Toast To The New Year Quotes

My New Year’s Eve Toast: to all the devils, lusts, passions, greeds, envies, loves, hates, strange desires, enemies ghostly and real, the army of memories, with which I do battle — may they never give me peace.

My “Best Woman” speech Good evening everyone, my name is Rosie and as you can see Alex has decided to go down the non-traditional route of asking me to be his best woman for the day. Except we all know that today that title does not belong to me. It belongs to Sally, for she is clearly his best woman. I could call myself the “best friend” but I think we all know that today that title no longer refers to me either. That title too belongs to Sally. But what doesn’t belong to Sally is a lifetime of memories of Alex the child, Alex the teenager, and Alex the almost-a-man that I’m sure he would rather forget but that I will now fill you all in on. (Hopefully they all will laugh.) I have known Alex since he was five years old. I arrived on my first day of school teary-eyed and red-nosed and a half an hour late. (I am almost sure Alex will shout out “What’s new?”) I was ordered to sit down at the back of the class beside a smelly, snotty-nosed, messy-haired little boy who had the biggest sulk on his face and who refused to look at me or talk to me. I hated this little boy. I know that he hated me too, him kicking me in the shins under the table and telling the teacher that I was copying his schoolwork was a telltale sign. We sat beside each other every day for twelve years moaning about school, moaning about girlfriends and boyfriends, wishing we were older and wiser and out of school, dreaming for a life where we wouldn’t have double maths on a Monday morning. Now Alex has that life and I’m so proud of him. I’m so happy that he’s found his best woman and his best friend in perfect little brainy and annoying Sally. I ask you all to raise your glasses and toast my best friend Alex and his new best friend, best woman, and wife, Sally, and to wish them luck and happiness and divorce in the future. To Alex and Sally!

When you get older, you notice your sheets are dirty. Sometimes, you do something about it. And sometimes, you read the front page of the newspaper and sometimes you floss and sometimes you stop biting your nails and sometimes you meet a friend for lunch. You still crave lemonade, but the taste doesn’t satisfy you as much as it used to. You still crave summer, but sometimes you mean summer, five years ago. You remember your umbrella, you check up on people to see if they got home, you leave places early to go home and make toast. You stand by the toaster in your underwear and a big t-shirt, wondering if you should just turn in or watch one more hour of television. You laugh at different things. You stop laughing at other things. You think about old loves almost like they are in a museum. The socks, you notice, aren’t organized into pairs and you mentally make a note of it. You cover your mouth when you sneeze, reaching for the box of tissues you bought, contains aloe. When you get older, you try different shampoos. You find one you like. You try sleeping early and spin class and jogging again. You try a book you almost read but couldn’t finish. You wrap yourself in the blankets of: familiar t-shirts, caffe au lait, dim tv light, texts with old friends or new people you really want to like and love you. You lose contact with friends from college, and only sometimes you think about it. When you do, it feels bad and almost bitter. You lose people, and when other people bring them up, you almost pretend like you know what they are doing. You try to stop touching your face and become invested in things like expensive salads and trying parsnips and saving up for a vacation you really want. You keep a spare pen in a drawer. You look at old pictures of yourself and they feel foreign and misleading. You forget things like: purchasing stamps, buying more butter, putting lotion on your elbows, calling your mother back. You learn things like balance: checkbooks, social life, work life, time to work out and time to enjoy yourself. When you get older, you find yourself more in control. You find your convictions appealing, you find you like your body more, you learn to take things in stride. You begin to crave respect and comfort and adventure, all at the same time. You lay in your bed, fearing death, just like you did. You pull lint off your shirt. You smile less and feel content more. You think about changing and then often, you do.

I was in the fifth grade the first time I thought about turning thirty. My best friend Darcy and I came across a perpetual calendar in the back of the phone book, where you could look up any date in the future, and by using this little grid, determine what the day of the week would be. So we located our birthdays in the following year, mine in May and hers in September. I got Wednesday, a school night. She got a Friday. A small victory, but typical. Darcy was always the lucky one. Her skin tanned more quickly, her hair feathered more easily, and she didn't need braces. Her moonwalk was superior, as were her cart-wheels and her front handsprings (I couldn't handspring at all). She had a better sticker collection. More Michael Jackson pins. Forenze sweaters in turquoise, red, and peach (my mother allowed me none- said they were too trendy and expensive). And a pair of fifty-dollar Guess jeans with zippers at the ankles (ditto). Darcy had double-pierced ears and a sibling- even if it was just a brother, it was better than being an only child as I was. But at least I was a few months older and she would never quite catch up. That's when I decided to check out my thirtieth birthday- in a year so far away that it sounded like science fiction. It fell on a Sunday, which meant that my dashing husband and I would secure a responsible baby-sitter for our two (possibly three) children on that Saturday evening, dine at a fancy French restaurant with cloth napkins, and stay out past midnight, so technically we would be celebrating on my actual birthday. I would have just won a big case- somehow proven that an innocent man didn't do it. And my husband would toast me: "To Rachel, my beautiful wife, the mother of my chidren and the finest lawyer in Indy." I shared my fantasy with Darcy as we discovered that her thirtieth birthday fell on a Monday. Bummer for her. I watched her purse her lips as she processed this information. "You know, Rachel, who cares what day of the week we turn thirty?" she said, shrugging a smooth, olive shoulder. "We'll be old by then. Birthdays don't matter when you get that old." I thought of my parents, who were in their thirties, and their lackluster approach to their own birthdays. My dad had just given my mom a toaster for her birthday because ours broke the week before. The new one toasted four slices at a time instead of just two. It wasn't much of a gift. But my mom had seemed pleased enough with her new appliance; nowhere did I detect the disappointment that I felt when my Christmas stash didn't quite meet expectations. So Darcy was probably right. Fun stuff like birthdays wouldn't matter as much by the time we reached thirty. The next time I really thought about being thirty was our senior year in high school, when Darcy and I started watching ths show Thirty Something together. It wasn't our favorite- we preferred cheerful sit-coms like Who's the Boss? and Growing Pains- but we watched it anyway. My big problem with Thirty Something was the whiny characters and their depressing issues that they seemed to bring upon themselves. I remember thinking that they should grow up, suck it up. Stop pondering the meaning of life and start making grocery lists. That was back when I thought my teenage years were dragging and my twenties would surealy last forever. Then I reached my twenties. And the early twenties did seem to last forever. When I heard acquaintances a few years older lament the end of their youth, I felt smug, not yet in the danger zone myself. I had plenty of time..

Life as a widow, she thinks, will always be like this. The friends will go on proposing toasts for months (for years!). To her. To their new center of attention. What she doesn't know yet is that, after a few courtesy calls, it will all be over. The silence that will follow is the same silence that always falls after a life in the shadows.

On New Year's Eve, when the children had gone up the hill to be with their father, I went to a Mensa party in San Francisco, but returned home relatively early, wanting to face the first few hours of the new year away from the noise and lurching of people who had drunk too much. I stood outside on the deck, in darkness, looking up at the star-frosted sky, letting myself feel without censoring the ache and hope that belonged to that night, and I sent out prayer for connection with someone who would be --finally -- the person I'd needed to be with all my life, someone who would have gone through his own changes and wars of the spirit and emerged a true adult. A grown-up man. Who wouldn't mind my being a grandmother, for Pete's sake. A man somewhat like Shura Borodin -- or what Shura seemed to be. I cried a bit because the wanting was so very intense and the clear night sky so very indifferent, and everything I was in body and soul might yet grow old without a lover and friend who could be to me what I was capable of being to him. I toasted myself, hope, the new year and the magnificent cold stars with a bit of wine, then went to bed.

One woman married for twenty-five years said, "Many times, it simply seemed easier to stay than to figure out how to divvy up the books. And then we broke on through to the other side...like playing a video game where you suddenly hit a new level that you didn't even know was there. "When I wanted to leave, it didn't seem like a good time for various reasons," a woman married for fifteen years told me, "and then when it was a convenient time, I no longer wanted to. And so you sort of stagger on and then you think, "He makes me crazy sometimes, but what would it be like not to have him around? I wouldn't like it.

On April 12, 1955, a team of scientists announced that Jonas Salk’s vaccine against polio—the disease that had killed thousands a year, paralyzed Franklin Roosevelt, and sent many children into iron lungs—was proven safe. According to Richard Carter’s history of the discovery, on that day “people observed moments of silence, rang bells, honked horns, blew factory whistles, fired salutes, . . . took the rest of the day off, closed their schools or convoked fervid assemblies therein, drank toasts, hugged children, attended church, smiled at strangers, and forgave enemies.”4 The city of New York offered to honor Salk with a ticker-tape parade, which he politely declined.

At the same time that he was devising a response to the Afghanistan incursion, Carter had to confront a much more acute crisis in Iran, where he had brought the greatest disaster of his presidency down upon himself. In November 1977, he welcomed the shah of Iran to the White House, and on New Year’s Eve in Tehran, raising his glass, he toasted the ruler. Though the shah was sustained in power by a vicious secret police force, Carter praised him as a champion of “the cause of human rights” who had earned “the admiration and love” of the Iranian people. Little more than a year later, his subjects, no longer willing to be governed by a monarch imposed on them by the CIA, drove the shah into exile. Critically ill, he sought medical treatment in the United States. Secretary of State Cyrus Vance warned that admitting him could have repercussions in Iran, and Carter hesitated. But under pressure from David Rockefeller, Henry Kissinger, and the head of the National Security Council, Zbigniew Brzezinski, he caved in. Shortly after the deposed shah entered the Mayo Clinic, three thousand Islamic militants stormed the US embassy compound in Tehran and seized more than fifty diplomats and soldiers. They paraded blindfolded US Marine guards, hands tied behind their backs, through the streets of Tehran while mobs chanted, “Death to Carter, Death to the Shah,” as they spat upon the American flag and burned effigies of the president—scenes recorded on camera that Americans found painful to witness.

Your character and soul, intelligence and creativity, love and experiences, goodness and talents, your bright and lovely self are entwined with your body, and she has delivered the whole of you to this very day. What a partner! She has been a home for your smartest ideas, your triumphant spirit, your best jokes. You haven’t gotten anywhere you’ve ever gone without her. She has served you well. Your body walked with you all the way through childhood—climbed the trees and rode the bikes and danced the ballet steps and walked you into the first day of high school. How else would you have learned to love the smell of brownies, toasted bagels, onions and garlic sizzling in olive oil? Your body perfectly delivered the sounds of Stevie Wonder, Whitney Houston, and Bon Jovi right into your memories. She gave you your first kiss, which you felt on your lips and in your stomach, a coordinated body venture. She drove you to college and hiked the Grand Canyon. She might have carried your backpack through Europe and fed you croissants. She watched Steel Magnolias and knew right when to let the tears fall. Maybe your body walked you down the aisle and kissed your person and made promises and threw flowers. Your body carried you into your first big interview and nailed it—calmed you down, smiled charmingly, delivered the right words. Sex? That is some of your body’s best work. Your body might have incubated, nourished, and delivered a whole new human life, maybe even two or three. She is how you cherish the smell of those babies, the feel of their cheeks, the sound of them calling your name. How else are you going to taste deep-dish pizza and French onion soup? You have your body to thank for every good thing you have ever experienced. She has been so good to you. And to others. Your body delivered you to people who needed you the exact moment you showed up. She kissed away little tears and patched up skinned knees. She holds hands that need holding and hugs necks that need hugging. Your body nurtures minds and souls with her presence. With her lovely eyes, she looks deliberately at people who so deeply need to be seen. She nourishes folks with food, stirring and dicing and roasting and baking. Your body has sat quietly with sad, sick, and suffering friends. She has also wrapped gifts and sent cards and sung celebration songs to cheer people on. Her face has been a comfort. Her hands will be remembered fondly—how they looked, how they loved. Her specific smell will still be remembered in seventy years. Her voice is the sound of home. You may hate her, but no one else does.

He had a Geronimo Amati at home, just as Aubrey had a treasured Guarnieri, but they travelled with rough old things that could put up with extremes of temperature and humidity. The rough old things always started the evening horribly flat, but in time the players tuned them to their own satisfaction, and exchanging a nod they dashed away into a duet which they knew very well indeed, having played it together these ten years and more, but in which they always found something fresh, some half-forgotten turn of phrase or of particular felicity. They also added new pieces of their own, small improvisations or repetitions, each player in turn. They might have pleased Corelli’s ghost, as showing what power his music still possessed for a later generation: they certainly did not please Preserved Killick, the Captain’s steward. ‘Yowl, yowl, yowl,’ he said to his mate on hearing the familiar sounds. ‘They are at it again. I have a mind to put ratsbane in their toasted cheese.

It had been years since he'd seen a woman handle a crowd of admirers so deftly- not since Lily in her gambling days. Fascinated, he wondered where the hell she had come from. He knew about all the new arrivals in London, and he'd never seen her before. She must be some diplomat's wife, or some exclusive courtesan. Her lips were red and pouting, her pale white shoulders enticingly bare above the blue velvet of her gown. She laughed frequently, tossing her head back in a way that caused her chestnut curls to dance. Like the other men present, Derek was captivated by her figure, the luscious round breasts, the tiny waist, all revealed by a well-fitted gown that was unlike the shapeless Grecian styles of the other women. "A toast to the loveliest bosom in London!" Lord Bromley, a rakish ne'er-do-well, exclaimed. Titillated and excited, the crowd raised their glasses with a cheer. Waiters rushed to bring more liquor. "Miss," one of them begged, "I entreat you to cast my dice for me." "Whatever good luck I have is yours," she assured him, and shook the dice in the box so vigorously that her breasts quivered beneath their shallow covering. The temperature in the room escalated rapidly as a host of admiring sighs greeted the display. Derek decided to intervene before the crowd's mood became too highly charged. Either the vixen didn't realize the lust she was inciting, or she was doing it deliberately. Either way, he wanted to meet her.

If loneliness or sadness or happiness could be expressed through food, loneliness would be basil. It’s not good for your stomach, dims your eyes, and turns your mind murky. If you pound basil and place a stone over it, scorpions swarm toward it. Happiness is saffron, from the crocus that blooms in the spring. Even if you add just a pinch to a dish, it adds an intense taste and a lingering scent. You can find it anywhere but you can’t get it at any time of the year. It’s good for your heart, and if you drop a little bit in your wine, you instantly become drunk from its heady perfume. The best saffron crumbles at the touch and instantaneously emits its fragrance. Sadness is a knobby cucumber, whose aroma you can detect from far away. It’s tough and hard to digest and makes you fall ill with a high fever. It’s porous, excellent at absorption, and sponges up spices, guaranteeing a lengthy period of preservation. Pickles are the best food you can make from cucumbers. You boil vinegar and pour it over the cucumbers, then season with salt and pepper. You enclose them in a sterilized glass jar, seal it, and store it in a dark and dry place. WON’S KITCHEN. I take off the sign hanging by the first-floor entryway. He designed it by hand and silk-screened it onto a metal plate. Early in the morning on the day of the opening party for the cooking school, he had me hang the sign myself. I was meaning to give it a really special name, he said, grinning, flashing his white teeth, but I thought Jeong Ji-won was the most special name in the world. He called my name again: Hey, Ji-won. He walked around the house calling my name over and over, mischievously — as if he were an Eskimo who believed that the soul became imprinted in the name when it was called — while I fried an egg, cautiously sprinkling grated Emmentaler, salt, pepper, taking care not to pop the yolk. I spread the white sun-dried tablecloth on the coffee table and set it with the fried egg, unsalted butter, blueberry jam, and a baguette I’d toasted in the oven. It was our favorite breakfast: simple, warm, sweet. As was his habit, he spread a thick layer of butter and jam on his baguette and dunked it into his coffee, and I plunked into my cup the teaspoon laced with jam, waiting for the sticky sweetness to melt into the hot, dark coffee. I still remember the sugary jam infusing the last drop of coffee and the moist crumbs of the baguette lingering at the roof of my mouth. And also his words, informing me that he wanted to design a new house that would contain the cooking school, his office, and our bedroom. Instead of replying, I picked up a firm red radish, sparkling with droplets of water, dabbed a little butter on it, dipped it in salt, and stuck it into my mouth. A crunch resonated from my mouth. Hoping the crunch sounded like, Yes, someday, I continued to eat it. Was that the reason I equated a fresh red radish with sprouting green tops, as small as a miniature apple, with the taste of love? But if I cut into it crosswise like an apple, I wouldn't find the constellation of seeds.

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

The 49-year-old Bryant, who resembles a cereal box character himself with his wide eyes, toothy smile, and elongated chin, blames Kellogg's financial woes on the changing tastes of fickle breakfast eaters. The company flourished in the Baby Boom era, when fathers went off to work and mothers stayed behind to tend to three or four children. For these women, cereal must have been heaven-sent. They could pour everybody a bowl of Corn Flakes, leave a milk carton out, and be done with breakfast, except for the dishes. Now Americans have fewer children. Both parents often work and no longer have time to linger over a serving of Apple Jacks and the local newspaper. Many people grab something on the way to work and devour it in their cars or at their desks while checking e-mail. “For a while, breakfast cereal was convenience food,” says Abigail Carroll, author of Three Squares: The Invention of the American Meal. “But convenience is relative. It's more convenient to grab a breakfast bar, yogurt, a piece of fruit, or a breakfast sandwich at some fast-food place than to eat a bowl of breakfast cereal.” People who still eat breakfast at home favor more laborintensive breakfasts, according to a recent Nielsen survey. They spend more time at the stove, preparing oatmeal (sales were up 3.5 percent in the first half of 2014) and eggs (up 7 percent last year). They're putting their toasters to work, heating up frozen waffles, French toast, and pancakes (sales of these foods were up 4.5 percent in the last five years). This last inclination should be helping Kellogg: It owns Eggo frozen waffles. But Eggo sales weren't enough to offset its slumping U.S. cereal numbers. “There has just been a massive fragmentation of the breakfast occasion,” says Julian Mellentin, director of food analysis at research firm New Nutrition Business. And Kellogg faces a more ominous trend at the table. As Americans become more healthconscious, they're shying away from the kind of processed food baked in Kellogg's four U.S. cereal factories. They tend to be averse to carbohydrates, which is a problem for a company selling cereal derived from corn, oats, and rice. “They basically have a carb-heavy portfolio,” says Robert Dickerson, senior packagedfood analyst at Consumer Edge. If such discerning shoppers still eat cereal, they prefer the gluten-free kind, sales of which are up 22 percent, according to Nielsen. There's also growing suspicion of packagedfood companies that fill their products with genetically modified organisms (GMOs). For these breakfast eaters, Tony the Tiger and Toucan Sam may seem less like friendly childhood avatars and more like malevolent sugar traffickers.

two entertainers got together to create a 90-minute television special. They had no experience writing for the medium and quickly ran out of material, so they shifted their concept to a half-hour weekly show. When they submitted their script, most of the network executives didn’t like it or didn’t get it. One of the actors involved in the program described it as a “glorious mess.” After filming the pilot, it was time for an audience test. The one hundred viewers who were assembled in Los Angeles to discuss the strengths and weaknesses of the show dismissed it as a dismal failure. One put it bluntly: “He’s just a loser, who’d want to watch this guy?” After about six hundred additional people were shown the pilot in four different cities, the summary report concluded: “No segment of the audience was eager to watch the show again.” The performance was rated weak. The pilot episode squeaked onto the airwaves, and as expected, it wasn’t a hit. Between that and the negative audience tests, the show should have been toast. But one executive campaigned to have four more episodes made. They didn’t go live until nearly a year after the pilot, and again, they failed to gain a devoted following. With the clock winding down, the network ordered half a season as replacement for a canceled show, but by then one of the writers was ready to walk away: he didn’t have any more ideas. It’s a good thing he changed his mind. Over the next decade, the show dominated the Nielsen ratings and brought in over $1 billion in revenues. It became the most popular TV series in America, and TV Guide named it the greatest program of all time. If you’ve ever complained about a close talker, accused a partygoer of double-dipping a chip, uttered the disclaimer “Not that there’s anything wrong with that,” or rejected someone by saying “No soup for you,” you’re using phrases coined on the show. Why did network executives have so little faith in Seinfeld? When we bemoan the lack of originality in the world, we blame it on the absence of creativity. If only people could generate more novel ideas, we’d all be better off. But in reality, the biggest barrier to originality is not idea generation—it’s idea selection. In one analysis, when over two hundred people dreamed up more than a thousand ideas for new ventures and products, 87 percent were completely unique. Our companies, communities, and countries don’t necessarily suffer from a shortage of novel ideas. They’re constrained by a shortage of people who excel at choosing the right novel ideas. The Segway was a false positive: it was forecast as a hit but turned out to be a miss. Seinfeld was a false negative: it was expected to fail but ultimately flourished.

On good days, the builds were high quality, and we called those releases self-host, as in “safe to host on your computer.” Builds that were mediocre were called self-test, suggesting you install it only on a test computer (or a coworker's when the person wasn't looking). The worst builds were called self-toast, meaning you'd destroy whatever machine you had dared installed it on. Whenever we had three days in a row with self-toast builds, all new work stopped until we got the build quality up to a good level (a measure to prevent the project from digging a dangerously deep quality hole for itself).

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

• The emptiness surrounds me. I am a mother without a child. An aging woman whose arms still feel the weight of small bodies held close, whose hands recall the outlived tasks of motherhood :brushing tears from a cheek, bandaging a pinkie finger, buttering toast, testing a bath. I wonder if there is some new calling or purpose awaiting me in the next phase of life that might compare with the joys and challenges of work and motherhood and family. I wonder if the best days are behind me, and whether I can find a new sense of meaning and identity in the years to come. Shall I hold tight to what I know and do what I’ve always done? Or do I have what it takes to create something new in my life, to discover what is important to me now, and to claim that, become that? Pg12

There once was a town. It was a quaint little town, in a quiet valley, where life moved at the pace of snails and the only road in was the only way out, too. There was a candy store that sold the sweetest honey taffy you ever tasted, and a garden store that grew exotic, beautiful blooms year-round. The local café was named after a possum that tormented its owner for years, and the chef there made the best honey French toast in the Northeast. There was a bar where the bartender always knew your name, and always served your burgers slightly burnt, though the local hot sauce always disguised the taste. If you wanted to stay the weekend, you could check-in at the new bed-and-breakfast in town--- just as soon as its renovations were finished, and just a pleasant hike up Honeybee Trail was a waterfall there, rumor had it, if you made a wish underneath it, the wish would come true. There was a drugstore, a grocer, a jewelry store that was open only when Mercury was in of retrograde--- And, oh, there was a bookstore. It was tucked into an unassuming corner of an old brick building fitted with a labyrinthine maze of shelves stocked with hundreds of books. In the back corner was a reading space with a fireplace, and chairs so cozy you could sink into them for hours while you read. The rafters were filled with glass chimes that, when the sunlight came in through the top windows, would send dapples of colors flooding across the stacks of books, painting them in rainbows. A family of starlings roosted in the eaves, and sang different songs every morning, in time with the tolls of the clock tower. The town was quiet in that cozy, sleepy way that if you closed your eyes, you could almost hear the valley breathe as wind crept through it, between the buildings, and was sighed out again.

We’ve been sitting on a little news. We’re having a baby.” “Well, damn!” Paul said. He looked at Preacher and grinned. “You finally came through on ovulation day, huh, buddy?” He puffed up a little. “I did at that,” he said, throwing his chest out. “And John promises that in the future when we have personal business, like we’re going to have sex all day and I’m going to stand on my head between rounds, he’s not going to tell the town. Or the one-ninety-second.” “Aw, I think we took it pretty much in stride,” Paul said, but he couldn’t help grinning. “That’s awful good news, Paige. I’m really happy for you.” “You know, it’s not that easy,” Preacher said. “Being married to someone like Paige and waiting for ovulation day. I think I did pretty good there. I should get a little more credit.” “I imagine it’s pretty tough.” Paul laughed. “You know, I needed that. Some great news, a good laugh. Congratulations to you both.” He lifted his glass. “This last year has been awful tough. The past month has been pure shit. Let’s toast a new year, with new stuff, good stuff. Here’s to the new baby.” “I’ll drink to that,” Preacher said. “And

Is it too late to enjoy some lunch?” “No,” he said, not looking as relieved as she’d hoped; but then, it was what it was. Both of them would have to find their way past their personal disappointment on their own. “Not at all.” He reached for the wine again as she took the rest of the containers out of the hamper and began setting out a more organized spread. “Although,” he said, easing the cork up and out as his grin flickered back to life, like a long-awaited ray of sunshine after a storm, “I don’t suppose you have anything else to wear.” She gave a little spurt of laughter at that, relieved that he wasn’t going to make it harder on either of them, and was perversely that much more turned on. His eyes widened when she grinned and held up a finger, then scrambled back aft and retrieved her canvas tote. She came back wearing the faded hoodie and ancient fishing hat. “Better?” she asked, plopping back down on the blanket and modeling her new look. His gaze skimmed over her legs, then back up to her face, his own eyes glittering now. “Not in the least.” She swallowed. Hard. When he surprised her by not looking away, her palms began to sweat. Then he shocked her speechless by reaching behind his neck, grabbing the back collar of his shirt, and pulling it over his head and off. A life spent on a cattle station had given him a deeply golden, well-muscled torso. One she’d thought about often, though, it turned out, her imagination hadn’t remotely done justice to reality. Even though she’d been on Cameroo Downs for a full year in a wide variety of different situations, this was the first time she’d ever seen him with his shirt off. He grinned for real at her dumbfounded expression, then began filling his plate as if he’d done nothing more than take off his hat. More at ease than she’d seen him since she’d arrived at the dock. “I suppose I deserve that,” she said, shaking her head in a silent touché. He just winked at her, then went back to filling his plate with another lobster roll, a few more hush puppies, and a small mound of blueberries. She laughed--what else was there to do?--then shook her head as he handed her a glass of wine. She lifted it in a toast. “To good food, good company, and a few hours of solid torture on the high seas.” Chuckling, he lifted his glass, tapped hers, then held her gaze over the rim as he took a sip. She was now intimately acquainted with his reference to aching teeth and need. You’re in so much trouble, Kerry McCrae.

My wife and I can't recall how many years we've been married, but we'll never forget our first backpacking trip together. We'd just begun dating and I was her trail-hardened outdoorsman, a knight in shining Cordura, the guy who could handle any wilderness emergency. She was my...well, let's just say I was bent on making a good impression. This was her first backpacking experience and I wanted to have many more with her as my hiking partner. I'd checked and double-checked everything--trail conditions, equipment, weather forecast. I even bought a new stove for the occasion. We set off under overcast skies with packs loaded and spirits high. There was precipitation in the forecast, but it was November and too early for snow, I assured her. (Did I mention that we were just a few miles south of Mount Washington, home to the worst, most unpredictable weather in the Northeast?) As we climbed the few thousand feet up a granite ridge, the trail steadily steepened and we strained a bit under our loads. On top, a gentle breeze pushed a fluffy, light snowfall. The flakes were big and chunky, the kind you chase with your mouth open. Certainly no threat, I told her matter-of-factly. After a few miles, the winds picked up and the snowflakes thickened into a swirling soup. The trail all but dissolved into a wall of white, so I pulled out my compass to locate the three-sided shelter that was to be our base for the night. Eventually we found it, tucked alongside a gurgling freshet. The winds were roaring no, so I pitched our tent inside the shelter for added protection. It was a tight fit, with the tent door only two feet from the log end-wall, but at least we were out of the snowy gale. To ward off the cold and warm my fair belle, I pulled my glittering stove from its pouch, primed it, and confidently christened the burner with a match. She was awestruck by my backwoods wizardry. Color me smug and far too confident. That's when I noticed it: what appeared to be water streaming down the side of the stove. My new cooker's white-gas fuel was bathing the stove base. It was also drenching the tent floor between us and the doorway--the doorway that was zipped tightly shut. A headline flashed through my mind: "Brainless Hikers Toasted in White Mountains." The stove burst into flames that ran up the tent wall. I grabbed a wet sock, clutched the stove base with one hand, and unzipped the tent door with the other. I heaved the hissing fireball through the opening, assuming that was the end of the episode, only to hear a thud as it hit the shelter wall before bouncing back inside to melt some more nylon. My now fairly unimpressed belle grabbed a pack towel and doused the inferno. She breathed a huge sigh of relief, while I swallowed a pound of three of pride. We went on to have a thoroughly disastrous outing. The weather pounded us into submission. A full day of storm later with no letup in sight, we decided to hike out. Fortunately, that slippery, slithery descent down a snowed-up, iced-over trail was merely the end of our first backpacking trip together and not our relationship. --John Viehman

In Robert Noyce’s office there hung a black-and-white photo that showed a jovial crew of young scientists offering a champagne toast to the smiling William Shockley. The picture was taken on November 1, 1956, a few hours after the news of Shockley’s Nobel Prize had reached Palo Alto. By the time that happy picture was taken, however, Shockley Semiconductor Laboratories was a chaotic and thoroughly unhappy place. For all his technical expertise, Shockley had proven to be an inexpert manager. He was continually shifting his researchers from one job to another; he couldn’t seem to make up his mind what, if anything, the company was trying to produce. “There was a group that worked for Shockley that was pretty unhappy,” Noyce recalled many years later. “And that group went to Beckman and said, hey, this isn’t working. . . . About that time, Shockley got his Nobel Prize. And Beckman was sort of between the devil and the deep blue sea. He couldn’t fire Shockley, who had just gotten this great international honor, but he had to change the management or else everyone else would leave.” In the end, Beckman stuck with Shockley—and paid a huge price. Confused and frustrated, eight of the young scientists, including Noyce, Moore, and Hoerni, decided to look for another place to work. That first group—Shockley called them “the traitorous eight”—turned out to be pioneers, for they established a pattern that has been followed time and again in Silicon Valley ever since. They decided to offer themselves as a team to whichever employer made the best offer. Word of this unusual proposal reached an investment banker in New York, who offered a counterproposal: Instead of working for somebody else, the eight scientists should start their own firm. The banker knew of an investor who would provide the backing—the Fairchild Camera and Instrument Corporation, which had been looking hard for an entrée to the transistor business. A deal was struck. Each of the eight young scientists put up $500 in earnest money, the corporate angel put up all the rest, and early in 1957 the Fairchild Semiconductor Corporation opened for business, a mile or so down the road from Shockley’s operation.

For the past three months I've been lodged in the staring-out-the-window-and burning-toast stage of grief. According to Dr. Rupert, I had a depressive breakdown brought on by grief...as though showing up at the office in your bathrobe is perfectly understandable. I'm not afraid of dying. I'm afraid of everyone else dying and leaving me behind. You don't feel as though you're having a conversation, ore as though you're listening to a book on tape, the title "Steve the Sales Guy Goes on a Dinner Date". Isn't there some way around having to start this new life without my husband? I can't return Crystal as though she's an appliance that broke before the warranty expired. I'm significant otherless. By the time he calls, maybe I'll be a ndw person with self-confidence and cute comebacks. Straight hair, a better job, a smaller waistline. How could I have managed to lose my husband, my job, my house, and my ass all in one year? I'm so eager for intimacy, I would date a tree. It's a myth that people experience grief for a certain amount of time and then they're over it. Nine of the fifteen pounds I want to lose cling to me like an overprotective mother who doesn't want me to take my pants off until I'm married again. Good-riddance list. It's a list of all the stuff you don't like about a guy. You're supposed to make it when you break up with someone. It's funny how you don't have to be related to someone to love them like family. Dangerous rebound guy. My grief is diminished, but it feels permanent, like a scar. Another grief gold star. Marion & Crystal moved in with me. How can I live happily ever after without loving someone again?

THE PREDESTINED In 1856, William Walker proclaims himself president of Nicaragua. The ceremony includes speeches, a military parade, a mass, and a banquet featuring fifty-three toasts of European wines. A week later, United States Ambassador John H. Wheeler officially recognizes the new president, and his speech compares him to Christopher Columbus. Walker imposes Louisiana’s constitution on Nicaragua, reestablishing slavery, abolished in all Central America thirty years previous. He does so for the good of the blacks, because “inferior races cannot compete with the white race, unless they are given a white master to channel their energies.” This Tennessee gentleman known as “the Predestined” receives orders directly from God.

Later, in one of the few times he attended church as an adult, he discovered that it was about much more than a piece of fruit. Knowledge of evil is contaminating, and in this new manifestation, it makes him pull back from her hug. ‘Poppy?’ Small eddies of anxiety ripple over her face. ‘Poppy. Richie Dog and me have made you breakfast . . .’ Her voice trails off, uncertain. With some effort, George rallies. ‘How’s that for luck? I’m hungry as a lion.’ He waggles a finger at Richie. ‘I hope you aren’t giving me dog biscuits for breakfast, young pup.’ Rory giggles. It’s a sign she feels safe, that she hasn’t done anything wrong after all. ‘You’re so funny, Poppy.’ In the kitchen, George spoons up the cornflakes from their inundation of milk and yums at his undercooked toast. ‘I didn’t make the tea,’ she says. ‘Richie and me are a bit young for boiling water.’ She’s so serious, so anxious to be responsible. George grins. ‘Very wise. I’ll make the tea and you can have a cup, just for making such a nice breakfast.’ He pours her a milky tea and stirs in two teaspoons of sugar. Rory’s eyes gleam. This is an unexpected treat. ‘What about Richie? He helped, too.’ ‘I might share my toast with him,’ George says, tearing off a substantial chunk. He chuckles to himself as the dog wolfs down his portion. Talk about killing two birds with one stone. ‘Best breakfast I’ve had in years,’ he says, swigging the last of

To me, the quintessential Japanese chain is MOS Burger. My friend Rob Ketcherside, who lived in Nakano for years before returning to Seattle, is also a fan. "Visitors to Japan always make a big deal about McDonald's teriyaki burgers," said Rob, "but those are a shallow response to what MOS Burger offers." Indeed. MOS Burger serves something resembling a regular hamburger, but it is far beside the point. On one visit MOS, for example, Iris ordered a Yakiniku Rice Burger, with slices of Korean-style grilled beef between two toasted rice patties acting as a bun. My burger had a regular bun, but the patty was a crispy tonkatsu fillet topped with its usual tomatoey brown sauce. After I finished it, I was still hungry, so I ordered my own rice burger, a vegetarian one filled with kinpira gobō, shredded burdock root simmered with soy sauce, mirin, and chiles. Beat that, McDonald's. Next to the cash register at MOS, I noticed an ad for a new special menu item, only for a limited time: naan tacos. Yes, that would be Indian-style flatbread wrapped around Mexican-style fillings, presumably with a Japanese spin inside and out. I suspected the limited time offer has elapsed by now.

Ten Things I Need to Know" The brightest stars are the first to explode. Also hearts. It is important to pay attention to love’s high voltage signs. The mockingbird is really ashamed of its own feeble song lost beneath all those he has to imitate. It’s true, the Carolina Wren caught in the bedroom yesterday died because he stepped on a glue trap and tore his wings off. Maybe we have both fallen through the soul’s thin ice already. Even Ethiopia is splitting off from Africa to become its own continent. Last year it moved 10 feet. This will take a million years. There’s always this nostalgia for the days when Time was so unreal it touched us only like the pale shadow of a hawk. Parmenedes transported himself above the beaten path of the stars to find the real that was beyond time. The words you left are still smoldering like the cigarette left in my ashtray as if it were a dying star. The thin thread of its smoke is caught on the ceiling. When love is threatened, the heart crackles with anger like kindling. It’s lucky we are not like hippos who fling dung at each other with their ridiculously tiny tails. Okay, that’s more than ten things I know. Let’s try twenty five, no, let’s not push it, twenty. How many times have we hurt each other not knowing? Destiny wears her clothes inside out. Each desire is a memory of the future. The past is a fake cloud we’ve pasted to a paper sky. That is why our dreams are the most real thing we possess. My logic here is made of your smells, your thighs, your kiss, your words. I collect stars but have no place to put them. You take my breath away only to give back a purer one. The way you dance creates a new constellation. Off the Thai coast they have discovered a new undersea world with sharks that walk on their fins. In Indonesia, a kangaroo that lives in a tree. Why is the shadow I cast always yours? Okay, let’s say I list 33 things, a solid symbolic number. It’s good to have a plan so we don’t lose ourselves, but then who has taken the ladder out of the hole I’ve dug for myself? How can I revive the things I’ve killed inside you? The real is a sunset over a shanty by the river. The keys that lock the door also open it. When we shut out each other, nothing seems real except the empty caves of our hearts, yet how arrogant to think our problems finally matter when thousands of children are bayoneted in the Congo this year. How incredible to think of those soldiers never having loved. Nothing ever ends. Will this? Byron never knew where his epic, Don Juan, would end and died in the middle of it. The good thing about being dead is that you don’t have to go through all that dying again. You just toast it. See, the real is what the imagination decants. You can be anywhere with the turn of a few words. Some say the feeling of out-of-the-body travel is due to certain short circuits in parts of the brain. That doesn’t matter because I’m still drifting towards you. Inside you are cumulous clouds I could float on all night. The difference is always between what we say we love and what we love. Tonight, for instance, I could drink from the bowl of your belly. It doesn’t matter if our feelings shift like sands beneath the river, there’s still the river. Maybe the real is the way your palms fit against my face, or the way you hold my life inside you until it is nothing at all, the way this plant droops, this flower called Heart’s Bursting Flower, with its beads of red hanging from their delicate threads any breeze might break, any word might shatter, any hurt might crush. Superstition Reviews issue 2 fall 2008

No, you're not passing up on A good glorious kitchen gadget. You're passing up on THE glorious kitchen appliance. The key is to get one which has 3 knobs: temperature, mode (bake/toast/broil), and time. Instead of easily making toast, I love to butter the bakery first and obtain it properly caramelized under the broiler. Merely today I warmed up some leftover biscuits and waffles; instead of coming out just a little soggy and rubbery in the microwave they turn out just simply because crisp and very good as if they were new. Pizza tastes 100x better rewarmed in a toaster oven than a microwave; cheese is definitely nice and melty rather than scorching warm and rubbery (like in a microwave). We generate garlic bread all the time; utilize it on bake for some minutes then zap it on broil until stuff are browned. Jalapeno poppers happen to be another prevalent thing I take advantage of it for when simply producing them for a 1-2 people. Roasted garlic, quesadillas, baked broccoli, stuffed mushrooms... all sorts of things that work effectively in it. We guess it creates more impression for smaller sized households, but we use ours many times a day time (family of 3). It's easily our most-applied counter top appliance. In 15 years I've never needed a normal toaster, and I take in an unhealthy volume of toast. Overall, just super versatile and significantly better for reheating anything baked, or doing little baking batches and never have to heat the oven.

In 1844 the 10th US president, John Tyler, invited members of his cabinet aboard a new warship called the Princeton for a cruise on the Potomac, the river that runs through Washington and leads out into the Chesapeake Bay. The ship had a 12-inch cannon aboard, which someone had seen fit to call the Peacemaker. And throughout this happy little voyage, the big gun was fired ceremoniously to the delight of onlookers lining the banks of the river. Drink was consumed, and there was an atmosphere of celebration. After several hours, and several toasts, the captain of the ship, one Robert F. Stockton, was persuaded to fire the cannon one last time – only for the gun to explode, sending white hot metal scattering across the deck and killing eight people including two cabinet members, Secretary of State Abel Upshur and Navy Secretary Thomas Gilmer. Tyler, who was below deck at the time, was unhurt. Well, that’s one way to create the need for a cabinet reshuffle.