Stew Best Quotes

I googled “what to do when your future werewolf mate / boyfriend /best friend courts you and brings you a dead rabbit.” First, there was a lot of porn. Then I found a recipe for Maltese rabbit stew. It was delicious. The stew, not the porn. The porn was weird.    

The greedy man who is fond of his fish stew has no compunction in cutting up the fish according to his need. But the man who loves the fish wants to enjoy it in the water; and if that is impossible he waits on the bank; and even if he comes back home without a sight of it he has the consolation of knowing that the fish is all right. Perfect gain is the best of all; but if that is impossible, then the next best gain is perfect losing.

You have two choices in life. You can spend your time stewing over what you could have done differently and beating yourself up for decisions you can’t go back to change. Or you can look forward, learn from your mistakes, and keep doing your best.

Most magick I have experienced can be written off as a stew of psychology and coincidence, and I truly believe this is where magick is best worked.

The problems on campus life today are not about free speech. They are about how the students have absolutely nothing to do with their lives but sit and listen to lectures, find the best parties to attend, and otherwise discover first-world problems to stew about and protest. That's the root of the problem. This is not a commercial environment where people are incentivized to find value in each other. Campuses have become completely artificial 4-year holding tanks for infantilized kids with zero experience in actual life in which people find ways to get along. These students are not serving each other in a market exchange, and very few have worked at day in their lives, so their default is to find some offense and protest. It's all they've been taught to do and all they know how to do. Idle hands and parents' money = trouble.

Oh," he said again and picked up two petals of cherry blossom which he folded together like a sandwich and ate slowly. "Supposing," he said, staring past her at the wall of the house, "you saw a little man, about as tall as a pencil, with a blue patch in his trousers, halfway up a window curtain, carrying a doll's tea cup-would you say it was a fairy?" "No," said Arrietty, "I'd say it was my father." "Oh," said the boy, thinking this out, "does your father have a blue patch on his trousers?" "Not on his best trousers. He does on his borrowing ones." 'Oh," said the boy again. He seemed to find it a safe sound, as lawyers do. "Are there many people like you?" "No," said Arrietty. "None. We're all different." "I mean as small as you?" Arrietty laughed. "Oh, don't be silly!" she said. "Surely you don't think there are many people in the world your size?" "There are more my size than yours," he retorted. "Honestly-" began Arrietty helplessly and laughed again. "Do you really think-I mean, whatever sort of a world would it be? Those great chairs . . . I've seen them. Fancy if you had to make chairs that size for everyone? And the stuff for their clothes . . . miles and miles of it . . . tents of it ... and the sewing! And their great houses, reaching up so you can hardly see the ceilings . . . their great beds ... the food they eat ... great, smoking mountains of it, huge bogs of stew and soup and stuff." "Don't you eat soup?" asked the boy. "Of course we do," laughed Arrietty. "My father had an uncle who had a little boat which he rowed round in the stock-pot picking up flotsam and jetsam. He did bottom-fishing too for bits of marrow until the cook got suspicious through finding bent pins in the soup. Once he was nearly shipwrecked on a chunk of submerged shinbone. He lost his oars and the boat sprang a leak but he flung a line over the pot handle and pulled himself alongside the rim. But all that stock-fathoms of it! And the size of the stockpot! I mean, there wouldn't be enough stuff in the world to go round after a bit! That's why my father says it's a good thing they're dying out . . . just a few, my father says, that's all we need-to keep us. Otherwise, he says, the whole thing gets"-Arrietty hesitated, trying to remember the word-"exaggerated, he says-" "What do you mean," asked the boy, " 'to keep us'?

Detachment is not a cold, hostile withdrawal; a resigned, despairing acceptance of anything life and people throw our way; a robotical walk through life oblivious to, and totally unaffected by people and problems; a Pollyanna-like ignorant bliss; a shirking of our true responsibilities to ourselves and others; a severing of our relationships. Nor is it a removal of our love and concern... Detachment is based on the premises that each person is responsible for himself, that we can't solve problems that aren't ours to solve, and that worrying doesn't help. We adopt a policy of keeping our hands off other people's responsibilities and tend to our own instead. If people have created some disasters for themselves, we allow them to face their own proverbial music. We allow people to be who they are. We give them the freedom to be responsible and to grow. And we give ourselves that same freedom. We live our own lives to the best of our ability. We strive to ascertain what it is we can change and what we cannot change. Then we stop trying to change things we can't. We do what we can to solve a problem, and then we stop fretting and stewing. If we cannot solve a problem and we have done what we could, we learn to live with, or in spite of, that problem. And we try to live happily — focusing heroically on what is good in our lives today, and feeling grateful for that. We learn the magical lesson that making the most of what we have turns it into more. Detachment involves "present moment living" — living in the here and now. We allow life to happen instead of forcing and trying to control it. We relinquish regrets over the past and fears about the future. We make the most of each day.

Why did the best answers to unfounded criticism always come to a person while stewing about the situation afterward?

The best things in America are chipmunks, and oyster stew.

How dare you give the poor woman trouble over those nasty biscuits! If you made biscuits worth eating, sir, perhaps she wouldn’t throw them to the fish!” He blinked his eyes in astonishment. “Biscuits worth eating? I’ll have you know, madam, that I bake the best biscuit on the high seas!” “That’s not saying much, considering that ship’s biscuits are notoriously awful!” “It’s alright, Louisa, you needn’t defend me—“ Sara began. Louisa just ignored her. “Those biscuits were so hard, I could scarcely choke them down. As for that stew—” “Look here, you disrespectful harpy,” the cook said, punctuating his words with loud taps of his cane. “There ain’t nothin’ wrong with Silas Drummond’s stew, and I defy any man—or woman—to make a better one!

The memories of our glories fade,” he whispered, “and rot away into half-arsed anecdotes, thin and unconvincing as some other bastard’s lies. The failures, the disappointments, the regrets, they stay raw as the moments they happened. A pretty girl’s smile, never acted on. A petty wrong we let another take the blame for. A nameless shoulder that knocked us in a crowd and left us stewing for days, for months. Forever.” He curled his lip. “This is the stuff the past is made of. The wretched moments that make us what we are.” Friendly

America, it has been observed, is not really a melting pot. It is actually a huge potluck dinner, in which platters of roasted chicken beckon beside casseroles of pasta, mounds of tortillas, stew pots of gumbo, and skillets filled with pilafs of every imaginable color.

The highly decentralized nature of the medieval world of Indian Ocean trade produced a bubbling stew of Darwinian economic competition, in which those states whose political "mutations" were best suited to trade and commerce thrived, and those whose institutions were not withered.

I have feelings about stew. It’s not the best meat, the freshest vegetables, or the subtlest seasonings that make a stew. It’s time. Time is what takes a hodgepodge of often cheap ingredients and turns them into a thick, hearty dish of gravy and texture that warms the heart and settles the soul.

Over the years I have read many, many books about the future, my ‘we’re all doomed’ books, as Connie liked to call them. ‘All the books you read are either about how grim the past was or how gruesome the future will be. It might not be that way, Douglas. Things might turn out all right.’ But these were well-researched, plausible studies, their conclusions highly persuasive, and I could become quite voluble on the subject. Take, for instance, the fate of the middle-class, into which Albie and I were born and to which Connie now belongs, albeit with some protest. In book after book I read that the middle-class are doomed. Globalisation and technology have already cut a swathe through previously secure professions, and 3D printing technology will soon wipe out the last of the manufacturing industries. The internet won’t replace those jobs, and what place for the middle-classes if twelve people can run a giant corporation? I’m no communist firebrand, but even the most rabid free-marketeer would concede that market-forces capitalism, instead of spreading wealth and security throughout the population, has grotesquely magnified the gulf between rich and poor, forcing a global workforce into dangerous, unregulated, insecure low-paid labour while rewarding only a tiny elite of businessmen and technocrats. So-called ‘secure’ professions seem less and less so; first it was the miners and the ship- and steel-workers, soon it will be the bank clerks, the librarians, the teachers, the shop-owners, the supermarket check-out staff. The scientists might survive if it’s the right type of science, but where do all the taxi-drivers in the world go when the taxis drive themselves? How do they feed their children or heat their homes and what happens when frustration turns to anger? Throw in terrorism, the seemingly insoluble problem of religious fundamentalism, the rise of the extreme right-wing, under-employed youth and the under-pensioned elderly, fragile and corrupt banking systems, the inadequacy of the health and care systems to cope with vast numbers of the sick and old, the environmental repercussions of unprecedented factory-farming, the battle for finite resources of food, water, gas and oil, the changing course of the Gulf Stream, destruction of the biosphere and the statistical probability of a global pandemic, and there really is no reason why anyone should sleep soundly ever again. By the time Albie is my age I will be long gone, or, best-case scenario, barricaded into my living module with enough rations to see out my days. But outside, I imagine vast, unregulated factories where workers count themselves lucky to toil through eighteen-hour days for less than a living wage before pulling on their gas masks to fight their way through the unemployed masses who are bartering with the mutated chickens and old tin-cans that they use for currency, those lucky workers returning to tiny, overcrowded shacks in a vast megalopolis where a tree is never seen, the air is thick with police drones, where car-bomb explosions, typhoons and freak hailstorms are so commonplace as to barely be remarked upon. Meanwhile, in literally gilded towers miles above the carcinogenic smog, the privileged 1 per cent of businessmen, celebrities and entrepreneurs look down through bullet-proof windows, accept cocktails in strange glasses from the robot waiters hovering nearby and laugh their tinkling laughs and somewhere, down there in that hellish, stewing mess of violence, poverty and desperation, is my son, Albie Petersen, a wandering minstrel with his guitar and his keen interest in photography, still refusing to wear a decent coat.

There are no secret economies that nourish the poor; on the contrary, there are a host of special costs. If you can’t put up the two months’ rent you need to secure an apartment, you end up paying through the nose for a room by the week. If you have only a room, with a hot plate at best, you can’t save by cooking up huge lentil stews that can be frozen for the week ahead. You eat fast food or the hot dogs and Styrofoam cups of soup that can be microwaved in a convenience store.

The memories of our glories fade, and rot away into half-arsed anecdotes, thin and unconvincing as some other bastard's lie. The failures, the disappointment,the regrets,they stay raw as the moment they happened. A pretty girls smile, never acted on. A petty wrong we let another take the blame for. A nameless shoulder that knocked us in a crowd and left us stewing for days, for months. For ever. This is the stuff the past is made of. The wretched moments that make us what we are. "(less) (less)

Quick," she said as she walked by me into the house. "Look up rabbit recipes on the Internet before you go to work." "You're dripping on the floor!" "It's just a dead rabbit, Ox. You sound hysterical." "I sound hygienic." I wasn't very good with Internet stuff, so I googled "what to do when your future werewolf mate/boyfriend/best friend courts you and brings you a dead rabbit." First, there was a lot of porn. Then I found a recipe for Maltese rabbit stew. It was delicious. The stew, not the porn. The porn was weird.

The memories of our glories fade,’ he whispered, ‘and rot away into half-arsed anecdotes, thin and unconvincing as some other bastard’s lies. The failures, the disappointments, the regrets, they stay raw as the moments they happened. A pretty girl’s smile, never acted on. A petty wrong we let another take the blame for. A nameless shoulder that knocked us in a crowd and left us stewing for days, for months. For ever.’ He curled his lip. ‘This is the stuff the past is made of. The wretched moments that make us what we are.

--I despise that bird, Ada said. He tried to flog me. Ruby said, I'd not keep a flogging rooster. --Then how might we run it off? Ada said. Ruby looked at her with a great deal of puzzlement. She rose and stepped off the porch and in one swift motion snatched up the rooster, tucked his body under her left arm, and with her right hand pulled off his head. He struggled under her arm for a minute and then fell still. Ruby threw the head off into a barberry bush by the fence. --He'll be stringy, so we'd best stew him awhile, Ruby said.

And when it comes to relationships, I would spend less money on extravagant dates at nice restaurants and spend more time talking and sharing ideas. I would focus less on trying to find someone and more on trying to become someone. I would be careful with the feelings of others in my words and expressions of affection. I would try not to let breakups break me up. I would never give up on dating, but I would give up on worrying and stewing about it. When people approached my piano with their advice, I would smile and say, “I’m doing my best.

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.*

The day wore on.While yet Rycca slept, Dragon did all the things she had said he would do-paced back and forth, contemplated mayhem,and even honed his blade on the whetstone from the stable.All except being oblivious to her,for that he could never manage. But when she awoke,sitting up heavy-lidded, her mouth so full and soft it was all he could do not to crawl back into bed with her,he put aside such pursuits and controlled himself admirably well,so he thought. Yet in the midst of preparing a meal for them from the provisions in the pantry of the lodge,he was stopped by Rycca's hand settling upon his. "Dragon," she said softly, "if you add any more salt to that stew, we will need a barrel of water and more to drink with it." He looked down, saw that she was right, and cursed under his breath. Dumping out the spoiled stew, he started over. They ate late but they did eat.He was quite determined she would do so,and for once she seemed to have a decent appetite. "I'm glad to see your stomach is better," he said as she was finishing. She looked up,startled. "What makes you say that?" "You haven't seemed able to eat regularly of late." "Oh,well,you know...so many changes...travel...all that." He nodded,reached for his goblet, and damn near knocked it over as a sudden thought roared through him. "Rycca?" She rose quickly,gathering up the dishes. His hand lashed out, closing on her wrist. Gently but inexorably, he returned her to her seat. Without taking his eyes from her,he asked, "Is there something you should tell me?" "Something...?" "I ask myself what sort of changes may cause a woman to be afflicted with an uneasy stomach and it occurs to me I've been a damned idiot." "Not so! You could never be that." "Oh,really? How otherwise would I fail to notice that your courses have not come of late? Or is that also due to travel,wife?" "Some women are not all that regular." "Some women do not concern me.You do,Rycca. I swear,if you are with child and have not told me, I will-" She squared her shoulders,lifted her head,and met his eyes hard on. "Will what?" "What? Will what? Does that mean-" "I'm sorry,Dragon." Truly repentant, Rycca sighed deeply. "I was going to tell you.I was just waiting for a calmer time.I didn't want you to worry more." Still grappling with what she had just revealed,he stared at her in astonishment. "You mean worry that my wife and our child are bait for a murderous traitor?" "I know you're angry and you have a right to be.But if I had told you, we wouldn't be here now." "Damn right we wouldn't be!" He got up from the table so abruptly that his chair toppled over and crashed to the floor.Ignoring it,Dragon paced back and forth,glaring at her. Rycca waited,trusting the storm to pass. As she did,she counted silently, curious to see just how long it would take her husband to grasp fully what he had discovered. Nine...ten... "We're going to have a baby." Not long at all. She nodded happily. "Yes,we are, and you're going to be a wonderful father." He walked back to the table,picked her up out of her chair,held her high against his chest,and stared at her. "My God-" Rycca laughed. "You can't possibly be surprised.It's not as though we haven't been doing our best to make this happen." "True,but still it's absolutely incredible." Very gently,she touched his face. "Perhaps we think of miracles wrongly. They're supposed to be extraordinarily rare but in fact they're as commonplace as a bouquet of wildflowers plucked by a warrior...or a woman having a baby." Dragon sat down with her still in his arms and held her very close.He swallowed several times and said nothing. Both could have remained contentedly like that for a long while, but only a few minutes passed before they were interrupted. The raven lit on the sill of the open window just long enough to catch their attention,then she was gone into the bloodred glare of the dying day.

On the bus, I pull out my book. It's the best book I've ever read, even if I'm only halfway through. It's called Jane Eyre by Charlotte Brontë, with two dots over the e. Jane Eyre lives in England in Queen Victoria's time. She's an orphan who's taken in by a horrid rich aunt who locks her in a haunted room to punish her for lying, even though she didn't lie. Then Jane is sent to a charity school, where all she gets to eat is burnt porridge and brown stew for many years. But she grows up to be clever, slender, and wise anyway. Then she finds work as a governess in a huge manor called Thornfield, because in England houses have names. At Thornfield, the stew is less brown and the people less simple. That's as far as I've gotten... Diving back into Jane Eyre... Because she grew up to be clever, slender and wise, no one calls Jane Eyre a liar, a thief or an ugly duckling again. She tutors a young girl, Adèle, who loves her, even though all she has to her name are three plain dresses. Adèle thinks Jane Eyre's smart and always tells her so. Even Mr. Rochester agrees. He's the master of the house, slightly older and mysterious with his feverish eyebrows. He's always asking Jane to come and talk to him in the evenings, by the fire. Because she grew up to be clever, slender, and wise, Jane Eyre isn't even all that taken aback to find out she isn't a monster after all... Jane Eyre soon realizes that she's in love with Mr. Rochester, the master of Thornfield. To stop loving him so much, she first forces herself to draw a self-portrait, then a portrait of Miss Ingram, a haughty young woman with loads of money who has set her sights on marrying Mr. Rochester. Miss Ingram's portrait is soft and pink and silky. Jane draws herself: no beauty, no money, no relatives, no future. She show no mercy. All in brown. Then, on purpose, she spends all night studying both portraits to burn the images into her brain for all time. Everyone needs a strategy, even Jane Eyre... Mr. Rochester loves Jane Eyre and asks her to marry him. Strange and serious, brown dress and all, he loves her. How wonderful, how impossible. Any boy who'd love a sailboat-patterned, swimsuited sausage who tames rabid foxes would be wonderful. And impossible. Just like in Jane Eyre, the story would end badly. Just like in Jane Eyre, she'd learn the boy already has a wife as crazy as a kite, shut up in the manor tower, and that even if he loves the swimsuited sausage, he can't marry her. Then the sausage would have to leave the manor in shame and travel to the ends of the earth, her heart in a thousand pieces... Oh right, I forgot. Jane Eyre returns to Thornfield one day and discovers the crazy-as-a-kite wife set the manor on fire and did Mr. Rochester some serious harm before dying herself. When Jane shows up at the manor, she discovers Mr. Rochester in the dark, surrounded by the ruins of his castle. He is maimed, blind, unkempt. And she still loves him. He can't believe it. Neither can I. Something like that would never happen in real life. Would it? ... You'll see, the story ends well.

But now be so kind as to tell me: what does a baby smell like when he smells the way you think he ought to smell? Well?’ ‘He smells good,’ said the wet nurse. ‘What do you mean, “good”?’ Terrier bellowed at her. ‘Lots of things smell good. A bouquet of lavender smells good. Stewed meat smells good. The gardens of Arabia smell good. But what does a baby smell like, is what I want to know?’ The wet nurse hesitated. She knew very well how babies smell, she knew precisely – after all she had fed, tended, cradled and kissed dozens of them … She could find them at night with her nose. Why, right at that moment she bore that baby smell clearly in her nose. But never until now had she described it in words. ‘Well?’ barked Terrier, clicking his fingernails impatiently. ‘Well it’s – ’ the wet nurse began, ‘it’s not all that easy to say, because … because they don’t smell the same all over, although they smell good all over, Father, you know what I mean? Their feet for instance, they smell like a smooth warm stone – or no, more like curds … or like butter, like fresh butter, that’s it exactly. They smell like fresh butter. And their bodies smell like … like a pancake that’s been soaked in milk. And their heads, up on top, at the back of the head, where the hair makes a cowlick, there, see where I mean, Father, there where you’ve got nothing left …’ And she tapped the bald spot on the head of the monk who, struck speechless for a moment by this flood of detailed inanity, had obediently bent his head down. ‘There, right there, is where they smell best of all. It smells like caramel, it smells so sweet, so wonderful, Father, you have no idea! Once you’ve smelled them there, you love them whether they’re your own or somebody else’s. And that’s how little children have to smell – and no other way. And if they don’t smell like that, it they don’t have any smell at all up there, even less than cold air does, like that little bastard there, then … you can explain it however you like, Father, but I’ – and she crossed her arms resolutely beneath her bosom and cast a look of disgust towards the basket at her feet as if it contained toads – ‘I, Jeanne Bussie, will not take that thing back!

Detachment is based on the premises that each person is responsible for himself, that we can’t solve problems that aren’t ours to solve, and that worrying doesn’t help. We adopt a policy of keeping our hands off other people’s responsibilities and tend to our own instead. If people have created some disasters for themselves, we allow them to face their own proverbial music. We allow people to be who they are. We give them the freedom to be responsible and to grow. And we give ourselves that same freedom. We live our own lives to the best of our ability. We strive to ascertain what it is we can change and what we cannot change. Then we stop trying to change things we can’t. We do what we can to solve a problem, and then we stop fretting and stewing. If we cannot solve a problem and we have done what we could, we learn to live with, or in spite of, that problem. And we try to live happily—focusing heroically on what is good in our lives today, and feeling grateful for that. We learn the magical lesson that making the most of what we have turns it into more. Detachment involves “present moment living”—living in the here and now. We allow life to happen instead of forcing and trying to control it. We relinquish regrets over the past and fears about the future. We make the most of each day. Detachment also involves accepting reality—the facts.

She was a new world - a place of endless mysteries and unexpected delights, an enchanting mixture of woman and child. She supervised the domestic routine with deceptive lack of fuss. With her there, suddenly his clothes were clean and had their full complement of buttons; the stew of boots and books and unwashed socks in his wagon vanished. There were fresh bread and fruit preserves on the table; Kandhla's eternal grilled steaks gave way to a variety of dishes. Each day she showed a new accomplishment. She could ride astride, though Sean had to turn his back when she mounted and dismounted. She cut Sean's hair and made as good a job of it as his barber in Johannesburg. She had a medicine chest in her wagon from which she produced remedies for every ailing man or beast in the company. She handled a rifle like a man and could strip and clean Sean's Mannlicher. She helped him load cartridges, measuring the charges with a practised eye. She could discuss birth and procreation with a clinical objectivity and a minute later blush when she looked at him that way. She was as stubborn as a mule, haughty when it suited her, serene and inscrutable at times and at others a little girl. She would push a handful of grass down the back of his shirt and run for him to chase her, giggle for minutes at a secret thought, play long imaginative games in which the dogs were her children and she talked to them and answered for them. Sometimes she was so naive that Sean thought she was joking until he remembered how young she was. She could drive him from happiness to spitting anger and back again within the space of an hour. But, once he had won her confidence and she knew that he would play to the rules, she responded to his caresses with a violence that startled them both. Sean was completely absorbed in her. She was the most wonderful thing he had ever found and, best of all, he could talk to her.

By the time Albie is my age I will be long gone, or, best-case scenario, barricaded into my living module with enough rations to see out my days. But outside, I imagine vast, unregulated factories where workers count themselves lucky to toil through eighteen-hour days for less than a living wage before pulling on their gas masks to fight their way through the unemployed masses who are bartering with the mutated chickens and old tin-cans that they use for currency, those lucky workers returning to tiny, crowded shacks in a vast megalopolis where a tree is never seen, the air is thick with police drones, where car-bomb explosions, typhoons and freak hailstorms are so commonplace as to be barely remarked upon. Meanwhile, in the literally gilded towers above the carcinogenic smog, the privileged 1 per cent of businessmen, celebrities and entrepeneurs look down through bullet-proof windows, accept coktails in strange glasses from the robot waiters hovering nearby and laugh their tinkling laughs and somewhere, down there in that hellish, stewing mess of violence, poverty and desperation, is my son, Albie Petersen, a wandering minstrel with his guitar and his keen interest in photography, still refusing to wear a decent coat.

Freshly ground cereals were used for breads and gruels. Bone marrow was included in stews. Liver and a liberal supply of whole milk, green vegetables and fruits were provided. In addition, he was provided with a butter that was very high in vitamins having been produced by cows fed on a rapidly growing green grass. The best source for this is a pasturage of wheat and rye grass. All green grass in a state of rapid growth is good, although wheat and rye grass are the best found. Unless hay is carefully dried so as to retain its chlorophyll, which is a precursor of vitamin A, the cow cannot synthesize the fatsoluble vitamins. These two practical cases illustrate the fundamental necessity that there shall not only be an adequate quantity of body-building minerals present, but also that there shall be an adequate quantity of fat-soluble vitamins. Of course, water-soluble vitamins are also essential. While I have reduced the diets of the various primitive races studied to definite quantities of mineral and calorie content, these data are so voluminous that it will not be appropriate to include them here. It will be more informative to discuss the ratios of both body-building and repairing material in the several primitive dietaries, in comparison with the displacing foods adopted from our modern civilization. The amount of food eaten by an individual is controlled primarily by the hunger factor which for our modernized groups apparently relates only to need for heat and energy

My father and brothers did the best they could to keep us fed as the violence of the war escalated around us. They brought us potatoes, beans and sometimes apples. Packs of wild dogs, hungry and dangerous, roamed the streets at night. I guessed that sometimes the dogs became meat for our stew pot. We did not ask where food came from when Papa or one of my brothers brought home a chunk of meat. I didn’t allow myself to think of what I was eating or anticipate what the evening meal might be made of.

She stepped up to the door and knocked. The television voice cut off, replaced by the sound of pattering activity. “Just a moment,” said a male voice. The door opened. It was Martin, aka Theodore the gardener, in pajama pants and no top, a towel hanging around his neck. Unclothed, he had the kind of build that made her want to say, “Yow.” She was glad she was wearing her favorite dress. “Trick or treat?” she said. “What?” “Sorry to interrupt.” She indicated the towel. “You’re working out?” “Miss, uh, Erstwhile, right? Yes, hello. No, I just couldn’t find my shirt. Are you lost?” “No, I was walking and I…I don’t suppose you could give me the Knicks-Pacers score?” Martin stared blankly for a moment, then looking around as if trying to spy out eavesdroppers, pulled her inside and shut the door behind her. “You could hear that?” “The TV? Yes, a little, and I saw the light through your window.” “Blasted paper-thin curtains.” He grimaced and ran his fingers through his hair. “You are going to catch me at everything bad, aren’t you? Let’s hope you’re not her spy. She’ll have my balls for stew.” “Who, Mrs. Wattlesbrook?” “Yes, in whose presence I signed a dozen nondisclosure and proper-behavior and first-child and I don’t know what other kinds of promises, in one of which I swore to keep any modern thingies out of sight of the guests.” “Tell me that Wattlesbrook isn’t her real name.” “It is, actually.” “Oh, no,” she said with a laugh in her voice. “Oh, yes.” He sat on the edge of his bed. “I take it, then, you’re not spying for her? Good. Yes, dear Mrs. Wattlesbrook, descended from the noble water buffalo. It’s a decent job, though. Best pay for being a gardener I’ve ever had.” He met her eyes. “I’d hate to lose it, Miss Erstwhile.” “I’m not going to tattletale,” she said in tired big-sister tones. “And you can’t call me Miss Erstwhile when you have a towel around your neck. To real people I’m Jane.” “I’m still Martin.

She and Doroshenko had been together for close to a year by then, and she still hadn’t let him do anything more than kiss her. He wasn’t confusing love and sexuality. He knew they were opposite ends of a stick—but the same stick. It wasn’t like he wanted to have sex with her. Well, he did. But he would have been satisfied with foreplay. Feeling a breast, say, or slipping a hand down her pants. Even better, her slipping a hand down his pants. But they participated in none of that. She wasn’t shy. Zina was anything but shy. She was simply prudish. And hypocritical. Hence the reason he finally decided to end their relationship. He’d taken her aside one day at UPI and told her it would be best if they took a break from seeing each other. The surprise on her face had been satisfying. She’d cried and pleaded for him to reconsider. He almost did. However, he’d had a plan. He’d let her stew on her own for a couple of weeks. Only then, after she realized how much he meant to her, how much she needed him, would he take her back—for which she would be so grateful she would most certainly loosen up. Only Zina got over him much faster than he anticipated. In fact, she bounced back to her cheerful self within a few days. She didn’t seem to miss him at all; at least she didn’t show this.

If you notice resentful tendencies within yourself, the best antidote is to learn to let go of hurts and disappointments in life. It is better to explode into anger in the moment, even it if it’s irrational, than to stew on slights that you have probably hallucinated or exaggerated. People are generally indifferent to your fate, not as antagonistic as you imagine. Very few of their actions are really directed at you. Stop seeing everything in personal terms. Respect is something that must be earned through your achievements, not something given to you simply for being human. You must break out of the resentful cycle by becoming more generous toward people and human nature.

Pork vindaloo?" "Extra hot." "Jalebis?" "Of course." "I want all the food we had at your dad's house the other night and at the Dosa Palace, plus Priya's cake." "Done." "And no Shark Stew." "I'll do my best." "What about the crunchy treats?" "Kurkure Masala Munch? You'd be the groom. You could have as much as you could eat." He lifted an eyebrow. "I can eat a lot." "You won't be disappointed.

Rye: A cereal grain with less gluten than wheat, the rye berry can be boiled whole or used in cereals in the rolled form, like oats. You can coarsely grind it in a blender and then soak it and use it to give a nice flavor to coarse breads and crackers. Sorghum: Hearty, chewy sorghum doesn’t have an inedible hull so you can eat it with all its outer layers, thereby retaining the majority of its nutrients. Use it in its whole grain form as an addition to vegetable salads or cooked dishes. It has a mild flavor that won’t compete with the delicate flavors of other food ingredients. For best results, soak it in water overnight, then cook it for about an hour. Teff: Tiny, whole grain teff has been a staple of Ethiopian cooking for thousands of years. It is the smallest grain in the world; about 100 grains are the size of a kernel of wheat. It has a mild, nutty flavor, cooks quickly, and is a good source of calcium and iron. Serve it with fruit and cinnamon for a hot breakfast cereal or add it to stews, baked goods, or veggie burgers.

that moment, he shook his head. “Come on. You can’t fool me.” Isaac managed to spit out the truth. His brother’s mocking laughter filled the air. “Cinnamon buns? You looked all”—Andrew lowered his lids halfway and assumed a dreamy expression. “D-did not.” “Jah, you did.” In a falsetto voice, Andrew warbled, “Ach, Sovilla, you are the most beautiful girl I’ve ever seen.” He exhaled a long, shuddery breath. For the first time in his life, Isaac longed to punch his brother in the stomach. How dare he make fun of Sovilla! And of the tender feelings Isaac held for her. Andrew laughed. “You look like Mamm’s teakettle.” Huh? “All steamed.” With a snicker, he danced out of Isaac’s reach. That was probably for the best. Isaac would never forgive himself if he hit his twin. But he needed to find a way to get these feelings under control. If even remembering her cinnamon rolls made him as dreamy eyed as his brother said, he had to erase Sovilla from his mind. Yet the harder he tried, the more it proved impossible. In fact, he woke at dawn on Thursday hungering for cinnamon rolls and a glimpse of the angel who baked them. Her name replayed as a lilting melody. Sovilla, Sovilla, Sovilla. Had he ever heard a prettier name? Or seen a lovelier face? At breakfast, he missed his plate when he dished out scrambled eggs and almost knocked over his glass of milk when he tried to scoop up the slippery mess. “Goodness, Isaac, what’s gotten into you this morning?” Mamm peered at him over the top of her glasses. “Don’t mind him, Mamm. He’s in love.” Andrew sang the last word. Daed’s stern glance sobered Andrew, but everyone else stared at Isaac. He shook his head and lowered his gaze to his plate. “Leave your brother alone.” Mamm passed a bowl of applesauce. “Eat up so you won’t be late to market.” To Isaac’s relief, Daed turned the conversation to a new brand of chicken feed he’d heard about at the market. Mamm asked questions, and his brothers and sisters concentrated on eating. In his eagerness to see Sovilla again, Isaac practically inhaled his breakfast. Once they reached the auction, he waited impatiently for a chance. He intended to slip off without being noticed, but Andrew spied him and Snickers edging in the direction of the market. “Bet you’re going to get a cinnamon bun, right?” His brother waggled his eyebrows. “I’m hungry for one too.” Pinching his lips together as Andrew walked beside him, Isaac stewed.

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

You smell like a rotting walrus stewed in sewer water and set upon by a rabble of noxiously flatulent rats. You are not getting on my back smelling like that.” I smiled briefly in appreciation. Now that was how to insult someone.

That's how it is with people sometimes. You peel the layers off one by one. Slowly. Patiently. Making time. Taking time. And all the while you're working toward a goal you didn't know was there. As the stewing makes tender the artichoke petals, so too, do time and effort turn acquaintenceship into the tender treasure that is friendship. That evening, in the glow of candlelight, and in the warmth which can only be felt among friends, each of us reached the heart of the artichoke. We are most comfortable with the things we know best. But if we always avoid the unfamiliar, how will we ever know what riches may be waiting for us, deep within the heart? A first encounter with an artichoke can be perplexing and somewhat formidable experience, for the artichoke gives little clue from its appearance of the delights within. The heart of the artichoke is surrounded- protected if you will- by both leaves and the choke or thistle. When properly prepared, the choke is easily removed and the small amount of meat on the softened leaves yields a promise of what's to come.

Yes. A hundred grams as the daily ration.’ He paused, considering this. ‘You can take a couple of kilos extra. No, better, I will have Jorgen get you the emergency ration from the lifeboats. That takes up less room, though it does not taste so good.’ ‘For the stews, I take as much as I think will be needed?’ ‘Yes, but choose what bulks smallest and weighs least.’ He smiled. ‘We should have pemmican, but the company does not expect us to end our journey by sledge.’ ‘Can we take coffee as well as cocoa?’ ‘Cocoa is better, and more easily made. But you can take some coffee, for special treats.’ ‘And pastes, for the biscuits?’ ‘Hunger will be the best paste. But there is Gye, in the store. It is made from Guinness – we buy it in Dublin. That will go well on biscuits, and it does not take up too much space.

I knew there would be a talk coming, but obviously we couldn't let the food get cold. Or warm, in the case of the tuna tartare with benne seeds I finally got to compare to Jada Knox's review. It really did taste a little bit like coffee, which, contrasted with the cold, clean chunks of tuna and hits of acid, was the perfect mellowing factor. The red stew, with a tender chicken thigh nearly falling apart in the spicy, sharp broth, was both hearty and exciting, the bland, fluffy fufu it was served over the perfect contrast. And the curried goat with roti and crispy potatoes? The whole fried red snapper with jerk seasoning? All the contrasts of flavor and texture made me want to eat and eat and eat until I burst.

He frowned at the distorted reflection of his wasted face in the bubbly glass of the water bottle. ‘The memories of our glories fade,’ he whispered, ‘and rot away into half-assed anecdotes, thin and unconvincing as some other bastard’s lies. The failures, the disappointment, the regrets, they stay as raw as the moments they happened. A pretty girl’s smile, never acted on. A petty wrong we let another take the blame for. A nameless shoulder that knocked us in a crowd that left us stewing for days, for months, forever.’ He curled his lip. ‘This is the stuff the past is made of. The wretched moments that make us who we are.’” - Nicomo Cosca, Best Served Cold by Joe Abercrombie

She had to admit that her mother was right; the pheasant, peas, stewed kale, and oatcakes were best enjoyed hot. She shoveled the food into her mouth, suddenly realizing how ravenous she was after an afternoon of archery.

The memories of our glories fade,” he whispered, “and rot away into half-arsed anecdotes, thin and unconvincing as some other bastard’s lies. The failures, the disappointments, the regrets, they stay raw as the moments they happened. A pretty girl’s smile, never acted on. A petty wrong we let another take the blame for. A nameless shoulder that knocked us in a crowd and left us stewing for days, for months. Forever.” He curled his lip. “This is the stuff the past is made of. The wretched moments that make us what we are.

Thanksgiving at Sea "Most of us will enjoy Thanksgiving Day ashore in the comfort of our home but some will be at sea, because they are working on some boat, barge or ship. Others will be out on the brine by design as passengers, now considered guests on cruise ships. What came to mind however, was my father who was a ship’s cook in the 1920’s, and the stories he shared with us. Best as I can tell, the year must have been somewhere around 1924 when his ship was in Shanghai, which is now China’s biggest city. Tied up at a rickety dock on the Huangpu River, he could see the famed waterfront promenade lined with the now famed colonial-style buildings. The time had come to butcher one of the penned goats, brought along for this expressed purpose. Being on a German freighter, Thanksgiving Day had no special meaning but stew made of goat meat was always a treat for the crew. Fast forward to the present… almost every single cruise ship at sea or in a foreign port, will celebrate Thanksgiving Day with a marvelous turkey dinner, plus joyful entertainment. Whether you celebrate the day with your significant other, or take along an entire gang of friends and family; Thanksgiving Day at sea will be far from the lonely day it once was. Holidays, including Thanksgiving are always especially festive at sea.

There are times when all I want to do is scream into a pillow. But slowly, on a personal level, it has gotten better—or at least less terrible. I did quite a bit of thinking and writing, some praying, some stewing, and, in time, a good deal of laughing. I went on a lot of long walks in the woods with my husband and our dogs, Tally and Maisie, who took all this much better than we did. I surrounded myself with friends and caught up on some of the shows that people have been telling me about for years, as well as a lot of HGTV. Best of all, I spent time with my wonderful grandchildren, making up for all the bedtime stories and songs in the bathtub I missed during my long months on the campaign trail. I believe this is what some call “self-care.” It turns out, it’s pretty great.

The mare on which the traitor had been seated at the time of his death was, obviously, no longer considered the best horse in Parthia. It was amazing that she had not been served as stew at one of the banquets.

As we old Southerners, survivors remembering repasts past, have aged, we find ourselves eating in a foreign land at dinnertime. We hang our hams in a willow and weep. Dixie has become America, and the flavor is almost gone from the stew.

The man who keeps calm when the other fellow gets angry has infinitely the best of the matter. Let the other fellow fret and stew and get red in the face, but you keep calm and you will win the fight every time. Control yourself, change the subject, and absent yourself when anger shows. Cultivate poise, refrain from lowering yourself to the methods of the ignorant, which is anger. By keeping your temper when your adversary gets angry you thereby show your superiority, and your adversary instinctively feels you are a bigger man than he is. A cool head is wonderful capital for an employer or an employee.

We also ate well in the kitchen, and I found that I had inherited my father's palate and appreciation of good food. Our cuisine at home always been rather basic, even in the days when we had a cook, and I became fascinated with the process of creating such wonderful flavors. "Show me how you made that parsley sauce, those meringues, that oyster stew," I'd say to Mrs Robbins, the cook. And if she had a minute to spare, she would show me. After a while, seeing my willingness as well as my obvious aptitude for cooking, she suggested to Mrs Tilley that her old legs were not up to standing for hours any more and that she needed an assistant cook. And she requested me. Mrs Tilley agreed, but only if she didn't have to pay me more money and I should still be available to do my party piece whenever she entertained. And so I went to work in the kitchen. Mrs Robbins found me a willing pupil. After lugging coal scuttles up all those stairs, it felt like heaven to be standing at a table preparing food. We had a scullery maid who did all the most menial of jobs, like chopping the onions and peeling the potatoes, but I had to do the most basic of tasks- mashing the potatoes with lots of butter and cream until there wasn't a single lump, basting the roast so that the fat was evenly crisp. I didn't mind. I loved being amongst the rich aromas. I loved the look of a well-baked pie. The satisfaction when Mrs Robbins nodded with approval at something I had prepared. And of course I loved the taste of what I had created. Now when I went home to Daddy and Louisa, I could say, "I roasted that pheasant. I made that apple tart." And it gave me a great rush of satisfaction to say the words. "You've a good feel of it, I'll say that for you," Mrs Robbins told me, and after a while she even sought my opinion. "Does this casserole need a touch more salt, do you think? Or maybe some thyme?" The part I loved the best was the baking. She showed me how to make pastry, meringues that were light as air, all sorts of delicate biscuits and rich cakes.

I opened the bag, and the scent of apples, sweet and ripe, wafted up. They were brown and shriveled and resting in a Pyrex bowl. The sight was incongruent with the wonderful fragrant smell. "I have a fantastic tree, cooking apples really---too tart to eat. But I freeze a lot. Jane mentioned last week that she loved applesauce, so I defrosted my last batch for her. They make the best applesauce I've ever had." "Thanks." "Do you know how to make applesauce?" "I can figure it out." "It's super easy; just add sugar and stew them over a low heat." And cinnamon? You should also add nutmeg or a little chili, but not too much.

Entertaining is a way of life for the Southern girl. We’ve been doing it for over three hundred years now, and we’re not too shy to say we’re just about the best in the world at it. There really doesn’t have to be an occasion to entertain in the South. Just about any excuse will do, from the anniversary of your friend’s divorce (a “comfort” party) to national flag day (Southern girls are always eager to show the flag the respect it’s due). Parties in the South have always been big affairs. In pre--Civil War days, it was a long way between plantations on bad roads (or no roads at all), so parties lasted for days on end. The hostess spared no expense, with lavish dances, beautiful dresses, and meals that went on and on, with all the best dishes the South had to offer: from whole roast pig to wild game stew. After all, plantation parties were a circuit. You might go to twenty parties a year, but you were only going to throw one--so you better make it memorable, darlin’. Grits work hard to keep this tradition alive. The Junior League and Debutante balls are not just coming out parties for our daughters, god bless them, they are the modern version of old Southern plantation balls. The same is true of graduation, important birthdays, yearly seasonal galas, and of course our weddings.

The miso store entailed much sampling. Although all miso consists of crushed boiled soybeans, salt, and a fermenting agent called koji, the types differ based on whether rice, wheat, or barley is added to the mix. The flavor and color of each style can also change, depending upon the amounts of soybeans, type of koji (made from either beans or grains, inoculated with the mold Aspergillus), and salt that are added, as well as how long the miso ages. Brick-red miso, for example, comes in both sweet and salty varieties and is made with either barley or a mixture of barley and rice. Because it tastes somewhat coarse, it usually seasons hearty dishes, such as brothy seafood stews. Similar in flavor is the chocolate-brown miso. Mainly composed of soybeans, it has a bold earthy tang best enjoyed in robust dishes, such as potatoes simmered with miso. Shiro miso, or "white miso," is a Kyoto specialty. Smooth, golden, and quite mellow, it is said to have evolved to suit the tastes of the effete aristocracy during the fourteenth and fifteenth centuries. It is used extensively in Kyoto cooking, including tea kaiseki, and often comes seasoned with herbs, citrus, and mustard. Because of its delicate nature, it tends to be used as a sauce, mainly to dress vegetables and grilled foods. A saltier version appears most often in American markets.

People forget that saffron is the backbone of a flower," he said, still sniffing. "They get so preoccupied with saffron's cost that they forget what saffron really is." "My boyfriend used to study crocuses in college," I said, unsure where the conversation was going, but determined to set it on stable ground. 'He harvested the strands for a pilot dining hall program, but gave me the best ones to cook with." "A match made in heaven." "Yeah," I said. "He's great..." But we weren't here to discuss my love life. What were we here to discuss? "And what did you make with the saffron?" Michael Saltz asked. "My specialty is a rice stew with ginger and flounder." He had brought the conversation back to food and I felt more at ease. "Like a paella?" "No, not like a paella. I don't use shellfish, because..." "Oh, right, allergic! Yes, how could I forget?" He had an excellent memory. Or maybe just for me. "It has an Asian flair," I continued. "The saffron adds a taste of the sun. You have the pillowy sea element of the flounder and the earthiness of the rice, and I think the farminess of the saffron- that rustic, rough flavor- brings the dish together.

She lifted a piece of sourdough bruschetta slathered with seafood and a light-colored sauce. She bit carefully into the creation. Her mouth exploded with flavor. Prawns and lobster swimming in the most delectable sauce. Buttery and layered, with whisky and leeks and onions and simple herbs. Sophia moaned. There was more than just one bite on this plate. Thank God. Not strictly a true amuse-bouche, but Sophia didn't care. Was it bad form to lick the plate in a cooking competition? This drab little plate had miraculously fixed her taste bud deficiency. Unbelievable. The moment had just shifted from black-and-white to color, like a scene from the Wizard of Oz. Who had created this dish? Someone with a sophisticated palate but no eye for visual presentation. The last plate beckoned, but she already knew it was a lost cause. There was no way it could best that seafood stew. It was a lovely crepe, packed with grilled eggplant and goat cheese. And now that Sophia's taste had been awakened from hibernation, she was able to enjoy every bite. But it still wasn't enough to out-shine the prawns. Those prawns sang to her, and they needed her. They demanded color and brightness. The sauce was bold and rich. That plate clamored for the balance of her garden. She could imagine a prickly little salad to offer texture and bite, to complement that exquisite sauce. Those prawns needed her.

Durban has the largest Indian population outside of India! The Afro-Indian Culture that ensued has become a strong influence on the people of South Africa who have adopted many of the Indian traditions. This is especially true of how food is prepared! Of course rice is the preferred carb and considered a stable with most meals. An Indian curry stew is an exciting taste treat. Relatively simple to make, fresh garlic and ginger pulp are lightly fried along with chilies, onions and a zesty curry powder. Added to this are chopped tomatoes and finally the meat, seafood or vegetable of your choice. After slow simmering, the spicy stew is served with steamed rice and perhaps a hot and spicy chili sauce condiment called a sambal. Sweet and sour condiments called chutney are made of unripe mangoes, raisins, limes, sliced bananas and other fruit.. Of course Major Grey's Chutney can be bought ready-made and is considered by many as the best of all chutneys. Many of the curried foods thought of as Indian are actually of Indonesian origin and are also popular on the Malaysian Peninsular and in many other eastern countries.

After a great deal of culinary soul-searching I picked the almond apricot pound cake with Amaretto, a black chocolate espresso cake with a burnt-orange frosting, and the beloved sweet potato cake with rum-soaked raisins. I could either make it in a Bundt pan with a spiked glaze or I could make it in three layers with a cream-cheese frosting. In the end I settled on the latter because I knew my cream cheese was one of my greatest strengths (the secret being to substitute fiori di Sicilia for the vanilla). It made me slightly crazy to think of leaving out the lemon cake with lemon-curd frosting- everyone died over that cake- but the frosting was very wet and the layers had a tendency to slide when transported. I loved the little lime-soaked coconut cakes but so many people took issue with coconut. A genoise was perfect for showing off, but if I wasn't there to serve it myself, I couldn't trust that it would be completely understood and I didn't think there would be any point in sending a container of syrup on the side with written instructions. And what about the sticky toffee pudding with its stewed dates and caramel sauce? That was as much a cake as anything else if you were willing to expand your boundaries little. I wasn't sure about the chocolate. It was my best chocolate cake but I didn't absolutely love chocolate. Still, I knew other people did. I felt I needed an almond cake and this one worked in the apricots, but I wasn't so sure about not having a frosting. Would it seem too plain? And the sweet potato cake, I had to have that. That was the cake from which everything had started. I had to make a commitment. I had to bake.

Using a newspaper, sugar packets, and animated hand motions, Callegari reenacts the creation of the Trapizzino, a pocket of crispy dough that eats like the love child of pizza and tramezzino, Italy's triangular sandwich. Skeptics might see in the Trapizzino the sad pizza cone found on food trucks in the United States and beyond, but this is no half-hearted gimmick: crispy and tender, light but resilient, it is an architectural marvel of pizza ingenuity. Not content with traditional pizza toppings, Callegari instead ladles slow-cooked stews of meat and vegetables- tongue in salsa verde, pollo alla cacciatora, artichokes and favas with mint and chili- that perform magnificently against the crunch and comfort of this warm pizza pocket. "The best of old Roman cooking is like great ethnic food- slow-cooked, humble ingredients with big flavor.

Before they were even fully cooked, Rose’s best ideas wound up brewing in a stew of her mother’s admonishments.

Remember to account for the reduction of liquids when seasoning a dish—a perfectly seasoned stew will likely taste too salty after several hours of simmering. Your best bet is to season with a light hand during the cooking process and then adjust the seasoning just before serving.

Most of her recipes came from her father, but Noor learned how to make the luscious potato cake from Nelson's mother. The recipe her mother-in-law had whispered into Noor's ear was the authentic one used by Nelson's great-grandmother. In its own unpresumptuous way, the Spanish Tortilla is an honest love omelet, and every bite must be suffused with fragrant olive oil- in this case, too much of a good thing is not a sin. Even when Noor was an amateur and the potatoes were sometimes raw, Nelson would say, "Oh my God! That was the best tortilla of my whole life!" Which of course wasn't true, but he was acknowledging the effort of peeling and slicing immense quantities of potatoes. What she loved most about Spanish food was its lusty simplicity, so unlike the gastronomical somersaults of French cuisine or the complexity of the Persian food she grew up with. When she was little she could eat pyramids of saffron rice and rich meat stews, but she now associated the colors and perfumes of her husband's native cuisine with their courtship, with paddleboats and honeymoons and champagne in silver buckets, with flamenco and candlelight and little fried sardines with sea salt by the water. Her postcards were menus, smudged and wine-stained, saved from their meals, addressed to herself and read carefully like romance manuals.

is Jotunheim. If we go the wrong way, we’ll run across giants. Then we’ll all be butchered and put in a stew pot.” “We won’t go the wrong way,” I promised. “Will we, Jack?” “Hmm?” said the sword. “Oh, no. Probably not. Like, a sixty percent chance we’ll live.” “Jack….” “Kidding,” he said. “Jeez, so uptight.” He pointed upstream and led us through the foggy morning, with spotty snow flurries and a forty percent chance of death. Hearthstone Passes Out Even More than Jason Grace (Though I Have No Idea Who That Is) JOTUNHEIM LOOKED a lot like Vermont, just with fewer signs offering maple syrup products. Snow dusted the dark mountains. Waist-high drifts choked the valleys. Pine trees bristled with icicles. Jack hovered in front, guiding us along the river as it zigzagged through canyons blanketed in subzero shadows. We climbed trails next to half-frozen waterfalls, my sweat chilling instantly against my skin. In other words, it was a huge amount of fun. Sam and I stayed close to Hearthstone. I hoped my residual aura of Frey-glow might do him some good, but he still looked pretty weak. The best we could do was keep him from sliding off the goat. “Hang in there,” I told him. He signed something—maybe sorry–but his gesture was so listless I wasn’t sure. “Just rest,” I said. He grunted in frustration. He groped through his bag of runes, pulled one out, and placed it in my hands. He pointed to the stone, then to himself, as if to say This is me. The rune was one I didn’t know:

In those early months of separation, my friends became my family. Or perhaps it was truer to say they always had been. I’d often been a creature turned like a compass needle toward the intoxication of falling in love. Even in sobriety. Especially in sobriety. But the weave of my everyday life had always been girls and women: bean stews and freeway commutes with my mother; a tight crew of girlfriends in high school, when I felt utterly invisible to the brash, cackling boys leaning against their SUVs in the parking lot; a college best friend with whom I stayed up until dawn drinking Diet Coke and arguing about God. Romance was what I’d always felt most consumed by, but my relationships with women were the ones I’d trusted more.

In those early months of separation, my friends became my family. Or perhaps it was truer to say they always had been. I’d often been a creature turned like a compass needle toward the intoxication of falling in love. Even in sobriety. Especially in sobriety. But the weave of my everyday life had always been girls and women: bean stews and freeway commutes with my mother; a tight crew of girlfriends in high school, when I felt utterly invisible to the brash, cackling boys leaning against their SUVs in the parking lot; a college best friend with whom I stayed up until dawn drinking Diet Coke and arguing about God. Romance

I have always abstained from using scent, as the best smell a body can have is no smell at all. This is why no wine ever finds its way into my stomach. This is the reason for my life-long avoidance of hot baths, believing as I do that it is effeminate as well as pointless to stew one’s body and exhaust it with continual sweating.