Water Extraction Quotes

Why does Allah compare the Quran to water? Besides the fact that the Quran came down from the sky, it also brings dead hearts back to life, like water brings life to the dead earth. Similarly as to how water is completely pure, the Quran is pure and purifies everything else. We are completely incapable of creating water ourselves yet benefit from what it produces in the earth, the same way the Quran is not and cannot be the work of a human being but we can extract benefit from the guidance it offers.

For two billion years, the world knew peace. Only with the invention of gender—specifically males, those tail-fanners, horn-lockers, chest-pounders—did Earth begin its slide toward self-extinction. Perhaps this explains Edwin Hubble’s discovery that all known galaxies are moving away from Earth, as if we are a whole planet of arsenic. Hoffstetler comforts himself that, on this morning, all such self-contempt is worth it. Until Mihalkov can authorize the extraction, Occam’s dogs need bones on which to chew.

By standard intelligence texts, the dogs have failed at the puzzle. I believe, by contrast that they have succeeded magnificently. They have applied a novel tool to the task. We are that tool. Dogs have learned this--and they see us as fine general-purpose tools, too: useful for protection, acquiring food, providing companionship. We solve the puzzles of closed doors and empty water dishes. In the folk psychology of dogs, we humans are brilliant enough to extract hopelessly tangled leashes from around trees; we can conjure up an endless bounty of foodstuffs and things to chew. How savvy we are in dogs' eyes! It's a clever strategy to turn to us after all. The question of the cognitive abilities of dogs is thereby transformed; dogs are terrific at using humans to solve problems, but not as good at solving problems when we're not around.

They placed the board between them on the kitchen table, and Becca took the suddenly inspired precaution of sprinkling the planchette with holy water taken from a bottle in the pantry placed next to the vanilla extract.

I found myself drawn to biology, with all its frustrating yet fascinating complexities. When I was twelve, I remember reading about axolotls, which are basically a species of salamander that has evolved to remain permanently in the aquatic larval stage. They manage to keep their gills (rather than trading them in for lungs, like salamanders or frogs) by shutting down metamorphosis and becoming sexually mature in the water. I was completely flabbergasted when I read that by simply giving these creatures the “metamorphosis hormone” (thyroid extract) you could make the axolotl revert back into the extinct, land-dwelling, gill-less adult ancestor that it had evolved from. You could go back in time, resurrecting a prehistoric animal that no longer exists anywhere on Earth. I also knew that for some mysterious reason adult salamanders don’t regenerate amputated legs but the tadpoles do. My curiosity took me one step further, to the question of whether an axolotl—which is, after all, an “adult tadpole”—would retain its ability to regenerate a lost leg just as a modern frog tadpole does. And how many other axolotl-like beings exist on Earth, I wondered, that could be restored to their ancestral forms by simply giving them hormones? Could humans—who are after all apes that have evolved to retain many juvenile qualities—be made to revert to an ancestral form, perhaps something resembling Homo erectus, using the appropriate cocktail of hormones? My mind reeled out a stream of questions and speculations, and I was hooked on biology forever. I found mysteries and possibilities everywhere.

Paths of the mirror" I And above all else, to look with innocence. As if nothing was happening, which is true. II But you, I want to look at you until your face escapes from my fear like a bird from the sharp edge of the night. III Like a girl made of pink chalk on a very old wall that is suddenly washed away by the rain. IV Like when a flower blooms and reveals the heart that isn’t there. V Every gesture of my body and my voice to make myself into the offering, the bouquet that is abandoned by the wind on the porch. VI Cover the memory of your face with the mask of who you will be and scare the girl you once were. VII The night of us both scattered with the fog. It’s the season of cold foods. VIII And the thirst, my memory is of the thirst, me underneath, at the bottom, in the hole, I drank, I remember. IX To fall like a wounded animal in a place that was meant to be for revelations. X As if it meant nothing. No thing. Mouth zipped. Eyelids sewn. I forgot. Inside, the wind. Everything closed and the wind inside. XI Under the black sun of the silence the words burned slowly. XII But the silence is true. That’s why I write. I’m alone and I write. No, I’m not alone. There’s somebody here shivering. XIII Even if I say sun and moon and star I’m talking about things that happen to me. And what did I wish for? I wished for a perfect silence. That’s why I speak. XIV The night is shaped like a wolf’s scream. XV Delight of losing one-self in the presaged image. I rose from my corpse, I went looking for who I am. Migrant of myself, I’ve gone towards the one who sleeps in a country of wind. XVI My endless falling into my endless falling where nobody waited for me –because when I saw who was waiting for me I saw no one but myself. XVII Something was falling in the silence. My last word was “I” but I was talking about the luminiscent dawn. XVIII Yellow flowers constellate a circle of blue earth. The water trembles full of wind. XIX The blinding of day, yellow birds in the morning. A hand untangles the darkness, a hand drags the hair of a drowned woman that never stops going through the mirror. To return to the memory of the body, I have to return to my mourning bones, I have to understand what my voice is saying.

Hence, (25) since every finite body is exhausted by the repeated abstraction of a finite body, it seems obviously to follow that everything cannot subsist in everything else. For let flesh be extracted from water and again more flesh be produced from the remainder by repeating the process of separation: then, even though the quantity separated out will continually decrease, still it will not fall below a certain magnitude. If, (30) therefore, the process comes to an end, everything will not be in everything else (for there will be no flesh in the remaining water); if on the other hand it does not, and further extraction is always possible, there will be an infinite multitude of finite equal particles in a finite quantity—which is impossible.

There was music from my neighbor's house through the summer nights. In his blue gardens men and girls came and went like moths among the whisperings and the champagne and the stars. At high tide in the afternoon I watched his guests diving from the tower of his raft, or taking the sun on the hot sand of his beach while his two motor-boats slit the waters of the Sound, drawing aquaplanes over cataracts of foam. On week-ends his Rolls-Royce became an omnibus, bearing parties to and from the city between nine in the morning and long past midnight, while his station wagon scampered like a brisk yellow bug to meet all trains. And on Mondays eight servants, including an extra gardener, toiled all day with mops and scrubbing-brushes and hammers and garden-shears, repairing the ravages of the night before. Every Friday five crates of oranges and lemons arrived from a fruiterer in New York--every Monday these same oranges and lemons left his back door in a pyramid of pulpless halves. There was a machine in the kitchen which could extract the juice of two hundred oranges in half an hour if a little button was pressed two hundred times by a butler's thumb. At least once a fortnight a corps of caterers came down with several hundred feet of canvas and enough colored lights to make a Christmas tree of Gatsby's enormous garden. On buffet tables, garnished with glistening hors-d'oeuvre, spiced baked hams crowded against salads of harlequin designs and pastry pigs and turkeys bewitched to a dark gold. In the main hall a bar with a real brass rail was set up, and stocked with gins and liquors and with cordials so long forgotten that most of his female guests were too young to know one from another. By seven o'clock the orchestra has arrived, no thin five-piece affair, but a whole pitful of oboes and trombones and saxophones and viols and cornets and piccolos, and low and high drums. The last swimmers have come in from the beach now and are dressing up-stairs; the cars from New York are parked five deep in the drive, and already the halls and salons and verandas are gaudy with primary colors, and hair shorn in strange new ways, and shawls beyond the dreams of Castile. The bar is in full swing, and floating rounds of cocktails permeate the garden outside, until the air is alive with chatter and laughter, and casual innuendo and introductions forgotten on the spot, and enthusiastic meetings between women who never knew each other's names. The lights grow brighter as the earth lurches away from the sun, and now the orchestra is playing yellow cocktail music, and the opera of voices pitches a key higher. Laughter is easier minute by minute, spilled with prodigality, tipped out at a cheerful word. The groups change more swiftly, swell with new arrivals, dissolve and form in the same breath; already there are wanderers, confident girls who weave here and there among the stouter and more stable, become for a sharp, joyous moment the centre of a group, and then, excited with triumph, glide on through the sea-change of faces and voices and color under the constantly changing light. Suddenly one of the gypsies, in trembling opal, seizes a cocktail out of the air, dumps it down for courage and, moving her hands like Frisco, dances out alone on the canvas platform. A momentary hush; the orchestra leader varies his rhythm obligingly for her, and there is a burst of chatter as the erroneous news goes around that she is Gilda Gray's understudy from the FOLLIES. The party has begun.

I gather from Audrius that that concoction contains ten different ingredients. In addition to vodka, rum, brandy, and grenadine, it boasts an extraction of rose, a dash of bitters, and a melted lollipop. But a cocktail is not meant to be a mélange. It is not a potpourri or an Easter parade. At its best, a cocktail should be crisp, elegant, sincere—and limited to two ingredients.” “Just two?” “Yes. But they must be two ingredients that complement each other; that laugh at each other’s jokes and make allowances for each other’s faults; and that never shout over each other in conversation. Like gin and tonic,” he said, pointing to his drink. “Or bourbon and water . . . Or whiskey and soda . . .” Shaking his head, he raised his glass and drank from it. “Excuse me for expounding.

An organism is not an inert lump of matter, but a dynamic system: it survives by taking in new matter, extracting energy from it, and then expelling it. Matter flows through an organism like water through a fountain, only slower.

He stared fixedly at the opposite bank where an angler was fishing, his line perfectly still. All of a sudden the man jerked out of the water a little sliver fish which wriggled at the end of his line. Twisting and turning it this way and that he tried to extract his hook, but in vain. Losing patience he started pulling and, as he did so, tore out the entire bloody gullet of the fish with parts of its intestines attached. Paul shuddered, feeling himself equally torn apart. It seemed to him that the hook was like his own love and that if he were to tear it out he too would be gutted by a piece of curved wire hooked deep into his essential self at the end of a line held by Madeleine.

The day before, they had started eating the saltwater-damaged bread. The bread, which they had carefully dried in the sun, now contained all the salt of seawater but not, of course, the water. Already severely dehydrated, the men were, in effect, pouring gasoline on the fire of their thirsts—forcing their kidneys to extract additional fluid from their bodies to excrete the salt. They were beginning to suffer from a condition known as hypernatremia, in which an excessive amount of sodium can bring on convulsions.

80 percent of the Mountain Aquifer’s water recharge area lies beneath the West Bank, Israel directly extracts about 90 percent of the water that is withdrawn from the aquifer annually, leaving Palestinians only the remaining 10 percent or so to exploit directly.

Tee gives her the milk so dark it looks like the Mississippi flooded into the cup. I can't imagine Tee using any sort of bottled Hershey's or Nesquik, and I'm right. She makes her own syrup, whisking Dutch-process cocoa and home-brewed vanilla extract with sugar and salt and water.

I just let the apples soak up the roses' scent." "You what?!" "This takes a teeny little while to do, but... first, you take the petals off the damask's and wash them gently. When you've washed a whole big fluffy pile of petals... you dump them all into a big pot of water! Let that boil down, and you get a sweet, pink rose syrup! While that was reducing, I lightly heated thin apple slices in an extract I made from boiled apple peels. Then I poured the rose syrup over them and let them soak for 30 minutes. That way the delicate pink color and sweet scent of the roses gently seeped into the apples. Just boiling the lot of them together into a mush like a barbarian is hardly royal, you know. An elegant and relaxing bath in rose-scented water. That is much more fitting for the Queen of Roses. If I had to give a name to perfect my new dessert, I'd call it... The Queen's Apple Tart!

In West Virginia, we've been extracting coal longer than anyone else. And after one hundred and fifty years of making other people rich, West Virginia is almost dead last among the states in per capita income, education rates and life expectancy. And it's not an anomaly. The areas with the richest fossil fuel resources, whether coal in West Virginia and Kentucky, or oil in Louisiana and Mississippi, are the areas with the lowest standards of living. In part, this is a necessity of the industry. The only way to convince someone to blow up their backyard or poison their water is to make sure they are so desperate that they have no other option.

The principal reason for this limited mastery of materials was the energy constraint: for millennia our abilities to extract, process, and transport biomaterials and minerals were limited by the capacities of animate prime movers (human and animal muscles) aided by simple mechanical devices and by only slowly improving capabilities of the three ancient mechanical prime movers: sails, water wheels, and wind mills. Only the conversion of the chemical energy in fossil fuels to the inexpensive and universally deployable kinetic energy of mechanical prime movers (first by external combustion of coal to power steam engines, later by internal combustion of liquids and gases to energize gasoline and Diesel engines and, later still, gas turbines) brought a fundamental change and ushered in the second, rapidly ascending, phase of material consumption, an era further accelerated by generation of electricity and by the rise of commercial chemical syntheses producing an enormous variety of compounds ranging from fertilizers to plastics and drugs.

I had entered the Green [of Glasgow] by the gate at the foot of Charlotte Street—had passed the old washing-house. I was thinking upon the engine at the time, and had gone as far as the herd's house, when the idea came into my mind that as steam was an elastic body it would rush into a vacuum, and if a communication were made between the cylinder and an exhausted vessel it would rush into it, and might be there condensed without cooling the cylinder. I then saw that I must get rid of the condensed steam and injection water if I used a jet, as in Newcomen's engine. Two ways of doing this occurred to me. First, the water might be run off by a descending pipe, if an outlet could be got at the depth of 35 or 36 feet, and any air might be extracted by a small pump. The second was to make the pump large enough to extract both water and air. ... I had not walked further than the Golf-house when the whole thing was arranged in my mind. {In Robert Hart's words, a recollection of the description of Watt's moment of inspiration, in May 1765, for improving Thomas Newcomen's steam engine.}

Ideally, a fair and equitable society would regulate debt in line with the ability to be paid without pushing economies into depression. But when shrinking markets deepen fiscal deficits, creditors demand that governments balance their budgets by selling public monopolies. Once the land, water and mineral rights are privatized, along with transportation, communications, lotteries and other monopolies, the next aim is to block governments from regulating their prices or taxing financial and rentier wealth. The neo-rentier objective is threefold: to reduce economies to debt dependency, to transfer public utilities into creditor hands, and then to create a rent-extracting tollbooth economy. The financial objective is to block governments from writing down debts when bankers and bondholders over-lend. Taken together, these policies create a one-sided freedom for rentiers to create a travesty of the classical “Adam Smith” view of free markets. It is a freedom to reduce the indebted majority to a state of deepening dependency, and to gain wealth by stripping public assets built up over the centuries.

Note: If you are going to make your own tincture from cordyceps powder, then use a 50 percent alcohol solution in a 1:5 herb:liquid ratio. Add the cordyceps powder to the water only. Starting with cold water, bring the mixture to a boil, then cover and let steep overnight. Then add the alcohol and let it steep for a few weeks. This will more efficiently extract the polysaccharides from the root. Some

I never leave home without my cayenne pepper. I either stash a bottle of the liquid extract in my pocket book or I stick it in the shopping cart I pull around with me all over Manhattan. When it comes to staying right side up in this world, a black woman needs at least three things. The first is a quiet spot of her own, a place away from the nonsense. The second is a stash of money, like the cash my mother kept hidden in the slit of her mattress. The last is several drops of cayenne pepper, always at the ready. Sprinkle that on your food before you eat it and it’ll kill any lurking bacteria. The powder does the trick as well, but I prefer the liquid because it hits the bloodstream quickly. Particularly when eating out, I won’t touch a morsel to my lips ‘til it’s speckled with with cayenne. That’s just one way I take care of my temple, aside from preparing my daily greens, certain other habits have carried me toward the century mark. First thing I do every morning is drink four glasses of water. People think this water business is a joke. But I’m here to tell you that it’s not. I’ve known two elderly people who died of dehydration, one of whom fell from his bed in the middle of the night and couldn’t stand up because he was so parched. Following my water, I drink 8 ounces of fresh celery blended in my Vita-mix. The juice cleanses the system and reduces inflammation. My biggest meal is my first one: oatmeal. I soak my oats overnight so that when I get up all I have to do is turn on the burner. Sometimes I enjoy them with warm almond milk, other times I add grated almonds and berries, put the mixture in my tumbler and shake it until it’s so smooth I can drink it. In any form, oats do the heart good. Throughout the day I eat sweet potatoes, which are filled with fiber, beets sprinkled with a little olive oil, and vegetables of every variety. I also still enjoy plenty of salad, though I stopped adding so many carrots – too much sugar. But I will do celery, cucumbers, seaweed grass and other greens. God’s fresh bounty doesn’t need a lot of dressing up, which is why I generally eat my salad plain. From time to time I do drizzle it with garlic oil. I love the taste. I also love lychee nuts. I put them in the freezer so that when I bite into them cold juice comes flooding out. As terrific as they are, I buy them only once in awhile. I recently bit into an especially sweet one, and then I stuck it right back in the freezer. “Not today, Suzie,” I said to myself, “full of glucose!” I try never to eat late, and certainly not after nine p.m. Our organs need a chance to rest. And before bed, of course, I have a final glass of water. I don’t mess around with my hydration.

Minutes, blithesome mortal, are bits of ore That you must not release without extracting the gold!  Remember, Time is a greedy player Who wins without cheating, every round! It's the law. The daylight wanes; the night deepens; remember! The abyss thirsts always; the water-clock runs low.  Soon will sound the hour when divine Chance, When august Virtue, your still virgin wife, When even Repentance (the very last of inns!), When all will say: Die, old coward! it is too late!

RECIPE FOR NOVEMBER CAKES Ingredients for the cake: 1 cup milk ½ cup water ¼ cup vegetable oil 1 tablespoon butter 2 eggs 3 ½ cups flour 1 ½ teaspoons salt 3 tablespoons sugar 3 teaspoons (1 packet) active dry yeast for the filling: 3 tablespoons melted butter ¼ teaspoon orange extract for the glaze: ½ cup honey 8 tablespoons butter ¾ cup brown sugar 2 tablespoons whipping cream ½ teaspoon vanilla extract for the icing: ½ cup powdered sugar 1 tablespoon melted butter 1 tablespoon water

Resentment is a storytelling passion,' says the philosopher Charles Griswold in his book Forgiveness. I know well how compelling those stories are, how they grant immortality to an old injury. The teller goes in circles like a camel harnessed to a rotary water pump, diligently extracting misery, reviving feeling with each retelling. Feelings are kept alive that would fade away without narrative, or are invented by narratives that may have little to do with what once transpired and even less to do with the present moment.

One morning Profane woke up early, couldn't get back to sleep and decided on a whim to spend the day like a yo-yo, shuttling on the subway back and forth underneath 42nd Street, from Times Square to Grand Central and vice versa. He made his way to the washroom of Our Home, tripping over two empty mattresses on route. Cut himself shaving, had trouble extracting the blade and gashed a finger. He took a shower to get rid of the blood. The handles wouldn't turn. When he finally found a shower that worked, the water came out hot and cold in random patterns. He danced around, yowling and shivering, slipped on a bar of soap and nearly broke his neck. Drying off, he ripped a frayed towel in half, rendering it useless. He put on his skivvy shirt backwards, took ten minutes getting his fly zipped and another fifteen repairing a shoelace which had broken as he was tying it. All the rests of his morning songs were silent cuss words. It wasn't that he was tired or even notably uncoordinated. Only something that, being a schlemihl, he'd known for years: inanimate objects and he could not live in peace.

The Undivided Wholeness of All Things Most mind-boggling of all are Bohm's fully developed ideas about wholeness. Because everything in the cosmos is made out of the seamless holographic fabric of the implicate order, he believes it is as meaningless to view the universe as composed of "parts, " as it is to view the different geysers in a fountain as separate from the water out of which they flow. An electron is not an "elementary particle. " It is just a name given to a certain aspect of the holomovement. Dividing reality up into parts and then naming those parts is always arbitrary, a product of convention, because subatomic particles, and everything else in the universe, are no more separate from one another than different patterns in an ornate carpet. This is a profound suggestion. In his general theory of relativity Einstein astounded the world when he said that space and time are not separate entities, but are smoothly linked and part of a larger whole he called the space-time continuum. Bohm takes this idea a giant step further. He says that everything in the universe is part of a continuum. Despite the apparent separateness of things at the explicate level, everything is a seamless extension of everything else, and ultimately even the implicate and explicate orders blend into each other. Take a moment to consider this. Look at your hand. Now look at the light streaming from the lamp beside you. And at the dog resting at your feet. You are not merely made of the same things. You are the same thing. One thing. Unbroken. One enormous something that has extended its uncountable arms and appendages into all the apparent objects, atoms, restless oceans, and twinkling stars in the cosmos. Bohm cautions that this does not mean the universe is a giant undifferentiated mass. Things can be part of an undivided whole and still possess their own unique qualities. To illustrate what he means he points to the little eddies and whirlpools that often form in a river. At a glance such eddies appear to be separate things and possess many individual characteristics such as size, rate, and direction of rotation, et cetera. But careful scrutiny reveals that it is impossible to determine where any given whirlpool ends and the river begins. Thus, Bohm is not suggesting that the differences between "things" is meaningless. He merely wants us to be aware constantly that dividing various aspects of the holomovement into "things" is always an abstraction, a way of making those aspects stand out in our perception by our way of thinking. In attempts to correct this, instead of calling different aspects of the holomovement "things, " he prefers to call them "relatively independent subtotalities. "10 Indeed, Bohm believes that our almost universal tendency to fragment the world and ignore the dynamic interconnectedness of all things is responsible for many of our problems, not only in science but in our lives and our society as well. For instance, we believe we can extract the valuable parts of the earth without affecting the whole. We believe it is possible to treat parts of our body and not be concerned with the whole. We believe we can deal with various problems in our society, such as crime, poverty, and drug addiction, without addressing the problems in our society as a whole, and so on. In his writings Bohm argues passionately that our current way of fragmenting the world into parts not only doesn't work, but may even lead to our extinction.

Some books are to be tasted, others to be swallowed, and some few to be chewed and digested; that is, some books are to be read only in parts; others to be read, but not curiously; and some few to be read wholly, and with diligence and attention. Some books also may be read by deputy, and extracts made of them by others; but that would be only in the less important arguments, and the meaner sort of books, else distilled books are like common distilled waters, flashy things. Reading maketh a full man; conference a ready man; and writing an exact man. And therefore, if a man write little, he had need have a great memory; if he confer little, he had need have a present wit: and if he read little, he had need have much cunning, to seem to know, that he doth not. Histories make men wise; poets witty; the mathematics subtile; natural philosophy deep; moral grave; logic and rhetoric able to contend. ---- Alcuni libri devono essere gustati, altri masticati e digeriti, vale a dire che alcuni libri vanno letti solo in parte, altri senza curiosità, e altri per intero, con diligenza ed attenzione. Alcuni libri possono essere letti da altri e se ne possono fare degli estratti, ma ciò riguarderebbe solo argomenti di scarsa importanza o di libri secondari perché altrimenti i libri sintetizzati sono come l’acqua distillata, evanescente. La lettura completa la formazione di un uomo; il parlare lo fa abile, e la scrittura lo trasforma in un uomo preciso. E, pertanto, se un uomo scrive poco, deve avere una grande memoria, se parla poco ha bisogno di uno spirito arguto; se legge poco deve avere bisogno di molta astuzia in modo da far sembrare di sapere quello che non sa. Le storie fanno gli uomini saggi; i poeti arguti; la matematica sottile; la filosofia naturale profondi; la logica e la retorica abili nella discussione.

depression was a successful adaptation to ceaseless pain and hardship [...] feeling bad all the time and expecting the worst had been natural ways of equilibrating themselves with the lousiness of their circumstances. Few things gratified depressives, after all, more than really bad news [...] Grim situations were Katz's niche the way murky water was a carp's [...] he might well have started making music again, had it not been for the accident of success. He flopped around on the ground, heavily carplike, his psychic gills straining futilely to extract dark sustenance from an atmosphere of approval and plenitude.

The juxtapositions can seem haphazard, and to some extent they are; we watch his mind and pen leap from an insight about mechanics, to a doodle of hair curls and water eddies, to a drawing of a face, to an ingenious contraption, to an anatomical sketch, all accompanied by mirror-script notes and musings. But the joy of these juxtapositions is that they allow us to marvel at the beauty of a universal mind as it wanders exuberantly in free-range fashion over the arts and sciences and, by doing so, senses the connections in our cosmos. We can extract from his pages, as he did from nature’s, the patterns that underlie things that at first appear disconnected.

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

Let the apples soak in rose syrup. It is easy enough to say... but to make it work requires a huge amount of very delicate, very exacting work. Even just making the rose syrup is a delicate task. The petals must be set to boil in water that is just below the boiling point. Only when the petals are added at exactly the right moment will they reduce down into syrup this pure. Also, when she soaked the apple slices in the syrup, she used no heat at all, meaning none of the flavor was lost. As a result, her apples retained the whole of their fresh and tart flavor, becoming a solid cornerstone of the entire dish. But she did not stop there. She even brushed the finished tarts with more of the apple extract she made. For her cute and delicate dishes, she will not scrimp on a single step!

Molten Chocolate Cakes Makes 4 single-serve cakes Ingredients 1 stick unsalted butter 6 ounces semisweet chocolate chips 2 egg yolks 2 eggs ¼ cup sugar 1 teaspoon vanilla extract 2 tablespoons all-purpose flour Directions 1. Preheat the oven to 450°F. 2. Spray the insides of 4 ramekins with baking spray. Put the ramekins on a baking sheet. 3. Microwave the butter and chocolate chips in a microwave-safe bowl for 1 minute. The butter should be almost all melted. The chocolate won’t be completely melted. 4. Whisk the butter and chocolate mixture until smooth. 5. Separate two egg yolks from their whites: Crack both eggs into a bowl without breaking the yolks. Then take an empty, disposable plastic water bottle, squeeze it, hold the opening to a yolk, and then release to suck the yolk into the bottle. Repeat with the second yolk. Then deposit both yolks into a clean bowl by squeezing the bottle and pouring them out. 6. Beat the egg yolks, eggs, sugar, and vanilla extract in an electric mixer on high or with a whisk until the mixture is thick. 7. Fold the butter and chocolate mixture into the egg mixture. 8. Add the flour to the mixture gradually. Don’t overmix. 9. Divide the batter into the 4 ramekins. 10. Bake the cakes for 8 to 12 minutes or until the cakes have risen over the sides of the ramekins and the tops of the cakes no longer jiggle when the baking sheet is given a little shake. The cake centers should still be soft. 11. Remove the cakes from the oven and let them cool for 1 minute. 12. Cover the cakes with upside-down dessert plates, flip the ramekins over, and remove the ramekins from the cakes. Eat immediately!

The odor of burning sulphur shifted on the night air, acrid, a little foul. Somewhere, the Canaan dwellers had learned of a supplier of castor - an extract from the beaver's perineal glands. Little packets containing the brown-orange mass of dried animal matter arrived from Detroit at the Post Office's "general delivery." At home, by the kerosene light, the recipients unwrapped the packets. A poor relative sometimes would be given some of the fibrous gland, bitter and smelling slightly like strong human sweat, and the rest would go into a Mason jar. Each night, as prescribed by old Burrifous through his oracle, Ronnie, a litt1e would be mixed with clear spring water. And as it gave the water a creamy, rusty look, the owner would sigh with awe and fear. The creature, wolf or man, became more real through the very specific which was to vanquish him.

Our steady resistance forms cracks in the world of profit margins. It transitions us away from self-destruction. We are a thorn in the side of a world that believes it must extract to exist, a bone-deep reminder there are other ways of being…Some of us leave the land to bring our case to the financiers of the industry we oppose, to present the data and oppositional testimony the banks ostensibly have no knowledge of. In here, I feel like an exotic bird to be examined for potential danger. In here, alongside discussion of financial investments, I remind corporate heads that they drink water and breathe air. As awkward as it can be to remind a person of their own humanity, it has proven exceedingly effective to bring Indigenous rights and the voice of the land into these spaces. SACRED RESISTANCE by Tara Houska, Zhaabowekwe, Couchiching First Nation

the air veined with balancings in the rootless spaces where endless worlds are formed and dissolve snow duvet dancing in the night beating in the heart’s ear of a language so close to being here — memory of snow on the skin melted flakes of past images edgeless night on the edge of memory clouds assemble and dilate the straw thrown into the light bright plovers turning under the wind I listen again to what ear throat fingers and brain extract in a moment from the endless flowing stream of things a water that transports friable words which we pass from hand to hand from mouth to ear, bits of mourning and clarity — low voices and the footsteps become clear the embers of a life roll on without brakes red of a morning, of another sunset in the gorges, on the broken stonefields someone within me listens relentlessly to the inaudible beating in things. from " Nuits

In 2004 the British government’s official advisers, the Royal Commission on Environmental Pollution, proposed that 30 per cent of the United Kingdom’s waters should become reserves in which no fishing or any other kind of extraction happened.58 In 2009 an environmental coalition launched a petition for the same measure – strict protection for 30 per cent of UK seas – which gathered 500,000 signatures.59 Yet, while some nations, including several that are much poorer than the United Kingdom, have started shutting fishing boats out of large parts of their seas, at the time of writing we have managed to protect a spectacular 0.01 per cent of our territorial waters: five of our 48,000 square kilometres. This takes the form of three pocket handkerchiefs: around Lundy Island in the Bristol Channel, Lamlash Bay on the Isle of Arran and Flamborough Head in Yorkshire. There are plenty of other nominally protected areas but they are no better defended from industrial fishing than our national parks are defended from farming.

As we stand before this sacred doorway [the doorway to meaning], we realize its response to us is conditional, albeit only in the sense that it’s reflective. If we stand before it arrogant and haughty, indeed the door will remained locked. If we stand before it in doubt, it will disappear. If we knock upon it distracted, our minds somewhere else, we fail to see it open. Anyone in the world can go through it, and there could never be a key. Yet it opens only when we approach it in a certain, truthful way. Otherwise, we may not notice its openness and its infinite offering again and again. To pass into this fertile land of meaning, we must arrive in reverence. We must approach the door in silence, focused upon the primordial pulse of our beings and all of life. We must allow ourselves to open into acceptance, for within acceptance lives our accountability and, therefore, our ability to extract meaning for our growth—and the possibility for things to come to life. We must allow ourselves to be released into the current, the movement of acceptance, otherwise known as surrender, so that we may be taken and discovered unto ourselves. And once we are through, by God, we must celebrate, for what else is there to do?

JUMBO GINGERBREAD NUT MUFFINS Once you try these jumbo-size, nut- and oil-rich muffins, you will appreciate how filling they are. They are made with eggs, coconut oil, almonds, and other nuts and seeds, so they are also very healthy. You can also add a schmear of cream cheese or a bit of unsweetened fruit butter for extra flavor. To fill out a lunch, add a chunk of cheese, some fresh berries or sliced fruit, or an avocado. While walnuts and pumpkin seeds are called for in the recipe to add crunch, you can substitute your choice of nut or seed, such as pecans, pistachios, or sunflower seeds. A jumbo muffin pan is used in this recipe, but a smaller muffin pan can be substituted. If a smaller pan is used, reduce baking time by about 5 minutes, though always assess doneness by inserting a wooden pick into the center of a muffin and making sure it comes out clean. If you make the smaller size, pack 2 muffins for lunch. Makes 6 4 cups almond meal/flour 1 cup shredded unsweetened coconut ½ cup chopped walnuts ½ cup pumpkin seeds Sweetener equivalent to ¾ cup sugar 2 teaspoons ground cinnamon 1 tablespoon ground ginger 1 teaspoon ground nutmeg ½ teaspoon ground cloves 1 teaspoon sea salt 3 eggs ½ cup coconut oil, melted 1 teaspoon vanilla extract ½ cup water Preheat the oven to 350°F. Place paper liners in a 6-cup jumbo muffin pan or grease the cups with coconut or other oil. In a large bowl, combine the almond meal/flour, coconut, walnuts, pumpkin seeds, sweetener, cinnamon, ginger, nutmeg, cloves, and salt. Mix well. In a medium bowl, whisk the eggs. Stir in the coconut oil, vanilla, and water. Pour the egg mixture into the almond meal mixture and combine thoroughly. Divide the batter evenly among the muffin cups. Bake for 30 minutes, or until a wooden pick inserted in the center of a muffin comes out clean. Per serving (1 muffin): 893 calories, 25 g protein, 26 g carbohydrates, 82 g total fat, 30 g saturated fat, 12 g fiber, 333 mg sodium BRATWURST WITH BELL PEPPERS AND SAUERKRAUT Living in Milwaukee has turned me on to the flavors of German-style bratwurst, but any spicy sausage (such as Italian, chorizo, or andouille) will do just fine in this recipe. The quality of the brat or sausage makes the dish, so choose your favorite. The spices used in various sausages will vary, so I kept the spices and flavors of the sauerkraut mixture light. However, this makes the choice of bratwurst or sausage the crucial component of this dish. You can also add ground coriander, nutmeg, and

You've had hot coffee before, and in the hands of a skilled maker, coffee can be amazing. But the fact is that coffee is one of the hardest things to get right in the world. Even with great beans and a great roast and great equipment, a little too much heat, the wrong grind, or letting things go on too long will produce a cup of bitterness. Coffee's full of different acids, and depending on the grind, temperature, roast, and method, you can "overextract" the acids from the beans, or overheat them and oxidize them, producing that awful taste you get at donut shops and Starbucks. But there is Another Way. If you make coffee in cold water, you only extract the sweetest acids, the highly volatile flavors that hint at chocolate and caramel, the ones that boil away or turn to sourness under imperfect circumstances. Brewing coffee in cold water sounds weird, but in fact, it's just about the easiest way to make a cup (or a jar) of coffee. Just grind coffee -- keep it coarse, with grains about the size of sea salt -- and combine it with twice as much water in an airtight jar. Give it a hard shake and stick it somewhere cool overnight (I used a cooler bag loaded with ice from ice camp and wrapped the whole thing in bubble wrap for insulation). In the morning, strain it through a colander and a paper coffee filter. What you've got now is coffee concentrate, which you can dilute with cold water to taste -- I go about half and half. If you're feeling fancy, serve it over ice.

The evening was a string of miserable minutes strung together in tiny clusters. Three minutes for a man shot through the shoulder; Ellis put first a finger in the entry wound and then another in the exit and when his fingers touched, he decided the man was only lightly injured and didn’t need a surgeon. Three minutes to set a broken wrist and splint it with a strip of cowhide and a piece of wood from a sycamore tree. Two minutes to tourniquet a leg, then extract a piece of wire deep in the meat of it. A minute to peek under a pink, saturated bandage several inches below a slender belly button; he saw thin, red water leaking from a hole and smelled urine, knew the ball had breached the bladder. It would either heal or it wouldn’t, but nothing to do about it so he set the soul aside, a case not to be operated upon. He turned a man’s head looking for the source of a trickle of blood and had ten terrible minutes trying to stop torrential bleeding from under his clavicle; frantic moments during which he could get neither a finger nor a clamp around the pulsating source. All bleeding stops eventually though, and the case did not violate the rule. He took two minutes to settle his own breathing, then four minutes sewing a torn scalp, and half a minute saying a prayer over a fat, cigar-shaped dead man. After awhile, he had the impression he wasn’t seeing men, but parts—an exploded chest, a blood swolled thigh, a busted jaw with its teeth spat to the wind or swallowed. It was more than a man could take and a lot less than there was to be seen.

Cakes: Microwave milk, water, oil, and butter for two minutes. Make certain it is not too hot to touch (90–100 degrees. We don’t want to kill off our little hardworking yeast, do we? No. We are not killers). Crack eggs into liquid. In the mixing bowl of a standing mixer, combine 1 ½ cups of flour, the salt, sugar, and yeast. Add the liquid and stir thoroughly. Add remaining 2 cups of flour one cup at a time, stirring between each addition. With mixer on low and using the bread paddle or hook, mix dough for 4 minutes. If you don’t have a standing mixer for some strange reason, which I cannot fathom because they are the most useful things ever, you can knead it by hand for 8 minutes instead. Scrape dough into a greased and floured mixing bowl. Let rise for one hour in a warm place. (I preheat my oven to 100 degrees and then turn it off before putting the dough inside, covered with a towel. This is a Great Way to Not Kill Your Yeast.) After one hour, remove the dough and place on a floured cutting board. Gently roll it out to a 12 x 20 inch(ish) rectangle. Combine 3 tablespoons melted butter and ¼ teaspoon orange extract for the filling. Spoon the filling to cover the rectangle, then roll it up. It will be . . . slimy. Delicious, but slimy. Use a sharp knife to cut the log into 12 rolls. (They should be swirled like cinnamon rolls.) Place each roll cut side up in a greased muffin tin and let rise for a half hour covered with the towel. Preheat the oven to 400 degrees, then bake rolls (remove the towel first, flames are such a pain in the kitchen) for 14 minutes. Let them cool in the pan for a few minutes, then tip them out onto a large plate for the next step.

Here’s what the Encyclopedia Galactica has to say about alcohol. It says that alcohol is a colorless volatile liquid formed by the fermentation of sugars and also notes its intoxicating effect on certain carbon-based life forms. The Hitchhiker’s Guide to the Galaxy also mentions alcohol. It says that the best drink in existence is the Pan Galactic Gargle Blaster. It says that the effect of drinking a Pan Galactic Gargle Blaster is like having your brains smashed out by a slice of lemon wrapped round a large gold brick. The Guide also tells you on which planets the best Pan Galactic Gargle Blasters are mixed, how much you can expect to pay for one and what voluntary organizations exist to help you rehabilitate afterward. The Guide even tells you how you can mix one yourself. Take the juice from one bottle of the Ol’ Janx Spirit, it says. Pour into it one measure of water from the seas of Santraginus V—Oh, that Santraginean seawater, it says. Oh, those Santraginean fish! Allow three cubes of Arcturan Mega-gin to melt into the mixture (it must be properly iced or the benzine is lost). Allow four liters of Fallian marsh gas to bubble through it, in memory of all those happy bikers who have died of pleasure in the Marshes of Pallia. Over the back of a silver spoon float a measure of Qualactin Hypermint extract, redolent of all the heady odors of the dark Qualactin Zones, subtle, sweet and mystic. Drop in the tooth of an Algolian Suntiger. Watch it dissolve, spreading the fires of the Algolian Suns deep into the heart of the drink. Sprinkle Zamphuor. Add an olive. Drink…but…very carefully… The Hitchhiker’s Guide to the Galaxy sells rather better than the Encyclopedia Galactica.

CHOCOLATE TRUFFLES 6 tablespoons chilled butter ( ¾ stick, 3 ounces) 12-ounce package semi-sweet chocolate chips (two cups—I used Ghirardelli’s) ½ cup firmly packed powdered sugar (confectioner’s sugar) 6 egg yolks 1 Tablespoon rum, brandy, flavored brandy, or vanilla extract   Put an inch or so of water in the bottom half of a double boiler and heat it to a gentle boil. Cut the butter in chunks and place them in the top half of the double boiler. Add the chips and then the powdered sugar and set the top half over the bottom half. Put on the cover and let everything melt while you…   Beat the egg yolks in a small bowl with a whisk. Whisk until they’re thoroughly combined, but stop before they get fluffy or lighter in color.   Stir the chocolate until it’s completely melted. It will be thick, almost like fudge. Remove the top half of the double boiler and set it on a cold burner.   Stir several spoonfuls of beaten egg yolk into the chocolate mixture. When that’s incorporated, stir in several more spoonfuls. Keep adding egg yolk in small amounts, stirring constantly, until all the egg yolks have been incorporated and the chocolate mixture is smooth and glossy.   Stir in the rum, brandy, or vanilla. Put the lid back on the top of the double boiler and refrigerate the chocolate mixture for 3 hours. To Decorate Truffles: finely chopped nuts powdered (confectioner’s) sugar chocolate sprinkles shaved chocolate cocoa powder finely shredded coconut   Warning: This next step is fairly messy. If you like, wear disposable plastic food-server gloves. You can also lightly grease your hands, or spray them with Pam or other non-stick cooking spray so the chocolate won’t stick to your fingers.   Form small balls of chilled chocolate with your hands and roll them in bowls of the above ingredients.

The Sumerian pantheon was headed by an "Olympian Circle" of twelve, for each of these supreme gods had to have a celestial counterpart, one of the twelve members of the Solar System. Indeed, the names of the gods and their planets were one and the same (except when a variety of epithets were used to describe the planet or the god's attributes). Heading the pantheon was the ruler of Nibiru, ANU whose name was synonymous with "Heaven," for he resided on Nibiru. His spouse, also a member of the Twelve, was called ANTU. Included in this group were the two principal sons of ANU: E.A ("Whose House Is Water"), Anu's Firstborn but not by Antu; and EN.LIL ("Lord of the Command") who was the Heir Apparent because his mother was Antu, a half sister of Anu. Ea was also called in Sumerian texts EN.KI ("Lord Earth"), for he had led the first mission of the Anunnaki from Nibiru to Earth and established on Earth their first colonies in the E.DIN ("Home of the Righteous Ones")—the biblical Eden. His mission was to obtain gold, for which Earth was a unique source. Not for ornamentation or because of vanity, but as away to save the atmosphere of Nibiru by suspending gold dust in that planet's stratosphere. As recorded in the Sumerian texts (and related by us in The 12th Planet and subsequent books of The Earth Chronicles), Enlil was sent to Earth to take over the command when the initial extraction methods used by Enki proved unsatisfactory. This laid the groundwork for an ongoing feud between the two half brothers and their descendants, a feud that led to Wars of the Gods; it ended with a peace treaty worked out by their sister Ninti (thereafter renamed Ninharsag). The inhabited Earth was divided between the warring clans. The three sons of Enlil—Ninurta, Sin, Adad—together with Sin's twin children, Shamash (the Sun) and Ishtar (Venus), were given the lands of Shem and Japhet, the lands of the Semites and Indo-Europeans: Sin (the Moon) lowland Mesopotamia; Ninurta, ("Enlil's Warrior," Mars) the highlands of Elam and Assyria; Adad ("The Thunderer," Mercury) Asia Minor (the land of the Hittites) and Lebanon. Ishtar was granted dominion as the goddess of the Indus Valley civilization; Shamash was given command of the spaceport in the Sinai peninsula. This division, which did not go uncontested, gave Enki and his sons the lands of Ham—the brown/black people—of Africa: the civilization of the Nile Valley and the gold mines of southern and western Africa—a vital and cherished prize. A great scientist and metallurgist, Enki's Egyptian name was Ptah ("The Developer"; a title that translated into Hephaestus by the Greeks and Vulcan by the Romans). He shared the continent with his sons; among them was the firstborn MAR.DUK ("Son of the Bright Mound") whom the Egyptians called Ra, and NIN.GISH.ZI.DA ("Lord of the Tree of Life") whom the Egyptians called Thoth (Hermes to the Greeks)—a god of secret knowledge including astronomy, mathematics, and the building of pyramids. It was the knowledge imparted by this pantheon, the needs of the gods who had come to Earth, and the leadership of Thoth, that directed the African Olmecs and the bearded Near Easterners to the other side of the world. And having arrived in Mesoamerica on the Gulf coast—just as the Spaniards, aided by the same sea currents, did millennia later—they cut across the Mesoamerican isthmus at its narrowest neck and—just like the Spaniards due to the same geography—sailed down from the Pacific coast of Mesoamerica southward, to the lands of Central America and beyond. For that is where the gold was, in Spanish times and before.

His development (or retrogression) was rapid. His muscles became hard as iron, and he grew callous to all ordinary pain. He achieved an internal as well as external economy. He could eat anything, no matter how loathsome or indigestible; and, once eaten, the juices of his stomach extracted the last least particle of nutriment; and his blood carried it to the farthest reaches of his body, building it into the toughest and stoutest of tissues. Sight and scent became remarkably keen, while his hearing developed such acuteness that in his sleep he heard the faintest sound and knew whether it heralded peace or peril. He learned to bite the ice out with his teeth when it collected between his toes; and when he was thirsty and there was a thick scum of ice over the water hole, he would break it by rearing and striking it with stiff fore legs. His most conspicuous trait was an ability to scent the wind and forecast it a night in advance. No matter how breathless the air when he dug his nest by tree or bank, the wind that later blew inevitably found him to leeward, sheltered and snug. And not only did he learn by experience, but instincts long dead became alive again. The domesticated generations fell from him. In vague ways he remembered back to the youth of the breed, to the time the wild dogs ranged in packs through the primeval forest and killed their meat as they ran it down. It was no task for him to learn to fight with cut and slash and the quick wolf snap. In this manner had fought forgotten ancestors. They quickened the old life within him, and the old tricks which they had stamped into the heredity of the breed were his tricks. They came to him without effort or discovery, as though they had been his always. And when, on the still cold nights, he pointed his nose at a star and howled long and wolflike, it was his ancestors, dead and dust, pointing nose at star and howling down through the centuries and through him. p21

It is feminist thinking that empowers me to engage in a constructive critique of [Paulo] Freire’s work (which I needed so that as a young reader of his work I did not passively absorb the worldview presented) and yet there are many other standpoints from which I approach his work that enable me to experience its value, that make it possible for that work to touch me at the very core of my being. In talking with academic feminists (usually white women) who feel they must either dismiss or devalue the work of Freire because of sexism, I see clearly how our different responses are shaped by the standpoint that we bring to the work. I came to Freire thirsty, dying of thirst (in that way that the colonized, marginalized subject who is still unsure of how to break the hold of the status quo, who longs for change, is needy, is thirsty), and I found in his work (and the work of Malcolm X, Fanon, etc.) a way to quench that thirst. To have work that promotes one’s lib­eration is such a powerful gift that it does not matter so much if the gift is flawed. Think of the work as water that contains some dirt. Because you are thirsty you are not too proud to extract the dirt and be nourished by the water. For me this is an experience that corresponds very much to the way individuals of privilege respond to the use of water in the First World context. When you are privileged, living in one of the richest countries in the world, you can waste resources. And you can especially justify your dispos­al of something that you consider impure. Look at what most people do with water in this country. Many people purchase special water because they consider tap water unclean—and of course this purchasing is a luxury. Even our ability to see the water that come through the tap as unclean is itself informed by an imperialist consumer per­ spective. It is an expression of luxury and not just simply a response to the condition of water. If we approach the drinking of water that comes from the tap from a global perspective we would have to talk about it differently. We would have to consider what the vast majority of the peo­ ple in the world who are thirsty must do to obtain water. Paulo’s work has been living water for me.

Birch bark lends a mild wintergreen flavor to brewed sodas. Birch beer, flavored with sassafras and birch, is a classic American brew. Birch bark is usually sold in homebrew stores. Bitter Orange (Bergamot) s highly aromatic, and its dried peel is an essential part of cola flavor. The dried peel and its extract are usually available in spice shops, or any store with a good spice selection. They can be pricey. Burdock root s a traditional ingredient in American root beers. It has a mild sweet flavor similar to that of artichoke. Dried burdock root is available in most Asian groceries and homebrew stores. Cinnamon has several species, but they all fall into two types. Ceylon cinnamon is thin and mild, with a faint fragrance of allspice. Southeast Asian cinnamon, also called cassia, is both stronger and more common. The best grade comes from Vietnam and is sold as Saigon cinnamon. Use it in sticks, rather than ground. The sticks can be found in most grocery stores. Ginger, a common soda ingredient, is very aromatic, at once spicy and cooling. It is widely available fresh in the produce section of grocery stores, and it can be found whole and dried in most spice shops. Lemongrass, a perennial herb from central Asia, contains high levels of citral, the pungent aromatic component of lemon oil. It yields a rich lemon flavor without the acid of lemon juice, which can disrupt the fermentation of yeasted sodas. Lemon zest is similar in flavor and can be substituted. Lemongrass is available in most Asian markets and in the produce section of well-stocked grocery stores. Licorice root provides the well-known strong and sweet flavor of black licorice candy. Dried licorice root is sold in natural food stores and homebrew stores. Anise seed and dried star anise are suitable substitutes. Sarsaparilla s similar in flavor to sassafras, but a little milder. Many plants go by the name sarsaparilla. Southern-clime sarsaparilla (Smilax spp.) is the traditional root-beer flavoring. Most of the supply we get in North America comes from Mexico; it’s commonly sold in homebrew stores. Wild sarsaparilla (Aralia spp.) is more common in North America and is sometimes used as a substitute for true sarsaparilla. Small young sarsaparilla roots, known as “root bark” are less pungent and are usually preferred for soda making, although fully mature roots give fine results. Sassafras s the most common flavoring for root beers of all types. Its root bark is very strong and should be used with caution, especially if combined with other flavors. It is easily overpowering. Dried sassafras is available in homebrew stores. Star anise, the dried fruit of an Asian evergreen, tastes like licorice, with hints of clove and cinnamon. The flavor is strong, so use star anise with caution. It is available dried in the spice section of most grocery stores but can be found much more cheaply at Asian markets.

China during the Mao era was a poor country, but it had a strong public health network that provided free immunizations to its citizens. That was where I came in. In those days there were no disposable needles and syringes; we had to reuse ours again and again. Sterilization too was primitive: The needles and syringes would be washed, wrapped separately in gauze, and placed in aluminum lunch boxes laid in a huge wok on top of a briquette stove. Water was added to the wok, and the needles and syringes were then steamed for two hours, as you would steam buns. On my first day of giving injections I went to a factory. The workers rolled up their sleeves and waited in line, baring their arms to me one after another – and offering up a tiny piece of red flesh, too. Because the needles had been used multiple times, almost every one of them had a barbed tip. You could stick a needle into someone’s arm easily enough, but when you extracted it, you would pull out a tiny piece of flesh along with it. For the workers the pain was bearable, although they would grit their teeth or perhaps let out a groan or two. I paid them no mind, for the workers had had to put up with barbed needles year after year and should be used to it by now, I thought. But the next day, when I went to a kindergarten to give shot to children from the ages of three through six, it was a difference story. Every last one of them burst out weeping and wailing. Because their skin was so tender, the needles would snag bigger shreds of flesh than they had from the workers, and the children’s wounds bled more profusely. I still remember how the children were all sobbing uncontrollably; the ones who had yet to be inoculated were crying even louder than those who had already had their shots. The pain the children saw others suffering, it seemed to me, affected them even more intensely than the pain they themselves experienced, because it made their fear all the more acute. That scene left me shocked and shaken. When I got back to the hospital, I did not clean the instruments right away. Instead, I got hold of a grindstone and ground all the needles until they were completely straight and the points were sharp. But these old needles were so prone to metal fatigue that after two or three more uses they would acquire barbs again, so grinding the needles became a regular part of my routine, and the more I sharpened, the shorter they got. That summer it was always dark by the time I left the hospital, with fingers blistered by my labors at the grindstone. Later, whenever I recalled this episode, I was guilt-stricken that I’d had to see the children’s reaction to realize how much the factory workers must have suffered. If, before I had given shots to others, I had pricked my own arm with a barbed needle and pulled out a blood-stained shred of my own flesh, then I would have known how painful it was long before I heard the children’s wails. This remorse left a profound mark, and it has stayed with me through all my years as an author. It is when the suffering of others becomes part of my own experience that I truly know what it is to live and what it is to write. Nothing in the world, perhaps, is so likely to forge a connection between people as pain, because the connection that comes from that source comes from deep in the heart. So when in this book I write of China’s pain, I am registering my pain too, because China’s pain is mine.

DOC’S BRAN-OATMEAL-RAISIN COOKIES Preheat oven to 350 degrees F., rack in the middle position. ¾ cup raisins (either regular or golden, your choice) ¾ cup boiling water 1 cup white (granulated) sugar ½ cup brown sugar (pack it down when you measure it) ¾ cup (1 and ½ sticks, 6 ounces) salted butter, softened to room temperature 2 large eggs ½ teaspoon salt 1 teaspoon baking soda 1 teaspoon ground cinnamon ¼ teaspoon grated nutmeg (freshly grated is best) 1 teaspoon vanilla extract 2 cups all-purpose flour (pack it down in the cup when you measure it) 1 and ½ cups dry quick oatmeal (I used Quaker Quick 1-Minute) 2 cups bran flake cereal Place ¾ cup of raisins in a 2-cup Pyrex measuring cup or a small bowl that can tolerate boiling water without cracking. Pour the ¾ cup boiling water over the raisins in the cup. Stir a bit with a fork so they don’t stick together, and then leave them, uncovered, on the counter to plump up. Prepare your cookie sheets by spraying them with Pam or another nonstick cooking spray, or lining them with parchment paper that you also spray with Pam or another nonstick cooking spray. Hannah’s 1st Note: This cookie dough is a lot easier to make if you use an electric mixer. Place the cup of white sugar in the bottom of a mixing bowl. Add the half-cup of brown sugar. Mix them together until they’re a uniform color. Place the softened butter in the mixer bowl and beat it together with the sugars until the mixture is nice and fluffy. Mix in the eggs, one at a time, beating after each addition. Add the salt, baking soda, cinnamon, nutmeg and vanilla extract. Beat until the mixture is smooth and well incorporated. On LOW speed, add the flour, one-half cup at a time, beating after each addition. Continue to beat until everything is well blended. Drain the raisins by dumping them in a strainer. Throw away any liquid that remains, then gently pat the raisins dry with a paper towel. With the mixer running on LOW speed, add the raisins to the cookie dough. With the mixer remaining on LOW speed, add the dry oatmeal in half-cup increments, mixing after each increment. Turn the mixer OFF, and let the dough rest while you prepare the bran flakes. Measure 2 cups of bran flake cereal and place them in a 1-quart freezer bag. Roll the bag up from the bottom, getting out as much air as possible, and then seal it with the bran flakes inside. Squeeze the bran flakes with your fingers, crushing them inside the bag. Place the bag on the counter and squash the bran flakes with your hands. Once they’re in fairly small pieces, take the bag over to the mixer. Turn the mixer on LOW speed. Open the bag and add the crushed bran flakes to your cookie dough, mixing until they’re well incorporated. Turn off the mixer, scrape down the sides of the bowl with a rubber spatula, and give the bowl a final stir by hand. Drop the dough by rounded Tablespoonfuls (use a Tablespoon from your silverware drawer, not one you’d use for measuring ingredients) onto your prepared cookie sheet. There should be 12 cookie dough mounds on every standard-size cookie sheet. Hannah’s 2nd Note: Lisa and I use a level 2-Tablespoon scooper to form these cookies down at The Cookie Jar. Bake Doc’s Bran-Oatmeal-Raisin Cookies at 350 degrees F. for 13 to 15 minutes, or until golden brown on top. Remove the cookies from the oven, and let them cool on the cookie sheets for 2 minutes. Then remove them to a wire rack to cool completely. Yield: 2 to 3 dozen delicious cookies, depending on cookie size. Hannah’s 3rd Note: Doc had to warn the Lake Eden Memorial Hospital cooks not to let the patients have more than two cookies. Since they contain bran and bran is an aid to the digestive system, patients who eat a lot of these cookies could be spending a lot of time in the little room with the porcelain fixtures.

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HOMEMADE SWEETENED CONDENSED MILK cup boiling water 4 tablespoons butter ¾cup sugar ½teaspoon pure vanilla extract 1 cup powdered milk (I used Carnation Nonfat Pow- dered Milk, but I’ve also used my local grocery store brand.) In a blender, or using an electric mixer set on LOW, blend together the boiling water and butter. Add the sugar and let it run for a few seconds. Add the pure vanilla extract and let it run for several additional seconds. Shut off the blender or mixer, pour in the powdered milk, and then blend or mix on LOW until the resulting mixture is thick. Use immediately, or store in a covered container in the refrigerator. This homemade version of sweetened condensed milk will last for up to one week in the refrigerator. Yield: This recipe makes the equivalent of one 14-ounce can of sweetened condensed milk that can be used in pies, cakes, cookie bars and flans. Hannah’s Note: My Grandma Ingrid made this up every Sunday morning and put it in the refrigerator to use in coffee for the whole week. SUBSTITUTE FOR SWEETENED CONDENSED MILK (for anyone who needs to avoid milk or dairy) 2 large eggs 1 cup brown sugar (pack it down when you measure it) 1 teaspoon vanilla extract 2 Tablespoons flour ½ teaspoon baking powder ¼ teaspoon salt Hannah’s 1st Note: This is easy to make if you use an electric mixer. You can also make it in a blender. You must make it fresh for each recipe you bake. Beat the eggs until they’re of a uniform color and thoroughly blended. Add the brown sugar and mix it in. Add the vanilla extract. Mix it in. Add the flour and beat for one minute, making sure it’s thoroughly incorporated into the mixture. Add the baking powder and the salt. Beat for another minute. Set the resulting mixture aside on the counter until you need it in your recipe. Then add it when your recipe calls for sweetened condensed milk. Hannah’s 2nd Note: This substitute can be used in any BAKED dessert recipe, including pies, cakes, and cookie bars. DO NOT use it in frostings or candy. Yield: One recipe makes enough to substitute for one 14-ounce can of sweetened condensed milk. (That’s the store-bought size.)

½ cup pomegranate juice (unsweetened) ½ cup soy, low-fat, or nonfat milk ½ cup blueberries (fresh or unsweetened frozen) 1 tablespoon lecithin granules 1 tablespoon ground flaxseed 2 tablespoons dried goji berries 3 to 4 ice cubes or crushed ice (optional) Stevia extract (optional) to taste Combine all ingredients in a blender until smooth.

2 ounces chopped bittersweet chocolate 1 tablespoon instant coffee 1¼ cups boiling water 2¾ cups all-purpose flour 2¾ cups granulated sugar ¾ cup unsweetened cocoa powder ½ teaspoon salt 2 teaspoons baking soda 1 teaspoon baking powder 1 cup vegetable oil 1¼ cups buttermilk 4 large eggs 2 teaspoons pure vanilla extract Preheat the oven to 350°F. Grease and flour a 9″ × 13″ cake pan. Place the chocolate and coffee in a small bowl. Pour the boiling water over the chocolate and coffee and let it stand 5 minutes. Whisk until smooth. Using an electric mixer, combine the flour, sugar, cocoa powder, salt, baking soda, and baking powder in a large bowl. Mix on low speed until well combined. Add the oil and buttermilk and mix well, scraping down the sides as needed. Add the eggs one at a time, beating after each until incorporated. Add the chocolate-coffee mixture very carefully, on the lowest speed, as it will slosh around the bowl. Add the vanilla. Finish by scraping the bowl down and mixing all the batter with a rubber spatula. Scrape the batter into the prepared pan and bake for about 45 minutes, until the cake feels firm when touched lightly in the center or a toothpick inserted in the center comes out with a few moist crumbs attached. If the toothpick comes out clean, the cake is over baked. Cool the cake completely in the pan on a wire rack. Dust with confectioners' sugar and serve right out of the pan.

To prevent colds, take plenty of vitamin C (4,000 to 6,000 mg/day). If you are sick already, take vitamin C to bowel tolerance, which means taking it up to the point where you begin getting excessive gas or diarrhea and then backing off. Bowel tolerance will differ depending on who you are and what your state of health is. If I feel a cold coming on, I put 3,000 mg of vitamin C in a glass of water and drink it down every thirty to sixty minutes. In a matter of hours, the cold will be gone. B-vitamins are important, as are zinc and high-quality cod liver oil. Olive leaf extract can also be helpful; it is a powerful natural antibiotic. And, of course, avoid damaging your immunity with sugar, white flour, poor digestion, prescription drugs or anything that you are allergic to.

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AMERICAN WHEAT OR RYE BEER Refreshing wheat or rye beers can display more hop character and less yeast character than their German cousins. This is a beginner-level style that can be brewed by extract or all-grain methods. Ferments at 65° F (18° C). OG FG IBU Color Alcohol 1.040-1.055 (10-13.6 °P) 1.008-1.013 (2.1-3.3 °P) 15-30 3-6 SRM 6-12 EBC 4-5.5% ABV 3.2-4.3% ABW Keys to Brewing American Wheat or Rye Beer: This easy-drinking beer style usually has a subtly grainy wheat character, slightly reminiscent of crackers. The hop flavor and aroma are more variable, with some versions having no hop character, while others have a fairly noticeable citrus or floral flair. Even when the hops are more prominent, they should not be overwhelming, and the hop bitterness should be balanced. The rye version of this style has a slight spicy, peppery note from the addition of rye in place of some or all of the wheat. The key mistake many brewers make is in assuming that American wheat beer should be similar to German hefeweizen. However, this style should not have the clove and banana character of a hefeweizen. This beer should not be as malty (bready) as a German hefeweizen, either, so all-grain brewers will want to use a less malty American two-row malt. To get the right fermentation profile, it is important to use a fairly neutral yeast strain, one that doesn’t produce a lot of esters like the German wheat yeasts do. While you can substitute yeast like White Labs WLP001 California Ale, Wyeast 1056 American Ale, or Fermentis Safale US-05, a better choice is one that provides some crispness, such as an altbier or Kölsch yeast, and fermentation at a cool temperature. RECIPE: KENT'S HOLLOW LEG It was the dead of winter and I was in Amarillo, Texas, on a business trip with Kent, my co-worker. That evening at dinner I watched as Kent drank a liter of soda, several glasses of water, and three or four liters of American wheat beer. I had a glass of water and one liter of beer, and I went to the bathroom twice. Kent never left the table. When I asked Kent about his superhuman bladder capacity, he thought it was due to years of working as a programmer glued to his computer and to the wonderful, easy-drinking wheat beer. This recipe is named in honor of Kent’s amazing bladder capacity. This recipe has a touch more hop character than many bottled, commercial examples on the market, but a lot less than some examples you might find. If you want less hop character, feel free to drop the late hop additions. If you really love hops and want to make a beer with lots of hop flavor and aroma, increase the late hop amounts as you see fit. However, going past the amounts listed below might knock it out of consideration in many competitions for being “too hoppy for style,” no matter how well it is brewed. OG: 1.052 (12.8 °P) FG: 1.012 (3.0 °P) ADF: 77% IBU: 20 Color: 5 SRM (10 EBC) Alcohol: 5.3% ABV (4.1% ABW) Boil: 60 minutes Pre-Boil Volume: 7 gallons (26.5L) Pre-Boil Gravity: 1.044 (11.0 °P) Extract Weight Percent Wheat LME (4 °L) 8.9 lbs. (4.03kg) 100 Hops   IBU Willamette 5.0% AA, 60 min. 1.0 oz. (28g) 20.3 Willamette 5.0% AA, 0 min. 0.3 oz. (9g) 0 Centennial 9.0% AA, 0 min. 0.3 oz. (9g) 0 Yeast White Labs WLP320 American Hefeweizen, Wyeast 1010 American Wheat, or Fermentis Safale US-05 Fermentation and Conditioning Use 10 grams of properly rehydrated dry yeast, 2 liquid yeast packages, or make a starter. Ferment at 65° F (18° C). When finished, carbonate the beer to approximately 2.5 volumes. All-Grain Option Replace the wheat extract with 6 lbs. (2.72kg) American two-row malt and 6 lbs. (2.72kg) wheat malt. Mash at 152° F (67° C). Rye Option This beer can also be made with a portion of malted rye. The rye gives the beer a slightly spicy note and adds a certain creamy mouthfeel. Replace the wheat extract with 6 lbs. (2.72kg) American two-row malt, 3.75 lbs. (1.70kg) rye malt, and 3 lbs. (1.36kg) wheat malt. Mash at 152° F (67° C).

they contain the essence of the plant from which they were extracted. Actually, the term essential oil is short for the original term ‘quintessential oil’. This is based on the Aristotelian idea that all matter is made up of four main elements (water, earth, air, and fire). Additionally, there was the fifth element, the quintessence, which was considered to be in spirit form or rather life force. Evaporation and distillation were viewed as ways of extracting the spirit from the plant. This has been reflected to even today’s world where we can see the word ‘spirits’ being used to describe distilled alcoholic drinks such as eau de vie, whiskey and brandy. In the current days, the idea has been let go of since we know that essential oils are actually

Root Beer 2 c. sugar 1 gallon lukewarm water 4 tsp. root beer extract 1 tsp. yeast Mix the above ingredients together. Put in jars and cover. Set in the sun for 4 hours. Chill. Ready to serve in 24 hours. Health Benefits Wild Cherry Bark Extract in most Root Beer Extract, known to help thin mucus, aid in respiratory and digestive ailments.

regulations, wastewater was managed in treatment facilities and no longer dumped into streams. Thus, the cost of pollution was captured in the cost of oil production. indeed, clean water from these treatment facilities was sold to nearby farmers for irrigation. on the other hand, these new technologies spewed large amounts of pollutants into the air. That air pollution was viewed as a cost of doing business; its environmental costs were ignored. oil prices collapsed in the 1980s. at the same time, air-quality regulations were becoming stiffer. operations at the Kern river oil field were again tenuous. yet once again, technological innovation provided a fix. oil companies built facilities to generate electricity that were fueled by natural gas, which burns cleaner than oil. This electricity was a source of revenue. The electric facilities also supplied steam that was used to increase production from the wells. in 2000, the Kern river oil field produced nearly 40 million barrels of oil. however, this level of production could not be sustained. since then, production has fallen to less than 30 million barrels each year (Figure 15.3). since 1899, over 2 billion barrels of oil have been extracted from the Kern river oil field. scientists estimate that this field could yield another 475 million barrels. But actually producing that much oil will depend on continuing improvements in technology and high oil prices. like many of the resources upon which we depend, oil is being consumed by humans at a rate that is thousands of times faster than the rate at which it is being produced. What are the factors that influence the total amounts of such resources? how do technology and economic factors affect the availability of those resources? What are the environmental consequences of their use? These questions are central to

The ADAs say butter is bad? Then food manufacturers give you margarine for decades. But then . . . oops! Margarine contains trans fats, which are now universally recognized as poison. Alright, so they created a whole new line of synthetic "spreads" based on vegetable oils—formerly used as industrial machinery lubricants—extracted by heat and petroleum solvents that have to be deodorized to eat (mouth watering, isn’t it?).

Deep Chocolate Pound Cake Mixing boiling water into the cocoa powder is the key to creating a deep chocolate flavor: This melts the cocoa butter and disperses the cocoa through-out the batter. Adding mini chocolate chips that melt into the cake intensifies the flavor even more. Cut any leftover cake into cubes and layer it in glasses with sweetened whipped cream, fresh raspberries, and a touch of chocolate sauce for pretty individual trifles. 8 servings 2¼ cups unbleached all purpose flour 1 teaspoon baking powder ¾ teaspoon coarse kosher salt ¼ teaspoon baking soda ½ cup sour cream ½ cup whole milk ¼ cup natural unsweetened cocoa powder ¼ cup honey 2 tablespoons boiling water ¾ cup sugar ½ cup (1 stick) unsalted butter, room temperature 2 large eggs 1 teaspoon vanilla extract ½ cup mini semisweet chocolate chips Position rack in center of oven; preheat to 350°F. Butter and flour 9×5×3-inch metal loaf pan; tap out excess flour. Whisk flour, baking powder, coarse salt, and baking soda in medium bowl. Whisk sour cream and milk in small bowl. Sift cocoa into another small bowl. Whisk in honey and 2 tablespoons boiling water until smooth. Cool completely. Using electric mixer, beat sugar and butter in another medium bowl until light and fluffy, about 3 minutes. Beat in eggs 1 at a time, occasionally scraping down sides of bowl. Beat in vanilla. Add cooled cocoa mixture; stir until smooth, occasionally scraping down bowl. Beat in flour mixture alternately with sour cream mixture in 2 additions each until just blended. Stir in chocolate chips. Transfer batter to prepared pan; smooth top. Bake until tester inserted into center comes out clean, about 1 hour 8 minutes. Remove cake from pan and cool.

A jumbo muffin pan is used in this recipe, but a smaller muffin pan can be substituted. If a smaller pan is used, reduce baking time by about 5 minutes, though always assess doneness by inserting a wooden pick into the center of a muffin and making sure it comes out clean. If you make the smaller size, pack 2 muffins for lunch. Makes 6 4 cups almond meal/flour 1 cup shredded unsweetened coconut ½ cup chopped walnuts ½ cup pumpkin seeds Sweetener equivalent to ¾ cup sugar 2 teaspoons ground cinnamon 1 tablespoon ground ginger 1 teaspoon ground nutmeg ½ teaspoon ground cloves 1 teaspoon sea salt 3 eggs ½ cup coconut oil, melted 1 teaspoon vanilla extract ½ cup water Preheat the oven to 350°F. Place paper liners in a 6-cup jumbo muffin pan or grease the cups with coconut or other oil. In a large bowl, combine the almond meal/flour, coconut, walnuts, pumpkin seeds, sweetener, cinnamon, ginger, nutmeg, cloves, and salt. Mix well. In a medium bowl, whisk the eggs. Stir in the coconut oil, vanilla, and water. Pour the egg mixture into the almond meal mixture and combine thoroughly. Divide the batter evenly among the muffin cups. Bake for 30 minutes, or until a wooden pick inserted in the center of a muffin comes out clean. Per serving (1 muffin): 893 calories, 25 g protein, 26 g carbohydrates, 82 g total fat, 30 g saturated fat, 12 g fiber, 333 mg sodium

According to a 2012 study, modern fracking “events” (as they are called) use an average of five million gallons of water - “ 70 to 300 times the amount of fluid used in traditional fracking.” Once used, much of this water is radioactive and toxic. In 2012, the industry created 280 billion gallons of such wastewater in the U.S. alone - “ enough to flood all of Washington DC beneath a 22ft deep toxic lagoon,” as The Guardian noted. In other words, extreme energy demands that we destroy a whole lot of the essential substance we need to survive - water - just to keep extracting more of the very substances threatening our survival and that we can power our lives without.

Ingredients 2/3 cup dried cherries 3 tablespoons brandy 1 refrigerated pie crust 3 tablespoons butter or margarine, melted 3/4 cup sugar 3/4 cup light corn syrup 1/2 teaspoon almond extract 3 eggs 1 1/2 cups broken pecans 1/4 cup semisweet chocolate chips 1/2 teaspoon vegetable oil Instructions In a small bowl, mix cherries and brandy. Let stand 15 minutes. Do not drain. Heat oven to 375°F. Place pie crust in 9-inch glass pie plate as directed on package for one-crust filled pie. In a large bowl, beat butter, sugar, corn syrup, almond extract and eggs with hand beater or wire whisk until well mixed. Stir in cherry mixture and pecans. Pour into crust-lined pie plate. Bake 30 minutes, covering with foil after 15 minutes if pie is browning too quickly. Reduce oven temperature to 325°F. Bake 12 to 15 minutes longer or until center is set and surface is deep golden brown. Cool 30 minutes. In microwavable bowl, microwave chocolate chips and oil uncovered on High 1 minute; stir until smooth. Drizzle chocolate over pie. Cool completely, about 30 minutes. Quick Tips If you don’t have brandy, soak the cherries in a mixture of 1/4 cup water and 1 teaspoon brandy extract. Store custard-type pies like this in the fridge. But if you want to serve it warm, place slices on individual microwavable plates and microwave on high for about 10 seconds. Enjoy!

For the Eggnog Cupcakes - 6 tablespoons (85 grams) unsalted butter, softened - ¾ cup sugar - ¼ cup sour cream - 2 teaspoons vanilla extract - 3 large egg whites at room temperature - 1 ¼ cup all-purpose flour - 2 teaspoons baking powder - ½ teaspoon nutmeg (I use speculaaskruiden, which has cinnamon, nutmeg, and cloves) - ¼ teaspoon salt - ½ cup eggnog - 2 teaspoons water For the espresso frosting - ½ cup salted butter - ½ cup shortening - 4 cups powdered sugar - 2 tablespoons hot water - 1 tablespoon instant espresso coffee - 2-3 tablespoons eggnog Directions Make the Cupcakes Preheat oven to 350 degrees Fahrenheit (176 degrees Celsius) and prepare a muffin tin with cupcake liners. In a large mixing bowl, cream butter and sugar together until light in color and fluffy, about 3-4 minutes. Add sour cream and vanilla extract and mix until well combined. Add egg whites in two batches, mixing until well combined after each batch.  Combine dry ingredients (flour, baking powder, nutmeg, and salt) in a separate bowl. Combine the eggnog and water in a small cup. Add half of the dry ingredients to the batter and mix until well combined. Add the eggnog mixture and mix until well combined. Add remaining dry ingredients and mix until well combined. Fill the cupcake liners about halfway. Bake for 15-17 minutes, or until a toothpick inserted comes out with a few crumbs. Remove cupcakes from oven and allow to cool for 2-3 minutes, then remove to cooling rack to finish cooling. Make the frosting Combine butter and shortening in a large mixing bowl and mix until smooth. Add 2 cups of powdered sugar and mix until smooth. Dissolve the powdered espresso in the hot water, then add about half of the espresso mixture to the frosting and mix until smooth. Add the remaining powdered sugar and mix until smooth. Add the remaining espresso mixture and eggnog as needed and mix until you have the desired frosting consistency. Decorate cupcakes with frosting as desired.

Chapter 5 Eyebright For Eye Strain The other night, I took a break from writing and went for a walk. It was dark, but the moon was bright giving me the light I needed to see my way up the road and back. When I returned I could see a few lights on in the house, but what really stood out was my laptop that I had left open; it’s bright white light standing out. I thought, “man, I stare at that light for hours at a time!” No wonder my eyes feel tired so often. Many people do this for eight or more hours every day. When we are viewing the screens of our devices, we blink less than normal which can cause dryness and soreness. The intense focus can also be the root of headaches and other eye related symptoms. Relief can be achieved by taking frequent ‘eye breaks’ which involve looking at something in the distance every twenty minutes or so (there are even apps to remind you!), and making sure your screen is just below eye level. But the reality is many of us are spending a lot of time focusing intently on electronic devices and straining our eyes. Symptoms of eye strain range from dry, sore, or itchy eyes, to headaches, light sensitivity and blurred vision. Mother Nature in her infinite wisdom has provided us with a wild herb that works directly to reduce the discomforts of eye strain and many other eye issues. Eyebright, a tiny flowered, weedy looking herb found wild in Europe, Asia and North America can be used to treat all eye disorders. Eyebright’s tannin content, which acts as an astringent, and its anti-inflammatory and antibacterial properties, combine to make the perfect eye wash. Its 3 major antioxidant vitamins bring in eye-specific support as well:  Vitamin C, in conjunction with Eyebright’s high content of Quercetin, assists in reducing swelled and runny eyes; Vitamin E has been shown to help improve visual sharpness; and Vitamin A protects the cornea and prevents dry eyes. Eyebright is the perfect solution for eyestrain symptoms, but it can also be used for many other eye disorders including conjunctivitis and itchy or runny eyes caused by allergies. Traditionally it has been used to improve memory and treat vertigo and epilepsy. Harvesting and drying Eyebright is easy. The high tannin content makes it a fast-drying herb. Simply cut the flowering tops of the plant and dry for a day or two in an oven with just the pilot light on, or in an airy spot out of the sun for several days. The dried herb will have retained its colors, though the flowers will have diminished considerably in size. How To Use Eyebright How to make an eye bath:   Boil 2 cups of water and pour over 1 cup of dried or fresh herb and let sit for 20 minutes or more. Strain well using cheesecloth or an unbleached coffee filter, store in a sterile glass jar (just dip in the boiling water before adding the herbs and let stand, open side up), cool, lid tightly and place in refrigerator for up to a week. When you wash your face in the morning or evening, use a sterile eyecup or other small sterile container to ‘wash’ your eyes with this herbal extract. If you are experiencing a painful eye condition, it is better to warm the eye bath liquid slightly before use. You can also dip cotton balls in the solution and press one on each eye (with lid closed) as a compress. Eyebright Tea: Using the same method for making an eye bath, simply drink the tea for relief of eye symptoms due to eyestrain, colds and allergies.

There are different ways of extracting lion’s mane mushrooms, and hot water is not a great one. That’s why I don’t recommend lion’s mane capsules or tea, and it tastes horrible in coffee. The most effective form I’ve ever tried is a double extract that uses both alcohol and heat, made by Life Cykel. Two droppers before bed create noticeable increases in my REM sleep with powerful dreams I can easily remember.

Are you Russian?” “To the core.” “Well then, let me say at the outset that I am positively enamored with your country. I love your funny alphabet and those little pastries stuffed with meat. But your nation’s notion of a cocktail is rather unnerving. . . .” “How so?” The captain pointed discreetly down the bar to where a bushy-eyebrowed apparatchik was chatting with a young brunette. Both of them were holding drinks in a striking shade of magenta. “I gather from Audrius that that concoction contains ten different ingredients. In addition to vodka, rum, brandy, and grenadine, it boasts an extraction of rose, a dash of bitters, and a melted lollipop. But a cocktail is not meant to be a mélange. It is not a potpourri or an Easter parade. At its best, a cocktail should be crisp, elegant, sincere—and limited to two ingredients.” “Just two?” “Yes. But they must be two ingredients that complement each other; that laugh at each other’s jokes and make allowances for each other’s faults; and that never shout over each other in conversation. Like gin and tonic,” he said, pointing to his drink. “Or bourbon and water . . . Or whiskey and soda . . .” Shaking his head, he raised his glass and drank from it. “Excuse me for expounding.” “That’s quite all right.” The

Mel’s Fondant Recipe Mel and Oz use a lot of fondant in their creations, so here is their tried-and-true fondant recipe so you can make fondant of your own. 16 ounce package of marshmallows ¼ cup water 1 teaspoon vanilla extract 32 ounces confectioner’s sugar ¼ cup butter Using a large microwave-safe bowl, pour in the marshmallows and microwave on high for 30 seconds. Stir in the water and vanilla until smooth. Using a mixer on low, gradually beat in the confectioner’s sugar, setting aside one cup of sugar for kneading, until a sticky dough forms. Use the butter to coat your hands and then start to work the dough in the bowl until it becomes less sticky. Turn the dough out onto a large piece of parchment paper and continue kneading with the remaining sugar, about ten minutes, until the fondant is pliable. When it reaches its desired consistency, shape it into a ball and wrap it tightly in plastic wrap. Refrigerate overnight. When you are ready to use the fondant, let it come to room temperature and dust with confectioner’s sugar while rolling it out.

Sugarcane entailed a variety of operations that favored the diffusion of the fearful yellow fever insect vector. First was the process of forest clearing, which destroyed the natural habitat of the insect-devouring birds that kept mosquito numbers in check. Land clearance thus enabled Aedes aegypti arriving as stowaways to establish the critical mass necessary to survive in the Caribbean. Deforestation led in turn to soil erosion, siltage, flooding, and the formation of marshes along the coasts that were the delight of flying insects. After the forest was cleared, the planting and cultivation of the sugar fields created further opportunities for Aedes aegypti. The mosquito does not require large expanses of water for breeding, preferring the sides of containers for laying its eggs at or slightly above the waterline. Thus, cisterns, water barrels, pots, and broken crockery were ideal. The innumerable clay pots that plantations used for the first stages of refining sugar and extracting molasses were also perfect, and the sweet liquid was an excellent nutrient for newly hatched larvae.

From water removal and extraction to complete restoration, we can handle your; broken or leaky pipes, sink overflow, toilet overflow, bathtub overflow, refrigerator, washing machine, water heater, or dishwasher overflow, air conditioner leaks, sump pump failure, or hardwood floor water damage. our water damage restoration specialists in Hudson Valley, NY are highly trained and certified in the latest home restoration and remediation techniques and technology.

Anything the Tarahumara eat, you can get very easily,” Tony told me. “It’s mostly pinto beans, squash, chili peppers, wild greens, pinole, and lots of chia. And pinole isn’t as hard to get as you think.” Nativeseeds.org sells it online, along with heritage seeds in case you want to grow your own corn and whiz up some homemade pinole in a coffee grinder. Protein is no problem; according to a 1979 study in The American Journal of Clinical Nutrition, the traditional Tarahumara diet exceeds the United Nations’ recommended daily intake by more than 50 percent. As for bone-strengthening calcium, that gets worked into tortillas and pinole with the limestone the Tarahumara women use to soften the corn. “How about beer?” I asked. “Any benefit to drinking like the Tarahumara?” “Yes and no,” Tony said. “Tarahumara tesgüino is very lightly fermented, so it’s low in alcohol and high in nutrients.” That makes Tarahumara beer a rich food source—like a whole-grain smoothie—while ours is just sugar water. I could try home-brewing my own corn near-beer, but Tony had a better idea. “Grow some wild geranium,” he suggested. “Or buy the extract online.” Geranium niveum is the Tarahumara wonder drug; according to the Journal of Agricultural and Food Chemistry, it’s as effective as red wine at neutralizing disease-causing free radicals. As one writer put it, wild geranium is “anti-everything—anti-inflammatory, antiviral, antibacterial, antioxidant.

The Haney Soil Test measures seven parameters related to soil biology: Water-extractable organic carbon (WEOC) Water-extractable organic nitrogen (WEON) Percent microbially active carbon (MAC) Inorganic nitrogen and phosphorus levels Organic nitrogen and phosphorus levels Organic C:N ratio One-day CO2 respiration All seven parameters are used to arrive at a final soil-health score.

In the late nineteenth and early twentieth centuries, agents for land companies had swept through the [Kentucky] mountain region buying up mineral rights from residents, sometimes for as little as 50 cents per acre . . . the broad form deeds often signed over the rights to “dump, store and leave upon said land any and all muck, bone, shale, water or other refuse,” to use and pollute water courses in any manner, and to do anything “necessary and convenient” to extract subsurface minerals. •   CHAD MONTRIE, “To Have, Hold, Develop, and Defend”: Natural Rights and the Movement to Abolish Strip Mining in Eastern Kentucky

More than loving themselves, Narcissists are absorbed with themselves. They feel their own desires so acutely that they can’t pay attention to anything else. Imagine their disorder as a pair of binoculars. Narcissists look at their own needs through the magnifying side, and the rest of the cosmos through the side that makes things small to the point of insignificance. It’s not so much that these vampires think they’re better than other people as that they hardly think of other people at all. Unless they need something. Narcissistic need is tremendous. Just as sharks must continually swim to keep from drowning, Narcissists must constantly demonstrate that they are special, or they will sink like stones to the depths of depression. It may look as if they are trying to demonstrate their worth to other people, but their real audience is themselves. Narcissists are experts at showing off. Everything they do is calculated to make the right impression. Conspicuous consumption is for them what religion is for other people. Narcissists pursue the symbols of wealth, status, and power with a fervor that is almost spiritual. They can talk for hours about objects they own, the great things they’ve done or are going to do, and the famous people they hang out with. Often, they exaggerate shamelessly, even when they have plenty of real achievements they could brag about. Nothing is ever enough for them. That’s why Narcissists want you, or at least your adulation. They’ll try so hard to impress you that it’s easy to believe that you’re actually important to them. This can be a fatal mistake; it’s not you they want, only your worship. They’ll suck that out and throw the rest away. To Narcissistic vampires, the objects, the achievements, and the high regard of other people mean nothing in themselves. They are fuel, like water forced across gills so that oxygen can be extracted. The technical term is Narcissistic supplies. If Narcissists don’t constantly demonstrate their specialness to themselves, they drown.

The Man Who Ploughed the Sea First published in Satellite, June 1957 Collected in Tales from the White Hart This story was written in Miami, in 1954. Despite the lapse of time, many of the themes of this story are surprisingly up-to-date, and a few years ago I was amazed to read a description in a scientific journal of a ship-borne device to extract uranium from sea water! I sent a copy of the story to the inventors, and apologised for invalidating their patent.

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Cherry Cream Cheese Surprise Recipe   Ingredients: From Scratch Pie Crust: (8 or 9 inch pie crust) 1/3 cup plus 1 tablespoon shortening (Crisco) OR 1/3 cup lard 1 cup all-purpose flour ½ teaspoon salt 2 to 3 tablespoons cold water Steps: Cut shortening into flour and salt until particles are the size of small peas.  Sprinkle in water, 1 tablespoon at a time, tossing with a fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 tablespoons water can be added, if needed.) Gather pastry into a ball.  Flatten the ball on a lightly floured cloth-covered board. (A hard, floured surface will also work.) Roll pastry 2 inches larger than inverted pie plate using floured rolling pin.  (Note: I use a lightly floured spatula to loosen the piecrust from the surface.) Fold pastry into quarters, unfold and ease into lightly greased pie plate, pressing firmly against bottom and sides of plate.  Trim overhang excess and then press fork tines along rim of pie plate.  Cream Cheese Layer: 8 ounces whipped cream cheese ½ cup white sugar ½ tsp. vanilla extract Mix ingredients and spread on the bottom and sides of the piecrust. Mix 1 tablespoon brown sugar and ½ teaspoon cinnamon together and sprinkle over top of cream cheese mixture.   PREHEAT OVEN TO 375 DEGREES. Cherry Pie Filling: 4 cups fresh or frozen cherries, thawed (if frozen, make sure to drain juice after thawing) ¾ cup sugar 3 tbsp cornstarch or Mix ingredients and pour on top of cream cheese/brown sugar and cinnamon mixture. Topping: 2/3 cup packed brown sugar ½ cup all-purpose flour ½ cup oats ¾ teaspoon ground cinnamon ¾ teaspoon ground nutmeg ½ cup margarine or butter, softened Mix ingredients and sprinkle over top of cherry mixture.   Bake 30 minutes at 375 degrees.  *For a quicker, easier version, substitute with a refrigerated (ready-to-bake) pie crust and 2 cans of cherry pie filling. *Serve warm with ice cream…or eat a piece for breakfast with a fresh cup of coffee .

the encyclical also deals with poverty, the destruction of biodiversity, the pollution of fresh water and the oceans, sustainable food, extractive industries, and the waste created by the global economy.

The graben in which Petra is located is watered by the perennial Ain Mousa (the “Spring of Moses”), so-called because it was here that Moses was said to have struck a rock with his staff to extract the life-giving stream.[23] Likewise, the prophet Aaron, brother of Moses, was said to have been buried on Mount Hor, today known as the Jebel Nebi Harun.[24] During their exodus from Egypt, the Tribes of Israel visited forty two locations known as the Stations of the Exodus, eight of which were places surrounding Petra.[25]

How is it,” Douglas asked his patient, “your fever responds only to her touch, hmm?” “Shut up,” the earl replied tiredly. “She put something in the water, if you must know. I think it helps.” By the time Douglas had clean sheets on the bed and Westhaven extracted from his morning bath, the patient was once again growing drowsy. Douglas forced more willow bark tea down the hapless earl’s gullet, tucked him in, and left him dozing peacefully beside his borrowed guardian bear.

Home Remedies For Chapped Lips Home Remedies For Chapped Lips Dry and chapped lips occur all of the time without warning. It might cause annoyance and affect the way that people live their lives, although this really is not life threatening. There are different indications that may be observed, for example, existence of one or several of these symptoms: sores, tenderness, flaking, cracking, redness and dryness. When left untreated, dry and chapped lips can worsen and affect the other elements of the oral orifice. Causes Reasons for developing dryness on the lips comprise an excessive amount of exposure to sunlight licking of lips, smoking, dehydration, allergy, vitamin deficiency and rigorous climate. Home Remedies for Chapped Lips There are over-the-counter ointments to remedy chapped lips, but there also other home remedies which are thought to be more effective and safer. Among them are: Natural oils Natural oils like olive oil, coconut oil or mustard oil are excellent in keeping the affected area moist. These oils are best for those instances where the offender is either dry or cold weather. Cucumber Slathering the area that is affected with the liquid and juicing cucumber slices is an excellent means of alleviating the discomfort of dry lips. It's recommended to keep the lips moistened by doing this several times per day. Aloe vera There is no doubt about the healing properties of aloe vera although its scent and taste are disagreeable. It'll be easy enough lather the lips with the juice and to simply pluck a leaf when the need arises. Rose petals When there's no aloe vera plant available, rose petal infusion is a great choice for relief of chapped lips. This extract mixed with raw milk can serve as a moisturizing agent. The recommended regimen is always to apply the mixture two to three times a day prior to going to bed, and after that once. If raw milk isn't accessible, glycerin is a great replacement. Water The calming and hydrating effects of water can alleviate the pain. Petroleum Jelly Petroleum jelly could be utilized several times a day before climbing the bed and also once. Coating the lips with honey before cleaning with petroleum may only do just fine if the concentrated greasiness of petroleum feels uneasy or if it's causing more pain. Milk cream Milk cream is a superb skin softener, and it has the aptitude hasten the elimination of dead skin. Judgment The key is to moisturize chapped lips as soon as possible to help hasten the healing by avoiding the thing that is certainly causing it in the first place. Keep hydrated, eat succulent foods or cruciferous, avoid sunlight and keep warm within your room during chilly nights. Must Read More ALL Friends tkplanet.com

the separation process, in which mercury and cyanide were used to extract the gold from the ore. It would be dumped straight into rivers and streams, poisoning fish and drinking water. Where rivers ran past Indian settlements downstream from gold strikes, ulcers and suppurating sores were the order of the day. So were birth defects. The grieving nurse in Gorotire had delivered two stillborn babies in her first three months on the job. The fetuses’ brains were growing outside their skulls.

Which smells more—one piece of shit or two? Take deforestation. You cut down the forests, and you destroy the flora, the fauna, the rivers. Gold extraction is concentrated along the rivers. It pollutes the water, kills off the fish. It’s all the same shit. It all stinks equally.” Tomorrow

Today Ethiopia is one of the poorest countries in the world. The income of an average Ethiopian is about one-fortieth that of an average citizen of England. Most people live in rural areas and practice subsistence agriculture. They lack clean water, electricity, and access to proper schools or health care. Life expectancy is about fifty-five years and only one-third of adults are literate. A comparison between England and Ethiopia spans world inequality. The reason Ethiopia is where it is today is that, unlike in England, in Ethiopia absolutism persisted until the recent past. With absolutism came extractive economic institutions and poverty for the mass of Ethiopians, though of course the emperors and nobility benefited hugely. But the most enduring implication of the absolutism was that Ethiopian society failed to take advantage of industrialization opportunities during the nineteenth and early twentieth centuries, underpinning the abject poverty of its citizens today. T

I attended a dinner party where the hostess kept the bottle of water sequestered under the table, guarded by her feet during the entire meal. Midway through dinner, completely dessicated, I could hold out no longer and summoned up the last bit of moisture in my mouth to form the words to ask for a sip. With some reluctance, she reached down to extract the bottle and poured a tiny trickle into my glass. Right after my ration was doled out, she screwed the top back on and stowed away the bottle.

Beverages. It may seem austere, but water should be your first choice. One hundred percent fruit juices can be enjoyed in small quantities, but fruit drinks and soft drinks are very bad ideas. Teas and coffee, the extracts of plant products, are fine to enjoy, with or without milk, cream, coconut milk, or full-fat soymilk. If an argument can be made for alcoholic beverages, the one genuine standout in health is red wine, a source of flavonoids, anthocyanins, and now-popular resveratrol. Beer, on the other hand, is a wheat-brewed beverage in most instances and is the one clear-cut alcoholic drink to avoid or minimize. Beers also tend to be high in carbohydrates, especially the heavier ales and dark beers.

Ingredients: 2 cups flour (plus extra for dusting work surface) 2 ½ teaspoons baking powder ½ teaspoon salt ½ cup unsalted butter, cut into small pieces with a knife or grated using a box cheese grater or food processor. Leave chilling in fridge until ready for use ½ cup granulated sugar ½ cup buttermilk 1 large egg 1 teaspoon pure vanilla extract Filling: 1 cup raspberries, frozen 1 cup white chocolate chips Egg Wash: 1 egg, beaten 1 tablespoon milk or cream Sugar Topping: Turbino or raw sugar for sprinkling Directions: Preheat oven to 400°F. Line a baking sheet with parchment paper. In a medium bowl, combine flour, baking powder, and salt. Add the chilled butter and mix with your fingers. In a small bowl, add sugar, buttermilk, egg, and vanilla. Mix well. Pour liquid mixture into flour mixture and gently mix until the two are just incorporated (I like to use my hands. I rinse them in very cold water or spray them with cooking spray first. That way, the dough won’t stick to my fingers). If your dough is too dry, add more buttermilk. If too wet, add a bit more flour. Your dough will be sticky. When it’s at the desired consistency, add raspberries and chocolate chips. Some of the raspberries will color your dough pink. That’s okay. Gently fold the berries and chips into your dough. Do not overmix. The more you handle the dough, the tougher your scones. Form dough into a ball. If you have time, chill dough in bowl for 15 minutes before continuing. When ready to bake, turn dough out of bowl onto lightly floured surface. Using your floured hands or lightly floured rolling pin, shape dough into 8-inch circle and use a pizza cutter to form 8 equal-sized wedges. Using a floured spatula, transfer wedges to baking sheet. Scones should be at least 2 inches apart. Brush egg wash over scones and sprinkle with sugar. Bake for 20-25 minutes. Scones should be a light golden brown when properly baked. Let cool. Enjoy with clotted cream or fresh jam. Or both! Read on for a sneak peek of the next Secret, Book, and Scone Society mystery, THE BOOK OF CANDLELIGHT coming soon from Kensington Publishing Corp.

ATOLE 5 cups water 1/2 cup masa 2 cinnamon sticks 5 tablespoons piloncillo 1 tablespoon vanilla extract

During the sixteenth, seventeenth and most of the eighteenth centuries, when people avoided water and believed that a clean linen shirt extracted dirt, there was little or no demand for toilet soap. The rich women who used it, mostly on face and hands, thought of it as more a cosmetic or perfume than a cleanser.

The Native activism to protect land and watersheds galvanized not only physical sit-ins in front of earth-moving machines but also efforts that reached far beyond these machines. They looked past the pipeline and earthmovers to the companies that owned the machines. They then looked further again to find the financial institutions that provide those companies with working capital. In doing so, the water protectors of North Dakota sparked a national protest against banks that fund pipelines and other parts of the extractive fuels industry. They connected the immediate threat of one pipeline to the larger threat of climate change, bringing new allies to their fight and joining themselves to a global movement.

(1) Butterbeer and Ice Cream Floats Treat yourself with the ultimate mug of happiness. It has practically everything we all die for; cream, ice cream, and butterbeer. It serves as an excellent beverage for the table when there are special celebrations around. It's warming and soothing to the core. It does take a little extra time and is made with many ingredients, but it will be all worth it. Makes: 4 Cooking Time: 10 minutes Duration: 20 minutes Ingredient Checklist: For the Dark Butterscotch Caramel Sauce: 1 cup whole milk 1 3/4 cups dark brown sugar ¼ cup butter ½ cup heavy whipping cream 2 teaspoons vanilla extract 1 teaspoon sea salt 2 tablespoons Scotch whiskey 2 tablespoons molasses For the No-Churn Caramel Coconut Ice Cream: 4 cups whole milk 1 ½ cups sugar 2 cups full-fat coconut milk ¼ cup cornstarch 8 egg yolks 4 tablespoons butter ½ teaspoons salt 2 teaspoons vanilla ¼ cup prepared caramel For the Butterbeer: 1 ½ cups carbonated water 1 teaspoon strong black coffee ¼ teaspoon vanilla extract 3 ½ tablespoons prepared caramel 1 tablespoon whipping cream ½ teaspoons cocoa powder 3 - 4 drops cider vinegar 1 dash salt 1 dash nutmeg 1 dash cinnamon 1 dash ginger HHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHH How to Cook: For the Caramel: Mix brown sugar with milk, butter, cream, salt and molasses in a saucepan on medium heat. Boil the mixture and stir cook for 10 minutes until it darkens. Stir in bourbon then reduce the heat. Cook for 5 minutes. Add vanilla and mix well. Allow it cool and store in a sealed container. For the No-Churn Coconut Caramel Ice Cream: Beat egg yolks with sugar in a large bowl. Stir in salt, cornstarch, and milk. Transfer the mixture to a cooking pan. Stir cook for 8 minutes on low heat then turns off the heat. Add vanilla, caramel, and butter and mix well. Strain the mixture through the mesh strainer into a container. Refrigerate for 30 minutes. Meanwhile, beat coconut milk until fluffy. Pour the cream into ice cream mixture and mix well. Freeze overnight. For the Butterbeer Floats: Mix all the ingredients for butterbeer except carbonated water at the bottom of a mug. Add a cup of carbonated water and place 2 scoops of coconut ice cream. Serve immediately.

It is easy to ascribe the success of such hokum to the gullibility of another age, until we stop to reflect that the techniques successfully used to sell patent medicine are still routinely used today. The lotions and potions of our times inevitably promise youthfulness, health, or weight loss, thanks to exotic ingredients like antioxidants, amino acids, miracle fruits like the pomegranate and açaí berry, extracted ketones, or biofactors. There is scarcely a shampoo or lotion for sale that does not promise an extraordinary result owing to essence of coconut, or rosemary extracts, or another botanical. As devotees of technology we are, if anything, more susceptible to the supposed degree of difference afforded by some ingenious proprietary innovation, like the “air” in Nike’s sports shoes, triple reverse osmosis in some brands of water, or the gold-plating of audio component cables. For all our secular rationalism and technological advances, potential for surrender to the charms of magical thinking remains embedded in the human psyche, awaiting only the advertiser to awaken it.

Love in the Father is like honey in the flower; it must be in the comb before it be for our use. Christ must extract and prepare this honey for us. He draws this water from the fountain through union and dispensation of fullness; we by faith, from the wells of salvation that are in Him.

I first imagined each moment separate, inspired, consecutive. I could have cast the film—myself the female lead, you the star. I wore color—magenta. lavender, lime. You were in white, something textured that moved with your body. The music was sensuous, full orchestra scored for harp, piccolo, twelve double basses, a chime. The premiere, well-attended, prices high. Those who didn't like it find little to like in this world. The critics, through careful eyes, decided our performance was fresh, the location on the cliff above the ocean a splendid choice on someone's part, the humor warm. But time extracts. After the blast, the slow boil, the few grains cupped in the palm. The orchestra was really scored for wind and pelican, the dry flick of lizard. The lily, with petals like white tongues, appeared from nowhere, and the gull remained stone-still. as gulls do not do. The costumes were too simple: sun and salt on skin, and the actors kept changing roles, crawling into one another’s lines, saying the wrong words when they spoke at all, finding it hard to think in vertigo, their love clouded with a retinue of men and women, former actors who wanted the parts. The critics made no sense of the film, double-exposed, sprocket holes on either side and a garbled sound track that wove ‘always’ and ‘never’ into one word. The beginning appeared in the last scene, and the climax was a whorl of color, like looking too long at the sun through closed eyelids. One thing someone found to praise: a clear shot of a shining feather lying on a stone in the path.

jitterbug Few ingredients combine to create as much comfort as do coffee and chocolate. The Jitterbug includes this star duo while also tossing in some coconut, vanilla, and, of course, alcohol, in the form of rum. It’s essentially a vacation in a glass, but one so filled with activities that you need a little pick-me-up in order to make it through cocktail hour. Teetotalers can use rum extract mixed with water to simulate the liquor content in this drink. TIME: 5 MINUTES SERVES: 1 2 tablespoons coconut sugar 1½ teaspoons unsweetened cacao powder 1 ounce Vanilla Syrup 1½ ounces dark rum 2 ounces coconut cream 3 ounces cold-brew coffee 3 coffee beans, for garnish Mix the coconut sugar and cacao powder on a small round plate until fully combined. Fill a large coupe (10 to 12 ounces) with ice and water to chill the glass, then discard them when the glass is sufficiently cold. Using a sponge or paper towel, moisten the rim of the chilled glass with a bit of vanilla syrup. Turn the glass upside down and dip it into the chocolate coconut sugar, without twisting. Make sure the rim is thoroughly coated. Combine the rum, coconut cream, vanilla syrup, and coffee in a cocktail shaker with ice. Shake vigorously. Strain into the sugared-rim coupe. Garnish with the coffee beans to make a triangle shape. Serve and enjoy.

California Poppy Extract: If both honey + ACV and Yogi Bedtime Tea fail, try plan C: a few drops of California poppy extract in warm water. Yogi Bedtime Tea does contain California poppy extract, but taking it directly allows you to increase the dose.

1/2 cup (2 ounces) Dutch-process cocoa powder, preferably Valrhona 1 1/2 cups (10 1/2 ounces) sugar 2 teaspoons kosher salt or 1 teaspoon fine sea salt 1 3/4 cups (9 1/4 ounces) all-purpose flour 1 teaspoon baking soda 2 teaspoons vanilla extract 1/2 cup neutral-tasting oil 1 1/2 cups boiling water or freshly brewed strong coffee 2 large eggs at room temperature, lightly whisked 2 cups Vanilla Cream (page 423) Preheat the oven to 350°F. Set a rack in the upper third of the oven. Grease two 8-inch cake pans, then line with parchment paper. Grease and sprinkle generously with flour, tap out the excess, and set aside.

My lola had made a few jars of her specialty, matamis na bao, or coconut jam, to spread on our pandesal and kakanin. The fragrant smell of coconut cream, caramelized sugar, and pandan leaves wafted through the room, the intoxicating aroma of the dark, sticky jam making my mouth water. I scanned the contents of the fridge, waiting for inspiration to strike. Whatever I made had to be small and snack-y, so as to complement but not draw attention from my grandmother's sweet, sticky rice cakes. Maybe some kind of cookie to go with our after-dinner tea and coffee? Coco jam sandwiched between shortbread would be great, but sandwich cookies were a little heavier and more fiddly than what I was looking for. Maybe if they were open-faced? As I thought of a way to make that work, my eyes fell on the pandan extract in the cabinet and everything clicked into place. Pandan thumbprint cookies with a dollop of coconut jam! Pandan and coconut were commonly used together, plus the buttery and lightly floral flavor of the cookies would balance well against the rich, intense sweetness of the jam.

Whole-home heat recovery systems... extract stale, moist air from any room with water use, such as bathrooms and kitchens, then extract the warmth from it to preheat the fresh air being brought back in. The fresh air is run through filters before being pumped into all living spaces in the home. It can also be used to help cool a home during warmer months. This type of system is expensive and requires good duct runs, but is very effective.