Trying New Dishes Quotes

There’s a favorite quote of mine from Dale Carnegie’s How to Stop Worrying and Start Living that really sums up what was wrong with me: “I was trying to wash today’s dishes, yesterday’s dishes and dishes that weren’t even dirty yet.

Try to be surprised by something every day. It could be something you see, hear, or read about. Stop to look at the unusual car parked at the curb, taste the new item on the cafeteria menu, actually listen to your colleague at the office. How is this different from other similar cars, dishes or conversations? What is its essence? Don't assume that you already know what these things are all about, or that even if you knew them, they wouldn't matter anyway. Experience this once thing for what it is, not what you think it is. Be open to what the world is telling you. Life is nothing more than a stream of experiences - the more widely and deeply you swim in it, the richer your life will be.

Nicaise had picked up a gilt three-pronged fork, but had paused before sampling the dish in order to speak. The fear he'd shown of Damen at the ring seemed to still be there. His knuckles, clenched around the fork, were white. 'It's all right,' said Damen. He spoke to the boy as gently as he could. 'I'm not going to hurt you.' Nicaise stared back at him. His huge blue eyes were fringed like a whore's, or like a doe's. Around them, the table was a coloured wall of voices and laughter, courtiers caught up in their own amusements, paying them no attention. 'Good,' said Nicaise, and stabbed the fork viciously into Damen's thigh under the table. Even through a layer of cloth, it was enough to make Damen start, and instinctively grab the fork, as three drops of blood welled up. 'Excuse me a moment,' Laurent said smoothly, turning from Torveld to face Nicaise. 'I made your pet jump,' said Nicaise, smugly. Not sounding at all displeased: 'Yes, you did.' 'Whatever you're planning, it's not going to work.' 'I think it will, though. Bet you your earring.' 'If I win, you wear it,' said Nicaise. Laurent immediately lifted his cup and inclined it toward Nicaise in a little gesture sealing the bet. Damen tried to shake the bizarre impression that they were enjoying themselves. Nicaise waved an attendant over and asked for a new fork.

The Tomorrow Man theory. It’s pretty basic. Today, right here, you are who you are. Tomorrow, you will be who you will be. Each and every night, we lie down to die, and each morning we arise, reborn. Now, those who are in good spirits, with strong mental health, they look out for their Tomorrow Man. They eat right today, they drink right today, they go to sleep early today–all so that Tomorrow Man, when he awakes in his bed reborn as Today Man, thanks Yesterday Man. He looks upon him fondly as a child might a good parent. He knows that someone–himself–was looking out for him. He feels cared for, and respected. Loved, in a word. And now he has a legacy to pass on to his subsequent selves…. But those who are in a bad way, with poor mental health, they constantly leave these messes for Tomorrow Man to clean up. They eat whatever the hell they want, drink like the night will never end, and then fall asleep to forget. They don’t respect Tomorrow Man because they don’t think through the fact that Tomorrow Man will be them. So then they wake up, new Today Man, groaning at the disrespect Yesterday Man showed them. Wondering why does that guy–myself–keep punishing me? But they never learn and instead come to settle for that behavior, eventually learning to ask and expect nothing of themselves. They pass along these same bad habits tomorrow and tomorrow and tomorrow, and it becomes psychologically genetic, like a curse. Looking at you now, Maven, I can see exactly where you fall on this spectrum. You are a man constantly trying to fix today what Yesterday Man did to you. You make up your bed, you clean those dirty dishes from the night before, and pledge not to start drinking until six, thinking that’s the way to keep an even keel. But in reality you’re always playing catch-up. I know this because I’ve been there. The thing is–you can’t fix the mistakes of Yesterday. Yesterday Man is dead, he’s gone forever, and blame and atonement aren’t worth a damn. What you can do is help yourself today. Eat a vegetable. Read a book. Cut that hair of yours. Leave Tomorrow Man something more than a headache and a jam-packed colon. Do for Tomorrow Man what you would have wanted Yesterday Man to do for you.

Too often we only identify the crucial points in our lives in retrospect. At the time we are too absorbed in the fetid detail of the moment to spot where it is leading us. But not this time. I was experiencing one of my dad’s deafening moments. If my life could be understood as a meal of many courses (and let’s be honest, much of it actually was), then I had finished the starters and I was limbering up for the main event. So far, of course, I had made a stinking mess of it. I had spilled the wine. I had dropped my cutlery on the floor and sprayed the fine white linen with sauce. I had even spat out some of my food because I didn’t like the taste of it. “But it doesn’t matter because, look, here come the waiters. They are scraping away the debris with their little horn and steel blades, pulled with studied grace from the hidden pockets of their white aprons. They are laying new tablecloths, arranging new cutlery, placing before me great domed wine glasses, newly polished to a sparkle. There are more dishes to come, more flavors to try, and this time I will not spill or spit or drop or splash. I will not push the plate away from me, the food only half eaten. I am ready for everything they are preparing to serve me. Be in no doubt; it will all be fine.” (pp.115-6)

When I set a dish in front of someone, when I take somebody by the hand and walk them through the plaza of a Korean supermarket or restaurant or my mother's kitchen, I'm not there to feed them something new. Our recipes are not party tricks. I'm trying to share something rich, and old, and long-simmered. Something beyond the names for things. Something about comfort and tenderness, something familiar, save for perhaps in another language.

With this single maneuver, Vincent engaged several important principles of influence. First, even those who did not take his suggestions felt Vincent had done them a favor by offering valuable information to help them order. Everyone felt grateful, and consequently, the rule of of reciprocation worked in his favor when it came time to decide on his gratuity. Besides hiking up the percentage of his tip, Vincent’s ploy also placed him in a position to increase the size of the party’s order. It established him as an authority on the current stores of the house: he clearly knew what was and wasn’t good that night. Moreover—and here is where seeming to argue against his own interests comes in—it proved him to be a trustworthy informant because he recommended dishes slightly less expensive than the one originally ordered. Rather than having appeared to try to line his own pockets, he seemed to have the customers’ best interests at heart.

In the nineties…yes, we were ecstatic; there’s no way back to that naïveté. We thought that the choice had been made and that communism had been defeated forever. But it was only the beginning… Twenty years have gone by…“Don’t try to scare us with your socialism,” children tell their parents. From a conversation with a university professor: “At the end of the nineties, my students would laugh when I told them stories about the Soviet Union. They were sure that a new future awaited them. Now it’s a different story…Today’s students have truly seen and felt capitalism: the inequality, the poverty, the shameless wealth. They’ve witnessed the lives of their parents, who never got anything out of the plundering of our country. And they’re oriented toward radicalism. They dream of their own revolution, they wear red T-shirts with pictures of Lenin and Che Guevara.” There’s a new demand for everything Soviet. For the cult of Stalin. Half of the people between the ages of nineteen and thirty consider Stalin an “unrivaled political figure.” A new cult of Stalin, in a country where he murdered at least as many people as Hitler?! Everything Soviet is back in style. “Soviet-style cafés” with Soviet names and Soviet dishes. “Soviet” candy and “Soviet” salami, their taste and smell all too familiar from childhood. And of course, “Soviet” vodka. There are dozens of Soviet-themed TV shows, scores of websites devoted to Soviet nostalgia. You can visit Stalin’s camps—Solovki, Magadan—as a tourist. The advertisements promise that for the full effect, they’ll give you a camp uniform and a pickaxe. They’ll show you the newly restored barracks. Afterward, there will be fishing…

Step 6. Ensure That Your Environment Supports Your Goals Some people subscribe to the philosophy that if the cure doesn’t hurt, it can’t be working. When it comes to permanent changes in diet and lifestyle, the opposite philosophy is the best: The less painful the program, the more likely it is to succeed. Take steps to make your new life easier. Modify your daily behavior so that your surroundings work for you, not against you. Have the right pots, pans, and utensils to cook with; have the right spices, herbs, and seasonings to make your meals delicious; have your cookbooks handy and review them often to make your dishes lively and appealing. Make sure you give yourself the time to shop for food and cook your meals. Change your life to support your health. Don’t sacrifice your health for worthless conveniences. Avoid temptation. Very few people could quit smoking without ridding their house of cigarettes. Alcoholics avoid bars to stop drinking. Protect yourself by protecting your environment. Decrease the time when you are exposed to rich foods to avoid testing your “willpower.” One of the best ways to do this is to throw all the rich foods out of the house. Just as important is to replace harmful foods with those used in the McDougall Program for Maximum Weight Loss. If many of your meals are eaten away from home, make the situations meet your needs. Go to restaurants that offer at least one delicious, nutritious item. Ask the waiter to remove the butter and olive oil from the table. Accept invitations to dinner from friends who eat and live healthfully. Bring healthful foods with you whenever possible. Keep those people close who support your efforts and do not try to sabotage you. Ask family and friends to stop giving you boxes of candy and cakes as gifts. Instead suggest flowers, a card, or a fruit basket. Tell your mother that if she really loves you she’ll feed you properly, forgoing her traditional beef stroganoff.

Tanya Latty and Madeleine Beekman of the University of Sydney were studying the way slime molds handled tough choices. A tough choice for a slime mold looks something like this: On one side of the petri dish is three grams of oats. On the other side is five grams of oats, but with an ultraviolet light trained on it. You put a slime mold in the center of the dish. What does it do? Under those conditions, they found, the slime mold chooses each option about half the time; the extra food just about balances out the unpleasantness of the UV light. If you were a classical economist of the kind Daniel Ellsberg worked with at RAND, you’d say that the smaller pile of oats in the dark and the bigger pile under the light have the same amount of utility for the slime mold, which is therefore ambivalent between them. Replace the five grams with ten grams, though, and the balance is broken; the slime mold goes for the new double-size pile every time, light or no light. Experiments like this teach us about the slime mold’s priorities and how it makes decisions when those priorities conflict. And they make the slime mold look like a pretty reasonable character. But then something strange happened. The experimenters tried putting the slime mold in a petri dish with three options: the three grams of oats in the dark (3-dark), the five grams of oats in the light (5-light), and a single gram of oats in the dark (1-dark). You might predict that the slime mold would almost never go for 1-dark; the 3-dark pile has more oats in it and is just as dark, so it’s clearly superior. And indeed, the slime mold just about never picks 1-dark. You might also guess that, since the slime mold found 3-dark and 5-light equally attractive before, it would continue to do so in the new context. In the economist’s terms, the presence of the new option shouldn’t change the fact that 3-dark and 5-light have equal utility. But no: when 1-dark is available, the slime mold actually changes its preferences, choosing 3-dark more than three times as often as it does 5-light!

Sometimes Marlboro Man and I would venture out into the world--go to the city, see a movie, eat a good meal, be among other humans. But what we did best was stay in together, cooking dinner and washing dishes and retiring to the chairs on his front porch or the couch in his living room, watching action movies and finding new and inventive ways to wrap ourselves in each other’s arms so not a centimeter of space existed between us. It was our hobby. And we were good at it. It was getting more serious. We were getting closer. Each passing day brought deeper feelings, more intense passion, love like I’d never known it before. To be with a man who, despite his obvious masculinity, wasn’t at all afraid to reveal his soft, affectionate side, who had no fears or hang-ups about declaring his feelings plainly and often, who, it seemed, had never played a head game in his life…this was the romance I was meant to have. Occasionally, though, after returning to my house at night, I’d lie awake in my own bed, wrestling with the turn my life had taken. Though my feelings for Marlboro Man were never in question, I sometimes wondered where “all this” would lead. We weren’t engaged--it was way too soon for that--but how would that even work, anyway? It’s not like I could ever live out here. I tried to squint and see through all the blinding passion I felt and envision what such a life would mean. Gravel? Manure? Overalls? Isolation? Then, almost without fail, just about the time my mind reached full capacity and my what-ifs threatened to disrupt my sleep, my phone would ring again. And it would be Marlboro Man, whose mind was anything but scattered. Who had a thought and acted on it without wasting even a moment calculating the pros and cons and risks and rewards. Who’d whisper words that might as well never have existed before he spoke them: “I miss you already…” “I’m thinking about you…” “I love you…” And then I’d smell his scent in the air and drift right off to Dreamland. This was the pattern that defined my early days with Marlboro Man. I was so happy, so utterly content--as far as I was concerned, it could have gone on like that forever. But inevitably, the day would come when reality would appear and shake me violently by the shoulders. And, as usual, I wasn’t the least bit ready for it.

Cultivating loyalty is a tricky business. It requires maintaining a rigorous level of consistency while constantly adding newness and a little surprise—freshening the guest experience without changing its core identity.” Lifetime Network Value Concerns about brand fickleness in the new generation of customers can be troubling partly because the idea of lifetime customer value has been such a cornerstone of business for so long. But while you’re fretting over the occasional straying of a customer due to how easy it is to switch brands today, don’t overlook a more important positive change in today’s landscape: the extent to which social media and Internet reviews have amplified the reach of customers’ word-of-mouth. Never before have customers enjoyed such powerful platforms to share and broadcast their opinions of products and services. This is true today of every generation—even some Silent Generation customers share on Facebook and post reviews on TripAdvisor and Amazon. But millennials, thanks to their lifetime of technology use and their growing buying power, perhaps make the best, most active spokespeople a company can have. Boston Consulting Group, with grand understatement, says that “the vast majority” of millennials report socially sharing and promoting their brand preferences. Millennials are talking about your business when they’re considering making a purchase, awaiting assistance, trying something on, paying for it and when they get home. If, for example, you own a restaurant, the value of a single guest today goes further than the amount of the check. The added value comes from a process that Chef O’Connell calls competitive dining, the phenomenon of guests “comparing and rating dishes, photographing everything they eat, and tweeting and emailing the details of all their dining adventures.” It’s easy to underestimate the commercial power that today’s younger customers have, particularly when the network value of these buyers doesn’t immediately translate into sales. Be careful not to sell their potential short and let that assumption drive you headlong into a self-fulfilling prophecy. Remember that younger customers are experimenting right now as they begin to form preferences they may keep for a lifetime. And whether their proverbial Winstons will taste good to them in the future depends on what they taste like presently.

The Enchanted Broccoli Forest. Oh, what a pleasure that was! Mollie Katzen's handwritten and illustrated recipes that recalled some glorious time in upstate New York when a girl with an appetite could work at a funky vegetarian restaurant and jot down some tasty favorites between shifts. That one had the Pumpkin Tureen soup that Margo had made so many times when she first got the book. She loved the cheesy onion soup served from a pumpkin with a hot dash of horseradish and rye croutons. And the Cardamom Coffee Cake, full of butter, real vanilla, and rich brown sugar, said to be a favorite at the restaurant, where Margo loved to imagine the patrons picking up extras to take back to their green, grassy, shady farmhouses dotted along winding country roads. Linda's Kitchen by Linda McCartney, Paul's first wife, the vegetarian cookbook that had initially spurred her yearlong attempt at vegetarianism (with cheese and eggs, thank you very much) right after college. Margo used to have to drag Calvin into such phases and had finally lured him in by saying that surely anything Paul would eat was good enough for them. Because of Linda's Kitchen, Margo had dived into the world of textured vegetable protein instead of meat, and tons of soups, including a very good watercress, which she never would have tried without Linda's inspiration. It had also inspired her to get a gorgeous, long marble-topped island for prep work. Sometimes she only cooked for the aesthetic pleasure of the gleaming marble topped with rustic pottery containing bright fresh veggies, chopped to perfection. Then Bistro Cooking by Patricia Wells caught her eye, and she took it down. Some pages were stuck together from previous cooking nights, but the one she turned to, the most splattered of all, was the one for Onion Soup au Gratin, the recipe that had taught her the importance of cheese quality. No mozzarella or broken string cheeses with- maybe- a little lacy Swiss thrown on. And definitely none of the "fat-free" cheese that she'd tried in order to give Calvin a rich dish without the cholesterol. No, for this to be great, you needed a good, aged, nutty Gruyère from what you couldn't help but imagine as the green grassy Alps of Switzerland, where the cows grazed lazily under a cheerful children's-book blue sky with puffy white clouds. Good Gruyère was blocked into rind-covered rounds and aged in caves before being shipped fresh to the USA with a whisper of fairy-tale clouds still lingering over it. There was a cheese shop downtown that sold the best she'd ever had. She'd tried it one afternoon when she was avoiding returning home. A spunky girl in a visor and an apron had perked up as she walked by the counter, saying, "Cheese can change your life!" The charm of her youthful innocence would have been enough to be cheered by, but the sample she handed out really did it. The taste was beyond delicious. It was good alone, but it cried out for ham or turkey or a rich beefy broth with deep caramelized onions for soup.

The opponent seemed to shift slightly in the seat. His index finger tapped a card, just a couple strokes. There it was the card that ruined his hand. Her hazel eyes release the player across from her to steal a glance registering the emotion of observers around the table then to her best friend. Sophie looks like a Nervous Nelly-she, always worries. She knows the girl will put too much emphasis on a lost hand. The striking man with his lusty brown eyes tries to draw Sophie closer. Now that he has folded and left the game, he is unnecessary, and the seasoned flirt easily escapes his reach. He leaves with a scowl; Sophie turns and issues knowing wink. Ell’s focus is now unfettered, freeing her again to bring down the last player. When she wins this hand, she will smile sweetly, thank the boys for their indulgence, and walk away $700 ahead. The men never suspected her; she’s no high roller. She realizes she and Sophie will have to stay just a bit. Mill around and pay homage to the boy’s egos. The real trick will be leaving this joint alone without one of them trying to tag along. Her opponent is taking his time; he is still undecided as to what card to keep—tap, tap. He may not know, but she has an idea which one he will choose. He attempts to appear nonchalant, but she knows she has him cornered. She makes a quick glance for Mr. Lusty Brown-eyes; he has found a new dame who is much more receptive than Sophie had been. Good, that small problem resolved itself for them. She returns her focuses on the cards once more and notes, her opponent’s eyes have dilated a bit. She has him, but she cannot let the gathering of onlookers know. She wants them to believe this was just a lucky night for a pretty girl. Her mirth finds her eyes as she accepts his bid. From a back table, there is a ruckus indicating the crowd’s appreciation of a well-played game as it ends. Reggie knew a table was freeing up, and just in time, he did not want to waste this evening on the painted and perfumed blonde dish vying for his attention. He glances the way of the table that slowly broke up. He recognizes most of the players and searches out the winner amongst them. He likes to take on the victor, and through the crowd, he catches a glimpse of his goal, surprised that he had not noticed her before. The women who frequent the back poker rooms in speakeasies all dress to compete – loud colors, low bodices, jewelry which flashes in the low light. This dame faded into the backdrop nicely, wearing a deep gray understated yet flirty gown. The minx deliberately blended into the room filled with dark men’s suits. He chuckles, thinking she is just as unassuming as can be playing the room as she just played those patsies at the table. He bet she had sat down all wide-eyed with some story about how she always wanted to play cards. He imagined she offered up a stake that wouldn’t be large but at the same time, substantial enough. Gauging her demeanor, she would have been bold enough to have the money tucked in her bodice. Those boys would be eager after she teased them by retrieving her stake. He smiled a slow smile; he would not mind watching that himself. He knew gamblers; this one was careful not to call in the hard players, just a couple of marks, which would keep the pit bosses off her. He wants to play her; however, before he can reach his goal, the skirt slips away again, using her gray camouflage to aid her. Hell, it is just as well, Reggie considered she would only serve as a distraction and what he really needs is the mental challenge of the game not the hot release of some dame–good or not. Off in a corner, the pit boss takes out a worn notepad, his meaty hands deftly use a stub of a pencil to enter the notation. The date and short description of the two broads quickly jotted down for his boss Mr. Deluca. He has seen the pair before, and they are winning too often for it to be accidental or to be healthy.

EASY FRUIT PIE   Preheat oven to 375 degrees F., rack in the middle position. Note from Delores: I got this recipe from Jenny Hester, a new nurse at Doc Knight’s hospital. Jenny just told me that her great-grandmother used to make it whenever the family came over for Sunday dinner. Hannah said it’s easy so I might actually try to make it some night for Doc. ¼ cup salted butter (½ stick, 2 ounces, pound) 1 cup whole milk 1 cup white (granulated) sugar 1 cup all-purpose flour (pack it down in the cup when you measure it) 1 and ½ teaspoons baking powder ½ teaspoon salt 1 can fruit pie filling (approximately 21 ounces by weight—3 to 3 and ½ cups, the kind that makes an 8-inch pie) Hannah’s 1st Note: This isn’t really a pie, and it isn’t really a cake even though you make it in a cake pan. It’s almost like a cobbler, but not quite. I have the recipe filed under “Dessert”. You can use any canned fruit pie filling you like. I might not bake it for company with blueberry pie filling. It tasted great, but didn’t look all that appetizing. If you love blueberry and want to try it, it might work to cover the top with sweetened whipped cream or Cool Whip before you serve it. I’ve tried this recipe with raspberry and peach . . . so far. I have the feeling that lemon pie filling would be yummy, but I haven’t gotten around to trying it yet. Maybe I’ll try it some night when Mike comes over after work. Even if it doesn’t turn out that well, he’ll eat it. Place the butter in a 9-inch by 13-inch cake pan and put it in the oven to melt. Meanwhile . . . Mix the milk, sugar, flour, baking powder and salt together in a medium-size bowl. This batter will be a little lumpy and that’s okay. Just like brownie batter, don’t over-mix it. Using oven mitts or potholders, remove the pan with the melted butter from the oven. Pour in the batter and tip the pan around to cover the whole bottom. Then set it on a cold stove burner. Spoon the pie filling over the stop of the batter, but DO NOT MIX IN. Just spoon it on as evenly as you can. (The batter will puff up around it in the oven and look gorgeous!) Bake the dessert at 375 degrees F., for 45 minutes to 1 hour, or until it turns golden brown and bubbly on top. To serve, cool slightly, dish into bowls, and top with sweetened whipped cream or vanilla ice cream. It really is yummy. Hannah’s 2nd Note: The dessert is best when it’s baked, cooled slightly, and served right away. Alternatively you can bake it earlier, cut pieces to put in microwave-safe bowls, and reheat it in the microwave before you put on the ice cream or sweetened whipped cream. Yield: Easy Fruit Pie will serve 6 if you don’t invite Mike and Norman for dinner. Note from Jenny: I’ve made this by adding ¼ cup cocoa powder and 1 teaspoon of vanilla to the batter. If I do this, I spoon a can of cherry pie filling over the top.

I saw Warren’s eyes attach themselves to something in the distance. I turned around and saw in the next room, the dining room, Dolly Parton, quietly sitting at the table, alone, scribbling on a pad. In an instant, I could feel myself dropped as this new yummy dish was making Warren’s mouth water. He actually licked his lips as he left me on the couch and sat down next to her at the table. I followed him like a jilted wife, jealous, clumsy. I needn’t have bothered; Dolly was immune. Warren tried the whole deck of cards. Dolly concentrated on her numbers, adding, subtracting, and smiling adorably at his attempts. Watching her, I couldn’t blame him for trying. It was 1975. Dolly was all cream and roses, just astonishing and nice.

Your sister might be on the right track. You need to change up your routine, try something new.” I shook my head. “I’m not ready to date yet. A new guy is the last thing I want.” “I’m not talking a guy. I’m talking, like, a hobby. Volunteering somewhere. The best way to take your mind off your problems is to do something for someone else. Or, I don’t know, play an instrument, or take dance lessons.

Perhaps the most important thing I came to understand during my decade at HoJo's was that Americans had extremely open palates compared to French diners. They were willing to try items that lay outside their normal range of tastes. If they liked the food, that was all that mattered. I wasn't constantly battling ingrained prejudices as I would have been in France, where doing something as simple as adding carrots to boeuf bourguignon could have gotten me guillotined, not because carrots make the dish taste bad (they are great), but because it wouldn't be the way a boeuf was supposed to be made. In France, unless a dish was prepared exactly "right," people would know and complain. In the States, if it tasted good, then fine, the customer was happy. A whole new world of culinary possibilities had opened up before me.

After seeing Dylan with the redhead, I sunk deeper into a depression. Even working at Lark’s house did nothing to distract me. I simply went through the motions. Fortunately, Lark was especially tired and slept most of the day, so she never noticed my bad mood. Harlow wasn’t as oblivious as we washed dishes after dinner. “What’s up, stinky pup?” I rolled my eyes at her nickname for me. “Nothing.” “She doesn’t want to deal with the leaves,” Jace said from behind us. Our ten year old brother crossed his arms like Dad often did when suspicious. “See, she got spooked last night and bailed on raking the leaves. They ended up blowing around the yard and now she’s trying to get out of raking them again.” “That’s not it.” “Sure, it is,” he said, his dark hair covering his narrowed eyes. “What else could it be?” Grumpy, I decided to punish him. “It’s about a sexy guy.” Jace’s face twisted into horror. “Eww!” he cried, running out of the room. Harlow and I laughed at the sound of him telling on me to Mom. “In a few years, girls will be all he thinks about,” I said, returning to the dishes. Harlow leaned her head against my shoulder. “Sexy guy, huh?” “Shouldn’t you be getting ready for your fight?” Harlow glanced at the clock. “Yeah. When I get back, I want to hear about the sexy guy making you sigh so much.” As my sister dressed to go, I finished the dishes and struggled to stop sighing. I was still grumpy when Dad got home. In this living room, he told Harlow to be careful. She said something and laughed. When Harlow started fighting at the Thunderdome, she called herself Joy and hid it from our parents. She didn’t think they’d approve and she was right. Harlow and I were naïve to assume they wouldn’t find out long before she told them the truth though. Dad might be a pastor, but he learned about the Lord in prison. As a member of the Reapers, Dad had eyes and ears all over Ellsberg. He likely knew Harlow was fighting before she threw her first punch. Entering the kitchen, Dad smiled at me. “Stop talking about cute boys around your brother. He has a sensitive gag reflex.” I laughed as he got himself a beer and joined me at the sink. “Mom said we have leftovers. Mind warming them up for me?” Shaking my head, I filled a plate and set it in the microwave. “Are you okay?” Dad asked, frowning at me. “You look worn down.” “I had a long day.” “You sure that’s it?” We watched each other and I remembered the first time he asked if I was okay. Five years earlier when I was brought to this house and met my new family. I didn’t remember a lot from that day besides thinking these people were too good to be true. I figured they’d wait until Kirk was gone then hurt me. I couldn’t remember when I knew Dad was a good man who loved me. Not like my real dad loved me. Tad felt the kind of love a person died to protect. I saw the love in his eyes as he waited for his food to finish warming. “I wish I was stronger.” “So do I,” he said softly. “Everyone does. They just don’t admit it. That’s what makes you so brave. You can admit your fears.” Even thinking he was full of shit, I smiled. “Thanks, Dad.” Taking his plate out of the microwave, he inhaled. “Mom makes the best meatloaf.” “I made it.” Grinning, Dad nudged me with his hip. “If you make this meatloaf for the boy you’re hung up on, you’ll own him.” “I’ll remember that.

Meanwhile, I was still an out-of-her-element novice from Oregon. Steve wanted to help me feel as comfortable with snakes as I was with my mammal friends. I’d had some experience with reptiles before, but it certainly wasn’t my forte. Since I was living every day with about a hundred and fifty snakes, in a country that was home to the top eleven most venomous snakes in the world, it was time for a Stevo snake education. He knew just the right teacher. “Let me introduce you to Rosie,” Steve said to me one day, bringing out a beautiful boa constrictor. She was eight feet long, as fat as my arm, and very sweet. But when I first met her, I was a bit more nervous than I wanted to admit. “The first step is to get to know each other,” Steve explained. I tried. While Steve cooked dinner, I sat at one end of the sofa. Rosie lay coiled at the other. I eyed her suspiciously. She eyed me the same way, both of us hoping that we each didn’t just suddenly fling ourselves at the other in attack. I was worried about her, and she must have been worried about me, too. Friend or foe? Back when we first met, neither of us knew. Finally there came a revelation. I watched her, curled up on her end of the sofa, and I realized Rosie was actually more wary of me than I was of her. That’s when I started to understand the thought process of the snake. Snakes are very logical: If it’s bigger than me, I’m afraid of it. If it’s smaller than me, I will eat it. Fortunately, I was way too big for Rosie to think of me as a snack. I inched closer to her. Rosie tentatively stretched her neck out, flicked her tongue a few times, and slid into my lap. It was a monumental moment and a huge new experience for me. We began to check each other out. I stroked her soft, smooth skin. She smelled every little bit of me, and since snakes smell with their tongues, this meant a lot of flicking and licking. She licked down the front of my knee and flicked her tongue at my shoelaces. After a long day traipsing around the zoo, my shoes must have smelled…interesting. Up she came. As she approached my face, I felt myself instinctively recoil. Incredibly, even though I betrayed none of my inner thoughts, Rosie seemed to sense my anxiety. She slowed down and hesitated. As I relaxed, she relaxed. As time went by, I was able to tolerate Rosie around my shoulders. Soon I did the dishes with Rosie around my neck, and paperwork with her stretched out on the table. We began doing most of my household chores together. She preferred small indoor spaces where she felt secure, but she became braver and braver as she trusted me more.

Pigeon observed me silently as I took my pile to the stackable washer and dryer located next to my bathroom. I decided to do a rinse cycle and then wash them. I then grabbed my phone to figure out where I’d gone wrong. Turned out only dishwasher soap should go in the dishwasher. Which was different from dishwashing liquid. And there were also handy directions on how to clean soap out of a dishwasher when you used the wrong kind. Feeling reassured that I wasn’t the only one who’d ever done this, I pulled all the dishes out of the dishwasher. When I got to the bottom rack, I noticed that the heavy pan I’d placed in there looked . . . rusted. I finally gave in and called Shay. I explained what had happened, and after she stopped laughing she told me to send her a picture of the pan in question. “You put his cast-iron pan in the dishwasher?” she shrieked when my text arrived. “Is that bad?” “So bad! I mean, there’s things you can do to try and fix it once you’ve rusted it up like that, but if you don’t want him to know . . .” “I definitely don’t want him to know.” I’d been at his place for twenty-four hours and I was already destroying his property. This did not bode well. “Then I think you’re better off buying him a new one. When you do, watch a video on how to take care of it. They’re not like regular pans.” “Why would someone buy something you couldn’t put in a dishwasher?” I asked. “Because it cooks certain foods so much better. It’s one of those things where if I have to explain it to you, you’re not going to get it. But time to replace that sucker. And make sure you season it.” She hung up before I could ask her what seasoning it meant. Time to do more research. I looked his pan up on Amazon. I gasped when I saw how much it cost. “Why would anyone spend this much on a pan that, I repeat, you cannot put in a dishwasher?” Pigeon cocked her head at me. I’d put a self-ban on online shopping mainly because American Express had invited me to stop using their card. But desperate times and all that . . . I put the pan in my shopping cart and then entered my new address and my debit card information. The new pan was going to arrive in two days, which was plenty of time before Tyler was due back. Pigeon had continued to study me, keeping her distance. Was it an improvement that she was choosing to hang around me? “We just had our first adventure together,” I told her.

Did you buy Daddy’s new pajamas? Did you? Did you wrap them? No. You wouldn’t even know what bloody size he is. You don’t even know what bloody size your own pants are because I BUY THEM FOR YOU. Did you get up at seven o’clock this morning to buy the bread for the sandwiches because some eejit came back from the pub last night and decided he needed to eat two rounds of toast and left the rest of the loaf out to get stale? No. You sat on your arse reading the sports pages. You gripe away at me for weeks on end because I’ve dared to claim back twenty percent of my life for myself, to try to work out whether there is anything else I can do before I shuffle off this mortal coil, and while I’m still doing your washing, and looking after Granddad, and doing the dishes, you’re there harping on at me about a shop-bought fecking cake. Well, Bernard, you can take the fecking shop-bought cake that is apparently such a sign of neglect and disrespect and you can shove it up your

Guar, mostly imported from India, is derived from the guar bean. It is used extensively in the food industry to assure consistency in cakes, pies, ice cream, breakfast cereals, and yogurt. But it has another major use—in fracking, in a Jell-O-like slosh that carries sand into the fractures to expand them. But guar and the related additives were expensive. At a baseball game in Dallas, Steinsberger ran into some other geologists who had successfully replaced much of the guar with water, but in another part of Texas and not in shale. In 1997, he experimented with their water recipe on a couple of shale wells, without success. Steinsberger got approval for one final try. This was the SH Griffin #4 in Dish. The team was still using water to replace most of the guar, but this time they fed in the sand more slowly. By the spring of 1998, they had the answer. “The well,” said Steinsberger, “was vastly superior to any other well that Mitchell had ever drilled.” The code for shale had been broken.

The dessert plates were arranged with delicate biscuits and pineapple cream served in cunning little glazed pots. Sir Ross introduced a new topic of conversation concerning some recently proposed amendments to the Poor Law, which both he and Gentry supported. Surprisingly, Sophia offered her own opinions on the subject, and the men listened attentively. Lottie tried to conceal her astonishment, for she had been taught for years that a proper woman should never express her opinions in mixed company. Certainly she should say nothing about politics, an inflammatory subject that only men were qualified to debate. And yet here was a man as distinguished as Sir Ross seeming to find nothing wrong in his wife's speaking her mind. Nor did Gentry seem displeased by his sister's outspokenness. Perhaps Gentry would allow her the same freedom. With that pleasant thought in her mind, Lottie consumed her pineapple cream, a rich, silky custard with a tangy flavor. Upon reaching the bottom of the pot, she thought longingly of how nice it would be to have another. However, good manners and the fear of appearing gluttonous made it unthinkable to request seconds. Noticing the wistful glance Lottie gave her empty dish, Gentry laughed softly and slid his own untouched dessert to her plate. "You have even more of a taste for sweets than little Amelia," he murmured in her ear. His warm breath caused the hair on the back of her neck to rise. "We didn't have desserts at school," she said with a sheepish smile. He took his napkin and dabbed gently at the corner of her mouth. "I can see that I'll have a devil of a time trying to compensate for all the things you were deprived of. I suppose you'll want sweets with every meal now." Pausing in the act of lifting her spoon, Lottie stared into the warm blue eyes so close to hers, and suddenly she felt wreathed in heat. Ridiculous, that all he had to do was speak with that caressing note in his voice, and she could be so thoroughly undone.

The conflict came to a boil in October 2006, at a SETI meeting in Valencia, Spain, where there was a debate over active SETI and a contentious vote over new guidelines for initiating broadcasts from Earth. Later that month, Nature published a scolding editorial criticizing the SETI community for a lack of openness. According to the Nature editors, the risk posed by active SETI is real. It is not obvious that all extraterrestrial civilizations will be benign—or that contact with even a benign one would not have serious repercussions for people here on Earth… yet the Valencia meeting voted against trying to set up any process for deliberating over the style or content of any spontaneous outgoing messages. In effect, anyone with a big enough dish can appoint themselves ambassador for Earth. The SETI community should assess [the risks] in a discussion that is open and transparent enough for outsiders to listen to and, if so moved, to actively participate. As a lifelong SETI enthusiast, I found it disconcerting to see the field so publicly chewed out.

Sir Ross introduced a new topic of conversation concerning some recently proposed amendments to the Poor Law, which both he and Gentry supported. Surprisingly, Sophia offered her own opinions on the subject, and the men listened attentively. Lottie tried to conceal her astonishment, for she had been taught for years that a proper woman should never express her opinions in mixed company. Certainly she should say nothing about politics, an inflammatory subject that only men were qualified to debate. And yet here was a man as distinguished as Sir Ross seeming to find nothing wrong in his wife’s speaking her mind. Nor did Gentry seem displeased by his sister’s outspokenness. Perhaps Gentry would allow her the same freedom. With that pleasant thought in her mind, Lottie consumed her pineapple cream, a rich, silky custard with a tangy flavor. Upon reaching the bottom of the pot, she thought longingly of how nice it would be to have another. However, good manners and the fear of appearing gluttonous made it unthinkable to request seconds. Noticing the wistful glance Lottie gave her empty dish, Gentry laughed softly and slid his own untouched dessert to her plate. “You have even more of a taste for sweets than little Amelia,” he murmured in her ear. His warm breath caused the hair on the back of her neck to rise. “We didn’t have desserts at school,” she said with a sheepish smile. He took his napkin and dabbed gently at the corner of her mouth. “I can see that I’ll have a devil of a time trying to compensate for all the things you were deprived of. I suppose you’ll want sweets with every meal now.

Angelina, I adore you...," crooned Louis. Then the New Orleans Gang picked up the beat and King Louis sang, "I eat antipasto twice, just because she is so nice, Angelina..." Fresh pasta time. Angelina cracked three eggs into the center of a mound of 00 flour, in time to the music, and began teasing the flour into the sticky center. With a hand-cranked pasta maker, she rolled out the dough into long, silky-thin sheets, laid them out until they covered the entire table, then used a 'mezza luna' to carefully slice wide strips of pasta for a new dish she wanted to try that she called Lasagna Provencal, a combination of Italian and French cheeses, Roma and sun-dried tomatoes, Herbes de Provence, and fresh basil. It was a recipe for which she had very high hopes. Angelina started assembling her lasagna. She mixed creamy Neufchatel, ricotta, and a sharp, grated Parmigiano-Reggiano in with a whole egg to bind it together. She layered fresh pasta sheets in a lasagna dish, coated them with the cheesy mixture, ripped in some fresh basil and oregano and sun-dried tomatoes. She worked quickly, but with iron concentration. "I'm-a just a gigolo, everywhere I go...," sang King Louie. For the second layer, she used more pasta topped with Gruyere and herbed Boursin cheese. The third layer was the same as the first. For the fourth layer, she used the rest of the Boursin and dollops of creme fraiche, then ladled the thick, rich tomato sauce from the stove on top and finished it with a sprinkling of shredded Gruyere. She set it aside for baking later and felt a flush of craftswomanly pride in the way it had all come together.

Staff meal." The words are sweet relief, and I untie the apron Roberto gave me, hanging it up on the hook by the entrance. Sure, I ate here last night. But there were so many things on the menu I didn't order. The open-faced duck confit sandwich with red wine aioli, the almond-crusted salmon with zucchini puree, tempura vegetables, chipotle oil. I wonder how this works, if we get to choose whatever we want. Or maybe it's some new creation, some experimental dish that Chef tries out on the staff before adding it to the menu. To think that I might try one of her dishes before anyone else is all the reward I need for today's scrubbing, for the hot water that has splashed all over me throughout the day. What I find instead is a sheet tray of charred burger patties, most of them covered in toxic-yellow American cheese. There's another sheet tray with toasted buns and matchstick fries. Morris and Boris are leaning against the coffee station, taking huge bites in sync. I try to hide my disappointment, follow Elias's lead and grab a plate. I'm shocked that some people are eating it just like that, munching down as quickly as possible without bothering with the condiments. I'm starving too, but it's crazy to me that Chef Elise's food is at their fingertips and everyone's just letting it sit there. There's a whole line of deli containers right in front of us, and I can't even tell what's in them, but the mere thought is making my mouth water. Whispering so that no one can laugh and/or yell at me, I ask Elias if it's cool to use some of the mise to spruce up the burger. He shrugs. "Do your thing." It mellows the disappointment a little: pickled red jalapeños, cilantro aioli, Thai slaw.

Husband sent a text to wife at night, “Hi I will get late, plz try and wash all my dirty clothes And make sure you prepare my favorite dish before I return.” He sent another text, “I forgot to tell u that I got an increase in My salary at the end of month I’m getting u a new car” She text back, “Omg really?” Husband Replied: “No I just wanted to make sure u got my 1st msg.” # Joke .. 5 A woman told her husband that she saw him with another woman in her dream. To which the man replied, ‘it’s only a dream’. The woman said; ‘and this is what

There are some additional unmeasurable and unstated requirements to be a lexicographer. First and foremost, you must be possessed of something called "sprachgefühl," a German word we've stolen into English that means "a feeling for language." Sprachgefühl is a slippery eel, the odd buzzing in your brain that tells you that "planting the lettuce" and "planting misinformation" are different uses of "plant," the eye twitch that tells you that "plans to demo the store" refers not to a friendly instructional stroll on how to shop but to a little exuberance with the sledgehammer. Not everyone has sprachgefühl, and you don't know if you are possessed of it until you are knee-deep in the English language, trying your best to navigate the mucky swamp of it. I use "possessed of" advisedly: YOU will never HAVE sprachgefühl, but rather sprachgefühl will have YOU, like a Teutonic imp that settles itself at the base of your skull and hammers at your head every time you read something like "crispy-fried rice" on a menu. The imp will dig its nails into your brain, and instead of ordering take-out Chinese, you will be frozen at the take-out counter, wondering if "crispy-fried rice" refers to plain rice that has been flash fried or to the dish known as "fried rice" but perhaps prepared in a new and exciting way. 'That hyphen,' you think, 'could just be slapdash misuse or...' And your Teutonic imp giggles and squeezes its claws a little harder.

Virtual Reality is also an important facet of this technology as well. For example, suppose you are trying to find some new restaurants on Yelp or OpenTable for a restaurant recommendation. In that case, you can search for a specific dish on the menu, and a graphical representation of the food will appear in front of your face. If you have another app such as Snapchat or Instagram open, that app can bring up a 360-degree picture of the restaurant in front of you.

Great-grandma Elisa Ramires was a promising cook at an inn. The job was her only opportunity to raise Grandma on her own, so she made herself famous with a buttery, delicately savory fubá cake recipe. Dona Elizabete Molina had been at the inn longer than Great-grandma, and she was also famous for her own recipe. Milk pudding. It was said to be so smooth it slid on your tongue. The two were often at odds. They each wanted to prove to the neighborhood who was the best cook in town, and the opportunity came about with a cooking contest. The night before the contest, Great-grandma and Dona Elizabete were busy preparing their entry dishes and tending to the many guests at the inn. It was a busy night, with many tourists in town for Carnival. Nerves frazzled, shoulder to shoulder, and vying for space in the small kitchen, the story goes that the cooks accidentally tripped each other and sent their cake and pudding flying off the trays. Miraculously, the layers stacked up. Dona Elizabete's milk pudding landed atop Great-grandma's fubá cake. Maybe Dona Elizabete held the tray at the right angle until the last second and the pudding had enough surface tension to just slide off the right way without breaking. Maybe Great-grandma's cake was firm enough to hold the delicate layer of pudding atop. Whatever the case, they tried this new, accidental two-layered cake and realized that their recipes complemented each other beautifully. When they passed samples around to the guests, their reaction was proof that they'd produced perfection. No one remembers if they still entered the contest. Because from that moment on, the only thing everyone could talk about was their new recipe, the one they called "Salt and Sugar". One layer fubá cake, one layer pudding.

that moment, he shook his head. “Come on. You can’t fool me.” Isaac managed to spit out the truth. His brother’s mocking laughter filled the air. “Cinnamon buns? You looked all”—Andrew lowered his lids halfway and assumed a dreamy expression. “D-did not.” “Jah, you did.” In a falsetto voice, Andrew warbled, “Ach, Sovilla, you are the most beautiful girl I’ve ever seen.” He exhaled a long, shuddery breath. For the first time in his life, Isaac longed to punch his brother in the stomach. How dare he make fun of Sovilla! And of the tender feelings Isaac held for her. Andrew laughed. “You look like Mamm’s teakettle.” Huh? “All steamed.” With a snicker, he danced out of Isaac’s reach. That was probably for the best. Isaac would never forgive himself if he hit his twin. But he needed to find a way to get these feelings under control. If even remembering her cinnamon rolls made him as dreamy eyed as his brother said, he had to erase Sovilla from his mind. Yet the harder he tried, the more it proved impossible. In fact, he woke at dawn on Thursday hungering for cinnamon rolls and a glimpse of the angel who baked them. Her name replayed as a lilting melody. Sovilla, Sovilla, Sovilla. Had he ever heard a prettier name? Or seen a lovelier face? At breakfast, he missed his plate when he dished out scrambled eggs and almost knocked over his glass of milk when he tried to scoop up the slippery mess. “Goodness, Isaac, what’s gotten into you this morning?” Mamm peered at him over the top of her glasses. “Don’t mind him, Mamm. He’s in love.” Andrew sang the last word. Daed’s stern glance sobered Andrew, but everyone else stared at Isaac. He shook his head and lowered his gaze to his plate. “Leave your brother alone.” Mamm passed a bowl of applesauce. “Eat up so you won’t be late to market.” To Isaac’s relief, Daed turned the conversation to a new brand of chicken feed he’d heard about at the market. Mamm asked questions, and his brothers and sisters concentrated on eating. In his eagerness to see Sovilla again, Isaac practically inhaled his breakfast. Once they reached the auction, he waited impatiently for a chance. He intended to slip off without being noticed, but Andrew spied him and Snickers edging in the direction of the market. “Bet you’re going to get a cinnamon bun, right?” His brother waggled his eyebrows. “I’m hungry for one too.” Pinching his lips together as Andrew walked beside him, Isaac stewed.

This is just my personal opinion, but... ... people who think there's only one right answer... ... probably won't go on to discover something better. But the biggest reason is..." "Um, excuse me? May I ask how you came up with these combinations? Every one of your dishes is superbly made and truly original, in spite of being so eccentric. How do you know they would turn out to be so delicious?" "Huh? I didn't." "What?" "When I try out a new recipe, it's always half educated guess and half total gamble. Heck, even today you grandfather was my guinea pig for a handful of new dishes." "But... why would you do that?" "Easy. Because it's no fun if you already know what you're going to get

Anyway, great job today, Tadokoro. You really gave it your all!" "Yeah. That was an excellent dish." "Aha ha... thanks. Though I'm all tuckered out now. That was the first time I've done that, I think... cooking with the intent to really win, I mean. I know I just lost... but for some reason I'm so excited right now! I can't wait to get cooking again and try out new things!" Megumi Tadokoro, was it? It seems I did disrobe for her dish... though not how I expected. It was my loincloth that came undone! That must mean that girl has a yet-untapped potential within her. The 92nd graduating class... ... just may turn out to be a diamond generation.

Unsurprisingly, a retired dentist who starts a restaurant for the sex, or to be told he's marvelous, is totally unprepared for the realities of the business. He's completely blindsided when the place doesn't start making money immediately. Under-capitalized, uneducated about the arcane requirements of new grease traps, frequent refrigeration repairs, unforeseen equipment replacement, when business drops, or fails to improve, he panics, starts looking for the quick fix. He thrashes around in an escalating state of agitation, tinkering with concept, menu, various marketing schemes. As the end draws near, these ideas are replaced by more immediately practical ones: closed on Sundays. . . cut back staff . . . shut down lunch. Naturally, as the operation becomes more schizophrenic — one week French, one week Italian — as the poor schmuck tries one thing after another like a rat trying to escape a burning building, the already elusive dining public begins to detect the unmistakable odor of uncertainty, fear and approaching death. And once that distinctive reek begins to waft into the dining room, he may as well lay out petri-dishes of anthrax spores as bar snacks, because there is no way the joint is gonna bounce back. It's remarkable how long some of these neophytes hang on after the clouds of doom gather around the place, paying for deliveries COD as if magic will happen — one good weekend, a good review, something will somehow save them. Like some unseen incubus, this evil cloud of failure can hang over a restaurant long after the operation has gone under, killing any who follow. The cumulative vibe of a history of failed restaurants can infect an address year after year, even in an otherwise bustling neighborhood. You can see it when passersby peer into the front window of the next operator; there's a scowl, a look of suspicion, as if they are afraid of contamination.

There's no messing with perfection. (Okay, a little messing, just for fun.) A few crystals of coarse sea salt, a drizzle of local olive oil, and a sprig or two of purple basil. Sliced and layered in a white ceramic dish, the tomatoes often match the hues of the local sunsets--- reds and golds, yellows and pinks. If there were such a thing in our house as "too pretty to eat," this would be it. Thankfully, there's not. If I'm not exactly cooking, I have done some impromptu matchmaking: baby tomatoes with smoked mozzarella, red onions, fennel, and balsamic vinegar. A giant yellow tomato with a local sheep's milk cheese and green basil. Last night I got a little fancy and layered slices of beefsteak tomato with pale green artichoke puree and slivers of Parmesan. I constructed the whole thing to look like the Leaning Tower of Pisa. I love to think of the utterly pretentious name this would be given in a trendy Parisian bistro: Millefeuille de tomate provençale, tapenade d'artichaut et coppa de parmesan d'Italie (AOC) sur son lit de salade, sauce aigre douce aux abricots. And of course, since this is a snooty Parisian bistro and half their clientele are Russian businessmen, the English translation would be printed just below: Tomato napoleon of artichoke tapenade and aged Parmigiano-Reggiano cheese on a bed of mixed greens with sweet-and-sour apricot vinaigrette. The sauce abricot was a happy accident. While making the dressing for the green salad, I mistook a bottle of peach/apricot syrup for the olive oil. Since I didn't realize my mistake until it was at the bottom of the bowl, I decided to try my luck. Mixed with Dijon mustard and some olive oil, it was very nice--- much sweeter than a French vinaigrette, more like an American-style honey Dijon. I decided to add it to my pretentious Parisian bistro dish because, believe it or not, Parisian bistros love imitating American food. Anyone who has been in Paris in the past five years will note the rise of le Tchizzberger. (That's bistro for "cheeseburger.") I'm moderate in my use of social media, but I can't stop taking pictures of the tomatoes. Close up, I've taken to snapping endless photos of the voluptuously rounded globes. I rejoice in the mingling of olive oil and purply-red flesh. Basil leaves rest like the strategically placed tassels of high-end strippers. Crystals of sea salt catch the afternoon sun like rhinestones under the glaring lights of the Folies Bergère. I may have invented a whole new type of food photography: tomato porn.

Explore or optimize? Do you optimize what you know will sell or explore with something new? Do you order a restaurant dish you are sure is great (optimize) or do you try something new? Do you keep dating new folks (explore) or try to commit to someone you met? The ideal balance for exploring new things vs. optimizing those already found is ⅓. Spend ⅓ of your time on exploring and ⅔ on optimizing and deepening. As you mature it is harder to devote time to exploring because it seems unproductive but aim for ⅓.

Best Budget Travel Destinations Ever Are you looking for a cheap flight this year? Travel + Leisure received a list of the most affordable locations this year from one of the top travel search engines in the world, Kayak. Kayak then considered the top 100 locations with the most affordable average flight prices, excluding outliers due to things like travel restrictions and security issues. To save a lot of money, go against the grain. Mexico Unsurprisingly, Mexico is at the top of the list of the cheapest places to travel in 2022. The United States has long been seen as an accessible and affordable vacation destination; low-cost direct flights are common. San José del Cabo (in Baja California Sur), Puerto Vallarta, and Cancun are the three destinations within Mexico with the least expensive flights, with January being the most economical month to visit each. Fortunately, January is a glorious month in each of these beachside locales, with warm, balmy weather and an abundance of vibrant hues, textures, and flavors to chase away the winter blues. Looking for a city vacation rather than a beach vacation? Mexico City, which boasts a diverse collection of museums and a rich Aztec heritage, is another accessible option in the country. May is the cheapest month to travel there. Chicago, Illinois Who wants to go to Chicago in the winter? Once you learn about all the things to do in this Midwest winter wonderland and the savings you can get in January, you'll be convinced. At Maggie Daley Park, spend the afternoon ice skating before warming up with some deep-dish pizza. Colombia Colombia's fascinating history, vibrant culture, and mouthwatering cuisine make it a popular travel destination. It is also inexpensive compared to what many Americans are used to paying for items like a fresh arepa and a cup of Colombian coffee. The cheapest month of the year to fly to Bogotá, the capital city, is February. The Bogota Botanical Garden, founded in 1955 and home to almost 20,000 plants, is meticulously maintained, and despite the region's chilly climate, strolling through it is not difficult. The entrance fee is just over $1 USD. In January, travel to the port city of Cartagena on the country's Caribbean coast. The majority of visitors discover that exploring the charming streets on foot is sufficient to make their stay enjoyable. Tennessee's Music City There's a reason why bachelorette parties and reunions of all kinds are so popular in Music City: it's easy to have fun without spending a fortune. There is no fee to visit a mural, hot chicken costs only a few dollars, and Honky Tonk Highway is lined with free live music venues. The cheapest month to book is January. New York City, New York Even though New York City isn't known for being a cheap vacation destination, you'll find the best deals if you go in January. Even though the city never sleeps, the cold winter months are the best time for you to visit and take advantage of the lower demand for flights and hotel rooms. In addition, New York City offers a wide variety of free activities. Canada Not only does our neighbor Mexico provide excellent deals, but the majority of Americans can easily fly to Canada for an affordable getaway. In Montréal, Quebec, you must try the steamé, which is the city's interpretation of a hot dog and is served steamed in a side-loading bun (which is also steamed). It's the perfect meal to eat in the middle of February when travel costs are at their lowest. Best of all, hot dogs are inexpensive and delicious as well as filling. The most affordable month to visit Toronto, Ontario is February. Even though the weather may make you wary, the annual Toronto Light Festival, which is completely free, is held in February in the charming and historic Distillery District. Another excellent choice at this time is the $5 Bentway Skate Trail under the Gardiner Expressway overpass.

She mentally ran through the new dishes for that evening, including the new jambalaya, which would be daringly made with pasta instead of the traditional rice. It was a risk to make such a drastic change to one of New Orleans's most beloved dishes, but if she managed to pull this off, T&J's would be the talk of the town! She wouldn't be surprised if people came in from as far as Biloxi, or even Jackson, Mississippi, to try her new recipe.

But one person had stayed quiet ever since Alisha’s wedding, the person whose blessing she wanted most, and he was sitting across from her, leaning back in his chair like he wanted to put some distance between himself and the platter of tempeh barbecue sliders. “Vegetarian barbecue?” Pops made it sound like blasphemy. She grinned. Silence was damning, but pushback she could handle. “Yep. I want to make sure there’s something for everyone here. And expanding our options makes sense from a business standpoint. If we’re getting more out-of-town customers, we need to offer dishes to suit a variety of dietary needs and preferences.” She nudged the plate toward him. “C’mon, I bet you’ll love it.” He picked up a slider and took a bite, then went back for another with a murmur of appreciation. “That’s actually tasty,” he admitted. “But why’d you go and make new buns? We’ve already got rolls on the menu.” “Yeah, but these are gluten-free.” “Quit lying.” He twisted the roll around, scrutinizing it like he was trying to ascertain its chemical makeup, then took another bite and chewed, brow creased in thought. “Vegetarian options I guess I can get used to, even though we used to have a pig on the sign,” he said, and chuckled.

The arch-capitalist began his working life as a bond trader at Greedspin in New York in the 1960s. He rose to become one of the firm’s most successful M& A advisers during the 1980s and 1990s. His role in the disastrous merger of General Chocolate and ByteBack in 2000 led to his departure in 2004, following an official investigation into irregular practices. “I have no regrets about that deal. For General Chocolate, it was a case of either eat or be eaten.” The sommelier arrives with the red wine, quickly followed by the main course. Churn impales his meat, cuts it into squares and dispatches it to his molars. His songbird side order–a dish which is now banned in the EU on animal rights grounds–is skewered and consumed, beak-to-tail, in a single mouthful. “Do you know, they drown it alive in Armangac!” he exclaims as he noisily munches through the bones. Establishing a pattern which was to be repeated, Churn bounced back from the General Chocolate fiasco in a new guise. In 2005, he re-emerged as the Chairman of RearView Capital Partners, the private equity firm, at a time when huge sums were raised and invested at the peak of the credit bubble. “I have always tried to find the hot areas of the market where I can facilitate the flow of money. In our business, flows mean fees. It’s really very simple.

Many female devotees 'babied' Vivekananda. Sara Ellen Waldo traveled for hours in a jogging horsecar to care for him and was pleased when the cooked for her; he said he 'found genuine rest and relaxation in the freedom and quiet of Miss Waldo's simple home.' There he 'invented new dishes or tried experiments with Western provisions and ran back and forth from one room to the other like a child at play.' Josephine MacLeod loved the combination of holiness and childlike absorption when, after a talk on Jesus, he 'seemed to radiate a white light from head to foot.' On the way home, she did not want to interrupt his 'great thoughts,' but was delighted to learn that, despite the halo 'over his head,' he was in fact pondering 'the best way to complete a recipe for mulligatawny soup.' The admired his 'learning of a university president' or 'dignity of an archbishop,' but loved the 'child side' when the 'prophet and sage would disappear.' Maud Stumm, who gave Vivekananda drawing lessons, loved to watch him 'lying at full length on the green couch in the hall, sound asleep like a tired child.' Sometimes, he would get up after a meal to smoke or think, but he lured back to the table by ice cream: 'he would sink into his place with a smile of expectancy and pure delight seldom seen on the face of anybody over sixteen.

Mary and Phil realized that Stuart needed a few more months of “womb service.” But it’s not easy being a walking uterus! Doing everything your uterus did—holding, feeding, nurturing your baby—takes all day long, and you may find yourself still in your pj’s at five P.M.! (Try not to get too self-critical if the house is a mess, emails go unanswered, and dirty dishes pile up.)

I just…I didn’t like the idea of him being over there with you.” Her legs felt weak. How could he do that with just a single kiss? He let her go but she wished he hadn’t. “I had no idea Jeremy was going to show up on my doorstep. If I’d had the slightest idea of his intentions, I would have tried to head him off.” “What exactly were his intentions?” She kept her eyes on his face. “Jeremy came here to ask me to marry him.” His jaw went hard. Call walked over to the window, stared off toward the cabin. “Yeah, well, he looks like a pretty good catch. Expensive shoes. Wall Street haircut. Oozing with slick New York polish. What’d you say?” “What do you think I said? I said no, dammit. I’m not interested in finding a ‘good catch.’ I wouldn’t marry a man unless I loved him. I don’t love Jeremy Hauser.” Call said nothing. He gazed out the window, then slowly turned to face her. “Look, Charity. Even if you aren’t interested in Hauser, maybe it’s just as well this happened. After you left, I started doing some thinking. We were getting pretty involved. You know how I feel about that.” “Pretty involved? We spent the weekend together, Call. We slept together. We enjoyed ourselves. It wasn’t any big deal.” If he could dish it out, so could she. And she could tell by the scowl on his face that she had hit a nerve. “No big deal?” His expression was dark as he strode toward her, hauled her back into his arms. “We screwed like minks for hours and you call it no big deal?” She gasped as his mouth crushed down over hers.

We had sausages of pheasant, sweet melon relish, and a patina of small fry. Was that your doing?" I gathered my courage and hoped my voice did not shake. I remembered that patina- an egg custard of which Maximus was quite fond. "Yes. The sweet melon relish was something new that I was trying." "How long did you work for Maximus?" "I ran his kitchen for a year before he died. He was fond of entertaining." My mind raced. Apicius was certainly interested in my cooking but what if this man was as cruel as Bulbus? Apicius raised an eyebrow at me. "Can you make roasted peacock?" "Yes. I have a recipe for peacock with damson raisins soaked in myrtle wine. It works equally well with partridge or duck. I'm sure you would find the dish to your liking." I wiped sweat off my brow. "What do you consider your specialty?" "There are three," I answered, raising my voice in order to be heard over the din of the market. "My ham in pastry, with honey and figs, has often been praised, but I have been told it is equaled by my truffles with pepper, mint, and rue. I can also make you a dish of roasted salt belly pork with a special mixture of garum, cumin, and lovage.

She spent what was left of the afternoon in the kitchen with the chef, Monsieur Broussard, the pastry chef, Mr. Rupert, and Mrs. Pennywhistle. Broussard was involved in the creation of a new dessert... or more aptly, trying to re-create a dessert he had remembered from childhood. "My great-aunt Albertine always made this with no recipe," Broussard explained ruefully as he pulled a bain-marie, or water bath, from the oven. Nestled inside were a half dozen perfect little steaming apple puddings. "I watched her every time. But it has all slipped from my mind. Fifteen times I have tried it, and still it's not perfect... but quand on veut, on peut." "When one wants, one can," Poppy translated. "Exactement." Broussard carefully removed the dishes from the hot water. Chef Rupert drizzled cream sauce over each pudding, and topped them with delicate pastry leaves. "Shall we?" he asked, handing out spoons. Solemnly, Poppy, Mrs. Pennywhistle, and the two chefs took a pudding and sampled it. Poppy's mouth was filled with cream, soft tart apple, and crisply imploding pastry. She closed her eyes to better enjoy the textures and flavors, and she heard satisfied sighs from Mrs. Pennywhistle and Chef Rupert. "Still not right," Monsieur Broussard fretted, scowling at the dish of pudding as if it were deliberately being obstinate. "I don't care if it's not right," the housekeeper said. "That is the best thing I've ever tasted in my life." She turned to Poppy. "Don't you agree, Mrs. Rutledge?" "I think it's what angels must eat in heaven," Poppy said, digging into the pudding.

TRACKING GAMES Hold an object in front of the baby. When you’re sure she’s seen it, let it drop out of your hand. At five or six months, most babies won’t follow the object down. But starting at about seven months, they’ll begin to anticipate where things are going to land. When your baby has more or less mastered this skill, add an additional complication: drop a few objects and let her track them down. Then hold a helium balloon in front of her and let it go. She’ll look down and be rather stunned that the balloon never lands. She’ll also give you a priceless look of betrayal—as though you cheated by defying the laws of physics. Let her hold the string of the balloon and experiment. Another great game involves your baby’s newly developed abilities to track moving objects even when they’re out of sight part of the time. Put your baby in a high chair and sit down at a table facing her. Slowly move a toy horizontally in front of her a few times. Then put a cereal box between you and the baby and move the ball along the same trajectory but have it go behind the box for a second or two. Most six-month-olds will look ahead to the other side of the box, anticipating where the ball will emerge. If your baby’s still having fun, try it again, but this time, instead of keeping the ball on the same path, make a 90-degree turn and bring the ball out from the top of the box. You can do the same kind of thing during games of peek-a-boo. Step behind a door so the baby can’t see you. Then open the door a little and poke your head out. Do that in the same place a few times and then higher or lower than where she was expecting to see you. Most babies find this endlessly amusing. Again, if your baby doesn’t respond to some, or any, of these activities, don’t worry. Babies develop at very different rates, and what’s “normal” for your baby may be advanced—or delayed—for your neighbor’s. And keep in mind that you don’t need to spend a lot of money on fancy toys. When my oldest daughter was about this age, one of her favorite toys was a plastic dish-scrubbing pad. And I remember taking her to FAO Schwartz in New York—zillions of fantastic toys everywhere—and thinking that she was going to want to play with everything. But all she wanted to do was play with the price tags. (She’s a teenager now, and I look back at that experience as a warning—she still spends an awful lot of time looking at price tags …) Give the Kid a Break Don’t feel that you have to entertain your baby all the time. Sure it’s fun, but letting her have some time to play by herself is almost as important to her development as playing with her yourself. And don’t worry; letting her play alone—as long as you’re close enough to hear what she’s doing and to respond quickly if she needs you—doesn’t mean you’re being neglectful. Quite the opposite, in fact. By giving her the opportunity to make up her own games or to practice on her own the things she does with you, you’re helping her learn that she’s capable of satisfying at least some of her needs by herself. You’re also helping her build her sense of self-confidence by allowing her to decide for herself what she’ll play with and for how long.

It was my father's car, he bought the car the same time he bought this house, the house was my mothers and father's summer house, soon after that my father had a heart attack in the garden and died while my mother was doing the dishes, my father loved gardening he was working on the same spot you are digging in the garden, I was at the beach with the new beetle car that my father bought for me for my birthday when I returned home I saw the ambulance outside, my mother tried frantically to resuscitate him but to no avail twenty years later my mother died, and here I am alone and waiting to die myself

don’t know what my kids’ lives will look like, but I think that at least I’ve offered them glimpses at new ways of seeing themselves. I threw a party in the spring of 2022. It had been a long, cold pandemic. But my children were finally vaccinated and I wanted to have people over. I made a vat of spiked cider and filled mugs for my friends. The very same mugs my ex had hidden away in the basement of our home so many years ago. Now they were filled with booze and joy. I tried to match mugs with personalities. The house was full, and people were shouting. Cheese and crackers were stacked in platters on top of the long table that I had paid for with a story I’d written about my divorce. I thought about how hard I’d worked to get here. To a house filled with friends and wine and happiness. The song “Crowded Table” by the Highwomen is one that always makes me cry; it speaks of community and love and filling our homes. “If it’s love that we give,” they sing, “it’s love that we reap.” “This is going in the book,” I told my friends, shouting over the din of conversations. “It’s going in the end. Because this is my happily ever after.” And maybe it was too earnest, but I thought of all the different kinds of love there are in the world. And I knew that when the party was over someone would help me with the dishes and wiping the counters, and I wouldn’t have to ask.

I think there’s a huge misconception about how much science is actually going on. In the back corner of George Church’s lab [at Harvard] they have a few people who are using a tiny amount of resources that are available to them to attempt to swap out genes in elephant cells which are growing in culture in a dish in a lab. I have a student who’s trying to convince me that it’s a good idea to bring passenger pigeons back to life. There’s a group in Australia who are thinking about the gastric-brooding frog but are stuck because they can’t cause the cells to actually grow up. There’s a group in New Zealand that is thinking about bringing a Moa [an extinct bird] back to life and are working on sequencing the moa genome, which is not de-extinction, in itself. There’s a Spanish group that’s thinking about the bucardo [a subspecies of Spanish ibex that went extinct in 2000], and there’s the backbreeding group for the aurochs [an extinct species of wild cattle] in Holland. That’s it. That’s everything that’s going on in the world right now.

Cultivation of a Religious Mind As an example, we ought to have Christian minds. Our difficulty is that we have a secular mind and a religious mind. With the secular mind, we do most everything that we do, and then we have a little private party for what we call the religious minds. With our religious mind we try to serve the Lord the best we can. It does not work that way. The Christian should not have any secular mind at all. If you are a Christian, you should “seek the things that are above”—there should be no worldly mind in you. Some might ask, “How can I pursue my studies? How can I do my housework? How can I carry on my business?” You carry on your business, do your housework and pursue your studies by making them a part of an offering to God as certainly as the money you put in the offering plate or anything else you give openly and publicly to God. Living the crucified life precludes this divided life. A life that is partly secular, partly spiritual, partly of this world and partly of the world above is not what the New Testament teaches at all. As Christians, we can turn some of the most hopeless jobs into wonderful spiritual prayer meetings, if we will simply turn them over to God. Nicolas Herman, who was commonly known as Brother Lawrence, was a simple dishwasher in the institution where he lived. He said he did those dishes for the glory of God. When he was through with his humble work, he would fall down flat on the floor and worship God. Whatever he was told to do, he did it for [35] the crucified life: how to live out a deeper christian life the glory of God. He testified, “I wouldn’t as much as pick up a straw from the floor, but I did it for the glory of God.” One saint praised God every time he drank a glass of water. He did not make a production out of it, but in his heart, he thanked God. Every time I leave my house, I look to God, expecting Him to bless me and keep me on my way. Every time I am flying in the air, I expect Him to keep me there, land me safely and bring me back. If He wants me in heaven more than He wants me on earth, then He will answer no to that prayer and it will be all over—but I will be with Him over there. In the meantime, while He wants me here, I will thank Him every hour and every day for everything. Let us do away with our secular and worldly minds and cultivate sanctified minds. We have to do worldly jobs, but if we do them with sanctified minds, they no longer are worldly but are as much a part of our offering to God as anything else we give to Him.