Spices One Line Quotes

Ed Lim’s daughter, Monique, was a junior now, but as she’d grown up, he and his wife had noted with dismay that there were no dolls that looked like her. At ten, Monique had begun poring over a mail-order doll catalog as if it were a book–expensive dolls, with n ames and stories and historical outfits, absurdly detailed and even more absurdly expensive. ‘Jenny Cohen has this one,’ she’d told them, her finger tracing the outline of a blond doll that did indeed resemble Jenny Cohen: sweet faced with heavy bangs, slightly stocky. 'And they just made a new one with red hair. Her mom’s getting it for her sister Sarah for Hannukkah.’ Sarah Cohen had flaming red hair, the color of a penny in the summer sun. But there was no doll with black hair, let alone a face that looked anything like Monique’s. Ed Lim had gone to four different toy stores searching for a Chinese doll; he would have bought it for his daughter, whatever the price, but no such thing existed. He’d gone so far as to write to Mattel, asking them if there was a Chinese Barbie doll, and they’d replied that yes, they offered 'Oriental Barbie’ and sent him a pamphlet. He had looked at that pamphlet for a long time, at the Barbie’s strange mishmash of a costume, all red and gold satin and like nothing he’d ever seen on a Chinese or Japanese or Korean woman, at her waist-length black hair and slanted eyes. I am from Hong Kong, the pamphlet ran. It is in the Orient, or Far East. Throughout the Orient, people shop at outdoor marketplaces where goods such as fish, vegetables, silk, and spices are openly displayed. The year before, he and his wife and Monique had gone on a trip to Hong Kong, which struck him, mostly, as a pincushion of gleaming skyscrapers. In a giant, glassed-in shopping mall, he’d bought a dove-gray cashmere sweater that he wore under his suit jacket on chilly days. Come visit the Orient. I know you will find it exotic and interesting. In the end he’d thrown the pamphlet away. He’d heard, from friends with younger children, that the expensive doll line now had one Asian doll for sale – and a few black ones, too – but he’d never seen it. Monique was seventeen now, and had long outgrown dolls.

A jewelry box? Ballerinas? She'd been such an active girl that any jewelry she'd been given would have been lost or broken right away. It was Faye Marie who'd loved- "My sister," she gasped, then louder. "My sister!" She clasped her hands together in a pleading gesture. "My lord, I beg pardon of you, but you're mistaken. I believe you gifted that treasure box to my older sister, Faye Marie. She's the one who loved ballerinas. I was obsessed with-" "Pegasus." The old justice's eyes melted from cold to kindness. "It was a trick question. I'd forgotten your birthday was so close to mine, and shared my spice cake out of pure guilt." His lined face wrinkled as he smiled with a fond memory. "You were a kind little soul, unspoiled for a girl raised in such wealth. You forgave me instantly and informed me that spice cake was, indeed, your favorite present ever received.

When she stopped short just at the lower line of the apple tress, and stood for a moment with her face lifted, I chalked one up in her favor. I had stopped my chair at the exact place, coming out, because right there the spice of wisteria that hung around the house was invaded by the freshness of apple blossoms in a blend that lifted the top of my head. As between those who notice such things and those who don't, I prefer those who do.

He picks one of the boxes on the table this time, a polished-wood box with a swirling pattern etched into its lid. The inside of the box is lined with white silk. The scent is like incense, deep and spiced, and he can feel smoke curling around his head. It is hot, a dry desert air with pounding sun and powder-soft sand. His cheeks flush from the heat and from something else. The feel and sensation of something as luscious as silk falls across his skin in waves. There is music that he cannot discern. A pipe or a flute. And laughter, a high-pitched laugh that blends harmoniously with the music. The taste of something sweet but spicy on his tongue. The feeling is luxurious and lighthearted, but also secretive and sensual. He feels a hand on his shoulder and jumps in surprise, dropping the lid down on the box.

I trace the lines of the tattoo on his chest---two tigers facing off with symbols and words. "I thought you didn't like cats. When did you get this?" "Oh, I love cats. Just not my mother's," he says. "As for the tattoo, I think I told you that I practice mixed martial arts. I got this one when my family lived in Thailand, setting up one of the resorts, when I was eighteen and practicing Muay Thai. This design has traditional symbols of Sak Yant---twin tigers, five lines, nine peaks, and eight directions, all deeply rooted in ancient Buddhist and Hindu practices and representing forces like power, strength, fearlessness, protection, and wealth." "You definitely have all those attributes," I say, enraptured by the design and the softness of his skin. Everything about him is so sensual---from his lips to his toes and whatever he's hiding under the towel.

Nova Berry looked like a hickory switch- tall, thin and knobby. She could trace her family line back hundreds of years in the Appalachian Mountains. These days people treated what she did as a novelty, but there was a time when the Berry women were known far and wider their natural remedies.Slippery elm for digestive problems. Red clover for skin conditions. Pot marigold for certain monthly female ailments. Nova had been forced to spice things up a bit now that there were things like Maalox and Midol on the market, so easily acquired. So she made it known that her cure for heartburn also mended a broken heart, and her cure for cramps also made you more fertile, or less, if that's what you wanted. Half the time it really worked, because if it was one thing generations of Berry women knew, it was that confidence was the primary ingredient in every potion.

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

I'm all strung-out, my money's spent Can't really tell ya' where last year went But I've given up paying my bills for Lent My landlord, he says he wants his rent Fuck 'em! Hey, now, the women they come, the women they go The hens start to cackle when the cock starts to crow Hell, I take 'em in when the warm winds blow But I boot 'em in the ass once it starts to snow 'Cause fuck them! Yeah, got a letter from my folks, and they say they're in debt They say that things are as bad as they can possibly get You know, I haven't answered that letter yet I might use it to light my cigarette 'Cause fuck them! What'd they ever do for me anyway? Threw me outta the house when I was twenty-nine years old and cut off my allowance Fuck 'em! Hey, a woman come around and handed me a line About a lot of little orphan kids sufferin' and dyin' Shit, I give her a quarter, cause one of 'em might be mine The rest of those bastards can keep right on cryin' I mean, fuck kids! Throw up on your shoulder, piss in your lap, Never give you nothing Fuck 'em! You might also like Think U The Shit (Fart) Ice Spice Anuv Jain - Husn (Romanized) Genius Romanizations ​yes, and? Ariana Grande I had a fight last night with a big lumberjack I spent most of the fight laying flat on my back You know he beat me up fair, and that's a fact But I busted his head as soon as he turned his back 'Cause fuck fair fighting! Yeah You know, my junkie buddy got the shakes again He give me five bucks and sent me out in the rain I'm supposed to bring back something to kill his pain, oh Shit, I took the bread and I jumped on a train Cause fuck junkies!

It had been hard enough to drive past the area. It was harder to imagine what it was like living there. Yet people lived with the stench and the terrible air, and had careers there. Even lawyers lived there, I was told. Was the smell of excrement only on the periphery, from the iridescent black lake? No; that stench went right through Dharavi. Even more astonishing was to read in a Bombay magazine an article about Papu's suburb of Sion, in which the slum of Dharavi was written about almost as a bohemian feature of the place, something that added spice to humdrum middle-class life. Bombay clearly innoculated its residents in some way. I had another glimpse of Dharavi some time later, when I was going in a taxi to the domestic airport at Santa Cruz. The taxi-driver - a Muslim from Hyderabad, full of self-respect, nervous about living in Bombay, fearful of sinking, planning to go back home soon, and in the meantime nervously particular about his car and his clothes - the taxi-driver showed the apartment blocks on one side of the airport road where hutment dwellers had been rehoused. In the other direction he showed the marsh on which Dharavi had grown and, away in the distance, the low black line of the famous slum. Seen from here, Dharavi looked artificial, unnecessary even in Bombay: allowed to exist because, as people said, it was a vote-bank, and hate-bank, something to be drawn upon by many people. All the conflicting currents of Bombay flowed there as well; all the new particularities were heightened there. And yet people lived there, subject to this extra exploitation, because in Bombay, once you had a place to stay, you could make money.

Our two taco specials get shoved up on the serving counter, crispy, cheesy goodness in brown plastic baskets lined with parchment paper, sour cream and guacamole exactly where they should be. On the side. There is a perfect ratio of sour cream, guac, and salsa on a shredded chicken tostada. No one can make it happen for you. Many restaurants have tried. All have failed. Only the mouth knows its own pleasure, and calibration like Taco Heaven cannot be mass produced. It simply cannot. Taco Heaven is a sensory explosion of flavor that defies logic. First, you have to eye the amount of spiced meat, shredded lettuce, chopped tomatoes, and tomatillos. You must consider the size and crispiness of the shells. Some people–I call them blasphemers–like soft tacos. I am sitting across from Exhibit A. We won’t talk about soft tacos. They don’t make it to Taco Heaven. People who eat soft tacos live in Taco Purgatory, never fully understanding their moral failings, repeating the same mistakes again and again for all eternity. Like Perky and dating. Once you inventory your meat, lettuce, tomato, and shell quality, the real construction begins. Making your way to Taco Heaven is like a mechanical engineer building a bridge in your mouth. Measurements must be exact. Payloads are all about formulas and precision. One miscalculation and it all fails. Taco Death is worse than Taco Purgatory, because the only reason for Taco Death is miscalculation. And that’s all on you. “Oh, God,” Fiona groans through a mouthful of abomination. “You’re doing it, aren’t you?” “Doing what?” I ask primly, knowing damn well what she’s talking about. “You treat eating tacos like you’re the star of some Mythbusters show.” “Do not.” “Do too.” “Even if I do–and I am notconceding the point–it would be a worthwhile venture.” “You are as weird about your tacos as Perky is about her coffee.” “Take it back! I am not that weird.” “You are.” “Am not.” “This is why Perky and I swore we would never come here with you again.” Fiona grabs my guacamole and smears the rounded scoop all over the outside of her soft taco. I shriek. “How can you do that?” I gasp, the murder of the perfect ratio a painful, almost palpable blow. The mashed avocado has a death rattle that rings in my ears. Smug, tight lips give me a grimace. “See? A normal person would shout, ‘Hey! That’s mine!’ but you’re more offended that I’ve desecrated my inferior taco wrapping with the wrong amount of guac.” “Because it’s wrong.” “You should have gone to MIT, Mal. You need a job that involves nothing but pure math for the sake of calculating stupid shit no one else cares about.” “So glad to know that a preschool teacher holds such high regard for math,” I snark back. And MIT didn’t give me the kind of merit aid package I got from Brown, I don’t add. “Was that supposed to sting?” She takes the rest of my guacamole, grabs a spoon, and starts eating it straight out of the little white paper scoop container thing. “How can you do that? It’s like people who dip their french fries in mayonnaise.” I shudder, standing to get in line to buy more guac. “I dip my french fries in mayo!” “More evidence of your madness, Fi. Get help now. It may not be too late.” I stick my finger in her face. “And by the way, you and Perky talk about my taco habits behind my back? Some friends!” I hmph and turn toward the counter.

May 1 MORNING “His cheeks are as a bed of spices, as sweet flowers.” — Song of Solomon 5:13 LO, the flowery month is come! March winds and April showers have done their work, and the earth is all bedecked with beauty. Come my soul, put on thine holiday attire and go forth to gather garlands of heavenly thoughts. Thou knowest whither to betake thyself, for to thee “the beds of spices” are well known, and thou hast so often smelt the perfume of “the sweet flowers,” that thou wilt go at once to thy well-beloved and find all loveliness, all joy in Him. That cheek once so rudely smitten with a rod, oft bedewed with tears of sympathy and then defiled with spittle — that cheek as it smiles with mercy is as fragrant aromatic to my heart. Thou didst not hide Thy face from shame and spitting, O Lord Jesus, and therefore I will find my dearest delight in praising Thee. Those cheeks were furrowed by the plough of grief, and crimsoned with red lines of blood from Thy thorn-crowned temples; such marks of love unbounded cannot but charm my soul far more than “pillars of perfume.” If I may not see the whole of His face I would behold His cheeks, for the least glimpse of Him is exceedingly refreshing to my spiritual sense and yields a variety of delights. In Jesus I find not only fragrance, but a bed of spices; not one flower, but all manner of sweet flowers. He is to me my rose and my lily, my heartsease and my cluster of camphire. When He is with me it is May all the year round, and my soul goes forth to wash her happy face in the morning-dew of His grace, and to solace herself with the singing of the birds of His promises. Precious Lord Jesus, let me in very deed know the blessedness which dwells in abiding, unbroken fellowship with Thee. I am a poor worthless one, whose cheek Thou hast deigned to kiss! O let me kiss Thee in return with the kisses of my lips.

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.

I love this place already," Max says as he gazes at the flying saucer not op of the blue-and-coral-pink building that is South Beach Fish Market. The hole-in-the-wall seafood joint is quirky for sure with the random artwork and sculptures all over the exterior. Giant cartoon renderings of fish and crustaceans in vivid colors adorn the outside, while the roof boasts a silver flying saucer and a lighthouse. "Wait until you taste the food," I say. It's a long wait in line, but I know once we get our meals and find a spot to sit down at one of the outdoor picnic tables, it'll be worth it. As we sit down, I savor the clear summer weather with the sun shining bright above us, offering warmth against the brisk coastal breeze. When the aroma of spices, lemon, and batter hits my nose, my stomach roars. I inhale my fish and chips before Max is even halfway done with his oysters and halibut. "Damn," he says around a mouthful of food. "Sometimes I forget how monstrous your appetite is. I would have never guessed given your size. But every time I watch you eat, I'm reminded all over again." I dig into my clam chowder. "Food is my life. I am not ashamed of it.

I love this place already," Max says as he gazes at the flying saucer on top of the blue-and-coral-pink building that is South Beach Fish Market. The hole-in-the-wall seafood joint is quirky for sure with the random artwork and sculptures all over the exterior. Giant cartoon renderings of fish and crustaceans in vivid colors adorn the outside, while the roof boasts a silver flying saucer and a lighthouse. "Wait until you taste the food," I say. It's a long wait in line, but I know once we get our meals and find a spot to sit down at one of the outdoor picnic tables, it'll be worth it. As we sit down, I savor the clear summer weather with the sun shining bright above us, offering warmth against the brisk coastal breeze. When the aroma of spices, lemon, and batter hits my nose, my stomach roars. I inhale my fish and chips before Max is even halfway done with his oysters and halibut. "Damn," he says around a mouthful of food. "Sometimes I forget how monstrous your appetite is. I would have never guessed given your size. But every time I watch you eat, I'm reminded all over again." I dig into my clam chowder. "Food is my life. I am not ashamed of it.

Here’s one of Claire’s favorite recipes, which never fails to make smiles bloom around the breakfast table. The ingredients and spices are varied, and Claire claims there’s no reason to worry if you don’t have everything on hand. Just improvise. The muffins never come out the same way twice but are always delicious . . . and could be called Vanishing Muffins, since they disappear so quickly. Morning Glory Muffins MAKES 16 MUFFINS Ingredients 2¼ cups unbleached all-purpose flour 2 teaspoons baking soda ¾ cup brown sugar, lightly packed (light or dark) ¾ cup white sugar 2 tablespoons cinnamon 1 teaspoon ground ginger ½ teaspoon allspice 2 cups grated carrots 1 cup (8 ounces) crushed pineapple, packed in juice and drained ¾ cup raisins (golden preferred) ½ cup shredded coconut ½ cup chopped walnuts or pecans 3 large eggs 1 teaspoon vanilla extract 1 cup canola oil Directions Preheat the oven to 350 degrees F with a rack in the lower third. Line muffin tins with paper cups. In a large bowl, mix together the flour, baking soda, sugar, cinnamon, ginger, and allspice. Add the carrots, pineapple, raisins, coconut, and nuts, and mix thoroughly. In a separate bowl, whisk the eggs with the vanilla and then the oil. Pour egg mixture into the dry ingredients in thirds and blend well. (Do not overmix or muffins will turn out tough.) Fill muffin cups to the brim. Bake for 30-35 minutes or until a toothpick or sharp, thin knife inserted in the middle of a muffin comes out clean. Allow to cool for 10-15 minutes and remove from tins.

They each contribute at least one dish to their new menu. It's not an extensive list, just a handful of favorites that are not only delicious and filling, but affordable as well. Peter makes the most mouthwatering shucos on heavenly soft long bread buns, buttered and toasted to perfection before being topped with halved hotdogs, guacamole, cabbage, mayonnaise, tomato sauce, chili sauce, and mustard. It's both crispy and soft at the same time, a perfect combination of textures in one's mouth. It's honestly the perfect dish for anyone looking for a quick but hearty meal for lunch. Freddie brings fish and chips to the table. Simple, delectable, but hardly anything to scoff at. He makes sure to use a beer batter to bring out the subtle flavors of the fresh halibut he uses. It's then fried to golden perfection. The fries are lovingly cut and seasoned by hand, optional Cajun spice in a small serving bowl to the side. He never skimps on the portion sizes, either. The fish is massive, and he makes sure to pile fries so high, a few always fall off the expo line. Rina contemplated making a classic pho from scratch, but eventually decided on her and her sister's personal favorite gỏi cuõn--- savory braised pork, massive prawns, soft vermicelli, cucumbers, lettuce, and diced carrots all wrapped up in a pretty rice paper blanket. The way she plates everything makes the dish look like a masterpiece that's too good to eat. Most people do, however, eat it eventually, because it'd be a right shame to waste such an amazing meal. Eden makes her mother's macaroni and cheese. The cheap, boxed shit from grocery stores doesn't even begin to compare. She comes in early to make the macaroni from scratch, rolling and kneading pasta dough with deft hands. The cheese sauce she uses is also made from scratch, generous helpings of butter and cream and sharp cheddar--- a sprinkle of salt and pepper and oregano, too--- melting into one cohesive concoction she then pours over her recently boiled pasta. She makes every bowl to order, placing everything in cute little ramekins they found on sale, popping it into the oven beneath the broiler so that the butter-coated bread crumb topping can turn a beautiful golden brown. With a bit of chopped bacon and fresh green onions sprinkled on top, it's arguably one of the most demanded dishes at The Lunchbox.

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.

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

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

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….

What can I get for you, Princess?” a low, deep voice rumbled. Maddie’s head shot up and a man blinked into focus. Her mouth dropped open. In front of her stood the most gorgeous man she’d ever seen. Was she hallucinating? Was he a mirage? She blinked again. Nope. Still there. Unusual amber eyes, glimmering with amusement, stared at her from among strong, chiseled features. She swallowed. Teeth snapping together, she tried to speak. She managed a little squeak before words failed her. A hot flush spread over her chest. Men like this should be illegal. Unable to resist the temptation pulling her gaze lower, she let it fall. Just when she’d thought nothing could rival that face. Shoulders, a mile wide, stretched the gray T-shirt clinging to his broad chest. The muscles in his arms flexed as he rested his hands on the counter. A tribal tattoo in black ink rippled across his left bicep. Oh, she liked those. Her fingers twitched with the urge to trace the intricate scroll as moisture slid over her tongue. For the love of God, she was salivating. Stop staring. She shouldn’t be thinking about this. Not now. Not after today. It was so, so wrong. But she couldn’t look away. Stop. She tried again, but it was impossible. He was a work of art. “You okay there?” The smile curving his full mouth was pure sin. That low, rumbling voice snapped her out of her stupor, and she squared her shoulders. “Yes, thank you.” His gaze did some roaming of its own and stopped at her dress. One golden brow rose. Before he could ask any questions, she said, “I’ll have three shots of whiskey and a glass of water.” His lips quirked. “Three?” “Yes, please.” With a sharp nod, she ran a finger along the dull, black surface of the bar. “You can line them up right here.” When he continued to stare at her as if she might be an escaped mental patient, she reached into her small bag and pulled out her only cash. She waved the fifty in front of his face. “I assume this will cover it.” “If I give you the shots, are you going to get sick all over that pretty dress?” He leaned over the counter, and his scent wafted in her direction. She sucked in a breath. He smelled good, like spice, soap, and danger. She shook her head. What was wrong with her? She was so going to hell. She pushed the money toward him. “I’ll be fine. I’m Irish. We can handle our liquor.” “All right, then.” The bartender chuckled, and Maddie’s stomach did a strange little dip. He

Angelina wanted to start them off with a soup, one that would contrast nicely with the veal. She decided on her Mint Sweet Potato Bisque, a wonderful pureed soup, slightly thickened with rice, accented with golden raisins, brightened by fresh mint. And dessert called for pie. This was the first time she was having Johnny and Jerry to the table, and in Jerry's case it was almost a sales pitch, so everything had to be great. She jotted "Pears, black cherries, whole allspice, airplane bottle of Old Overholt Rye" down on her shopping list. The pie would bring it across the finish line. Tracking down fresh mint and black cherries proved problematic. After four stops and no luck, she ended up taking the bus all the way to the Reading Terminal Market. Compromising on dried mint and canned cherries was out of the question. It worked out well enough in the end because she found what she was looking for and even managed to duck into the Spice Terminal and score whole allspice for the pie, some Spanish saffron (because it was on sale), cardamom pods (impossible to find anywhere else), and mace blades (because she'd never tried them before).

Even more interesting perhaps is the gallery of Roman ladies, whose portraits are limned with so fine and discriminating a touch. Juvenal again is responsible for much misconception as to the part the women of Rome played in Roman society. The appalling Sixth Satire, in which he unhesitatingly declares that most women — if not all — are bad, and that virtue and chastity are so rare as to be almost unknown, in which he roundly accuses them of all the vices known to human depravity, reads like a monstrous and disgraceful libel on the sex when one turns to Pliny and makes the acquaintance of Arria, Fannia, Corellia, and Calpurnia. The characters of Arria and Fannia are well known; they are among the heroines of history. But in Pliny there are numerous references to women whose names are not even known to us, but the terms in which they are referred to prove what sweet, womanly lives they led. For example, he writes to Geminus: “Our friend Macrinus has suffered a grievous wound. He has lost his wife, who would have been regarded as a model of all the virtues even if she had lived in the good old days. He lived with her for thirty-nine years, without so much as a single quarrel or disagreement.” “Vixit cum hac triginta novem annis sine jurgio, sine offensa. One is reminded of the fine line of Propertius, in which Cornelia boasts of the blameless union of herself and her husband, Paullus — “Viximus insignes inter utramque facem.” This is no isolated example. One of the most pathetic letters is that in which Pliny writes of the death of the younger daughter of his friend Fundanus, a girl in her fifteenth year, who had already “the prudence of age, the gravity of a matron, and all the maidenly modesty and sweetness of a girl.” Pliny tells us how it cut him to the quick to hear her father give directions that the money he had meant to lay out on dresses and pearls and jewels for her betrothal should be spent on incense, unguents, and spices for her bier. What a different picture from anything we find in Juvenal, who would fain have us believe that Messalina was the type of the average Roman matron of his day! Such

Carry individual items as opposed to whole lines. We wouldn’t try to carry a whole line of spices, or bag candy, or vitamins. Each SKU (a single size of a single flavor of a single item) had to justify itself, as opposed to riding piggyback into the stores just so we had a “complete” line. Depth of assortment now was of no interest. As soon as Fair Trade ended in 1978, we began to get rid of the hundred brands of Scotch, seventy brands of bourbon, and fifty brands of gin. And slowly (it was like pulling teeth) we dismantled the broad assortment of California boutique wines. No fixtures. By 1982, the store would have most of its merchandise displayed in stacks with very little shelving. This implied a lower SKU count: a high-SKU store needs lots of shelves. The average supermarket carries about 27,000 SKUs in 30,000 square feet of sales area, or roughly one SKU per square foot. Trader Joe’s, by 1988, carried one SKU per five square feet! Price-Costco, one of my heroes, carried about one SKU per twenty square feet. As much as possible I wanted products to be displayed in the same cartons in which they were shipped by the manufacturers. This was already a key element in our wine merchandising. Each SKU would stand on its own two feet as a profit center. We would earn a gross profit on each SKU that was justified by the cost of handling that item. There would be no “loss leaders.” Above all we would not carry any item unless we could be outstanding in terms of price (and make a profit at that price per #7) or uniqueness. By the end of 1977, we increased the size of the buying staff, adding one very key person, Doug Rauch, whom we hired out of the wholesale health food trade. Leroy, Frank Kono, Bob Berning, and Doug rolled out Five Year Plan ’77, which for purposes of this history I call Mac the Knife. Back in those days we had no idea how sharp that knife would become! We just wanted to survive deregulation. Everything now depended on buying. So here we go into the next chapter, Intensive Buying.

Minnie’s Amazing Fruit Cake Serves 12 Juice of half an orange (about 2 tablespoons) Zest of 1 orange 2 tablespoons brandy (optional) 2¼ cups mixed dried fruit (combination of raisins, currants, and maraschino cherries—any dried fruit you like!) 1½ sticks unsalted butter, softened ½ stick (4 tablespoons) margarine, softened 1 cup packed light brown sugar 4 large free-range eggs, room temperature 1 cup self-rising flour ½ cup ground almonds 1 teaspoon cinnamon 1 teaspoon pumpkin pie spice 1 cup chopped almonds (optional) Combine the orange juice, orange zest, and brandy, if using, in a mixing bowl. Add the dried fruit, cover the bowl, and soak overnight. Line the bottom of a deep 8-inch round cake pan with parchment paper, cut to fit, and lightly butter the bottom of the paper to make it stick, then butter and flour the sides of the cake pan. Preheat the oven to 320F (160C). In a large bowl, beat the butter, margarine, and sugar with an electric mixer at high speed until light and fluffy. Add the eggs one at time and beat after each addition until well combined. Sift together the flour, ground almonds, cinnamon, and pumpkin pie spice. Add the flour mixture to the bowl and fold in until just combined. Add the soaked fruit and chopped almonds, if you are including them. Pour the mixture into the prepared cake pan. Bake for 1 hour and 15 minutes, and test with a toothpick or skewer. When it comes out clean, the cake is done. If not, return to the oven for 10 minutes and repeat. You may need to bake for up to 1 hour and 45 minutes, depending on your oven. If the top starts to burn before the middle is done, loosely cover the cake pan with foil. Enjoy the cake with family or friends, sharing your dreams and ambitions for the year ahead. Where would you like to be eating fruit cake this time next year?

What would she eat? Meat? Vegan? Vegetarian? Pescatarian? More important, would her taste buds be open to spices? I call this research ocular reconnaissance. The woman meanders toward one of the butchers and points to a goliath-sized leg of lamb---definitely a carnivore. I wonder how she'd prepare her meal---perhaps with slices of garlic stuffed into the meatiest parts of the top, slow roasted with rosemary, with potatoes on the side, the juices, the herbs, infusing into everything. Served with a mint sauce? Or is she the type who colors outside the lines and does something less traditional?

Administered daily, Gleevec can “contain” cancer growth, which then ceases to be dangerous. We have reached the stage of “cancer without disease,” in the language of Judah Folkman, who discovered angiogenesis.59 It so happens that many herbs and spices act along some of the same lines as Gleevec. This is true of the labiate family, for example, which includes mint, thyme, marjoram, oregano, basil, and rosemary. They are rich in fatty acids of the terpene family, which makes them particularly fragrant. Terpenes have been shown to act on a wide variety of tumors by reducing the spread of cancer cells or by provoking their death. One of these terpenes—carnosol in rosemary—affects the capacity of cancer cells to invade neighboring tissues. When it is incapable of spreading, cancer loses its virulence. Moreover, researchers at the National Cancer Institute have demonstrated that rosemary extracts help chemotherapy penetrate cancer cells. In tissue cultures, they lower the resistance of breast cancer cells to chemotherapy.60 In Richard Béliveau’s experiments, apigenine—plentiful in parsley and celery—has demonstrated powerful inhibition of the creation of blood vessels, which tumors need to grow, and to a degree comparable to Gleevec. This effect occurs even with very small concentrations, similar to those observed in the blood after consumption of parsley.

It is quite a revelation to discover that the place you wanted to escape to is the exact same place you escaped from. That the prison wasn't the place, but the perspective. And the most peculiar discovery Nora made was that, of all the extremely divergent variations of herself she had experienced, the most radical sense of change happened within the exact same life. The one she began and ended with. This biggest and most profound shift happened not by becoming richer or more successful or more famous or by being amid the glaciers and polar bears of Svalbard. It happened by waking up in the exact same bed, in the same grotty damp apartment with its dilapidated sofa and yucca plant and tiny potted cacti and bookshelves and untried yoga manuals. There was the same electric piano and books. There was the same sad absence of a feline and lack of a job. There was still the same unknowability about her life ahead. And yet, everything was different. And it was different because she no longer felt she was there simply to serve the dreams of other people. She no longer felt like she had to find sole fulfillment as some imaginary perfect daughter or sister or partner or wife or mother or employee or anything other than a human being, orbiting her own purpose, and answerable to herself. And it was different because she was alive, when she had so nearly been dead. And because that had been her choice. A choice to live. Because she had touched the vastness of life and within that vastness she had seen the possibility not only of what she could do, but also feel. There were other scales and other tunes. There was more to her than a flat line of mild to moderate depression, spiced up with occasional flourishes of despair. And that gave her hope, and even the sheer sentimental gratitude of being able to be here, knowing she had the potential to enjoy watching radiant skies and mediocre Ryan Bailey comedies and be happy listening to music and conversation and beat of her own heart. And it was different because, above all other things, that heavy and painful Book of Regrets had been successfully burnt to dust.