Stove Best Quotes

Nina—” Inej murmured. “Don’t you start in on me.” “It will all work out. Let Kaz do what he does best.” “He’s horrible.” “But effective. Being angry at Kaz for being ruthless is like being angry at a stove for being hot. You know what he is.” Nina crossed her arms. “I’m mad at you, too.” “Me? Why?” “I don’t know yet. I just am.

She would walk through the kitchen at any hour, whenever she was hungry, and put her fork in the pots and eat a little of everything without placing anything on a plate, standing in front of the stove, talking to the serving women, who were the only ones with whom she felt comfortable, the ones she got along with best.

Blue must be worn for protection. Moonstones were useful in connecting with the living, topaz to contact the dead. Copper, sacred to Venus, will call a man to you, and black tourmaline will eliminate jealousy. When it came to love, you must always be careful. If you dropped something belonging to the man you loved into a candle flame, then added pine needles and marigold flowers, he would arrive on your doorstep by morning, so you would do well to be certain you wanted him there. The most basic and reliable love potion was made from anise, rosemary, honey, and cloves boiled for nine hours on the back burner of the old stove. It had always cost $9.99 and was therefore called Love Potion Number Nine, which worked best on the ninth hour of the ninth day of the ninth month.

This reminded me of the peril of applying analogies in geopolitics, best encapsulated in Mark Twain’s line: “A cat who sits on a hot stove will never sit on a hot stove again. But he won’t sit on a cold stove either.

Ah-ha! On the stove was a cast-iron skillet. Perfect. Precisely how hard did you have to hit someone on the head to knock him out without killing him? I wasn't sure. Guess I'd just have to bash away and hope for the best.

And the only mode in which you can derive even a tolerable idea of his living contour, is by going a whaling yourself; but by so doing, you run no small risk of being eternally stove and sunk by him. Wherefore, it seems to me you had best not be too fastidious in your curiosity touching this Leviathan.

Stolen Moments What happened, happened once. So now it’s best in memory—an orange he sliced: the skin unbroken, then the knife, the chilled wedge lifted to my mouth, his mouth, the thin membrane between us, the exquisite orange, tongue, orange, my nakedness and his, the way he pushed me up against the fridge— Now I get to feel his hands again, the kiss that didn’t last, but sent some neural twin flashing wildly through the cortex. Love’s merciless, the way it travels in and keeps emitting light. Beside the stove we ate an orange. And there were purple flowers on the table. And we still had hours. Kim Addonizio, What Is This Thing Called Love: Poems. (W. W. Norton & Company; unknown edition, August 17, 2005)

Best as I could tell, he was minding a big sterilizer full of jam jars on the stove. He had the tongs in one hand, but mostly he busied himself singing Technotronic’s “Pump Up the Jam,” and dancing around. “You are killing me with that song,” his twin sister Daphne complained. The two of them looked to be high school aged. “This is what I sing when we make jam.

This time I shall not lead you into a new corner of the house of the world. We know it so well by now, after all. We know where the Fairies live and where the shadows fall, where the cobwebs really ought to be cleaned up if anyone ever gets around to it, where a window is loose, where a door creaks. We are annoyed by the stove that will not light, by the weeds in the garden, by that ungodly mess in the closet. A thing too familiar becomes invisible. It is time for us to Go Out. But do not fear, even if it is colder outside than you might prefer, if Spring has once again been rudely tardy, if the trees only have a breath of green at their tips like a fine lady's jade rings, if the sun is pale and high and makes you squint, if the wind, for there is always wind, bites and pierces deep. Tug up your best coat round your neck and tie your longest scarf tight. You may hold my hand if you like. I promise, it is good for your health to step outside the house of the world. After all, we are not going far. Only so far as the mailbox.

As I traveled, I noticed that in every country, whether I was watching home cooks or professional chefs, and whether they were cooking over live fire or on a camp stove, the best cooks looked at the food, not the heat source. I saw how good cooks obeyed sensory cues, rather than timers and thermometers. They listened to the changing sounds of a sizzling sausage, watched the way a simmer becomes a boil, felt how a slow-cooked pork shoulder tightens and then relaxes as hours pass, and tasted a noodle plucked from boiling water to determine whether it’s al dente. In order to cook instinctually, I needed to learn to recognize these signals. I needed to learn how food responds to the fourth element of good cooking: Heat.

Beauty is something that is hard to debate. Every man thinks his ideal the best.” His eyes raked her hotly, and she felt her internal temperature increase like a kitchen stove overly stocked before being lit. “But the wittiest women rise to the top of this structure, conventional beauty often taking a backseat to a woman possessed of a clever tongue.

So there is no earthly way of finding out precisely what the whale really looks like. And the only mode in which you can derive even a tolerable idea of his living contour, is by going a whaling yourself; but by so doing, you run no small risk of being eternally stove and sunk by him. Wherefore, it seems to me you had best not be too fastidious in your curiosity touching this Leviathan.

And God did not just ask for the perfect sheep; He also wanted its wool. Deuteronomy 18:4 instructs shepherds to give the first shearing of the sheep as on offering to God. Above the crackling warmth radiating from the stove, I read the verse aloud to Lynne. "Is a first shearing a once-in-a-lifetime offering?" I asked. "Yes, everybody wants the first shearing, especially if it's from one of your best lambs. The first shearing is the finest fleese that's used to the best clothes...to ask for that is a real sacrifice." ... For the first time in a long while, maybe ever, I had felt with my own hands what God desired from sacrifice. It was nothing like what I expected...In asking for the first fleece, God isn't asking for the biggest. He wants to smallest and the softest. He doesn't want more-He wants the best." -Scouting the Divine

Louder than words Why do we play with fire? Why do we run our finger through the flame? Why do we leave our hand on the stove Although we know we're in for some pain? Oh, why do we refuse to hang a light When the streets are dangerous? Why does it take an accident Before the truth gets through to us? Cages or wings Which do you prefer? Ask the birds Fear or love, baby? Don't say the answer Actions speak louder than words Why should we try to be our best When we can just get by and still gain? Why do we nod our heads Although we know The boss is wrong as rain? Why should we blaze a trail When the well worn path Seems safe and so inviting? How as we travel, can we See the dismay And keep from fighting? Cages or wings? Which do you prefer? Ask the birds Fear or love, baby? Don't say the answer Actions speak louder than words What does it take To wake up a generation? How can you make someone Take off and fly? If we don't wake up And shake up the nation We'll eat the dust of the world Wondering why, why Why do we stay with lovers Who we know, down deep Just aren't right? Why would we rather Put ourselves through Hell Than sleep alone at night? Why do we follow leaders who never lead? Why does it take catastrophe to start a revolution? If we're so free, tell me why? Someone tell me why So many people bleed? Cages or wings? Which do you prefer? Ask the birds Fear or love, baby? Don't say the answer Actions speak louder than Louder than, louder than Louder than, louder than Cages or wings? Which do you prefer? Ask the birds Fear or love baby? Don't say the answer Actions speak louder Louder than, louder than, ooh They speak louder Louder than, louder than, ooh Actions speak louder than

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

Oh, this smells fantastic.” She slid up onto one of the stools. “Italian. And you said you could only make one thing.” “Yeah, I really slaved over this.” He turned toward the oven with a flourish and removed a flat pan with… Ehlena burst out laughing. “French-bread pizza.” “Only the best for you.” “DiGiorno?” “Of course. And I splurged on the supreme kind. I figured you could pick off what you don’t like.” He used a pair of sterling-silver tongs to transfer the pizzas onto the plates and then put the baking sheet back on the top of the stove. “I have red wine, too.” As he came over with the bottle, all she could do was stare up at him and smile. “You know,” he said as he poured some into her glass, “I like the way you’re looking at me.” She put her hands over her face. “I can’t help it.” “Don’t try. It makes me feel taller.” “And you’re not small to begin with.” -Ehlena & Rehv

And now it’s really over. I finally realized that I must do my schoolwork to keep from being ignorant, to get on in life, to become a journalist, because that’s what I want! I know I can write. A few of my stories are good, my descriptions of the Secret Annex are humorous, much of my diary is vivid and alive, but … it remains to be seen whether I really have talent. “Eva’s Dream” is my best fairy tale, and the odd thing is that I don’t have the faintest idea where it came from. Parts of “Cady’s Life” are also good, but as a whole it’s nothing special. I’m my best and harshest critic. I know what’s good and what isn’t. Unless you write yourself, you can’t know how wonderful it is; I always used to bemoan the fact that I couldn’t draw, but now I’m overjoyed that at least I can write. And if I don’t have the talent to write books or newspaper articles, I can always write for myself. But I want to achieve more than that. I can’t imagine having to live like Mother, Mrs. van Daan and all the women who go about their work and are then forgotten. I need to have something besides a husband and children to devote myself to! I don’t want to have lived in vain like most people. I want to be useful or bring enjoyment to all people, even those I’ve never met. I want to go on living even after my death! And that’s why I’m so grateful to God for having given me this gift, which I can use to develop myself and to express all that’s inside me! When I write I can shake off all my cares. My sorrow disappears, my spirits are revived! But, and that’s a big question, will I ever be able to write something great, will I ever become a journalist or a writer? I hope so, oh, I hope so very much, because writing allows me to record everything, all my thoughts, ideals and fantasies. I haven’t worked on “Cady’s Life” for ages. In my mind I’ve worked out exactly what happens next, but the story doesn’t seem to be coming along very well. I might never finish it, and it’ll wind up in the wastepaper basket or the stove. That’s a horrible thought, but then I say to myself, “At the age of fourteen and with so little experience, you can’t write about philosophy.” So onward and upward, with renewed spirits. It’ll all work out, because I’m determined to write!

What about you, Snipes?" Dunbar asked. "You think there to be mountain lions up here or is it just folks' imaginings?" Snipes pondered the question a few moments before speaking. They's many a man of science would claim there aint because you got no irredeemable evidence like panther scat or fur or tooth or tail. In other words, some part of the animal in questions. Or better yet having the actual critter itself, the whole think kit and caboodle head to tail, which all your men of science argue is the best proof of all a thing exists, whether it be a panther, or a bird, or even a dinosaur." To put it another way, if you was to stub your toe and tell the man of science what happened he'd not believe a word of it less he could see how it'd stoved up or was bleeding. But your philosophers and theologians and such say there’s things in the world that’s every bit as real even though you can’t see them.” Like what?” Dunbar asked. Well,” Snipes said. “They’s love, that’s one. And courage. You can’t see neither of them, but they’re real. And air, of course. That’s one of your most important examples. You wouldn’t be alive a minute if there wasn’t air, but nobody’s ever seen a single speck of it.” … “All I’m saying is there is a lot more to this old world than meets the eye.” … “And darkness. You can’t see it no more than you can see air, but when its all around you sure enough know it.” (Serena, 65-66)

We could cook something on the stove. He could eat with us. You're talking about stopping. For the night. Yeah. He looked down at the old man and he looked at the road. All right, he said. But then tomorrow we go on. The boy didn't answer. That's the best deal you're going to get. Okay. Okay means okay. It doesn't mean we negotiate another deal tomorrow. What's negotiate? It means we talk about it some more and come up with some other deal. There is no other deal. This is it. Okay. Okay.

MAKES: 2 quarts COOKING METHOD: stove COOKING TIME: 20 minutes This is an all-purpose barbecue sauce, with a distinct garlic and tomato flavor. We have used this recipe to rave reviews at the James Beard Foundation and the American Institute of Wine and Food’s “Best Ribs in America” competition. Use it as a finishing glaze or serve it on the side as a dip for any type of barbecue. 2 TABLESPOONS OLIVE OIL ¼ CUP CHOPPED ONION 1 TEASPOON FRESH MINCED GARLIC 4 CUPS KETCHUP 1⅓ CUPS DARK BROWN SUGAR 1 CUP VINEGAR 1 CUP APPLE JUICE ¼ CUP HONEY 1½ TABLESPOONS WORCESTERSHIRE SAUCE 1½ TABLESPOONS LIQUID SMOKE 1 TEASPOON SALT 1 TEASPOON BLACK PEPPER 1 TEASPOON CAYENNE PEPPER 1 TEASPOON CELERY SEED Heat the olive oil in a large nonreactive saucepan over medium heat. Add the onion and garlic and lightly sauté. Stir in the remaining ingredients and heat until the sauce bubbles and starts to steam. Remove from the heat and cool to room temperature. Transfer to a tightly covered jar or plastic container and store refrigerated for up to 2 weeks.

con Zucchine alla Nerano — SERVES 4 — About 16fl oz sunflower oil or vegetable oil, or, if you choose, olive oil 8 to 10 small zucchine (courgettes) 75g chopped fresh basil Sea salt to taste Extra virgin olive oil 500g spaghetti 200g grated Parmigiano-Reggiano • Put the sunflower oil in a large pot and bring to a low boil over medium-high heat. • Slice the zucchine into thin rounds and fry in the oil until they are golden brown. Remove and set aside on paper towels. • Sprinkle with basil and salt. • Transfer to a bowl and drizzle liberally with olive oil. • Boil the pasta until al dente and strain, reserving about two cupfuls of the pasta water. • Place the cooked pasta in a large pan or pot over low heat along with the zucchine mixture and combine gently. Add the pasta water, a little at a time, to create a creamy texture. You may not use all of the pasta water. Now add some of the Parmigiano to the mixture and continue to combine by stirring gently and tossing. When the mixture has a slight creaminess, remove from the stove and serve immediately. Note: The zucchine mixture can be refrigerated for about 5 days for use at a later date. Best to bring it to room temperature before using.

I got up to get another glass of water when Zac asked from his spot still at the stove, breaking up the two pounds of ground beef he’d added to the vegetables. “Vanny, were you gonna want me to help you with your draft list again this year?” I groaned. “I forgot. My brother just messaged me about it. I can’t let him win again this year, Zac. I can’t put up with his crap.” He raised his hand in a dismissive gesture. “I got you. Don’t worry about it.” “Thank—what?” Aiden had his glass halfway to his mouth and was frowning. “You play fantasy football?” he asked, referring to the online role-playing game that millions of people participated in. Participants got to build imaginary teams during a mock draft, made up of players throughout the league. I’d been wrangled into playing against my brother and some of our mutual friends about three years ago and had joined in ever since. Back then, I had no idea what the hell a cornerback was, much less a bye week, but I’d learned a lot since then. I nodded slowly at him, feeling like I’d done something wrong. The big guy’s brow furrowed. “Who was on your team last year?” I named the players I could remember, wondering where this was going and not having a good feeling about it. “What was your defensive team?” There it went. I slipped my hands under the counter and averted my eyes to the man at the stove, cursing him silently. “So you see…” The noise Zac tried to muffle was the most obvious snicker in the world. Asshole. “Was I not on your team?” I gulped. “So you see—” “Dallas wasn’t your team?” he accused me, sounding… well, I didn’t know if it was hurt or outraged, but it was definitely something. “Ahh…” I slid a look at the traitor who was by that point trying to muffle his laugh. “Zac helped me with it.” It was the thump that said Zac’s knees hit the floor. “Look, it isn’t that I didn’t choose you specifically. I would choose you if I could, but Zac said Minnesota—” “Minne-sota.” Jesus, he’d broken the state in two. The big guy, honest to God, shook his head. His eyes went from me to Zac in… yep, that was outrage. Aiden held out his hand, wiggling those incredibly long fingers. “Let me see it.” “See what?” “Your roster from last year.” I sighed and pulled my phone out of the fanny pack I still had around my waist, unlocking the screen and opening the app. Handing it over, I watched his face as he looked through my roster and felt guilty as hell. I’d been planning on choosing Dallas just because Aiden was on the team, but I really had let Zac steer me elsewhere. Apparently, just because you had the best defensive end in the country on your team, didn’t mean everyone else held up their end of the bargain. Plus, he’d missed almost the entire season. He didn’t have to take it so personally.

Move when it’s time We were touring the ruins at Hovenweep National Monument in the southwestern United States. A sign along the interpretive trail told about the Anasazi who had lived along the small, narrow canyon so long ago. The archaeologists have done their best to determine what these ancient Indians did and how they lived their lives. The signs told about the strategic positioning of the buildings perched precariously on the edge of a cliff, and questioned what had caused this ancient group to suddenly disappear long ago. “Maybe they just got tired of living there and moved,” my friend said. We laughed as we pictured a group of wise ancients sitting around the campfire one night. “You know,” says one of them, “I’m tired of this desert. Let’s move to the beach.” And in our story they did. No mystery. No aliens taking them away. They just moved on, much like we do today. It’s easy to romanticize what we don’t know. It’s easy to assume that someone else must have a greater vision, a nobler purpose than just going to work, having a family, and living a life. People are people, and have been throughout time. Our problems aren’t new or unique. The secret to happiness is the same as it has always been. If you are unhappy with where you are, don’t be there. Yes, you may be here now, you may be learning hard lessons today, but there is no reason to stay there. If it hurts to touch the stove, don’t touch it. If you want to be someplace else, move. If you want to chase a dream, then do it. Learn your lessons where you are, but don’t close off your ability to move and to learn new lessons someplace else. Are you happy with the path that you’re on? If not, maybe it’s time to choose a new one. There need not be a great mysterious reason. Sometimes it’s just hot and dry, and the beach is calling your name. Be where you want to be. God, give me the courage to find a path with heart. Help me move on when it’s time.

from Testimony" Outside the night was cold, the snow was deep on sill and sidewalk; but in our kitchen it was bright and warm. I smelt the damp clothes as my mother lifted them from the basket, the pungent smell of melting wax as she rubbed it on the iron, and the good lasting smell of meat and potatoes in the black pot that simmered on the stove. The stove was so hot it was turning red. My mother lifted the lid of the pot to stir the roast with a long wooden spoon: Father would not be home for another hour. I tugged at her skirts. Tell me a story! Once upon a time (the best beginning!) there was a rich woman, a baroness, and a poor woman, a beggar. The poor woman came every day to beg and every day the rich woman gave her a loaf of bread until the rich woman was tired of it. I will put poison in the next loaf, she thought, to be rid of her. The beggar woman thanked the baroness for that loaf and went to her hut, but, as she was going through the fields, she met the rich woman's son coming out of the forest. "Hello, hello, beggar woman!" said the young baron, "I have been away for three days hunting and am very hungry. I know you are coming from my mother's and that she has given you a loaf of bread; let me have it--she will give you another." "Gladly, gladly," said the beggar woman, and, without knowing it was poisoned, gave him the loaf. But, as he went on, he thought, I am nearly home-- I will wait. You may be sure that his mother was glad to see him, and she told the maids to bring a cup of wine and make his supper--quickly quickly! "I met the beggar woman," he said, "And was so hungry I asked for the loaf you gave her." "Did you eat it, my son?" the baroness whispered. "No, I knew you had something better for me than this dry bread." She threw it right into the fire, and every day, after that, gave the beggar woman a loaf and never again tried to poison her. So, my son, if you try to harm others, you may only harm yourself. And, Mother, if you are a beggar, sooner or later, there is poison in your bread.

A short while later, they were all covered in flour. "Anna, do you have to use so much flour?" her mother asked, waving a cloud of dust away from her face. "I hate when the cookies stick, Ma, you know that." Anna sifted more flour onto the wooden table that doubled as a workspace. She loved flour and she used it liberally, but it did make cleanup much harder. The bakery wasn't large and it wasn't bright; the windows were high up, just below the ceiling eaves. Anna had to squint to see her measurements. Spoons and pots hung on the walls, and the large wooden table stood in the middle of the room, where Anna and her mom baked bread, cinnamon rolls, and Anna's famous cookies. The majority of the bakery was taken up by the cast-iron stove. It was as beautiful as it was functional, and Anna was constantly tripping over it- or falling into it, hence the small burn marks on her forearms. Those also came from paddling the bread into and out of the oven. Her parents said she was the best at knowing when the temperature of the stove was just right for baking the softest bread. Maybe she was a little messy when she baked, but it didn't bother her.

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

Dopey, in out of his depth, began to look desperate. "Debbie Mancuso," he yelled, "and I are not having sex!" I saw my mom and Andy exchange a quick, bewildered glance. "I should certainly hope not," Doc, Dopey's little brother, said as he breezed past us. "But if you are, Brad, I hope you're using condoms. While a good-quality latex condom has a failure rate of about two percent when used as directed, typically the failure rate averages closer to twelve percent. That makes them only about eighty-five percent effective against preventing pregnancy. If used with a spermicide, the effectiveness improves dramatically. And condoms are our best defense - though not as good, of course, as abstention - against some STDs, including HIV." Everyone in the kitchen - my mother, Andy, Dopey, Sleepy, and I - stared at Doc, who is, as I think I mentioned before, twelve. "You," I finally said, "have way too much time on your hands." Doc shrugged. "It helps to be informed. While I myself am not sexually active at the current time, I hope to become so in the near future." He nodded toward the stove. "Dad, your chimichangas, or whatever they are, are on fire." While Andy jumped to put out his cheese fire, my mother stood there, apparently, for once in her life, at a loss for words.

What the-“ he began, already heading toward the house, with Elizabeth walking quickly behind him. Ian opened the front door just as Jake came hurrying in from the back of the cottage. “I got some milk-“ Jake began, then he stopped abruptly as the stench hit him. His gaze snapped from Ian and Elizabeth, who were just rushing inside, to Lucinda, who was sitting exactly where she had been, serenely indifferent to the smell of burning bacon and incinerated eggs as she fanned herself with a black silk fan. “I took the liberty of removing the utensil from the stove,” she informed them. “However, I was not in time to save its contents, which I sincerely doubt were worth saving in any case.” “Couldn’t you have moved ‘em before they burned?” Jake burst out. “I cannot cook, sir.” “Can you smell?” Ian demanded. “Ian, there’s nothing for it-I’ll have to ride to the village and hire a pair o’ wenches to come up here and get this place in order for us or we’ll starve.” “My thoughts exactly!” Lucinda seconded promptly, already standing up. “I shall accompany you.” “Whaat?” Elizabeth burst out. “What? Why?” Jake echoed, looking balky. “Because selecting good female servants is best done by a woman. How far must we go?” If Elizabeth weren’t so appalled, she’d have laughed at Jake Wiley’s expression. “We can be back late this afternoon, assumin’ there’s anyone in the village to do the work. But I-“ “Then we’d best be about it.” Lucinda paused and turned to Ian, passing a look of calculating consideration over hum; then she glanced at Elizabeth. Giving her a look that clearly said “Trust me and do not argue,” she said, “Elizabeth, if you would be so good as to excuse us, I’d like a word alone with Mr. Thornton.” With no choice but to do as bidden, Elizabeth went out the front door and stared in utter confusion at the trees, wondering what bizarre scheme Lucinda might have hatched to solve their problems. In the cottage Ian watched through narrowed eyes as the gray-haired harpy fixed him with her basilisk stare. “Mr. Thornton,” she said finally, “I have decided you are a gentleman.” She made that pronouncement as if she were a queen bestowing knighthood on a lowly, possibly undeserving serf. Fascinated and irritated at the same time, Ian leaned his hip against the table, waiting to discover what game she was playing by leaving Elizabeth alone here, unchaperoned. “Don’t keep me in suspense,” he said coolly. “What have I done to earn your good opinion?” “Absolutely nothing,” she said without hesitation. “I’m basing my decision on my own excellent intuitive powers and on the fact that you were born a gentleman.

less rotted and she nibbles it smiling. “Look,” I show her, “there’s holes in my cake where the chocolates were till just now.” “Like craters,” she says. She puts her fingertop in one. “What’s craters?” “Holes where something happened. Like a volcano or an explosion or something.” I put the green chocolate back in its crater and do ten, nine, eight, seven, six, five, four, three, two, one, boom. It flies up into Outer Space and around into my mouth. My birthday cake is the best thing I ever ate. Ma isn’t hungry for any right now. Skylight’s sucking all the light away, she’s nearly black. “It’s the spring equinox,” says Ma, “I remember it said on TV, the morning you were born. There was still snow that year too.” “What’s equinox?” “It means equal, when there’s the same amount of dark and light.” It’s too late for any TV because of the cake, Watch says 08:33. My yellow hoody nearly rips my head off when Ma’s pulling it. I get into my sleep T-shirt and brush my teeth while Ma ties up the trash bag and puts it beside Door with our list that I wrote, tonight it says Please, Pasta, Lentils, Tuna, Cheese (if not too $), O.J., Thanks. “Can we ask for grapes? They’re good for us.” At the bottom Ma puts Grapes if poss (or any fresh fruit or canned). “Can I have a story?” “Just a quick one. What about… GingerJack?” She does it really fast and funny, Gingerjack jumps out of the stove and runs and rolls and rolls and runs so nobody can catch him, not the old lady or the old man or the threshers or

Syn pulled his boxers on and quietly left the bedroom, walking angrily to the kitchen. He turned the corner and wanted to throw a shit-fit at the sight before him. Day was standing at his stove loading some type of egg dish onto a plate before turning and setting it in front of God. God folded down one side of his newspaper, peering at Syn from behind it. “Well good morning, sunshine,” Day said way too cheerily for five-fucking-a.m. “We brought breakfast.” Syn clenched his jaw, trying not to yell at his superior officers. “Have you two lost your fuckin’ minds? Come on. It’s, it’s ... early.” Syn turned his wrist, forgetting he didn’t have his watch on yet. “Damn, you guys are always at the office, or at a crime scene, or over fucking here at god-awful hours.” “Oh, it’s early?” Day said disbelievingly. God shrugged like he hadn’t realized either. “Seriously. When the fuck do you guys sleep?” “Never,” God said nonchalantly. “When do you fuck?” Syn snapped. “Always,” Day quipped. “Just did thirty minutes ago. Nice couch by the way, real comfy, sorry for the stain.” Syn tiredly flipped Day off. “Don’t be pissed,” Day sing-songed. “A dab of Shout will get that right out.” Syn rubbed angrily at his tired eyes, growling, “Day.” “He’s not in a joking mood, sweetheart,” God said from behind his paper. “You know we didn’t fuck on your couch so calm the hell down. Damn you’re moody in the morning. Unless ... We weren’t interrupting anything, were we? So, how’s porn boy?” God’s gruff voice filled the kitchen, making Syn cringe. “First of all. Don’t fucking call him that, ever, and damnit God. Lower your voice. Shit. He’s still asleep,” Syn berated his Lieutenant, who didn’t look the slightest bit fazed by Syn’s irritation. “You guys could let him sleep, he’s had a rough night, ya know.” Day leaned his chest against God’s large back, draping his arms over his shoulders. “Oh damn, what kind of friends are we? It was rough, huh?” Day looked apologetic. “Yes, it was, Day. He just–” “Try water-based lube next time,” Day interrupted, causing God to choke on his eggs. “Day, fuck.” Syn tried not to grin, but when he thought about it, it really was funny. “I knew I’d get you to smile. Have some breakfast Sarge, we gotta go question the crazy chicks. You know how much people feel like sharing when they’ve spent a night in jail.” “Damn. Alright, just let me–” “Wow. Something smells great.” Furi’s deep voice reached them from down the hall as he made his way to the kitchen. “You cook babe? Who knew? I’ll have the Gladiator portion.” Furi used his best Roman accent as he sauntered into the kitchen with his hands on hips and his head high. Syn turned just as Furi noticed God and Day. “Oh, fuck, shit, Jesus Christ!” Furi stumbled, his eyes darting wildly between all of them. “Damn, I’m so sorry.” Furi looked at Syn trying to gauge exactly how much he’d fucked up just now. Syn smiled at him and Furi immediately lost the horrified expression. Syn held his hand out and mouthed to him 'it's okay.

Colette"s "My Mother's House" and "Sido" After seeing the movie "Colette" I felt so sad that it didn't even touch the living spirit of her that exists in her writing. 'What are you doing with that bucket, mother? Couldn't you wait until Josephine (the househelp) arrives?' "And out I hurried. But the fire was already blazing, fed with dry wood. The milk was boiling on the blue-tiled charcoal stove. Nearby, a bar of chocolate was melting in a little water for my breakfast, and, seated squarely in her cane armchair, my mother was grinding the fragrant coffee which she roasted herself. The morning hours were always kind to her. She wore their rosy colours in her cheeks. Flushed with a brief return to health, she would gaze at the rising sun, while the church bell rang for early Mass, and rejoice at having tasted, while we still slept, so many forbidden fruits. "The forbidden fruits were the over-heavy bucket drawn up from the well, the firewood split with a billhook on an oaken block, the spade, the mattock, and above all the double steps propped against the gable-windows of the attic, the flowery spikes of the too-tall lilacs, the dizzy cat that had to be rescued from the ridge of the roof. All the accomplices of her old existence as a plump and sturdy little woman, all the minor rustic divinities who once obeyed her and made her so proud of doing without servants, now assumed the appearance and position of adversaries. But they reckoned without that love of combat which my mother was to keep till the end of her life. At seventy-one dawn still found her undaunted, if not always undamaged. Burnt by fire, cut with the pruning knife, soaked by melting snow or spilt water, she had always managed to enjoy her best moments of independence before the earliest risers had opened their shutters. She was able to tell us of the cats' awakening, of what was going on in the nests, of news gleaned, together with the morning's milk and the warm loaf, from the milkmaid and the baker's girl, the record in fact of the birth of a new day.

Every once in a while at a restaurant, the dish you order looks so good, you don't even know where to begin tackling it. Such are HOME/MADE's scrambles. There are four simple options- my favorite is the smoked salmon, goat cheese, and dill- along with the occasional special or seasonal flavor, and they're served with soft, savory home fries and slabs of grilled walnut bread. Let's break it down: The scramble: Monica, who doesn't even like eggs, created these sublime scrambles with a specific and studied technique. "We whisk the hell out of them," she says, ticking off her methodology on her fingers. "We use cream, not milk. And we keep turning them and turning them until they're fluffy and in one piece, not broken into bits of egg." The toast: While the rave-worthiness of toast usually boils down to the quality of the bread, HOME/MADE takes it a step further. "The flame char is my happiness," the chef explains of her preference for grilling bread instead of toasting it, as 99 percent of restaurants do. That it's walnut bread from Balthazar, one of the city's best French bakeries, doesn't hurt. The home fries, or roasted potatoes as Monica insists on calling them, abiding by chefs' definitions of home fries (small fried chunks of potatoes) versus hash browns (shredded potatoes fried greasy on the griddle) versus roasted potatoes (roasted in the oven instead of fried on the stove top): "My potatoes I've been making for a hundred years," she says with a smile (really, it's been about twenty). The recipe came when she was roasting potatoes early on in her career and thought they were too bland. She didn't want to just keep adding salt so instead she reached for the mustard, which her mom always used on fries. "It just was everything," she says of the tangy, vinegary flavor the French condiment lent to her spuds. Along with the new potatoes, mustard, and herbs de Provence, she uses whole jacket garlic cloves in the roasting pan. It's a simple recipe that's also "a Zen exercise," as the potatoes have to be continuously turned every fifteen minutes to get them hard and crispy on the outside and soft and billowy on the inside.

I stopped struggling, going limp in his arms. He reached around us and shoved the door closed, spinning around and facing us toward the kitchen. “I was trying to make you breakfast.” It took a moment for his words and their meaning to sink in. I stared dumbfounded across the room and past the island. There was smoke billowing up from the stove and the window above the sink was wide open. Bowls and spoons littered the island and there was a carton of eggs sitting out. He was trying to cook. He was really bad at it. I started to laugh. The kind of laugh that shook my shoulders and bubbled up hysterically. My heart rate was still out of control, and I took in a few breaths between laughs to try and calm it down. He said something, but I couldn’t hear him because the fire alarm was still going off. I had no doubt half the neighborhood was now awake from the sound. He didn’t bother to put me down, instead hauling me along with him, where he finally set me down, dragged a chair over near the alarm, and climbed up to remove the battery. The noise cut off and the kitchen fell silent. “Well, shit,” he said, staring at the battery in his hand. A giggle escaped me. “Does this always happen when you cook?” He shrugged. “The only time I ever cook is when it’s my turn at the station.” His forehead creased and a thoughtful look came over his face. “The guys are never around when it’s my night to cook. Now I know why.” He snagged a towel off the counter and began waving away the rest of the lingering smoke. I clicked on the vent fan above the stove. There was a pan with half a melted spatula, something that may or may not have once been eggs, and a muffin tin with half-burned, half-raw muffins (how was that even possible?). “Well, this looks…” My words faltered, trying to come up with something positive to say. “Completely inedible?” he finished. I grinned. “You did all this for me?” “I figured after a week of hospital food, you might like something good. Apparently you aren’t going to find that here.” I had the urge to hug him. I kept my feet planted where they were. “Thank you. No one’s ever ruined a pan for me before.” He grinned. “I have cereal. Even I can’t mess that up.” I watched as he pulled down a bowl and poured me some, adding milk. He looked so cute when he handed me the bowl that I lifted the spoon and took a bite. “Best cereal I ever had.” “Damn straight.” I carried it over to the counter and sat down. “After we eat, would you mind taking me to my car? I hope it’s still drivable.” “What about the keys?” “I have a security deposit box at the bank. I keep my spare there in case I ever need them.” “Pretty smart.” “I have a few good ideas now and then.” “Contrary to the way it looks, I do too.” “Thank you for trying to make me breakfast. And for the cereal.” He walked over to the stove and picked up the ruined pan. “You died with honor,” he said, giving it a mock salute. And then he threw the entire thing into the trashcan. I laughed. “You could have washed it, you know.” He made a face. “No. Then I might be tempted to use it again.

The man who best drew the contrast between Kiev and Ukraine was the novelist Mikhail Bulgakov. Son of a theology professor, he was brought up in a small house on Andriyivsky Uzviz, the steep cobbled lane that winds down from the High City to Podil. His Kiev, immortalised in The White Guard, is the middle-class city of the years just before the revolution – the Kiev of the La Marquise confectioner’s and the Fleurs de Nice flower shop, of chiming clocks and Dutch-tiled stoves, of sugar tongs and the green-shaded lamp in his father’s study. Writing from the inflation-wracked Moscow of the early 1920s, Bulgakov turned these vanished comforts into something rich and strange:

This was a media beat-up at its very worst. All those officials reacting to what the media labeled “The Baby Bob Incident” failed to understand the Irwin family. This is what we did--teach our children about wildlife, from a very early age. It wasn’t unnatural and it wasn’t a stunt. It was, on the contrary, an old and valued family tradition, and one that I embraced wholeheartedly. It was who we were. To have the press fasten on the practice as irresponsible made us feel that our very ability as parents was being attacked. It didn’t make any sense. This is why Steve never publicly apologized. For him to say “I’m sorry” would mean that he was sorry that Bob and Lyn raised him the way they did, and that was simply impossible. The best he could do was to sincerely apologize if he had worried anyone. The reality was that he would have been remiss as a parent if he didn’t teach his kids how to coexist with wildlife. After all, his kids didn’t just have busy roads and hot stoves to contend with. They literally had to learn how to live with crocodiles and venomous snakes in their backyard. Through it all, the plight of the Tibetan nuns was completely and totally ignored. The world media had not a word to spare about a dry well that hundreds of people depended on. For months, any time Steve encountered the press, Tibetan nuns were about the furthest thing from the reporter’s mind. The questions would always be the same: “Hey, Stevo, what about the Baby Bob Incident?” “If I could relive Friday, mate, I’d go surfing,” Steve said on a hugely publicized national television appearance in the United States. “I can’t go back to Friday, but you know what, mate? Don’t think for one second I would ever endanger my children, mate, because they’re the most important thing in my life, just like I was with my mum and dad.” Steve and I struggled to get back to a point where we felt normal again. Sponsors spoke about terminating contracts. Members of our own documentary crew sought to distance themselves from us, and our relationship with Discovery was on shaky ground. But gradually we were able to tune out the static and hear what people were saying. Not the press, but the people. We read the e-mails that had been pouring in, as well as faxes, letters, and phone messages. Real people helped to get us back on track. Their kids were growing up with them on cattle ranches and could already drive tractors, or lived on horse farms and helped handle skittish stallions. Other children were learning to be gymnasts, a sport which was physically rigorous and held out the chance of injury. The parents had sent us messages of support. “Don’t feel bad, Steve,” wrote one eleven-year-old from Sydney. “It’s not the wildlife that’s dangerous.” A mother wrote us, “I have a new little baby, and if you want to take him in on the croc show it is okay with me.” So many parents employed the same phrase: “I’d trust my kids with Steve any day.

One of the reasons I became a grief therapist was that my own grief work healed me. I had been an emotional cripple all of my life. I was afraid of being hurt and afraid of being close—all because of my unresolved loss. Thinking back on the losses was akin to putting my hand on a hot stove. I would recoil every single time. But when the pile got to be too big, I had to give in and work through it. I had to look at all of my losses, feel them, heal them, and then move on. Each time I did that, I became a more confident person, a more alive person. I started to heal and experience true happiness for the first time. I became a grief therapist to help others heal their broken places and experience the joy that is life once you heal your unresolved loss. Almost every client I have ever worked with resisted acknowledging his or her grief and working through the loss after a breakup. At first the process seems very difficult, because you have to face your true feelings head on. For a time it seems easier to ignore it, but when you ignore loss after loss, it takes an emotional toll that exacts a very high price.

It's easy to think if coorie as an exclusively country pursuit. City neighbourhoods are governed by factors that challenge the principles of coorie, such as restrictions on log burning stoves and planning bodies putting their foot down when it comes to leftfield ideas. Yet this hasn't diminished the aspirations of urban Scots determined to create and savour coorie in the best ways they can.

You must always play your best,” she had told him, “even if it’s only in the waiting room at Chehaw Station, because in this country there’ll always be a little man hidden behind the stove . . . [who knows] the music and the tradition, and the standards of musicianship required for whatever you’ve set out to perform.

A chef wields dozens of tools, from spatulas to potato scrubbing gloves. Every once in a while, he’ll need the pastry brush, but every day he’ll use a chef’s knife, a frying pan, salt, and a stove. Like a chef, a motivation hacker has a core set of tools. I’ll introduce these in Chapters 3 and 4: success spirals, precommitment, and burnt ships. Sometimes you can reach into your motivation pantry (Chapter 12) and pull out some timeboxing, but it’s often best not to get too fancy. And just as the chef who dogmatically used his chef’s knife for everything would cook a terrible pancake, so would a motivation hacker fail to quit an internet addiction using only precommitment. No single technique can solve every problem. This book will recommend several approaches to increasing motivation. Use more than one at a time.

Nothing is worse than being ignored. Glenn Close said it best when she told Michael Douglas in the romantic comedy Fatal Attraction, “I WILL NOT BE IGNORED, DAN.” She was so upset about being ignored she cooked a bunny on the stove.

I want to marry your sister,” he announced after he and Rupert had consumed the better part of a chicken, along with mashed potatoes, gravy, and corn, at the simple table in Rupert’s kitchen. Lily had no illusions that Caleb meant what he said. It was just that even he wouldn’t have the gall to stand there flat-footed and tell Rupert he wanted to keep his sister as a mistress. He and Rupert each took a cigar and lit up. “Don’t I have anything to say about this?” Lily demanded, slamming the cast-iron skillet she’d been about to scour back onto the stove top. Caleb leaned forward in the fog of blue smoke that curled between him and Rupert and said confidentially, “I’ve compromised her, you see. There’s nothing to do but tie the knot before she’s ruined.” Lily would have exploded if she hadn’t been so surprised at Rupert’s reaction. He should have been angry—outraged, even—but he only sat back in his chair and puffed on that damnable cigar. “I see,” he said. “I will not marry this—this pony soldier!” Lily raved. “He’s only fooling, anyway! Do you hear me, Rupert? There will be no wedding!” Rupert assessed her thoughtfully. “Is it true that he’s compromised you?” Lily’s face was red as an ember. She couldn’t have answered that question to save her life. “There might be a child,” he reasoned. “Did you ever think of that?” “Yes,” Caleb collaborated. “Did you ever think of that?” Lily groped for a chair and sank into it. Pregnancy was a possibility she hadn’t once considered. She’d been too wrapped up in her problems for that. “Shut up, both of you,” she murmured, feeling ill. “I think you’d better marry the major,” said Rupert. “I think I’d sooner marry the devil,” countered Lily. Caleb chuckled. “Isn’t she beautiful?” Rupert frowned. “Personally, I think she needs a spanking.” “I agree,” said Caleb. “Will you two please stop talking about me as if I weren’t here? And it would take a bigger man than either of you to get the best of me.” Caleb leaned forward in his chair. “Is that a challenge?” “No,” Lily said, and the word took a great piece of her pride with it as it left her mouth. “I thought not,” said Caleb.

I want to marry your sister,” he announced after he and Rupert had consumed the better part of a chicken, along with mashed potatoes, gravy, and corn, at the simple table in Rupert’s kitchen. Lily had no illusions that Caleb meant what he said. It was just that even he wouldn’t have the gall to stand there flat-footed and tell Rupert he wanted to keep his sister as a mistress. He and Rupert each took a cigar and lit up. “Don’t I have anything to say about this?” Lily demanded, slamming the cast-iron skillet she’d been about to scour back onto the stove top. Caleb leaned forward in the fog of blue smoke that curled between him and Rupert and said confidentially, “I’ve compromised her, you see. There’s nothing to do but tie the knot before she’s ruined.” Lily would have exploded if she hadn’t been so surprised at Rupert’s reaction. He should have been angry—outraged, even—but he only sat back in his chair and puffed on that damnable cigar. “I see,” he said. “I will not marry this—this pony soldier!” Lily raved. “He’s only fooling, anyway! Do you hear me, Rupert? There will be no wedding!” Rupert assessed her thoughtfully. “Is it true that he’s compromised you?” Lily’s face was red as an ember. She couldn’t have answered that question to save her life. “There might be a child,” he reasoned. “Did you ever think of that?” “Yes,” Caleb collaborated. “Did you ever think of that?” Lily groped for a chair and sank into it. Pregnancy was a possibility she hadn’t once considered. She’d been too wrapped up in her problems for that. “Shut up, both of you,” she murmured, feeling ill. “I think you’d better marry the major,” said Rupert. “I think I’d sooner marry the devil,” countered Lily. Caleb chuckled. “Isn’t she beautiful?” Rupert frowned. “Personally, I think she needs a spanking.” “I agree,” said Caleb. “Will you two please stop talking about me as if I weren’t here? And it would take a bigger man than either of you to get the best of me.” Caleb leaned forward in his chair. “Is that a challenge?” “No,” Lily said, and the word took a great piece of her pride with it as it left her mouth. “I thought not,” said Caleb. “Don’t push your luck,” said Lily. Nothing

The bottom tier customers buy sleeping bags, canteens, flashlights and one or two -man tents. They'll buy life vests and inflatable rafts. They'll usually wait until there is a sale or promotion to get what they are looking for. The middle tier will buy all of the above, but a higher end tent and sleeping bag, and will also buy cook stoves, fishing gear, coolers, and aluminum boats with oars. They will also look for discounts and use their loyalty points to purchase maybe one or more high-end items. The top tier will buy all of the above, but everything top of the line, and they'll buy the boat with the motor, and the fish finder. They'll completely outfit themselves for their camping excursion no matter the cost. For them it's all about the best quality goods, no matter the price.

I had three ribs stoved in once in Outremer, so I knew what was going on. I recognised the sound, and the particular sort of pain, and the not quite being able to breathe. Mostly I remember thinking: it won’t hurt, because any moment now I’ll be dead. Bizarrely reassuring, as if I was cheating, getting away with it. Cheating twice; once by staying alive, once by dying. This man is morally bankrupt.

I started to tutor, in order to earn some money for special expenses or for the movies. I earned my own spending money. It was taken for granted that the parents did the best they could and so the children tried to do their part. When I was 15, we moved into a new building, with a separate bathroom, with a tub and a boiler, to heat the water for the bath. Up till then we bathed every Thursday evening in a big tin tub, which was kept standing against the wall, in the kitchen. Water had to be heated on the stove and poured into the tub by the bucketfuls. That same procedure followed when spilling the water. That was a very difficult way of bathing but since I had never seen a different system, it was taken for granted.

As I traveled, I noticed that in every country, whether I was watching home cooks or professional chefs, and whether they were cooking over live fire or on a camp stove, the best cooks looked at the food, not the heat source.

I see that.” He nodded and gazed down the long garden. “This is all edible?” “You can ingest it all, yes.” He pushed his glasses up his nose and frowned at me. “What’s that mean?” I laughed and poked his hard chest. “It means, if you want to steal from my garden, you best know your plants. You might end up eating something you shouldn’t.” “Eisley.” His expression darkened. “Are you hoarding…” “It’s fine. It’s a comfort thing. It keeps the dark thoughts away.” “The idea of poisoning someone keeps the dark thoughts away?” He followed me back inside. I put the tea kettle on the stove and turned the burner on. I turned back to him and grinned. “Exactly.

The fact is that most alcoholics, for reasons yet obscure, have lost the power of choice in drink. Our so-called will power becomes practically nonexistent. We are unable, at certain times, to bring into our consciousness with sufficient force the memory of the suffering and humiliation of even a week or a month ago. We are without defense against the first drink. The almost certain consequences that follow taking even a glass of beer do not crowd into the mind to deter us. If these thoughts occur, they are hazy and readily supplanted with the old threadbare idea that this time we shall handle ourselves like other people. There is a complete failure of the kind of defense that keeps one from putting his hand on a hot stove. The alcoholic may say to himself in the most casual way, “It won’t burn me this time, so here’s how!” Or perhaps he doesn’t think at all. How often have some of us begun to drink in this nonchalant way, and after the third or fourth, pounded on the bar and said to ourselves, “For God’s sake, how did I ever get started again?” Only to have that thought supplanted by “Well, I’ll stop with the sixth drink.” Or “What’s the use anyhow?” When this sort of thinking is fully established in an individual with alcoholic tendencies, he has probably placed himself beyond human aid, and unless locked up, may die or go permanently insane. These stark and ugly facts have been confirmed by legions of alcoholics throughout history. But for the grace of God, there would have been thousands more convincing demonstrations. So many want to stop but cannot. There is a solution. Almost none of us liked the self-searching, the leveling of our pride, the confession of shortcomings which the process requires for its successful consummation. But we saw that it really worked in others, and we had come to believe in the hopelessness and futility of life as we had been living it. When, therefore, we were approached by those in whom the problem had been solved, there was nothing left for us but to pick up the simple kit of spiritual tools laid at our feet. We have found much of heaven and we have been rocketed into a fourth dimension of existence of which we had not even dreamed. The great fact is just this, and nothing less: That we have had deep and effective spiritual experiences* which have revolutionized our whole attitude toward life, toward our fellows and toward God’s universe. The central fact of our lives today is the absolute certainty that our Creator has entered into our hearts and lives in a way which is indeed miraculous. He has commenced to accomplish those things for us which we could never do by ourselves. If you are as seriously alcoholic as we were, we believe there is no middle-of-the-road solution. We were in a position where life was becoming impossible, and if we had passed into the region from which there is no return through human aid, we had but two alternatives: One was to go on to the bitter end, blotting out the consciousness of our intolerable situation as best we could; and the other, to accept spiritual help. This we did because we honestly wanted to, and were willing to make the effort.

The snake girl seemed to be under the impression that the best way to teach human kids was corporal punishment. Some idiot had mentioned to her that kids sometimes had to touch a hot stove to learn it was hot, so the brilliant snake naturally interpreted that as meaning the best way to teach a kid about heat was to smash their faces onto a stove repeatedly until they were deathly afraid of kitchen appliances.

My guiding principles are: read everything that can be read. Put like with like, and keep everything you've read. Only write down facts, knowledge that can be verified. Wherever possible, keep phenomena separate from established rules and always start with the general and work towards the individual. Because what's on the outside always points to what's on the inside. You can deduce more about my essence from my room then from my lung or my heart. That's because the external an internal go together, just as the external sexual organs of the man and the internal ones of the woman are two variants of the same thing. And just as the garden is my domain, so the house will become yours. You'll see that sometimes the interior and exterior are out of balance. But in summer the shade of the chestnut trees and the findings of science can help with the heat, while in winter philosophy can help with the cold. Sometimes in winter I have to go outdoors to warm myself in the snow. A hot-water bottle can be a lifesaver. If you put it on the stove it saves you having to add hot water. I used to have a flat, curved metal water bottle to put by my feet. Nowadays I use a proper bottle and hold it to the sensitive place between my legs, as that's the best way to get the heat circulating.

There would be another, less formal tribute to the best of the 1972 series: the name [Phil] Esposito eventually found its way into Russian street slang. Apparently, whenever a luckless Russian hooligan accidentally burns himself on the stove or cuts himself on an unexpectedly sharp knife he winces and shouts out the worst curse imaginable: Esposito!

It’s tempting to turn Clarke into a caricature or intellectual straw man: an easy grab in an attempt to show the ridiculous sexism inherent in Victorian ideology. Nevertheless, his theories became pervasive in American thought and defined expectations about access to wilderness for generations. Multiple outdoor organizations prohibited female membership, for example, including the influential hiking group the White Mountain Club. The club’s founder, John M. Gould, was a bank clerk and amateur Civil War historian. In his How to Camp Out, first published in 1877, Gould advised young men to view their expeditions as regimental exercises: hikes were best considered “marches”; male camping pals were instructed to form “companies” with clear duties and timetables. Most marches, he warned, would be too difficult for ladies, particularly if routes included loose rocks or tangles of low-growing trees. And because women ought not stray far from home, sites where they might camp must be chosen accordingly. Any overnight locations should be such that stoves could be delivered to make women more comfortable, along with discarded doors that women could stand upon while dressing. Sleeping outside was out of the question during any kind of precipitation; instead, schoolhouses or sawmills should be located as shelter.

The director said wonderful things about you, that you're very talented," I say, and then smell the cardamom Garrance had given me, and I'm instantly put into a trance from green, earthy, and perfumed aromas. It's like all my troubles are gone. I'm in India, envisioning dances and beautiful saris and delicious naan bread baked on hot coals. Charles taps me on the shoulder. "Kate, where did you go?" I wobble. "I think I was in Mumbai for a second. Maybe Chennai? I don't know. I've never been to India. I've just seen pictures in magazines." He places his hands on my shoulders. "Spices transport you?" "Yes," I say, still a little bit out of it. "Hers do." He grips my shoulders, pulls me in closer. I smell his vanilla scent, and my knees turn to butter. "And I now know why my mother likes you. It makes perfect sense. She was right." "About what?" I ask, breathing him. "Working together and letting go of the bad energy. I know we can do this." His eyes spark with a passionate fire, and he smiles, his dimple puckering. I might melt like fondue. "Let's create a meal for her---the best one she's ever had." He leans against the stove, his sexy, smoldering hazel eyes meeting mine. My neck goes hot. I race over to the prep station and pick up the bag of cardamom, breathe it in---earthy, sweet, smoky, and nutty. Big mistake. Because I'm now licking his muscled chest in one of my deranged fantasies, which is so wrong. I throw the bag down, and the grains scatter on the countertop. Charles saunters over and places a hand on my shoulder. "Kate, everything okay?" "Cool, cool, cool," I say. I shrug off his touch, dip around his shoulder, noticing how V-shaped he is. "I was thinking we add this into the peanut sauce for the satay." "Good idea," he says. "Grind it. Nice and fine." Stop. Stop talking with your lilting English accent. Stop smiling. I'm staring at his hands, his lips, his eyelashes. My mind, my thoughts, and my body are about to explode. "Kate, can you pass me the chilis? My mother likes things spicy." "So do I," I say, reaching for it. Our hands touch as I hand him the spice. I shiver. "Me too," he says with a teasing growl. "And I know you added more pepper into my dish the other day. Good thing I can handle the heat." I can't. It's getting way too hot in here.

I want to go on the pill,” I said. She sputtered, coughing the hot soup over the stove. I could tell she was tempted to make a quick reply, but she bit her tongue as she wiped off the stovetop. Finally, she said, “That might be for the best. The Women’s Health Center in Bar Harbor is very nice. I will make you an appointment; it’s been a long time since you’ve seen an obstetrician.” “Am I going to have to do the stirrups thing?” I made a face, remembering the last time. I was thirteen, and it was right after, well, you know. “A pelvic exam, yes.” “A lady doctor?” “Yes, there are no men working at the Women’s Health Center.” I flipped the toasted cheese, and said, “What kind of woman wants to look at coochie all day at work?” “Grace Coffin, for goodness’ sake! Not everybody gets to be a proctologist.” We both laughed at that, and she said, “Seriously, though, it’s something we have to do every couple of years, and you won’t get a prescription for the pill without an exam.

Other Kinds of Fun LARGE MOTOR SKILLS ♦  Take a walk on a balance beam, along the curb, or even down a line on the sidewalk. ♦  Play catch (start with a large, slightly deflated ball). ♦  Jump over things (anything more than a few inches, though, will be too high for most kids this age). ♦  Throw, kick, roll, and toss balls of all sizes. ♦  Ride a tricycle. ♦  Spin around till you drop. ♦  Pound, push, pull, and kick. ♦  Make music using drums, xylophones, flutes, and anything else you have handy. ♦  Play Twister. SMALL MOTOR SKILLS ♦  Puzzles (fewer than twenty pieces is probably best). You might even want to cut up a simple picture from a magazine and see whether your toddler can put it back together. ♦  Draw on paper or with chalk on the sidewalk. ♦  Sculpt with clay or other molding substance. ♦  Finger paint. ♦  Play with string and large beads. ♦  Pour water or sand or seeds from one container to another. ♦  Get a big box (from a dishwasher or refrigerator), then build, paint and decorate a house together. THE BRAIN ♦  Matching games. ♦  Alphabet and number games (put colorful magnetic letters and numbers on the fridge and leave them low enough for the child to reach). ♦  Lots of dress-up clothes. ♦  Dolls of all kinds (including action figures). ♦  Pretending games with “real” things (phones, computer keyboards). ♦  Imaginary driving trips where you talk about all the things you see on the road. Be sure to let your toddler drive part of the way. ♦  Sorting games (put all the pennies, or all the triangles, or all the cups together). ♦  Arranging games (big, bigger, biggest). ♦  Smelling games. Blindfold your toddler and have him identify things by their scent. ♦  Pattern games (small-big/small-big). ♦  Counting games (How many pencils are there?). A FEW FUN THINGS FOR RAINY DAYS (OR ANYTIME) ♦  Have pillow fights. ♦  Make a really, really messy art project. ♦  Cook something—kneading bread or pizza dough is especially good, as is roasting marshmallows on the stove (see pages 214–20 for more). ♦  Go baby bowling (gently toss your toddler onto your bed). ♦  Try other gymnastics (airplane rides: you’re on your back, feet up in the air, baby’s tummy on your feet, you and baby holding hands). ♦  Dance and/or sing. ♦  Play hide-and-seek. ♦  Stage a puppet show. ♦  If it’s not too cold, go outside, strip down to your underwear, and paint each other top-to-bottom with nontoxic, water-based paints. Otherwise, get bundled up and go for a long, wet, sloppy, muddy stomp in the rain. If you don’t feel like getting wet, get in the car and drive through puddles.

Always cover your container with a lid to preserve the scent. Best is to let the candles cure for at least 3 days and optimally 10 days. Stove in a dry place away from excessive heat and light.

How will I forget the memory that happened on the 29th of September 2017? Bunso woke up early that day and asked me if we could paint. Of course, I said yes! I guided his hand in doing soft strokes in creating his requested "fireworks". Then I had to turn off the stove because I was cooking breakfast. When I came back, he was giggling and showed me what he did. He wrote the words 'I LOVE YOU' all by himself and he told me that he wanted to decorate his masterpiece with hearts and stars. I could not control my tears. Tears of joy perhaps because for the very first time, he tried his best to show his love and affection for me through art which he could not express through words. A moment like that has shown me how much God loves me. I may be experiencing struggles, doing more sacrifice, and adjusting to the needs of Bunso like other moms who have kids with special needs. At the end of the day, I know that there is a reason why God has given me Bunso. Perhaps He knows that I can love him unconditionally. Yes, I can and I do truly. I am so glad that he loves me too beyond words can express.

Harry, the security guard, was way too old and overweight for his job, but he was well liked by everyone, and best of all, he let us use his telephone to make local calls. I sometimes brought him a sandwich and some fruit from the galley, for which he was always grateful. His job didn’t pay much and from the looks of his attire, I don’t believe there was a woman looking after him. He didn’t talk much about things, other than to tell stories about his seafaring life so long ago. His shaggy dog lay sleeping next to a big, glowing potbelly stove. Occasionally some scruffy friends joined him to play cards under a bare light bulb hanging over a sad looking card table. It was a trip into the distant past, when I heard him tell some of his sea stories. After the perfunctory greeting and some remarks about the miserable weather, I asked if I could use his telephone. “Anytime,” Harry said, as I picked up the receiver from its cradle. I started to dial the prefix, when I noticed a movement on the wooden shelf behind the phone. At first I thought it was my imagination but there, I saw it again, and this time I could tell what it was… It was a rodent! It wasn’t just a small rodent; it was a huge Norwegian Rat! Gasping, I jumped back, letting the receiver drop. Whoa, I could feel the hair on the back of my neck tingling! “What the hell is this?” I exclaimed. The damn thing did not scurry away as I would have expected but just sat there with its nose twitching. It didn’t seem at all afraid…. I knew that it could have attacked me, but instead it just sat there looking at me, as a cat would, except with small, black, beady eyes. “Harry,” I shouted. “Get over here and look at this beast. It looks bigger than your dog!” “Keep your shirt on, sonny,” he said. “You're looking at Nibbles.” Sure enough, I now saw Nibble's milk and food dish. The damn rat was Harry's pet! I guess everyone needs somebody, but a pet rat and a shaggy dog? That was just too much! I left without making my call…. I don’t even recall putting the phone back into its cradle, although I’m certain I did. I figured that it wouldn’t take me all that long to walk the steep incline from the docks, past the warehouses, up to Congress Street and then down to State Street. I was on my way to my girlfriend’s apartment, snow or no snow, rat be damned!

nearly frozen. Two cars pulled over to ask if I needed a ride. I refused stubbornly. I was furious. When I finally walked through the front door, my entire body was pale. I lit a fire in the wood stove and sat on the carpet, legs folded, watching the flames grow. My anger grew with them as my body thawed. Somehow, the cold had numbed the pain—now the pain was back. I couldn’t stop shivering.

EASY FRUIT PIE   Preheat oven to 375 degrees F., rack in the middle position. Note from Delores: I got this recipe from Jenny Hester, a new nurse at Doc Knight’s hospital. Jenny just told me that her great-grandmother used to make it whenever the family came over for Sunday dinner. Hannah said it’s easy so I might actually try to make it some night for Doc. ¼ cup salted butter (½ stick, 2 ounces, pound) 1 cup whole milk 1 cup white (granulated) sugar 1 cup all-purpose flour (pack it down in the cup when you measure it) 1 and ½ teaspoons baking powder ½ teaspoon salt 1 can fruit pie filling (approximately 21 ounces by weight—3 to 3 and ½ cups, the kind that makes an 8-inch pie) Hannah’s 1st Note: This isn’t really a pie, and it isn’t really a cake even though you make it in a cake pan. It’s almost like a cobbler, but not quite. I have the recipe filed under “Dessert”. You can use any canned fruit pie filling you like. I might not bake it for company with blueberry pie filling. It tasted great, but didn’t look all that appetizing. If you love blueberry and want to try it, it might work to cover the top with sweetened whipped cream or Cool Whip before you serve it. I’ve tried this recipe with raspberry and peach . . . so far. I have the feeling that lemon pie filling would be yummy, but I haven’t gotten around to trying it yet. Maybe I’ll try it some night when Mike comes over after work. Even if it doesn’t turn out that well, he’ll eat it. Place the butter in a 9-inch by 13-inch cake pan and put it in the oven to melt. Meanwhile . . . Mix the milk, sugar, flour, baking powder and salt together in a medium-size bowl. This batter will be a little lumpy and that’s okay. Just like brownie batter, don’t over-mix it. Using oven mitts or potholders, remove the pan with the melted butter from the oven. Pour in the batter and tip the pan around to cover the whole bottom. Then set it on a cold stove burner. Spoon the pie filling over the stop of the batter, but DO NOT MIX IN. Just spoon it on as evenly as you can. (The batter will puff up around it in the oven and look gorgeous!) Bake the dessert at 375 degrees F., for 45 minutes to 1 hour, or until it turns golden brown and bubbly on top. To serve, cool slightly, dish into bowls, and top with sweetened whipped cream or vanilla ice cream. It really is yummy. Hannah’s 2nd Note: The dessert is best when it’s baked, cooled slightly, and served right away. Alternatively you can bake it earlier, cut pieces to put in microwave-safe bowls, and reheat it in the microwave before you put on the ice cream or sweetened whipped cream. Yield: Easy Fruit Pie will serve 6 if you don’t invite Mike and Norman for dinner. Note from Jenny: I’ve made this by adding ¼ cup cocoa powder and 1 teaspoon of vanilla to the batter. If I do this, I spoon a can of cherry pie filling over the top.

AUGUST 25 A Special Angel By Maria Gillard Thank you for my childhood, for my laughing heart and soul for all your magic, and for being bold Thank you for being my mom’s best friend and loving me no matter what state I was in Thanks for chives and roses, popcorn and TV Thanks for always letting me be me Thanks for rides to swim meets and yummy chocolate cake Thanks for being strong and true when my heart was aching Thank you for the blankets and pillow for my head Thank you for the back hill and the Westside River bed Thank you for the smell of melting butter on the stove Thank you for the nickels you gave me for the store You were a special angel sent to all of us with your disguise of freckles, kisses, hugs and guts We know you’re out there somewhere and you’ll stay inside our dreams We know wherever you are there’s a brilliant golden beam Watch over us, dear angel, as you go on your way and we will laugh and sing and dance again someday Amen

The latik is almost done. Get the bowl and strainer ready. And get the maja blanca out of the fridge." I followed her orders, and as my grandmother strained the browned coconut curds, or latik, from the coconut oil, I cut the coconut and corn pudding into squares. I helped my grandmother sprinkle the coconut curds on top of the cut pudding and stuck the tray back in the fridge. The texture was best when it was cold, so it'd stay there until it was time for dessert. Next, I cleaned up the vegetable peels from the ginataang gulay my aunt had simmering on the stove, while my aunt fried the vegetable lumpia she'd just finished rolling. "Lila, can you taste the stew and let me know if it needs anything?" I grabbed a clean spoon and helped myself to a large scoop. The simple yet hearty dish contained various vegetables simmered in a savory coconut milk sauce. Fried tofu replaced the usual shrimp or pork so that my friends could enjoy it, too. "Mmm, you've really nailed the vegetable broth, Tita. I think it's great. Just serve the patis and bagoong on the side and it'll be fine." Adeena and Elena were vegetarians, but they occasionally indulged in seafood, so giving them the option to add fish sauce and fermented shrimp paste instead of cooking it into the dish was nice.