Now that The New York Times pay wall is live, you only get 10 free clicks a month. For those worried about hitting their limit, we're taking a look through the paper each morning to find the stories that can make your clicks count.

Top Stories: The Long Island Power Authority's lackadaisical response to Sandy "has called into question the authority’s very future." 

World: The rise of princelings in China who "are emerging as an aristocratic class with an increasingly important say in ruling the country." 

U.S.: The Petraeus scandal brings the world of the Tampa social elite to light

New York: Two weeks after Sandy, a family has located their 93-year-old legally blind grandmother who was evacuated from a beachside nursing home in Rockaway Park during the storm. 

Business: Stores like Walmart and Costco are taking on roles that are usually the purview of banks by offering loans, mortgages and even life insurance policies. 

Technology: Steven Sinofsky's departure from Microscoft resembles Scott Forstall's from Apple and raises the question "when do the costs of keeping brilliant leaders who cannot seem to get along with others outweigh the benefits?" 

Sports: Johnny Damon is playing to get his mother's home country, Thailand, into the 2013 World Baseball Classic. 

Opinion: Yang Jisheng on how China's Great Famine "still cannot be freely discussed in the place where it happened." 

Art & Design: Sotheby's is being accused of concealing information on whether a 10th-century Cambodian statute was stolen in the 1970s in a case that revolves around "questions of when the statue left Cambodia and whether Cambodian laws and international accords in effect at that time would have barred the item’s removal."  

Theater: Charles Isherwood reviews the revival of The Mystery of Edwin Drood on Broadway which "offers a generous feast for the eyes, trimmed in holiday cheer for an added spritz of currency." 

Dining & Wine: Pete Wells has a lot of question for Guy Fieri about his Times Square restaurant. The art of steaming a turkey the way Jacques Pépin recommends