(Question)
In spite of the fact that people brag about being able to multi-task, the reality is that the human mind can only focus on one thing at a time. When you pay attention to one thing the mind automatically blocks out all other stimuli. Multi-tasking is simply jumping from focal point to focal point; but, you are still only focusing on one thing at a time. The payoff from trying to multi-task is not worth the toll it takes on the individual making the effort. David Meyer, PhD, a professor of psychology at the University of Michigan states the following: Doing several tasks simultaneously may seem like the height of efficiency and it would be, if a person had more than one brain. In the real world, multitasking actually wastes time and reduces work quality. Many studies have shown that multitasking slows down the mind and makes it less effective. Dividing and distracting the mind causes rapid mental course changes, the inability to effectively focus, and creates stress which increases with every additional task that is added to the mix. Imagine a dog who is trying to chase three different balls thrown in different directions. He runs two steps in one direction, three steps in another, and one step in the third. He ends up running in circles. The mind is the same. The more time you spend changing mental direction the less time you have to actually focus on a single task. The more directions or mental tasks you add, the less effective you become. But . . . that is not the whole story. Another facet of multi-tasking is worrying about events, projects, or situations that have nothing to do with where your focus should be at the moment. Worrying about what has happened, or may happen changes nothing. All it does is drain your mental and emotional resources, making you less effective at the task at hand. Let your subconscious handle it. The subconscious mind is one of the most powerful tools that we possess. It is unnecessary to make an effort to keep everything at the "top-of-mind" because everything that happens... Question: Where is the subconscious? Options: - In your arm - not enough information - In your foot - In your shoulder === The correct answer is
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not enough information

(Question)
I had seen it before, those fuzzy, furry leaves and stalks, with the pretty, star-pointed purple flowers, but up until that moment that I saw them sitting in a basket at the market stalls, I admit I had never taken notice of it as a food. It grow along cracks in stone walls and along the roadside near my home in Settignano, which is blooming with spring goodness right now: robinia (black locust) trees, wild garlic (three-cornered leek) and even elderflowers are already bursting. I asked the vendor just to double check, "Is this borage?" "Si," Came the answer, "Borragine." He confirmed. "I've had it in ravioli," I started to say, "Brava!" He said, as if we were about to start a guessing game on what could be done with it. Actually, there's a lot that can be done with it. If you can use it as a ravioli filling with ricotta, then you can imagine it taking the place of spinach in gnudi, too, but also soups or frittata or stirred through polenta. I learned that the flowers are just as delicious, if not more interesting, for their delicate cucumber-like flavour people told me of their use in salads or cocktails like Pimms, and someone even mentioned she freezes them in ice cubes, what a pretty idea for those first warm nights when you can dine al fresco, homemade cocktail in hand. Then there's risotto and of course the fritters, much like these ones. Or you can simply deep fry the clusters of buds that haven't yet burst open like these deep-fried robinia flowers. borage and ricotta crepes The problem, I was thinking, as I took home my bag of borage, is that I can't decide what to make. There's simply too much choice. I consulted two of my favourite books that also happen to be cookbooks. Patience Gray's Honey from a Weed and Luigi Ballerini's A Feast of Weeds. Both had wonderful ideas for borage (and indeed many other edible, foraged plants). Question: the writer believes that Options: - the recipe will work - not enough information - the vendor knows how to cook - the vendor was right === The correct answer is
(Answer)
the vendor was right

(Question)
What would you do you're driving past hundreds of citrus trees. With a better look, they're mandarins, or, more precisely clementines. On the roadside is a truck selling crates of them for 1 euro a kilo. You stop, right? And buy a crate of 10 kilos. Even though you have to get on a plane the next day. I couldn't help myself. Marco, who I had already made turn 180 degrees to drive back to the truck, gave me that look of disapproval when I want to do something totally unreasonable like impulse buy citrus fruit that we can't keep. "What are we going to do with these?" He questioned. I wasn't sure. I wanted to taste them, I wanted to photograph them. And maybe I could even squeeze some of them into our tiny bag to take home. "It won't be a waste, I'll give the rest away!" I reasoned. He just shook his head, giving in. I bought them, a big grin on my face. We were just outside the port city of Taranto, on the western coast of Puglia in Italy's deep south, where we spent a long weekend recently and where clementines have special IGP (Protected Geographical Indication) status. These clementines a hybrid of oranges and mandarins grow in the fertile soil around the gulf of Taranto, particularly around the town of Palagiano (also known as "the city of clementines" they celebrate the symbol of their city with a sagra, a food festival, every December) and the delicate fruit is harvested by hand. We don't get these in Florence, it was my only chance to taste them they are small with very few, if any, seeds, and they are very sweet. Question: Who is Marco? Options: - not enough information - The narrators brother - The narrators friend - The narrator's boyfriend === The correct answer is
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not enough information