Trim The Fat Quotes

Every day: Wear sunblock. Cover your gray. Do not go insane. Eat less fats and sugars. Do more sit-ups. Don’t start forgetting stuff. Trim the hair in your ears. Take calcium. Moisturize. Every day. Freeze in time to stay in one place forever. Do not get frigging old.

Your brain is involved in everything you do. Your brain controls everything you do, feel, and think. When you look in the mirror, you can thank your brain for what you see. Ultimately, it is your brain that determines whether your belly bulges over your belt buckle or your waistline is trim and toned. Your brain plays the central role in whether your skin looks fresh and dewy or is etched with wrinkles. Whether you wake up feeling energetic or groggy depends on your brain. When you head to the kitchen to make breakfast, it is your brain that determines whether you go for the leftover pizza or the low-fat yogurt and fruit. Your brain controls whether you hit the gym or sit at the computer to check your Facebook page. If you feel the need to light up a cigarette or drink a couple cups of java, that's also your brain's doing.ACTION STEP Remember that your brain is involved in everything you do, every decision you make, every bite of food you take, every cigarette you smoke, every worrisome thought you have, every workout you skip, every alcoholic beverage you drink, and more.

I am fat with love! Husky with ardor! Morbidly obese with devotion! A happy, busy bumblebee of marital enthusiasm. I positively hum around him, fussing and fixing. I have become a strange thing. I have become a wife. I find myself steering the ship of conversations- bulkily, unnaturally- just so I can say his name aloud. I have become a wife, I have become a bore, I have been asked to forfeit my Independent Young Feminist card. I don't care. I balance his checkbook, I trim his hair. I've gotten so retro, at one point I will probably use the word pocketbook, shuffling out the door in my swingy tweed coat, my lips red, on the way to the beauty parlor. Nothing bothers me. Everything seems like it will turn out fine, every bother transformed into an amusing story to be told over dinner. 'So I killed a hobo today, honey...hahahaha! Ah, we have fun

When prisons are privatized, issues of crime and justice are taken out of the realm of ethics or morality and placed squarely within the culture and logic of the free market. In doing so, the mission of rehabilitating or even punishing people is trumped by the market-driven goal of maximizing shareholder wealth. Further, market-based notions of “efficiency” prompt prisons to divest from everything but the crudest institutional resources. Healthful foods, mental health resources, and educational programs all become fiscal fat that must be trimmed by the prison in order to maximize the bottom line. In simple terms, we have created a world where there is profit in incarcerating as many individuals as possible for as little money as necessary.

Thee only person I am better than is the one I was yesterday.

A Commie. She was a jerky Red. She owned all the trimmings and she was still a Red. What the hell was she hoping for, a government order to share it all with the masses? Yeah. A joint like this would suddenly assume a new owner under a new regime. A fat little general, a ranking secret policeman, somebody. Sure, it's great to be a Commie . . . as long as you're top dog. Who the hell was supposed to be fooled by all the crap?

Protect yourself against the venomous attacks of jealous and envious people by eliminating them from your life. Whether it’s family, friends, or social media. Trim the fat of the naysayers that currently weigh you down. It may not be that their attack is blatantly against you; but if they don’t energize and inspire you or leave you drained and exhausted after leaving their presence, that’s a positive indicator of the presence of negativity.

Every day: Wear sunblock. Cover your gray. Don’t go insane. Eat less fats and sugars. Do more sit-ups. Don’t start forgetting stuff. Trim the hair in your ears. Take calcium. Moisturize. Every day. Freeze time to stay in one place forever. Do not get frigging old. She

He liked to think of himself as fighting trim. At this point though, he was more like pacifist fat. Or at least he felt that way, stuffed to the gills.

Slowly, Delphine began to understand that each dish was created, not merely cooked as one would cook a slice of toast. Each had its own beauty and depth: its own poetry. Course after course, the finished plates were passed among the chefs and sampled with care: small briny oysters from Corsica were nestled into a bed of pink rock salt; white asparagus were trimmed and served alongside a smoked duck salad; cream-fed pork was braised with pears and apples, and new potatoes were browned in duck fat and dusted with late summer truffles. Each dish was more amazing than the last.

Good gods, you look like cold shit.” Ghleanna gazed at her brother and again wondered why she hadn’t smashed his bloody egg when she had the chance. Her mother would have eventually forgiven her. “Thank you, brother. And you look fat and happy. Having an easy time of it here, are you?” “Fat? Fat?” He speared the moaning human at his feet. “How dare you! My human form is in fighting trim, you callous cow.” “If you say so.

How did the age-old equation that poor equals thin and rich equals fat change so that now our working poor are huge and slow-moving and only the wealthy can afford the personal trainers, liposuction, and extended spa treatments required, it seems, to be thin?

The North Korean capital, Pyongyang, is a city consecrated to the worship of a father-son dynasty. (I came to think of them, with their nuclear-family implications, as 'Fat Man and Little Boy.') And a river runs through it. And on this river, the Taedong River, is moored the only American naval vessel in captivity. It was in January 1968 that the U.S.S. Pueblo strayed into North Korean waters, and was boarded and captured. One sailor was killed; the rest were held for nearly a year before being released. I looked over the spy ship, its radio antennae and surveillance equipment still intact, and found photographs of the captain and crew with their hands on their heads in gestures of abject surrender. Copies of their groveling 'confessions,' written in tremulous script, were also on show. So was a humiliating document from the United States government, admitting wrongdoing in the penetration of North Korean waters and petitioning the 'D.P.R.K.' (Democratic People's Republic of Korea) for 'lenience.' Kim Il Sung ('Fat Man') was eventually lenient about the men, but not about the ship. Madeleine Albright didn't ask to see the vessel on her visit last October, during which she described the gruesome, depopulated vistas of Pyongyang as 'beautiful.' As I got back onto the wharf, I noticed a refreshment cart, staffed by two women under a frayed umbrella. It didn't look like much—one of its three wheels was missing and a piece of brick was propping it up—but it was the only such cart I'd see. What toothsome local snacks might the ladies be offering? The choices turned out to be slices of dry bread and cups of warm water. Nor did Madeleine Albright visit the absurdly misnamed 'Demilitarized Zone,' one of the most heavily militarized strips of land on earth. Across the waist of the Korean peninsula lies a wasteland, roughly following the 38th parallel, and packed with a titanic concentration of potential violence. It is four kilometers wide (I have now looked apprehensively at it from both sides) and very near to the capital cities of both North and South. On the day I spent on the northern side, I met a group of aging Chinese veterans, all from Szechuan, touring the old battlefields and reliving a war they helped North Korea nearly win (China sacrificed perhaps a million soldiers in that campaign, including Mao Anying, son of Mao himself). Across the frontier are 37,000 United States soldiers. Their arsenal, which has included undeclared nuclear weapons, is the reason given by Washington for its refusal to sign the land-mines treaty. In August 1976, U.S. officers entered the neutral zone to trim a tree that was obscuring the view of an observation post. A posse of North Koreans came after them, and one, seizing the ax with which the trimming was to be done, hacked two U.S. servicemen to death with it. I visited the ax also; it's proudly displayed in a glass case on the North Korean side.

Issued in February 2012, and still online as of May 5, 2016, the report was written by one set of state officials for another. After a chilling description of a “cancer slope factor,” the report continues, in a matter-of-fact tone, to advise the recreational fisherman on how to prepare a contaminated fish to eat: “Trimming the fat and skin on finfish, and removing the hepatopancreas from crabs, will reduce the amount of contaminants in the fish and shellfish,” the document reads.

My big rattler was old, and had led too easy a life; there was not much fight in him. He had probably lived there for years, with a fat prairie-dog for breakfast whenever he felt like it, a sheltered home, even an owl-feather bed, perhaps, and he had forgot that the world doesn’t owe rattlers a living. A snake of his size, in fighting trim, would be more than any boy could handle. So in reality it was a mock adventure; the game was fixed for me by chance, as it probably was for many a dragon-slayer.

As I said, if I don’t do anything I tend to put on the pounds. My wife’s the opposite, since she can eat as much as she likes (she doesn’t eat a lot of them, but can never turn down anything sweet), never exercise, and still not put on any weight. She has no extra fat at all. Life just isn’t fair, is how it used to strike me. Some people can work their butts off and never get what they’re aiming for, while others can get it without any effort at all. But when I think about it, having the kind of body that easily puts on weight was perhaps a blessing in disguise. In other words, if I don’t want to gain weight I have to work out hard every day, watch what I eat, and cut down on indulgences. Life can be tough, but as long as you don’t stint on the effort, your metabolism will greatly improve with these habits, and you’ll end up much healthier, not to mention stronger. To a certain extent, you can even slow down the effects of aging. But people who naturally keep the weight off no matter what don’t need to exercise or watch their diet in order to stay trim. There can’t be many of them who would go out of their way to take these troublesome measures when they don’t need to. Which is why, in many cases, their physical strength deteriorates as they age. If you don’t exercise, your muscles will naturally weaken, as will your bones. Some of my readers may be the kind of people who easily gain weight, but the only way to understand what’s really fair is to take a long-range view of things. For the reasons I give above, I think this physical nuisance should be viewed in a positive way, as a blessing. We should consider ourselves lucky that the red light is so clearly visible.

If a mini-habit isn’t working, it’s probably just too big. Make it smaller and let it grow organically. Committing to one workout per day might not sound like much, but it can easily get lost in the whirlpool of daily living. Trim it down to something stupidly easy, quick, and unskippable: a couple of sets of body-weight exercises to failure or a 15-minute walk, for example. The mini-habit tool is incredibly versatile. You can apply it to just about any endeavor and immediately reap the benefits. For example… • Read five pages of the book you want to finish. • Write 50 words on your project. • Do 10 minutes of that exercise DVD. • Lift weights one day per week. • Practice your yoga poses for 5 minutes. • Follow your meal plan for one day. • Cook one new recipe per week. • Give one compliment per day. • Replace one cup of soda with water. You get the idea. So, what major, scary change do you want to make in your life? And what’s the stupidest, simplest action you can take every day to nudge the needle in that direction? There’s your breadcrumb of a mini-habit. Pick it up and see where the trail takes you.

Blues Elizabeth Alexander, 1962 I am lazy, the laziest girl in the world. I sleep during the day when I want to, ‘til my face is creased and swollen, ‘til my lips are dry and hot. I eat as I please: cookies and milk after lunch, butter and sour cream on my baked potato, foods that slothful people eat, that turn yellow and opaque beneath the skin. Sometimes come dinnertime Sunday I am still in my nightgown, the one with the lace trim listing because I have not mended it. Many days I do not exercise, only consider it, then rub my curdy belly and lie down. Even my poems are lazy. I use syllabics instead of iambs, prefer slant to the gong of full rhyme, write briefly while others go for pages. And yesterday, for example, I did not work at all! I got in my car and I drove to factory outlet stores, purchased stockings and panties and socks with my father’s money. To think, in childhood I missed only one day of school per year. I went to ballet class four days a week at four-forty-five and on Saturdays, beginning always with plie, ending with curtsy. To think, I knew only industry, the industry of my race and of immigrants, the radio tuned always to the station that said, Line up your summer job months in advance. Work hard and do not shame your family, who worked hard to give you what you have. There is no sin but sloth. Burn to a wick and keep moving. I avoided sleep for years, up at night replaying evening news stories about nearby jailbreaks, fat people who ate fried chicken and woke up dead. In sleep I am looking for poems in the shape of open V’s of birds flying in formation, or open arms saying, I forgive you, all.

They stood on tiptoe, strained their eyes. “Let me look.” “Well, look then.” “What you see?” That was the question. No one saw anything. Then, simultaneously, three distinct groups of marchers came into view. One came up 125th Street from the east, on the north side of the street, marching west towards the Block. It was led by a vehicle the likes of which many had never seen, and as muddy as though it had come out of East River. A bare-legged black youth hugged the steering-wheel. They could see plainly that he was bare-legged for the vehicle didn’t have any door. He, in turn, was being hugged by a bare-legged white youth sitting at his side. It was a brotherly hug, but coming from a white youth it looked suggestive. Whereas the black had looked plain bare-legged, the bare-legged white youth looked stark naked. Such is the way those two colors affect the eyes of the citizens of Harlem. In the South it’s just the opposite. Behind these brotherly youths sat a very handsome young man of sepia color with the strained expression of a man moving his bowels. With him sat a middle-aged white woman in a teen-age dress who looked similarly engaged, with the exception that she had constipation. They held a large banner upright between them which read: BROTHERHOOD! Brotherly Love Is The Greatest! Following in the wake of the vehicle were twelve rows of bare-limbed marchers, four in each row, two white and two black, in orderly procession, each row with its own banner identical to the one in the vehicle. Somehow the black youths looked unbelievably black and the white youths unnecessarily white. These were followed by a laughing, dancing, hugging, kissing horde of blacks and whites of all ages and sexes, most of whom had been strangers to each other a half-hour previous. They looked like a segregationist nightmare. Strangely enough, the black citizens of Harlem were scandalized. “It’s an orgy!” someone cried. Not to be outdone, another joker shouted, “Mama don’t ’low that stuff in here.” A dignified colored lady sniffed. “White trash.” Her equally dignified mate suppressed a grin. “What else, with all them black dustpans?” But no one showed any animosity. Nor was anyone surprised. It was a holiday. Everyone was ready for anything. But when attention was diverted to the marchers from the south, many eyes seemed to pop out in black faces. The marchers from the south were coming north on the east side of Seventh Avenue, passing in front of the Scheherazade bar restaurant and the interdenominational church with the coming text posted on the notice-board outside: SINNERS ARE SUCKERS! DON’T BE A SQUARE! What caused the eyes of these dazed citizens to goggle was the sight of the apparition out front. Propped erect on the front bumper of a gold-trimmed lavender-colored Cadillac convertible driven by a fat black man with a harelip, dressed in a metallic-blue suit, was the statue of the Black Jesus, dripping black blood from its outstretched hands, a white rope dangling from its broken neck, its teeth bared in a look of such rage and horror as to curdle even blood mixed with as much alcohol as was theirs. Its crossed black feet were nailed to a banner which read: THEY LYNCHED ME! While two men standing in the back of the convertible held aloft another banner reading: BE NOT AFRAID!

But now, strange as it seems, a peasant's small, scrawny. light brown nag is harnessed to such a large cart, one of those horses he's seen it often that sometimes strain to pull some huge load of firewood or hay. Especially if the cart has gotten stuck in the mud or a rut. The peasants always whip the horse so terribly, so very painfully, sometimes even across its muzzle and eyes, and he would always feel so sorry, so very sorry to witness it that he would feel like crying, and his mother would always lead him away from the window. Now things are getting extremely boisterous: some very large and extremely drunken peasants in red and blue shirts, their heavy coats slung over their shoulders. come out of the tavern shouting, singing. and playing balalaikas. “Git in. everyone git in!" shouts one peasant, a young lad with a thick neck and a fleshy face, red as a beet, “I'll take ya all. Git in!" But there is a burst of laughter and shouting: “That ol’ nag ain't good for nothin'!" “Hey, Mikolka, you must be outta yer head to hitch that ol' mare to yer cart!" “That poor ol' horse must be twenty if she's a day, lads!" “Git in, I'll take ya all!" Mikolka shouts again,jumping in first, taking hold of the reins, and standing up straight in the front of the cart. “Matvei went off with the bay," he cries from the cart, “and as for this ol' mare here, lads, she's only breakin' my heart: I don't give a damn ifit kills ’er; she ain't worth her salt. Git in, I tell ya! I'll make 'er gallop! She’ll gallop, all right!" And he takes the whip in his hand, getting ready to thrash the horse with delight. "What the hell, git in!" laugh several people in the crowd. "You heard 'im, she'll gallop!" “I bet she ain't galloped in ten years!" "She will now!" “Don't pity 'er, lads; everyone, bring yer whips, git ready!" "That's it! Thrash 'er!" They all clamber into Mikolka's cart with guffaws and wisecracks. There are six lads and room for more. They take along a peasant woman, fat and ruddy. She's wearing red calico, a headdress trimmed with beads, and fur slippers; she‘s cracking nuts and cackling. The crowd’s also laughing; as a matter of fact, how could one keep from laughing at the idea of a broken down old mare about to gallop, trying to pull such a heavy load! Two lads in the cart grab their whips to help Mikolka. The shout rings out: “Pull!" The mare strains with all her might, but not only can’t she gallop, she can barely take a step forward; she merely scrapes her hooves, grunts, and cowers from the blows of the three whips raining down on her like hail. Laughter redoubles in the cart and among the crowd, but Mikolka grows angry and in his rage strikes the little mare with more blows, as if he really thinks she’ll be able to gallop. “Take me along, too, lads!" shouts someone from the crowd who’s gotten a taste of the fun. “Git in! Everyone, git inl" cries Mikolka. “She'll take everyone. I‘ll flog 'er!" And he whips her and whips her again; in his frenzy, he no longer knows what he’s doing. “Papa, papa," the boy cries to his father. “Papa, what are they doing? Papa, they‘re beating the poor horse!" “Let's go, let's go!" his father says. “They’re drunk, misbehaving, those fools: let’s go. Don't look!" He tries to lead his son away. but the boy breaks from his father‘s arms; beside himself, he runs toward the horse. But the poor horse is on her last legs. Gasping for breath, she stops, and then tries to pull again, about to drop. “Beat 'er to death!" cries Mikolka. ”That's what it's come to. I‘ll flog ‘er!" “Aren't you a Christian. you devil?" shouts one old man from the crowd. “Just imagine, asking an ol' horse like that to pull such a heavy load,” adds another. “You‘ll do 'er in!" shouts a third. “Leave me alone! She’s mine! I can do what I want with 'er! Git in, all of ya! Everyone git in I'm gonna make 'er gallop!

Slow-Cooker Beef Stroganoff Serves 6 Start this savory stew before you leave the house, and by dinnertime, the meat will be cooked to perfect tenderness. Served over egg noodles and garnished with fat-free sour cream, it’s a meat lover’s dream. 1½ pounds boneless beef round steak, trimmed of any visible fat and cut into ¼-inch slices 1 onion, peeled and thinly sliced 2 cloves garlic, crushed 1½ tablespoons Worcestershire sauce Freshly ground black pepper ½ teaspoon salt ¾ teaspoon paprika 1¼ cups canned beef broth 2½ tablespoons catsup 1½ tablespoons red wine 3 tablespoons cornstarch ¼ cup cold water ½ pound button mushrooms, stems removed, sliced ½ cup fat-free sour cream 3 cups cooked egg noodles 1. In a large (3- or 3½-quart) slow cooker, combine the steak, onion, garlic, Worcestershire sauce, pepper, salt, paprika, beef broth, catsup, and wine. Stir well. Cover and cook on low for 7 hours, or until the steak is tender. 2. In a small bowl, dissolve the cornstarch in the water. Add to the slow cooker, along with the mushrooms. Replace the cover and cook on high for 20 minutes, or until the sauce is bubbling hot. Stir in the sour cream and serve over the noodles.

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Once my then three-year-old son, Jack, approached some seven-year-olds playing cards at the park and just watched them. One of the boys looked at my son and said, “Go away. You’re gross!” The other kids laughed. I chimed in immediately. “No, you’re gross! You are the grossest gross grosser in the world!” The bully ran with tears in his eyes to his caregiver, who glared at me. I just smiled in victory. I realize I won’t always be there to defend my children, but if I can trim some of the jerky behavior out of their life, maybe they won’t do it to other kids. Of course, I am also getting revenge for my own victimization as a child. I was always hoping some pale giant would appear and rescue me from the bullies. Now I am that pale giant. You shall call me Thor. God

French Fried Green Beans Finger food to go with a steak or burger, or just by themselves for the fun of it! Ingredients: 1 pound of fresh green beans 1 teaspoon coarse sea salt ½ teaspoon black peppercorns or rose peppercorns ¼ teaspoon garlic powder ½ teaspoon dried Italian seasoning mix 1 egg white Pre-heat a deep fat fryer to 240oF (hot) –preferably filled with high oleic safflower oil Rinse green beans, trim, and pat dry on a towel Grind spices together in a mortar and pestle Whip egg white until foamy, then coat the green beans in egg, Put egg-coated beans in a 1-qt plastic bag and dust with ground spices, shake vigorously, and drop into hot oil. Fry for 2-3 minutes. Remove when the egg coating just starts to brown.

He suggested that all lieutenants, captains, and inspectors be fit to walk ten miles a day on three consecutive days, or in some cases that they ride thirty miles a day for the same period. Fourteen years later, as Mayor La Guardia went on the radio to read "Dick Tracy" to "the kiddies" during a newspaper strike, he offered an aside to Police Commissioner Lewis Valentine, wondering why Dick Tracy was slim and trim and so many New York police detectives were fat.

Yesterday they’d taken Tally’s final measurements, rolling her all the way through an imaging tube. Should she tell this new ugly that sometime this afternoon, her body was going to be opened up, the bones ground down to the right shape, some of them stretched or padded, her nose cartilage and cheekbones stripped out and replaced with programmable plastic, skin sanded off and reseeded like a soccer field in spring? That her eyes would be laser-cut for a lifetime of perfect vision, reflective implants inserted under the iris to add sparkling gold flecks to their indifferent brown? Her muscles all trimmed up with a night of electrocize and all her baby fat sucked out for good? Teeth replaced with ceramics as strong as a suborbital aircraft wing, and as white as the dorm’s good china? They said it didn’t hurt, except the new skin, which felt like a killer sunburn for a couple of weeks.

Steamy Sauté: Garlicky Green Beans Serves 6 generously Steamy sautéing is a method for vegetables that are a little bit too dense to sauté directly. By cooking them with water for a few minutes before turning up the heat and letting them brown, you’ll ensure they’re cooked all the way through. 2 pounds fresh green beans, yellow wax beans, Romano beans, or haricots verts, trimmed Salt 2 tablespoons extra-virgin olive oil 3 garlic cloves, minced Set your largest frying pan over medium-high heat and bring 1/2 cup of water to a simmer. Add the green beans, season with a couple generous pinches of salt, and cover, removing the lid every minute or so to stir the beans. When they are almost completely tender, about 4 minutes for haricots verts and 7 to 10 minutes for more mature beans, tip any remaining water out of the pan, using the lid to keep in the beans. Return the pan to the stove, increase the flame to high, and dig a little hole in the center of the pan. Pour the olive oil into the hole and add the garlic. Let the garlic sizzle gently for about 30 seconds, until it releases an aroma, and immediately toss it with the beans before it has a chance to take on any color. Remove from the heat. Taste, adjust seasoning, and serve immediately.

In the windowpane I caught a glimpse of myself: fat, badly-dressed, the seams on my skirt about to burst, my hair in need of a trim, my shoes run down at the heels, yet for once I didn't give a damn. I thought of how anxious I had been about this city, its intimidating chic, its hostile shopkeepers, Simone de Beauvoir's opinion of me, my clothes, my hairdo, my weight, my inability to speak the language properly. "Bonjour, Madame," I said to the proprietor in my fractured French. "Deux litres du lait, s'il vous plait." Why do we always worry about the wrong things, I wondered?

Today’s belief in ineluctable certainty is the true innovation killer of our age. In this environment, the best an audacious manager can do is to develop small improvements to existing systems—climbing the hill, as it were, toward a local maximum, trimming fat, eking out the occasional tiny innovation—like city planners painting bicycle lanes on the streets as a gesture toward solving our energy problems. Any strategy that involves crossing a valley—accepting short-term losses to reach a higher hill in the distance—will soon be brought to a halt by the demands of a system that celebrates short-term gains and tolerates stagnation, but condemns anything else as failure. In short, a world where big stuff can never get done.

Mashed potatoes have a best friend in this savory meat. The gravy for both only takes a few minutes to prepare from the drippings. You’ll love the marriage! Yield: 6 servings 1 (4-pound) boneless chuck roast, trimmed and cut in half 1 large yellow onion, peeled and chopped 1 ⅓ cups plus 3 tablespoons water, divided 1 (10.5-ounce) can condensed French onion soup 1 cup firmly packed brown sugar ½ cup Worcestershire sauce ¼ cup cider vinegar 6 garlic cloves, peeled and minced ¼ teaspoon black pepper 3 tablespoons cornstarch Place the roast in a lightly greased large slow cooker and surround it with the onions. In a medium bowl whisk together 1 ⅓ cups of the water with the soup, brown sugar, Worcestershire, vinegar, garlic, and pepper. Pour over the roast, cover, and cook on low for 8 hours. Remove the meat and place on a large cutting board. Cover with aluminum foil to keep warm. Skim the fat from the cooking liquid and pour into a small saucepan over high heat. In a small bowl whisk together the remaining 3 tablespoons of water and cornstarch until smooth. When the cooking liquid comes to a boil, gradually whisk in the cornstarch mixture. Cook and stir constantly for 2 minutes or until thickened. Meanwhile, slice the meat and transfer to a serving platter. Serve the warm gravy with

GRILLED ZUCCHINI PIZZA BITES SERVES  8   PREPARATION TIME  10 MINUTES   COOKING TIME  10 MINUTES I don’t know anyone who can say no to a mini pizza. Here, instead of pizza dough, thinly sliced zucchini rounds provide a healthy base for the marinara sauce and mozzarella. I top each with a small round of pepperoni, which is easily omitted for a lighter, vegetarian snack. These disappear fast, so double the recipe if your crew is extra hungry! 2 medium zucchini 2 teaspoons olive oil ¼ cup homemade or store-bought marinara sauce 24 pieces of thinly sliced low-fat pepperoni (optional) 4 ounces fresh mozzarella cheese, cut into 24 pieces ½ teaspoon kosher salt   1 Line a rimmed baking sheet with aluminum foil, adjust an oven rack to the upper-middle position, and preheat the broiler to high. 2 Trim the ends from the zucchini and slice each zucchini crosswise into ½- to ¾-inch rounds (you should get about 24 rounds). Heat the olive oil in a large nonstick skillet set over medium-high heat. Add the zucchini and cook until browned on one side (in batches, if needed), 4 to 5 minutes. 3 Transfer the zucchini to the baking sheet, browned side up. Top each zucchini round with ½ teaspoon of the marinara sauce, a pepperoni slice (if using), and a piece of mozzarella. Broil the zucchini until the cheese is melted, 2 to 3 minutes (watch the pizza bites closely, as broiler intensities vary). 4 Remove the zucchini from the oven and transfer to a platter. Sprinkle with the salt and serve warm. PER SERVING: Calories 74 / Protein 9g / Dietary Fiber 3g / Sugars 1g / Total Fat 5g

The fact that these young women, with their trim ankles, high cheekbones, good educations, bright eyes, little bosoms, and expensive clothes, keep coming to my bungalow and often to my bed, despite the fact that I'm old, fat, often drunk, beneath them on the social scale, and in love with a dead woman, only increases Jill's impatience with her own sex. Their foolishness drives her up the wall, and my willingness to assist them in their obvious folly is a constant bone of contention between us.

trimmed

Our metabolic engines were not crafted by millions of years of evolution to guarantee a beach-ready bikini body, to keep us fit, or even necessarily to keep us healthy. Instead, our metabolism has been shaped by the Darwinian directive to survive and reproduce. Rather than keeping us trim (as the armchair engineer’s model of metabolism predicts), our faster metabolism has led to an evolved tendency to pack on more fat than any other ape.

For someone who is fifty pounds overweight, losing three to five pounds over half a year is a frustrating drop in the bucket. Accordingly, a stock response to these studies has been to declare exercise futile for trimming your waist. Before we entirely dismiss the weight control benefits of walking, the most fundamental type of endurance physical activity, let’s examine the major arguments behind this contention through the lens of evolutionary anthropology. The first is the specter of compensatory mechanisms, notably fatigue and hunger. If I walk ten thousand extra steps, I’ll be more tired and hungry, so I’ll rest and eat more to recoup lost calories. From an evolutionary perspective, these urges make sense. Because natural selection ultimately favors those who can allocate as much energy as possible to reproduction, our physiology has been tuned over millions of generations to hoard energy, especially fat. Further, because almost no one until recently was able to become overweight or obese, our bodies primarily sense if we are gaining or losing weight rather than how much excess fat we have. Whether you are skinny or stout, negative energy balance—including dieting—causes a starvation response that helps us restore energetic equilibrium or, better yet, gain weight so we can shunt more energy toward reproduction.35 It’s unfair, but losing ten pounds elicits food cravings and the desire to be inactive regardless of whether one is skinny or obese.

Reorder scenes. First, focus on getting the overall sequence of the story right. Then look at the juxtapositions between individual scenes. • Combine scenes. Writers often create a new scene for no other reason than to get in a good line of dialogue. Whenever possible, combine scenes so that each one is packed, but make sure each scene accomplishes essentially one action. • Cut or add scenes. Always trim fat. Remember, story pacing has to do not only with the length of a scene but also with the choice of scenes. Once you have trimmed all the fat, you may find gaps in the scene weave that require a whole new scene. If so, add it to the list in the right spot. KEY POINT: Order the scenes by structure, not chronology.

let’s say that you choose to go on a strict, low-calorie diet for two weeks in the hopes of losing fat and looking more trim and toned as a consequence. That’s precisely what researchers did to a group of overweight men and women who stayed in a medical center for an entire fortnight. However, one group of individuals were given just five and a half hours’ time in bed, while the other group were offered eight and a half hours’ time in bed. Although weight loss occurred under both conditions, the type of weight loss came from very different sources. When given just five and a half hours of sleep opportunity, more than 70 percent of the pounds lost came from lean body mass—muscle, not fat. Switch to the group offered eight and a half hours’ time in bed each night and a far more desirable outcome was observed, with well over 50 percent of weight loss coming from fat while preserving muscle. When you are not getting enough sleep, the body becomes especially stingy about giving up fat. Instead, muscle mass is depleted while fat is retained. Lean and toned is unlikely to be the outcome of dieting when you are cutting sleep short. The latter is counterproductive of the former.

Weighing each roast before and after confirmed our tasters’ impressions. The roast in the 250-degree oven lost 9.4 percent of its original weight. The roast cooked at 450 degrees shed 24.2 percent of its original weight, almost three times more than the slow-roasted beef. Put another way: The slow-roasted beef lost only 9 ounces of moisture during the roasting process while the high-temperature roasted beef lost 25 ounces. Since we had trimmed both roasts of exterior fat, these numbers represented moisture lost from the meat itself—no wonder the slow-roasted beef tasted so much juicier.

Luxe Trim Weight Loss preliminaries, this dietary supplement relies upon on exactly decided on regular fixings which art work synergistically to assist maintainable fats misfortune and predictable weight reduction in a brief time frame. And "ketogenic (abstain from food)" are phrases which have have become out to be steadily fantastic amongst folks that need to eat fat, get in shape and live in shape as a play around, alongside side large names, and similarly among recuperation

Thus invited, I could hardly not look at him. And in all truth, I wanted to, out of simple curiosity. He was trim and lightly built, but muscular and solid. A little softness at the waist, but no fat—and softly furred with vigorous blond hair, darkening to brown at his crutch. It was a warrior’s body; I was well acquainted with those.

Another famous and controversial tactic—often called “rank-and-yank”—forced managers to come up with an annual ranking of the performance of their workers. The bottom 10 percent would be put on notice, and if they didn’t improve, they were fired. The constant pressure from this kind of tactic only added to employee tension. Rank-and-yank worked well for GE’s acquisitions, providing a formula for trimming fat and squeezing profits out of the operations. But some managers didn’t see it as helpful, especially after it had been used for a few years and some competent employees were ending up in the bottom 10 percent. You can trim fat only for so long. Also, some thought that the policy made workers fight each other for survival and inhibited managers’ ability to bring their workers together to operate as a team for the good of the company. One manager tried to subvert the system by putting an employee who’d recently died in the bottom 10 percent of the ranking list in order to save another employee’s job.

At that same moment Jack Reacher was seventy miles away, in a Greyhound bus, on the interstate highway. He was on the left side of the vehicle, toward the rear, in the window seat over the axle. There was no one next to him. Altogether there were twenty-nine other passengers. The usual mixture. Nothing special. Except for one particular situation, which was mildly interesting. Across the aisle and one row in front was a guy asleep with his head hanging down. He had gray hair overdue for a trim, and loose gray skin, as if he had lost a lot of weight. He could have been seventy years old. He was wearing a short blue zip jacket. Some kind of heavy cotton. Maybe waterproof. The butt end of a fat envelope was sticking out of the pocket. It

Oatmeal Breakfast Soup YIELD: 6 SERVINGS (ABOUT 8 CUPS) BREAKFAST was the inspiration for this soup, which has become a favorite at our house. Bacon, oatmeal, and milk are breakfast ingredients. And leeks? Well, I always put leeks in my soup. I microwave the bacon until crisp because Gloria always does so with good results, but it could be cooked in a skillet as well. Although I use coarsely granulated Irish oatmeal, which is chewy and flavorful, the soup is good made with quick-cooking oatmeal, provided you reduce the preparation time and the liquid accordingly. The first part of the recipe—bacon, leeks, and oatmeal—can be prepared ahead. It is better to add the milk and half-and-half at the last moment, however, for a fresher, cleaner-tasting soup. Finishing the soup with both milk and half-and-half is best, although using milk only is fine. 6 slices bacon (6 to 7 ounces), preferably maple- or honey-cured 2 small leeks, trimmed, with most of the green left on, sliced thin, and washed (2½ cups) 5 cups water 1 cup Irish coarse oatmeal 1½ teaspoons salt (less if bacon is highly salted) 1 cup half-and-half 1 cup milk ½ teaspoon freshly ground black pepper Arrange the bacon on a microwave oven tray, cover with paper towels, and cook on full power for about 4 minutes, or until the slices are crisp and brown. Reserve about 2 tablespoons of the bacon fat, and transfer the bacon to a cutting board. Cut the bacon into ½-inch pieces, and set it aside. Put the reserved bacon fat in a saucepan. Add the sliced leeks, and cook over medium heat for 5 to 6 minutes, until softened. Add the water, and bring to a boil. Add the oatmeal and salt, stir, and bring to a boil. Reduce the heat to very low, cover (with the lid placed slightly ajar, so the oatmeal doesn’t boil over), and cook gently for 25 to 30 minutes, or until the oatmeal is tender. (The recipe can be made to this point up to 24 hours ahead of time.) At serving time, add the half-and-half, milk, and pepper, and bring to a boil. Serve hot with the bacon pieces sprinkled on top.

BEEF AND PORTOBELLO PASTA Portobello mushrooms have a meaty texture that’s perfect for this classic meat-lovers’ dish. SERVES 4 | 1 cup per serving 1 cup dried whole-grain small shell macaroni 1 pound extra-lean ground beef 1 medium portobello mushroom, stem trimmed, cut into ¾-inch cubes (about 1 cup) 1 cup chopped onion 1 medium garlic clove, minced 1 14.5-ounce can no-salt-added diced tomatoes, undrained 1 8-ounce can no-salt-added tomato sauce ½ cup water 1 medium dried bay leaf 1 teaspoon sugar 1 teaspoon dried Italian seasoning, crumbled ½ teaspoon pepper ½ teaspoon crushed red pepper flakes (optional) Prepare the pasta using the package directions, omitting the salt. Drain well in a colander. Set aside. Meanwhile, in a large nonstick saucepan, cook the beef, mushroom, onion, and garlic over medium-high heat for 8 to 10 minutes, or until the beef is browned on the outside and the mushroom and onion are soft, stirring occasionally to turn and break up the beef. Drain if necessary. Wipe the skillet with paper towels. Return the drained mixture to the skillet. Stir in the remaining ingredients. Bring to a simmer over medium-high heat. Reduce the heat to medium low and cook for 15 minutes, stirring occasionally. Stir in the pasta. Cook for 2 to 3 minutes, or until heated through. Discard the bay leaf before serving the dish. PER SERVING calories 309 total fat 6.5 g saturated 2.5 g trans 0.5 g polyunsaturated 1.0 g monounsaturated 2.5 g cholesterol 62 mg sodium 108 mg carbohydrates 35 g fiber 5 g sugars 8 g protein 31 g calcium 66 mg potassium 855 mg dietary exchanges 1½ starch 3 vegetable 3 lean meat

A specification is a clear and concise but complete description of the exact item desired so that all vendors have a common basis for price quotations and bids. As such, it is an essential communication tool between buyer and seller. Specifications should be realistic and should not include details that cannot be verified or tested or that would make the product too costly. Without up-to-date product information, specifications are useless. The specific information varies with each type of food, but all specifications should include at least the following information:Δ Clear, simple description using common or trade or brand name of product; when possible, use a name or standard of identity formulated by the government such as IMPS Amount to be purchased in the most commonly used terms (case, package, or unit) Name and size of basic container (10/10# packages) Count and size of the item or units within the basic container (50 pork chops, 4 ounces each) Range in weight, thickness, or size Minimum and maximum trims, or fat content percentage (ground meat, 90 percent lean and 10 percent fat, referred to as 90/10) Degree of maturity or stage of ripening Type of processing required (such as individually quick-frozen [IQF]) Type of packaging desired Unit on which price will be based Weight tolerance limit (range of acceptable weights, usually in meat, seafood, and poultry)

specific foods such as yogurt, as well as calcium-rich foods, omega-3 fats in fish, and whole grains truly do trim your belly fat, thanks to their effect on hormones and metabolism.

pappardelle with meat ragù pappardelle con rag`u di carne ragù 1 ounce dried porcini mushrooms (about 1 cup) ¾ cup dry white wine 1 pound pork butt 1 pound beef chuck 3 tablespoons olive oil 1 pound ground hot Italian sausage 2 cups diced Spanish onions (about 3 onions) 3 to 4 garlic cloves, minced Kosher salt and freshly ground black pepper 2 cups drained canned plum tomatoes, crushed About 8 cups Pomodoro Sauce (Chapter 1) 1 quart veal stock or chicken stock 1 quart chicken stock 1 teaspoon finely ground fennel seeds 1 bay leaf Pinch of dried oregano ¾ cup chopped fresh basil pappardelle 1 pound dried pappardelle assembly 2 tablespoons unsalted butter 2 tablespoons olive oil Kosher salt and freshly ground black pepper ¼ cup chopped fresh basil 1 ounce Parmigiano-Reggiano cheese, shaved 1 To prepare the ragù, soak the porcini mushrooms in the white wine in a nonreactive glass or ceramic bowl for 30 minutes. Lift the mushrooms from the wine and then strain the wine through a fine-mesh sieve or chinois. Roughly chop the hydrated mushrooms. 2 Trim the excess fat from the pork and beef and cut the meat into ½-inch cubes. 3 In a large saucepan, heat the olive oil over medium heat. When the olive oil is hot, cook the sausage, breaking it into chunks as you do, for 6 to 8 minutes, or until nicely browned. Using a slotted spoon, lift the sausage from the pan and set aside. Leave the fat in the pan. Add the beef and pork to the pan and cook, turning, for about 5 minutes, or until well browned. Lift the beef and pork from the pan and add to the sausage. 4 Add the onions to the pan and cook for about 5 minutes, or until lightly browned. Add the garlic and strained wine. Bring to a boil over medium-high heat and cook for about 4 minutes, or until reduced by half. 5 Return the meat to the pan and season to taste with salt and pepper. Stir in the mushrooms, tomatoes, Pomodoro Sauce, stocks, fennel seeds, bay leaf, and oregano. Bring to a simmer over medium heat and then reduce the heat so that the mixture simmers gently, uncovered. 6 Cook at a gentle simmer, frequently skimming off any fat that rises to the top, for 3 hours, until the meat is very tender. Stir in