Water Packet Quotes

I was like a packet of powdered Sea Monkeys and they were like water.

In a pocket of his knapsack he'd found a last half packet of cocoa and he fixed it for the boy and then poured his own cup with hot water and sat blowing at the rim. You promised not to do that, the boy said. What? You know what, Papa. He poured the hot water back into the pan and took the boy's cup and poured some of the cocoa into his own and then handed it back. I have to watch you all the time, the boy said.

Two packets of pocket tissue, one 30-centiliter bottle of water, one first aid kit, one packet of wipes, one wallet, one tube of hand cream, one lip balm, one phone, one tampon, one rape whistle. Basically, the essentials for every woman.

Watson,” says Frank, “experiment time. Could you go into the kitchen and get one balloon, two packets of salt, three packets of pepper, and one plastic spoon?” “That sounds about as scientific as . . . my peashooter,” says Watson, heading for the kitchen as Frank and the robots finish cleaning up the lab. Watson returns with the experiment supplies. “I can’t wait to see what you make with this.” Frank rips open the salt and pepper packets and dumps everything into one pile on the table. He blows up the balloon. “Rub this on your head, Watson.” Watson rubs the balloon on his head. “Oh, this is much more scientific.” “Just watch,” says Frank. “Now put the balloon over the salt and pepper.” Watson moves the balloon. The positively charged, lighter pieces of pepper separate from the heavier pieces of salt and stick to the balloon. “Wireless,” says Frank. “And cheap. Now watch this.” Frank rubs the plastic spoon on Watson’s sweater. He turns the water on in the lab sink so that a small, steady stream flows out. “Observe.” Frank puts the spoon near the water column. “No way!” says Watson. “The water is bending toward the spoon!” Klink beeps, “In both cases, extra negative charge caused by gathering electrons . . . attracts positively charged pepper pieces and water stream.

I let myself into the cellar, locked the door behind me. The cellar was cold. I found the whisky, let myself out of the cellar and locked it, turned all the lights out, gave Mrs McSpadden the bottle, accepted a belated new-year kiss from her, then made my way out through the kitchen and the corridor and the crowded hall where the music sounded loud and people were laughing, and out through the now almost empty entrance hall and down the steps of the castle and down the driveway and down to Gallanach, where I walked along the esplanade - occasionally having to wave to say 'Happy New Year' to various people I didn't know - until I got to the old railway pier and then the harbour, where I sat on the quayside, legs dangling, drinking my whisky and watching a couple of swans glide on black, still water, to the distant sound of highland jigs coming from the Steam Packet Hotel, and singing and happy-new-year shouts echoing in the streets of the town, and the occasional sniff as my nose watered in sympathy with my eyes.

She reaches down into her bulging tote bag and pulls out a small plastic box with a hinged lid. It contains a round pill box with a threaded lid from which she tips out a vitamin pill, a fish-oil pill, and the enzyme tablet that lets her stomach digest milk. Inside the hinged plastic box she also carries packets of salt, pepper, horseradish, and hand-wipes, a doll size bottle of Tabasco sauce, chlorine pills for treating drinking water, Pepto-Bismol chews, and God knows what else. If you go to a concert, Bina has opera glasses. If you need to sit on the grass, she whips out a towel. Ant traps, a corkscrew, candles and matches, a dog muzzle, a penknife, a tiny aerosol can of freon, a magnifying glass - Landsman has seen everything come out of that overstuffed cowhide at one time or another.

Falling for him would be like cliff diving. It would be either the most exhilarating thing that ever happened to me or the stupidest mistake I’d ever make. It would make my life worth living or it would crush me against stony rocks and break me utterly. Perhaps the wise thing to do would be to slow things down. Being friends would be so much simpler. Ren came back, picked up my empty dinner packet, and stowed it in the backpack. Sitting down across from me, he asked, “What are you thinking about?” I kept staring glassily at the fire. “Nothing much.” He tilted his head and considered me for a moment. He didn’t press me, for which I was grateful-another characteristic I could add to the pro relationship side of my mental list. Pressing his hands together palm to palm, he rubbed them slowly, mechanically, as if cleaning them of dust. I watched them move, mesmerized. “I’ll take the first watch, even though I really don’t think it’ll be necessary. I still have my tiger senses, you know. I’ll be able to hear or smell the Kappa if they decide to emerge from the water. “Fine.” “Are you alright?” I mentally shook myself. Sheesh! I needed a cold shower! He was like a drug, and what did you do with drugs? You pushed them as far away as possible. “I’m fine,” I said brusquely, then got up to dig through the backpack. “You let me know when your spidey-senses start to tingle.” “What?” I put my hand on my hip. “Can you also leap tall buildings in a single bound?” “Well, I still have my tiger strength, if that’s what you mean.” I grunted, “Fabulous. I’ll add superhero to your list of pros.” He frowned. “I’m no superhero, Kells. The most important consideration right now is that you get some rest. I’ll keep an eye out for a few hours. Then, if nothing happens,” he said with a grin, “I’ll join you.” I froze and suddenly became very nervous. Surely, he didn’t mean what that sounded like. I searched his face for a clue, but he didn’t seem to have any hidden agenda or be planning anything.

The things that will go I to my handbag are laid out on my dressing table. Two packets of pocket tissue, one 30-centilitre bottle of water, one first aid kit, one packet of wipes, one wallet, one tube of hand cream, one lip balm, one phone, one tampon, one rape whistle. Basically, the essentials for every woman.

DAY 6: Pineapple Spinach 2 cups fresh spinach, packed 1 cup pineapple chunks 2 cups frozen peaches 2 bananas, peeled 1½ packets stevia 2 cups water 2 tablespoons ground flaxseeds

During Prohibition, enterprising California grape growers kept themselves in business by selling “fruit bricks”—blocks of dried, compressed grapes that were packaged with wine-making yeast. A label warned purchasers not to dissolve the fruit brick in warm water and add the yeast packet, as this would result in fermentation and the creation of alcohol, which was illegal.

We are nowhere in Boston. However Lucille may look, she will never find us there, or any trace or sign. We pause nowhere in Boston, even to admire a store window, and the perimeters of our wandering are nowhere. No one watching this woman smear her initials in the steam on her water glass with her first finger, or slip cellophane packets of oyster crackers into her handbag for the sea gulls, could know how her thoughts are thronged by our absence, or know how she does not watch, does not listen, does not wait, does not hope, and always for me and Sylvie.

He lops, lifts, digs. He plants annuals, packets the old lady gives him--nasturtiums, poppies, sweet peas, petunias. He loves folding the hoed ridge of crumbs of soil over the seeds. Sealed, they cease to be his. The simplicity. Getting rid of something by giving it to itself. God Himself folded into the tiny adamant structure, Self-destined to a succession of explosions, the great slow gathering out of water and air and silicon: this is felt without words in the turn of the round hoe-handle in his palms.

I like to use my influence for good, rather than evil. And in this case, the good is a free meal at a swanky restaurant. But I don’t have much influence, as you could tell if you saw the meal I was just given: two packets of saltine crackers and a glass of water (ice not included).

The house had a small galley kitchen where my mother performed daily miracles, stretching a handful into a potful, making the most of what we raised. Cooking mostly from memory and instinct, she took a packet of meat, a bunch of greens or a bag of peas, a couple of potatoes, a bowl of flour, a cup of cornmeal, a few tablespoons of sugar, added a smattering of this and a smidgeon of that, and produced meals of rich and complementary flavors and textures. Delicious fried chicken, pork chops, and steak, sometimes smothered with hearty gravy, the meat so tender that it fell from the bone. Cob-scraped corn pan-fried in bacon drippings, served with black-eyed peas and garnished with thick slices of fresh tomato, a handful of diced onion, and a tablespoon of sweet pickle relish. A mess of overcooked turnips simmering in neck-bone-seasoned pot liquor, nearly black—tender and delectable. The greens were minced on the plate, doused with hot pepper sauce, and served with a couple sticks of green onions and palm-sized pieces of hot-water cornbread, fried golden brown, covered with ridges from the hand that formed them, crispy shell, crumbly soft beneath.

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

The street that ran down from the poorhouse into the metropolis was chock-full of destinies. In that street there were many thousands of heads, which appeared in the window frames every morning, young heads and old ones, blond ones and brunette ones; and in each of these heads something was happening... and so nobody was very much surprised when every now and then one of these people went and emptied his bucket of water on to the head of one of the others, threw down his pickaxe, pocketed his pay packet and vanished; when one fine day he resurfaced with his body sun-brazened and battered beyond belief, with wildly unkempt hair and a mind sorely unhinged by the world, and with thousands and thousands of worthy thoughts that he could never give vent to, because he was despised—and he walked, onwards and onwards—and finally jumped into some sewer somewhere amid the gray rows of houses, so that nobody could ever discover a trace of him again, apart perhaps from a waterlogged shoe, a shirt, some paper on which he had written what he was called, what was depressing him, and what, in his heart of hearts, he actually was…

There was a little sketch pad with a pink paper cover, a packet of handwritten notes in what looked like my grandmother's handwriting, a silk scarf of water lilies on a blue background, a black fountain pen with an ornate silver hand on it, a book of poems by American poets with a number of pages dog-eared (I made a mental note to see if "Mending Wall" was in there), a magnifying glass with a carved wooden handle, a book called 'Native Flowers of New England' with a ragged cloth binding, another clothbound book called the 'Berry Farmer's Companion', and a stack of twenty faded black-and-white photographs.

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.

Eat either three regular-size meals a day or four or five smaller meals. Do not skip meals or go more than six waking hours without eating. 2. Eat liberally of combinations of fat and protein in the form of poultry, fish, shellfish, eggs and red meat, as well as of pure, natural fat in the form of butter, mayonnaise, olive oil, safflower, sunflower and other vegetable oils (preferably expeller-pressed or cold-pressed). 3. Eat no more than 20 grams a day of carbohydrate, most of which must come in the form of salad greens and other vegetables. You can eat approximately three cups-loosely packed-of salad, or two cups of salad plus one cup of other vegetables (see the list of acceptable vegetables on page 110). 4. Eat absolutely no fruit, bread, pasta, grains, starchy vegetables or dairy products other than cheese, cream or butter. Do not eat nuts or seeds in the first two weeks. Foods that combine protein and carbohydrates, such as chickpeas, kidney beans and other legumes, are not permitted at this time. 5. Eat nothing that is not on the acceptable foods list. And that means absolutely nothing! Your "just this one taste won't hurt" rationalization is the kiss of failure during this phase of Atkins. 6. Adjust the quantity you eat to suit your appetite, especially as it decreases. When hungry, eat the amount that makes you feel satisfied but not stuffed. When not hungry, eat a small controlled carbohydrate snack to accompany your nutritional supplements. 7. Don't assume any food is low in carbohydrate-instead read labels! Check the carb count (it's on every package) or use the carbohydrate gram counter in this book. 8. Eat out as often as you wish but be on guard for hidden carbs in gravies, sauces and dressings. Gravy is often made with flour or cornstarch, and sugar is sometimes an ingredient in salad dressing. 9. Avoid foods or drinks sweetened with aspartame. Instead, use sucralose or saccharin. Be sure to count each packet of any of these as 1 gram of carbs. 10. Avoid coffee, tea and soft drinks that contain caffeine. Excessive caffeine has been shown to cause low blood sugar, which can make you crave sugar. 11. Drink at least eight 8-ounce glasses of water each day to hydrate your body, avoid constipation and flush out the by-products of burning fat. 12. If you are constipated, mix a tablespoon or more of psyllium husks in a cup or more of water and drink daily. Or mix ground flaxseed into a shake or sprinkle wheat bran on a salad or vegetables.

From the Waverley Kitchen Journal Fig and Pepper Bread Mary’s Note: Sometimes the two most improbable things make the best combination. Ingredients: 2 cups whole grain spelt flour 2 ½ cups unbleached all purpose flour 1 ½ cups coarsely chopped figs 2 tsp coarse black pepper 2 tsp sea salt 2 tbsp olive oil 1 dry yeast packet 1 ½ cups of warm water Whisk flour, salt, pepper, and yeast until blended, by hand or with whisk attachment of mixer. Add olive oil and warm water. Knead for 10 minutes, or use dough hook attachment of mixer for 5 minutes, until dough is smooth and springy. Oil a large bowl, place dough inside, and cover bowl with a damp hand towel. Let sit in a warm place for approximately 1 hour, or until dough has doubled in size. Softly knead in the chopped figs and evenly distribute throughout the dough (lightly flouring your hands can make handling the dough easier), shape into an oval, then place on a baking sheet. Snip three shallow lines into top of the dough with scissors, then lightly dust the dough with flour. Let rise, uncovered, until dough swells a little more—10–15 mins, or longer if the kitchen isn’t warm. Place tray in 350° oven for 40–45 mins until crust is slightly brown and the loaf sounds hollow when tapped on the underside. Cool on a wire rack.

haloumi Made in Cypress, Haloumi is a firm, pickled (brined) cheese. It is a good hot-weather cheese: The salt inhibits the growth of mold and unwanted bacteria, which usually thrive in temperate conditions. 2 gallons whole milk 1 packet direct-set mesophilic starter or 4 ounces prepared mesophilic starter ½ teaspoon liquid rennet (or ½ rennet tablet) diluted in ¼ cup cool, unchlorinated water ¼ cup plus 2 pounds cheese salt, for brine 1 gallon cold water, for brine 1. Heat the milk to 86°F. Add the starter and mix well. 2. Add the diluted rennet and stir gently with an up-and-down motion for 1 minute. Cover and allow to set at 86°F for 30–45, minutes or until the curd gives a clean break. 3. Cut the curd into ½-inch cubes. 4. Increase the temperature two degrees every 5 minutes, until the curds reach 104°F (this will take about 45 minutes), stirring gently to keep the curds from matting. Maintain the curds at 104°F for 20 minutes, stirring gently every few minutes. 5. Ladle the curds into a cheesecloth-lined colander. Drain the whey into a pot and reserve. 6. Pack the curds into a cheesecloth-lined mold and press at 30 pounds of pressure for 1 hour. 7. Remove the cheese from the mold and gently peel away the cheesecloth. Turn over the cheese, re-dress it, and press at 50 pounds of pressure for 30 minutes. 8. Remove the cheese from the mold and cut into 3-inch-square blocks. 9. Bring the reserved whey to 176 to 194°F. Place the curd blocks in the whey and soak for 1 hour, at which time the cheese will have a texture similar to that of cooked chicken breast and will rise to the surface. 10. Strain the curds into a colander and let cool for 20 minutes. 11. Sprinkle the curds with ¼ cup of the salt and let cool for 2–4 hours 12. Combine the remaining 2 pounds of salt and the cold water to make a saturated brine solution. Soak the cheese in the brine for up to 60 days. The flavor increases with age, but the cheese may be eaten fresh at any time during the 60-day period. YIELD: 2 pounds

One day we strolled down the Philosopher's Path, which proved as enchanting as I had hoped in the fragrant pink bloom of spring. Since ancient times, the Japanese have heralded the arrival of the cherry blossoms because they symbolize the ephemeral beauty of life. But it isn't just the three or four days of open flowers that stirs the senses. It is their arrival and departure. Looking at a bud about to burst open offers the pleasurable anticipation of rebirth, while the soft scattering of petals on the ground is often considered the most beautiful stage of all because it represents the death of the flowers. Another day I took John to one of my tea kaiseki classes to watch the making of a traditional picnic to celebrate the arrival of the cherry blossoms. While he sat on a stool near my cooking station, Stephen and I cooked rice in water flavored with kelp, sake, and light soy, then packed it into a wooden mold shaped like a chrysanthemum. After tapping out the compact white flower, we decorated it with two salted cherry blossoms. We wrapped chunks of salted Spanish mackerel in brined cherry leaves and steamed the packets until the fatty fish turned milky in parts. We also made cold seafood salad, pea custard, and chewy millet dumplings, which we grilled over a charcoal burner until brown and sticky enough to hold a coating of ivory Japanese poppy seeds.

They were sitting outside the big Starbucks that anchored the western end of Pioneer Square. Lisa was drinking iced tea sweetened with half a dozen packets of sugar, Bria a flat white, Pete sprawled under the table with a dish of water. All around, people sat at café tables in the late afternoon sunlight, perched on broad steps that dropped to the well where a gout of water pulsed and plashed. Smart little yellow trams ran along one side of the square, which was bordered by office buildings and the plate-glass windows of high-end shops. A sliver of Earth jammed into this alien world, where a dozen or more Elder Cultures had lived and died out or ascended to some unfathomable stage of consciousness, leaving behind ruins and artefacts, scraps of technology, algorithms and eidolons. A perfectly ordinary scene…

contained a suture kit, more water purification tablets, Russian aspirin, blood-clotting gauze, an Israeli-style wrap bandage, tweezers, six Russian-style Band-Aids of varying sizes, two antibacterial wipes, a small tube of antiseptic ointment, and an electrolyte drink mix. The fourth and final pouch in the ditch kit was emblazoned with words Harvath didn’t know. Opening it up, he looked inside. As soon as he saw the signal mirror, he knew exactly what this bag was—a SERE kit. In addition to the mirror, there was a compass, a whistle, more stormproof matches, more water purification tablets, a small notebook and pen, a silk scarf printed with panels containing survival instructions, more hextabs, a flint and striker, a packet of sunscreen, and some mosquito wipes. Opening the flare gun case, he examined its contents. In keeping with similar setups from the Soviet days, the kit included the pistol itself and four flares, beneath which was a conversion tube. When inserted into the barrel, it allowed for firing of .45 or .410 ammunition. Two cardboard boxes with five rounds of each

from school. In Alek’s village, there was no running water or electricity. She had to walk to a well for drinking water, but she and her family lived a simple, happy life. Then a terrible war broke out, and Alek’s life changed forever. As the warning sirens wailed over their village, Alek and her family had to run away from the fighting. It was the rainy season. The river had flooded, the bridges across it were underwater, and Alek could not swim. She was terrified of drowning, but her mom helped her to cross safely to the other side. During their journey, Alek’s mom foraged for food and sold packets of salt until she saved enough to buy passports for her

Mr. Geronimo was a hoarder of fuel, gas masks, flashlights, blankets, medical supplies, canned food, water in lightweight packets; a man who expected emergencies, who counted on the fabric of society to tear and disintegrate, who know that superglue could be used to hold cuts together, who did not trust human nature to build solidly or well. A man who expected the worst.

From the Waverley Kitchen Journal Fig and Pepper Bread Mary’s Note: Sometimes the two most improbable things make the best combination. Ingredients: 2 cups whole grain spelt flour 2 ½ cups unbleached all purpose flour 1 ½ cups coarsely chopped figs 2 tsp coarse black pepper 2 tsp sea salt 2 tbsp olive oil 1 dry yeast packet 1 ½ cups of warm water Whisk flour, salt, pepper, and yeast until blended, by hand or with whisk attachment of mixer.

RICE CAKES These are now a staple for the whole pro peloton. They are super-easy to make and can provide a tasty snack for kids as well. I have used these in other endurance sports, including Olympic sailing. Servings 20 Calories per serving: 157 kcal Carbohydrate per serving: 23 g Fat per serving: 6 g Protein per serving: 3 g INGREDIENTS 500 g white short-grain rice 1 l water 2 tbsp coconut oil 2 tbsp sugar (white or brown) 1 tsp vanilla extract 300 g cream cheese (or 200 g creamed coconut) METHOD 1. In a rice cooker, cook the rice with the water, sugar, vanilla and coconut oil. If you are not using a rice cooker, follow the instructions on the rice packet. 2. When cooked, mix in the cream cheese. For a non-dairy alternative, substitute 200 g of creamed coconut.

Each year millions of children die from easy to beat disease, from malnutrition, and from bad drinking water. Among these children, about 3 million die from dehydrating diarrhea. As UNICEF has made clear to millions of us well-off American adults at one time or another, with a packet of oral rehydration salts that costs about 15 cents, a child can be saved from dying soon. By sending checks earmarked for Oral Rehydration Therapy, or ORT, to the U.S. Committee for UNICEF, we Americans can help save many of these children. Here's the full mailing address: U.S. Fund for UNICEF 125 Maiden Lane New York, NY 10038 Now, you can write that address on an envelope well prepared for mailing. And, in it, you can place a $100 check made out to the U.S. Fund for UNICEF along with a note that's easy to write: WHERE IT WILL HELP THE MOST, USE THE ENCLOSED FUNDS FOR ORT. So, as is reasonable to believe, you can easily make a big difference for vulnerable children. [...] With our $3 figure in mind, we do well to entertain this proposition: If you'd contributed $100 to one of UNICEF's most efficient lifesaving programs a couple of months ago, this month there'd be over thirty fewer children who, instead of painfully dying soon, would live reasonably long lives. Nothing here's special to the months just mentioned; similar thoughts hold for most of what's been your adult life, and most of mine, too. And, more important, unless we change our behavior, similar thoughts will hold for our future. That nonmoral fact moved me to do the work in moral philosophy filling this volume.

Brötchen There’s nothing more German than this recipe. A staple for all true Schmidt bakers. These are best hot out of the oven with butter or cherry jam. That’s the way Mom did it. Here, I’ll give you Oma’s cherry jam recipe too. 2½ to 3 cups all-purpose flour 1 packet active dry yeast (rapid) 1 teaspoon sugar 1 cup warm water 1 tablespoon oil 1 teaspoon salt 1 egg white Put 2½ cups flour into a large bowl and make a well in the middle. Pour yeast, sugar, and two tablespoons of warm water (the water comes from the 1 cup) into the well. Mix yeast, sugar, and water in the well, but don’t mix in the flour yet. Cover the bowl with a cloth and set it in a warm place for 15 minutes until it proofs. Add the rest of the water and oil, and beat in the salt and flour good. Turn out the dough on a floured wooden board, and knead. Add the remaining ½ cup flour as needed to make it smooth. Put dough in a greased bowl, cover, and let it rise until it doubles in size. About an hour in that same warm spot. Punch down, then split it into 12 pieces. Shape into rolls and place 3 inches apart on a greased and floured baking tray. Cover and let rise one more time until they double again. Cut a cross on top of each. Beat egg white and 1 teaspoon water with a fork until frothy and brush the rolls. (Oh, I forgot—should have preheated the oven to 450°F already.) Then you bake for 15 to 20 minutes until the tops are golden.

Day 4: Berry Peachy 2 handfuls kale 1 handful spinach 2 cups water 2 apples, cored, quartered 11/2 cups frozen peaches 11/2 cups frozen mixed berries 2 packets stevia 2 tablespoons ground flaxseeds OPTIONAL: 1 scoop of protein powder Place leafy greens and water into blender and blend until mixture is a green juice-like consistency. Stop blender and add remaining ingredients. Blend until creamy. Day 5: Peach Berry Spinach 3 handfuls spinach 2 cups water 1 cup frozen peaches 1 handful fresh or frozen seedless grapes 11/2 cups blueberries 3 packets stevia to sweeten 2 tablespoons ground flaxseeds OPTIONAL: 1 scoop of protein powder Place spinach and water into blender and blend until mixture is a green juice-like consistency. Stop blender and add remaining ingredients. Blend until creamy. Day 6: Pineapple Spinach 2 cups fresh spinach, packed 1 cup pineapple chunks 2 cups frozen peaches 2 bananas, peeled 11/2 packets stevia 2 cups water 2 tablespoons ground flaxseeds OPTIONAL: 1 scoop of protein powder Place spinach and water into blender and blend until mixture is a green juice-like consistency. Stop blender and add remaining ingredients. Blend until creamy. Day 7: Pineapple Berry 2 handfuls spring mix greens 2 handfuls spinach 1 banana, peeled 11/2 cups pineapple chunks 11/2 cups frozen mango chunks 1 cup frozen mixed berries 3 packets stevia 2 cups water 2 tablespoons ground flaxseeds OPTIONAL: 1 scoop of protein powder Place leafy greens and water into blender and blend until mixture is a green juice-like consistency. Stop blender and add remaining ingredients. Blend until creamy. Day 8: Spinach Kale Berry 2 handfuls kale 2 handfuls spinach 2 cups water 1 apple, cored, quartered 1 banana, peeled 11/2 cups frozen blueberries 2 packets stevia 2 tablespoons ground flaxseeds OPTIONAL: 1 scoop of protein powder Place leafy greens and water into blender and blend until mixture is a green juice-like consistency. Stop blender and add remaining ingredients. Blend until creamy. Day 9: Apple Mango 3 handfuls spinach 2 cups water 1 apple, cored, quartered 11/2 cups mangoes 2 cups frozen strawberries 1 packet stevia 2 tablespoons ground flaxseeds OPTIONAL: 1 scoop of protein powder Place spinach and water into blender and blend until mixture is a green juice-like consistency. Stop blender and add remaining ingredients to blender. Blend until creamy. Day 10: Pineapple Kale 2 handfuls kale 1 handful spring mix greens 2 cups water 11/2 cups frozen peaches 2 handfuls pineapple chunks 2 packets stevia 2 tablespoons ground flaxseeds OPTIONAL: 1 scoop of protein powder Place leafy greens and water into blender and blend until mixture is a green juice-like consistency. Stop blender and add remaining ingredients. Blend until creamy.

I left him where he was and went down the hall to the kitchenette, where I picked up the coffeepot and filled it with water. I poured the water into the reservoir and then opened a packet of coffee, the grounds neatly sealed in a filter that I tucked into the basket. I flipped the switch and stood there until I could hear the gurgling begin.

how to make notes ========== Life Is What You Make It A Story Of Love, Hope And How Determination Can Overcome Even Destiny (Preeti Shenoy) - Your Highlight at location 1584-1589 | Added on Monday, 15 June 2015 11:21:47 wanted to share my ‘colour coded’ way of remembering things with everybody, so they too could benefit. I felt like I had stumbled upon a great secret and my discovery would be hailed. I pictured it being used in schools, colleges and everywhere else as a new memory technique. I wondered why nobody else had thought of such a simple but brilliant technique earlier. As I was waiting for him to finish making the photocopies, my eyes chanced upon small glittering stickers of cartoon characters like Tw eety bird, Fairies and Garfield and some Disney characters, which children use to decorate their books and other objects. I thought the stickers would make a nice finishing touch and I bought twenty sheets. I also came across some very beautiful printed stationery and could not resist buying about eight packets of writing sheets. They looked very beautiful and ========== Life Is What You Make It A Story Of Love, Hope And How Determination Can Overcome Even Destiny (Preeti Shenoy) - Your Note at location 1596 | Added on Monday, 15 June 2015 11:24:46 cont. how to make notes ========== Life Is What You Make It A Story Of Love, Hope And How Determination Can Overcome Even Destiny (Preeti Shenoy) - Your Highlight at location 1590-1596 | Added on Monday, 15 June 2015 11:24:46 I also looked around the shop and discovered some water colours. I had last painted with water colours only in school. On an impulse, I bought a set of water colours and a set of brushes as well. It was like an urgent impulse inside my head that was driving me to buy all this stuff. They seemed absolutely essential. I reached home armed with my large bag of purchases and unpacked them carefully and arranged them all on my desk. Then I sat down and decorated the corners of each set of notes with tiny stickers of cartoon characters. I used highlighter pens and highlighted each set of the notes in my colour coded way with green, purple and orange. There were seventy sets to finish and I was like a woman possessed. I stayed up the whole night doing just this. I was a reservoir of energy. I just couldn' t stop. Strangely I did not feel even a little tired. ========== Life Is What You Make It A Story Of Love, Hope And How Determination Can Overcome Even Destiny (Preeti Shenoy) - Your Highlight at location 1617-1617 | Added on Monday, 15 June 2015 11:55:29 uncannily ========== Life Is What You Make It A Story Of Love, Hope And How Determination Can Overcome Even Destiny (Preeti Shenoy) - Your Highlight at location 1650-1650 | Added on Monday, 15 June 2015 14:48:08 besotted ========== Life Is What You Make It A Story Of Love, Hope And How Determination Can Overcome Even Destiny (Preeti Shenoy) - Your Highlight at location

Salmon en Croute In Celtic mythology, the salmon is a magical fish that grants the eater knowledge of all things. Notes: Nonstick spray may be substituted for melted butter. Keep the phyllo covered with plastic wrap and a damp towel until ready to assemble; otherwise, it will dry out. 2 cloves garlic 1 7-oz. jar sun-dried tomatoes in olive oil 3 cups torn fresh basil leaves salt and pepper to taste 1 package 9x14 phyllo dough, thawed 1 cup melted butter 10 4-oz. salmon fillets, skin removed 2 eggs, beaten with ¼ cup water Preheat oven to 425 degrees. In a food processor, blend garlic, tomatoes with oil, basil, and salt and pepper. Set aside. Grease two large cookie sheets. Carefully lay five sheets of phyllo across each cookie sheet, overlapping and brushing each sheet with melted butter. Repeat. Divide salmon evenly between the cookie sheets and place vertically on top of phyllo, leaving a space between each fillet. Divide and spread basil mixture on top of each individual salmon fillet. Cover salmon with five sheets of phyllo, brushing each sheet with butter. Repeat. With a pizza cutter or knife, slice in between each fillet. Using egg wash, fold sides of phyllo together to form individual “packets.” Bake for 15–20 minutes. Serves 10. Lemon Zucchini Bake Use lemon thyme to add a sweet citrus flavor to everything from poultry to vegetables. If you can’t find it in your area, try chopped lemon balm, lemon verbena, or lemon basil. ¼ cup seasoned bread crumbs ¼ cup grated Parmesan cheese 2 teaspoons lemon thyme leaves 2 large zucchinis, thinly sliced 1 large Vidalia onion, thinly sliced 4 tablespoons melted butter Preheat oven to 350 degrees. Mix bread crumbs, cheese, and thyme. In a round casserole dish, layer half of the zucchini and half of the onion slices. Baste with melted butter. Add half of the bread crumb mixture. Repeat layers and bake, covered, for 20 minutes. Serves 4–6. Body Scrub Sugar scrubs are a great way to slough off stress and dead skin. For unique scents, try layering dried herbs like lavender (revitalizing) or peppermint (energizing) with a cup of white sugar and let stand for two weeks before use, shaking periodically. Then blend with a tablespoon of light oil such as sunflower seed. Slough away dead skin in the shower or tub.

How exciting,’ I said, starting on a layer of cast padding. ‘Never a dull moment,’ Alison agreed. ‘I must say it makes a pleasant change to have the patient asleep when you’re putting on the cast. I had a little boy try to bite me last week.’ ‘That’s why I prefer animals. If a dog does that you can jab it with a pole syringe full of ketamine through the bars of the cage. Have you got a finger spare to hold down another layer of bandage?’ ‘Just as long as you don’t incorporate my hand into your cast,’ she said, trapping the end of the padding layer under her left little finger. ‘I’ll try not to.’ ‘Thank you.’ I opened a packet of Scotchcast and dropped it into a jug of water. It’s such cool stuff – water activates the resin and it heats up and hardens in mere minutes. In fact, it usually hardens about thirty seconds before you really want it to, just to keep you on your toes.

handfuls spinach 2 cups water 1 apple, cored, quartered 1 cup frozen mangos 1 cup frozen strawberries 1 handful frozen or fresh seedless grapes 1 stevia packet (add more to sweeten, if necessary) 2 tablespoons ground flaxseeds OPTIONAL: 1 scoop of protein powder

We pulled into a wooded lot and parked next to a bulletin board that said 'We Are a Clothing Optional Resort.' The springs steamed behind wet steps. Kiosk notices alerted us to internecine management conflicts, meditation workshops, the healing power of lithium. Women walked by with breasts that left you feeling conflicted. Testicles dangled. I had never even been to a hot spring with bathing suits. The grower went to the bathroom while I purchased day passes with my SAT earnings. 'It's explained in the guidebook, but these are holy waters,' said the guy at the front desk. He had a half-shaved head and a t-shirt that said 'Question Male Privilege.' He handed me a guidebook as thick as a course packet. 'So we prefer you not speak, eat, or engage in sexual congress. No passion in the pools.

ay cheese!" If you're like most women I know, you have at least one family and friends photo area in your home. My entire home is practically a photo gallery! Walls, tabletops, and my refrigerator door are all crowded with the faces of people I love. My husband, Bob, my children, grandchildren, new friends, old friends you name 'em and I've displayed 'em. How precious are these gatherings of faces to us. And it's so fitting, isn't it? Because our family and friends' pictures tell the story of their lives.. .and ours! Cherish your family and friends and those priceless moments. Hold them close. Seek out your friends and enjoy their company more often. Treasure their faces, their characteristics, their uniqueness. But also make room for new people.. .and add them to the gallery in your heart. ant to hold a spring garden party? It can be a birthday, a graduation, or just a celebration. For invitations, glue inexpensive packets of seeds to index cards and write in your party information. Pass them out or stick them in envelopes and mail them. Decorate a picnic table with an umbrella and bright floral sheets or vinyl cloths. Why not decorate the awnings and porch posts to make it even more festive? Flowers, flowers, and flowers everywhere create a bright, aromatic space. If you're limber and energetic or you're inviting kids, spread sheets on the ground for an authentic, old-fashioned picnic. A little red wagon or painted tub with a potted plant makes a fun off-to-the-side "centerpiece." Use a clean watering can for your lemonade pitcher. Engage your imagination and have fun entertaining.

Between culinary school, a year and a half of apprentice stages all over the world in amazing restaurants, ten years as the personal chef of talk show phenom Maria De Costa, and six years as Patrick's culinary slave, I am nothing if not efficient in the kitchen. I grab eggs, butter, chives, a packet of prosciutto, my favorite nonstick skillet. I crack four eggs, whip them quickly with a bit of cold water, and then use my Microplane grater to grate a flurry of butter into them. I heat my pan, add just a tiny bit more butter to coat the bottom, and let it sizzle while I slice two generous slices off the rustic sourdough loaf I have on the counter and drop them in the toaster. I dump the eggs in the pan, stirring constantly over medium-low heat, making sure they cook slowly and stay in fluffy curds. The toast pops, and I put them on a plate, give them a schmear of butter, and lay two whisper-thin slices of prosciutto on top. The eggs are ready, set perfectly; dry but still soft and succulent, and I slide them out of the pan on top of the toast, and quickly mince some chives to confetti on top. A sprinkle of gray fleur de sel sea salt, a quick grinding of grains of paradise, my favorite African pepper, and I hand the plate to Patrick, who rises from the loveseat to receive it, grabs a fork from the rack on my counter, and heads out of my kitchen toward the dining room. Dumpling followed him, tail wagging, like a small furry acolyte.

Ethan snatched the plaster from Jav's limp hand, ripped the packet open and slapped it across Jav's forehead. "There," he said. "For the wrinkles you're going to have if you don't relax.

Here’s my protocol for my usual monthly 3-day fast from Thursday dinner to Sunday dinner: On Wednesday and Thursday, plan phone calls for Friday. Determine how you can be productive via cell phone for 4 hours. This will make sense shortly. Have a low-carb dinner around 6 p.m. on Thursday. On Friday, Saturday, and Sunday mornings, sleep as late as possible. The point is to let sleep do some of the work for you. Consume exogenous ketones or MCT oil upon waking and 2 more times throughout the day at 3- to 4-hour intervals. I primarily use KetoCaNa and caprylic acid (C8), like Brain Octane. The exogenous ketones help “fill the gap” for the 1 to 3 days that you might suffer carb withdrawal. Once you’re in deep ketosis and using body fat, they can be omitted. On Friday (and Saturday if needed), drink some caffeine and prepare to WALK. Be out the door no later than 30 minutes after waking. I grab a cold liter of water or Smartwater out of my fridge, add a dash of pure, unsweetened lemon juice to attenuate boredom, add a few pinches of salt to prevent misery/headaches/cramping, and head out. I sip this as I walk and make phone calls. Podcasts also work. Once you finish your water, fill it up or buy another. Add a little salt, keep walking, and keep drinking. It’s brisk walking—NOT intense exercise—and constant hydration that are key. I have friends who’ve tried running or high-intensity weight training instead, and it does not work for reasons I won’t bore you with. I told them, “Try brisk walking and tons of water for 3 to 4 hours. I bet you’ll be at 0.7 mmol the next morning.” One of them texted me the next morning: “Holy shit. 0.7 mmol.” Each day of fasting, feel free to consume exogenous ketones or fat (e.g., coconut oil in tea or coffee) as you like, up to 4 tablespoons. I will often reward myself at the end of each fasting afternoon with an iced coffee with a bit of coconut cream in it. Truth be told, I will sometimes allow myself a SeaSnax packet of nori sheets. Oooh, the decadence. Break your fast on Sunday night. Enjoy it. For a 14-day or longer fast, you need to think about refeeding carefully. But for a 3-day fast, I don’t think what you eat matters much. I’ve done steak, I’ve done salads, I’ve done greasy burritos. Evolutionarily, it makes no sense that a starving hominid would need to find shredded cabbage or some such nonsense to save himself from death. Eat what you find to eat.

Has nobody not told you, Brian, that you've got this kind of gleeful preoccupation with the future? I wouldn't even mind, but you don't even have a fuckin' future, I don't have a future. Nobody has a future. The party's over. Take a look around you man, it's all breaking up. Are you not familiar with the book of Revelations of St. John, the final book of the Bible prophesying the apocalypse?... He forced everyone to receive a mark on his right hand or on his forehead so that no one shall be able to buy or sell unless he has the mark, which is the name of the beast, or the number of his name, and the number of the beast is 6-6-6... What can such a specific prophecy mean? What is the mark? Well the mark, Brian, is the barcode, the ubiquitous barcode that you'll find on every bog roll and packet of johnnies and every poxy pork pie, and every fuckin' barcode is divided into two parts by three markers, and those three markers are always represented by the number 6. 6-6-6! Now what does it say? No one shall be able to buy or sell without that mark. And now what they're planning to do in order to eradicate all credit card fraud and in order to precipitate a totally cashless society, what they're planning to do, what they've already tested on the American troops, they're going to subcutaneously laser tattoo that mark onto your right hand, or onto your forehead. They're going to replace plastic with flesh. Fact! In the same book of Revelations when the seven seals are broken open on the day of judgment and the seven angels blow the trumpets, when the third angel blows her bugle, wormwood will fall from the sky, wormwood will poison a third part of all the waters and a third part of all the land and many many many people will die! Now do you know what the Russian translation for wormwood is?... Chernobyl! Fact. On August the 18th, 1999, the planets of our solar system are gonna line up into the shape of a cross... They're gonna line up in the signs of Aquarius, Leo, Taurus, and Scorpio, which just happen to correspond to the four beasts of the apocalypse, as mentioned in the book of Daniel, another fuckin' fact! Do you want me to go on? The end of the world is nigh, Brian, the game is up!

At the bottom of each page, in tiny, barely legible print, was a lengthy disclaimer written in impenetrable legalese. As far as I could interpret the language, it fed the reader two bitter blanket warnings: (1) that all of the information in the packet likely was wrong and should not be relied on, and (2) that First Boston probably has a secret relationship with someone else involved in this trade so that if you buy it, you are likely to be screwed.

Elle reached inside a cabinet, withdrawing an assortment of cups, none of them matching. She placed his favorite, a cup resembling a mock Holy Grail, in front of him. “We’ve got the usual suspects. Wine, water, and . . .” She shut one eye, thinking. “Coffee.” “Water works, thanks.” “Oh! We might have hot chocolate but it’s the kind without the marshmallows.” “No, you have the ones with marshmallows. They’re behind your coffee filters, beside the box of apple cider packets that expired in 2014.” Darcy stepped inside the kitchen, posting up against the counter.

Serena slid her tray along the metal counter, choosing a lemon yogurt and skipping all the hot lunch selections until she came to the hot-water dispenser, where she filled up a cup with hot water and placed a Lipton tea bag, a slice of lemon, and a packet of sugar on the saucer. Then she carried her tray over to the salad bar, where she filled up a plate with a pile of romaine lettuce and poured a small puddle of bleu cheese dressing beside it. She would have preferred a toasted ham-and-cheese sandwich in the Gare du Nord in Paris, eaten in a hurry before leaping onto her London train, but this was almost as good. It was the same lunch she’d eaten at Constance every day since sixth grade.

Smoke sat demurely in the middle of the floor, tail fluffed over his toes, the picture of innocence. Ferron pulled wide the cabinet door, which already stood ten inches ajar. There was Chairman Miaow, purring, a shredded packet of tunafish spreading dribbles of greasy water across the cupboard floor.

Serena slid her tray along the metal counter, choosing a lemon yogurt and skipping all the hot lunch selections until she came to the hot-water dispenser, where she filled up a cup with hot water and placed a Lipton tea bag, a slice of lemon, and a packet of sugar on the saucer. Then she carried her tray over to the salad bar, where she filled up a plate with a pile of romaine lettuce and poured a small puddle of bleu cheese dressing beside it. She would have preferred a toasted ham-and-cheese sandwich in the Gare du Nord in Paris, eaten in a hurry before leaping onto her London train, but this was almost as good.

1½ pounds small red potatoes, unpeeled 2 tablespoons extra-virgin olive oil 1 teaspoon chopped fresh thyme Salt and pepper 1 Arrange potatoes in center of large sheet of aluminum foil and lift sides to form bowl. Pour ¾ cup water over potatoes and crimp foil tightly to seal. Place foil packet in air-fryer basket, place basket in air fryer, and set temperature to 400 degrees. Cook until paring knife inserted into potatoes meets little resistance (poke through foil to test), 25 to 30 minutes. 2 Carefully open foil packet, allowing steam to escape away from you, and let cool slightly. Arrange potatoes in single layer on cutting board; discard foil. Place baking sheet on top of potatoes and press down firmly on baking sheet, flattening potatoes to ½-inch thickness. Transfer smashed potatoes to large bowl; drizzle with oil and sprinkle with thyme, ½ teaspoon salt, and ⅛ teaspoon pepper. Toss until well combined and most potatoes have broken apart into chunks. 3 Return potatoes to air fryer and cook until well browned and crispy (do not stir or shake during cooking), 15 to 20 minutes. Season with salt and pepper to taste. Serve.

Blue I emerge from our yellow linoleum bathroom blue at one end of our single-wide trailer and I have the length of narrow hallway to consider before reaching the living room blue Blue!? And I know my mother is furious You look ridiculous it’s all she says and I do I had torn the pages from a magazine lined my bedroom floor with them and studied those punk rock spiked hair white teeth high fashion popped collar leather studded glossy photos strewn across my small space like a spread of tarot cards telling me a future I would never get to not out here not in the white trailer rusting amber thick of trees stretch of reservation of highway that stood between me and whatever else was out there record stores the mall parking lots where kids were skateboarding and smoking pot probably kids with boom boxes and bottles of beer out there were beaches with bands playing on them and these faces these shining faces with pink green purple and blue hair blue I could get that at least I could mix seventeen packets of blue raspberry Kool-Aid with a little water and I could get that it was alchemy it was potion-making but no one told me about the bleach about my dark hair needing to lift to lighten in order to get that blue no one told me that the mess of Kool-Aid would only run down my scalp my face my neck would stain me blue Blue is what you taste like he says still holding me on the twin bed in the glow of dawn my teenage curiosity has pushed me to ask What does my body taste like to you his fingers travel from neck to navel breath on my thigh and here in our sacred space he answers simply Blue you taste blue and I wonder if what he means is sad you taste sad taqʷšəblu the name is given to me when I am three to understand it my child brain has to break it apart taqʷšəblu talk as in talking as in to tell as in story sha as in the second syllable of my English name as in half of me blue as in the taste of me blue as in sad my grandmother was taqʷšəblu before me and now I am taqʷšəblu too

It was two packets of powdered “Breakfast Essentials” (strawberry in my case), two packets of “Apple Cinnamon Oatmeal,” and a little less than a liter of water mixed in.

2 packets of Truvia 4 cubes of frozen avocados. ¼-½ cup heavy whipping cream ¼-½ cup coconut cream. TIP: Buy canned coconut milk. Store one can in the refrigerator. This hardens the fat-filled coconut cream part of the product and allows you to pour off the coconut water. Use only the high-fat portion of coconut milk. 2 teaspoons of Cacao Powder. Cinnamon to taste Put all of the above in a blender and puree away for the best carb-free ice cream EVER!!

Thilmond often found Phillip in strange places. One time, when he knew Phillip was on the run, he was out on the moor training a young dog to hunt birds when the dog slipped away and then returned with a packet of egg sandwiches wrapped in foil. 'Right away it hit me: Phillip's got a camp here somewheres. So I grabbed my gun and I walked -- hey, I almost stepped on him. He was sleeping in the fog, Phillip. He had a brown leather jacket and hip rubber boots. It was that foggy he was fuzzy on his face. I really thought he was dead. He had a .22 right alongside of him. I touched the barrel of my shotgun to his face. And right away he reached for his gun. I said, 'You're too late.' He had smoked a bunch of dope and fell asleep there. And he said, 'I had some sandwiches here.' I said, 'Yeah, my dog took them, they're down there. They're all fuckin' squish.

It’s not really such a bad place,” she says, looking around the room. She’s moved on to dessert. “They know how to make a decent rice pudding.” My hand shakes a little when I pour creamer into her coffee. If I got on a plane tonight I could be in Rome in time for dinner tomorrow. Homemade pasta, fresh tomatoes and basil. Real Parmesan cheese, not the kind that comes in packets. And wine—maybe something I haven’t tasted before, a grape varietal I don’t yet know. It would be nothing like here. A break from this place. From Mom. I want to get home and e-mail Paul. I will be there. I am coming. I feel her eyes on me as I pack up my things. “You should dye your hair before you leave,” she says finally. “See if the salon can fit you in this week.” “That’s a good idea.” I kiss her goodbye. “I bet Hannah is gorgeous, she’ll look just like Emily did at that age. Beautiful, but not the brightest bulb. It’s good you’re going. You’ll have to send me pictures.” She surveys my face. I try to keep it blank, unreadable. “Use my brightening mask when you get home. It’ll clear up whatever’s happening on your chin.” “I will.” I shift my purse full of papers and snacks and bottled water from one shoulder to the other. “I love you, see you tomorrow.

Like flours, not all fats are created equal. Oil is fat that is liquid at room temperature but good pastry cannot be made with oil. Flour simply absorbs the oil and the resulting dough is mealy, not tender and flaky. The ideal fat for pastry-making is one with a high melting point because the longer it takes for the fat to melt, the longer it keeps the little parcels of dough separate, generating little packets of steam to puff and lighten the dough. Pig fat (lard) has a high melting point and very little water content, so is ideal on both counts.

The gluten content of the final wheat dough can be manipulated by the cook in a number of ways depending on the ultimate goal, whether it be sturdy bread or flaky pastry. (...) The first trick is to use exactly the right amount of water, for it is water that activates the gluten in flour. Fat is the second trick, and it helps the texture of pastry in a number of ways. Fat coats little packets of flour, waterproofing them and limiting the amount of water that gets in (less water, so less gluten), and it keeps the gluten strands 'short'. Little smears and gobbets of fat also separate the mini layers of dough, so that they form individual flakes or crumbs, not a solid mass.

I look away when the Russian nurse comes in, holding a tray with Mom’s dinner on it. “Good evening, Mrs. Messing,” she says, her accent thick. Mom eyes her suspiciously. “I hope there’s plenty of sauce this time.” The nurse is polite and patient, even goes back to the kitchen to see if they have cracked pepper instead of the little packets. While Mom eats she talks about the parties she and Dad used to throw at the house. Those were the days, she says, sighing. Composers and producers; actresses like her and screenwriters like Dad, all of them vibrating with youth and beauty. The world was going to be ours. I readjust the napkin so that it covers a larger section of her blouse. How cute the two of you were in your matching outfits, she says about Emily and me. I refill her water cup, ask the nurse for more Parmesan cheese. Everyone said I was crazy to have daughters so close in age, but I thought one could watch out for the other. And you were always so mature, so it worked out. I dress her salad, tossing it with the flimsy plastic fork. Do you remember demanding white wine spritzers at your twelfth birthday party? Yes. I nod.

purse. As she opened it, she saw a small edge of plastic poking out of the inner pocket. Pulling it out, she saw it was a small bag of cocaine from a party a few weeks ago, the night she had signed the contract for Socialites in the City. Looking at it for a moment, she rushed into the kitchen and, after tapping out a small amount, pulled out her credit card and cut it up, quickly and expertly. Making a thin line, she opened a drawer in the kitchen and pulled out a packet of drinking straws. Cutting one in half and then half again, she bent over and snorted the line up her nose. She then turned on the tap, sniffing hard, and then ran her fingers under the water. Taking a few drops of water onto the back of her hand, she snorted the water into her nostril and massaged either side of her nose, stretching the skin and letting the drug absorb into her system. Violetta shook her head and felt the buzz begin. She checked her nose in the mirror and then smiled at herself. ‘Showtime,’ she said, plastering a smile on her face as she left for the party. *

I dropped the Earl Grey tea packet into the mug of steaming water and set it down in front of him. If it worked for Captain Picard, it ought to work for a dragon.

Kimmy, who spent most of the time making lame excuses for Jason’s behavior, apparently worried that I might blab to the press that the president’s son was a jerk—or worse, that I’d seen the first daughter’s panties. “Jason has been under a lot of pressure lately,” Kimmy explained weakly. “It’s tough to be a kid when the public is watching you all the time.” “Know what else is tough?” I asked. “Getting falsely accused of being a pervert in front of the Secret Service.” “Er . . . yes,” Kimmy conceded. “I suppose it would be. Would a souvenir White House key chain make you feel better?” “A little,” I admitted. By the time Cyrus arrived fifteen minutes later, I had scored an additional four White House key chains, three White House reusable water bottles, a model of Air Force One, a set of fancy pens with the presidential seal on them, and three dozen packets of official White House jelly beans.

Ciao, Violetta.” The sound of his voice, low and almost caressing, is such a shock that for a moment I think I’ve hallucinated hearing it. But as I jerk my head back, I see his shoes, his jeans, and swiftly I swing my legs under me, scrabbling for a foothold in the squishy mud of the riverbank, digging in my toes, and stand up waist-high in the water. Luca has bent his long legs now, and is sitting down in front of me, halfway down the bank on a stone outcropping, so we’re almost level. I stare at him, still disbelieving. “It was you!” I blurt out, and then feel stupid. “Cosa?” He lifts his dark brows. I can see his face clearly in the moonlight, the pale skin, the perfect bone structure, the black lock of hair that falls over his forehead, inky-dark. “Before,” I say. “Up by the club. You were smoking.” He nods. “Which you think is a disgusting habit,” he observes, amusement in his voice. “Yes, I do,” I say firmly, glad of the way the conversation is going; ticking him off is much easier than…anything else. “It’s revolting. Schifoso,” I add, having learned the word in Italian. “Bene.” He pulls the packet from his jeans pocket, raises it to show me, and then, quite unexpectedly, releases it, his long fingers empty, the packet falling into the river beside me. “No more cigarettes,” he says. “Since you say they are schifoso.” “You’re stopping? Just like that?” I fish out the packet before it becomes so waterlogged it sinks, and put it on the grass. He shrugs. “Perchè no?” I swallow. “You shouldn’t just throw things in the water like that. It’s bad for the environment,” I say, sticking with the severe, ticked-off voice, as it makes me feel safe. If I lose this voice with him, I’m in much deeper, more dangerous waters than this pretty little river. “Mi scusi,” he says lightly, an apology with not a flicker of contrition in his voice. “You are good for me, Violetta. The only one who tells me when I do wrong.” When he calls me by the Italian version of my name, I can’t help it: I feel like I’m melting. Dissolving, helpless, gone.

1 large aubergine, cut into bite-sized chunks (about 2cm) 150g shiitake mushrooms (or brown, chestnut or white mushrooms), stems removed, thinly sliced 10 cherry tomatoes, halved 800ml coconut milk 400ml good-quality vegetable stock 100g tenderstem broccoli, cut into large chunks 100g dried rice vermicelli noodles, or other thin noodles 2–3 tbsp kecap manis 1–2 tbsp rice vinegar or white wine vinegar Sea salt, to taste Coconut oil or sunflower oil, for frying Kerupuk or prawn crackers, to serve Lime wedges, to serve For the spice paste Large bunch of coriander 4 garlic cloves, peeled and sliced 2 small banana shallots or 4 Thai shallots, peeled and sliced 4 long red chillies, half deseeded, all sliced 2cm piece of ginger (about 10g), peeled and sliced 1 lemongrass stalk, outer woody layers removed, thinly sliced 1 tsp ground coriander Pick some of the coriander leaves from the stalks and set aside to use as a garnish. Place all the coriander stalks and remaining leaves, along with the other spice paste ingredients, in a food processor and blend to a smooth paste. Heat 2 tablespoons of oil in a wide, deep saucepan or casserole dish over a medium heat and fry the spice paste until fragrant, about 10 minutes. Add the aubergine chunks and sliced mushrooms with another 1 tablespoon of oil and cook, stirring, for 2–3 minutes. As soon as they have started to soften, add the tomatoes, coconut milk and vegetable stock and bring to the boil, then reduce to a simmer for 30 minutes. Add the broccoli and simmer for a further 5 minutes. Meanwhile, place the noodles in a heatproof bowl, pour over boiling water and leave for 10 minutes (or follow the packet instructions). Drain and toss with a little oil to prevent them sticking together. When ready to serve, check the vegetables are soft and the aubergine is cooked through. Add the noodles to the soup and warm through. Season with kecap manis, vinegar and salt. Taste to check the seasoning, then serve immediately garnished with the reserved coriander leaves, and the crackers, lime wedges and sambal on the side.

Left unsatisfied, the craving for sensations can become an actual hunger. A few years ago on a trip to Kauai, I noticed something funny. Five days in, I hadn’t had a single snack between meals. This was strange because, at home, I’m an inveterate grazer. There’s nearly always a packet of trail mix or a bowl of popcorn on my desk. But on this vacation, not a nibble. I realized that in Hawaii I was surrounded all day by the lush textures of the jungle, the whoosh of the ocean, and the smell of salt water. I had my feet in volcanic sand and a lei of plumeria flowers around my neck. I was satiated, head to toe. Sure enough, by 11:00 a.m. on that first day back in the office, I had my head in the snack cabinet, hunting for almonds. People are quick to blame habits, and to dismiss this as mindless eating, but I believe that ignores the root cause. In our humdrum environments, we live with a sensorial hunger, and without any other means to satisfy it, we feed it.