Thoroughly Used Up Quotes

Life should not be a journey to the grave with the intention of arriving safely in a pretty and well preserved body, but rather to skid in broadside in a cloud of smoke, thoroughly used up, totally worn out, and loudly proclaiming "Wow! What a Ride!

Life is not a journey to the grave with the intention of arriving safely in a well preserved body, but rather to skid in broadside, thoroughly used up, totally worn out, and loudly proclaiming, “Wow what a ride!

This is the true joy in life, being used for a purpose recognized by yourself as a mighty one. Being a force of nature instead of a feverish, selfish little clod of ailments and grievances, complaining that the world will not devote itself to making you happy. I am of the opinion that my life belongs to the whole community and as long as I live, it is my privilege to do for it what I can. I want to be thoroughly used up when I die, for the harder I work, the more I live. I rejoice in life for its own sake. Life is no brief candle to me. It is a sort of splendid torch which I have got hold of for the moment and I want to make it burn as brightly as possible before handing it on to future generations.

Life is not a journey to the grave with the intention of arriving safely in a pretty and well-preserved body. But rather, to skid in broadside, thoroughly used up,totally worn out, and loudly proclaiming .... WOW what a ride.

I am of the opinion that my life belongs to the community, and as long as I live, it is my privilege to do for it whatever I can. I want to be thoroughly used up when I die, for the harder I work, the more I live. Life is no 'brief candle' to me. It ia a sort of splendid torch which I have got hold of for a moment, and I want to make it burn as brightly as possible before handing it on to the future generations.

I want to be thoroughly used up when I die for the harder I work the more I live. I rejoice in life for its own sake.

I want to be thoroughly used up when I die, for the harder I work, the more I live. I rejoice in life for its own sake. Life is no ‘brief candle’ to me. It is sort of a splendid torch which I have a hold of for the moment, and I want to make it burn as brightly as possible before handing it over to future generations.

Life is not a journey to the grave with the intention of arriving safely in one pretty and well preserved piece, but to slide across the finish line broadside, thoroughly used up, worn out, leaking oil, and shouting GERONIMO!!!

Life is not a journey to the grave with the intention of arriving safely in a pretty and well-preserved body. But rather, to skid in broadside, thoroughly used up,totally worn out, and loudly proclaiming .... WOW what a ride.

Life is not a journey to the grave with the intention of arriving safely in a pretty and preserved body, but rather to skid in broadside, thoroughly used up, totally worn out, and loudly proclaiming, ‘Wow … what a ride.’ ” Billy liked it so much he jotted it down in

Life should not be a journey to the grave with the intention of arriving safely in a pretty and well preserved body, but rather to skid in broadside in a cloud of smoke, thoroughly used up, totally worn out, and loudly proclaiming “Wow! What a Ride!” —HUNTER S. THOMPSON

Life should NOT be a journey to the grave with the intention of arriving safely in an attractive and well-preserved body, but rather to skid in sideways, chocolate in one hand, martini in the other, body thoroughly used up, totally worn out, and screaming, ‘WOO HOO, what a ride!’” Mimi’s

Life is not a journey to the grave with the intention of arriving safely in a pretty and preserved body, but rather to skid in broadside, thoroughly used up, totally worn out, and loudly proclaiming, ‘Wow … what a ride.’ 

Life is NOT a journey to the grave with the intention of arriving safely, in a pretty and well preserved package... But rather, to skid in sideways, thoroughly used up, totally worn out, and loudly proclaiming... WOW, WHAT A RIDE!!!

Life is not a journey to the grave With the intention of arriving safely in a well-preserved body, But rather to skid in sideways Thoroughly used up, totally worn out, and loudly proclaiming: “Wow, what a ride!

I'm sorry, but anyone who thinks the use of an angelic (or seemingly angelic character), whose likes have been written about for, oh, about 4,000 years, is ripping off Star Trek, has his head so thoroughly up his ass as to have blipped into an entirely new intestinally-based reality and desperately needs to get a wider frame of reference.

Now he felt temper snapping at the nerves. “If you can’t be comfortable in the house while I’m not here, you can barricade yourself in this apartment. You can damn well barricade yourself in it while I am here. It’s up to you.” “Yes, it is.” She took a deep breath and turned to him. “You did this for me.” Annoyed, he inclined his head. “There doesn’t seem to be much I wouldn’t do for you.” “I think that’s starting to sink in.” No one had ever given her anything quite so perfect. No one, she realized, understood her quite so well. “That makes me a lucky woman, doesn’t it?” He opened his mouth, bit back something particularly nasty. “The hell with it,” he decided. “I have to go.” “Roarke, one thing.” She walked to him, well aware he was all but snarling with temper. “I haven’t kissed you good-bye,” she murmured and did so with a thoroughness that rocked him back on his heels. “Thank you.” Before he could speak, she kissed him again. “For always knowing what matters to me.” “You’re welcome.” Possessively, he ran a hand over her tousled hair. “Miss me.” “I already am.” “Don’t take any unnecessary chances.” His hands gripped in her hair hard, briefly. “There’s no use asking you not to take the necessary ones.” “Then don’t.” Her heart stuttered when he kissed her hand. “Safe trip,” she told him when he stepped into the elevator. She was new at it, so waited until the doors were almost shut. “I love you.” The last thing she saw was the flash of his grin.

Life should not be a journey to the grave with the intention of arriving safely in a pretty and well preserved body, but rather to skid in broadside in a cloud of smoke, thoroughly used up, totally worn out, and loudly proclaiming “Wow! What a ride!

You do keep busy.” “Idle hands are the devil’s workshop.” “Why? They’re idle when you’re sleeping—does he set up shop then? Are we all supposed to stay awake using our hands so the devil doesn’t make stuff? What if you broke your hand? Is he doing his workshop thing while you’re waiting to have it fixed?” Roarke contemplated the pale gold ceiling. “Such a simple, if moralistic, phrase now thoroughly destroyed.” “I keep busy, too.

for it whatever I can. I want to be thoroughly used up when I die. For the harder I work, the more I live. I rejoice in life for its own sake. Life is no brief candle to me. It’s a sort of splendid torch which I’ve got to hold up for the moment and I want to make it burn as brightly as possible before handing it on to future generations.

There is one thing I like about the Poles—their language. Polish, when it is spoken by intelligent people, puts me in ecstasy. The sound of the language evokes strange images in which there is always a greensward of fine spiked grass in which hornets and snakes play a great part. I remember days long back when Stanley would invite me to visit his relatives; he used to make me carry a roll of music because he wanted to show me off to these rich relatives. I remember this atmosphere well because in the presence of these smooth−tongued, overly polite, pretentious and thoroughly false Poles I always felt miserably uncomfortable. But when they spoke to one another, sometimes in French, sometimes in Polish, I sat back and watched them fascinatedly. They made strange Polish grimaces, altogether unlike our relatives who were stupid barbarians at bottom. The Poles were like standing snakes fitted up with collars of hornets. I never knew what they were talking about but it always seemed to me as if they were politely assassinating some one. They were all fitted up with sabres and broad−swords which they held in their teeth or brandished fiercely in a thundering charge. They never swerved from the path but rode rough−shod over women and children, spiking them with long pikes beribboned with blood−red pennants. All this, of course, in the drawing−room over a glass of strong tea, the men in butter−colored gloves, the women dangling their silly lorgnettes. The women were always ravishingly beautiful, the blonde houri type garnered centuries ago during the Crusades. They hissed their long polychromatic words through tiny, sensual mouths whose lips were soft as geraniums. These furious sorties with adders and rose petals made an intoxicating sort of music, a steel−stringed zithery slipper−gibber which could also register anomalous sounds like sobs and falling jets of water.

Go on," Kell told him without taking his eyes from Lila. " Get some rest." Hastra shifted. "I can't, sir," he said. "I'm to escort Miss Bard--" "I'll take that charge," cut in Kell. Hastra bit his lip and retreated several steps. Lila let her forehead come to rest against his, her face so close the features blurred. And yet, that fractured eye shone with frightening clarity. "You never told me," he whispered. "You never noticed," she answered. And then, "Alucard did." The blow landed, and Kell started to pull away when Lila's eyelids fluttered and she swayed dangerously. He braced her. "Come on," he said gently. "I have a room upstairs. Why don't we--" A sleepy flicker of amusement. "Trying to get me into bed?" Kell mustered a smile. "It's only fair. I've spent enough time in yours." "If I remember correctly," she said, her voice dreamy with fatigue, "you were on top of the bed the entire time." "And tied to it," observed Kell. Her words were soft at the edges. "Those were the days..." she said, right before she fell forward. It happened so fast Kell could do nothing but throw his arms around her. "Lila?" he asked, first gently, and then more urgently. "Lila?" She murmured against his front, something about sharp knives and soft corners, but didn't rouse, and Kell shot a glance at Hastra, who was still standing there, looking thoroughly embarrassed. "What have you done?" demanded Kell. "It was just a tonic, sir," he fumbled, "something for sleep." "You drugged her?" "It was Tieren's order," said Hastra, chastised. "He said she was mad and stubborn and no use to us dead." Hastra lowered his voice when he said this, mimicking Tieren's tone with startling accuracy. "And what do you plan to do when she wakes back up?" Hastra shrank back. "Apologize?" Kell made an exasperated sound as Lila nuzzled-- actually nuzzled-- his shoulder. "I suggest," he snapped at the young man, "you think of something better. Like an escape route." Hastra paled, and Kell swept Lila up into his arms, amazed at her lightness... Kell swept through the halls until he reached his room and lowered Lila onto the couch. Hastra handed him a blanket. "Shouldn't you take off her knives?" "There's not enough tonic in the world to risk it," said Kell.

This is the true joy in life, the being used for a purpose recognized by yourself as a mighty one; the being thoroughly worn out before you are thrown on the scrap heap; the being a force of Nature instead of a feverish selfish little clod of ailments and grievances complaining that the world will not devote itself to making you happy. I am of the opinion that my life belongs to the community, and as long as I live, it is my privilege to do for it whatever I can. I want to be thoroughly used up when I die, for the harder I work, the more I live. Life is no ‘brief candle’ to me. It ia a sort of splendid torch which I have got hold of for a moment, and I want to make it burn as brightly as possible before handing it on to the future generations.

Life is not a journey to the grave with the intention of arriving safely in a pretty and well-preserved body. But rather, to skid in broadside, thoroughly used up, totally worn out, and loudly proclaiming .... WoW, what a ride.

Life should not be a journey to the grave with the intention of arriving safely in a pretty and well preserved body, but rather to skid in broadside in a cloud of smoke, thoroughly used up, totally worn out, and loudly proclaiming “Wow! What a Ride!” ~~ Hunter S. Thompson

champagne in one hand, strawberries in the other, body thoroughly used up, totally worn out, and

This is the true joy in life, the being used for a purpose recognized by yourself as a mighty one; the being a force of nature instead of a feverish, selfish little clod of ailments and grievances complaining that the world will not devote itself to making you happy. I am of the opinion that my life belongs to the whole community, and as long as I live it is my privilege to do for it whatever I can. I want to be thoroughly used up when I die, for the harder I work the more I live. I rejoice in life for its own sake. Life is no "brief candle" for me. It is a sort of splendid torch which I have got hold of for the moment, and I want to make it burn as brightly as possible before handing it on to future generations.

Life should NOT be a journey to the grave with the intention of arriving safely in an attractive and well preserved body, but rather to skid in sideways, body thoroughly used up, totally worn out, screaming, “WOO HOO What a Ride!

Because they are so long-lived, atoms really get around. Every atom you possess has almost certainly passed through several stars and been part of millions of organisms on its way to becoming you. We are each so atomically numerous and so vigorously recycled at death that a significant number of our atoms—up to a billion for each of us, it has been suggested—probably once belonged to Shakespeare. A billion more each came from Buddha and Genghis Khan and Beethoven, and any other historical figure you care to name. (The personages have to be historical, apparently, as it takes the atoms some decades to become thoroughly redistributed; however much you may wish it, you are not yet one with Elvis Presley.) So we are all reincarnations—though short-lived ones. When we die our atoms will disassemble and move off to find new uses elsewhere—as part of a leaf or other human being or drop of dew. Atoms, however, go on practically forever.

The year was 1987, but it might as well have been the Summer of Love: I was twenty, had hair down to my shoulders, and was dressed like an Indian rickshaw driver. For those charged with enforcing our nation’s drug laws, it would have been only prudent to subject my luggage to special scrutiny. Happily, I had nothing to hide. “Where are you coming from?” the officer asked, glancing skeptically at my backpack. “India, Nepal, Thailand…” I said. “Did you take any drugs while you were over there?” As it happens, I had. The temptation to lie was obvious—why speak to a customs officer about my recent drug use? But there was no real reason not to tell the truth, apart from the risk that it would lead to an even more thorough search of my luggage (and perhaps of my person) than had already commenced. “Yes,” I said. The officer stopped searching my bag and looked up. “Which drugs did you take? “I smoked pot a few times… And I tried opium in India.” “Opium?” “Yes.” “Opium or heroin? “It was opium.” “You don’t hear much about opium these days.” “I know. It was the first time I’d ever tried it.” “Are you carrying any drugs with you now?” “No.” The officer eyed me warily for a moment and then returned to searching my bag. Given the nature of our conversation, I reconciled myself to being there for a very long time. I was, therefore, as patient as a tree. Which was a good thing, because the officer was now examining my belongings as though any one item—a toothbrush, a book, a flashlight, a bit of nylon cord—might reveal the deepest secrets of the universe. “What is opium like?” he asked after a time. And I told him. In fact, over the next ten minutes, I told this lawman almost everything I knew about the use of mind-altering substances. Eventually he completed his search and closed my luggage. One thing was perfectly obvious at the end of our encounter: We both felt very good about it.

Style still matters, for at least three reasons. First, it ensures that writers will get their message across, sparing readers from squandering their precious moments on earth deciphering opaque prose. When the effort fails, the result can be calamitous-as Strunk and White put it, "death on the highway caused by a badly worded road sign, heartbreak among lovers caused by a misplaced phrase in a well-intentioned letter, anguish of a traveler expecting to be met at a railroad station and not being met because of a slipshod telegram." Governments and corporations have found that small improvements in clarity can prevent vast amounts of error, frustration, and waste, and many countries have recently made clear language the law of the land. Second, style earns trust. If readers can see that a writer cares about consistency and accuracy in her prose, they will be reassured that the writer cares about those virtues in conduct they cannot see as easily. Here is how one technology executive explains why he rejects job applications filled with errors of grammar and punctuation: "If it takes someone more than 20 years to notice how to properly use it's, then that's not a learning curve I'm comfortable with." And if that isn't enough to get you to brush up your prose, consider the discovery of the dating site OkCupid that sloppy grammar and spelling in a profile are "huge turn-offs." As one client said, "If you're trying to date a woman, I don't expect flowery Jane Austen prose. But aren't you trying to put your best foot forward?" Style, not least, adds beauty to the world. To a literate reader, a crisp sentence, an arresting metaphor, a witty aside, an elegant turn of phrase are among life's greatest pleasures. And as we shall see in the first chapter, this thoroughly impractical virtue of good writing is where the practical effort of mastering good writing must begin.

Life should not be a journey to the grave with the intention of arriving safely in an attractive, well-preserved body, but rather to skid in sideways, chocolate in one hand, wine in the other, body thoroughly used up, totally worn out and screaming, ‘Woo-hoo! What a ride.

Hunter S. Thompson said: ‘Life should not be a journey to the grave with the intention of arriving safely in a pretty and well-preserved body, but rather to skid in broadside in a cloud of smoke, thoroughly used up, totally worn out, and loudly proclaiming “Wow!” What a Ride!

Life is not a journey to the grave with the intention of arriving safely in one pretty and well preserved piece, but to skid across the line broadside, thoroughly used up, worn out, leaking oil, shouting GERONIMO! Bill McKenna, professional motorcycle racer, Cycle magazine Feb. 1982

Every time I glanced at Ren, I saw that he was watching me. When we finally reached the end of the tunnel and saw the stone steps that led to the surface, Ren stopped. “Kelsey, I have one final request of you before we head up.” “And what would that be? Want to talk about tiger senses or monkey bites in strange places maybe?” “No. I want you to kiss me.” I sputtered, “What? Kiss you? What for? Don’t you think you got to kiss me enough on this trip?” “Humor me, Kells. This is the end of the line for me. We’re leaving the place where I get to be a man all the time, and I have only my tiger’s life to look forward to. So, yes, I want you to kiss me one more time.” I hesitated. “Well, if this works, you can go around kissing all the girls you want to. So why bother with me right now?” He ran a hand through his hair in frustration. “Because! I don’t want to run around kissing all the other girls! I want to kiss you!” “Fine! If it will shut you up!” I leaned over and pecked him on the cheek. “There!” “No. Not good enough. On the lips, my prema.” I leaned over and pecked him on the lips. “There. Can we go now?” I marched up the first two steps, and he slipped his hand under my elbow and spun me around, twisting me so that I fell forward into his arms. He caught me tightly around the waist. His smirk suddenly turned into a sober expression. “A kiss. A real one. One that I’ll remember.” I was about to say something brilliantly sarcastic, probably about him not having permission, when he captured my mouth with his. I was determined to remain stiff and unaffected, but he was extremely patient. He nibbled on the corners of my mouth and pressed soft, slow kisses against my unyielding lips. It was so hard not to respond to him. I made a valiant struggle, but sometimes the body betrays the mind. He slowly, methodically swept aside my resistance. And, feeling he was winning, he pressed ahead and began seducing me even more skillfully. He held me tightly against his body and ran a hand up to my neck where he began to massage it gently, teasing my flesh with his fingertips. I felt the little love plant inside me stretch, swell, and unfurl its leaves, like he was pouring Love Potion # 9 over the thing. I gave up at that point and decided what the heck. I could always use a rototiller on it. And I rationalized that when he breaks my heart, at least I will have been thoroughly kissed. If nothing else, I’ll have a really good memory to look back on in my multi-cat spinsterhood. Or multi-dog. I think I will have had my fill of cats. I groaned softly. Yep. Dogs for sure.

A library may be very large; but if it is in disorder, it is not so useful as one that is small but well arranged. In the same way, a man may have a great mass of knowledge, but if he has not worked it up by thinking it over for himself, it has much less value than a far smaller amount which he has thoroughly pondered.

Have I ever told you how beautiful you are?” “You might’ve mentioned it once or twice before,” “That’s right. I did mention it before. I remember telling you how amazing you are. I think we were in front of a mirror.” “Does that sound familiar?” “Um, yeah. That seems vaguely familiar.” “Vaguely? Maybe I didn’t pound it into you hard enough.” “Oh, I think you pounded it in plenty hard.” “Maybe I should’ve taken the time to give you a good tongue-lashing, too, then.” “Oh, I think the form of communication you used was very effective.” “So it’s all coming back to you now?” “Yes, it’s all coming back to me.” “If you’re lying, I could sweat it out of you, you know.” “I’m not lying. It’s etched into my memory. Permanently.” “Maybe we should revisit it, just so you’re clear on everything we discussed. I want to make sure it’s in there. Nice and deep. So you never forget it.” “I doubt there’s anything you could do to get it in there any deeper.” “Oh, I can think of one or two things. The only way we’ll know for sure, though, is to try. And I don’t know about you, but I’m committed to this.  Invested. And I’m nothing if not thorough.

Occasionally, especially at celebratory times, the whole gang of us would launch into a spontaneous mental game. For example, my mother used to send me to the back porch (a room containing no furniture but a simply incredible mass of Stuff) to get flour for holiday cakes or pies. I often returned to the kitchen, cringing with disgust, to announce that the flour was full of worms. No matter how sick this made me, I knew it wuoldn't bother my mother. She always just sifted the worms out, saying that even if she missed a few and they got into the food, they would simply be an excellent source of protein. Just as we were all beginning to feel thoroughly downtrodden, my father would save the day. "Everyone come up with a literary reference about worms!" he would shout.

How thoroughly the chimps and bonobos have erased the list of purported human distinctions!-self-awareness, language, ideas and their association, reason, trade, play, choice, courage, love and altruism, laughter, concealed ovulation, kissing, face-to-face sex, female orgasm, division of labor, cannibalism, art, music, politics, and featherless bipedalism, besides tool using, tool making, and much else. Philosophers and scientists confidently offer up traits said to be uniquely human, and the apes casually knock them down--toppling the pretension that humans constitute some sort of biological aristocracy among the beings of Earth. Instead, we are more like the nouveau riche, incompletely accommodated to our recent exalted state, insecure about who we are, and trying to put as much distance as possible between us and our humble origins. It's as if our nearest relatives, by their very existence, refute all our explanations and justifications. So as counterweights to human arrogance and pride, it is good for us that there are still apes on Earth.

Sherlock Holmes closed his eyes and placed his elbows upon the arms of his chair, with his finger-tips together. “The ideal reasoner,” he remarked, “would, when he had once been shown a single fact in all its bearings, deduce from it not only all the chain of events which led up to it but also all the results which would follow from it. As Cuvier could correctly describe a whole animal by the contemplation of a single bone, so the observer who has thoroughly understood one link in a series of incidents should be able to accurately state all the other ones, both before and after. We have not yet grasped the results which the reason alone can attain to. Problems may be solved in the study which have baffled all those who have sought a solution by the aid of their senses. To carry the art, however, to its highest pitch, it is necessary that the reasoner should be able to utilise all the facts which have come to his knowledge; and this in itself implies, as you will readily see, a possession of all knowledge, which, even in these days of free education and encyclopaedias, is a somewhat rare accomplishment. It is not so impossible, however, that a man should possess all knowledge which is likely to be useful to him in his work, and this I have endeavoured in my case to do.

RECIPE: TAN’S HOMEMADE FACE MASK Half cup yogurt—I use FAGE 2% fat Greek yogurt Contents of one green tea bag (steep for one minute in hot water before emptying the leaves into the yogurt) Mix well, then apply generously to a clean face. Leave on for 10 to 12 minutes, then scrape off. Wash face thoroughly with warm water to remove completely, then rinse with cold water to close pores. Follow up with your regular moisturizer.

Agnew’s is a tale of a thoroughly corrupt occupant of the White House whose crimes are discovered by his own Justice Department and who then clings to high office by using the power and prerogative of that same office to save himself.

Poets claim that we recapture for a moment the self that we were long ago when we enter some house or garden in which we used to live in our youth. But these are most hazardous pilgrimages, which end as often in disappointment as in success. It is in ourselves that we should rather seek to find those fixed places, contemporaneous with different years. And great fatigue followed by a good night's rest can to a certain extent help us to do so. For in order to make us descend into the most subterranean galleries of sleep, where no reflexion from overnight, no gleam of memory comes to light up the interior monologue—if the latter does not itself cease—fatigue followed by rest will so thoroughly turn over the soil and penetrate the bedrock of our bodies that we discover down there, where our muscles plunge and twist in their ramifications and breathe in new life, the garden where we played in our childhood. There is no need to travel in order to see it again; we must dig down inwardly to discover it. What once covered the earth is no longer above but beneath it; a mere excursion does not suffice for a visit to the dead city: excavation is necessary also. But we shall see how certain fugitive and fortuitous impressions carry us back even more effectively to the past, with a more delicate precision, with a more light-winged, more immaterial, more headlong, more unerring, more immortal flight, than these organic dislocations.

Okay, i admit it," Connor looked away, "I'm a little disappointed." "Excuse me?" snapped Kevin, sure he hadn't heard right. "Well, now that I'm thoroughly and diligently queer, I expected more manly love-talk, you know? Not like Pretty Baby and feeding you graped and stuff," he snorted. "Uh, you mean like, hey you bastard I don't have a beer and nobody's sucking my dick, what's wrong with this picture?" "Oh," Connor climbed Kevin a little, his cock becoming interested again. "That's the spirit." "Like, I've got handcuffs and I'm not afraid to yo use them, that kind of talk?" "Oh, officer, show me your nightstick." "I'm not even a cop anymore." "No but oddly enough, I am." Connor grinned, holding Kevin's hands above his head. "And you there, are looking a little guilty." "Oh man," Kevin bit his lip. "I just can't help myself, Officer Dougal. I've been such a bad, bad boy." "Oh, well then, son, I guess you'll just have to spead 'em." He slid down beneath the covers, "This will require some in depth observation, I think." Kevin's cock was getting hard again as Connor's tongue lapped all the way down on it then back up again, teasing the little slit in the top. "Yep, just as I thought, blunt instrument. I'm afraid you'll have to come with me...

I have said that in one respect my mind has changed during the last twenty or thirty years. Up to the age of thirty, or beyond it, poetry of many kinds, such as the works of Milton, Gray, Byron, Wordsworth, Coleridge, and Shelley, gave me great pleasure, and even as a schoolboy I took intense delight in Shakespeare, especially in the historical plays. I have also said that formerly pictures gave me considerable, and music very great delight. But now for many years I cannot endure to read a line of poetry: I have tried lately to read Shakespeare, and found it so intolerably dull that it nauseated me. I have also almost lost my taste for pictures or music. Music generally sets me thinking too energetically on what I have been at work on, instead of giving me pleasure. I retain some taste for fine scenery, but it does not cause me the exquisite delight which it formerly did. On the other hand, novels which are works of the imagination, though not of a very high order, have been for years a wonderful relief and pleasure to me, and I often bless all novelists. A surprising number have been read aloud to me, and I like all if moderately good, and if they do not end unhappily–against which a law ought to be passed. A novel, according to my taste, does not come into the first class unless it contains some person whom one can thoroughly love, and if a pretty woman all the better. This curious and lamentable loss of the higher aesthetic tastes is all the odder, as books on history, biographies, and travels (independently of any scientific facts which they may contain), and essays on all sorts of subjects interest me as much as ever they did. My mind seems to have become a kind of machine for grinding general laws out of large collections of facts, but why this should have caused the atrophy of that part of the brain alone, on which the higher tastes depend, I cannot conceive. A man with a mind more highly organised or better constituted than mine, would not, I suppose, have thus suffered; and if I had to live my life again, I would have made a rule to read some poetry and listen to some music at least once every week; for perhaps the parts of my brain now atrophied would thus have been kept active through use. The loss of these tastes is a loss of happiness, and may possibly be injurious to the intellect, and more probably to the moral character, by enfeebling the emotional part of our nature.

She expected annoyance, tolerance, perhaps even a distant amusement. She hadn’t expected his reaction. His arms closed around her like a vice, pulling her tightly up against him. And she didn’t have time to kiss him—the touch of her mouth against his seemed to ignite a firestorm. She could feel him through every inch of her body, the lean, deceptively strong body beneath the suit, the heat and lure of muscle and sinew, the sheer intensity of him. She felt as if she were being absorbed into a maelstrom, and all she could do was hold onto him as he kissed her, he kissed her, using his tongue, kissing her with a thoroughness she’d never experienced.

The original paraphernalia for the lottery had been lost long ago, and the black box now resting on the stool had been put into use even before Old Man Warner, the oldest man in town, was born. Mr. Summers spoke frequently to the villagers about making a new box, but no one liked to upset even as much tradition as was represented by the black box. There was a story that the present box had been made with some pieces of the box that had preceded it, the one that had been constructed when the first people settled down to make a village here. Every year, after the lottery, Mr. Summers began talking again about a new box, but every year the subject was allowed to fade off without anything's being done. The black box grew shabbier each year: by now it was no longer completely black but splintered badly along one side to show the original wood color, and in some places faded or stained. Mr. Martin and his oldest son, Baxter, held the black box securely on the stool until Mr. Summers had stirred the papers thoroughly with his hand. Because so much of the ritual had been forgotten or discarded, Mr. Summers had been successful in having slips of paper substituted for the chips of wood that had been used for generations. Chips of wood, Mr. Summers had argued, had been all very well when the village was tiny, but now that the population was more than three hundred and likely to keep on growing, it was necessary to use something that would fit more easily into he black box. The night before the lottery, Mr. Summers and Mr. Graves made up the slips of paper and put them in the box, and it was then taken to the safe of Mr. Summers' coal company and locked up until Mr. Summers was ready to take it to the square next morning. The rest of the year, the box was put way, sometimes one place, sometimes another; it had spent one year in Mr. Graves's barn and another year underfoot in the post office. and sometimes it was set on a shelf in the Martin grocery and left there.

When I was a young girl, I studied Greek in school. It's a beautiful language and ever so many good things were written in it. When you speak Greek, it feels like a little bird flapping its wings on your tongue as fast as it can. This is why I sometimes put Greek words into my stories, even though not so many people speak Ancient Greek anymore. Anything beautiful deserves to be shared round, and anything I love goes into my stories for safekeeping. The word I love is Arete. It has a simple meaning and a complicated meaning. The simple one is: excellence. But if that were all, we'd just use Excellence and I wouldn't bring it up until we got to E. Arete means your own excellence. Your very own. A personal excellence that belongs to no one else, one that comes out of all the things that make you special and different. Arete means whatever you are best at, no matter what that is. You might think the Greeks only meant things like fighting with bronze swords or debating philosophy, but they didn't. They meant whatever you're best at. What makes you feel like you're doing the rightest thing in the world. And that might be fighting with bronze swords and it might mean debating philosophy—but it also might mean building machines, or drawing pictures, or playing the guitar, or acting in Shakespeare plays, or writing books, or making a home for people who need one, or listening so hard and so well that people tell you the things they really need to say even if they didn't mean to, or running faster than anyone else, or teaching people patiently and boldly, or even making pillow forts or marching in parades or baking bread. It could be lending out just the right library book to just the right person at just the right moment. It could be standing up to the powerful even if you don't feel very powerful yourself, even if you're lost and as far away from home as you can get. It could be loving someone with the same care and thoroughness that a Wyvern takes with alphabetizing. It could be anything in the world. And it isn't easy to figure out what that is. It's even harder to get that good at it, because nothing, not even being yourself, comes without practice. But your arete goes with you everywhere, just waiting for you to pay attention to it. You can't lose it. You can only find it. And that's my favorite thing that starts with A.

This is the true joy in life, the being used for a purpose recognized by yourself as a mighty one; the being a force of nature instead of a feverish selfish little clod of ailments and grievances complaining that the world will not devote itself to making you happy. I am of the opinion that my life belongs to the whole community and as long as I live it is my privilege to do for it whatever I can. I want to be thoroughly used up when I die, for the harder I work the more I live. I rejoice in life for its own sake. Life is no “brief candle” to me. It is a sort of splendid torch, which I have got hold for the moment and I want to make it burn as brightly as possible before handing it on to future generations.

Connie Shultz: Our first date was 20 years ago today. We met at a nearly empty chain restaurant and, over candlelight, Sherrod read aloud two typed pages of his favorite quotes, including this one by George Bernard Shaw: “I am of the opinion that my life belongs to the community, and as long as I live, it is my privilege to do for it whatever I can. I want to be thoroughly used up when I die, for the harder I work, the more I live. Life is no ‘brief candle’ to me. It is a sort of splendid torch which I have got hold of for a moment, and I want to make it burn as brightly as possible before handing it on to the future generations.” After he finished reading that one, I pulled out the same quote from my wallet, handwritten on pink paper. We married 15 months later.

Her mother, an unshapely, chubby-cheeked creature from the rural gentry of Styria, permanently lost her hair at the age of forty after being treated for influenza by her husband, and prematurely withdrew from society. She and her husband were able to live in the Gentzgasse thanks to her mother's fortune, which derived from the family estates in Styria and then devolved upon her. She provided for everything, since her husband earned nothing as a doctor. He was a socialite, what is known as a beau, who went to all the big Viennese balls during the carnival season and throughout his life was able to conceal his stupidity behind a pleasingly slim exterior. Throughout her life Auersberger's mother-in-law had a raw deal from her husband, but was content to accept her modest social station, not that of a member of the nobility, but one that was thoroughly petit bourgeois. Her son-in-law, as I suddenly recalled, sitting in the wing chair, made a point of hiding her wig from time to time--whenever the mood took him--both in the Gentzgasse and at the Maria Zaal in Styria, so that the poor woman was unable to leave the house. It used to amuse him, after he had hidden her wig, to drive his mother-in-law up the wall, as they say. Even when he was going on forty he used to hide her wigs--by that time she has provided herself with several--which was a symptom of his sickness and infantility. I often witnessed this game of hide-and-seek at Maria Zaal and in the Gentzgasse, and I honestly have to say that I was amused by it and did not feel in the least bit ashamed of myself. His mother-in-law would be forced to stay at home because her son-in-law had hidden her wigs, and this was especially likely to happen on public holidays. In the end he would throw the wig in her face. He needed his mother-in-law's humiliation, I reflected, sitting in the wing chair and observing him in the background of the music room, just as he needed the triumph that this diabolical behavior brought him.

He closed his eyes. This bed was a wedding gift from friends he had not seen in years. He tried to remember their names, but they were gone. In it, or on it, his marriage had begun and, six years later, ended. He recognized a musical creak when he moved his legs, he smelled Julie on the sheets and banked-up pillows, her perfume and the close, soapy essence that characterized her newly washed linen. Here he had taken part in the longest, most revealing, and, later, most desolate conversations of his life. He had had the best sex ever here, and the worst wakeful nights. He had done more reading here than in any other single place - he remembered Anna Karenina and Daniel Deronda in one week of illness. He had never lost his temper so thoroughly anywhere else, nor had been so tender, protective, comforting, nor, since early childhood, been so cared for himself. Here his daughter had been conceived and born. On this side of the bed. Deep in the mattress were the traces of pee from her early-morning visits. She used to climb between then, sleep a little, then wake them with her chatter, her insistence on the day beginning. As they clung to their last fragments of dreams, she demanded the impossible: stories, poems, songs, invented catechisms, physical combat, tickling. Nearly all evidence of her existence, apart from photographs, they had destroyed or given away. All the worst and the best things that had ever happened to him had happened here. This was where he belonged. Beyond all immediate considerations, like the fact that his marriage was more or less finished, there was his right to lie here now in the marriage bed.

In modern street-English, we use “hell” as a catchall term to describe the bad place (usually red hot) where sinful people are condemned to punishment and torment after they die. This simplistic, selective, and horrifying perception of hell is due in large part to nearly 400 years of the King James Version’s monopoly in English-speaking congregations (not to mention centuries of imaginative religious art). Rather than acknowledge the variety of terms, images, and concepts that the Bible uses for divine judgment, the KJV translators opted to combine them all under the single term “hell.” In truth, the array of biblical pictures and meanings that this one word is expected to convey is so vast that they appear contradictory. For example, is hell a lake of fire or a place of utter darkness? Is it a purifying forge or a torture chamber? Is it exclusion from God’s presence or the consuming fire of God’s glory? While modern scholarship acknowledges the mis- or over-translation of Sheol, Hades, and Gehenna as “hell” - especially if by “hell” we refer automatically to the eternal punishment of the wicked in conscious torment in a lake of fire - the thoroughly discussed limitations of hell language and imagery have been slow to permeate the theology of pulpits and pews in much of the church. Why the reluctance? Do we resist out of ignorance? Or are we afraid that abandoning infernalism implies abandoning faithfulness to Scripture and sound doctrine? After all, for so long we were taught that to be a Christian - especially an evangelical - is to be an infernalist. And yet, not a few of my friends have confessed that they have given up on being “good Christians” because they can no longer assent to the kind of God that creates and sends people to hell as they imagine it.

And now, dear Emma, I'll show you just what you have to be wary of," he said, and his head moved down, blotting out the light. This was no slow, sensuous caress of mouth and lip. This was no chaste salute, nor was it the wet awkwardness of an untried boy or a randy old man. He opened his mouth over hers and kissed her, using his tongue, his teeth, and all the clever weapons he had in his arsenal. She told herself she was being kissed by a practiced rake. She told herself it meant nothing, it was a trick, an act, a small skill that anyone could acquire. She told herself that as her body trembled and melted beneath him, as her mouth opened to his skillful insistence. She told herself it meant absolutely nothing as his tongue pushed into her mouth, and the moan that came from deep inside her had to be one of displeasure, didn't it? It wasn't one kiss, it was twenty, it was a long series of unending kisses, leading one into another, so that she barely had time to begin to regain her sanity when he stripped it away once more. He kissed her eyelids, the side of her mouth, the beating pulse at the base of her neck. He kissed her nose and her chin, he bit her earlobe, and then he covered her mouth once more, kissing her with a devastating thoroughness that had her damp and trembling in his arms. His hands were on her petticoats, slowly drawing them up her long legs, and her hips cradled him. He was hard against her, she belatedly recognized that fact, and the knowledge panicked her.e wanted her, his body wanted to claim hers, and there was no way she could stop him. No way, God help her, that she wanted to stop him. He broke the kiss, rising up over her as she lay on the bed, staring down at her with a hooded expression in his eyes. His mouth was wet from hers, and his breathing was slightly labored. It would have been the only sign of his arousal, had it not been for the heat pressing against her hips. "Do you want me, Emma?" he murmured, his voice low and insistent. "You don't have to say a word. Just put your mouth against mine." Oh, God, she did want him, as terrifying as that notion was. She wanted to touch him, to feel his skin against hers, and she felt a dark burning deep inside her that she knew only he could assuage. She wanted his mouth, she wanted his heart, she wanted his soul.

I turn off the light and close my eyes. Sleeping while floating isn’t easy, especially when you’re out of practice. Even though my eyes are closed, cosmic flashes occasionally light up my field of vision, the result of radiation striking my retinas, creating the illusion of light. This phenomenon was first noticed by astronauts during the Apollo era, and its cause still isn’t thoroughly understood. I’ll get used to this, too, but for now the flashes are an alarming reminder of the radiation zipping through my brain.

BULLETPROOF TACO SALAD When I make this, I like to prepare extra meat and save it for another meal or even eat it by itself for a quick lunch the next day. This satisfying meal can easily be eaten for dinner, too. TACO MIX 1 pound grass-fed, organic fatty ground beef 2 tablespoons grass-fed unsalted butter or ghee ½ fresh lime, squeezed 1 to 2 tablespoons cayenne powder (warning: Suspect, don’t use if you’re sensitive!) 1 teaspoon dried oregano Sea salt to taste SALAD 1 cup spring lettuce ¼ cup shredded red cabbage 2 shredded carrots 1 cucumber, cut into slices ½ avocado, sliced “Creamy” Avocado Dressing To make the taco mix: In a medium pan, sauté the beef on medium-low until cooked gently but thoroughly. Your goal is not to brown the meat but to heat it enough that it’s cooked through. Burned, caramelized meat tastes good, but it causes food cravings. Drain the excess liquid. Add the butter or ghee, lime juice, cayenne powder, oregano, and salt. Add more seasoning if you wish and play around with flavors! To make the salad: Lay a bed with all of the salad ingredients, starting with the lettuce. Add a suitable portion of beef on top and then drizzle with dressing.

Arthur flipped through the brochure till he found what he was looking for. At the back there were a few maps of the planet. They were fairly rough and ready because they weren't likely to be of much interest to anyone, but they told him what he wanted to know. He didn't recognize it at first because the maps were the other way up from the way he would have expected and looked, therefore thoroughly unfamiliar. Of course, up and down, north and south, are absolutely arbitrary designations, but we are used to seeing things the way we are used to seeing them, and Arthur had to turn the maps upside-down to make sense of them.

What I have said about the newspapers and the movies applies equally to the radio, to television, and even to bookselling. Thus we are in an age where the enormous per capita bulk of communication is met by an ever-thinning stream of total bulk of communication. More and more we must accept a standardized inoffensive and insignificant product which, like the white bread of the bakeries, is made rather for its keeping and selling properties than for its food value. This is fundamentally an external handicap of modern communication, but it is paralleled by another which gnaws from within. This is the cancer of creative narrowness and feebleness. In the old days, the young man who wished to enter the creative arts might either have plunged in directly or prepared himself by a general schooling, perhaps irrelevant to the specific tasks he finally undertook, but which was at least a searching discipline of his abilities and taste. Now the channels of apprenticeship are largely silted up. Our elementary and secondary schools are more interested in formal classroom discipline than in the intellectual discipline of learning something thoroughly, and a great deal of the serious preparation for a scientific or a literary course is relegated to some sort of graduate school or other.

What really happened to JonBenet Ramsey? Was her death intentional or an accident, covered up to look like a botched kidnapping? What are the facts about the case DNA? What does it really tell us? Is it relevant to the crime or is it contamination? Can it be tied to an intruder, or was Mary Lacy’s attempt at exoneration of the Ramseys based on faulty interpretation of the actual lab results? “Listen Carefully: Truth and Evidence in the JonBenet Ramsey Case” contains 16 pages of explosive DNA reports from Bode Cellmark Forensics that had been hidden until recently, as well details of the 2013 shocking revelation John and Patsy Ramsey were indicted by a Grand Jury in 1999, but the district attorney declined to prosecute. Exposing the many myths and misrepresentations of facts in the Ramsey case, the book uses documented evidence and detailed research, as well as extensive interviews with many who were involved in the case, to present the truth surrounding JonBenet’s death and the 20-year investigation. With a thorough linguistic analysis of the ransom note, as well as handwriting comparisons, crime-scene photos, footnotes, a bibliography for further reading and five appendices (including timelines, Ramsey house plans, and a guide to understanding DNA), the book is essential for anyone interested not only what happened to JonBenet, but why.

It wasn’t very long until all the land in the barren hills near King City and San Ardo was taken up, and ragged families were scattered through the hills, trying their best to JOHN STEINBECK scratch a living from the thin flinty soil. They and the coyotes lived clever, despairing, submarginal lives. They landed with no money, no equipment, no tools, no credit, and particularly with no knowledge of the new country and no technique for using it. I don’t know whether it was a divine stupidity or a great faith that let them do it. Surely such venture is nearly gone from the world. And the families did survive and grow. They had a tool or a weapon that is also nearly gone, or perhaps it is only dormant for a while. It is argued that because they believed thoroughly in a just, moral God they could put their faith there and let the smaller securities take care of themselves. But I think that because they trusted themselves and respected themselves as individuals, because they knew beyond doubt that they were valuable and potentially moral units—because of this they could give God their own courage and dignity and then receive it back. Such things have disappeared perhaps because men do not trust themselves any more, and when that happens there is nothing left except perhaps to find some strong sure man, even though he may be wrong, and to dangle from his coattails.

The taste of him lingered on her lips; she could smell him on her clothes. It was almost as though he stood there with her still. She put her fingers up to her lips; they felt chafed and tender and thoroughly, properly, used for perhaps the first time ever. A white heat of desire threaded through her veins again; it stole her breath. She closed her eyes. She knew now what his beautiful mouth could do. It could prod her with sarcasm and truth and wit. It could devastate her with tenderness; it could relentlessly build a storm of pleasure in her. It could own her until that storm broke over her. Oh, and after that, too. Because she couldn't imagine now ever drinking her fill of him.

When you come to a good book, you must ask yourself, “Am I inclined to work as an Australian miner would? Are my pickaxes and shovels in good order, and am I in good trim myself, my sleeves well up to the elbow, and my breath good, and my temper?” And, keeping the figure a little longer, even at cost of tiresomeness, for it is a thoroughly useful one, the metal you are in search of being the author’s mind or meaning, his words are as the rock which you have to crush and smelt in order to get at it. And your pickaxes are your own care, wit, and learning; your smelting furnace is your own thoughtful soul. Do not hope to get at any good author’s meaning without those tools and that fire; often you will need sharpest, finest chiselling, and patientest fusing, before you can gather one grain of the metal.

What do they call a bed a rope for?’ said Mr. Pickwick. ‘Bless your innocence, sir, that ain’t it,’ replied Sam. ‘Ven the lady and gen’l’m’n as keeps the hot-el first begun business, they used to make the beds on the floor; but this wouldn’t do at no price, ‘cos instead o’ taking a moderate twopenn’orth o’ sleep, the lodgers used to lie there half the day. So now they has two ropes, ‘bout six foot apart, and three from the floor, which goes right down the room; and the beds are made of slips of coarse sacking, stretched across ‘em.’ ‘Well,’ said Mr. Pickwick. ‘Well,’ said Mr. Weller, ‘the adwantage o’ the plan’s hobvious. At six o’clock every mornin’ they let’s go the ropes at one end, and down falls the lodgers. Consequence is, that being thoroughly waked, they get up wery quietly, and walk away! Beg your pardon, sir,

There was once a bunny who lived by the ocean. Every day he would stroll along the sandy beach and pick up thoughts which had washed ashore. He would find them in shells, under rocks, and sometimes even tangled up in seaweed. "Oh, this is a good one,” he would say, “We see chaos, but if we look carefully, if we look beneath the chaos, we find perfection." And into his bucket the thought would go. When the bunny had reached a ripe old age he gathered all the thoughts together and placed them carefully into a large silver cauldron heated by the fires of life. Using a straw broom, he stirred them thoroughly, and as he was stirring he listened carefully. Much to his surprise he heard the ocean singing a wordless song of incomparable beauty. The bunny closed his eyes and said, “Ah, it was all worth it.” --The Blue Monk of Niim

Oddly enough, she was one of the most thorough-going sceptics he had ever met, and possibly (this was a theory he used to make up to account for her, so transparent in some ways, so inscrutable in others), possibly she said to herself, As we are a doomed race, chained to a sinking ship (her favourite reading as a girl was Huxley and Tyndall, and they were fond of these nautical metaphors), as the whole thing is a bad joke, let us, at any rate, do our part; mitigate the sufferings of our fellow-prisoners (Huxley again); decorate the dungeon with flowers and air-cushions; be as decent as we possibly can. Those ruffians, the Gods, shan’t have it all their own way—her notion being that the Gods, who never lost a chance of hurting, thwarting and spoiling human lives, were seriously put out if, all the same, you behaved like a lady.

The final misconception is that evolution is “just a theory.” I will boldly assume that readers who have gotten this far believe in evolution. Opponents inevitably bring up that irritating canard that evolution is unproven, because (following an unuseful convention in the field) it is a “theory” (like, say, germ theory). Evidence for the reality of evolution includes: Numerous examples where changing selective pressures have changed gene frequencies in populations within generations (e.g., bacteria evolving antibiotic resistance). Moreover, there are also examples (mostly insects, given their short generation times) of a species in the process of splitting into two. Voluminous fossil evidence of intermediate forms in numerous taxonomic lineages. Molecular evidence. We share ~98 percent of our genes with the other apes, ~96 percent with monkeys, ~75 percent with dogs, ~20 percent with fruit flies. This indicates that our last common ancestor with other apes lived more recently than our last common ancestor with monkeys, and so on. Geographic evidence. To use Richard Dawkins’s suggestion for dealing with a fundamentalist insisting that all species emerged in their current forms from Noah’s ark—how come all thirty-seven species of lemurs that made landfall on Mt. Ararat in the Armenian highlands hiked over to Madagascar, none dying and leaving fossils in transit? Unintelligent design—oddities explained only by evolution. Why do whales and dolphins have vestigial leg bones? Because they descend from a four-legged terrestrial mammal. Why should we have arrector pili muscles in our skin that produce thoroughly useless gooseflesh? Because of our recent speciation from other apes whose arrector pili muscles were attached to hair, and whose hair stands up during emotional arousal.

The word “good” is from the start in no way necessarily tied up with “unegoistic” actions, as it is in the superstition of those genealogists of morality. Instead that occurs for the first time with the decline of aristocratic value judgments, when this entire contrast between “egoistic” and “unegoistic” presses itself ever more strongly into the human conscience — it is, to use my own words, the instinct of the herd which, through this contrast, finally gets its word (and its words). And even then, it takes a long time until this instinct in the masses becomes master, so that moral evaluation remains thoroughly hung up on and bogged down in that opposition (as is the case, for example, in modern Europe: today the prejudice that takes “moralistic,” “unegoistic,” and “désintéressé [distinterested]” as equally valuable ideas already governs with the force of a “fixed idea” and a disease of the brain).

BONNIE BROWNIE COOKIE BARS Preheat oven to 350 degrees F., rack in the middle position.   4 one-ounce squares semi-sweet chocolate (or 3/4 cup chocolate chips) 3/4 cup butter (one and a half sticks) 1½ cups white (granulated) sugar 3 beaten eggs (just whip them up in a glass with a fork) 1 teaspoon vanilla extract 1 cup flour (pack it down in the cup when you measure it) 1/2 cup chopped cashews 1/2 cup chopped butterscotch chips 1/2 cup semi-sweet chocolate chips (I used Ghirardelli)   Prepare a 9-inch by 13-inch cake pan by lining it with a piece of foil large enough to flap over the sides. Spray the foil-lined pan with Pam or another nonstick cooking spray.   Microwave the chocolate squares and butter in a microwave-safe mixing bowl on HIGH for 1 minute. Stir. (Since chocolate frequently maintains its shape even when melted, you have to stir to make sure.) If it’s not melted, microwave for an additional 20 seconds and stir again. Repeat if necessary.   Stir the sugar into the chocolate mixture. Feel the bowl. If it’s not so hot it’ll cook the eggs, add them now, stirring thoroughly. Mix in the vanilla extract.   Mix in the flour, and stir just until it’s moistened.   Put the cashews, butterscotch chips, and chocolate chips in the bowl of a food processor, and chop them together with the steel blade. (If you don’t have a food processor, you don’t have to buy one for this recipe—just chop everything up as well as you can with a sharp knife.)   Mix in the chopped ingredients, give a final stir by hand, and spread the batter out in your prepared pan. Smooth the top with a rubber spatula.   Bake at 350 degrees F. for 30 minutes.   Cool the Bonnie Brownie Cookie Bars in the pan on a metal rack. When they’re thoroughly cool, grasp the edges of the foil and lift the brownies out of the pan. Place them facedown on a cutting board, peel the foil off the back, and cut them into brownie-sized pieces.   Place the squares on a plate and dust lightly with powdered sugar if you wish.   Hannah’s Note: If you’re a chocoholic, or if you’re making these for Mother, frost them with Neverfail Fudge Frosting before you cut them.

If farming was “the biggest mistake in human history,” which triggered lots of evolutionary mismatch diseases, then why did it spread so rapidly and thoroughly? The biggest reason is that farmers pump out babies much faster than hunter-gatherers. In today’s economy, a higher reproductive rate often entails ominous connotations of expense: more mouths to feed, more college tuition bills to pay. Too many children can be a source of poverty. But to farmers, more offspring yield more wealth because children are a useful, fantastic labor force. After a few years of care, a farmer’s children can work in the fields and in the home, helping to take care of crops, herd animals, mind younger children, and process food. In fact, a large part of the success of farming is that farmers breed their own labor force more effectively than hunter-gatherers, which pumps energy back into the system, driving up fertility rates.20 Farming therefore leads to exponential population growth, causing farming to spread. Another factor that encouraged the spread of agriculture is the way farmers alter the ecology around their farms in ways that hinder if not prevent any more hunting and gathering. Occasionally

Every once in a while during the preparation of these lectures, I find myself asking — and others asking me — what's the relevance of all this musico-linguistics? Can it lead us to an answer of Charles Ives' Unanswered Question — whither music? — and even if it eventually can, does it matter? The world totters, governments crumble, and we are poring over musical phonology, and now syntax. Isn't it a flagrant case of elitism? Well, in a way it is; certainly not elitism of class — economic, social, or ethnic — but of curiosity, that special, inquiring quality of the intelligence. And it was ever thus. But these days, the search for meaning-through-beauty and vice versa becomes even more important as each day mediocrity and art-mongering increasingly uglify our lives; and the day when this search for John Keats' truth-beauty ideal becomes irrelevant, then we can all shut up and go back to our caves. Meanwhile, to use that unfortunate word again, it is thoroughly relevant; and I as a musician feel that there has to be a way of speaking about music with intelligent but nonprofessional music lovers who don't know a stretto from a diminished fifth; and the best way I have found so far is by setting up a working analogy with language, since language is something everyone shares and uses and knows about.

There, in that presumed paradise, the engineers were stranded in the company of an infantile mentality. They created artificial smartness, made a simulacrum of intelligence. But what they talked to all day was little more than a mechanism that read bits off a disk drive. If a comma in the code was out of place, it complained like a kid who won’t tolerate a pea touching the mashed potatoes. And, exhausted though the programmer may be, the machine was like an uncanny child that never got tired. There was Karl and the rest of the team, fitting the general definition of the modern software engineer: a man left alone all day with a cranky, illiterate thing, which he must somehow make grow up. It was an odd and satisfying gender revenge. Is it any surprise that these isolated men need relief, seek company, hook up This is not to say that women are not capable of engineering’s male-like isolation. Until I became a programmer, I didn’t thoroughly understand the usefulness of such isolation: the silence, the reduction of life to thought and form; for example, going off to a dark room to work on a program when relations with people get difficult. I’m perfectly capable of this isolation. I first noticed it during the visit of a particularly tiresome guest. All I could think was: There’s that bug waiting for me, I really should go find that bug.

To come now to the last point: can we call something with which the concepts of position and motion cannot be associated in the usual way, a thing, or a particle? And if not, what is the reality which our theory has been invented to describe? The answer to this is no longer physics, but philosophy, and to deal with it thoroughly would mean going far beyond the bounds of this lecture. I have given my views on it elsewhere. Here I will only say that I am emphatically in favour of the retention of the particle idea. Naturally, it is necessary to redefine what is meant. For this, well-developed concepts are available which appear in mathematics under the name of invariants in transformations. Every object that we perceive appears in innumerable aspects. The concept of the object is the invariant of all these aspects. From this point of view, the present universally used system of concepts in which particles and waves appear simultaneously, can be completely justified. The latest research on nuclei and elementary particles has led us, however, to limits beyond which this system of concepts itself does not appear to suffice. The lesson to be learned from what I have told of the origin of quantum mechanics is that probable refinements of mathematical methods will not suffice to produce a satisfactory theory, but that somewhere in our doctrine is hidden a concept, unjustified by experience, which we must eliminate to open up the road.

The story of Adam and Eve, as used by the Eastern church to account for our inherited weakness to withstand temptation as an effect of Adam and Eve's sin, can fruitfully be understood today without a historical Adam and Eve but instead with an evolutionary and social understanding of human beings. In the course of biological and social evolution, any group of creatures capable of any degree of relationship to God that fails to be properly related to God commensurate with their stage of development-any such group will have some network or other of social relations that are not as God intends. People born into a particular social group inherit that social network and act more or less in accord with it, and so inherit the effects of its sin. By being formed and shaped by the inherited social network, each individual is "weakened" in its ability to wrestle with the temptations to which its ontological nature as finite creature is subject. When a fall occurred, when a prepeople or people did not live up to the intentions of God in their common life commensurate to their stage of development, it was probably not at any one specific time; it may have occurred at different times for different groups until failure to be properly related to God was universal in all societies. But by historic times, human development is at a stage that the story of Adam and Eve is a fitting type or model of our situation in relation to God: human beings seeking to provide for themselves apart from God and God's purposes. This ancient understanding of original sin and evil seems to me both illuminating and, with the evolutionary understanding that I have added to it, thoroughly defensible. I can easily apply it to myself and also use it to understand other people, as I have done in presenting Pascal's analysis of our condition. Some theologians are willing to grant that the story of an actual Adam and Eve is not necessary for Christian theology, but they still hold that there had to have been a historical situation of original righteousness or innocence and an actual fall from this state. Otherwise, God, not human beings, would be responsible for our condition, and the goodness of creation would be fatally compromised.' My account does have a temporal dimension. All of us are born without an awareness of God in our lives. God is near us as our creator, generating us each moment of time; but it is as if God is, so to speak, behind us, and we, by looking only in front of us, do not perceive God in our world at all. So we do not take God into account in our lives. This is when distortion in our hearts, minds, and desires begins to occur. Our de facto personality, with our self at the center of all reality, is innocent when we are an infant but ceases to be innocent as it is reinforced by society's way of life, encouraging us to walk away from God and so into evil. We walk away from God by pursuing earthly goods and in

Beginning in the seventeenth century, the universe was increasingly thought of as a natural system separate from God. God was thus removed from nature, creating a thorough “disenchantment of nature.”8Separated from the universe, God came increasingly to be thought of as only “out there.” The dominance of supernatural theism in modern Western Christianity has had serious consequences. When “out there” is emphasized and separated from “right here,” God’s relation to the world is distorted, and the notion of God becomes harder and harder to accept. “Out there” means something different for us than it meant when our premodern ancestors used this language. For them, “up there” or “out there” was not very far away. They thought of the universe as small with the earth at its center; the sun, moon, planets, and stars were mounted on a dome not very far above the earth. It is difficult to know how literally they took this language, but the basic notion of a small universe was shared by all. In that context, thinking of God as “our Father who art in heaven” did not make God very far away. But for us, “up there” or “out there” is very far away. If God is only “out there,” as supernatural theism suggests, then God is very distant, not intimately close. God becomes remote, absent. And the difference between a remote and absent God and “no God” is slender. So common is supernatural theism in our time that many people think its concept of God is the only meaning the word “God” can have. For them, believing in God means believing in a personlike being “out there.” Not believing this means not believing in God.

that night she dreamed of employing an army of women cleaners who would set forth across the planet on a mission to clean up all the damage done to the environment they came from all over Africa and from North and South and South America, they came from India and China and all over Asia, they came from Europe and the Middle East, from Oceania, and from the Antarctic, too she imagined them all descending in their millions on the Niger Delta and driving out the oil companies with their mop and broom handles transformed into spears and poison-tipped swords and machine guns she imagined them demolishing al the equipment used for oil production, including the flare stacks that rose into the skies to burn the natural gas, her cleaners setting charges underneath each one, detonating from a safe distance and watching them being blown up she imagined the local people cheering and celebrating with dancing, drumming and roasted fish she imagined the international media filming it- CNN, BBC, NBC she imagined the government unable to mobilize the poorly paid local militia because they were terrified by the sheer numbers of her Worldwide Army of Women Cleaners who could vaporize them with their superhuman powers afterwards, she imagined legions of singing women sifting the rivers and creeks to remove the thick slicks of grease that had polluted them and digging up the land until they'd removed the toxic sublayers of soil she imagined the skies opening when the job was fone and the pouring of pure water from the now hygienic clouds for as long as it took for the region to be thoroughly cleansed and replenished

STUFFIN’ MUFFINS Preheat oven to 350 degrees F., rack in the middle position. 4 ounces salted butter (1 stick, 8 Tablespoons, ¼ pound) ½ cup finely chopped onion (you can buy this chopped or chop it yourself) ½ cup finely chopped celery ½ cup chopped apple (core, but do not peel before chopping) 1 teaspoon powdered sage 1 teaspoon powdered thyme 1 teaspoon ground oregano 8 cups herb stuffing (the kind in cubes that you buy in the grocery store—you can also use plain bread cubes and add a quarter-teaspoon more of ground sage, thyme, and oregano) 3 eggs, beaten (just whip them up in a glass with a fork) 1 teaspoon salt ½ teaspoon black pepper (freshly ground is best) 2 ounces (½ stick, 4 Tablespoons, pound) melted butter ¼ to ½ cup chicken broth (I used Swanson’s) Hannah’s 1st Note: I used a Fuji apple this time. I’ve also used Granny Smith apples, or Gala apples. Before you start, find a 12-cup muffin pan. Spray the inside of the cups with Pam or another nonstick cooking spray OR line them with cupcake papers. Get out a 10-inch or larger frying pan. Cut the stick of butter in 4 to 8 pieces and drop them inside. Put the pan over MEDIUM heat on the stovetop to melt the butter. Once the butter has melted, add the chopped onions. Give them a stir. Add the chopped celery. Stir it in. Add the chopped apple and stir that in. Sprinkle in the ground sage, thyme, and oregano. Sauté this mixture for 5 minutes. Then pull the frying pan off the heat and onto a cold burner. In a large mixing bowl, combine the 8 cups of herb stuffing. (If the boxed stuffing you bought has a separate herb packet, just sprinkle it over the top of the mixture in your frying pan. That way you’ll be sure to put it in!) Pour the beaten eggs over the top of the herb stuffing and mix them in. Sprinkle on the salt and the pepper. Mix them in. Pour the melted butter over the top and mix it in. Add the mixture from your frying pan on top of that. Stir it all up together. Measure out ¼ cup of chicken broth. Wash your hands. (Mixing the stuffing is going to be a lot easier if you use your impeccably clean hands to mix it.) Pour the ¼ cup of chicken broth over the top of your bowl. Mix everything with your hands. Feel the resulting mixture. It should be softened, but not wet. If you think it’s so dry that your muffins might fall apart after you bake them, mix in another ¼ cup of chicken broth. Once your Stuffin’ Muffin mixture is thoroughly combined, move the bowl close to the muffin pan you’ve prepared, and go wash your hands again. Use an ice cream scoop to fill your muffin cups. If you don’t have an ice cream scoop, use a large spoon. Mound the tops of the muffins by hand. (Your hands are still impeccably clean, aren’t they?) Bake the Stuffin’ Muffins at 350 degrees F. for 25 minutes. Yield: One dozen standard-sized muffins that can be served hot, warm, or at room temperature. Hannah’s 2nd Note: These muffins are a great accompaniment to pork, ham, chicken, turkey, duck, beef, or . . . well . . . practically anything! If there are any left over, you can reheat them in the microwave to serve the next day. Hannah’s 3rd Note: I’m beginning to think that Andrea can actually make Stuffin’ Muffins. It’s only April now, so she’s got seven months to practice.

Cakes: Microwave milk, water, oil, and butter for two minutes. Make certain it is not too hot to touch (90–100 degrees. We don’t want to kill off our little hardworking yeast, do we? No. We are not killers). Crack eggs into liquid. In the mixing bowl of a standing mixer, combine 1 ½ cups of flour, the salt, sugar, and yeast. Add the liquid and stir thoroughly. Add remaining 2 cups of flour one cup at a time, stirring between each addition. With mixer on low and using the bread paddle or hook, mix dough for 4 minutes. If you don’t have a standing mixer for some strange reason, which I cannot fathom because they are the most useful things ever, you can knead it by hand for 8 minutes instead. Scrape dough into a greased and floured mixing bowl. Let rise for one hour in a warm place. (I preheat my oven to 100 degrees and then turn it off before putting the dough inside, covered with a towel. This is a Great Way to Not Kill Your Yeast.) After one hour, remove the dough and place on a floured cutting board. Gently roll it out to a 12 x 20 inch(ish) rectangle. Combine 3 tablespoons melted butter and ¼ teaspoon orange extract for the filling. Spoon the filling to cover the rectangle, then roll it up. It will be . . . slimy. Delicious, but slimy. Use a sharp knife to cut the log into 12 rolls. (They should be swirled like cinnamon rolls.) Place each roll cut side up in a greased muffin tin and let rise for a half hour covered with the towel. Preheat the oven to 400 degrees, then bake rolls (remove the towel first, flames are such a pain in the kitchen) for 14 minutes. Let them cool in the pan for a few minutes, then tip them out onto a large plate for the next step.

Accras (Saltfish Fritters) Accras (or acrats) de morue are saltfish fritters—the French island version of Dingis’s saltfish cakes. (Morue is French for cod.) Serve them as an appetizer or a snack. 1⁄2 pound salt cod or other saltfish, preferably boneless 1 lime 1 small onion, grated 1 clove garlic, grated 1⁄4–1⁄2 hot pepper, seeded and finely minced 1 seasoning pepper or 1⁄2 green bell pepper, finely chopped 1 stalk celery, finely chopped 2 green onions, finely chopped 1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme Freshly ground black pepper 1 cup flour 1 teaspoon baking powder 1⁄2 cup water (approx.) Vegetable oil for deep frying 1. The night before you want to serve the fritters, put the fish in cold water to soak. Change water 4 or 5 times, squeezing half the lime into the water during each of the last two soakings. 2. Rinse fish, drain, and remove skin and bones if necessary. In a large bowl, finely shred the fish. (See Tips, below.) Add the onion, garlic, peppers, celery, green onions, thyme, and black pepper, and mix well. 3. Combine flour and baking powder and add to fish mixture. Stir thoroughly. Slowly add enough water to make a thick paste. 4. Heat oil to 350°F in a deep fryer or pot. Drop fish mixture by tablespoons into hot oil and fry until golden on both sides. 5. Drain on paper towels and serve hot with hot pepper sauce. Serves 4 Tips • Some saltfish may not shred easily. If that’s the case, chop it finely in a food processor or by hand with a knife. Alternatively, put it in boiling water, turn off the heat, and allow it to cool in the liquid. It should then flake easily. Whichever method you use, be sure to “chip it up fine,” as Dingis says. • Before proceeding with step 2, try a little piece of the soaked fish. If it is still too salty for your taste, soak it again in fresh water.

For most people moving is a tiring experience. When on the verge of moving out to a new home or into a new office, it's only natural to focus on your new place and forget about the one you’re leaving. Actually, the last thing you would even think about is embarking on a heavy duty move out clean. However, you can be certain that agents, landlords and all the potential renters or buyers of your old home will most definitely notice if it's being cleaned, therefore getting the place cleaned up is something that you need to consider. The process of cleaning will basically depend to things; how dirty your property and the size of the home. If you leave the property in good condition, you'll have a higher the chance of getting back your bond deposit or if you're selling, attracting a potential buyer. Below are the steps you need to consider before moving out. You should start with cleaning. Remove all screws and nails from the walls and the ceilings, fill up all holes and dust all ledges. Large holes should be patched and the entire wall checked the major marks. Remove all the cobwebs from the walls and ceilings, taking care to wash or vacuum the vents. They can get quite dusty. Clean all doors and door knobs, wipe down all the switches, electrical outlets, vacuum/wipe down the drapes, clean the blinds and remove all the light covers from light fixtures and clean them thoroughly as they may contain dead insects. Also, replace all the burnt out light bulbs and empty all cupboards when you clean them. Clean all windows, window sills and tracks. Vacuum all carpets or get them professionally cleaned which quite often is stipulated in the rental agreement. After you've finished the general cleaning, you can now embark on the more specific areas. When cleaning the bathroom, wash off the soap scum and remove mould (if any) from the bathroom tiles. This can be done by pre-spraying the tile grout with bleach and letting it sit for at least half an hour. Clean all the inside drawers and vanity units thoroughly. Clean the toilet/sink, vanity unit and replace anything that you've damaged. Wash all shower curtains and shower doors plus all other enclosures. Polish the mirrors and make sure the exhaust fan is free of dust. You can generally vacuum these quite easily. Finally, clean the bathroom floors by vacuuming and mopping. In the kitchen, clean all the cabinets and liners and wash the cupboards inside out. Clean the counter-tops and shine the facet and sink. If the fridge is staying give it a good clean. You can do this by removing all shelves and wash them individually. Thoroughly degrease the oven inside and out. It's best to use and oven cleaner from your supermarket, just take care to use gloves and a mask as they can be quite toxic. Clean the kitchen floor well by giving it a good vacuum and mop . Sometimes the kitchen floor may need to be degreased. Dust the bedrooms and living room, vacuum throughout then mop. If you have a garage give it a good sweep. Also cut the grass, pull out all weeds and remove all items that may be lying or hanging around. Remember to put your garbage bins out for collection even if collection is a week away as in our experience the bins will be full to the brim from all the rubbish during the moving process. If this all looks too hard then you can always hire a bond cleaner to tackle the job for you or if you're on a tight budget you can download an end of lease cleaning checklist or have one sent to you from your local agent. Just make sure you give yourself at least a day or to take on the job. Its best not to rush through the job, just make sure everything is cleaned thoroughly, so it passes the inspection in order for you to get your bond back in full.

TIO TITO’S SUBLIME LIME BAR COOKIES Preheat oven to 350 degrees F., rack in the middle position. ½ cup finely-chopped coconut (measure after chopping—pack it down when you measure it) 1 cup cold salted butter (2 sticks, 8 ounces, ½ pound) ½ cup powdered (confectioners) sugar (no need to sift unless it’s got big lumps) 2 cups all-purpose flour (pack it down when you measure it)   4 beaten eggs (just whip them up with a fork) 2 cups white (granulated) sugar cup lime juice (freshly squeezed is best) cup vodka (I used Tito’s Handmade Vodka) ½ teaspoon salt 1 teaspoon baking powder ½ cup all-purpose flour (pack it down when you measure it) Powdered (confectioners) sugar to sprinkle on top Coconut Crust: To get your half-cup of finely-chopped coconut, you will need to put approximately ¾ cup of shredded coconut in the bowl of a food processor. (The coconut will pack down more when it’s finely-chopped so you’ll need more of the stuff out of the package to get the half-cup you need for this recipe.) Chop the shredded coconut up finely with the steel blade. Pour it out into a bowl and measure out ½ cup, packing it down when you measure it. Return the half-cup of finely chopped coconut to the food processor. (You can also do this by spreading out the shredded coconut on a cutting board and chopping it finely by hand.) Cut each stick of butter into eight pieces and arrange them in the bowl of the food processor on top of the chopped coconut. Sprinkle the powdered sugar and the flour on top of that. Zoop it all up with an on-and-off motion of the steel blade until it resembles coarse cornmeal. Prepare a 9-inch by 13-inch rectangular cake pan by spraying it with Pam or another nonstick cooking spray. Alternatively, for even easier removal, line the cake pan with heavy-duty foil and spray that with Pam. (Then all you have to do is lift the bar cookies out when they’re cool, peel off the foil, and cut them up into pieces.) Sprinkle the crust mixture into the prepared cake pan and spread it out with your fingers. Pat it down with a large spatula or with the palms of your impeccably clean hands. Hannah’s 1st Note: If your butter is a bit too soft, you may end up with a mass that balls up and clings to the food processor bowl. That’s okay. Just scoop it up and spread it out in the bottom of your prepared pan. (You can also do this in a bowl with a fork or a pie crust blender if you prefer.) Hannah’s 2nd Note: Don’t wash your food processor quite yet. You’ll need it to make the lime layer. (The same applies to your bowl and fork if you make the crust by hand.) Bake your coconut crust at 350 degrees F. for 15 minutes. While your crust is baking, prepare the lime layer. Lime Layer: Combine the eggs with the white sugar. (You can use your food processor and the steel blade to do this, or you can do it by hand in a bowl.) Add the lime juice, vodka, salt, and baking powder. Mix thoroughly. Add the flour and mix until everything is incorporated. (This mixture will be runny—it’s supposed to be.) When your crust has baked for 15 minutes, remove the pan from the oven and set it on a cold stovetop burner or a wire rack. Don’t shut off the oven! Just leave it on at 350 degrees F. Pour the lime layer mixture on top of the crust you just baked. Use potholders to pick up the pan and return it to the oven. Bake your Sublime Lime Bar Cookies for an additional 30 minutes. Remove the pan from the oven and cool your lime bars in the pan on a cold stovetop burner or a wire rack. When the pan has cooled to room temperature, cover it with foil and refrigerate it until you’re ready to serve. Cut the bars into brownie-sized pieces, place them on a pretty platter, and sprinkle them lightly with powdered sugar. Yum! Hannah’s 3rd Note: If you would prefer not to use alcohol in these bar cookies, simply substitute whole milk for the vodka. This recipe works both ways and I can honestly tell you that I’ve never met anyone who doesn’t like my Sublime Lime Bar Cookies!

Smart Sexy Money is About Your Money As an accomplished entrepreneur with a history that spans more than fourteen years, Annette Wise is constantly looking for ways to give back to her community. Using enterprising efforts, she qualified for $125,000 in startup funding to develop a specialized residential facility that allows developmentally disabled adults to live in the community after almost a lifetime of living in a state institution. In doing so, she has provided steady employment in her community for the last thirteen years. After dedicating years to her residential facility, Annette began to see clearly the difficulty business owners face in planning for retirement successfully. Searching high and low to find answers, she took control of financial uncertainty and in less than 2 years, she became a Full Life Agent, licensed Registered Representative, Investment Advisor Representative and Limited Principal. Her focus is on building an extensive list of clients that depend on her for smart retirement guidance, thorough college planning, detailed business continuation, and business exit strategies. Clients have come to rely on Annette for insight on tax advantaged savings and retirement options. Annette’s primary goal is to help her clients understand more than just concepts, but to easily understand how money works, the consequences of their decisions and how they work in conjunction with their desires and goal. Ever the curious soul who is always up for a challenge, Annette is routinely resourceful at finding sensible means to a sometimes-challenging end. She believes in infinite possibilities as well as in sharing her knowledge with others. She is the go-to source for “Smart Wealth Solutions.” Among Annette’s proudest accomplishments are her two wonderful sons, Michael III and Matthew. As a single mom, they have been her inspiration and joy. She is forever grateful to the greatest brothers in the world- Andrew and Anthony Wise, for assistance in grooming them into amazing young men.

pine nuts and toss gently again. Green Bean, Tuna, and Mushroom “Casserole” One of my favorite things from my Midwestern upbringing is the green bean and mushroom casserole at Thanksgiving—probably the same one that was on your holiday table, thanks to the canned-mushroom-soup marketing campaign. This is my grown-up version of that casserole, which has all the comfort appeal of the childhood dish, but way better flavor and nutritional value. Make it with a one-to-one ratio of mushrooms to green beans, and have some fun with the beans, if you like—you can grill them, slice them thin and use raw, use pickled green beans, or use a mix of all of the above. » Serves 4 Kosher salt and freshly ground black pepper Extra-virgin olive oil 2 garlic cloves, smashed and peeled 1 pound wild mushrooms, wiped off and cut into bite-size pieces (about 6 cups) One 5-ounce can oil-packed tuna, drained 1 pound green beans, trimmed 1 cup heavy cream 1 teaspoon finely grated lemon zest 1 tablespoon fresh lemon juice ⅓ cup Dried Breadcrumbs Bring a large pot of water to a boil and add salt until it tastes like the sea. Meanwhile, add ¼ cup olive oil to a skillet that’s large enough to hold all the mushrooms and beans and still have some room to stir the ingredients. Add the garlic and cook slowly over medium heat to toast the garlic so it’s very soft, fragrant, and nicely golden brown—but not burnt—about 5 minutes. Scoop out the garlic and set it aside so it doesn’t burn. Increase the heat to medium-high and add the mushrooms. Season generously with pepper and salt and sauté, tossing frequently, until the mushrooms are nicely browned around the edges, 5 to 7 minutes. Add the tuna and toss to incorporate. Keep this warm until the green beans are ready. Add the beans to the boiling water and boil until they are just a bit beyond crisp-tender, 4 to 7 minutes. Drain them thoroughly in a colander and then add them to the mushrooms and tuna. Add the cream, toss all the ingredients to coat, and simmer until the cream has reduced to a nice cloaking consistency and all the flavors are nicely blended, 6 to 9 minutes. Add the lemon zest and lemon juice and toss. Taste and adjust with more salt, pepper, or lemon juice. When the flavors are delicious, pile into a serving bowl and top with the breadcrumbs.

The tofu pocket is soaked with butter, every bite of it drenching the lips... ... sending rich waves gushing through the mouth. Just one taste is enough to seep both tongue and mind in a thick flood of butter! "The tofu pocket is so juicy it's nearly dripping, yet it hasn't drowned the filling at all. The rice is delectably fluffy and delicate, done in true pilaf style, with the grains separate, tender and not remotely sticky. Simmered in fragrant chicken broth, the prawns give it a delightful crunch, while ample salt and pepper boost both its flavor and aroma!" "The whole dish is strongly flavored, but it isn't the least bit heavy or sticky. The deliciousness of every ingredient, wrapped in a cloak of rich butter, wells up with each bite like a gushing, savory spring! How on earth did you manage to create this powerful a flavor?!" "Well, first I sautéed the rice for the pilaf without washing it- one of the major rules of pilafs! If you wash all the starch off the rice, the grains get crumbly and the whole thing can wind up tasting tacky instead of tender. Then I thoroughly rinsed the tofu pockets with hot water to wash off the extra oil so they'd soak up the seasonings better. But the biggest secret to the whole thing... ... was my specially made Mochi White Sauce! Normal white sauce is made with lots of milk, butter and flour, making it really thick and heavy. But I made mine using only soy milk and mochi, so it's still rich and creamy without the slightest hint of greasiness. In addition, I sprinkled a blend of several cheeses on top of everything when I put it in the oven to toast. They added some nice hints of mellow saltiness to the dish without making it too heavy! Basically, I shoved all the tasty things I could think of into my dish... ... pushing the rich, savory flavor as hard as I could until it was just shy of too much... and this is the result!" Some ingredients meld with the butter's richness into mellow deliciousness... ... while others, sautéed in butter, have become beautifully savory and aromatic. Into each of these little inari sushi pockets has gone an immense amount of work across uncountable steps and stages. Undaunted by Mr. Saito's brilliant dish, gleaming with the fierce goodness of seafood... each individual ingredient is loudly and proudly declaring its own unique deliciousness!

It's basty!" "There's definitely a soup underneath the crust. I see carrots. Gingko nuts. Mushrooms. And... Shark fin! Simmered until it's falling apart!" Aah! It's all too much! I-I don't care if I burn my mouth... I want to dive in right now! Mm! Mmmm! UWAAAAH! "Incredible! The shark fin melts into a soft wave of warm umami goodness on the tongue... ...with the crispy piecrust providing a delectably crunchy contrast!" "Mmm... this piecrust shows all the signs of the swordsmanship he stole from Eishi Tsukasa too." Instead of melting warm butter to mix into the flour, he grated cold butter into granules and blended them... ... to form small lumps that then became airy layers during the baking, making the crust crispier and lighter. A light, airy crust like that soaks up the broth, making it the perfect complement to this dish! "Judge Ohizumi, what's that "basty" thing you were talking about?" "It's a dish in a certain style of cooking that's preserved for centuries in Nagasaki- Shippoku cuisine." "Shippoku cuisine?" Centuries ago, when Japan was still closed off from the rest of the world, only the island of Dejima in Nagasaki was permitted to trade with the West. There, a new style of cooking that fused Japanese, Chinese and Western foods was born- Shippoku cuisine! One of its signature dishes is Basty, which is a soup covered with a lattice piecrust. *It's widely assumed that Basty originated from the Portuguese word "Pasta."* "Shippoku cuisine is already a hybrid of many vastly different cooking styles, making it a perfect choice for this theme!" "The lattice piecrust is French. Under it is a wonderfully savory Chinese shark fin soup. And the soup's rich chicken broth and the vegetables in it have all been thoroughly infused with powerfully aromatic spices... ... using distinctively Indian spice blends and techniques!" "Hm? Wait a minute. There's more than just shark fin and vegetables in this soup. This looks just like an Italian ravioli! I wonder what's in it? ?!" "Holy crap, look at it stretch!" "What is that?! Mozzarella?! A mochi pouch?!" "Nope! Neither! That's Dondurma. Or as some people call it... ... Turkish ice cream. A major ingredient in Dondurma is salep, a flour made from the root of certain orchids. It gives the dish a thick, sticky texture. The moist chewiness of ravioli pasta melds together with the sticky gumminess of the Dondurma... ... making for an addictively thick and chewy texture!

Standing, balanced precariously on the narrow top of a drainpipe, you had to give a good leap up to grab hold of the narrow ledge, and then swing your whole body up and over. It took some guts, and a cool head for heights. Get it wrong and the fall was a long one, onto concrete. In an attempt to make it harder, the school security officers had put barbed wire all around the lip of the roof to ensure such climbs were “impossible.” (This was probably installed after Ran Fiennes’s escapades onto the dome all those years earlier.) But in actual fact the barbed wire served to help me as a climber. It gave me something else to hold on to. Once on the roof, then came the crux of the climb. Locating the base of the lightning conductor was the easy bit, the tough bit was then committing to it. It held my weight; and it was a great sense of achievement clambering into the lead-lined small bell tower, silhouetted under the moonlight, and carving the initials BG alongside the RF of Ran Fiennes. Small moments like that gave me an identity. I wasn’t just yet another schoolboy, I was fully alive, fully me, using my skills to the max. And in those moments I realized I simply loved adventure. I guess I was discovering that what I was good at was a little off-the-wall, but at the same time recognizing a feeling in the pit of my stomach that said: Way to go, Bear, way to go. My accomplice never made it past the barbed wire, but waited patiently for me at the bottom. He said it had been a thoroughly sickening experience to watch, which in my mind made it even more fun. On the return journey, we safely crossed one college house garden and had silently traversed half of the next one. We were squatting behind a bush in the middle of this housemaster’s lawn, waiting to do the final leg across. The tutor’s light was on, with him burning the midnight oil marking papers probably, when he decided it was time to let his dog out for a pee. The dog smelled us instantly, went bananas, and the tutor started running toward the commotion. Decision time. “Run,” I whispered, and we broke cover together and legged it toward the far side of the garden. Unfortunately, the tutor in question also happened to be the school cross-country instructor, so he was no slouch. He gave chase at once, sprinting after us across the fifty-meter dash. A ten-foot wall was the final obstacle and both of us, powered by adrenaline, leapt up it in one bound. The tutor was a runner but not a climber, and we narrowly avoided his grip and sprinted off into the night. Up a final drainpipe, back into my open bedroom window, and it was mission accomplished. I couldn’t stop smiling all through the next day.

Your house is lovely, ma’am.” The duchess gave her a radiant smile. “If you like, I’ll take you on a tour later this afternoon. We have some very good art, and interesting old f-furniture, and some beautiful views from the second floor.” “Oh, that would be—” Pandora began, but to her annoyance, Lord St. Vincent interrupted from behind them. “I had already planned to take Lady Pandora on an outing this afternoon.” Pandora glanced over her shoulder with a quick frown. “I would prefer a tour of the house with the duchess.” “I don’t trust you around unfamiliar furniture,” Lord St. Vincent said. “It could be disastrous. What if I have to pull you out of an armoire, or God forbid, a credenza?” Embarrassed by the reminder of how they’d met, Pandora said stiffly, “It wouldn’t be proper for me to go on an outing without a chaperone.” “You’re not worried about being compromised, are you?” he asked. “Because I’ve already done that.” Forgetting her resolution to be dignified, Pandora stopped and whirled to face the provoking man. “No, you didn’t. I was compromised by a settee. You just happened to be there.” Lord St. Vincent seemed to enjoy her indignation. “Regardless,” he said, “you have nothing to lose now.” “Gabriel—” the duchess began, but fell silent as he slid her a glance of bright mischief. The duke regarded his son dubiously. “If you’re trying to be charming,” he said, “I should tell you that it’s not going well.” “There’s no need for me to be charming,” Lord St. Vincent replied. “Lady Pandora is only pretending disinterest. Beneath the show of indifference, she’s infatuated with me.” Pandora was outraged. “That is the most pomposterous thing I’ve ever heard!” Before she had finished the sentence, however, she saw the dance of mischief in Lord St. Vincent’s eyes. He was teasing, she realized. Turning pink with confusion, she lowered her head. Within a few minutes of arriving at Heron’s Point, she had tumbled on the drive, lost her hat and her temper, and had used a made-up word. It was a good thing Lady Berwick wasn’t there, or she’d have had apoplexy. As they continued to walk, Lord St. Vincent fell into step beside Pandora while the duchess followed with the duke. “Pomposterous,” he murmured, a smile in his voice. “I like that one.” “I wish you wouldn’t tease,” Pandora muttered. “It’s difficult enough for me to be ladylike.” “You don’t have to be.” Pandora sighed, her momentary annoyance fading into resignation. “No, I do,” she said earnestly. “I’ll never be good at it, but the important thing is to keep trying.” It was the statement of a young woman who was aware of her limitations but was determined not to be defeated by them. Gabriel didn’t have to look at his parents to know they were thoroughly charmed by Pandora. As for him . . .

Slowly, Kate ran her hand up his bare chest and felt the thunder of his heart. He closed his eyes, visibly savoring her touch. Her mesmerized gaze followed her hand as she inched a caress over the muscled swells of his chest, and lower, to his chiseled abdomen. She heard his ragged exhalation. Then he gripped her forearm with a touch that would brook no denial and drew her silently into his cabin. She thought again of refusing as he closed the door, but when she saw his thoroughly determined stare, she knew there was no point. She knew that look. The warrior. He was going to have her, and heaven help her, she wanted wholeheartedly to give in. God, had she no pride? She was wet for him before he even touched her, lifting her chin softly with his fingertips. She closed her eyes, parted her lips, and surrendered in his feverish seduction. The next thing she knew, she was in his arms, pinned against the wall. They were kissing roughly. She raked him with her nails, he nipped her with his teeth. She clutched his hair as he left her lips to ravish the curve of her neck, his hands working feverishly to wrench aside the bodice of her gown. He dropped to his knees with an animal moan and proceeded to suck on her nipples like he would pleasure her for an eternity. Kate thrust the tip of her pinky between her teeth to keep from crying out. Rohan was shaking as he rose again, freeing his rigid member from the placket of his black trousers. She skimmed her fingertips along his silken length, but his need overtook him. In no mood to play, he lifted her striped satin skirts. His breath was harsh and rasping by her ear, panting in the darkness. He picked her up and leaned her back against the wall; she wrapped her arms and legs around him and buried her blushing face against his neck as he penetrated her. The soft groan of sheer relief that escaped him once he was buried to the hilt inside her was the stuff of a harlot's dreams. Oh, to have the power to make him moan like that. It was beyond intoxicating. Perhaps he could corrupt her so she would just take his gold and his body and be content without his love. She caressed his powerful arms, and whispered, "Yes, I know what you need." There was barely room to move, but the cabin was just large enough for what they had to accomplish. His athletic body grew damp with sweat as he made glorious use of her, heaving her up and down as if she weighed nothing, impaling her fast and vigorously on his mighty shaft. The second she whimpered in pain when he went too deep and hurt her, he instantly slowed and withdrew a little, letting her set her feet on the wooden rail of the cot built into the opposite bulkhead. Kate shivered, poised between pleasure and pain. "Better?" She nodded, her eyes closed, all of her awareness absorbed in him completely.

BUTTERSCOTCH BONANZA BARS Preheat oven to 350 degrees F., rack in the middle position.   ½ cup salted butter (1 stick, 4 ounces, ¼ pound) 2 cups light brown sugar*** (pack it down in the cup when you measure it) 2 teaspoons baking powder 1 teaspoon salt 1 teaspoon vanilla extract 2 beaten eggs (just whip them up in a glass with a fork) 1 and ½cups flour (scoop it up and level it off with a table knife) 1 cup chopped nuts (optional) 2 cups butterscotch chips (optional) ***- If all you have in the house is dark brown sugar and the roads are icy, it’s below zero, and you really don’t feel like driving to the store, don’t despair. Measure out one cup of dark brown sugar and mix it with one cup regular white granulated sugar. Now you’ve got light brown sugar, just what’s called for in Leslie’s recipe. And remember that you can always make any type of brown sugar by mixing molasses into white granulated sugar until it’s the right color. Hannah’s Note: Leslie says the nuts are optional, but she likes these cookie bars better with nuts. So do I, especially with walnuts. Bertie Straub wants hers with a cup of chopped pecans and 2 cups of butterscotch chips. Mother prefers these bars with 2 cups of semi-sweet chocolate chips and no nuts, Carrie likes them with 2 cups of mini chocolate chips and a cup of chopped pecans, and Lisa prefers to make them with 1 cup of chopped walnuts, 1 cup of white chocolate chips, and 1 cup of butterscotch chips. All this goes to show just how versatile Leslie’s recipe is. Try it first as it’s written with just the nuts. Then try any other versions that you think would be yummy. Grease and flour a 9-inch by 13-inch cake pan, or spray it with nonstick baking spray, the kind with flour added. Set it aside while you mix up the batter. Melt the butter in a small saucepan over low heat on the stovetop, or put it in the bottom of a microwave-safe, medium-sized mixing bowl and heat it for 1 minute in the microwave on HIGH. Add the light brown sugar to the mixing bowl with the melted butter and stir it in well. Mix in the baking powder and the salt. Make sure they’re thoroughly incorporated. Stir in the vanilla extract. Mix in the beaten eggs. Add the flour by half-cup increments, stirring in each increment before adding the next. Stir in the nuts, if you decided to use them. Mix in the butterscotch chips if you decided to use them, or any other chips you’ve chosen. Spoon the batter into the prepared cake pan and smooth out the top with a rubber spatula. Bake the Butterscotch Bonanza Bars at 350 degrees F. for 20 to 25 minutes. (Mine took 25 minutes.) When the bars are done, take them out of the oven and cool them completely in the pan on a cold stove burner or a wire rack. When the bars are cool, use a sharp knife to cut them into brownie-sized pieces. Yield: Approximately 40 bars, but that all depends on how large you cut the squares. You may not believe this, but Mother suggested that I make these cookie bars with semi-sweet chocolate chips and then frost them with chocolate fudge frosting. There are times when I think she’d frost a tuna sandwich with chocolate fudge frosting and actually enjoy eating it!

Isn’t this the weekend of Xander Eckhart’s party?” “Yes.” Jordan held her breath in a silent plea. Don’t ask if I’m bringing anyone. Don’t ask if I’m bringing anyone. “So are you bringing anyone?” Melinda asked. Foiled. Having realized there was a distinct possibility the subject would come up, Jordan had spent some time running through potential answers to this very question. She had decided that being casual was the best approach. “Oh, there’s this guy I met a few days ago, and I was thinking about asking him.” She shrugged. “Or maybe I’ll just go by myself, who knows.” Melinda put down her forkful of gnocchi, zoning in on this like a heat-seeking missile to its target. “What guy you met a few days ago? And why is this the first we’re hearing of him?” “Because I just met him a few days ago.” Corinne rubbed her hands together, eager for the details. “So? Tell us. How’d you meet him?” “What does he do?” Melinda asked. “Nice, Melinda. You’re so shallow.” Corinne turned back to Jordan. “Is he hot?” Of course, Jordan had known there would be questions. The three of them had been friends since college and still saw each other regularly despite busy schedules, and this was what they did. Before Corinne had gotten married, they talked about her now-husband, Charles. The same was true of Melinda and her soon-to-be-fiancé, Pete. So Jordan knew that she, in turn, was expected to give up the goods in similar circumstances. But she also knew that she really didn’t want to lie to her friends. With that in mind, she’d come up with a backup plan in the event the conversation went this way. Having no choice, she resorted to the strategy she had used in sticky situations ever since she was five years old, when she’d set her Western Barbie’s hair on fire while trying to give her a suntan on the family-room lamp. Blame it on Kyle. I’d like to thank the Academy . . . “Sure, I’ll tell you all about this new guy. We met the other day and he’s . . . um . . .” She paused, then ran her hands through her hair and exhaled dramatically. “Sorry. Do you mind if we talk about this later? After seeing Kyle today with the bruise on his face, I feel guilty rattling on about Xander’s party. Like I’m not taking my brother’s incarceration seriously enough.” She bit her lip, feeling guilty about the lie. So sorry, girls. But this has to stay my secret for now. Her diversion worked like a charm. Perhaps one of the few benefits of having a convicted felon of a brother known as the Twitter Terrorist was that she would never lack for non sequiturs in extracting herself from unwanted conversation. Corinne reached out and squeezed her hand. “No one has stood by Kyle’s side more than you, Jordan. But we understand. We can talk about this some other time. And try not to worry—Kyle can handle himself. He’s a big boy.” “Oh, he definitely is that,” Melinda said with a gleam in her eye. Jordan smiled. “Thanks, Corinne.” She turned to Melinda, thoroughly skeeved out. “And, eww—Kyle?” Melinda shrugged matter-of-factly. “To you, he’s your brother. But to the rest of the female population, he has a certain appeal. I’ll leave it at that.” “He used to fart in our Mr. Turtle pool and call it a ‘Jacuzzi.’ How’s that for appeal?” “Ah . . . the lifestyles of the rich and famous,” Corinne said with a grin. “And on that note, my secret fantasies about Kyle Rhodes now thoroughly destroyed, I move that we put a temporary hold on any further discussions related to the less fair of the sexes,” Melinda said. “I second that,” Jordan said, and the three women clinked their glasses in agreement

VANILLA CRACK Preheat oven to 350 degrees F., rack in the middle position. 1 box salted soda crackers. (I used Saltines) 2 sticks salted butter (1 cup, 8 ounces, ½ pound) 1 cup white (granulated) sugar 2 teaspoons vanilla extract ½ cup salted nut pieces Line a 10-inch by 15-inch cookie sheet with heavy-duty foil. If you have a jellyroll pan, that’s perfect. If you don’t, turn up the edges of the foil to form sides. Spray the foil with Pam or other nonstick cooking spray. (You want to be able to peel it off later, after the cookies harden.) Cover the pan completely with a single layer of soda crackers, salt side up. (You can break the crackers in pieces to make them fit if you have to.) Set the cracker-lined jellyroll pan or cookie sheet aside while you cook the topping. Combine the butter with the white sugar and vanilla in a heavy saucepan. Bring it to a full boil over medium high heat on the stovetop, stirring constantly. (A full boil will have breaking bubbles all over the surface of the pan.) Boil it for exactly five (5) minutes, stirring it constantly. If it sputters too much, you can reduce the heat. If it starts to lose the boil, you can increase the heat. Just don’t stop stirring. Pour the mixture over the soda crackers as evenly as you can. Hannah’s Note: I start by pouring the mixture in lines from top to bottom over the length of the pan. Then I turn it and pour more lines over the width of the pan. Once the whole pan is cross-hatched with the hot toffee mixture, I pour any that’s left where it’s needed. If it doesn’t cover the soda crackers completely, don’t worry—it’ll spread out quite a bit in the oven. Sprinkle the salted nut pieces over the top. Slide the pan into the oven and bake the cookies at 350 degrees F. for ten (10) minutes. Remove the pan from the oven and let it cool on a wire rack. When the cookies have thoroughly cooled, peel off the foil and break them into random-sized pieces.

Life should not be a journey to the grave with the intention of arriving safely in a pretty and well preserved body, but rather to skid in broadside in a cloud of smoke, thoroughly used up, totally worn out, and loudly proclaiming "Wow! What a Ride!

HOMEMADE SWEETENED CONDENSED MILK cup boiling water 4 tablespoons butter ¾cup sugar ½teaspoon pure vanilla extract 1 cup powdered milk (I used Carnation Nonfat Pow- dered Milk, but I’ve also used my local grocery store brand.) In a blender, or using an electric mixer set on LOW, blend together the boiling water and butter. Add the sugar and let it run for a few seconds. Add the pure vanilla extract and let it run for several additional seconds. Shut off the blender or mixer, pour in the powdered milk, and then blend or mix on LOW until the resulting mixture is thick. Use immediately, or store in a covered container in the refrigerator. This homemade version of sweetened condensed milk will last for up to one week in the refrigerator. Yield: This recipe makes the equivalent of one 14-ounce can of sweetened condensed milk that can be used in pies, cakes, cookie bars and flans. Hannah’s Note: My Grandma Ingrid made this up every Sunday morning and put it in the refrigerator to use in coffee for the whole week. SUBSTITUTE FOR SWEETENED CONDENSED MILK (for anyone who needs to avoid milk or dairy) 2 large eggs 1 cup brown sugar (pack it down when you measure it) 1 teaspoon vanilla extract 2 Tablespoons flour ½ teaspoon baking powder ¼ teaspoon salt Hannah’s 1st Note: This is easy to make if you use an electric mixer. You can also make it in a blender. You must make it fresh for each recipe you bake. Beat the eggs until they’re of a uniform color and thoroughly blended. Add the brown sugar and mix it in. Add the vanilla extract. Mix it in. Add the flour and beat for one minute, making sure it’s thoroughly incorporated into the mixture. Add the baking powder and the salt. Beat for another minute. Set the resulting mixture aside on the counter until you need it in your recipe. Then add it when your recipe calls for sweetened condensed milk. Hannah’s 2nd Note: This substitute can be used in any BAKED dessert recipe, including pies, cakes, and cookie bars. DO NOT use it in frostings or candy. Yield: One recipe makes enough to substitute for one 14-ounce can of sweetened condensed milk. (That’s the store-bought size.)

There was once a bunny who lived by the ocean. Every day he would stroll along the beach and pick up thoughts which had washed ashore. He would find them in shells, under rocks, and sometimes even tangled up in seaweed. "Oh, this is a good one,” he would say, “We see chaos, but if we look carefully, if we look beneath the chaos, we find order and perfection." And into his bucket the thought would go. When the bunny had reached a ripe old age he gathered all the thoughts together and placed them carefully into a large silver cauldron heated by the fires of life. Using a straw broom, he stirred them thoroughly, and as he was stirring he listened carefully. Much to his surprise he heard the ocean singing a wordless song of incomparable beauty. The bunny closed his eyes and said, “Ah, it was all worth it.” The Blue Monk stood up. “We will sing for you now, Edmund. It is the ocean’s wordless song of incomparable beauty. It is the song of the universe, the song of your past, the song of your future.” Edmund’s eyes were still closed when he heard the first Blue Monk sing.

There was once a bunny who lived by the ocean. Every day he would stroll along the beach and pick up thoughts which had washed ashore. He would find them in shells, under rocks, and sometimes even tangled up in seaweed. "Oh, this is a good one,” he would say, “We see chaos, but if we look carefully, if we look beneath the chaos, we find order and perfection." And into his bucket the thought would go. When the bunny had reached a ripe old age he gathered all the thoughts together and placed them carefully into a large silver cauldron heated by the fires of life. Using a straw broom, he stirred them thoroughly, and as he was stirring he listened carefully. Much to his surprise he heard the ocean singing a wordless song of incomparable beauty. The bunny closed his eyes and said, “Ah, it was all worth it.” The Blue Monk stood up. “We will sing for you now, Edmund. It is the ocean’s wordless song of incomparable beauty. It is the song of the universe, the song of your past, the song of your future.” Edmund’s eyes were still closed when he heard the first Blue Monk sing.

Life should not be a journey to the grave,” said Hunter S. Thompson, “with the intention of arriving safely in a pretty and well preserved body, but rather to skid in broadside in a cloud of smoke, thoroughly used up, totally worn out, and loudly proclaiming, ‘Wow! What a ride!’” Don’t take this the wrong way. It doesn’t mean to abuse yourself; it means to use up your time wisely—explore, create, and get what you want to get done in life done.

Life should not be a journey to the grave with the intention of arriving safely in an attractive and well-preserved body, but rather to skid in sideways, champagne in one hand, strawberries in the other, body thoroughly used up, totally worn out, and screaming…woo hoo, what a ride!

Chocolate Cornflakes Crispy Treats Yield: 12 treats | Per serving: 1 treat – 127 calories   4 cups cornflakes, 112 g, 400 calories 8 ounces semi-sweet chocolate, cut into ½-inch chunks (or 1⅓ cups chocolate chips), 224 g, 1,120 calories ¼ cup plus 1 tablespoon of water   1. Line standard muffin tin with baking cups and spray with nonstick baking spray. Put the cornflakes in a large mixing bowl.   2. Melt the chocolate with the water in a small pan over low heat and mix thoroughly until the chocolate is melted and the mixture is combined and smooth. Remove from heat and let cool for approximately 5 minutes. Pour the chocolate mixture over the cornflakes and mix together quickly. Using 2 spoons, distribute evenly into the baking cups.   3. Cover the tin loosely with a plastic bag and freeze for at least 1 hour. Box them up and keep in the refrigerator for a few days in airtight containers.

Pumpkin seed were simply used to re – grow pumpkin patches and was never considered otherwise beneficial. However it was later demonstrated that the seeds are made up of phytosterols, zinc, magnesium and tryptophan. They have been thoroughly investigated and have been attributed many functions, including preventing cancer development, osteoporosis and the formation of kidney stones. They are also known for improving bladder function, lowering cholesterol levels, destroying parasites, and treating inflammation.

The Quiche Lorraine Pie Shell: You can mix up your favorite piecrust recipe and line a 10-inch pie plate. Or…you can buy frozen shells at the grocery store. (If you decide to go the grocery store frozen pie shell route, buy 9-inch deep-dish pie shells.)   Hannah’s 1stNote: There’s no need to feel guilty if you choose to use the frozen pie shells. They’re good and it’s a real time saver. I happen to know that Edna Ferguson, the head cook at Jordan High, has been known to remove frozen pie shells from their telltale disposable pans and put them in her own pie tins to bake! (Sorry Edna—I just had to tell them.) Stack your pie shells in the refrigerator, or leave them in the freezer until two hours before you’re ready to use them.   Prepare your piecrust by separating one egg. Throw away the white and whip up the yolk with a fork. Brush the bottom and inside of your piecrust. Prick it all over with a fork and bake it in a 350 F. degree oven for 5 minutes. Take it out and let it cool on a wire rack or a cold stovetop while you mix up the custard. If “bubbles” have formed in the crust, immediately prick them with a fork to let out the steam. The Quiche Lorraine Custard: 5 eggs 1½ cups heavy whipping cream *** Hannah’s 2ndNote: You can do this by hand with a whisk, or use an electric mixer, your choice.   Combine the eggs with the cream and whisk them (or beat them with an electric mixer) until they’re a uniform color. When they’re thoroughly mixed, pour them into a pitcher and set it in the refrigerator until you’re ready to assemble the rest of your quiche. You may notice that you’re not adding any salt, pepper, or other seasoning at this point. You’ll do that when you assemble the quiche.   Hannah’s 3rdNote: You can mix up the custard ahead of time and store it in the refrigerator for up to 24 hours. When you’re ready to assemble your quiches, all you have to do is whisk it smooth and pour it out from the pitcher. The Quiche Lorraine Filling: 2 cups grated Gruyere cheese (approximately 7 ounces)*** 1 cup diced, well-cooked and drained bacon ½ teaspoon salt ½ teaspoon freshly ground black pepper ¼ teaspoon ground cayenne pepper (optional—use if you like it a bit spicy) ¼ teaspoon ground nutmeg (freshly grated is best, of course)   Sprinkle the grated cheese in the bottom of your cooled pie shell.   Spread the cup of diced bacon on top of the cheese.   Sprinkle on the salt, and grind the pepper over the top of the bacon.   Sprinkle on the cayenne pepper (if you decided to use it).   Grate the nutmeg over the top. Put a drip pan under your pie plate. (I line a jellyroll pan with foil and use that.) This will catch any spills that might occur when you fill your quiche with the custard mixture.   Take your custard mixture out of the refrigerator and give it a good whisk. Then pour it over the top of your Quiche Lorraine, filling it about half way.   Open your oven, pull out the rack, and set your pie plate and drip pan on it. Pour in more custard mixture, stopping a quarter-inch short of the rim. Carefully push in the rack, and shut the oven door.   Bake your Quiche Lorraine at 350 degrees F., for 60 minutes, or until the top is nicely browned and a knife inserted one-inch from the center comes out clean.   Let your quiche cool for 15 to 30 minutes on a cold stovetop or a wire rack, and then cut and serve to rave reviews.   This quiche is good warm, but it’s also good at room temperature. (I’ve even eaten it straight out of the refrigerator for breakfast!)

Life should NOT be a journey to the grave with the intention of arriving safely in an attractive and well preserved body, but rather to skid in sideways, Chardonnay in one hand – chocolate in the other – body thoroughly used up, totally worn out, and screaming, “WOO HOO, What a Ride!