Spices Best Quotes

The best fantasy is written in the language of dreams. It is alive as dreams are alive, more real than real ... for a moment at least ... that long magic moment before we wake. Fantasy is silver and scarlet, indigo and azure, obsidian veined with gold and lapis lazuli. Reality is plywood and plastic, done up in mud brown and olive drab. Fantasy tastes of habaneros and honey, cinnamon and cloves, rare red meat and wines as sweet as summer. Reality is beans and tofu, and ashes at the end. Reality is the strip malls of Burbank, the smokestacks of Cleveland, a parking garage in Newark. Fantasy is the towers of Minas Tirith, the ancient stones of Gormenghast, the halls of Camelot. Fantasy flies on the wings of Icarus, reality on Southwest Airlines. Why do our dreams become so much smaller when they finally come true? We read fantasy to find the colors again, I think. To taste strong spices and hear the songs the sirens sang. There is something old and true in fantasy that speaks to something deep within us, to the child who dreamt that one day he would hunt the forests of the night, and feast beneath the hollow hills, and find a love to last forever somewhere south of Oz and north of Shangri-La. They can keep their heaven. When I die, I'd sooner go to middle Earth.

The best calumnies are spiced with truth.

Boomer took bites of all six varieties, contemplating each one and "guring out the order in which he would then eat them. “I like the brown one and the lighter brown one and the almost-brown one. I’m not so sure about the minty one. But really, I think the lebkuchen spice one is the best.” “The what?” “The lebkuchen spice one.” He held it up for me. “This one.” “You’re making that up. What’s a lebkuchen spice? It sounds like a cross between a Keebler elf and a stripper. Hello, my name ees Lebkuchen Spice, and I vant to show you my cooooookies...” “Don’t be rude!” Boomer protested. As if the cookie might be offended.

I think we should probably get Vanessa out of the Quiet Box to help us. What do you guys say?' 'Absolutely,' Newel affirmed. 'Best idea I've heard all day.' 'I'll second that,' Doren said gladly. Seth gave the satyrs a doubtful scowl. 'Wait a minute. You guys just think she's pretty.' 'I've been around a long time,' Newel said. 'Vanessa Santoro is not jut pretty.' 'He's right,' Doren agreed. 'She's walking dynamite. My pulse is rising just talking about her.' 'She also might be a traitor,' Seth stressed. 'The lethal temptress,' Newel said with relish. 'Even better.' 'It will definitely spice up the adventure,' Doren encouraged. 'I'm obviously talking to wrong guys,' Seth sighed. 'Believe me,' Newel said cockily. 'you're talking to the right guys. We've been chasing babes since the world was flat.' Seth rolled his eyes.

I smiled at him as best I could and pushed the paper across the table before he could change his mind. Because Henry DeVille was correct - there was an ingredient in my baking more concenctrated than any extract, more pungent than any spice; an ingredient that everyone would recognize and no one was able to name: it was regret, and it rose when one least expected.

Actually, nothing hurts like hearing the word slut, unless it is hearing the word rape dropped about carelessly. Again, a word I wouldn't have thought much about, except that when I was in high school a girl gave her senior speech on her best friend's rape. She ended not with an appear for women's rights or self defense, but by begging us to consider our language. We use the word 'rape' so casually, for sports, for a failed test, to spice up jokes. 'The test raped me.' 'His smile went up to justifiable rape.' These references confer casualness upon the word, embedding it into our culture, stripping it of shock value, and ultimately numb us to the reality of rape.

John knew the best love stories were the ones that were never told. For no medium—no book, no poem, no play or movie—could ever tell a love story in its entirety, its full span and depth, from the exhilarating beginning to the tragic ending of all love stories. He didn’t mind if his life was forgotten—it had never occurred to him to want to be remembered—as long as he had truly lived, and to live life without experiencing one great love story was to not live at all.

The best of us have a spice of perversity in us, especially when we are young and in love.

Hunger is by far the best spice.

The past was a consumable, subject to the national preference for familiar products. And history, in America, is a dish best served plain. The first course could include a dollop of Italian in 1492, but not Spanish spice or French sauce or too much Indian corn. Nothing too filling or fancy ahead of the turkey and pumpkin pie, just the way Grandma used to cook it.

Oh Pia, I feel GOOD! Fully recovered!’ he always says in a dazzling tone that tells everyone within a ten-kilometre radius that he’s not.

I didn’t almost kill myself when I went ‘caveman,’” he said, his kiss hard and hot and possessive, all of it spiced with molten anger. “I didn’t make you watch as I did my best to cause myself mortal harm.

A good cook was like a good educator; his duty was solely to bring out the talent of the chicken and show it to best advantage, as a good teacher brings out the talent inherent in a young man. Granted that the original talent was there in the chicken, too much coaxing, stuffing, imposing, and spicing would merely distract from its simple beauty and virtue.

For some young artists, it can take a bit of time to discover which tools (which medium, or genre, or career pathway) will truly suit them best. For me, although many different art forms attract me, the tools that I find most natural and comfortable are language and oil paint; I've also learned that as someone with a limited number of spoons it's best to keep my toolbox clean and simple. My husband, by contrast, thrives with a toolbox absolutely crowded to bursting, working with language, voice, musical instruments, puppets, masks animated on a theater stage, computer and video imagery, and half a dozen other things besides, no one of these tools more important than the others, and all somehow working together. For other artists, the tools at hand might be needles and thread; or a jeweller's torch; or a rack of cooking spices; or the time to shape a young child's day.... To me, it's all art, inside the studio and out. At least it is if we approach our lives that way.

But here’s my little trade secret that I put into every All Is Lost moment just for added spice, and it’s something that many hit movies have. I call it the whiff of death. I started to notice how many great movies use the All Is Lost point to kill someone. Obi Wan in Star Wars is the best example — what will Luke do now?? All Is Lost is the place where mentors go to die, presumably so their students can discover “they had it in them all along.” The mentor’s death clears the way to prove that. But what if you don’t have an Obi Wan character? What if death isn’t anywhere near your story? Doesn’t matter. At the All Is Lost moment, stick in something, anything that involves a death. It works every time. Whether it’s integral to the story or just something symbolic, hint at something dead here. It could be anything. A flower in a flower pot. A goldfish. News that a beloved aunt has passed away. It’s all the same.

There is always a man eager to explain my mental illness to me. They all do it so confidently, motioning to their Hemingway and Bukowski bookshelf as they compare my depression to their late-night loneliness. There is always someone that rejected them that they equate their sadness to and a bottle of gin (or a song playing, or a movie) close by that they refer to as their cure. Somehow, every soft confession of my Crazy that I hand to them turns into them pulling out pieces of themselves to prove how it really is in my head. So many dudes I’ve dated have faces like doctors ready to institutionalize and love my crazy (but only on Friday nights.) They tell their friends about my impulsive decision making and how I “get them” more than anyone they’ve ever met but leave out my staring off in silence for hours and the self-inflicted bruises on my cheeks. None of them want to acknowledge a crazy they can’t cure. They want a crazy that fits well into a trope and gives them a chance to play Hero. And they always love a Crazy that provides them material to write about. Truth is they love me best as a cigarette cloud of impossibility, with my lipstick applied perfectly and my Crazy only being pulled out when their life needs a little spice. They don’t want me dirty, having not left my bed for days. Not diseased. Not real. So they invite me over when they’re going through writer’s block but don’t answer my calls during breakdowns. They tell me I look beautiful when I’m crying then stick their hands in-between my thighs. They mistake my silence for listening to them attentively and say my quiet mouth understands them like no one else has. These men love my good dead hollowness. Because it means less of a fighting personality for them to force out. And is so much easier to fill someone who has already given up with themselves.

I'm not jealous, dear, do your best, only don't make a saint of him. I'm afraid I couldn't like him without a spice of human naughtiness.

Hilary says to her sister, “You can’t eat only pie for lunch.” “Just watch me.” Lily plucks her ukulele out of the tote bag at her feet and strums it, singing, “Pie is fine. It’s very nice/ Especially with lots of spice/ Like cinnamon and ginger too/ My sis would like it, but she’s a poo.” “Oh, well, that’s brilliant,” Hilary says. “Taylor Swift must be looking over her shoulder.

shop owner named Nadia Denham . . . An elegant name that evokes lovers and dances, spiced teas in fragile cups, and secrets, lots of secrets. Old ladies keep the best secrets. And the most horrible ones.

Buy the best you can afford • Extra-virgin Olive Oil, pressed in the last calendar year • Whole chunks of Parmigiano-Reggiano from Italy • Chocolate and Cocoa Powder Buy whole and prepare yourself • Pick and chop fresh herbs (and always use Italian or flat-leaf parsley). • Juice lemons and limes • Peel, chop, and pound garlic • Grind spices • Soak, rinse, filet, and chop salt-packed anchovies • Make chicken stock when you can (see for a recipe). Or buy fresh or frozen stock from your butcher, rather than the boxed or canned stuff

Cooking is like playing a violin. The bow is a tool used to play, as is the knives and other tools you use to prepare. (a chef's knife is even held in the same manner) Spices are the notes used in the score. The way the food is cooked and prepared is the rhythm and tempo. The ingredients are the violin themselves, ready to be played upon. The finished dish is the music played to its best melody. All of these things must be applied together at the right pace, manner, and time in order to create a flavourful rush of artwork and beauty.

The savor of preparation which had been noticed by Captain Lawton began to increase within the walls of the cottage; certain sweet-smelling odors, that arose from the subterranean territories of Cæsar, gave to the trooper the most pleasing assurances that his olfactory nerves, which on such occasions were as acute as his eyes on others, had faithfully performed their duty; and for the benefit of enjoying the passing sweets as they arose, the dragoon so placed himself at a window of the building, that not a vapor charged with the spices of the East could exhale on its passage to the clouds, without first giving its incense to his nose. Lawton, however, by no means indulged himself in this comfortable arrangement, without first making such preparations to do meet honor to the feast, as his scanty wardrobe would allow. The uniform of his corps was always a passport to the best tables, and this, though somewhat tarnished by faithful service and unceremonious usage, was properly brushed and decked out for the occasion. His head, which nature had ornamented with the blackness of a crow, now shone with the whiteness of snow; and his bony hand, that so well became the saber, peered from beneath a ruffle with something like maiden coyness. The improvements of the dragoon went no further, excepting that his boots shone with more than holiday splendor, and his spurs glittered in the rays of the sun, as became the pure ore of which they were composed.

He pulled out stiff starched sheets, yellowed at the creases, each sheet embroidered with an elaborate medallion in which the letters D.F. twined above a garland of roses; some woman's trousseau from a hundred- two hundred- years back. There were other treasures too: sandalwood boxes of handkerchiefs, copper saucepans dulled with verdigris, an old radio from before the war, he guessed, its casing cracked to reveal tubes as big as doorknobs. Best of all was a huge old spice chest of rough black oak, some of its drawers still labeled in faded brown ink: Cannelle, Poivre Rouge, Lavande, Menthe Verte. The long-empty compartments were still fragrant with the scents of those spices, some dusted with a residue which colored his fingertips with cinnamon and ginger and paprika and turmeric.

Another quality of salt is that it remains hidden even though it adds flavor to a dish. People praise a dish by appreciating the quality of its grains or vegetables or spices, but no one says, ‘The salt in this dish was fabulous!’ Like salt, true yogis serve without wanting recognition or praise. They are happy to give credit to others and interested simply in doing their best to give pleasure to the Divine and benefit others.

At one-thirty in the deep dark morning, the cooking odors blew up through the windy corridors of the house. Down the stairs, one by one, came women in curlers, men in bathrobes, to tiptoe and peer into the kitchen- lit only by fitful gusts of red fire from the hissing stove. And there in the black kitchen at two of a warm summer morning, Grandma floated like an apparition, amidst bangings and clatterings, half blind once more, her fingers groping instinctively in the dimness, shaking out spice clouds over bubbling pots and simmering kettles, her face in the firelight red, magical, and enchanted as she seized and stirred and poured the sublime foods. Quiet, quiet, the boarders laid the best linens and gleaming silver and lit candles rather than switch on electric lights and snap the spell. Grandfather, arriving home from a late evening's work at the printing office, was startled to hear grace being said in the candlelit dining room. As for the food? The meats were deviled, the sauces curried, the greens mounded with sweet butter, the biscuits splashed with jeweled honey; everything toothsome, luscious, and so miraculously refreshing that a gentle lowing broke out as from a pasturage of beasts gone wild in clover. One and all cried out their gratitude for their loose-fitting night clothes.

Apart from such chaotic classics as these, my own taste in novel reading is one which I am prepared in a rather especial manner, not only to declare, but to defend. My taste is for the sensational novel, the detective story, the story about death, robbery and secret societies; a taste which I share in common with the bulk at least of the male population of this world. There was a time in my own melodramatic boyhood when I became quite fastidious in this respect. I would look at the first chapter of any new novel as a final test of its merits. If there was a murdered man under the sofa in the first chapter, I read the story. If there was no murdered man under the sofa in the first chapter, I dismissed the story as tea-table twaddle, which it often really was. But we all lose a little of that fine edge of austerity and idealism which sharpened our spiritual standard in our youth. I have come to compromise with the tea-table and to be less insistent about the sofa. As long as a corpse or two turns up in the second, the third, nay even the fourth or fifth chapter, I make allowance for human weakness, and I ask no more. But a novel without any death in it is still to me a novel without any life in it. I admit that the very best of the tea-table novels are great art - for instance, Emma or Northanger Abbey. Sheer elemental genius can make a work of art out of anything. Michelangelo might make a statue out of mud, and Jane Austen could make a novel out of tea - that much more contemptible substance. But on the whole I think that a tale about one man killing another man is more likely to have something in it than a tale in which, all the characters are talking trivialities without any of that instant and silent presence of death which is one of the strong spiritual bonds of all mankind. I still prefer the novel in which one person does another person to death to the novel in which all the persons are feebly (and vainly) trying to get the others to come to life.

On the basis of an offhand comment Aida made about curry, I spent weeks reconstructing a recipe by the world's best Indian chef, twenty-two spices compressed into a thumb-sized cookie that liquefied against the roof of the mouth. I candied summer's last fruits and presented them, tournéed to jewel-like facets, on a length of velvet. I was all night tinkering with a pad thai, wanting Aida to experience, as I had in an alley of old Bangkok, this precise magic of sugar and lime, that species of anchovy.

It was Lola Simeona who served their bestseller: Soup No. 5 was a horrifying concoction of bull testes and spices, yet still was the best broth this side of the city, a popular meal for the adventurous and for those who prize umami above all. Occasionally a new customer would stagger out, pale and green all at once, because Lola Simeona was never shy about telling them exactly what they were eating, and in great detail. If it tasted good, she liked to say, then why would knowing this change anything? Lola sold Soup No. 5 regular at nearly all hours, closing at two a.m., only to begin again at nine the next day. Soup No. 5 regular was a picker-upper, a mood brightener. Soup No. 5 regular put people in cheerful temperaments, ready to face the day with optimism- a surprising side effect, given the cantankerous nature of the chef.

Fresh seafood stock made from shrimp and crab... It's hot and spicy- and at the same time, mellow and savory! Visions of lush mountains, cool springs and the vast ocean instantly come to mind! She brought out the very best flavors of each and every ingredient she used! "I started with the fresh fish and veggies you had on hand... ... and then simmered them in a stock I made from seafood trimmings until they were tender. Then I added fresh shrimp and let it simmer... seasoning it with a special blend I made from spices, herbs like thyme and bay leaves, and a base of Worcestershire sauce. I snuck in a dash of soy sauce, too, to tie the Japanese ingredients together with the European spices I used. Overall, I think I managed to make a curry sauce that is mellow enough for children to enjoy and yet flavorful enough for adults to love!" "Yum! Good stuff!" "What a surprise! To take the ingredients we use here every day and to create something out of left field like this!" "You got that right! This is a really delicious dish, no two ways about it. But what's got me confused... ... is why it seems to have hit him way harder than any of us! What on earth is going on?!" This... this dish. It... it tastes just like home! It looks like curry, but it ain't! It's gumbo!" Gumbo is a family dish famously served in the American South along the shores of the Gulf of Mexico. A thick and spicy stew, it's generally served over steamed rice. At first glance, it closely resembles Japan's take on curry... but the gumbo recipe doesn't call for curry powder. Its defining characteristic is that it uses okra as its thickener. *A possible origin for the word "gumbo" is the Bantu word for okra-Ngombu.*

WAY OF THE SEAL DRILL Making Variety a Habit Make a list of all the routines in your daily and weekly life. What time do you wake? Do you brush your teeth before or after taking a shower? Do you check your e-mail before brushing your teeth? What ritual patterns of thought can you detect? We are good self-deceivers, so why don’t you ask your best friend or spouse what your routine habits and thoughts are? Armed with the list, make a parallel list of ways you will break these routines. Get up at a different time every day. Take a different route to work. Do not check e-mail first thing, but only twice a day. Fast for a day or do a juice cleanse. Make a new routine out of shaking things up. This will forge new pathways in your brain, help you to avoid blind spots and rutted thinking, and spice up your life in general. You can easily apply this drill at a team level, also.

Sarah's first introduction was the signature sugardoodle. Big, billowy, and buttery, sparkling with a generous coating of sugar crystals and cinnamon, it has the perfect savory-sweet balance that comes from creamed butter and sugar. When she created it, the bakery's cookie menu was dominated by chocolaty options. She was looking to add something with a different flavor profile. Then, for the 2013 holiday season, she was playing with recipe ideas that would evoke nostalgia and home baking and struck upon the ginger spice cookie, a soft, sweet molasses number with the bite of ginger, cinnamon, and nutmeg. It was so popular it stuck around beyond the holidays and became a year-round best seller. Then came the killer red velvet. Rich from cocoa, savory from a cream-cheese center, and crunchy from its sugar-dusted top, it gives red velvet lovers a whole new creation to die for.

How was Houston?" I asked as he set me down. Dad's warm brown eyes crinkled with his smile. "Hot. But the food was great, and I've got a lot to write about." 'What was your favorite bite?" I asked. "Savory or sweet?" he asked, grinning. "Savory first, then sweet," I said, grinning back. "Well, I had an incredible pork shoulder in a brown sugar-tamarind barbecue sauce. It was the perfect combination of sweet and sour." Dad has an amazing palate; he can tell whether the nutmeg in a soup has been freshly grated or not. "That sounds delicious. And the best dessert?" "Hands down, a piece of pecan pie. It made me think of you. I took notes- it was flavored with vanilla bean and cinnamon rum. But I bet we could make one even better." "Ooh," I said. "Maybe with five-spice powder? I think that would go really well with the sweet pecans." "That's my girl, the master of combining unusual flavors.

Well, Mimi Mackson, tell me what you like to bake." "Lots of things- brownies, cookies, pies, tarts, scones. But cupcakes are my favorite. I like to flavor them with unusual spices and herbs." "I see. And what's the last thing that you made?" "Double-chocolate brownies with cinnamon and cayenne, to welcome someone home." "And prior to that?" "Cheddar-chive biscuits." She waved her hand in front of her face like she smelled something bad. "No, no, my word, that will not do at all. Just sweet things, please." She stood and paced behind the desk. "Ha! Cheese and chives! I wouldn't dream of baking, eating, or even serving those, not to win the world." Well, that was strange. Sweet isn't sweet without savory. One isn't good without the other- I thought everyone knew that. Even the most sugary dessert needs a dash of salt. Mrs. T sat again. "So tell me then, young Mimi. The best sweet thing you've ever, ever made?" "Hmm... lemon-lavender cupcakes, I guess. To celebrate friendship.

I shared my love of books with Benny, but Aunt Yolanda opened my eyes to the world of food as art, cooking without cans. She introduced me to the magic of spices, the exotic perfume of fresh herbs crushed between fingers. Younger than my mother, she was rounded in just the right spots, from her love of good food, and when we talked she looked right at me and listened, nodding and laughing loudly when I'd tell jokes, holding my hand when we'd walk, as if we were best friends or sisters. She liked Anne and Christine, too, but I could tell I was her favorite. She took me with her on shopping trips, to the fish market near the waterfront and the farm stands out west. Sometimes she'd journey to the Asian grocers in Northeast Portland or the hippie vegetarian markets on Hawthorne to find something special. We'd come home laden with ingredients that I knew my mother had never heard of, and the resulting feasts would fill me with a yearning to go to different places, to try new things.

She pulls from a shelf certain rare spices and sugars that her successor is unlikely to use. Insulating the jars with softbound books and sheafs of cooking notes, she packs them in a carton that came to this kitchen holding boxes of Italian pasta. She examines the fanciful designs on a container of sugar imported from Turkey, a favorite finish for the surface of cookies: bearclaws, butter wafers. The large, faceted granules glitter like bluish rhinestones; children always choose those cookies first. She wonders if she will be able to get this sugar anymore, if borders will tighten so austerely that she will lose some of her most precious, treasured ingredients: the best dried lavender and mascarpone, pomegranate molasses. But in the scheme of things, does it matter? She comes upon her collection of vinegars, which she uses to brighten the character of certain cakes, to hold the line between sweet and cloying. She takes down a spicy vinegar she bought at a nearby farm; inside the bottle, purple peppers, like sleeping bats, hang from the surface of the liquid. Greenie used it in a dark chocolate ice cream and molasses pie.

per hour. Handbrake knew that he could keep up with the best of them. Ambassadors might look old-fashioned and slow, but the latest models had Japanese engines. But he soon learned to keep it under seventy. Time and again, as his competitors raced up behind him and made their impatience known by the use of their horns and flashing high beams, he grudgingly gave way, pulling into the slow lane among the trucks, tractors and bullock carts. Soon, the lush mustard and sugarcane fields of Haryana gave way to the scrub and desert of Rajasthan. Four hours later, they reached the rocky hills surrounding the Pink City, passing in the shadow of the Amber Fort with its soaring ramparts and towering gatehouse. The road led past the Jal Mahal palace, beached on a sandy lake bed, into Jaipur’s ancient quarter. It was almost noon and the bazaars along the city’s crenellated walls were stirring into life. Beneath faded, dusty awnings, cobblers crouched, sewing sequins and gold thread onto leather slippers with curled-up toes. Spice merchants sat surrounded by heaps of lal mirch, haldi and ground jeera, their colours as clean and sharp as new watercolor paints. Sweets sellers lit the gas under blackened woks of oil and prepared sticky jalebis. Lassi vendors chipped away at great blocks of ice delivered by camel cart. In front of a few of the shops, small boys, who by law should have been at school, swept the pavements, sprinkling them with water to keep down the dust. One dragged a doormat into the road where the wheels of passing vehicles ran over it, doing the job of carpet beaters. Handbrake honked his way through the light traffic as they neared the Ajmeri Gate, watching the faces that passed by his window: skinny bicycle rickshaw drivers, straining against the weight of fat aunties; wild-eyed Rajasthani men with long handlebar moustaches and sun-baked faces almost as bright as their turbans; sinewy peasant women wearing gold nose rings and red glass bangles on their arms; a couple of pink-faced goras straining under their backpacks; a naked sadhu, his body half covered in ash like a caveman. Handbrake turned into the old British Civil Lines, where the roads were wide and straight and the houses and gardens were set well apart. Ajay Kasliwal’s residence was number

HERE ARE MY TEN BEEF NOODLE SOUP COMMANDMENTS: 1. Throw out the first: always flash-boil your bones and beef to get the “musk” out. I’ve gone back and forth on this a lot. I would sometimes brown the meat as opposed to boil, but decided in the end that for this soup, you gotta boil. If you brown, it’s overpowering. The lesson that beef noodle soup teaches you is restraint. Sometimes less is more if you want all the flavors in the dish to speak to you. 2. Make sure the oil is medium-high when the aromatics go down and get a slight caramelization. It’s a fine line. Too much caramelization and it becomes too heavy, but no caramelization and your stock is weak. 3. Rice wine can be tricky. Most people like to vaporize it so that all the alcohol is cooked off. I like to leave a little of the alcohol flavor ’cause it tends to cut through the grease a bit. 4. Absolutely no butter, lard, or duck fat. I’ve seen people in America try to “kick it up a notch” with animal fats and it ruins the soup. Peanut oil or die. 5. Don’t burn the chilis and peppercorns, not even a little bit. You want the spice and the numbness, but not the smokiness. 6. After sautéing the chilis/peppercorns, turn off the heat and let them sit in the oil to steep. This is another reason you want to turn the heat off early. 7. Strain your chilis/peppercorns out of the oil, put them in a muslin bag, and set them aside. Then add ginger/garlic/scallions to the oil in that order. Stage them. 8. I use tomatoes in my beef noodle soup, but I add them after the soup is finished and everything is strained. I let them hang out in the soup as it sits on the stove over the course of the day. I cut the tomatoes thin so they give off flavor without having to cook too long and so you can serve them still intact. 9. Always use either shank or chuck flap. Brisket is too tough. If you want to make it interesting, add pig’s foot or oxtail. 10. Do you. I don’t give you measurements with this because I gave you all the ingredients and the technique. The best part about beef noodle soup is that there are no rules. It just has to have beef, noodle, and soup. There are people that do clear broth beef noodle soup. Beef noodle soup with dairy. Beef noodle soup with pig’s blood. It would suck if you looked at my recipe and never made your own, ’cause everyone has a beef noodle soup in them. Show it to me.

I make the very best halwa chebakia. With mint tea, or qamar-el-deen- you can take some home to your family." Such an offer cannot be refused. I know this from experience. Years of traveling with my mother have taught me that food is a universal passport. Whatever the constraints of language, culture or geography, food crosses over all boundaries. To offer food is to extend the hand of friendship; to accept is to be accepted into the most closed of communities. I wondered if Francis Reynaud had ever thought of this approach. Knowing him, he hasn't. Reynaud means well, but he isn't the type to buy halwa chebakia or to drink a glass of mint tea in the little café on the corner of the Boulevard P'tit Baghdad. I followed Fatima into the house, making sure to leave my shoes at the door. It was pleasantly cool inside and smelt of frangipani; the shutters closed since midday to guard against the heat of the sun. A door led into the kitchen, from which I caught the mingled scents of anise and almond and rosewater and chickpeas cooked in turmeric, and chopped mint, and toasted cardamom, and those wonderful halwa chebakia, sweet little sesame pastries deep-fried in oil, just small enough to pop into the mouth, flower-shaped and brittle and perfect with a glass of mint tea...

The Grocers'! oh the Grocers'! nearly closed, with perhaps two shutters down, or one; but through those gaps such glimpses! It was not alone that the scales descending on the counter made a merry sound, or that the twine and roller parted company so briskly, or that the canisters were rattled up and down like juggling tricks, or even that the blended scents of tea and coffee were so grateful to the nose, or even that the raisins were so plentiful and rare, the almonds so extremely white, the sticks of cinnamon so long and straight, the other spices so delicious, the candied fruits so caked and spotted with molten sugar as to make the coldest lookers-on feel faint and subsequently bilious. Nor was it that the figs were moist and pulpy, or that the French plums blushed in modest tartness from their highly-decorated boxes, or that everything was good to eat and in its Christmas dress; but the customers were all so hurried and so eager in the hopeful promise of the day, that they tumbled up against each other at the door, crashing their wicker baskets wildly, and left their purchases upon the counter, and came running back to fetch them, and committed hundreds of like mistakes, in the best humor possible; while the Grocer and his people were so frank and fresh that the polished hearts with which they fastened their aprons might have been their own, worn outside for general inspection, and for Christmas daws to peck at if they chose.

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

A depachika is like nothing else. It is the endless bounty of a hawker's bazaar, but with Japanese civility. It is Japanese food and foreign food, sweet and savory. The best depachika have more than a hundred specialized stands and cannot be understood on a single visit. I felt as though I had a handle on Life Supermarket the first time I shopped there, but I never felt entirely comfortable in a depachika. They are the food equivalent of Borges's "The Library of Babel": if it's edible, someone is probably selling it, but how do you find it? How do you resist the cakes and spices and Chinese delis and bento boxes you'll pass on the way? At the Isetan depachika, in Shinjuku, French pastry god Pierre Hermé sells his signature cakes and macarons. Not to be outdone, Franco-Japanese pastry god Sadaharu Aoki sells his own nearby. Tokyo is the best place in the world to eat French pastry. The quality and selection are as good as or better than in Paris, and the snootiness factor is zero. I wandered by a collection of things on sticks: yakitori at one stand, kushiage at another. Kushiage are panko-breaded and fried foods on sticks. At any depachika, you can buy kushiage either golden and cooked, or pale and raw to fry at home. Neither option is terribly appetizing: the fried stuff is losing crispness by the second, and who wants to deep-fry in a poorly ventilated Tokyo apartment in the summer? But the overall effect of the display is mesmerizing: look at all the different foods they've put on sticks! Pork, peppers, mushrooms, squash, taro, and two dozen other little cubes.

Lillian’s lashes lowered as she let him ease her closer, his hand sliding over the length of her spine. Her breasts and waist felt swollen within the insulating grip of her corset, and she suddenly longed to be rid of it. Taking as deep a breath as the stays would allow, she became aware of a sweetly spicy scent in the air. “What is that?” she murmured, drawing in the fragrance. “Cinnamon and wine…” Turning in the circle of his arms, she looked around the spacious bedroom, past the poster bed to the small table that had been set near the window. There was a covered silver dish on the table, from which a few traces of sweet-scented steam were still visible. Perplexed, she twisted back to look at Marcus. “Go and find out,” he said. Curiously Lillian went to investigate. Taking hold of the cover’s handle, which had been wrapped with a linen napkin, she lifted the lid, letting a soft burst of intoxicating fragrance into the air. Momentarily puzzled, Lillian stared at the dish, and then burst out laughing. The white porcelain dish was filled with five perfect pears, all standing on end, their skin gleaming and ruby-red from having been poached in wine. They sat in a pool of clear amber sauce that was redolent of cinnamon and honey. “Since I couldn’t obtain a pear from a bottle for you,” came Marcus’s voice from behind her, “this was the next best alternative.” Lillian picked up a spoon and dug into one of the melting-soft pears, lifting it to her lips with relish. The bite of warm, wine-soaked fruit seemed to dissolve in her mouth, the spiced honey sauce causing a tingle in the back of her throat. “Mmmm…” She closed her eyes in ecstasy. Looking amused, Marcus turned her to face him. His gaze fell to the corner of her lips, where a stray drop of honey sauce glittered. Ducking his head, he kissed and licked away the sticky drop, the caress of his mouth causing a new pleasurable ache deep inside her. “Delicious,” he whispered, his lips settling more firmly, until she felt as if her blood were flowing in streams of white-hot sparks. She dared to share the taste of wine and cinnamon with him, tentatively exploring his mouth with her tongue, and his response was so encouraging that she wrapped her arms around his neck and pressed herself closer. He was delicious, the taste of his mouth clean and sweet, the feel of his lean, solid body immeasurably exciting. Her lungs expanded with shaky-hot breaths, restrained by the clench of her corset stays, and she broke the kiss with a gasp. “I can’t breathe.” Wordlessly Marcus turned her around and unfastened the gown. Reaching her corset, he untied the laces and loosened them with a series of expert tugs, until the stays expanded and Lillian gulped in relief. “Why did you lace so tightly?” she heard him ask. “Because the dress wouldn’t fasten otherwise. And because, according to my mother, Englishmen prefer their women to be narrow-waisted.” Marcus snorted as he eased her back to face him. “Englishmen prefer women to have larger waists in lieu of fainting from lack of oxygen. We’re rather practical that way.” Noticing that the sleeve of her unfastened gown had slipped over her white shoulder, he lowered his mouth to the smooth curve.

Step 6. Ensure That Your Environment Supports Your Goals Some people subscribe to the philosophy that if the cure doesn’t hurt, it can’t be working. When it comes to permanent changes in diet and lifestyle, the opposite philosophy is the best: The less painful the program, the more likely it is to succeed. Take steps to make your new life easier. Modify your daily behavior so that your surroundings work for you, not against you. Have the right pots, pans, and utensils to cook with; have the right spices, herbs, and seasonings to make your meals delicious; have your cookbooks handy and review them often to make your dishes lively and appealing. Make sure you give yourself the time to shop for food and cook your meals. Change your life to support your health. Don’t sacrifice your health for worthless conveniences. Avoid temptation. Very few people could quit smoking without ridding their house of cigarettes. Alcoholics avoid bars to stop drinking. Protect yourself by protecting your environment. Decrease the time when you are exposed to rich foods to avoid testing your “willpower.” One of the best ways to do this is to throw all the rich foods out of the house. Just as important is to replace harmful foods with those used in the McDougall Program for Maximum Weight Loss. If many of your meals are eaten away from home, make the situations meet your needs. Go to restaurants that offer at least one delicious, nutritious item. Ask the waiter to remove the butter and olive oil from the table. Accept invitations to dinner from friends who eat and live healthfully. Bring healthful foods with you whenever possible. Keep those people close who support your efforts and do not try to sabotage you. Ask family and friends to stop giving you boxes of candy and cakes as gifts. Instead suggest flowers, a card, or a fruit basket. Tell your mother that if she really loves you she’ll feed you properly, forgoing her traditional beef stroganoff.

A Mediterranean flatbread, the pita is baked at a high temperature so that puffy pockets form in the middle, which can then be stuffed with meat or beans. He did the same thing that Secretary Girl did with her turtle burger bun... ... picking something that would keep the meat juices from dripping out the bottom! Hmm. You used a handmade Tzatziki sauce to ameliorate the smelliness of the kebab meat and to create a mild base to make the spices stand out. And the burger patty... ... is kofta! A Middle Eastern meatloaf of ground beef and lamb mixed with onions and plentiful spices, its highly fragrant aroma hits the nose hard! Its scent and umami flavor are powerful enough to bring tears to the eyes!" W-what is going on here?! How could they eat all that greasy, heavy meat so quickly and easily?! "Here. Let me give you a lesson. Four things are required for a good burger. A bun, a patty, some kind of sauce and... ...pickles. The sharp smell and tart flavor of pickles is what highlights the meaty umami of the patty. Pickles are a hidden but key component of the best burgers! From what I could tell, you used ginger sticks as your pickle analogue... ... but that was a weak choice." "What?! Then what did you choose that's so much better?!" "The pickle type that I picked for my burger... ...is achaar." "Achaar?" "What kind of pickle is that?" ACHAAR South Asian in origin, achaar consists of fruits or vegetables pickled in mustard oil or brine, and then mixed with a variety of spices. Sometimes called Indian pickles, achaar is strongly tart and spicy. This is achaar I made with onions. The spicy scent of the mustard oil makes the meaty umami of the kofta patty really stands out. For the tartness, I used amchoor- also known as mango powder- a citrusy powder made from dried unripe mangoes. But that's just the base. I added lemon juice to bolster the citrusy flavor of the amchoor... ... and then some garlic, ginger and chili peppers to give it an aroma that tickles the nose. Cloves. Cumin seeds. Black pepper. Paprika. I even added a dab of honey to give it a hint of sweetness.

I see the good in you.” “Don’t harbor illusions about me. In marrying me, you’re going to have to make the best of a bad bargain. You don’t understand the situation you’re in.” “You’re right.” Beatrix arched in bliss as he massaged the muscles on either side of her spine. “Any woman would pity me, being in this situation.” “It’s one thing to spend an afternoon in bed with me,” Christopher said darkly. “It’s another to experience day-to-day life with a lunatic.” “I know all about living with lunatics. I’m a Hathaway.” Beatrix sighed in pleasure as his hands worked the tender places low on her back. Her body felt relaxed and tingly all over, her bruises and aches forgotten. Twisting to glance at him over her shoulder, she saw the austere lines of his face. She had an overwhelming urge to tease him, to make him play. “You missed a place,” she told him. “Where?” Levering herself upward, Beatrix turned and crawled to where Christopher knelt on the mattress. He had donned a velvet dressing robe, the front parting to reveal a tantalizing hint of sun-browned flesh. Linking her arms around his neck, she kissed him. “Inside,” she whispered. “That’s where I need soothing.” A reluctant smile lurked at the corners of his lips. “This balm is too strong for that.” “No it’s not. It feels lovely. Here, I’ll show you--” She pounced for the tin of balm and coated her fingertips with the stuff. The rich scent of clove oil spiced the air. “Just hold still--” “The devil I will.” His voice had thickened with amusement, and he reached for her wrist. Fleet as a ferret, Beatrix twisted to evade him. Rolling once, twice, she dove for the belt of his robe. “You put it all over me,” she accused, giggling. “Coward. Now it’s your turn.” “Not a chance.” He grabbed her, grappled with her, and she thrilled to the sound of his husky laugh. Somehow managing to clamber over him, she gasped at the feel of his aroused flesh. She wrestled with him until he flipped her over with ease, pinning her wrists. The robe had become loosened during their tussle, their naked flesh rubbing together. Sparkling silver eyes stared into blue. Already breathless with laughter, Beatrix became positively lightheaded as she saw the way he was looking at her. Lowering his head, he kissed and licked at her smile as if he could taste it.

People should consider, for example, the tireless unavoidable English utilitarians, how they wander around crudely and honourably in Bentham’s footsteps, moving this way and that (a Homeric metaphor says it more clearly), just as Bentham himself had already wandered in the footsteps of the honourable Helvetius (this Helvetius — no, he was no dangerous man!). No new idea, nothing of a more refined expression and bending of an old idea, not even a real history of an earlier thought: an impossible literature in its totality, unless we understand how to spice it up with some malice. For in these moralists as well (whom we really have to read with their ulterior motives in mind [mit Nebengedanken], if we have to read them—) that old English vice called cant and moral Tartufferie [hypocrisy], has inserted itself, this time hidden under a new form of scientific thinking. Nor is there any lack of a secret resistance against the pangs of conscience, something a race of former Puritans will justifiably suffer from in all its scientific preoccupations with morality. (Isn’t a moralist the opposite of a Puritan, namely, a thinker who considers morality something questionable, worth raising questions about, in short, as a problem? Shouldn’t moralizing be — immoral?). In the end they all want English morality to be considered right, so that then mankind or “general needs” or “the happiness of the greatest number” —n o! England’s happiness — will be best served. They want to prove with all their might that striving for English happiness, I mean for comfort and fashion (and, as the highest priority, a seat in Parliament) is at the same time also the right path of virtue, in fact, that all virtue which has existed in the world so far has consisted of just such striving. Not one of all those ponderous herd animals with uneasy consciences (who commit themselves to promoting the cause of egoism as an issue of general welfare—) wants to know or catch a whiff of the fact that the “general welfare” is no ideal, no goal, not even a concept one can somehow grasp, but is only an emetic — that what is right for one man cannot in any way therefore be right for another, that the demand for a single morality for everyone is a direct restriction on the higher men, in short, that there is a rank ordering between man and man, as a result, also between morality and morality. These utilitarian Englishmen are a modest and thoroughly mediocre kind of human being and, as mentioned, insofar as they are boring, we cannot think highly enough of their utility.

Every Day Take Your Daily Doses Black Cumin (Nigella sativa) (¼ tsp) As noted in the Appetite Suppression section, a systematic review and meta-analysis of randomized, controlled weight-loss trials found that about a quarter teaspoon of black cumin powder every day appears to reduce body mass index within a span of a couple of months. Note that black cumin is different from regular cumin, for which the dosing is different. (See below.) Garlic Powder (¼ tsp) Randomized, double-blind, placebo-controlled studies have found that as little as a daily quarter teaspoon of garlic powder can reduce body fat at a cost of perhaps two cents a day. Ground Ginger (1 tsp) or Cayenne Pepper (½ tsp) Randomized controlled trials have found that ¼ teaspoon to 1½ teaspoons a day of ground ginger significantly decreased body weight for just pennies a day. It can be as easy as stirring the ground spice into a cup of hot water. Note: Ginger may work better in the morning than evening. Chai tea is a tasty way to combine the green tea and ginger tweaks into a single beverage. Alternately, for BAT activation, you can add one raw jalapeño pepper or a half teaspoon of red pepper powder (or, presumably, crushed red pepper flakes) into your daily diet. To help beat the heat, you can very thinly slice or finely chop the jalapeño to reduce its bite to little prickles, or mix the red pepper into soup or the whole-food vegetable smoothie I featured in one of my cooking videos on NutritionFacts.org.4985 Nutritional Yeast (2 tsp) Two teaspoons of baker’s, brewer’s, or nutritional yeast contains roughly the amount of beta 1,3/1,6 glucans found in randomized, double-blind, placebo-controlled clinical trials to facilitate weight loss. Cumin (Cuminum cyminum) (½ tsp with lunch and dinner) Overweight women randomized to add a half teaspoon of cumin to their lunches and dinners beat out the control group by four more pounds and an extra inch off their waists. There is also evidence to support the use of the spice saffron, but a pinch a day would cost a dollar, whereas a teaspoon of cumin costs less than ten cents. Green Tea (3 cups) Drink three cups a day between meals (waiting at least an hour after a meal so as to not interfere with iron absorption). During meals, drink water, black coffee, or hibiscus tea mixed 6:1 with lemon verbena, but never exceed three cups of fluid an hour (important given my water preloading advice). Take advantage of the reinforcing effect of caffeine by drinking your green tea along with something healthy you wish you liked more, but don’t consume large amounts of caffeine within six hours of bedtime. Taking your tea without sweetener is best, but if you typically sweeten your tea with honey or sugar, try yacon syrup instead. Stay

Birch bark lends a mild wintergreen flavor to brewed sodas. Birch beer, flavored with sassafras and birch, is a classic American brew. Birch bark is usually sold in homebrew stores. Bitter Orange (Bergamot) s highly aromatic, and its dried peel is an essential part of cola flavor. The dried peel and its extract are usually available in spice shops, or any store with a good spice selection. They can be pricey. Burdock root s a traditional ingredient in American root beers. It has a mild sweet flavor similar to that of artichoke. Dried burdock root is available in most Asian groceries and homebrew stores. Cinnamon has several species, but they all fall into two types. Ceylon cinnamon is thin and mild, with a faint fragrance of allspice. Southeast Asian cinnamon, also called cassia, is both stronger and more common. The best grade comes from Vietnam and is sold as Saigon cinnamon. Use it in sticks, rather than ground. The sticks can be found in most grocery stores. Ginger, a common soda ingredient, is very aromatic, at once spicy and cooling. It is widely available fresh in the produce section of grocery stores, and it can be found whole and dried in most spice shops. Lemongrass, a perennial herb from central Asia, contains high levels of citral, the pungent aromatic component of lemon oil. It yields a rich lemon flavor without the acid of lemon juice, which can disrupt the fermentation of yeasted sodas. Lemon zest is similar in flavor and can be substituted. Lemongrass is available in most Asian markets and in the produce section of well-stocked grocery stores. Licorice root provides the well-known strong and sweet flavor of black licorice candy. Dried licorice root is sold in natural food stores and homebrew stores. Anise seed and dried star anise are suitable substitutes. Sarsaparilla s similar in flavor to sassafras, but a little milder. Many plants go by the name sarsaparilla. Southern-clime sarsaparilla (Smilax spp.) is the traditional root-beer flavoring. Most of the supply we get in North America comes from Mexico; it’s commonly sold in homebrew stores. Wild sarsaparilla (Aralia spp.) is more common in North America and is sometimes used as a substitute for true sarsaparilla. Small young sarsaparilla roots, known as “root bark” are less pungent and are usually preferred for soda making, although fully mature roots give fine results. Sassafras s the most common flavoring for root beers of all types. Its root bark is very strong and should be used with caution, especially if combined with other flavors. It is easily overpowering. Dried sassafras is available in homebrew stores. Star anise, the dried fruit of an Asian evergreen, tastes like licorice, with hints of clove and cinnamon. The flavor is strong, so use star anise with caution. It is available dried in the spice section of most grocery stores but can be found much more cheaply at Asian markets.

Look at that ship. That clipper cost me a queen’s ransom, even with the Kestrel thrown in the bargain. But it was the fastest ship to be had.” He took her hands in his. “Forget money. Forget society. Forget expectations. We’ve no talent for following rules, remember? We have to follow our hearts. You taught me that.” He gathered her to him, drawing her hands to his chest. “God, sweet, don’t you know? You’ve had my heart in your pocket since the day we met. Following my heart means following you. I’ll follow you to the ends of the earth if I have to.” He shot an amused glance at the captain. “Though I’d expect your good captain would prefer I didn’t. In fact, I think he’d gladly marry us today, just to be rid of me.” “Today? But we couldn’t.” His eyebrows lifted. “Oh, but we could.” He pulled her to the other side of the ship, slightly away from the gaping crowd. Wrapping his arms around her, he leaned close to whisper in her ear, “Happy birthday, love.” Sophia melted in his embrace. It was her birthday, wasn’t it? The day she’d been anticipating for months, and here she’d forgotten it completely. Until Gray had appeared on the horizon, she hadn’t been looking forward to anything. But now she did. She looked forward to marriage, and children, and love and grand adventure. Real life and true passion. All of it with this man. “Oh, Gray.” “Please say yes,” he whispered. “Sophia.” The name was a caress against her ear. “I love you.” He kissed her cheek and pulled away. “I’ve been remiss in not telling you. You can’t know how I’ve regretted it. But I love you, Sophia Jane Hathaway. I love you as no man ever loved a woman. I love you so much, I fear I’ll burst with it. In fact, I think I shall burst if I go another minute without kissing you, so if you’ve any mind to say yes, I’d thank you to-“ Sophia flung her arms around his neck and kissed him. Hard at first, to quiet the fool man; then gently, to savor him. oh, how she loved the taste of him, like freshly baked bread and rum. Warm and wholesome and comforting, with just a hint of spice and danger. “Yes,” she sighed against his lips. She pulled back and looked into his eyes. “Yes, I will marry you.” His arms tightened about her waist. “Today?” “Today. But you must let me change my gown first.” Smiling, she stroked his smooth cheek. “You even shaved.” “Every day since we left Tortola.” He gave her a rueful smile. “I’ve a few new scars to show for it.” “Good.” She kissed him. “I’m glad. And I don’t care if society casts us out for the pirates we are, just as long as I’m with you.” “Oh, I don’t know that we’ll be cast out, exactly. We’re definitely not pirates. After your stirring testimony”-he chucked her under the chin-“Fitzhugh decided to make the best of an untenable situation. Or an unhangable pirate, as it were. If he couldn’t advance on his career by convicting me, he figured he’d advance it by commending me. Awarded me the Kestrel as salvage and recommended me to the governor for a special citation of valor. There’s talk of knighthood.” He grinned. “Can you believe it? Me, a hero.” “Of course I believe it.” She laced her fingers at the back of his neck. “I’ve always known it, although I should curse that judge and his ‘citation of valor.’ As if you needed a fresh supply of arrogance. Just remember, whatever they deem you-gentleman or scoundrel, hero or pirate-you are mine.” “So I am.” He kissed her soundly, passionately. “And which would you prefer tonight?” At the seductive grown in his voice, shivers of arousal swept down to her toes. “Your gentleman? Your scoundrel? Your hero or your pirate?” She laughed. “I imagine I’ll enjoy all four on occasion. But tonight, I believe I shall find tremendous joy in simply calling you my husband.” He rested his forehead against hers. “My love.” “That, too.

Pumpkin Flavor Latte Scrub   Ingredients 1 ½ cups of brown sugar 2 tablespoons of ground coffee 1-2 tablespoons of pumpkin spice ¾ -1 cup of oil   Instructions  Combine all the ingredients, apart from oil Mix them together Add oil to the mixture and stir

We've been making solidarity cakes this morning in support of you, ma chere," Franco said. "We're featuring your to-die-for black walnut spice cakes with cream cheese and cardamom frosting as today's special." "Thanks, you guys," Lani said sincerely. "Every detail! Call me!" Charlotte ordered before clicking off. Lani stood there, pastry bag still at the ready, and looked at the racks in front of her. And thought about her friends in New York. Solidarity cakes. Salvation cakes. "Healing the disgruntled, displaced, and just plain dissed," she said, smiling briefly. "One cake at a time.

She knew she was delaying the inevitable- trying to locate Agnete's address- but decided to make a list of things to buy first, looking for shops close to the hotel and purposefully ignoring her uncertain finances. She dunked a sopaipilla in her coffee and brushed powdered sugar from her lips, the plate of chile-flecked fried polenta, chorizo, and eggs already finished. It might not have been a vacation, but it felt like one. She was on her own, eating strange foods, planning to spend money she wasn't sure she had, and no one was paying the slightest bit of attention to her. She had fallen down the rabbit hole. It was easiest to come up with ideas for Saisee, whose pride in her cooking shone in everything she concocted, tossing in a pinch of this and a smidgen of that. Alice had even watched her hold crushed spices in the palm of her hand and blow them gently over the pot. 'My momma taught me that. Best way to get flavor to every part of the pot.' For here there would be white posole and blue cornmeal, a collection of chile powders, and piloncillo, the little cones of unrefined Mexican sugars Alice imagined she might use to make caramelized custard.

Apple Spice Dump Cake

Caramel Apple Dump Cake This cake screams of the fall season but will also be perfect any time of the year. Fresh apples, gooey caramel, warm spices…what more could you need?!? Yield: 18 Servings Active Time: 10 minutes Ingredients: 2 apples, peeled and diced 1 apple, peeled and grated 1 box white cake mix 1 tsp cinnamon 1/4 tsp nutmeg 1/4 tsp grated cloves 1 cup caramel sauce 8 Tablespoons melted butter Directions: 1. Pour diced and grated apples into a 9 x 13 pan with 2 inch high sides. 2. Pour the dry white cake mix and the spices over the top of the apples. Try to sprinkle it across the top of the whole pan rather than dumping it directly in one section just for ease of mixing! 3. Stir the apples, spices and cake mix together until well combined. Try to ensure that there are no dry cake mix lumps. 4. Pour the melted butter over the top of the mix along with the caramel sauce and stir briefly. The butter does not need to be fully incorporated. 5. Transfer the pan to a preheated 350 degree oven and bake for about 35-45 minutes or until the cake springs back to the touch and the center is no longer wet. 6. Remove the pan from the oven and allow to cool. 7. Slice directly from the pan and serve!

I spent an inordinate amount of time at the markets, Apicius on my heels, purchasing the most costly spices; reams of opulent silk for pillow coverings; ornate, one-of-a-kind oil lamps; and hundred-year-old wines so thick that only the best honey, lead, and spices would bring them back to life. I buried fish in salt, and sealed plums in spirits and left them to age in the dark. I made Roman absinthe and apple wine. I bought the best suckling pigs and began to fatten them on the most expensive figs. I fed our goats a specially sourced mixture of apples, hay, and clover to give their milk new flavor.

Cow’s blood will do, but we prefer human. You know because it’s stronger. Cows are just dumb beasts, chewing their cud and making milk, but humans, especially virgins, have so much more in their blood. All their thoughts and desires spice it. Virgins are the best because they have all that pent up frustration and need added in.” Mary narrowed her eyes. “Yes, virgins have the best blood. Are you a virgin?” The guy’s eyes about popped out of his head. He stammered a no and fled. His friends called out after him, but he kept going. A small wicked smile crossed her face as she hoisted her book bag and began shoving her way through the hall to her fifth period class.

For the most part, food plays a very functional role in American culture. We eat to work. If Aini was visiting in my home, I'd tell her, “Don't eat anything you don't like. We don't care.” And we really wouldn't for the most part. But in many parts of the world, food is deeply rooted in the life of people. Sometimes I've had Indian hosts prepare meals for me that used spices grown on their homestead for hundreds of years. The best Indian meals take days to prepare. So to pass on eating dishes prepared for you in that context could be far more insulting than passing on a dish you just don't care for. It can be seen as an all-out rejection. And as for eating with utensils versus eating with our hands, one of my Indian friends puts it this way: “Eating with utensils is like making love through an interpreter!” That says it all when it comes to the affection most Indians have for their cuisine. To reject the food of an Indian colleague can be extremely disrespectful and can erode any possibility of a business partnership. Who would have thought food could play such a strong role in successful global performance? Edwin,

What do you do? It’s amazing how people will qualify, quantify, judge, assess, and form complete opinions about you based on that one age-old question. It is a boring, uncreative default setting for attempting to engage a new person. Spice it up and try something new. Instead, ask "What do you do for fun?” Your creativity will make you more memorable and help you stand apart from the crowd.

Objectively hammering out a grim list of chronological facts with a dispassionate voice is a Scribner’s task; writing the story of a person’s own life calls for one to see the icon that lies behind deluge of facts. No raw truths will ever be discerned must less shared by the storyteller to an audience of soul brothers in absence of the author’s resolute effort to shape the pliable clay of human discord, anguish, and incomprehensible wanting into a decipherable fable while aiming to distill moral truths. There can be no story told without psychological investigation. Storytelling includes granting oneself leave to engage in subjective digressions, selection, and prioritizing. We only find important parts of our self, if we engross in thoughtful rumination, explication, and analysis. We cannot make sense of what we discover in absence of attempted identification and positing resolution of conflicts that ongoing quarrels encumbers our conceptual inventory with stabs of guilt and slices of self-loathing. The best told stories lead to therapeutic application of liberal dosages of a healing balm spiced with strokes of thematic juxtapositions and catholic combinations.

. . . wine was described in extremely vague and misleading terms. Some wines were feminine and some were masculine. What does masculine wine taste like? Sweaty tube socks? Old Spice? Talking about wine like this unhelpful at best and confusing at worst.

We were as hungry as hunters after a day of stalking prey. The word for Belinda's chicken, we agreed, was also epic, the meat deeply flavored, the rice flecked with tiny sour-sweet jewel-red barberries, and mined with woody spices you had to pluck out---cinnamon sticks, cloves, and black cardamom pods as big and wrinkled as prunes. "This could be the best thing I have ever eaten," said Jennie. "It's right up there," I said. "The food writer agrees!" Jennie said. "Did you hear that, Belinda?" "I just followed the recipe," said Belinda. "Anybody could make it." Not true. Not everybody used quality organic chicken, high-grade extra-long basmati rice, hard-to-find black cardamom pods. The parsley and cilantro from Belinda's own garden were more flavorful than supermarket varieties. And Belinda had the great cook's touch; her onions were expertly caramelized, her chicken well browned, her rice cooked to the right tooth... No, not everyone could make this.

The goal should be finding someone who cares about your needs as much as you care about theirs. It’s about letting your guard down enough to really want what’s best for someone else. To trust them enough to know they want the same for you.

Wine. Made from the vineyards in Fourth Kingdom.” I’ve snatched the cup from her hand before she even finished explaining, downing it all in a few gluttonous gulps. It’s sweet yet spiced, thick, rich, yet refreshing. Maybe this is the withdrawals talking, but I think it might be the best wine I’ve ever tasted.

The best fantasy is written in the language of dreams. It is alive as dreams are alive, more real than real … for a moment at least … that long magic moment before we wake. Fantasy is silver and scarlet, indigo and azure, obsidian veined with gold and lapis lazuli. Reality is plywood and plastic, done up in mud brown and olive drab. Fantasy tastes of habaneros and honey, cinnamon and cloves, rare red meat and wines as sweet as summer. Reality is beans and tofu, and ashes at the end. Reality is the strip malls of Burbank, the smokestacks of Cleveland, a parking garage in Newark. Fantasy is the towers of Minas Tirith, the ancient stones of Gormenghast, the halls of Camelot. Fantasy flies on the wings of Icarus, reality on Southwest Airlines. Why do our dreams become so much smaller when they finally come true? We read fantasy to find the colors again, I think. To taste strong spices and hear the songs the sirens sang. There is something old and true in fantasy that speaks to something deep within us, to the child who dreamt that one day he would hunt the forests of the night, and feast beneath the hollow hills, and find a love to last forever somewhere south of Oz and north of Shangri-La. They can keep their heaven. When I die, I’d sooner go to middle Earth.

THE MODERN HEALTHY LONGEVITY FOOD PYRAMID EXPLAINED The foundation of a modern healthy diet includes a wide variety of colourful vegetables, beans, minimally processed whole grains, nuts, seeds and fruits. These plant-based foods should be consumed every day and form the largest portion of our calories. Extra-virgin cold-pressed olive oil and avocado fruits can be used daily as condiments together with a range of spices, lemon juice and very small amounts of iodised salt.9 Fish, shellfish and molluscs can be consumed two to three times per week. Small portions of cheese and a few eggs can be consumed one to two times per week. Meat and sweets should be eaten only occasionally. Spring water and herbal teas are the best drinks to stay hydrated. All sugary beverages, such as soft

He’d even shaved everything and was wearing his best boxers. They were pink silk and had little peaches on them. He’d planned to do his “shakin’ my peach” dance for Taylor and Riley was going to make him French toast with spiced peaches for breakfast.

They Can Laugh and Be Playful Humor is a delightful form of responsiveness, and also a highly adaptive coping mechanism (Vaillant 2000). Emotionally mature people have a good sense of humor and can use lightheartedness to relieve stress. Laughter is a form of egalitarian play between people and reflects an ability to relinquish control and follow someone else’s lead. Emotionally immature people often have difficulty engaging in humor in ways that strengthen bonds with others. Instead, they push humor on others, even when others aren’t amused. They also tend to enjoy humor at someone else’s expense, using it to boost their self-esteem. For example, they may enjoy humor that involves tricking people or making them look foolish or inept. This trait is a good indicator of how they will eventually treat you. Humor with an edge, such as sarcasm, is best served as a spice, not the main course. In moderation it adds a bit of pleasurable tension, but in excess it reflects cynicism, which is hard to live with as a steady diet. Too much cynicism and sarcasm are signs of a closed-down person who fears connection and seeks emotional protection by focusing on the negative.

If you asked three different whiskey distilleries what the best kind of whiskey is, you’d find three different answers. Some like their whiskey sweet, infused with honey or fruit and smooth on ice. Some prefer their whiskey bold, with sharp spices and mint. Me? Personally, I preferred whiskey that burned—slowly—in an all-consuming fashion. And that night, I felt every inch of my body catch fire as I drained the bottle.

Treat your friends and family to a remarkable culinary involvement in a Spice Mantra gift card. Ideal for any occasion, our gift cards open a universe of exquisite flavors and extraordinary dining at Spice Mantra in Hampton. Give the gift of gastronomic enjoyment and let them savor the best of Indian cuisine in style.

Discover culinary greatness at Spice Mantra, the crown gem of dining in Hampton, Melbourne. Indulge in exquisite flavors and perfect service that have procured us the standing as the best restaurant in the area. From traditional Indian delicacies to contemporary twists, experience a gastronomic excursion like no other at Spice Mantra.

JOSEPH O'BRIEN Notes on the basics: Flour, sugar. Only the best ingredients. Quarter to half cup of confectioners' sugar to make him just sweet enough, but not too much. Salt to complement the sweet. A good balance is essential. High-quality yeast. Vanilla extract because it goes well with just about everything. Royal icing to make him stick and never wander away. A pinch here and there of favorite herbs or spices (basil, oregano, anise, cinnamon, turmeric). Warm water, not too hot or you'll create a scalded man, angry and hard to live with. High-quality olive oil for helping him move through life with ease, never getting stuck or losing pieces of himself. Knead the dough just long enough--- very important. Kneading too long will make him hard and unbendable, like a rock in the stomach. Kneading not long enough will make him soft--- too weak, too pliable, a moldable mess in anyone's hands. Not a good man. Creativity, dreams, love: crucial ingredients, always.

Santa Ines is, on first impression, not the best, but not anywhere approaching the worst city Chant has found himself in. He’s seen it all. Palaces and slums, wide, sunlit marble boulevards flanked by ornamental gardens, and shanty towns drowning in mud and despair. This place is, at first glance, the same as any other West Coast city he’s ever drifted through. A twisted core of skyscrapers, apartments and office-blocks, wound round with freeways and dwindling out to cinder block suburbs with repeating fenced yards, bikes on the paths and barbecues in the back, not affluent but not dangerous, either. To the other side of the city, the buildings slope down to the seafront, built lower towards the ocean front as if the nearer they get to the beach, the more they want to get down on their knees and dig. Chant laughs under his breath at the thought: weird. Digging for, what, pirate treasure? Maybe. It’s an old beach town, after all. Zinging with life, thriving, but with that hidden current eddying in the shadows at the edge of the ever-present sunshine, ready to drag down the unwise into secret depths. Here, in Santa Ines, it feels like it goes deeper, somehow, but Chant doesn’t plan on sticking around long enough for that to be a problem. And anyway - he’s not new. Not as if anything like that can touch him, let alone hold him.

The best partnerships—whether in life or the kitchen—start with mutual respect and a touch of tension. The spice... that’s what makes the dish sing.

October. Best month ever. The air was crisp. The leaves were changing colors in Central Park. And my favorite food cart on 86th Street was serving pumpkin-spice burritos.

Dina raised her arms, palms facing upward, the teacup held high. The forest grew dark around them. Like any sliver of moonlight was vanishing, leaving them in absolute black. Only it wasn't for long, as a pool of silvery substance--- not liquid but not air either--- began to swarm around her, like it was raining moonlight. She turned her face to the sky and was bathed in a milky glow. Sometimes she forgot how much joy raw magic brought her. The rivers of moonlight twisted in rivulets across her body, until they all collected into the teacup in a shimmering liquid. For a moment, the air around them was scented like fresh coffee and spices. Dina met Scott's eyes, testing him. He couldn't speak, but he wasn't running away. With an ecstatic smile, Dina flicked the teacup, flinging moonlight outward, splashing it against the trunks of trees, coating ferns and shrubs near the path like silver luminescent paint. As it landed, it began to fade, until--- within seconds--- full night had returned. Dina set the teacup down on the front step of the cottage.

Dina hummed to herself as she pulled out an empty jam jar from a busy cupboard. It was still labeled "Apricot Jam" from the batch her mum had made for her last year--- jam that tasted like bottled sunshine. There wasn't an exact science to the magic, but Dina often found that the best tea blends were ones she put into secondhand jars, ones that had been full of delicious, wonderful things. She clipped her curls out of her face and headed into the pantry. The walls were lined floor-to-ceiling with all manner of jars and boxes, all individually labeled in Dina's messy handwriting. She kept her spices together, along with other baking essentials like fish vanilla, cake flour, and a tin that was labeled "Eye of Newt" but actually contained nutmeg. Her tea selection had several shelves dedicated to it. Aside from the specialty blends she made for the shop, Dina kept a collection of tea and tisane ingredients, which she could mix into more personal blends at a moment's notice. Dina never felt more in her element as a kitchen witch than when she was looking through her pantry. Scott's tea blend needed to be something that encapsulated his energies yet also helped him in some way. A tea to drink in the middle of a long work day, Dina decided. She twirled a curl around her finger as she focused. She hadn't met any of his fellow curators yet, but from what Scott had told her they could be a bit of a handful. So the kind of tea that would help him get through a long meeting. Something to sharpen a tired mind. Dina knew just the thing for it. She scooped up several jars and laid them out on the counter before her. Black tea--- a full-bodied assam, cacao nibs, dried ginger and... it was missing something. Dina stepped back into the pantry and surveyed her shelves with her hands on her hips. She knew that this would need one more ingredient to be perfect for Scott. Lion's mane mushroom? Perhaps a little too earthy. Clove? Too heavy. It would overpower the other flavors. As her eyes skirted over the rows of jars, she spotted it. A small glass jar with a dark red powder in it. Dried beetroot! Perfect! Energizing yet slightly sweet and smooth, and it would make Scott look like he was drinking some kind of red-velvet-themed drink. Which was also his favorite cake flavor.

Holy shit,’ she whispered as he sat back on his heels. Her legs slipped from his shoulders. She leaned forward and pressed her forehead to his. ‘Best. Day. Off. Ever.

The Emperor is a hardy, strong card that requires a hearty, strong spell to channel his energies. This dish, Emperor Tofu, is a spell dedicated to the powerful, fiery leadership qualities of the Emperor. Feast on it when you need to be fearless and to make a stand. •​As you prepare this meal, focus on channeling Emperor energy—intelligence, courage, masculine yang-vibes. Imagine yourself taking a stand, fighting to win, and succeeding. Continue the visualizations throughout your meal and into your cleanup process. This is best eaten the night before a big action, though leftovers can be snacked on at any point in the following days. If your need for raw, Mars energy is so powerful that you are craving some meat between your teeth, substitute the tofu for something bloodier. First, take a half-teaspoon of ground coriander (sacred to Aries, the Emperor’s ruling sign), a half-teaspoon of black pepper (same), a teaspoon of salt (purification), a pinch of cloves (to keep people from talking shit about you), a quarter-teaspoon of cinnamon (protection), a quarter-teaspoon of cardamom (sacred to Mars, the Emperor’s ruling planet), a quarter-teaspoon of cayenne (Aries), and a half-teaspoon of turmeric (good health). Mix it together and set it aside. Next, sauté an onion (Mars) and a jalapeño (protection from negativity) in coconut oil over high, fiery heat for three minutes. Then add a tablespoon of fresh grated ginger (to move your plan along), three cloves of garlic (protection), and your pile of spices; cook for another minute. Throw in a can of coconut milk and a block of tofu that you’ve drained, pressed, and cut up into chunks. Cover and simmer for twenty minutes. Before serving, add some fresh, shredded basil leaves (sacred to Aries) and a squirt of lime (to attract love and support). Voilà!

1. Sri Lanka’s Cultural and Historical Richness "Sri Lanka is a place where history lives in harmony with the present. From ancient temples to colonial fortresses, every corner of this island tells a story." Sri Lanka’s history stretches over 2,500 years, featuring incredible landmarks like the Sigiriya Rock Fortress and Anuradhapura's ancient ruins. The country is also home to the famous Temple of the Tooth in Kandy, an important religious site for Buddhists around the world. Each historic site tells a different story, making Sri Lanka a treasure trove of cultural and spiritual experiences. Find out more about planning a visit here. ________________________________________ 2. Nature’s Bounty and Biodiversity "In Sri Lanka, nature isn't merely observed; it's experienced with all the senses — from the scent of spice plantations to the sight of vibrant tea terraces and the sound of waves on pristine beaches." Sri Lanka’s national parks, like Yala and Udawalawe, are among the best places to see elephants, leopards, and a diverse range of bird species. The island’s ecosystems, from rainforests to coastal mangroves, create an incredible array of landscapes for nature lovers to explore. For those planning to visit these natural wonders, start your journey with a visa application. ________________________________________ 3. Sri Lankan Hospitality and Warmth "The true beauty of Sri Lanka is found in its people — hospitable, welcoming, and ready to share a smile or story over a cup of tea." The warmth of Sri Lankans is a common highlight for visitors, whether encountered in bustling cities or quiet villages. Tourists are frequently invited to join meals or participate in local festivities, making Sri Lanka a welcoming destination for international travelers. To experience this hospitality firsthand, ensure you have the right travel documents, accessible here. ________________________________________ 4. Beaches and Scenic Coastal Areas "Sri Lanka’s coastline is a place where sun meets sand, and every wave brings with it a sense of peace." With over 1,300 kilometers of beautiful coastline, Sri Lanka offers something for everyone. The south coast is famous for relaxing beaches like Unawatuna and Mirissa, while the east coast’s Arugam Bay draws surfing enthusiasts from around the globe. To enjoy these beaches, start by obtaining a Sri Lanka visa. ________________________________________ 5. Tea Plantations and the Hill Country "The heart of Sri Lanka beats in the hill country, where misty mountains and lush tea plantations stretch as far as the eye can see." The central highlands of Sri Lanka, with towns like Ella and Nuwara Eliya, are dotted with tea plantations that produce some of the world’s finest teas. Visiting a tea plantation offers a chance to see tea processing and sample fresh brews, with the cool climate adding to the serene experience. Secure your entry to the hill country with a visa application. ________________________________________ 6. Sri Lankan Cuisine: A Feast for the Senses "In Sri Lanka, food is more than sustenance — it’s an art form, a burst of flavors that range from spicy curries to sweet desserts." Sri Lankan cuisine is a rich blend of spices and textures. Popular dishes like rice and curry, hoppers, and kottu roti offer a true taste of the island. Food tours and local markets provide immersive culinary experiences, allowing visitors to discover the flavors of Sri Lanka. For a trip centered on food and culture, start your journey here.

Broths last in the fridge for three to no more than five days. Keeping it in your freezer, however, stores it for up to a year. One of the best ways to store broths in the freezer is to pour them into large glass mason jars. In doing so, be sure to leave space for the broth to expand over time to prevent the glass from cracking. Another way is to fill extra ice cube trays you have laying around with broth. Each cube holds roughly an ounce, which is perfect for homemade broth cubes you can drop into your other dishes to spice things up a little.   

Colorado Pure is a local and leading Colorado Springs company offering the best quality Ten Tall Coffee flavours like Dark raisins, cocoa finish with mild spice notes and Smooth, chocolatey with a brownie-like fragrance, Semi sweet, fruity etc.

Arin was in the still room, trying to soothe the anxiety of a woman who was saying that she had just preserved the jams, and must all of them be used for the banquet, every last one? She didn’t think the Dacrans appreciated ilea fruit. Why serve something they wouldn’t love as much as the Herrani did? It would be best, surely, to keep at least those jars for winter. Trying to explain the politics of such lavish consumption tangled Arin up in frustrated half sentences, because it didn’t make much sense to him, either, to consume every edible thing in one night. And then he heard Roshar’s accented voice in Herrani drifting down the hall from the ktichens. “…you don’t understand. The piece of meat must be the finest, cut from the loin, seasoned with this spice, not that one…” Arin excused himself, told the woman he’d discuss jams later, and followed the prince’s voice. “…and it must be well roasted on the outside, almost charred, yet bloody inside. Bright pink. Listen. This is crucial. If anything goes wrong, the banquet will be ruined.” Arin entered the main kitchen to find the prince haranguing the head cook, who slid a half-lidded look of annoyed sufferance at Arin. “There you are.” Roshar beamed. “I need your help, Arin.” “For the preparation of meat?” “It’s very important. You must impress this importance upon your cook here. The fate of political relations between my country and yours hangs in the balance.” “Because of meat.” “It’s for his tiger,” said the cook. Arin palmed his face, eyes squeezed shut. “Your tiger.” “He’s very particular,” said Roshar. “You can’t bring the tiger to the banquet.” “Little Arin has missed me. I will not be parted from him.” “Would you consider changing his name?” “No.” “What if I begged?” “Not a chance.” “Roshar, the tiger has grown.” “And what a sweet big boy he is.” “You can’t bring him into a dining hall filled with hundreds of people.” “He’ll behave. He has the mien and manners of a prince.” “Oh, like you?” “I resent your tone.” “I’m not sure you can control him.” “Has he ever been aught but the gentlest of creatures? Would you deny your namesake the chance to bear witness to our victorious celebration? And, of course, to the vision of you and Kestrel: side by side, Herrani and Valorian, a love for the ages. The stuff of songs, Arin! How you’ll get married, and make babies--” “Gods, Roshar, shut up.

From the Bridge” by Captain Hank Bracker Pebbles, Rocks & Mountains Rocks can be formed in many different ways and are found in just about every corner of our planet, the Moon, up in space and who knows where else. Now pebbles are the mini-me’s of rocks and generally are about one to three inches in size. Geologists will tell you that they are about 5 millimeters in diameter, but who’s counting? In fact there are two beaches that are made up entirely of pebbles such as the Shingle Beach in Somerset, England. Generally pebbles are found along rivers, streams and creeks whereas mountains are usually a part of a chain that was created along geothermal fault lines. The process of Mountain formation is associated with movements of the earth's crust, which is referred to as plate tectonics. See; now that I looked it up, I know these things! What I’m about to say has absolutely nothing to do with geology and everything to do about human nature. In the course of events we never trip over mountains and seldom over rocks, but tripping over pebbles is another thing. Marilyn French, a writer and feminist scholar is credited with saying, “Men (she should have included Women) stumble over pebbles, never over mountains.” She was the lady (I should have said woman) whose provocative 1977 novel, “The Women's Room” captured the frustration and fury of a generation of women fed up with society's traditional conceptions of their roles (and this is true). However, this has nothing to do with the feminist movement and is simply a metaphor. Of course we’re not going to trip over mountains, not unless we are bigger than the “Jolly Green Giant!” and so it’s usually the little things that trip us up and cause us problems. What comes to mind is found on page 466 of The Exciting Story of Cuba. This is a book that won two awards by the “Florida Authors & Publishers Association” and yet there are small mistakes. They weren’t even caused by me or my team and yet there they are, getting bigger and bigger every time I look at them. Now I’m not about to tell you what they are, since that would take the fun out of it, but if you look hard enough in the book, you’ll succeed in discovering them! I will however tell you that one of these mistakes was caused by a computer program called “Word.” It’s wonderful that this program has a spell check and can even correct my grammar, but it can’t read my mind. In its infernal wisdom, the program was so insistent that it was right and that I was wrong that it changed the spelling of, in this case, the name of a person in the middle of the night. It happened while I was sleeping! I would have seen it if it had been as big as a mountain, however being just a little pebble it escaped my review and even escaped the eagle eyes of Lucy who still remains the best proof reader and copy editor that I know. When you discover what I missed please refrain from emailing me, although, normally, I would really enjoy hearing from you! I unfortunately already know most of the errors in the book, for which I take full responsibility. The truth of it is that my mistakes leave me feeling stupid and frustrated. Now, you may disagree with me however I don’t think that I am really all that stupid, but when you write hundreds of thousands of words, a few of them might just slip between the cracks. None of us are infallible and we all make mistakes. I sometimes like to say that “I once thought that I had made a mistake, but then found out that I was mistaken.” And so it is; if you think about it, it’s the pebbles that create most of our problems, not the rocks and certainly not the mountains. I’ll let you know as soon as my other books, Suppressed I Rise – Revised Edition; Seawater One…. And Words of Wisdom, “From the Bridge” are available. It’s Seawater One that has the naughty bits in it… but that just spices it up. Now with that book you can really tell me what you think….

Arin was in the still room, trying to soothe the anxiety of a woman who was saying that she had just preserved the jams, and must all of them be used for the banquet, every last one? She didn’t think the Dacrans appreciated ilea fruit. Why serve something they wouldn’t love as much as the Herrani did? It would be best, surely, to keep at least those jars for winter. Trying to explain the politics of such lavish consumption tangled Arin up in frustrated half sentences, because it didn’t make much sense to him, either, to consume every edible thing in one night. And then he heard Roshar’s accented voice in Herrani drifting down the hall from the ktichens. “…you don’t understand. The piece of meat must be the finest, cut from the loin, seasoned with this spice, not that one…” Arin excused himself, told the woman he’d discuss jams later, and followed the prince’s voice. “…and it must be well roasted on the outside, almost charred, yet bloody inside. Bright pink. Listen. This is crucial. If anything goes wrong, the banquet will be ruined.” Arin entered the main kitchen to find the prince haranguing the head cook, who slid a half-lidded look of annoyed sufferance at Arin. “There you are.” Roshar beamed. “I need your help, Arin.” “For the preparation of meat?” “It’s very important. You must impress this importance upon your cook here. The fate of political relations between my country and yours hangs in the balance.

So tonight we are just seven. Seven people, and twelve pounds of pork. I pick a piece of the insanely delicious crispy skin and feel it crunch between my teeth. Suddenly the ratio seems perfectly normal. Gene rubbed it with his secret spice mix early this morning, and it's been roasting in a slow oven all day. Andrea's creamy grits are the perfect thing to soak up the thick gravy, Jasmin's parsnips and pears are caramelized and sweet, and everyone praises my chard and chickpeas.

teaspoon and a half of chili powder; -A teaspoon and a half of pumpkin pie spice; -A teaspoon of minced garlic; -Butter, 2 tablespoons; -Chicken bouillon cubes, 2 pieces; -Ground ginger, 2 teaspoons; -Orange juice, 2 tablespoons; -Pumpkin puree, 2 14-ounce cans; and -Water, 2 cups.

March 23 MORNING “His sweat was as it were great drops of blood falling down to the ground.” — Luke 22:44 THE mental pressure arising from our Lord’s struggle with temptation, so forced his frame to an unnatural excitement, that his pores sent forth great drops of blood which fell down to the ground. This proves how tremendous must have been the weight of sin when it was able to crush the Saviour so that he distilled great drops of blood! This demonstrates the mighty power of his love. It is a very pretty observation of old Isaac Ambrose that the gum which exudes from the tree without cutting is always the best. This precious camphire-tree yielded most sweet spices when it was wounded under the knotty whips, and when it was pierced by the nails on the cross; but see, it giveth forth its best spice when there is no whip, no nail, no wound. This sets forth the voluntariness of Christ’s sufferings, since without a lance the blood flowed freely. No need to put on the leech, or apply the knife; it flows spontaneously. No need for the rulers to cry, “Spring up, O well;” of itself it flows in crimson torrents. If men suffer great pain of mind apparently the blood rushes to the heart. The cheeks are pale; a fainting fit comes on; the blood has gone inward as if to nourish the inner man while passing through its trial. But see our Saviour in His agony; He is so utterly oblivious of self, that instead of His agony driving His blood to the heart to nourish himself, it drives it outward to bedew the earth. The agony of Christ, inasmuch as it pours Him out upon the ground, pictures the fulness of the offering which He made for men. Do we not perceive how intense must have been the wrestling through which He passed, and will we not hear its voice to us? “Ye have not yet resisted unto blood, striving against sin.” Behold the great Apostle and High Priest of our profession, and sweat even to blood rather than yield to the great tempter of your

rush as she raced through the streets of Manhattan to track down the scumbags who were doing their best to add some spice to an otherwise bland shift. But after the birth of her

I was reminded of what my father had always said about disasters and wars: Despite their horror, they bring out the best in people.

Like any rich man he collected statues from Greece, furs from the Danube, jewels and horses from Arabia, unguents and spices from Asia minor. He even had the best of our Athenian coffins despatched to Rome. But he also treasured and preserved sea creatures and old weapons and stones in which shells and beetles had been petrified. All these were laid in cabinets as if they were carved in silver or lapis. Around him he gathered the cleverest men of our age from every city of the empire. Nothing like it has ever been known or imagined, and the ardent already called it the Golden Age, hoping that if it were not, naming it would make it so.

Getting the Most From The Chili Vegetarian Recipe Chili has become an approved mainstay of vegetarian cooking. An actual chili vegetarian recipe cook yet, understands that there's more to just randomly adding any type of chili pepper. There are some matters which you should take into consideration with your recipe. Understand Your Chili Naturally, the number of chili in your chili recipe will obviously depend on your own natural ability to survive hotness. The question however is the best way to discover if there's an excessive amount of chili. One basic step would be to understand your chili peppers. It's a fact for example that bell peppers and pimiento supply no hot flavor in any way so you are able to essentially add just as much as you need in a dish. Habanero and santaka chilies yet are on the list of hottest so you'd do good to add reasonable numbers in your recipe. The well-known jalapenos are just around rather hot and are frequently the favourite fixings in a vegetarian cooking. Rev Up on Fairly Hot For those that can not manage habaneros that are overly hot, they can raise chili peppers to the middle or lower range of hotness. In addition , they are natural pain killers that tend not to dull your entire critical perceptions. Manage Chilies Correctly Chilies can burn skin. Manage chilies just with your bare hands if you just have a modest amount to cut. Chili juice on your own eyes can be an extremely distressing experience. Handle the Heat Tomato sauce can also be considered successful in helping reduce the hotness of chili. Beer and other drinks should be avoided if it's already too hot in your mouth. Combination with Other Flavors Your food would taste best with garlic, legumes, tofu, onions and tomatoes. Simply make sure you combine your ingredients nicely so the flavor will not stick in only some parts of the recipe but watch out for burnt fixings. Specialists guide though that fixings should not be combined all at once since this could kill the hot flavor. Saut the spices slowly to discharge the oil that holds the secret to its hot flavor. Determined by the dish, you'll be able to serve a chili dish 24 hours later to give time for flavors and tastes to mixture.

Life, at its best, is happening right in front of you. You might miss it if you're too busy bee. Live your life with a little bit of spice!

The so-called “Goulash capitalism” episode in Hungary clearly illustrated the problem. In 1994, shortly after the privatization of agriculture and food production, the country was swept by an epidemic of lead poisoning. After searching far and wide for the cause, doctors and scientists finally tracked down the source of the problem. Manufacturers of paprika—a staple of Hungarian cuisine—had been grinding up old paint, much of it lead-based, and adding it to the spice in order to improve its colour. The practice was so widespread that Hungarian officials were forced to order all the paprika in the country removed from store shelves and destroyed. At the time, no laws were in place to prevent such a catastrophe, simply because it had not occurred to anyone that this kind of thing would happen. Under communism, in which firms had no competition, no one had any incentive to poison their customers, and so consumer protection laws were unnecessary. In making the transition to the market, policy-makers assumed that producers would compete with one another to produce the best-quality paprika. They didn’t realize that producers would compete only to produce the best-looking paprika.

Be still before the Lord and wait patiently for him…. —Psalm 37:7 (NIV) Here are two of my favorite things: salads and multitasking. So combining them is like a cosmic explosion of awesomeness—until this happened. I was sitting at one of the neighborhood restaurants, eating a bowlful of spinach, grilled chicken, raw beets, toasted Parmesan, and spicy lime dressing. Meanwhile, my brain was working on overdrive, running through to-do lists for the rest of the day and thinking of witty observations to post on Twitter. My fingers were pecking at my phone, checking e-mail. I was getting things done; I was happy. And then it hit me: I couldn’t taste my salad. Or rather, I hadn’t tasted it for several minutes. I hadn’t noticed the crunchy umami flavor of the toasted Parmesan. I hadn’t sensed the tangy spice of the dressing on my tongue. I was not experiencing one iota of pleasure from this salad. I’ve heard about slowing down and living in the moment, but I had always assumed this sort of advice came from inefficient people, the nonmultitaskers of the world. Sitting there, eating my salad, I realized, though, that if I didn’t notice the gifts God was offering me in that moment, I was not merely opening myself up to stress and being overwhelmed, I was forgoing the pleasures that moment had to offer. So I turned off my phone and, as best I could, my brain as well, looked at my colorful salad, and thanked God for its delicious explosion of flavor. God, help me to slow down and to appreciate what this moment— each moment—has to offer. —Joshua Sundquist Digging Deeper: Eccl 5:18; Jn 1:16; Phil 2:13

Not only was the best time of day to eat outlined, but also what foods to eat at the different times of year. Elizabethan physicians advised eating according to the season, to balance the weather’s effect on digestion. In warm weather, “cool and moist” foods such as fruits and vegetables and light meats like chicken were recommended. In the winter, “hot and dry” spices such as ginger, mustard, and pepper and “hot” meats such as mutton and beef were encouraged.

Taking as deep a breath as the stays would allow, she became aware of a sweetly spicy scent in the air. "What is that?" she murmured, drawing in the fragrance. "Cinnamon and wine..." Turning in the circle of his arms, she looked around the spacious bedroom, past the poster bed to the small table that had been set near the window. There was a covered silver dish on the table, from which a few traces of sweet-scented steam were still visible. Perplexed, she twisted back to look at Marcus. "Go and find out," he said. Curiously Lillian went to investigate. Taking hold of the cover's handle, which had been wrapped with a linen napkin, she lifted the lid, letting a soft burst of intoxicating fragrance into the air. Momentarily puzzled, Lillian stared at the dish, and then burst out laughing. The white porcelain dish was filled with five perfect pears, all standing on end, their skin gleaming and ruby-red from having been poached in wine. They sat in a pool of clear amber sauce that was redolent of cinnamon and honey. "Since I couldn't obtain a pear from a bottle for you," came Marcus's voice from behind her, "this was the next best alternative." Lillian picked up a spoon and dug into one of the melting-soft pears, lifting it to her lips with relish. The bite of warm, wine-soaked fruit seemed to dissolve in her mouth, the spiced honey sauce causing a tingle in the back of her throat.

He looked like a bad decision. The best kind of bad decision.

Indian cuisine’s favorite meal, chicken curry, is renowned for its flavorful and fragrant spices. Whether it’s a spicy masala or a traditional butter chicken, people frequently ask if it can be frozen.

Anyone who has dabbled in Indian cuisine as a foodie may have wondered, “Is butter chicken actually a curry?” after coming across the irresistible butter chicken. You might be surprised by the response! One of India’s most beloved cuisines, butter chicken (or murgh makhani) originated in the city of Delhi. Tender chicken breasts are cooked in a rich and velvety tomato sauce with a variety of aromatic spices. When served with rice or naan bread, it becomes a substantial and satisfying dinner.

For the food explorer in you delving into Indian cuisine, you might have chanced upon the mouth-watering butter chicken and pondered: Is butter chicken actually a curry? The reply might astonish you!