Almond Book Quotes

Books took me to places I could never go otherwise. They shared the confessions of people I'd never met and lives I'd never witnessed. The emotions I could never feel, and the events I hadn't experienced could all be found in those volumes.

Books. They are lined up on shelves or stacked on a table. There they are wrapped up in their jackets, lines of neat print on nicely bound pages. They look like such orderly, static things. Then you, the reader come along. You open the book jacket, and it can be like opening the gates to an unknown city, or opening the lid of a treasure chest. You read the first word and you're off on a journey of exploration and discovery.

To borrow Granny’s description, a bookstore is a place densely populated with tens of thousands of authors, dead or living, residing side by side. But books are quiet. They remain dead silent until somebody flips open a page. Only then do they spill out their stories, calmly and thoroughly, just enough at a time for me to handle.

We need books...because we are all, in the private kingdoms of our hearts, desperate for the company of a wise, true friend.

But books were different. They had lots of blanks. Blanks between words and even between lines. I could squeeze myself in there and sit, or walk, or scribble down my thoughts. It didn’t matter if I had no idea what the words meant. Turning the pages was half the battle.

To be more specific, I felt connected to the smell of old books. The first time I smelled them, it was as if I’d encountered something I already knew.

I almost miss the sound of your voice but know that the rain outside my window will suffice for tonight. I’m not drunk yet, but we haven’t spoken in months now and I wanted to tell you that someone threw a bouquet of roses in the trash bin on the corner of my street, and I wanted to cry because, because — well, you know exactly why. And, I guess I’m calling because only you understand how that would break my heart. I’m running out of things to say. My gas is running on empty. I’ve stopped stealing pages out of poetry books, but last week I pocketed a thesaurus and looked for synonyms for you but could only find rain and more rain and a thunderstorm that sounded like glass, like crystal, like an orchestra. I wanted to tell you that I’m not afraid of being moved anymore; Not afraid of this heart packing up its things and flying transcontinental with only a wool coat and a pocket with a folded-up address inside. I’ve saved up enough money to disappear. I know you never thought the day would come. Do you remember when we said goodbye and promised that it was only for then? It’s been years since I last saw you, years since we last have spoken. Sometimes, it gets quiet enough that I can hear the cicadas rubbing their thighs against each other’s. I’ve forgotten almost everything about you already, except that your skin was soft, like the belly of a peach, and how you would laugh, making fun of me for the way I pronounced almonds like I was falling in love with language.

a bookstore is a place densely populated with tens of thousands of authors, dead or living, residing side by side. But books are quiet. They remain dead silent until somebody flips open a page. Only then so they spill out their stories, calmly and thoroughly, just enough at a time for me to handle.

It's like this when you fall hard for a musician. It's a crush with religious overtones. You listen to the songs and you memorize the words and the notes and this is a form of prayer. You attend the shows and this is the liturgy. You're interested in relics -- guitar picks, set lists, the sweaty napkin applied to His brow. You set up shrines in your room. It's not just about the music. It's about who you are when you listen to the music and who you wish to be and the way a particular song can bridge that gap, can make you feel the abrupt thrill of absolute faith.

Books and the aroma of coffee. They were the perfect combination

Then what shall I write? I can't just write that this happened then this happened then this happened to boring infinitum. I'll let my journal grow just like the mind does, just like a tree or beast does, just like life does. Why should a book tell a tale in a dull straight line? Words should wander and meander. They should fly like owls and flicker like bats and slip like cats. They should murmur and scream and dance and sing.

Old books seem all right, though. They have a richer scent that’s more alive. Like how autumn leaves smell.

It's called evolution. You must know that. Yes, we are.' She looked up from her book. 'I would hope, though,' she went on, 'that we also have some rather more beautiful ancestors. Don't you?' --Mina

Rehv cleared his throat. “What book is that?” The Moor looked up, his almond-shaped eyes focusing with a sharpness Rehv could have done without. “You’re awake.” “What book?” “It’s The Shadow Death Lexicon.” “Light reading. And here I thought you were a Candace Bushnell fan.

This was one of those mid-thirties moments when you take a look at the stale, half-chewed bagel your life has become and kiss jealousy on its smokey mouth.

What is it about old books that makes them smell so delicious. Like almonds...or chocolate.

THERE CAN BE FEW delights in the world as pleasant as a Siracusan spring. The fragrance of the lemon, orange, apricot, almond and peach blossoms pervade the city, enriched by the moist, salty sea breezes. On

AFTER-SUN OIL      Lavender    10 drops      Chamomile         5 drops      Bergamot      1 drop      Geranium      2 drops      Diluted in        Almond oil      approx. 2 oz.      Sesame oil      2 tablespoons

No matter your race, religion, sexuality, health, condition, gender, age, physical appearance. You are valid. And if that is the only thing you take away from this book, then let it be it. All of you is important, you are valid, you matter, and don’t let anybody tell you otherwise.

Books took me to places I could never go otherwise. They shared the confessions of people I'd never witnessed. The emotions I could never feel, and the events I hadn't experienced could all be found in those volumes.

This is what songs do, even dumb pop songs: they remind us that emotions are not an inconvenient and vaguely embarrassing aspect of the human enterprise but its central purpose. They make us feel specific things we might never have felt otherwise. Every time I listen to "Sunday Bloody Sunday," for instance, I feel a pugnacious righteousness about the fate of the Irish people. I hear that thwacking military drumbeat and Bono starts wailing about the news he heard today and I'm basically ready to enlist in the IRA and stomp some British Protestant Imperialist Ass, hell yes, bring on the fucking bangers and mash and let's get this McJihad started.

Vonnegut had seen the worst of human conduct and refused to lie about the sort of trouble we were in, but who had not allowed his doubt to curdle into cynicism, who, for all his dark prognostication, was a figure of tremendous hope. The evidence was in his books, which performed the greatest feat of alchemy known to man: the conversion of grief into laughter by means of courageous imagination. Like any decent parent, he had made the astonishing sorrow of the examined life bearable.

Words are too easy,” he says. He opens his book. “What looks like truth and sounds like truth might be nothing but a dream, nothing but a story I wish had happened.

All language is an aspiration to music.

Raz was one of those vanguard human beings of indeterminate ethnicity, the magnificent mutts that I hope we are all destined to become given another millennium of intermixing. His skin was a rich pecan color from his dad, who was part African American and part native Hawaiian. His hair, straight and glossy black, and the almond shape of his eyes came from his Japanese grandmother. But their color was the cool blue he'd inherited from his mum, a Swedish windsurfing champion.

The connection being that in my head all language began in song and that the best stories inevitably reutrn to song, to a state of rapture. For years, I had assumed that throwing beautiful words at the page would make my prose feel true. But I had the process exactly backward. It was truth that lifted the language into beauty and toward song. It was a matter of doing what Joe Henry did, of pursuing characters into moments of emotional truth and slowing down. The result was a compression of sensual and psychological detail that released the rhythm and melody in language itself, what Longfellow called "the happy accidents of language.

Music has become more pervasive and portable than ever. But it feels less previous in the bargain. I don't want to confuse artistic and commercial value, but it's just a fact that some kid who rips an album for free isn't going to give it the same attention he would if it cost him ten bucks. At what point does convenience become spiritual indolence? I realize this makes me sound like an old fart, but sometimes I get nostalgic for the days when the universe of recorded sound wasn't at our fingertips, when we had to hunt and wait and - horror of horrors - do without, when our longing for a particular record or song made it feel sacred.

Any minute now she was going to come strolling in here with Hunter. She’d sit down, smelling like almonds and vanilla, and Chris would pretend he didn’t notice . She’d think about World History. He’d think about her. Kemmerer, Brigid (2012-04-24). Storm (Elemental Book 1) (Kindle Locations 3873-3875). Kensington Publishing Corp. Kindle Edition.

It was close to the end of Shebat, when the almond trees blossomed. The wakeful tree, we called it. Midway down the hill, I smelled its rich brown scent, and winding farther, I came upon the tree itself, its canopy lush with white flowers.

When people bitch about the death of the vinyl LP as a medium (and lord knows they bitch) what they’re mostly lamenting is the death of this kind of listening. Music as a concerted sonic experience, rather than the backing track to a flashing screen. What

Boyle looked like a Monty Python in drag. Then she opened her mouth and this epic noise came ripping out of her. Within a week, she was the most celebrated person on earth, an

I myself despise “Macarena,” and yet I have been humming it for the past three days and my two-year-old daughter is now humming it and I’m pretty sure she will never stop.

It’s the reason we become enamored of certain singers, I think, because they project the voice we wish to summon within ourselves. His

Why should a book tell a tale in a dull straight line?

it was off to the library, where people went before God invented the Internet and

Music has become more pervasive and portable than ever. But it feels less precious in the bargain. I

Rock and roll allowed people to lie about themselves, and to be sanctified for the extravagance of their fictions. This

Styx has become the mullet of bands.

Oh, don't get me started! I love fantasy, I read it for pleasure, even after all these years. Pat McKillip, Ursula Le Guin and John Crowley are probably my favorite writers in the field, in addition to all the writers in the Endicott Studio group - but there are many others I also admire. In children's fantasy, I'm particularly keen on Philip Pullman, Donna Jo Napoli, David Almond and Jane Yolen - though my favorite novels recently were Midori Snyder's Hannah's Garden, Holly Black's Tithe, and Neil Gaiman's Coraline. I read a lot of mainstream fiction as well - I particularly love Alice Hoffman, A.S. Byatt, Sara Maitland, Sarah Waters, Sebastian Faulks, and Elizabeth Knox. There's also a great deal of magical fiction by Native American authors being published these days - Louise Erdrich's Antelope Wife, Alfredo Vea Jr.'s Maravilla, Linda Hogan's Power, and Susan Power's Grass Dancer are a few recent favorites. I'm a big fan of Jane Austen, Charlotte Bronte, Charles Dickens, and Anthony Trollope - I re-read Jane Austen's novels in particular every year.Other fantasists say they read Tolkien every year, but for me it's Austen. I adore biographies, particularly biographies of artists and writers (and particularly those written by Michael Holroyd). And I love books that explore the philosophical side of art, such as Lewis Hyde's The Gift, Carolyn Heilbrun's Writing a Woman's Life, or David Abram's Spell of the Sensuous. (from a 2002 interview)

But books are quiet. They remain dead silent until somebody flips open a page. Only then do they spill out their stories, calmly and thoroughly, just enough at a time for me to handle.

When Martha stepped inside the library, she closed her eyes and inhaled the earthy, almond scent of the books. If she could bottle the aroma, she'd wear it as a perfume, L'eau de la Bibliotheque.

We live in a society that puts a high premium on success and I learned, mainly through my dad, that salvation would come through success, and I carried that into my adult life and it’s a total lie.

If you’re wondering if you’re a collector, ask yourself two questions. Do I own too many records? Do my friends and family feel I own too many records? If your respective answers are No and Yes, you’re a Collector.

Here we are, squabbling over tuna fucking sandwiches and there she is – almond-shaped green eyes, snub nose, lopsided grin, the hint of a dimple in her cheek. ‘MISSING’ is stamped over her face in large black letters.

music came before anything else, before language and large-scale war and liquid soap, and because music is the one giant thing America has done right, amid all it has done wrong. Music, that ancient and incorruptible bitch.

Hey, Dad, check this out!” Ike stared at the boy. He clearly wanted to be down there watching his kid possibly crack his skull open, rather than recording a song about how frightened he was that his kids might crack their skulls open.

Shy Gifts Shy gifts that come to us from a world that may not even know we’re here. Windfalls, scantlings. Breaking a bough like breathy flute-notes, a row of puffed white almond-blossom, the word in hiding among newsprint that has other news to tell. In a packed aisle at the supermarket, I catch the eye of a wordless one-year-old, whale-blue, unblinking. It looks right through me, recognising what? Wisely mistrustful but unwisely impulsive as we are, we take these givings as ours and meant for us — why else so leap to receive them? — and go home lighter of step to the table set, the bed turned down, the book laid open under the desk-lamp, pages astream with light like angels' wings, arched for take-off.

More than any single issue, Gil’s essential topic was America, how the nation had fallen away from its moral precepts and into ruin, a condition of spiritual malaise that would eventually deliver us the bigotry and psychotic greed of the Bush Era.

The record is not simply a storage device. Its value resides in the particular set of memories and emotional associations held by its owner. These are inseparable from the physical object, which is no longer a physical object but an article of faith.

An image of the library flowered in his mind. Shelves upon shelves of unread books. Bound papers and the scent of vanilla and burnt almond. Realms beyond count that he had yet to witness. The real world held at a distance by imaginings that were untarnished by fact.

It's like a body,' I say suddenly, surprised myself at the thought. 'What is?' asks Coral. 'The book. The Gospels. They're made of skin. The skin of calves. And the words and pictures were marked on the skin. The book is like a body with writing on it. The words are like tattoos.

Twice in this book Thich Nhat Hanh puts before us a powerful image of Christian legend: In midwinter, St. Francis is calling out to an almond tree, “Speak to me of God!” and the almond tree breaks into bloom. It comes alive. There is no other way of witnessing to God but by aliveness. With a fine instinct, Thich Nhat Hanh traces genuine aliveness to its source. He recognizes that this is what the biblical tradition calls the Holy Spirit. After all, the very word “spirit” means “breath,” and to breathe means to live. The Holy Spirit is the breath of divine life. —Brother David Steindl-Rast

Like the thoughts inside our minds, sometimes stories wander around inside before they find themselves outside in a book. Some stories, like thoughts, don’t end up out here for you to read. They just toddle around in their slippers and then toddle away for a piece of blueberry-almond triple-swirl pie.

I never leave home without my cayenne pepper. I either stash a bottle of the liquid extract in my pocket book or I stick it in the shopping cart I pull around with me all over Manhattan. When it comes to staying right side up in this world, a black woman needs at least three things. The first is a quiet spot of her own, a place away from the nonsense. The second is a stash of money, like the cash my mother kept hidden in the slit of her mattress. The last is several drops of cayenne pepper, always at the ready. Sprinkle that on your food before you eat it and it’ll kill any lurking bacteria. The powder does the trick as well, but I prefer the liquid because it hits the bloodstream quickly. Particularly when eating out, I won’t touch a morsel to my lips ‘til it’s speckled with with cayenne. That’s just one way I take care of my temple, aside from preparing my daily greens, certain other habits have carried me toward the century mark. First thing I do every morning is drink four glasses of water. People think this water business is a joke. But I’m here to tell you that it’s not. I’ve known two elderly people who died of dehydration, one of whom fell from his bed in the middle of the night and couldn’t stand up because he was so parched. Following my water, I drink 8 ounces of fresh celery blended in my Vita-mix. The juice cleanses the system and reduces inflammation. My biggest meal is my first one: oatmeal. I soak my oats overnight so that when I get up all I have to do is turn on the burner. Sometimes I enjoy them with warm almond milk, other times I add grated almonds and berries, put the mixture in my tumbler and shake it until it’s so smooth I can drink it. In any form, oats do the heart good. Throughout the day I eat sweet potatoes, which are filled with fiber, beets sprinkled with a little olive oil, and vegetables of every variety. I also still enjoy plenty of salad, though I stopped adding so many carrots – too much sugar. But I will do celery, cucumbers, seaweed grass and other greens. God’s fresh bounty doesn’t need a lot of dressing up, which is why I generally eat my salad plain. From time to time I do drizzle it with garlic oil. I love the taste. I also love lychee nuts. I put them in the freezer so that when I bite into them cold juice comes flooding out. As terrific as they are, I buy them only once in awhile. I recently bit into an especially sweet one, and then I stuck it right back in the freezer. “Not today, Suzie,” I said to myself, “full of glucose!” I try never to eat late, and certainly not after nine p.m. Our organs need a chance to rest. And before bed, of course, I have a final glass of water. I don’t mess around with my hydration.

But here’s a little secret, between you, me, and the rest of the mall: buying shit isn’t enough. What we wish for in our secret hearts is self-expression, the chance to reveal ourselves and to be loved for this revelation, devoured by love. And thus, most of us go about our duties of commerce and leisure in a state of perpetual longing, with nocturnal excursions into the province of despair.

To make a tarte of strawberyes," wrote Margaret Parker in 1551, "take and strayne theym with the yolkes of four eggs, and a little whyte breade grated, then season it up with suger and swete butter and so bake it." And Jess, who had spent the past year struggling with Kant's Critiques, now luxuriated in language so concrete. Tudor cookbooks did not theorize, nor did they provide separate ingredient lists, or scientific cooking times or temperatures. Recipes were called receipts, and tallied materials and techniques together. Art and alchemy were their themes, instinct and invention. The grandest performed occult transformations: flora into fauna, where, for example, cooks crushed blanched almonds and beat them with sugar, milk, and rose water into a paste to "cast Rabbets, Pigeons, or any other little bird or beast." Or flour into gold, gilding marchpane and festive tarts. Or mutton into venison, or fish to meat, or pig to fawn, one species prepared to stand in for another.

Our job, then, is two-fold: to focus on our own failings as writers. But also to speak more forcefully as advocates for literature. Books are a powerful antidote for loneliness, for the moral purposelessness of the leisure class. It’s our job to convince the 95 percent of people who don’t read books, who instead medicate themselves in front of screens, that literary art isn’t some esoteric tradition, but a direct path to meaning, to an understanding of the terror that lives beneath our consumptive ennui.

Anouk reads a book of nursery rhymes behind the counter and keeps an eye on the door as I prepare a batch of mendiants- thus named because they were sold by beggars and gypsies years ago- in the kitchen. These are my own favorites- biscuit-sized discs of dark, milk, or white chocolate upon which have been scattered lemon-rind, almonds, and plump Malaga raisins. Anouk likes the white ones, though I prefer the dark, made with the finest seventy-percent couverture.... Bitter-smooth on the tongue with the taste of the secret tropics.

For one thing, Mom knew Broca and Wernicke were scientists, not patients. She had read all kinds of books about the brain from her regular visits to the local library. She also didn’t like that the doctors saw me as an interesting specimen rather than a human being. She had given up hope early on that the doctors would cure me. All they’d do is put him through weird experiments or give him untested medicines, observe his reactions, and show off their findings at a conference, she wrote in her diary. And so Mom, like so many other overprotective mothers, made a declaration that was both unconvincing and clichéd.

He passed the open library door, then stopped, returned. He pushed the door wider to see Kestrel more fully. A fire burned in the grate. The room was warm, and Kestrel was browsing the shelves as if this were her home, which Arin wanted it to be. Her back to him, she slid a book from its row, a finger on top of its spine. She seemed to sense his presence. She slid the book back and turned. The graze on her cheek had scabbed over. Her blackened eye had sealed shut. The other eye studied him, almond-shaped, amber, perfect. The sight of her rattled Arin even more than he had expected. “Don’t tell people why you killed Cheat,” she said. “It won’t win you any favors.” “I don’t care what they think of me. They need to know what happened.” “It’s not your story to tell.” A charred log shifted on the fire. Its crackle and sift was loud. “You’re right,” Arin said slowly, “but I can’t lie about this.” “Then say nothing.” “I’ll be questioned. I’ll be held accountable by our new leader, though I’m not sure who will take Cheat’s place--” “You. Obviously.” He shook his head. Kestrel lifted one shoulder in a shrug. She turned back to the books. “Kestrel, I didn’t come in here to talk politics.” Her hand trembled slightly, then swept along the titles to hide it. Arin didn’t know how much last night had changed things between them, or in what way. “I’m sorry,” he said. “Cheat should never have been a threat to you. You shouldn’t even be in this house. You’re in this position because I put you there. Here. Forgive me, please.” Her fingers paused: thin, strong, and still. Arin dared to reach for her hand, and Kestrel did not pull away.

They climbed out of the pit to find a banquet awaiting them. A long table, four high-backed Untan-style chairs, a candelabra in the centre bearing four thick-stemmed beeswax candles, the golden light flickering down on silver plates heaped with Malazan delicacies. Oily santos fish from the shoals off Kartool, baked with butter and spices in clay; strips of marinated venison, smelling of almonds in the northern D'avorian style; grouse from the Seti plains stuffed with bull-berries and sage; baked gourds and fillets of snake from Dal Hon; assorted braised vegetables and four bottles of wine: a Malaz Island white from the Paran Estates, warmed rice wine from Itko Kan, a fullbodied red from Gris, and the orange-tinted belack wine from the Napan Isles. Kalam stood staring at the bounteous apparition, as Stormy, with a grunt, walked over, boots puffing in the dust, and sat down in one of the chairs, reaching for the Grisian red. 'Well,' Quick Ben said, dusting himself off, 'this is nice. Who's the fourth chair for, you think?' Kalam looked up at the looming bulk of the sky keep. 'I'd rather not think about that.' Snorting sounds from Stormy as he launched into the venison strips.

(1 = best, 11 = worst) 1. Raw fruits and vegetables (preferably organic) such as apples, grapes, melons, bananas, avocados, romaine lettuce, cucumbers, carrots, kale, tomatoes, etc.; raw honey, stevia (a natural sweetener) 2. Lightly-steamed, low-starch vegetables (all vegetables other than white potatoes, acorn and butternut squash, and pumpkin); pure maple syrup, agave nectar *Note that corn and legumes are starches, not vegetables. 3. Organic raw nuts and seeds (almonds, pine nuts, walnuts, macadamia nuts, sesame seeds, sunflower seeds, etc.) 4. Raw stone-pressed or cold-pressed plant oils (especially olive oil, though hemp seed and flax seed oils are also acceptable) 5. Cooked starchy vegetables (sweet potatoes, butternut and acorn squash, pumpkin, etc.) 6. Raw unpasteurized dairy products (particularly from goats and sheep) 7. Whole grains (brown rice, millet, whole wheat, buckwheat, etc.) 8. Pasteurized dairy and animal flesh (preferably limited to organic fish and minimal organic meat and poultry products) 9. All non-whole grain flour products (white bread, white rice, white pasta, white pizza dough, flour tortillas, etc.); sugar (white sugar, brown sugar, corn syrup, etc.) 10. Cooked animal fats/hydrogenated oils (lard, cooked oils, etc.), mainstream meats, poultry; soy products 11. Chemicals, artificial coloring and sweeteners (aspartame, saccharine, unnatural additives of all kinds)

The Grocers'! oh the Grocers'! nearly closed, with perhaps two shutters down, or one; but through those gaps such glimpses! It was not alone that the scales descending on the counter made a merry sound, or that the twine and roller parted company so briskly, or that the canisters were rattled up and down like juggling tricks, or even that the blended scents of tea and coffee were so grateful to the nose, or even that the raisins were so plentiful and rare, the almonds so extremely white, the sticks of cinnamon so long and straight, the other spices so delicious, the candied fruits so caked and spotted with molten sugar as to make the coldest lookers-on feel faint and subsequently bilious. Nor was it that the figs were moist and pulpy, or that the French plums blushed in modest tartness from their highly-decorated boxes, or that everything was good to eat and in its Christmas dress; but the customers were all so hurried and so eager in the hopeful promise of the day, that they tumbled up against each other at the door, crashing their wicker baskets wildly, and left their purchases upon the counter, and came running back to fetch them, and committed hundreds of like mistakes, in the best humor possible; while the Grocer and his people were so frank and fresh that the polished hearts with which they fastened their aprons might have been their own, worn outside for general inspection, and for Christmas daws to peck at if they chose.

THE NIGHTGOWN was only the first of the garments in the box. There were seven nightgowns, in fact—one for each day of the week—of delicate silk, lovely georgette, and beautiful tiffany. As Alexandra pulled them out, she draped them on the bed. She’d never seen a nightgown that wasn’t white, but these were almond and pale blush pink, powder blue and soft peach, with delicate edgings of lace and intricate, exquisite embroidery. “They’re stunning,” she said. “Madame Rodale has nothing like them in her book of fashion plates.” Tris just grinned. He seemed different tonight. More relaxed, less worried. She didn’t know what had prompted his sudden good humor, but she didn’t want to question it. She’d rather enjoy it instead. After the afternoon she’d had—starting with Elizabeth’s letter and ending with three fruitless interviews—she wasn’t about to risk the one thing that seemed to be going right. “Are you going to try one on for me?” he asked. Her face heated. He chose a nightgown off the bed, palest lavender with black lace and violet embroidery. “This one,” he said, handing it to her. “Do you require assistance with your dress?” “Just the buttons,” she said, and turned to let him unfasten them. She shifted the nightgown in her hands. It felt so light. “There,” he said when the back of her green dress gaped open. He kissed her softly on the nape of her neck, then settled on one of the striped chairs, sipping from the glass of port he’d brought upstairs with him. “Use the dressing room. I’ll be waiting.” In the dressing room, she shakily stripped out of her frock, chemise, shoes, and stockings, then dropped the nightgown over her head and smoothed it down over her hips. The fabric whispered against her legs. She turned to see herself in the looking glass. Sweet heaven. She’d never imagined nightgowns like this existed. Her nightgowns all had high collars that tied at the throat. This one had a wide, low neckline. Her nightgowns all had long, full sleeves. This one had tiny puffed sleeves that began halfway off her shoulders. Her nightgowns were made of yards and yards of thick, billowing fabric. This one was a slender column that left no curve to the imagination. It was wicked. “Are you ready yet?” Tris called. Alexandra swallowed hard, reminding herself that he’d seen her in less clothing. And he was her husband. Still, wearing the nightgown for him somehow felt more intimate than wearing nothing at all. She was as ready as she’d ever be. Drawing a deep breath, she exited the dressing room, walked quickly through the sitting room, and paused in the bedroom’s doorway. She dropped her gaze, then raised her lashes, giving him the look—the one Juliana had said would make men fall at her feet. Judging from the expression on Tris’s face, it was a good thing he was sitting. The way he looked at her made her heartbeat accelerate. He rose and moved toward her. She met him halfway, licking suddenly dry lips. “Will you kiss me?” she asked softly, reaching up to sweep that always unruly lock off his forehead. It worked this time. He kissed her but good.

Books and the aroma of coffee. They were the perfect combination, at least in Mom's opinion.

Emotions are tricky businesses. Every little thing around you might feel like sharp weapons.

There are a hundred answers to one question in this world. So it's hard for me to give you a correct answer. And the world is even more of a puzzle at your age when you have to search for answers yourself. But if you still want my advice, let me answer by asking you this: what did Gon do most often to get close to you?

Whenever life pulled brutal pranks on him, Gon would think that life was like having your mom hold your hands one moment, warm and safe, then suddenly drop them with no explanation. No matter how hard he tried to grab hold, he was always abandoned in the end.

she could sell in the café provisions she baked in her own time with a shelf life longer than pastries. When she thought of it there had been a rush of certainty she could do it, and a prickling of pride in having conceived a way to make money on her own. It would double at least what she was making now. Without Nicholas it might never had occurred to her. The other day he had stuck a label, which he had found in the junk drawer, on a plastic-wrapped loaf of banana bread. He wrote on the label with a marker, "From the Summer Kitchen Bakery." She had found the gesture adorable at the time and hugged him, but something about it had evidently started percolating in the recesses of her mind, and now she was lapping at the brew like someone tasting it for the first time and wondering how she had never before tasted such ambition. She was thinking of cellophane-packaged chocolate brownies and caramel blondies and orange-and-almond biscotti and pear and oat slices and butter shortbread and Belgian chocolate truffles, marmalades, chutney, relishes, and jellies beautified in jars with black-and-white gingham hats and black-and-white ribbon tied above skirted brims. She could even sell a muesli mix she had developed, full of organic cranberries and nuts and the zest of unwaxed lemons. And she wouldn't change Nicholas's label at all. A child's handwriting impressed that the goods were homemade. She would have his design printed professionally, in black and white, too, old world, like the summer kitchen itself.

almond milk 100g Swerve sweetener 2 avocados 1 teaspoon mango extract

When I was a child, charlottes--- French desserts made traditionally out of brioche, ladyfingers, or sponge and baked in a charlotte mold--- were everywhere. Charlotte au chocolat wasn't the only variety, though being chocolate, it had the edge on my mother's autumn-season apple charlotte braised with brioche and poached in clarified butter, and even on the magnificent charlotte Malakoff she used to serve in the summer: raspberries, slivered almonds, and Grand Marnier in valleys of vanilla custard. But it is charlotte au chocolat, being my namesake dessert, that I remember most, for we offered it on the menu all year long. I walked into the pastry station and saw them cooling in their rusted tin molds on the counter. I saw them scooped onto lace doilies and smothered in Chantilly cream, starred with candied violets and sprigs of wet mint. I saw them lit by birthday candles. I saw them arranged, by the dozens, on silver trays for private parties. I saw them on customers' plates, destroyed, the Chantilly cream like a tumbled snowbank streaked with soot from the chocolate. And charlottes smelled delightful: they smelled richer, I thought, than any dessert in the world. The smell made me think of black velvet holiday dresses and grown-up perfumes in crystal flasks. It made me want to collapse and never eat again.

To me, nothing showed how much times had changed more than the disappearance of the charlotte au chocolat. (It still appeared at weddings and special events, but was no longer available on the regular menu.) This came about when my mother stopped baking the desserts herself and hired a procession of young pastry chefs. These pastry chefs had gone to culinary school, and apparently they didn't understand charlotte au chocolat. It was an old-fashioned dessert, whose beauty spoke for itself; it didn't need any frills. But the pastry chefs liked embellishing desserts with frills now: star-shaped cookies and chocolate cigarettes and spun sugar that looked like golden spiderwebs. Now, whenever I ordered dessert, I chose from clementine granita with red-wine-poached pears, almond cake trimmed with candied orange rind, or triple-crème cheesecakes, soft and dripping with huckleberry sauce. Charlotte au chocolat was gone.

The important point is that you can see the loci links with photographic clarity. Best wishes in your efforts to significantly enhance your memory. The sooner you begin applying the principles and techniques suggested in this book, the sooner you will reach that goal. The most important thing? Make memory improvement not just a fanciful wish, but a daily activity. GLOSSARY Amygdala An almond-shaped structure just in front of the hippocampus.

The day before I'm supposed to be meeting Caroline for a drink, I develop all the text-book symptons of a crush: nervous stomach, long periods spent daydreaming, an inability to remember what she looks like. I can bring back the dress and the boots, and I can see a fringe, but her face is a blank, and I fill it in with some anonymous rent-a-cracker details - pouty red lips, even though it wax her well-scrubbed english clever-girl look that attracted me to her in the first place; almond-shaped eyes, even though she was wearing sunglasses most of the time; pale, perfect skin, even though I know there'll be an initial twinge of disappointment - this is what all that internal fuss is about? - and then I'll find something to get excited about again: the fact that she's turned up at all, a sexy voice, intelligence, wit, something. And between the second and the third meeting a whole new set of myths will be born. This time, something different happens, though. It's the daydreaming that does it. I'm doing the usual thing - imagining in tiny detail the entire course of the relationship, from first kiss, to bed, to moving in together, to getting married (in the past I have even organized the track listing of the party tapes), to how pretty she'll look when she's pregnant, to names of children - until suddenly I realize that there's nothing left to actually, like, happen. I've done it all, lived through the whole relationship in my head. I've watched the film on fast-forward; I know the whole plot, the ending, all the good bits. Now I've got to rewind and watch it all over again in real time, and where's the fun in that? And fucking... when it's all going to fucking stop? I'm going to jump from rock to rock for the rest of my life until there aren't any rocks left? I'm going to run each time I get itchy feet? Because I get them about once a quarter, along with the utilities bills... I've been thinking with my guts since I was fourteen years old, and frankly speaking, between you and me, I have come to the conclusion that my guts have shit for brains.

Well, if they read my book and my words don’t elicit any sort of emotion, good or bad, then I didn’t do my job. I didn’t captivate them. But if they read my book and they rain over me with praise and love for a job well done, or one-star me because they were pissed about a choice I made as an author, I’m happy because guess what? I made them feel something.

I followed them in every foreign land where they work hard, and suffer, where they sigh and if in trenches they as soldiers stand. Once they have met me they can’t say goodbye. Because the way I talk, they like to swear, brings smells of home: pistachio nuts, a hint of shelled, dry almonds, rows of prickly pears, of orange blossoms and of calamint; of our green sea where tuna boats stand ready, of relatives, of lovers, and of wives, Mount Etna, the Red Mountain, Mumpileri, and our night sky when it is clear and bright... I bring them all the passions, so they say, Sicilians harbor in their fiery hearts, those hearts that seem incapable of joy because they constantly torment themselves. For someone like myself, to the wheel tied, mean mother, is it not enough, I say, that I roam round the world without a guide and earn without much art your weekly pay? The Author Forgive me, dear Centona, I apologize! My senses were impaired when I began; What you keep giving me is a great prize I value more than some relationships with man.

The words didn’t speak to me at all, but it didn’t matter. It was enough that my eyes moved along the words. I smelled the books, my eyes slowly tracing the shape and strokes of each letter.

Books took me to places I could never go otherwise.

Sugar Cookies Gather the ingredients: 2 and 1/4 cups all-purpose flour 1/2 tsp. baking powder 1/4 tsp. salt 3/4 cup unsalted butter, softened 3/4 cup granulated sugar 1 large egg 2 tsp. pure vanilla extract (Brynn likes Penzy's vanilla, so good)  1/4 or 1/2 teaspoon almond extract (optional, but makes cookies just like in the book and the flavor is amazing) Make cookie dough and bake Whisk the flour, baking powder, and salt together in a medium bowl. Set aside. In a large bowl using a hand mixer or a stand mixer fitted with a paddle attachment, beat the butter and sugar together on high speed until completely smooth and creamy, about 2 minutes. Add the egg, vanilla, and almond extract (if using) and beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine. Add the dry ingredients to the wet ingredients and mix on low just until combined. The dough will be relatively soft. If the dough seems too soft and sticky for rolling, add 1 more tablespoon of flour. Divide into two pieces.  Roll out cookie dough to 1/4 inch thick or just under 1/4 inch thick. Chill rolled out cookie dough. Without chilling, these cookie-cutter sugar cookies don't hold their shape. Chill the rolled-out cookie dough for at least 1-2 hours and up to 2 days.

Here I would mention Samuel P. Huntington’s American Politics: The Promise of Disharmony, Richard Neustadt’s Presidential Power and the Modern Presidents: The Politics of Leadership from Roosevelt to Reagan, and almost any book by Arthur M. Schlesinger Jr. (in particular his The Cycles of American History). I would also recommend Gordon Wood, Power and Liberty: Constitutionalism in the American Revolution; Robert A. Dahl, Democracy and Its Critics; Akhil Reed Amar, The Words That Made Us: America’s Constitutional Conversation, 1760–1840; Gabriel A. Almond and Sidney Verba, The Civic Culture; and the personal book by Danielle Allen, Talking to Strangers: Anxieties of Citizenship Since Brown v. Board of Education.

Ooh," Newton gagged. "*Bitter*. It's not almondy!" He dropkicked the book. It sailed across the marsh, pages fluttering like the wings of a crippled bird. "It's not *almondy at all!

Books took me to places I could never go otherwise. They shared the confessions of people I’d never met and lives I’d never witnessed. The emotions I could never feel, and the events I hadn’t experienced could all be found in those volumes.

Tesco at the best of times is soulless – but it’s so much worse at 6 in the morning. It’s not as empty as I thought it would be. Who the fuck shops at 6 a.m.? e florescent lights flicker. e shelf upon shelf of coloured cans make my eyes go funny. Everything is hard and shiny and there’s so much fucking choice. Why do I have to choose from thirty kinds of granola? Do I want Country Crunch or Rude Health? Raisins and almonds or tropical? Goji berries and chia seeds or Strawberry Surprise? I’ll just buy the Tesco range – that’ll be easiest. No, wait, there’s Tesco finest*, Tesco Everyday Value and Tesco Free From. What can be so damn fine about granola? You eat it everyday and what could it be free from? It hasn’t got anything unhealthy in it! What could one possibly take out? Actually, we don’t need any fucking granola.

There is no sin in the realm of taste.

As a child, crisp spring afternoons were spent wading along Reedy Creek just beyond the field. Then came the heavy breeze in the autumn, pushing off the almond, auburn, sugar-yellow and apple-red leaves into the creek, providing rafts for dragonflies. In winter, the snow upon the wood became an eerie deep, and the occasional gliding of an owl would be spotted from our bedroom. Then, to spend an afternoon walking in a snowy wood and find a scarlet red cardinal perched on a white limb, you would think God arranged that picture just for you.

Everyone in my family loves novels,” Poppy finally said, pushing the conversation back into line. “We gather in the parlor nearly every evening, and one of us reads aloud. Win is the best at it—she invents a different voice for each character.” “I’d like to hear you read,” Harry said. Poppy shook her head. “I’m not half as entertaining as Win. I put everyone to sleep.” “Yes,” Harry said. “You have the voice of a scholar’s daughter.” Before she could take offense, he added, “Soothing. Never grates. Soft . . .” He was extraordinarily tired, she realized. So much that even the effort to string words together was defeating him. “I should go,” he muttered, rubbing his eyes. “Finish your sandwiches first,” Poppy said authoritatively. He picked up a sandwich obediently. While he ate, Poppy paged through the book until she found what she wanted . . . a description of walking through the countryside, under skies filled with fleecy clouds, past almond trees in blossom and white campion nestled beside quiet brooks. She read in a measured tone, occasionally stealing a glance at Harry while he polished off the entire plate of sandwiches. And then he settled deeper into the corner, more relaxed than she had ever seen him. She read a few pages more, about walking past hedges and meadows, through a wood dressed with a counterpane of fallen leaves, while soft pale sunshine gave way to a quiet rain . . . And when she finally reached the end of the chapter, she looked at Harry once more. He was asleep. His chest rose and fell in an even rhythm, his long lashes fanned against his skin. One hand was palm down against his chest, while the other lay half open at his side, the strong fingers partially curled. “Never fails,” Poppy murmured with a private grin.

Miss Josette was an African-American woman, probably in her late seventies, but who could easily pass for early sixties. She had intelligent, almond-shaped eyes, smooth skin the color of rich mahogany

At thirteen, she was already five feet seven, a little hollowed-out by her growth spurt, her chest concave, her eyes with their ineffable violet light enormous, her bangs cut straight across her brow so she looked very young and serious. He realizes only now that as time passed he'd continued to think of Felice as that thirteen-year-old child, preserved like a geranium between the leaves of a book. She is still young and slim, yet changed. Her shoulders are straighter and more refined; the bangs are gone- her hair swings to her shoulders. Her eyes no longer seem overlarge: they are wide, almond-shaped. Nieves stares at her: he'd failed to mention his sister's beauty. Stanley tucks his chin: inside, a ragged blank- the feeling that this couldn't possibly be his sister: 'she' is still out there- a thirteen-year-old, who vanished into the night, a black orchid.

alcohol syndrome than beer and hard liquor. And yet winemaking is referred to as an Art. Grape cultivation is farming: fucking pure and fucking simple, just like growing radishes or almonds or peaches, but it is treated as a divine gift that the vintner mysteriously practices for the benefit of the great unwashed masses.

I spent more time than was strictly necessary in the plush red corridors of the Hotel Metropole in Hanoi. For some reason, I had convinced myself that I needed to see the inside of suite 228, which was otherwise referred to in the voluminous hotel literature as "the Graham Greene Suite." Greene, whom I had been mildly fixated on for some time, had stayed there during the fifties. I was staying next door in suite 226, and after several days of wondering how I was going to get into his room, I noticed the maid's cart outside. When she finally ducked out to refill her stash of aloe shampoo and little almond soaps, I slipped through the half-opened door. Inside was a bare mahogany desk, a brass lamp, a king-size bed with a modern, striped duvet, and several spindly French sofas, also striped. I couldn't help feeling vastly let down. The setting was devoid of both Greene's seediness - he later regretted popularising the word "seedy" - and his elegance, which should not, of course, have come as a surprise. The Metropole was gutted after the war and rebuilt. And even if it hadn't been, I knew from experience that this sort of literary pilgrimage is always anticlimactic: the writer is dead and what remains of him is in his books.

Misery loves another idiot with a jukebox where his soul should be.

No-Grain Granola Bars   Time: 2 ½ - 3 ½ hours Servings: 16     Granola bars make perfect breakfasts or afternoon snacks. These delicious granola bars surprisingly don’t contain any grains at all.   Ingredients:   1 cup assorted nuts 1 cup assorted seeds 1 1/2 cups coconut flakes 1 cup assorted dried fruit 1/4 cup almond butter 1/4 cup coconut oil 1/4 tsp. pure vanilla extract 1/2 tsp. cinnamon 1/4 tsp. nutmeg   How to Cook:   Finely chop half of the nuts and seeds with a knife or in the food processor. Roughly chop the rest. Put all the nuts and seeds in a large bowl and add the fruit and coconut. Heat the wet ingredients and spices on medium heat in a pan until the mixture bubbles and then add it to the bowl and stir it together. Spread the mixture into a baking sheet lined with tin foil or parchment paper. Press the mixture into a block with your hands or a spatula. Allow it to cool for 2 to 3 hours and then cut it into rectangular or square granola bars.       Tips: You can use any nuts, seeds and dried fruit you want for this recipe, although the nuts and seeds should be raw or dry roasted without added oil. Experiment until you come up with a flavor combination you enjoy.

pains - simply mix with equal quantities of Sweet Almond/ Grape Seed oil and add in Lavender and Chamomile oil to your scrub to boost the analgesic properties. Massage on and leave in place for 5 – 10 minutes for optimal results. Coconut Oil Coconut oil is a good addition to a body scrub and can really help to cleanse skin. Try it on the body first though as it is known to cause rashes in some individuals. If you really want to try it, use it on a small area at first and watch carefully to see if any rashes develop. The oil itself has strong anti-bacterial and anti-fungal properties but you can

A seven-armed golden lampstand is perpetually aflame with holy oil to light the tent. It is shaped like a blossoming almond tree, a symbol of the tree of life in the Garden of Eden so long ago. But it is also considered the ‘light of the world’ that gives light to all men.

STIR-FRY VEGETABLES WITH ALMONDS Serves: 4   Prep time: 20 minutes   Cook time: 10 minutes 1 tablespoon extra virgin olive oil 1 tablespoon sesame oil 2 stalks celery, thinly sliced on the bias 1 onion, cut in half and thinly sliced 2 carrots, peeled and cut into half-moons 2 cups broccoli florets or sliced bok choy 1 red or yellow pepper, seeded and sliced into strips optional: 16 ounces organic firm tofu, cubed 2-inch piece gingerroot, peeled and julienned 2 cloves garlic, sliced 1 jalapeño chili, seeded and thinly sliced 6 mushrooms, stalks removed, thinly sliced ½ cup whole raw almonds ¼ cup water (more if needed) 2 tablespoons low-sodium, gluten-free tamari ½ cup whole basil leaves 3 scallions, thinly sliced on the bias In a large sauté pan or wok, heat the olive oil and sesame oil over medium-high heat. Add the celery, onions, and carrots and stir-fry for 2 minutes. Add the broccoli or bok choy, peppers, and tofu, if using, and stir-fry another 2 minutes. Add the ginger, garlic, jalapeño, and mushrooms and cook 2 more minutes. Add the almonds, a little of the water as needed, and the tamari and continue to stir-fry until the vegetables are cooked but still crunchy. Toss with the basil and scallions just before serving.

You know that scene in every shoot-em-up movie where the hero is shot in the gut and bleeding all over the floors?  He makes it through the last 20 minutes of the movie like that – shooting up bad guys with one hand and holding his gut with the other.  Life is a lot like that.  We’ve all got our own problems - health problems, money problems, love problems, fears, insecurities, a brutal past that tries to haunt us.  But we can’t be paralyzed by that stuff.  We’ve got to save the day even if we bleed on the floors.

books are quiet. They remain dead silent until somebody flips open a page. Only then do they spill out their stories, calmly and thoroughly, just enough at a time for me to handle.

among their diverse talents, is a trauma specialist. Freddie gave me some useful pointers about unlocking nuggets of information buried within the amygdala, the almond-shaped part of the brain where emotions are remembered, analyzed and attached to associations. One of the most invaluable resources that helped us construct this memoir was the contribution to the Yizkor book of Machel Grossman, Tova’s father. For giving us permission to quote liberally from Machel’s writing, I am indebted to JewishGen, the global home of Jewish genealogy, which owns the translation. I am also grateful for the generosity of Kirsten Gradel, widow of Morris Gradel, a distinguished Yiddish

Books took me to places I could never go otherwise. They shared the confessions of people I’d never met and lives I’d never witnessed.

I felt connected to the smell of old books. The first time I smelled them, it was as if I'd encountered something I already knew.