Special Meal Quotes

A human being should be able to change a diaper, plan an invasion, butcher a hog, conn a ship, design a building, write a sonnet, balance accounts, build a wall, set a bone, comfort the dying, take orders, give orders, cooperate, act alone, solve equations, analyze a new problem, pitch manure, program a computer, cook a tasty meal, fight efficiently, die gallantly. Specialization is for insects.

Do you think the ability to sleep in counts as a special skill?” I asked Dad, trying to sound torn over the decision. “Yes, list that. And don’t forget to write that you can eat an entire meal in under five minutes,” he replied. I laughed. It was true; I did tend to inhale my food. “Oh, the both of you! Why don’t you just write down that you’re an absolute heathen!” My mother went storming from the room.

And he cries and cries, cries for everything he has been, for everything he might have been, for every old hurt, for every old happiness, cries for the shame and joy of finally getting to be a child, with all of a child's whims and wants and insecurities, for the privilege of behaving badly and being forgiven, for the luxury of tenderness, of fondness, of being served a meal and being made to eat it, for the ability, at last, at last, of believing a parent's reassurances, of believing that to someone he is special despite all his mistakes and hatefulness, because of all his mistakes and hatefulness.

In November, people are good to each other. They carry pies to each other's homes and talk by crackling woodstoves, sipping mellow cider. They travel very far on a special November day just to share a meal with one another and to give thanks for their many blessings - for the food on their tables and the babies in their arms.

Those dripping crumpets, I can see them now. Tiny crisp wedges of toast, and piping-hot, flaky scones. Sandwiches of unknown nature, mysteriously flavoured and quite delectable, and that very special gingerbread. Angel cake, that melted in the mouth, and his rather stodgier companion, bursting with peel and raisins. There was enough food there to keep a starving family for a week.

I’ll have your fathers make something special,” Holly said serenely. “If it turns out we don’t like him, I’ll cook the next meal for him.

Make special memories on this day to honor the father of your children by asking the kids to prepare a special meal. (Note: save the rat poison for another time.) 

Rules of living Don't worry, eat three square meals a day,say your prayers, be courteous to your creditors, keep your digestion good,steer clear of biliousness,exercise, go slow and go easy. May be there are other things that your special case requires to make you happy, but my friend, these, i reckon, will give you a good life.

Seating themselves on the greensward, they eat while the corks fly and there is talk, laughter and merriment, and perfect freedom, for the universe is their drawing room and the sun their lamp. Besides, they have appetite, Nature's special gift, which lends to such a meal a vivacity unknown indoors, however beautiful the surroundings.

ichi-go ichi-e, which roughly translates to “once in a lifetime.” It could refer to a gathering of friends, a special meal, an epic day of surf, but the idea is to savor that occasion, because it will never come again.

And he cries and cries, cries for everything he has been, for everything he might have been, for every old hurt, for every old happiness, cries for the shame and joy of finally getting to be a child, with all of a child’s whims and wants and insecurities, for the privilege of behaving badly and being forgiven, for the luxury of tendernesses, of fondnesses, of being served a meal and being made to eat it, for the ability, at last, at last, of believing a parent’s reassurances, of believing that to someone he is special despite all his mistakes and hatefulness, because of all his mistakes and hatefulness.

From this point on... every day is a celebration and every meal a feast.

Me, I believe in monogamy in much the same way as I believe in, say, cheese on toast. I'll eat it, but only for very special people, and not for every meal. There are other interesting and delicious toast options out there, and I support people's right to investigate those options without being punished.

…a waitress came out and plonked in front of each of us a small standard terra-cotta flowerpot in which had been baked a little loaf of bread. "What's this?" I asked. "It's bread," she replied. "But it's in a flowerpot?" She gave me a look that I was beginning to think of as the Darwin stare. It was a look that said, "Yeah? So?" "Well, isn't that kind of unusual?" She considered for a moment. "Is a bit, I suppose." "And will we be following a horticultural theme throughout the meal?" Her expression contorted in a deeply pained look, as if she were trying to suck her face into the back of her head. "What?" "Will the main course arrive in a wheelbarrow?" I elaborated helpfully. "Will you be serving the salad with a pitchfork?" "Oh, no. It's just the bread that's special." "I'm so pleased to hear it.

Tomorrow is the start of Ramadan, a month of daily fasting, broken by an iftar, a special meal after sunset and a bite before sunrise. Han has told her that the idea behind the fast of Ramadan is to remind everyone of the poor and less fortunate, a time of charity, compassion, abstinence, and forgiveness. And even though Um-Nadia claims to have no religion and many of their customers are Christians, they all like to eat the traditional foods prepared throughout the Middle East to celebrate the nightly fast-breaking during Ramadan. There are dishes like sweet qatayif crepes and cookies and creamy drinks and thick apricot nectar.

The days shuffled by like bland schoolgirls. I didn’t notice their individual faces, only their basic uniform: day and night, day and night. I had no patience for showers or balanced meals. I did a lot of lying on floors — childish certainly, but when one can lie on floors without anyone seeing one, trust me, one will lie on a floor. I discovered, too, the fleeting yet discernible joy of biting into a Whitman’s chocolate and throwing the remaining half behind the sofa in the library. I could read, read, read until my eyes burned and the words floating like noodles in soup.

I’m like a Happy Meal without the toy.” Liam gave him an incredulous look. “Are you kidding? You’re like a Happy Meal with two toys.

Although we couldn’t entertain on the same level we had previously enjoyed, we did have several friends over for dinner and managed to cook some delectable meals. For Mama’s birthday, we made a delicious chilled artichoke soup to accompany a French Provencal chicken dish served with leeks, rice, and John’s special green salad. We poured a classic white Burgundy and topped it off with a frozen lemon souffle. Not too bad for an out-of-work couple with a new baby.

WELCOME. YOU ARE MOST WANTED. Come in. I'm R.L. Stine. Welcome to the Goosebumps office. Glad you made it through the barbed wire fence. Don't worry. Those cuts will stop bleeding in an hour or two. Why do we have a barbed wire fence? To keep the Abominable Snowman from escaping. I'm surprised you didn't see him. He's creeping up right behind you. Hurry. Step inside and shut the door. You don't want to find out why everyone calls him Abominable. Hey, don't be scared of Eddie over there. Eddie woke up dead tired one morning. Guess what? He actually was dead. Yes, Eddie is a zombie. But he doesn't like that word. He likes to be called "life-challenged." He's not much trouble. He only needs to eat human flesh once a day. Don't be nervous. He just finished his breakfast. Whom did he have for breakfast? I'm not sure. But I haven't seen my brother all morning... Eddie - what did I tell you about eating the family? Oh, well. Let me ask you a question before Eddie has to have his next meal. What do you think is the Most Wanted holiday?

Do you want any breakfast, Sam?” my mom asks. I never eat breakfast at home, but my mom still asks me every day—when she catches me before I duck out, anyway—and in that moment I realize how much I love the little everyday routines of my life: the fact that she always asks, the fact that I always say no because there’s a sesame bagel waiting for me in Lindsay’s car, the fact that we always listen to “No More Drama” as we pull into the parking lot. The fact that my mom always cooks spaghetti and meatballs on Sunday, and the fact that once a month my dad takes over the kitchen and makes his “special stew” which is just hot-dog pieces and baked beans and lots of extra ketchup and molasses, and I would never admit to liking it, but it’s actually one of my favorite meals. The details that are my life’s special pattern, like how in handwoven rugs what really makes them unique are the tiny flaws in the stitching, little gaps and jumps and stutters that can never be reproduced.

I think of human existence as being like a two-story house. On the first floor people gather together to take their meals, watch television, and talk. The second floor contains private chambers, bedrooms where people go to read books, listen to music by themselves, and so on. Then there is a basement; this is a special place, and there are a number of things stored here. We don’t use this room much in our daily life, but sometimes we come in, vaguely hang around the place. Then, my thought is that underneath that basement room is yet another basement room. This one has a very special door, very difficult to figure out, and normally you can’t get in there—some people never get in at all. . . . You go in, wander about in the darkness, and experience things there you wouldn’t see in the normal parts of the house. You connect with your past there, because you have entered into your own soul. But then you come back. If you stay over there for long you can never get back to reality.

Deal resistance a death blow and make sweet love to your art all night long. Put on your fishnet thigh highs and your patent leather stilettos and your special occasion lingerie. Seduce the hell out of your own creative soul. It’s time for an epic lap dance. Dance for your paint and canvas, for fingers tripping across keyboard, for the open arms of motherhood, for the layers of flavor in the meals you create. Wind your hips down for the click of the shutter, for the 3 a.m. bathroom poem, for the late night lesson planning

A human being should be able to change a diaper, plan an invasion, butcher a hog, conn a ship, design a building, write a sonnet, balance accounts, build a wall, set a bone, comfort the dying, take orders, give orders, cooperate, act alone, solve equations, analyse a new problem, pitch manure, program a computer, cook a tasty meal, fight efficiently, die gallantly. Specialization is for insects.

Think you're not an artist? Of course you are! Everyone has something special to offer. Go for it! Creative expression is what makes a meal, in a word, Beautiful. Go ahead and find your creative voice in food and feel the power it has to transform your dining experience.

I saved five meal packs for special occasions. I wrote their names on each one. I get to eat 'Departure' the day I leave for Schiaparelli. I'll eat 'Halfway' when I reach the 1600-kilometer mark, and 'Arrival' when I get there. The fourth one is “Survived Something That Should Have Killed Me” because some fucking thing will happen, I just know it. I don’t know what it’ll be, but it’ll happen. The rover will break down, or I’ll come down with fatal hemorrhoids, or I’ll run into hostile Martians, or some shit. When I do (if I live), I get to eat that meal pack. The fifth one is reserved for the day I launch. It’s labeled “Last Meal.” Maybe that’s not such a good name.

Several years ago, researchers at the University of Minnesota identified 568 men and women over the age of seventy who were living independently but were at high risk of becoming disabled because of chronic health problems, recent illness, or cognitive changes. With their permission, the researchers randomly assigned half of them to see a team of geriatric nurses and doctors—a team dedicated to the art and science of managing old age. The others were asked to see their usual physician, who was notified of their high-risk status. Within eighteen months, 10 percent of the patients in both groups had died. But the patients who had seen a geriatrics team were a quarter less likely to become disabled and half as likely to develop depression. They were 40 percent less likely to require home health services. These were stunning results. If scientists came up with a device—call it an automatic defrailer—that wouldn’t extend your life but would slash the likelihood you’d end up in a nursing home or miserable with depression, we’d be clamoring for it. We wouldn’t care if doctors had to open up your chest and plug the thing into your heart. We’d have pink-ribbon campaigns to get one for every person over seventy-five. Congress would be holding hearings demanding to know why forty-year-olds couldn’t get them installed. Medical students would be jockeying to become defrailulation specialists, and Wall Street would be bidding up company stock prices. Instead, it was just geriatrics. The geriatric teams weren’t doing lung biopsies or back surgery or insertion of automatic defrailers. What they did was to simplify medications. They saw that arthritis was controlled. They made sure toenails were trimmed and meals were square. They looked for worrisome signs of isolation and had a social worker check that the patient’s home was safe. How do we reward this kind of work? Chad Boult, the geriatrician who was the lead investigator of the University of Minnesota study, can tell you. A few months after he published the results, demonstrating how much better people’s lives were with specialized geriatric care, the university closed the division of geriatrics.

There’s something special about gathering a few favorite people for a meal. A beautifully set table is the perfect canvas for a delicious meal.

At evening meal Marie can look with calmness again upon Sprota, who glows with the conviction of her own inner divinity. In the morning, Marie calls for a special gathering.

then ate a bowl of Special K, thinking it would be days before I could get the proper order of my meals reestablished

Paying attention matters in the smaller moments in everyday life, too: driving to work, short conversations by phone, clearing a few e-mails, cooking a quick meal, folding laundry. Pay attention and appreciate how full small moments can be. Find the special in the ordinary. That “stop and smell the roses” advice we’ve always heard may sound trite, but there’s truth there. It

As a last resort, with the orange nearing my face and my back pressing hard against the sharp edge of my broadcast table, I grabbed my phone to tell Carlos that if I didn't make it home tonight, it wasn't because I didn't love him, or didn't want to watch a documentary on special scientific graphs, or was too obsessed with my job to relax and enjoy a good meal and some television. It was only because I was zapped out of existence by a lunatic Non-John Peters. And that, in fact, I do love Carlos, and I would want nothing more than to watch a documentary on scientific graphs over some homemade linguini, or go out to eat again, or whatever. But then, as I grabbed my phone, I thought: That's way too long to write for a text. So I just hit John Peters upside the head with it...

SOCIAL/GENERAL ICEBREAKERS 1. What do you think of the movie/restaurant/party? 2. Tell me about the best vacation you’ve ever taken. 3. What’s your favorite thing to do on a rainy day? 4. If you could replay any moment in your life, what would it be? 5. What one thing would you really like to own? Why? 6. Tell me about one of your favorite relatives. 7. What was it like in the town where you grew up? 8. What would you like to come back as in your next life? 9. Tell me about your kids. 10. What do you think is the perfect age? Why? 11. What is a typical day like for you? 12. Of all the places you’ve lived, tell me about the one you like the best. 13. What’s your favorite holiday? What do you enjoy about it? 14. What are some of your family traditions that you particularly enjoy? 15. Tell me about the first car you ever bought. 16. How has the Internet affected your life? 17. Who were your idols as a kid? Have they changed? 18. Describe a memorable teacher you had. 19. Tell me about a movie/book you’ve seen or read more than once. 20. What’s your favorite restaurant? Why? 21. Tell me why you were named ______. What is the origin of your last name? 22. Tell me about a place you’ve visited that you hope never to return to. get over your mom’s good intentions. 23. What’s the best surprise you’ve ever received? 24. What’s the neatest surprise you’ve ever planned and pulled off for someone else? 25. Skiing here is always challenging. What are some of your favorite places to ski? 26. Who would star as you in a movie about your life? Why that person? 27. Who is the most famous person you’ve met? 28. Tell me about some of your New Year’s resolutions. 29. What’s the most antiestablishment thing you’ve ever done? 30. Describe a costume that you wore to a party. 31. Tell me about a political position you’d like to hold. 32. What song reminds you of an incident in your life? 33. What’s the most memorable meal you’ve eaten? 34. What’s the most unforgettable coincidence you’ve experienced or heard about? 35. How are you able to tell if that melon is ripe? 36. What motion picture star would you like to interview? Why? 37. Tell me about your family. 38. What aroma brings forth a special memory? 39. Describe the scariest person you ever met. 40. What’s your favorite thing to do alone? 41. Tell me about a childhood friend who used to get you in trouble. 42. Tell me about a time when you had too much to eat or drink. 43. Describe your first away-from-home living quarters or experience. 44. Tell me about a time that you lost a job. 45. Share a memory of one of your grandparents. 46. Describe an embarrassing moment you’ve had. 47. Tell me something most people would never guess about you. 48. What would you do if you won a million dollars? 49. Describe your ideal weather and why. 50. How did you learn to ski/hang drywall/play piano?

Nowhere is the dog more venerated and cared for than in Zoroastianism. The Avesta and other sacred books say the dog symbolizes sagacity, vigilance and fidelity and is the pillar of the pastoral culture. It must be treated with the utmost kindness and reverence. Every household should not only give food to every hungry dog but the dog should be fed with 'clean food,' specially prepared, before the family itself is fed. At religious ceremonies a complete 'meal of the dog' is prepared with consecrated food and the dog is served before the worshippers join in the communal meal. A prayer is said as the dog eats.

I think of human existence as being like a two-story house. On the first floor people gather together to take their meals, watch television, and talk. The second floor contains private chambers, bedrooms where people go to read books, listen to music by themselves, and so on. Then there is a basement; this is a special place, and there are a number of things stored here. We don’t use this room much in our daily life, but sometimes we come in, vaguely hang around the place. Then, my thought is that underneath that basement room is yet another basement room. This one has a very special door, very difficult to figure out, and normally you can’t get in there—some people never get in at all. . . . You go in, wander about in the darkness, and experience things there you wouldn’t see in the normal parts of the house. You connect with your past there, because you have entered into your own soul. But then you come back. If you stay over there for long you can never get back to reality. My sense is that a novelist is someone who can consciously do that sort of thing.”29

She showed you how to make her special adobo recipe- proper adobo, with soy sauce and vinegar and spices- and it tasted exquisite, better than any other grandmother would have made. She offered both meals for free to the carinderia's clientele that day, much to their delight. Sampling your casserole brought them no perceptible changes; eating Lola's adobo left them fresh, eager, and thrumming with energy, exhaustion falling away like a cloak.

I decided it was time for a very special occasion. I ate the meal pack labeled “Survived Something That Should Have Killed Me.” Oh my god, I forgot how good real food tastes. With luck, I’ll get to eat “Arrival” in a few sols.

The Angel of Death was nothing special to look at: it had manifested itself today as a plate of someone’s finished meal of bacon and eggs. Egg yolk was smeared across the white plate. Inside this smear were scattered bread crumbs.

For now, the Simple Daily Practice means doing ONE thing every day. Try any one of these things each day: A) Sleep eight hours. B) Eat two meals instead of three. C) No TV. D) No junk food. E) No complaining for one whole day. F) No gossip. G) Return an e-mail from five years ago. H) Express thanks to a friend. I) Watch a funny movie or a stand-up comic. J) Write down a list of ideas. The ideas can be about anything. K) Read a spiritual text. Any one that is inspirational to you. The Bible, The Tao te Ching, anything you want. L) Say to yourself when you wake up, “I’m going to save a life today.” Keep an eye out for that life you can save. M) Take up a hobby. Don’t say you don’t have time. Learn the piano. Take chess lessons. Do stand-up comedy. Write a novel. Do something that takes you out of your current rhythm. N) Write down your entire schedule. The schedule you do every day. Cross out one item and don’t do that anymore. O) Surprise someone. P) Think of ten people you are grateful for. Q) Forgive someone. You don’t have to tell them. Just write it down on a piece of paper and burn the paper. It turns out this has the same effect in terms of releasing oxytocin in the brain as actually forgiving them in person. R) Take the stairs instead of the elevator. S) I’m going to steal this next one from the 1970s pop psychology book Don’t Say Yes When You Want to Say No: when you find yourself thinking of that special someone who is causing you grief, think very quietly, “No.” If you think of him and (or?) her again, think loudly, “No!” Again? Whisper, “No!” Again, say it. Louder. Yell it. Louder. And so on. T) Tell someone every day that you love them. U) Don’t have sex with someone you don’t love. V) Shower. Scrub. Clean the toxins off your body. W) Read a chapter in a biography about someone who is an inspiration to you. X) Make plans to spend time with a friend. Y) If you think, “Everything would be better off if I were dead,” then think, “That’s really cool. Now I can do anything I want and I can postpone this thought for a while, maybe even a few months.” Because what does it matter now? The planet might not even be around in a few months. Who knows what could happen with all these solar flares. You know the ones I’m talking about. Z) Deep breathing. When the vagus nerve is inflamed, your breathing becomes shallower. Your breath becomes quick. It’s fight-or-flight time! You are panicking. Stop it! Breathe deep. Let me tell you something: most people think “yoga” is all those exercises where people are standing upside down and doing weird things. In the Yoga Sutras, written in 300 B.C., there are 196 lines divided into four chapters. In all those lines, ONLY THREE OF THEM refer to physical exercise. It basically reads, “Be able to sit up straight.” That’s it. That’s the only reference in the Yoga Sutras to physical exercise. Claudia always tells me that yogis measure their lives in breaths, not years. Deep breathing is what keeps those breaths going.

It's not important whether someone is a gourmet. Everyone wants to eat and knows that food is crucial to live. But everyone has his own special reaction toward food. One person can become so excited about a certain dish that his eyes sparkle and his muscles harden, while someone else shovels in the same dish without paying any thought to what he's eating. A gourmet appreciates beauty. Gourmets eat slowly and thoughtfully experience taste—they don't rush through a meal and leave the table as soon as they're done. People who are not gourmets don't see cooking as an art. Gourmandism is an interested in everything that can be eaten, and this deep affection for food birthed the art of cooking. Other animals have limited tastes, some eating only plants and others subsisting solely on but, but humans are omnivores. They can eat everything. Love for delicious food is the first emotion gourmets feel. Sometimes that love can't be thwarted, not by anything.

Widespread introduction of the process [of irradiating foods] has thus far been impeded, however, by a reluctance among consumers to eat things that have been exposed to radiation. According to current USDA regulations, irradiated meat must be identified with a special label and with a radura (the internationally recognized symbol of radiation). The Beef Industry Food Safety Council - whose members include the meatpacking and fast food giants - has asked the USDA to change its rules and make the labeling of irradiated meat completely voluntary. The meatpacking industry is also working hard to get rid of the word 'irradiation,; much preferring the phrase 'cold pasteurization.'...From a purely scientific point of view, irradiation may be safe and effective. But he [a slaughterhouse engineer] is concerned about the introduction of highly complex electromagnetic and nuclear technology into slaughterhouses with a largely illiterate, non-English-speaking workforce.

You, I said, who are their legislator, having selected the men, will now select the women and give them to them;—they must be as far as possible of like natures with them; and they must live in common houses and meet at common meals. None of them will have anything specially his or her own; they will be together, and will be brought up together, and will associate at gymnastic exercises. And so they will be drawn by a necessity of their natures to have intercourse with each other—necessity is not too strong a word, I think? Yes,

Much of Chinese society still expected its women to hold themselves in a sedate manner, lower their eyelids in response to men's stares, and restrict their smile to a faint curve of the lips which did not expose their teeth. They were not meant to use hand gestures at all. If they contravened any of these canons of behavior they would be considered 'flirtatious." Under Mao, flirting with./bre/gners was an unspeakable crime. I was furious at the innuendo against me. It had been my Communist parents who had given me a liberal upbringing. They had regarded the restrictions on women as precisely the sort of thing a Communist revolution should put an end to. But now oppression of women joined hands with political repression, and served resentment and petty jealousy. One day, a Pakistani ship arrived. The Pakistani military attache came down from Peking. Long ordered us all to spring-clean the club from top to bottom, and laid on a banquet, for which he asked me to be his interpreter, which made some of the other students extremely envious. A few days later the Pakistanis gave a farewell dinner on their ship, and I was invited. The military attache had been to Sichuan, and they had prepared a special Sichuan dish for me. Long was delighted by the invitation, as was I. But despite a personal appeal from the captain and even a threat from Long to bar future students, my teachers said that no one was allowed on board a foreign ship. "Who would take the responsibility if someone sailed away on the ship?" they asked. I was told to say I was busy that evening. As far as I knew, I was turning down the only chance I would ever have of a trip out to sea, a foreign meal, a proper conversation in English, and an experience of the outside world. Even so, I could not silence the whispers. Ming asked pointedly, "Why do foreigners like her so much?" as though there was something suspicious in that. The report filed on me at the end of the trip said my behavior was 'politically dubious." In this lovely port, with its sunshine, sea breezes, and coconut trees, every occasion that should have been joyous was turned into misery. I had a good friend in the group who tried to cheer me up by putting my distress into perspective. Of course, what I encountered was no more than minor unpleasantness compared with what victims of jealousy suffered in the earlier years of the Cultural Revolution. But the thought that this was what my life at its best would be like depressed me even more. This friend was the son of a colleague of my father's. The other students from cities were also friendly to me. It was easy to distinguish them from the students of peasant backgrounds, who provided most of the student officials.

We all hygger: gathered around a table for a shared meal or beside a fire on a dark night, when we sit in the corner of our local cafe or wrap ourselves in a blanket at the end of a day on the beach. Lying spoons, baking in a warm kitchen, bathing by candlelight, being alone in bed with a hot water bottle and a good book - these are all ways to hygge. Hygge draws meaning from the fabric of ordinary living. It'a a way of acknowledging the sacred in the secular, of giving something ordinary a special context, spirit and warmth and taking time to make it extraordinary.

...he cries and cries, cries for everything he has been, for everything he might have been, for every old hurt, for every old happiness, cries for the shame and joy of finally getting to be a child, with all of a child’s whims and wants and insecurities, for the privilege of behaving badly and being forgiven, for the luxury of tendernesses, of fondnesses, of being served a meal and being made to eat it, for the ability, at last, at last, of believing a parent’s reassurances, of believing that to someone he is special despite all his mistakes and hatefulness, because of all his mistakes and hatefulness.

When Elisa arrives at McDonald’s, the manager unlocks the door and lets her in. Sometimes the husband-and-wife cleaning crew are just finishing up. More often, it’s just Elisa and the manager in the restaurant, surrounded by an empty parking lot. For the next hour or so, the two of them get everything ready. They turn on the ovens and grills. They go downstairs into the basement and get food and supplies for the morning shift. They get the paper cups, wrappers, cardboard containers, and packets of condiments. They step into the big freezer and get the frozen bacon, the frozen pancakes, and the frozen cinnamon rolls. They get the frozen hash browns, the frozen biscuits, the frozen McMuffins. They get the cartons of scrambled egg mix and orange juice mix. They bring the food upstairs and start preparing it before any customers appear, thawing some things in the microwave and cooking other things on the grill. They put the cooked food in special cabinets to keep it warm.

Just like the strangers who'd fed me in El Salvador or South Africa, I was going to have to see and understand the hunger of other, different men and women, and make a gesture of welcome, and eat with them. And just as I hadn't "deserved" any of what had been given to me—the fish, the biscuits, the tea so abundantly poured out back in those years—I didn't deserve communion myself now. I wasn't getting it because I was good. I wasn't getting it because I was special. I certainly didn't get to pick who else was good enough, holy enough, deserving enough, to receive it. It wasn't a private meal. The bread on that Table had to be shared with everyone in order for me to really taste it.

Christopher Lasch in The Culture of Narcissism describes how despair Of the future leads people to fixate on youth. The Rites teach women to fear our own futures, our own wants. To live in fear of one’s body and one’s life is not to live at all. The resulting life-fearing neuroses are everywhere. They are in the woman who will take a lover, go to Nepal, learn to skydive, swim naked, demand a raise, “when she loses this weight”—but in the eternal meantime maintains her vow of chastity or self-denial. They are in the woman who can never enjoy a meal, who never feels thin enough, or that the occasion is special enough, to drop her guard and become one with the moment. They are in the woman whose horror of wrinkles is so great that the lines around her eyes shine with sacred oil, whether at a party or while making love. Women must await forever the arrival of the angel of use, the bridegroom who will dignify the effort and redeem the cost; whose presence will allow us to inhabit and use our “protected” faces and bodies. The expense is too high to let us fire the wick, to burn our own fuel to the last drop and live by our own light in our own time. Where the Rites of Beauty have instilled these life-fearing neuroses in modern women, they paralyze in us the implications of our new freedoms, since it profits women little if we gain the whole world only to fear ourselves.

At the moment when, ordinarily, there was still an hour to be lived through before meal-time sounded, we would all know that in a few seconds we should see the endives make their precocious appearance, followed by the special favour of an omelette, an unmerited steak. The return of this asymmetrical Saturday was one of those petty occurrences, intra-mural, localised, almost civic, which, in uneventful lives and stable orders of society, create a kind of national unity, and become the favourite theme for conversation, for pleasantries, for anecdotes which can be embroidered as the narrator pleases; it would have provided a nucleus, ready-made, for a legendary cycle, if any of us had had the epic mind.

The point of eating these special foods with those special people at those special times was that we were being deliberate, separating those meals out from the others. Adding another layer of deliberateness has been enriching. I'm all for compromising tradition for a good cause, but perhaps in these situations, tradition wasn't compromised so much as fulfilled.

Most hotels offer a free buffet breakfast. Finns tend to eat their biggest meal of the day at lunchtime, so many cafes and restaurants put on a lounas special (of buffet) from Monday to Friday. Weekend brunssi (brunch) has become a big deal in the cities. Finns have dinner as early as 5pm. It's often just a light meal, but will eat much later if it’s an organised, ‘going out for dinner’ affair.

live with somebody, peaceably, dreaming beside each other, sharing meals, making a family, but there seems no special excitement to it, even though you know, as Tim did, that you’re living with a person of exceptional kindness. And then she’s gone and the depth of the loss almost surpasses understanding, even when you realize you’re also mourning your loneliness, and the inevitability of it. Judge

A human being should be able to change a diaper, plan an invasion, butcher a hog, design a building, conn a ship, write a sonnet, balance accounts, build a wall, set a bone, comfort the dying, take orders, give orders, cooperate, act alone, solve an equation, analyze a new problem, pitch manure, program a computer, cook a tasty meal, fight efficiently, die gallantly. Specialization is for insects.

The Sun King had dinner each night alone. He chose from forty dishes, served on gold and silver plate. It took a staggering 498 people to prepare each meal. He was rich because he consumed the work of other people, mainly in the form of their services. He was rich because other people did things for him. At that time, the average French family would have prepared and consumed its own meals as well as paid tax to support his servants in the palace. So it is not hard to conclude that Louis XIV was rich because others were poor. But what about today? Consider that you are an average person, say a woman of 35, living in, for the sake of argument, Paris and earning the median wage, with a working husband and two children. You are far from poor, but in relative terms, you are immeasurably poorer than Louis was. Where he was the richest of the rich in the world’s richest city, you have no servants, no palace, no carriage, no kingdom. As you toil home from work on the crowded Metro, stopping at the shop on the way to buy a ready meal for four, you might be thinking that Louis XIV’s dining arrangements were way beyond your reach. And yet consider this. The cornucopia that greets you as you enter the supermarket dwarfs anything that Louis XIV ever experienced (and it is probably less likely to contain salmonella). You can buy a fresh, frozen, tinned, smoked or pre-prepared meal made with beef, chicken, pork, lamb, fish, prawns, scallops, eggs, potatoes, beans, carrots, cabbage, aubergine, kumquats, celeriac, okra, seven kinds of lettuce, cooked in olive, walnut, sunflower or peanut oil and flavoured with cilantro, turmeric, basil or rosemary … You may have no chefs, but you can decide on a whim to choose between scores of nearby bistros, or Italian, Chinese, Japanese or Indian restaurants, in each of which a team of skilled chefs is waiting to serve your family at less than an hour’s notice. Think of this: never before this generation has the average person been able to afford to have somebody else prepare his meals. You employ no tailor, but you can browse the internet and instantly order from an almost infinite range of excellent, affordable clothes of cotton, silk, linen, wool and nylon made up for you in factories all over Asia. You have no carriage, but you can buy a ticket which will summon the services of a skilled pilot of a budget airline to fly you to one of hundreds of destinations that Louis never dreamed of seeing. You have no woodcutters to bring you logs for the fire, but the operators of gas rigs in Russia are clamouring to bring you clean central heating. You have no wick-trimming footman, but your light switch gives you the instant and brilliant produce of hardworking people at a grid of distant nuclear power stations. You have no runner to send messages, but even now a repairman is climbing a mobile-phone mast somewhere in the world to make sure it is working properly just in case you need to call that cell. You have no private apothecary, but your local pharmacy supplies you with the handiwork of many thousands of chemists, engineers and logistics experts. You have no government ministers, but diligent reporters are even now standing ready to tell you about a film star’s divorce if you will only switch to their channel or log on to their blogs. My point is that you have far, far more than 498 servants at your immediate beck and call. Of course, unlike the Sun King’s servants, these people work for many other people too, but from your perspective what is the difference? That is the magic that exchange and specialisation have wrought for the human species.

The sagas, however, do not mention any entheogens in any context that I can discover: the special meal prepared for the seeress in Eiriks saga rauöa is of the hearts of animals and is eaten the night before her seiör is to occur. References to drinking in the Eddas (e.g. Mimir's well, the mead of poetry) are ambiguously metaphorical at best (though in a highly speculative mode, Steven Leto (2000) suggests that the use of both A. muscaria and R semilanceata may be represented metaphorically in various poems or sagas). Archaeology, however, gives some evidence, from several hundred henbane seeds found in the pouch of a burial considered to be that of a seeress (Price, pers. com.) and a very small number of cannabis seeds present in the Oseberg burial (often considered to be that of a seeress or a priestess), carefully Placed, Neil Price tells me, between the cushions and feathers piled by the bed.

A human being should be able to change a diaper, plan an invasion, butcher a hog, conn a ship, design a building, write a sonnet, balance accounts, build a wall, set a bone, comfort the dying, take orders, give orders, cooperate, act alone, solve equations, analyze a new problem, pitch manure, program a computer, cook a tasty meal, fight efficiently, die gallantly. Specialization is for insects.” ― Robert A. Heinlein, writing as Lazarus Long in Time Enough for Love

I think of human existence as being like a two-story house. On the rst oor people gather together to take their meals, watch television, and talk. e second oor contains private chambers, bedrooms where people go to read books, listen to music by themselves, and so on. en there is a basement; this is a special place, and there are a number of things stored here. We don’t use this room much in our daily life, but some- times we come in, vaguely hang around the place. en, my thought is that underneath that basement room is yet another basement room. is one has a very special door, very di - cult to gure out, and normally you can’t get in there—some people never get in at all. . . . You go in, wander about in the darkness, and experience things there you wouldn’t see in the normal parts of the house. You connect with your past there, because you have entered into your own soul. But then you come back. If you stay over there for long you can never get back to reality.

The economic logic of gathering so many animals together to feed them cheap corn in CAFOs is hard to argue with; it has made meat, which used to be a special occasion in most American homes, so cheap and abundant that many of us now eat it three times a day. Not so compelling is the biological logic behind this cheap meat. Already in their short history CAFOs have produced more than their share of environmental and health problems: polluted water and air, toxic wastes, novel and deadly pathogens.

45 Bistro Restaurant, East Broughton Street, Savannah, Georgia The Gulfstream Corporate Weekly Dinner was being held at 45 Bistro this week, and the usual gang from Customer Service and Marketing always hosted a splendid meal.  Aircrew from all over the world flew into Savannah, Georgia for semi-annual training, as did new owners, technicians, and anyone else affiliated with Gulfstream for the week.  It was their special night out, all expenses paid, to show their appreciation for the business they gave Gulfstream. 

In the New Testament, the Pharisees are depicted as whited sepulchres and blatant hypocrites. This is due to the distortions of first-century polemic. The Pharisees were passionately spiritual Jews. They believed that the whole of Israel was called to be a holy nation of priests. God could be present in the humblest home as well as in the Temple. Consequently, they lived like the official priestly caste, observing the special laws of purity that applied only to the Temple in their own homes. They insisted on eating their meals in a state of ritual purity because they believed that the table of every single Jew was like God’s altar in the Temple. They cultivated a sense of God’s presence in the smallest detail of daily life. Jews could now approach him directly without the mediation of a priestly caste and an elaborate ritual. They could atone for their sins by acts of loving-kindness to their neighbor; charity was the most important mitzvah in the Torah; when two or three Jews studied the Torah together, God was in their midst. During

And he cries and cries, cries for everything he has been, for everything he might have been, for every old hurt, for every old happiness, cries for the shame and joy of finally getting to be a child, with all of a child’s whims and wants and insecurities, for the privilege of behaving badly and being forgiven, for the luxury of tenderness, of fondness, of being served a meal and being made to eat it, for the ability, at last, at last, of believing a parent’s reassurances, of believing that to someone he is special despite all his mistakes and hatefulness, because of all his mistakes and hatefulness.

I’m flattered, Vince. You and Jak seemed to have spent a lot of time talking about me.” “Not you, housework brat, your meal ticket boyfriends. I reckon if I try hard enough, I can win over Dick, and according to Jak, winning over Dick is the key to winning over Shane. That’s how you wheedled your way in. Dick’s a nice guy, but Shane is,” he gave a low whistle, “something special. I like powerful men.” I flinched as he reached out and patted me condescendingly on the upper arm. “Don’t worry though. I won’t let them kick you out of the house straight away. I quite fancy having an epileptic sock washer at my beck and call for a while.

There are different kinds of birds and there are different situations and places to find these birds. Some of these birds choose to eat carcass and some prefer fresh meat. Some eat from backyards and some will take their food far from sight. There are those who soar higher and least live on short and common trees and there are those who wouldn’t mind sleeping on any tree. There are those who exhibit their dexterity on the ground to the joy and admiration of all people, and there are those who make people raise their heads and strain their eyes before they see them. There are those whose appearance comes with awe, and there those who would pass without people taking a second look at them in admiration. There are those whose voices are a wake-up call and there are those whose sounds give reasons to ponder! There are those who sing sweet melodies and there are those whose sounds threaten. There are those who are for special meals and occasions, and there are those who are fit for the base of any pot at all. There are those who though are humble and friendly, yet when you go beyond your boundary, they will show how they are hungry! There are those who dive amazingly and there are those who just swim and move around in water! Life is just like that; different people, different values and different functions!

I saved five meal packs for special occasions. I wrote their names on each one. I get to eat "Departure" the day I leave for Schiaparelli. I'll eat "Halfway" when I reach the 1600-kilometer mark, and "Arrival" when I get there. The fourth one is "Survived Something That Should Have Killed Me" because some fucking thing will happen, I just know it. I don't know what it'll be, but it'll happen. The rover will break down, or I'll come down with fatal hemorrhoids, or I'll run into hostile Martians, or some shit. When I do (if I live), I get to eat that meal pack. The fifth one is reserved for the day I launch. It's labeled "Last Meal". Maybe that's not such a good name.

I had seen the soldiers' god, the Word, the Light, the Good Shepherd, the mediator between the one God and man. I had seen Mithras, who had come out of Asia a thousand years ago. He had been born in a cave at mid-winter, while shepherds watched and a star shone; he was born of earth and light, and sprang from the rock with a torch in his left hand and a knife in his right. He killed the bull to bring life and fertility to the earth with its shed blood, and then, after his last meal of bread and wine, he was called up to heaven. He was the god of strength and gentleness, of courage and self-restraint. The soldiers' god. [fifth-century Brittany] The Crystal Cave, p. 131 of 384

Smith and Kemp bought a run-down restaurant on the beach that had formerly served burgers and fried clams, and they transformed it into the Blue Bistro, with seating for over a hundred facing the Atlantic Ocean. The only seats harder to procure than the seats at the blue granite bar are the four tables out in the sand where the Bistro serves its now-famous version of seafood fondue. (Or, as the kitchen fondly refers to it, the all-you-can-eat fried shrimp special.) Many of Ms. Kemp's offerings are twists on old classics, like the fondue. She serves impeccable steak frites, a lobster club sandwich, and a sushi plate, which features a two-inch-thick slab of locally caught bluefin tuna.

My sweetheart” Harold says again, and he wants him to stop; he wants him to never stop. “My baby.” And he cries and cries, cries for everything he has been, for everything he might have been, for every old hurt, for every old happiness, cries for the shame and joy of finally getting to be a child, with all of a child’s whims and wants and insecurities, for the privilege of behaving badly and being forgiven, for the luxury of tenderness, of fondness, of being served a meal and being made to eat it, for the ability, at last, at last of believing a parents’ reassurances, of believing that to someone he is special despite all his mistakes and hatefulness, because of all his mistakes and hatefulness.

...what goes on inside believers is mysterious. So far as it can be guessed at - if for some reason you wanted to guess at it - it appears to be a kind of anxious pretending, a kind of continual, nervous resistance to reality. It looks as if, to a believer, things can never be allowed just to be what they are. They always have to be translated, moralised - given an unnecessary and rather sentimental extra meaning. A sunset can't just be part of the mixed magnificence and cruelty and indifference of the world; it has to be a blessing. A meal has to be a present you're grateful for, even if it came from Tesco and the ingredients cost you £7.38. Sex can't be the spectrum of experiences you get used to as an adult, from occasional earthquake through to mild companionable buzz; it has to be, oh dear oh dear, a special thing that happens when mummies and daddies love each other very much... Our fingers must be in our ears all the time - lalala, I can't hear you - just to keep out the plain sound of the real world. The funny thing is that to me it's exactly the other way around. In my experience, it's belief that involves the most uncompromising attention to the nature of things of which you are capable. It's belief which demands that you dispense with illusion after illusion, while contemporary common sense requires continual, fluffy pretending. Pretending that might as well be systematic, it's so thoroughly incentivised by our culture.

We are not doing it for Jagen. We are doing it for our kind.” “We?” Rayna snaps. “What Gift do you have, Grom? Oh, that’s right. You and Nalia get to stay safely behind while me and Galen and Emma drown an entire island.” Oh, heck no. “Um, I’m not killing anyone,” I say, raising my hand. “Not humans, not Syrena.” “It’s a good thing your Gift isn’t deadly then, isn’t it?” Rayna sneers. “I have an idea. You can give the humans their last meal. That would be special, wouldn’t it?” “How would you like to go without eating for a while?” I shoot back. I could use my Gift to send the fish away from her, or I could just bust all her teeth out. Maturity seems to be evaporating into the air. I wonder if her Gift includes pushing all my buttons in rapid-point-five seconds. But then, I know her animosity is really toward Grom, not me. All I’m doing is feeding her anxiety. Galen tucks a tendril of my hair behind my ear. It’s enough to distract me and he knows it. I give him a sour look for interfering, but he grins. “You don’t have to kill anyone, angelfish. In fact, we need your help to save them.” He seems to be telling me something with his eyes, but I’m not picking up on it. I’d love to blame it on the pain meds. “Doesn’t that kind of miss the point?” Rayna says. “Of course not,” Galen says. “Our objective is to rescue our kind, not kill the humans. We can do that without destroying them.” Everyone is all ears, but Galen is not ready to divulge his plan just yet. He stands. “Highness, tell the Archives we will meet with them to discuss our terms.” “Terms?” Grom says. “This isn’t negotiable, Galen. They need us. It’s our duty as Royals.” Galen shrugs. “As far as I’m concerned, it’s entirely negotiable. And we’re not Royals anymore, not until I hear it from their lips.” He turns to Antonis. “And tell them that in view of recent events, the council must come here, on land. There is no reason for us to doubt that this is a trap to recapture us.” Antonis chuckles. I get the feeling that this is all an amusing game to him. But then, old people have earned the right to be amused by everything. And I’m pretty sure he’s the oldest person I know. “Young Prince Galen, I am at your service.” With that, my grandfather leaves. I turn away as he begins to finagle the shorts from his skinny waist on his way down the beach.

Every time Ian’s amber gaze flickered to her, her heart began to pound. Whenever he wasn’t looking she found her gaze straying to his mouth, remembering the way those lips had felt locked to hers yesterday. He raised a wineglass to his lips, and she looked at the long, strong fingers that had slid with such aching tenderness over her cheek and twined in her hair. Two years ago she’d fallen under his spell; she was wiser now. She knew he was a libertine, and even so her heart rebelled against believing it. Yesterday, in his arms, she’d felt as if she was special to him-as if he not only wanted her close but needed her there. Very vain, Elizabeth, she warned herself severely, and very foolish. Skilled libertines and accomplished flirts probably made every woman feel that she was specila. No doubt they kissed a woman with demanding passion one moment and then, when the passion was over, forgot she was alive. As she’d heard long ago, a libertine pretended violet interest in his quarry, then dropped her without compunction the instant that interest waned-exactly as Ian had done now. That was not a comforting thought, and Elizabeth was sorely in need of comfort as twilight deepened into night and supper dragged on, with Ian seemingly oblivious to her existence. Finally the meal was finished; she was about to volunteer to clear the table when she glanced at Ian and watched in paralyzed surprise as his gaze roved over her cheek and jaw, then shifted to her mouth, lingering there. Abruptly he looked away, and Elizabeth stood up to clear the table.

Inside the bunker, cooperation is the order of the day. We adhere to a strict schedule for meals and bathing, exercise and sleep. Small periods of socialization are granted to alleviate the tedium. Our space becomes very popular because both children and adults have a fascination with Buttercup. He attains celebrity status with his evening game of Crazy Cat. I created this by accident a few years ago, during a winter blackout. You simply wiggle a flashlight beam around on the floor, and Buttercup tries to catch it. I’m petty enough to enjoy it because I think it makes him look stupid. Inexplicably, everyone here thinks he’s clever and delightful. I’m even issued a special set of batteries — an enormous waste — to be used for this purpose. The citizens of 13 are truly starved for entertainment.

There now,” she said to the flowers in an encouraging tone, “you have food and air. You’ll be very happy and pretty in no time.” “Are you talking to the flowers?” Ian asked from behind her. Elizabeth started and turned around on an embarrassed laugh. “They like it when I talk to them.” Knowing how peculiar that sounded, she reinforced it by adding, “Our gardener used to say all living things need affection, and that includes flowers.” Turning back to the garden, she shoveled the last of the compost around the flowers, then she stood up and brushed off her hands. Her earlier ruminations about him had abolished so much of her antagonism that as she looked at him now she was able to regard him with perfect equanimity. It occurred to her, though, that it must seem odd to him that a guest was rooting about in his garden like a menial. “I hope you don’t mind,” she said, nodding toward the garden, “but the flowers couldn’t breathe with so many weeds choking them. They were crying out for a little room and sustenance.” An indescribable expression flashed across his face. “You heard them?” “Of course not,” Elizabeth said with a chuckle. “But I did take the liberty of fixing a special meal-well, compost, actually-for them. It won’t help them very much this year, but next year I think they’ll be much happier…” She trailed off, belatedly noticing the worried look he gave the flowers when she mentioned fixing them “a meal.” “You needn’t look as if you expect them to collapse at my feet,” she admonished, laughing. “They’ll fare far better with their meal than we did with ours. I am a much better gardener than I am a cook.” Ian jerked his gaze from the flowers, then looked at her with an odd, contemplative expression. “I think I’ll go inside and clean up.” She walked away without looking back, and so she did not see Ian Thornton turn halfway around to watch her.

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

Fritz.” The butler rushed over from the crudité arrangement he was working on. “Yes, master! I am eager to be of aid.” “Take this.” iAm peeled the cat off himself, prying both of its front claws out of his fleece. “And do whatever it is you do with it.” As he turned away, he felt like glancing back and making sure G*dd*mn was okay. But why the fuck would he do that? He had to get to Sal’s and check on his staff. Usually he hit the restaurant in the early afternoon, but shit had not been “usual,” what with that migraine: Every time his brother had one, they both got a headache. Now, though, with Trez rebounding and no doubt soon to be on the grind with that Chosen, it was time to get back on his own track. If only to keep himself from going psychotic. Jesus Christ, Trez was now going to fuck that female. And God only knew where that was going to land them all. Just as he hit the exit, he called out over his shoulder, “Fritz.” Through the din of First Meal prep, the doggen answered back, “Yes, master?” “I never find any seafood in this place. Why is that?” “The King does not favor any manner of fin.” “Would he allow it in here?” “Oh, yes, master. Just not upon his table, and certainly never upon his plate.” iAm stared at the panels of the door in front of him. “I want you to get some fresh salmon and poach it. Tonight.” “But of course. I will not have it ready afore First Meal for you—” “Not for me. I hate fish. It’s for G*dd*mn Cat. I want him served that regularly.” He pushed the door open. “And get him some fresh veggies. What kind of cat food does he eat?” “Only the best. Hill’s Science Diet.” “Find out what is in his food—and then I want everything hand-prepared. Nothing out of the bag for him from now on.” Approval bloomed in the old doggen’s voice: “I’m sure Master Boo will appreciate your special interest.” “I’m not interested in that bag of fur.” -iAm, Fritz, & Boo

Both adults have always worked," observes Cox, writing with business journalist Richard Alm. "Running a household entails a daunting list of chores: cooking, gardening, child care, shopping, washing and ironing, financial management, ferrying family members to ballet lessons and soccer practice... the idea that people at home don't work isn't just insulting to women, who do most of the housework. It also misses how specialization contributes to higher and higher living standards. At one time, both adults worked exclusively at home. The man constructed buildings, tilled the land, raised livestock. The woman prepared meals, preserved food, looked after the children. Living standards rarely raised above the subsistence level." But as men went to work outside the home- "gaining specialized skills and earning income that allowed the family to buy what it didn't have the time, energy or ability to make at home"-- living standards rose. ------ Michael Medved quoting Cox and Alm, "10 Big Lies about America" page 224

Do you want any breakfast, Sam?” my mom asks. I never eat breakfast at home, but my mom still asks me every day—when she catches me before I duck out, anyway—and in that moment I realize how much I love the little everyday routines of my life: the fact that she always asks, the fact that I always say no because there’s a sesame bagel waiting for me in Lindsay’s car, the fact that we always listen to “No More Drama” as we pull into the parking lot. The fact that my mom always cooks spaghetti and meatballs on Sunday, and the fact that once a month my dad takes over the kitchen and makes his “special stew,” which is just hot-dog pieces and baked beans and lots of extra ketchup and molasses, and I would never admit to liking it, but it’s actually one of my favorite meals. The details that are my life’s special pattern, like how in handwoven rugs what really makes them unique are the tiny flaws in the stitching, little gaps and jumps and stutters that can never be reproduced. So many things become beautiful when you really look.

After a lineup of stellar secondi- braised tripe, fried lamb chops, veal braciola simmered in tomato sauce- Andrea and I wander into the kitchen to talk with Leonardo Vignoli, the man behind the near-perfect meal. Cesare al Casaletto had been a neighborhood anchor since the 1950's, but when Leonardo and his wife, Maria Pia Cicconi, bought it in 2009, they began implementing small changes to modernize the food. Eleven years working in Michelin-starred restaurants in France gave Leonardo a perspective and a set of skills to bring back to Rome. "I wanted to bring my technical base to the flavors and aromas I grew up on." From the look of the menu, Cesare could be any other trattoria in Rome; it's not until you twirl that otherworldly cacio e pepe (which Leonardo makes using ice in the pan to form a thicker, more stable emulsion) and attack his antipasti- polpette di bollito, crunchy croquettes made from luscious strands of long-simmered veal; a paper cone filled with fried squid, sweet and supple, light and greaseless- that you understand what makes this place special.

the sociologist Sun Liping from Beijing’s Tsinghua University identified three techniques for “mind control.”33 One central technique is the control of news sources: “The meal you cook can never be better than the rice you cook it with.” The system successfully blocks information from outside and replaces it with “patriotic education.” Hence, for example, the ubiquitous narrative in which China’s “special national circumstances” have made the country into a unique place unlike anywhere else in the world, and which requires the Party to rule in the precise way China’s subjects are currently experiencing. Second, the system starts building the parameters for your thought when you’re very young, changing the way in which you ask questions and steering you into predetermined channels. Once you have swallowed and internalized what the Party has fed you, says Sun Liping, you can’t even ask certain questions: they lie outside your realm of experience and powers of imagination. And third, the system inspires the kind of fear that suppresses awkward questions: “If you don’t swallow all this, you’ll be punished.

The essence of Roosevelt’s leadership, I soon became convinced, lay in his enterprising use of the “bully pulpit,” a phrase he himself coined to describe the national platform the presidency provides to shape public sentiment and mobilize action. Early in Roosevelt’s tenure, Lyman Abbott, editor of The Outlook, joined a small group of friends in the president’s library to offer advice and criticism on a draft of his upcoming message to Congress. “He had just finished a paragraph of a distinctly ethical character,” Abbott recalled, “when he suddenly stopped, swung round in his swivel chair, and said, ‘I suppose my critics will call that preaching, but I have got such a bully pulpit.’ ” From this bully pulpit, Roosevelt would focus the charge of a national movement to apply an ethical framework, through government action, to the untrammeled growth of modern America. Roosevelt understood from the outset that this task hinged upon the need to develop powerfully reciprocal relationships with members of the national press. He called them by their first names, invited them to meals, took questions during his midday shave, welcomed their company at day’s end while he signed correspondence, and designated, for the first time, a special room for them in the West Wing. He brought them aboard his private railroad car during his regular swings around the country. At every village station, he reached the hearts of the gathered crowds with homespun language, aphorisms, and direct moral appeals. Accompanying reporters then extended the reach of Roosevelt’s words in national publications. Such extraordinary rapport with the press did not stem from calculation alone. Long before and after he was president, Roosevelt was an author and historian. From an early age, he read as he breathed. He knew and revered writers, and his relationship with journalists was authentically collegial. In a sense, he was one of them. While exploring Roosevelt’s relationship with the press, I was especially drawn to the remarkably rich connections he developed with a team of journalists—including Ida Tarbell, Ray Stannard Baker, Lincoln Steffens, and William Allen White—all working at McClure’s magazine, the most influential contemporary progressive publication. The restless enthusiasm and manic energy of their publisher and editor, S. S. McClure, infused the magazine with “a spark of genius,” even as he suffered from periodic nervous breakdowns. “The story is the thing,” Sam McClure responded when asked to account for the methodology behind his publication. He wanted his writers to begin their research without preconceived notions, to carry their readers through their own process of discovery. As they educated themselves about the social and economic inequities rampant in the wake of teeming industrialization, so they educated the entire country. Together, these investigative journalists, who would later appropriate Roosevelt’s derogatory term “muckraker” as “a badge of honor,” produced a series of exposés that uncovered the invisible web of corruption linking politics to business. McClure’s formula—giving his writers the time and resources they needed to produce extended, intensively researched articles—was soon adopted by rival magazines, creating what many considered a golden age of journalism. Collectively, this generation of gifted writers ushered in a new mode of investigative reporting that provided the necessary conditions to make a genuine bully pulpit of the American presidency. “It is hardly an exaggeration to say that the progressive mind was characteristically a journalistic mind,” the historian Richard Hofstadter observed, “and that its characteristic contribution was that of the socially responsible reporter-reformer.

NOTE: Practice your most effective relaxation techniques before you begin these exercises (refer to Chapter 6 if necessary). People are better able to concentrate when they are relaxed. Listening -Pay attention to the sounds coming from outside: from the street, from above in the air, from as far away as possible. Then focus on one sound only. -Pay attention to the sounds coming from a nearby room—the kitchen, living room, etc. Identify each one, then focus on a single sound. -Pay attention to the sounds coming from the room you are in: the windows, the electrical appliances. Then focus on one sound only. -Listen to your breathing. -Hear a short tune and attempt to re-create it. -Listen to a sound, such as a ringing doorbell, a knock on the door, a telephone ringing, or a siren. How does it make you feel? -Listen to a voice on the telephone. Really focus on it. -Listen to the voices of family members, colleagues, or fellow students, paying close attention to their intonation, pacing, and accent. What mood are they conveying? Looking -Look around the room and differentiate colors or patterns, such as straight lines, circles, and squares. -Look at the architecture of the room. Now close your eyes. Can you describe it? Could you draw it? -Look at one object in the room: chair, desk, chest of drawers, whatever. Close your eyes and try to picture the shape, the material, and the colors. -Notice any changes in your environment at home, at school, or in your workplace. -Look at magazine photos and try to guess what emotions the subjects’ expressions show. -Observe the effect of light around you. How does it change shapes? Expressions? Moods? Touching -When shaking a person’s hand, notice the temperature of the hand. Then notice the temperature of your own hand. -Hold an object in your hands, such as a cup of coffee, a brick, a tennis ball, or anything else that is available. Then put it down. Close your eyes and remember the shape, size, and texture of the object. -Feel different objects and then, with your eyes closed, touch them again. Be aware of how the sensations change. -Explore different textures and surfaces with your eyes first open and then closed. Smelling and Tasting -Be aware of the smells around you; come up with words to describe them. -Try to remember the taste of a special meal that you enjoyed in the past. Use words to describe the flavors—not just the names of the dishes. -Search your memory for important smells or tastes. -Think of places with a strong tie to smell. These sensory exercises are an excellent way to boost your awareness and increase your ability to concentrate. What is learned in the fullest way—using all five senses—is unlikely to be forgotten. As you learn concentration, you will find that you are able to be more in tune with what is going on around you in a social situation, which in turn allows you to interact more fully.

Cendrillon specialized in seafood, so we had four fish stations: one for poaching, one for roasting, one for sautéing, and one for sauce. I was the chef de partie for the latter two, which also included making our restaurant's signature soups. O'Shea planned his menu seasonally- depending on what was available at the market. It was fall, my favorite time of the year, bursting with all the savory ingredients I craved like a culinary hedonist, the ingredients that turned my light on. All those varieties of beautiful squashes and root vegetables- the explosion of colors, the ochre yellows, lush greens, vivid reds, and a kaleidoscope of oranges- were just a few of the ingredients that fueled my cooking fantasies. In the summer, on those hot cooking days and nights in New York with rivulets of thick sweat coating my forehead, I'd fantasize about what we'd create in the fall, closing my eyes and cooking in my head. Soon, the waitstaff would arrive to taste tonight's specials, which would be followed by our family meal. I eyed the board on the wall and licked my lips. The amuse-bouche consisted of a pan-seared foie gras served with caramelized pears; the entrée, a boar carpaccio with eggplant caviar, apples, and ginger; the two plats principaux, a cognac-flambéed seared sea scallop and shrimp plate served with deep-fried goat cheese and garnished with licorice-perfumed fennel leaves, which fell under my responsibility, and the chief's version of a beef Wellington served with a celeriac mash, baby carrots, and thin French green beans.

Jesus himself remains an enigma. There have been interesting attempts to uncover the figure of the ‘historical’ Jesus, a project that has become something of a scholarly industry. But the fact remains that the only Jesus we really know is the Jesus described in the New Testament, which was not interested in scientifically objective history. There are no other contemporary accounts of his mission and death. We cannot even be certain why he was crucified. The gospel accounts indicate that he was thought to be the king of the Jews. He was said to have predicted the imminent arrival of the kingdom of heaven, but also made it clear that it was not of this world. In the literature of the Late Second Temple period, there had been hints that a few people were expecting a righteous king of the House of David to establish an eternal kingdom, and this idea seems to have become more popular during the tense years leading up to the war. Josephus, Tacitus and Suetonius all note the importance of revolutionary religiosity, both before and after the rebellion.2 There was now keen expectation in some circles of a meshiah (in Greek, christos), an ‘anointed’ king of the House of David, who would redeem Israel. We do not know whether Jesus claimed to be this messiah – the gospels are ambiguous on this point.3 Other people rather than Jesus himself may have made this claim on his behalf.4 But after his death some of his followers had seen him in visions that convinced them that he had been raised from the tomb – an event that heralded the general resurrection of all the righteous when God would inaugurate his rule on earth.5 Jesus and his disciples came from Galilee in northern Palestine. After his death they moved to Jerusalem, probably to be on hand when the kingdom arrived, since all the prophecies declared that the temple would be the pivot of the new world order.6 The leaders of their movement were known as ‘the Twelve’: in the kingdom, they would rule the twelve tribes of the reconstituted Israel.7 The members of the Jesus movement worshipped together every day in the temple,8 but they also met for communal meals, in which they affirmed their faith in the kingdom’s imminent arrival.9 They continued to live as devout, orthodox Jews. Like the Essenes, they had no private property, shared their goods equally, and dedicated their lives to the last days.10 It seems that Jesus had recommended voluntary poverty and special care for the poor; that loyalty to the group was to be valued more than family ties; and that evil should be met with non-violence and love.11 Christians should pay their taxes, respect the Roman authorities, and must not even contemplate armed struggle.12 Jesus’s followers continued to revere the Torah,13 keep the Sabbath,14 and the observance of the dietary laws was a matter of extreme importance to them.15 Like the great Pharisee Hillel, Jesus’s older contemporary, they taught a version of the Golden Rule, which they believed to be the bedrock of the Jewish faith: ‘So always treat others as you would like them to treat you; that is the message of the Law and the Prophets.

The Negro today is not struggling for some abstract, vague rights, but for concrete and prompt improvement in his way of life. What will it profit him to be able to send his children to an integrated school if the family income is insufficient to buy them school clothes? What will he gain by being permitted to move to an integrated neighborhood if he cannot afford to do so because he is unemployed or has a low-paying job with no future? During the lunch counter sit-ins in Greensboro, North Carolina, a nightclub comic observed that, had the demonstrators been served, some of them could not have paid for the meal. Of what advantage is it to the Negro to establish that he can be served in integrated restaurants, or accommodated in integrated hotels, if he is bound to the kind of financial servitude which will not allow him to take a vacation or even to take his wife out to dine? Negroes must not only have the right to go into any establishment open to the public, but they must also be absorbed into our economic system in such a manner that they can afford to exercise that right. The struggle for rights is, at bottom, a struggle for opportunities. In asking for something special, the Negro is not seeking charity. He does not want to languish on welfare rolls any more than the next man. He does not want to be given a job he cannot handle. Neither, however, does he want to be told that there is no place where he can be trained to handle it. So with equal opportunity must come the practical, realistic aid which will equip him to seize it. Giving a pair of shoes to a man who has not learned to walk is a cruel jest.

I’ve been so mean to my body, outright hateful. I disparage her and call her names, I loathe parts of her and withhold care. I insist on physical standards she can never reach, for that is not how she is even made, but I detest her weakness for not pulling it off. I deny her things she loves depending on the current fad: bread, cheddar cheese, orange juice, baked potatoes. I push her too hard and refuse her enough rest. No matter what she accomplishes, I’m never happy with her. I’ve barely acknowledged her role in every precious experience of my life. I look at her with contempt. And yet every morning, no matter how terrible I have been to her, she gets us out of bed, nurtures the family, meets the needs of the day. She tells me when I am hungry or tired and sends special red-alert signals when I am overwhelmed or scared. She has safely gotten me to and from a thousand cities with fresh energy. She flushes with red wine, which she loves, which is pretty cute. She walked the Cliffs of Moher in Ireland, the red dirt of Uganda, the steep opulence of Santorini, the ruins of Pompeii. She senses danger, trouble, land mines; she is never wrong. Every single time, she tells me when not to say something. She has cooked ten thousand meals. She prays without being told to; sometimes I realize she is whispering to God for us. She walks and cooks and lifts and hugs and types and drives and cleans and holds babies and rests and laughs and does everything in her power to live another meaningful, connected day on this earth. She sure does love me and my life and family. Maybe it is time to stop hating her and just love her back.

A LITTLE KNOWLEDGE CAN GO A LONG WAY A LOT OF PROFESSIONALS ARE CRACKPOTS A MAN CAN'T KNOW WHAT IT'S LIKE TO BE A MOTHER A NAME MEANS A LOT JUST BY ITSELF A POSITIVE ATTITUDE MAKES ALL THE DIFFERENCE IN THE WORLD A RELAXED MAN IS NOT NECESSARILY A BETTER MAN A SENSE OF TIMING IS THE MARK OF GENIUS A SINCERE EFFORT IS ALL YOU CAN ASK A SINGLE EVENT CAN HAVE INFINITELY MANY INTERPRETATIONS A SOLID HOME BASE BUILDS A SENSE OF SELF A STRONG SENSE OF DUTY IMPRISONS YOU ABSOLUTE SUBMISSION CAN BE A FORM OF FREEDOM ABSTRACTION IS A TYPE OF DECADENCE ABUSE OF POWER COMES AS NO SURPRISE ACTION CAUSES MORE TROUBLE THAN THOUGHT ALIENATION PRODUCES ECCENTRICS OR REVOLUTIONARIES ALL THINGS ARE DELICATELY INTERCONNECTED AMBITION IS JUST AS DANGEROUS AS COMPLACENCY AMBIVALENCE CAN RUIN YOUR LIFE AN ELITE IS INEVITABLE ANGER OR HATE CAN BE A USEFUL MOTIVATING FORCE ANIMALISM IS PERFECTLY HEALTHY ANY SURPLUS IS IMMORAL ANYTHING IS A LEGITIMATE AREA OF INVESTIGATION ARTIFICIAL DESIRES ARE DESPOILING THE EARTH AT TIMES INACTIVITY IS PREFERABLE TO MINDLESS FUNCTIONING AT TIMES YOUR UNCONSCIOUS IS TRUER THAN YOUR CONSCIOUS MIND AUTOMATION IS DEADLY AWFUL PUNISHMENT AWAITS REALLY BAD PEOPLE BAD INTENTIONS CAN YIELD GOOD RESULTS BEING ALONE WITH YOURSELF IS INCREASINGLY UNPOPULAR BEING HAPPY IS MORE IMPORTANT THAN ANYTHING ELSE BEING JUDGMENTAL IS A SIGN OF LIFE BEING SURE OF YOURSELF MEANS YOU'RE A FOOL BELIEVING IN REBIRTH IS THE SAME AS ADMITTING DEFEAT BOREDOM MAKES YOU DO CRAZY THINGS CALM IS MORE CONDUCIVE TO CREATIVITY THAN IS ANXIETY CATEGORIZING FEAR IS CALMING CHANGE IS VALUABLE WHEN THE OPPRESSED BECOME TYRANTS CHASING THE NEW IS DANGEROUS TO SOCIETY CHILDREN ARE THE HOPE OF THE FUTURE CHILDREN ARE THE MOST CRUEL OF ALL CLASS ACTION IS A NICE IDEA WITH NO SUBSTANCE CLASS STRUCTURE IS AS ARTIFICIAL AS PLASTIC CONFUSING YOURSELF IS A WAY TO STAY HONEST CRIME AGAINST PROPERTY IS RELATIVELY UNIMPORTANT DECADENCE CAN BE AN END IN ITSELF DECENCY IS A RELATIVE THING DEPENDENCE CAN BE A MEAL TICKET DESCRIPTION IS MORE VALUABLE THAN METAPHOR DEVIANTS ARE SACRIFICED TO INCREASE GROUP SOLIDARITY DISGUST IS THE APPROPRIATE RESPONSE TO MOST SITUATIONS DISORGANIZATION IS A KIND OF ANESTHESIA DON'T PLACE TOO MUCH TRUST IN EXPERTS DRAMA OFTEN OBSCURES THE REAL ISSUES DREAMING WHILE AWAKE IS A FRIGHTENING CONTRADICTION DYING AND COMING BACK GIVES YOU CONSIDERABLE PERSPECTIVE DYING SHOULD BE AS EASY AS FALLING OFF A LOG EATING TOO MUCH IS CRIMINAL ELABORATION IS A FORM OF POLLUTION EMOTIONAL RESPONSES ARE AS VALUABLE AS INTELLECTUAL RESPONSES ENJOY YOURSELF BECAUSE YOU CAN'T CHANGE ANYTHING ANYWAY ENSURE THAT YOUR LIFE STAYS IN FLUX EVEN YOUR FAMILY CAN BETRAY YOU EVERY ACHIEVEMENT REQUIRES A SACRIFICE EVERYONE'S WORK IS EQUALLY IMPORTANT EVERYTHING THAT'S INTERESTING IS NEW EXCEPTIONAL PEOPLE DESERVE SPECIAL CONCESSIONS EXPIRING FOR LOVE IS BEAUTIFUL BUT STUPID EXPRESSING ANGER IS NECESSARY EXTREME BEHAVIOR HAS ITS BASIS IN PATHOLOGICAL PSYCHOLOGY EXTREME SELF-CONSCIOUSNESS LEADS TO PERVERSION FAITHFULNESS IS A SOCIAL NOT A BIOLOGICAL LAW FAKE OR REAL INDIFFERENCE IS A POWERFUL PERSONAL WEAPON FATHERS OFTEN USE TOO MUCH FORCE FEAR IS THE GREATEST INCAPACITATOR FREEDOM IS A LUXURY NOT A NECESSITY GIVING FREE REIN TO YOUR EMOTIONS IS AN HONEST WAY TO LIVE GO ALL OUT IN ROMANCE AND LET THE CHIPS FALL WHERE THEY MAY GOING WITH THE FLOW IS SOOTHING BUT RISKY GOOD DEEDS EVENTUALLY ARE REWARDED GOVERNMENT IS A BURDEN ON THE PEOPLE GRASS ROOTS AGITATION IS THE ONLY HOPE

As far as he was concerned, Testaccio, not the Via del Corso or the Piazza del Campidoglio, was the real heart of Rome. For centuries animals had been brought here to be butchered, with the good cuts going to the noblemen in their palazzos and the cardinals in the Vatican. The ordinary people had to make do with what little was left---the so-called quinto quarto, the "fifth quarter" of the animal: the organs, head, feet, and tail. Little osterie had sprung up that specialized in cooking these rejects, and such was the culinary inventiveness of the Romans that soon even cardinals and noblemen were clamoring for dishes like coda all vaccinara, oxtail braised in tomato sauce, or caratella d' abbachio, a newborn lamb's heart, lungs, and spleen skewered on a stick of rosemary and simmered with onions in white wine. Every part of the body had its traditional method of preparation. Zampetti all' aggro were calf's feet, served with a green sauce made from anchovies, capers, sweet onions, pickled gherkins, and garlic, finely chopped, then bound with potato and thinned with oil and vinegar. Brains were cooked with butter and lemon---cervello al limone---or poached with vegetables, allowed to cool, then thinly sliced and fried in an egg batter. Liver was wrapped in a caul, the soft membrane that envelops a pig's intestines, which naturally bastes the meat as it melts slowly in the frying pan. There was one recipe for the thymus, another for the ear, another for the intestines, and another for the tongue---each dish refined over centuries and enjoyed by everyone, from the infant in his high chair to the nonnina, the little grandmother who would have been served exactly the same meal, prepared in the same way, when she herself was a child.

You were raised with a very special status in Tibet. You must have come to this recognition of oneness over time.” “Yes, I have grown in my wisdom from study and experience. When I first went to Peking, now Beijing, to meet Chinese leaders, and also in 1956 when I came to India and met some Indian leaders, there was too much formality, so I felt nervous. So now, when I meet people, I do it on a human-to-human level, no need for formality. I really hate formality. When we are born, there is no formality. When we die, there is no formality. When we enter hospital, there is no formality. So formality is just artificial. It just creates additional barriers. So irrespective of our beliefs, we are all the same human beings. We all want a happy life.” I couldn’t help wondering if the Dalai Lama’s dislike of formality had to do with having spent his childhood in a gilded cage. “Was it only when you went into exile,” I asked, “that the formality ended?” “Yes, that’s right. So sometimes I say, Since I became a refugee, I have been liberated from the prison of formality. So I became much closer to reality. That’s much better. I often tease my Japanese friends that there is too much formality in their cultural etiquette. Sometimes when we discuss something, they always respond like this.” The Dalai Lama vigorously nodded his head. “So whether they agree or disagree, I cannot tell. The worst thing is the formal lunches. I always tease them that the meal looks like decoration, not like food. Everything is very beautiful, but very small portions! I don’t care about formality, so I ask them, more rice, more rice. Too much formality, then you are left with a very little portion, which is maybe good for a bird.” He was scooping up the last bits of dessert.

Apricot and chocolate muffins Muffins are a great way to introduce new fruits to your child’s diet. Once they have enjoyed apricots in a muffin, you can serve the ‘real thing’, saying it’s what they have for breakfast. Or you can put some fresh versions of the fruit on the same plate. Other fruits to try in muffins include blueberries and raspberries. A word of warning: the muffins don’t taste massively sweet so may seem a bit underwhelming to the adult palette. We tend to have them with a glass of milk-based, homemade fruit smoothie, spreading them with ricotta cheese to make them more substantial. 250g plain wholemeal flour 2 tsp baking powder 30g granulated fruit sugar 1 egg 30ml vegetable oil 150ml whole milk 180g ripe apricots, de-stoned and chopped 20g milk chocolate, cut into chips Put muffin cases into a muffin tray (this makes about 8–10 small muffins). Heat the oven to 180°C/gas 4. Put the flour and baking powder in a bowl and mix well. Next add the sugar and mix again. Make a ‘well’ in the middle of the mixture. Crack the egg into another bowl and add the oil and milk. Whisk well, then pour into the ‘well’ in the mixture in the other bowl. Stir it briskly and, once well mixed, stir in the apricot and the chocolate chips. Spoon equal amounts into the muffin cases and bake. Check after 25 minutes. If ready, a sharp knife will go in and out with no mixture attached. If you need another 5 minutes, return to the oven until done. Cool and serve. Makes 10 mini- or 4 regular-sized muffins. Great because:  The chocolate is only present in a tiny amount but is enough to make the muffins feel a bit special while the apricots provide a little fruit. If you have them with a milk-based smoothie and ricotta it means that you boost the protein content of the meal to make it more filling.

Not only was the four-poster- a lofty structure that would have put princesses and peas to shame- a place of rest and relaxation but it was, and had been for quite some time now, a portal for her magic carpet escapades. It was there that Estelle first began to practice what Marjan had called "eating at the edge of a ready 'sofreh'." Estelle always followed the same routine when assembling her dinner 'sofreh' on her bed. First, she would spread the paisley blanket Marjan had given her, tucking the fringed ends in tight around the sides of her mattress. Then, having already wetted a pot of jasmine tea, she would dig a trivet into the blanket's left corner and place the piping pot on top of it. Following the Persian etiquette of placing the main dishes at the center of the 'sofreh', Estelle would position the plate of saffron 'chelow' (with crunchy 'tadig'), the bowl of stew or soup that was the day's special, and the 'lavash' or 'barbari' bread accordingly. She would frame the main dishes with a small plate of 'torshi', pickled carrots and cucumbers, as well as a yogurt dip and some feta cheese with her favorite herb: balmy lemon mint. Taking off her pink pom-pom house slippers, Estelle would then hoist herself onto her high bed and begin her ecstatic epicurean adventure. She savored every morsel of her nightly meal, breathing in the tingle of sumac powder and nutmeg while speaking to a framed photograph of Luigi she propped up on its own trivet next to the tea. Dinner was usually Persian, but her dessert was always Italian: a peppermint cannoli or marzipan cherry, after which she would turn on the radio, always set to the 'Mid-West Ceili Hour', and dream of the time when a young Luigi made her do things impossible, like when he convinced her to enter the Maharajah sideshow and stand on the tallest elephant's trunk during carnival season in her seaside Neapolitan town.

I always had trouble with the feet of Jón the First, or Pre-Jón, as I called him later. He would frequently put them in front of me in the evening and tell me to take off his socks and rub his toes, soles, heels and calves. It was quite impossible for me to love these Icelandic men's feet that were shaped like birch stumps, hard and chunky, and screaming white as the wood when the bark is stripped from it. Yes, and as cold and damp, too. The toes had horny nails that resembled dead buds in a frosty spring. Nor can I forget the smell, for malodorous feet were very common in the post-war years when men wore nylon socks and practically slept in their shoes. How was it possible to love these Icelandic men? Who belched at the meal table and farted constantly. After four Icelandic husbands and a whole load of casual lovers I had become a vrai connaisseur of flatulence, could describe its species and varieties in the way that a wine-taster knows his wines. The howling backfire, the load, the gas bomb and the Luftwaffe were names I used most. The coffee belch and the silencer were also well-known quantities, but the worst were the date farts, a speciality of Bæring of Westfjord. Icelandic men don’t know how to behave: they never have and never will, but they are generally good fun. At least, Icelandic women think so. They seem to come with this inner emergency box, filled with humour and irony, which they always carry around with them and can open for useful items if things get too rough, and it must be a hereditary gift of the generations. Anyone who loses their way in the mountains and gets snowed in or spends the whole weekend stuck in a lift can always open this special Icelandic emergency box and get out of the situation with a good story. After wandering the world and living on the Continent I had long tired of well-behaved, fart-free gentlemen who opened the door and paid the bills but never had a story to tell and were either completely asexual or demanded skin-burning action until the morning light. Swiss watch salesmen who only knew of “sechs” as their wake-up hour, or hairy French apes who always required their twelve rounds of screwing after the six-course meal. I suppose I liked German men the best. They were a suitable mixture of belching northerner and cultivated southerner, of orderly westerner and crazy easterner, but in the post-war years they were of course broken men. There was little you could do with them except try to put them right first. And who had the time for that? Londoners are positive and jolly, but their famous irony struck me as mechanical and wearisome in the long run. As if that irony machine had eaten away their real essence. The French machine, on the other hand, is fuelled by seriousness alone, and the Frogs can drive you beyond the limit when they get going with their philosophical noun-dropping. The Italian worships every woman like a queen until he gets her home, when she suddenly turns into a slut. The Yank is one hell of a guy who thinks big: he always wants to take you the moon. At the same time, however, he is as smug and petty as the meanest seamstress, and has a fit if someone eats his peanut butter sandwich aboard the space shuttle. I found Russians interesting. In fact they were the most Icelandic of all: drank every glass to the bottom and threw themselves into any jollity, knew countless stories and never talked seriously unless at the bottom of the bottle, when they began to wail for their mother who lived a thousand miles away but came on foot to bring them their clean laundry once a month. They were completely crazy and were better athletes in bed than my dear countrymen, but in the end I had enough of all their pommel-horse routines. Nordic men are all as tactless as Icelanders. They get drunk over dinner, laugh loudly and fart, eventually start “singing” even in public restaurants where people have paid to escape the tumult of

I can’t be intelligent,’ Clarissa said miserably. ‘I must be stupid. Mother Ryan says that I’m stupid, and Bob says that I’m stupid, and even Mrs Talbot says that I’m stupid, and–’ She began to cry. She went to a mirror and dried her eyes. Baxter followed. He put his arms around her. ‘Don’t put your arms around me,’ she said, more in despair than in anger. ‘Nobody ever takes me seriously until they get their arms around me.’ She sat down again and Baxter sat near her. ‘But you’re not stupid, Clarissa,’ he said. ‘You have a wonderful intelligence, a wonderful mind. I’ve often thought so. I’ve often felt that you must have a lot of very interesting opinions.’ ‘ Well, that’s funny,’ she said, ‘because I do have a lot of opinions. Of course, I never dare say them to anyone, and Bob and Mother Ryan don’t ever let me speak. They always interrupt me, as if they were ashamed of me. But I do have these opinions. I mean, I think we’re like cogs in a wheel. I’ve concluded that we’re like cogs in a wheel. Do you think we’re like cogs in a wheel?’ ‘Oh, yes,’ he said. ‘Oh, yes, I do!’ ‘I think we’re like cogs in a wheel,’ she said. ‘For instance, do you think that women should work? I’ve given that a lot of thought. My opinion is that I don’t think married women should work. I mean, unless they have a lot of money, of course, but even then I think it’s a full-time job to take care of a man. Or do you think that women should work?’ ‘What do you think?’ he asked. ‘I’m terribly interested in knowing what you think.’ ‘Well, my opinion is,’ she said timidly, ‘that you just have to hoe your row. I don’t think that working or joining the church is going to change everything, or special diets, either. I don’t put much stock in fancy diets. We have a friend who eats a quarter of a pound of meat at every meal. He has a scales right on the table and he weighs the meat. It makes the table look awful and I don’t see what good it’s going to do him. I buy what’s reasonable. If ham is reasonable, I buy ham. If lamb is reasonable, I buy lamb. Don’t you think that’s intelligent?

Those minutes were the beginning of his abandoning himself to a very strange kind of devotion, such a reeling, intoxicated sensation that the proud and portentous word ‘love’ is not quite right for it. It was that faithful, dog-like devotion without desire that those in mid-life seldom feel, and is known only to the very young and the very old. A love devoid of any deliberation, not thinking but only dreaming. He entirely forgot the unjust yet ineradicable disdain that even the clever and considerate show to those who wear a waiter’s tailcoat, he did not look for opportunities and chance meetings, but nurtured this strange affection in his blood until its secret fervour was beyond all mockery and criticism. His love was not a matter of secret winks and lurking glances, the sudden boldness of audacious gestures, the senseless ardour of salivating lips and trembling hands; it was quiet toil, the performance of those small services that are all the more sacred and sublime in their humility because they are intended to go unnoticed. After the evening meal he smoothed out the crumpled folds of the tablecloth where she had been sitting with tender, caressing fingers, as one would stroke a beloved woman’s soft hands at rest; he adjusted everything close to her with devout symmetry, as if he were preparing it for a special occasion. He carefully carried the glasses that her lips had touched up to his own small, musty attic bedroom, and watched them sparkle like precious jewellery by night when the moonlight streamed in. He was always to be found in some corner, secretly attentive to her as she strolled and walked about. He drank in what she said as you might relish a sweet, fragrantly intoxicating wine on the tongue, and responded to every one of her words and orders as eagerly as children run to catch a ball flying through the air. So his intoxicated soul brought an ever-changing , rich glow into his dull, ordinary life. The wise folly of clothing the whole experience in the cold, destructive words of reality was an idea that never entered his mind: the poor waiter François was in love with an exotic Baroness who would be for ever unattainable. For he did not think of her as reality, but as something very distant, very high above him, sufficient in its mere reflection of life. He loved the imperious pride of her orders, the commanding arch of her black eyebrows that almost touched one another, the wilful lines around her small mouth, the confident grace of her bearing. Subservience seemed to him quite natural, and he felt the humiliating intimacy of menial labour as good fortune, because it enabled him to step so often into the magic circle that surrounded her.

Try any one of these things each day: A) Sleep eight hours. B) Eat two meals instead of three. C) No TV. D) No junk food. E) No complaining for one whole day. F) No gossip. G) Return an e-mail from five years ago. H) Express thanks to a friend. I) Watch a funny movie or a stand-up comic. J) Write down a list of ideas. The ideas can be about anything. K) Read a spiritual text. Any one that is inspirational to you. The Bible, The Tao te Ching, anything you want. L) Say to yourself when you wake up, “I’m going to save a life today.” Keep an eye out for that life you can save. M) Take up a hobby. Don’t say you don’t have time. Learn the piano. Take chess lessons. Do stand-up comedy. Write a novel. Do something that takes you out of your current rhythm. N) Write down your entire schedule. The schedule you do every day. Cross out one item and don’t do that anymore. O) Surprise someone. P) Think of ten people you are grateful for. Q) Forgive someone. You don’t have to tell them. Just write it down on a piece of paper and burn the paper. It turns out this has the same effect in terms of releasing oxytocin in the brain as actually forgiving them in person. R) Take the stairs instead of the elevator. S) I’m going to steal this next one from the 1970s pop psychology book Don’t Say Yes When You Want to Say No: when you find yourself thinking of that special someone who is causing you grief, think very quietly, “No.” If you think of him and (or?) her again, think loudly, “No!” Again? Whisper, “No!” Again, say it. Louder. Yell it. Louder. And so on. T) Tell someone every day that you love them. U) Don’t have sex with someone you don’t love. V) Shower. Scrub. Clean the toxins off your body. W) Read a chapter in a biography about someone who is an inspiration to you. X) Make plans to spend time with a friend. Y) If you think, “Everything would be better off if I were dead,” then think, “That’s really cool. Now I can do anything I want and I can postpone this thought for a while, maybe even a few months.” Because what does it matter now? The planet might not even be around in a few months. Who knows what could happen with all these solar flares. You know the ones I’m talking about. Z) Deep breathing. When the vagus nerve is inflamed, your breathing becomes shallower. Your breath becomes quick. It’s fight-or-flight time! You are panicking. Stop it! Breathe deep. Let me tell you something: most people think “yoga” is all those exercises where people are standing upside down and doing weird things. In the Yoga Sutras, written in 300 B.C., there are 196 lines divided into four chapters. In all those lines, ONLY THREE OF THEM refer to physical exercise. It basically reads, “Be able to sit up straight.” That’s it. That’s the only reference in the Yoga Sutras to physical exercise. Claudia always tells me that yogis measure their lives in breaths, not years. Deep breathing is what keeps those breaths going.

I got your flowers. They’re beautiful, thank you.” A gorgeous riot of Gerber daisies and lilies in a rainbow of reds, pinks, yellows and oranges. “Welcome. Bet Duncan loved sending one of his guys out to pick them up for me.” She could hear the smile in his voice, imagined the devilish twinkle in his eyes. “Oh, he did. Said it’s probably the first time in the history of WITSEC that a U.S. Marshal delivered flowers to one of their witnesses.” A low chuckle. “Well, this was a special circumstance, so they helped me out.” “I loved the card you sent with them the best though.” Proud of you. Give ‘em hell tomorrow. He’d signed it Nathan rather than Nate, which had made her smile. “I had no idea you were romantic,” she continued. “All these interesting things I’m learning about you.” She hadn’t been able to wipe the silly smile off her face after one of the security team members had knocked on her door and handed them to her with a goofy smile and a, “special delivery”. “Baby, you haven’t seen anything yet. When the trial’s done you’re gonna get all the romance you can handle, and then some.” “Really?” Now that was something for a girl to look forward to, and it sure as hell did the trick in taking her mind off her worries. “Well I’m all intrigued, because it’s been forever since I was romanced. What do you have in mind? Candlelit dinners? Going to the movies? Long walks? Lazy afternoon picnics?” “Not gonna give away my hand this early on, but I’ll take those into consideration.” “And what’s the key to your heart, by the way? I mean, other than the thing I did to you this morning.” “What thing is that? Refresh my memory,” he said, a teasing note in his voice. She smiled, enjoying the light banter. It felt good to let her worry about tomorrow go and focus on what she had to look forward to when this was all done. Being with him again, seeing her family, getting back to her life. A life that would hopefully include Nathan in a romantic capacity. “Waking you up with my mouth.” He gave a low groan. “I loved every second of it. But think simpler.” Simpler than sex? For a guy like him? “Food, then. I bet you’re a sucker for a home-cooked meal. Am I right?” He chuckled. “That works too, but it’s still not the key.” “Then what?” “You.” She blinked, her heart squeezing at the conviction behind his answer. “Me?” “Yeah, just you. And maybe bacon,” he added, a smile in his voice. He was so freaking adorable. “So you’re saying if I made and served you a BLT, you’d be putty in my hands?” Seemed hard to imagine, but okay. A masculine rumble filled her ears. “God, yeah.” She couldn’t help the sappy smile that spread across her face. “Wow, you are easy. And I can definitely arrange that.” “I can hardly wait. Will you serve it to me naked? Or maybe wearing just a frilly little apron and heels?” She smothered a laugh, but a clear image of her doing just that popped into her head, serving him the sandwich in that sexy outfit while watching his eyes go all heated. “Depends on how good you are.” “Oh, baby, I’ll be so good to you, you have no idea.

The Sun King had dinner each night alone. He chose from forty dishes, served on gold and silver plate. It took a staggering 498 people to prepare each meal. He was rich because he consumed the work of other people, mainly in the form of their services. He was rich because other people did things for him. At that time, the average French family would have prepared and consumed its own meals as well as paid tax to support his servants in the palace. So it is not hard to conclude that Louis XIV was rich because others were poor. But what about today? Consider that you are an average person, say a woman of 35, living in, for the sake of argument, Paris and earning the median wage, with a working husband and two children. You are far from poor, but in relative terms, you are immeasurably poorer than Louis was. Where he was the richest of the rich in the world’s richest city, you have no servants, no palace, no carriage, no kingdom. As you toil home from work on the crowded Metro, stopping at the shop on the way to buy a ready meal for four, you might be thinking that Louis XIV’s dining arrangements were way beyond your reach. And yet consider this. The cornucopia that greets you as you enter the supermarket dwarfs anything that Louis XIV ever experienced (and it is probably less likely to contain salmonella). You can buy a fresh, frozen, tinned, smoked or pre-prepared meal made with beef, chicken, pork, lamb, fish, prawns, scallops, eggs, potatoes, beans, carrots, cabbage, aubergine, kumquats, celeriac, okra, seven kinds of lettuce, cooked in olive, walnut, sunflower or peanut oil and flavoured with cilantro, turmeric, basil or rosemary ... You may have no chefs, but you can decide on a whim to choose between scores of nearby bistros, or Italian, Chinese, Japanese or Indian restaurants, in each of which a team of skilled chefs is waiting to serve your family at less than an hour’s notice. Think of this: never before this generation has the average person been able to afford to have somebody else prepare his meals. You employ no tailor, but you can browse the internet and instantly order from an almost infinite range of excellent, affordable clothes of cotton, silk, linen, wool and nylon made up for you in factories all over Asia. You have no carriage, but you can buy a ticket which will summon the services of a skilled pilot of a budget airline to fly you to one of hundreds of destinations that Louis never dreamed of seeing. You have no woodcutters to bring you logs for the fire, but the operators of gas rigs in Russia are clamouring to bring you clean central heating. You have no wick-trimming footman, but your light switch gives you the instant and brilliant produce of hardworking people at a grid of distant nuclear power stations. You have no runner to send messages, but even now a repairman is climbing a mobile-phone mast somewhere in the world to make sure it is working properly just in case you need to call that cell. You have no private apothecary, but your local pharmacy supplies you with the handiwork of many thousands of chemists, engineers and logistics experts. You have no government ministers, but diligent reporters are even now standing ready to tell you about a film star’s divorce if you will only switch to their channel or log on to their blogs. My point is that you have far, far more than 498 servants at your immediate beck and call. Of course, unlike the Sun King’s servants, these people work for many other people too, but from your perspective what is the difference? That is the magic that exchange and specialisation have wrought for the human species.

Today’s meal-ready-to-eat consisted of beef steak, but it came with a special prize, the jalapeño cheese sauce—the most-prized condiment in any MRE. It was the most-often traded item and was treated like pure gold by those who regularly ate MREs.

A human being should be able to change a diaper, plan an invasion, butcher a hog, conn a ship, design a building, write a sonnet, balance accounts, build a wall, set a bone, comfort the dying, take orders, give orders, cooperate, act alone, solve equations, analyze a new problem, pitch manure, program a computer, cook a tasty meal, fight efficiently, die gallantly. Specialization is for insects.

Close your eyes, Sophia. Look at the table in your mind. What does it look like? What's on the menu? Taste it. Tell me." She closed her eyes. Enveloped by all that was Elliott. She tried to concentrate and ignore those rough fingers on her cheek. "Shrimp wrapped in Thai basil and prosciutto, crisped on the grill, drizzled with olive oil and fresh lime juice. It's Emilia's favorite." "Mmm. Keep going. Don't stop." His lips were almost touching her forehead. His breath on her skin. "Grilled filet mignon with my peppercorn sauce. White, red, pink peppercorns. The girls get them for me when they travel. That's our special dinner. Our decadent meal." "More." His lips grazed her ear. Sophia's eyes were tightly shut, but she had to suppress a shudder. "Vegetable salad on baby greens from my garden. Yellow peppers, green zucchini, purple eggplant, lightly grilled. With a sherry vinaigrette and fresh herbs. All the colors of the rainbow." "Lovely. Keep going." She could no longer hear the buzz of crickets or throaty calls of the frogs. Just Elliott's breathing. Steady. Intense. "Wine, lots of wine," she said huskily. She felt his chuckle against her cheek. "Well, this is my fantasy, right? It must have wine." "Of course it does. Keep going." "Home-made gelato. Lemon. With lemon zest and lemon basil and lemon verbena. And crunchy toasted macadamia nuts on top.

Dale was angling for her phone number, but the window of opportunity was small. The lunchtime crowd at Rich’s Diner was thick, and Julia had several other tables. In a sea of greasy spoons, Rich’s was the greasiest. It wasn’t the first place one would expect to find a federal agent in the middle of the afternoon, in the middle of Washington, D.C., in the middle of the 1970s. Everyone knew federal agents wore business suits and ate meals with three forks and five courses. But not BEI Special Agent Dale Conley.

the idea that cooking a great meal for one is a wonderful way to nurture as well as nourish yourself. Preparing a meal for yourself is a special exercise, an unpressured act of creativity, self-care, and validation.

A healthy Ramadan diet by Sunrise nutrition hub Ramadan is the only month in a year where everyone get an opportunity to stop bad habits that can effect our health and adopt healthier and nutritious diets. While increasing its efficiency, fasting relieves and strengthens the digestive system. Also helps adjust triglyceride levels in the blood. But many have reversed the rule. While breaking the fast people tempt to have lavish food, sweets and fried food, which can lead to an increase in triglycerides and cholesterol. Also increase the chances of getting diabetes and weight gain which is opposite of what the fasting person is trying to achieve. The major role during Ramzan is a balanced and nutritional meal. The quantity and the quality of meal matters. The ideal meal plan which can help you stay healthy in Ramzan is given below:- Break your fast with 2-3 dates. Fasting whole day will lead to low blood sugar. Dates help to restore your blood sugar. And boost your energy level. Do not forget to include health soup and salad into your meal. Soup is a liquid with healthy ingredient. And salad will make you feel full, which is healthy and ll help you to stay away from fried food or sweets. Avoid fried and fatty food. substitute frying with baking or grilling. Avoid eating sweet food during Ramzan and save it for a special occasions like EID or inviting any guest for iftar. Iftar Meal :- · Break fast with 3 dates and two cup of water. · Eat healthy soup with contains veggies or chicken. Avoid creamy and fatty soup. · Eating appetizers after soup will prepare your stomach for digestion process. Avoid oily appetizer and switch it to health salad which includes lots of vegetable and chicken. Sprinkle some lemon or vinegar without any added sugar. · Little bit of carbohydrate should be included in your iftar meal such as brown - rice, pasta or bread. And add protein to it such as chicken, meat or fish. Suhoor meal :- Start your meal with 3 dates. As you ll be fasting whole day, your blood sugar will get low. It ll help you maintain your blood sugar. Have carbohydrate such as whole wheat – rice or bread. It helps in slow digestion process. It can help you to feel full for a longer time. Add a healthy fruit or veggie smoothie in your diet. Which will give you an energy during fasting. Add dried fruits in your smoothie. Includes lots of water after you meal, which is compulsory. · Avoid salty and sweet food in your meal. It ll make you feel hungry and thirsty.