We are settled on our chairs, laptops atop laps, mugs of tea in hand, ready to hear the first short story when the buzzer buzzes. “Hang on. I thought we were all here,” says Darlene. We have our meetings in a small living room on the fourth floor of a downtown apartment building. We are only five, so we don’t need much space. “Someone named Jillian. Says you invited her,” she looks at me. “Sounds quite bossy.”

They say the camera adds ten or even fifteen pounds. Maybe that’s why Harvey didn’t notice the dragon was quite so big until the darn thing actually ate him.

Scalp 1: (Brunette male, crew cut) I’m leaving this note for my progeny. In the future, I will be known as the Savior of the World. You’re probably reading this from behind a glass box in some overrated museum where you have to eat Triscuits and sip apple juice while looking really constipated. Congratulations on finding the only cool thing on display. The scalp I’m writing on was from a guy you would have liked. Running out of room. I’ll switch to the redhead.

Perfectly cooked lobster is surely one of life’s pleasures. Making lobster on your holiday may seem like a lavish affair, but we’ve put together an easy recipe anyone can make – spectacular succulent lobster in sea salted water.

One warm spring night on a tiny farm in Whistle County, Tennessee, eleven piglets slipped from a sow like marbles from a silk purse, ten boys and one girl. The boys were fine, sturdy specimens, if perhaps a shade dull—more bacon than brains, as the saying goes—but the girl was a wonder, clever and strong and pink as a sunrise.