Small One Liner Quotes

Good things come in small packages. Shopping isn't a good thing, so be ready to carry big packages!

Local Girl Missing, Feared Dead. Beneath it was a photo of me-my most recent school photo. “Oh, no.” My heart filling with dread, I took the paper from Mr. Smith’s hands. “Couldn’t they have found a better picture?” Mr. Smith looked at me sharply. “Miss Oliviera,” he said, his gray eyebrows lowered. “I realize it’s all the rage with you young people today to toss off flippant one-liners so you can get your own reality television shows. But I highly doubt MTV will be coming down to Isla Huesos to film you in the Underworld. So that can’t be all you have to say about this.” He was right, of course. Though I couldn’t say what I really wanted to, because John was in the room, and I didn’t want to make him feel worse than he already did. But what I wanted to do was burst into tears. “Is that about Pierce?” John looked uneasy. Outside, thunder rumbled again. This time, it sounded even closer than before. “Yes, of course, it is, John,” Mr. Smith said. There was something strange about his voice. He sounded almost as if he were mad at John. Only why would he be? John had done the right thing. He’d explained about the Furies. “What did you expect? Have you gotten to the part about the reward your father is offering for information leading to your safe return, Miss Oliviera?” My gaze flicked down the page. I wanted to throw up. “One million dollars?” My dad’s company, one of the largest providers in the world of products and services to the oil, gas, and military industries, was valued at several hundred times that. “That cheapskate.” This was all so very, very bad. “One million dollars is a lot of money to most people.” Mr. Smith said, with a strong emphasis on most people. He still had that odd note in his voice. “Though I recognize that money may mean little to a resident of the Underworld. So I’d caution you to use judiciousness, wherever it is that you’re going, as there are many people on this island who’ll be more than willing to turn you in for only a small portion of that reward money. I don’t suppose I might ask where you’re going? Or suggest that you pay a call on your mother, who is beside herself with worry?” “That’s a good idea,” I said. Why hadn’t I thought of it? I felt much better already. I could straighten out this whole thing with a single conversation. “I should call my mom-“ Both Mr. Smith’s cry of alarm and the fact that John grabbed me by the wrist as I was reaching into my book bag for my cell phone stopped me from making calls of any sort. “You can’t use you phone,” Mr. Smith said. “The police-and your father-are surely waiting for you to do just that. They’ll triangulate on the signal from the closest cell tower, and find you.” When I stared at him for his use of the word triangulate, Mr. Smith shook his head and said, “My partner, Patrick, is obsessed with Law & Order reruns.

By habit we perceive ourselves and the world around us as solid, real, and enduring. Yet without much effort, we can easily determine that not one aspect within the whole world’s system exists independent of change. I had just been in one physical location, and now I was in another; I had experienced different states of mind. We have all grown from babies to adults, lost loved ones, watched children grow, known changes in weather, in political regimes, in styles of music and fashion, in everything. Despite appearances, no aspect of life ever stays the same. The deconstruction of any one object—no matter how dense it appears, such as an ocean liner, our bodies, a skyscraper, or an oak tree—will reveal the appearance of solidity to be as illusory as permanence. Everything that looks substantial will break down into molecules, and into atoms, and into electrons, protons, and neutrons. And every phenomenon exists in interdependence with myriad other forms. Every identification of any one form has meaning only in relationship to another. Big only has meaning in relation to small. To mistake our habitual misperceptions for the whole of reality is what we mean by ignorance, and these delusions define the world of confusion, or samsara.

She was so small that, forward of the mast, there was hardly any deck room between the central hatch and the ship’s boat on one side and the hen-coop (Lucy fed the hens) on the other. But she was a beauty of her kind, a “lady” as sailors say, her lines perfect, her colors pure, and every spar and rope and pin lovingly made. Eustace of course would be pleased with nothing, and kept on boasting about liners and motorboats and aeroplanes and submarines (“As if he knew anything about them,” muttered Edmund).

I had to drive through a very poor and largely Hispanic section of Miami to get to the apartment complex where Casey Martin had died. There were a lot of beautiful women on the sidewalks and at the outdoor cafés, a lot of tough guys and a lot of guys who weren’t tough but trying to look like they were. The streets were alive with what criminally passed for music nowadays, and there were smells of cooking in the air that suggested savory tastes. Small, hole-in-the-wall shops marked one end, and some more upscale stores the other. The dividing line between the two was discernible not just by the stores, but the women. The women and even younger girls at the lower income end seemed softer, friendlier, quicker with a genuine smile. The ones walking into the trendy places were just as pretty, more expensively dressed, but more apt to express scorn than produce a spontaneous smile. The upscale women appeared to be from a different planet. For them, everything was sexist, everything a slight. They were eternal victims, even though the entire world was in their favor. The women at the poor end fell in love, watched out for their men, while the more affluent were stand-offish and demanding, making certain any man “lucky” enough to be with them lived in the right zip code, had the right amount of bling to give them, and above all, had been properly neutered. The balls of their boyfriends and husbands — sometimes they had both — were always in their handbag, somewhere between the trendy lip liner and eye shadow. A kiss from one of the poor girls was a sweet gift, filled with passion and tenderness, even if it could only last a night. A kiss from an uptown girl meant you’d checked off all her right boxes, and she needed to fulfill her duty. Girls without money were from Venus, girls with money were from Mars.

Then I remembered something else from the 2112 liner notes. I pulled them up and scanned over them again. There was my answer, in the text that preceded Part III—“Discovery”: Behind my beloved waterfall, in the little room that was hidden beneath the cave, I found it. I brushed away the dust of the years, and picked it up, holding it reverently in my hands. I had no idea what it might be, but it was beautiful. I learned to lay my fingers across the wires, and to turn the keys to make them sound differently. As I struck the wires with my other hand, I produced my first harmonious sounds, and soon my own music! I found the waterfall near the southern edge of the city, just inside the curved wall of the atmospheric dome. As soon as I found it, I activated my jet boots and flew over the foaming river below the falls, then passed through the waterfall itself. My haptic suit did its best to simulate the sensation of torrents of falling water striking my body, but it felt more like someone pounding on my head, shoulders, and back with a bundle of sticks. Once I’d passed through the falls to the other side, I found the opening of a cave and went inside. The cave narrowed into a long tunnel, which terminated in a small, cavernous room. I searched the room and discovered that one of the stalagmites protruding from the floor was slightly worn around the tip. I grabbed the stalagmite and pulled it toward me, but it didn’t budge. I tried pushing, and it gave, bending as if on some hidden hinge, like a lever. I heard a rumble of grinding stone behind me, and I turned to see a trapdoor opening in the floor. A hole had also opened in the roof of the cave, casting a brilliant shaft of light down through the open trapdoor, into a tiny hidden chamber below. I took an item out of my inventory, a wand that could detect hidden traps, magical or otherwise. I used it to make sure the area was clear, then jumped down through the trapdoor and landed on the dusty floor of the hidden chamber. It was a tiny cube-shaped room with a large rough-hewn stone standing against the north wall. Embedded in the stone, neck first, was an electric guitar. I recognized its design from the 2112 concert footage I’d watched during the trip here. It was a 1974 Gibson Les Paul, the exact guitar used by Alex Lifeson during the 2112 tour.

CRUISE PORT There are two deep water ports located on the Basseterre harbor – the Birdrock Deepwater Port and Port Zante. The Birdrock Port, which is situated on the eastern side of the Basseterre harbor, is used mainly for freight, but handles the overflow when there are more cruise ships than Porte Zante can handle. Port Zante is the newer of the two facilities, and is situated in downtown Basseterre, in the center of the harbor. The facility comprises a single pier along which two of the largest ocean liners in the world can dock at any one time. In fact, this port is one of only two in the entire Caribbean, at which the Queen Mary II can berth. Port Zante also has a marina to accommodate yachts and other small craft.

28. Experts Should Be On Tap, Not On Top This is another piece of advice from Winston Churchill (he was a fountain of great one-liners): Experts should be on tap, not on top. I have made the mistake all too often in the past of taking experts’ advice as gold, as the only ‘right’ option. It has often been against my instinct, and it has all too frequently landed me in trouble. To let yourself be guided purely by experts is always a recipe for disaster. So-called experts might know their field, but they don’t always know the whole picture of what’s right. Especially for you. I know some very wealthy people who don’t even live where they want to because their accountant told them they could pay less tax if they bought a home in Monaco. It is as if their accountant has more of a say over their lives than their kids or partners do - and that is always a ‘false’ economy. Experts are experts because they specialize in one small part of a field. A leader’s job is to see beyond that, to see the whole picture and then to make a considered decision. The expert advice should be there to serve you: to be ‘on tap’, when you need it, but not as your only option. So when you need guidance, ‘listen’ to all the experts, assemble the knowledge in your head, sleep on it, trust your instinct (more of that later!), then make an informed, not hasty decision. By the way, the only thing worse than making a bad decision? Making no decision! So many people fail to get ahead because they can’t decide. They dither. It is natural. We all get fearful of making a bad decision - but really that is back to being scared of failing, and we know how to deal with that now, don’t we? Failing is OK. A bad decision is better than no decision. So learn to make decisions - informed, good decisions, based on good advice, but not dictated solely by the advisors. Trust your instincts, and commit to your decision. And if it proves wrong, then learn from the error, have the humility to acknowledge it, then move on - wiser and smarter. And remember, like so many things, the more you practice making decisions, the better you will become at making good decisions. You’ll never have a 100 per cent gold strike rate, but some people get pretty darned close, and if you study their habits I bet you will see some clear patterns in their decision-making. So, listen to the experts, keep them on tap, but know your own mind, know your own heart - and let these lead you to the right choices to keep you on top.

Evil and aggressive people after death are reborn into small dogs. ☺

Peppermint-Patty Cupcakes (makes approximately 12 cupcakes) I love peppermint. It always wakes me right up! And when it’s mixed with chocolate … yum! INGREDIENTS: 1/2 cup milk 1/2 teaspoon apple cider vinegar 1 cup all-purpose flour 1/2 teaspoon baking powder 3/4 teaspoon baking soda 1/3 cup cocoa powder 1/4 teaspoon salt 1/2 cup semisweet chocolate chips 1/4 cup yogurt 3/4 cup granulated sugar 1 teaspoon vanilla extract 1 teaspoon peppermint extract 1/3 cup canola oil INSTRUCTIONS: Preheat the oven to 350°F. Line a muffin pan with cupcake liners. In a large bowl, whisk together the milk and vinegar, and set aside for a few minutes to curdle. Sift the flour, baking powder, baking soda, cocoa powder, and salt into a large bowl, and mix together. In a double boiler, melt the chocolate chips until smooth, then remove and cool to room temperature. If you prefer, you can instead melt the chocolate chips in a small bowl in the microwave, heating it on high for a few seconds at a time, then stirring until smooth. (Repeat heating if necessary, but don’t overdo it!) Once the milk has curdled, add in the yogurt, sugar, vanilla extract, peppermint extract, and oil, and stir together. Then add the melted chocolate and stir some more. With a whisk or handheld mixer, add the dry ingredients to the wet ones a little bit at a time and mix until no lumps remain, stopping to scrape the sides of the bowl a few times. Fill cupcake liners two-thirds of the way and bake for 18–22 minutes. Transfer to a cooling rack, and let cool completely before frosting. With your (clean!) thumb, poke large holes into the center of each cupcake. Alternately, take a small knife and carve out a cone from the center of each cupcake to create a well. (You can discard the cones, or eat them.) Fill a pastry bag with the peppermint frosting. (You can also make your own pastry bag by cutting off a corner from a plastic Ziploc bag.) Insert the tip of the pastry bag into each cupcake, and squeeze it to fill the cavity you created. Then swirl the frosting on top of the cupcake to cover the opening. Peppermint Frosting INGREDIENTS: 1 cup margarine or butter 3-1/2 cups confectioners’ sugar 1-1/2 teaspoons peppermint extract 1–2 tablespoons milk INSTRUCTIONS: In a large bowl, with an electric mixer, cream the margarine or butter until it’s a lighter color, about 2–3 minutes. Slowly beat in the confectioners’ sugar in 1/2-cup batches, adding a little bit of milk whenever the frosting becomes too thick. Add the peppermint extract and continue mixing on high speed for about 3–7 minutes, until the frosting is light and fluffy.

Raspberry Cupcakes (makes approximately 12 cupcakes) I top these with white-chocolate mint frosting. You could also just go with vanilla frosting … but why be normal? INGREDIENTS: 1 cup milk 1 teaspoon apple cider vinegar 1-1/4 cups all-purpose flour 1 teaspoon baking powder 3/4 teaspoon baking soda 1/2 teaspoon salt 3/4 cup granulated sugar 1/3 cup canola oil 1 teaspoon vanilla extract 1 6-ounce container fresh raspberries (or equal amount frozen raspberries, thawed), mashed into pulp INSTRUCTIONS: Preheat the oven to 350°F. Line a muffin pan with cupcake liners. In a large bowl, whisk together the milk and vinegar, and set aside for a few minutes to curdle. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. Once the milk has curdled, add in the sugar, oil, vanilla extract, and raspberry pulp, and stir. Then slowly add the dry ingredients to the wet ones a little bit at a time, and combine using a whisk or handheld mixer, stopping to scrape the sides of the bowl a few times, until no lumps remain. Fill cupcake liners two-thirds of the way and bake for 20–22 minutes. Transfer to a cooling rack, and let cool completely before frosting. White-Chocolate Mint Frosting INGREDIENTS: 4-1/2 ounces white chocolate, finely chopped 6 tablespoons margarine or butter 2 cups confectioners’ sugar 1/2 teaspoon vanilla extract 1 teaspoon mint extract or minced fresh mint leaves (NOT peppermint) Up to 1/4 cup milk INSTRUCTIONS: In a double boiler, melt the white chocolate until smooth, then remove and cool to room temperature. If you prefer, you can instead melt the white chocolate in a small bowl in the microwave, heating it on high for a few seconds at a time, then stirring until smooth. (Repeat heating if necessary, but don’t overdo it!) In a large bowl, with an electric mixer, cream the margarine or butter until it’s a lighter color, about 2–3 minutes. Slowly beat in the confectioners’ sugar in 1/2-cup batches, adding the vanilla extract and either mint extract or minced fresh mint leaves about halfway through. Add the melted white chocolate to the frosting and combine thoroughly. If the frosting seems too stiff and thick, add a little milk until the right consistency is reached. Continue mixing on high speed for about 3–7 minutes, until the frosting is light and fluffy. Place in the refrigerator until firm enough to frost, about 30 minutes.

Looking at him like he’d grown another head, she raised her hands up as she asked, “Don’t you have some other girl you want to harass? Maybe a girl who would actually appreciate it?” “Nope. You are the only girl I want to harass.” Which was the truth. Since he’d met Deanna, no other woman had existed for him. If he wasn’t with her, he was thinking about her. When he was with her, he wanted to stay with her, get to know her—and not only in the biblical sense, but that was definitely on top of his list. More attendees started filing out of the double doors, and Deanna’s head fell back as she let out a small groan. She might not have meant for the gesture to be or sound sexual, but that’s exactly what it’d been. He wanted to lean forward and press his lips to the soft skin on her neck, slide his hands up her dress and find out if she was wearing lace panties, silk panties, or no panties… “You win.You can drive me home.” She sounded anything but happy at her acquiescence, but Lucky was happy…Very happy. Well, this night had gone from bad, to worse, to horrible, to just plain humiliating. As Lucky opened the passenger side door to his SUV and held her hand while she got in, she immediately sent up a silent prayer that he didn’t notice the way a shiver ran up her arm from the touch of his large, rough hands. Deanna took a deep breath and pushed down the frustration and panic that was battling inside of her for top billing. Once he shut the door, she tugged her skirt down. When he got in, the entire left side of her body broke out in goosebumps from the intense stare he directed at her, but she kept her eyes trained ahead, looking out the windshield. She sat with her jaw set, her hands folded in her lap, and her back straight, hoping to convey that she just wanted to go home. “You’re quiet,” Lucky observed as they drove out of the parking lot. Proving his point, Deanna continued focusing out the window, at the moonlight dancing off the river. She knew she was being rude. She was a little too emotional and didn’t trust herself to speak. Especially considering the six glasses of wine she’d had this evening. Loose lips sank ships, and alcohol made her one Chatty Cathy capable of taking down an armada of ocean liners. “How was your evening tonight, Lucky?” he asked himself before answering his own question. “Oh, it was great, actually. Thanks for asking.” Deanna bit her lips to keep from smiling. She should’ve been annoyed at his adolescent behavior, and if it were any other guy, she was sure she would’ve been. But this was Lucky. And, whether she liked it or not (which, for the record, she didn’t), what should’ve been annoying or irritating on him always landed in the charming and amusing columns. “Of course!” he replied enthusiastically, still talking to himself. “I’m so glad you had a good time! What was the highlight of your evening, if you don’t mind me asking?” If he kept going, she was going to start cracking up, so she worked to maintain her composure. She didn’t want to give him the satisfaction. Which she was fully aware made her behavior even more adolescent than his. She was being ridiculous. Still, trying to disguise her amusement, Deanna sighed. “Fine. You win again. What do you want to talk about?” Lucky shook his head as he clicked his tongue. “Sorry, Pop-Tart. You had your chance.” Pop-Tart? Had he seriously just called her Pop-Tart!? Before she was able to form an appropriately indignant response, he continued the conversation he was having with himself. “Wow. Highlight of my evening…” He hissed through his teeth. “That’s a tough one. I’m going to have to go with the dance that I had with this smokin’-hot brunette.” Her cheeks burned at his description. Then she tried to remind herself that he was joking around, but the message got to her head and, she feared, her heart too late.

me. “Well, I know one thing about my twins. They’re not going to be models. I already tried them out for catalogue work. Within the first ten minutes, Orianthe informed me that she doesn’t like to do boring things and that modelling’s boring. And she’s not going to let her brother do boring things either.” I laughed. The cries of the twins pealed down the hallway as they bounded inside and called Jessie’s name. They must have discovered she was home. “Hey, where’s the pup?” I asked Pria. “Can I see him? Jessie said he’s growing big.” Immediately, Pria rolled her eyes and made a low disparaging sound. “I sent Buster out with the dog walker as soon as I knew Kate was coming over with the kids. He’d knock them flying. Wish I’d never bought him, to tell you the truth. After the break-in, I wanted a watchdog, but I should have paid more attention to the breed. He’s damned strong—even though he’s only nine months old. And he snaps. To tell you the truth, I’m a bit scared of the mutt. I’m having a dog trainer try to rein him in, but if that doesn’t work, he’s gone.” “What a shame,” I said. “Jess told me she’d like to walk the dog sometimes, but that’s not sounding good.” “Nope. The only thing I got right about him is his name. Because Buster has busted everything from doors to shoes.” She shook her head, a sorry smile on her face. The sound of the three children playing became too much. Tommy had once run through this house, too. I stayed for a while longer then made an excuse to leave.     29.                 PHOEBE   Tuesday night   STORM CLOUDS PUSHED INTO THE SKY, making the day darken a good hour before the incoming night. The heavy atmosphere pressed down on me. I opened the window of my bedroom upstairs at Nan’s house, letting the chill air stream in. I could only just catch a glimpse of the water from here. An enormous cruise liner dominated the harbour, staining the water red and blue with its lights. Maybe my small step in seeing Pria and Kate earlier had helped my frame of mind, but I didn’t feel it yet. I was back at square one. I began pacing the room, feeling unhinged. Things were all so in between. Dr Moran hadn’t succeeded in jogging my memory about the letters. She’d said she didn’t think it was possible to do all that I’d done in sleepwalking sessions and so the memory should still be in my mind somewhere. True sleepwalkers rarely remembered their dreams. Not remembering any of it was the most disturbing thing of all. It wasn’t the first time I’d forgotten things. With the binge drinking and the trauma of losing Tommy, there were gaps in my memory. But not a fucking chasm. And forgetting the writing of three notes and delivering them was a fucking chasm. Nan called me for dinner, and we ate the pumpkin soup together. I’d tried watching one of her sitcoms with her after that, but I gave up halfway through. I headed back upstairs. Surprisingly, I was tired enough to sleep. I crawled into bed and let myself drift off. I woke just before four thirty in the morning. The temperature had plummeted—I guessed it was below ten degrees. I’d been dreaming. The dream had been of the last day that Sass, Luke, Pria, Kate,

By February 15 we will spread the empty sacks in the driveway in a big circle. In the middle we’ll pile provisions for the trail. I know from experience that the quantity of dog supplies will be shocking: seven hundred pounds of beef, six hundred of kibble, twenty-five hundred booties, to name a few. Everything will be bundled in small usable parcels. There will be 55 one-gallon bags of frozen beef sliced thin like pieces of bread. Thirty-five bags of salmon slices. A hundred and ten quart-sized bags holding five sets of booties in each. My musher supplies will also be plentiful. I’ll have packed thirty gallon-sized bags with my own food, and another thirty with personal items such as glove liners, heat packs, batteries, neck gaiters, and socks.

In the second year of the Trump presidency, I attended a dinner of American hedge funders in Hong Kong. I was there as a guest speaker, to survey the usual assortment of global hot spots. A thematic question emerged from the group—was the “Pax Americana” over? There was a period of familiar cross-talk about whether Trump was a calamitous force unraveling the international order or merely an impolitic Republican politician advancing a conventional agenda. I kept interjecting that Trump was ushering in a new era—one of rising nationalist competition that could lead to war and unchecked climate change, to the implosion of American democracy and the accelerated rise of a China that would impose its own rules on the world. Finally, one of the men at the table interrupted with some frustration. He demanded a show of hands—how many around the table had voted for Trump, attracted by the promise of tax cuts and deregulation? After some hesitation, hand after hand went up, until I was looking at a majority of raised hands. The tally surprised me. Sure, I understood the allure of tax cuts and deregulation to a group like that. But these were also people who clearly understood the dangers that Trump posed to American democracy and international order. The experience suggested that even that ambiguous term “Pax Americana” was subordinate to the profit motive that informed seemingly every aspect of the American machinery. I’d come to know the term as a shorthand for America’s sprawling global influence, and how—on balance—the Pax Americana offered some stability amid political upheavals, some scaffolding around the private dramas of billions of individual lives. From the vantage point of these bankers, the Pax Americana protected their stake in international capital markets while allowing for enough risk—wars, coups, shifting energy markets, new technologies—so that they could place profitable bets on the direction of events. Trump was a bet. He’d make it easier for them to do their business and allow them to keep more of their winnings, but he was erratic and hired incompetent people—so much so that he might put the whole enterprise at risk. But it was a bet that enough Americans were willing to make, including those who knew better. From the perspective of financial markets, I had just finished eight years in middle management, as a security official doing his small part to keep the profit-generating ocean liner moving. The debates of seemingly enormous consequence—about the conduct of wars, the nature of national identity, and the fates of many millions of human beings—were incidental to the broader enterprise of wealth being created.

Don’t you think you should go now, or did you not start enough trouble to feed your rebelled soul?” “Baby girl.” He pushes closer. “You know nothin’ about my soul, and if you call that trouble, your little world here must be as lame as it looks.” “If you’re not a fan of this little world.” I give a small shrug. “Go back to your own.” He silently stares but there’s a question floating around in those dark eyes of his, one he refuses to ask. He makes no move, so I add, “Seriously, you should go, at least off campus.” “Rushin’ me, little Bishop?” he tsks. “Not a fan of quickies.” I frown. “If one-liners like that are what the girls you spend your time with find cute or even a little bit appealing, then I feel bad for you.” “Oh yeah, and why’s that?” “Because that would mean you know nothing about actual effort, and that’s a shame. Someone with the world at their fingertips should be far more than a bag of jokes and heavy fists.

Bourbon Cupcakes Rich chocolate bourbon cupcake with chocolate buttercream frosting with bourbon glaze. 1½ cups flour ¼ teaspoon baking soda 2 teaspoons baking powder ¾ cup unsweetened cocoa powder ¼ teaspoon salt 4 tablespoons butter, softened 1½ cups sugar 2 eggs ¼ cup bourbon 1 cup milk Preheat oven to 350 degrees. Line cupcake pan with paper liners. In a medium bowl, sift together flour, baking soda, baking powder, cocoa powder, and salt and set aside. In a large bowl, cream the butter and sugar, adding eggs one at a time. Mix in the bourbon. Add in the flour mixture alternately with the milk until well blended. Fill paper liners until two-thirds full. Bake 18 to 22 minutes. Cool completely. Makes 12. Chocolate Buttercream Frosting ½ cup salted butter, softened ½ cup unsalted butter, softened 1 teaspoon clear vanilla extract 3 cups sifted confectioners’ sugar 1 cup unsweetened cocoa powder 2 tablespoons milk In large bowl, cream butter and vanilla. Gradually add confectioners’ sugar and cocoa powder, one cup at a time, beating well on medium speed. Add milk as needed. Scrape sides of bowl often. Beat at medium speed until light and fluffy. Makes 3 cups of icing. Use a pastry bag to pipe frosting onto the cooled cupcakes. Bourbon Glaze Glaze should be prepared ahead of time to allow it enough time to cool before adding to cupcakes. ¾ cup bourbon ½ cup brown sugar In a small sauce pot over medium heat, whisk bourbon and sugar together. Simmer the mixture until it is reduced to half, about 10 to 15 minutes. Cool completely. Drizzle over the frosted cupcakes.

Champagne Cupcakes A light fluffy cake topped with champagne frosting. ½ cup butter, softened 1 cup sugar 2 eggs 1 teaspoon vanilla extract 1¾ cups all-purpose flour ½ teaspoon baking soda ¼ teaspoon baking powder ¼ teaspoon salt ½ cup sour cream ½ cup champagne Preheat oven to 350 degrees. Line cupcake pan with paper liners. In a large mixing bowl, cream together butter and sugar until light and fluffy. Add the eggs and the vanilla. In a medium bowl, sift together the flour, baking soda, baking powder, and salt. In a small bowl, whisk together the sour cream and the champagne. It will fizz a bit. Alternately add the flour mixture and the champagne mixture to the large bowl, mixing until the batter is smooth. Fill paper liners until two-thirds full. Bake for 17 to 22 minutes until golden brown. Makes 12. Champagne Frosting 1 cup champagne 1 cup butter, softened 2½ cups confectioners’ sugar 1 tablespoon champagne Simmer one cup of champagne in a small saucepan until reduced to two tablespoons. Allow to cool. In a small bowl, cream together the butter and confectioners’ sugar until thick and creamy. Add the reduced champagne plus one tablespoon champagne. Whip together until light and fluffy. Decorate the cupcakes with the frosting using a pastry bag. Garnish with champagne-colored pearlized sprinkles.

Before you begin baking, be sure all the ingredients are at room temperature. They will mix more easily and the finished cheesecakes will have a smoother texture. Crust: Purchase a package of your favorite chocolate wafer cookies. (For a gluten-free option, omit the crust, letting the bottom chocolate cheesecake layer become the crust.) Cheesecake Filling: 3 packages (8 ounces each) cream cheese, softened 1 cup sugar 2 tablespoons cornstarch 3 large eggs ½ cup sour cream 1 teaspoon vanilla extract For Chocolate Filling: 1½ cups semisweet chocolate chips, melted and cooled For Peppermint Filling: 1 cup crushed peppermint candy canes (approximately 6 large candy canes) 1 teaspoon peppermint extract Sour Cream Topping: 1¼ cups sour cream ⅓ cup sugar 1 teaspoon vanilla extract Garnish: Chopped peppermint candies and chocolate chunks. Heat oven to 325 degrees F. Put paper liners in 24 muffin cups. Put a chocolate wafer cookie in each muffin cup. Filling: Beat cream cheese, sugar, and cornstarch in a large bowl until smooth. Beat in eggs one at a time, just until blended. Fold in sour cream and vanilla. Divide batter between two bowls. Mix melted chocolate into one bowl. Stir crushed peppermint candies and extract into the other bowl of batter. Put a spoonful of chocolate filling into the bottom of each muffin cup over crust. Carefully smooth until even with a small knife. Spoon peppermint filling over chocolate layer to cover until the cups are almost full. Smooth with knife as before. Bake 18–20 minutes, being careful to not overbake.

My dad took me along on one of these summer encampments, equipped with cut-down fatigues, a web belt, a canteen, the smallest helmet liner my dad could find, and even a small backpack. The first sergeant, the senior enlisted man in the unit, took a shine to me and let me carry his (unloaded) M1 rifle, or maybe he saw me as a convenient way to get out of having to carry it himself. Either way, it was a cool experience for an eleven-year-old, and undoubtedly something that can’t be done in today’s Army, even on Bring Your Child to Work Day. I was enamored with

When asked on retirement what advice he would give to budding entrepreneurs, Conrad Hilton, founder of the eponymous hotel chain, told them to sweat the small stuff with a memorable one-liner: “Don’t forget to tuck the shower curtain in the bath.” When Sir Richard Branson visits any of the three hundred businesses in his Virgin empire, he makes a note of every small failing that catches his eye, from a dirty carpet in an airplane cabin to an employee using the wrong tone of voice in a call center. “[The] only difference between merely satisfactory delivery and great delivery is attention to detail,” he wrote recently. “Delivery is not just limited to the company’s first day: employees across the business should be focusing on getting it right all day, every day.

Cake Pops A cake and frosting confection dipped in candy coating and served on a stick. 1 cake (9 x 13) or 18 cupcakes (out of liners) 2 cups buttercream or cream cheese frosting 2 packages of candy melts 30 lollipop sticks (large thick ones) 1 large foam block In a large bowl, crumble up the cake into very small pieces. Using a rubber spatula, stir in the frosting until it is well mixed; it should be the consistency of truffles. Roll the cake frosting mixture into walnut-sized balls and place on a cookie sheet coated with wax paper. Once all the cake has been rolled, put it in the fridge to harden a bit. Melt the candy in a double boiler or a microwave according to the manufacturer’s instructions. Take the cake balls out of the fridge and dip the end of a lollipop stick into the melted candy. Slide a cake ball about half an inch down onto the candy-tipped stick. Now dip the whole cake ball into the melted candy, tapping it very gently on the side of the bowl to get rid of the excess. Stand the cake pop up by pushing the non-cake end into the foam block. If you’re decorating with sprinkles, sugars, or coconut, now is the time to do it, as the candy will harden fairly quickly. Repeat until you’re out of cake balls and melted candy.

The bus rumbled and loomed above me like an ocean liner as it idled beside the small Greyhound bus depot next to the Elite Laundry where Mother worked. With door open and the driver standing beside it checking tickets, the bus seemed to me then like Alice's "Looking Glass," which, once I passed through it, would open a whole new world to me—a world so fantastic and removed from Gallup, New Mexico, that I would be transformed into one of the saints or heroes of the books that brought me to this moment of departure. It was the end of August, 1951. I was fourteen years old—a boy about to leave home for a Franciscan seminary 1500 miles away in Cincinnati, Ohio.

JAMBOREE MUFFINS   Preheat oven to 400 degrees F., rack in the middle position. 1 large egg, beaten ¾ cup whole milk ½ cup vegetable oil cup white (granulated) sugar 2 cups all-purpose flour (pack it down when you measure it) 3 teaspoons (one Tablespoon) baking powder 1 teaspoon salt Approximately 1/4 cup jam of your choice Hannah’s 1st Note: This is a great recipe for using up all those jars of jam with little dibs and dabs in the bottom that are taking up too much room on your refrigerator shelf! Grease or spray the bottoms of 12 muffin cups with Pam or another nonstick cooking spray. Alternatively, you can use paper cupcake liners. Use a muffin pan or a cupcake pan that has cups approximately 2 and ½ inches across the top and are 1 and ¼ inches deep. (That’s a standard size.) Hannah’s 2nd Note: Don’t use an electric mixer to mix up these muffins. Just stir everything up by hand. The muffin batter should be a little lumpy, like brownie batter, and not over-mixed. In a medium-sized bowl, beat the egg with the milk until they are well combined. Stir in the vegetable oil and the white sugar. Measure out the flour in another bowl. Stir in the baking powder and the salt with a fork. Add the flour mixture to the egg mixture in half-cup increments, stirring after each increment, but only until the flour is moistened. The resulting muffin batter will be lumpy. That’s okay. It’s supposed to be. Fill the muffin cups half-full with batter. Get out your jam jars. You can use all one kind, or several different kinds of jam. It’s totally up to you. Use a teaspoon measure or a small-sized spoon from your silverware drawer to drop 1 teaspoon of jam into the center of each muffin. Hannah’s 3rd Note: I hope Mother never reads this recipe because I use one of the antique silver collector’s spoons she gave me to dish out the jam and drop it into the center of the muffin batter. Cover the jam with muffin batter until the muffin cups are ¾ full.   Bake at 400 degrees F. for approximately 20 minutes, or until the muffins are golden brown. Let the Jamboree Muffins cool in the pan for 10 minutes and then serve them with plenty of butter. They’re good warm and they’re good cold. They also reheat well in the microwave. Yield: 12 yummy muffins