the top-round steak with care, choose fresh eggs one by one, and feel an immense sense of home as I pull Mom's cast-iron skillet from the depths of Merry Carole's cabinets. My happiest memories involve me walking into whatever house we were staying in at the time to the sounds and smells of chicken fried steak sizzling away in that skillet. This dish is at the very epicenter of who I am. If my culinary roots start anywhere, it's with the Number One. As I tenderize the beef, my mind is clear and I'm happy. I haven't cooked like this- my recipes for me and the people I love- in far too long. If ever. Time flies as I roll out the crust for the pecan pie. I'm happy and contented as I cut out the biscuit rounds one by one. I haven't a care in the world. Being in Merry Carole's kitchen has washed away everything I left in the whirlwind of being back in North Star.

Capitalism’s role is to enlarge the economic pie. How the slices are divided and whether they are applied to private goods like personal computers or public goods like clean air is up to society to decide. This is the role we assign to democracy.

2020 Quarantine Killings by Playon Patrick And they ask: how do black boys write about their city? How do we know street if we don't know un-cracked sidewalk? They ask: how do these black boys know anything about their city? How the buildings are sitting on corners where brothers' bodies are still learning how to rot. There are small crosses placed in the grass where families cannot afford to bury their loved ones Reminds my brothers and I that we are early graves before we are anything else. We call those corners playgrounds, We call those corners the killing fields. We call our bodies bullets even if we were never aimed in the right direction We called the remnants of our mother's family the Diaspora tree. We make a catalog of prayers out of broken hands We pray for our family tree to make its way back home to this soil. We use our hands to dig the graves we cannot afford. We are farmers - our broken black bodies - We have never know city, never known comfort, Never known safe street in any city. We use our feet to walk streets paved by sunlight, And asked our shadows if they meant to choose this skin. We make a catalyst of bodies our dinner menu And we eat with our eyes closed. We are fed lies so easily it tastes like medicine. Always conflicted between being black and being people. I wish God could have given us a choice. For years we have been told that there is something we need to scrub off this body As if this dirt could go away Working in the field make you realize how easily black can cook in the sun. How easily we turn on each other for a little slice of the pie. We don't know this city - how it was built with our grandmother's arthritic hands. how we wouldn't have gotten a house or a bed when it was first built When it was first settled - when it was first taken from the Indians When our God believed in the same beginning. We don't know home. We don't know how generations of our people could use these legs Could run miles on end into the night Our faces bedazzled with the remnants of the stars We will forever search for our forefathers' footsteps We don't know home - we know run We know this land has never been ours We know how to fold ourselves into nothing We know our sweat and tears tenderize this soil Somehow we make fertilizer for the soil We know how to make these hands be useful We are the farmers of every revolution No country was built without the piling up of dead bodies This country just happens to be where our dead were dragged and hung up. America: the land of the free and home of the brave We fought and died for that slogan right beside our white brothers Doesn't that make us worth something? Tonight a riot is the language of the unheard

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

Shannon narrowed her eyes. “You horned in on my baby-sitting territory. My sister and I used to be the only sitters around here.” She opened the box and began to ease a gooey slice away from the rest of the pie. “How’d you like pizza in your face?” “No! Don’t throw it!” shrieked Amanda. “Mommy and Daddy just had the hall painted. And the fish fountain cost two thousand dollars!” Shannon hesitated long enough for me to say, “You throw that at me and I’ll throw it back at Astrid. You’ll have a pepperoni mountain dog.” Shannon dropped the slice back into the box. She pressed her lips together. Was she crying? No, a giggle escaped. Then Tiffany stifled a laugh. Then Amanda and Max and I let out giggles of relief. “A pepperoni mountain dog!” exclaimed Shannon. We all laughed more loudly.

So there I was, drowning my sorrows in a slice of the most divine pecan pie in Austin, Texas, wondering why on earth I ever thought dating Bill was a good idea. But before I could finish my pie and wallow in self-pity, my fabulous best friend, Sky, swooped in like a fairy godmother in skinny jeans. With a swish of his rainbow-colored scarf, he convinced me that breaking up with Bill was the best decision I ever made. And just when I thought my love life couldn't get any crazier, a sexy billionaire strolled into the cafe, making my heart race faster than a Texan tornado.

Maple Bacon Bread Pudding Nonstick baking spray 1 pound bacon Maple sugar or brown sugar, to coat bacon slices 1 1⁄2 cups cream 1⁄2 cup pure maple syrup 1 teaspoon pumpkin pie spice Pinch of salt 6 eggs 8 slices brioche or challah bread Preheat the oven to 375° F. Coat a 9-inch round or oval pan with baking spray. Dredge bacon slices in maple or brown sugar. Bake the bacon on a sheet tray between two pieces of parchment paper until crispy, 15 to 20 minutes. Then crumble the bacon. Mix the cream, maple syrup, pumpkin pie spice, salt and eggs. Line the pan with the bread and pour the egg mixture over it. Sprinkle with bacon crumbles. Cover and refrigerate a couple of hours or overnight. Then bake for 20 to 25 minutes, until eggs are set. Serve with warm syrup.

Whenever he’s forced to eat a slice of humble pie, I’m the one who suffers. The last time Big Ricky scolded Giorgio for being late for work, Giorgio broke two of my ribs. He seldom leaves marks on my face because he loves to parade me in front of the single men in the Cosa Nostra. I know he plans to marry me off to one of them, but he’s holding out for my inheritance.

1. Preheat the oven to 400˚ F. Make sure there is enough room for a tall pie—you may need to remove a rack. 2. Remove the dough discs from the refrigerator and set aside. 3. In a large skillet, melt the butter. When the butter is sizzling, toss in the apples and stir so they are coated in the butter. Cook for about 10 minutes over medium heat, stirring occasionally. If you do not have a pan large enough, you can do this in two batches. 4. Remove the apples from the skillet (but not the liquid from the pan) and put them in a large bowl. Toss the apples in the sugar, cornstarch, cinnamon, and nutmeg. Set aside. 5. Brush the inside of the bottom crust with the beaten egg white. Pile the sautéed apples into the crust, then cover with the remaining dough disc. Trim the crusts, then pinch them together. Using your thumbs and index fingers, crimp the crust edge into a pretty pattern. Slice air vents into the top crust. I like to leave my crusts plain, but you can brush the crust with an egg wash (if you like it shiny) or milk (if you like it brown and soft). 6. Turn the oven down to 375˚ F. Place the pie pan on a cookie sheet, and bake until the crust is a deep golden brown and the filling is bubbling, about 50–60 minutes. 7. Let cool completely before serving.

1. Opportunity. What is the best opportunity for a new entrepreneur to build a successful business? Why is now the time to do it? How does the new landscape of e-commerce and social media create an environment of opportunity? And how do you fit into it all? You will discover why now is the perfect time to create your pie, and why there are others who are ready and willing to buy a slice. 2. Mindset. There’s a reason not every wantrepreneur becomes a successful entrepreneur, and psychology is a big piece of the puzzle. I’ll take you through the development of the right mindset to take a business from zero to one million in a year. 3. Getting customers. A million-dollar business doesn’t start with a product; it starts with a person. Your first step in building your business must be identifying your customer, and then answering his or her need. This builds a real brand, not just a revenue stream. If you get this piece right, you will have droves of repeat buyers who will eagerly “overpay” for your products, thank you for it, and tell all of their friends about you. 4. Product. Choosing your first product will be the biggest hurdle you face. It will take research, patience, and determination. Most importantly, it will require listening to what your customer is saying. I’ll take you through the whole process, from ideation to prototyping and refinement, helping you clear this hurdle in no time flat. 5. Funding. Sure, you’ve got a great product, and you know to whom you’re selling—but how do you fund your inventory? Here’s how to bootstrap, borrow, and build your way to a self-sustaining revenue machine, without stressing about money. 6. Stacking the deck. How do you nearly guarantee that your first product is successful, right out of the gate? Once you’ve decided what business you’re in, we will work to ensure that you don’t get stuck holding a product no one wants; this is where you stack the deck so your launch day is set up to blast off. 7. Launch. Your first product is ready to launch. What do you do now? Do you just let it ride? No. Here’s where building relationships and a few strategic marketing tips will take your business from a single product to a world-class brand, as we cover what you need to do to reach the key growth point of twenty-five sales per day.

2. It’s not about what you can get, but what you can create. One of the first mindset shifts you’ll need to understand is the difference between value extraction and value creation. Too many people think they are only out to get their slice of the pie, of the “limited” value out there in the world. They walk up to a table that has a single pie, take a slice, and think that’s enough. They imagine that once all the slices are gone, that’s it. No more value. That’s why people hate on billionaires, or companies that don’t pay enough taxes: They believe that the “top 1 percent” get rich by taking from others.

It is based upon the false notion that there is only a limited and particular amount of freedom that must be divided up between us, with the largest and juiciest pieces of liberty going as spoils to the victor or the stronger. So instead of joining together to fight for more, we quarrel between ourselves for a larger slice of the one pie.

An hour? What do you do with a dead person for an hour? Mom had been sick for a long time; we’d done our grieving and crying and saying goodbye. It was like being served a slice of pie you didn’t want to eat. We felt it would be rude to leave, after all the trouble they’d gone to.

glowing slices of pie.

O'Malley sat at a table with a whole pie before him. He sliced it neatly across, then turned it half around and sliced it across again. Allison snorted his contempt while Stan watched, a grin on his face.

here is the best peach pie we made: Put 1 ¼ cups flour, ½ teaspoon salt, ½ cup butter and 2 tablespoons sour cream into a Cuisinart and blend until they form a ball. Pat out into a buttered pie tin, and bake 10 minutes at 425°. Beat 3 egg yolks slightly and combine with 1 cup sugar, 2 tablespoons flour and ⅓ cup sour cream. Pour over 3 peeled, sliced peaches arranged in the crust. Cover with foil. Reduce the oven to 350° and bake 35 minutes. Remove the foil and bake 10 minutes more, or until the filling is set.

Within my house is the sickening sweet smell of nutmeg and spice. Upon a grave you’ll dance as soon as you’ve eaten a slice. Scream and run as fast as you can. There is no escaping The Pumpkin Pie Man. Take another and eat your fill. It's wormy and cold and your blood will spill.

the profits of one particular bakery might rise, but only at the expense of the bakery next door. Venice might flourish, but only by impoverishing Genoa. The king of England might enrich himself, but only by robbing the king of France. You could cut the pie in many different ways, but it never got any bigger. That’s why many cultures concluded that making bundles of money was sinful. As Jesus said, ‘It is easier for a camel to pass through the eye of a needle than for a rich man to enter into the kingdom of God’ (Matthew 19:24). If the pie is static, and I have a big part of it, then I must have taken somebody else’s slice.

There is something almost optimistic about a slice of lemon meringue pie. I’m not sure why. Is it the bright yellow or the fluffy white topping? But I didn’t trust the cherry pie, and bread pudding just freaks me out because I can’t imagine bread as a part of a dessert, so I had to go with the lemon. Ash ordered waffles with whipped cream and strawberries, with a side of chili cheese fries. I’d blame the odd mix on her being dead, but she ate like this when she was alive.

I've never known anyone with the capacity for sugar that Adeena has. She'd demolished her waffles, which she'd drowned in syrup, and then ordered a slice of triple chocolate tuxedo pie, another sugar bomb. If I ate the way she'd did, I'd have lost a foot to diabetes by now. Martha slid our desserts in front of us, and Adeena and I hummed in appreciation after taking our first bites. The lemon icebox cake was cold and creamy, with a background sweetness and a whole lot of tang. As I often did when sampling delicious desserts, I tried to deconstruct what was in it. Graham crackers, cream cheese, whipped cream, and a ton of lemon curd seemed to be the basis of the recipe. Similar to the ginger calamansi pie I'd made, but simpler and no-bake, if I decided to buy the graham crackers instead of making my own. Definitely worth experimenting with, as I had a jar of calamansi curd tucked away in the fridge just begging to be used. I made a note on my phone later, maybe as a summer offering. As per usual when eating out, Adeena and I swapped plates so we could taste each other's desserts. "What do you think, girls?" I grinned at Martha. "Delicious. I love how the lemon cake is sweet and tangy, but you don't go too far in either direction." Adeena added, "It's the perfect counterpoint to my chocolate pie, which is divine, by the way. Rich, creamy, and so satisfying.

This kind of action is a prevalent error among oppressed peoples. It is based upon the false notion that there is only a limited and particular amount of freedom that must be divided up between us, with the largest and juiciest pieces of liberty hging as spoils to the victor or the stronger. So instead of joining together to fight for more, we quarrel between ourselves for a larger slice of the one pie.

It is amazing to me how divided is the evangelical church in America, which reminds me of my mother’s old-fashioned apple pie. No matter how thin you slice the pie, every slice believes it is better than the rest of the pie. Even though the “pie” includes the same ingredients, goes through the same process and bakes in the same oven, each piece feels superior to the other piece.

Holy shit! Fifteen bucks for a milkshake!" I exclaim, looking at the poster for the special of the month: cherry pie milkshake. I, personally, consider fifteen bucks to be too much for a drink that doesn't have alcohol. But as I study the photo, the price point starts to make sense. The milkshake is literally topped with a slice of cherry pie, which is then topped with vanilla ice cream. And it's, like, a full slice of cherry pie, not some itty-bitty version. "It's two desserts in one," Paige says. "Really stretching the definition of a milkshake.

TODD. I’ve heard him do that SLICE OF THE PIE speech I don’t know how many times. He believes it. It’s in his bones. YUKOSA. That belief is the wind in his sails. The problem is, there isn’t a body of water for miles around.

Moist cake, fresh blueberries, and melt-in-the-mouth frosting. "Best ever." He understood her slow savoring and the licking of her lips. "I could eat blueberry butter cake for breakfast, lunch, and dinner," she confessed. She tapped her fork on the plate, encouraging him. "There's plenty; have a second bite." He shook his head; she was his indulgence. All happy, uninhibited, and turned on by cake. "I enjoy dessert now and again," he conceded. "But I'm more of a meat-and-potato guy." "There's steak and eggs on our breakfast menu," she said. "Gram makes amazing home fries. Sliced potatoes, chopped onions, and sweet bell peppers cooked in bacon fat. Don't get me started on her buttermilk biscuits.

That is, I think, a Gandhian response. Each side in a conflict possesses a slice of the truth, not the whole pie. Rather than trading slices, aim to enlarge the pie.

I assume you have a function or some other pressing matter you need a cake for? That is your business proposition?” He waited until Gladys filled his cup, set down two large slices of pie in front of him and left. He tilted his head, studying me. “Partially, but my proposal is more, ah, personal.” His voice was lower than before. Raspier. It sounded intimate. His eyes became intense again, his gaze heated. I felt a shiver run down my spine that had nothing to do with cold and everything to do with him. “P-personal?” I asked. He nodded. I felt my eyes widen. “I am not selling you my virginity.” It was his turn to sputter. DANTE Those were the last words I expected her to say. I choked on my coffee, wiping at my mouth. “I beg your pardon.” “My virginity isn’t for sale.” I had to ignore the way my body reacted to her saying the word virginity. I wasn’t looking for a virgin. I wasn’t looking for anyone—until I saw her. But now, knowing she was a virgin, I wanted her even more. I cleared my throat. “I’m glad to hear that, but that is not what I want to discuss with you.

GOING COCONUTS FOR BUKO PIE Throughout the regions around Tagaytay and San Pablo, you’ll see roadside stands selling buko pie, a local delicacy. Sort of like a custard pie, the treat is laden with tender slices of fresh coconut. There’s only one size sold – large – so have some friends to share it with, or plan on making some. Among the many vendors, the 50-plus outlets of Colette’s are the best. You’ll find them along any major road. The pies (Click here) are made fresh throughout the day in each store. If your pie isn’t fresh out of the oven, ask for one that is.

If the thought of tracking your time makes your skin crawl, you’re not alone (I know exactly how you feel). I hate tracking my time. It’s a hassle. That being said, I do it because I know that it is not only an important way of keeping things fair in a Grunt Fund, but also an invaluable tool for running a start-up.

Apparently, the voices in my head couldn’t hear each other. That was just another slice of crazy pie.

If we cut this now,” St. Just said, taking the pie from Val before Zeke was even halted, “we can destroy all the evidence before the infidels come back from the home farm. Sir Dewey and Darius are making an inspection of the pond and can help us dispose of the evidence. Ale goes with pie. Put up your pony, Valentine, and we’ll save you a little slice.” “I will tattle to Her Grace,” Val said, swinging down. “I traveled six miles in a sweltering heat, paid good coin, and carried that pie back with my own two hands.” “Traveling uphill both ways,” St. Just added solemnly, “with a scalding headwind. Last one to the pond is a virgin with a little pizzle.” “Pizzle,” Val muttered, loosening his horse’s girth. “I forgot pizzle. That makes thirteen.” “You’re daft, Valentine. A man doesn’t forget his pizzle.” St. Just spun on his heel and headed for the trail to the pond. When

Well, go in,” said Pandora. “It’s open to the public.” “So, for once, we won’t have to destroy private property,” Uncle Mort said, opening the door. “Look how far we’ve come, gang—” A shriveled, bony fist punched him in the face. Since there wasn’t much force behind the blow, however, it just sort of shoved him off balance for a second. Uncle Mort rubbed his cheek, as if he’d been stung by a mosquito. “Ow.” “Don’t you dare come in here!” a little man in a bow tie and suspenders yelled. He stared out at them from behind a pair of humongous old-man glasses, his wispy white hairs quivering as he shouted. When the Juniors came in anyway, he got even angrier. “Don’t you dare take another step!” They took another step. “Don’t you dare—” “Turlington!” Pandora blared, holding up a balled fist of her own. “You shut that pie hole of yours or I’ll stuff it with a hearty slice of knuckle cobbler!” “Knuckle cobbler?” Lex whispered to Driggs. “Good name for a band,” he replied. The man almost fainted. “Pan—Pandora?” “Damn straight!” She puffed out her chest and trapped him up against the wall. “Now, you’re going to let these friends of mine bunk here for the evening, and you’re going to be real nice and real pleasant about it, and above all, you’re not even going to think of ratting us out. Got it?” “Yes, yes,” he said, shaking. “Whatever you need. I think I might even have some pillows and blankets left over from the last overnight camp, in the closet behind the—” Pandora karate-chopped the side of his head. The Juniors watched as he went down like a sack. “What’d you do that for?” Uncle Mort asked once the poor man stopped twitching. “He would have ratted,” Pandora said with confidence. “Old Turly was my partner for a brief stint back in our younger days. Thick as thieves, we were. But he’s a squirrelly bastard, I know that much.” “So are you,” Uncle Mort pointed out. “That’s why we were such good friends!” Uncle Mort stared at her for a moment more, then rubbed his eyes. “Okay. Fine. Make yourselves at home, kids. Just step right on over the unconscious senior citizen.

later, when it was time for dessert, Mims the fishaterian learned that the slice of mincemeat pie she was enjoying was a hunter’s version with moose meat added to the sweet filling and had to make a dash for the bathroom.

What do you want?” I ask. “A large slice of humble pie?” “We don’t serve that here.” “Sure we do,” Dan calls. “But you ate it all.” I glance over my shoulder at him. “Do you mind?

Isabel had always enjoyed a house full of people. 'Feed your friends, and their mouths will be too full to gossip,' Bubbie used to say. 'Feed your enemies, and they'll become your friends.' Throughout Isabel's childhood, the Johansen household had been full of people coming over, sitting down for a glass of wine or a slice of pie, staying up late, talking and laughing. Bubbie and Grandfather had been determined that she should never feel like an orphan. Except that, despite their efforts, sometimes she had. It wasn't their fault, she reflected as she placed wedges of quiche on plates. There was just something inside her- an urge, a yearning- that made her long to be someone's daughter, not the granddaughter. She never said so, though, not aloud. Yet somehow, they heard her. Somehow, they knew. Perhaps, in the aftermath of Bubbie's final illness and passing, that was why Isabel had become so bound to Bella Vista. Now she couldn't imagine being anywhere else. Her heart resided here, her soul. She still loved having people over, creating beautiful food, watching the passing of the seasons. Even now, with all the trouble afoot and secrets being revealed like the layers of a peeled onion, she found the rhythm of the kitchen soothing.

Before you were born, you were already known and seen and set apart for specific, profound purposes. So there is no way that your girlfriend or favorite pastor’s wife or neighbor or office mate could possibly steal that thing you were built to do. You don’t need to panic or hoard or hide. You only need to answer. Just say, yes. Say with preteen Samuel the simple, obvious words, “Speak, for Your servant is listening” (1 Sam. 3:10). Let’s listen to Jesus’ promises over us and stop tuning into the lie that there won’t be anything left over for us once everyone else has had their slice of the pie.

Most people, including me, don’t like tracking their time. However, few things will give you better insight into what is going on with your startup company than a time report. If you don’t know what people are spending time on, then you probably don’t have a good handle on your business.

When culture only rewards the assertion of group identity (black, female, queer etc.), the silent majority will want its slice of the identitarian pie. They can do identity politics, too; it's called white nationalism.

Cucumber Sandwiches • Mayonnaise • Cucumbers, thinly sliced • Salt and pepper • Parsley, chopped fine Spread each slice of your sandwich bread with the thinnest bit of mayonnaise you can spread. Pile 8 to 10 slices of cucumber on one side. Salt and pepper. Top with the other slice of bread. Trim off any cucumber sticking out over the edges. Then cut the sandwich into 4 triangles. Spread very thin mayo on one edge of each of the triangles and then dip that into your chopped parsley. Arrange on a plate, standing up like little sails with the parsley side showing. Pepper Jelly Triple-Decker Surprise Sandwiches • Pepper jelly • Cream cheese Spread pepper jelly on one slice of bread and cream cheese on the other. You know what to do—put them together. Now spread cream cheese on the top of that sandwich. Take another slice of bread and spread pepper jelly on that and put it on top. You should now have a triple-decker sandwich with pretty stripes. These get sliced into 4 long fingers. Pimento Cheese and Tomato Sandwiches • Pimento cheese (I know I put my pimento cheese recipe in here somewhere. Just look it up because I am not writing it down again.) • Cherry tomatoes This is a real pretty open-face sandwich. Spread your pimento cheese on a slice of bread all the way to the edges. Cut the bread into quarters. Slice 2 cherry tomatoes in half. Top each bread quarter with a tomato half, cut side up. If you have a wait before you start eating, cover the sandwiches with a wet paper towel that you’ve wrung out till it’s just damp. I like to arrange them all nice and fancy on my pressed-glass plate that I got from my mama. Then I call a girlfriend over for a chat and some sweet tea. What occasion could be more special than that? Serves 2.

save the poor condemned slices of peach and put them to good use.  In a pie.

If anyone wants to be first, he must be the very last, and the servant of all.” MARK 9:35

A simple dinner had been prepared. The first course comprised soup a la reine, chicken stew with oysters, fried tripe, and boiled cauliflower; the second course, a wholesome ragout of pig ears, macaroni pie, roast mutton, mushrooms, and cabbage in butter sauce; for dessert there would be jam tartlets and apple pie. Mrs. Tooley had enlisted the help of both Doris and Nancy and they had made a good start. The desserts were prepared, the stew set to simmer, the mutton already darkening to the spit. With an hour left to complete the rest, Agnes rose to the challenge, which she felt better equipped to handle than consorting with thief takers and street rogues. Turning first to the soup, she picked up a pot containing lean beef and a knuckle of veal, onions, carrots, celery, parsnips, leeks, and a little thyme, which had been simmering for most of the morning. She strained it through a muslin cloth, then thickened it with bread crumbs soaked in boiled cream, half a pound of ground almonds, and the yolks of six hard eggs. She licked her little finger thoughtfully and adjusted the seasoning, while issuing a barrage of further instructions to Doris. "Water on for the vegetables, then slice up the ears in strips; then baste the joint- careful, mind- so the fat don't catch on the fire." Cheeks glowing from steam and heat, Agnes wiped a damp hand across her brow, then began on the gravy, adding a pinch of mace and a glassful of claret as the French chef had taught her. She poured the gravy over the sliced ears. "Into the hot cupboard with this, Doris. And then get me the cabbage and cauliflower, please." She basted the mutton with a long-handled spoon, and fried the tripe in a deep pan of lard until it was brown and crisp. She set a pan of mushrooms alongside, and tossed the cabbage leaves in a pan of boiling water and the cauliflower in another. "More cream, Doris. Are the plates warmed?" she called, shaking the mushrooms while tasting the macaroni. "Vegetables need draining. Where are John and Philip?" Without waiting for a reply, she garnished the tripe with parsley and poured the soup into a large tureen.

I was an I, an opera of feeling with a very small audience, a writer of articles about culture but with no real voice, living in a tiny one-bedroom apartment in the Crown Heights section of Brooklyn, a dream of love growing ever more expansive because it was impossible, especially in the gay bars I sometimes frequented in Manhattan, where AIDS loved everyone up the wrong way, or in a way some people weren’t surprised by, particularly by those gay men who were too indifferent to be sad — in any case night sweats were a part of the conversation people weren’t having in those bars, in any case, taking your closest friend in because he was shunned by his family was part of the conversation people weren’t having, still, there was this to contend with: that friend’s shirt collars getting bigger, still, there was this to contend with: his coughing and wheezing in the little room off your bedroom in Brooklyn because TB was catching, your friends didn’t want you to catch it, loving a man was catching, your friends didn’t want you to get it; his skin was thin as onionskin, there was a lesion, he couldn’t control his shit, not to mention the grief in his eyes, you didn’t want to catch that; those blue eyes filled with why? Causing one’s sphincter to contract, your heart to look away, a child’s question you couldn’t answer, what happened to our plans, why was the future happening so fast? You didn’t want to catch that, nor the bitterness of the sufferer’s family after death, nor the friends competing for a bigger slice of the death pie after the sufferer’s death, you certainly didn’t want to catch what it left: night sweats, but in your head, and all day, the running to a pay phone to share a joke, but that number’s disconnected, your body forgets, or rushes toward the love you remember, but it’s too late, he’s closer to the earth now than you are, and you certainly don’t want to catch any of that.

Reading my books is like a slice of pie, You can eat it fast, or slow, the choice is up to you

The most effective negotiators were otherish: they reported high concern for their own interests and high concern for their counterparts’ interests. By looking for opportunities to benefit others and themselves, otherish givers are able to think in more complex ways and identify win-win solutions that both takers and selfless givers miss. Instead of just giving away value like selfless givers, otherish givers create value first. By the time they give slices of pie away, the entire pie is big enough that there’s plenty left to claim for themselves: they can give more and take more.

one of the better responses to the threat of scarcity is not to try to slice our pie thinner—rather it’s to figure out how to make more pies.

Home where you belong,

Poor girl. She would change. The idealism would vanish once she saw how hypocritical the whole game was, and what luxuries lay outside university. When she left, she’d want it all: the executive job in London, the flat, car, salary, wine-bar. She would chuck it all in for a slice of pie.

Breakfast Eggs Prep time: 4 minutes, cook time: 15 minutes, serves: 2 Ingredients 4 large eggs, beaten 2 thin slices ham 2 teaspoon unsalted butter 2 tablespoon heavy cream 3 tablespoon Parmesan cheese, grated ⅛ teaspoon smoked paprika 2 sprigs fresh chives, chopped A pinch of salt to taste ¼ teaspoon black pepper, freshly ground Directions Butter the Pie Pan and put the ham slices, so that the bottom and sides of the Pie Pan are completely covered. Place the pan into the Air Fryer basket. In the medium mixing bowl combine beaten egg with heavy cream. Season with salt and ground black pepper. Whisk well to combine. Pour egg mixture into the Pie Pan, over the ham, and crack the remaining 3 eggs over top. Season lightly with salt and pepper and sprinkle with grated Parmesan cheese. Preheat the Air Fryer to 310-330 F and cook for about 10-12 minutes. When ready, uncover the Fryer and season the eggs with smoked paprika and chopped chives. Using a spatula, remove the shirred eggs from the Pie Pan, and transfer to a plate. Serve warm.

You know we could buy pie for a few dollars at the store and save ourselves hours." Which isn't the point. I want to hear the clean slice of a sharp knife through the apple's flesh. I want to roll the pastry flat and lay it over the filling like a friendly blanket. I want to watch the clock and check the oven and feel anxious about the results. "Can't you pretend to be pleased?" I ask. "I can *pretend*" she says, which is a lie.

When employees give up and stay, the environment becomes plagued with resentment and low morale.

SUGARS 0 grams FIBER 0.1 gram Chapter 2 Breakfast Muffin tins will revolutionize the way you make breakfast. No more standing over a stove, stirring and flipping! Eggs cook beautifully in muffin tins as do ham and sausage. Starting your morning with a lovely little breakfast completely contained in a muffin cup is a wonderful beginning to the day. Many of these recipes can be assembled the night before and refrigerated until you’re ready to pop them in the oven. Be sure to check Chapter 8, Muffins and Breads, for other breakfast ideas, since muffins also make great breakfasts. egg crescent pockets Makes 8 1 package of 8 crescent rolls dough 4 large slices of deli ham, cut in half ½ cup herbed goat cheese (or cheese of your choice) Dried thyme, to taste 8 eggs Salt and pepper Regular 1. Preheat oven to 375°F. 2. Place 8 muffin cup liners in a regular muffin tin and spray the inside of them with cooking spray. 3. Follow the instructions for crescent roll dough in “Crescent Roll Crusts” in the Introduction. 4. Take half a piece of ham and fold it so it fits inside the liner. 5. Place the goat cheese on top of the ham, and add a pinch of thyme. 6. Crack an egg and place it in the liner. 7. Sprinkle with salt and pepper to taste. 8. Bake for 20 minutes, until egg whites are completely set and crescent rolls are browned. Allow each to rest for a few minutes before lifting the cups out of the muffin pan. Try this with salami instead of ham and provolone instead of goat cheese, for a different flavor. This is great with some fruit salad at brunch.

Hunter, Lizzie’s not even on our team!” Raven shouted after him. “Aw, he’s a big sweetie pie,” said Maddie. “A big, sugary banana slice of pie, cutie-sweetie Hunter.” A wolf ate Maddie’s basket in one toothy bite. Maddie giggled. Ashlynn was on her hands and knees, talking to a wolf. He howled back, nodding and rolling his eyes as if complaining about something in wolf language. She took a pastry from her basket and fed it to him on her palm.

Elvis Pie Named for the famous crooner’s love of peanut butter and bananas, this decadent dessert is as filling as it is delicious. Serve in small slices, and top with shredded coconut for even more fun.   Difficulty Level: 1 Preparation Time: 30 minutes Yields: 12 servings   Ingredients          8 oz. chocolate cookies          4 Tblsp butter, melted          4 oz. semisweet chocolate chips          2 bananas, sliced thinly          1 cup heavy cream          8 oz. cream cheese          1 cup creamy peanut butter          1 cup powdered sugar          14 oz. sweetened condensed milk          1 tsp vanilla extract          1 tsp lemon juice   1.        In a food processor, grind cookies into fine crumbs. 2.       Combine melted butter and cookie crumbs in a small bowl, and stir with a fork to mix well. 3.       Press mixture into the bottom and 1” up the sides of 9” pie tin. 4.      In a small saucepan over low heat, melt the chocolate chips, stirring often to prevent burning. 5.       Pour melted chocolate over bottom of cookie crust and spread to the edges using a spatula. 6.       Layer banana slices over the melted chocolate. 7.       Place pan in the refrigerator to chill. 8.      Meanwhile, beat heavy cream until stiff peaks form. 9.       Chill in refrigerator until ready to use. 10.    Beat together the cream cheese and peanut butter until light and fluffy. 11.     Stir in powdered sugar until fully incorporated. 12.    Mix in the sweetened condensed milk, vanilla extract, and lemon juice until filling is smooth. 13.    Fold the whipped cream into the filling mixture. 14.   Pour the filling into the prepared pie pan, smoothing top. 15.    Refrigerate for at least 3 hours, preferably overnight. 16.    Serve chilled.

The primary insight offered in a pie chart comes from slices that are smaller or larger than you would expect. Readers must imagine what they would expect the pie chart to look like and then find the differences.

A tiny number of very rich people, including fat cat bankers like us, are sucking up a bigger and bigger percentage of the wealth. And that gap will continue to widen, because with all our extra capital we go and buy up all the assets, so that for instance when Chang working down there in Spar needs somewhere to live, he has to rent his house from me, meaning that I'm getting most of his wages too. Now, provided you're me and not Chang, that's good news. But if you are Chang, then not only is your slice of the pie shrinking, but there are also more and more Changs trying to get a bite of it.

In a traditional investment the company takes the cash in exchange for a fixed amount of equity. The incentive is to spend the money because the equity is already granted. In a Grunt Fund we want to encourage people to only use what they actually need. The concept of the Well can help.

Someone's been sleeping in my bed.

It didn’t take peering at the brass plates at the bottom of the paintings to guess who they must have been: my very own Lord and Lady Uppington, presiding over Uppington Hall in paint as they once had in the flesh. One could almost picture them stepping out of their frames to play host, sweeping aside the tourists and signaling the silent harp into song. The re-enactors were all wrong; from their costumes, they were late Regency, 1820 or so, rather than the pre-Regency period in which I was interested. There was a wide gap between the two, in style and in outlook. But the servants would probably have looked very much the same, in their livery in the Uppington colors, and so would the pre-Victorian Christmas decorations. If I ignored the “party guests” and the other tourists, it was just possible to picture what it might have been like two hundred years ago, when Lord and Lady Uppington had held Christmas at the family seat. I paused, struck by the symmetry of it. It would have been almost exactly two hundred years ago, wouldn’t it? December 1803 to December 2003. It would have been Colin’s ancestors’ first Christmas together after the mad upheaval of their marriage the previous spring. There would have been candles, just as there were now, and the smell of oranges and cloves. There would have been gaily gowned ladies and excited children and tables laden with ratafia biscuits and dried fruit and the inevitable sticky sweet slices of mince pie….

APPLE CRISP This recipe was always a favorite in our house when I was growing up—and still is for my family. It was passed down from my mom (although she always credited my aunt Pete with its origin). It’s yummy and very easy—especially if you don’t have the time or energy to roll out pie crusts.   Ingredients   5¼ tablespoons butter (melted) 8–9 apples (I use Macs) 1 cup all-purpose flour 1 cup sugar 1 teaspoon baking powder Dash of salt ½ teaspoon cinnamon 1 egg   Directions   Melt butter and set aside. Peel, core, and slice apples to almost fill an 11x7 baking dish. Preheat oven to 375 degrees Fahrenheit. Sift together all dry ingredients in mixing bowl and break one egg into mixture. Blend with a pastry blender until evenly crumbly and spread on top of apples. Spoon melted butter over topping in rows. Bake for 30-40 minutes or until golden brown. Serve with vanilla ice cream! Yum!!!

The aloo gobi is perhaps to North India what apple pie is to America. It is cheap and easy to make. Like most Indian dishes, you can make aloo gobi in as complex or rudimentary a fashion as you wish. You can eat it with rice, rotis, parathas or even with sliced white bread. A little leftover aloo gobi between two slices of white bread, toasted in one of those clamp sandwich-makers, and served with ketchup and mint chutney, is one of the greatest breakfast achievements of our species.

As Jesus said, ‘It is easier for a camel to pass through the eye of a needle than for a rich man to enter into the kingdom of God’ (Matthew 19:24). If the pie is static, and I have a big part of it, then I must have taken somebody else’s slice. The rich were obliged to do penance for their evil deeds by giving some of their surplus wealth to charity.

Being an entrepreneur requires a great amount of trust and confidence. It requires bold moves and big ideas that change the way people think about life. When entrepreneurs become less confident and less trusting effectiveness diminishes. When they get burned by their partners they do learn, but they learn bad lessons. They learn to spend more time covering their own butts. They learn to spend more time and money writing contracts and agreements.

Lardo was getting on in years, and his big belly tended to slow him down a bit.

Alice wondered if her mother was aware that she wasn’t the only one in town who’d come down with a bad case of Blueberry Fever.

I also know a Were-Pomeranian named Phoebe Fluffenstuff that will gut someone with her samurai sword as casually as you would slice a pie

On the plate was a tall, glistening slice of lemon meringue pie, vivid yellow and fluffy white. He pulled up a chair opposite me and straddled it backward, eagerly digging his fork into the tremulous tower of meringue. "You know I dream about this slice of pie all week long, right?" he said, taking a big bite. "And me. You also dream about me," I teased him. He raised an eyebrow. "Of course I dream about you... giving me this pie." I rolled my eyes at him, and he grinned, mouth full of pie. Every Saturday I made two lemon meringue pies and served them to the first lucky handful of customers through the doors of our flagship Tampa location. The last piece of pie I always saved for Rory. I'd modified my mom's now-not-so-secret recipe, adding an element all my own---a lemon drop melted into the lemon-sugar mixture. I wasn't convinced it changed the taste that much, but Rory said it was the best pie he'd ever had. He swore the lemon drop added a touch of kitchen magic, but I knew better. It wasn't magic at all. It was revelation.

Ingredients 2/3 cup dried cherries 3 tablespoons brandy 1 refrigerated pie crust 3 tablespoons butter or margarine, melted 3/4 cup sugar 3/4 cup light corn syrup 1/2 teaspoon almond extract 3 eggs 1 1/2 cups broken pecans 1/4 cup semisweet chocolate chips 1/2 teaspoon vegetable oil Instructions In a small bowl, mix cherries and brandy. Let stand 15 minutes. Do not drain. Heat oven to 375°F. Place pie crust in 9-inch glass pie plate as directed on package for one-crust filled pie. In a large bowl, beat butter, sugar, corn syrup, almond extract and eggs with hand beater or wire whisk until well mixed. Stir in cherry mixture and pecans. Pour into crust-lined pie plate. Bake 30 minutes, covering with foil after 15 minutes if pie is browning too quickly. Reduce oven temperature to 325°F. Bake 12 to 15 minutes longer or until center is set and surface is deep golden brown. Cool 30 minutes. In microwavable bowl, microwave chocolate chips and oil uncovered on High 1 minute; stir until smooth. Drizzle chocolate over pie. Cool completely, about 30 minutes. Quick Tips If you don’t have brandy, soak the cherries in a mixture of 1/4 cup water and 1 teaspoon brandy extract. Store custard-type pies like this in the fridge. But if you want to serve it warm, place slices on individual microwavable plates and microwave on high for about 10 seconds. Enjoy!

Abruptly, Gloria Fulbright stood up from the table and announced, “That’s it, we’re going.” Alan looked up at her sharply. “Going? But I was going to have another slice of pie!” She removed his coffee cup from his hand and said, “You’re done. You can’t play nice. Get your coat.

From a man's point of view, the one thing that's needful is that you sit at his feet and listen to what he has to say, no matter how long it takes him to say it, or how often he's said it before. By his figuring, you have plenty of time for sitting and listening because a meal is something that makes itself. The manna, it falls from heaven, and with a snap of the fingers, the water can be turned into wine. Any woman who's gone to the trouble of baking an apple pie can tell you that's how a man sees the world.     To bake an apple pie, you've first got to make the dough. You've got to cut the butter into the flour, gather it with a beaten egg and a few tablespoons of ice water, let it bind overnight. The next day, you've got to peel and core the apples, cut them into wedges, and toss them with cinnamon sugar. You've got to roll out the crust and assemble the pie. Then you bake it at 425° for fifteen minutes and 350° for another forty-five. Finally, when supper's over, you carefully plate a slice and set it on the table where, in midsentence, a man will fork half of it into his mouth and swallow without chewing, so that he can get right back to saying what he was saying without a chance of being interrupted.

Last summer they came to visit us in West Virginia, and Julie and I spent a week perfecting the peach pie. We made ordinary peach pie, and deep-dish peach pie, and blueberry and peach pie, but here is the best peach pie we made: Put 1 1/4 cups flour, 1/2 teaspoon salt, 1/2 cup butter and 2 tablespoons sour cream into a Cuisinart and blend until they form a ball. Pat out into a buttered pie tin, and bake 10 minutes at 425*. Beat 3 egg yolks slightly and combine with 1 cup sugar, 2 tablespoons flour and 1/3 cup sour cream. Pour over 3 peeled, sliced peaches arranged in the crust. Cover with foil. Reduce the oven to 350* and bake 35 minutes. Remove the foil and bake 10 minutes more, or until the filling is set. I keep thinking about that week in West Virginia. It was a perfect week. We swam in the river and barbecued ribs and made Bellinis with crushed peaches and cheap champagne.

2020 Quarantine Killings And they ask, 'How do black boys write about their city? How do we know street if we don't know uncracked sidewalk?' They ask, 'How do these Black boys know anything about their city? How the buildings are sitting on corners where brothers' bodies are still learning how to rot?' There are small crosses placed in the grass where families cannot afford to bury their loved ones, reminds my brothers and I that we are early graves before we are anything else. We call those corners playgrounds. We call those corners the killing fields. We call our bodies bullets, even if we were never aimed in the right direction. We call the remnants of our mothers' family the disaspora tree. We make a catalog of prayers out of broken hands. We pray for our family tree to make its way back home to this soil. We use our hands to dig the graves we cannot afford. We are farmers of broken Black bodies. We have never know city, never known comfort, never know safe street in any city. We use our feet to walk streets paved by sunlight and ask our shadows if they meant to choose this skin. We make a catalyst of bodies our dinner menu and we eat with our eyes closed. We are fed lies so easily it tastes like medicine. Always conflicted between being Black and being people. I wish God could've given us a choice. For years, we have been told that there is something we need to scrub off this body, as if this dirt could go away. Working in the field make you realize how easily Black can cook in the sun, how easily we turn on each other for a little slice of the pie. We don't know this city, how it was built with our grandmothers' arthritic hands. How we couldn't have gotten a house or a bed when it was first built, when it was first settled, when it was first taken from the Indians, when our gods believed in the same beginning. We don't know home. We know how generations of our people could use these legs, could run miles on into the night, our faces bedazzled with the remnants of the stars. We will forever search for our forefathers' footsteps. We don't know home. We know run. We know this land has never been ours. We know how to fold ourselves into nothing. We know our sweat and tears tenderized this soil. Somehow we make fertilizer for the soil. We know how to make these hands be useful. We are the farmers of every revolution. No country was built without the piling up of dead bodies. This country just happens to be where our dead were dragged and hung up. America, the land of the free and home of the brave. We fought and died for that slogan, right beside our white brothers. And doesn't that make us worth something? Tonight, a riot is the language of the unheard. Playon Patrick

Did you want that salad?” he asked. “What do you think?” I muttered. Sebastian’s eyes narrowed. “It’s fine,” I said. He leaned in. “They have pie. I’ll get you a slice and we can meet by the bathrooms.” “That might be the hottest thing you’ve ever said.

We get a slice of blueberry pie and eat it on a bench in Madison Square Park, the orange and yellow leaves a respite from the corporate grays of the neighborhood we've passed through.

Abe's Ass-Kickin' Apple Pie (written in pencil on a much-stained sheet of paper with MARION CORRECTIONAL INSTITUTE across the top) 8 cups apples 1⁄4 cup butter 1⁄2 cup brown sugar 1⁄4 cup granulated sugar 21⁄2 Tb flour 11⁄2 tsp cinnamon pinch salt 1 Tb lemon juice 1 tsp vanilla Cut apples into thin slices. Cook in large pan with 1⁄2 cup water. While cooking, add butter. Mix sugars, flour, cinnamon, and salt in bowl. After apples are tender, add sugar mix, lemon juice, and vanilla to apples. Allow mix to simmer 10–12 minutes. Remove from stove and allow apples to cool. Once cool, place in pie crust. Be sure to slit holes in top crust. Sprinkle top with sugar if desired or mix 1 egg with 2 tablespoons water and brush over top crust. Also can add raisins to apple mix or mayhap nuts. Cook in oven 425 degrees for approx fifty minutes.

There is a selfishness to guilt. A tunnel vision that becomes laser-focused on only your own feelings of proximity to the culpability. As if it were a pie and I deserved the largest slice of blame

Lottie's cake is last. This one is layered three deep, impressive for a moist, snacking-style cake, which normally couldn't be stacked. The bottom layers are bound together by a thick cream cheese icing, while the top is coated with a thick streusel crumble held in place by a circle of decorative piping. "It's a layered blueberry buckle," Lottie says, looking at Betsy hopefully. "Now that is another unconventional choice from you," Betsy says, eyeing the streusel topping, an odd choice for a layer cake. A buckle is a humble sort of cake--- old-fashioned in its simplicity--- that she hasn't seen around in years. Nowadays most prefer a thick layer of icing, buttercream they can decorate, or the scraped edge of a naked cake. Something meant to impress on a table or in a photograph rather than just be eaten at a family dinner or on a picnic. Secretly it's kind of a relief to see such a normal person's cake given its due. "The decoration is lacking," Betsy tells her flatly, though the completely bare sides show an even sprinkling of blueberries, which is impressive. It can be difficult to keep berries from falling to the bottom of a cake, but these are evenly distributed throughout. The knife glides into the cake, which has a springy sort of give to it. She cleaves a slice away, leaving a small avalanche of streusel crumbs in its wake. The cake inside is plump and golden, studded with juicy blueberries. Betsy can tell before she even takes a bite that it has been cooked to perfection. The flavors hit her tongue and bring on a wave of nostalgia so strong that she has to steady herself against the table. It is heavenly, the sweet and sour of the blueberries wrapped in the soft vanilla-y cake. She is instantly transported back in time, back to her childhood. It is unquestionably the best cake of the bunch, simple and satisfying, the kind that if you were to bake it at home would leave you wanting more, taking secret trips to the kitchen to cut another slice.

When they all calmed down and as they all settled back in their seats, it suddenly became clear to Oscar that the heart was not a pie. If it were, slices would become thinner with each new baby. He could feel his heart growing to make room for the new addition or, better yet, additions. He marveled at this revelation, and just as he proclaimed, “Let’s celebrate!,” the rain began.

I feel like something warm. Apple pie, with two slices of bread and roast beef, covered in a winter coat.

Four & Twenty is a seasonal bakeshop- it is Brooklyn, after all, where seasonal, local, and sustainable are the altars at which all foodies worship. The sisters aren't opposed to experimenting with off-season or foraged ingredients but prefer following the popular credo that just so happened to also be their grandma's philosophy: "It just feels better," Emily explains. "Local is so much better and tastier." While they constantly develop new recipes- honey rosemary shoofly, chocolate bourbon mint, strawberry kefir lime- there is one fan favorite that the Elsens make year round: the salted caramel apple pie. In a show of romanticism, Andrew and I decided to split a slice. Apple pie takes many forms: chunky fruit or dainty slices, oozing with juices, laden with spices, crumbly tops, and moist middles. Without even taking a bite, I knew this was going to be special. The thinly sliced apple rings- visible from the side but obscured from above by thick, sugar-dusted latticework- were densely stacked. Along with a commitment to seasonal fruit and local ingredients, the sisters are hell-bent on having an all-butter crust. "A good crust is a mark of someone who's paid a lot of attention and who cares about what they're making," Emily insists. They don't use Crisco or lard, no margarine or hot oil- just pure butter with a titch of apple cider vinegar to add a little tang, tenderness, and the right flake. Andrew let me take the first bite. The pie had a perfect amount of give. It was soft and juicy, but not soggy (the downfall of promising slices in lesser hands). Neither sweet nor tart, the salted caramel enrobed the fruit and added a note of savoriness. As promised, the crust was killer.

Growing up outside of Philadelphia, I never wanted for diner food, whether it was from Bob's Diner in Roxborough or the Trolley Car Diner in Mount Airy. The food wasn't anything special- eggs and toast, meat loaf and gravy, the omnipresent glass case of pies- but I always found the food comforting and satisfying, served as it was in those old-fashioned, prefabricated stainless steel trolley cars. Whenever we would visit my mom's parents in Canterbury, New Jersey, we'd stop at the Claremont Diner in East Windsor on the way home, and I'd order a fat, fluffy slice of coconut cream pie, which I'd nibble on the whole car ride back to Philly. I'm not sure why I've always found diner food so comforting. Maybe it's the abundance of grease or the utter lack of pretense. Diner food is basic, stick-to-your-ribs fare- carbs, eggs, and meat, all cooked up in plenty of hot fat- served up in an environment dripping with kitsch and nostalgia. Where else are a jug of syrup and a bottomless cup of coffee de rigueur? The point of diner cuisine isn't to astound or impress; it's to fill you up cheaply with basic, down-home food. My menu, however, should astound and impress, which is why I've decided to take up some of the diner foods I remember from my youth and put my own twist on them. So far, this is what I've come up with: Sloe gin fizz cocktails/chocolate egg creams Grilled cheese squares: grappa-soaked grapes and Taleggio/ Asian pears and smoked Gouda "Eggs, Bacon, and Toast": crostini topped with wilted spinach, pancetta, poached egg, and chive pesto Smoky meat loaf with slow-roasted onions and prune ketchup Whipped celery root puree Braised green beans with fire-roasted tomatoes Mini root beer floats Triple coconut cream pie

After going upstairs to visit her father, who had looked vastly pleased with himself and stoutly insisted the mincemeat pie would cause him no troubles whatsoever, Garrett went down to the front receiving room. She sat at the escritoire desk and sorted through correspondence, and picked at the slice of mincemeat pie Eliza had brought her. She could only manage a bite or two. She'd never been fond of sweet-and-savory dishes, and she'd certainly never shared her father's fondness for this one. In her opinion, mincemeat pie was a jumble of ingredients that had never been meant to unite in one crust. It was a heavy, overpowering dish, entirely resistant to digestive enzymes.

Let your light so shine before men, that they may see your good works, and glorify your Father which is in heaven. MATTHEW 5:16 KJV

The halo effect depends not on the ingredients themselves but on the eater, or more specifically, on the degree of control the eater has over his or her food. Before the 1800s, sugar itself separated rich from poor; now it is your state of mind while enjoying the sugar that separates the haves from the have-nots. For instance, Drewnowski’s absolute favorite dessert is a slice of coconut cream pie—not just any coconut cream pie, but the signature dessert by Seattle’s resident celebrity chef Tom Douglas. (“You have to share it,” he warns. “There’s a lot of sugar and cream in it, but it’s delicious.”) So he and his dinner companion savor the slice of pie, which happens to cost $8 (or the price of about two bags of Chips Ahoy! cookies). Nice sweets with a big price tag are meant to be appreciated like that. You eat a little at a time. Sensory-specific satiety, as we saw earlier, may compel you to eat more than you need, but chances are, if you’re making at least middle-class wages, you’re not wolfing it down to ease hunger. Nor are you eating sweets all the time. Sometimes you might have fruit; sometimes you might have a cappuccino. If you’re making at least middle-class wages, then you have the freedom and the money to decide how much to eat and when to eat it. That’s how even down-market foods can sometimes be elite in the right context. Lollipops at fashion shows and Coca-Cola-infused sauces in trendy restaurants aren’t demonized because the people who consume such items in those contexts have the power to choose something else entirely if they feel like it.

THEIR FLAT SMELLED of vanilla on weekends, when Obinze’s mother baked. Slices of mango glistening on a pie, small brown cakes swelling with raisins. Ifemelu stirred the batter and peeled the fruit; her own mother did not bake, their oven housed cockroaches.

The current opinion is that the human brain is better at comparing relative sizes of rectangles than pie slices or donut sections.

In Shkreli’s relentless pursuit of profit, he paid little heed to growing the pie by developing new drugs. Worse still, his actions shrunk the pie. By restricting access to Daraprim, there was less around to benefit society. But if investors’ share of the pie increases enough, their slice rises even if the pie shrinks,

that profits are only one slice of the pie is an important contrast to ‘de-growth economics’. Advocates of this view argue that economies shouldn’t grow too fast or create too much value, otherwise we’ll exceed planetary boundaries such as resource constraints or temperature thresholds.

The famous Coase theorem,27 thanks to the Nobel Prize-winning economist Ronald Coase, shows that when the pie grows, it’s always possible to find a way of compensating those whose slices would otherwise fall, so that no member loses and at least one benefits.

active steps to ensure that a theorem becomes reality. A pie-growing enterprise first grows the pie and second tries to ensure that no member’s slice shrinks.

Pie-splitting increases one member’s slice by reducing others’. Most commonly, companies may increase profits by price-gouging customers or exploiting workers. But the pie-splitting mentality may also be held by stakeholders, who think cutting profits is the best way to increase their own slice.

Pieconomics most definitely sees investors as important. But an enterprise serves them not by giving them a larger slice of what already exists, but through growing the pie.