Stick Season Quotes

I met Anne in the autumn... Autumn, that wild season when rural men rack orchard trees with sticks and weep with the desire to kiss faraway Demeter’s supple breasts—to set lips to her travel-swollen eyes. They seek goddesses, but I desired only Anne.

Men can imagine their own deaths, they can see them coming, and the mere though of impending death acts like an aphrodisiac. A dog or rabbit doesn't behave like that. Take birds -- in a lean season they cut down on the eggs, or they won't mate at all. They put their energy into staying alive themselves until times get better. But human beings hope they can stick their souls into someone else, some new version of themselves, and live on forever. As a species were doomed by hope, then? You could call it hope. That, or desperation. But we're doomed without hope, as well, said Jimmy. Only as individuals, said Crake cheerfully.

If I thought I was head over heels for him before, this time I was so far gone, it’s like I fell into my own grave. Head over heels and down a whole. Bury me with dirt, stick a stake into my heart, and call it a day.

The last dying days of summer, fall coming on fast. A cold night, the first of the season, a change from the usual bland Maryland climate. Cold, thought the boy; his mind felt numb. The trees he could see through his bedroom window were tall charcoal sticks, shivering, afraid of the wind or only trying to stand against it. Every tree was alone out there. The animals were alone, each in its hole, in its thin fur, and anything that got hit on the road tonight would die alone. Before morning, he thought, its blood would freeze in the cracks of the asphalt.

Newsflash she already has body image issues.  It's an intrinsic part of being a woman. Every woman in the world has some part of herself that she absolutely hates.  Her hands are too small, her feet are too big, her hair is too straight, too curly, her ears stick out, her bums too flat, her nose is too big and, you know, nothing you can say will change how we feel.  What men don't understand is, the right clothes, the right shoes, the right makeup it just... It, it hides the flaws we think we have.  They make us look beautiful to ourselves.  That's what makes us look beautiful to others. Used to be all she needed to feel beautiful was a pink tutu and a plastic tiara. And we spend our whole lives trying to feel that way again.

The fruits of the Spirit are love, joy, patience, peace, kindness, goodness, faithfulness, gentleness, and self-control. All of these are incredible values, but I believe there's always one that we need the most in a particular season. Choose the one that resonates with you at this moment, write it down on some Post-its, and stick them everywhere.

...These stars will be gone one day for you. They will be for me, too. The Raven promises me I will turn back to sticks and dirt, and I believe him. But until then I am a human being and that is something to be. I stand on my feet and I look at the stars and I feel the seasons. If you work at it long enough, I promise you that will be enough for you...This world, every day, it's enough.

Girls don't have to be nice," she says simply. "But they should stick together...The wider world wants you to think other women are drama...or catty. But that's just because when we work together, we're unstoppable....One day you'll wake up to find that there's a woman, or maybe a few, who have outlasted every changing season of your life.

I do believe you think what now you speak, but what we do determine oft we break. Purpose is but the slave to memory, of violent birth, but poor validity, which now, like fruit unripe, sticks on the tree, but fall, unshaken, when they mellow be. Most unnecessary 'tis that we forget to pay ourselves what to ourselves is debt. What to ourselves in passion we propose, the passion ending, doth the purpose lose. The violence of either grief or joy their own enactures with themselves destroy. Where joy most revels, grief doth most lament. Grief joys, joy grieves on slender accident. This world is not for aye, nor 'tis not strange that even our loves should with our fortunes change. For 'tis a question left us yet to prove, whether love lead fortune, or else fortune love. The great man down, you mark his favorite flies. The poor advanced makes friends of enemies. And hitherto doth love on fortune tend, for who not needs shall never lack a friend, and who in want a hollow friend doth try, directly seasons him his enemy. But, orderly to end where I begun, our wills and fates do so contrary run that our devices still are overthrown. Our thoughts are ours, their ends none of our own. So think thou wilt no second husband wed, but die thy thoughts when thy first lord is dead.

Writing about yourself seems to be a lot like sticking a branch into clear river-water and roiling up the muddy bottom

I dined on what they called "robber steak"--bits of bacon, onion, and beef, seasoned with red pepper, and strung on sticks, and roasted over the fire, in simple style of the London cat's meat!

One of the very striking life lessons from Game of Thrones. When Arya was blind; hopeless and helpless. The Waif lured her into multiple stick fights and the Waif would promptly beat Arya in every sparring match. But through those stick fight, Arya learned to cope with her blindness and how to fight “in the dark.” After Arya had regained her sight and Jaqen had granted the Waif’s wish to kill Arya. Arya confronted the Waif in a hideout and put out the only light in the room. Arya best the Waif due to her proficiency in fighting without sight (which, ironically, was trained by the Waif). Arya killed her adversary. ONE THING ABOUT CHALLENGES IN LIFE IS: THROUGH THEM, WE LEARN HOW TO OVERCOME THEM. Always Pay Attention!

Her first season with the doctor had been more than sufficient to teach her that when he said “jump,” her correct response wasn’t to ask “how high?” It was to run for the nearest cliff and trust that gravity would sort things out.

So there are pics of Tucker’s mighty wang on the internet?” “I haven’t been tagged on Instagram yet, so I’m hopeful they aren’t out there. But thanks for calling my dick mighty. We appreciate that.” Amusement colors his words. “We? As in you and your penis?” “Yup,” he says cheerfully. I snuggle deeper under the covers. “You have a name for your penis?” “Doesn’t everyone? Guys put a name on everything that’s important to them—cars, dicks. One of my teammates in junior hockey named his stick, which was dumb because sticks break all the time. He’d gone through twelve of them by the end of the season.” “What were the names?” “That’s the thing. He just kept adding a number to the end, like iPhone 6, iPhone 7, except in his case it was Henrietta 1, Henrietta 2, et cetera.” I snicker. “He should’ve used the hurricane naming convention.” “Darlin’, he wasn’t smart enough to come up with two names, let alone twelve.

Some people believe that if they keep their heads down and stick to their safe routine and trust that nothing bad will befall them, then it won’t. They see things happening to others, but they think they’re different; they’re special; it could never happen to them. They believe that nothing can get better, but also that nothing can get worse. They’re cowards, in one way, because they won’t fight, but they’re also brave, because they’re willing to accept their lot in life. Glupava smelost, we called it. Foolish courage.

Storm Sister--a friend who sticks close when storms hit her friend's life.

Whereas the food debris of the Neanderthals shows a wide variety of animal bones, suggesting that they took whatever they could find, archaeological remnants from Homo sapiens show that they sought out particular kinds of game and tracked animals seasonally. All of this strongly suggests that they possessed a linguistic system sufficiently sophisticated to deal with concepts such as: “Today let’s kill some red deer. You take some big sticks and drive the deer out of the woods and we’ll stand by the riverbank with our spears and kill them as they come down towards us.” By comparison Neanderthal speech may have been something more like: “I’m hungry. Let’s hunt.

One man in a thousand, Solomon says. Will stick more close than a brother. And it's worth while seeking him half your days If you find him before the other. Nine hundred and ninety-nine depend On what the world sees in you, But the Thousandth Man will stand your friend With the whole round world agin you. 'Tis neither promise nor prayer nor show Will settle the finding for 'ee. Nine hundred and ninety-nine of 'em go By your looks, or your acts, or your glory. But if he finds you and you find him, The rest of the world don't matter; For the Thousandth Man will sink or swim With you in any water. You can use his purse with no more talk Than he uses yours for his spendings, And laugh and meet in your daily walk As though there had been no lendings. Nine hundred and ninety-nine of 'em call For silver and gold in their dealings; But the Thousandth Man he's worth 'em all Because you can show him your feelings. His wrong's your wrong, and his right's your right, In season or out of season. Stand up and back it in all men's sight With that for your only reason! Nine hundred and ninety-nine can't bide The shame or mocking or laughter, But the Thousandth Man will stand by your side To the gallows-foot - and after!

…Homo sapiens doesn’t seem able to cut himself off at the supply end. He’s one of the few species that doesn’t limit reproduction in the face of dwindling resources. In other words - and up to a point, of course - the less we eat, the more we fuck.’ ‘How do you account for that?’ said Jimmy. ‘Imagination,’ said Crake, ‘Men can imagine their own deaths, they can see them coming, and the mere thought of impending death acts like an aphrodisiac. A dog or a rabbit doesn’t behave like that. Take birds - in a lean season they cut down on the eggs, or they don’t mate at all. They put their energy into staying alive themselves until times get better. But human beings hope they can stick their souls into someone else, some new version of themselves, and live on forever.’ ‘As a species we’re doomed by hope then?’ ‘You could call it hope. That, or desperation.’ ‘But we’re doomed without hope, as well,’ said Jimmy. ‘Only as individuals,’ said Crake cheerfully. ‘Well, it sucks.’ ‘Jimmy, grow up.’ Crake wasn’t the first person who ever said that to Jimmy.

In the wild, animals stick to the same paths for the same pressing reasons, season after season.

waiting for our haystacks, a swim meet favorite of seasoned hamburger, cheese, sour cream, tomatoes, and olives all served with a personal-size bag of Fritos corn chips, the fork sticking out of the top.

Think of music like you think of eating. There's meat and potatoes, very hearty basic comfort food that sticks to your bones and nourishes you. Then there's fluff. Chips, dessert, junk food. Stuff that won't make you healthy but you prefer because it's quick and there.

robber steak”—bits of bacon, onion, and beef, seasoned with red pepper, and strung on sticks and roasted over the fire, in the simple style of the London cat’s-meat. The wine was Golden Mediasch, which produces a queer sting on the tongue, which is, however, not disagreeable.

Part of the practice of modest faith, in times of suffering, is relinquishing our right to answers. God has never promised to explain himself, but he has promised to stay near. I will never leave, he says; I will never forsake. I am the friend that sticks closer than your brother. Do not think me unmoved by your grief. These are the faithful assurances of God as we have them in Scripture, and here is even more hope available to those willing to search it out. But let’s not be fooled to think that God has promised things like: it will get better, you’ll soon see the purpose behind this pain, there’s never more than you can handle. Often it does get better; often we do see purpose; always there is sufficient grace. But lament must practice the modest faith of finding sufficient that which God provides, even if, in seasons of great sorrow, it may not seem like enough.” …

Until they arrived, while everyone else was transitioning to winter, putting on coats and sweaters, I was going to stick with my summer dress and my usual work blazer. Dressed in the dazzling flowers of some tropical island adrift in an ocean of deep pink, there I sat, in a season and place all my own.

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

Real, solid growth and education are slow. Look at a tree. We don’t put a seed in the ground and then stick our fingers in the earth and yank up an oak. Everything has its time and is nourished and fed with the rhythms of the sun and moon, the seasons. We are no different, no more special, no less important. We belong on the earth. We grow in the same way as a rock, a snail, a porpoise, or a blade of grass. America has forgotten this.

Men can imagine their own deaths, they can see them coming, and the mere thought of impending death acts like an aphrodisiac. A dog or a rabbit doesn’t act like that. Take birds - in a lean season they cut down on the eggs, or they won’t mate at all. They put their energy into staying alive themselves until times get better. But human beings hope they can stick their souls into someone else, some new version of themselves, and live on forever.

There's no end to this tunnel', said Phyllis - and indeed it did seem very, very long. 'Stick to it', said Peter; 'everything has an end, and you get to it if you only keep on.' Which is quite true, if you come to think of it, and a useful thing to remember in seasons of trouble - such as measles, arithmetic, impositions, and those times when you are in disgrace , and feel as though no one would ever love you again, and you could never - never again - love anybody.

That’s why you need to go to collage, Daniel said. You’re using the wrong word, Elisabeth said. The word you’re using is for when you cut out pictures of things or coloured shapes and stick them on paper. I disagree, Daniel said. Collage is an institute of education where all the rules can be thrown up into the air, and size and space and time and foreground and background all become relative, and because of these skills everything you think you know gets made into something new and strange.

look for the fruits of the Spirit. For those of you who didn’t grow up singing them on a kids’ worship music tape before breakfast each morning like I did, the fruits of the Spirit are love, joy, patience, peace, kindness, goodness, faithfulness, gentleness, and self-control. All of these are incredible values, but I believe there’s always one that we need the most in a particular season. Choose the one that resonates with you at this moment, write it down on some Post-its, and stick them everywhere.

In these churches, the ministers are second in importance to the church ladies, who organize voters, make sure the church-run buses are ready on Election Day, and help people fill out absentee ballots. These ladies often, but not always, are also the ones cooking the fish. The churches almost always serve whiting because it’s cheap. Whiting is also delicious after it’s been fried golden in hot grease and Lawry’s Seasoned Salt and slathered with hot sauce and mustard. You walk into the fellowship hall to the sound of crackling and popping and the smell of hot grease wafting through the air. Every politician knows you eat white bread with fried fish, but they’re also aware that white bread sticks to your teeth and the roof of your mouth like glue. If you’re an elected official, the thing you don’t want to do is get that white bread stuck in your teeth. So you need to use your tongue and suck that bread off your teeth very, very hard. A country biscuit might come with your meal, but if you’re at a real country church, you’ll likely be served some liver pudding with the fish and grits.

I sighed. Tink was sitting on the couch beside me and he’d commandeered my laptop at some point. The Walking Dead was on the television—well, it was on the Amazon Fire Stick TV thingy that the little bastard had ordered a few days ago unbeknownst to me. On my laptop, he was watching old episodes of Supernatural. I think he was on season three judging by the current length of Sam Winchester’s hair. At least it wasn’t Harry Potter andTwilight this time, because I was getting really tired of hearing him quote Edward Cullen and Ron Weasley at the same time.

Sometimes, she said, she could recognize a place just by the quality of the light. In Lisbon, the light at the end of spring leans madly over the houses, white and humid, and just a little bit salty. In Rio de Janeiro, in the season that the locals instinctively call ‘autumn’, and that the Europeans insist disdainfully is just a figment of their imagination, the light becomes gentler, like a shimmer of silk, sometimes accompanied by a humid grayness, which hangs over the streets, and then sinks down gently into the squares and gardens. In the drenched land of the Pantanal in Mato Grosso, really early in the morning, the blue parrots cross the sky and they shake a clear, slow light from their wings, a light that little by little settles on the waters, grows and spreads and seems to sing. In the forests of Taman Negara in Malaysia, the light is like a liquid, which sticks to your skin, and has a taste and a smell. It’s noisy in Goa, and harsh. In Berlin the sun is always laughing, at least during those moments when it manages to break through the clouds, like in those ecological stickers against nuclear power. Even in the most unlikely skies, Ângela Lúcia is able to discern shines that mustn’t be forgotten; until she visited Scandinavia she’d believed that in that part of the world during the winter months light was nothing but the figment of people’s imagination. But no, the clouds would occasionally light up with great flashes of hope. She said this, and stood up, adopting a dramatic pose: ‘And Egypt? In Cairo? Have you ever been to Cairo?… To the pyramids of Giza?…’ She lifted her hands and declaimed: ‘The light, majestic, falls; so potent, so alive, that it seems to settle on everything like a sort of luminous mist.

I do believe you think what now you speak; But what we do determine oft we break.   135 Purpose is but the slave to memory, Of violent birth, but poor validity; Which now, like fruit unripe, sticks on the tree, But fall unshaken when they mellow be. Most necessary ’tis that we forget   140 To pay ourselves what to ourselves is debt; What to ourselves in passion we propose, The passion ending, doth the purpose lose. The violence of either grief or joy Their own enactures with themselves destroy;   145 Where joy most revels grief doth most lament, Grief joys, joy grieves, on slender accident. This world is not for aye, nor ’tis not strange, That even our love should with our fortunes change; For ’tis a question left us yet to prove   150 Whe’r love lead fortune or else fortune love. The great man down, you mark his favourite flies; The poor advanc’d makes friends of enemies. And hitherto doth love on fortune tend, For who not needs shall never lack a friend;   155 And who in want a hollow friend doth try Directly seasons him his enemy. But, orderly to end where I begun, Our wills and fates do so contrary run That our devices still are overthrown,   160

I cut the chicken breasts into halves, season them with the dry seasonings, and bake them. When they're ready and cooked all the way through, I wrap each half in bacon and fry them with onion slices until the bacon's a nice, crispy, golden brown and the onions are soft and cooked through and through. The whole time they cook and simmer, I run the stick of butter around the chicken halves for even crispier edges and that buttery taste that brings anything to the next level- a strategy probably everybody black knows, and I guess it's to my benefit there's not many black people in this competition.

Jeff and Amy were part of this, though never in the sense that the natives were. They were not indigenous: they were outlanders, ‘foreigners,’ distinguished by a sort of upcountry cosmopolitan glaze which permitted them to mingle but not merge. Even their drinking habits set them apart. Deltans drank only corn and Coca-Cola; gin was perfume, scotch had a burnt-stick taste. They would watch with wry expressions while Amy blended her weird concoctions, pink ladies and Collinses and whiskey sours, and those who tried one, finally persuaded, would sip and shudder and set the glass aside: “Thanks”—mildly outraged, smirking—“I’ll stick to burrbon.

I understood what you said. I don’t think you understood me. I’m going to bite whatever you stick into my mouth. You can put that razor into my brain, I guess, but you should know that a sudden serious brain injury causes the victim to simultaneously urinate, defecate . . . and bite down.” He looked up at Bogs smiling that little smile of his, old Ernie said, as if the three of them had been discussing stocks and bonds with him instead of throwing it to him just as hard as they could. Just as if he was wearing one of his three-piece bankers’ suits instead of kneeling on a dirty broom-closet floor with his pants around his ankles and blood trickling down the insides of his thighs.

Tukum is at times forgetful about his pigs, being readily distracted by other children, dragonflies, puddles of water, and wild foods. Nevertheless, Tukem is a very proud little boy, and since his nami lives Lukigin, where his mother has already gone, he has decided to go away for good. This morning he put on his thin neck the cowrie collar with its brief string of shells which is his sole belonging, he smeared his body with pig grease until it shone, in order to make a fine impression at Lukigin....Then he set off alone on the long journey in the sun across the woods and fields, a small brown figure with a flat head and pot belly. His back was turned on Wuperainma, his pigs and his friends, his childhood, and he clutched a frail stick in his hand.

Then the carpenters return to making more tables—tables on which to spread our pottery, a drawing-table for Mac, a table off which to dine, a table for my typewriter. ... Mac draws out a towel-horse and the carpenters start upon it. The old man brings it proudly to my room on completion. It looks different from Mac's drawing, and when the carpenter sets it down I see why. It has colossal feet, great curved scrolls of feet. They stick out so that, wherever you put it, you invariable trip over them. Ask him, I say to Max, why he has made these feet instead of sticking to the design he was given? The old man looks at us with dignity. "I made them this way," he says, "so that they should be beautiful. I wanted this that I have made to be a thing of beauty!" To this cry of the artist there could be no response. I bow my head, and resign myself to tripping up over those hideous feet for the rest of the season!

You can say whatever you want about me, but none of it's true. You just can't stand the fact that your career is stagnant and you don't have enough talent to climb your way up on your own. If calling me names and threatening me makes you feel like more of a man, fine. Knock yourself out." Eden yanks her hand away and jabs her forefinger against his chest hard enough that it makes him wince. "You have a problem with me? You tell me. I'll cook circles around you, you snake. You think you can get away with it because I look like an easy target? I've got news for you, asshole, I've got a lot more fight in me than you think. But don't for a second think you can get away with dragging Alexander's name through the mud. He's twice the man you will ever hope to be. You're nothing but a little boy throwing a tantrum. So go ahead, do your fucking worst. Just don't be surprised when karma comes around to bite you in the ass.

See, for the Kuri Kinton chestnuts, I used prepackaged boiled sweet potatoes! I simmered them in some orange juice and then mashed them until they were smooth. Normal Kuri Kinton use gardenia fruit to give the chestnuts an orange color, but I swapped those out for sweet potatoes and orange juice... ... making mine more of a Joke Kuri Kinton! The rolled omelet is made of egg and Hanpen fish cakes I found near the Oden ! I blended it all in a food processor with some salt and sugar before cooking it in an omelet pan. Red-and-White Salad! Seasoning regular salad veggies with salt, sugar and vinegar turns them into a Red-and-White Salad! Salting the veggies ahead of time draws out moisture, making them crispier and allowing them to soak up more sweet vinegar. Checkered Prosciutto Rolls! I just wrapped some snack-cup precut carrot and daikon sticks in prosciutto strips and voilà! A little honey and mustard dabbed inside the prosciutto works as a glue to hold it all together.

Homo sapiens doesn’t seem able to cut himself off at the supply end. He’s one of the few species that doesn’t limit reproduction in the face of dwindling resources. In other words – and up to a point, of course – the less we eat, the more we fuck.” “How do you account for that?” said Jimmy. “Imagination,” said Crake. “Men can imagine their own deaths, they can see them coming, and the mere thought of impending death acts like an aphrodisiac. A dog or a rabbit doesn’t behave like that. Take birds – in a lean season they cut down on the eggs, or they won’t mate at all. They put their energy into staying alive themselves until times get better. But human beings hope they can stick their souls into someone else, some new version of themselves, and live on forever.” “As a species we’re doomed by hope, then?” “You could call it hope. That, or desperation.” “But we’re doomed without hope, as well,” said Jimmy. “Only as individuals,” said Crake cheerfully. “Well, it sucks.” “Jimmy, grow up.

Jason, it’s a pleasure.” Instead of being in awe or “fangirling” over one of the best catchers in the country, my dad acts normal and doesn’t even mention the fact that Jason is a major league baseball player. “Going up north with my daughter?” “Yes, sir.” Jason sticks his hands in his back pockets and all I can focus on is the way his pecs press against the soft fabric of his shirt. “A-plus driver here in case you were wondering. No tickets, I enjoy a comfortable position of ten and two on the steering wheel, and I already established the rule in the car that it’s my playlist we’re listening to so there’s no fighting over music. Also, since it’s my off season, I took a siesta earlier today so I was fresh and alive for the drive tonight. I packed snacks, the tank is full, and there is water in reusable water bottles in the center console for each of us. Oh, and gum, in case I need something to chew if this one falls asleep.” He thumbs toward me. “I know how to use my fists if a bear comes near us, but I’m also not an idiot and know if it’s brown, hit the ground, if it’s black, fight that bastard back.” Oh my God, why is he so adorable? “I plan on teaching your daughter how to cook a proper meal this weekend, something she can make for you and your wife when you’re in town.” “Now this I like.” My dad chuckles. Chuckles. At Jason. I think I’m in an alternate universe. “I saw this great place that serves apparently the best pancakes in Illinois, so Sunday morning, I’d like to go there. I’d also like to hike, and when it comes to the sleeping arrangements, I was informed there are two bedrooms, and I plan on using one of them alone. No worries there.” Oh, I’m worried . . . that he plans on using the other one. “Well, looks like you’ve covered everything. This is a solid gentleman, Dottie.” I know. I really know. “Are you good? Am I allowed to leave now?” “I don’t know.” My dad scratches the side of his jaw. “Just from how charismatic this man is and his plans, I’m thinking I should take your place instead.” “I’m up for a bro weekend,” Jason says, his banter and decorum so easy. No wonder he’s loved so much. “Then I wouldn’t have to see the deep eye-roll your daughter gives me on a constant basis.” My dad leans in and says, “She gets that from me, but I will say this, I can’t possibly see myself eye-rolling with you. Do you have extra clothes packed for me?” “Do you mind sharing underwear with another man? Because I’m game.” My dad’s head falls back as he laughs. “I’ve never rubbed another man’s underwear on my junk, but never say never.” “Ohhh-kay, you two are done.” I reach up and press a kiss to my dad’s cheek. “We are leaving.” I take Jason by the arm and direct him back to the car. From over his shoulder, he mouths to my dad to call him, which my dad replies with a thumbs up. Ridiculous. Hilarious. When we’re saddled up in the car, I let out a long breath and shift my head to the side so I can look at him. Sincerely I say, “Sorry about that.” With the biggest smile on his face, his hand lands on my thigh. He gives it a good squeeze and says, “Don’t apologize, that was fucking awesome.

... If I am correct... ... the secret to this sauce is honey and balsamic vinegar ." "Got it one, sir! Both ingredients have a mild sweetness that adds a layer of richness to the dish. The tartness of the vinegar ties it all together, ensuring the sweetness isn't too cloying and giving the overall dish a clean, pure aftertaste. The guide told me that Hokkaido bears really love their honey... ... so I tried all kinds of methods to add it to my recipe!" "Is that how he gave his sauce a rich, clean flavor powerful enough to cause the Gifting? Unbelievable! That's our Master Yukihira!" Something doesn't add up. A little honey and vinegar can't be enough to create that level of aftertaste. There has to be something else to it. But what? "...?! I got it! I know what you did! You caramelized the honey!" CARAMELIZATION Sugars oxidize when heated, giving them a golden brown color and a nutty flavor. Any food that contains sugar can be caramelized, making caramelization an important technique in everything from French cooking to dessert making. "I started out by heating the honey until it was good and caramelized. Then I added some balsamic vinegar to stretch it and give it a little thickness. Once that was done, I poured it over some diced onions and garlic that I'd sautéed in another pan, added some schisandra berries and then let it simmer. After it had reduced, I poured bear stock over it and seasoned it with a little salt... The result was a deep, rich sauce perfect for emphasizing the natural punch of my Bear-Meat Menchi Katsu!" "Oho! You musta come up with that idea while I was relaxing with my cup o' chai! Not bad, Yukihira-chin! Not bad at all! Don'tcha think?" "Y-yes, sir..." Plus, there is no debating how well honey pairs well with bear meat. The Chinese have long considered bear paws a great delicacy... ... because of the common belief that the mellow sweetness of the honey soaks into a bear's paw as it sticks it into beehives and licks the honey off of it. What a splendid idea pairing honey with bear meat, each accentuating the other... ... then using caramelization and balsamic vinegar to mellow it to just the right level. It's a masterful example of using both flavor subtraction and enhancement in the same dish!

Of course he’d marched his outrage off to Crake. He’d whammed the furniture: those were his furniture-whamming days. What Crake had to say was this: “Jimmy, look at it realistically. You can’t couple a minimum access to food with an expanding population indefinitely. Homo sapiens doesn’t seem able to cut himself off at the supply end. He’s one of the few species that doesn’t limit reproduction in the face of dwindling resources. In other words – and up to a point, of course – the less we eat, the more we fuck.” “How do you account for that?” said Jimmy. “Imagination,” said Crake. “Men can imagine their own deaths, they can see them coming, and the mere thought of impending death acts like an aphrodisiac. A dog or a rabbit doesn’t behave like that. Take birds – in a lean season they cut down on the eggs, or they won’t mate at all. They put their energy into staying alive themselves until times get better. But human beings hope they can stick their souls into someone else, some new version of themselves, and live on forever.” “As a species we’re doomed by hope, then?” “You could call it hope. That, or desperation.” “But we’re doomed without hope, as well,” said Jimmy. “Only as individuals,” said Crake cheerfully. “Well, it sucks.” “Jimmy, grow up.” Crake wasn’t the first person who’d ever said that to Jimmy.

Of course he’d marched his outrage off to Crake. He’d whammed the furniture: those were his furniture-whamming days. What Crake had to say was this: “Jimmy, look at it realistically. You can’t couple a minimum access to food with an expanding population indefinitely. Homo sapiens doesn’t seem able to cut himself off at the supply end. He’s one of the few species that doesn’t limit reproduction in the face of dwindling resources. In other words – and up to a point, of course – the less we eat, the more we fuck.” “How do you account for that?” said Jimmy. “Imagination,” said Crake. “Men can imagine their own deaths, they can see them coming, and the mere thought of impending death acts like an aphrodisiac. A dog or a rabbit doesn’t behave like that. Take birds – in a lean season they cut down on the eggs, or they won’t mate at all. They put their energy into staying alive themselves until times get better. But human beings hope they can stick their souls into someone else, some new version of themselves, and live on forever.” “As a species we’re doomed by hope, then?” “You could call it hope. That, or desperation.” “But we’re doomed without hope, as well,” said Jimmy. “Only as individuals,” said Crake cheerfully. “Well, it sucks.” “Jimmy, grow up.” Crake wasn’t the first person who’d ever said that to Jimmy.

Can’t you wait for bed?” “I could, but the house is full of people. Why’d you insist my mother had to stay with us in the house? She was perfectly willing to take a cabin.” “First of all, there’s only one cabin empty and it’s hunting season, and second, I’m not going to have your mother stay under a different roof when we have two perfectly good upstairs bedrooms. That would be rude. Besides, we’re married—we’re allowed to have sex in our own house, in our own bed.” He grabbed her perfect behind in two large hands and pulled her against him. “You’re noisy when you come.” Then he swooped down on her mouth and kissed her like a starving man. When his lips were somewhat satisfied he broke away slightly and said, “And before and after.” “No, I’m not,” she argued. “Uh-huh. Then you snore and talk in your sleep.” “Do not.” “And you missed a period.” “You noticed that? It’s just a little late.” “Did you pee on a stick yet?” he asked her. Shelby shook her head. “I think it’s too soon and I don’t want to be disappointed. Besides, it might be coming—I feel weepy and my breasts are a little sore.” “You’re pregnant,” he said. “And I want to do you in the hay. You can scream until the horses stampede.” He grinned at her. “Maybe I can get you more pregnant.” “Luke…I don’t want to go home with hay in my hair…” “I can take care of that problem,” he said.

And what of all these spices? They're worth a pretty fortune." She waves a juddering arm across the table, at the tins and glass jars and earthenware pots. All at once a shaft of thin northern light swoops over them, jolting them into luminous life: bubbled glass jars of briny green peppercorns, salted capers, gleaming vanilla pods, rusted cinnamon sticks, all leaping and glinting. The sudden startling beauty of it, the palette of hues--ocher, terra-cotta, shades of earth and sand and grass---the pale trembling light. All thoughts of running a boardinghouse vanish. I reach for a jar, lift its cork lid. The scent of bark, earth, roots, sky. And for a second I am somewhere else. "The mysterious scent of a secret kingdom," I murmur. The jar contains little pellets, brown, spherical, unexotic. How marvelous that something so plain can have such an enthralling perfume, I think. "Oh, Miss Eliza. Always the poetess! It's only allspice." Cook gives a wan smile and gestures at the ceiling, where long bunches of herbs hang from a rack. Rosemary, tansy, sage, nettles, woodruff. "And what of these? All summer I was collecting these and they still ain't properly dry." "May I lower it?" Not waiting for an answer I wind down the rack until the drying herbs are directly in front of me---a farmyard sweetness, a woody sappy scent, the smell of bruised apples and ripe earth and crushed ferns.

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

The wooden ship objected with loud creaks as the heavy wind strained its sails to the limits, pushing it forwards through the waves. A rather petite vessel, it was the smallest she’d sailed. It was old and worn, too. Nora looked up at the yellowed sails fondly. It was a miracle that they’d lasted this long, cooperating with the buffeting winds without rest for many seasons now. And Nora and the ship had been through some strong gales together. Excellent craftsmanship, Nora thought and, as she often did, pondered the ship’s origins: who’d made it and what waters it’d sailed before she stole it. She’d been certain that the ship wouldn’t last long on the high seas, and that she’d soon have to find a replacement, but she’d been pleasantly surprised. Her ship might not cover vast distances in as short a time as the bigger, heavier sailing ships she was used to, but Nora could turn Naureen around or change direction in a matter of minutes. She could swiftly put distance between her and the ships she plundered. Sometimes, it seemed as if the ship responded to her thoughts, as if there was a weird invisible bond between the two of them. ‘Naureen. Us sailor gals must stick together,’ she said aloud, as if the ship could hear her. Nora always talked to her ship. Clearly a sign she’d been on the sea for too long, she mused. Naureen. Nora didn’t know who’d named the ship or what the name meant, but she thought it strangely fitting. It graced the bow of the ship, painted in beautiful calligraphy. Nora saw it whenever she was aboard another vessel, rummaging for furs or bones of extinct animals she could sell, or food. The sight of her ship always made her heart flutter with happiness. There was a time when Nora would steal the ships she plundered, if she liked them and was in the mood for a change. But not after she stole Naureen. Well, not stole, she corrected herself. When she’d come across the tiny ship, she’d found the salt-rimed corpse of the hollow-cheeked owner sprawled face down on the deck. He’d probably starved to death. His body had not been the first one Nora’d found drifting at sea, nor the last.

BACON, EGG, AND CHEDDAR CHEESE TOAST CUPS Preheat oven to 400 degrees F., rack in the middle position. 6 slices bacon (regular sliced, not thick sliced) 4 Tablespoons (2 ounces, ½ stick) salted butter, softened 6 slices soft white bread ½ cup grated cheddar cheese 6 large eggs Salt and pepper to taste Cook the 6 slices of bacon in a frying pan over medium heat for 6 minutes or until the bacon is firmed up and the edges are slightly brown, but the strips are still pliable. They won’t be completely cooked, but that’s okay. They will finish cooking in the oven. Place the partially-cooked bacon on a plate lined with paper towels to drain it. Generously coat the inside of 6 muffin cups with half of the softened butter. Butter one side of the bread with the rest of the butter but stop slightly short of the crusts. Lay the bread out on a sheet of wax paper or a bread board butter side up. Hannah’s 1st Note: You will be wasting a bit of butter here, but it’s easier than cutting rounds of bread first and trying to butter them after they’re cut. Using a round cookie cutter that’s three and a half inches (3 and ½ inches) in diameter, cut circles out of each slice of bread.   Hannah’s 2nd Note: If you don’t have a 3.5 inch cookie cutter, you can use the top rim of a standard size drinking glass to do this. Place the bread rounds butter side down inside the muffin pans, pressing them down gently being careful not to tear them as they settle into the bottom of the cup. If one does tear, cut a patch from the buttered bread that is left and place it, buttered side down, over the tear. Curl a piece of bacon around the top of each piece of bread, positioning it between the bread and the muffin tin. This will help to keep the bacon in a ring shape. Sprinkle shredded cheese in the bottom of each muffin cup, dividing the cheese as equally as you can between the 6 muffin cups. Crack an egg into a small measuring cup (I use a half-cup measure) with a spout, making sure to keep the yolk intact. Hannah’s 3rd Note: If you break a yolk, don’t throw the whole egg away. Just slip it in a small covered container which you will refrigerate and use for scrambled eggs the next morning, or for that batch of cookies you’ll make in the next day or two. Pour the egg carefully into the bottom of one of the muffin cups. Repeat this procedure for all the eggs, cracking them one at a time and pouring them into the remaining muffin cups. When every muffin cup has bread, bacon, cheese and egg, season with a little salt and pepper. Bake the filled toast cups for 6 to 10 minutes, depending on how firm you want the yolks. (Naturally, a longer baking time yields a harder yolk.) Run the blade of a knife around the edge of each muffin cup, remove the Bacon, Egg, and Cheddar Cheese Toast Cups, and serve immediately. Hannah’s 4th Note: These are a bit tricky the first time you make them. That’s just “beginner nerves”. Once you’ve made them successfully, they’re really quite easy to do and extremely impressive to serve for a brunch. Yield: 6 servings (or 3 servings if you’re fixing them for Mike and Norman).

The neighborhood reduced the risk, Levi felt, of anyone else in the vicinity packing a weapon. In the inner city, he'd probably run into some gang banger. Out in the sticks, it would be some NRA freak's dream come true to put him down. But here in the middle ground, in the suburbs, it was all sheep and no wolves. Or so it seemed.

Sometimes the best way to relax, unwind, and get everything straightened out... is to curl up with a good book. – Douglas Pagels, from 100 Things to Always Remember and One Thing to Never Forget Give something of yourself to the day... even if it’s just a smile to someone walking the other way. – Douglas Pagels, from 100 Things to Always Remember and One Thing to Never Forget Even if you can’t just snap your fingers and make a dream come true, you can travel in the direction of your dream, every single day, and you can keep shortening the distance between the two of you. – Douglas Pagels, from 100 Things to Always Remember and One Thing to Never Forget Rest assured that, whenever you need them, your guardian angels are great about working overtime. – Douglas Pagels, from A Special Christmas Blessing Just for You Never forget what a treasure you are. That special person in the mirror may not always get to hear all the compliments you so sweetly deserve, but you are so worthy of such an abundance... of friendship, joy, and love. – Douglas Pagels, from You Are One Amazing Lady I love that I get to wake up every morning in a world that has people like you in it. – Douglas Pagels, from You Are One Amazing Lady Be someone who doesn’t make your guardian angel work too hard or worry too much. – Douglas Pagels, from Wishing You a Happy, Successful, Incredible Life! Each day is a blank page in the diary of your life. Every day, you’re given a chance to determine what the words will say and how the story will unfold. The more rewarding you can make each page, the more amazing the entire book will be. And I would love for you to write a masterpiece. – Douglas Pagels, from Wishing You a Happy, Successful, Incredible Life! Practice your tree pose. I want you to have a goal of finding a way to bring everything in your life into balance. Let the roots of all your dreams go deep. Let the hopes of all your tomorrows grow high. Bend, but don’t break. Take the seasons as they come. Stick up for yourself. And reach for the sky. – Douglas Pagels, from Wishing You a Happy, Successful, Incredible Life! Remember that a new morning is good medicine... and one of the joys of life is realizing that you have the ability to make this a really great day. – Douglas Pagels, from Wishing You a Happy, Successful, Incredible Life! Find comfort in knowing that “rising above” is something you can always find a way to do. – Douglas Pagels, from Wishing You a Happy, Successful, Incredible Life! Look up “onward” in the thesaurus and utilize every one of those synonyms whenever you’re wondering which direction to go in. – Douglas Pagels, from Wishing You a Happy, Successful, Incredible Life! Don’t judge yourself – love yourself. – Douglas Pagels, from Wishing You a Happy, Successful, Incredible Life! If you have a choice between a la-di-da life and an ooh-la-la! one, well... you know what to do. Choose the one that requires you to dust off your dancing shoes. – Douglas Pagels, from Wishing You a Happy, Successful, Incredible Life! Write out your own definition of success. Fill it with a mix of stardust and wishes and down-to-earth things, and provide all the insight you can give it. Imagine what it takes to have a really happy, rewarding life. And then go out... and live it. – Douglas Pagels, from Wishing You a Happy, Successful, Incredible Life!

What does a playoff team look like?.., It looks like this... A playoff team is tired. They're in pain from a long season. They're frustrated about losses. But they're full of passion. Passion that will let them overcome the fatigue and the pain... A playoff team has to have energy. They have to be prepared to do whatever it takes. to battle one-on-one late in the 3rd period. To block shots. To play 2 or 3 overtime periods, i that's what it takes to win. They have to be the 1st to the puck, Clear the net. For the next 2 months, a playoff team has to bring that energy to the arena every night... It's not just the passion and the energy. It's not just physical conditioning. It's mental conditioning too. You have to stick to the game plan. You can't let fatigue or distractions get in the way of how you play. Some of you men have never been in a playoff game. Everyone will tell you it's a whole new season. Everyone will tell you it's intense. You have no. Fucking. Idea... All of you have trained yourself to leave everything behind when you step on the ice. And that's what you have to do now... You have to make the mind shift that this is a new season. The only that matters now is what we can control -- being ready for the next game... You have to have confidence in yourself. And n your teammates... Some of you guys haven't been playing together that long. But I've seen the teamwork you all bring. The work ethic. I've seen the relationships and the chemistry develop. You have to have trust in each other... and that means being trustworthy. Being there for each other. For the team... coaching staff. Trust in the game plan. Trust in the preparation... I ave trust in you. We can do this.

This saying good-bye on the edge of the dark And cold to an orchard so young in the bark Reminds me of all that can happen to harm An orchard away at the end of the farm All winter, cut off by a hill from the house. I don't want it girdled by rabbit and mouse, I don't want it dreamily nibbled for browse By deer, and I don't want it budded by grouse. (If certain it wouldn't be idle to call I'd summon grouse, rabbit, and deer to the wall And warn them away with a stick for a gun.) I don't want it stirred by the heat of the sun. (We made it secure against being, I hope, By setting it out on a northerly slope.) No orchard's the worse for the wintriest storm; But one thing about it, it mustn't get warm. "How often already you've had to be told, Keep cold, young orchard. Good-bye and keep cold. Dread fifty above more than fifty below." I have to be gone for a season or so. My business awhile is with different trees, Less carefully nourished, less fruitful than these, And such as is done to their wood with an axe-- Maples and birches and tamaracks. I wish I could promise to lie in the night And think of an orchard's arboreal plight When slowly (and nobody comes with a light) Its heart sinks lower under the sod. But something has to be left to God.

The secret was to let the monster bearing down on you know that you had a path and you were sticking to it. The secret was to take your time.

38 Then the Lord spoke to Job out of the storm. He said: 2 “Who is this that obscures my plans with words without knowledge? 3 Brace yourself like a man; I will question you, and you shall answer me. 4 “Where were you when I laid the earth’s foundation? Tell me, if you understand. 5 Who marked off its dimensions? Surely you know! Who stretched a measuring line across it? 6 On what were its footings set, or who laid its cornerstone— 7 while the morning stars sang together and all the angels[a] shouted for joy? 8 “Who shut up the sea behind doors when it burst forth from the womb, 9 when I made the clouds its garment and wrapped it in thick darkness, 10 when I fixed limits for it and set its doors and bars in place, 11 when I said, ‘This far you may come and no farther; here is where your proud waves halt’? 12 “Have you ever given orders to the morning, or shown the dawn its place, 13 that it might take the earth by the edges and shake the wicked out of it? 14 The earth takes shape like clay under a seal; its features stand out like those of a garment. 15 The wicked are denied their light, and their upraised arm is broken. 16 “Have you journeyed to the springs of the sea or walked in the recesses of the deep? 17 Have the gates of death been shown to you? Have you seen the gates of the deepest darkness? 18 Have you comprehended the vast expanses of the earth? Tell me, if you know all this. 19 “What is the way to the abode of light? And where does darkness reside? 20 Can you take them to their places? Do you know the paths to their dwellings? 21 Surely you know, for you were already born! You have lived so many years! 22 “Have you entered the storehouses of the snow or seen the storehouses of the hail, 23 which I reserve for times of trouble, for days of war and battle? 24 What is the way to the place where the lightning is dispersed, or the place where the east winds are scattered over the earth? 25 Who cuts a channel for the torrents of rain, and a path for the thunderstorm, 26 to water a land where no one lives, an uninhabited desert, 27 to satisfy a desolate wasteland and make it sprout with grass? 28 Does the rain have a father? Who fathers the drops of dew? 29 From whose womb comes the ice? Who gives birth to the frost from the heavens 30 when the waters become hard as stone, when the surface of the deep is frozen? 31 “Can you bind the chains[b] of the Pleiades? Can you loosen Orion’s belt? 32 Can you bring forth the constellations in their seasons[c] or lead out the Bear[d] with its cubs? 33 Do you know the laws of the heavens? Can you set up God’s[e] dominion over the earth? 34 “Can you raise your voice to the clouds and cover yourself with a flood of water? 35 Do you send the lightning bolts on their way? Do they report to you, ‘Here we are’? 36 Who gives the ibis wisdom[f] or gives the rooster understanding?[g] 37 Who has the wisdom to count the clouds? Who can tip over the water jars of the heavens 38 when the dust becomes hard and the clods of earth stick together? 39 “Do you hunt the prey for the lioness and satisfy the hunger of the lions 40 when they crouch in their dens or lie in wait in a thicket? 41 Who provides food for the raven when its young cry out to God and wander about for lack of food?

Shrimp and Grits The combination of creamy grits with slightly spicy, tomatoey shrimp is a classic coastal dish in the South. It’s comforting and hearty, but in an elegant serving bowl it can also be a perfect meal to serve at a dinner party. FOR THE GRITS 11/2 cup grits (not quick-cooking—I like stone-ground) 1 teaspoon salt 4 tablespoons (1/2 stick) butter FOR THE SHRIMP 2 tablespoons olive oil 1 tablespoon butter 1 medium onion, chopped 1 small green pepper, chopped 3 cloves garlic, minced 1 (14 oz.) can diced tomatoes with liquid 1 teaspoon Cajun seasoning (I like Tony Chachere’s Creole Seasoning) 2 tablespoons tomato paste 2 pounds medium-large raw shrimp, peeled 1/2 cup water 2 teaspoons Worcestershire sauce

TO MAKE THE GRITS In a medium saucepan, bring 3 cups of water to a boil over high heat and stir in the grits and salt. Bring back to a boil, stirring occasionally, then reduce the heat to low, stir in the butter, and simmer for about 15 minutes. The grits will absorb all the water, so you will need to stir them occasionally, and you can add more water if they become too thick. The grits are easy to keep warm on very low heat, just adding water when needed, but you must stir them every now and then to keep them from sticking to the bottom or clumping. TO MAKE THE SHRIMP In a large skillet or sauté pan, combine the olive oil and butter over medium-high heat until the butter is melted. Add the onion and green pepper and sauté until they begin to soften, about 4 minutes. Add the garlic and cook for 1 more minute. Stir in the tomatoes and their liquid, the Cajun seasoning, and the tomato paste. Cook for 2 to 3 minutes and add the shrimp, stirring for about 2 minutes, until the shrimp turn pink. Add the water and

I lost Tomiko and her mother at the eel stall. It was the place to buy prepared fillets of unagi, as meltingly tender as a stick of soft butter. A spotlight shone down on the delicate fillets, gleaming under a varnish of sweet soy glaze. Every eel shop and restaurant makes its own special glaze, which eel purists often forgo. All eel lovers, however, sprinkle on sansho, the tingly tongue-numbing green powder from the ground dried seedpods of the prickly ash tree that lifts the dish from sumptuous to sensational. At that particular eel shop, the fillets, priced according to their fatty succulence, were still warm and drenched with sauce. The next few shops were a sashimi lover's paradise. Spiky forest-green sea urchins swollen with creamy yellow eggs sat in green plastic baskets beside huge steak-like sides of tuna, caught only hours ago from the icy waters off Japan. Gigantic octopuses with suction cups like the bottom of rubber bathtub mats rested on ice near sapphire-silver mackerel imbricated on round white platters.

she hadn't just lost everything. After all, she had her health (which was actually saying quite a lot for a second grade teacher during flu season) and she had relative youth, though she was on the downhill slide to thirty. But she no longer had her luggage and she didn't have her purse. Meaning she had no clothes, no shoes, no undies, no toiletries, no ID, no credit card, not even a ChapStick. She glanced down at her

I really love being able to make a big pot of hearty soup for dinner. It’s a time-saver and the cleanup is always easier. This corn chowder is one of my family’s favorites. The East and West Coasts have their seafood chowders, but we prairie folk raise a lot of corn. No prairie cookbook would be complete without a corn chowder recipe. Serves 4 8 ears fresh corn, shucked 8 slices bacon, chopped ¼ cup (½ stick/55 g) unsalted butter 4 cloves garlic, finely chopped 2 ribs celery, finely chopped 1 yellow onion, finely chopped 1 tablespoon finely chopped fresh thyme 1 fresh or dried bay leaf 6 cups (1.4 L) milk 3 new potatoes (about 1½ pounds/680 g), peeled and cut into ½-inch (12-mm) cubes Salt and freshly ground black pepper ¼ cup (7 g) thinly sliced fresh basil or 4 sprigs thyme, for serving • Working over a large shallow bowl, slice the corn kernels off the cobs, scraping the cobs with the knife to extract the flavorful juices. Halve 5 of the bare corncobs crosswise, discarding the rest. Set the corn and cobs aside. • Cook the bacon in a large pot over medium heat, stirring occasionally, until crisp, about 12 minutes. Reserve 3 tablespoons of the bacon for garnish, leaving the remaining bacon in the pot. Add the butter, garlic, celery, onion, thyme, and bay leaf. Cover the pot and cook, stirring occasionally, until the onion softens, about 6 minutes. Add the reserved corn kernels and cobs, the milk, and potatoes. Cover, bring to a boil, then reduce the heat to low and simmer, stirring occasionally, until the potatoes are tender, about 25 minutes. • Skim any foam from the surface of the soup. Discard the cobs and bay leaf. Transfer 1½ cups (360 ml) of the soup to a blender and puree. Stir the puree back into the chowder to thicken it. Season with salt and pepper and serve garnished with the basil or thyme and the reserved bacon.

4. The Third Step in the Mental Training. To be the lord of mind is more essential to Enlightenment, which, in a sense, is the clearing away of illusions, the putting out of mean desires and passions, and the awakening of the innermost wisdom. He alone can attain to real happiness who has perfect control over his passions tending to disturb the equilibrium of his mind. Such passions as anger, hatred, jealousy, sorrow, worry, grudge, and fear always untune one's mood and break the harmony of one's mind. They poison one's body, not in a figurative, but in a literal sense of the word. Obnoxious passions once aroused never fail to bring about the physiological change in the nerves, in the organs, and eventually in the whole constitution, and leave those injurious impressions that make one more liable to passions of similar nature. We do not mean, however, that we ought to be cold and passionless, as the most ancient Hinayanists were used to be. Such an attitude has been blamed by Zen masters. "What is the best way of living for us monks?" asked a monk to Yun Ku (Un-go), who replied: "You had better live among mountains." Then the monk bowed politely to the teacher, who questioned: "How did you understand me?" "Monks, as I understood," answered the man, "ought to keep their hearts as immovable as mountains, not being moved either by good or by evil, either by birth or by death, either by prosperity or by adversity." Hereupon Yun Ku struck the monk with his stick and said: "You forsake the Way of the old sages, and will bring my followers to perdition!" Then, turning to another monk, inquired: "How did you understand me?" "Monks, as I understand," replied the man, "ought to shut their eyes to attractive sights and close their ears to musical notes." "You, too," exclaimed Yun Ka, "forsake the Way of the old sages, and will bring my followers to perdition!" An old woman, to quote another example repeatedly told by Zen masters, used to give food and clothing to a monk for a score of years. One day she instructed a young girl to embrace and ask him: "How do you feel now?" "A lifeless tree," replied the monk coolly, "stands on cold rock. There is no warmth, as if in the coldest season of the year." The matron, being told of this, observed: "Oh that I have made offerings to such a vulgar fellow for twenty years!" She forced the monk to leave the temple and reduced it to ashes.[FN#238]

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

O.K., Maggie. You will note, we have no clocks, hourglasses, or even calendars. Time is measured in years, seasons, or even phases of the moon. But, we have no way of keeping track of what month or day it is, except our own memories. Now, as to when we'll get somewhere, there's just no telling. Because, we don't even know where we're going, so we don't know when we'll get there. I can tell you this. If we're careful, and fortunate, and the Good Lord is willing, we will make it to someplace to camp for the night, and hopefully have something to eat before we try to get some sleep. And if we're careful, and fortunate, and the Good Lord is willing, we'll wake up in the morning and start again. Everything in this country will either stick you, sting you, bite you, kick you, claw you, pluck your eyes out or try to kill you. And if that doesn't get you the weather will try to drown you, bake you, freeze you, or bury you. So, if we're careful, and fortunate, and the Good Lord is willing, we'll make it somewhere, but for right now, I just don't know where.

Pauline let out a loud groan. “Everybody thinks everybody is the killer. The lady at the 7-Eleven says it’s that guy Sam from the Gill Creek Maritime Museum, because he has sinister eyebrows. I think it’s Liam.” Liam stared into the fire. “I did it with s’more sticks.

Grief is seasonal. Disbelief comes and goes, and leaves an aching pit of sadness for you to somehow carry around while you smile and nod and pretend you're not dead inside. Grief is useless. It's like drowning in a sea of your own despair because you won't grab on to the rope being offered to you. So you let yourself be sucked under, you let the rough waters invade your nose and your mouth and your ears and your eyes until your dead on the inside, hollowed out, a walking corpse. Grief makes you weak. But rage...rage is useful. It is the tiny seed that sprouts inside you and spreads like tendrils on a vine. It weaves itself around your veins, sticks in its barbs, and reminds you that you are still alive. It burns in your blood, that blood passes through your heart, and over time you fill up your hollow with something else. Rage....And purpose.

Paint me. Put me in a sports coat with a big pattern. In silk or wool or cotton. Padded shoulders. Nipped in at the waist. A wide tie. Silk, of course. Paint me in one of my light ties on a white shirt. Make my clean, heavily starched shirt jump from the canvas. Have my good Johnson and Murphy shoes shined. Make my creases sharp. Creases count all seasons of the year. If you don’t want to paint me in spring or autumn in a sports coat, paint me in winter when I have just come in from the cold wearing a suit, with a cashmere coat in the crook of my arm. Hat still on my head. Pocket square. Tie clip. All the Ziggy details in place. Or paint me in one of my shirts that let me wear a collar bar. Remind us that that is how, once upon a time, we did it. That ours was a world of pocket squares, and tie clips—tie clips were most important, as they held a dancer’s tie in place midflight—and stick pins, and gold cigarette lighters and silver key fobs and money clips of metal or a plain rubber band, and cufflinks, and good hats, and mohair V-neck golf sweaters and fine tuxedos and Murine. Don’t paint me dropping Murine in my eyes. Or me in my boxer shorts and white cotton V-neck shirt sitting at my dressing table in my room at the Gotham, my toes tickled by the wool wall-to-wall carpet. Or maybe paint that. How and where we got ready. And we were ready. Paint our readiness.

There are two features of this intriguing text which seem to connect it with much later rituals for ensuring the health of crops. One is the salutation to the earth, ‘be well’, hal wes þu. In Old English this phrase was a common greeting, more usually found in the order wes þu hal, ‘be thou well’. By the twelfth century, this phrase is recorded as a toast, used to wish someone health when presenting them with a cup of drink.18 In time, it became contracted to wassail, and in Middle English it appears both as a toast and a general word for drinking and feasting. In medieval sources, wassailing has no connection to crops. From the sixteenth century onwards, however, there are records from across southern England of the custom of wassailing fruit-trees in the winter season, around Christmas or Twelfth Night, to ensure a good harvest of fruit in the coming year.19 This often involved singing to the trees, beating them with sticks, toasting them with cider or putting pieces of cider-soaked bread in their roots or branches. More than five hundred years separate this Anglo-Saxon field-ritual from the first records of wassailing, so there may be no direct connection between the Old English text and the later custom. However, the use of the phrase hal wes þu as a salutation to the earth is a remarkable similarity, even if it’s just coincidence.

All I know, because I’m dating one, is that women in their twenties are talking about husbands and babies at all hours of the fucking day. You want to stick your dick in something wet first thing in the morning, she wants to open a HomeGoods credit card.” I squinted. “Did you open a HomeGoods credit card?” “That’s not the fucking point.” Mateo took an aggressive gulp of his beer. “Ophelia and Natalia are best friends, which means their brains are full of the same twisted, nonsensical DIY projects and seasonal candle scents. Ophelia is looking for someone to settle down with, the same way Tally is ‘accidentally’ leaving her laptop open to all-inclusive honeymoon destinations.

I just think, generally speaking, people give out chances too easily, like they’re trading cards or sticks of gum or Oprah giving out cars. You get a chance and you get a chance and you, over there, get a second and third and fourth chance!

Seeing as it's cherry season, I've gone for an imitation of a lunchbox from a blossom-viewing picnic. On top of that folded kaishi paper is the wild vegetable tempura. Ostrich fern, mugwort, devil's walking stick, koshiabura and smilax. There's some matcha salt on the side, or you can try it with the regular dipping sauce. The sashimi is cherry bass and halfbeak. Try it with the ponzu. For the grilled fish dish, I've gone with masu salmon in a miso marinade, together with some simmered young bamboo. Firefly squid and wakame seaweed dressed with vinegared miso, overnight Omi beef, and deep-fried chicken wing-tips. In that wooden bowl is an Asari clam and bamboo shoot broth.

In the top left you have simmered Nagaoka bamboo shoots and wakame seaweed from Izumo, served in a Karatsu-ware bowl. Next to that, on the long Oribe dish, is grilled masu salmon seasoned with pepper tree leaves. The square Kutani bowl is dashi-simmered egg scrambled with green peas. The next row down is a series of five small Imari plates. Starting on the left: white miso clam gratin; salad of finely chopped cockles and Kujo green onion; tilefish sashimi with a ponzu, miso, and pepper-tree-leaf dressing; slow-cooked Tamba chicken in a salt koji marinade. At the end, on the right, is pickled sweetfish sushi, served whole. The round dish at the bottom is a selection of wild vegetables: butterbur buds, devil's-walking-stick, ostrich fern, momiji-gasa, bracken shoots, and smilax. Normally those would be served as tempura, but I've gone for something a little different and deep-fried them Western-style instead. Sprinkle them with matcha salt if you like, or they go very nicely with this green peppercorn-infused Worcestershire sauce." Nagare produced a bottle of white wine. "Now, will something like this do?" "Hang on a moment," said Kana, reaching for her digital camera again. "My friend in Tamba makes this," continued Nagare. "Hundred percent Chardonnay grapes, fermented in small French casks, apparently. Has an elegant flavor--- perfect for spring, I'd say.

One particular game sticks in my mind: in March 2007 we went to Middlesbrough during a three-month period when we had the Swedish striker, Henrik Larsson, on loan from Helsingborgs. I could not have asked more from him when, under real pressure, he abandoned his attacking position and fell back into midfield just to help dig out the result. When Henrik appeared in the dressing room at the end of the game, all the players and staff stood up and spontaneously broke into applause for the immense effort he had made in his unaccustomed role. At the end of the season we requested an extra Premier League winners’ medal for Henrik, even though he had not played the ten games that at the time were required to obtain the award.

Using sea salt to season your food along with a lite salt that is potassium based will help you to replace those minerals you are losing. ◦       400mg Magnesium citrate supplements every night before bed will keep you from developing muscle cramps.

Mac’s Mac N’ Cheese One box of elbow macaroni (cooked and drained) 1/2 cup of sour cream 1 cup of milk 1 can of Campbell's condensed cheese soup 1 ½ cups of (orange) cheddar cheese, 1 1/2 cups of white sharp cheddar cheese, grated 2 eggs 1 teaspoon of ground mustard 1 teaspoon of adobo or seasoned salt ½ tsp pepper ¼ cup parmesan cheese 3 tablespoons of butter Boil pasta for six minutes, then drain.  The crock pot should be set to high.  Add pasta to crock pot along with grated cheeses, cheddar soup, sour cream, butter, milk and eggs.  Mix all together then add all the seasonings.  If desired, add additional cheese or sour cream.  You can periodically check back to make sure it is not browning too much at the sides.  You can stir every now and again. 2 hours to 2.5 hours on high is pretty near perfection although slow cooker times vary.  You can always check on it and look at the sides.  If they are browning too much you can always turn the temp down to low.  The cheese is very flexible also.  You can use different types of cheese or add more or less depending on your taste.  I once caught Delilah adding more cheddar cheese to the crock pot. I honestly think this is the macaroni and cheese recipe I will stick to like glue.  It is amazing.  And it can be tweaked.  Bacon bits can be added to the mac n cheese.  Add some lobster for a nice seafood lobster mac n’ cheese.  Bread crumbs can be sprinkled over the top at the end.  Or if you want to add some veggies, broccoli can be placed on top as well.  Brandon and Rose added sliced hot dogs for AJ since hotdogs are his favorite.

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

Dear friends and enemies, Season’s greetings! It’s me, Serge! Don’t you just hate these form letters people stuff in Christmas cards? Nothing screams “you’re close to my heart” like a once-a-year Xerox. Plus, all the lame jazz that’s going on in their lives. “Had a great time in Memphis.” “Bobby lost his retainer down a storm drain.” “I think the neighbors are dealing drugs.” But this letter is different. You are special to me. I’m just forced to use a copy machine and gloves because of advancements in forensics. I love those TV shows! Has a whole year already flown by? Much to report! Let’s get to it! Number one: I ended a war. You guessed correct, the War on Christmas! When I first heard about it, I said to Coleman, “That’s just not right! We must enlist!” I rushed to the front lines, running downtown yelling “Merry Christmas” at everyone I saw. And they’re all saying “Merry Christmas” back. Hmmm. That’s odd: Nobody’s stopping us from saying “Merry Christmas.” Then I did some research, and it turns out the real war is against people saying “Happy holidays.” The nerve: trying to be inclusive. So, everyone … Merry Christmas! Happy Hannukah! Good times! Soul Train! Purple mountain majesties! The Pompatus of Love! There. War over. And just before it became a quagmire. Next: Decline of Florida Roundup. —They tore down the Big Bamboo Lounge near Orlando. Where was everybody on that one? —Remember the old “Big Daddy’s” lounges around Florida with the logo of that bearded guy? They’re now Flannery’s or something. —They closed 20,000 Leagues. And opened Buzz Lightyear. I offered to bring my own submarine. Okay, actually threatened, but they only wanted to discuss it in the security office. I’ve been doing a lot of running lately at theme parks. —Here’s a warm-and-fuzzy. Anyone who grew up down here knows this one, and everyone else won’t have any idea what I’m talking about: that schoolyard rumor of the girl bitten by a rattlesnake on the Steeplechase at Pirate’s World (now condos). I’ve started dropping it into all conversations with mixed results. —In John Mellencamp’s megahit “Pink Houses,” the guy compliments his wife’s beauty by saying her face could “stop a clock.” Doesn’t that mean she was butt ugly? Nothing to do with Florida. Just been bugging me. Good news alert! I’ve decided to become a children’s author! Instilling state pride in the youngest residents may be the only way to save the future. The book’s almost finished. I’ve only completed the first page, but the rest just flows after that. It’s called Shrimp Boat Surprise. Coleman asked what the title meant, and I said life is like sailing on one big, happy shrimp boat. He asked what the surprise was, and I said you grow up and learn that life bones you up the ass ten ways to Tuesday. He started reading and asked if a children’s book should have the word “motherfucker” eight times on the first page. I say, absolutely. They’re little kids, after all. If you want a lesson to stick, you have to hammer it home through repetition…In advance: Happy New Year! (Unlike 2008—ouch!)

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

There are times when I’m terrified that Kathleen will leave. However, those times are fewer and fewer. Every day that I wake up beside her leads me to hope just a little bit more that God might give us many, many years together. Kathleen’s strong and persuasive and feisty. Feisty enough, I hope, to stick with me and refuse to give up on us. I’m desperate for the chance to grow old with Kathleen. To raise our daughters together, to celebrate holidays, to renovate Bradfordwood to its former glory, to eat chocolate cake and hot fudge sundaes together, to watch each season fade into the next. Despite the challenges, I really am the luckiest man. I love my wife. I love my girls. And they love me. We’re a family. The

We trapped several smaller females, all around the nine-foot mark. That’s when Steve stepped back and let the all-girl team take over: all the women in camp, zoo workers mainly, myself, and others. We would jump on the croc, help secure the tracking device, and let her go. At one point Steve trapped a female that he could see was small and quiet. He turned to Bindi. “How would you like to jump the head?” Bindi’s eyes lit up. This was what she had been waiting for. Once Steve removed the croc from the trap and secured its jaws, the next step was for the point person to jump the croc’s head. Everybody else on the team followed immediately afterward, pinning the crocodile’s body. “Don’t worry,” I said to Bindi. “I’ll back you up.” Or maybe I was really talking to Steve. He was nervous as he slipped the croc out of its mesh trap. He hovered over the whole operation, knowing that if anything went amiss, he was right there to help. “Ready, and now!” he said. Bindi flung herself on the head of the crocodile. I came in right over her back. The rest of the girls jumped on immediately, and we had our croc secured. “Let’s take a photo with the whole family,” Professor Franklin said. Bindi sat proudly at the crocodile’s head, her hand casually draped over its eyes. Steve was in the middle, holding up the croc’s front legs. Next in line was me. Finally, Robert had the tail. This shot ended up being our 2006 family Christmas card. I look at it now and it makes me laugh out loud. The family that catches crocs together, rocks together. The Irwin family motto. Steve, Bindi, and I are all smiling. But then there is Robert’s oh-so-serious face. He has a top-jaw rope wrapped around his body, with knots throughout. He took his job seriously. He had the rope and was ready as the backup. He was on that croc’s tail. It was all about catching crocs safely, mate. No mucking around here. As we idled back in to camp, Robert said, “Can I please drive the boat?” “Crikey, mate, you are two years old,” Steve said. “I’ll let you drive the boat next year.” But then, quite suddenly and without a word, Steve scooped Robert up and sat him up next to the outboard. He put the tiller in his hand. “Here’s what you do, mate,” Steve said, and he began to explain how to drive the boat. He seemed in a hurry to impart as much wisdom to his son as possible. Robert spent the trip jumping croc tails, driving the boat, and tying knots. Steve created a croc made of sticks and set it on a sandbar. He pulled the boat up next to it, and he, Robert, and Bindi went through all the motions of jumping the stick-croc. “I’m going to say two words,” Robert shouted, imitating his father. “’Go,’ and ‘Now.’ First team off on ‘Go,’ second team off on ‘Now.’” Then he’d yell “Go, now” at the top of his lungs. He and Steve jumped up as if the stick-croc was about to swing around and tear their arms off. “Another croc successfully caught, mate,” Steve said proudly. Robert beamed with pride too. When he got back to Croc One, Robert wrangled his big plush crocodile toy. I listened, incredulous, as my not-yet-three-year-old son muttered the commands of a seasoned croc catcher. He had all the lingo down, verbatim. “Get me a twelve-millimeter rope,” Robert commanded. “I need a second one. Get that top-jaw rope under that tooth, yep, the eye tooth, get it secured. We’ll need a third top-jaw rope for this one. Who’s got a six-millimeter rope? Hand me my Leatherman. Cut that rope here. Get that satellite tracker on.” The stuffed animal thoroughly secured, Robert made as if to brush off his little hands. “Professor Franklin,” he announced in his best grown-up voice, “it’s your croc.

As we idled back in to camp, Robert said, “Can I please drive the boat?” “Crikey, mate, you are two years old,” Steve said. “I’ll let you drive the boat next year.” But then, quite suddenly and without a word, Steve scooped Robert up and sat him up next to the outboard. He put the tiller in his hand. “Here’s what you do, mate,” Steve said, and he began to explain how to drive the boat. He seemed in a hurry to impart as much wisdom to his son as possible. Robert spent the trip jumping croc tails, driving the boat, and tying knots. Steve created a croc made of sticks and set it on a sandbar. He pulled the boat up next to it, and he, Robert, and Bindi went through all the motions of jumping the stick-croc. “I’m going to say two words,” Robert shouted, imitating his father. “’Go,’ and ‘Now.’ First team off on ‘Go,’ second team off on ‘Now.’” Then he’d yell “Go, now” at the top of his lungs. He and Steve jumped up as if the stick-croc was about to swing around and tear their arms off. “Another croc successfully caught, mate,” Steve said proudly. Robert beamed with pride too. When he got back to Croc One, Robert wrangled his big plush crocodile toy. I listened, incredulous, as my not-yet-three-year-old son muttered the commands of a seasoned croc catcher. He had all the lingo down, verbatim. “Get me a twelve-millimeter rope,” Robert commanded. “I need a second one. Get that top-jaw rope under that tooth, yep, the eye tooth, get it secured. We’ll need a third top-jaw rope for this one. Who’s got a six-millimeter rope? Hand me my Leatherman. Cut that rope here. Get that satellite tracker on.” The stuffed animal thoroughly secured, Robert made as if to brush off his little hands. “Professor Franklin,” he announced in his best grown-up voice, “it’s your croc.

we smelled the blotter of lavender a second time. I was surprised to find that it had changed. Most materials do, Fauvel explained. Some burst into the nose immediately and leave just as fast, ones like lemon, like orange, like ginger. Those, she said, are called top notes. Middle notes, like geranium and rose, linger but not for the long term. Base notes like sandalwood or musk stick around a while.

Grilled Chicken Wings with Burnt-Scallion Barbeque Sauce ____________ Makes 12 pieces I am borderline obsessed with chicken wings. It’s the perfect food after a long work shift or on a chill day with your friends, crushin’ cheap American beers in the backyard. It’s food that allows you to let your guard down. After all, you’re eating food cooked on the bone with your hands and licking the sauce from your fingers in between chugs of ice-cold beer. Pure heaven. Note that the wings must be brined overnight. Brine 8 cups water ¼ cup kosher salt 1 tablespoon sorghum (see Resources) Wings 6 chicken wings, cut into tips and drumettes 3 tablespoons green peanut oil (see Resources) 1 tablespoon Husk BBQ Rub ¾ cup thinly sliced scallions (white and green in equal parts) ½ cup dry-roasted peanuts, preferably Virginia peanuts, chopped Sauce 10 scallions, trimmed 1 tablespoon peanut oil Kosher salt 1 cup Husk BBQ Sauce 1 tablespoon Bourbon Barrel Foods Bluegrass Soy Sauce (see Resources) 1 cup cilantro leaves Equipment 1 pound hickory chips Charcoal chimney starter 3 pounds hardwood charcoal Kettle grill For the brine: Combine the ingredients for the brine. I brine the wings using either a heavy-duty plastic bag that the wing tips can’t puncture or a Cryovac machine (you use a lot less brine this way). Place the wings in the brine and turn to cover well. Refrigerate overnight. Soak the wood chips in water for a minimum of 30 minutes but preferably overnight. For the sauce: Toss the scallions in the peanut oil and season with salt. Lay them out on the grill rack and heavily char them on one side, about 8 minutes (the charred side should be black). Remove them from the grill and cool for about 5 minutes. Clean the grill rack if necessary. Put the scallions and the remaining sauce ingredients in a blender and process until smooth, about 3 minutes. Set aside at room temperature. For the wings: Fill a chimney starter with 3 pounds hardwood charcoal, ignite the charcoal, and allow to burn until the coals are evenly lit and glowing. Distribute the coals in an even layer in the bottom of a kettle grill. Place the grill rack as close to the coals as possible. Drain the wings; discard the brine. Dry the wings with paper towels, toss in the peanut oil, and season with the BBQ rub. Place the wings in a single layer on the grill rack over the hot coals and grill until they don’t stick to the rack anymore, about 5 minutes. Turn the wings over and grill for 8 minutes more. Transfer the wings to a baking sheet. Drain the wood chips. Lift the rack from the grill and push the coals to one side. Place the wood chips on the coals and replace the rack. After about 2 minutes, place the wings in a single layer over the side of the grill where there are no coals. Place the lid on the grill, with the lid’s vents slightly open; the vents on the bottom of the grill should stay closed. Smoke the wings for 10 minutes. It’s important to monitor the airflow of the grill: keeping the lid’s vents slightly open allows a nice steady flow of subtle smoke. Remove the wings from the grill, toss them in the sauce, and place them on a platter or in a serving pan. Top with the chopped scallions and peanuts and serve.

She said a silent prayer of gratitude and went to the stove, making as little noise as possible, stirring the embers with a poker and then shoving in several sticks of the precious seasoned wood. When the stove was putting out noticeable heat again, she made her way to the hearth and repeated the process, feeling a certain primitive joy as the flames leaped up around the fresh logs, crackling cheerfully and spilling warmth over her bare feet.

Delayed gratification is a powerful emotional reality, and tempers many things. Perhaps even things like road rage would lessen if we all tuned in to seasonal cycles. Perhaps even Wall Street, with its insatiable growth mentality, would see value in a rest cycle. Oh, sorry, we call that a depression, don’t we? Why must we be disappointed at anything except red hot? Hockey stick charts don’t last. The kitchen is where the normal person becomes grounded, joins the food team, and passes ultimate landscape connections to the next generation. Abdicating that responsibility creates a self-centered, myopic generation. I’ve

Working a few at a time, dredge the mozzarella sticks first in flour, then in the beaten egg, then in the bread crumbs. Once they’re breaded, dip them again one by one into the egg and bread crumbs, so that no cheese is visible. When the oil is ready, drop half of the mozzarella sticks gently into the skillet. Fry until golden on all sides, about 3 to 4 minutes in all. Remove mozzarella sticks with a spider, or slotted spatula, to drain on paper towels. Season with salt. Repeat process with remaining mozzarella sticks. Serve warm, with marinara sauce for

LENTILS WITH SAUSAGES { LENTILLES AUX SAUCISSES } My friend Fabienne makes this dish at the drop of a hat, because it’s quick, simple, satisfying, and delicious! Traditional vegetables in a dish like this are carrots, celery, onions, and perhaps fennel, which make it so flavorful. Sometimes it’s fun to go a bit wild, though, as Fabienne says. “I use red bell pepper,” she said. “It gives the dish exciting color and flavor.” Whichever vegetables you use, be sure to dice them so they blend in nicely. This calls for a hearty red, from Cahors. NOTE: You need delicious pork for this recipe. I’ve suggested kielbasa and slab bacon; use pork belly or unsmoked bacon, salt pork that you’ve boiled in fresh water twice first, or fresh pork sausages. 1 tablespoon duck fat or extra-virgin olive oil 2 medium onions, diced 1 small red bell pepper, seeds and pith removed Sea salt and freshly ground black pepper 1 large clove garlic, green germ removed, minced 1 cup (250g) green lentils (ideally lentilles de Puy), picked over for small stones, rinsed 1 bouquet garni 1 (8-ounce; 250g) Morteau or kielbasa, cut into ½-inch (1.2cm) rounds 2 to 3 fresh sausages (about 8 ounces; 250g total), cut into 2-inch (5cm) pieces 6 ounces (180g) lean slab bacon, cut into 1-inch (2.5cm) chunks Fresh flat-leaf parsley, for garnish Grainy mustard, for serving Melt the duck fat in a medium, heavy-bottomed saucepan over medium heat. Add the onions and bell pepper and stir. Season with salt and black pepper and cook until the onions are translucent, stirring frequently so they don’t stick, about 6 minutes. Add the garlic and stir. Add the lentils, stir, and add water to cover them by 1 inch (2.5cm). Add the bouquet garni, pushing it under the water. Raise the heat to medium-high and when the water boils, reduce the heat to medium so it is simmering, partially cover, and cook until the lentils begin to soften, about 15 minutes. Add the meats, pushing them into the lentils, and additional water if necessary to make sure that the lentils are moist. Return the liquid to a boil, then reduce the heat to maintain a simmer and cook, partially covered, until the lentils are “al dente” and not too soft, 15 to 20 minutes more. Remove from the heat and ladle into four shallow soup bowls. Garnish with a generous grind of black pepper and a parsley leaf. Serve immediately with the mustard alongside. SERVES 4

Crazy thing about dirt roads. Get very much rain and they’d pack down like tracks of clay, sticking to tires and caking to the wheel wells. Have a drought, though, and the dust would puff up for what seemed like a mile following a car’s path, turning the sky into a dingy haze. Dirt-colored smoke. Maybe Holly had lived there long enough that her heart mirrored the roads. It had been one heck of a dry season, but she’d seen a few showers lately. If she could just learn hang onto those downpours a little longer, maybe the dry days wouldn’t cause such a deep ache.

Bok Choy Seitan Pho (Vietnamese Noodle Soup) After sampling pho at a Vietnamese noodle shop in Los Angeles, I was on a mission to create a simple plant-based version of this aromatic, festive noodle dish in my own kitchen. My recipe features seitan, a wonderful plant-based protein found in many natural food stores. My whole family loves the interactive style in which this soup is served. In fact, you can plan a dinner party around this traditional meal. Simply dish up the noodles and bubbling broth into large soup bowls, set out a variety of vegetable toppings, and let your guests serve it up their way. MAKES 4 SERVINGS BROTH 4 cups reduced-sodium vegetable broth ½ medium yellow onion, chopped ½ cup sliced shiitake mushrooms 1 medium carrot, sliced 4 garlic cloves, minced 8 thin slices peeled fresh ginger root 1 tablespoon reduced-sodium soy sauce 1 tablespoon rice wine vinegar 1 tablespoon agave syrup ¼ teaspoon ground black pepper 2 cinnamon sticks 2 star anise pods ½ teaspoon whole coriander 6 sprigs of fresh basil 6 sprigs of fresh cilantro NOODLES One 8-ounce package flat rice noodles TOPPINGS One 8-ounce package seitan (wheat gluten) strips, thinly sliced 2 small bunches of fresh bok choy, sliced thinly 1 cup fresh bean sprouts ½ cup coarsely chopped cilantro ½ cup coarsely chopped basil 1 small lime, cut into wedges 1 small jalapeño pepper, seeded and diced 4 green onions, sliced TO PREPARE THE BROTH: 1. Combine all the broth ingredients in a large pot, cover, and bring to a low boil. Reduce the heat and simmer for 30 minutes. Strain the broth, discarding the vegetables and seasonings. Return the strained broth to the pot, cover, and keep warm (broth should be bubbling right before serving time). While broth is cooking, prepare noodles and toppings. TO PREPARE THE NOODLES: 1. Bring a medium pot of water to a boil. Add the rice noodles, cover, and cook until just tender, about 5 minutes, or according to package directions. Drain the noodles immediately and rinse with cold water. Return the drained noodles to the pot and cover. TO PREPARE THE TOPPINGS: 1. Arrange the toppings on a large platter. 2. To serve the soup, divide the noodles among four very large soup bowls. Either garnish the noodles with desired toppings or let your guests do their own. Ladle boiling broth over the noodles and toppings, and serve immediately. Allow hot broth to wilt vegetables and cool slightly before eating it. PER SERVING (ABOUT 2 OUNCES NOODLES, 2 OUNCES SEITAN, 1 CUP VEGETABLE TOPPINGS, AND 1 CUP BROTH): Calories: 310 • Carbohydrates: 55 g • Fiber: 4 g • Protein: 17 g • Total fat: 2 g • Saturated fat: 0 g • Sodium: 427 mg • Star nutrients: Vitamin A (39% DV), vitamin C (23% DV), iron (11% DV), selenium (13% DV)

If we didn't have our first game tomorrow, I would go over to one of the classrooms in the charter school, get some construction paper, some scissors, markers, and we could make come Christmas decorations together. And then I could stick them up your asses.

You listen to me, you fucking dinosaur,” Nikki said, keeping her voice low. “I’ve had worse from better than you. So don’t think for a minute that you can intimidate me. You can take your last-century misogynist bullshit attitude and stick it up your ass. And if you want to make this a fight, metaphorically or otherwise, you’d better know, I will break you in two and beat the shit out of both ends. Stay out of my case.

can force our way forward. It might be by denying our need to grieve the loss of someone we love by returning to work too soon. It could be by going through the motions and sticking to the

Sure,’ Mary said, putting on a smile. ‘I have to get back. But please, feel free to look around as much as you’d like.’ Roper gave her a look that said, we don’t need your permission for that, but Jamie thanked her anyway and let her walk off.  He sucked on his teeth the way he did when he wanted a cigarette, and watched Mary go out of earshot. ‘Find anything?’ he asked, turning to Jamie. She let out a long breath. ‘Don’t know yet. Looks like Grace wasn’t as faithful to Ollie as she made out.’ ‘Lover’s tiff?’ ‘Could be.’ Jamie thought about it. ‘Spurned ex, maybe. Maybe it’s the drugs. Maybe something else entirely.’ She rubbed her eyes. It’d been a long morning and she needed to eat. ‘Come on. Let’s head back to HQ, get this written up. We’ll come back when Grace shows her face.’ Roper nodded without a word and headed for the door, already reaching for his cigarettes. Chapter 6 Jamie zipped up her jacket and dug her hands into her pockets, following Roper out the door. He’d sped on ahead so that he could light up before Jamie told him not to. She didn’t like that fresh stink in her car, and she definitely wouldn’t let him smoke in there anyway. And he definitely wasn’t above running out and doing it before she had time to protest. Her effort to make him quit by forcing him to stand in the cold obviously wasn’t working. He was a seasoned smoker and spent most nights standing outside pubs, come rain or shine, sucking down smoke.  That and the fact that he was far too stubborn to give in to such a weak ploy. It was like those goats that stand on the side of damns to lick the salt off. One missed step and it was guaranteed death. But they were single minded. And so was Roper. If she cared more she might have tried harder, but she knew from experience that when guys like Roper made a decision, they’d stick to it forever. As far as he was concerned, the drinking and the smoking was as much a part of him as his belly button was. It couldn’t be changed, and trying would only invite self-loathing. Guys like him had to hit rock bottom. Only then could they start coming back up. But sometimes they just stayed there, scraping the ground until they gouged a hole deep enough to die in.  She should call her mum. It had been a while. Outside, Roper was already two drags in by the time she reached the steps. A couple of the people outside had moved on and the guy in the sleeping bag had woken up and headed inside, though the urine stain that had seeped into the stone under him still remained. Jamie tried not to breathe through her nose as she hopped down the steps, her shin still throbbing from the morning’s bout with Cake.  She opened her mouth to tell Roper to hurry up when she almost got knocked over. A guy in his forties with an expensive suit and a long lambswool coat was rushing by, his head turned towards the steps. ‘Filthy fucking cretins,’ he almost yelled at the three homeless people still perched on the steps, before colliding with Jamie. He stumbled sideways, down into the roadway, shoving Jamie backwards.  ‘Get off!’ he shouted, flapping his arms. Jamie steadied herself and stared at him. Roper even stopped smoking his cigarette and came forward. ‘Hey!’ he called. ‘You’re not having any!’ the man yelled again, striding forward away from the shelter. ‘You should all be drowned. Wash this goddamn city clean!

That was Wield, a mind for all seasons. In Pascoe’s opinion he was one of the best cops in Mid-Yorkshire, if not in the whole country. Sticking at sergeant had been his own choice, at first because he didn’t want his gayness to become a promotion issue, and latterly, since setting up home with Edwin Digweed, because he had no desire to take any step which might disturb his domestic happiness. In an unprejudiced society, he’d have been Commissioner by now, thought Pascoe.

This is about so much more than losing my virginity. This is about growth. Taking control of my life. Being the best me I can be. A big part of accomplishing that is sticking to my guns and not folding under the pressure of other people’s expectations.

Popcorn is a whole grain that takes less than five minutes to prepare. A hot-air popper is another inexpensive, useful appliance. There’s an endless variety of savory, sweet, and spicy toppings you can use. I like the combination of chlorella and nutritional yeast. (In my family, the green color earned it the name “zombie corn.”) By lightly misting air-popped popcorn with a spray bottle, you can get dry seasonings to stick. I like to spritz with balsamic vinegar.

We can live free, joy-filled lives when we live surrendered. When we embrace our realities and enter into his rest. God is a God of order and peace, and he has ordained peace for us. He wants us to live lives that are full of love, joy, and peace. But in order to do so, we must surrender and live for the audience of One. We must learn to be comfortable in our weaknesses, to let his power be on display in our lives. Recently a friend shared how hard this season has been for her, and through tears she admitted, “Sometimes I get so frustrated at the Proverbs 31 woman. She seems to be perfect and able to do it all. I can’t do it all. I can’t live up to that standard. And then when you look on Instagram, it seems like everyone is able to do it all.” And then my other friend, Carly, spoke this truth that will stick with me forever: “Yes, but she didn’t do it all at once. Her life was in seasons. Those verses were about different seasons in her life. She grew, learned, did different things at different times. We can’t do it all and aren’t being asked to. We just need to step into the season God has for us and fully embrace it, frailties and all.” Life is lived in seasons. God does not ask us to do it all. What he asks of us in this current season is to abide in him, to pray, and to find our all in him. He will do the good work through us. He will show his power and might. Our job is to be willing, obedient, and honest. When we let go of the pressures and expectations, embrace our weaknesses, and let his love satisfy us, we can live free and happy lives. No, we can’t do it all, and we aren’t asked to. Yes, we will fail and let others down, but those are moments to humble ourselves and be reminded of his grace. My friend, we can step into our day, into our season, into whatever God is calling us to do—whether it’s adding or subtracting responsibilities—and walk out in faith, because he is God and we are simply called to live faithfully. In our weaknesses, sometimes crawling on our knees, all the while looking to him. He is delighted in our hearts when we trust through surrender and obey through love. We are enough. You are enough.

Oh, yeah,” Axelia whispered back. “I think I’m freaking out a bit. I’ve never seen a murder victim before.” Omen frowned at her. “How do you know he was murdered?” “He has a knife sticking out of his back.” Omen took a few steps to his left, and saw the knife handle. “Oh, yeah.