When I was writing the manuscript for Florentine, I enlisted the help of an army of recipe testers about 80 people from all over the world to test every recipe thoroughly. Only one came back to me consistently with problems. From Minnesota to Melbourne, three testers wrote to me that their very first attempt at making Tuscan gnudi (ricotta and spinach balls that, rather than be encased in pasta like for ravioli, are simply dusted in flour) resulted in a pot of simmering water with "dissolved" gnudi. It reminded me of Pellegrino Artusi's potato gnocchi recipe in his famous cookbook from 1891, where he interrupts the recipe instructions to mention a signora who, upon attempting to stir the gnocchi cooking in the pot, finds they have disappeared O dove'erano andati? "Where did they go?" In the case of the gnocchi, there was too little flour used, according to Artusi. But in the case of the gnudi, I already had a hunch. I grilled all three testers on a number of various factors was the water just simmering, not on a rolling boil (which can destroy delicate gnudi), did they drain the spinach very well, and equally the ricotta (one said she even drained it overnight)? Did they use "proper" ricotta? Aha. "Proper" ricotta. The kind that was only made a day or so earlier, the leftovers of the cheese-making process, the real deal. The kind that you can see in a deli counter, standing on its own, that gets cut into a big wedge and weighed when you order it. Not the kind you buy at the supermarket, in a tub, that so often is grainy, more like the consistency of yogurt, has no structure, and is full of unnecessary gums or additives. All my recipe testers had used the second kind to be fair, some were new to the idea of buying ricotta and in their neighbourhood only had access to this. In that case, it would have probably been better to make your own, or choose another recipe. How long should Pellegrino Artusi's 1891 cookbook probably still be considered a credible source for cooking recipes? A. Until his next cookbook comes out B. not enough information C. Until his signora creates a cookbook of her own D. Forever, he was a highly regarded cook
D

(Question)
Cerberus just stared at me. The dog didn't blink, he didn't pant, he didn't move. He just sat in the passenger seat as I drove, relaxed, mouth hanging slightly open, looking at me the way someone examines a menu but can't decide on the chicken or the veal. The desert sky was on fire when the city came into view. Cerberus turned away from me and stuck his head out from the side of the jeep, his giant tongue flapping in the eighty mile an hour wind while I dialed Luna's number. The dog pulled his head back in, then rested his chin on top of the overhead roll-bar, his fur blowing back along his head like the spines of a porcupine. "Hello?" "Hey, Luna." "Dingo! Are you there yet?" "No, not yet. I'm just outside the city." Vegas flashed and blinked under the starless sky. "You get in touch with Mr. Waciejowski?" "Sure did. He's at the Denny's near the Excalibur. He's trying to stay away from the blackjack tables." "Yeah, good for him. He has the box?" I could hear Luna stuffing something disgustingly healthy in her mouth. "Mmm hmm." "He hasn't opened it, has he?" She swallowed. "Nah. I told him it was filled with old photos." Cerberus shifted in the seat and scratched behind his neck with such force that the whole Jeep shook; a rather unsettling motion at 80 miles an hour. "Hey Luna, I've got a question for you." I looked over to see the dog's nostrils flared out in the wind while his lips blew back and revealed his frightening set of teeth. "This, uh, this animal spirit guide you had me try to find. Do they ever show up, you know, in person?" What is probably true about Luna? A. She was hungry B. not enough information C. she was annoyed D. she was bored
(Answer)
A

Deciding to go on a diet is easy, but sticking to a diet is not easy! So, when facing that challenge, it is important to know how to reach your weight-loss goal. Of course, you have to decide you want to lose weight and be committed to doing so; then, you must stick to your guns and stay motivated or the goal will never be realized. There is no magic bullet, but there are two important tips that can help you reach your weight-loss goal. #1 Take It a Week at a Time You must break your ultimate goal into smaller chunks and have bench marks that will indicate you are moving in the right direction. According to the Mayo Clinic, "Over the long term, it's best to aim for losing 1 to 2 pounds (0.5 to 1 kilogram) a week." When you have a realistic weekly weight-loss target, you will be more confident in your efforts and you will know exactly what you are going to measure at the end of each week. Your long-term goal may be 40 pounds, but take it "one week at a time" (1 to 2 pounds/week = 20 to 30 weeks) In addition to choosing a healthy diet that fits your lifestyle and current health conditions, plus a solid commitment to stay with it, don't forget to get plenty of rest and exercise. . BUT . . . the primary target should be the number of pounds you plan to lose each week. That target should be clear and realistic. If it is, you should be able to stick to your weight loss program and enjoy success week after week, after week. AND, feel good in the process. If you are not hitting your target, be willing to look closely at what you are doing, or not doing and figure out why you are not reaching your weekly target. Maybe the target you set was not sensible or reasonable; or, maybe you are putting too much pressure on yourself. Honest introspection is a good way to see what you are really capable of doing and then, you can develop or choose a plan that is suitable for your unique lifestyle. When did the author first started dieting? A. not enough information B. In her teens. C. In her twenties. D. In her forties.
A