Small Potatoes Quotes

Fear is a strange soil. It grows obedience like corn, which grow in straight lines to make weeding easier. But sometimes it grows the potatoes of defiance, which flourish underground.

Isola doesn't approve of small talk and believes in breaking the ice by stomping on it.

I love seeing the bookshops and meeting the booksellers-- booksellers really are a special breed. No one in their right mind would take up clerking in a bookstore for the salary, and no one in his right mind would want to own one-- the margin of profit is too small. So, it has to be a love of readers and reading that makes them do it-- along with first dibs on the new books.

Is it so small a thing to have enjoyed the sun, to have lived light in the spring, to have loved, to have thought, to have done, to have advanced true friends?" It isn't. I hope, wherever she is, she has that in her mind.

I noticed the plants growing around me. Tall with leaves like arrowheads. Blossoms with three white petals. I knelt down in the water, my fingers digging into the soft mud, and I pulled up handfuls of the roots. Small, bluish tubers that don’t look like much but boiled or baked are as good as any potato. “Katniss,” I said aloud. It’s the plant I was named for. And I heard my father’s voice joking, “As long as you can find yourself, you’ll never starve.

Being a kind, emperor, or president is mighty small potatoes compared to being a mother. Commanding an army is little more than sweeping a street compared with training a boy or girl. The mother of Moses did more for the world than all the kinds that Egypt ever had. Oh, you wait until you reach the mountains of eternity, then read the mothers' names in God's Hall of Fame.

The City Council ended the conference by devouring a raw potato in quick, small bites of their sharp teeth and rough tongues. No follow-up questions were asked, although there were a few follow-up screams.

Marry me, princess. I'll give you my kingdom—small potatoes that it is.

Fear is strange soil. Mainly it grows obedience like corn, which grows in rows and makes weeding easy. But sometimes it grows the potatoes of defiance, which flourish underground.

Fred, George, Harry, and Ron were the only ones who knew that the angel on top of the tree was actually a garden gnome that had bitten Fred on the ankle as he pulled up carrots for Christmas dinner. Stupefied, painted gold, stuffed into a miniature tutu and with small wings glued to its back, it glowered down at them all, the ugliest angel Harry had ever seen, with a large bald head like a potato and rather hairy feet.

[T]he steady resonance of your work might move someone closer to the Kingdom—and compared to a human heart, planets are small potatoes.

Well, I'm glad you're so amused," I said, running my fingers across the railing. Maxon hopped up to sit on the railing, looking very relaxed. "You're always amusing. Get used to it." Hmm. He was almost being funny. "So...about what you said...," he started tentatively. "Which part? The part about me calling you names or fighting with my mom or saying food was my motivation?" I rolled my eyes. He laughed once. "The part about me being good..." "Oh. What about it?" Those few sentences suddenly seemed more embarrassing than anything else I'd said. I ducked my head down and twisted a piece of my dress. "I appreciate you making things look authentic, but you didn't need to go that far." My head snapped up. How could he think that? "Maxon, that wasn't for the sake of the show. If you had asked me a month ago what my honest opinion of you was, it would have been very different. But now I know you, and I know the truth, and you are everything I said you were. And more." He was quiet, but there was a small smile on his face. "Thank you," he finally said. "Anytime." Maxon cleared his throat. "He'll be lucky, too." He got down from his makeshift seat and walked to my side of the balcony. "Huh?" "Your boyfriend. When he comes to his senses and begs you to take him back," Maxon said matter-of-factly. I had to laugh. No such thing would happen in y world. "he's not my boyfriend anymore. And he made it pretty clear he was gone with me." Even I could hear the tiny bit of hope in my voice. "Not possible. He'll have seen you on TV by now and fallen for you all over again. Though, in my opinion, you're still much too good for the dog." Maxon spoke almost as if he was bored, like he'd seen this happen a million times. "Speaking of which!" he said a bit louder. "If you don't want me to be in love with you, you're going to have to stop looking so lovely. First thing tomorrow I'm having your maids sew some potato sacks together for you." I hit his arm. "Shut up, Maxon." "I'm not kidding. You're too beautiful for your own good. Once you leave, we'll have to send some of the guards with you. You'll never survive on your own, poor thing." He said all this with mock pity. "I can't help it." I sighed. "One can never help being born into perfection." I fanned my face as if being so pretty was exhausting. "No, I don't suppose you can help it.

She pulled the hood over the girl's ears and fastened it tight. Biterblue looked like a potato sack, a small, shivering potato sack with empty eyes and a knife.

But I was small potatoes. I’d always been small potatoes. On the hierarchy of notable spuds, I ranked barely above a Tater Tot. Yori

Adam’s eyes narrowed. “I’ve looked you up. You’re small potatoes, Snowflake.

Talk about solid turds all you want. The molecular integrity of shit is small potatoes.

I had always been brought up to think of plastic trees as tacky, that big dogs were better than small dogs, that potato waffles were common. So many of my beliefs about the world had been predicated on our once having had money.

No one in their right mind would take up clerking in a bookstore for the salary, and no one in his right mind would want to own one—the margin of profit is too small. So, it has to be a love of readers and reading that makes them do it—along with first dibs on the new books.

After even the first few steps, the disadvantages of the bus ride seemed like small potatoes. 'Small potatoes' is a phrase which has nothing to do with root vegetables that happen to be tiny in size. Instead, it refers to the change in one's feelings for something when it is compared with something else. If you were walking in the rain, for instance, you might be worried about getting wet, but if you turned the corner and saw a pack of vicious dogs, getting wet would suddenly become small potatoes next to getting chased down an alley and barked at, or possibly eaten.

Whether we are speaking of a flower or an oak tree, of an earthworm or a beautiful bird, of an ape or a person, we will do well, I believe, to recognize that life is an active process, not a passive one. Whether the stimulus arises from within or without, whether the environment is favorable or unfavorable, the behaviors of an organism can be counted on to be in the direction of maintaining, enhancing, and reproducing itself. This is the very nature of the process we call life. This tendency is operative at all times. Indeed, only the presence or absence of this total directional process enables us to tell whether a given organism is alive or dead. The actualizing tendency can, of course, be thwarted or warped, but it cannot be destroyed without destroying the organism. I remember that in my boyhood, the bin in which we stored our winter's supply of potatoes was in the basement, several feet below a small window. The conditions were unfavorable, but the potatoes would begin to sprout—pale white sprouts, so unlike the healthy green shoots they sent up when planted in the soil in the spring. But these sad, spindly sprouts would grow 2 or 3 feet in length as they reached toward the distant light of the window. The sprouts were, in their bizarre, futile growth, a sort of desperate expression of the directional tendency I have been describing. They would never become plants, never mature, never fulfill their real potential. But under the most adverse circumstances, they were striving to become. Life would not give up, even if it could not flourish. In dealing with clients whose lives have been terribly warped, in working with men and women on the back wards of state hospitals, I often think of those potato sprouts. So unfavorable have been the conditions in which these people have developed that their lives often seem abnormal, twisted, scarcely human. Yet, the directional tendency in them can be trusted. The clue to understanding their behavior is that they are striving, in the only ways that they perceive as available to them, to move toward growth, toward becoming. To healthy persons, the results may seem bizarre and futile, but they are life's desperate attempt to become itself. This potent constructive tendency is an underlying basis of the person-centered approach.

By now she has learned that her husband likes his food on the salty side, that his favorite thing about lamb curry is the potatoes, and that he likes to finish his dinner with a small final helping of rice and dal.

seemed like small potatoes.

Because getting a headset sweaty was kind of small potatoes compared to the fact that I was brandishing a machete at large raptors, while considering the pros and cons of hiring a pimp to dig up our dead dog.

True the greater part of the Irish people was close to starvation. The numbers of weakened people dying from disease were rising. So few potatoes had been planted that, even if they escaped bight, they would not be enough to feed the poor folk who relied upon them. More and more of those small tenants and cottagers, besides, were being forced off the land and into a condition of helpless destitution. Ireland, that is to say, was a country utterly prostrated. Yet the Famine came to an end. And how was this wonderful thing accomplished? Why, in the simplest way imaginable. The famine was legislated out of existence. It had to be. The Whigs were facing a General Election.

Isola doesn’t approve of small talk and believes in breaking the ice by stamping on it.

I love seeing the bookshops and meeting the booksellers—booksellers really are a special breed. No one in their right mind would take up clerking in a bookstore for the salary, and no one in his right mind would want to own one—the margin of profit is too small. So, it has to be a love of readers and reading that makes them do it—along with first dibs on the new books.

Parents can project into the future; their young children, anchored in the present, have a much harder time of it. This difference can be a formula for heartbreak for a small child. Toddlers cannot appreciate, as an adult can, that when they’re told to put their blocks away, they’ll be able to resume playing with them at some later date. They do not care, when told they can’t have another bag of potato chips, that life is long and teeming with potato chips. They want them now, because now is where they live. Yet somehow mothers and fathers believe that if only they could convey the logic of their decisions, their young children would understand it. That’s what their adult brains thrived on for all those years before their children came along: rational chitchat, in which motives were elucidated and careful analyses dutifully dispatched. But young children lead intensely emotional lives. Reasoned discussion does not have the same effect on them, and their brains are not yet optimized for it.

But, if you've decided to go out on a limb and kill one, for goodness' sake, be prepared. We all read, with dismay, the sad story of a good woman wronged in south Mississippi who took that option and made a complete mess of the entire thing. See, first she shot him. Well, she saw right off the bat that that was a mistake because then she had this enormous dead body to deal with. He was every bit as much trouble to her dead as he ever had been alive, and was getting more so all the time. So then, she made another snap decision to cut him up in pieces and dispose of him a hunk at a time. More poor planning. First, she didn't have the proper carving utensils on hand and hacking him up proved to be just a major chore, plus it made just this colossal mess on her off-white shag living room carpet. It's getting to be like the Cat in the Hat now, only Thing Two ain't showing up to help with the clean-up. She finally gets him into portable-size portions, and wouldn't you know it? Cheap trash bags. Can anything else possible go wrong for this poor woman? So, the lesson here is obvious--for want of a small chain saw, a roll of Visqueen and some genuine Hefty bags, she is in Parchman Penitentiary today instead of New Orleans, where she'd planned to go with her new boyfriend. Preparation is everything.

Some enterprising rabbit had dug its way under the stakes of my garden again. One voracious rabbit could eat a cabbage down to the roots, and from the looks of things, he'd brought friends. I sighed and squatted to repair the damage, packing rocks and earth back into the hole. The loss of Ian was a constant ache; at such moments as this, I missed his horrible dog as well. I had brought a large collection of cuttings and seeds from River Run, most of which had survived the journey. It was mid-June, still time--barely--to put in a fresh crop of carrots. The small patch of potato vines was all right, so were the peanut bushes; rabbits wouldn't touch those, and didn't care for the aromatic herbs either, except the fennel, which they gobbled like licorice. I wanted cabbages, though, to preserve a sauerkraut; come winter, we would want food with some taste to it, as well as some vitamin C. I had enough seed left, and could raise a couple of decent crops before the weather turned cold, if I could keep the bloody rabbits off. I drummed my fingers on the handle of my basket, thinking. The Indians scattered clippings of their hair around the edges of the fields, but that was more protection against deer than rabbits. Jamie was the best repellent, I decided. Nayawenne had told me that the scent of carnivore urine would keep rabbits away--and a man who ate meat was nearly as good as a mountain lion, to say nothing of being more biddable. Yes, that would do; he'd shot a deer only two days ago; it was still hanging. I should brew a fresh bucket of spruce beer to go with the roast venison, though . . . (Page 844)

We clung to books and to our friends; they reminded us that we had another part to us. Elizabeth used to say a poem. I don’t remember all of it, but it began “Is it so small a thing to have enjoyed the sun, to have lived light in the spring, to have loved, to have thought, to have done, to have advanced true friends?” It isn’t. I hope, wherever she is, she has that in her mind.

His nose was the size of a small fist and resembled a deformed potato.

He is only a small potato, nothing more.

they seemed completely unaware he was there. To remedy this, he opened a small red canister of Pringles, took out a potato chip, and crunched it as loudly as he could. This startled them both.

There never was such a goose. Bob said he didn’t believe there ever was such a goose cooked. Its tenderness and flavour, size and cheapness, were the themes of universal admiration. Eked out by apple-sauce and mashed potatoes, it was a sufficient dinner for the whole family; indeed, as Mrs. Cratchit said with great delight (surveying one small atom of a bone upon the dish), they hadn’t ate it all at last!

To accept the environmentalist argument that the suffering of individual animals is inconsequential compared to the ozone layer, we must be willing to admit that the sufferings of minority groups, raped women, battered wives, abused children, people sitting on death row, and our loved ones are small potatoes beneath the hole in the sky. To worry about any of them is, in effect, to miniaturize the big picture to portraits of battered puppy dogs.

We commonly speak as though a single 'thing' could 'have' some characteristic. A stone, we say, is 'hard,' 'small,' 'heavy,' 'yellow,' 'dense,' etc. That is how our language is made: 'The stone is hard.' And so on. And that way of talking is good enough for the marketplace: 'That is a new brand.' 'The potatoes are rotten.' 'The container is damaged.' ... And so on. But this way of talking is not good enough in science or epistemology. To think straight, it is advisable to expect all qualities and attributes, adjectives, and so on to refer to at least -two- sets of interactions in time. ... Language continually asserts by the syntax of subject and predicate that 'things' somehow 'have' qualities and attributes. A more precise way of talking would insist that the 'things' are produced, are seen as separate from other 'things,' and are made 'real' by their internal relations and by their behaviour in relationship with other things and with the speaker. It is necessary to be quite clear about the universal truth that whatever 'things' may be in their pleromatic and thingish world, they can only enter the world of communication and meaning by their names, their qualities and their attributes (i.e., by reports of their internal and external relations and interactions).

For many Westerners, “it’s natural” seems to mean “it’s good.” This view is wrong and comes from shopping in supermarkets and living in landscaped environments. Plants evolved toxins to deter animals, fungi, and bacteria from eating them. The list of “natural” foods that need processing to detoxify them goes on and on. Early potatoes were toxic, and the Andean peoples ate clay to neutralize the toxin. Even beans can be toxic without processing. In California, many hunter-gatherer populations relied on acorns, which, similar to manioc, require a labor intensive, multiday leaching process. Many small-scale societies have similarly exploited hardy, tropical plants called cycads for food. But cycads contain a nerve toxin. If not properly processed, they can cause neurological symptoms, paralysis, and death. Numerous societies, including hunter-gatherers, have culturally evolved an immense range of detoxification techniques for cycads. By contrast with our species, other animals have far superior abilities to detoxify plants. Humans, however, lost these genetic adaptations and evolved a dependence on cultural know-how, just to eat.

When spring came I dug up the garden and planted it, and weeded it, and prayed over it, and fidgeted; and almost three years of lying fallow had agreed with it, because it produced radishes the size of onions, potatoes the size of melons, and melons the size of small sheep. The herb border ran wild, and the air smelled wonderful.

Your whole life was chance. They could say anything they liked, they could tell you it was hard work or brute strength or being sharper than the next man or getting to know the right people, but all that was small potatoes. What ruled a man’s life was lucky accident, and the power to read signs clearly, as his grandmother had told him.

The keeper, who is at once gravedigger and church beadle (thus making a double profit out of the parish corpses), has taken advantage of the unused plot of ground to plant potatoes there. From year to year, however, his small field grows smaller, and when there is an epidemic, he does not know whether to rejoice at the deaths or regret the burials.

July" The figs we ate wrapped in bacon. The gelato we consumed greedily: coconut milk, clove, fresh pear. How we’d dump hot espresso on it just to watch it melt, licking our spoons clean. The potatoes fried in duck fat, the salt we’d suck off our fingers, the eggs we’d watch get beaten ’til they were a dizzying bright yellow, how their edges crisped in the pan. The pink salt blossom of prosciutto we pulled apart with our hands, melted on our eager tongues. The green herbs with goat cheese, the aged brie paired with a small pot of strawberry jam, the final sour cherry we kept politely pushing onto each other’s plate, saying, No, you. But it’s so good. No, it’s yours. How I finally put an end to it, plucked it from the plate, and stuck it in my mouth. How good it tasted: so sweet and so tart. How good it felt: to want something and pretend you don’t, and to get it anyway.

forty euro is wasteful, especially as it can only be used once. That small dogs fare better in small houses. That potato waffles

You're such a tiny little guy, though. Very petite, like a potato.

For ya, love, I will be anything ya want... even a potato.

Bureaucracy is the only form of human organization that can manage to pass a hot potato through a small crack.

Oh, ‘philosophy.’ You know. When you try to imagine a mirok [small pink potato] without the least reference to any you have eaten or will eat.

I have never understood potatoes,” Sissix said. “The whole point of a potato is to cover it with salt so you don’t notice how bland it is. Why not just get a salt lick and skip the potato?

You know ginger’s an accent, right? Like a spice?” “What? No. Really?” “Did you try to eat it whole?” “Oh, dear. Yes.” Dr. Chef rumbled a laugh. “I thought it was some sort of spicy potato.

Slowly, Delphine began to understand that each dish was created, not merely cooked as one would cook a slice of toast. Each had its own beauty and depth: its own poetry. Course after course, the finished plates were passed among the chefs and sampled with care: small briny oysters from Corsica were nestled into a bed of pink rock salt; white asparagus were trimmed and served alongside a smoked duck salad; cream-fed pork was braised with pears and apples, and new potatoes were browned in duck fat and dusted with late summer truffles. Each dish was more amazing than the last.

I have never understood potatoes,” Sissix said. “The whole point of a potato is to cover it with salt so you don’t notice how bland it is. Why not just get a salt lick and skip the potato?” “Don’t

Last night, at a press conference, the City Council reminded everyone that the Dog Park is there for our community enjoyment and use, and so it is important that no one enter, look at, or thin about the Dog Park. They are adding a new advanced camera system to keep an eye on the great black walls of the Dog Park at all times, and if anyone is caught trying to enter it, they will be forced to enter it, and will never be heard from again. If you see hooded figures in the Dog Park, no you didn't. The hooded figures are perfectly safe, and should not be approached at any costs. The City Council ended the conference by devouring a raw potato in quick, small bites of their sharp teeth and rough tongues. No follow-up questions were asked, although there were a few follow-up screams.

Hunger was pushed out of the tall houses, in the wretched clothing that hung upon poles and lines; Hunger was patched into them with straw and rag and wood and paper; Hunger was repeated in every fragment of the small modicum of firewood that the man sawed off; Hunger stared down from the smokeless chimneys, and started up from the filthy street that had no offal, among its refuse, of anything to eat. Hunger was the inscription on the baker's shelves, written in every small loaf of his scanty stock of bad bread; at the sausage-shop, in every dead-dog preparation that was offered for sale. Hunger rattled its dry bones among the roasting chestnuts in the turned cylinder; Hunger was shred into atomics in every farthing porringer of husky chips of potato, fried with some reluctant drops of oil.

Last night, at a press conference, the City Council reminded everyone that the Dog Park is there for our community enjoyment and use, and so it is important that no one enter, look at, or think about the Dog Park. They are adding a new advanced camera system to keep an eye on the great black walls of the Dog Park at all times, and if anyone is caught trying to enter it, they will be forced to enter it, and will never be heard from again. If you see hooded figures in the Dog Park, no you didn’t. The hooded figures are perfectly safe, and should not be approached at any costs. The City Council ended the conference by devouring a raw potato in quick, small bites of their sharp teeth and rough tongues. No follow-up questions were asked, although there were a few follow-up screams. We have also received word via encrypted radio pulses about the opening of a new store: Lenny’s Bargain House of Gardenwares and Machine Parts, which until recently was that abandoned warehouse the government was using for the highly classified and completely secret tests I was telling you about last week. Lenny’s will serve as a helpful new source for all needs involving landscaping and lawn-decorating materials and also as a way for the government to unload all the machines and failed tests and dangerous substances that otherwise would be wasted on things like “safe disposal” or “burying in a concrete tomb until the sun goes out.” Get out to Lenny’s for their big grand opening sale. Find eight government secrets and get a free kidnapping and personality reassignment so that you’ll forget you found them!

The least filling food was croissants, while the most filling was plain white potatoes. The USDA reports that a small croissant and a medium potato both have about 170 calories. This study suggests you’d have to eat about seven croissants, 1,190 calories, to experience the same fullness you’d get from a single potato. The key quality that made a food filling: how heavy its 240-calorie serving size was.

thinking to comfort me, said “Life goes on.” What nonsense, I thought, of course it doesn’t. It’s death that goes on; Ian is dead now and will be dead tomorrow and next year and forever. There’s no end to that. But perhaps there will be an end to the sorrow of it. Sorrow has rushed over the world like the waters of the Deluge, and it will take time to recede. But already, there are small islands of—hope?

By now I was feeling the shame but also defiance. Like here, I'm carrying the banner for all of you who cut off a little piece of cake wanting a big one, who spend a good third of your waking hours feeling bad about your desires, who infect those with whom you work and live with your judgements and pronouncements, you on the program who tally points all day long, every day, let's see, 7 for breakfast, I'm going to need only 3 or 4 for lunch, what the hell can I have for so little, oh, I know, broth and a salad with very little dressing. And broth is good! Yes! So chickeny! That's what we tell ourselves, we who cannot eat air without gaining, we who eat the asparagus longing for the potatoes au gratin, for the fettucine Alfredo, for the pecan pie. And if you're one of those who doesn't, stop right here, you are not invited to the rest of this story.

Elizabeth used to say a poem. I don’t remember all of it, but it began: Is it so small a thing to have enjoyed the sun, to have lived light in the spring, to have loved, to have thought, to have done, to have advanced true friends?

Small, bluish tubers that don’t look like much but boiled or baked are as good as any potato. “Katniss,” I said aloud. It’s the plant I was named for. And I heard my father’s voice joking, “As long as you can find yourself, you’ll never starve.

Without the continued existence of the democratic system and of publicly funded education and research, however, most current teachers and intellectuals would be unemployed or their income would fall to a small fraction of its present level. Instead of researching the syntax of Ebonics, the love life of mosquitoes, or the relationship between poverty and crime for $100 grand a year, they would research the science of potato growing or the technology of gas pump operation for $20 grand.

Kids in aprons appeared, putting tureens of vegetable soup on the tables and plates of boiled eggs, potatoes and lentils, bowls of endive-and-radish salad, small rounds of cheese and loaves of brown bread, all looking quite delicious, in Zoe's opinion.

potatoes, melons, and fruit trees in the long backyards behind their houses. He gave out seeds and bulbs. The town came to life. The Rosetans began raising pigs in their backyards and growing grapes for homemade wine. Schools, a park, a convent, and a cemetery were built. Small shops and bakeries and restaurants and bars opened along Garibaldi Avenue. More than a dozen factories sprang up making blouses for the garment trade. Neighboring Bangor was largely Welsh and English, and the next town over was overwhelmingly German, which meant—given

A naturalist should look at the world with warm affection, if not ardent love. The life the scalpel has ended ought to be honored by a caring, devoted appreciation for that creature’s unrepeatable individuality, and for the fact that, at the same time, strange as this may seem, this life stands for the entire natural kingdom. Examined with attention, the dissected hare illuminates the parts and properties of all other animals and, by extension, their environment. The hare, like a blade of grass or a piece of coal, is not simply a small fraction of the whole but contains the whole within itself. This makes us all one. If anything, because we are all made of the same stuff. Our flesh is the debris of dead stars, and this is also true of the apple and its tree, of each hair on the spider’s legs, and of the rock rusting on planet Mars. Each minuscule being has spokes radiating out to all of creation. Some of the raindrops falling on the potato plants in your farm back in Sweden were once in a tiger’s bladder. From one living thing, the properties of any other may be predicted. Looking at any particle with sufficient care, and following the chain that links all things together, we can arrive at the universe—the correspondences are there, if the eye is skillful enough to detect them. The guts of the anatomized hare faithfully render the picture of the entire world. And because that hare is everything, it is also us. Having understood and experienced this marvelous congruity, man can no longer examine his surroundings merely as a surface scattered with alien objects and creatures related to him only by their usefulness. The carpenter who can only devise tabletops while walking through the forest, the poet who can only remember his own private sorrows while looking at the falling snow, the naturalist who can only attach a label to every leaf and a pin to every insect—all of them are debasing nature by turning it into a storehouse, a symbol, or a fact. Knowing nature, Lorimer would often say, means learning how to be. And to achieve this, we must listen to the constant sermon of things. Our highest task is to make out the words to better partake in the ecstasy of existence.

Gently boiling potatoes make a sound not unlike a small stream moving quickly over rocks. I thought it would be perfect for one of those ambient-noise tapes: The Ocean; Wind in the Pine Trees; Boiling Potatoes. It was very soothing. I measured baking powder to its dulcet tones.

Give Me The Simple Life" I don't believe in frettin' and grievin' Why mess around with strife' I never was cut out to step and strut out Give me the simple life Some find it pleasant dining on pheasant Those things roll off my knife Just serve me tomatoes and mashed potatoes Give me the simple life A cottage small if all I'm after Not one that's spacious and wide A house that rings with joy and laughter And the ones you love inside Some like the high road, I like the low road Free from the care and strife Sounds corny and seedy, but yes, indeed Give me the simple life

Everything on offer was robustly Scottish and not in the least appealing to someone from Iowa. (I believe I can speak for my entire state on this.) The dinner options featured a plate of haggis, neeps and tatties, and the snacks included Tunnock’s teacake, haggis-flavored potato chips, and Mrs. Tilly’s Scottish Tablet, which sounded to me not at all like a food but more like something you would put in a tub of warm water and immerse sore feet in. I would imagine it makes a fizzing sound and produces streams of ticklish bubbles. The drinks were all Scottish, too, even the water. I ordered a Tennent’s lager. It

Glasgow? Isn’t that in Sweden?” Dody was asking. He shook his head. “Scotland.” “Oh, yes, Scotland. Why, you must know Sean Connery then? He’s Scottish. Or is he German?” Des bit back a smile. “He is Scottish, but no, I never had the pleasure.” “Really? That’s surprising. Sweden is such a small country.” “Scotland.” “What? Oh, yes. Scotland. Why did you move from there, dear? Was it because of the potatoes?” She patted his hand sympathetically. “The potatoes?” “Potato famine was in Ireland, Mom,” Jasper said, banging the oven door shut. “In the 1840s,” I added, wanting to show off a little of my vast wealth of useless, esoteric facts.

She's worked alongside him as they built their house on the vacant lot behind the sweet house and cultivated a small but fertile patch of cassava and sweet potatoes. Along the side wall of the house, a paradise of colors: tender pink hibiscus, fiery flamingo flowers, delicate purple orchids, and plump, juicy red protea.

to prioritize the most nutrient-dense, low-glycemic sources of carbohydrates, like non-starchy vegetables, Greek yogurt, nuts, seeds, legumes, and berries. There’s still room for more carbohydrate-dense foods, like sweet potatoes, fruit, and whole grains, but treat them as a small side dish or snack rather than the bulk of your meals.

We filled our lungs with the cold, still air and forgot our small needs and worries. We had a sound roof to shelter us, peat and wood for warmth, milk, eggs and potatoes in plenty to keep us fed. Health and strength we knew to be enormous benefits they really are. We were free to open our minds and let the stark beauty of hill and moor and sky strike into us.

The house had a small galley kitchen where my mother performed daily miracles, stretching a handful into a potful, making the most of what we raised. Cooking mostly from memory and instinct, she took a packet of meat, a bunch of greens or a bag of peas, a couple of potatoes, a bowl of flour, a cup of cornmeal, a few tablespoons of sugar, added a smattering of this and a smidgeon of that, and produced meals of rich and complementary flavors and textures. Delicious fried chicken, pork chops, and steak, sometimes smothered with hearty gravy, the meat so tender that it fell from the bone. Cob-scraped corn pan-fried in bacon drippings, served with black-eyed peas and garnished with thick slices of fresh tomato, a handful of diced onion, and a tablespoon of sweet pickle relish. A mess of overcooked turnips simmering in neck-bone-seasoned pot liquor, nearly black—tender and delectable. The greens were minced on the plate, doused with hot pepper sauce, and served with a couple sticks of green onions and palm-sized pieces of hot-water cornbread, fried golden brown, covered with ridges from the hand that formed them, crispy shell, crumbly soft beneath.

The dinner is delicious- the poivre sauce is perfect with the medium-rare duck, which cuts like butter. The potatoes are creamy, well seasoned, and cheesy, the rabe bright green, croquant and garlicky. Gustav has brought along a bottle of Cru Bourgeois, and I'm drinking it like grape juice. Dessert is an assortment of small tarts- vanilla crème brûlée with a chocolate crust, key lime, and pear.

but be sure not to have it boil. Remove from the fire, and add a piece of butter the size of an egg. This is sufficient for eight people. =Potato Soup= 4 Potatoes 3 Pints of Milk Piece of Butter size of an Egg Small piece of Onion Take four large potatoes, boil until done and mash smooth, adding butter and salt to taste. Heat the milk in a double boiler, cook the onion in it a few minutes and then

Yes. It is good to have reliable person.” Shane offered him a small smile. “It is.” Rozanov nodded and got up to go to the kitchen. “Stay,” he said. “I bring it here.” Shane focused on the television and not on what they had just been talking about. Rozanov returned with two plates that he seemed to put some care into arranging tuna melts, potato chips, and dill pickles on. “Another drink?” he asked.

Don’t tell me. I have been there. No longer ago than last Tuesday—or was it last Monday?—I went into one of those big restaurants on the Unter den Linden and ordered a small steak, French fried potatoes, a piece of pie and a cup of coffee—and what do you think those thieves charged me for it? Three marks fifty. That’s eighty-seven and a half cents. Why, a man could have got the same meal at home for a dollar.

Ribbons, balloons, paper flowers, candies, diapers, and dolls. An aarti tray was set up by the shrine. A long table was covered in confetti and an assortment of food: little square cakes that resembled building blocks spelling out “Welcome Baby Shah,” cups with veggie dip and long slivers of vegetables, lettuce wraps, and a watermelon carved into a baby stroller filled with fruit balls. Alongside that were silver platters of warm vegetable samosas and bowls of a dark green chutney with spicy jalapeño, and sweet date and tangy tamarind chutney. Potato and onion pakora came next, fried golden brown with hints of green herbs and creamy raita. I knew I had to get some dabeli before those went fast and plucked a small bun of what was essentially a spiced potato burger topped with peanuts and pomegranate seeds. There was, of course,

These domestic accounts—which take up a lot of the nearly six-hundred-page compilation of his travel, war, and domestic diaries published in 2009—stand out in his work as records of something almost antithetical to the subjects of a political writer: places in which nothing was seriously wrong and no conflicts raged. The minor troubles—a jackdaw hanging around the chicken coops, potatoes rotted by frost, goats terrified by thunder, birds eating the strawberries, greenfly on the roses, and lots of slugs—worked against the gardener’s agenda but not against any law of nature or morality. The majority of his entries are concerned with his own activity with his domesticated plants and animals, but he makes notes as well on the agricultural fields beyond and the wild things around him. Occasional speculations and small experiments are also recorded.

She was very ugly - the ugliest person you ever saw in your life! Her hair was scraped into a bun, sticking straight out at the back of her head like a teapot handle; and her face was round and wrinkly, and she had eyes like two little black boot-buttons. And her nose! - she had a nose like two potatoes. She wore a rusty black dress right up to the top of her neck and right down to her button boots, and a rusty black jacket and a rusty black bonnet, all trimmed with trembly black jet, with her teapot-handled of a bun sticky out at the back. And she carried a small brown case and a large black stick, and she had a very fierce expression indeed on her wrinkly, round, brown face. But what you noticed most of all was that she had one huge front Tooth, sticking right out like a tombstone over her lower lip. You never, in the whole of your life, ever saw such a Tooth!

I was settin’ at this restaurant When the waiter came up and said, “What do you want?” I looked at the menu—it looked so nice Till he said, “Let me give you a little advice.” He said, “Spaghetti and potatoes got too much starch, Pork chops and sausage are bad for your heart. There's hormones in chicken and beef and veal, Bowl of ravioli is a dead man’s meal. Bread's got preservatives, there's nitrites in ham, Artificial coloring in jellies and jam. Stay away from doughnuts, run away from pie, Pepperoni pizza is a sure way to die. Sugar’s gonna rot your teeth and make you put on weight, Artificial sweetener’s got cyclamates. Eggs are high cholesterol, too much fat in cheese, Coffee ruins your kidneys and so do teas. Fish got too much mercury, red meat is poison, Salt's gonna send your blood pressure risin’. Hot dogs and bologna got deadly red dyes, Vegetables and fruits are sprayed with pesticides.” So I said, “What can I eat that's gonna make me last?” He said, “A small drink of water in a sterilized glass.” And then he stopped and he thought for a minute, And said, “Never mind the water—there’s carcinogens in it.” So I got up from the table and walked out in the street, Realizin’ there was absolutely nothing I could eat. So I haven't eaten for a month and I don't feel too fine, But I know that I'll be healthy for a long, long time.

The builders did not know the uses to which their work would descend; they made a new house with the stones of the old castle; year by year, generation after generation, they enriched and extended it; year by year the great harvest of timber in the park grew to ripeness; until, in sudden frost, came the age of Hooper; the place was desolate and the work all brought to nothing; Quomodo sedet sola civitas. Vanity of vanities, all is vanity. ‘And yet,’ I thought, stepping out more briskly towards the camp, where the bugles after a pause had taken up the second call and were sounding ‘Pick-em-up, pick-em-up, hot potatoes’, ‘and yet that is not the last word; it is not even an apt word; it is a dead word from ten years back. ‘Something quite remote from anything the builders intended, has come out of their work, and out of the fierce little human tragedy in which I played; something none of us thought about at the time; a small red flame - a beaten-copper lamp of deplorable design relit before the beaten-copper doors of a tabernacle; the flame which the old knights saw from their tombs, which they saw put out; that flame burns again for other soldiers, far from home, farther, in heart, than Acre or Jerusalem. It could not have been lit but for the builders and the tragedians, and there I found it this morning, burning anew among the old stones.

Hush little baby, don’t you cry, Mama’s gonna sing you a lullaby, and if that mockingbird don’t sing, Papa’s gonna buy you a diamond ring. Mama, Dada, uh-oh, ball. Good night tree, good night stars, good night moon, good night nobody. Potato stamps, paper chains, invisible ink, a cake shaped like a flower, a cake shaped like a horse, a cake shaped like a cake, inside voice, outside voice. If you see a bad dog, stand still as a tree. Conch shells, sea glass, high tide, undertow, ice cream, fireworks, watermelon seeds, swallowed gum, gum trees, shoes and ships and sealing wax, cabbages and kings, double dares, alphabet soup, A my name is Alice and my boyfriend’s name is Andy, we come from Alabama and we like apples, A my name is Alice and I want to play the game of looooove. Lightning bugs, falling stars, sea horses, goldfish, gerbils eat their young, please, no peanut butter, parental signature required, #1 Mom, show-and-tell, truth or dare, hide-and-seek, red light, green light, please put your own mask on before assisting, ashes, ashes, we all fall down, how to keep the home fires burning, date night, family night, night-night, May came home with a smooth round stone as small as the world and as big as alone. Stop, Drop, Roll. Salutations, Wilbur’s heart brimmed with happiness. Paper valentines, rubber cement, please be mine, chicken 100 ways, the sky is falling. Monopoly, Monopoly, Monopoly, you be the thimble, Mama, I’ll be the car.

But all this is still small potatoes compared to 1009’s fascinating and potentially malevolent toilet. A harmonious concordance of elegant form and vigorous function, flanked by rolls of tissue so soft as to be without the usual perforates for tearing, my toilet has above it this sign: THIS TOILET IS CONNECTED TO A VACUUM SEWAGE SYSTEM. PLEASE DO NOT THROW INTO THE TOILET ANYTHING THAN ORDINARY TOILET WASTE AND TOILET PAPER 70 Yes that’s right a vacuum toilet. And, as with the exhaust fan above, not a lightweight or unambitious vacuum. The toilet’s flush produces a brief but traumatizing sound, a kind of held high-B gargle, as of some gastric disturbance on a cosmic scale. Along with this sound comes a concussive suction so awesomely powerful that it’s both scary and strangely comforting—your waste seems less removed than hurled from you, and hurled with a velocity that lets you feel as though the waste is going to end up someplace so far away from you that it will have become an abstraction… a kind of existential-level sewage treatment.

There was one part of the house I had not yet visited, and I went there now. The chapel showed no ill effects of its long neglect. The paint was as fresh and bright as ever. And the lamp burned once more before the altar. I said a prayer — an ancient, newly-learned form of words, and left, turning towards the camp; and as I walked back, and the cook-house bugle sounded ahead of me,I thought:— The builders did not know the uses to which their work would descend; they made a new house with the stones of the old castle. Year by year the great harvest of timber in the park grew to ripeness; until, in sudden frost, came the Age of Hooper; the place was desolate and the work all brought to nothing; Quomodo sedet sola civitas. Vanity of vanities, all is vanity. And yet, I thought, stepping out more briskly towards the camp, where the bugles after a pause had taken up the second call and were sounding Pick-em-up, Pick-em-up , hot potatoes — and yet that is not the last word; it is not even an apt word; it is a dead word from ten years back. Something quite remote from anything the builders intended had come out of their work and out of the fierce little human tragedy in which I played; something none of us thought about at the time: a small red flame, a beaten copper lamp of deplorable design, relit before the beaten copper doors of a tabernacle; the flame, which the old knights saw from their tombs, which they saw put out; that flame burns again for other soldiers, far from home, farther, in heart, than Acre or Jerusalem. It could not have been lit but for the builders and the tragedians. And there I found it this morning, burning anew among the old stones.

We therefore discussed the circumstance of the Captain taking a poor old woman's dinner out of her hands one very slippery Sunday. He had met her returning from the bakehouse as he came from church, and noticed her precarious footing; and, with the grave dignity with which he did everything, he relieved her of her burden, and steered along the street by her side, carrying her baked mutton and potatoes safely home. This was thought very eccentric; and it was rather expected that he would pay a round of calls, on the Monday morning, to explain and apologise to the Cranford sense of propriety: but he did no such thing: and then it was decided that he was ashamed, and was keeping out of sight. In a kindly pity for him, we began to say, "After all, the Sunday morning's occurrence showed great goodness of heart," and it was resolved that he should be comforted on his next appearance amongst us; but, lo! he came down upon us, untouched by any sense of shame, speaking loud and bass as ever, his head thrown back, his wig as jaunty and well-curled as usual, and we were obliged to conclude he had forgotten all about Sunday.

Sirine puts a forkful of sweet potatoes into her mouth. The potatoes are soft as velvet, the gravy satiny. It is as if she can taste the life inside all those ingredients: the stem that the cranberries grew on, the earth inside the bread, even the warm blood inside the turkey. It comes back to her, the small secret that was always hers, for years, the only truth she seemed to possess- that food was better than love: surer, truer, more satisfying and enriching. As long as she could lose herself in the rhythms of peeling an onion, she was complete and whole. And as long as she could cook, she would be loved.

In this country of mind-boggling diversity for its small size, there were three groups: Christians, the minority to whom the departing colonial rulers had given the power to dominate; Sunni Muslims, the traditional bourgeois merchant class, city dwellers who also swelled the ranks of the bureaucracy; and Shia Muslims, forgotten and downtrodden, who tilled the soil for potatoes or cannabis in the Beqaa Valley or picked tobacco in the south. In the cities, Shias were the shoeshine boys, the newspaper sellers, the restaurant busboys. There were Shia landowners, but they, too, lorded it over the others. There were also Shia notables and politicians like Husseini,

Risking a glance at the dignified young man beside her- what was his name?- Mr. Arthurson, Arterton?- Pandora decided to try her hand at some small talk. "It was very fine weather today, wasn't it?" she said. He set down his flatware and dabbed at both corners of his mouth with his napkin before replying. "Yes, quite fine." Encouraged, Pandora asked, "What kind of clouds do you like better- cumulus or stratocumulus?" He regarded her with a slight frown. After a long pause, he asked, "What is the difference?" "Well, cumulus are the fluffier, rounder clouds, like this heap of potatoes on my plate." Using her fork, Pandora spread, swirled, and dabbed the potatoes. "Stratocumulus are flatter and can form lines or waves- like this- and can either form a large mass or break into smaller pieces." He was expressionless as he watched her. "I prefer flat clouds that look like a blanket." "Altostratus?" Pandora asked in surprise, setting down her fork. "But those are the boring clouds. Why do you like them?" "They usually mean it's going to rain. I like rain." This showed promise of actually turning into a conversation. "I like to walk in the rain, too," Pandora exclaimed. "No, I don't like to walk in it. I like to stay in the house." After casting a disapproving glance at her plate, the man returned his attention to eating. Chastened, Pandora let out a noiseless sigh. Picking up her fork, she tried to inconspicuously push her potatoes into a proper heap again. Fact #64 Never sculpt your food to illustrate a point during small talk. Men don't like it. As Pandora looked up, she discovered Phoebe's gaze on her. She braced inwardly for a sarcastic remark. But Phoebe's voice was gentle as she spoke. "Henry and I once saw a cloud over the English Channel that was shaped in a perfect cylinder. It went on as far as the eye could see. Like someone had rolled up a great white carpet and set it in the sky." It was the first time Pandora had ever heard Phoebe mention her late husband's name. Tentatively, she asked, "Did you and he ever try to find shapes in the clouds?" "Oh, all the time. Henry was very clever- he could find dolphins, ships, elephants, and roosters. I could never see a shape until he pointed it out. But then it would appear as if by magic." Phoebe's gray eyes turned crystalline with infinite variations of tenderness and wistfulness. Although Pandora had experienced grief before, having lost both parents and a brother, she understood that this was a different kind of loss, a heavier weight of pain. Filled with compassion and sympathy, she dared to say, "He... he sounds like a lovely man." Phoebe smiled faintly, their gazes meeting in a moment of warm connection. "He was," she said. "Someday I'll tell you about him." And finally Pandora understood where a little small talk about the weather might lead.

Realistically speaking, every teenaged girl spends a lot of time convinced that something is deeply, profoundly wrong with her, and I was no exception. All the world hates a girl, in special and vicious ways that goes way beyond even the mountain of shit we shovel onto young dudes. They get toxic masculinity and we get “you throw like a girl” and “scream like a girl” and “you’re such a pretty girl.” Mansplaining and creepers on BART and whistling out of car windows. I internalized the full measure of girl-hating, hating the sound of my recorded voice, the sight of my photographed face, my own body in the mirror. I hated my handwriting, the loopy letters I’d taught myself to draw when we first moved to America and I’d had to unlearn Russian and figure out the strange English glyphs all the perfect girls could write perfectly. I hated my hair and the way I walked. I hated my tits and I hated my bras. I hated my mother and I hated all the girls in the world, more than anything. Even more than boys. I don’t believe I was special in this regard. There’s a lot of self-hating girls out there in the world. We’re the secret, seething, silent majority. Some starve. Some cut. Some try to screw their way to happiness. Me, I idolized strong, powerful women who seemed to have risen above it all. Never mind that they were drunks or sadists or war criminals. They were leaning in, doin’ it for themselves, and that was what counted. Compared to being trapped in girlhood, alcoholism and war crimes were small potatoes. (less)

For the primo piatto, the chef had chosen to serve a dish he called gnocchi- small dumplings made with potato flour. It was an unusual dish as potatoes were a rarity from the New World and largely unknown. The gnocchi were simply dressed in browned butter and sage and then dusted with freshly grated Parmigiano-Reggiano. It was a plain presentation with no garnish, and it was accompanied by a white table wine of no special distinction. My mouth watered as I carried the gnocchi up to the dining room. I'd tasted one dumpling in the kitchen, and I loved the earthy flavor as well as the way it resisted when I sank my teeth in. The butter and sage coated my mouth so that the taste lasted even after I swallowed. I liked the way it felt in my stomach, solid and nourishing, and I looked forward to learning how to make it.

So when I get home, I go shopping. I fill the cart with steak, fish, broccoli, avocados, canned squid, tuna, tomato juice, romaine lettuce, sour cream, and cashews—tubs of cashews, because they’ll be my go-to temptation snuffer. Also on the “yes” list: eggs, cheese, whole cream, dry white wine, Scotch, and salsa. But no fruit, breads, rice, potatoes, pasta, or honey. No beans, which means no tofu or soy of any stripe. No chips, no beer, no milk or yogurt. No deli ham or roast beef, either, since they’re often cured in sugar. Turkey was fine if you cooked it yourself, but even then you have to be careful. I thought I’d hit the perfect multi-meal solution when I came across a stack of small Butterballs in the frozen food section, and only as an afterthought did I check the label and discover they were sugar-injected.

Queen of the Night Salsa 2.0 This is a jazzed-up version of an earlier recipe from our Precious Darlin’ George. He is ever seeking new and more delicious ways to please us and we adore him for this and other reasons.   MIX ALL THIS stuff together—1 15-ounce can drained and rinsed black beans, 1 11-ounce can Niblets corn, 1 small can chopped green chilis, 1 small can chopped black olives, 2 to 3 chopped fresh tomatoes, at least 8 ounces shredded Monterey Jack, 1 bunch chopped green onions, some cilantro (fresh or dried, to taste), 1/2 teaspoon chili powder, 1/2 teaspoon cumin, 1/2 to 3/4 of a 16-ounce bottle of Wishbone Robusto Italian dressing, and a whole big lot of chopped-up bacon. Obviously, the more bacon, the better—duh. Chill all that overnight in the refrigerator and then eat it all at one sitting the next day with Fritos.

Another night I bought lobsters, taking time to observe them in the supermarket tank, sussing out the liveliest of the bunch. I instructed the fishmonger to lift them with his plastic rake and tickle their tails like my father taught me, picking the ones that flipped violently and with gusto. I boiled them in a large pot and set out the same small bowls my mother would for the melted butter. When they were cooked through, my father made two hacks in the center of their claws and large incisions down their backs. When we ate lobster, my mother used to boil one for each of us and content herself with a side of corn or a baked potato or a small bowl of rice with banchan and a can of saury, an oily fish she braised in soy sauce. But if we were lucky enough to find some, she'd eat the roe, giddily scooping the plump orange eggs onto her plate.

Two each,” said Jessie. She gave them out. That is, she rolled two potatoes to each one. “Now let’s put the canned milk in the water pail with some spring water.” “What a dinner!” cried Benny. “I don’t like canned milk when I’m home. But it tastes all right here.” It was certainly queer not to have any dishes except a water pail and milk cans. But even as the wind kept on blowing and the rain kept on falling, everyone was very happy to have tin cups and a water pail. “We are pretty lucky to have anything to eat,” said Violet. “If you hadn’t found the bag, Benny, we wouldn’t be eating now.” The children opened the hot potatoes with sticks. They ate them with small sticks. “Awfully hot, aren’t they?” said Henry, burning his fingers. “But aren’t they delicious!” “We have to eat slowly this time,” said Joe. “Make them last as long as you can.

free.” On the edge of town, Fitzgerald saw a sight “that has never left my memory. It was a picture story of the death of one 82nd Airborne trooper. He had occupied a German foxhole and made it his personal Alamo. In a half circle around the hole lay the bodies of nine German soldiers. The body closest to the hole was only three feet away, a potato masher [grenade] in its fist.II The other distorted forms lay where they had fallen, testimony to the ferocity of the fight. His ammunition bandoliers were still on his shoulders, empty of M-1 clips. Cartridge cases littered the ground. His rifle stock was broken in two. He had fought alone and, like many others that night, he had died alone. “I looked at his dog tags. The name read Martin V. Hersh. I wrote the name down in a small prayer book I carried, hoping someday I would meet someone who knew him. I never did.”34

The Americans fished on, not hoping for much anymore, perhaps for a miracle, searching for small things to be happy about, because they were Americans and this was what their upbringings had taught them to do. They found a brief happiness, for example, in the potato chips that came to their rooms on expensive china and in the genuinely hopeful way the hotel girl asked if they’d had any luck. They took pleasure in their morning calls to the Lufthansa man, his wriggly explanations for the canceled flights to Norway. They smiled at the way a church had been built so the setting sun hit it high and perfect and orange, and the way they could follow the river to a park where miniskirted women lay in the grass with headphones clamped over their ears, and even at the way the little student-girls came filing down at noon behind their English-teaching beauty to call them fools.

They began with a winter soup, lovingly cooked in a copper pot with a shinbone left over from Sunday lunch- But the witch brought in a light bouillon, simmered with the sweetest of baby shallots and scented with ginger and lemongrass and served with croutons so crisp and small that they seemed to vanish in her mouth- The mother brought in the second course. Sausages and potato mash; a comforting dish the child always loved, with sticky onion marmalade- But the witch brought in a brace of quail that had been gorged on ripe figs all their lives, now roasted and stuffed with chestnuts and foie gras and served with a coulis of pomegranate- Now the mother was close to despair. She brought dessert: a stout apple pie, made to her mother's recipe. But the witch had made a pièce montée: a pastel-colored sugared dream of almonds, summer fruit, and pastries like a puff of air, all scented with rose and marshmallow cream, and served with a glass of Château d'Yquem-

Aerobic activity is beneficial in several ways. Exercise strengthens your cardiovascular system and improves your circulation, which means your body can deliver more blood to your brain when it’s working. Because the brain’s demand for oxygen and sugar rises when you’re concentrating hard, this can make the difference between grasping that insight or feeling like it’s just out of reach. A firing neuron uses as much energy as a leg muscle cell during a marathon. Further, sustained aerobic exercise stimulates the body to generate more small blood vessels in the brain, and a better-developed cerebral vasculature can deliver blood to the brain faster and more effectively. A 2012 study found that episodic memory improves as maximal oxygen capacity increases. (Conversely, comparative studies of adults who do and don’t exercise find that couch potatoes have lower scores on tests of executive function and processing speed and in middle age have faster rates of brain

Ah reckon we can git us some rest'rant vittles," Pa said, and led her along the pier toward the Barkley Cove Diner. Kya had never eaten restaurant food; had never set food inside. Her heart thumped as she brushed dried mud from her way-too-short overalls and patted down her tangled hair. As Pa opened the door, every customer paused mid-bite. A few men nodded faintly at Pa; the women frowned and turned their heads. One snorted, "Well, they prob'ly can't read the shirt and shoes required." Pa motioned for her to sit at a small table overlooking the wharf. She couldn’t read the menu, but he told her most of it, and she ordered fried chicken, mashed potatoes, gravy, white acre peas, and biscuits fluffy as fresh-picked cotton. He had fried shrimp, cheese grits, fried “okree,” and fried green tomatoes. The waitress put a whole dish of butter pats perched on ice cubes and a basket of cornbread and biscuits on their table, and all the sweet iced tea they could drink. Then they had blackberry cobbler with ice cream for dessert.

He carefully poured the juice into a bowl and rinsed the scallops to remove any sand caught between the tender white meat and the firmer coral-colored roe, wrapped around it like a socialite's fur stole. Mayur is the kind of cook (my kind), who thinks the chef should always have a drink in hand. He was making the scallops with champagne custard, so naturally the rest of the bottle would have to disappear before dinner. He poured a cup of champagne into a small pot and set it to reduce on the stove. Then he put a sugar cube in the bottom of a wide champagne coupe (Lalique, service for sixteen, direct from the attic on my mother's last visit). After a bit of a search, he found the crème de violette in one of his shopping bags and poured in just a dash. He topped it up with champagne and gave it a swift stir. "To dinner in Paris," he said, glass aloft. 'To the chef," I answered, dodging swiftly out of the way as he poured the reduced champagne over some egg yolks and began whisking like his life depended on it. "Do you have fish stock?" "Nope." "Chicken?" "Just cubes. Are you sure that will work?" "Sure. This is the Mr. Potato Head School of Cooking," he said. "Interchangeable parts. If you don't have something, think of what that ingredient does, and attach another one." I counted, in addition to the champagne, three other bottles of alcohol open in the kitchen. The boar, rubbed lovingly with a paste of cider vinegar, garlic, thyme, and rosemary, was marinating in olive oil and red wine. It was then to be seared, deglazed with hard cider, roasted with whole apples, and finished with Calvados and a bit of cream. Mayur had his nose in a small glass of the apple liqueur, inhaling like a fugitive breathing the air of the open road. As soon as we were all assembled at the table, Mayur put the raw scallops back in their shells, spooned over some custard, and put them ever so briefly under the broiler- no more than a minute or two. The custard formed a very thin skin with one or two peaks of caramel. It was, quite simply, heaven. The pork was presented neatly sliced, restaurant style, surrounded with the whole apples, baked to juicy, sagging perfection.

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

The wedding rehearsal itself was uneventful until Father Johnson decided it was time to show Marlboro Man and me the proper way to walk to the marriage altar. Evidently, all of Father Johnson’s theological studies and work was destined to culminate in whether or not Marlboro Man and I approached the altar in the perfectly correct and proper way, because he was intent on driving the point home. “At this point,” Father Johnson instructed, “you’ll start to turn and Ree will take your arm.” He lightly pushed Marlboro Man in the proper direction, and the two of us began walking forward. “Nope, nope, nope,” Father Johnson said authoritatively. “Come back, come back.” Marlboro Man’s college friends snickered. “Oh…what did we do wrong?” I asked Father Johnson humbly. Maybe he’d discovered the truth about the collages. He showed us again. Marlboro Man was to turn and begin walking, then wait for me briefly. Then, as I took his arm, he was to lead me to the altar. Wait. Wasn’t that what we just did? We tried again, and Father Johnson corrected us…again. “Nope, nope, nope,” he said, pulling us both by the arm until we were back in our starting position. Marlboro Man’s friends chuckled. My stomach growled. And Marlboro Man kept quietly restrained, despite the fact that he was being repeatedly corrected by his fiancée’s interim minister for something that arguably wasn’t all that relevant to the commitment we were making to spend the rest of our lives together. We went through no fewer than seven more takes, and with each redo I began to realize that this was Father Johnson’s final test for us. Forget the collage assignment--that was small potatoes. Whether we could keep our cool and take instruction when a nice steak dinner and drinks awaited us at the country club was Father Johnson’s real decider of whether or not Marlboro Man and I were mature, composed, and levelheaded enough to proceed with the wedding. And while I knew Marlboro Man would grit his teeth and bear it, I wasn’t entirely sure I could. But I didn’t have to. On the beginning of the eighth run, just after Father Johnson gave us another “Nope. You’re not getting it right, kids…” Mike’s loud voice echoed throughout the wood-and-marble sanctuary. “Oh, c-c-c-c-come on, Father Johnson!” The chuckles turned into laughter. And out of the corner of my eye I saw Tony giving Mike a subtle high five. Thank goodness for Mike. He was hungry. He wanted to get on to the party.

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

About a mile beyond Tumbleweed he parked in a grove of willow trees beside a narrow stream. The grounds were set with many long wooden tables and benches, and overhead were strings of small electric lights. “Come on, gals,” said Tex. “We’re goin’ to put on a big feed!” He led them toward a long serving table. Four men passed by, each carrying a shovel bearing a big burlap-wrapped package. These were dumped onto the table. “There goes the meat,” said Bud. “It’s been buried in the barbecue pit since last night.” “Cookin’ nice an’ slow over hot stones,” Tex added. “When the burlap fell away, the fragrance of the steaming meat was irresistible. All the girls enjoyed generous servings, with a spicy relish and potato salad. By the time they had finished their desserts of ice cream and Nancy’s chocolate cake, the colored lights overhead came on. A stout middle-aged man mounted the dance platform in the center of the grove and announced that he was master of ceremonies. Seeing Bud’s guitar, he called on him for some cowboy songs. Bud played “I’m a Lonesome Cowboy,” and everyone joined in enthusiastically. He followed with a number of other old favorites. Finally he strummed some Gold Rush songs, including “Sweet Betsy from Pike.

My dwelling was small, and I could hardly entertain an echo in it; but it seemed larger for being a single apartment and remote from neighbors. All the attractions of a house were concentrated in one room; it was kitchen, chamber, parlor, and keeping-room; and whatever satisfaction parent or child, master or servant, derive from living in a house, I enjoyed it all. Cato says, the master of a family (patremfamilias) must have in his rustic villa "cellam oleariam, vinariam, dolia multa, uti lubeat caritatem expectare, et rei, et virtuti, et gloriae erit," that is, "an oil and wine cellar, many casks, so that it may be pleasant to expect hard times; it will be for his advantage, and virtue, and glory." I had in my cellar a firkin of potatoes, about two quarts of peas with the weevil in them, and on my shelf a little rice, a jug of molasses, and of rye and Indian meal a peck each. I sometimes dream of a larger and more populous house, standing in a golden age, of enduring materials, and without gingerbread work, which shall still consist of only one room, a vast, rude, substantial, primitive hall, without ceiling or plastering, with bare rafters and purlins supporting a sort of lower heaven over one's head—useful to keep off rain and snow, where the king and queen posts stand out to receive your homage, when you have done reverence to the prostrate Saturn of an older dynasty on stepping over the sill; a cavernous house, wherein you must reach up a torch upon a pole to see the roof; where some may live in the fireplace, some in the recess of a window, and some on settles, some at one end of the hall, some at another, and some aloft on rafters with the spiders, if they choose; a house which you have got into when you have opened the outside door, and the ceremony is over; where the weary traveller may wash, and eat, and converse, and sleep, without further journey; such a shelter as you would be glad to reach in a tempestuous night, containing all the essentials of a house, and nothing for house-keeping; where you can see all the treasures of the house at one view, and everything hangs upon its peg, that a man should use; at once kitchen, pantry, parlor, chamber, storehouse, and garret; where you can see so necessary a thing, as a barrel or a ladder, so convenient a thing as a cupboard, and hear the pot boil, and pay your respects to the fire that cooks your dinner, and the oven that bakes your bread, and the necessary furniture and utensils are the chief ornaments; where the washing is not put out, nor the fire, nor the mistress, and perhaps you are sometimes requested to move from off the trap-door, when the cook would descend into the cellar, and so learn whether the ground is solid or hollow beneath you without stamping. A house whose inside is as open and manifest as a bird's nest, and you cannot go in at the front door and out at the back without seeing some of its inhabitants; where to be a guest is to be presented with the freedom of the house, and not to be carefully excluded from seven eighths of it, shut up in a particular cell, and told to make yourself at home there—in solitary confinement. Nowadays the host does not admit you to his hearth, but has got the mason to build one for yourself somewhere in his alley, and hospitality is the art of keeping you at the greatest distance. There is as much secrecy about the cooking as if he had a design to poison you. I am aware that I have been on many a man's premises, and might have been legally ordered off, but I am not aware that I have been in many men's houses. I might visit in my old clothes a king and queen who lived simply in such a house as I have described, if I were going their way; but backing out of a modern palace will be all that I shall desire to learn, if ever I am caught in one.

And these two very old people are the father and mother of Mrs Bucket. Their names are Grandpa George and Grandma Georgina. This is Mr Bucket. This is Mrs Bucket. Mr and Mrs Bucket have a small boy whose name is Charlie Bucket. This is Charlie. How d’you do? And how d’you do? And how d’you do again? He is pleased to meet you. The whole of this family – the six grown-ups (count them) and little Charlie Bucket – live together in a small wooden house on the edge of a great town. The house wasn’t nearly large enough for so many people, and life was extremely uncomfortable for them all. There were only two rooms in the place altogether, and there was only one bed. The bed was given to the four old grandparents because they were so old and tired. They were so tired, they never got out of it. Grandpa Joe and Grandma Josephine on this side, Grandpa George and Grandma Georgina on this side. Mr and Mrs Bucket and little Charlie Bucket slept in the other room, upon mattresses on the floor. In the summertime, this wasn’t too bad, but in the winter, freezing cold draughts blew across the floor all night long, and it was awful. There wasn’t any question of them being able to buy a better house – or even one more bed to sleep in. They were far too poor for that. Mr Bucket was the only person in the family with a job. He worked in a toothpaste factory, where he sat all day long at a bench and screwed the little caps on to the tops of the tubes of toothpaste after the tubes had been filled. But a toothpaste cap-screwer is never paid very much money, and poor Mr Bucket, however hard he worked, and however fast he screwed on the caps, was never able to make enough to buy one half of the things that so large a family needed. There wasn’t even enough money to buy proper food for them all. The only meals they could afford were bread and margarine for breakfast, boiled potatoes and cabbage for lunch, and cabbage soup for supper. Sundays were a bit better. They all looked forward to Sundays because then, although they had exactly the same, everyone was allowed a second helping. The Buckets, of course, didn’t starve, but every one of them – the two old grandfathers, the two old grandmothers, Charlie’s father, Charlie’s mother, and especially little Charlie himself – went about from morning till night with a horrible empty feeling in their tummies. Charlie felt it worst of all. And although his father and mother often went without their own share of lunch or supper so that they could give it to him, it still wasn’t nearly enough for a growing boy. He desperately wanted something more filling and satisfying than cabbage and cabbage soup. The one thing he longed for

Cheddar Cheese Grits Ingredients: 2 cups whole milk 2 cups water 1 1/2 teaspoons salt 1 cup coarse ground cornmeal 1/2 teaspoon freshly ground black pepper 4 tablespoons unsalted butter 4 ounces sharp Cheddar, shredded Directions: Place the milk, water, and salt into a large, heavy-gauge pan over medium-high heat and bring to a boil. Once the milk mixture comes to a boil, gradually add the cornmeal while continually stirring. Once all of the cornmeal has been incorporated, decrease the heat to low and cover. Remove lid and stir frequently, every few minutes, to prevent grits from sticking or forming lumps; make sure to get into corners of the pan when stirring. Cook for 20 to 25 minutes or until mixture is creamy. Remove from the heat, add the pepper and butter, and whisk to combine. Once the butter is melted, gradually whisk in the cheese a little at a time. Serve immediately. Sweet Potato Casserole Ingredients: For the sweet potatoes 3 cups (1 29-ounce can) sweet potatoes, drained ½ cup melted butter ⅓ cup milk ¾ cup sugar 1 teaspoon vanilla 2 beaten eggs salt to taste For the topping: 5 tablespoons melted butter ⅔ cup brown sugar ⅔ cup flour 1 cup pecan pieces Instructions: Preheat the oven to 350 degrees. Mash the sweet potatoes and add the melted butter, milk, sugar, vanilla, beaten eggs, and a pinch of salt. Stir until incorporated. Pour into a shallow baking dish or a cast iron skillet. Combine the butter, brown sugar, flour, and pecan pieces in a small bowl, using your fingers to create moist crumbs. Sprinkle generously over the casserole. Bake for 25-35 minutes, until the edges pull away from the sides of the pan and the top is golden brown. Let stand for the mixture to cool and solidify a little bit before serving. Southern Fried Chicken Ingredients: 4 pounds chicken pieces 1 1/2 cups milk 2 large eggs 2 1/2 cups all-purpose flour 2 tablespoons salt 2 teaspoons pepper 3 cups vegetable oil salt to taste Preparation: Rinse chicken; pat dry and then set aside. Combine milk and eggs in a bowl; whisk to blend well. In a large heavy-duty plastic food storage bag, combine the flour, salt, and pepper. Dip a chicken piece in the milk mixture; let excess drip off into bowl. Put a few chicken pieces in the food storage bag and shake lightly to coat thoroughly. Remove to a plate and repeat with remaining chicken pieces. Heat oil to 350°. Fry chicken, a few pieces at a time, for about 10 minutes on each side, or until golden brown and cooked through. Chicken breasts will take a little less time than other pieces. Pierce with a fork to see if juices run clear to check for doneness. With a slotted spoon, move to paper towels to drain; sprinkle with salt.

Eastern Shore Breakfast Pudding Eggs, cheddar, ham or sausage, and bread baked together in the rich tradition of English savory puddings. This rib-sticking main course is equally delicious in a vegetarian rendition. 4 thick slices white bread, torn into quarters ¾ pound cooked ham, thinly sliced and chopped (or 1 pound sausage meat, cooked and drained) 1 cup sharp cheddar cheese, grated ½ medium onion, minced 1 sweet red pepper, diced 1 tablespoon olive oil 6 eggs 2 cups milk ¼ teaspoon salt Black and red pepper to taste Pinch of nutmeg Parsley to garnish Heat the oven to 350 degrees. Butter a deep 8 x 8 inch baking dish. Lay bread in the dish, covering the bottom, and top with the ham or sausage and cheese. In a small pan, sauté the onion and red pepper in oil until fragrant and softened, about 5 minutes, and layer on top of the cheese. Whisk together the eggs and milk, salt, peppers, and nutmeg. Pour the mixture over the bread, meat, vegetables, and cheese. Bake for about one hour, until the pudding is puffed, firm, and golden brown. Tent with foil if necessary to prevent too much browning. Cut into four squares, garnish with parsley, and serve along with Old Bay potatoes (below), steamed asparagus, and broiled tomatoes. You shouldn’t see a hungry guest again until dinnertime. Note: For vegetarians, substitute for the meat a cup each of lightly steamed broccoli cut into small florets and thinly sliced, sautéed zucchini—both well drained. Serves 4.

Muggles have garden gnomes, too, you know,” Harry told Ron as they crossed the lawn. “Yeah, I’ve seen those things they think are gnomes,” said Ron, bent double with his head in a peony bush, “like fat little Santa Clauses with fishing rods. . . .” There was a violent scuffling noise, the peony bush shuddered, and Ron straightened up. “This is a gnome,” he said grimly. “Gerroff me! Gerroff me!” squealed the gnome. It was certainly nothing like Santa Claus. It was small and leathery looking, with a large, knobby, bald head exactly like a potato. Ron held it at arm’s length as it kicked out at him with its horny little feet; he grasped it around the ankles and turned it upside down. “This is what you have to do,” he said. He raised the gnome above his head (“Gerroff me!”) and started to swing it in great circles like a lasso. Seeing the shocked look on Harry’s face, Ron added, “It doesn’t hurt them — you’ve just got to make them really dizzy so they can’t find their way back to the gnomeholes.” He let go of the gnome’s ankles: It flew twenty feet into the air and landed with a thud in the field over the hedge. “Pitiful,” said Fred. “I bet I can get mine beyond that stump.” Harry learned quickly not to feel too sorry for the gnomes. He decided just to drop the first one he caught over the hedge, but the gnome, sensing weakness, sank its razor-sharp teeth into Harry’s finger and he had a hard job shaking it off — until — “Wow, Harry — that must’ve been fifty feet. . . .” The air was soon thick with flying gnomes.

Today I've prepared a dish I'm calling 'Sea Bass of Three.' The first is a citrus ceviche with yellow chilies and a hint of preserved lemon, to be eaten with plantain crisps on the left of your plate." Even from her vantage, Penelope could see Elijah had molded the ceviche into a vague fish shape that pointed to the center of the plate. "Next, in the center, is a pan-sautéed fillet of sea bass coated in chili de árbol, and paprika potatoes sliced and arranged to resemble fish scales," Elijah continued. Penelope's mouth watered at the sight of the fillet, which looked perfectly crisp and very much resembled a small fish. It again seemed to point to the third and final part of the dish, thanks to the way he'd arranged it all. "And for the final phase, you have a sea-bass-and-cod fritter with fresh coriander leaves, serrano chilies, and a pineapple, chili, and lime foam." The queen and the princess nodded and started to eat the ceviche. "Will you explain what you've done with the samphire?" Lady Rutland asked, pointing to the green seaweed that resembled very thin asparagus spears. "The samphire is meant to symbolize the sea, just as the pineapple foam is meant to suggest sea foam. I sautéed the samphire in a spiced butter," Elijah replied. Penelope grinned from her seat behind the Minstrels' Gallery's open door. He'd almost made it look like the fish (especially the potato-scaled fillet in the center) was still swimming in the sea. From what she could see, he'd dotted the foam in strategic places on the plate, including near the ceviche, so one could take a bite with a plantain crisp and the foam, or try it plain.

You... you were telling me about your diet?" "Well, mostly I was raised on milk, potatoes, dulse, fish-" "I beg your pardon, did you say 'dulse'? What is that, exactly?" "A kind of seaweed," MacRae said. "As a lad, it was my job to go out at low tide before supper and cut handfuls of it from the rocks on shore." He opened a cupboard to view a small store of cooking supplies and utensils. "It goes in soup, or you can eat it raw." He glanced at her over his shoulder, amusement touching his lips as he saw her expression. "Seaweed is the secret to good health?" Merritt asked dubiously. "No, milady, that would be whisky. My men and I take a wee dram every day." Seeing her perplexed expression, her continued, "Whisky is the water of life. It warms the blood, keeps the spirits calm, and the heart strong." "I wish I liked whisky, but I'm afraid it's not to my taste." MacRae looked appalled. "Was it Scotch whisky?" "I'm not sure," she said. "Whatever it was, it set my tongue on fire." "It was no' Scotch, then, but rotgut. Islay whisky starts as hot as the devil's whisper... but then the flavors come through, and it might taste of cinnamon, or peat, or honeycomb fresh from the hive. It could taste of a long-ago walk on a winter's eve... or a kiss you once stole from your sweetheart in the hayloft. Whisky is yesterday's rain, distilled with barley into a vapor that rises like a will-o'-the-wisp, then set to bide its time in casks of good oak." His voice had turned as soft as a curl of smoke. "Someday we'll have a whisky, you and I. We'll toast health to our friends and peace to our foes... and we'll drink to the loves lost to time's perishing, as well as those yet to come.

prison. Duke Graham drove to the police station and provided a solid alibi. Debbie’s family was informed that the apartment she’d been renting needed to be vacated. Her mother was still not functioning. Her aunt Glenna Lucas volunteered for the unpleasant task. A policeman unlocked the apartment, and Glenna entered slowly. Nothing had been moved since the murder, and her first reaction was one of raw anger. There had obviously been a brawl. Her niece had fought desperately for her life. How could anyone inflict such violence on such a sweet, pretty girl? The apartment was cold, with an offensive smell, one she could not identify. The words “Jim Smith next will die” were still on the wall. Glenna gawked in disbelief at the killer’s badly scrawled message. It took time, she thought. He was here for a long time. Her niece had finally died after a brutal ordeal. In the bedroom, the mattress was against a wall and nothing was in place. In the closet, not a single dress or blouse was still on a hanger. Why would the killer strip all the clothing from the hangers? The small kitchen was disorganized but showed no signs of a struggle. Debbie’s last meal had included frozen potatoes—Tater Tots—and the leftovers sat untouched on a paper plate with catsup. A saltshaker was next to the plate, which was on the small white table she used for her meals. Near the plate was another crude message—“Don’t look fore us or ealse.” Glenna knew that the killer had used catsup for some of his writings. She was struck by the misspelled words. Glenna managed to block out the terrible thoughts and begin packing. It took two hours to collect and box the clothing and dishes and towels and such. The bloody bedspread had not

How did wheat convince Homo sapiens to exchange a rather good life for a more miserable existence? What did it offer in return? It did not offer a better diet. Remember, humans are omnivorous apes who thrive on a wide variety of foods. Grains made up only a small fraction of the human diet before the Agricultural Revolution. A diet based on cereals is poor in minerals and vitamins, hard to digest, and really bad for your teeth and gums. Wheat did not give people economic security. The life of a peasant is less secure than that of a hunter-gatherer. Foragers relied on dozens of species to survive, and could therefore weather difficult years even without stocks of preserved food. If the availability of one species was reduced, they could gather and hunt more of other species. Farming societies have, until very recently, relied for the great bulk of their calorie intake on a small variety of domesticated plants. In many areas, they relied on just a single staple, such as wheat, potatoes or rice. If the rains failed or clouds of locusts arrived or if a fungus infected that staple species, peasants died by the thousands and millions. Nor could wheat offer security against human violence. The early farmers were at least as violent as their forager ancestors, if not more so. Farmers had more possessions and needed land for planting. The loss of pasture land to raiding neighbours could mean the difference between subsistence and starvation, so there was much less room for compromise. When a foraging band was hard-pressed by a stronger rival, it could usually move on. It was difficult and dangerous, but it was feasible. When a strong enemy threatened an agricultural village, retreat meant giving up fields, houses and granaries. In many cases, this doomed the refugees to starvation. Farmers, therefore, tended to stay put and fight to the bitter end.

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

Business leadership is based on two elements: vision and technical competence. Top people in a given industry always embody at least one of those two elements. Sometimes, but rarely, they embody both of them. Simply put, vision is the ability to see what other people don’t. It’s a Ford executive named Lee Iacocca realizing that a market existed for an automobile that was both a racing car and a street vehicle—and coming up with the Mustang. It’s Steven Jobs realizing that computers needed to be sold in a single box, like a television sets, instead of piece by piece. About one hundred years ago, Walter Chrysler was a plant manager for a locomotive company. Then he decided to go into the car business, which was a hot new industry at the time. The trouble was, Walter Chrysler didn’t know a lot about cars, except that they were beginning to outnumber horses on the public roadways. To remedy this problem, Chrysler bought one of the Model T Fords that were becoming so popular. To learn how it worked, he took it apart and put it back together. Then, just to be sure he understood everything, he repeated this. Then, to be absolutely certain he knew what made a car work, he took it apart and put it together forty-eight more times, for a grand total of fifty. By the time he was finished, Chrysler not only had a vision of thousands of cars on American highways, he also had the mechanical details of those cars engraved in his consciousness. Perhaps you’ve seen the play called The Music Man. It’s about a fast-talking man who arrives in a small town with the intention of hugely upgrading a marching band. However, he can’t play any instruments, doesn’t know how to lead a band, and doesn’t really have any musical skills whatsoever. The Music Man is a comedy, but it’s not totally unrealistic. Some managers in the computer industry don’t know how to format a document. Some automobile executives could not change a tire. There was once even a vice president who couldn’t spell potato. It’s not a good idea to lack the fundamental technical skills of your industry, and it’s really not a good idea to get caught lacking them. So let’s see what you can do to avoid those problems.

The foragers’ secret of success, which protected them from starvation and malnutrition, was their varied diet. Farmers tend to eat a very limited and unbalanced diet. Especially in premodern times, most of the calories feeding an agricultural population came from a single crop – such as wheat, potatoes or rice – that lacks some of the vitamins, minerals and other nutritional materials humans need. The typical peasant in traditional China ate rice for breakfast, rice for lunch and rice for dinner. If she was lucky, she could expect to eat the same on the following day. By contrast, ancient foragers regularly ate dozens of different foodstuffs. The peasant’s ancient ancestor, the forager, may have eaten berries and mushrooms for breakfast; fruits, snails and turtle for lunch; and rabbit steak with wild onions for dinner. Tomorrow’s menu might have been completely different. This variety ensured that the ancient foragers received all the necessary nutrients. Furthermore, by not being dependent on any single kind of food, they were less liable to suffer when one particular food source failed. Agricultural societies are ravaged by famine when drought, fire or earthquake devastates the annual rice or potato crop. Forager societies were hardly immune to natural disasters, and suffered from periods of want and hunger, but they were usually able to deal with such calamities more easily. If they lost some of their staple foodstuffs, they could gather or hunt other species, or move to a less affected area. Ancient foragers also suffered less from infectious diseases. Most of the infectious diseases that have plagued agricultural and industrial societies (such as smallpox, measles and tuberculosis) originated in domesticated animals and were transferred to humans only after the Agricultural Revolution. Ancient foragers, who had domesticated only dogs, were free of these scourges. Moreover, most people in agricultural and industrial societies lived in dense, unhygienic permanent settlements – ideal hotbeds for disease. Foragers roamed the land in small bands that could not sustain epidemics. The wholesome and varied diet, the relatively short working week, and the rarity of infectious diseases have led many experts to define pre-agricultural forager societies as ‘the original affluent societies’.

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

went off, without waiting for serving men, and unsaddled my horse, and washed such portions of his ribs and his spine as projected through his hide, and when I came back, behold five stately circus tents were up—tents that were brilliant, within, with blue, and gold, and crimson, and all manner of splendid adornment! I was speechless. Then they brought eight little iron bedsteads, and set them up in the tents; they put a soft mattress and pillows and good blankets and two snow-white sheets on each bed. Next, they rigged a table about the centre-pole, and on it placed pewter pitchers, basins, soap, and the whitest of towels—one set for each man; they pointed to pockets in the tent, and said we could put our small trifles in them for convenience, and if we needed pins or such things, they were sticking every where. Then came the finishing touch—they spread carpets on the floor! I simply said, "If you call this camping out, all right—but it isn't the style I am used to; my little baggage that I brought along is at a discount." It grew dark, and they put candles on the tables—candles set in bright, new, brazen candlesticks. And soon the bell—a genuine, simon-pure bell—rang, and we were invited to "the saloon." I had thought before that we had a tent or so too many, but now here was one, at least, provided for; it was to be used for nothing but an eating-saloon. Like the others, it was high enough for a family of giraffes to live in, and was very handsome and clean and bright-colored within. It was a gem of a place. A table for eight, and eight canvas chairs; a table-cloth and napkins whose whiteness and whose fineness laughed to scorn the things we were used to in the great excursion steamer; knives and forks, soup-plates, dinner-plates—every thing, in the handsomest kind of style. It was wonderful! And they call this camping out. Those stately fellows in baggy trowsers and turbaned fezzes brought in a dinner which consisted of roast mutton, roast chicken, roast goose, potatoes, bread, tea, pudding, apples, and delicious grapes; the viands were better cooked than any we had eaten for weeks, and the table made a finer appearance, with its large German silver candlesticks and other finery, than any table we had sat down to for a good while, and yet that polite dragoman, Abraham, came bowing in and apologizing for the whole affair, on account of the unavoidable confusion of getting under way for a very long trip, and promising to do a great deal better in future! It is midnight, now, and we break camp at six in the morning. They call this camping out. At this rate it is a glorious privilege to be a pilgrim to the Holy Land.

The Agricultural Revolution was history’s biggest fraud.2 Who was responsible? Neither kings, nor priests, nor merchants. The culprits were a handful of plant species, including wheat, rice and potatoes. These plants domesticated Homo sapiens, rather than vice versa. Think for a moment about the Agricultural Revolution from the viewpoint of wheat. Ten thousand years ago wheat was just a wild grass, one of many, confined to a small range in the Middle East. Suddenly, within just a few short millennia, it was growing all over the world. According to the basic evolutionary criteria of survival and reproduction, wheat has become one of the most successful plants in the history of the earth. In areas such as the Great Plains of North America, where not a single wheat stalk grew 10,000 years ago, you can today walk for hundreds upon hundreds of kilometres without encountering any other plant. Worldwide, wheat covers about 2.25 million square kilometres of the globe’s surface, almost ten times the size of Britain. How did this grass turn from insignificant to ubiquitous? Wheat did it by manipulating Homo sapiens to its advantage. This ape had been living a fairly comfortable life hunting and gathering until about 10,000 years ago, but then began to invest more and more effort in cultivating wheat. Within a couple of millennia, humans in many parts of the world were doing little from dawn to dusk other than taking care of wheat plants. It wasn’t easy. Wheat demanded a lot of them. Wheat didn’t like rocks and pebbles, so Sapiens broke their backs clearing fields. Wheat didn’t like sharing its space, water and nutrients with other plants, so men and women laboured long days weeding under the scorching sun. Wheat got sick, so Sapiens had to keep a watch out for worms and blight. Wheat was attacked by rabbits and locust swarms, so the farmers built fences and stood guard over the fields. Wheat was thirsty, so humans dug irrigation canals or lugged heavy buckets from the well to water it. Sapiens even collected animal faeces to nourish the ground in which wheat grew. The body of Homo sapiens had not evolved for such tasks. It was adapted to climbing apple trees and running after gazelles, not to clearing rocks and carrying water buckets. Human spines, knees, necks and arches paid the price. Studies of ancient skeletons indicate that the transition to agriculture brought about a plethora of ailments, such as slipped discs, arthritis and hernias. Moreover, the new agricultural tasks demanded so much time that people were forced to settle permanently next to their wheat fields. This completely changed their way of life. We did not domesticate wheat. It domesticated us. The word ‘domesticate’ comes from the Latin ‘domus’, which means ‘house’. Who’s the one living in a house? Not the wheat. It’s the Sapiens.

Gray burst into the galley. “Miss Turner is not eating.” The cramped, boxed-in nature of the space, the oppressive heat-it seemed an appropriate place to take this irrational surge of resentment. If only his emotion could dissipate through the ventilation slats as quickly as steam. “And good morning to you, too.” Gabriel wiped his hands on his apron without glancing up. “She’s not eating,” Gray repeated evenly. “She’s wasting away.” He didn’t even realize his knuckled cracked. He flexed his fingers impatiently. “Wasting away?” Gabriel’s face split in a grin as he picked up a mallet and attacked a hunk of salted pork. “Now what makes you say that?” “Her dress no longer fits properly. The neckline of her bodice is too loose.” Gabriel stopped pounding and looked up, meeting Gray’s eyes for the first time since he’d entered the galley. The mocking arch of the old man’s eyebrows had Gray clenching his teeth. They stared at each other for a second. Then Gray blew out his breath and looked away, and Gabriel broke into peals of laughter. “Never thought I’d live to see the day,” the old cook finally said, “when you would complain that a beautiful lady’s bodice was too loose.” “It’s not that she’s a beautiful lady-“ Gabriel looked up sharply. “It’s not merely that she’s a beautiful lady,” Gray amended. “She’s a passenger, and I have a duty to look out for her welfare.” “Wouldn’t that be the captain’s duty?” Gray narrowed his eyes. “And I know my duty well enough,” Gabriel continued. “It’s not as though I’m denying her food, now is it? I’m thinking Miss Turner just isn’t accustomed to the rough living aboard a ship. Used to finer fare, that one.” Gray scowled at the hunk of cured pork under Gabriel’s mallet and the shriveled, sprouted potatoes rolling back and forth with each tilt of the ship. “Is this the noon meal?” “This, and biscuit.” “I’ll order the men to trawl for a fish.” “Wouldn’t that be the captain’s duty?” Gabriel’s tone was sly. Gray wasn’t sure whether the plume of steam swirling through the galley originated for the stove or his ears. He didn’t care for Gabriel’s flippant tone. Neither did he care for the possibility of Miss Turner’s lush curves disappearing when he’d never had any chance to appreciate them. Frustrated beyond all reason, Gray turned to leave, wrenching open the galley door with such force, the hinges creaked in protest. He took a deep breath to compose himself, resolving not to slam the door shut behind him. Gabriel stopped pounding. “Sit down, Gray. Rest your bones.” With another rough sigh, Gray complied. He backed up two paces, slung himself onto a stool, and watched as the cook grabbed a tin cup from a hook on the wall and filled it, drawing a dipper of liquid from a small leather bucket. Then Gabriel set the cup on the table before him. Milk. Gabriel stared it. “For God’s sake, Gabriel. I’m not six years old anymore.” The old man raised his eyebrows. “Well, seeing as how you haven’t outgrown a visit to the kitchen when you’re in a sulk, I thought maybe you’d have a taste for milk yet, too. You did buy the goats.

In many ways, turnips are the unsung heroes of the root crop universe. They don't have the ad budget potatoes have, or the glamorous appearance of carrots, but they shouldn't be underestimated. They're high in vitamins and minerals, low in sugar, and taste delicious roasted, caramelized, or mashed with a pound of butter. Pliny the Elder considered the turnip the most important vegetable of his day, because "its utility surpasses that of any other plant's." Say what you want about Pliny the Elder... he was a man who knew his vegetables.

There was loads of food set up on a large picnic table just outside the kitchen door. Potato salad with green beans. Sautéed squash with onions and garlic. Tomatoes on their own, or stuffed with cream cheese, or with rice and peppers. Bowls of salad, dressed and undressed. Fresh bread. Berry pie, berry cobbler, berries and cream. Pretty much everything had been grown by the class, and it was enormously satisfying to eat it all.

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

Then there is the small, twisted potato that we call ratte in French. Similar to fingerlings, these yellow, waxy, and dense potatoes are best sautéed in butter and peanut oil in a skillet.

Les Oeufs Jeannette (EGGS JEANNETTE) YIELD: 4 SERVINGS WHEN WE WERE KIDS, eggs were a staple on our table. Meat or poultry showed up there once a week at the most, and more often than not, our “meat” dinners consisted of a delicious ragout of potatoes or cabbage containing bits of salt pork or leftover roast. Eggs were always a welcome main dish, especially in a gratin with béchamel sauce and cheese, and we loved them in omelets with herbs and potatoes that Maman would serve hot or cold with a garlicky salad. Our favorite egg recipe, however, was my mother’s creation of stuffed eggs, which I baptized “eggs Jeannette.” To this day, I have never seen a recipe similar to hers, and we still enjoy it often at our house. Serve with crusty bread as a first course or as a main course for lunch. 6 jumbo eggs (preferably organic) 1 teaspoon chopped garlic 2 tablespoons chopped fresh parsley 2 to 3 tablespoons whole milk ¼ teaspoon salt ¼ teaspoon freshly ground black pepper 2 tablespoons vegetable oil (preferably peanut oil) DRESSING 2 to 3 tablespoons leftover egg stuffing (from above) 4 tablespoons extra-virgin olive oil 1 tablespoon Dijon-style mustard 2 to 3 tablespoons water Dash of salt and freshly ground black pepper FOR THE HARD-COOKED EGGS: Put the eggs in a small saucepan, and cover with boiling water. Bring to a very gentle boil, and let boil for 9 to 10 minutes. Drain off the water, and shake the eggs in the saucepan to crack the shells. (This will help in their removal later on.) Fill the saucepan with cold water and ice, and let the eggs cool for 15 minutes. Shell the eggs under cold running water, and split them lengthwise. Remove the yolks carefully, put them in a bowl, and add the garlic, parsley, milk, salt, and pepper. Crush with a fork to create a coarse paste. Spoon the mixture back into the hollows of the egg whites, reserving 2 to 3 tablespoons of the filling to use in the dressing. Heat the vegetable oil in a nonstick skillet, and place the eggs, stuffed side down, in the skillet. Cook over medium heat for 2 to 3 minutes, until the eggs are beautifully browned on the stuffed side. Remove and arrange, stuffed side up, on a platter. FOR THE DRESSING: Mix all of the dressing ingredients in a small bowl with a whisk or a spoon until well combined. Coat the warm eggs with the dressing, and serve lukewarm.

In Defense of Our Overgrown Garden" Last night the apple trees shook and gave each lettuce a heart Six hard red apples broke through the greenhouse glass and Landed in the middle of those ever-so-slightly green leaves That seem no mix of seeds and soil but of pastels and light and Chalk x’s mark our oaks that are supposed to be cut down I’ve seen the neighbors frown when they look over the fence And see our espalier pear trees bowing out of shape I did like that They looked like candelabras against the wall but what’s the sense In swooning over pruning I said as much to Mrs. Jones and I swear She threw her cane at me and walked off down the street without It has always puzzled me that people coo over bonsai trees when You can squint your eyes and shrink anything without much of A struggle ensued with some starlings and the strawberry nets So after untangling the two I took the nets off and watched birds With red beaks fly by all morning at the window I reread your letter About how the castles you flew over made crenellated shadows on The water in the rainbarrel has overflowed and made a small swamp I think the potatoes might turn out slightly damp don’t worry If there is no fog on the day you come home I will build a bonfire So the smoke will make the cedars look the way you like them To close I’m sorry there won’t be any salad and I love you

At the end of his memorandum, almost as an afterthought, Schleicher included a remark which, in retrospect, would take on a chillingly prophetic overtone. “A final point,” he said, “is that flooding in response to seismic or other failure of the dam—probably most likely at the time of highest water—would make the flood of February 1962 look like small potatoes. Since such a flood could be anticipated, we might consider a series of strategically-placed motion-picture cameras to document the process . . .” (emphasis added).

A few minutes later, the old woman had led the fated eight from the cave and across a small meadow of purple grass and orange flowers. When they walked around a large boulder, her house came into view: it was a gigantic baked potato with a door and windows. Carl gasped and rushed toward the house. He fell to his knees and raised his arms to heaven in silent praise. Then, he leaned forward and began to eat the wall of the house. “You actually do live inside of a baked potato!” said Porkins. “How fun!” “Stop eating my house,” shouted the old lady, giving Carl a quick swat with her wooden stick. Carl backed away from the house. “When we get back to our world, I’m making myself a baked potato house no matter what.” “You’d be homeless in a week or less, old bean,” said Porkins. “You’d give new meaning to the expression to eat yourself out of house and home.

Maud placed two small cartons of rollmops in the basket of her wheeled walker, followed by a larger pack of herring salad. They were soon joined by a Stilton cheese in a blue porcelain pot, a mature Gorgonzola, a piece of ripe Brie, a packet of salted crackers, an artisan loaf that was still warm, a bunch of grapes, fresh dates, a jar of fig preserves, two bottles of julmust (the traditional Christmas soft drink), a small pack of new potatoes from the Canaries, a few clementines, and a box of After Eight chocolate mints. She was very pleased to find a portion of Jansson's Temptation in the pre-prepared-foods section and quickly added it to her basket.

1½ pounds small red potatoes, unpeeled 2 tablespoons extra-virgin olive oil 1 teaspoon chopped fresh thyme Salt and pepper 1 Arrange potatoes in center of large sheet of aluminum foil and lift sides to form bowl. Pour ¾ cup water over potatoes and crimp foil tightly to seal. Place foil packet in air-fryer basket, place basket in air fryer, and set temperature to 400 degrees. Cook until paring knife inserted into potatoes meets little resistance (poke through foil to test), 25 to 30 minutes. 2 Carefully open foil packet, allowing steam to escape away from you, and let cool slightly. Arrange potatoes in single layer on cutting board; discard foil. Place baking sheet on top of potatoes and press down firmly on baking sheet, flattening potatoes to ½-inch thickness. Transfer smashed potatoes to large bowl; drizzle with oil and sprinkle with thyme, ½ teaspoon salt, and ⅛ teaspoon pepper. Toss until well combined and most potatoes have broken apart into chunks. 3 Return potatoes to air fryer and cook until well browned and crispy (do not stir or shake during cooking), 15 to 20 minutes. Season with salt and pepper to taste. Serve.

I can’t stop staring at the french fry oil, Dark and dirty, like reappearing cysts. I put potato slices inside cooked to boil, Six days a week, ten o’clock to six. I’d want to jump in the fryer so that I can end it all, But just like my wages, it’s much too small.

It required at least half a kilo of shin of beef, an oxtail, a piece of rump, a small salami, a calf’s tongue and head, cotechino sausage, a boiling fowl, an onion, two carrots, two sticks of celery and a handful of parsley. All left to cook for various lengths of time, depending on the type of meat. But, as my grandfather insisted and Father Bergamaschi confirmed with emphatic nods of the head, once the boiled meat had been arranged on a serving dish, you had to sprinkle a few pinches of coarse salt and pour several spoonfuls of boiling broth over the meat to bring out the flavor. Not many vegetables except for a few potatoes, but plenty of condiments—mostarda d’uva, mostarda alla senape di frutta, horseradish sauce, but above all (on this my grandfather was firm) bagnetto verde: a handful of parsley, a few anchovy fillets, fresh breadcrumbs, a teaspoon of capers, a clove of garlic and the yolk of a hard-boiled egg, all finely chopped, with olive oil and vinegar.

Our apartment was always cold when the wind whipped off the river, and my father walked to the mountains every day to look for wood to keep us warm. He would eat the snow to fill himself up. My mother did whatever small business deals she could in order to buy a little corn or frozen potatoes. But now we were hungry all the time. I no longer dreamed of bread. All I wanted was to have something to eat for my next meal. Skipping a meal could literally mean death, so that became my biggest fear and obsession. You don’t care how food tastes and you don’t eat with pleasure. You eat only with an animal instinct to survive, unconsciously calculating how much longer each bite of food will keep your body going.

JEAN JACQUES BEEF STEW DIJONNAISE Season and dust with flour small cubes of beef and brown aggressively. Remove meat. Sauté chopped bacon, diced onion, tomatoes, carrots, potatoes, and thyme until soft. Return meat to pan, cover with beef broth, and simmer until meat is tender. Blend in Dijon mustard, splash of heavy cream; reheat and serve.

Carbohydrate: optimum nutrition guidelines Eat whole foods – whole grains, lentils, beans, nuts, seeds, fresh fruit and vegetables – and avoid refined, white and overcooked foods. Eat four or five servings of vegetables a day, including dark green, leafy and root vegetables such as watercress, carrots, sweet potatoes, broccoli, Brussels sprouts, spinach, green beans or peppers, either raw or lightly cooked. Eat three or more servings a day of fresh fruit, preferably apples, pears, oranges, plums and/or berries. Eat four or more servings a day of whole grains such as rice, rye, oat flakes and oat cakes, corn and quinoa as cereal, breads, pasta or pulses. Avoid any form of sugar, added sugar, and white or refined foods. Dilute fruit juices and only eat dried fruit infrequently in small quantities.

It had taken years for her to understand that her mother’s way of coping with the big things in life was to focus on the small things. By the time you’d made beds, peeled potatoes, cleaned, dusted, shopped and ironed, there was no room for reflection. And if you made a list, you didn’t ever find yourself with a terrifying moment of emptiness. The longer the list, the less likely you were to find yourself with a gap in activities. A gap, she’d discovered, was a grief trap ready to snap its jaws closed.

What's strange is that small changes upset me immensely and always have done. A tree trimmed outside my house, the reorganization of a supermarket aisle, a new haircut, an updated app format. I cried for hours when they "new and improved" the recipe for the mashed potato I eat every Monday night. But the big stuff? The deaths, the tragedies, the life-changing shifts that rock everyone else to their core? That's when I'm cool, calm and collected. It's why I had to give three speeches at my own parents' funeral, and also--I'm assuming--why I heard my great-uncle Joseph call me an "empty robot" under his breath when I sat back down again. I don't understand it, but there's just something in me that knows how to stand still when the earth shatters.

The following are all foods you should feel welcome to eat freely (unless, of course, you know they bother your stomach): Alliums (Onions, Leeks, Garlic, Scallions): This category of foods, in particular, is an excellent source of prebiotics and can be extremely nourishing to our bugs. If you thought certain foods were lacking in flavor, try sautéing what you think of as that “boring” vegetable or tofu with any member of this family and witness the makeover. Good-quality olive oil, sesame oil, or coconut oil can all help with the transformation of taste. *Beans, Legumes, and Pulses: This family of foods is one of the easiest ways to get a high amount of fiber in a small amount of food. You know how beans make some folks a little gassy? That’s a by-product of our bacterial buddies chowing down on that chili you just consumed for dinner. Don’t get stuck in a bean rut. Seek out your bean aisle or peruse the bulk bin at your local grocery store and see if you can try for three different types of beans each week. Great northern, anyone? Brightly Colored Fruits and Vegetables: Not only do these gems provide fiber, but they are also filled with polyphenols that increase diversity in the gut and offer anti-inflammatory compounds that are essential for disease prevention and healing. Please note that white and brown are colors in this category—hello, cauliflower, daikon radish, and mushrooms! Good fungi are particularly anti-inflammatory, rich in beta-glucans, and a good source of the immune-supportive vitamin D. Remember that variety is key here. Just because broccoli gets a special place in the world of superfoods doesn’t mean that you should eat only broccoli. Branch out: How about trying bok choy, napa cabbage, or an orange pepper? Include a spectrum of color on your plate and make sure that some of these vegetables are periodically eaten raw or lightly steamed, which may have greater benefits to your microbiome. Herbs and Spices: Not only incredibly rich in those anti-inflammatory polyphenols, this category of foods also has natural digestive-aid properties that can help improve the digestibility of certain foods like beans. They can also stimulate the production of bile, an essential part of our body’s mode of breaking down fat. Plus, they add pizzazz to any meal. Nuts, Seeds, and Their Respective Butters: This family of foods provides fiber, and it is also a good source of healthy and anti-inflammatory fats that help keep the digestive tract balanced and nourished. It’s time to step out of that almond rut and seek out new nutty experiences. Walnuts have been shown to confer excellent benefits on the microbiome because of their high omega-3 and polyphenol content. And if you haven’t tasted a buttery hemp seed, also rich in omega-3s and fantastic atop oatmeal, here’s your opportunity. Starchy Vegetables: These hearty vegetables are a great source of fiber and beneficial plant chemicals. When slightly cooled, they are also a source of something called resistant starch, which feeds the bacteria and enables them to create those fantabulous short-chain fatty acids. These include foods like potatoes, winter squash, and root vegetables like parsnips, beets, and rutabaga. When was the last time you munched on rutabaga? This might be your chance! Teas: This can be green, white, or black tea, all of which contain healthy anti-inflammatory compounds that are beneficial for our microbes and overall gut health. It can also be herbal tea, which is an easy way to add overall health-supportive nutrients to our diet without a lot of additional burden on our digestive system. Unprocessed Whole Grains: These are wonderful complex carbohydrates (meaning fiber-filled), which both nourish those gut bugs and have numerous vitamins and minerals that support our health. Branch out and try some new ones like millet, buckwheat, and amaranth. FOODS TO EAT IN MODERATION

In the thousands of years before European colonists landed in the West, the area that would come to be occupied by the United States and Canada produced only a handful of lasting foods---strawberries, pecans, blueberries, and some squashes---that had the durability to survive millennia. Mexico and South America had a respectable collection, including corn, peppers, beans, tomatoes, potatoes, pineapples, and peanuts. But the list is quaint when compared to what the other side of the world was up to. Early civilizations in Asia and Africa yielded an incalculable bounty: rice, sugar, apples, soy, onions, bananas, wheat, citrus, coconuts, mangoes, and thousands more that endure today. If domesticating crops was an earth-changing advance, figuring out how to reproduce them came a close second. Edible plants tend to reproduce sexually. A seed produces a plant. The plant produces flowers. The flowers find some form of sperm (i.e., pollen) from other plants. This is nature beautifully at work. But it was inconvenient for long-ago humans who wanted to replicate a specific food they liked. The stroke of genius from early farmers was to realize they could bypass the sexual dance and produce plants vegetatively instead, which is to say, without seeds. Take a small cutting from a mature apple tree, graft it onto mature rootstock, and it'll produce perfectly identical apples. Millenia before humans learned how to clone a sheep, they discovered how to clone plants, and every Granny Smith apple, Bartlett pear, and Cavendish banana you've ever eaten leaves you further indebted to the people who figured that out. Still, even on the same planet, there were two worlds for almost all of human time. People are believed to have dug the first roots of agriculture in the Middle East, in the so-called Fertile Crescent, which had all the qualities of a farmer's dream: warm climate; rich, airy soil; and two flowing rivers, the Tigris and Euphrates. Around ten thousand years before Jesus walked the earth, humans taught themselves how to grow grains like barley and wheat, and soon after, dates, figs, and pomegranates.

Mrs. O’Brien’s Shepherd’s Pie Recipe Ingredients: 5 cups mashed, boiled potatoes (could be reduced to 4 cups)* 1/2 cup sour cream 2 ounces cream cheese 2 tablespoons butter, softened, divided 1 egg yolk 1/2 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 1-1/2 teaspoon olive oil 1 pound ground lamb (We substituted ground chicken. You could also use ground beef or turkey.) 1 pinch salt and ground black pepper to taste 1 (16 ounce) can stewed tomatoes with juice, chopped 1 small yellow onion, chopped 1 small carrot, peeled and chopped 1/2 cup peas (frozen or fresh) 1 cup Irish stout beer (such as Guinness(R)) 1 cube beef bouillon (we used chicken bouillon) 1 tablespoon all-purpose flour 1 tablespoon Worcestershire sauce 1 cup shredded sharp cheddar cheese 2 teaspoons smoked paprika (optional) * 1 tsp. liquid smoke (optional) * Directions: -Stir cooked potatoes, sour cream, cream cheese, 1 tablespoon butter, egg yolk, 1/2 teaspoon salt, and 1/2 teaspoon black pepper together in a bowl until smooth. -Heat olive oil in a cast iron skillet or nonstick pan over medium-high heat. Add ground lamb (or meat). Reduce heat to medium, and cook, stirring frequently, until browned, 4 to 5 minutes. Pour off excess grease and season meat with salt and black pepper to taste. -Add stewed tomatoes with juice, onion, and carrot into meat mixture; Stir and simmer until vegetables are tender, 5 to 10 minutes. Add peas; reduce heat to low and continue cooking, stirring frequently, 2 to 3 minutes. -Add one teaspoon of liquid smoke to meat mixture. Mix thoroughly. -Heat beer in a saucepan over medium heat; add (beef) bouillon cube. Cook and stir beer mixture until bouillon dissolves, about 5 minutes. - Melt 1 tablespoon butter in a separate pan over medium-low heat. Whisk flour into butter until it thickens, about 1 minute. -Stir beer mixture and Worcestershire sauce into flour mixture until gravy is smooth and thickened, 2 to 3 minutes. Stir gravy into meat mixture and simmer until mixture thickens, at least 5 minutes. -Set top oven rack roughly 6 inches from the oven broiler and preheat the broiler. Grease a 9x12-inch baking dish. - Pour (meat) mixture into the prepared baking dish. -Spoon mashed potatoes over (meat) mixture, covering like a crust. Sprinkle cheddar cheese and paprika evenly over mashed potatoes. -Broil in the preheated oven until the crust browns and the cheese is melted, 4 to 5 minutes. -Cool for about 5 minutes before serving. NOTES: We thought the smoked paprika added little flavor to the original recipe.  We added liquid smoke to the meat and it gave it a nice smoky flavor. Next time, we’ll reduce the amount of mashed potatoes to four cups.  We thought the layer of potatoes was a little too thick. (But if you love mashed potatoes, five cups would work ☺  )

What I was doing was small potatoes, in the general scheme of legally shaky endeavors. But the IRS liked going after the small potatoes. The small potatoes put up less of a fight when you mashed them.

Lula is two inches shorter than me and has a lot more volume. Much of the volume is in boobs and booty, giving her a voluptuousness that would be hard to duplicate with surgery. Lula achieved her voluptuousness the old-fashioned way. Pork chops, fried chicken, biscuits and gravy, tubs of mac and cheese and potato salad, barbecue ribs, chili hot dogs. Her hair was magenta today. Her skin is polished mahogany. Her dress and five-inch stiletto heels are from her Saturday night ’ho collection and two sizes too small. The overall effect is spectacular, as usual. I

On the platter before her there was a bowl of beef bourguignon, the sauce dark with merlot; the corner of dauphinoise potatoes, gruyère-crusted top browned, bubbled with heat; there was a small plate of girolles, black kale, and white beans, scattered with breadcrumbs, mushrooms like trumpets; a sliver of a golden tarte tatin, confit garlic pressed onto the pastry like tear drops; a ramekin of pink-grey pâté, finished with a flurry of chives; there was a slice of fresh baguette that felt steamy to the touch, and a curl of butter imported from Isigny-sur-Mer at Cecelia's instruction, accompanied by a wooden bowl of fleur de sel.

using a fork, a few teaspoons of creamed spinach, a small potato, a live crab, and noisy shoes”—she was going to invent a staple-making device.

Yellow onions (2) Dairy Buttermilk, low fat (1 small carton) Cheese, Cheddar, shredded (1 cup) Cheese, feta (¼ cup) Cheese, mozzarella, shredded (½ cup) Cheese, mozzarella, fresh (½ pound) Cheese, Parmesan, grated (¾ cup) Cheese, white Cheddar, shredded (¾ cup) Eggs, large (26) Milk, skim (½ gallon) Tofu, extra firm, 1 (14-ounce) package Yogurt, nonfat fruit-flavored Greek (2 [6-ounce] containers) Yogurt, nonfat plain Greek (1 [32-ounce] tub) Meat, Poultry, and Fish Chicken breast (1½ pounds) Fish, white (cod, haddock, or tilapia) (2 pounds) Pork tenderloin (2 pounds) Tuna, albacore (1 [6.4-ounce] pouch) Turkey, ground (3 pounds) Canned, Bottled, and Dried Goods Beans, black, no salt added (3 [15-ounce] cans) Chickpeas, no salt added (2 [15-ounce] cans) Crackers, whole grain (1 small box) Juice, apple (1 small bottle) Marinara (1 [24-ounce] jar) Olives, kalamata (1 small jar) Purée, sweet potato or pumpkin (1 [15-ounce] can) Red peppers, roasted (1 small jar) Salad dressing (1 small bottle) Soy sauce, low sodium (1 small bottle) Tomatoes, diced, no salt added, fire roasted (1 [10-ounce] can) Frozen Peaches (1½ cups) Vegetables, cooked, any variety (2 bags) Grains

His short essay “When Non-Violence is Suicide” exposed the same stupidity by portraying the following hypothetical scenario: imagine a group of small-scale farmers who had taken personal responsibility after the collapse of the System by growing their own food and trying to live peacefully. Just as they are harvesting potatoes to prepare for winter, a gang arrives at their doorstep; they seize the potatoes and eye the women for rape. The discomforting truth is that “[n]onviolence works only when you have the police to protect you. In the absence of police protection, nonviolence is very nearly the equivalent to suicide.”[395] No one really rejects all violence; rather, we have just outsourced its use to the police and the military.

The largest and best produce was sorted for export. The deformed and mealy produce held for Romanians. We called them "bean potatoes" because they were so small.

Attend a university if you possibly can. There is no content of knowledge that is not pertinent to the work you will want to do. But before you attend a university work at something for a while. Do anything. Get a job in a potato field; or work as a grease-monkey in an auto repair shop. But if you do work in a field do not fail to observe the look and the feel of earth and of all things that you handle — yes, even potatoes! Or, in the auto shop, the smell of oil and grease and burning rubber. Paint of course, but if you have to lay aside painting for a time, continue to draw. Listen well to all conversations and be instructed by them and take all seriousness seriously. Never look down upon anything or anyone as not worthy of notice. In college or out of college, read. And form opinions! Read Sophocles and Euripides and Dante and Proust. Read everything that you can find about art except the reviews. Read the Bible; read Hume; read Pogo. Read all kinds of poetry and know many poets and many artists. Go to and art school, or two, or three, or take art courses at night if necessary. And paint and paint and draw and draw. Know all that you can, both curricular and noncurricular — mathematics and physics and economics, logic and particularly history. Know at least two languages besides your own, but anyway, know French. Look at pictures and more pictures. Look at every kind of visual symbol, every kind of emblem; do not spurn signboards of furniture drawings of this style of art or that style of art. Do not be afraid to like paintings honestly or to dislike them honestly, but if you do dislike them retain an open mind. Do not dismiss any school of art, not the Pre-Raphaelites nor the Hudson River School nor the German Genre painters. Talk and talk and sit at cafés, and listen to everything, to Brahms, to Brubeck, to the Italian hour on the radio. Listen to preachers in small town churches and in big city churches. Listen to politicians in New England town meetings and to rabble-rousers in Alabama. Even draw them. And remember that you are trying to learn to think what you want to think, that you are trying to co-ordinate mind and hand and eye. Go to all sorts of museums and galleries and to the studios of artists. Go to Paris and Madrid and Rome and Ravenna and Padua. Stand alone in Sainte Chapelle, in the Sistine Chapel, in the Church of the Carmine in Florence. Draw and draw and paint and learn to work in many media; try lithography and aquatint and silk-screen. Know all that you can about art, and by all means have opinions. Never be afraid to become embroiled in art of life or politics; never be afraid to learn to draw or paint better than you already do; and never be afraid to undertake any kind of art at all, however exalted or however common, but do it with distinction.

And even beer, retailing at 88 Pfennigs per litre, was a considerable drain on the working-class food budget. Not surprisingly, the majority of Germans lived on a modest and monotonous diet of bread and jam, potatoes, cabbage and pork, washed down with water and small amounts of milk and beer. Hence the derogatory term 'Kraut', popular both in France and Britain. Germans were also avid drinkers of coffee and coffee substitutes, consuming a total of almost 5 kilos per annum.

J. Edgerton/ The Spirit of Christmas Page 17 Continued JONAS AND JAMES (SINGING) “O come all ye faithful. Joyful and triumphant. O come ye, o come ye to Bethlehem. Come and behold him. Born the king of angels. O come let us adore him. O come let us adore him. O come let us adore him. Christ the lord.” “Sing, choirs of angels, Sing in exultations. Sing, all ye citizens of heavn above; Glory to god, Glory in the highest. O come let us adore him. O come let us adore him. O come let us adore him, Christ the lord!” An occasional passer-by dropped a coin into the cup held by the littlest Nicholas. Thorn tipped his hat to them, trying to keep his greedy looks to a minimum. “Sing loudly my little scalawags. We’ve only a few blocks to go of skullduggery. Then you’ll have hot potato soup before a warm fire.” The Nicholas boys sang louder as they shivered from the falling snow and the wind that seemed to cut right through their shabby clothes, to their very souls. A wicked smile spread over the face of the villainous Mr. Thorn, as he heard the clink of a coin topple into the cup. “That’s it little alley muffins, shiver more it’s good for business.” His evil chuckle automatically followed and he had to stifle it. They trudged on, a few coins added to the coffer from smiling patrons. J. Edgerton/ The Spirit of Christmas Page 18 Mr. Angel continued to follow them unobserved, darting into a doorway as Mr. Thorn glanced slyly behind him, like a common criminal but there was nothing common about him. They paused before the Gotham Orphanage that rose up with its cold stone presence and its’ weathered sign. Thorn’s deep voice echoed as ominous as the sight before them, “Gotham Orphanage, home sweet home! A shelter for wayward boys and girls and a nest to us all!” He slyly drew a coin from his pocket, and twirled it through his fingers. Weather faced Thorn then bit down on the rusty coin, to make sure that it was real. He then deposited all of the coin into the inner pocket of his coat, with an evil chuckle. IV. “GOTHAM ORPHANAGE” “Now never you mind about the goings on of my business. You just mind your own. Now off with ya. Get into the hall to prepare for dinner, such as it is,” Thorn’s words echoed behind them. “And not a word to anyone of my business or you’ll see the back of me hand.” He pushed the boy toward the dingy stone building that was their torment and their shelter. The tall Toymaker glanced after them and then trod cautiously towards Gotham Orphanage. Jonas and James paced along the cracked stone pathway and up the front steps of the main entryway, that towered in cold stone before them. Thorn ushered the boys through the weathered front door to Gotham’s Orphanage. Mr. Angel paced after them and paused, unobserved, near the entrance. As they trudged across the worn hard wood floors of Gotham Orphanage, gala Irish music was heard coming from the main hall of building. Thorn herded the boys into the main hall of the orphanage that was filled with every size and make of both orphan boys and girls seated quietly at tables, eating their dinner. Then he turned with an evil look and hurriedly headed down the long hallway with the money they’ve earned. Jonas and James paced hungrily through the main hall, before a long table with a large, black kettle on top of it and loaves of different types of bread. They both glanced back at a small makeshift stage where orphans in shabby clothes sat stone faced with instruments, playing an Irish Christmas Ballad. Occasionally a sour note was heard. At a far table sat Men and Women of the Community who had come to have dinner and support the orphanage. In front of them was a small, black kettle with a sign that said “Donations”.

p. 371 – 372 Living in a paradise of magnificent meadows and forests abundant with wild game, berries, and nuts, the Utes were self-supporting and could have existed entirely without the provisions doled out to them by their agents at Los Pinos and White River. In 1875 agent F. F. Bond at Los Pinos replied to a request for a census of his Utes: “A count is quite impossible. You might as well try to count a swarm of bees when on the wing. They travel all over the country like the deer which they hunt.” Agent E. H. Danforth at White River estimated that about nine hundred Utes used his agency as a headquarters, but he admitted that he had no luck in inducing them to settle down in the valley around the agency. At both places, the Utes humoured their agents by keeping small beef herds and planting a few rows of corn, potatoes, and turnips, but there was no real need for any of these pursuits. The beginning of the end of freedom upon their own reservation came in the spring of 1878, when a new agent reported for duty at White River. The agent’s name was Nathan C. Meeker, former poet, novelist, newspaper correspondent, and organizer of cooperative agrarian colonies. Most of Meeker’s ventures failed, and although he sought the agency position because he needed the money, he was possessed of a missionary fervor and sincerely believed that it was his duty as a member of a superior race to “elevate and enlighten” the Utes. As he phrased it, he was determined to bring them out of savagery through the pastoral stage to the barbaric, and finally to “the enlightened, scientific, and religious stage.” Meeker was confident he could accomplish all this in “five, ten, or twenty years.” In his humourless and overbearing way, Meeker set out systematically to destroy everything the Utes cherished, to make them over into his image, as he believed he had been made in God’s image.

The McDonald brothers kept their potatoes—top quality Idaho spuds, about eight ounces apiece—piled in bins in their back warehouse building. Since rats and mice and other varmints like to eat potatoes, the walls of the bins were of two layers of small-mesh chicken wire. This kept the critters out and allowed fresh air to circulate among the potatoes. I watched the spuds being bagged up and followed their trip by four-wheeled cart to the octagonal drive-in building. There they were carefully peeled, leaving a tiny proportion of skin on, and then they were cut into long sections and dumped into large sinks of cold water. The french-fry man, with his sleeves rolled up to the shoulders, would plunge his arms into the floating schools of potatoes and gently stir them. I could see the water turning white with starch. This was drained off and the residual starch was rinsed from the glistening morsels with a flexible spray hose. Then the potatoes went into wire baskets, stacked in production-line fashion next to the deep-fry vats.

Hi, there.  Need a hand?” the man said. I stopped near the trunk. “No, thanks.  I got it.” He didn’t leave. “My name’s Dale.  I own Dale’s Auto Body on South Mitchell.  You should bring your car by.  It looks like it might be due for an oil change.” Did I really look dumb enough to believe he could determine the car needed an oil change just by looking at the exterior?  It certainly wasn’t leaking oil as a giveaway. “That’s a nice offer, but my boyfriend does the oil changes.”  I unlocked the trunk and started to load groceries. Dale didn’t take the hint and go away. “He’s a handy guy, then?”  He grabbed the potatoes and set them in the trunk for me.  Unfortunately, it brought him closer. “Yes, very.”  A brief conversation sometimes worked to get rid of a pest. “I’m sorry, I didn’t catch your name,” he said. I could see Clay through the back window.  Crouched down, he watched the man though the small gap between the trunk lid and the trunk.  I bent forward and set a bag in the trunk so Dale wouldn’t see me as I rolled my eyes at Clay.  Clay’s gaze briefly flicked to me before returning to Dale with serious intent. “Gabby,” I said as I closed the trunk.  “Thanks for helping me with the groceries, but I need to get going.  My dog’s been in the car for a while already.” Not waiting for his reply, I moved the cart to the empty spot next to my car. “We have an opening at the shop.  If your boyfriend’s looking for work, send him by.  We’ll see how good he is,” Dale said, opening the driver-side door for me. Clay hopped from the back seat to the driver’s seat.  With bristling fur, he growled at Dale, who backed away a step. I nodded to Dale and nudged Clay over so I could slide in behind the wheel.  Braving Clay’s wrath, Dale closed the door for me.  I started the car and pulled through the empty spot in front of me. “Well, that was a challenge if I ever heard one.”  I reached over to pet Clay’s head.  “But no challenges until you fix the sink.”  He looked up at me, and I smiled. When

Among these have been an unhealthy number of near-death moments, many of which I look back on now and wince. But I guess our training in life never really ends--and experience is always the best tutor of all. Then there are the most bizarre: like jet-skiing around Britain in aid of the UK lifeboats. Day after day, hour after hour, pounding the seas like little ants battling around the wild coast of Scotland and Irish Sea. (I developed a weird bulging muscle in my forearm that popped out and has stayed with me ever since after that one!) Or hosting the highest open-air dinner party, suspended under a high-altitude hot-air balloon, in support of the Duke of Edinburgh’s kids awards scheme. That mission also became a little hairy, rappelling down to this tiny metal table suspended fifty feet underneath the basket in minus forty degrees, some twenty-five thousand feet over the UK. Dressed in full naval mess kit, as required by the Guinness Book of World Records--along with having to eat three courses and toast the Queen, and breathing from small supplementary oxygen canisters--we almost tipped the table over in the early dawn, stratosphere dark. Everything froze, of course, but finally we achieved the mission and skydived off to earth--followed by plates of potatoes and duck à l-orange falling at terminal velocity. Or the time Charlie Mackesy and I rowed the Thames naked in a bathtub to raise funds for a friend’s new prosthetic legs. The list goes on and on, and I am proud to say, it continues. But I will tell all those stories properly some other place, some other time. They vary from the tough to the ridiculous, the dangerous to the embarrassing. But in this book I wanted to show my roots: the early, bigger missions that shaped me, and the even earlier, smaller moments that steered me.

Lentil-Mushroom Burgers For any reluctant vegan who worries that nothing will ever replace the taste or texture of a juicy beef patty, consider the lentil burger. It might not matter so much that lentils are an excellent source of protein, that they are one of the fastest-cooking legumes, or that they are consumed in large quantities all over Europe, Asia, and Africa (even Idaho!). What will impress you is how tender, juicy, and “meaty” they taste. I grew up grilling over campfires, and I know burgers. These are as delicious as they come. Sometimes I’ll even take a few patties with me on long training runs and races.        1 cup dried green lentils (2¼ cups cooked)      2¼ cups water      1 teaspoon dried parsley      ¼ teaspoon black pepper      3 garlic cloves, minced      1¼ cups finely chopped onion      ¾ cup finely chopped walnuts      2 cups fine bread crumbs (see Note)      ½ cup ground flax seed (flax seed meal)      3 cups finely chopped mushrooms   1½ cups destemmed, finely chopped kale, spinach, or winter greens      2 tablespoons coconut oil or olive oil      3 tablespoons balsamic vinegar      2 tablespoons Dijon mustard      2 tablespoons nutritional yeast      1 teaspoon sea salt      ½ teaspoon black pepper      ½ teaspoon paprika   In a small pot, bring the lentils, water, parsley, 1 garlic clove, and ¼ cup of the onion to a boil. Reduce heat and simmer, partially covered, for 35 to 40 minutes, until the water is absorbed and the lentils are soft. While the lentils are cooking, combine the walnuts, bread crumbs, and flax seed in a bowl. Add the nutritional yeast, salt, pepper, and paprika and mix well. Sauté the remaining onion, remaining garlic, the mushrooms, and greens in the oil for 8 to 10 minutes, then set aside. Remove the lentils from the heat, add the vinegar and mustard, and mash with a potato masher or wooden spoon to a thick paste. In a large mixing bowl, combine the lentils, sautéed veggies, and bread crumb mixtures, and mix well. Cool in the refrigerator for 15 to 30 minutes or more. Using your hands, form burger patties to your desired size and place on waxed paper. Lightly fry in a seasoned skillet, broil, or grill until lightly browned and crisp, 3 to 5 minutes on each side. Extra uncooked patties can be frozen on wax paper in plastic bags or wrapped individually in aluminum foil, making for a quick dinner or wholesome burger for the next barbecue.   MAKES A DOZEN 4-INCH DIAMETER BURGERS   NOTE: To make the bread crumbs, you’ll need about half of a loaf of day-old bread (I use Ezekiel 4:9). Slice the bread, then tear or cut into 2- to 3-inch pieces and chop in a food processor for 1 to 2 minutes, until a fine crumb results. The walnuts can also be chopped in the food processor with the bread.  

Many Union soldiers had money, and since 45,000 prisoners moved through Andersonville in the span of about 14 months, there was actually a free market among the prisoners. Since rations, clothing, and shelter were substandard, many shopkeepers and merchants set up shop inside the stockade and sold fresh vegetables of every kind. Thorp recounted this market: “The authorities at Andersonville allowed supplies to be sold to the prisoners for Federal money. Numerous small restaurants flourished in the stockade. From small clay ovens they supplied fresh bread and baked meats. Irish and sweet potatoes, string beans, peas, tomatoes, melons, sweet corn, and other garden products were abundantly offered for sale. New arrivals were amazed to find these resources in the midst of utter destitution and starvation

The work party is also a strong tradition in the South. It was a hard life as a small farmer, and when it came time to plant or harvest, neighbors often came together. While the men worked the fields, the women would prepare an enormous meal: okra, squash casserole, potatoes, collard greens, and maybe even a chicken or two if times were good. At noon, the first sitting (called dinner) would begin on a long outdoor table, with men eating and women rushing back and forth with the food and sun tea. After the meal, the women would take the plates away and cover the food with a tablecloth to keep the flies away. At the end of the day, they’d just take the tablecloth away, and supper was ready to eat! Waste not, want not: that’s an idea even modern Grits can learn from.

Italy’s climate is well suited to growing a variety of crops. However, in such a mountainous country, flat and fertile land is in short supply. Wheat is the main cereal crop and is grown in the lowlands of central and northern Italy. Sugar beet, potatoes, and maize also are cultivated, and some rice is grown in the Po valley. The majority of Italy’s farms are small, averaging only 17 acres in size. Each farm is usually run by one family. Tractors and other farm machinery have become more common in the past 20 years, and bullock carts are now rarely seen. Since the 1950s the government has paid for ways to improve farmland by irrigating dry areas and draining swampy ones. Despite these problems, Italy is the world’s leading producer of both olive oil and wine. More than half the farms in the country grow at least some grapes, and each region has its own special wine. Fishing ports are dotted all around Italy’s long coastline. There are still some small, family-owned fishing boats. But the fishing industry is becoming more mechanized, with fleets of large boats.

Rome We stopped for lunch at a sidewalk café. Like the Italians, we started with an antipasto (appetizer) of grilled vegetables. I also ordered gnocchi (small potato dumplings), cacciucco (fish stew), and for dessert, torta di ricotta (cheesecake). Everything was delicious! Our waiter told us that each of Italy’s 20 regions has its own specialty dishes. And I thought pizza and pasta were Italy’s main foods!

In reality, though, it usually worked like this: A female candidate who will buzzkill your weekly happy hour? “Cultural fit.” A soft-spoken Indian or Chinese engineer, quietly competent but incapable of the hard-charging egotism that Americans almost universally wear like they do blue jeans? “Cultural fit.” Self-taught kid from some crappy college you’ve never heard of, without that glib sheen of effortless superiority you get out of Harvard or Stanford? “Cultural fit.” And so it goes. Shaffer’s machine-gun questioning and imperiousness had rattled me. I suspected that I had failed to pass his bar, and I needed to clear my head. The day had been nothing but a series of interrogations inside small, gray, rotten-smelling rooms. The Guantánamo vibe was fatiguing. Despite the NSA-level security on checking in and the way we were handed off like booby-trapped hot potatoes that no one could drop, nobody appeared for the next interview. Wining and dining evidently not in the offing, I wandered off and tried to find something to eat.

Only hours earlier, my da had come in from his job at the bar and changed his clothes, as he always did after work, shedding rank smells with each layer. He sat in a chair at the small kitchen table with a pile of newspapers he said he’d found on the way home, dropping sections on the floor as he finished them. Mam mended a heap of clothes she’d taken in for money. Dominick peeled potatoes. James played in a corner. I drew on a piece of paper with Maisie, teaching her letters, the hot-water-bottle weight and warmth of her on my lap, her sticky fingers in my hair.

Roasted Sweet Potato Wedges Makes 8 wedges The trick to achieving tender oil-free roasted sweet potatoes is to steam them before you put them in the oven. This precooking prevents the sweet potatoes from becoming overly chewy, which can happen when you roast them from raw without any oil. —DS 2 medium sweet potatoes (about 11/2 pounds), peeled and quartered lengthwise 1 teaspoon granulated garlic 1/2 teaspoon ground cumin 1/2 teaspoon chili powder 1/2 teaspoon sea salt 1/2 teaspoon freshly ground black pepper 1. Preheat the oven to 425°F. 2. Place a steamer insert in a saucepan and add about 2 inches of water (the water should not come above the level of the bottom of the steamer). Cover the pan and bring the water to a boil. Place the potato wedges in the steamer, cover, and steam the potatoes until just tender, about 7 minutes. 3. Transfer the potato wedges to a nonstick baking sheet or a regular baking sheet lined with a silicone mat, arranging them in a single layer. 4. In a small bowl, combine the garlic, cumin, chili powder, salt, and pepper. Sprinkle the spice mixture evenly over the sweet potatoes. 5. Bake until brown and tender, 15 to 20 minutes, turning once during cooking. Serve hot.

It had been two years since we left our home on the west coast of Ireland. Life was hard there, too; our da held and lost a string of jobs, none of which were enough to support us. We lived in a tiny unheated house made of stone in a small village in County Galway called Kinvara. People all around us were fleeing to America: we heard tales of oranges the size of baking potatoes; fields of grain waving under sunny skies; clean, dry timber houses with indoor plumbing and electricity. Jobs as plentiful as the fruit on the trees. As one final act of kindness toward us—or perhaps to rid themselves of the nuisance of constant worry—Da’s parents and sisters scraped together the money for ocean passage for our family of five, and on a warm spring day we boarded the Agnes Pauline, bound for Ellis Island.

Only hours earlier, my da had come in from his job at the bar and changed his clothes, as he always did after work, shedding rank smells with each layer. He sat in a chair at the small kitchen table with a pile of newspapers he said he’d found on the way home, dropping sections on the floor as he finished them. Mam mended a heap of clothes she’d taken in for money. Dominick peeled potatoes. James played in a corner. I drew on a piece of paper with Maisie, teaching her letters, the hot-water-bottle weight and warmth of her

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

You’ll still need leaders, and stimulus, and a world symbol.” (That’s the basic emptiness in us today: we haven’t found a symbol. We have no myth, no dream. ‘Man is the measure of all things’—well, when the measure is bigger than everything else, what good is it?) “We’re still pretty small potatoes.” Mandelbaum gestured at the window and the bluely glimmering sky.

Despite the differences in their ages, I still thought of them as adventurous girls. It never occurred to me that they might be related, that is until I heard Connie refer to Rita as “Mom”?? Now at least I knew their names, but the relationship confused me.… They acted more like friends and equals, than mother and daughter. Didn’t I detect flirtation in Connie’s comments, and didn’t Rita give me the eye? As we walked through this typical small town market, they picked up many more items, “just in case we get snowed in.” I expressed my regret for not being able to help in defraying the ever-increasing cost of the groceries, but it didn’t seem to bother them. “We picked you up and it’s our treat,” Rita explained. “Come on, let’s get going before we get stuck here,” Connie said, with a sound of urgency, to her mother who was still looking around. Picking up two economy-sized bags of potato chips along with some pretzels didn’t impress me as being staples, but to be fair, she did also pick up bacon, eggs, English muffins and a container of milk. Getting back into the car, we turned north again, past where they first picked me up, and then left onto Mountain Street. I knew from the many times that I had come through Camden that Mount Battie was back up here somewhere, but after a short distance of about a mile or so, we turned left again and pulled into the driveway of a big old farmhouse connected to a barn, which looked very much like many other houses in Maine. By this time the snow was coming down in big wet flakes, accumulating fast. It wouldn’t take long before the roads would become totally impassable. I knew that this could become a worse mess than I had anticipated, especially on the back roads. The coastal towns in Maine don’t usually get as cold as the towns in the interior, thus allowing the air to hold more moisture. In turn, they are apt to get more big wet snowflakes that accumulate faster. However, the salt air also melts the snow more rapidly. I seldom had to worry about the weather, but this time I was lucky to have been picked up by these “Oh So Fine Ladies” and was glad that I decided to accept their offer to stay with them.

I like to slice or chop a raw potato to include in salads, blend a chopped raw potato or green banana into a smoothie, add a couple of teaspoons of powdered inulin to various dishes, and dip vegetables or grain-free crackers into hummus. Consuming small quantities—e.g., no more than ¼ cup per meal—of lentils, chickpeas, and starchy beans (black, kidney, white, lima) adds to your daily total.

An old man sat down next to me on the bus and noticed that I wasn’t from around there. “Who are you looking for?” “Well,” I began, “there used to be a camp here.” “Oh, the barracks? They dismantled the last of those buildings two years ago. People built themselves sheds and saunas out of the bricks. Took the soil back to their dachas for planting. Put camp wire around their gardens. My son’s place is out there. It’s so, you know, unpleasant…In the spring, the snows and rains leave bones sticking out of their potato patches. No one is squeamish about that sort of thing around here because they’re so used to it. There are as many bones as stones in this soil. People just toss them out to the edge of their property, stamp them down with their boots. Cover them up. It happens all the time. Just stick your hand in the dirt, run your fingers through it…” It felt like the wind had been knocked out of me. Like I had passed out. Meanwhile, the old man turned to the window and pointed: “Over there, behind that store, they covered over the old cemetery. Behind that bathhouse, too.” I sat there, unable to breathe. What had I expected? That they had erected pyramids? Mounds of Glory?*4 The first line is now the street named after someone or other…Then the second line…I looked out the window, but I couldn’t see anything, I was blinded by tears. Kazakh women were selling their cucumbers and tomatoes at every bus stop…pails of blackcurrants. “Fresh from the berry patch. From my own garden.” Lord! My God…I have to say that…It was physically difficult for me to breathe, something was going on with me out there. In a matter of just a few days, my skin dried out, my nails started chipping off. Something was happening to my entire body. I wanted to fall down on the ground and lie there. And never get up. The steppe…it’s like the sea…I walked and walked until finally, I collapsed. I fell next to a small metal cross that was up to the crossbeam in the earth. Screaming, in hysterics. There was no one around…just the birds.

A stew of potatoes, kidney beans, and chopped greens and onions simmered atop the small cast-iron range. The appetizing scent filled the cottage and drifted out the open windows. Remembering the many times she had made the dish for her father, Victoria smiled wistfully. Her father had never been a great lover of food, regarding it solely as a necessity for the body rather than something to be enjoyed. On the rare occasions when Victoria had made plum pudding, or brought currant buns from the bakery, he had nibbled at the treats and quickly lost interest. The only times she had ever seen him eat heartily, and with obvious enjoyment, was when she had made vegetable stew.

At only nine in the morning the kitchen was already pregnant to its capacity, every crevice and countertop overtaken by Marjan's gourmet creations. Marinating vegetables ('torshis' of mango, eggplant, and the regular seven-spice variety), packed to the briny brims of five-gallon see-through canisters, sat on the kitchen island. Large blue bowls were filled with salads (angelica lentil, tomato, cucumber and mint, and Persian fried chicken), 'dolmeh,' and dips (cheese and walnut, yogurt and cucumber, baba ghanoush, and spicy hummus), which, along with feta, Stilton, and cheddar cheeses, were covered and stacked in the enormous glass-door refrigerator. Opposite the refrigerator stood the colossal brick bread oven. Baking away in its domed belly was the last of the 'sangak' bread loaves, three feet long and counting, rising in golden crests and graced with scatterings of poppy and nigella seed. The rest of the bread (paper-thin 'lavash,' crusty 'barbari,' slabs of 'sangak' as well as the usual white sliced loaf) was already covered with comforting cheesecloth to keep the freshness in. And simmering on the stove, under Marjan's loving orders, was a small pot of white onion soup (not to be mistaken for the French variety, for this version boasts dried fenugreek leaves and pomegranate paste), the last pot of red lentil soup, and a larger pot of 'abgusht.' An extravaganza of lamb, split peas, and potatoes, 'abgusht' always reminded Marjan of early spring nights in Iran, when the cherry blossoms still shivered with late frosts and the piping samovars helped wash down the saffron and dried lime aftertaste with strong, black Darjeeling tea.

Ah, okay, I understand,” Gennady says, nodding, his signature smile starting to emerge. “It’s from when the Russian diet consisted mostly of potatoes, cabbage, and vodka. Dill gets rid of farts.” Later I google it. It’s true. As it happens, getting rid of gas is a worthwhile goal before being sealed into a small tin can together for many hours, so I stop complaining about the dill.

There are roughly 100 of these food sharing sites in Germany. About 50 have refrigerators, and the rest are just shelves. They are a small, offline branch of Foodsharing.de, a two-year-old Internet platform that gives members a chance to connect with other food sharers online, should they find themselves in possession of an extra cabbage or, as one Foodsharing post put it, “too many delicious organic potatoes for one person to eat.

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

Mark came home late one frozen Sunday carrying a bag of small, silver fish. They were smelts, locally known as icefish. He’d brought them at the store in the next town south, across from which a little village had sprung up on the ice of the lake, a collection of shacks with holes drilled in and around them. I’d seen the men going from the shore to the shacks on snowmobiles, six-packs of beer strapped on behind them like a half dozen miniature passengers. “Sit and rest,” Mark said. “I’m cooking.” He sautéed minced onion in our homemade butter, added a little handful of crushed, dried sage, and when the onion was translucent, he sprinkled n flour to make a roux, which he loosened with beer, in honor of the fishermen. He added cubed carrot, celery root, potato, and some stock, and then the fish, cut into pieces, and when they were all cooked through he poured in a whole morning milking’s worth of Delia’s yellow cream. Icefish chowder, rich and warm, eaten while sitting in Mark’s lap, my feet so close to the woodstove that steam came off my damp socks.

1 tablespoon (6 g) ground black pepper 4 medium potatoes, quartered 1 small head cabbage, cut into bite-size pieces 1 large carrot, sliced into thick coins 1–2 tablespoons (15–30 ml) GFCF soy-free fish sauce Combine the first 5 ingredients in a large saucepan or stockpot. Cooked (uncovered) on medium-high heat until beef is tender. Simmer (covered) for about 3 hours. Add potatoes for the last 30 minutes. Add cabbage and carrot for the last 15 to 20 minutes. Add fish sauce to taste. (This is quite salty but does add to the taste.)

Doug and Jeannette DeLawter enjoy sharing this recipe. It is a delicious light soup that is also easy on the digestive system and a good addition to any meal. As with all soups, this soup can be pureed as needed for those children with sensory food-texture issues. 3 medium leeks 1 medium onion 4 carrots, peeled or scrubbed 2 stalks celery 3 medium white potatoes, peeled Salt and pepper to taste ¼ teaspoon garlic powder 2 bay leaves 3 cans (14.5 ounces, or 411 g, each) chicken broth 3 chicken broth cans water Under cool running water, clean dirt from leeks. Split leeks lengthwise into 4 sections, and chop into small pieces up to and including part of the green stalk. Chop onion, carrots, and celery into small pieces. Cut potatoes into ¼ -inch (0.6-cm) cubes.

medium leeks 1 medium onion 4 carrots, peeled or scrubbed 2 stalks celery 3 medium white potatoes, peeled Salt and pepper to taste ¼ teaspoon garlic powder 2 bay leaves 3 cans (14.5 ounces, or 411 g, each) chicken broth 3 chicken broth cans water Under cool running water, clean dirt from leeks. Split leeks lengthwise into 4 sections, and chop into small pieces up to and including part of the green stalk. Chop onion, carrots, and celery into small pieces. Cut potatoes into ¼ -inch (0.6-cm) cubes.

Low fitness stood out by far as the single strongest predictor of death—more powerful even than obesity, diabetes, high cholesterol, high blood pressure, and smoking. With the exception of high blood pressure, which ran a close second, compared to the risks associated with being unfit, the other factors were small potatoes. It wasn’t even close. In fact, the research shows that if you’re highly fit when in your eighties, you’re less likely to die than if you’re unfit when in your sixties.

Papaya, 1 small Parsnips, 2 Red-skinned potatoes, 1¼ pounds Romaine lettuce, 1 bunch Russet (baking) potatoes, 2 pounds Salad greens of choice, at least 6 cups (kale and/or spinach and/or arugula) (if you can find it, baby kale is more tender so it’s a nice choice for salads) Scallions, 1 bunch Spinach, 1 large bunch Strawberries, 1 pound Sweet potato, 4 medium Swiss chard, 1 bunch Tomatoes, grape, 1 small box Tomatoes, plum, 1½ pounds

One day a young daughter was watching her mother make a roast for the family. She watched as her mother cut off the two ends of the roast and put it in the pan, along with the potatoes and vegetables. Perplexed by the procedure, the child asked why her mother cut off both ends. The mother smiled and answered, “Because that’s the way grandma always did it.” The next time the child saw her grand- ma, she asked her why she did this. Her grandma answered that she had cut off the ends of her roasts and baked them in a small pan because the stove she had was so small. Like the girl’s mother, many of us do things a certain way be- cause that’s the way they have always been done, and we never nd out if those things are still relevant today. So let’s take a moment and think outside the box of what has been done in the past, asking God to reveal Himself to us afresh.

PANCAKES 3½ cups frozen hash brown potatoes 2 eggs (2 extra large or 3 small) ¼ cup grated onion (or ½ teaspoon onion powder) 1 teaspoon season salt ½ teaspoon black pepper 2 Tablespoons cracker crumbs (matzo meal or flour will also work) 1/8 cup butter (¼ stick, 1 ounce) for frying 1/8 cup good olive oil for frying Toppings for the Table: sour cream applesauce cherry sauce*** blueberry sauce*** apricot sauce*** Hannah’s 1st Note: Great-Grandma

Place the frozen hash browns in the bowl of a food processor. Use the steel blade, and process with an on-and-off motion until the potatoes are finely chopped. (If you don’t have a food processor, you don’t have to go out and buy one to make these. Just lay your frozen potatoes out on a cutting board in single layers, and chop them up into much smaller pieces with a chef’s knife.) Leave the potatoes in the food processor (or on the counter) while you… Crack the eggs into a large bowl and beat them with a fork or a wire whip until they’re fluffy. Stir in the grated onion (or the onion powder if you decided to use that), and the salt and pepper. Mix in the cracker crumbs. Let the mixture sit on the counter for at least two minutes to give the crumbs time to swell as they soak up the liquid. If you used a food processor, dump the potatoes on a cutting board. (If you used a chef’s knife, they’re already there.) Blot them with a paper towel to get rid of any moisture. Then add them to the mixture in the bowl, and stir them in. If the mixture in your bowl looks watery, add another Tablespoon of cracker crumbs to thicken it. Wait for the cracker crumbs to swell up, and then stir again. If it’s still too watery, add another Tablespoon of cracker crumbs. The resulting mixture should be thick, like cottage cheese. Place the ¼ stick of butter and the 1/8 cup of olive oil in a large nonstick frying pan. (This may be overkill, but I spray the frying pan with Pam or another nonstick cooking spray before I add the butter and olive oil.) Turn the burner on medium-high heat. Once the oil and butter are hot, use a quarter-cup measure to drop in the batter. Don’t try to get all of the batter out of the measuring cup. Your goal is to make 1/8 cup pancakes, and if you don’t scrape out the batter, that’s approximately what you’ll get. Keep the pancakes about two inches apart, and cover the bottom of the frying pan with them. Flatten them very slightly with a spatula so the potatoes spread out and don’t hump up in the middle. Fry the pancakes until they’re lightly browned on the bottom. That should take 2 to 3 minutes. You can tell by lifting one up with a spatula and peeking, but if it’s not brown and you have to do it again, choose another pancake to lift. Once the bottoms of the pancakes are brown, flip them over with your spatula and fry them another 2 to 3 minutes, or until the other side is brown. Lift out the pancakes and drain them on paper towels. Serve hot off the stove if you can, or keep the pancakes warm by placing them in a pan in a warm oven (the lowest temperature that your oven will go) in single layers between sheets of aluminum foil. Serve with your choice of sour cream, applesauce, cherry sauce, blueberry sauce, or apricot sauce. Yield: Approximately 24 small pancakes, depending on pancake size.

LAZY POTATO PANCAKES 3½ cups frozen hash brown potatoes 2 eggs (2 extra large or 3 small) ¼ cup grated onion (or ½ teaspoon onion powder) 1 teaspoon season salt ½ teaspoon black pepper 2 Tablespoons cracker crumbs (matzo meal or flour will also work) 1/8 cup butter (¼ stick, 1 ounce) for frying 1/8 cup good olive oil for frying Toppings for the Table: sour cream applesauce cherry sauce*** blueberry sauce*** apricot sauce***

Week One Shopping List Vegetables 2 red bell peppers 3 jalapeño peppers 2 medium cucumbers 1 small head green cabbage 7 medium carrots 1 head cauliflower 4-inch piece fresh ginger 4 butter or Bibb lettuce leaves 1 pound fingerling potatoes 5 cups fresh spinach 6 medium tomatoes 3 cups cherry tomatoes 4 medium zucchini Herbs 1 bunch fresh basil 1 bunch fresh cilantro 1 bunch fresh flat-leaf parsley Fruit 1 large apple 5 bananas 2 pints fresh blueberries (or 1 pound frozen) 3 lemons 2 limes Meat and Fish 1 whole chicken, about 4 pounds 4 pork chops 1½ pounds flank steak 1 pound peeled and deveined shrimp Dairy 6 ounces whipped cream cheese 26 eggs 8 ounces feta cheese 14 ounces goat cheese 1 pint plain Greek yogurt 6 ounces sour cream Miscellaneous 3¼ cups plus 2 tablespoons unsweetened almond milk 16 corn tortillas 3 cups salsa verde or tomatillo salsa 2 (12-ounce) packages silken tofu 4 whole-wheat tortillas 2 whole-wheat pita breads 1 loaf of whole-grain bread

Your credit card debt is probably small potatoes compared to what you owe on your government debt.

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

I’m sorry,” Ash said in a small voice, and added in her head: It was very weird and I didn’t know what to do— “Next time try humming,” Kami suggested. “Think about kittens or gym teachers or large helpings of mashed potatoes, I don’t care. Just don’t do that again.

To eat surströmming, the bloated, bluish-white, little headless fish is slit in the belly and the roe removed. None but the brave eat the roe. The splayed fish is mashed hard on the spine with a fork and turned over. The bones can then be easily lifted off. The wine-colored fermented flesh inside is then placed on a buttered krisp, a Swedish cracker, with mashed potatoes. Swedes use a small long yellow fingerling potato with a floury texture—a breed designed to survive the northern winter. In the north of Sweden, onions are added, but in the south this is regarded as an unnecessary distraction. Once

God not da faddah, he just the spoiled moody child, but you got to go t'rough him to get to da real power, his mama, Mot'er God. She da real Almighty! She run da heavens alone. Original single parent. When somethin' bad happen, usually mean she let God try his hand, and he screw up plenny. You need something important, you go directly Mot'er God. Jesus, Mary, Joseph? Dey just small potatoes, part of the chorus, neh?

Four pounds of fish are enough to make a chowder for four or five people; half a dozen slices of salt pork in the bottom of the pot; hang it high, so that the pork may not burn; take it out when done very high brown; put in a layer of fish, cut in lengthwise slices, then a layer formed of crackers, small or sliced onions, and potatoes sliced as thin as a four pence, mixed with pieces of pork you have fried; then a layer of fish again, and so on. Six crackers are enough. Strew a little salt and pepper over each layer; over the whole pour a bowl-full of flour and water, enough to come up even with the surface of what you have in the pot. A sliced lemon adds to the flavor. A cup of tomato catsup is very excellent. Some people put in beer. A few clams are a pleasant addition. It should be covered so as not to let a particle of steam escape, if possible. Do not open it, except when nearly done, to taste if it be well seasoned. —Lydia Maria Child, The American Frugal Housewife, Boston, 1829

Even then, eat only half of a medium potato or one small potato. Starches such as turnips, rutabaga, butternut and acorn squash, chestnuts, parsnips, carrots, peas, corn, and intact whole grains are better choices.

At least 90 percent of your diet should be from whole plant foods such as the following: Green vegetables—including kale, Swiss chard, broccoli, artichokes, string beans, asparagus, spinach, cabbage, lettuce, snow peas, and peas Yellow/orange vegetables—including carrots, butternut squash, winter squash, spaghetti squash, sweet potato, and corn Beans/legumes—including chickpeas, red kidney beans, lentils, and adzuki beans Fresh fruits—including blueberries, strawberries, kiwis, apples, oranges, grapes, pears, watermelon, and pomegranates (Eat dried fruits, including raisins and dates, only in small amounts.) Nonstarchy vegetables—including eggplant, mushrooms, peppers, tomatoes, and onions

I tore open a bag of truffle chips---really truffle-flavored potato chips---that cost $3.95: a novelty I'd never buy on my own. I shook them onto a small plate and the scent of truffles, at once earthy and faintly metallic, filled the air. That scent always triggers a free-floating longing in me, the ache of a bittersweet memory, but with no specific memory attached. (Did such poignancy make the chips worth twice as much as the Lay's?)

Cuban Black Bean Soup with Garlic “Mashed Potatoes” Serves: 5 For the Soup: 1 small onion, chopped 3 cloves garlic, minced 1 tablespoon chili powder 2 teaspoons ground cumin 3 cups cooked black beans or 2 (15-ounce) cans low-sodium black beans, drained and rinsed 3 cups low-sodium or no-salt-added vegetable broth ⅔ cup low-sodium all-natural salsa 1 tablespoon lime juice A few dashes of chipotle hot sauce ½ bunch cilantro, chopped 4 green onions, chopped For the “Mashed Potatoes”: 1 large head cauliflower, chopped 1 small clove garlic, minced ½ to 1 cup soy, hemp, or almond milk (to desired consistency) ¼ teaspoon pepper, or to taste ¼ cup nutritional yeast 2 stalks green onions, chopped Sauté onion and garlic in a splash of low-sodium vegetable broth until tender. Add chili and cumin, stir until combined. Add beans, vegetable broth, salsa, lime juice, and hot sauce. Bring to a boil, then cover and simmer about 45 minutes. Remove from heat and purée about half of the soup in a high-powered blender. Stir in cilantro and green onions. Cover and set aside until ready to serve. Steam cauliflower until tender. Place into high-powered blender along with remaining ingredients except for green onions and blend until smooth (add nondairy milk until desired consistency). Serve soup topped with “mashed potatoes” and garnish with green onions. PER SERVING: CALORIES 259; PROTEIN 20g; CARBOHYDRATE 42g; TOTAL FAT 3.1g; SATURATED FAT 0.7g; SODIUM 138mg; FIBER 15.2g; BETA-CAROTENE 503mcg; VITAMIN C 88mg; CALCIUM 134mg; IRON 4.6mg; FOLATE 260mcg; MAGNESIUM 123mg; ZINC 3.3mg; SELENIUM 3.1mcg

What to remove? Dairy. From cows, goats, and sheep (including butter). Grains. For the more intensive version of this 30-day diet, eliminate all grains. This is important for those with digestive or autoimmune conditions. If this feels undoable for a full month, add in a small serving a day of gluten-free grains like white rice or quinoa. If that still feels undoable, consider a whole-foods diet rich in vegetables that is strictly gluten- and dairy-free. Legumes. Beans of all kinds (soy, black, kidney, pinto, etc.), lentils, and peanuts. Green peas and snap peas are okay. Sweeteners, real or artificial. Sugar, high-fructose corn syrup, maple syrup, honey, agave, Splenda, Equal, NutraSweet, xylitol, stevia, etc. Processed or refined snack foods. Sodas and diet sodas. Alcohol in any form. White potatoes. Premade sauces and seasonings. How to avoid common pitfalls: Prepare well beforehand. Choose a time frame during which you will have limited or reduced travel, and that doesn’t include holidays or special occasions. Study the list of foods allowed on the diet and make a shopping list. Remove the foods from your pantry or refrigerator that aren’t allowed on the diet, if that makes it easier. Engage the whole family to try this together, or find a friend to join you. Success happens in community. Set up a calendar to mark your progress. Print out a free 30-day online calendar, tape it to the refrigerator door, and mark off each day. Pack snacks with you, pack your lunch, call ahead to restaurants to check their menu (or check online). Get enough vegetables and fats. If you feel jittery or lose too much weight, increase your carbohydrates (starchy vegetables like yams, taro, sweet potatoes). Don’t misread withdrawal-type symptoms as the diet “not working.” These symptoms usually resolve within a week’s time. Personalize it. Start with the basics above and: * If you’re having trouble with autoimmune conditions, eliminate eggs, too. * If you’re prone to weight gain, eat less meat and heavier foods (ex: stews, chili), more vegetables and raw foods. * If you’re prone to weight loss or having trouble gaining weight, eat more meats and heavier foods (ex: stews, chili), less raw foods like salads. * If you’re generally healthy and wanting a boost in energy, try short-term fasts of 12–16 hours. Due to the circadian rhythm of the digestive tract, skipping dinner is best (as opposed to skipping breakfast). Try this 1–2 times a week. (This fast also means no supplements or beverages other than tea or water during the fasting time.)

GOLF (Men’s Journal, 1992) The smooth, long, liquid sweep of a three wood smacking into the equator of a dimpled Titleist … It makes a potent but slightly foolish noise like the fart of a small, powerful nature god. The ball sails away in a beautiful hip or breast of a curve. And I am filled with joy. At least that’s what I’m filled with when I manage to connect. Most of my strokes whiz by the tee the way a drunk passes a truck on a curve or dig into the turf in a manner that is more gardening than golf. But now and then I nail one, and each time I do it’s an epiphany. This is how the Australopithecus felt, one or two million years ago, when he first hit something with a stick. Puny hominoid muscles were amplified by the principles of mechanics so that a little monkey swat suddenly became a great manly engine of destruction able to bring enormous force to bear upon enemy predators, hunting prey, and the long fairway shots necessary to get on the green over the early Pleistocene’s tar pit hazards. Hitting things with a stick is the cornerstone of civilization. Consider all the things that can be improved by hitting them with a stick: veal, the TV, Woody Allen. Having a dozen good sticks at hand, all of them well balanced and expertly made, is one reason I took up golf. I also wanted to show my support for the vice president. I now know for certain that Quayle is smarter than his critics. He’s smart enough to prefer golf to spelling. How many times has a friend called you on a Sunday morning and said, “It’s a beautiful day. Let’s go spell potato”? I waited until I was almost forty-five to hit my first golf ball. When I was younger I thought golf was a pointless sport. Of course all sports are pointless unless you’re a professional athlete or a professional athlete’s agent, but complex rules and noisy competition mask the essential inanity of most athletics. Golf is so casual. You just go to the course, miss things, tramp around in the briars, use pungent language, and throw two thousand dollars’ worth of equipment in a pond. Unlike skydiving or rugby, golf gives you leisure to realize it’s pointless. There comes a time in life, however, when all the things that do have a point—career, marriage, exercising to stay fit—start turning, frankly, golflike. And that’s when you’re ready for

July 20 The Opening Lines Then they cried to the LORD in their trouble, and he saved them from their distress. He sent out his word and healed them; he rescued them from the grave. Let them give thanks to the LORD for his unfailing love. Psalm 107:19–21 NIV Some of you live in such road-weary bodies: knees ache, eyes dim, skin sags. Others exited the womb on an uphill ride. While I have no easy answers for your struggle, I implore you to see your challenge in the scope of God’s story. View these days on earth as but the opening lines of his sweeping saga. Let’s stand with Paul on the promise of eternity. So we’re not giving up. How could we! Even though on the outside it often looks like things are falling apart on us, on the inside, where God is making new life, not a day goes by without his unfolding grace. These hard times are small potatoes compared to the coming good times, the lavish celebration prepared for us. There’s far more here than meets the eye. The things we see now are here today, gone tomorrow. But the things we can’t see now will last forever. (2 Corinthians 4:16–18 MSG) Your suffering isn’t the end of the story. It’s the opening scene of God’s saga. God’s Story, Your

She took a slice of bread and put it on her plate. She piled a small mountain of potato chips on it and placed another slice of bread on top. Then she flattened the sandwich with her hand, the chips shattering with a satisfying crunch. In response to Charlotte's curious look, she explained, "Potato chip sandwiches remind me of my mom." Ah. That, Charlotte understood. Food memory was one of the few profoundly good things she brought with her from her own childhood. Sometimes Charlotte would still have chocolate milk over hot rice, something Charlotte and Pepper had eaten when they'd crept hungrily into the camp kitchen after dark during one of Minister McCauley's forced fasts. She could still remember how good it had tasted, like sweet soup.

They were under the complete control and at the whim of their captors who took every chance to reassert their debasement. Jews were given prison uniforms of coarse fabric in sizes that were purposely too big or too small. Enslaved African-Americans were allotted garments of coarse gray cloth, a cross between an “undergarment and an ordinary potato bag,” that was made “without regard to the size of the particular individual to whom it was allotted, like penitentiary uniforms.

UNSAFE Human Foods Below is a list of harmful foods for dogs. This is not a complete list, but a common list of foods known to be harmful to our canine friends. If you are unsure of a food that you wish to add to your dog’s diet, please consult a veterinarian or expert on dog nutrition. Onions: Both onions and garlic contain the toxic ingredient thiosulphate. However, onions are more dangerous than garlic because of this toxin. Many dog biscuits contain trace amounts of garlic, and because of this small amount, there is no threat to the health of your dog. This poison can be toxic in one large dose, or with repeated consumption that builds to the toxic level in the dog’s blood. Chocolate: Contains theobromine, a compound that is a cardiac stimulant and a diuretic. This can be fatal to dogs. Grapes: Contains an unknown toxin that can affect kidney, and in large enough amounts can cause acute kidney failure. Raisins: (Same as above) Most Fruit Pits and Seeds: Contains cyanogenic glycosides, which if consumed can cause cyanide poisoning. The fruits by themselves are okay to consume. Macadamia Nuts: Contains an unknown toxin that can be fatal to dogs. Most Bones: Should not be given (especially chicken bones) because they can splinter and cause a laceration of the digestive system or pose a choking hazard because of the possibility for them to become lodged in your pet’s throat. Potato Peelings and Green Potatoes: Contains oxalates, which can affect the digestive, nervous, and urinary systems. Rhubarb leaves: Contains high amount of oxalates. Broccoli: Broccoli should be avoided, though it is only dangerous in large amounts. Green parts of tomatoes: Contains oxalates, which can affect the digestive, nervous, and urinary systems. Yeast dough: Can produce gas and swell in your pet’s stomach and intestines, possibly leading to a rupture of the digestive system. Coffee and tea: (due to the caffeine) Alcoholic Beverages: Alcohol is very toxic to dogs and can lead to coma or even death. Human Vitamins: Vitamins containing iron are especially dangerous. These vitamins can cause damage to the lining of the digestive system, the kidneys, and liver. Moldy or spoiled foods: There are many possible harmful outcomes from spoiled foods. Persimmons: These can cause intestinal blockage. Raw Eggs: Potential for salmonella. Salt: In large doses can cause an electrolyte imbalance. Mushrooms: Can cause liver and kidney damage. Avocados: Avocado leaves; fruit, seeds, and bark contain a toxin known as persin. The Guatemalan variety that is commonly found in stores appears to be the most problematic. Avocados are known to cause respiratory distress in other animals, but causes less harmful problems in dogs. It is best to avoid feeding them to your dog. Xylitol: This artificial sweetener is not healthy for dogs.

Pa motioned for her to sit at a small table overlooking the wharf. She couldn't read the menu, but he told her most of it, and she ordered fried chicken, mashed potatoes, gravy, white acre peas, and biscuits fluffy as fresh picked cotton. He had fried shrimp, cheese grits, fried "okree," and fried green tomatoes. The waitress put a whole dish of butter pats perched on ice cubes and a basket of cornbread and biscuits on their table, and all the sweet iced tea they could drink. Then they had blackberry cobbler with ice cream for dessert. So full, Kya thought she might get sick, but figured it'd be worth it.