Tops Stock Quotes

But depression wasn't the word. This was a plunge encompassing sorrow and revulsion far beyond the personal: a sick, drenching nausea at all humanity and human endeavor from the dawn of time. The writhing loathsomeness of the biological order. Old age, sickness, death. No escape for anyone. Even the beautiful ones were like soft fruit about to spoil. And yet somehow people still kept fucking and breeding and popping out new fodder for the grave, producing more and more new beings to suffer like this was some kind of redemptive, or good, or even somehow morally admirable thing: dragging more innocent creatures into the lose-lose game. Squirming babies and plodding, complacent, hormone-drugged moms. Oh, isn't he cute? Awww. Kids shouting and skidding in the playground with no idea what future Hells await them: boring jobs and ruinous mortgages and bad marriages and hair loss and hip replacements and lonely cups of coffee in an empty house and a colostomy bag at the hospital. Most people seemed satisfied with the thin decorative glaze and the artful stage lighting that sometimes, made the bedrock atrocity of the human predicament look somewhat more mysterious or less abhorrent. People gambled and golfed and planted gardens and traded stocks and had sex and bought new cars and practiced yoga and worked and prayed and redecorated their homes and got worked up over the news and fussed over their children and gossiped about their neighbors and pored over restaurant reviews and founded charitable organizations and supported political candidates and attended the U.S. Open and dined and travelled and distracted themselves with all kinds of gadgets and devices, flooding themselves incessantly with information and texts and communication and entertainment from every direction to try to make themselves forget it: where we were, what we were. But in a strong light there was no good spin you could put on it. It was rotten from top to bottom.

From daydreams on the road there was no waking. He plodded on. He could remember everything of her save her scent. Seated in a theatre with her beside him leaning forward listening to the music. Gold scrollwork and sconces and the tall columnar folds of the drapes at either side of the stage. She held his hand in her lap and he could feel the tops of her stockings through the thin stuff of her summer dress. Freeze this frame. Now call down your dark and your cold and be damned.

Being wrong is acceptable, but staying wrong is totally unacceptable.

Michael Jordan didn’t become a great basketball player because he wanted to do product endorsements. Van Gogh didn’t become a great painter because he dreamed that one day his paintings would sell for $50 million.

The grass is full of ghosts tonight.' 'The whole campus is alive with them.' They paused by Little and watched the moon rise, to make silver of the slate roof of Dodd and blue the rustling trees. 'You know,' whispered Tom, 'what we feel now is the sense of all the gorgeous youth that has rioted through here in two hundred years.' ... And what we leave here is more than class; it's the whole heritage of youth. We're just one generation-- we're breaking all the links that seemed to bind us her to top-booted and high-stocked generations. We've walked arm and arm with Burr and Light-Horse Harry Lee through half these deep-blue nights.' 'That's what they are,' Tom tangented off, 'deep-blue-- a bit of color would spoil them, make them exotic.' Spries, against a sky that's a promise of dawn, and blue light on the slate roofs-- it hurts... rather--' 'Good-by, Aaron Burr,' Amory called toward deserted Nassau Hall, 'you and I knew strange corners of life.

Twas the night before Christmas, when all through the house Not a creature was stirring, not even a mouse; The stockings were hung by the chimney with care, In hopes that St. Nicholas soon would be there; The children were nestled all snug in their beds; While visions of sugar-plums danced in their heads; And mamma in her 'kerchief, and I in my cap, Had just settled our brains for a long winter's nap, When out on the lawn there arose such a clatter, I sprang from my bed to see what was the matter. Away to the window I flew like a flash, Tore open the shutters and threw up the sash. The moon on the breast of the new-fallen snow, Gave a lustre of midday to objects below, When what to my wondering eyes did appear, But a miniature sleigh and eight tiny rein-deer, With a little old driver so lively and quick, I knew in a moment he must be St. Nick. More rapid than eagles his coursers they came, And he whistled, and shouted, and called them by name: "Now, Dasher! now, Dancer! now Prancer and Vixen! On, Comet! on, Cupid! on, Donder and Blixen! To the top of the porch! to the top of the wall! Now dash away! dash away! dash away all!" As leaves that before the wild hurricane fly, When they meet with an obstacle, mount to the sky; So up to the housetop the coursers they flew With the sleigh full of toys, and St. Nicholas too— And then, in a twinkling, I heard on the roof The prancing and pawing of each little hoof. As I drew in my head, and was turning around, Down the chimney St. Nicholas came with a bound. He was dressed all in fur, from his head to his foot, And his clothes were all tarnished with ashes and soot; A bundle of toys he had flung on his back, And he looked like a pedler just opening his pack. His eyes—how they twinkled! his dimples, how merry! His cheeks were like roses, his nose like a cherry! His droll little mouth was drawn up like a bow, And the beard on his chin was as white as the snow; The stump of a pipe he held tight in his teeth, And the smoke, it encircled his head like a wreath; He had a broad face and a little round belly That shook when he laughed, like a bowl full of jelly. He was chubby and plump, a right jolly old elf, And I laughed when I saw him, in spite of myself; A wink of his eye and a twist of his head Soon gave me to know I had nothing to dread; He spoke not a word, but went straight to his work, And filled all the stockings; then turned with a jerk, And laying his finger aside of his nose, And giving a nod, up the chimney he rose; He sprang to his sleigh, to his team gave a whistle, And away they all flew like the down of a thistle. But I heard him exclaim, ere he drove out of sight— “Happy Christmas to all, and to all a good night!

Ah yes," Gabe said, "Pinter is ever the gallant when it comes to the ladies. He wouldn't risk leaving us alone with poor Miss Lake, for the fear one of us might spirit her off to our lair." "Why?" Miss Lake asked, with a lift of her brow. "Do you three make a habit of spiriting women off?" "Only on Tuesdays and Fridays," Masters said. "Seeing as how it's Wednesday, your safe." "Unless you're wearing a blue garter, madam," Gabe quipped. "On Wednesdays, Masters and I have a great fondness for blue garters. Are your gaters blue, Miss Lake?" "Only on Mondays and Thursdays." She dealt thirteen cards apiece to the two of them, then put the rest aside as the stock, turning the top card faceup. "Sorry gentlemen. I guess you'll have to spirit off some other woman.

Make the calls. Maybe they won’t talk to you, but I guarantee that if you don’t call, they won’t talk to you.

Once in an endless meadow, just able to peer through the tawny haze of the grass tops, the child who was myself had watched a young fox catching mice, an elegant newly minted fox, straight from the hand of God, brilliantly ruddy, with black stockings and a white-tipped brush. The fox heard and turned. I saw its intense vivid mask, its liquid amber eyes. Then it was gone. An image of such beauty and such mysterious sense. The child wept and knew himself an artist.

Never try to sell at the top. It isn't wise. Sell after a reaction if there is no rally.

I snapped the crossbow into the top of the mount, took a canvas bundle from the cart, and unrolled it. Crossbow bolts, tipped with the Galahad warheads. “This is my baby.” I petted the stock. “You have a strange relationship with your weapons,” Roman said. “You have no idea,” Raphael told him. “This from a man with a living staff and a man who once drove four hours both ways for a sword he then put on his wall,” I murmured. “It was an Angus Trim,” Raphael said. “It’s a sharpened strip of metal.” “You have an Angus Trim sword?” Kate’s eyes lit up. “Bought it at an estate auction,” Raphael said. “If we get out of this alive, you are invited to come to my house and play with it.” It was good that Curran wasn’t here and I was secure in our relationship, because that totally could be taken the wrong way.

Either go at it full force or don’t go at it at all. Don’t dabble.

Only two people can buy at the bottom and sell at the top- One is God and the other is a liar.

Aidan was fascinated by Mr. Stock's hat. Perhaps it had once been a trilby sort of thing. It may once hace even been a definite color. Now it was more like something that had grown - like a fungus - on Mr. Stock's head, so mashed and used and rammed down by earthy hands that you could have thought it was a mushroom that had accidentally grown into a sort of gnome-hat. It had a slightly domed top and a floppy edge. And a definite smell

To Summarize briefly: A white rabbit is pulled out of a top hat. Because it is an extremely large rabbit, the trick takes many billions of years. All mortals are born at the very tip of the rabbit's fine hairs. where they are in a position to wonder at the impossibility of the trick. But as they grow older they work themselves even deeper into the fur. And there they stay. They become so comfortable they never risk crawling back up the fragile hairs again. Only philosophers embark on this perilous expedition to the outermost reaches of language and existence. Some of the fall off, but other cling on desperately and yell at the people nestling deep in the snug softness, stuffing themselves with delicious food and drink. 'Ladies and gentlemen,' they yell, 'we are floating in space!' but none of the people down there care. 'What a bunch of troublemakers!' they say. And they keep on chatting: Would you pass the butter, please? How much have our stocks risen today? What is the price of tomatoes? Have you heard that Princes Di is expecting again?

Above his head at street level, he saw an angled aileron of a scarlet Porsche, its jaunty fin more or less at the upper edge of his window frame. A pair of very soft, clean glistening black shoes appeared, followed by impeccably creased matt charcoal pinstriped light woollen legs, followed by the beautifully cut lower hem of a jacket, its black vent revealing a scarlet silk lining, its open front revealing a flat muscular stomach under a finely-striped red and white shirt. Val’s legs followed, in powder-blue stockings and saxe-blue shoes, under the limp hem of a crêpey mustard-coloured dress, printed with blue moony flowers. The four feet advanced and retreated, retreated and advanced, the male feet insisting towards the basement stairs, the female feet resisting, parrying. Roland opened the door and went into the area, fired mostly by what always got him, pure curiosity as to what the top half looked like.

I love supporting the blue-chip companies’ revival. Shows wise when you are on the top and you are still not ignorant & arrogant to realise your weaknesses.

No matter how big or accomplished a player, nobody can correctly predict the top or bottom of a stock,’ he said.

The steeper the climb, the more incentive to reach the top. Even in the midst of the darkness, there is always a shard of light if we will but search for it hard enough and believe in it strongly enough. A name portrays the nature of its wearer. The meaning of a name, however, portrays the trueness of its wearer in depths that very few ever come to comprehend. May God bless you and keep you and give you peace in all that you do, and may we rest assured of this: that though we travel far apart and in many different directions and for long periods of time, we will meet again, if not in this lifetime, then in eternity, and there we will never have to say ‘good-bye’ again. Courage is not found in lacking fear, courage is found in not allowing your fear to rule you. Courage is really just facing fear. Do not put too much stock in the stars my boy, they are fickle and distant and do not affect the lives of men by very great a margin.

Another way to determine the direction of the general market is to focus on how the leading stocks are performing. If the stocks that have been leading the bull market start breaking down, that is a major sign the market has topped. Another important factor to watch is the Federal Reserve discount rate. Usually, after the Fed raises the rate two or three times, the market runs into trouble.

Here is the crux of the strategy: Instead of hiring an expert, or spending a lot of time trying to decide which stocks or actively managed funds are likely to be top performers, just invest in index funds and forget about it!

Remember, Reilly, gossip is just people's insecurity and fear of what they don't really understand," Eilam said. "It is unconsciously propagated to feed their egos." "Doesn't it ever bother you?", Reilly asked as he pulled the top off his yogurt. "I've lived too long to put any stock in the external judgements of others,or to take anything personally.

What if she doesn't worry about her body and eats enough for all the growing she has to do? She might rip her stockings and slam-dance on a forged ID to the Pogues, and walk home barefoot, holding her shoes, alone at dawn; she might baby-sit in a battered-women's shelter one night a month; she might skateboard down Lombard Street with its seven hairpin turns, or fall in love with her best friend and do something about it, or lose herself for hours gazing into test tubes with her hair a mess, or climb a promontory with the girls and get drunk at the top, or sit down when the Pledge of Allegiance says stand, or hop a freight train, or take lovers without telling her last name, or run away to sea. She might revel in all the freedoms that seem so trivial to those who could take them for granted; she might dream seriously the dreams that seem to obvious to those who grew up with them really available. Who knows what she would do? Who knows what it would feel like?

She touched his hand, and he went stock-still. She leaned over to examine it, the top of her head brushing beneath his nose. Only his sudden immobility stopped him from violently pulling away. “From the candles?” Had she bathed in bloody honey?

The three of us exchanged glances but said nothing. After all, what was there to say? The truth was that hookers did take credit cards—or at least ours did! In fact, hookers were so much a part of the Stratton subculture that we classified them like publicly traded stocks: Blue Chips were considered the top-of-the-line hooker, zee crème de la crème. They were usually struggling young models or exceptionally beautiful college girls in desperate need of tuition or designer clothing, and for a few thousand dollars they would do almost anything imaginable, either to you or to each other. Next came the NASDAQs, who were one step down from the Blue Chips. They were priced between three and five hundred dollars and made you wear a condom unless you gave them a hefty tip, which I always did. Then came the Pink Sheet hookers, who were the lowest form of all, usually a streetwalker or the sort of low-class hooker who showed up in response to a desperate late-night phone call to a number in Screw magazine or the yellow pages. They usually cost a hundred dollars or less, and if you didn’t wear a condom, you’d get a penicillin shot the next day and then pray that your dick didn’t fall off. Anyway, the Blue Chips took credit cards, so what was wrong with writing them off on your taxes? After all, the IRS knew about this sort of stuff, didn’t they? In fact, back in the good old days, when getting blasted over lunch was considered normal corporate behavior, the IRS referred to these types of expenses as three-martini lunches! They even had an accounting term for it: It was called T and E, which stood for Travel and Entertainment. All I’d done was taken the small liberty of moving things to their logical conclusion, changing T and E to T and A: Tits and Ass!

While from 1922 to 1929 real wages in manufacturing went up per capita 1.4 percent a year, the holders of common stocks gained 16.4 percent a year. Six million families (42 percent of the total) made less than $1,000 a year. One-tenth of 1 percent of the families at the top received as much income as 42 percent of the families at the bottom, according to a report of the Brookings Institution. Every

Bullock, Sam, died at the age of one-twelve. They’d been married five years. She was forty-six.” “Isn’t that romantic?” “Heart-tugging. First husband was younger, a callow seventy-three to her twenty-two.” “Wealthy?” “Was—not Sam Bullock wealthy, but well-stocked. Got eaten by a shark.” “Step off.” “Seriously. Scuba diving out in the Great Barrier Reef. He was eighty-eight. And this shark cruises along and chomp, chomp.” She gave Eve a thoughtful look. “Ending as shark snacks is in my top-ten list of ways I don’t want to go out. How about you?” “It may rank as number one, now that I’ve considered it a possibility. Any hint of foul play?” “They weren’t able to interview the shark, but it was put down as death by misadventure.

If the stock market continues to advance, we know that inequality will increase, for capital gains on equities accrue disproportionately to the top income brackets.

Con men need a battery of traits to win their victims’ trust and lighten their wallets. Chicago’s Leo Koretz had them all. They must be good actors and Leo, acting the part of a savvy financier who hobnobbed with a mysterious syndicate of millionaires, delivered a magnificent performance. They must be likeable, and everyone liked and trusted the generous, wisecracking, charming Leo. He could have been a top-flight lawyer, a business leader, or perhaps a powerful politician. He chose, instead, to become a master of promoting phony stocks.

little sleek crisp flaxen wig, setting very close to his head: which wig, it is to be presumed, was made of hair, but which looked far more as though it were spun from filaments of silk or glass. His linen, though not of a fineness in accordance with his stockings, was as white as the tops of the waves that broke upon the neighbouring beach, or the specks of sail that glinted

The golden stock of the Russian Revolution.' Where is this golden stock today? These people have come to replace them. From the top to the bottom.They are offering up Russia,they driving people to their deaths.Sasha remembered:Panait Istrati had called those who had opposed and fought against Stalin in the 1920s and who were annihilated by him in the 1930s 'the golden stock of the Russian Revolution

In stage four, once again they’re crowded around me—but this time it’s to tell me what stocks I should buy. Even the dentist has three or four tips, and in the next few days I look up his recommendations in the newspaper and they’ve all gone up. When the neighbors tell me what to buy and then I wish I had taken their advice, it’s a sure sign that the market has reached a top and is due for a tumble.

the yen upturn coincided exactly with the start of a topping process in global stocks. By first quarter 2008, the yen had risen to the highest level in three years against the U.S. dollar as global stocks tumbled.

People gambled and golfed and planted gardens and traded stocks and had sex and bought new cars and practiced yoga and worked and prayed and redecorated their homes and got worked up over the news and fussed over their children and gossiped about their neighbors and pored over restaurant reviews and founded charitable organizations and supported political candidates and attended the U.S. Open and dined and travelled and distracted themselves with all kinds of gadgets and devices, flooding themselves incessantly with information and texts and communication and entertainment from every direction to try to make themselves forget it: where we were, what we were. But in a strong light there was no good spin you could put on it. It was rotten top to bottom. Putting your time in at the office; dutifully spawning your two point five; smiling politely at your retirement party; then chewing on your bedsheet and choking on your canned peaches at the nursing home. It was better never to have been born—never to have wanted anything, never to have hoped for anything. And all this mental thrashing and tossing

It is not by means of a metaphor that a banking or stock-market transaction, a claim, a coupon, a credit, is able to arouse people who are not necessarily bankers. And what about the effects of money that grows, money that produces more money? There are socioeconomic "complexes" that are also veritable complexes of the unconscious, and that communicate a voluptuous wave from the top to the bottom of their hierarchy (the military-industrial complex). And ideology, Oedipus, and the phallus have nothing to do with this, because they depend on it rather than being its impetus. For it is a matter of flows, of stocks, of breaks in and fluctuations of flows; desire is present wherever something flows and runs, carrying along with it interested subjects—but also drunken or slumbering subjects—toward lethal destinations.

Like fifty million other losers, Anthony was caught up in the game, his misfortune temporarily at bay, his yearning merging with the great national aspiration. From stock traders to kids in Bobigny to Patrick Bruel and José Bové, everyone was on the same page, and it didn't matter whether you were in Paris or Heillange. From the top to the bottom of the pay scale, from the boonies to La Défense, the country was cheering in unison. Basically, the thing was simple. Just do like they do in America: think your country is the best in the world and revel in that forever.

The bones and shells and peels of things are where a lot of their goodness resides. It's no more or less lamb for being meat or bone; it's no more or less pea for being pea or pod. Grappa is made from the spent skins and stems and seeds of wine grapes; marmalade from the peels of oranges. The wine behind grappa is great, but there are moments when only grappa will do; the fruit of the orange is delicious, but it cannot be satisfactorily spread. “The skins of onions, green tops from leeks, stems from herbs must all be swept directly into a pot instead of the garbage. Along with the bones from a chicken, raw or cooked, they are what it takes to make chicken stock, which you need never buy, once you decide to keep its ingredients instead of throwing them away. If you have bones from fish, it's fish stock. If there are bones from pork or lamb, you will have pork or lamb stock.

In the course of my life I have had pre-pubescent ballerinas; emaciated duchesses, dolorous and forever tired, melomaniac and morphine-sodden; bankers' wives with eyes hollower than those of suburban streetwalkers; music-hall chorus girls who tip creosote into their Roederer when getting drunk... I have even had the awkward androgynes, the unsexed dishes of the day of the *tables d'hote* of Montmartre. Like any vulgar follower of fashion, like any member of the herd, I have made love to bony and improbably slender little girls, frightened and macabre, spiced with carbolic and peppered with chlorotic make-up. Like an imbecile, I have believed in the mouths of prey and sacrificial victims. Like a simpleton, I have believed in the large lewd eyes of a ragged heap of sickly little creatures: alcoholic and cynical shop girls and whores. The profundity of their eyes and the mystery of their mouths... the jewellers of some and the manicurists of others furnish them with *eaux de toilette*, with soaps and rouges. And Fanny the etheromaniac, rising every morning for a measured dose of cola and coca, does not put ether only on her handkerchief. It is all fakery and self-advertisement - *truquage and battage*, as their vile argot has it. Their phosphorescent rottenness, their emaciated fervour, their Lesbian blight, their shop-sign vices set up to arouse their clients, to excite the perversity of young and old men alike in the sickness of perverse tastes! All of it can sparkle and catch fire only at the hour when the gas is lit in the corridors of the music-halls and the crude nickel-plated decor of the bars. Beneath the cerise three-ply collars of the night-prowlers, as beneath the bulging silks of the cyclist, the whole seductive display of passionate pallor, of knowing depravity, of exhausted and sensual anaemia - all the charm of spicy flowers celebrated in the writings of Paul Bourget and Maurice Barres - is nothing but a role carefully learned and rehearsed a hundred times over. It is a chapter of the MANCHON DE FRANCINE read over and over again, swotted up and acted out by ingenious barnstormers, fully conscious of the squalid salacity of the male of the species, and knowledgeable in the means of starting up the broken-down engines of their customers. To think that I also have loved these maleficent and sick little beasts, these fake Primaveras, these discounted Jocondes, the whole hundred-franc stock-in-trade of Leonardos and Botticellis from the workshops of painters and the drinking-dens of aesthetes, these flowers mounted on a brass thread in Montparnasse and Levallois-Perret! And the odious and tiresome travesty - the corsetted torso slapped on top of heron's legs, painful to behold, the ugly features primed by boulevard boxes, the fake Dresden of Nina Grandiere retouched from a medicine bottle, complaining and spectral at the same time - of Mademoiselle Guilbert and her long black gloves!... Have I now had enough of the horror of this nightmare! How have I been able to tolerate it for so long? The fact is that I was then ignorant even of the nature of my sickness. It was latent in me, like a fire smouldering beneath the ashes. I have cherished it since... perhaps since early childhood, for it must always have been in me, although I did not know it!

Anyway, thanks to Bob, that Christmas, my mother bought my grandmother and myself both vibrators. Now, as unusual as a gift like this sounds, you have to admit that they are the ideal stocking stuffers. I mean, you can fit the vibrator into the long top part of the stocking and still be able to get another cute little gift in the toe. Well, I have to admit, I enjoyed mine but my grandmother refused to use hers. She was concerned that it would short-circuit her pacemaker. She said she'd gone this long without an orgasm, she might as well go the whole way. And that pacemaker, by the way, was later recalled.

Despite his new fame and fortune, he still fancied himself a child of the counterculture. On a visit to a Stanford class, he took off his Wilkes Bashford blazer and his shoes, perched on top of a table, and crossed his legs into a lotus position. The students asked questions, such as when Apple’s stock price would rise, which Jobs brushed off. Instead he spoke of his passion for future products, such as someday making a computer as small as a book. When the business questions tapered off, Jobs turned the tables on the well-groomed students. “How many of you are virgins?” he asked. There were nervous giggles. “How many of you have taken LSD?” More nervous laughter, and only one or two hands went up. Later Jobs would complain about the new generation of kids, who seemed to him more materialistic and careerist than his own. “When I went to school, it was right after the sixties and before this general wave of practical purposefulness had set in,” he said. “Now students aren’t even thinking in idealistic terms, or at least nowhere near as much.” His generation, he said, was different. “The idealistic wind of the sixties is still at our backs, though, and most of the people I know who are my age have that ingrained in them forever.

We passed the Irish club, and the florist’s with its small stiff pink-and-white carnations in a bucket, and the drapers called ‘Elvina’s’, which displayed in its window Bear Brand stockings and knife-pleated skirts like cloth concertinas and pasty-shaped hats on false heads. We passed the confectioner’s – or failed to pass it; the window attracted Karina. She balled her hands into her pockets, and leant back, her feet apart; she looked rooted, immovable. The cakes were stacked on decks of sloping shelves, set out on pink doilies whitened by falls of icing sugar. There were vanilla slices, their airy tiers of pastry glued together with confectioners’ custard, fat and lolling like a yellow tongue. There were bubbling jam puffs and ballooning Eccles cakes, slashed to show their plump currant insides. There were jam tarts the size of traffic lights; there were whinberry pies oozing juice like black blood. ‘Look at them buns,’ Karina would say. ‘Look.’ I would turn sideways and see her intent face. Sometimes the tip of her tongue would appear, and slide slowly upwards towards her flat nose. There were sponge buns shaped like fat mushrooms, topped with pink icing and half a glace cherry. There were coconut pyramids, and low square house-shaped chocolate buns, finished with a big roll of chocolate-wrapped marzipan which was solid as the barrel of a cannon.

Remember, Reilly, gossip is just people's insecurity and fear of what they don't really understand," Eilam said. "It is unconsciously propagated to feed their egos." "Doesn't it ever bother you?", Reilly asked as he pulled the top off his yogurt. "I've lived too long to put any stock in the external judgments of others,or to take anything personally.

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

Entrepreneurs who kept their day jobs had 33 percent lower odds of failure than those who quit. If you’re risk averse and have some doubts about the feasibility of your ideas, it’s likely that your business will be built to last. If you’re a freewheeling gambler, your startup is far more fragile. Like the Warby Parker crew, the entrepreneurs whose companies topped Fast Company’s recent most innovative lists typically stayed in their day jobs even after they launched. Former track star Phil Knight started selling running shoes out of the trunk of his car in 1964, yet kept working as an accountant until 1969. After inventing the original Apple I computer, Steve Wozniak started the company with Steve Jobs in 1976 but continued working full time in his engineering job at Hewlett-Packard until 1977. And although Google founders Larry Page and Sergey Brin figured out how to dramatically improve internet searches in 1996, they didn’t go on leave from their graduate studies at Stanford until 1998. “We almost didn’t start Google,” Page says, because we “were too worried about dropping out of our Ph.D. program.” In 1997, concerned that their fledgling search engine was distracting them from their research, they tried to sell Google for less than $2 million in cash and stock. Luckily for them, the potential buyer rejected the offer. This habit of keeping one’s day job isn’t limited to successful entrepreneurs. Many influential creative minds have stayed in full-time employment or education even after earning income from major projects. Selma director Ava DuVernay made her first three films while working in her day job as a publicist, only pursuing filmmaking full time after working at it for four years and winning multiple awards. Brian May was in the middle of doctoral studies in astrophysics when he started playing guitar in a new band, but he didn’t drop out until several years later to go all in with Queen. Soon thereafter he wrote “We Will Rock You.” Grammy winner John Legend released his first album in 2000 but kept working as a management consultant until 2002, preparing PowerPoint presentations by day while performing at night. Thriller master Stephen King worked as a teacher, janitor, and gas station attendant for seven years after writing his first story, only quitting a year after his first novel, Carrie, was published. Dilbert author Scott Adams worked at Pacific Bell for seven years after his first comic strip hit newspapers. Why did all these originals play it safe instead of risking it all?

In the top centile, by contrast, financial and business assets clearly predominate over real estate. In particular, shares of stock or partnerships constitute nearly the totality of the largest fortunes. Between 2 and 5 million euros, the share of real estate is less than one-third; above 5 million euros, it falls below 20 percent; above 10 million euros, it is less than 10 percent and wealth consists primarily of stock.

The next morning re-supply choppers brought mail, supplies, and Christmas stockings that had been packed by young school kids. Each stocking contained lots of candy and a letter. We took turns passing the letters around. Tex’s parents had sent him a small, artificial Christmas tree. We set it up on the top of our foxhole and decorated it with white shaving cream from our sundry supplies. The shaving cream looked like snow.

All too often high-income-producing UAWs spend countless hours studying the market—but not the stock market. They can tell you the names of the top auto dealers, but not the top investment advisors. They can tell you how to shop and spend. But they can’t tell you how to invest. They know the styles, prices, and availability at various car dealers. But they know little or nothing about the various values of equity market offerings. As

Every dish I cooked exhumed a memory. Every scent and taste brought me back for a moment to an unravaged home. Knife-cut noodles in chicken broth took me back to lunch at Myeondong Gyoja after an afternoon of shopping, the line so long it filled a flight of stairs, extended out the door, and wrapped around the building. The kalguksu so dense from the rich beef stock and starchy noodles it was nearly gelatinous. My mother ordering more and more refills of their famously garlic-heavy kimchi. My aunt scolding her for blowing her nose in public. Crispy Korean fried chicken conjured bachelor nights with Eunmi. Licking oil from our fingers as we chewed on the crispy skin, cleansing our palates with draft beer and white radish cubes as she helped me with my Korean homework. Black-bean noodles summoned Halmoni slurping jjajangmyeon takeout, huddled around a low table in the living room with the rest of my Korean family. I drained an entire bottle of oil into my Dutch oven and deep-fried pork cutlets dredged in flour, egg, and panko for tonkatsu, a Japanese dish my mother used to pack in my lunch boxes. I spent hours squeezing the water from boiled bean sprouts and tofu and spooning filling into soft, thin dumpling skins, pinching the tops closed, each one slightly closer to one of Maangchi's perfectly uniform mandu.

How the penises of Western men have leapt, for a century, to the sight of this singular point at the top of a lady's stocking, this transition from silk to bare skin and suspender! It's easy for non-fetishists to sneer about Pavlovian conditioning and let it go at that, but any underwear enthusiast worth his unwholesome giggle can tell you there is much more here - there is a cosmology: of nodes and cusps and points of osculation, mathematical kisses… singularities! Consider cathedral spires, holy minarets, the crunch of trainwheels over the points as you watch peeling away the track you didn't take… mountain peaks rising sharply to heaven, such as those to be noted at scenic Berchtesgaden… the edges of steel razors, always holding potent mystery… rose thorns that prick us by surprise… even, according to the Russian mathematician Friedmann, the infinitely dense point from which the present Universe expanded… In each case, the change from point to no-point carries a luminosity and enigma at which something in us must leap and sing, or withdraw in fright. Watching the A4 pointed at the sky - just before the last firing-switch closes - watching that singular point at the very top of the Rocket, where the fuze is… Do all these points imply, like the Rocket's, an annihilation? What is that, detonating in the sky above the cathedral? beneath the edge of the razor, under the rose?

Kids shouting and skidding in the playground with no idea what future Hells awaited them: boring jobs and ruinous mortgages and bad marriages and hair loss and hip replacements and lonely cups of coffee in an empty house and a colostomy bag at the hospital. Most people seemed satisfied with the thin decorative glaze and the artful stage lighting that, sometimes, made the bedrock atrocity of the human predicament look somewhat more mysterious or less abhorrent. People gambled and golfed and planted gardens and traded stocks and had sex and bought new cars and practiced yoga and worked and prayed and redecorated their homes and got worked up over the news and fussed over their children and gossiped about their neighbors and pored over restaurant reviews and founded charitable organizations and supported political candidates and attended the U.S. Open and dined and travelled and distracted themselves with all kinds of gadgets and devices, flooding themselves incessantly with information and texts and communication and entertainment from every direction to try to make themselves forget it: where we were, what we were. But in a strong light there was no good spin you could put on it. It was rotten top to bottom. Putting your time in at the office; dutifully spawning your two point five; smiling politely at your retirement party; then chewing on your bedsheet and choking on your canned peaches at the nursing home. It was better never to have been born—never to have wanted anything, never to have hoped for anything.

What are you doing here?" He shoved one hand in his pocket. "I need a wife." "And you came here..." She searched for an explanation for his outlandish statement. "Because you thought a company that sells feminine care products might also have a supply of women available for marriage? I can go to the stock room if you want and see what we have on the shelf. Are you looking for a blonde or a brunette? I guess it doesn't matter whether she likes you or not." "It's not just for me," Liam explained, pulling his hand out of his pocket. "I need a wife to preserve my family legacy." "So you want to breed her? Good to know. That takes Margie and Joan out of the running. They're both in their sixties." He dropped to one knee and held out a blue velvet box. "I want you. Marry me, Daisy." Of all the things she'd expected him to say, "Marry me," did not even make the top thousand. For a long moment, all she could do was stand and stare. "I think you have me confused with someone who would even want to be in the same room as you, much less wed you after such a romantic proposal.

Seen through the lens of human perception, cycles are often viewed as less symmetrical than they are. Negative price fluctuations are called “volatility,” while positive price fluctuations are called “profit.” Collapsing markets are called “selling panics,” while surges receive more benign descriptions (but I think they may best be seen as “buying panics”; see tech stocks in 1999, for example). Commentators talk about “investor capitulation” at the bottom of market cycles, while I also see capitulation at the top, when previously prudent investors throw in the towel and buy.

Good morning! The sun is up! Wake up! Time to eat," said the birds. "Good morning," Ashlynn said back. There was a clink of glass slippers against the wood floor, and then her mother appeared in the doorway. She had the same strawberry-blond hair and green eyes as Ashlynn. Her mother was already dressed, but Ashlynn didn't notice the clothes she was wearing. As always, her eyes went right to the glass slippers. Oh, how she loved those shoes. "Chores, dear!" her mother said, leaning over to kiss the top of Ashlynn's head. "And then you should pack." "Yes, Mother!" Ashlynn washed her face, put on an apron, and then opened wide the door to her shoe closet. This princess wouldn't care if she wore a burlap sack every day, so long as she had dozens of footwear choices. Today she settled on a pair of scrappy teal wedges and went to start breakfast. Even though her father's grand house came fully stocked with servants, her mother believed in good, solid, character-forming chores. After all, Ashlynn would inherit her mother's story and become the next Cinderella someday, and there would be lots of floors to mop and hearths to sweep before her Happily Ever After.

Don't bother pulling my string again- Not behind those doll eyes anymore I won't say what's expected, kid, laugh at your tantrum on the floor I'm just not looking at you, kid, I'm not a piss-poor heart anymore; Not going home with the lowest bid Out of stock- your projection whore I'm never going back to the toy box Elevated up from the cellar- home of the wish-washed pretty cocks Out of the dark, preachin' Helen Keller Bored with the coin-operated allure I'm top shelf, kid, out of your reach You can't afford to walk in the store Turn around, kid, don't slip in bleach -from 'Ragdoll$ & Riche$

What if she doesn’t worry about her body and eats enough for all the growing she has to do? She might rip her stockings and slam-dance on a forged ID to the Pogues, and walk home barefoot, holding her shoes, alone at dawn; she might baby-sit in a battered-women’s shelter one night a month; she might skateboard down Lombard Street with its seven hairpin turns, or fall in love with her best friend and do something about it, or lose herself for hours gazing into test tubes with her hair a mess, or climb a promontory with the girls and get drunk at the top, or sit down when the Pledge of Allegiance says stand, or hop a freight train, or take lovers without telling her last name, or run away to sea. She might revel in all the freedoms that seem so trivial to those who could take them for granted; she might dream seriously the dreams that seem so obvious to those who grew up with them really available. Who knows what she would do? Who knows what it would feel like? But if she is not careful she will end up: raped, pregnant, impossible to control, or merely what is now called fat. The teenage girl knows this. Everyone is telling her to be careful. She learns that making her body into her landscape to tame is preferable to any kind of wildness

Tender poached egg. Creamy mashed potatoes. And the thick layer of hot, melted cheese! Those are all incredibly delicious, but what takes the cake is the roux! It's been made in a VICHYSSOISE style!" VICHYSSOISE Boiled potatoes, onions, leeks and other ingredients are pureed with cream and soup stock to make this potage. It's often served chilled. Its creation is generally credited to Louis Diat, a French chef at the Ritz Carlton in New York, who first put it on the hotel's menu in 1917. "Amazing! It looks like a thick, heavy dish that would sit in the stomach like lead, but it's so easy to eat!" "The noodles! It's the udon noodles, along with the coriander powder, that makes it feel so much lighter! Coriander is known for its fresh, almost citrusy scent and its mildly spicy bite. It goes exceptionally well with the cumin kneaded into the noodles, each spice working to heighten the other's fragrance. AAAH! It's immensely satisfying!" "I have also included dill, vichyssoise's traditional topping. Dry roasting the dill seeds together with the cumin seeds made a spice mix that gave a strong aroma to the roux." "Hm! Fat noodles in a thick, creamy roux. Eating them is much the same experience as having dipping noodles. What an amazing concept to arrive at from a century-old French soup recipe!

The succession of financial bubbles, and the amassing of personal and public debt, Whybrow views as simply an expression of the lizard-brained way of life. A color-coded map of American personal indebtedness could be laid on top of the Centers for Disease Control’s color-coded map that illustrates the fantastic rise in rates of obesity across the United States since 1985 without disturbing the general pattern. The boom in trading activity in individual stock portfolios; the spread of legalized gambling; the rise of drug and alcohol addiction; it is all of a piece. Everywhere you turn you see Americans sacrifice their long-term interests for a short-term reward.

A 1997 study of the consumer product design firm IDEO found that most of the company’s biggest successes originated as “combinations of existing knowledge from disparate industries.” IDEO’s designers created a top-selling water bottle, for example, by mixing a standard water carafe with the leak-proof nozzle of a shampoo container. The power of combining old ideas in new ways also extends to finance, where the prices of stock derivatives are calculated by mixing formulas originally developed to describe the motion of dust particles with gambling techniques. Modern bike helmets exist because a designer wondered if he could take a boat’s hull, which can withstand nearly any collision, and design it in the shape of a hat. It even reaches to parenting, where one of the most popular baby books—Benjamin Spock’s The Common Sense Book of Baby and Child Care, first published in 1946—combined Freudian psychotherapy with traditional child-rearing techniques. “A lot of the people we think of as exceptionally creative are essentially intellectual middlemen,” said Uzzi. “They’ve learned how to transfer knowledge between different industries or groups. They’ve seen a lot of different people attack the same problems in different settings, and so they know which kinds of ideas are more likely to work.” Within sociology, these middlemen are often referred to as idea or innovation brokers. In one study published in 2004, a sociologist named Ronald Burt studied 673 managers at a large electronics company and found that ideas that were most consistently ranked as “creative” came from people who were particularly talented at taking concepts from one division of the company and explaining them to employees in other departments. “People connected across groups are more familiar with alternative ways of thinking and behaving,” Burt wrote. “The between-group brokers are more likely to express ideas, less likely to have ideas dismissed, and more likely to have ideas evaluated as valuable.” They were more credible when they made suggestions, Burt said, because they could say which ideas had already succeeded somewhere else.

She hooked a small stool over with her foot, climbed up on it, and began to count the bottles of floor-wax on the top shelf, touching each one lightly with the tips of her right thumb and forefinger as she went. She had to reach, and when she did, her dress pulled up and he could see beyond the brown tops of her stockings to the waffled white flesh of her upper thighs and he turned his eyes away, suddenly and aimlessly recalling what had happened to Noah’s third son when he looked at his father as the old man lay drunk and naked on his pallet. Poor guy had ended up being a hewer of wood and fetcher of water ever after. Him and all his descendants. And that’s why we have race riots today, son. Praise God.

If you’ve tied them up, start by undoing the knot! Lay the toes one on top of the other and fold the stocking in half lengthwise. Then fold it into thirds, making sure that the toes are inside, not outside, and that the waistband protrudes slightly at the top. Finally, roll the stocking up toward the waistband. If the waistband is on the outside when you finish, you’ve done it right. Fold knee-high stockings the same way. With thicker material, such as tights, it is easier to roll if you fold them in half rather than in thirds. The point is that the stocking should be firm and stable when you’ve finished, much like a sushi roll. When you store the stockings in your drawer, arrange them on end so that the swirl is visible.

The median (typical) household in America has a net worth of less than $15,000, excluding home equity. Factor out equity in motor vehicles, furniture, and such, and guess what? More often than not the household has zero financial assets, such as stocks and bonds. How long could the average American household survive economically without a monthly check from an employer? Perhaps a month or two in most cases. Even those in the top quintile are not really wealthy. Their median household net worth is less than $150,000. Excluding home equity, the median net worth for this group falls to less than $60,000. And what about our senior citizens? Without Social Security benefits, almost one-half of Americans over sixty-five would live in poverty. Only

Early on in the top, some parts of the credit system suffer, but others remain robust, so it isn’t clear that the economy is weakening. So while the central bank is still raising interest rates and tightening credit, the seeds of the recession are being sown. The fastest rate of tightening typically comes about five months prior to the top of the stock market. The economy is then operating at a high rate, with demand pressing up against the capacity to produce. Unemployment is normally at cyclical lows and inflation rates are rising. The increase in short-term interest rates makes holding cash more attractive, and it raises the interest rate used to discount the future cash flows of assets, weakening riskier asset prices and slowing lending.

The shop ought to have been as dark as the inside of a tea-caddy, but instead it was filled with a soft, golden light which appeared to emanate from something golden which lay upon the counter-top. A heap of shining guineas was lying there. Mrs Brandy picked up one of the coins and examined it. It was as if she held a ball of soft yellow light with a coin at the bottom of it. The light was odd. It made Mrs Brandy, John and Toby look quite unlike themselves: Mrs Brandy appeared proud and haughty, John looked sly and deceitful and Toby wore an expression of great ferocity. Needless to say, all of these were qualities quite foreign to their characters. But stranger still was the transformation that the light worked upon the dozens of small mahogany drawers that formed one wall of the shop. Upon other evenings the gilt lettering upon the drawers proclaimed the contents to be such things as: Mace (Blades), Mustard (Unhusked), Nutmegs, Ground Fennel, Bay Leaves, Pepper of Jamaica, Essence of Ginger, Caraway, Peppercorns and Vinegar and all the other stock of a fashionable and prosperous grocery business. But now the words appeared to read: Mercy (Deserved), Mercy (Undeserved), Nightmares, Good Fortune, Bad Fortune, Persecution by Families, Ingratitude of Children, Confusion, Perspicacity and Veracity. It was as well that none of them noticed this odd change. Mrs Brandy would have been most distressed by it had she known. She would not have had the least notion what to charge for these new commodities.

I go to one of my favorite Instagram profiles, the.korean.vegan, and I watch her last video, in which she makes peach-topped tteok. The Korean vegan, Joanne, cooks while talking about various things in her life. As she splits open a peach, she explains why she gave up meat. As she adds lemon juice, brown sugar, nutmeg, a pinch of salt, cinnamon, almond extract, maple syrup, then vegan butter and vegan milk and sifted almond and rice flour, she talks about how she worried about whitewashing her diet, about denying herself a fundamental part of her culture, and then about how others don't see her as authentically Korean since she is a vegan. I watch other videos by Joanne, soothed by her voice into feeling human myself, and into craving the experiences of love she talks of and the food she cooks as she does. I go to another profile, and watch a person's hands delicately handle little knots of shirataki noodles and wash them in cold water, before placing them in a clear oden soup that is already filled with stock-boiled eggs, daikon, and pure white triangles of hanpen. Next, they place a cube of rice cake in a little deep-fried tofu pouch, and seal the pouch with a toothpick so it looks like a tiny drawstring bag; they place the bag in with the other ingredients. "Every winter my mum made this dish for me," a voice says over the video, "just like how every winter my grandma made it for my mum when she was a child." The person in the video is half Japanese like me, and her name is Mei; she appears on the screen, rosy cheeked, chopsticks in her hand, and sits down with her dish and eats it, facing the camera. Food means so much in Japan. Soya beans thrown out of temples in February to tempt out demons before the coming of spring bring the eater prosperity and luck; sushi rolls eaten facing a specific direction decided each year bring luck and fortune to the eater; soba noodles consumed at New Year help time progress, connecting one year to the next; when the noodles snap, the eater can move on from bad events from the last year. In China too, long noodles consumed at New Year grant the eater a long life. In Korea, when rice-cake soup is eaten at New Year, every Korean ages a year, together, in unison. All these things feel crucial to East Asian identity, no matter which country you are from.

There is a lovely old-fashioned pearl set in the treasure chest, but Mother said real flowers were the prettiest ornament for a young girl, and Laurie promised to send me all I want," replied Meg. "Now, let me see, there's my new gray walking suit, just curl up the feather in my hat, Beth, then my poplin for Sunday and the small party, it looks heavy for spring, doesn't it? The violet silk would be so nice. Oh, dear!" "Never mind, you've got the tarlaton for the big party, and you always look like an angel in white," said Amy, brooding over the little store of finery in which her soul delighted. "It isn't low-necked, and it doesn't sweep enough, but it will have to do. My blue housedress looks so well, turned and freshly trimmed, that I feel as if I'd got a new one. My silk sacque isn't a bit the fashion, and my bonnet doesn't look like Sallie's. I didn't like to say anything, but I was sadly disappointed in my umbrella. I told Mother black with a white handle, but she forgot and bought a green one with a yellowish handle. It's strong and neat, so I ought not to complain, but I know I shall feel ashamed of it beside Annie's silk one with a gold top," sighed Meg, surveying the little umbrella with great disfavor. "Change it," advised Jo. "I won't be so silly, or hurt Marmee's feelings, when she took so much pains to get my things. It's a nonsensical notion of mine, and I'm not going to give up to it. My silk stockings and two pairs of new gloves are my comfort. You are a dear to lend me yours, Jo. I feel so rich and sort of elegant, with two new pairs, and the old ones cleaned up for common." And Meg took a refreshing peep at her glove box. "Annie Moffat has blue and pink bows on her nightcaps. Would you put some on mine?" she asked, as Beth brought up a pile of snowy muslins, fresh from Hannah's hands. "No, I wouldn't, for the smart caps won't match the plain gowns without any trimming on them. Poor folks shouldn't rig," said Jo decidedly. "I wonder if I shall ever be happy enough to have real lace on my clothes and bows on my caps?" said Meg impatiently. "You said the other day that you'd be perfectly happy if you could only go to Annie Moffat's," observed Beth in her quiet way. "So I did! Well, I am happy, and I won't fret, but it does seem as if the more one gets the more one wants, doesn't it?

In the deep woods of the far North, under feathery leaves of fern, was a great fairyland of merry elves, sometimes called forest brownies. These elves lived joyfully. They had everything at hand and did not need to worry much about living. Berries and nuts grew plentiful in the forest. Rivers and springs provided the elves with crystal water. Flowers prepared them drink from their flavorful juices, which the munchkins loved greatly. At midnight the elves climbed into flower cups and drank drops of their sweet water with much delight. Every elf would tell a wonderful fairy tale to the flower to thank it for the treat. Despite this abundance, the pixies did not sit back and do nothing. They tinkered with their tasks all day long. They cleaned their houses. They swung on tree branches and swam in forested streams. Together with the early birds, they welcomed the sunrise, listened to the thunder growling, the whispering of leaves and blades of grass, and the conversations of the animals. The birds told them about warm countries, sunbeams whispered of distant seas, and the moon spoke of treasures hidden deeply in the earth. In winter, the elves lived in abandoned nests and hollows. Every sunny day they came out of their burrows and made the forest ring with their happy shouts, throwing tiny snowballs in all directions and building snowmen as small as the pinky finger of a little girl. The munchkins thought they were giants five times as large as them. With the first breath of spring, the elves left their winter residences and moved to the cups of the snowdrop flowers. Looking around, they watched the snow as it turned black and melted. They kept an eye on the blossoming of hazel trees while the leaves were still sleeping in their warm buds. They observed squirrels moving their last winter supplies from storage back to their homes. Gnomes welcomed the birds coming back to their old nests, where the elves lived during winters. Little by little, the forest once more grew green. One moonlight night, elves were sitting at an old willow tree and listening to mermaids singing about their underwater kingdom. “Brothers! Where is Murzilka? He has not been around for a long time!” said one of the elves, Father Beardie, who had a long white beard. He was older than others and well respected in his striped stocking cap. “I’m here,” a snotty voice arose, and Murzilka himself, nicknamed Feather Head, jumped from the top of the tree. All the brothers loved Murzilka, but thought he was lazy, as he actually was. Also, he loved to dress in a tailcoat, tall black hat, boots with narrow toes, a cane and a single eyeglass, being very proud of that look. “Do you know where I’m coming from? The very Arctic Ocean!” roared he. Usually, his words were hard to believe. That time, though, his announcement sounded so marvelous that all elves around him were agape with wonder. “You were there, really? Were you? How did you get there?” asked the sprites. “As easy as ABC! I came by the fox one day and caught her packing her things to visit her cousin, a silver fox who lives by the Arctic Ocean. “Take me with you,” I said to the fox. “Oh, no, you’ll freeze there! You know, it’s cold there!” she said. “Come on.” I said. “What are you talking about? What cold? Summer is here.” “Here we have summer, but there they have winter,” she answered. “No,” I thought. “She must be lying because she does not want to give me a ride.” Without telling her a word, I jumped upon her back and hid in her bushy fur, so even Father Frost could not find me. Like it or not, she had to take me with her. We ran for a long time. Another forest followed our woods, and then a boundless plain opened, a swamp covered with lichen and moss. Despite the intense heat, it had not entirely thawed. “This is tundra,” said my fellow traveler. “Tundra? What is tundra?” asked I. “Tundra is a huge, forever frozen wetland covering the entire coast of the Arctic Ocean.

In summer, most ramen restaurants in Tokyo serve hiyashi chūka, a cold ramen noodle salad topped with strips of ham, cucumber, and omelet; a tart sesame- or soy-based sauce; and sometimes other vegetables, like a tomato wedge or sheets of wakame seaweed. The vegetables are arranged in piles of parallel shreds radiating from the center to the edge of the plate like bicycle spokes, and you toss everything together before eating. It's bracing, ice-cold, addictive- summer food from the days before air conditioning. In Oishinbo: Ramen and Gyōza, a young lifestyle reporter wants to write an article about hiyashi chūka. "I'm not interested in something like hiyashi chūka," says my alter ego Yamaoka. It's a fake Chinese dish made with cheap industrial ingredients, he explains. Later, however, Yamaoka relents. "Cold noodles, cold soup, and cold toppings," he muses. "The idea of trying to make a good dish out of them is a valid one." Good point, jerk. He mills organic wheat into flour and hires a Chinese chef to make the noodles. He buys a farmyard chicken from an old woman to make the stock and seasons it with the finest Japanese vinegar, soy sauce, and sake. Yamaoka's mean old dad Kaibara Yūzan inevitably gets involved and makes an even better hiyashi chūka by substituting the finest Chinese vinegar, soy sauce, and rice wine. When I first read this, I enjoyed trying to follow the heated argument over this dish I'd never even heard of. Yamaoka and Kaibara are in total agreement that hiyashi chūka needs to be made with quality ingredients, but they disagree about what kind of dish it is: Chinese, Japanese, or somewhere in between? Unlike American food, Japanese cuisine has boundary issues.

The key to this risotto is Japanese peppers of all things?!" "It's sharp, refreshing aroma highlights the mellow body of the cheese... while making the eel's umami flavor flash like an explosion!" "And that one key ingredient that quietly ties it all together... ... is garlic!" "Garlic?! In traditional Japanese cuisine?! That's almost unheard of!" "Those are special smoked garlic chips a junior of mine made. They were smoked using wood from a walnut tree, which is known to emphasize seafood flavors well. By lightly crushing those chips and sprinkling them on as a topping, I added a pleasantly crunchy texture to the dish. But the most critical feature of my dish... is that I broiled the eel using the Kansai region Kabayaki style. Unlike the Kanto region style, there's no steaming step. Leaving all that oil in gives the eel a more fragrant aroma with a heavier texture and stronger flavor... ... meaning it pairs much more naturally with a flavor as powerful as garlic. *Steaming the eel makes much of its natural oil seep out, leaving the flesh light and fluffy.* But what makes these chips so extraordinary... is that they're infused with Ibusaki's earnest passion and the pure sweat of his helpers, Aoki and Sato. There's no way they could not be delicious!" "Ew! Don't say they're infused with sweat! That's gross!" "This much alone is already an impressively polished gourmet course. What's in store for us in that teapot?" "That is eel-liver broth, my lady. I dressed the eel's liver and then sautéed it in olive oil with some smoked garlic chips. Then I poured the sake Sakaki and Marui made over the top and let the alcohol cook off before adding bonito stock to make a broth. It matches beautifully with the cheese that Yoshino and Nikumi made, creating a soft flavor with a splendid aftertaste.

Snacks at sleepovers are a must. Try this one next time your parents forget to stock the snack cupboard. Supplies: brown paper lunch bag stapler measuring cup microwave Ingredients: ¼ cup popcorn kernels 2 tbsp brown sugar 2 tbsp chocolate chips 2 tbsp butter or margarine pinch of salt Pour the popcorn kernels into a brown paper lunch bag then fold the top of the bag ¼ of an inch, twice. Secure two staples (trust me, I Googled it!) at the folded part to seal the bag shut. Lay the bag flat in the microwave and cook on HIGH for about 1:45 (one minute and forty-five seconds, people!). Each microwave is different, though, so you may need to adjust the time. Meanwhile, add the brown sugar, chocolate chips, butter/margarine and salt to a microwave-safe measuring cup. Cook on HIGH for about 15 seconds or until the gooey buttery-chocolaty mixture is melted. Mix well with a fork then pour it over the popcorn.

But scamming large amounts of money off the top seems even harder to catch. Fraud by American defense contractors is estimated at around $100 billion per year, and they are relatively well behaved compared to the financial industry. The FBI reports that since the economic recession of 2008, securities and commodities fraud in the United States has gone up by more than 50 percent. In the decade prior, almost 90 percent of corporate fraud cases—insider trading, kickbacks and bribes, false accounting—implicated the company’s chief executive officer and/or chief financial officer. The recession, which was triggered by illegal and unwise banking practices, cost American shareholders several trillion dollars in stock value losses and is thought to have set the American economy back by a decade and a half. Total costs for the recession have been estimated to be as high as $14 trillion—or about $45,000 per citizen.

The case for bitcoin as a cash item on a balance sheet is very compelling for anyone with a time horizon extending beyond four years. Whether or not fiat authorities like it, bitcoin is now in free-market competition with many other assets for the world’s cash balances. It is a competition bitcoin will win or lose in the market, not by the edicts of economists, politicians, or bureaucrats. If it continues to capture a growing share of the world’s cash balances, it continues to succeed. As it stands, bitcoin’s role as cash has a very large total addressable market. The world has around $90 trillion of broad fiat money supply, $90 trillion of sovereign bonds, $40 trillion of corporate bonds, and $10 trillion of gold. Bitcoin could replace all of these assets on balance sheets, which would be a total addressable market cap of $230 trillion. At the time of writing, bitcoin’s market capitalization is around $700 billion, or around 0.3% of its total addressable market. Bitcoin could also take a share of the market capitalization of other semihard assets which people have resorted to using as a form of saving for the future. These include stocks, which are valued at around $90 trillion; global real estate, valued at $280 trillion; and the art market, valued at several trillion dollars. Investors will continue to demand stocks, houses, and works of art, but the current valuations of these assets are likely highly inflated by the need of their holders to use them as stores of value on top of their value as capital or consumer goods. In other words, the flight from inflationary fiat has distorted the U.S. dollar valuations of these assets beyond any sane level. As more and more investors in search of a store of value discover bitcoin’s superior intertemporal salability, it will continue to acquire an increasing share of global cash balances.

A while back a young woman from another state came to live with some of her relatives in the Salt Lake City area for a few weeks. On her first Sunday she came to church dressed in a simple, nice blouse and knee-length skirt set off with a light, button-up sweater. She wore hose and dress shoes, and her hair was combed simply but with care. Her overall appearance created an impression of youthful grace. Unfortunately, she immediately felt out of place. It seemed like all the other young women her age or near her age were dressed in casual skirts, some rather distant from the knee; tight T-shirt-like tops that barely met the top of their skirts at the waist (some bare instead of barely); no socks or stockings; and clunky sneakers or flip-flops. One would have hoped that seeing the new girl, the other girls would have realized how inappropriate their manner of dress was for a chapel and for the Sabbath day and immediately changed for the better. Sad to say, however, they did not, and it was the visitor who, in order to fit in, adopted the fashion (if you can call it that) of her host ward. It is troubling to see this growing trend that is not limited to young women but extends to older women, to men, and to young men as well. . . . I was shocked to see what the people of this other congregation wore to church. There was not a suit or tie among the men. They appeared to have come from or to be on their way to the golf course. It was hard to spot a woman wearing a dress or anything other than very casual pants or even shorts. Had I not known that they were coming to the school for church meetings, I would have assumed that there was some kind of sporting event taking place. The dress of our ward members compared very favorably to this bad example, but I am beginning to think that we are no longer quite so different as more and more we seem to slide toward that lower standard. We used to use the phrase “Sunday best.” People understood that to mean the nicest clothes they had. The specific clothing would vary according to different cultures and economic circumstances, but it would be their best. It is an affront to God to come into His house, especially on His holy day, not groomed and dressed in the most careful and modest manner that our circumstances permit. Where a poor member from the hills of Peru must ford a river to get to church, the Lord surely will not be offended by the stain of muddy water on his white shirt. But how can God not be pained at the sight of one who, with all the clothes he needs and more and with easy access to the chapel, nevertheless appears in church in rumpled cargo pants and a T-shirt? Ironically, it has been my experience as I travel around the world that members of the Church with the least means somehow find a way to arrive at Sabbath meetings neatly dressed in clean, nice clothes, the best they have, while those who have more than enough are the ones who may appear in casual, even slovenly clothing. Some say dress and hair don’t matter—it’s what’s inside that counts. I believe that truly it is what’s inside a person that counts, but that’s what worries me. Casual dress at holy places and events is a message about what is inside a person. It may be pride or rebellion or something else, but at a minimum it says, “I don’t get it. I don’t understand the difference between the sacred and the profane.” In that condition they are easily drawn away from the Lord. They do not appreciate the value of what they have. I worry about them. Unless they can gain some understanding and capture some feeling for sacred things, they are at risk of eventually losing all that matters most. You are Saints of the great latter-day dispensation—look the part.

Dr. Finch became a bone man, practiced in Nashville, played the stock market with shrewdness, and by the time he was forty-five he had accumulated enough money to retire and devote all his time to his first and abiding love, Victorian literature, a pursuit that in itself earned him the reputation of being Maycomb County’s most learned licensed eccentric. Dr. Finch had drunk so long and so deep of his heady brew that his being was shot through with curious mannerisms and odd exclamations. He punctuated his speech with little “hah”s and “hum”s and archaic expressions, on top of which his penchant for modern slang teetered precariously. His wit was hatpin sharp; he was absentminded; he was a bachelor but gave the impression of harboring amusing memories; he possessed a yellow cat nineteen years old; he was incomprehensible to most of Maycomb County because his conversation was colored with subtle allusions to Victorian obscurities.

Now alongside Scovell, John eased preserved peaches out of galliot pots of syrup and picked husked walnuts from puncheons of salt. He clarified butter and poured it into rye-paste coffins. From the Master Cook, John learned to set creams with calves' feet, then isinglass, then hartshorn, pouring decoctions into egg-molds to set and be placed in nests of shredded lemon peel. To make cabbage cream he let the thick liquid clot, lifted off the top layer, folded it then repeated the process until the cabbage was sprinkled with rose water and dusted with sugar, ginger and nutmeg. He carved apples into animals and birds. The birds themselves he roasted, minced and folded into beaten egg whites in a foaming forcemeat of fowls. John boiled, coddled, simmered and warmed. He roasted, seared, fried and braised. He poached stock-fish and minced the meats of smoked herrings while Scovell's pans steamed with ancient sauces: black chawdron and bukkenade, sweet and sour egredouce, camelade and peppery gauncil. For the feasts above he cut castellations into pie-coffins and filled them with meats dyed in the colors of Sir William's titled guests. He fashioned palaces from wafers of spiced batter and paste royale, glazing their walls with panes of sugar. For the Bishop of Carrboro they concocted a cathedral. 'Sprinkle salt on the syrup,' Scovell told him, bent over the chafing dish in his chamber. A golden liquor swirled in the pan. 'Very slowly.' 'It will taint the sugar,' John objected. But Scovell shook his head. A day later they lifted off the cold clear crust and John split off a sharp-edged shard. 'Salt,' he said as it slid over his tongue. But little by little the crisp flake sweetened on his tongue. Sugary juices trickled down his throat. He turned to the Master Cook with a puzzled look. 'Brine floats,' Scovell said. 'Syrup sinks.' The Master Cook smiled. 'Patience, remember? Now, to the glaze...

We're all equal before a wave. —Laird Hamilton, professional surfer In 2005, I was working as an equity analyst at Merrill Lynch. When one afternoon I told a close friend that I was going to leave Wall Street, she was dumbfounded. "Are you sure you know what you're doing?" she asked me. This was her polite, euphemistic way of wondering if I'd lost my mind. My job was to issue buy or sell recommendations on corporate stocks—and I was at the top of my game. I had just returned from Mexico City for an investor day at America Movíl, now the fourth largest wireless operator in the world. As I sat in the audience with hundreds of others, Carlos Slim, the controlling shareholder and one of the world's richest men, quoted my research, referring to me as "La Whitney." I had large financial institutions like Fidelity Investments asking for my financial models, and when I upgraded or downgraded a stock, the stock price would frequently move several percentage points.

She was a good pianist but too undisciplined, our grandmother said. But Mother sent her back for the gloves and to fix her stocking, which had slipped down her leg, showing the skin between her hem and the stocking top, which, of course, wouldn’t do. I went with her when I saw the thunderclouds in her face. I can’t stand it, I can’t stand it, she hissed to me, as we walked, and she was walking faster than usual so I had almost to run to keep up. These rules, these ridiculous rules, how is anyone supposed to remember them all? It’s only a pair of gloves, I said, I did remind you as we were leaving the house. But she was furious, always chafing at the bit, she was. And we couldn’t find the gloves, of course. Or we could find only one. I forget. I know we looked everywhere. I can’t think of everything, I said to her, as we searched, because she was forever losing one or the other and it was always up to me to remember them for myself and for her and I had begun—

Beauty anyhow. Not the crude beauty of the eye. It was not beauty pure and simple--Bedford Place leading into Russell Square. It was straightness and emptiness of course. the symmetry of a corridor; but it was also windows lit up, a piano, a ramophone sounding; a sense of pleasure-making hidden, but now and again emerging when, through the uncurtained window, the window left open, one saw parties sitting over tables, young people slowly circling, conversations between men and women, maids idly looking out (a strange comment theirs, when work was done), stockings drying on top ledges, a parrot, a few plants. Absorbing, mysterious, of infinite richness, this life. And in the large square where the cabs shot and swerved so quick, there were loitering couples, dallying, embracing, shrunk up under the shower of a tree that was moving; so silent, so absorbed, that one passed, discreetly, timidly, as if in the presence of some sacred ceremony to interrupt which would have been impious. That was interesting. And so on into the flare and glare.

I can smell the shrimp broth and garlic! Mmm! It's so good! It's light yet has a deep, full-bodied flavor!" "Whoa! I've been eating all day, but this goes right down!" " Mm! This is the perfect finisher for the day!" "And the topping is the bun's pork filling!" "Yep! Listening to customer requests last night gave me the inspiration to try this out." "Thanks to these noodles, we sold a whole lot more today than yesterday." "Using bun dough to make noodles... how interesting! And to come up with it on the spot too..." "Nah, I didn't really. See, Taiwan already has a noodle dish a lot like it." "...? Dan Zai Noodles!" DAN ZAI NOODLES Originating in Southern Taiwan, it is also known as Tan-tsu noodles or slack season noodles. The broth is generally light and clear, made from seafood stocks like bonito or shrimp. Then oil noodles are added and topped with items like ground pork, green onions, bean sprouts and shrimp. Served in small snack-sized portions, it was created with the idea of being a tasty snack that could be eaten over and over.

There was a clink of glass slippers against the wood floor, and then her mother appeared in the doorway. She had the same strawberry-blond hair and green eyes as Ashlynn. Her mother was already dressed, but Ashlynn didn't notice the clothes she was wearing. As always, her eyes went right to the glass slippers. Oh, how she loved those shoes. "Chores, dear!" her mother said, leaning over to kiss the top of Ashlynn's head. "And then you should pack." "Yes, Mother!" Ashlynn washed her face, put on an apron, and then opened wide the door to her shoe closet. This princess wouldn't care if she wore a burlap sack every day, so long as she had dozens of footwear choices. Today she settled on a pair of scrappy teal wedges and went to start breakfast. Even though her father's grand house came fully stocked with servants, her mother believed in good, solid, character-forming chores. After all, Ashlynn would inherit her mother's story and become the next Cinderella someday, and there would be lots of floors to mop and hearths to sweep her Happily Ever After.

He carefully poured the juice into a bowl and rinsed the scallops to remove any sand caught between the tender white meat and the firmer coral-colored roe, wrapped around it like a socialite's fur stole. Mayur is the kind of cook (my kind), who thinks the chef should always have a drink in hand. He was making the scallops with champagne custard, so naturally the rest of the bottle would have to disappear before dinner. He poured a cup of champagne into a small pot and set it to reduce on the stove. Then he put a sugar cube in the bottom of a wide champagne coupe (Lalique, service for sixteen, direct from the attic on my mother's last visit). After a bit of a search, he found the crème de violette in one of his shopping bags and poured in just a dash. He topped it up with champagne and gave it a swift stir. "To dinner in Paris," he said, glass aloft. 'To the chef," I answered, dodging swiftly out of the way as he poured the reduced champagne over some egg yolks and began whisking like his life depended on it. "Do you have fish stock?" "Nope." "Chicken?" "Just cubes. Are you sure that will work?" "Sure. This is the Mr. Potato Head School of Cooking," he said. "Interchangeable parts. If you don't have something, think of what that ingredient does, and attach another one." I counted, in addition to the champagne, three other bottles of alcohol open in the kitchen. The boar, rubbed lovingly with a paste of cider vinegar, garlic, thyme, and rosemary, was marinating in olive oil and red wine. It was then to be seared, deglazed with hard cider, roasted with whole apples, and finished with Calvados and a bit of cream. Mayur had his nose in a small glass of the apple liqueur, inhaling like a fugitive breathing the air of the open road. As soon as we were all assembled at the table, Mayur put the raw scallops back in their shells, spooned over some custard, and put them ever so briefly under the broiler- no more than a minute or two. The custard formed a very thin skin with one or two peaks of caramel. It was, quite simply, heaven. The pork was presented neatly sliced, restaurant style, surrounded with the whole apples, baked to juicy, sagging perfection.

That is the moment I begin to despise the idea of fame. What does it do for the bearer of the laurel? Who cares if your name is in the paper? Who cares if you are mentioned as one of the top-ten cyclists, boxers, batters, painters, poets, artists, fly fishermen in the world? Who cares if your name is written in history books? When you have died you can't read those history books. When you have died the small trace you have left behind, even if you win a Tony, an Emmy, an Oscar, an election, will lose its vibrancy, fade into an outline. Oh yes, him, I heard of him, I knew someone who read him once. What difference does it make to the corpse if his books are in libraries or not in libraries? Who cares if his plays are revived on the summer-stock circuit for one hundred years? Isn't the simplest touch of a child's arm on the face more important, isn't the good meal, the brush against a thigh, a hand held during a movie, a swim in the sea, aren't those things of equal importance as the sands of time come rushing down on our heads burying ambition and love, good and evil, breath, blood, brains, waste, memory, alike in oblivion?

The quality of the people involved in the company was just as critical. I use the word quality to encompass two quite different characteristics. One of these is business ability. Business ability can be further broken down into two very different types of skills. One of these is handling the day-to-day tasks of business with above-average efficiency. In the day-to-day tasks, I include a hundred and one matters, varying all the way from constantly seeking and finding better ways to produce more efficiently to watching receivables with sufficient closeness. In other words, operating skill implies above-average handling of the many things that have to do with the near-term operation of the business. However, in the business world, top-notch managerial ability also calls for another skill that is quite different. This is the ability to look ahead and make long-range plans that will produce significant future growth for the business without at the same time running financial risks that may invite disaster. Many companies contain managements that are very good at one or the other of these skills. However, for real success, both are necessary.

Work" I laid telephone line, then cable when it came along. I pulled T-shirts off a silk-screen press. I cleaned offices in buildings thirty-five floors high. I filed the metal edges of grease fryers hot off a welding line. I humped sod in townhouse complexes, and when it became grass I cut it. I sorted mail. I washed police cars, and then I changed their oil. I installed remotes on gas meters so a truck could simply drive down the street and get the readings. I set posts and put up fences, wood and chain link. Five a.m. at the racetrack, I walked hot horses after their exercise. I bathed them. I mopped and swept aisles in a grocery store. Eventually, I stocked shelves. I corrected errors on mortgage papers for a bank. I racked tables in a pool hall. There’s more I’m not telling you. All of this befell me as an adult. As a kid, I cut neighbors’ lawns and delivered newspapers, and I watched after little kids while their parents worked. I painted houses. I collected frogs from ponds and sold them to pet stores. And so on. At fifteen, I went for a busboy position at an all-night diner, but they told me to come back when I turned sixteen. I did. Sometimes, on top of one, I took a second job. It gave me just enough time to sleep between the two. And eat. My father worked, harder than I did, and then he died. Then I worked harder. My mother said, “You’re the man of the house now.” I was seventeen. She kept an eye on me, to make sure I worked. I did. You've just read about all that. Eventually she died, too. I watched my social security numbers grow. I have a pretty good lump. I could leave it to somebody, a spouse or dependent. But there's no one. I have no plan to spend it, but I’ve paid into it. Today I quit my job, my jobs. I had them all written down, phone numbers too, and I called them. You should have seen me, dialing and dialing, crossing names off the list as I went. Some of them I called sounded angry. Some didn’t remember me, and a few didn’t answer. Others had answering machines, but I told the machines I quit anyway. I think about my father. How he worked. I sit by the phone now, after quitting all my jobs, and wish he could see this. A blank calendar on the wall. A single bulb hanging over my head, from a single cord, like the one he wrapped around his neck just before he died.

By now Soros had melded Karl Popper’s ideas with his own knowledge of finance, arriving at a synthesis that he called “reflexivity.” As Popper’s writings suggested, the details of a listed company were too complex for the human mind to understand, so investors relied on guesses and shortcuts that approximated reality. But Soros was also conscious that those shortcuts had the power to change reality as well, since bullish guesses would drive a stock price up, allowing the company to raise capital cheaply and boosting its performance. Because of this feedback loop, certainty was doubly elusive: To begin with, people are incapable of perceiving reality clearly; but on top of that, reality itself is affected by these unclear perceptions, which themselves shift constantly. Soros had arrived at a conclusion that was at odds with the efficient-market view. Academic finance assumes, as a starting point, that rational investors can arrive at an objective valuation of a stock and that when all information is priced in, the market can be said to have attained an efficient equilibrium. To a disciple of Popper, this premise ignored the most elementary limits to cognition.

There are two months left to the deployment and the men devise all kinds of ways to quantify that: number of patrols, number of KOP rotations, number of mefloquine Mondays. It’s starting to dawn on them that they’ll probably never walk to the top of Honcho Hill again or get dropped onto the Abas Ghar. When they’re down at the KOP they use the communal laptops to try to arrange girlfriends for themselves when they get back. The men who already have girlfriends arrange to have them stock up on beer, steak, whatever they’ve been craving for the past year. The men will fly into Aviano Air Base, take a two-hour bus ride to Vicenza, turn in their weapons, and then form up on a parade ground called Hoekstra Field. As soon as they’re discharged they can do whatever they want. The drinking starts immediately and continues until unconsciousness and then resumes whenever and wherever the men wake up. They find themselves at train stations and on sidewalks and in police stations and occasionally at the medical facilities. In past years one drunken paratrooper was struck by a train and killed and another died of an overdose. They’d made it through the dangers of combat and died within sight of their barracks in Vicenza. “Y’all will only be remembered for the last thing you ever did,” Caldwell warned them one warm spring night.

What if she doesn’t worry about her body and eats enough for all the growing she has to do? She might rip her stockings and slam-dance on a forged ID to the Pogues, and walk home barefoot, holding her shoes, alone at dawn; she might baby-sit in a battered-women’s shelter one night a month; she might skateboard down Lombard Street with its seven hairpin turns, or fall in love with her best friend and do something about it, or lose herself for hours gazing into test tubes with her hair a mess, or climb a promontory with the girls and get drunk at the top, or sit down when the Pledge of Allegiance says stand, or hop a freight train, or take lovers without telling her last name, or run away to sea. She might revel in all the freedoms that seem so trivial to those who could take them for granted; she might dream seriously the dreams that seem so obvious to those who grew up with them really available. Who knows what she would do? Who knows what it would feel like? But if she is not careful she will end up: raped, pregnant, impossible to control, or merely what is now called fat. The teenage girl knows this. Everyone is telling her to be careful. She learns that making her body into her landscape to tame is preferable to any kind of wildness. Dieting is being careful, and checking into a hunger camp offers the ultimate in care.

Lobster tomalley fish innards! The richness of all the ingredients have melded into one powerful whole! What a robust, almost wild flavor! Next, let's try the broth together with the noodles... here I go! Ye gods! I have to hold myself together or I'll black out! As it is, that was nearly a knockout punch! Who knew umami flavor could be this powerfully violent! How about the toppings? I see three varieties of shredded cheese. Rouille... *Rouille is a type of aioli, usually consisting of olive oil, breadcrumbs and various spices like garlic and chili flakes. It, along with croutons and cheese, is a standard garnish to Soupe de Poisson.* And are those tempura flakes? Aha! He must have added those as a crouton analogue! And finally the rusk! It looks like it's been spread with Échiré butter and well toasted. Perhaps it was added as a palate cleanser for after that strong, rich broth. WHAT?! What an intense, aromatic flavor! But where is all of this coming from?! Hm? What are these pink flakes in the butter? Wait, now I see! Those shells he crushed! He had them dried to increase their umami flavor!" "It's about time you noticed. I added those powdered shells to everything in this dish, from the soup stock to the butter on the rusk." "See, the umami flavor in lobsters and shrimp comes from three elements: glycine, arginine and proline. Of all seafood, crustaceans carry the highest concentration of umami components, y'know. Since Ryo took that powdered lobster shell- chock full of those three umami components- and added it to every element of the dish... ... it's, like, only natural that it's flavor is going to have a strong umami punch.

Fukuoka, more than any other city in Japan, is responsible for ramen's rocket-ship trajectory, and the ensuing shift in Japan's cultural identity abroad. Between Hide-Chan, Ichiran, and Ippudo- three of the biggest ramen chains in the world- they've brought the soup to corners of the globe that still thought ramen meant a bag of dried noodles and a dehydrated spice packet. But while Ichiran and Ippudo are purveyors of classic tonkotsu, undoubtedly the defining ramen of the modern era, Hideto has a decidedly different belief about ramen and its mutability. "There are no boundaries for ramen, no rules," he says. "It's all freestyle." As we talk at his original Hide-Chan location in the Kego area of Fukuoka, a new bowl arrives on the table, a prototype for his borderless ramen philosophy. A coffee filter is filled with katsuobushi, smoked skipjack tuna flakes, and balanced over a bowl with a pair of chopsticks. Hideto pours chicken stock through the filter, which soaks up the katsuobushi and emerges into the bowl as clear as a consommé. He adds rice noodles and sawtooth coriander then slides it over to me. Compared with other Hide-Chan creations, though, this one shows remarkable restraint. While I sip the soup, Hideto pulls out his cell phone and plays a video of him layering hot pork cheeks and cold noodles into a hollowed-out porcelain skull, then dumping a cocktail shaker filled with chili oil, shrimp oil, truffle oil, and dashi over the top. Other creations include spicy arrabbiata ramen with pancetta and roasted tomatoes, foie gras ramen with orange jam and blueberry miso, and black ramen made with bamboo ash dipped into a mix of miso and onions caramelized for forty-five days.

Every few months or so at home, Pops had to have Taiwanese ’Mian. Not the Dan-Dan Mian you get at Szechuan restaurants or in Fuchsia Dunlop’s book, but Taiwanese Dan-Dan. The trademark of ours is the use of clear pork bone stock, sesame paste, and crushed peanuts on top. You can add chili oil if you want, but I take it clean because when done right, you taste the essence of pork and the bitterness of sesame paste; the texture is somewhere between soup and ragout. Creamy, smooth, and still soupy. A little za cai (pickled radish) on top, chopped scallions, and you’re done. I realized that day, it’s the simple things in life. It’s not about a twelve-course tasting of unfamiliar ingredients or mass-produced water-added rib-chicken genetically modified monstrosity of meat that makes me feel alive. It’s getting a bowl of food that doesn’t have an agenda. The ingredients are the ingredients because they work and nothing more. These noodles were transcendent not because he used the best produce or protein or because it was locally sourced, but because he worked his dish. You can’t buy a championship. Did this old man invent Dan-Dan Mian? No. But did he perfect it with techniques and standards never before seen? Absolutely. He took a dish people were making in homes, made it better than anyone else, put it on front street, and established a standard. That’s professional cooking. To take something that already speaks to us, do it at the highest level, and force everyone else to step up, too. Food at its best uplifts the whole community, makes everyone rise to its standard. That’s what that Dan-Dan Mian did. If I had the honor of cooking my father’s last meal, I wouldn’t think twice. Dan-Dan Mian with a bullet, no question.

She found herself face-to-face with a goat. With a rude bleat, the goat snatched a sheet of paper from her grasp and crumpled it between its jaws. Sophia watched in confounded outrage as the goat casually masticated and swallowed her precious parchment. When the animal extended its long, narrow tongue in every indication of lunching on her second sheet, Sophia startled into action. She grabbed her drawing board with both hands and smacked the impertinent animal on the nose. “Easy there, sweetheart.” Mr. Grayson’s deep voice carried from somewhere above. “That’s my investment you’re bludgeoning.” Sophia started at the goat. She paused a half-second to imagine Mr. Grayson’s handsome features a superimposed on that furry, blunt-nosed visage. Then she whacked it over the head again. My, but that felt good. Evidently, the goat did not agree. It grasped the corner of Sophia’s board with its teeth and pulled. Sophia tugged back with all her strength. She lost her footing on the stair and tumbled backward into the cabin. The goat fell with her. Or rather, the goat fell on top of her. Drat. Bleating indignantly, the goat scrambled to its feet, its forelegs and hindlegs on either side of Sophia’s midsection. Sophie struggled to raise herself up on her elbows. Her serge skirt had flipped up, exposing her stockings. The powerful stench of farm animal smothered her like a goat-hide blanket. Two pendulous teats dangled before her eyes, swaying gently with every motion of the ship. “Well, well.” Mr. Grayson’s teasing tone carried down the staircase. The remaining sheet of paper fluttered to a rest near Sophia’s elbow. The goat ingested it with alacrity. “This is a very pretty picture. What a fetching dairymaid you make, Miss Turner.

The tyro knows nothing, and everybody, including himself, knows it. But the next, or second, grade thinks he knows a great deal and makes others feel that way too. He is the experienced sucker, who has studied not the market itself but a few remarks about the market made by a still higher grade of suckers. The second-grade sucker knows how to keep from losing his money in some of the ways that get the raw beginner. It is this semisucker rather than the 100 per cent article who is the real all-the-year-round support of the commission houses. He lasts about three and a half years on an average, as compared with a single season of from three to thirty weeks, which is the usual Wall Street life of a first offender. It is naturally the semisucker who is always quoting the famous trading aphorisms and the various rules of the game. He knows all the don'ts that ever fell from the oracular lips of the old stagers excepting the principal one, which is: Don't be a sucker! This semisucker is the type that thinks he has cut his wisdom teeth because he loves to buy on declines. He waits for them. He measures his bargains by the number of points it has sold off from the top. In big bull markets the plain unadulterated sucker, utterly ignorant of rules and precedents, buys blindly because he hopes blindly. He makes most of the money until one of the healthy reactions takes it away from him at one fell swoop. But the Careful Mike sucker does what I did when I thought I was playing the game intelligently according to the intelligence of others. I knew I needed to change my bucket-shop methods and I thought I was solving my problem with any change, particularly one that assayed high gold values according to the experienced traders among the customers.

We begin with an onion soup as smoky and fragrant as autumn leaves, with croutons and grated Gruyère and a sprinkle of paprika over the top. She serves and watches me throughout, waiting, perhaps, for me to produce from thin air an even more perfect confection that will cast her effort into the shade. Instead I eat, and talk, and smile, and compliment the chef, and the chink of crockery goes through her head, and she feels slightly dazed, not quite herself. Well, pulque is a mysterious brew, and the punch is liberally spiked with it, courtesy of Yours Truly, of course, in honor of the joyful occasion. As comfort, perhaps, she serves more punch, and the scent of the cloves is like being buried alive, and the taste is like chilies spiced with fire, and she wonders, Will it ever end? The second course is sweet foie gras, sliced on thin toast with quinces and figs. It's the snap that gives this dish its charm, like the snap of correctly tempered chocolate, and the foie gras melts so lingeringly in the mouth, as soft as praline truffle, and it is served with a glass of ice-cold Sauternes that Anouk disdains, but which Rosette sips in a tiny glass no larger than a thimble, and she gives her rare and sunny smile, and signs impatiently for more. The third course is a salmon baked en papillote and served whole, with a béarnaise sauce. Alice complains she is nearly full, but Nico shares his plate with her, feeding her tidbits and laughing at her minuscule appetite. Then comes the pièce de résistance: the goose, long roasted in a hot oven so that the fat has melted from the skin, leaving it crisp and almost caramelized, and the flesh so tender it slips off the bones like a silk stocking from a lady's leg. Around it there are chestnuts and roast potatoes, all cooked and crackling in the golden fat.

But depression wasn’t the word. This was a plunge encompassing sorrow and revulsion far beyond the personal: a sick, drenching nausea at all humanity and human endeavor from the dawn of time. The writhing loathsomeness of the biological order. Old age, sickness, death. No escape for anyone. Even the beautiful ones were like soft fruit about to spoil. And yet somehow people still kept fucking and breeding and popping out new fodder for the grave, producing more and more new beings to suffer like this was some kind of redemptive, or good, or even somehow morally admirable thing: dragging more innocent creatures into the lose-lose game. Squirming babies and plodding, complacent, hormone-drugged moms. Oh, isn’t he cute? Awww. Kids shouting and skidding in the playground with no idea what future Hells awaited them: boring jobs and ruinous mortgages and bad marriages and hair loss and hip replacements and lonely cups of coffee in an empty house and a colostomy bag at the hospital. Most people seemed satisfied with the thin decorative glaze and the artful stage lighting that, sometimes, made the bedrock atrocity of the human predicament look somewhat more mysterious or less abhorrent. People gambled and golfed and planted gardens and traded stocks and had sex and bought new cars and practiced yoga and worked and prayed and redecorated their homes and got worked up over the news and fussed over their children and gossiped about their neighbors and pored over restaurant reviews and founded charitable organizations and supported political candidates and attended the U.S. Open and dined and travelled and distracted themselves with all kinds of gadgets and devices, flooding themselves incessantly with information and texts and communication and entertainment from every direction to try to make themselves forget it: where we were, what we were. But in a strong light there was no good spin you could put on it. It was rotten top to bottom. Putting your time in at the office; dutifully spawning your two point five; smiling politely at your retirement party; then chewing on your bedsheet and choking on your canned peaches at the nursing home. It was better never to have been born—never to have wanted anything, never to have hoped for anything.

The crispy crunch of the savory parmesan wings. The thick and smooth Ankake sauce. And under those lies the tender and springy chicken meat that floods the mouth with its umami-laden juices with each bite! Even the delicate aftertaste unique to the Satsuma Jidori has been vividly enhanced! You would think by adding powerfully flavored ingredients like cheese and pork jowl that the overall taste would become heavy and cloying, but that isn't the case at all! The answer to that is in the Ankake sauce. I seasoned that Jidori stock with one special secret ingredient. "Yukihira, quit stalling! What the heck is that ingredient? Tell me! Now!" "It's ketchup. I used good ol' tomato ketchup to make that Ankake sauce... ... into a special house-blend sweet n' sour sauce!" "Ketchup?!" Sweet n' sour sauce is used in a lot of dishes, from obvious ones like sweet n' sour pork, to regional varieties ofTenshinhan crab omelet over rice, and even seafood dishes like deep-fried cod! It's especially handy for Chinese cooking, which commonly makes use of a variety of oils. It's perfect for alleviating the thick oiliness of some dishes, giving them a fresh and tangy flavor. So by adding the tart acidity of tomato-based ketchup to make my Ankake sauce... ... it wipes out the cloying greasiness of both the Parmesan cheese and the pork jowl, leaving only their rich flavors behind. Not only that, it also brings out the Satsuma Jidori's renowned delicate aftertaste!" "The base broth of the sauce is from a stock I made from the Jidori's carcass, so of course it will pair well with the wing meat. And to top it all off, Parmesan cheese and tomatoes are a great match for each other!" "Oh... oh, now I see! That's how you managed to keep from smothering the Jidori's unique flavor! Tomatoes are one big lump of the umami component glutamic acid! Add the inosinic acid from the Jidori and the Guanylic acid from the shiitake mushrooms, and you have three umami compounds all magnifying each other! The techniques for emphasizing the unique and delicious flavors of a Jidori... the three-way umami-component magnification effect... the synergy between ketchup and cheese... the texture contrast between the crispy cheese wings and the smooth Ankake sauce... all of those rest squarely on the foundation of the tomato's tart acidity!

We ran back, he first and I following him, between the beds and downstairs, and we picked up an armful of wood from the pile by the wall and the knife for whittling and ran up again, we couldn’t be quick enough. He knelt down in front of the stove, and it wasn’t long before he had done the trick again. Outside the window it was night now, and the wind blew vaporous white milk against the panes, milk over the forest and the fjord, but in here there were just the two of us and the stoves and the sound of wood burning behind the black iron and sending waves of heat out into the rooms and into the walls and timbers that sucked it in. I smelt the scent of wood growing warm, and it made me as white in my head as the whirling night outside, and hungry. We stood in the kitchen with our coats on eating the contents of two tins with one spoon we took it in turns to use, and we laughed, I didn’t even notice what I was eating. Soon it was warm enough for us to take off some clothes, his overcoat and my coat, and while he hung his on a hook, I let mine fall to the floor. I took off the sweater I wore underneath and dropped that on the floor too, I unbuttoned my blouse and still felt the cold against my neck. But the heat rose to the ceiling and up to the first floor and there was another stove there. Then I calmly walked across the room and upstairs with his eyes on my back, and at first he stood still, and then he followed, and when he got to the top my blouse was off and my stockings on the floor. I slowly turned round and stood there, me inside my skin, while he was fully clothed, and I cleared my head of every thought I had ever had and let them sink out into my skin till it was painfully taut and shinning all over my body, and he saw it and did not know what it was he saw. I put my arms round my back and unfastened my bra and slid the straps over my shoulders, and I thought he might be going to weep, but his voice sounded hoarse as he whispered: “You’re lovely,” and I answered “Yes”, and didn’t know if that was true. But it did not matter, for I knew what I wanted and what to say, and his hands were as I’d thought they would be, his skins as soft and his body as hard, and it was so warm around us, and the whole time I smelt the dampness of the bedclothes like the ones at Vrangbæk, and then I just shut my eyes and floated away.

An American businessman took a vacation to a small coastal Mexican village on doctor’s orders. Unable to sleep after an urgent phone call from the office the first morning, he walked out to the pier to clear his head. A small boat with just one fisherman had docked, and inside the boat were several large yellowfin tuna. The American complimented the Mexican on the quality of his fish. “How long did it take you to catch them?” the American asked. “Only a little while,” the Mexican replied in surprisingly good English. “Why don’t you stay out longer and catch more fish?” the American then asked. “I have enough to support my family and give a few to friends,” the Mexican said as he unloaded them into a basket. “But… What do you do with the rest of your time?” The Mexican looked up and smiled. “I sleep late, fish a little, play with my children, take a siesta with my wife, Julia, and stroll into the village each evening, where I sip wine and play guitar with my amigos. I have a full and busy life, señor.” The American laughed and stood tall. “Sir, I’m a Harvard M.B.A. and can help you. You should spend more time fishing, and with the proceeds, buy a bigger boat. In no time, you could buy several boats with the increased haul. Eventually, you would have a fleet of fishing boats.” He continued, “Instead of selling your catch to a middleman, you would sell directly to the consumers, eventually opening your own cannery. You would control the product, processing, and distribution. You would need to leave this small coastal fishing village, of course, and move to Mexico City, then to Los Angeles, and eventually to New York City, where you could run your expanded enterprise with proper management. The Mexican fisherman asked, “But, señor, how long will all this take?” To which the American replied, “15-20 years, 25 tops.” “But what then, señor?” The American laughed and said, “That’s the best part. When the time is right, you would announce an IPO and sell your company stock to the public and become very rich. You would make millions.” “Millions señor? Then what?" “Then you would retire and move to a small coastal fishing village, where you would sleep late, fish a little, play with your kids, take a siesta with your wife, and stroll in to the village in the evenings where you could sip wine and play your guitar with your amigos.

Well then, first would be the abalone and sea urchin- the bounty of the sea! Ah, I see! This foam on top is kombu seaweed broth that's been whipped into a mousse!" "Mm! I can taste the delicate umami flavors seeping into my tongue!" "The fish meat was aged for a day wrapped in kombu. The seaweed pulls just enough of the moisture out of the meat, allowing it to keep longer, a perfect technique for a bento that needs to last. Hm! Next looks to be bonito. ...!" What rich, powerful umami!" Aha! This is the result of several umami components melding together. The glutamic acid in the kombu from the previous piece is mixing together in my mouth with the inosinic acid in the bonito! "And, like, I cold aged this bonito across two days. Aging fish and meats boosts their umami components, y'know. In other words, the true effect of this bento comes together in your mouth... as you eat it in order from one end to the other." "Next is a row... that looks to be made entirely from vegetables. But none of them use a single scrap of seaweed. The wrappers around each one are different vegetables sliced paper-thin!" "Right! This bento totally doesn't go for any heavy foods." "Next comes the sushi row that practically cries out that it's a main dish... raw cold-aged beef sushi!" Th-there it is again! The powerful punch of umami flavor as two components mix together in my mouth! "Hm? Wait a minute. I understand the inosinic acid comes from the beef... but where is the glutamic acid?" "From the tomatoes." "Tomatoes? But I don't see any..." "They're in there. See, I first put them in a centrifuge. That broke them down into their component parts- the coloring, the fiber, and the jus. I then filtered the jus to purify it even further. Then I put just a few drops on each piece of veggie sushi." "WHAT THE HECK?!" "She took an ingredient and broke it down so far it wasn't even recognizable anymore? Can she even do that?" Appliances like the centrifuge and cryogenic grinder are tools that were first developed to be used in medicine, not cooking. Even among pro chefs, only a handful are skilled enough to make regular use of such complex machines! Who would have thought a high school student was capable of mastering them to this degree! "And last but not least we have this one. It's sea bream with some sort of pink jelly... ... resting on top of a Chinese spoon." That pink jelly was a pearl of condensed soup stock! Once it popped inside my mouth... ... it mixed together with the sea bream sushi until it tasted like- "Sea bream chazuke!

But depression wasn’t the word. This was a plunge encompassing sorrow and revulsion far beyond the personal: a sick, drenching nausea at all humanity and human endeavor from the dawn of time. The writhing loathsomeness of the biological order. Old age, sickness, death. No escape for anyone. Even the beautiful ones were like soft fruit about to spoil. And yet somehow people still kept fucking and breeding and popping out new fodder for the grave, producing more and more new beings to suffer like this was some kind of redemptive, or good, or even somehow morally admirable thing: dragging more innocent creatures into the lose-lose game. Squirming babies and plodding, complacent, hormone-drugged moms. Oh, isn’t he cute? Awww. Kids shouting and skidding in the playground with no idea what future Hells awaited them: boring jobs and ruinous mortgages and bad marriages and hair loss and hip replacements and lonely cups of coffee in an empty house and a colostomy bag at the hospital. Most people seemed satisfied with the thin decorative glaze and the artful stage lighting that, sometimes, made the bedrock atrocity of the human predicament look somewhat more mysterious or less abhorrent. People gambled and golfed and planted gardens and traded stocks and had sex and bought new cars and practiced yoga and worked and prayed and redecorated their homes and got worked up over the news and fussed over their children and gossiped about their neighbors and pored over restaurant reviews and founded charitable organizations and supported political candidates and attended the U.S. Open and dined and travelled and distracted themselves with all kinds of gadgets and devices, flooding themselves incessantly with information and texts and communication and entertainment from every direction to try to make themselves forget it: where we were, what we were. But in a strong light there was no good spin you could put on it. It was rotten top to bottom. Putting your time in at the office; dutifully spawning your two point five; smiling politely at your retirement party; then chewing on your bedsheet and choking on your canned peaches at the nursing home. It was better never to have been born—never to have wanted anything, never to have hoped for anything. And all this mental thrashing and tossing was mixed up with recurring images, or half-dreams, of Popchik lying weak and thin on one side with his ribs going up and down—I’d forgotten him somewhere, left him alone and forgotten to feed him, he was dying—over and over, even when he was in the room with me, head-snaps where I started up guiltily, where is Popchik; and this in turn was mixed up with head-snapping flashes of the bundled pillowcase, locked away in its steel coffin.

This rich pork flavor, which lands on the tongue with a thump... It's Chinese Dongpo Pork! He seasoned pork belly with a blend of spices and let it marinate thoroughly... ... before finely dicing it and mixing it into the fried rice!" "What? Dongpo Pork prepared this fast?! No way! He didn't have nearly enough time to simmer the pork belly!" "Heh heh. Actually, there's a little trick to that. I simmered it in sparkling water instead of tap water. The carbon dioxide that gives sparkling water its carbonation helps break down the fibers in meat. Using this, you can tenderize a piece of meat in less than half the normal time!" "That isn't the only protein in this dish. I can taste the seafood from an Acqua Pazza too!" "And these green beans... it's the Indian dish Poriyal! Diced green beans and shredded coconut fried in oil with chilies and mustard seeds... it has a wonderfully spicy kick!" "He also used the distinctly French Mirepoix to gently accentuate the sweetness of the vegetables. So many different delicious flavors... ... all clashing and sparking in my mouth! But the biggest key to this dish, and the core of its amazing deliciousness... ... is the rice!" "Hmph. Well, of course it is. The dish is fried rice. If the rice isn't the centerpiece, it isn't a..." "I see. His dish is fried rice while simultaneously being something other than fried rice. A rice lightly fried in butter before being steamed in some variety of soup stock... In other words, it's actually closer to that famous staple from Turkish cuisine- a Pilaf! In fact, it's believed the word "pilaf" actually comes from the Turkish word pilav. To think he built the foundation of his dish on pilaf of all things!" "Heh heh heh! Yep, that's right! Man, I've learned so much since I started going to Totsuki." "Mm, I see! When you finished the dish, you didn't fry it in oil! That's why it still tastes so light, despite the large volume and variety of additional ingredients. I could easily tuck away this entire plate! Still... I'm surprised at how distinct each grain of rice is. If it was in fact steamed in stock, you'd think it'd be mushier." "Ooh, you've got a discerning tongue, sir! See, when I steamed the rice... ... I did it in a Donabe ceramic pot instead of a rice cooker!" Ah! No wonder! A Donabe warms slowly, but once it's hot, it can hold high temperatures for a long time! It heats the rice evenly, holding a steady temperature throughout the steaming process to steam off all excess water. To think he'd apply a technique for sticky rice to a pilaf instead! With Turkish pilaf as his cornerstone... ... he added super-savory Dongpo pork, a Chinese dish... ... whitefish and clams from an Italian Acqua Pazza... ... spicy Indian green bean and red chili Poriyal... ... and for the French component, Mirepoix and Oeuf Mayonnaise as a topping! *Ouef is the French word for "egg."* By combining those five dishes into one, he has created an extremely unique take on fried rice! " "Hold it! Wait one dang minute! After listening to your entire spiel... ... it sounds to me like all he did was mix a bunch of dishes together and call it a day! There's no way that mishmash of a dish could meet the lofty standards of the BLUE! It can't nearly be gourmet enough!" "Oh, but it is. For one, he steamed the pilaf in the broth from the Acqua Pazza... ... creating a solid foundation that ties together the savory elements of all the disparate ingredients! The spiciness of the Poriyal could have destabilized the entire flavor structure... ... but by balancing it out with the mellow body of butter and soy sauce, he turned the Poriyal's sharp bite into a pleasing tingle!

Mazel Amsel- I have the obsession of destroying Nevaeh, she is so perfect, I cannot stand it! My girls have to be on top, and I am never going to let her be anything, I will make sure of it! That is what I have been doing for years. Nevaeh that no good little pussy licker; even if she knows it is me, she will not be able to ‘Prove it.’ I am just that well-liked by everyone, I am so powerful that no one will ever defeat me. I am the master manipulator, Nevaeh- yes, she is the tower! She is about for a hundred pounds, unnatural blond hair, lime green glowing eyes, and a voice that bellows! To me, she looks like a bulldog in the face, yet evil wicked witch-like also, yet to everyone else she blends in, to the others she looks as they do, just a normal mom, with normal kids. Yet I think she is crumbling, I think some people are seeing through her veil, because of what happened recently. Mazel- I have everyone wrapped around my little finger. Likewise, if they do not bow down to me, I will make their life a living hell. That is the way; I have to have it, all the time for Nevaeh! I have to know what she is doing at all times. I have to hack into her social networking and get her pears to think she is a ‘Creep’ and ‘Stocker’ to young girls. So, she has no friends at all. So, my girls can be the supreme of this area, so that they can do as they please, without anyone stopping them from being the best, no matter what, and from getting what they want, and what I want for them. Besides, foremost I wanted to make sure that she would never date anyone. So, I came up with the story of telling everyone that she was into girls and that she is just plain crazy. I should know my eyes are on her always. I did not want to see her go to proms; I did not want to see her succeed. I did not want her to be loved. I would like to see her die, and not walk away from it. I have dreamed of ways to kill her repeatedly. Like this one, I would like to see her be impaled on a sharp wooden stick, starting through her butt hole, and then slowly have gravity have it go up into her delicious miniature body until it hits her brain, and she screams out my girl’s names, as we get what we need. I would love to see a Nevaeh- kabob! I would love to see her stoned out in the open with rocks! I would love to see my girls bite their nipples off with their teeth! I want to see my girl claw her up to head to toe. I hunger to see them scratch her sweet blue eyes that are so heavenly right out of her face! I want to see her gush that cobalt blood like a waterfall from her naked sliced-up body. Yes, I want us to torture her any way we can until she says yes to us. We are going to get at anything of hers we can until she comes with us! As we would, all dance around her, as we would light her up, cheerfully for the last time. How I would love to bleach and fry that perfect hair with chemicals. I and we all in our family want to fuck her up and down anyways we can! Mwah Ha, ha! Yes, Beforehand, we all would kiss, touch, lick, and stick her, and do what we want to get the life from her by sucking away. We would eat her soul away as it would come down from the heavens then through her body, and into ours, as we would drink it out, the way we do. Yes, yes, hell- yes, I can see it now! Yes, I want her soul! Besides, anything or everything I can get out of her to add to my shrine. We even have a voodoo doll of her with pins in it. I have a few things of hers like her hymen-damaged red blood tarnished pink polka-dotted gym underwear, and her indigo pantiliner she had on. That my girl ripped off of her in school, the more things we have the more we can control her mind, but I want more!