...read the other day...

''I believe that man will not merely endure: he will prevail. He is immortal, not because he alone among creatures has an inexhaustible voice, but because he has a soul, a spirit capable of compassion and sacrifice and endurance. The poet’s, the writer’s, duty is to write about these things. It is his privilege to help man endure by lifting his heart, by reminding him of the courage and honor and hope and pride and compassion and pity and sacrifice which have been the glory of his past. The poet’s voice need not merely be the record of man, it can be one of the props, the pillars to help him endure and prevail.''

William Faulkner 10.Dec, 1950

short cool songs...

... i wanted to do this a long time now. there are a many great songs that are pretty short... in the 2-minute range I mean.
So, I'll start and if you find yourself on this page, please fell free to complete and/or share the list:

Blur  - Song 2 (2:02)
Al Jarreau - Ain't No Sunshine  (2:02)
Cat Power - New York, New York (2:05)
CCR - Fortunate Son (2:32)
The Rolling Stones - Not Fade Away (2:11)
Sam and Dave  - Hold On, I am Coming (2:32)

The National Cookbook - Oliver Peyton - Chapter 3 - Autumn

''If the summer, with its playful informality, is for the child in us all, autumn ist the season of maturity - of ingredients, and of tastes.

For many cooks, this is the season they most look forward to. Animals will have grown and matured over the year, and the shooting season is in full swing - first grouse and partridge, soon followed by pheaseant and wild duck. Oysters make their comeback in September, while scallops are at their sweetest and best a little later.

  Autumn also offers a wealth of treats outside of beasts, birds or fish. Mushrooms spring up; beetroot and parnsips are full of flavour from being so long underground. The earth also becomes the hunting groundfor chestnuts and cobnuts, and freshlyfallen apples and pears. Contrasting notes arrive in the sweet sharpness of currants and plums.

   Cooking methods adapt, Slow roasting and braising are necessary for many meats, and skills in preserving and smoking come into their own.''