Too Many Cooks Quotes

Too many cooks spoil the broth

What the tongue has promised, the body must submit to.

Too many cooks might wreck the whole dish.

Gore is nature's way of saying, "There are too many human beings on the planet, and I'm trying to rectify this any way I can. SARS didn't work, but trust me, I'm cooking up something better. In the interim, please kill lots of yourselves.

There is much that is immortal in this medieval lady. The dragons have gone, and so have the knights, but still she lingers in our midst. She reigned in many an early Victorian castle, and was Queen of much early Victorian song. It is sweet to protect her in the intervals of business, sweet to pay her honour when she has cooked our dinner well. But alas! the creature grows degenerate. In her heart also there are springing up strange desires. She too is enamoured of heavy winds, and vast panoramas, and green expanses of the sea. She has marked the kingdom of this world, how full it is of wealth, and beauty, and war--a radiant crust, built around the central fires, spinning towards the receding heavens. Men, declaring that she inspires them to it, move joyfully over the surface, having the most delightful meetings with other men, happy, not because they are masculine, but because they are alive. Before the show breaks up she would like to drop the august title of the Eternal Woman, and go there as her transitory self.

The world has too few modest fry cooks and far too many self-important professors.

The more the merrier. Too many cooks spoil the broth of destruction.

He had become like an old sweater, full of holes but never to be discarded, too many cold nights to find it in the back of a drawer and pull out.

Matt's brother and the blond cook spent a good portion of last season tangling the sheets. Historically, said cook tangled many other sheets with dexterity and aplomb." "Aplomb" "It's a polite way to say she banged often, well and without too much discrimination." "That also sounded polite." "I was raised well.

Enforced courtesy is worse than none.

Of course, a hole in the ice offers peril only to those who go skating.

Cooking without remuneration" and "slaving over a hot stove" are activities separated mostly by a frame of mind. The distinction is crucial. Career women in many countries still routinely apply passion to their cooking, heading straight from work to the market to search out the freshest ingredients, feeding their loved ones with aplomb. [...] Full-time homemaking may not be an option for those of us delivered without trust funds into the modern era. But approaching mealtimes as a creative opportunity, rather than a chore, is an option. Required participation from spouse and kids is an element of the equation. An obsession with spotless collars, ironing, and kitchen floors you can eat off of---not so much. We've earned the right to forget about stupefying household busywork. But kitchens where food is cooked and eaten, those were really a good idea. We threw that baby out with the bathwater. It may be advisable to grab her by her slippery foot and haul her back in here before it's too late.

There are so many impatient people in the world. It seems everyone wants something right this second. We don't want to wait in lines, we get fidgety when our food takes too long to cook, and we have no tolerance whatsoever for anyone who holds us up from doing anything we want to do the moment we want to do it. I'm bothered right now that I'm having to wait till the end of this sentence to see what word I end up on. On, who knew? It's particularly hard to wait for things that are days or weeks or even months away. Calendars mock you, clocks pester you, and the rotation of the earth seems to slow by at least forty percent. I suppose, however, that if you were preparing to take over the world and you needed one final piece to fall into place, but that piece had to be slowly dragged over the dirt so it didn't die, that would be really hard to wait for. I'd feel sorry for whoever that happened to, but then again they were trying to take over the world and all. So please, no sympathy for Azure.

I have learned to quit speeding through life, always trying to do too many things too quickly, without taking the time to enjoy each day’s doings. I think I always thought of real living as being high. I don’t mean on drugs – I mean real living was falling in love, or when I got my first job, or when I was able to help somebody, . . . In between the highs I was impatient – you know how it is – life seemed so Daily. Now I love the dailiness. I enjoy washing dishes, I enjoy cooking, I see my father’s roses out the kitchen window. I like picking beans. I notice everything – birdsongs, the clouds, the sound of wind, the glory of sunshine after two weeks of rain.

Too many poets act like a middle-aged mother trying to get her kids to eat too much cooked meat, and potatoes with drippings (tears). I don't give a damn whether they eat or not. Forced feeding leads to excessive thinness (effete). Nobody should experience anything they don't need to, if they don't need poetry bully for them. I like the movies too. And after all, only Whitman and Crane and Williams, of the American poets, are better than the movies.

Nothing is simpler than to kill a man; the difficulties arise in attempting to avoid the consequences.

I think men can be absolutely useless and a lot of people will find a way to say something nice about them. Especially white men. But a woman has to be something. If she’s not, you know, considered hot or the right amount of smart or good at cooking, people don’t see her. And if she’s too much of something, then many people hate her.

Courtesy is one's own affair, but decency is a debt to life

Because sometimes we fall in love with a face and not what’s behind it. My mother used to pour the grease off the meat when she cooked, and she stored it in a tin the cupboard. For a while, she used a tin that had once held those long, praline-covered cookies with hazelnut crème inside. The expensive ones? More than once I got that tin down thinking I’d found my mom’s secret stash, only to take off the lid and see smelly mounds of grease.” Elliott laughed, getting the point. “The container didn’t matter much at that point, huh?” “That’s right. It made me want cookies, but that container was major false advertising. I think sometimes a beautiful face is false advertising too, and too many of us don’t take the time to look beneath the lid. ….

I am in this same river. I can't much help it. I admit it: I'm racist. The other night I saw a group (or maybe a pack?) or white teenagers standing in a vacant lot, clustered around a 4x4, and I crossed the street to avoid them; had they been black, I probably would have taken another street entirely. And I'm misogynistic. I admit that, too. I'm a shitty cook, and a worse house cleaner, probably in great measure because I've internalized the notion that these are woman's work. Of course, I never admit that's why I don't do them: I always say I just don't much enjoy those activities (which is true enough; and it's true enough also that many women don't enjoy them either), and in any case, I've got better things to do, like write books and teach classes where I feel morally superior to pimps. And naturally I value money over life. Why else would I own a computer with a hard drive put together in Thailand by women dying of job-induced cancer? Why else would I own shirts mad in a sweatshop in Bangladesh, and shoes put together in Mexico? The truth is that, although many of my best friends are people of color (as the cliche goes), and other of my best friends are women, I am part of this river: I benefit from the exploitation of others, and I do not much want to sacrifice this privilege. I am, after all, civilized, and have gained a taste for "comforts and elegancies" which can be gained only through the coercion of slavery. The truth is that like most others who benefit from this deep and broad river, I would probably rather die (and maybe even kill, or better, have someone kill for me) than trade places with the men, women, and children who made my computer, my shirt, my shoes.

Dear Deborah, Words do not come easily for so many men. We are taught to be strong, to provide, to put away our emotions. A father can work his way through his days and never see that his years are going by. If I could go back in time, I would say some things to that young father as he holds, somewhat uncertainly, his daughter for the very first time. These are the things I would say: When you hear the first whimper in the night, go to the nursery leaving your wife sleeping. Rock in a chair, walk the floor, sing a lullaby so that she will know a man can be gentle. When Mother is away for the evening, come home from work, do the babysitting. Learn to cook a hotdog or a pot of spaghetti, so that your daughter will know a man can serve another's needs. When she performs in school plays or dances in recitals, arrive early, sit in the front seat, devote your full attention. Clap the loudest, so that she will know a man can have eyes only for her. When she asks for a tree house, don't just build it, but build it with her. Sit high among the branches and talk about clouds, and caterpillars, and leaves. Ask her about her dreams and wait for her answers, so that she will know a man can listen. When you pass by her door as she dresses for a date, tell her she is beautiful. Take her on a date yourself. Open doors, buy flowers, look her in the eye, so that she will know a man can respect her. When she moves away from home, send a card, write a note, call on the phone. If something reminds you of her, take a minute to tell her, so that she will know a man can think of her even when she is away. Tell her you love her, so that she will know a man can say the words. If you hurt her, apologize, so that she will know a man can admit that he's wrong. These seem like such small things, such a fraction of time in the course of two lives. But a thread does not require much space. It can be too fine for the eye to see, yet, it is the very thing that binds, that takes pieces and laces them into a whole. Without it, there are tatters. It is never too late for a man to learn to stitch, to begin mending. These are the things I would tell that young father, if I could. A daughter grown up quickly. There isn't time to waste. I love you, Dad

You also yell at the pigeons outside, watch too many cooking shows, and have a blog entirely dedicated to pictures of yourself.

That too many cooks spoil the soup may be true but the single hand that garnishes a pot is neither determined by beauty nor ugliness.

Because when a teacher appreciates you, you think "I am something!" In a society where people believe girls are weak, and not capable of anything except cooking and cleaning, you think "I have a talent." When a teacher tells you that all great leaders and scientists were once children, too, you think, "Maybe we can be the great ones tomorrow." In a country where so many people consider it a waste to send girls to school, it is a teacher who helps you believe in your dreams.

When I got home I peered down at the lobster to see how he was doing. The inner plastic bag was sucked tight around him and clouded up. It looked like something out of an eighties made-for-TV movie, with some washed-up actress taking too many pills and trying to off herself with a Macy's bag.

Fonny had found something that he could do, that he wanted to do, and this saved him from the death that was waiting to overtake the children of our age. Though the death took many forms, though people died early in many different ways, the death itself was very simple and the cause was simple, too: as simple as a plague: the kids had been told that they weren't worth shit and everything they saw around them proved it. They struggled, they struggled, but they fell, like flies, and they congregated on the garbage heaps of their lives, like flies. And perhaps I clung to Fonny, perhaps Fonny saved me because he was just about the only boy I knew who wasn't fooling around with the needles or drinking cheap wine or mugging people or holding up stores - and he never got his hair conked: it just stayed nappy. He started working as a short-order cook in a barbecue joint, so he could eat, and he found a basement where he could work on his wood and he was at our house more often than he was at his own house.

At last week's Sunday service, Reverend Pike read a parade from the Gospels in which Jesus and His disciples, having arrived in a village, are invited by a woman into her home. Having made them all comfortable, this woman Martha, retreats into her kitchen to fix them something to eat. And all the while she's cooking and generally seeing to everyone's needs by filling empty glasses and getting second helpings, her sister, Mary is sitting at Jesus's feet. Eventually, Martha has had enough and she lets her feelings be known. "Lord," she says, "can't you see that my idler of a sister has left me to do all the work? Why don't you tell her to lend me a hand?" Or something to that effect. And Jesus, He replies, "Martha, you are troubled by too many things when only one thing is needful. And it is Mary who has chosen the better way." Well, I'm sorry. But if you ever needed proof that the Bible was written by a man, there you have it.

10 ways to raise a wild child. Not everyone wants to raise wild, free thinking children. But for those of you who do, here's my tips: 1. Create safe space for them to be outside for a least an hour a day. Preferable barefoot & muddy. 2. Provide them with toys made of natural materials. Silks, wood, wool, etc...Toys that encourage them to use their imagination. If you're looking for ideas, Google: 'Waldorf Toys'. Avoid noisy plastic toys. Yea, maybe they'll learn their alphabet from the talking toys, but at the expense of their own unique thoughts. Plastic toys that talk and iPads in cribs should be illegal. Seriously! 3. Limit screen time. If you think you can manage video game time and your kids will be the rare ones that don't get addicted, then go for it. I'm not that good so we just avoid them completely. There's no cable in our house and no video games. The result is that my kids like being outside cause it's boring inside...hah! Best plan ever! No kid is going to remember that great day of video games or TV. Send them outside! 4. Feed them foods that support life. Fluoride free water, GMO free organic foods, snacks free of harsh preservatives and refined sugars. Good oils that support healthy brain development. Eat to live! 5. Don't helicopter parent. Stay connected and tuned into their needs and safety, but don't hover. Kids like adults need space to roam and explore without the constant voice of an adult telling them what to do. Give them freedom! 6. Read to them. Kids don't do what they are told, they do what they see. If you're on your phone all the time, they will likely be doing the same thing some day. If you're reading, writing and creating your art (painting, cooking...whatever your art is) they will likely want to join you. It's like Emilie Buchwald said, "Children become readers in the laps of their parents (or guardians)." - it's so true! 7. Let them speak their truth. Don't assume that because they are young that you know more than them. They were born into a different time than you. Give them room to respectfully speak their mind and not feel like you're going to attack them. You'll be surprised what you might learn. 8. Freedom to learn. I realize that not everyone can homeschool, but damn, if you can, do it! Our current schools system is far from the best ever. Our kids deserve better. We simply can't expect our children to all learn the same things in the same way. Not every kid is the same. The current system does not support the unique gifts of our children. How can they with so many kids in one classroom. It's no fault of the teachers, they are doing the best they can. Too many kids and not enough parent involvement. If you send your kids to school and expect they are getting all they need, you are sadly mistaken. Don't let the public school system raise your kids, it's not their job, it's yours! 9. Skip the fear based parenting tactics. It may work short term. But the long term results will be devastating to the child's ability to be open and truthful with you. Children need guidance, but scaring them into listening is just lazy. Find new ways to get through to your kids. Be creative! 10. There's no perfect way to be a parent, but there's a million ways to be a good one. Just because every other parent is doing it, doesn't mean it's right for you and your child. Don't let other people's opinions and judgments influence how you're going to treat your kid. Be brave enough to question everything until you find what works for you. Don't be lazy! Fight your urge to be passive about the things that matter. Don't give up on your kid. This is the most important work you'll ever do. Give it everything you have.

I wouldn’t use physical violence even if I could, because one of my romantic ideas is that physical violence is beneath the dignity of a man, and that whatever you get by physical aggression costs more than it is worth.

And your mom?” Blake clears his throat. “She’s not with us.” I remember the conversation Blake and I had on the way down and tense. I can only imagine what my mother will say. But my mother just smiles brilliantly. “That’s good! Too many boys your age get spoiled by their mothers. They don’t know how to cook, how to do laundry. Tina is going to be a busy doctor. She’ll need someone to do all that for her. Better if you’re not used to having someone else take care of you.

Lee’s hand shook as he filled the delicate cups. He drank his down in one gulp. “Don’t you see?” he cried. “The American Standard translation orders men to triumph over sin, and you can call sin ignorance. The King James translation makes a promise in ‘Thou shalt,’ meaning that men will surely triumph over sin. But the Hebrew word, the word timshel—‘Thou mayest’—that gives a choice. It might be the most important word in the world. That says the way is open. That throws it right back on a man. For if ‘Thou mayest’—it is also true that ‘Thou mayest not.’ Don’t you see?” “Yes, I see. I do see. But you do not believe this is divine law. Why do you feel its importance?” “Ah!” said Lee. “I’ve wanted to tell you this for a long time. I even anticipated your questions and I am well prepared. Any writing which has influenced the thinking and the lives of innumerable people is important. Now, there are many millions in their sects and churches who feel the order, ‘Do thou,’ and throw their weight into obedience. And there are millions more who feel predestination in ‘Thou shalt.’ Nothing they may do can interfere with what will be. But “Thou mayest’! Why, that makes a man great, that gives him stature with the gods, for in his weakness and his filth and his murder of his brother he has still the great choice. He can choose his course and fight it through and win.” Lee’s voice was a chant of triumph. Adam said, “Do you believe that, Lee?” “Yes, I do. Yes, I do. It is easy out of laziness, out of weakness, to throw oneself into the lap of deity, saying, ‘I couldn’t help it; the way was set.’ But think of the glory of the choice! That makes a man a man. A cat has no choice, a bee must make honey. There’s no godliness there. And do you know, those old gentlemen who were sliding gently down to death are too interested to die now?” Adam said, “Do you mean these Chinese men believe the Old Testament?” Lee said, “These old men believe a true story, and they know a true story when they hear it. They are critics of truth. They know that these sixteen verses are a history of humankind in any age or culture or race. They do not believe a man writes fifteen and three-quarter verses of truth and tells a lie with one verb. Confucius tells men how they should live to have good and successful lives. But this—this is a ladder to climb to the stars.” Lee’s eyes shone. “You can never lose that. It cuts the feet from under weakness and cowardliness and laziness.” Adam said, “I don’t see how you could cook and raise the boys and take care of me and still do all this.” “Neither do I,” said Lee. “But I take my two pipes in the afternoon, no more and no less, like the elders. And I feel that I am a man. And I feel that a man is a very important thing—maybe more important than a star. This is not theology. I have no bent toward gods. But I have a new love for that glittering instrument, the human soul. It is a lovely and unique thing in the universe. It is always attacked and never destroyed—because ‘Thou mayest.

Art is the conscious making of numinous phenomena. Many objects are just objects - inert, merely utilitarian. Many events are inconsequential, too banal to add anything to our experience of life. This is unfortunate, as one cannot grow except by having one’s spirit greatly stirred; and the spirit cannot be greatly stirred by spiritless things. Much of our very life is dead. For primitive man, this was not so. He made his own possessions, and shaped and decorated them with the aim of making them not merely useful, but powerful. He tried to infuse his weapons with the nature of the tiger, his cooking pots with the life of growing things; and he succeeded. Appearance, material, history, context, rarity - perhaps rarity most of all - combine to create, magically, the quality of soul. But we modern demiurges are prolific copyists; we give few things souls of their own. Locomotives, with their close resemblance to beasts, may be the great exception; but in nearly all else with which today’s poor humans are filling the world, I see a quelling of the numinous, an ashening of the fire of life. We are making an inert world; we are building a cemetery. And on the tombs, to remind us of life, we lay wreaths of poetry and bouquets of painting. You expressed this very condition, when you said that art beautifies life. No longer integral, the numinous has become optional, a luxury - one of which you, my dear friend, are fond, however unconsciously. You adorn yourself with the same instincts as the primitive who puts a frightening mask of clay and feathers on his head, and you comport yourself in an uncommonly calculated way - as do I. We thus make numinous phenomena of ourselves. No mean trick - to make oneself a rarity, in this overpopulated age.

I want my chicken fried, gravy on my steak, and I want my green beans cooked and my tomatoes served raw. Too many fancy restaurants serve their green beans raw and then they cook their tomatoes - and give you some sort of hard, dark bread with it. This is an unholy aberration I cannot abide.

Oh," he said again and picked up two petals of cherry blossom which he folded together like a sandwich and ate slowly. "Supposing," he said, staring past her at the wall of the house, "you saw a little man, about as tall as a pencil, with a blue patch in his trousers, halfway up a window curtain, carrying a doll's tea cup-would you say it was a fairy?" "No," said Arrietty, "I'd say it was my father." "Oh," said the boy, thinking this out, "does your father have a blue patch on his trousers?" "Not on his best trousers. He does on his borrowing ones." 'Oh," said the boy again. He seemed to find it a safe sound, as lawyers do. "Are there many people like you?" "No," said Arrietty. "None. We're all different." "I mean as small as you?" Arrietty laughed. "Oh, don't be silly!" she said. "Surely you don't think there are many people in the world your size?" "There are more my size than yours," he retorted. "Honestly-" began Arrietty helplessly and laughed again. "Do you really think-I mean, whatever sort of a world would it be? Those great chairs . . . I've seen them. Fancy if you had to make chairs that size for everyone? And the stuff for their clothes . . . miles and miles of it . . . tents of it ... and the sewing! And their great houses, reaching up so you can hardly see the ceilings . . . their great beds ... the food they eat ... great, smoking mountains of it, huge bogs of stew and soup and stuff." "Don't you eat soup?" asked the boy. "Of course we do," laughed Arrietty. "My father had an uncle who had a little boat which he rowed round in the stock-pot picking up flotsam and jetsam. He did bottom-fishing too for bits of marrow until the cook got suspicious through finding bent pins in the soup. Once he was nearly shipwrecked on a chunk of submerged shinbone. He lost his oars and the boat sprang a leak but he flung a line over the pot handle and pulled himself alongside the rim. But all that stock-fathoms of it! And the size of the stockpot! I mean, there wouldn't be enough stuff in the world to go round after a bit! That's why my father says it's a good thing they're dying out . . . just a few, my father says, that's all we need-to keep us. Otherwise, he says, the whole thing gets"-Arrietty hesitated, trying to remember the word-"exaggerated, he says-" "What do you mean," asked the boy, " 'to keep us'?

Do you have someone in mind, Galen?" Toraf asks, popping a shrimp into his mouth. "Is it someone I know?" "Shut up, Toraf," Galen growls. He closes his eyes, massages his temples. This could have gone a lot better in so many ways. "Oh," Toraf says. "It must be someone I know, then." "Toraf, I swear by Triton's trident-" "These are the best shrimp you've ever made, Rachel," Toraf continues. "I can't wait to cook shrimp on our island. I'll get the seasoning for us, Rayna." "She's not going to any island with you, Toraf!" Emma yells. "Oh, but she is, Emma. Rayna wants to be my mate. Don't you, princess?" he smiles. Rayna shakes her head. "It's no use, Emma. I really don't have a choice." She resigns herself to the seat next to Emma, who peers down at her, incredulous. "You do have a choice. You can come live with me at my house. I'll make sure he can't get near you." Toraf's expression indicates he didn't consider that possibility before goading Emma. Galen laughs. "It's not so funny anymore is it, tadpole?" he says, nudging him. Toraf shakes his head. "She's not staying with you, Emma." "We'll see about that, tadpole," she returns. "Galen, do something," Toraf says, not taking his eyes off Emma. Galen grins. "Such as?" "I don't know, arrest her or something," Toraf says, crossing his arms. Emma locks eyes with Galen, stealing his breath. "Yeah, Galen. Come arrest me if you're feeling up to it. But I'm telling you right now, the second you lay a hand on me, I'm busting this glass over your head and using it to split your lip like Toraf's." She picks up her heavy drinking glass and splashes the last drops of orange juice onto the table. Everyone gasps except Galen-who laughs so hard he almost upturns his chair. Emma's nostrils flare. "You don't think I'll do it? There's only one way to find out, isn't there, Highness?" The whole airy house echoes Galen's deep-throated howls. Wiping the tears from his eyes, he elbows Toraf, who's looking at him like he drank too much saltwater. "Do you know those foolish humans at her school voted her the sweetest out of all of them?" Toraf's expression softens as he looks up at Emma, chuckling. Galen's guffaws prove contagious-Toraf is soon pounding the table to catch his breath. Even Rachel snickers from behind her oven mitt. The bluster leaves Emma's expression. Galen can tell she's in danger of smiling. She places the glass on the table as if it's still full and she doesn't want to spill it. "Well, that was a couple of years ago." This time Galen's chair does turn back, and he sprawls onto the floor. When Rayna starts giggling, Emma gives in, too. "I guess...I guess I do have sort of a temper," she says, smiling sheepishly. She walks around the table to stand over Galen. Peering down, she offers her hand. He grins up at her. "Show me your other hand." She laughs and shows him it's empty. "No weapons." "Pretty resourceful," he says, accepting her hand. "I'll never look at a drinking glass the same way." He does most of the work of pulling himself up but can't resist the opportunity to touch her. She shrugs. "Survival instinct, maybe?" He nods. "Or you're trying to cut my lips off so you won't have to kiss me." He's pleased when she looks away, pink restaining her cheeks. "Rayna tries that all the time," Toraf chimes in. "Sometimes when her aim is good, it works, but most of the time kissing her is my reward for the pain.

Can Mr. Wolfe help it if an attractive young fellow insists on coming to cry on his shoulder?

[T]he human equipment includes, for instance, a capacity for personal affection and a willingness to strangle selfish and predatory impulse with the rope of social decency.

I’m not hysterical.” “Of course you are. All women are. Their moments of calm are merely recuperative periods between outbursts. I

He threw up his hands and waved them around, and shook all over, and laughed as if he never expected to hear a joke again and would use it all up on this one.

Few of us have enough wisdom for justice, or enough leisure for humanity.

The task of any good cook, of any parent, is to be present- in the kitchen and out. To taste all the items, absorb each child's day, all those moments, and form them into the day's meals.

You have complete faith in me? For reals?” “Yes. Well, not your cooking. Other than that, absolutely.” I gasped. “I’ve cooked for you, like, twice.” “Two times too many, pumpkin. Two times too many.

A pig whose diet is fifty to seventy percent peanuts grows a ham of incredibly sweet and delicate succulence which, well-cured, well-kept and well-cooked, will take precedence over any other ham the world affords.

Handling these plants and animals, taking back the production and the preparation of even just some part of our food, has the salutary effect of making visible again many of the lines of connection that the supermarket and the "home-meal replacement" have succeeded in obscuring. yet of course never actually eliminated. To do so is to take back a measure of responsibility, too, to become, at the very least, a little less glib in one's pronouncements.

The smell of grease in the Horseshoe Diner was strong, like the residuals of every meal that had ever been cooked over its open griddle. I lingered in a corner booth near the window, speaking to my wife Ava on the cell phone. With as much free time as a corpse, I pondered past mistakes, but I kept the call short before she asked too many questions and revived the dying thoughts in my mind. A man was a sharp and useful tool, I thought, as long as he never paused to consider it.

Olmsted’s greatest concern, however, was that the main, Jackson Park portion of the exposition simply was not fun. “There is too much appearance of an impatient and tired doing of sight-seeing duty. A stint to be got through before it is time to go home. The crowd has a melancholy air in this respect, and strenuous measures should be taken to overcome it.” Just as Olmsted sought to conjure an aura of mystery in his landscape, so here he urged the engineering of seemingly accidental moments of charm. The concerts and parades were helpful but were of too “stated or programmed” a nature. What Olmsted wanted were “minor incidents … of a less evidently prepared character; less formal, more apparently spontaneous and incidental.” He envisioned French horn players on the Wooded Island, their music drifting across the waters. He wanted Chinese lanterns strung from boats and bridges alike. “Why not skipping and dancing masqueraders with tambourines, such as one sees in Italy? Even lemonade peddlers would help if moving about in picturesque dresses; or cake-sellers, appearing as cooks, with flat cap, and in spotless white from top to toe?” On nights when big events in Jackson Park drew visitors away from the Midway, “could not several of the many varieties of ‘heathen,’ black, white and yellow, be cheaply hired to mingle, unobtrusively, but in full native costume, with the crowd on the Main Court?

When they find out what I do for a living, many people tell me they love music listening, but their music lessons 'didn't take.' I think they're being too hard on themselves. The chasm between musical experts and everyday musicians that has grown so wide in our culture makes people feel discouraged, and for some reason this is uniquely so with music. Even though most of us can't play basketball like Shaquille O'Neal, or cook like Julia Child, we can still enjoy playing a friendly backyard game of hoops, or cooking a holiday meal for our friends and family. This performance chasm does seem to be cultural, specific to contemporary Western society. And although many people say that music lessons didn't take, cognitive neuroscientists have found otherwise in their laboratories. Even just a small exposure to music lessons as a child creates neural circuits for music processing that are enhanced and more efficient than for those who lack training. Music lessons teach us to listen better, and they accelerate our ability to discern structure and form in music, making it easier for us to tell what music we like and what we don't like.

Cupcakes The first time you bake cupcakes, you will certainly follow the recipe with rigor. The third time, you might improvise and screw up. Learning your lesson, you will follow the recipe again and again as closely as you can. At this point, by the fifth time, some people actually learn to bake. They improvise successfully. They understand the science and the outcomes. They develop a kind of gracefulness in the kitchen. Others merely plod along. They’re cooks, not chefs. A cook follows a recipe. A chef invents one. We have too many cooks. The world is begging for chefs.

Billy’s voice is sarcastic, drawing her fire away from me. “Hey, Delores, it’s good to see you too. I’m great, thanks for asking. The album? Doin’ awesome—triple platinum. California? Fabulous, couldn’t be happier. Again . . .” He cups his hands around his mouth, megaphone style, “. . . thanks for asking.” Delores’s eyes zero in on him, looking him over head to toe. Not happy with what she sees. “It’s called a razor; you should get one. If ancient man could figure it out, you’ve got a slim chance. Oh—and Pearl Jam called. They want their flannel back.” Billy’s brows go up. “You’re criticizing my style? Really, Cruella? How many puppies had to die so you could wear that coat?” “Eat shit.” “Cooking again, are you? I thought the health department banned you for life the last time you tried?” Delores opens her mouth for a rebuttal, but nothing comes out. Her glossy lips stretch slowly into a smile. “I’ve missed you, Jackass.” Billy winks. “Right back at you, cuz.

1 SHA’BAN Did you know that 6 month prior to Ramadan the Sahaba’s used to make du’a to Allah that He would let them reach Ramadan. After Ramadan they used to make du’a for 6 month that Allah would accept their fasting and good deeds. Today is the first day of Sha’ban and Ramadan is not too far off. You might be wondering where the time has gone, and might feel a bit overwhelmed or even afraid of the long hours of fasting. You might also be asking yourself, “what have I done so far to prepare myself for this blessed month?” Many times we focus too much on the aspect of planning our meals for this month, but Ramadan is not the month of cooking, it is the month when the Quran was sent down, a month of worship. So let’s put the menu planning on the side, and prioritize on how we can prepare our hearts for this glorious month. Something you can start right now is to follow the Sahaba’s example and make that same du’a until we reach Ramadan. “Allahumma Balighna Ramadan” “Oh Allah let us reach Ramadan

ON THE CHATHAM ISLANDS, 500 MILES EAST OF NEW Zealand, centuries of independence came to a brutal end for the Moriori people in December 1835. On November 19 of that year, a ship carrying 500 Maori armed with guns, clubs, and axes arrived, followed on December 5 by a shipload of 400 more Maori. Groups of Maori began to walk through Moriori settlements, announcing that the Moriori were now their slaves, and killing those who objected. An organized resistance by the Moriori could still then have defeated the Maori, who were outnumbered two to one. However, the Moriori had a tradition of resolving disputes peacefully. They decided in a council meeting not to fight back but to offer peace, friendship, and a division of resources. Before the Moriori could deliver that offer, the Maori attacked en masse. Over the course of the next few days, they killed hundreds of Moriori, cooked and ate many of the bodies, and enslaved all the others, killing most of them too over the next few years as it suited their whim.

As with so many child-related problems, I blame the parents. Many, I’m afraid, are simply too lazy, too stupid or too uncaring to cook properly; it’s much easier to shovel sugary, salty ‘convenience food’ into your kids from an early age. Food habits are built early in life and a poor start is impossible, or at least extremely difficult, to correct, once an addiction has set in.

A problem with school is that you often become what you study. So if you study cooking, you become a chef. If you study the law, you become an attorney, and a study of auto mechanics makes you a mechanic. The mistake in becoming what you study is that too many people forget to mind their own business. They spend their lives minding someone else’s business and making that person rich.

My favorite buyer program is one called Eat What You Cook. Once a quarter, every buyer has to go out to a different store and act as manager for a couple of days in the department he or she buys merchandise for. I guarantee you that after they’ve eaten what they cooked enough times, these buyers don’t load up too many Moon Pies to send to Wisconsin, or beach towels for Hiawatha, Kansas.

The Sun King had dinner each night alone. He chose from forty dishes, served on gold and silver plate. It took a staggering 498 people to prepare each meal. He was rich because he consumed the work of other people, mainly in the form of their services. He was rich because other people did things for him. At that time, the average French family would have prepared and consumed its own meals as well as paid tax to support his servants in the palace. So it is not hard to conclude that Louis XIV was rich because others were poor. But what about today? Consider that you are an average person, say a woman of 35, living in, for the sake of argument, Paris and earning the median wage, with a working husband and two children. You are far from poor, but in relative terms, you are immeasurably poorer than Louis was. Where he was the richest of the rich in the world’s richest city, you have no servants, no palace, no carriage, no kingdom. As you toil home from work on the crowded Metro, stopping at the shop on the way to buy a ready meal for four, you might be thinking that Louis XIV’s dining arrangements were way beyond your reach. And yet consider this. The cornucopia that greets you as you enter the supermarket dwarfs anything that Louis XIV ever experienced (and it is probably less likely to contain salmonella). You can buy a fresh, frozen, tinned, smoked or pre-prepared meal made with beef, chicken, pork, lamb, fish, prawns, scallops, eggs, potatoes, beans, carrots, cabbage, aubergine, kumquats, celeriac, okra, seven kinds of lettuce, cooked in olive, walnut, sunflower or peanut oil and flavoured with cilantro, turmeric, basil or rosemary … You may have no chefs, but you can decide on a whim to choose between scores of nearby bistros, or Italian, Chinese, Japanese or Indian restaurants, in each of which a team of skilled chefs is waiting to serve your family at less than an hour’s notice. Think of this: never before this generation has the average person been able to afford to have somebody else prepare his meals. You employ no tailor, but you can browse the internet and instantly order from an almost infinite range of excellent, affordable clothes of cotton, silk, linen, wool and nylon made up for you in factories all over Asia. You have no carriage, but you can buy a ticket which will summon the services of a skilled pilot of a budget airline to fly you to one of hundreds of destinations that Louis never dreamed of seeing. You have no woodcutters to bring you logs for the fire, but the operators of gas rigs in Russia are clamouring to bring you clean central heating. You have no wick-trimming footman, but your light switch gives you the instant and brilliant produce of hardworking people at a grid of distant nuclear power stations. You have no runner to send messages, but even now a repairman is climbing a mobile-phone mast somewhere in the world to make sure it is working properly just in case you need to call that cell. You have no private apothecary, but your local pharmacy supplies you with the handiwork of many thousands of chemists, engineers and logistics experts. You have no government ministers, but diligent reporters are even now standing ready to tell you about a film star’s divorce if you will only switch to their channel or log on to their blogs. My point is that you have far, far more than 498 servants at your immediate beck and call. Of course, unlike the Sun King’s servants, these people work for many other people too, but from your perspective what is the difference? That is the magic that exchange and specialisation have wrought for the human species.

It may also be that, quite apart from any specific references one food makes to another, it is the very allusiveness of cooked food that appeals to us, as indeed that same quality does in poetry or music or art. We gravitate towards complexity and metaphor, it seems, and putting fire to meat or fermenting fruit and grain, gives us both: more sheer sensory information and, specifically, sensory information that, like metaphor, points away from the here and now. This sensory metaphor - this stands for that - is one of the most important transformations of nature wrought by cooking. And so a piece of crisped pig skin becomes a densely allusive poem of flavors: coffee and chocolate, smoke and Scotch and overripe fruit and, too, the sweet-salty-woodsy taste of maple syrup on bacon I loved as a child. As with so many other things, we humans seem to like our food overdetermined.

Too soon for dinner with the parents?" I teased. "You really didn't have to feel obligated to stay, but Lil does cook some amazing Indian food." Gabriel just kissed the back of my hand and smiled slyly. "What is it you Westerners say? This isn't my first rodeo, darling!" He mocked tipping a hat. "Well that may be true, but this is a very different kind of bull," I retorted, almost jealous. "And how many rodeos exactly have you been to, sir?

Of all the things we could have said to the people of other planets, we chose to fire into space a capsule containing the model for the double helix structure, the composition of DNA and the formation of nucleotides. Not a message that declared: it is sunny here it also rains a lot we love colours and dope we sign and we dance we cook up a storm with anything we can find we are fucked up in too many ways but we are a funny bunch so may we request the pleasure of your company

Alex here. (...) Ron, I really enjoy all the help you have given me and the times we spent together. I hope that you will not be too depressed by our parting. It may be a very long time before we see each other again. But providing that I get through the Alaskan Deal in one piece you will be hearing form me again in the future. I’d like to repeat the advice I gave you before, in that I think you really should make a radical change in your lifestyle and begin to boldly do things which you may previously never have thought of doing or been to hesitant to attempt. So many people live within unhappy circumstances and yet will not take the initiative to change their situation because they are conditioned to a life of security, conformity, and conservatism, all of which may appear to give one piece of mind, but in reality nothing is more damaging to the adventurous spirit within a man than a secure future. The very basic core of a man’s living spirit is his passion for adventure. The joy of life comes from our encounters with new experiences, and hence there is no greater joy than to have an endlessly changing horizon, for each day to have a new and different sun. (...) Once you become accustomed to such a life you will see its full meaning and its incredible beauty. (...) Don’t settle down and sit in one place. Move around, be nomadic, make each day a new horizon. (...) You are wrong if you think joy emanates only or principally from human relationships. God has placed it all around us. It is in everything and anything we might experience. We just have to have the courage to turn against our habitual lifestyle and engage in unconventional living. Ron, I really hope that as soon as you can you will get out of Salton City, put a little camper on the back of your pickup, and start seeing some of the great work that God has done here in the American West. you will see things and meet people and there is much to learn from them. And you must do it economy style, no motels, do your own cooking, as a general rule spend as little as possible and you will enjoy it much more immensely. I hope that the next time I see you, you will be a new man with a vast array of new adventures and experiences behind you. Don’t hesitate or allow yourself to make excuses. Just get out and do it. Just get out and do it. You will be very, very glad that you did. Take care Ron, Alex

Gardening is like cooking. It is tempting to cook only with the goal of achieving great taste, with no thought of healthy eating, but that often results in tasty concoctions so full of fat, sugar, and salt that they are deadly in the long run. Similarly, it is tempting to garden only for beauty, without regard to the many ecological roles our landscapes must perform. All too often, such narrow gardening goals result in a landscape so low in ecological function that it drains the vitality from the surrounding ecosystem.

When older people ask me, “How have you been so successful after age 65?” I tell them, “Anyone who’s reached 65 years of age has had a world of experience behind him. He’s had his ups and downs and all the trials and tribulations of life. He certainly ought to be able to gather something out of that, something he can put together at the end of his 65 years so he can get a new start.” The way I see it, a man’s life is written by the way he lives it. It’s using any talent God has given him, even if his talent is cooking food or running a good motel. You can reach higher, think bigger, grow stronger and live deeper in this country of ours than anywhere else on Earth. The rules here give everybody a chance to win. If my story is different, it’s because my life really began at age 65 when most folks have already called it a day. I’d been modestly successful before I hit 65. After that I made millions. When they’re about 60 or 65, a lot of people feel that life is all over for them. Too many of them just sit and wait until they die or they become a burden to other people. The truth is they can make a brand new life for themselves if they just don’t give up and hunker down. I want to tell people, “You’re only as old as you feel or as you think, and no matter what your age there’s plenty of work to be done.” I don’t want to sound like I’m clearing my throat and giving advice about how a man can be successful. I’m not all puffed up. My main trade secret is I’m not afraid of hard, back-cracking work. After all, I was raised on a farm where hard work is the way of life.

Is this kind of . . . boring for you?” I asked him, feeling self-conscious. “What?” His hand that was resting on my hip tensed. He almost looked offended. I brushed imaginary lint from his shoulder. “I mean, you know, just kissing.” “This is better than anything I’ve ever done.” His voice was soft and sincere. He pushed the long bangs from my eyes. “Besides, have you ever snogged yourself, luv? It’s brilliant.” I laughed, hiding my face in his neck, and he chuckled, too. “Why?” he asked, playing with my hair. “Are you bored? Seeing as how you’ve kissed so many lads now and all?” I whipped my head up. “Ew, I don’t even want to talk about that. Those were gross and sloppy and—” “No details please.” “All right. How about this . . . I could kiss you all night, Kaidan Rowe.” “That’s my plan,” he said. We leaned in and stopped an inch away, interrupted by a persistent beeping coming from down the hall. My heart jumped before I placed the sound. “Brownies in bed?” I asked. He actually stiffened and looked pained. “What’s wrong? Do you have a no-food-in-bed policy?” “No. You’re just . . . turning me on with the whole Betty Crocker bit.” His eyes blurred as he seemed to be imagining something. I couldn’t picture anything sexy about me cooking. I hit him with a pillow and he held up his palms in surrender. “Maybe I’ll bring a glass of ice water in case I need to douse you,” I said, standing to go. “Hurry back,” he called. “I’ll just be here . . . dreaming of you in an apron and oven mitt.” I giggled at the absurdity of it. “You’re so easy,” I muttered. His laughter followed me down the hall, and I basked in it. 

if they label you soft, feather weight and white-livered, if the locker room tosses back its sweaty head, and laughs at how quiet your hands stay, if they come to trample the dandelions roaring in your throat, you tell them that you were forged inside of a woman who had to survive fifteen different species of disaster to bring you here, and you didn’t come to piss on trees. you ain’t nobody’s thick-necked pitbull boy, don’t need to prove yourself worthy of this inheritance of street-corner logic, this blood legend, this index of catcalls, “three hundred ways to turn a woman into a three course meal”, this legacy of shame, and man, and pillage, and man, and rape, and man. you boy. you won’t be some girl’s slit wrists dazzling the bathtub, won’t be some girl’s, “i didn’t ask for it but he gave it to me anyway”, the torn skirt panting behind the bedroom door, some father’s excuse to polish his gun. if they say, “take what you want”, you tell them you already have everything you need; you come from scabbed knuckles and women who never stopped swinging, you come men who drank away their life savings, and men who raised daughters alone. you come from love you gotta put your back into, elbow-grease loving like slow-dancing on dirty linoleum, you come from that house of worship. boy, i dare you to hold something like that. love whatever feels most like your grandmother’s cooking. love whatever music looks best on your feet. whatever woman beckons your blood to the boiling point, you treat her like she is the god of your pulse, you treat her like you would want your father to treat me: i dare you to be that much man one day. that you would give up your seat on the train to the invisible women, juggling babies and groceries. that you would hold doors, and say thank-you, and understand that women know they are beautiful without you having to yell it at them from across the street. the day i hear you call a woman a “bitch” is the day i dig my own grave. see how you feel writing that eulogy. and if you are ever left with your love’s skin trembling under your nails, if there is ever a powder-blue heart left for dead on your doorstep, and too many places in this city that remind you of her tears, be gentle when you drape the remains of your lives in burial cloth. don’t think yourself mighty enough to turn her into a poem, or a song, or some other sweetness to soften the blow, boy, i dare you to break like that. you look too much like your mother not t

The agreements of human society embrace not only protection against murder, but thousands of other things, and it is certainly true that in America—not to mention other continents—the whites have excluded the blacks from some of the benefits of those agreements. It is said that the exclusion has sometimes even extended to murder—that in parts of this country a white man may kill a black one, if not with impunity, at least with a good chance of escaping the penalty which the agreement imposes. That’s bad. It’s deplorable, and I don’t blame black men for resenting it. But you are confronted with a fact, not a theory, and how do you propose to change it?

On this day, Eustace was heating iron rods to fix a broken piece on his antique mower. He had a number of irons cooking in his forge at the same time and, distracted by trying to teach me the basics of blacksmithing, he allowed several of them to get too hot, to the point of compromising the strength of the metal. When he saw this, he said, "Damn! I have too many irons in the fire." Which was the first time I had ever heard that expression used in its proper context. But such is the satisfaction of being around Eustace; everything suddenly seems to be in its proper context. He makes true a notion of frontier identity that has long since passed most men of his generation, most of whom are left with nothing but the vocabulary.

Tonight she'd share her idea with Chris over a rare family meal. In preparation, she was making scrambled eggs, bacon, and toast, one of the few meals she could cook without setting off the fire alarms. She hated having to come up with meals day after day after day. Chris was the one who could cook- her talent was eating. But it didn't make sense for him to work full time and then cook dinner every night, so she did her best, mastering a few simple dishes like tacos and barbecue pork sandwiches. If it involved more than one pot, forget it. Too many ingredients? No way. Scrambled eggs with cheese and herbs was her specialty. The family called them "Katie eggs" because when Kate was four, it was all she could eat for six months, ergo MJ's mastery of them.

It never ceased to surprise him how many of her dishes were cooked without meat. Her pasta sauces often consisted of just one or two ingredients, such as garlic and oil, or grated lemon zest and cream. Many more were based on a vegetable, with peperone, anchovy or cheese providing a subtle kick. Often it didn't occur to him that he hadn't eaten meat until after the meal was over. His very favorite dish was her melanzane alla parmigiana, but it was only as his palate became more trained that he realized this, too, contained nothing more substantial than dense chunks of eggplant. As for gravy, he had never missed it once. He mentioned this to her, and she laughed. "We've never had a lot of meat to spare in Campania. Even before the war, it was expensive. So we had to learn to use our ingenuity.

Hero was left with Mr. Stoke, and at once shocked and enchanted him by confiding that she had no notion how many servants she ought to employ, but hoped he would not think it necessary for her to have too many. 'For I dare say I shan't know how to go on at all. At least, just at first I shall not, though I expect I shall soon get into the way of it.' Finally, it was decided that a cook, a butler, two abigails, and a page-boy or footman should, in addition to his lordship's man, her ladyship's personal maid, a coachman, two grooms, and the Tiger, be sufficient to ensure the young couple a moderate degree of comfort. Mr. Stoke engaged himself to interview all menials applying for the various posts, and to hire those he considered the most desirable. He then took his leave of his patrons and went away in an extremely thoughtful mood.

the many houses where it was never met with tolerable;—but, unfortunately, among the failures which the daughter had to instance, the most recent, and therefore most prominent, was in her own cook at South End, a young woman hired for the time, who never had been able to understand what she meant by a basin of nice smooth gruel, thin, but not too thin. Often as she had wished for and ordered it, she had never been able to get any thing tolerable. Here was a dangerous opening. "Ah!" said Mr. Woodhouse, shaking his head and fixing his eyes on her with tender concern.—The ejaculation in Emma's ear expressed, "Ah! there is no end of the sad consequences of your going to South End. It does not bear talking of." And for a little while she hoped he would not talk of it, and that a silent rumination might suffice to restore him to the relish of his own smooth gruel.

Here all great emotions decay: here only little, dry emotions may rattle! Do you not smell already the slaughter-houses and cook-shops of the spirit? Does this city not reek of the fumes of slaughtered spirit? Do you not see the souls hanging like dirty, limp rags? – And they also make newspapers from these rags! Have you not heard how the spirit has here become a play with words? It vomits our repulsive verbal swill! – And they also make newspapers from this verbal swill. They pursue one another and do not know where. They inflame one another, and do not know why. They rattle their tins, they jingle their gold. They are cold and seek warmth in distilled waters; they are inflamed and seek coolness in frozen spirits; they are all ill and diseased with public opinion. All lusts and vices are at home here; but there are virtuous people here, too, there are many adroit, useful virtues.

Servant or wife, man always reckons on woman to do the housework. But woman, too, at least claims her share in the emancipation of humanity. She no longer wants to be the beast of burden of the house. She considers it sufficient work to give many years of her life to the rearing of her children. She no longer wants to be the cook, the mender, the sweeper of the house! And, owing to American women taking the lead in obtaining their claims, there is a general complaint of the dearth of women who will condescend to domestic work in the United States. My lady prefers art, politics, literature, or the gaming tables; as to the work-girls, they are few, those who consent to submit to apron-slavery, and servants are only found with difficulty in the States. Consequently, the solution, a very simple one, is pointed out by life itself. Machinery undertakes three-quarters of the household cares.

The only thing I can’t figure out is why you still eat the food your captors fed you. Why don’t you hate it as much as you hate them?” Fila glanced down at her plate. It contained a strange mixture of Afghan and Mexican dishes. She held up a flatbread. “This isn’t Taliban food—it’s Afghan food. It’s my mother’s food. I grew up eating it before I was ever captured. To me it means love and tenderness, not hate and violence.” “Taliban, Afghan—it’s all the same.” She waved the bread. “No, it’s not. Not one bit. Afghan culture is over two thousand years old. And it’s a conservative culture—it’s had to be—but it’s not a culture of monsters. Afghans are people like you, Holt. They’re born, they grow up, they live and love and they die just like we do. I didn’t study much history before I was taken, but I know this much. America’s story is that of the frontier—of always having room to grow. Afghanistan’s story is that of occupation. By the Russians, the British, the Mongols—even the ancient Greeks. On and on for century after century. Imagine all those wars being fought in Montana. Foreign armies living among us, taking over your ranch, stealing everything you own, killing your wife and children, over and over and over again.” She paused to catch her breath. “Death is right around the corner for them—all the time. Is it any wonder that a movement that turns men into warriors and codes everything else into rigid rules might seem like the answer?” She still wasn’t sure if Holt was following her. What analogy would make sense to him? She wracked her brain. “If a bunch of Californians overran Chance Creek and forced everyone to eat tofu, would you refuse to ever eat steak again?” He made a face. “Of course not!” “Then imagine the Taliban are the Californians, forcing everyone to eat tofu. And everyone does it because they don’t know what else to do. They still love steak, but they will be severely punished if they eat it—so will their families. That’s what it’s like for many Afghans living under Taliban control. It’s not their choice. They still love their country. They still love their heritage. That doesn’t mean they love the group of extremists who have taken over.” “Even if those Taliban people went away, they still wouldn’t be anything like you and me.” Holt crossed his arms. Fila suppressed a smile at his inclusion of her. That was a step in the right direction even if the greater message was lost on him. “They’re more like you than you think. Defensive. Angry. Always on the lookout for trouble.” Holt straightened. “I have four sons. Of course I’m on the lookout for trouble.” “They have sons, too.” She waited to see if he understood. Holt shook his head. “We’re going to see different on this one. But I understand about the food. Everyone likes their mother’s cooking best.” He surveyed her plate. “You got any more of that bread?” She’d take that as a victory.

Many wild foods have their charms, but the dearest one to my heart - my favorite fruit in the whole world - is the thimbleberry. Imagine the sweetest strawberry you've ever tasted, crossed with the tartest raspberry you've ever eaten. Give in the texture of silk velvet and make it melt to sweet juice the moment it hints your tongue. Shape it like the age-old sewing accessory that gives the fruit its name, and make it just big enough to cup a dainty fingertip. That delicious jewel of a fruit is a thimbleberry. They're too fragile to ship and too perishable to store, so they are one of those few precious things in life that can't be commoditized, and for me they always symbolize the essence of grabbing joy while I can. When it rains in thimbleberry season, the delicate berries get so damp that even the gentlest pressure crushes them, so instead of bringing them home as mush, I lick each one of my fingers as soon as it is picked. These sweet berries are treasure beyond price...

The Sentinel of Rain I am a creature who cooks on roofs, sleeps on roofs, livess on roofs. The unenlightened call me homeless; my inner circle know me as 'The Sentinel of Rain'. I know all there is to know about roofs: copper roofing, itchy; aluminium sheeting, noisy; precast concrete; dusty; ceramic tiles; slippery. I haven't had the pleasure of crashing on banana leave or straw roofs but I imagine them to be quite comfy, though pitched a bit steep to saunter about, and as for cooking dinner on, fuhgeddaboudit! Those roofs are as flammable as a cellulose nitrate print of The Blue Angel. Thank God I wasn't born in Southeast Asia or in the backward English countryside with their thatch roof cottages. It's good to be homeless in America. There are so many roof choices, the streets are virtually paved with dumpsters, stocked to the gills like the shelves of Walmart, and when it rains ~ and I'm the first to know, there's never an overpass too far to shelter me from nature's whims.

When you’re on the dance floor screaming louder than the amps and dancing to the pulse of the lights, you’re in the bubble. As soon as the bubble bursts, that it, you’re now outside it all. The swinging arms of the crowd become shutting barriers; the lights blind you and force you back; the deafening music becomes a solid wall of impenetrable sound. It’s like you stop being one of the actors and turn into one of the film crew behind the scenes. You just have to stand back and watch in silence; the fake set slides away from you on wheels and you’re left in the dark shadows, waiting for the director to shout, ‘Cut!’ just so you can move again. As soon as you step foot inside a club, you know that you have to keep in that bubble moment; keep drinking; keep dancing; keep mingling. Until one drink too many, exhausted from the dancing, you mingle beyond the last person in the club and fall outside the moment. Then it’s lost forever and you end up sitting next to a sleeping drunk or leaning against a pile of discarded coats.

Carrie could not remember how long it was since some other person had cherished her. Had said, 'You look tired.' And, 'How about a little rest?' She had spent too many years being strong, looking after others and their problems...The day progressed, and through her window Carrie watched the weather and was glad she did not have to be out in it. Snow showers came and went; the sky was grey. From time to time she heard the faint keening of wind, whining around the old house. It was all rather cosy. She remembered as a child being ill, and in bed, and the awareness of others getting on with the business of day-to-day life without herself having to participate in any sort of way. Telephones rang, and someone else hurried to answer the call. Footsteps came and went; from behind the closed door, voices called and answered. Doors opened and shut. Towards noon, there came smells of cooking. Onions frying, or perhaps a pot of soup on the boil. The luxuries of self-indulgence, idleness, and total irresponsibility were all things that Carrie had long forgotten.

The dessert was tartufo, a dark chocolate gelato dusted with cocoa. Eighty-five percent of the world's chocolate is made from the common or garden-variety Forastero cocoa bean. About 10 percent is made from the finer, more subtle Trinitario bean. And less than 5 percent is made from the rare, aromatic Criollo bean, which is found only in the remotest regions of Colombia and Venezuela. These beans are so sought after that, pound for pound, they can command prices many times higher than the other local crop, cocaine. Having been fermented, shipped, lightly roasted and finally milled to a thickness of about fifteen microns, the beans are finally cooked into tablets, even a tiny crumb of which, placed on the tongue, explodes with flavor as it melts. A tartufo is a chocolate gelato shaped to look like a truffle, but it is an appropriate name for other reasons, too. Made from egg yolk, sugar, a little milk, and plenty of the finest Criollo chocolate, with a buried kick of chile, Bruno's tartufo was as richly sensual and overpowering as the fungus from which it took its name---and even more aphrodisiac.

For in America this season is decreed “family season”. (Eat your hearts out, you pitiable loners who don’t have families!) Melancholy as Thanksgiving is, the Christmas-New year’s season is far worse and lasts far longer, providing rich fund of opportunities for self-medicating, mental collapse, suicide and public mayhem with firearms. In fact it might be argued that the Christmas-New year’s season which begins abruptly after Thanksgiving is now the core-sason of American life itself, the meaning of American life„ the brute existencial point of it. How without families must envy us who bask in parental love, in the glow of yule-logs burning in fireplaces stoked by our daddie’s robust pokers, we who are stuffed to bursting with our mummie’s frantic holiday cooking; how you wish you could be us, pampered/protected kids tearing expensive foil wrappings off too many packages to count, gathered about the Christmas tree on Christmas morning as Mummy gently chided: “Skyler! Bliss! Show Daddy and Mummy what you’ve just opened, please! And save the little cards, so you know who gave such nice things to you

For in America this season is decreed “family season”. (Eat your hearts out, you pitiable loners who don’t have families!) Melancholy as Thanksgiving is, the Christmas-New year’s season is far worse and lasts far longer, providing rich fund of opportunities for self-medicating, mental collapse, suicide and public mayhem with firearms. In fact it might be argued that the Christmas-New year’s season which begins abruptly after Thanksgiving is now the core-sason of American life itself, the meaning of American life„ the brute existencial point of it. How without families must envy us who bask in parental love, in the glow of yule-logs burning in fireplaces stoked by our daddie’s robust pokers, we who are stuffed to bursting with our mummie’s frantic holiday cooking; how you wish you could be us, pampered/protected kids tearing expensive foil wrappings off too many packages to count, gathered about the Christmas tree on Christmas morning as Mummy gently chided: “Skyler! Bliss! Show Daddy and Mummy what you’ve just opened, please! And save the little cards, so you know who gave such nice things to you”.

Well, now, if we’d known we were going to have such…ah…gra…that is, illustrious company, we’d have-“ “Swept off the chairs?” Lucinda suggested acidly. “Shoveled off the floor?” “Lucinda!” Elizabeth whispered desperately. “They didn’t know we were coming.” “No respectable person would dwell in such a place even for a night,” she snapped, and Elizabeth watched in mingled distress and admiration as the redoubtable woman turned around and directed her attack on their unwilling host. “The responsibility for our being here is yours, whether it was a mistake or not! I shall expect you to rout your servants from their hiding places and have them bring clean linens up to us at once. I shall also expect them to have this squalor remedied by morning! It is obvious from your behavior that you are no gentleman; however, we are ladies, and we shall expect to be treated as such.” From the corner of her eye Elizabeth had been watching Ian Thornton, who was listening to all of this, his jaw rigid, a muscle beginning to twitch dangerously in the side of his neck. Lucinda, however, was either unaware of or unconcerned with his reaction, for, as she picked up her skirts and turned toward the stairs, she turned on Jake. “You may show us to our chambers. We wish to retire.” “Retire!” cried Jake, thunderstruck. “But-but what about supper?” he sputtered. “You may bring it up to us.” Elizabeth saw the blank look on Jake’s face, and she endeavored to translate, politely, what the irate woman was saying to the startled red-haired man. “What Miss Throckmorton-Jones means is that we’re rather exhausted from our trip and not very good company, sir, and so we prefer to dine in our rooms.” “You will dine,” Ian Thornton said in an awful voice that made Elizabeth freeze, “on what you cook for yourself, madam. If you want clean linens, you’ll get them yourself from the cabinet. If you want clean rooms, clean them! Am I making myself clear?” “Perfectly!” Elizabeth began furiously, but Lucinda interrupted in a voice shaking with ire: “Are you suggesting, sirrah, that we are to do the work of servants?” Ian’s experience with the ton and with Elizabeth had given him a lively contempt for ambitious, shallow, self-indulgent young women whose single goal in life was to acquire as many gowns and jewels as possible with the least amount of effort, and he aimed his attack at Elizabeth. “I am suggesting that you look after yourself for the first time in your silly, aimless life. In return for that, I am willing to give you a roof over your head and to share our food with you until I can get you to the village. If that is too overwhelming a task for you, then my original invitation still stands: There’s the door. Use it!” Elizabeth knew the man was irrational, and it wasn’t worth riling herself to reply to him, so she turned instead to Lucinda. “Lucinda,” she said with weary resignation, “do not upset yourself by trying to make Mr. Thornton understand that his mistake has inconvenienced us, not the other way around. You will only waste your time. A gentleman of breeding would be perfectly able to understand that he should be apologizing instead of ranting and raving. However, as I told you before we came here, Mr. Thornton is no gentleman. The simple fact is that he enjoys humiliating people, and he will continue trying to humiliate us for as long as we stand here.” Elizabeth cast a look of well-bred disdain over Ian and said, “Good night, Mr. Thornton.” Turning, she softened her voice a little and said, “Good evening, Mr. Wiley.

But soon the steeples called good people all, to church and chapel, and away they came, flocking through the streets in their best clothes, and with their gayest faces. And at the same time there emerged from scores of bye-streets, lanes, and nameless turnings, innumerable people, carrying their dinners to the bakers’ shops. The sight of these poor revellers appeared to interest the Spirit very much, for he stood with Scrooge beside him in a baker’s doorway, and taking off the covers as their bearers passed, sprinkled incense on their dinners from his torch. And it was a very uncommon kind of torch, for once or twice when there were angry words between some dinner-carriers who had jostled with each other, he shed a few drops of water on them from it, and their good humour was restored directly. For they said, it was a shame to quarrel upon Christmas Day. And so it was! God love it, so it was! In time the bells ceased, and the bakers’ were shut up; and yet there was a genial shadowing forth of all these dinners and the progress of their cooking, in the thawed blotch of wet above each baker’s oven; where the pavement smoked as if its stones were cooking too. “Is there a peculiar flavour in what you sprinkle from your torch?” asked Scrooge. “There is. My own.” “Would it apply to any kind of dinner on this day?” asked Scrooge. “To any kindly given. To a poor one most.” “Why to a poor one most?” asked Scrooge. “Because it needs it most.” “Spirit,” said Scrooge, after a moments thought, “I wonder you, of all the beings in the many worlds about us, should desire to cramp these peoples opportunities of innocent enjoyment.” “I!” cried the Spirit. “You would deprive them of their means of dining every seventh day, often the only day on which they can be said to dine at all,” said Scrooge. “Wouldn’t you?” “I!” cried the Spirit. “You seek to close these places on the Seventh Day?” said Scrooge. “And it comes to the same thing.” “I seek!” exclaimed the Spirit. “Forgive me if I am wrong. It has been done in your name, or at least in that of your family,” said Scrooge. “There are some upon this earth of yours,” returned the Spirit, “who lay claim to know us, and who do their deeds of passion, pride, ill-will, hatred, envy, bigotry* and selfishness in our name; who are as strange to us and all our kith and kin, as if they had never lived. Remember that, and charge their doings on themselves, not us.

A grown woman tasting a spoonful of Georgia's Mousse au Citron at a late afternoon lunch, then suddenly standing and announcing that she needed to reconcile with her estranged sister before it was too late. She'd hastened away, leaving her coat, one hundred euros to pay the bill, and the mostly uneaten mousse at the table. After devouring Georgia's beet and goat cheese tart one bitter winter evening, an American man with an engagement ring nestled on top of a slice of Georgia's cherry clafoutis looked across the table at his girlfriend and said later that he could suddenly see clearly that she was not the love of his life. He'd hastened back to the kitchen to remove the ring from the dessert where it was waiting to be served at the right moment. They left the restaurant with the ring in his pocket and his girlfriend in tears. There had been others. Many others, now that she thought of it. It had been a bit of a joke among the kitchen staff, that Georgia's dishes could cause more breakups and engagements and family feuds and reconciliations than the restaurant had ever seen. She'd never really put it all together before, but now that she thought of it... "I think my cooking might give people clarity somehow," Georgia said in surprise.

Yet Laudan’s mother had no choice about whether to be a good cook or not. It was simply what was expected of her, and of every other farmer’s wife in England at that time. She did not cook because she ‘loved’ cooking but because this was the role that life had allotted her. There was nothing unusual in the way that Laudan’s mother cooked. If anything, her life in the kitchen was easy by the standards of the day. At least a farmer’s wife had access to plentiful meat and vegetables, whereas city cooks in early twentieth-century Britain were expected to produce the same quantity of meals but with meagre ingredients and limited equipment, often in single-room dwellings where there was no kitchen and no escape from cooking. We idealise the homespun meals of the past, imagining rosy-cheeked women laying down picturesque bottles of peaches and plums. But much of the art of ‘cooking’ in pre-modern times was a harried mother slinging what she could in a pot and engaging in a daily smoke-filled battle to keep a fire alive and under control, on top of all the other chores she had to manage. Before we offer too many lamentations for the cookery of the past, we should remember how hard it was – and still is, for millions of people – to cook when you have no choice in the matter.

FOOD Adobo (uh-doh-boh)--- Considered the Philippines' national dish, it's any food cooked with soy sauce, vinegar, garlic, and black peppercorns (though there are many regional and personal variations) Bibingka (bih-bing-kah)--- Lightly sweetened rice cake, commonly consumed around Christmas. There are many varieties, but the most common is baked or grilled in a banana leaf-lined mold and topped with sliced duck eggs, butter, sugar, and/or coconut. Buko (boo-koh)--- Young coconut Champorado (chahm-puh-rah-doh)--- Sweet chocolate rice porridge Lambanog (lahm-bah-nohg)--- Filipino coconut liquor Lumpia (loom-pyah)--- Filipino spring rolls (many variations) Matamis na bao (mah-tah-mees nah bah-oh)--- Coconut jam (also known as minatamis na bao) Pandan (pahn-dahn)--- Tropical plant whose fragrant leaves are commonly used as a flavoring in Southeast Asia. Often described as a grassy vanilla flavor with a hint of coconut. Pandesal (pahn deh sahl)--- Lightly sweetened Filipino rolls topped with breadcrumbs (also written pan de sal) Patis (pah-tees)--- Fish sauce Pinipig (pih-nee-pig)--- Young glutinous rice that's been pounded flat, then toasted. Looks similar to Rice Krispies. Salabat (sah-lah-baht)--- Filipino ginger tea Tuyo (too-yoh)--- Dried, salted fish (usually herring) Ube (oo-beh)--- Purple yam

Galveston?” he asked in that amazing voice, still surprising me by keeping our conversation going. “Yeah. Staying at a beach house and everything. Totally slumming it and having a miserable time, you know?” I gave him a real smile that time. Rip just raised his brows. “I promised her I would go visit, and she promised she would come up too... What’s that face for?” I surprised myself by laughing. “I don’t believe it either. I’ll get lucky if she comes once. I’m not that delusional.” I didn’t imagine the way his cheek twitched again, just a little, just enough to keep the smile on my face. “I’m stuck making my own lunches from now on. I have nobody to watch scary movies with who’s more dramatic than I am screaming at the scary parts. And my house is empty,” I told him, going on a roll. “Your lunches?” was what he picked up on. I wasn’t sure how much he’d had to drink that he was asking me so many questions, but I wasn’t going to complain. “I can’t cook to save my life, boss. I thought everyone knew. Baking is the only thing I can handle.” “You serious?” he asked in a surprised tone. I nodded. “For real?” “Yeah,” I confirmed. “I can’t even make rice in an Instant Pot. It’s either way too dry or it’s mush.” Oh. “An Instant Pot is—” “I know what it is,” he cut me off. It was my turn to make a face, but mine was an impressed one. He knew what an Instant Pot was but not a rom-com. Okay. “Sorry.” He didn’t react to me trying to tease him, instead he asked, “You can’t even make rice in that?” “Nope.” “You know there’s instructions online.” Was he messing with me now? I couldn’t help but watch him a little. How much had he drunk already? “Yeah, I know.” “And you still screw it up?” I blinked, soaking up Chatty Cathy over here like a plant that hadn’t seen the sun in too long. “I wouldn’t say I screw it up. It’s more like… you either need to chew a little more or a little less.” It was his turn to blink. “It’s a surprise. I like to keep people on their toes.” If I hadn’t been guessing that he’d had a couple drinks before, what he did next would have confirmed it. His left cheek twitched. Then his right one did too, and in the single blink of an eye, Lucas Ripley was smiling at me. Straight white teeth. That not-thin but not-full mouth dark pink and pulled up at the edges. He even had a dimple. Rip had a freaking dimple. And I wanted to touch it to make sure it was real. I couldn’t help but think it was just about the cutest thing I had ever seen, even though I had zero business thinking anything along those lines. But I was smart enough to know that I couldn’t say a single word to mention it; otherwise, it might never come out again. What I did trust myself to do was gulp down half of my Sprite before saying, “You can make rice, I’m guessing?” If he wanted to talk, we could talk. I was good at talking. “Uh-huh,” he replied, sounding almost cocky about it. All I could get myself to do in response was grin at him, and for another five seconds, his dimple—and his smile—responded to me.

Yesterday, after he had gone, they emerged into the verandah fresh from Moses and bursting with eagerness to tell me all about it. "Herr Schenk told us to-day about Moses," began the April baby, making a rush at me. "Oh?" "Yes, and a boser, boser Konig who said every boy must be deaded, and Moses was the allerliebster." "Talk English, my dear baby, and not such a dreadful mixture," I besought. "He wasn't a cat." "A cat?" "Yes, he wasn't a cat, that Moses—a boy was he." "But of course he wasn't a cat," I said with some severity; "no one ever supposed he was." "Yes, but mummy," she explained eagerly, with much appropriate hand- action, "the cook's Moses is a cat." "Oh, I see. Well?" "And he was put in a basket in the water, and that did swim. And then one time they comed, and she said—" "Who came? And who said?" "Why, the ladies; and the Konigstochter said, 'Ach hormal, da schreit so etwas.'" "In German?" "Yes, and then they went near, and one must take off her shoes and stockings and go in the water and fetch that tiny basket, and then they made it open, and that Kind did cry and cry and strampel so"—here both the babies gave such a vivid illustration of the strampeln that the verandah shook—"and see! it is a tiny baby. And they fetched somebody to give it to eat, and the Konigstochter can keep that boy, and further it doesn't go." "Do you love Moses, mummy?" asked the May baby, jumping into my lap, and taking my face in both her hands—one of the many pretty, caressing little ways of a very pretty, caressing little creature. "Yes," I replied bravely, "I love him." "Then I too!" they cried with simultaneous gladness, the seal having thus been affixed to the legitimacy of their regard for him.

Pizzoccheri — SERVES 4 TO 6 — 1 medium Savoy cabbage A big, sexy slab of Valtellina cheese, or something similar, like fontina 3 large yellow potatoes A fuck of a lot of butter 4 large garlic cloves 1 pound pizzoccheri Extra-virgin olive oil 2 handfuls grated Parmigiano-Reggiano, or Bitto (if available and you can afford it) Salt Remove and discard any tough outer leaves from the cabbage and roughly chop it into long pieces. Thinly cut about 15 pieces of Valtellina cheese and also grate about 3 cups. Set aside. Preheat the oven to 325°F. Peel and dice the potatoes and boil until cooked but still firm, about 15 minutes or so. Halfway through boiling, add the cabbage to the potatoes. When the potatoes and cabbage are cooked, drain them and set them aside. In a large, deep frying pan over low heat, melt the fuckload of butter. Gently crush (if that’s even possible) the garlic cloves, place them in the pan, and cook until they soften and the butter has melted but not turned brown. Boil the pizzoccheri until al dente and drain, reserving about 2 cups of the water. Return the pizzoccheri to the pot and drizzle them with a little olive oil or some butter so they don’t stick together. Pour a little of the garlic butter into a baking dish and begin to layer the ingredients, starting with the pizzoccheri, then the cabbage, then the potatoes, then both cheeses, drizzling more garlic butter over the whole mixture after each layer, adding a bit of the reserved pasta water to ensure it doesn’t get too thick but making sure it doesn’t get too watery. You may need only a cup. Top the final layer with a drizzle of olive oil and more grated cheese. Cover with foil and bake for about 15 minutes or so. Remove the foil and return to the oven until the top has a slight crisp. Salt to taste. Serve it and eat it and drink a lot of wine with it and think about how much you deserve it after you burned off so many

timelines register the pain of her loss for the first time. “I’m sorry, honey.” He remembers the day she died, eight weeks ago. She had become almost childlike by that point, her mind gone. He had to feed her, dress her, bathe her. But this was better than the time right before, when she had enough cognitive function left to be aware of her complete confusion. In her lucid moments, she described the feeling as being lost in a dreamlike forest—no identity, no sense of when or where she was. Or alternatively, being absolutely certain she was fifteen years old and still living with her parents in Boulder, and trying to square her foreign surroundings with her sense of place and time and self. She often wondered if this was what her mother felt in her final year. “This timeline—before my mind started to fracture—was the best of them all. Of my very long life. Do you remember that trip we took—I think it was during our first life together—to see the emperor penguins migrate? Remember how we fell in love with this continent? The way it makes you feel like you’re the only people in the world? Kind of appropriate, no?” She looks off camera, says, “What? Don’t be jealous. You’ll be watching this one day. You’ll carry the knowledge of every moment we spent together, all one hundred and forty-four years.” She looks back at the camera. “I need to tell you, Barry, that I couldn’t have made it this long without you. I couldn’t have kept trying to stop the inevitable. But we’re stopping today. As you know by now, I’ve lost the ability to map memory. Like Slade, I used the chair too many times. So I won’t be going back. And even if you returned to a point on the timeline where my consciousness was young and untraveled, there’s no guarantee you could convince me to build the chair. And to what end? We’ve tried everything. Physics, pharmacology, neurology. We even struck out with Slade. It’s time to admit we failed and let the world get on with destroying itself, which it seems so keen on doing.” Barry sees himself step into the frame and take a seat beside Helena. He puts his arm around her. She snuggles into him, her head on his chest. Such a surreal sensation to now remember that day when she decided to record a message for the Barry who would one day merge into his consciousness. “We have four years until doomsday.” “Four years, five months, eight days,” Barry-on-the-screen says. “But who’s counting?” “We’re going to spend that time together. You have those memories now. I hope they’re beautiful.” They are. Before her mind broke completely, they had two good years, which they lived free from the burden of trying to stop the world from remembering. They lived those years simply and quietly. Walks on the icecap to see the Aurora Australis. Games, movies, and cooking down here on the main level. The occasional trip to New Zealand’s South Island or Patagonia. Just being together. A thousand small moments, but enough to have made life worth living. Helena was right. They were the best years of his lives too. “It’s odd,” she says. “You’re watching this right now, presumably four years from this moment, although I’m sure you’ll watch it before then to see my face and hear my voice after I’m gone.” It’s true. He did. “But my moment feels just as real to me as yours does to you. Are they both real? Is it only our consciousness that makes it so? I can imagine you sitting there in four years, even though you’re right beside me in this moment, in my moment, and I feel like I can reach through the camera and touch you. I wish I could. I’ve experienced over two hundred years, and at the end of it all, I think Slade was right. It’s just a product of our evolution the way we experience reality and time from moment to moment. How we differentiate between past, present, and future. But we’re intelligent enough to be aware of the illusion, even as we live by it, and so,

I run out onto the front porch, trying to slow my racing heart as I peer out into the night. The light gets closer and closer, causing hope to blossom in my chest. “Hey!” a familiar voice calls out, and I nearly weep with relief. He’s back. Thank God. But the relief is immediately replaced with anger. “Where the hell have you been?” I ask, my voice shaking. He clicks off the flashlight and makes his way up the porch steps. “Didn’t you see my note?” “Are you kidding me?” I sputter. “Do you have any idea how many hours you’ve been gone?” “Yeah, sorry about that. The house was fine, but the pool was a mess. A tree fell through the screen, and the roof was ripped off the pool house.” “You’re sorry? That’s all you have to say?” I take two steps toward him, fury thrumming through my veins. “Do you have any idea how worried I was? God, Ryder! I thought you were lying in a ditch somewhere. I thought you were hurt, or…or…” I trail off, shaking my head. “I was about to go looking for you, out in the pitch-dark!” He reaches for my hand, but I slap him away. “Don’t touch me! I swear, I can’t even look at you right now.” I turn and reach for the door. But before I can fling it open, Ryder pulls me toward him, his hands circling my wrists. “Look, I’m sorry, Jemma. It took me forever to get there, what with all the flooding and everything. And then I was trying to clean stuff up and…well, I guess the time just got away from me.” I try to pull away, but he tightens his grip. “I didn’t mean to scare you,” he says. “Well, you did scare me.” I manage to pull one hand loose, and I use it to whack him in the chest. “Idiot!” “I’m fine, okay? I’m here.” “I wish you weren’t!” I yell, fired up now. “I wish you were lying in a ditch somewhere!” I stumble backward, my heel catching on the porch’s floorboards. “You don’t mean that,” Ryder says, sounding hurt. He’s right; I don’t. But I don’t care if I hurt his feelings. I’m too angry to care. Angry and relieved and pissed off and…and, God, I’m so glad he’s okay. I thump his chest one more time in frustration, and then somehow my lips are on his--hungry and demanding and punishing all at once.

When I had the third breakdown, the mini-breakdown, I was in the late stages of writing this book. Since I could not cope with communication of any kind during that period, I put an auto-response message on my E-mail that said I was temporarily unreachable, and a similar message on my answering machine. Acquaintances who had suffered depression knew what to make of these outgoing messages. They wasted no time. I had dozens and dozens of calls from people offering whatever they could offer and doing it glowingly. “I will come to stay the minute you call,” wrote Laura Anderson, who also sent a wild profusion of orchids, “and I’ll stay as long as it takes you to get better. If you’d prefer, you are of course always welcome here; if you need to move in for a year, I’ll be here for you. I hope you know that I will always be here for you.” Claudia Weaver wrote with questions: “Is it better for you to have someone check in with you every day or are the messages too much of a burden? If they are a burden, you needn’t answer this one, but whatever you need—just call me, anytime, day or night.” Angel Starkey called often from the pay phone at her hospital to see if I was okay. “I don’t know what you need,” she said, “but I’m worrying about you all the time. Please take care of yourself. Come and see me if you’re feeling really bad, anytime. I’d really like to see you. If you need anything, I’ll try to get it for you. Promise me you won’t hurt yourself.” Frank Rusakoff wrote me a remarkable letter and reminded me about the precious quality of hope. “I long for news that you are well and off on another adventure,” he wrote, and signed the letter, “Your friend, Frank.” I had felt committed in many ways to all these people, but the spontaneous outpouring astounded me. Tina Sonego said she’d call in sick for work if I needed her—or that she’d buy me a ticket and take me to someplace relaxing. “I’m a good cook too,” she told me. Janet Benshoof dropped by the house with daffodils and optimistic lines from favorite poems written in her clear hand and a bag so she could come sleep on my sofa, just so I wouldn’t be alone. It was an astonishing responsiveness.

You need to make sure you always have a reserve of willpower available for the on-the-fly decision making and controlling your reactions. If you run your willpower tank too low, you’ll end up making poor choices or exploding at people. The following are some ways of making more willpower available to you: --Reduce the number of tasks you attempt to get done each day to a very small number. Always identify what your most important task is, and make sure you get that single task done. You can group together your trivial tasks, like replying to emails or paying bills online, and count those as just one item. --Refresh your available willpower by doing tasks slowly. My friend Toni Bernhard, author of How to Wake Up: A Buddhist-Inspired Guide to Navigating Joy and Sorrow, recommends doing a task 25% slower than your usual speed. I’m not saying you need to do this all the time, just when you feel scattered or overwhelmed. Slowing down in this way is considered a form of mindfulness practice. --Another way to refresh your willpower is by taking some slow breaths or doing any of the mindfulness practices from Chapter 5. Think of using mindfulness as running a cleanup on background processes that haven’t shut down correctly. By using mindfulness to do a cognitive cleanup, you’re not leaking mental energy to background worries and rumination. --Reduce decision making. For many people, especially those in management positions or raising kids, life involves constant decision making. Decision making leeches willpower. Find whatever ways you can to reduce decision making without it feeling like a sacrifice. Set up routines (like which meals you cook on particular nights of the week) that prevent you from needing to remake the same decisions over and over. Alternatively, outsource decision making to someone else whenever possible. Let other people make decisions to take them off your plate. --Reduce excess sensory stimulation. For example, close the door or put on some dorky giant headphones to block out noise. This will mean your mental processing power isn’t getting used up by having to filter out excess stimulation. This tip is especially important if you are a highly sensitive person.

Why did you come to the United States? Perhaps no one knows the real answer. I know that migrants, when they are still on their way here, learn the Immigrant’s Prayer. A friend who had been aboard La Bestia for a few days, working on a documentary, read it to me once. I didn’t learn the entire thing, but I remember these lines: “Partir es morir un poco / Llegar nunca es llegar”—“To leave is to die a little / To arrive is never to arrive.” I’ve had to ask so many children: Why did you come? Sometimes I ask myself the same question. I don’t have an answer yet. Before coming to the United States, I knew what others know: that the cruelty of its borders was only a thin crust, and that on the other side a possible life was waiting. I understood, some time after, that once you stay here long enough, you begin to remember the place where you originally came from the way a backyard might look from a high window in the deep of winter: a skeleton of the world, a tract of abandonment, objects dead and obsolete. And once you’re here, you’re ready to give everything, or almost everything, to stay and play a part in the great theater of belonging. In the United States, to stay is an end in itself and not a means: to stay is the founding myth of this society. To stay in the United States, you will unlearn the universal metric system so you can buy a pound and a half of cooked ham, accept that thirty-two degrees, and not zero, is where the line falls that divides cold and freezing. You might even begin to celebrate the pilgrims who removed the alien Indians, and the veterans who maybe killed other aliens, and the day of a president who will eventually declare a war on all the other so-called aliens. No matter the cost. No matter the cost of the rent, and milk, and cigarettes. The humiliations, the daily battles. You will give everything. You will convince yourself that it is only a matter of time before you can be yourself again, in America, despite the added layers of its otherness already so well adhered to your skin. But perhaps you will never want to be your former self again. There are too many things that ground you to this new life. Why did you come here? I asked one little girl once. Because I wanted to arrive.

But every once in a great while, the pull of her heritage would hit her, and Grand-mere would cook something real. I could never figure out what it was that triggered her, but I would come home from school to a glorious aroma. An Apfel-strudel, with paper-thin pastry wrapped around chunks of apples and nuts and raisins. The thick smoked pork chops called Kasseler ribs, braised in apple cider and served with caraway-laced sauerkraut. A rich baked dish with sausages, duck, and white beans. And hoppel poppel. A traditional German recipe handed down from her mother. I haven't even thought of it in years. But when my mom left, it was the only thing I could think to do for Joe, who was confused and heartbroken, and it was my best way to try to get something in him that didn't come in a cardboard container. I never got to learn at her knee the way many granddaughters learn to cook; she never shared the few recipes that were part of my ancestry. But hoppel poppel is fly by the seat of your pants, it doesn't need a recipe; it's a mess, just like me. It's just what the soul needs. I grab an onion, and chop half of it. I cut up the cold cooked potatoes into chunks. I pull one of my giant hot dogs out, and cut it into thick coins. Grand-mere used ham, but Joe loved it with hot dogs, and I do too. Plus I don't have ham. I whisk six eggs in a bowl, and put some butter on to melt. The onions and potatoes go in, and while they are cooking, I grate a pile of Swiss cheese, nicking my knuckle, but catching myself before I bleed into my breakfast. By the time I get a Band-Aid on it, the onions have begun to burn a little, but I don't care. I dump in the hot dogs and hear them sizzle, turning down the heat so that I don't continue to char the onions. When the hot dogs are spitting and getting a little browned, I add the eggs and stir up the whole mess like a scramble. When the eggs are pretty much set, I sprinkle the cheese over the top and take it off the heat, letting the cheese melt while I pop three slices of bread in the toaster. When the toast is done, I butter it, and eat the whole mess on the counter, using the crispy buttered toast to scoop chunk of egg, potato, and hot dog into my mouth, strings of cheese hanging down my chin. Even with the burnt onions, and having overcooked the eggs to rubbery bits, it is exactly what I need.

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!

Would you say that that man is at leisure who arranges with finical care his Corinthian bronzes, that the mania of a few makes costly, and spends the greater part of each day upon rusty bits of copper? Who sits in a public wrestling-place (for, to our shame I we labour with vices that are not even Roman) watching the wrangling of lads? Who sorts out the herds of his pack-mules into pairs of the same age and colour? Who feeds all the newest athletes? Tell me, would you say that those men are at leisure who pass many hours at the barber’s while they are being stripped of whatever grew out the night before? while a solemn debate is held over each separate hair? while either disarranged locks are restored to their place or thinning ones drawn from this side and that toward the forehead? How angry they get if the barber has been a bit too careless, just as if he were shearing a real man! How they flare up if any of their mane is lopped off, if any of it lies out of order, if it does not all fall into its proper ringlets! Who of these would not rather have the state disordered than his hair? Who is not more concerned to have his head trim rather than safe? Who would not rather be well barbered than upright? Would you say that these are at leisure who are occupied with the comb and the mirror? And what of those who are engaged in composing, hearing, and learning songs, while they twist the voice, whose best and simplest movement Nature designed to be straightforward, into the meanderings of some indolent tune, who are always snapping their fingers as they beat time to some song they have in their head, who are overheard humming a tune when they have been summoned to serious, often even melancholy, matters? These have not leisure, but idle occupation. And their banquets, Heaven knows! I cannot reckon among their unoccupied hours, since I see how anxiously they set out their silver plate, how diligently they tie up the tunics of their pretty slave-boys, how breathlessly they watch to see in what style the wild boar issues from the hands of the cook, with what speed at a given signal smooth-faced boys hurry to perform their duties, with what skill the birds are carved into portions all according to rule, how carefully unhappy little lads wipe up the spittle of drunkards. By such means they seek the reputation for elegance and good taste, and to such an extent do their evils follow them into all the privacies of life that they can neither eat nor drink without ostentation. And

As Japan recovered from the post-war depression, okonomiyaki became the cornerstone of Hiroshima's nascent restaurant culture. And with new variables- noodles, protein, fishy powders- added to the equation, it became an increasingly fungible concept. Half a century later it still defies easy description. Okonomi means "whatever you like," yaki means "grill," but smashed together they do little to paint a clear picture. Invariably, writers, cooks, and oko officials revert to analogies: some call it a cabbage crepe; others a savory pancake or an omelet. Guidebooks, unhelpfully, refer to it as Japanese pizza, though okonomiyaki looks and tastes nothing like pizza. Otafuku, for its part, does little to clarify the situation, comparing okonomiyaki in turn to Turkish pide, Indian chapati, and Mexican tacos. There are two overarching categories of okonomiyaki Hiroshima style, with a layer of noodles and a heavy cabbage presence, and Osaka or Kansai style, made with a base of eggs, flour, dashi, and grated nagaimo, sticky mountain yam. More than the ingredients themselves, the difference lies in the structure: whereas okonomiyaki in Hiroshima is carefully layered, a savory circle with five or six distinct layers, the ingredients in Osaka-style okonomiyaki are mixed together before cooking. The latter is so simple to cook that many restaurants let you do it yourself on table side teppans. Hiroshima-style okonomiyaki, on the other hand, is complicated enough that even the cooks who dedicate their lives to its construction still don't get it right most of the time. (Some people consider monjayaki, a runny mass of meat and vegetables popularized in Tokyo's Tsukishima district, to be part of the okonomiyaki family, but if so, it's no more than a distant cousin.) Otafuku entered the picture in 1938 as a rice vinegar manufacturer. Their original factory near Yokogawa Station burned down in the nuclear attack, but in 1946 they started making vinegar again. In 1950 Otafuku began production of Worcestershire sauce, but local cooks complained that it was too spicy and too thin, that it didn't cling to okonomiyaki, which was becoming the nutritional staple of Hiroshima life. So Otafuku used fruit- originally orange and peach, later Middle Eastern dates- to thicken and sweeten the sauce, and added the now-iconic Otafuku label with the six virtues that the chubby-cheeked lady of Otafuku, a traditional character from Japanese folklore, is supposed to represent, including a little nose for modesty, big ears for good listening, and a large forehead for wisdom.

went off, without waiting for serving men, and unsaddled my horse, and washed such portions of his ribs and his spine as projected through his hide, and when I came back, behold five stately circus tents were up—tents that were brilliant, within, with blue, and gold, and crimson, and all manner of splendid adornment! I was speechless. Then they brought eight little iron bedsteads, and set them up in the tents; they put a soft mattress and pillows and good blankets and two snow-white sheets on each bed. Next, they rigged a table about the centre-pole, and on it placed pewter pitchers, basins, soap, and the whitest of towels—one set for each man; they pointed to pockets in the tent, and said we could put our small trifles in them for convenience, and if we needed pins or such things, they were sticking every where. Then came the finishing touch—they spread carpets on the floor! I simply said, "If you call this camping out, all right—but it isn't the style I am used to; my little baggage that I brought along is at a discount." It grew dark, and they put candles on the tables—candles set in bright, new, brazen candlesticks. And soon the bell—a genuine, simon-pure bell—rang, and we were invited to "the saloon." I had thought before that we had a tent or so too many, but now here was one, at least, provided for; it was to be used for nothing but an eating-saloon. Like the others, it was high enough for a family of giraffes to live in, and was very handsome and clean and bright-colored within. It was a gem of a place. A table for eight, and eight canvas chairs; a table-cloth and napkins whose whiteness and whose fineness laughed to scorn the things we were used to in the great excursion steamer; knives and forks, soup-plates, dinner-plates—every thing, in the handsomest kind of style. It was wonderful! And they call this camping out. Those stately fellows in baggy trowsers and turbaned fezzes brought in a dinner which consisted of roast mutton, roast chicken, roast goose, potatoes, bread, tea, pudding, apples, and delicious grapes; the viands were better cooked than any we had eaten for weeks, and the table made a finer appearance, with its large German silver candlesticks and other finery, than any table we had sat down to for a good while, and yet that polite dragoman, Abraham, came bowing in and apologizing for the whole affair, on account of the unavoidable confusion of getting under way for a very long trip, and promising to do a great deal better in future! It is midnight, now, and we break camp at six in the morning. They call this camping out. At this rate it is a glorious privilege to be a pilgrim to the Holy Land.

Astonishment: these women’s military professions—medical assistant, sniper, machine gunner, commander of an antiaircraft gun, sapper—and now they are accountants, lab technicians, museum guides, teachers…Discrepancy of the roles—here and there. Their memories are as if not about themselves, but some other girls. Now they are surprised at themselves. Before my eyes history “humanizes” itself, becomes like ordinary life. Acquires a different lighting. I’ve happened upon extraordinary storytellers. There are pages in their lives that can rival the best pages of the classics. The person sees herself so clearly from above—from heaven, and from below—from the ground. Before her is the whole path—up and down—from angel to beast. Remembering is not a passionate or dispassionate retelling of a reality that is no more, but a new birth of the past, when time goes in reverse. Above all it is creativity. As they narrate, people create, they “write” their life. Sometimes they also “write up” or “rewrite.” Here you have to be vigilant. On your guard. At the same time pain melts and destroys any falsehood. The temperature is too high! Simple people—nurses, cooks, laundresses—behave more sincerely, I became convinced of that…They, how shall I put it exactly, draw the words out of themselves and not from newspapers and books they have read—not from others. But only from their own sufferings and experiences. The feelings and language of educated people, strange as it may be, are often more subject to the working of time. Its general encrypting. They are infected by secondary knowledge. By myths. Often I have to go for a long time, by various roundabout ways, in order to hear a story of a “woman’s,” not a “man’s” war: not about how we retreated, how we advanced, at which sector of the front…It takes not one meeting, but many sessions. Like a persistent portrait painter. I sit for a long time, sometimes a whole day, in an unknown house or apartment. We drink tea, try on the recently bought blouses, discuss hairstyles and recipes. Look at photos of the grandchildren together. And then…After a certain time, you never know when or why, suddenly comes this long-awaited moment, when the person departs from the canon—plaster and reinforced concrete, like our monuments—and goes on to herself. Into herself. Begins to remember not the war but her youth. A piece of her life…I must seize that moment. Not miss it! But often, after a long day, filled with words, facts, tears, only one phrase remains in my memory (but what a phrase!): “I was so young when I left for the front, I even grew during the war.” I keep it in my notebook, although I have dozens of yards of tape in my tape recorder. Four or five cassettes… What helps me? That we are used to living together. Communally. We are communal people. With us everything is in common—both happiness and tears. We know how to suffer and how to tell about our suffering. Suffering justifies our hard and ungainly life.

The Sun King had dinner each night alone. He chose from forty dishes, served on gold and silver plate. It took a staggering 498 people to prepare each meal. He was rich because he consumed the work of other people, mainly in the form of their services. He was rich because other people did things for him. At that time, the average French family would have prepared and consumed its own meals as well as paid tax to support his servants in the palace. So it is not hard to conclude that Louis XIV was rich because others were poor. But what about today? Consider that you are an average person, say a woman of 35, living in, for the sake of argument, Paris and earning the median wage, with a working husband and two children. You are far from poor, but in relative terms, you are immeasurably poorer than Louis was. Where he was the richest of the rich in the world’s richest city, you have no servants, no palace, no carriage, no kingdom. As you toil home from work on the crowded Metro, stopping at the shop on the way to buy a ready meal for four, you might be thinking that Louis XIV’s dining arrangements were way beyond your reach. And yet consider this. The cornucopia that greets you as you enter the supermarket dwarfs anything that Louis XIV ever experienced (and it is probably less likely to contain salmonella). You can buy a fresh, frozen, tinned, smoked or pre-prepared meal made with beef, chicken, pork, lamb, fish, prawns, scallops, eggs, potatoes, beans, carrots, cabbage, aubergine, kumquats, celeriac, okra, seven kinds of lettuce, cooked in olive, walnut, sunflower or peanut oil and flavoured with cilantro, turmeric, basil or rosemary ... You may have no chefs, but you can decide on a whim to choose between scores of nearby bistros, or Italian, Chinese, Japanese or Indian restaurants, in each of which a team of skilled chefs is waiting to serve your family at less than an hour’s notice. Think of this: never before this generation has the average person been able to afford to have somebody else prepare his meals. You employ no tailor, but you can browse the internet and instantly order from an almost infinite range of excellent, affordable clothes of cotton, silk, linen, wool and nylon made up for you in factories all over Asia. You have no carriage, but you can buy a ticket which will summon the services of a skilled pilot of a budget airline to fly you to one of hundreds of destinations that Louis never dreamed of seeing. You have no woodcutters to bring you logs for the fire, but the operators of gas rigs in Russia are clamouring to bring you clean central heating. You have no wick-trimming footman, but your light switch gives you the instant and brilliant produce of hardworking people at a grid of distant nuclear power stations. You have no runner to send messages, but even now a repairman is climbing a mobile-phone mast somewhere in the world to make sure it is working properly just in case you need to call that cell. You have no private apothecary, but your local pharmacy supplies you with the handiwork of many thousands of chemists, engineers and logistics experts. You have no government ministers, but diligent reporters are even now standing ready to tell you about a film star’s divorce if you will only switch to their channel or log on to their blogs. My point is that you have far, far more than 498 servants at your immediate beck and call. Of course, unlike the Sun King’s servants, these people work for many other people too, but from your perspective what is the difference? That is the magic that exchange and specialisation have wrought for the human species.

Spaghetti alla puttanesca is typically made with tomatoes, olives, anchovies, capers, and garlic. It means, literally, "spaghetti in the style of a prostitute." It is a sloppy dish, the tomatoes and oil making the spaghetti lubricated and slippery. It is the sort of sauce that demands you slurp the noodles Goodfellas style, staining your cheeks with flecks of orange and red. It is very salty and very tangy and altogether very strong; after a small plate, you feel like you've had a visceral and significant experience. There are varying accounts as to when and how the dish originated- but the most likely explanation is that it became popular in the mid-twentieth century. The first documented mention of it is in Raffaele La Capria's 1961 novel, Ferito a Morte. According to the Italian Pasta Makers Union, spaghetti alla puttanesca was a very popular dish throughout the sixties, but its exact genesis is not quite known. Sandro Petti, a famous Napoli chef and co-owner of Ischian restaurant Rangio Fellone, claims to be its creator. Near closing time one evening, a group of customers sat at one of his tables and demanded to be served a meal. Running low on ingredients, Petti told them he didn't have enough to make anything, but they insisted. They were tired, and they were hungry, and they wanted pasta. "Facci una puttanata qualsiasi!" they cried. "Make any kind of garbage!" The late-night eater is not usually the most discerning. Petti raided the kitchen, finding four tomatoes, two olives, and a jar of capers, the base of the now-famous spaghetti dish; he included it on his menu the next day under the name spaghetti alla puttanesca. Others have their own origin myths. But the most common theory is that it was a quick, satisfying dish that the working girls of Naples could knock up with just a few key ingredients found at the back of the fridge- after a long and unforgiving night. As with all dishes containing tomatoes, there are lots of variations in technique. Some use a combination of tinned and fresh tomatoes, while others opt for a squirt of puree. Some require specifically cherry or plum tomatoes, while others go for a smooth, premade pasta. Many suggest that a teaspoon of sugar will "open up the flavor," though that has never really worked for me. I prefer fresh, chopped, and very ripe, cooked for a really long time. Tomatoes always take longer to cook than you think they will- I rarely go for anything less than an hour. This will make the sauce stronger, thicker, and less watery. Most recipes include onions, but I prefer to infuse the oil with onions, frying them until brown, then chucking them out. I like a little kick in most things, but especially in pasta, so I usually go for a generous dousing of chili flakes. I crush three or four cloves of garlic into the oil, then add any extras. The classic is olives, anchovies, and capers, though sometimes I add a handful of fresh spinach, which nicely soaks up any excess water- and the strange, metallic taste of cooked spinach adds an interesting extra dimension. The sauce is naturally quite salty, but I like to add a pinch of sea or Himalayan salt, too, which gives it a slightly more buttery taste, as opposed to the sharp, acrid salt of olives and anchovies. I once made this for a vegetarian friend, substituting braised tofu for anchovies. Usually a solid fish replacement, braised tofu is more like tuna than anchovy, so it was a mistake for puttanesca. It gave the dish an unpleasant solidity and heft. You want a fish that slips and melts into the pasta, not one that dominates it. In terms of garnishing, I go for dried oregano or fresh basil (never fresh oregano or dried basil) and a modest sprinkle of cheese. Oh, and I always use spaghetti. Not fettuccine. Not penne. Not farfalle. Not rigatoni. Not even linguine. Always spaghetti.