Tails Famous Quotes

He is like the fox, who effaces his tracks in the sand with his tail. {Describing the writing style of famous mathematician Carl Friedrich Gauss}

The Glass Cat is one of the most curious creatures in all Oz. It was made by a famous magician named Dr. Pipt before Ozma had forbidden her subjects to work magic. Dr. Pipt had made the Glass Cat to catch mice, but the Cat refused to catch mice and was considered more curious than useful. This astonishing cat was made all of glass and was so clear and transparent that you could see through it as easily as through a window. In the top of its head, however, was a mass of delicate pink balls which looked like jewels but were intended for brains. It had a heart made of a blood-red ruby. The eyes were two large emeralds. But, aside from these colors, all the rest of the animal was of clear glass, and it had a spun-glass tail that was really beautiful.

Order and chaos are the yang and yin of the famous Taoist symbol: two serpents, head to tail.*1 Order is the white, masculine serpent; Chaos, its black, feminine counterpart. The black dot in the white—and the white in the black—indicate the possibility of transformation: just when things seem secure, the unknown can loom, unexpectedly and large. Conversely, just when everything seems lost, new order can emerge from catastrophe and chaos.

Out of all of the meats you can get from a cow... ... the tail meat has the most gelatin! Season the oxtail with salt and pepper, dust it with flour and sear it in a frying pan to give it a good color, and then set it to simmer until it's good and tender. That way, by the time it has thoroughly soaked up the demi-glace sauce... ... all of the sticky gelatin in it will have begun to melt out... ... giving the meat a decadently chewy and gooey texture! That, together with the demi-glace sauce, creates a much richer taste experience. He found a way to give his dish a more powerful, full-bodied flavor without getting rid of the white miso! That was Hisako's idea! Oxtail does not come close to the famously luxuriant texture of turtle meat, of course... ... but the gelatin it does contain is perfect for a beef stew!

One of my favorite album covers is On the Beach. Of course that was the name of a movie and I stole it for my record, but that doesn't matter. The idea for that cover came like a bolt from the blue. Gary and I traveled around getting all the pieces to put it together. We went to a junkyard in Santa Ana to get the tail fin and fender from a 1959 Cadillac, complete with taillights, and watched them cut it off a Cadillac for us, then we went to a patio supply place to get the umbrella and table. We picke up the bad polyester yellow jacket and white pants at a sleazy men's shop, where we watched a shoplifter getting caught red-handed and busted. Gary and I were stoned on some dynamite weed and stood there dumbfounded watching the bust unfold. This girl was screaming and kicking! Finally we grabbed a local LA paper to use as a prop. It had this amazing headline: Sen. Buckley Calls For Nixon to Resign. Next we took the palm tree I had taken around the world on the Tonight's the Night tour. We then placed all of these pieces carefully in the sand at Santa Monica beach. Then we shot it. Bob Seidemann was the photographer, the same one who took the famous Blind Faith cover shot of the naked young girl holding the airplane. We used the crazy pattern from the umbrella insides for the inside of the sleeve that held the vinyl recording. That was the creative process at work. We lived for that, Gary and I, and we still do.

Just the same old couple!’ said Dick. ‘You’ve got a spot on your chin, George, and why on earth have you tied your hair into a ponytail, Anne?’ ‘You’re not very polite, Dick,’ said George, bumping him with her suitcase. ‘I can’t think why Anne and I looked forward so much to seeing you again. Here, take my suitcase – haven’t you any manners?’ ‘Plenty,’ said Dick, and grabbed the case. ‘I just can’t get over Anne’s new hairdo. I don’t like it, Anne – do you, Ju? Ponytail! A donkey tail would suit you better, Anne!

Order and chaos are the yang and yin of the famous Taoist symbol: two serpents, head to tail. Order is the white, masculine serpent; Chaos, its black, feminine counterpart. The black dot in the white—and the white in the black—indicate the possibility of transformation: just when things seem secure, the unknown can loom, unexpectedly and large. Conversely, just when everything seems lost, new order can emerge from catastrophe and chaos. For the Taoists, meaning is to be found on the border between the ever-entwined pair. To walk that border is to stay on the path of life, the divine Way.

Sydney has no box jellyfish, I was pleased to learn. The famous local danger is the funnel web spider, the most poisonous insect in the world with a venom that is “highly toxic and fast-acting.” A single nip, if not promptly treated, will leave you bouncing around in the grip of seizures of an incomparable liveliness; then you turn blue; then you die. Thirteen deaths are on record, though none since 1981, when an antidote was devised. Also poisonous are white-tailed spiders, mouse spiders, wolf spiders, our old friend the redback (“hundreds of bites are reported each year…about a dozen known deaths”), and a reclusive but fractious type called the fiddleback.

The most shocking costume, however, was neither an abstract concept nor a famous aristocrat lending Old World cachet to New World wealth. Writing in his memoir, Ward McAllister recalled that the most remarkable costume at the famous Vanderbilt ball was that of a young woman, Miss Kate Fearing Strong, who came dressed as a cat. Her costume consisted of a gown made of white cat tails with a bodice of skinned cat heads and was topped with a hat made of a taxidermied white cat curled up and perched upon her heaps of blond curls. Around her throat, Miss Strong wore a black velvet ribbon with a bell and the word puss spelled out on the choker in large diamond letters.

We were working on the idea about dogs’ Internet searches, and first we debated whether the sketch should feature real dogs or Henrietta and Viv in dog costumes (because cast members were always, unfailingly, trying to get more air time, we quickly went with the latter). Then we discussed where it should take place (the computer cluster in a public library, but, even though all this mattered for was the establishing shot, we got stalled on whether that library should be New York’s famous Main Branch building on Fifth Avenue, with the lion statues in front, a generic suburban library in Kansas City, or a generic suburban library in Jacksonville, Florida, which was where Viv was from). Then we really got stalled on the breeds of dogs. Out of loyalty to my stepfather and Sugar, I wanted at least one to be a beagle. Viv said that it would work best if one was really big and one was really little, and Henrietta said she was fine with any big dog except a German Shepherd because she’d been bitten by her neighbor’s German Shepherd in third grade. After forty minutes we’d decided on a St. Bernard and a Chihuahua—I eventually conceded that Chihuahuas were funnier than beagles. We decided to go with the Florida location for the establishing shot because the lions in front of the New York Main Branch could preempt or diminish the appearance of the St. Bernard. Then we’d arrived at the fun part, which was the search terms. With her mouth full of beef kebab, Viv said, “Am I adopted?” With my mouth full of spanakopita, I said, “Am I a good girl?” With her mouth full of falafel, Henrietta said, “Am I five or thirty-five?” “Why is thunder scary?” I said. “Discreet crotch-sniffing techniques,” Henrietta said. “Cheap mani-pedis in my area,” Viv said. “Oh, and cheapest self-driving car.” “Best hamburgers near me,” I said. “What is halitosis,” Henrietta said. “Halitosis what to do,” I said. “Where do humans pee,” Viv said. “Taco Bell Chihuahua male or female,” I said. “Target bull terrier married,” Viv said. “Lassie plastic surgery,” Henrietta said. “Funny cat videos,” I said. “Corgis embarrassing themselves YouTube,” Viv said. “YouTube little dog scares away big dog,” I said. “Doghub two poodles and one corgi,” Henrietta said. “Waxing my tail,” I said. “Is my tail a normal size,” Viv said.

All of this could fall flat, feel too much like a caricature of a Sicilian trattoria, if the food itself weren't so damn good: arancini, saffron-scented rice fried into crunchy, greaseless golf balls; polpette di pesce spada, swordfish meatballs with a taste so deep and savory they might as well be made of dry-aged beef; and a superlative version of caponata di melanzane, that ubiquitous Sicilian starter of eggplant, capers, and various other vegetation, stewed into a sweet and savory jam that you will want to smear on everything. Everything around you screams Italy, but those flavors on the end of the fork? The sweet-and-sour tandem, the stain of saffron, the grains of rice: pure Africa. The pasta: even better. Chewy noodles tinted jet black with squid ink and tossed with sautéed rings and crispy legs of calamari- a sort of nose-to-tail homage to the island's cherished cephalopod. And Palermo's most famous dish, pasta con le sarde, a bulge of thick spaghetti strewn with wild fennel, capers, raisins, and, most critically, a half dozen plump sardines slow cooked until they melt into a briny ocean ragù. Sweet, salty, fatty, funky- Palermo in a single bite.

Partridge was one of my favorite discoveries. During one early-morning exploration of Les Halles, Chef Bugnard stopped at a friend’s stall and, picking up a partridge, said, “Here you see a perdreau.” The generic name for partridge is perdrix, but a young roasting bird is a perdreau. He decided to demonstrate how to make the famous perdreau rôti sur canapé, a roast partridge on a crouton of its own chopped liver. Bending the tip end of the bird’s breastbone, he said, “Feel that. It bends a little at the end.” With some difficulty at first, because of the feathers, I felt the breastbone. It did indeed have about half an inch of flexibility at the tail end. The bird’s legs and feet were also subjected to Chef’s inspection: if there was a claw above the back of the heel, it was mature; youthful perdreaux have but a nubbin where the eventual claw will be, and their legs are not raddled by age. The feathers, too, tell something, since those of the young have a bit of white at the very tips. Picking up a mature partridge, a perdrix, he said, “When you feel a rigid bone from neck to tail, you have maturity.” A perdrix wants braising in cabbage, he said, and perdrix en chartreuse is the classic recipe.

Most fish—like skate wing—naturally taper off and narrow at the outer edges and toward the tail. Which is fine for moving through the water. Not so good for even cooking. A chef or cook looks at that graceful decline and sees a piece of protein that will cook unevenly: will, when the center—or fattest part—is perfect, be overcooked at the edges. They see a piece of fish that does not look like you could charge $39 for it. Customers should understand that what they are paying for, in any restaurant situation, is not just what’s on the plate—but everything that’s not on the plate: all the bone, skin, fat, and waste product which the chef did pay for, by the pound. When Eric Ripert, for instance, pays $15 or $20 a pound for a piece of fish, you can be sure, the guy who sells it to him does not care that 70 percent of that fish is going in the garbage. It’s still the same price. Same principle applies to meat, poultry—or any other protein. The price of the protein on the market may be $10 per pound, but by the time you’re putting the cleaned, prepped piece of meat or fish on the plate, it can actually cost you $35 a pound. And that’s before paying the guy who cuts it for you. That disparity in purchase price and actual price becomes even more extreme at the top end of the dining spectrum. The famous French mantra of “Use Everything,” by which most chefs live, is not the operative phrase of a three-starred Michelin restaurant. Here, it’s “Use Only the Very Best.

The dinosaurs, built of concrete, were a kind of bonus attraction. On New Year’s Eve 1853 a famous dinner for twenty-one prominent scientists was held inside the unfinished iguanodon. Gideon Mantell, the man who had found and identified the iguanodon, was not among them. The person at the head of the table was the greatest star of the young science of palaeontology. His name was Richard Owen and by this time he had already devoted several productive years to making Gideon Mantell’s life hell. A double-tailed lizard, part of the vast collection of natural wonders and anatomical specimens collected by the Scottish-born surgeon John Hunter in the eighteenth century. After Hunter’s death in 1793, the collection passed to the Royal College of Surgeons. (credit 6.8) Owen had grown up in Lancaster, in the north of England, where he had trained as a doctor. He was a born anatomist and so devoted to his studies that he sometimes illicitly borrowed limbs, organs and other parts from corpses and took them home for leisurely dissection. Once, while carrying a sack containing the head of a black African sailor that he had just removed, Owen slipped on a wet cobble and watched in horror as the head bounced away from him down the lane and through the open doorway of a cottage, where it came to rest in the front parlour. What the occupants had to say upon finding an unattached head rolling to a halt at their feet can only be imagined. One assumes that they had not formed any terribly advanced conclusions when, an instant later, a fraught-looking young man rushed in, wordlessly retrieved the head and rushed out again.

The scientific origin of toughened glass is to be found in a famous curiosity of the 1640s known as Prince Rupert’s drops. These are teardrop-shaped pieces of glass that can withstand intense pressure at their rounded end, but if they incur the slightest damage at the tail end they will explode. Prince Rupert’s drops are very simple to make: all you need to do is drop a small piece of molten glass into water.

...will they . . . will I be . . .” I couldn’t get out the tail end of the thought; it was like it had spikes that had sunk too deeply into my tongue for me to spit it out. It was a thought wearing cleats.

Some of the famous warriors of the Western Plains earned more coup feathers in their lifetime than were required for a full-sized headdress. These warriors were allowed by tribal law to make and wear a war bonnet having either a single or double row of eagle feathers hanging down the back. Originally these bonnets were only knee length, but when the Indian started to ride horses, the tails were extended to the wearer’s heels.

There is a famous Indian fable where six blind men come across an elephant. The first blind man feels its massive side and tells the others that an elephant is like a wall. The second blind man feels the elephant’s tusk and reports to the others that an elephant is like a spear.  The third blind man encounter’s the elephant’s trunk and informs the others that an elephant is like a snake. The fourth blind man feels the leg of the elephant and reports that an elephant is like a tree. The fifth blind man encounters the elephant’s ear and indicates to the others that an elephant is like a fan. The sixth blind man touches the elephant’s tail and states that an elephant is like a rope.

By the time I was done, I’d made a bear bus—Just like that famous cat bus from a certain famous anime movie. The face was shaped like a bear’s, and I’d also given it legs, ears, and a tail. It was super sturdy thanks to the bear magic, so that was two birds with one stone.

he is simply heads and tails more capable than anyone else. It’s a romantic notion in popular media—Sherlock Holmes, Miranda Priestly, Tony Stark—but in real life, these people are not who you want on your team no matter how talented they are. Instead of a multiplier effect, you get a divider effect: the presence of this person makes the rest of your team less effective. Stanford professor Robert I. Sutton described this phenomenon in his now famous book The No Asshole Rule. He defines an asshole as someone who makes other people feel worse about themselves or who specifically targets people less powerful than him or

Snow White were all that mattered. Anything that is huge, profitable, famous, or influential is the result of a tail event—an outlying one-in-thousands or millions event. And most of our attention goes to things that are huge, profitable, famous, or influential.

Go to the US, and even though there are such huge and famous inequalities of wealth, you will also find a rich and varied sameness, a homogeneity from state to state. The UK is different. For decades London and the rest of the south-east have been way out in front, and too much of the rest of the country has been treated as a kind of economic afterthought, a long comet’s tail of underproductive streets and businesses like the one we were looking at.

Steve Irwin, the famous “crocodile hunter,” was killed by a stingray in 2006. He accidentally got too near one and, feeling threatened, it turned and lashed at it him with its tail, the barb piercing his heart.

I’m a bundle of anxiety, riddled by second-guessing. I’m a woman driven by a bone-deep, simmering anger, who predicts disappointment at every turn. I’m fucking Eeyore but make him famous. Saggy shoulders but never forgetting to put that bow on his tail.

European perfumery started in earnest around the turn of the twentieth century, and developed apace with the discovery of aroma chemicals: coumarin, vanillin, cyclamen aldehyde, the great nitro musks. The Great War left industry and cities largely intact and killed countless males. Many factors then conspired to make the period 1918-1939 the golden age of mass perfumery: working women vying for the remaining men, cheap aroma chemicals, cheap labor to harvest the naturals, flourishing visual arts and music, the obsolescence of prewar bourgeois dignity, replaced by irreverence and optimism. The WWII destroyed the great engine of European chemistry (Germany). The tail end of German chemistry on the Rhine lay in the neutral Switzerland and was untouched, which is wy today two of the biggest perfumery houses in the world (Firmenich and Givaudan) are Swiss. Postwar France stank. In 1951, six years after the Liberation, only one household in fifteen had an internal bathroom. The Paris Metro at rush hour was famous for its unwashed stench. Given cost constraints, French perfumes in those years ('50) had an air de famille, a perfumey feel based on then-cheap drydown materials like sandalwood oil and salicylate esters. Being able to smell someone's fragrance was a sign of intimacy. When a perfume left a trail (called sillage) it was remarked upon, usually unfavourably. It is a strange coincidence, or perhaps a hint of the existence of God, that skin melanin is a polymer spontaneously formed from phenols, and that the perfumery materials that defined American perfumery were also in good part phenols.

Anything that is huge, profitable, famous, or influential is the result of a tail event—an outlying one-in-thousands or millions event. And most of our attention goes to things that are huge, profitable, famous, or influential.

Dante, as you might know, had originally titled his book The Comedy of Dante Alighieri, A Florentine by birth but not in character. The title Divine Comedy only came later, when the book became regarded as a masterpiece. It’s a work that can be approached in a thousand different ways, and over the centuries it has been,” he said, his voice gaining strength once he was on firm and familiar ground. “But what we’re going to focus on today is the use of natural imagery in the poem. And this Florentine edition which was recently donated to the Newberry collection—and which I think most of you have now seen in the central display case—is a particularly good way to do that.” He touched a button on the lectern’s electronic panel and the first image—an etching of a deep forest, with a lone figure, head bent, entering a narrow path—appeared on the screen. “ ‘In the middle of the journey of our life,’ ” he recited from memory, “ ‘I came to myself in a dark wood where the straight way was lost.’ ” Looking up, he said, “With the possible exception of ‘Jack and Jill went up the hill,’ there is probably no line of poetry more famous and easily identifiable than that. And you will notice that right here, at the very start of the epic that is to follow, we have a glimpse of the natural world that is both realistic—Dante spends a terrible night in that wood—and metaphorical.” Turning to the etching, he elaborated on several of its most salient features, including the animals that animated its border—a leopard with a spotted coat, a lion, and a skulking wolf with distended jaws. “Confronted by these creatures, Dante pretty much turns tail and runs, until he bumps into a figure—who turns out of course to be the Roman poet Virgil—who offers to guide him ‘through an eternal place where thou shalt hear the hopeless shrieks, shalt see the ancient spirits in pain so that each calls for a second death.’ ” A new image flashed on the screen, of a wide river—Acheron with mobs of the dead huddled on its shores, and a shrouded Charon in the foreground, pointing with one bony finger at a long boat. It was a particularly well-done image and David noted several heads nodding with interest and a low hum of comments. He had thought there might be. This edition of the Divine Comedy was one of the most powerful he had ever seen, and he was making it his mission to find out who the illustrator had been. The title pages of the book had sustained such significant water and smoke damage that no names could be discerned. The book had also had to be intensively treated for mold, and many of the plates bore ineradicable green and blue spots the circumference of a pencil eraser.

Where does the word cocktail come from? There are many answers to that question, and none is really satisfactory. One particular favorite story of mine, though, comes from The Booze Reader: A Soggy Saga of a Man in His Cups, by George Bishop: “The word itself stems from the English cock-tail which, in the middle 1800s, referred to a woman of easy virtue who was considered desirable but impure. The word was imported by expatriate Englishmen and applied derogatorily to the newly acquired American habit of bastardizing good British Gin with foreign matter, including ice. The disappearance of the hyphen coincided with the general acceptance of the word and its re-exportation back to England in its present meaning.” Of course, this can’t be true since the word was applied to a drink before the middle 1800s, but it’s entertaining nonetheless, and the definition of “desirable but impure” fits cocktails to a tee. A delightful story, published in 1936 in the Bartender, a British publication, details how English sailors of “many years ago” were served mixed drinks in a Mexican tavern. The drinks were stirred with “the fine, slender and smooth root of a plant which owing to its shape was called Cola de Gallo, which in English means ‘Cock’s tail.’ ” The story goes on to say that the sailors made the name popular in England, and from there the word made its way to America. Another Mexican tale about the etymology of cocktail—again, dated “many years ago”—concerns Xoc-tl (transliterated as Xochitl and Coctel in different accounts), the daughter of a Mexican king, who served drinks to visiting American officers. The Americans honored her by calling the drinks cocktails—the closest they could come to pronouncing her name. And one more south-of-the-border explanation for the word can be found in Made in America, by Bill Bryson, who explains that in the Krio language, spoken in Sierra Leone, a scorpion is called a kaktel. Could it be that the sting in the cocktail is related to the sting in the scorpion’s tail? It’s doubtful at best. One of the most popular tales told about the first drinks known as cocktails concerns a tavernkeeper by the name of Betsy Flanagan, who in 1779 served French soldiers drinks garnished with feathers she had plucked from a neighbor’s roosters. The soldiers toasted her by shouting, “Vive le cocktail!” William Grimes, however, points out in his book Straight Up or On the Rocks: A Cultural History of American Drink that Flanagan was a fictional character who appeared in The Spy, by James Fenimore Cooper. He also notes that the book “relied on oral testimony of Revolutionary War veterans,” so although it’s possible that the tale has some merit, it’s a very unsatisfactory explanation. A fairly plausible narrative on this subject can be found in Famous New Orleans Drinks & How to Mix ’em, by Stanley Clisby Arthur, first published in 1937. Arthur tells the story of Antoine Amedie Peychaud, a French refugee from San Domingo who settled in New Orleans in 1793. Peychaud was an apothecary who opened his own business, where, among other things, he made his own bitters, Peychaud’s, a concoction still available today. He created a stomach remedy by mixing his bitters with brandy in an eggcup—a vessel known to him in his native tongue as a coquetier. Presumably not all Peychaud’s customers spoke French, and it’s quite possible that the word, pronounced coh-KET-yay, could have been corrupted into cocktail. However, according to the Sazerac Company, the present-day producers of Peychaud’s bitters, the apothecary didn’t open until 1838, so there’s yet another explanation that doesn’t work.

the “power of three”?’ she asked. She cast her eyes around the room and everybody stared back, but nobody spoke. ‘It’s a concept that some people believe in: that the number three stands for that which is solid, real, substantial, complete – for example the three dimensions of length, breadth and height which are necessary to form a solid. There are three great divisions that complete time: the past, the present and the future. Thought, word and deed complete the sum of human capability; animal, vegetable, mineral – the three kingdoms of the natural world. I could go on. For some people, three is such a powerful number that everything has to be finished in threes for them to feel safe. A famous physicist, Nicola Tesla, was so obsessed with the number that he used to walk round the block three times before he would enter a building.’ She paused and again looked around the room, taking them all in, but her gaze settled on Tom, who instantly felt guilty about his scepticism. ‘If this is his driver, he will try to kill one more girl to replace the failed attempt. She will look like the other three, but this time he will be sure to finish the job. I’m using “he” throughout this presentation because, as we know, the chances are that the killer is a man. However, “he” could just as easily be more than one man.’ She paused and every eye was on her. ‘But there’s another theory that fits the profile. I would like to suggest to you that there was only one victim that mattered to the killer. Only one person who had to die. The others were decoys, added to confuse us. Three may have been chosen as the best number to ensure the police were chasing their tails trying to find a link between the victims when there isn’t one. And

She stared at the water until the sun’s reflection became too much, and then reached for her single bag of belongings. Digging around, she found the clay turtle. It was made of earth. It was tiny. She could use it for practice. Small, she thought as she cradled it with both hands. Precise. Silent. Small. She curled her lips in concentration. It was like crooking the tip of her pinky while wiggling her opposite ear. She needed a whole-body effort to keep her focus sufficiently narrow. There was another reason why she didn’t want to seek instruction from a famous bending master with a sterling reputation and wisdom to spare. Such a teacher would never let her kill Jianzhu in cold blood. Her hunger to learn all four elements had nothing to do with becoming a fully realized Avatar. Fire, Air, and Water were simply more weapons she could bring to bear on a single target. And she had to bring her earthbending up to speed too. Small. Precise. The turtle floated upward, trembling in the air. It wasn’t steady the way bent earth should be, more of a wobbling top on its last few spins. But she was bending it. The smallest piece of earth she’d ever managed to control. A minor victory. This was only the beginning of her path. She would need much more practice to see Jianzhu broken in pieces before her feet, to steal his world away from him the way he had stolen hers, to make him suffer as much as possible before she ended his miserable worthless life— There was a sharp crack. The turtle fractured along innumerable fault lines. The smallest parts, the blunt little tail and squat legs, crumbled first. The head fell off and bounced over the edge of the saddle. She tried to close her grip around the rest of it and caught only dust. The powdered clay slipped between her fingers and was taken by the breeze. Her only keepsake of Kelsang flew away on the wind.

He thumped his tail vigorously on the floor,

Traditions are conditioned reflexes. Throughout Part 2 of this book, you will find suggestions for establishing family traditions that will trigger happy anticipation and leave lasting, cherished memories. Traditions around major holidays and minor holidays. Bedtime, bath-time, and mealtime traditions; sports and pastime traditions; birthday and anniversary traditions; charitable and educational traditions. If your family’s traditions coincide with others’ observances, such as celebrating Thanksgiving, you will still make those traditions unique to your family because of the personal nuances you add. Volunteering at the food bank on Thanksgiving morning, measuring and marking their heights on the door frame in the basement, Grandpa’s artistic carving of the turkey, and their uncle’s famous gravy are the traditions our kids salivated about when they were younger, and still do on their long plane rides home at the end of November each year. (By the way, our dog Lizzy has confirmed Pavlov’s observations; when the carving knife turns on, cue the saliva, tail wagging, and doggy squealing.) But don’t limit your family’s traditions to the big and obvious events like Thanksgiving. Weekly taco nights, family book club and movie nights, pajama walks, ice cream sundaes on Sundays, backyard football during halftime of TV games, pancakes in Mom and Dad’s bed on weekends, leaf fights in the fall, walks to the sledding hill on the season’s first snow, Chinese food on anniversaries, Indian food for big occasions, and balloons hanging from the ceiling around the breakfast table on birthday mornings. Be creative, even silly. Make a secret family noise together when you’re the only ones in the elevator. When you share a secret that “can’t leave this room,” everybody knows to reach up in the air and grab the imaginary tidbit before it can get away. Have a family comedy night or a talent show on each birthday. Make holiday cards from scratch. Celebrate major family events by writing personalized lyrics to an old song and karaoking your new composition together. There are two keys to establishing family traditions: repetition and anticipation. When you find something that brings out excitement and smiles in your kids, keep doing it. Not so often that it becomes mundane, but on a regular and predictable enough basis that it becomes an ingrained part of the family repertoire. And begin talking about the traditional event days ahead of time so by the time it finally happens, your kids are beside themselves with excitement. Anticipation can be as much fun as the tradition itself.

Next to Effra sat a large black man with a serious face and strong jaw. He stood politely as we approached and held out his hand. He wore a scarlet frock coat with tails and white facing and gold braid over a black T-shirt tucked into the belt of his winter camouflage trousers. “My name is Oberon,” he said. “And you must be the famous Constable Grant that I have heard so much about.” His accent was pure London but deeper, slower, older. I shook his hand. It was large, rough-skinned, and there was just a flash of something. Gunpowder, I thought, maybe pine needles, shouting, fear, exultation.

MARYBOROUGH MINER" "Come all you sons of liberty and listen to my song, I'll tell you my observations and it won't take very long, I've fossicked around this continent, five hundred miles or more, And many's the time I might have starved, but for the cheek I bore. I've been on all the diggings, boys, from famous Ballarat, I've long-tommed on the Lachlan, and I've fossicked Lambing Flat, So you can understand, my boys, just from this little rhyme, I'm a Maryborough miner, and I'm one of the good old time. I came to the Fitzroy River, all with my Bendigo rig, I had a shovel, a pick and a pan, and for a licence I begged, But the assay-man called me a loafer, said for work I'd no desire, And so, to do him justice, boys, I set his office on fire. Oh yes, my jolly jokers, I've done it on the cross, Although I carry my bluey now, I've sweated many a horse, I've helped to rob the escort of many an ounce of gold, And the traps have been upon my tail more tiroes than I ever told. Oh yes, the traps have trailed me and been frightened out of their stripes, They never could have caught me, for they feared my cure for gripes, And well they knew I carried it, for they had often seen it, Glistening in my flipper, chaps, my 'patent pill machine'. I'm one of the men who cradled on the reef at Tarrangower, Anxiety and misery my grim companions there, I puddled the clay at Bendigo, and chanced my arm at Kew, And I wound up my avocation with ten years on Cockatoo. So you can understand, my boys, just from this little rhyme, I'm a Maryborough miner, and I'm one of the good old time.