Trying New Recipes Quotes

This is my invariable advice to people: Learn how to cook- try new recipes, learn from your mistakes, be fearless, and above all have fun!

I've apparently been the victim of growing up, which apparently happens to all of us at one point or another. It's been going on for quite some time now, without me knowing it. I've found that growing up can mean a lot of things. For me, it doesn't mean I should become somebody completely new and stop loving the things I used to love. It means I've just added more things to my list. Like for example, I'm still beyond obsessed with the winter season and I still start putting up strings of lights in September. I still love sparkles and grocery shopping and really old cats that are only nice to you half the time. I still love writing in my journal and wearing dresses all the time and staring at chandeliers. But some new things I've fallen in love with -- mismatched everything. Mismatched chairs, mismatched colors, mismatched personalities. I love spraying perfumes I used to wear when I was in high school. It brings me back to the days of trying to get a close parking spot at school, trying to get noticed by soccer players, and trying to figure out how to avoid doing or saying anything uncool, and wishing every minute of every day that one day maybe I'd get a chance to win a Grammy. Or something crazy and out of reach like that. ;) I love old buildings with the paint chipping off the walls and my dad's stories about college. I love the freedom of living alone, but I also love things that make me feel seven again. Back then naivety was the norm and skepticism was a foreign language, and I just think every once in a while you need fries and a chocolate milkshake and your mom. I love picking up a cookbook and closing my eyes and opening it to a random page, then attempting to make that recipe. I've loved my fans from the very first day, but they've said things and done things recently that make me feel like they're my friends -- more now than ever before. I'll never go a day without thinking about our memories together.

Well that’s open to debate,’ he said. 'It sounds like a recipe for disaster to me, and I hate the thought of you throwing yourself at guys just to try and get laid. Christ, I’d do you myself if I thought it would keep you safe.’ ‘Now that’s true friendship,’ I said, cracking under the severity of his tone.

I never really even tried. But if I'm not a New York actress, what am I? I'm a person who takes a subway from the outer boroughs to lower Manhattan office every morning, who spends her days answering phones and doing copying, who is too disconsolate when she gets back to her apartment at night to do anything but sit on the couch and stare vacantly at reality TV shows until she falls asleep. Oh Godm it really was true, wasn't it? I really was a secretary.

And the great lesson embedded in the book is that no one is born a great cook, one learns by doing. This is my invariable advice to people: Learn how to cook - try new recipes, learn from your mistakes, be fearless, and above all have fun!

Pumpkin compote in a masa shell," she says. "It's a new recipe I'm going to try this week." "So, a pumpkin tamale? You know you can just call it a pumpkin tamale. Nobody's going to be impressed because you used some fancy words." Her mouth turns down. "Thank you for the editorial. Just try it." I take a bite. It's good. Better than I expected. The balance of cinnamon and nutmeg is perfect, a hint of allspice. And some ingredient I can't place. Almost... coppery? But it works.

Rather than struggling to be a 'perfect' vegan—freaking out if you accidentally ingest an animal ingredient you hadn’t heard of before—adopt the 'practice makes progress' approach. Keep trying new recipes and share them with friends and family. Do all you can to avoid animal byproducts, but don’t beat yourself up if you eat something by mistake.

Be free and unencumbered in your cooking style. Break the rules like a rock star! My point is that there is no right or wrong—only infinite possibilities to embrace and explore. If you attempt something that doesn’t quite work, it’s still a valuable experience—congratulations for trying! Don’t sweat the details. Choose to fail and learn something new.

You've felt it too, haven't you? Even for a fleeting moment? When you're engrossed a good book, or losing yourself in trying a new recipe, or tackling something at work, and then you look up at the clock, only to realize just how many hours have passed. Whatever you want to call it: flying, sailing, surfing. It's the way time moves differently when you're caught up in the simple joy of being yourself. It's what can happen when you make the decision the let go of criticism and worry and fear. And that's where The Best really lives.

This was before the importance of set and setting was understood. I was brought to a basement room, given an injection, and left alone.” A recipe for a bad trip, surely, but Richards had precisely the opposite experience. “I felt immersed in this incredibly detailed imagery that looked like Islamic architecture, with Arabic script, about which I knew nothing. And then I somehow became these exquisitely intricate patterns, losing my usual identity. And all I can say is that the eternal brilliance of mystical consciousness manifested itself. My awareness was flooded with love, beauty, and peace beyond anything I ever had known or imagined to be possible. ‘Awe,’ ‘glory,’ and ‘gratitude’ were the only words that remained relevant.” Descriptions of such experiences always sound a little thin, at least when compared with the emotional impact people are trying to convey; for a life-transforming event, the words can seem paltry. When I mentioned this to Richards, he smiled. “You have to imagine a caveman transported into the middle of Manhattan. He sees buses, cell phones, skyscrapers, airplanes. Then zap him back to his cave. What does he say about the experience? ‘It was big, it was impressive, it was loud.’ He doesn’t have the vocabulary for ‘skyscraper,’ ‘elevator,’ ‘cell phone.’ Maybe he has an intuitive sense there was some sort of significance or order to the scene. But there are words we need that don’t yet exist. We’ve got five crayons when we need fifty thousand different shades.” In

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.

This isn't the first time you two are meeting, is it?" He didn't answer that. That wasn't his to tell. Ashna would tell her family and China in her own time, if at all. He just had to do this. China dropped into a chair, then jumped up again. A whole new wave of understanding suffusing her face. "That's why you asked to be on the show. Oh God, you're Frederick Wentworthing her." He shouldn't know what that meant but he totally did. "I'm half agony, half hope, Ms. Dashwood." He tried to shrug, but she looked in his eyes and her whole face turned into a giant awwww. She pressed her hands into her face. "You can't do that to me. You can't quote Persuasion to me." It was his mother's favorite book. It's where his name had come from. "Listen. I'm not going to force her to do anything. I'm just going to ask, and if she says no, I won't pressure her. I promise." "Why do I get the feeling you're pretty sure she won't say no?" "As I said, half agony, half hope.

I was ready to get this show on the road, creating a new generation with an updated set of rules and regulations. Not that there was anything wrong with the way either one of us was brought up, but still, the world is changing, so the way you bring up kids had to change, too. Part of my plan was to never one time mention picking cotton. My parents always talked about either real cotton or the idea of it. White people say, 'It beats digging a ditch'; black people say, 'It beats picking cotton.' I'm not going to remind my kids that somebody died in order for me to do everyday things. I don't want Roy III sitting up in the movie theater trying to watch Star Wars or what have you and be thinking about the fact that sitting down eating some popcorn is a right that cost somebody his life. None of that. Or maybe not much of that. We'll have to get the recipe right. Now Celestial promises that she will never say that they have to be twice as good to get half as much. 'Even if it's true,' she said, 'what kind of thing is that to say to a five-year-old?

She then spent another hour dithering about what to wear. At last she settled on a smart little black dress she'd got in New York. She phoned a friend to see who was likely to be at the club that evening, and was told that it was closed this evening for a private wedding party. She thought that trying to live life according to any plan you actually work out is like trying to buy ingredients for a recipe from the supermarket. You get one of those trolleys which simply will not go in the direction you push it and end up just having to buy completely different stuff. What do you do with it? What do you do with the recipe? She didn't know.

Their cook at Badenoch was a crotchety old lady who hadn't tried a new recipe in decades. "Dinna tell Mrs. MacGuff that or she'll put a spider in your tea." "Try it and tell me 'tis not worth the risk." He tore off a corner of the bridie and lifted the bite to Katherine's lips. It fairly melted on her tongue. In addition to the crusty pasty, a unique mix of spices seasoned the savory meat inside, a burst of sensations for her mouth. "Och, you're right. This is worth braving a spider. I'll get Cook to show me how she makes these, and then Mrs. MacGuff will either learn from me or she'll have to suffer my presence in her kitchen from time to time. And we know how she loves that!" "So," he said smugly, his dark eyes alight with triumph, "ye do intend to come home with me after Christmas, then.

My mother is finally rolling out her kulebiaka dough, maneuvering intently on a dime size oasis of kitchen counter. I inhale the sweetish tang of fermented yeast once again and try to plumb my unconscious for some collective historical taste memory. No dice. There's no yeast in my DNA. No heirloom pie recipes passed down by generations of women in the yellowing pages of family notebooks, scribbled in pre-revolutionary Russian orthography. My two grandmothers were emaciated New Soviet women, meaning they barely baked, wouldn't be caught dead cooking 'czarist.' Curious and passionate about food all her life, Mom herself only became serious about baking after we emigrated. In the USSR she relied on a dough called na skoruyu ruku ('flick of a hand'), a version involving little kneading and no rising. It was a recipe she'd had to teach her mother. My paternal babushka, Alla, simply wasn't interested.

When he’d ordered the Aphrodite converted to accommodate passengers, the builder had given him an option. Did he want four gentlemen’s cabins, similar to the ladies’? Or would he prefer to squeeze six smaller berths into the same space? Gray’s answer? Six, of course. No question about it. Two extra beds meant two extra fares. He hadn’t dreamed he’d one day occupy one of these cramped berths. Six feet of angry man, lashed into a five-foot bunk, in the midst of a howling gale-it wasn’t a recipe for a good night’s sleep. Gray craved the space and comfort of his former quarters aboard the Aphrodite-the captain’s cabin. But as his brother had so officiously pointed out, Gray wasn’t the captain of this ship anymore. Throw his arse in the brig, had Joss threatened? Gray tossed indignantly, his chest straining against the ropes hat held him in the child-sized bed. The ship’s brig didn’t sound so bad right now. He’d put up with a few iron bars, the rancid bilgewater and rats, if it meant he could stretch his legs properly. Hell, this room was so damned small, he couldn’t even get his blasted boots off. He kicked the wall of his berth, no doubt scuffing the shine on his new Hessians. He hated the cursed things anyway. They pinched his feet. Why the devil he’d thought it a brilliant notion to get all dandified for this voyage, Gray couldn’t remember. Just who was he trying to impress? Stubb?

Rachael Ray was in the middle of making small lemon bars, which reminded me almost immediately of a new recipe for lemon drop cookies I'd been wanting to try and maybe serve at an upcoming children's birthday party I had scheduled. Like I say, cooking can be like therapy for me when I'm real upset, and no sooner had I grabbed a bag of lemon drop candy in the cabinet, wrapped the nuggets in a towel, and begun beating them to bits with a hammer than I calmed down and concentrated on making the batter just right. Butter, sugar, grated lemon rind, heavy cream, an egg, flour baking powder and salt, the crushed candy- the ingredients couldn't have been simpler. What I wondered about was whether the candy would melt during the baking, and I got my answer after the cookies had been in the oven about twelve minutes, and I finally bit into a cooled one, and noticed a slight crunch that was one of the most wonderful sensations I'd ever experienced. Yeah, the cookies were out of this world, and I knew the kids would love 'em, but since I personally like most of my cookies to be kinda chewy, I did decide then and there that the next time I baked a batch, I'd test the texture after only ten minutes of baking- or till just the edges of the cookies browned. I also decided these cookies could give Miss Rachael Ray's lemon bars a good run for their money, and that they should have me on that program doing something a little different. I mean, anybody can make ordinary lemon bars.

But most of all, where did this deeply complex sweetness come from?! It's far too nuanced to be solely brown sugar!" "Oh, the answer to that is in the flavoring I used." "Soy sauce?!" "Oh my gosh, she added soy sauce to a dessert?!" "I used it at the very end of the recipe. To make the whipped-cream filling, I used heavy cream, vanilla extract, light brown sugar and a dash of soy sauce. Once the cakes were baked, I spread the whipped cream on top, rolled them up and chilled them in the fridge for a few minutes. All of that made the brown sugar in the cake both taste and look even cuter than it did before." "Aah, I see. The concept is similar to that of salted caramels. Add salt to something sweet.. ... and by comparison the sweetness will stand out on the tongue even more strongly. She's created a new and unique dessert topping- Soy Sauce Whipped Cream!" "Soy sauce whipped cream, eh? I see! So that's how it works!" Since it isn't as refined as white sugar, brown sugar retains trace amounts of minerals, like iron and sodium. The unique layered flavor these minerals give to it matches beautifully with the salty body of soy sauce! "Without brown sugar as the main component, this exquisite deliciousness would not be possible!" "It tastes even yummier if you try some of the various fruits in between each bite of cake. The candy sculptures are totally edible too. If you break one up into crumbs and crunch on it while taking a bite of the cake, it's super yummy." How wonderfully surprising! Each and every bite... ... is an invitation to a land of dreams!

Physicians of the Soul and Pain. All preachers of morality, as also all theologians, have a bad habit in common: all of them try to persuade man that he is very ill, and that a severe, final, radical cure is necessary. And because mankind as a whole has for centuries listened too eagerly to those teachers, something of the superstition that the human race is in a very bad way has actually come over men: so that they are now far too ready to sigh; they find nothing more in life and make melancholy faces at each other, as if life were indeed very hard to endure. In truth, they are inordinately assured of their life and in love with it, and full of untold intrigues and subtleties for suppressing everything disagreeable, and for extracting the thorn from pain and misfortune. It seems to me that people always speak with exaggeration about pain and misfortune, as if it were a matter of good behaviour to exaggerate here: on the other hand people are intentionally silent in regard to the number of expedients for alleviating pain; as for instance, the deadening of it, feverish flurry of thought, a peaceful position, or good and bad reminiscences, intentions, and hopes, — also many kinds of pride and fellow-feeling, which have almost the effect of anaesthetics: while in the greatest degree of pain fainting takes place of itself. We understand very well how to pour sweetness on our bitterness, especially on the bitterness of our soul; we find a remedy in our bravery and sublimity, as well as in the nobler delirium of submission and resignation. A loss scarcely remains a loss for an hour: in some way or other a gift from heaven has always fallen into our lap at the same moment — a new form of strength, for example: be it but a new opportunity for the exercise of strength! What have the preachers of morality not dreamt concerning the inner 'misery' of evil men! What lies have they not told us about the misfortunes of impassioned men! Yes, lying is here the right word: they were only too well aware of the overflowing happiness of this kind of man, but they kept silent as death about it; because it was a refutation of their theory, according to which happiness only originates through the annihilation of the passions and the silencing of the will! And finally, as regards the recipe of all those physicians of the soul and their recommendation of a severe radical cure, we may be allowed to ask: Is our life really painful and burdensome enough for us to exchange it with advantage for a Stoical mode of living, and Stoical petrification? We do not feel sufficiently miserable to have to feel ill in the Stoical fashion!

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

The 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.

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.

Chocolate Macaroons ¾ cup sugar 4 large egg whites 4 cups shredded sweetened coconut 3 tablespoons matzah cake meal 3 tablespoons cocoa powder Preheat the oven to 375 degrees. Line a baking sheet with parchment. Set aside. Combine the sugar and egg whites in the top of a double boiler over simmering water (boil 2 inches of water in the bottom of the double boiler and reduce the heat to simmer). Cook the mixture, stirring until the sugar is dissolved. Stir in the coconut, cake meal, and cocoa until smooth. Spoon 24 mounds of macaroons onto the baking sheet and bake for 15 to 18 minutes, until the tops are just golden. Allow to cool completely before removing from the baking sheet. Yield: 24 macaroons. Evangeline’s Cook’s Notes Naturally this is a new recipe for the girls and me, but from what I hear they turned out pretty yummy. So yummy, I decided to try it myself. Vernon made an absolute pig of himself! Lemon Chicken 1/3 cup flour 1 teaspoon salt 1 teaspoon paprika 1 frying chicken (2½ to 3 pounds) 3 tablespoons lemon juice 3 tablespoons Crisco 1 chicken bouillon cube ¼ cup green onion, sliced 2 tablespoons brown sugar 1½ teaspoons lemon peel, grated chopped parsley for garnish In paper or plastic bag, combine flour, salt, and paprika. Brush the cut-up chicken with lemon juice. Add 2 to 3 pieces of chicken at a time to the bag and shake well. In a large skillet, brown chicken in hot Crisco. Dissolve bouillon cube in ¾cup boiling water; pour over chicken. Stir in onion, brown sugar, lemon peel, and remaining lemon juice. Cover, reduce heat, and cook chicken over low heat until tender, 40 to 50 minutes. Garnish with chopped parsley. Serves 4. Goldie’s Cook’s Notes Sally is a real doll for sharing this recipe with me. She says she found it in an old cookbook of her mother’s and that nothing but nothing her mother ever cooked came out bad. One taste of this recipe and you’ll be a believer in old cookbooks too!

My eating “system” is very simple: 99 percent of the time, I eat the same thing for breakfast (green smoothie), for lunch (sardine salad), and for an afternoon snack (coconut milk with protein powder)—which saves a lot of brain time pondering what to eat and saves a lot of prep time, because the more you do something, the faster you’re able to do it. For dinner, we eat out, or I try a new recipe and include my children so it’s a fun learning project, or Jessa cooks.

and refrigerate. Tip: Serve this with veggies, crackers, or rice cakes, or try on Sunny Day Flatbread (here) for lunch. Nottingham Sandwich Spread By Jane Esselstyn Say the word “Nottingham” slowly three times. The sound should be reminiscent of “Not-Eating-Ham.” This recipe is by no means a ham spread, but it sure does have the consistency and texture of one! Try this on none other than the Nottingham Flatbread (here) for lunch. Prep time: 10 minutes • Makes 1½ cups spread 1 cup chickpeas, mashed with fork ¼ cup chopped onion ¼ cup chopped pickles or pickle relish 1 celery stalk, finely chopped 1½ tablespoons mustard 1½ tablespoons applesauce ½ teaspoon fresh dill, chopped Pinch of salt Pinch of freshly ground black pepper Mix all of the ingredients in a bowl using a fork—make sure to smash the chickpeas. Spread on sandwiches, or serve as a dip. Spinach-Artichoke Dip and Spread By Kimetha Wurster Kimetha used to make her patented spinach-artichoke dip every February for a friend’s birthday party. True to her new, dairy-free E2 lifestyle, she was determined to make the recipe dairy-free, too. The guests had no idea it wasn’t the traditional one and gobbled it up. And there’s no baking necessary. Try this on the St. Nick Pizza (here) for lunch or dinner. Prep time: 10 minutes • Makes around 4 cups dip 14 ounces artichoke hearts, packed in water 2 to 6 garlic cloves 9 ounces fresh spinach, or 1½ cups frozen spinach 1 ripe avocado 1 cup nutritional yeast 6 shakes hot sauce Pinch of freshly ground black pepper (optional) Pinch of salt (optional) In a food processor or blender, pulse the drained artichokes with garlic until chopped. Add the raw spinach (or drained frozen), avocado, and nutritional yeast and pulse until well mixed. Shake in the hot sauce and season with salt and pepper as desired, and pulse again. Transfer to a bowl and serve with 100 percent whole wheat crackers or veggies,

That's a New York problem:; everyone here always knows what you're talking about. They've heard the joke, tried the recipe. It gets exhausting, drowning at the same time you're running in place.

The scene is surreal. Ferdinand’s house is crowded, overflowing. Suitcases, bags, noises, words shouted from one room to another, yapping, closet doors banging. From the kitchen where he’s cutting a zucchini into slices, which he’ll season with a mustard and balsamic vinaigrette (a new recipe from Beatrice), he’s trying to get a handle on his emotions. His heart is always pounding. It would really be his luck to pop off now . . 

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.

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Tick All the Right Boxes Between the twenty-four checkboxes in the Daily Dozen and the thirty-seven new checkboxes in the Tweaks, you may feel a bit overwhelmed, but it’s easy to knock off a bunch at a time. For example, starting a meal with a tomato salad sprinkled with some black cumin, garlic powder, and balsamic vinegar hits five boxes right there, including the “Preload with ‘Negative Calorie’ Foods” tweak and the Daily Dozen box for “Other Vegetables.” And if that was one of your implementation intentions, make that six! Ten percent of your boxes nailed with a single appetizer. Of course, you don’t have to hit all the booster boxes every day. You don’t even have to hit any. A healthy diet, as encapsulated by the Daily Dozen, should be all you need to lose as much weight as you want, but the more of these extra tweaks you can hit, the more successful you may be. I’m working on an entire How Not to Diet Cookbook to try to fit as many of these combinations together into delicious recipes and hearty meal plans—but in the meanwhile, please feel free to download the free, updated Dr. Greger’s Daily Dozen app on your Android or iPhone. Start experimenting with a few of the Twenty-One Tweaks and see which ones work for you. My goal is to provide you with the broadest palette of tools to choose from. Remember, it’s not what you eat today that matters, or tomorrow, or next week, but rather what you eat over the next months, years, and decades, so you have to find lifestyle changes that fit into your lifestyle.

It is critical to learn how to take the opposite view of failure. Failure can be viewed as a necessary ingredient in the recipe for future success. But aren’t these just empty phrases? Why do we need failure? First of all, whenever you fail to succeed at something, you enter the “learning zone”. In this state your brain is capable of learning new things that you would otherwise never learn. Thanks to this, your chances of managing a similar situation in the future are increased. Second of all, in spite of failure, just trying was already beneficial. It means you have left your comfort zone and have performed an act of small heroism. As my grandfather used to say, << “Even falling flat on your face is a step forward.” >>

We either live as who we are, as new creations in Christ and yield to God as he transforms us—I am the workmanship of God—or we live this mishmash of part faith and part works trying to make our lives work by our own efforts. That is the recipe for sickness, discouragement, confusion about God and disappointment with our own efforts to live a Christian life. The real Christian life is what most people miss; it is Christ living in us. Anything that shows up that doesn’t match up with Christ, it’s the old nature. We just haven’t told people ‘when the old nature shows up, consider it dead, because it is, toss it in the trash and don’t live that way. Instead rejoice that your new nature is like Jesus’ and you’ll start looking a lot like that new nature.

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.

I’m trying to modify my NYPD piggishness. I have not hit on one single—or married—female in the ATTF. I was actually getting a reputation as a man who was either devoted to duty, or was devoted to some off-scene girlfriend, or was gay, or who had a low libido, or who perhaps had been hit below the belt by one of those bullets. In any case, a whole new world was opening up to me now. Women in the office talked to me about their boyfriends and husbands, asked me if I liked their new hairstyles, and generally treated me in a gender-neutral manner. The girls haven’t yet asked me to go shopping with them or shared recipes with me, but maybe I’ll be invited to a baby shower. The old John Corey is dead, buried under a ton of politically correct memos from Washington. John Corey, NYPD Homicide, is history. Special Contract Agent John Corey, ATTF, has emerged. I feel clean, baptized in Potomac holy water, reborn and accepted into the ranks of the pure angelic hosts with whom I work.

entrepreneurs do not try to avoid errors or surprises. They seek to learn from them, just as chefs often arrive at new recipes through improvisation.

5USE THE APPROPRIATE SIZE COOKWARE Make sure to use the cookware and bakeware noted in the recipe. If you pour cake batter into a 9-inch pan when the recipe says 8 inch, you will end up with thinner cake layers that cook more quickly. If you try to cook four chicken cutlets in a 10-inch skillet, rather than in the 12-inch skillet called for in the recipe, the chicken will steam rather than brown because the pan is too crowded.

No other industry would survive in the free market with products that predictably disappoint. The calorie intake recommendations of most popular diets for weight loss are not sustainable. Combine that with new onset fad exercise, and you have a recipe for certain failure. Sadly, this same recipe leads to repeat tries – thereby sustaining a billion dollar fitness industry with a 98% failure rate.

And the great lesson embedded in the book is that no one is born a great cook, one learns by doing. This is my invariable advice to people: Learn how to cook—try new recipes, learn from your mistakes, be fearless, and above all have fun!

I like to try new recipes. I'm mastering Wisconsin cuisine." Ray wanted to keep her talking, discover more about her and why she kept popping up wherever he went. "Wisconsin cuisine? Is that even a thing?" Sabrina asked. He smiled. "Have some state pride. You know, kringle, booyah, fish boils, cheese curds. Do you have a favorite?" Sabrina took a few breaths before responding. "Kringle... and anything with cheese.

Some people’s routines are so consistent, their shits are the same. Dammit, if you’ve been pooping the same smooth shits for a month, you’re doing it wrong. Try olives. Papaya. Strawberry cheesecake. Truffles. Banana bread. The Chinese takeout you never trusted. Fish tacos downtown. A day-long empty stomach after missing the exit. Grandma’s recipe you flopped in the kitchen with your one-night-stand on a what-day- is-it kind of morning. Falafels. Mangoes from a Mexican. Get out there. Run around! And fall too! Nothing like a good cut on your leg to remind you that you have a leg.

Because you can stay home, order food online, and watch sitcoms on Netflix, you find yourself doing so – though you might be perfectly well aware that you’d have had a better time had you kept your appointment to meet friends in town or tried to make an interesting new recipe.

The Joy of Self-Care It can be a joy to take care of yourself and you deserve it. You already know that you deserve to take a shower and brush your teeth. In fact, more self-care is deserved than that. You need to pay attention to your body, mind, and spirit. If you take time out every day to take care of yourself, you will be more productive, a brighter light and a support in the world. Gradual Morning Movement Get up early enough to have time to do a routine in the morning. At least, take a moment to rest before getting out of bed. Grab a couple of takes. Allow yourself in bed to wake up. Perform a few simple laps. Make sure you have time to eat a good breakfast when you get out of bed, clean and floss your teeth, and go out for a breath of fresh air before getting on with your busy day. Enjoying yourself before you prepare your day is good for you. It is said you are blocked from enlightened bliss by discontent and too much seriousness and are signals that you are attached to your physical body and the world's cares. Lightening is healthy for body, mind, and spirit all around. You can still participate in the world with more lightness and non-attachment to the results, and care about the state of affairs. In other words, do your world's best job without incentive aspirations. Let the job be where you find happiness. Let self-care be the same. Please take care of yourself. Eating the Rainbow When shopping for food, pick up food in all the rainbow colors. Look for recipes online if there's a food of a certain color and it's new to you. Ask friends and colleagues if they have any season and swap favorite recipes. Please try new things and see how many different colors in one day you can eat. For the Good of All You help yourself and those around you when you take care of yourself. You are a light for others by being healthy, and a model of how good health might look and feel. As you get healthy, others will wonder how you've done that. Taking pleasure in taking care of yourself makes it possible for others to see that it is possible and feel good doing the same thing. And, you have the energy and ability to give back when you're healthy.

Day 8 after coming home from the hospital The classic recipes are goat, lamb, vegetable, and/or chicken biriyani. But when I was in New Orleans, at this restaurant, they served Louisiana barbecue shrimp, which was simply delicious. When I asked the waiter what was in the shrimp sauce, he rattled off a number of spices (rosemary, thyme, basil, oregano, et cetera) and so, I went with memory.  I marinated the raw prawns in mashed garlic, rosemary, basil, oregano, thyme, sage, paprika, black pepper, white pepper, cayenne, and onion powder, along with a dash of Worcestershire sauce. I decided to cook the rice in the pressure cooker, always quick and easy. I heated some ghee in the pressure cooker, added crushed cloves, cardamom, and cinnamon, and a bay leaf for a minute or so. Then I added some onions and fried until the onions became golden brown. Then went in the rice, and enough water, and I closed the pressure cooker. The rice was ready in ten minutes. In a separate pan, I sautéed the marinated prawns in butter, along with extra chopped garlic and the marinade, and added them to the cooked rice. I garnished it with chopped fresh coriander and voila, Cajun prawn biriyani. I served it with some regular cucumber raita. Mama had been so sure that Daddy would hate prawns but I saw him clean out each one on his plate and even get a second helping. Sometimes we forget why we don’t like some things and then when we try them again, we realize that we had been wrong. Giving Serious Though to Adultery Girish was a classical music buff and in the beginning of their marriage, Shobha joined him for a few musical events and lectures.

You have to try this new recipe! It’s called bacon and egg ramen! It’s delicious!

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.

It is also important that you have total belief in yourself and that what you are doing will help you accomplish your goals. You will need to put in a lot of effort and spend plenty of time reflecting on yourself, your life, and the direction you are heading. However, by this point, you will have accepted that the only way to achieve anything of value is through hard work and dedication. Before you start working on a new project, make sure you are fully aware of what you want to achieve. Thinking about it is not enough—get a pen and notepad and write it down. If you are unsure of your aims, delay getting to work until you are sure because, if you don’t know where you are going, you will end up wasting a lot of time and energy. Also, when you fail to plan, failure is inevitable. You run the risk of developing a reputation as someone who is always starting new ventures and never completing them. You then get trapped in a vicious cycle that ultimately will erode your self-esteem and confidence. There is only one solution to this problem—choose your goals according to your abilities. Once you are confident that you can succeed, go for it. “Trying” is a recipe for disaster, whereas “doing,” is decisive and assertive.

Women are twice as likely to suffer depression as men are, because on the average they think about problems in ways that amplify depression. Men tend to act rather than reflect, but women tend to contemplate their depression, mulling it over and over, trying to analyze it and determine its source. Psychologists call this process of obsessive analysis rumination, a word whose first meaning is “chewing the cud.” Ruminant animals, such as cattle, sheep, and goats, chew a cud composed of regurgitated, partially digested food—not a very appealing image of what people who ruminate do with their thoughts, but an exceedingly apt one. Rumination combined with pessimistic explanatory style is the recipe for severe depression. This ends the bad news. The good news is that both pessimistic explanatory style and rumination can be changed, and changed permanently. Cognitive therapy can create optimistic explanatory style and curtail rumination. It prevents new depressions by teaching the skills needed to bounce back from defeat. You will see how it works on others, and then you will learn how to use its techniques on yourself.

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

For instance, in some situations well-developed knowledge about how to achieve desired results makes routines and plans generally unfold as expected; for example, following a recipe to bake a cake or drawing patients’ blood in a phlebotomy lab. I call these consistent contexts. Other times you’re in brand-new territory—forced to try things to see what works. The pioneering cardiac surgeons we met at the start of this chapter were clearly in new terrain, and most of their failures were intelligent. Other examples of novel contexts include designing a new product or figuring out how to get protective masks to millions of people during a worldwide pandemic.

(Veronica comes back with a tray. Drinks and the clafouti.) VERONICA. I don't know who put the clafouti in the fridge. Monica puts everything in the fridge, she won't be told. What's Benjamin said to you? Sugar? ALAN. No, thanks. What's in the clafouti? VERONICA. Apples and pears. ANNETTE. Apples and pears? VERONICA. My own little recipe. (She cuts the clafouti and distributes slices.) It's going to be too cold, it's a shame. ANNETTE. Apples and pears, this is a first. VERONICA. Apples and pears, it's pretty textbook, but there's a little trick to it. ANNETTE. There is? VERONICA. Pears need to be cut thicker than apples. Because pears cook faster than apples. ANNETTE. Ah, of course. MICHAEL. But wait, she's not telling you the real secret. VERONICA. Let them try it. ALAN. Very good. It's very good. ANNETTE. Tasty. VERONICA. … Gingerbread crumbs! ANNETTE. Brilliant! VERONICA. To be quite honest, I got it from his mother. ALAN. Gingerbread, delicious . . . Well, at least all this has given us a new recipe. VERONICA. I'd have preferred it if it hadn't cost my son two teeth. ALAN. Of course, that's what I meant. ANNETTE. Strange way of expressing it.

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.

THE BEST RECIPE FOR BE COME THE BEST VERSION OF YOURSELF IDENTITY: Know yourself and always remember that you are the daughter or the son of the Most High God and you are created in His image. Believe it and embrace your uniqueness. By doing that you will be able to be comfortable and be in love with yourself. It’s great to know who you are. VALUE: Believe in yourself, know that you were born for a reason and you can do all things through Christ who strengthens you. This will help you to grow your confidence and help you to do things you were born to do. Surround yourself with those who acknowledge your value. STRENGTH:Know your strength maintain it by learning more and more new things to gain more knowledge that leads you to the world of wisdom where the strength is built. WEAKNESS:Acknowledge your weakness, learn from it, work on it and try not to be too harsh on yourself in order to be the best version of yourself. Be always eager to listen and learn from others.

After lunch, Pindar would go in to the university and meet with his students. When his colleagues asked him how his book was going, he tried to seem jolly. "Oh, you know. It's just dreams of eating. Like any other cookbook, only older," he would laugh. "Dabbling in Babylonian stewpots." But he loved his old recipes. In fact, he loved all cookbooks, old or new, perhaps because so few other things in life were such unabashed invitations to delight. When, as a young man, he had invented a sandwich made of peanut butter, bacon, and mango chutney, he thought he might die of pleasure.

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.

No one is born a great cook, one learns by doing," she assured readers. "This is my invariable advice to people: Learn to cook - try new recipes, learn from your mistakes, be fearless, and above all have fun!

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.

THE PRAISED GENERATION HITS THE WORKFORCE Are we going to have a problem finding leaders in the future? You can’t pick up a magazine or turn on the radio without hearing about the problem of praise in the workplace. We could have seen it coming. We’ve talked about all the well-meaning parents who’ve tried to boost their children’s self-esteem by telling them how smart and talented they are. And we’ve talked about all the negative effects of this kind of praise. Well, these children of praise have now entered the workforce, and sure enough, many can’t function without getting a sticker for their every move. Instead of yearly bonuses, some companies are giving quarterly or even monthly bonuses. Instead of employee of the month, it’s the employee of the day. Companies are calling in consultants to teach them how best to lavish rewards on this overpraised generation. We now have a workforce full of people who need constant reassurance and can’t take criticism. Not a recipe for success in business, where taking on challenges, showing persistence, and admitting and correcting mistakes are essential. Why are businesses perpetuating the problem? Why are they continuing the same misguided practices of the overpraising parents, and paying money to consultants to show them how to do it? Maybe we need to step back from this problem and take another perspective. If the wrong kinds of praise lead kids down the path of entitlement, dependence, and fragility, maybe the right kinds of praise can lead them down the path of hard work and greater hardiness. We have shown in our research that with the right kinds of feedback even adults can be motivated to choose challenging tasks and confront their mistakes. What would this feedback look or sound like in the workplace? Instead of just giving employees an award for the smartest idea or praise for a brilliant performance, they would get praise for taking initiative, for seeing a difficult task through, for struggling and learning something new, for being undaunted by a setback, or for being open to and acting on criticism. Maybe it could be praise for not needing constant praise! Through a skewed sense of how to love their children, many parents in the ’90s (and, unfortunately, many parents of the ’00s) abdicated their responsibility. Although corporations are not usually in the business of picking up where parents left off, they may need to this time. If businesses don’t play a role in developing a more mature and growth-minded workforce, where will the leaders of the future come from?

Lexy felt her shoulders relax. Creating new recipes was a key to success for her bakery business and she loved trying them out on her grandmother, Nans, and the other ladies because they always provided an honest critique.

Raw persimmon is an acquired taste," he said, handing me a slice, "but I have a feeling you'll like this one." I resisted the urge to roll my eyes. 'I'm a baker, Ogden,' I wanted to say. 'Of course I know what persimmon tastes like.' I bit into the fruit. It had the texture of a firm heirloom tomato and a heady, semisweet taste as though infused with a tiny drop of honey. I nodded and made a sound of approval. "You didn't order any, but I brought you a few to try anyway. I wondered if maybe they might inspire a new cupcake flavor for the holidays," Ogden said. He kept his serious brown eyes trained on the persimmon in his hand while he spoke, a gesture that seemed oddly bashful and entirely unlike him. "You'll have to excuse me if that sounds presumptuous. I'll be the first to admit I know nothing about the recipe creation process." I took another bite of persimmon, considering. Ogden held himself very still as he watched me chew, and I appreciated the restraint he showed in not jumping in to fill the silence. I knew it couldn't have been easy for him. "You have good instincts," I said finally. "A persimmon cupcake could be a great addition to the menu. Add some chocolate, a little cinnamon and cardamom, some sweet vanilla icing, and I think we'd have a new Christmas favorite." "You don't think persimmon is too adventurous for your patrons?" "Nah," I said. It was actually nice to talk to someone who took food as seriously as I did- I only wished he could do so without sounding so pompous. "But we might have to lead with the chocolate. Chocolate Persimmon Spice. That wouldn't offend you, would it? If I promised to use organic chocolate?" "I think my ego can handle a little organic chocolate," Ogden said.

I don’t keep a lot in my freezer, but one thing you’ll always find there is a package of frozen peas. They’re sweet, they have a lovely green color, and when puréed they can satisfy a craving for a starchy food. If you’re not a big fan of peas, at least give this a try. I think it’s going to be your new favorite thing. I can’t resist eating it straight out of the bowl!

The classic recipes are goat, lamb, vegetable, and/or chicken biriyani. But when I was in New Orleans, at this restaurant, they served Louisiana barbecue shrimp, which was simply delicious. When I asked the waiter what was in the shrimp sauce, he rattled off a number of spices (rosemary, thyme, basil, oregano, et cetera) and so, I went with memory. I marinated the raw prawns in mashed garlic, rosemary, basil, oregano, thyme, sage, paprika, black pepper, white pepper, cayenne, and onion powder, along with a dash of Worcestershire sauce. I decided to cook the rice in the pressure cooker, added crushed cloves, cardamom, and cinnamon, and a bay leaf for a minute or so. Then I added some onions and fried until the onions became golden brown. Then went in the rice, and enough water, and I closed the pressure cooker. The rice was ready in ten minutes. In a separate pan, I sautéed the marinated prawns in butter, along with extra chopped garlic and the marinade, and added them to the cooked rice. I garnished it with chopped fresh coriander and voilà, Cajun prawn biriyani. I served it with some regular cucumber raita. Mama had been so sure that Daddy would hate prawns but I saw him clean out each one on his plate and even get a second helping. Sometimes we forget why we don't like some things and then when we try them again, we realize that we had been wrong.

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.

Let me give you one of my favorite examples of the difference between trying and endeavoring. When a new motorway was built, taking passing traffic away from Colonel Sanders’ restaurant, his business crumbled. About to retire with just a paltry military pension, he was facing a bleak future. But the one thing he knew he had that was of value was a mighty fine chicken recipe. He didn’t have the money to open a new restaurant, but he figured he could franchise his chicken recipe to other restaurateurs and earn a slice of every chicken meal sold. After all, he had been selling his special chicken recipe for years in his own small restaurant: how hard could it be? The answer was: very. The first restaurant he went to politely asked him to leave with the words: ‘We have a good chicken recipe of our own already; why would we want to pay you for another?’ The same thing happened at the next place he endeavoured to persuade. And the next. But he persisted. Guess how many no’s he got before someone agreed to give his ‘finger-licking’ recipe a ‘try’? The elderly Colonel Sanders had to knock on 1,009 doors before someone gave him a yes and the legend and business empire that became Kentucky Fried Chicken was finally born. Now, how many of us, after the first 50 no’s, might have thought that maybe we should quit (or at least check our chicken recipe!)? What about after ONE THOUSAND no’s? I reckon most people wouldn’t even have got to the hundredth door, and long before they rang the 1,009th doorbell they would have given up. ‘Well, we tried our best’ would have been a fair assessment. But not for the good colonel! Colonel Sanders - he really was an army veteran with some great military doggedness - had that spirit of determination, that endeavor , not to quit until he had found the thing he was looking for. Trying often comes before failure. Endeavour more often leads to success. But they are just words, I hear you say. Why does it matter whether we say ‘try’ or ‘endeavour’? It matters, believe me. Our words become our attitudes and our attitudes become our life.

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.

Try something new. Try something strange. Expose yourself to flavors you've never considered before. Taste something - anything - that makes you stop for a moment and pay attention and experience.

We can be nomads in our own narrative, can feel like a stranger in our own story, just stopping by and traveling through, forever looking for something we feel we will not and cannot ever find. This sense of placelessness has everything to do with personhood, has everything to do with the ways our lives will project forward—who we will become and why. We are, all of us, trying to go back to the backyards where we learned to throw baseballs, the kitchens where we learned how to cook. We are trying to get back to the fields our families farmed, the ancient recipes and remedies, hoping to know what we need to make the soups and sauces. We search for bloodlines lost in map lines, the immigrant story of coming to a new land only to find ourselves missing the old one. Generations stretch out, longer and farther from our place of origin, straining and stretching to hold on to who we are. But the currents of change are strong, washing it all away in the waters of time.

We can be nomads in our own narrative, can feel like a stranger in our own story, just stopping by and traveling through, forever looking for something we feel we will not and cannot ever find. This sense of placelessness has everything to do with personhood, has everything to do with the ways our lives will project forward—who we will become and why. We are, all of us, trying to go back to the backyards where we learned to throw baseballs, the kitchens where we learned how to cook. We are trying to get back to the fields our families farmed, the ancient recipes and remedies, hoping to know what we need to make the soups and sauces. We search for bloodlines lost in map lines, the immigrant story of coming to a new land only to find ourselves missing the old one. Generations stretch out, longer and farther from our place of origin, straining and stretching to hold on to who we are. But the currents of change are strong, washing it all away in the waters of time.

I don't have any particular recipe [for developing new proofs] ... It is like being lost in a jungle and trying to use all the knowledge that you can gather to come up with some new tricks, and with some luck, you might find a way out.

Along the way, we’ll also be learning about the recipe for successfully adapting. The three essential steps are: to try new things, in the expectation that some will fail; to make failure survivable, because it will be common; and to make sure that you know when you’ve failed.