Appetizers Quotes

My stomach lurched, an appetizer before the full portion of heartache I had a feeling was going to be served at some point soon.

Your beauty took my breath away, but your mind has stopped my heart.

Gradually I came to realize that people will more readily swallow lies than truth, as if the taste of lies was homey, appetizing: a habit.

Everything that is going to kill you is extremely appetizing.

If I were going to put a price tag on my lady parts, I’d find a more appetizing buyer.

I should warn you, I’m an expert on vampires. I’ve seen every episode made of Buffy, Angel, and Forever Knight, so don’t think a little fang-flashing is going to scare me.” – Nell to Adrian Oh, my God! You bit me on the leg! You drank my blood! I am not an appetizer!” You are much more then an appetizer. You are a twelve-course banquet. – Nell & Adrian I slid my tongue around the glossy enamel of his teeth, pausing to stroke down the length of an elongated canine tooth. Yeah. I know. How stupid is it to French kiss a vampire and not expect sharp teeth? – Nell

Surely, the span of time between the placing of an order and the arrival of appetizers is one of the most perilous in all human interaction. What young lovers have not found themselves at this juncture in a silence so sudden, so seemingly insurmountable that it threatens to cast doubt upon their chemistry as a couple? What husband and wife have not found themselves suddenly unnerved by the fear that they might not ever have something urgent, impassioned, or surprising to say to each other again?

If romance was only a prelude to everything that was supposed to come after, then to indulge it would be feasting on appetizers when all anyone wanted was dinner. I would be fooling myself and other people that I was something more.

I told you that you deserved better." My heart lifted at the sound of that deep, michivious voice. "Noah?" "Echo, you look..." He let his eyes wander down my body and then slowly back up. A wicked grin spread across his face. "Appetizing." "Like a chicken wing appetizing or succulent hamburger appetizing?" "Appetizing as in your boyfriend's a moron to leave you alone." "He's not my boyfriend." "Good. Because i was going to ask you to dance." He wrapped both of his hands around my waist and pulled me close. God, he felt good-warm, solid. I slid my arms to his neck, letting my gloved fingers skim his skin. "I thought you didn't do dances." "I don't. And, this afternoon, i had no intention of coming here." He swallowed. "This dance seemed so damned important to you. And you...you 're important to me." “Echo, I can’t tell you what’s going to happen because I don’t know. I don’t hold hands in the halway or sit at anyone else’s lunch table. But I swear...on my brothers that you’ll never be a joke to me and you’ll be much more than a girl in the backseat of my car.

I see the ground is the symbol for the poor people; the poor people is gonna open up this whole world and swallow up the rich people, ’cause the rich people gonna be so fat, they gonna be so appetizing, you know what I’m saying, wealthy, appetizing. The poor gonna be so poor and hungry, you know what I’m saying? It’s gonna be like — there might be some cannibalism out this mother. They might eat the rich.

Liam’s bunny was one of those things Dragos didn’t understand. The stuffed toy was floppy, super soft and had big, dark eyes. Liam adored it, although Dragos wasn’t quite sure why. In real life, a bunny that size would barely make an appetizer.

The appetizers were delicious, not because of the kitchen, but because all food eaten in anticipation of a kiss is delicious.

Raising his glass, Ivan motioned for another toast. “Here’s to meeting the real Jaden Thorne. Your beauty took my breath away, but your mind has stopped my heart.

Angeline’s gaze swiveled to Zoe. “Why didn’t you have us pick up something?” “Because that’s not my job!” Zoe lifted her head up high. “We’re here to keep Jill’s cover and make sure she stays off the radar. It’s not my job to feed you guys.” “In which sense?” I asked. I knew perfectly well that was a mean thing to say to her but couldn’t resist. It took her a moment to pick up the double meaning. First she paled; then she turned an angry red. “Neither! I’m not your concierge. Neither is Sydney. I don’t know why she always takes care of that stuff for you. She should only be dealing with things that are essential for your survival. Ordering pizza isn’t one of them.” I faked a yawn and leaned back into the couch. “Maybe she figures if we’re well fed, you two won’t look that appetizing.” Zoe was too horrified to respond, and Eddie shot me a withering look.

Her siren smile lit up my world. “Noah.” “Echo. You look …” I let my eyes wander up and down as I approached the car. “Appetizing.” Her laughter tickled my soul. “I think we’ve had this conversation before.” I settled between her legs and cradled her face with my hands. “And I think at the end of that night something like this also happened.” Her lips feathered against mine and she giggled. “You ready for a new normal?” she whispered. I kissed her lips one more time and plucked the keys from her hand. “Yes, and I’m driving.

We could, you know, go out for hot dogs. Don’t worry—they’re not actually dogs. It’s just a name. They’re these meat things that you put on buns—that’s a kind of bread—and then you top them with other things and—”             “I know what a hot dog is,” interrupted Mark. “You do?” I asked, legitimately surprised. “How?” “We’re not that remote. We have TV and movies. Besides, I’ve left Siberia, you know. I’ve been to the U.S.” “Really? Did you try a hot dog?”             “No,” he said. “I was offered one … but it didn’t look that appetizing.”             “What!” I exclaimed. “Blasphemy. They’re delicious.”             “Aren’t they compressed animal parts?” he pushed.             “Well, yeah… I think so. But so is sausage.”             Mark shook his head. “I don’t know. Something’s just not right about a hot dog.”             “Not right? I think you mean so right.

Merry was worrying about the hurt-a-lot bit when the door suddenly burst open and a group of men began to crowd into the room, carrying Alexander d'Aumesbery before them. It seemed either the men had grown weary of waiting, or the women had informed the men that she was ready and in bed when they'd gone below. She wasn't too pleased about that. Merry would have liked to ask more about this pain and blood. That didn't sound at all appetizing, but then none of it had. Kiss, kiss, squeeze, squeeze, and in it went? It hardly sounded the most exciting business in the world, and it made her wonder why the maids were so willing to let the soldiers and her brothers have at them at Stewart.

If I order an appetizer is there any chance I can get it quickly? I'm two and a half months pregnant with a Bradford," she said, not mentioning it was twins because the thought was actually starting to scare her and she hadn't told Trevor yet and didn't want him finding out this way. She just hoped the woman understood because she was close to crying. Judging by the slightly startled look on the woman's face she did. The waitress shook her head. "No, you're right. You probably won't be able to survive the wait," she said, sending Trevor, who was still trying to get the woman to leave, a glare. "I'll bring you out a bowl of clam chowder followed by chicken fingers, they'll only take a few minutes to prepare. Will that work?" Zoe nodded solemnly. "You are my hero." "I'll put a rush on your food," the waitress said before walking away. "Bless you," Zoe said, fighting the urge to kiss the woman.

The pale organisms of literary heroes feeding under the author's supervision swell gradually with the reader's lifeblood; so that the genius of a writer consists in giving them the faculty to adapt themselves to that - not very appetizing - food and thrive on it, sometimes for centuries.

I have to know.” “Know what?” Jaden demanded. “Well, for starters, I have to know why you left without even saying goodbye.” Without thinking, he caressed the soft curve of her cheek with his thumb, stroking it affectionately as he stared into her green eyes. “But more importantly, I need to know why a woman I barely know has left such a gaping hole in my chest, why when I open my eyes in the morning I’m disappointed that you aren’t there, and why every song on the radio sounds like Frank Sinatra. Why is it that one night with you felt more like a thousand?

…some bits of Dickens-books with which latter I am long familiar and long enamored for the restful falseness of their sentiment and the pungent appetizing charm of their villains.

Nothing was like knowing you were the appetizer for a feast of orgy, that you were what whetted the guests and enticed them to devour.

He stands, loosening his black tie and stripping off his white shirt, dropping the latter just in front of my face. The appetizing smell of him reaches my face in a goading wave. As he walks around my body to the bed, he slaps my ass, making me turn and yelp.

Echo, you look..." He let his eyes wander down my body and then slowly back up. A wicked grin spread across his face. "Appetizing." "Like a chicken wing appetizing or succulent hamburger appetizing?

Fried mac ’n’ cheese balls. Does that sound appetizing?” “Fried … mac and cheese … balls?” Ezra dared to look away long enough to smirk at Aaron. “Don’t you know everything is better in ball form? Cheese, meat, donuts, snow … pasta.” “Real comprehensive list there, Ezra.

I'm staying right here," grumbled the rat. "I haven't the slightest interest in fairs." "That's because you've never been to one," remarked the old sheep . "A fair is a rat's paradise. Everybody spills food at a fair. A rat can creep out late at night and have a feast. In the horse barn you will find oats that the trotters and pacers have spilled. In the trampled grass of the infield you will find old discarded lunch boxes containing the foul remains of peanut butter sandwiches, hard-boiled eggs, cracker crumbs, bits of doughnuts, and particles of cheese. In the hard-packed dirt of the midway, after the glaring lights are out and the people have gone home to bed, you will find a veritable treasure of popcorn fragments, frozen custard dribblings, candied apples abandoned by tired children, sugar fluff crystals, salted almonds, popsicles,partially gnawed ice cream cones,and the wooden sticks of lollypops. Everywhere is loot for a rat--in tents, in booths, in hay lofts--why, a fair has enough disgusting leftover food to satisfy a whole army of rats." Templeton's eyes were blazing. " Is this true?" he asked. "Is this appetizing yarn of yours true? I like high living, and what you say tempts me." "It is true," said the old sheep. "Go to the Fair Templeton. You will find that the conditions at a fair will surpass your wildest dreams. Buckets with sour mash sticking to them, tin cans containing particles of tuna fish, greasy bags stuffed with rotten..." "That's enough!" cried Templeton. "Don't tell me anymore I'm going!

The appetizers were delicious, not because of the kitchen, but because all food eaten in anticipation of a kiss is delicious. The

as bitter and medicinal as the martini was, I set about drinking it as though each sip would make it more appetizing. Which proved to be true. Five

What’s wrong? You can dish it out but can’t take it?” I sighed and gave him an obviously fake laugh. “Oh, I can take it. I just prefer an entree. Not an appetizer.

the Count reviewed the menu in reverse order as was his habit, having learned from experience that giving consideration to appetizers before entrées can only lead to regrets.

Victor eyed the glistening tubes in the tray around Dibbler's neck. They smelled appetizing. They always did. And then you bit into them, and learned once again that Cut-me-own-Throat Dibbler could find a use for bits of an animal that the animal didn't know it had got. Dibbler had worked out that with enough fried onions and mustard people would eat anything.

I like this marriage thing, because it's the best of all of us. We get to be the whole meal. The appetizer, the entree, the luxurious dessert... And yes, the peas and the carrots.

To be terrified and yet unafraid seems a great paradox of worship, but when one has tasted it, the notion of an eternity spent terrifyingly unafraid like that is remarkably appetizing.

Vomit began to spill out of me like pea soup, splattering the road with champagne and caviar, long island iced teas, of bacon appetizers and croissants, and a perfectly grilled filet mignonette. It had gone down easy, among the kiss ups of the lawyer world, but spewed out nastily and hard, in the company of a cheater.

When you go out to dinner, it is customary to order an appetizer in addition to the entrée. The appetizer is just an excuse for an extra meal. “Let’s see, I will start with the eighty buffalo wings, and do you have a low-cal blue cheese? Because I don’t want to fill up too much.” It would be embarrassing trying to explain what an appetizer is to someone from a starving country. “Yeah, the appetizer—that’s the food we eat before we have our food. No, no, you’re thinking of dessert—that’s food we have after we have our food. We eat tons of food. Sometimes there’s so much we just stick it in a bag and bring it home. Then we throw it out the next day. Maybe give it to the dog.

You hold up a cross to protect yourself from Satan and he laughs in your face; you serve a vampire a roasted garlic appetizer and he comes back for seconds...on your neck. If this were Hollywood, the priest would be the culprit. He’d turn to his congregation, hold out his arms as if to embrace them, and smile a demon’s smile before pulling them all down to hell.

Of course I can.” He stuck out a rolled tongue and wiggled it, demonstrating, then pulled it back. “Everyone can do that, surely? Ian?” “Oh, aye, of course.” Ian obligingly demonstrated. “Anyone can.” “I can’t,” said Brianna. Jamie stared at her, taken aback. “What d’ye mean ye can’t?” “Bleah.” She stuck out a flat tongue and waggled it from side to side. “I can’t.” “Of course ye can.” Jamie frowned. “Here, it’s simple, lass—anyone can do it!” He stuck out his own tongue again, rolling and unrolling it like a paternal anteater, anxiously encouraging its offspring toward an appetizing mass of insects. He glanced at Roger, brows lifted.

It is a wonderful harmony. The plants make the antioxidant shields, and at the same time make them look incredibly appealing with beautiful, appetizing colors. Then we animals, in turn, are attracted to the plants and eat them and borrow their antioxidant shields for our own health. Whether you believe in God, evolution or just coincidence, you must admit that this is a beautiful, almost spiritual, example of nature’s wisdom.

An apple a day might have kept the doctor away prior to the industrialization of food growing and preparation. But, according to research compiled by the United States Drug Administration (USDA) today’s apple contains residue of eleven different neurotoxins—azinphos, methyl chloripyrifos, diazinon, dimethoate, ethion, omthoate, parathion, parathion methyl, phosalone, and phosmet — and the USDA was testing for only one category of chemicals known as organophosphate insecticides. That doesn’t sound too appetizing does it? The average apple is sprayed with pesticides seventeen times before it is harvested.

But the moment I realized that Pomiane was not just sympathetic but deeply on my side came in his recipe for Bœuf à la Ficelle (top rump suspended in boiling water by a string). When it is done, you are told to: ‘Lift the beef from the saucepan and remove the string. The meat is grey outside and not very appetizing. At this moment you may feel a little depressed.’ Isn’t that one of the most cheering and pedant-friendly lines a cook ever wrote? ‘You may feel a little depressed.

The child tends to be stripped of all social influences but those of the market place, all sense of place, function and class is weakened, the characteristics of region and clan, neighborhood or kindred are attenuated. The individual is denuded of everything but appetities, desires and tastes, wrenched from any context of human obligation or commitment. It is a process of mutilation; and once this has been achieved, we are offered the consolation of reconstituting the abbreviated humanity out of the things and the goods around us, and the fantasies and vapors which they emit. A culture becomes the main determinant upon morality, beliefs and purposes, usurping more and more territory that formerly belonged to parents, teachers, community, priests and politics alike.

Ninety percent of the population spends time imagining their future and forgetting that now is where we live and breathe. The ten percent who live in the present are the ones who have the stories to tell, the ones who live life the way it's meant to be lived.

A brick could be placed on your child’s cafeteria lunch tray, in place of the less appetizing and more unnatural food they normally serve.


Sex is the dessert in a relationship, not the appetizer

Pomegranate seeds. They’re for the appetizer for your mother’s dinner party tonight.” Locally

My poor brother. The media beast was hungry, and Matthew Angel was the appetizer, the main dish, and the dessert.

Wow. Appetizers rock.

The smell coming off my flesh had gone from simple stinkiness to something weird and almost appetizing, close to sour-cream-and-onion potato chips.

I like my blood warm. I find cold blood as appetizing as an old stale cup of coffee. It's hard to choke down, but then again I'm finicky.

What do you call a guy who brings dinner for a rancor? An Appetizer!

Surely, the span of time between the placing of an order and the arrival of appetizers is one of the most perilous in all human interaction.

I always thought that if I suffered enough in service of Art, if I laid down my life to please the world, I could live in peace," Duncan reflects shortly after the death of her children. "Now I know that the world will consume everything in its path. Art is not even an appetizer to the horrors of the world. The world consumes horror itself and savors it and is never sated.

Taking a sip, the Count reviewed the menu in reverse order as was his habit, having learned from experience that giving consideration to appetizers before entrées can only lead to regrets.

Mercy didn’t get embarrassed easily, but her cheeks flamed now. Because if Riley knew she was in heat—like a freaking wild cat!—then so did the rest of her own pack. “So what, you followed me hoping I’d lower my standards and sleep with a wolf?” She intentionally made “wolf” sound about as appetizing as “reptile.” Riley’s jaw tightened under a shadow of stubble a shade darker than the deep chestnut of his hair. “You want to claw at me, kitty-cat? Come on.” Her hands clenched. She really wasn’t this much of a bitch. But goddamn Riley had a way of lighting her fuse.

It would be embarrassing trying to explain what an appetizer is to someone from a starving country. “Yeah, the appetizer—that’s the food we eat before we have our food. No, no, you’re thinking of dessert—that’s food we have after we have our food. We eat tons of food. Sometimes there’s so much we just stick it in a bag and bring it home. Then we throw it out the next day. Maybe give it to the dog.

I told him I’m not sleeping with him. I’m not that easy,” she says. “Still, he invites me to Vegas and tells me he’ll get me my own private suite, and that I could invite my girlfriends. So, I mean, my girlfriends and I obviously decide to go. When we get there, he lets us go shopping with his credit card. So we bought new clothes, facials, massages, purses, everything! Then we joined him and his friends for dinner … Our dinner bill was, like—can you believe this?—$30,000! It was all the wine, appetizers, entrees, desserts, and champagne. The next week, I ignored his phone calls. I mean, I can’t be bought.

The willingness and ability to live fully in the now eludes many people. While eating your appetizer, don’t be concerned with dessert. While reading a book, notice where your thoughts are. While on vacation, be there instead of thinking about what should have been done and what has to be done when returning home. Don’t let the elusive present moment get used up by thoughts that aren’t in the here and now. There

He takes dinner in a likable-looking roadhouse. Because he’s off duty for the night, he has an extra-dry martini with a twist before dinner, another with an ahi appetizer, plus a glass of cabernet sauvignon with his steak.

I could put up with heartbreaks and abortions and busted romances, but I had to have something under my belt to carry on, and I wanted something nourishing, something appetizing. I felt exactly like Jesus Christ would have felt if he had been taken down from the cross and not permitted to die in the flesh. I am sure that the shock of crucifixion would have been so great that he would have suffered a complete amnesia as regards humanity. I am certain that after his wounds had healed he wouldn't have given a damn about the tribulations of mankind but would have fallen with the greatest relish upon a fresh cup of coffee and a slice of toast, assuming he could have had it.

Yubbazubbies, you are yummy, you are succulent and sweet, you are splendidly delicious, quite delectable to eat, how I smack my lips with relish when you bump against my knees, then nuzzle up beside me, chirping, "Eat us if you please!" You are juicy, Yubbazubbies, you are tender, never tough, you are appetizing morsels, I can never get enough, you have captivating flavors and a tantalizing smell, a bit like candied apple, and a bit like caramel. Yubbazubbies, you are luscious, you are soft and smooth as silk, like a dish of chicken dumplings, or a glass of chocolate milk, even when I'm hardly hungry, I am sure to taste a few, and I'm never disappointed, Yubbazubbies, I love you.

I’m not dressed for the piano bar, but I won’t go upstairs to get clothes. He is expecting me to stay and to apologize and cook dinner and tiptoe around his mood, but instead I’m gonna go buy a new dress and shoes for tonight, then get to the restaurant by six and treat myself to a long, slow dinner with appetizers, pasta, and dessert. And wine. Then I’ll play vintage jazz in front of a nice group of folks who actually appreciate me. That’s what I’ll do instead.

What is love? Is it a lightning bolt that instantaneously unites two souls in utter infatuation and admiration through the meeting of a simple innocent stare? Or is it a lustful seed that is sown in a dark dingy bar one sweaty summer's night only to be nurtured with romantic rendezvous as it matures into a beautiful flower? Is it a river springing forth, creating lifelong bonds through experiences, heartaches, and missed opportunities? Or is it a thunderstorm that slowly rolls in, climaxing with an awesome display of unbridled passion, only to succumb to its inevitable fade into the distance? I define love as education.... It teaches us to learn from our opportunities, and made the stupidest of decisions for the rightest of reasons. It gives us a hint of what "it" should be and feel like, but then encourages us to think outside the box and develop our own understanding of what "it" could be. Those that choose to embrace and learn from love's educational peaks and valleys are the ones that will eventually find true love, that one in a million. Those that don't are destined to be consumed with the inevitable ring around the rosy of fake I love you's and failed relationships. I have been lucky enough to have some of the most amazing teachers throughout my romantic evolution and it is to them that I dedicate this book. The lessons in life, passion and love they taught me have helped shape who I am today and who I will be tomorrow. To the love that stains my heart, but defines my soul....I thank you.....

You know, that stuff you get as a appetizer at Thai food restaurants. "meecrob" is way grosser than "shit," dude. I'd scarf down a whole wet bucket full of shit before I ate another plate of meecrob." Meecrob is really terrible to eat.

Now don’t tell anyone,” she says, bustling in and sliding my dinner-table-cum-vanity over my lap. She sets down a paper napkin, plastic fork, and a bowl of fruit that actually looks appetizing, with strawberries, melon, and apple. “I packed it for my break. I’m on a diet. Do you like fruit, Mr. Jankowski?” I would answer except that my hand is over my mouth and it’s trembling. Apple, for God’s sake. She pats my other hand and leaves the room, discreetly ignoring my tears.

I tried every diet in the book. I tried some that weren’t in the book. I tried eating the book. It tasted better than most of the diets. I tried the Scarsdale diet and the Stillman water diet (you remember that one, where you run weight off trying to get to the bathroom). I tried Optifast, Juicefast, and Waterfast. I even took those shots that I think were made from cow pee. I endured every form of torture anybody with a white coat and a clipboard could devise for a girl who really liked fried pork chops. One night while I was on some kind of liquid-protein diet made from bone marrow, or something equally appetizing, I was with a group of friends at a Howard Johnson’s and some of them were having fried clams. I’ll never forget sitting there with all of that glorious fried fat filling my nostrils and feeling completely left out. I went home and wrote one of my biggest hits, “Two Doors Down.” I also went off my diet and had some fried clams. There were times when I thought of chucking it all in. “Damn the movie,” I would say. “I’m just gonna eat everything and go ahead and weigh five hundred pounds and have to be buried in a piano case.” Luckily, a few doughnuts later, that thought would pass and I would be back to the goal at hand. I remember something in a book I read called Gentle Eating. The author said you should pretend the angels are eating with you and that you want to save some for them. I loved that idea, because I love angels. I have to admit, though, there were times I would slap those angels out of the way and have their part too. A true hog will do that.

She stood there, half lit by the street lamp, her diamond choker sparkling. A knot formed in my stomach, and I knew it wasn’t from the appetizers I’d eaten earlier that night. Then, in a haunting tone I still remember to this day, she whispered, ‘My dear, dear friend....Quo vadis?

I can tell it's one of those places where they serve "precious" food—appetizers the size of a mushroom cap, unpronounceable ingredients listed for each menu item that make you wonder if someone sits around making these up: cod semen and wild-fennel pollen; beef cheeks, meringue grits, ash vinaigrette.

I always thought that if I suffered enough in service of Art, if I laid down my life to please the world, I could live in peace. Now I know that the world will consume everything in its path. Art is not even an appetizer to the horrors of the world. The world consumes horror itself and savors it and is never sated.

Meanwhile I understood: my mistake with Olivia was to consider myself eaten by her, whereas I should be myself (I always had been) the one who ate her. The most appetizingly flavored human flesh belongs to the eater of human flesh. It was only by feeding ravenously on Olivia that I would cease being tasteless to her palate.

When you fall for your appetite too early, you may not be able to endure to the end.

The Prince’s name preserved, in the boldness with which its opening syllables were—to borrow an expression from music—attacked, and in the stammering repetition that scanned them, the energy, the mannered simplicity, the heavy refinements of the Teutonic race, projected like green boughs over the “Heim” of dark blue enamel which glowed with the mystic light of Rhenish window behind the pale and finely wrought gildings of the German eighteenth century. This name included, among the several names of which it was composed, that of a little German watering-place to which as a small child I had gone with my grandmother, under a mountain honoured by the feet of Goethe, from the vineyards of which we used to drink at the Kurhof the illustrious vintages with their compound and sonorous names like the epithets which Homer applies to his heroes. And so, scarcely had I heard it spoken than, before I had recalled the watering-place, the Prince’s name seemed to shrink, to become imbued with humanity, to find large enough for itself a little place in my memory to which it clung, familiar, earthbound, picturesque, appetizing, light, with something about it that was authorized, prescribed.

Tangy Barbecued Meatballs 2 lbs. ground beef 1 c. corn flake cereal, crushed 1/3 c. fresh parsley, chopped 2 eggs 2 T. soy sauce 1/4 t. pepper 1/2 t. garlic powder 1/3 c. catsup 2 T. dried, minced onion Combine all ingredients, mixing well. Form mixture into one-inch meatballs; place in an ungreased 13"x9" baking pan. Pour sauce over meatballs; bake at 350 degrees for 45 minutes. Makes 15 servings. Sauce:

For some months I had been ill in health, but was now convalescent, and, with returning strength, found myself in one of those happy moods which are so precisely the converse of ennui — moods of the keenest appetency, when the film from the mental vision departs — the αχλυς ος πριν επηεν — and the intellect, electrified, surpasses as greatly its every-day condition, as does the vivid yet candid reason of Leibnitz, the mad and flimsy rhetoric of Gorgias. Merely to breathe was enjoyment; and I derived positive pleasure even from many of the legitimate sources of pain. I felt a calm but inquisitive interest in every thing.

As a reader, I’m a lot more interested in what’s going to happen than what already did. Yes, there are brilliant novels that run counter to this preference (or maybe it’s a prejudice)—Rebecca, by Daphne du Maurier, for one; A Dark-Adapted Eye, by Barbara Vine, for another—but I like to start at square one, dead even with the writer. I’m an A-to-Z man; serve me the appetizer first and give me dessert if I eat my veggies.

The sun was a juicy pink as it sank toward the water. Rex played "As Time Goes By." The foie gras was good enough to shift Adrienne's mood from despondent to merely poor. It was deliciously fatty, a heavenly richness balanced by the sweet roasted figs. Who wanted to be married and have children when she could be eating foie gras like this with a front-row seat for the sunset? Adrienne forgot her manners. She devoured her appetizer in five lusty bites, and then she helped herself to more caviar. She was starving.

One night, he left Stephen and me in the arcade and rushed off to a – this hurt my feelings – “real” game. That night, he missed a foul shot by two feet and made the mistake of admitting to the other players that his arms were tired from throwing miniature balls at a shortened hoop all afternoon. They laughed and laughed. ‘In the second overtime,’ Joel told me, ‘when the opposing team fouled me with four seconds left and gave me the opportunity to shoot from the line for the game, they looked mighty smug as they took their positions along the key. Oh, Pop-A-Shot guy, I could hear them thinking to their smug selves. He’ll never make a foul shot. He plays baby games. Wa-wa-wa, little Pop-A-Shot baby, would you like a zwieback biscuit? But you know what? I made those shots, and those songs of bitches had to wipe their smug grins off their smug faces and go home thinking that maybe Pop-A-Shot wasn’t such a baby game after all.” I think Pop-A-Shot’s a baby game. That’s why I love it. Unlike the game of basketball itself, Pop-A-Shot has no standard socially redeeming value whatsoever. Pop-A-Shot is not about teamwork or getting along or working together. Pop-A-Shot is not about getting exercise or fresh air. It takes place in fluorescent-lit bowling alleys or darkened bars. It costs money. At the end of a game, one does not swig Gatorade. One sips bourbon or margaritas or munches cupcakes. Unless one is playing the Super Shot version at the ESPN Zone in Times Square, in which case, one orders the greatest appetizer ever invented on this continent – a plate of cheeseburgers.

Merriem goes to the kitchen and quickly returns with a wooden tray piled high with thickly sliced bread and brightly patterned dishes of olive oil and dark vinegar. The bread is vivid yellow. It crumbles in my mouth and tastes sweet, honeyed. "Dandelions," Merriem says to me. Papa is staring at his half-eaten piece. "I thought dandelion was a weed?" "It is," Merriem replies with a grin. "Isn't it marvelous?" "Yes, it's very nice," Papa says, still looking a little puzzled. "Dad and I call it sunshine bread, eh, Dad?" Huia says.

Earthquake in Sumatra. Plane crash in Russia. Man holds daughter captive in cellar for thirty years. Heidi Klum separates from Seal. Record salaries at Bank of America. Attack in Pakistan. Resignation of Mali’s president. New world record in shot put. Do you really need to know all these things? We are incredibly well informed, yet we know incredibly little. Why? Because two centuries ago, we invented a toxic form of knowledge called “news.” News is to the mind what sugar is to the body: appetizing, easy to digest—and highly destructive in the long run.

Men’s values, Diogenes insisted, had been corrupted. He pointed out, by way of illustration, that a statue, the only function of which is to please the eye, might cost three thousand drachmas, while a quart of barley flour, which when consumed can keep us alive, can be bought for only two copper coins.5 He believed hunger to be the best appetizer, and because he waited until he was hungry or thirsty before he ate or drank, “he used to partake of a barley cake with greater pleasure than others did of the costliest of foods, and enjoyed a drink from a stream of running water more than others did their Thasian wine.

Want a sandwich?” Mac shook her head. “I’m going to have dinner with Gage when he gets home.” Who said anything about dinner? This was more like an appetizer. That was another perk that came with being a werewolf. She could eat whatever she wanted and not have to worry about extra calories ending up where they shouldn’t. Khaki set everything on the counter. “I asked Xander flat-out when I went over to his place last night. He insisted he liked me just fine, but I knew he was lying. I could tell he was really uncomfortable around me. He was tense and on edge the whole time. Which is nothing new. He’s like that all the time around me. I think he finds me irritating and a nuisance.” Mac gave her a dubious look. “If you say so. But either way, you’d better be careful. If being with Gage has taught me anything, it’s that werewolves are extremely affected by certain pheromones. If you go walking around lusting over Xander, he’s going to pick up on it— and so is every other guy on the team. Then things will get really complicated. I learned that the hard way. Those guys can pick up on arousal like it’s barbecue and they aren’t shy about letting you know it.” Khaki groaned as she grabbed a plate from the cabinet. “Oh, God. I never thought about that.” “Yeah. And it gets worse.” Mac shook her head. “If I’m even slightly aroused and Gage picks up on it, he gets crazy horny— like he-can’t-control-it horny. What do you think is going to happen to if all the guys on the team pick up on the fact that the one and only female werewolf on the team is aroused? You’ll find yourself getting chased by fifteen out-of-control, horny werewolves going crazy with lust. And while there are some women who might find that entertaining, something tells me you wouldn’t.” Khaki set the plate on the counter with a thud. “Oh, crap. What the hell am I going to do?” Mac offered her a small smile. “Take a lot of baths?

I stabbed him," Lizzy said bluntly. "That's how he got that scar." "Why? I'm sorry. That's personal. I shouldn't ask that." She blushed. "It's okay." Lizzy laid a hand on the woman's arm. "I was mad at a woman for flirting with him and he tried to take the knife away from me. It was an accident." "I'll be right back with your drinks and appetizer." She turned so fast that she ran into a bus boy with a tray of dirty glasses and he had to do some fancy footwork to keep it all from hitting the floor. "Lying on Sunday?" Toby chuckled. "The preacher will make you deliver the benediction next week as penance." -Lizzy, a waitress and Toby

He believed hunger to be the best appetizer, and because he waited until he was hungry or thirsty before he ate or drank, “he used to partake of a barley cake with greater pleasure than others did of the costliest of foods, and enjoyed a drink from a stream of running water more than others did their Thasian wine.”6 When asked about his lack of an abode, Diogenes would reply that he had access to the greatest houses in every city—to their temples and gymnasia, that is. And when asked what he had learned from philosophy, Diogenes replied, “To be prepared for every fortune.”7 This reply, as we shall see, anticipates one important theme of Stoicism. The

Oh. I get it." Abby laughed. "This is where you bid on someone to wash your car." "Naked," Charli said. "Or check the shower tiles." "Also naked." Abby laughed. "I'm guessing that as long as there's wet and naked, we're all good." Fiona let out a long sigh. "What was that?" Charli asked with a lift to her perfect brows. "Have you got a victim---I mean a participant in mind?" Fiona glanced across the hall. "Have you seen Jackson's fireman buddy?" "No." Charli looked across the room. "Should we?" "Too late," Fiona said. "I've got first dibs." At that moment, Abby noticed the Wilder boys walk across the front of the room near the stage. Individually, they were stunning. As a group, they looked as appetizing as a decadent box of chocolates. Abby couldn't tear her eyes away from Jackson. Put him in a fireman suit, a tux jacket and jeans, or a simple T-shirt and cargo shorts, and he took her breath away. Truthfully, she liked him best in noting at all. "Holy guacamole." Charli gestured to a tall, dark, and devastating man walking with the group. "Is that who you are talking about?" Fiona nodded. "I want to lick him up one side and down the other like a cherry Popsicle." "Honey, you bid as high as you can go," Charli said. "And if you run out of money, you just let me know. I'd be happy to chip in.

Si rese conto, ora, che la dea-cagna del successo, aveva due grandi appetiti: uno era la fame di adulazione, di lusinghe, di carezze e moine che le davano gli artisti e gli scrittori. Ma l'altro era più feroce, era fame di carne e di ossa. E la carne e le ossa per la dea-cagna del successo, erano forniti dagli uomini che facevano denaro nelle industrie.

Her smile was but a quizzical jerk of one eyebrow; and uncoiling herself from the sofa as she talked, she kept making spasmodic dashes at three ashtrays and the near fender (where lay the brown core of an apple); whereupon she would sink back again, one leg folded under her. She was, obviously, one of those women whose polished words may reflect a book club or bridge club, or any other deadly conventionality, but never her soul; women who are completely devoid of humor; women utterly indifferent at heart to the dozen or so possible subjects of a parlor conversation, but very particular about the rules of such conversations, through the sunny cellophane of which not very appetizing frustrations can be readily distinguished.

The Indian lamb curry centered the meal as the main entree, surrounded with fragrant flat breads. Partridge compote steamed next to a fried savory forcemeat pastry made of garlic, parsley, tarragon, chives and beef suet enclosed in a buttery crust. The appetizer included oysters cut from their shell, sautéed, and then returned to be arranged in a bath of butter and dill. The footman reappeared, and while he set a second place, Farah counted the admittedly obscene amount of desserts. Perhaps they should have left out the cocoa sponge cake, or the little cream-and-fruit stuffed cornucopias with chocolate sauce. She absolutely couldn't have chosen between the almond cakes with the sherry reduction or the coriander Shrewsbury puffs or... the treacle and the vanilla creme brûlée.

If you had any ingredients at your disposal, what would you make?" "You said it was a small dinner?" "Yes," he affirmed. "In that case, I would begin with a gustatio of salad with peppers and cucumbers, melon with mint, whole-meal bread, soft cheese, and honey cake." I tried to draw on my memory of one of the last meals I'd made for Maximus. Apicius licked his lips. "Yes, yes, go on." "Then pomegranate ice to cleanse the palate, followed by a cena prima of saffron chickpeas, Parthian chicken, peppered morels in wine, mussels, and oysters. If I had more time, I would also serve a stuffed suckling pig. And to close, a pear patina, along with deep-fried honey fritters, snails, olives, and, if you have it on hand, some wine from Chios or Puglia." "Perfect. Simple and the flavors would blend nicely at the beginning of the meal.

What is life? It is a series of arrangements that each of us makes in order to slow down the deterioration process as much as possible. Everybody faces the same decisions as they advance in age—behavior that was fun when you were younger (excessive drug and alcohol intake, indiscriminate sexual encounters with the powerfully magnetic and questionably sane, residing in shitholes with hygiene-averse scumbags) can’t continue when you get older or else the death march gets accelerated. Mature people learn over time how to structure their lives in such a way that the likelihood of dying is minimized. Eventually the menu of fun items that won’t instantly kill you is reduced to a small selection of spicy entrees, then a zesty appetizer or two, then a glass of water and a spoon (because forks and knives could cut your terrifyingly translucent skin, you decrepit old coot). I

I was sixteen back then, and I was going to a party with my girlfriend and Earl. Earl was driving, and his new squeeze was in the passenger seat. I was in the back, holding hands with mine. That was such a big thing at that age, clasping the hand of someone you loved. A heady declaration, the closing of a circuit, the joining of two souls. When you get older you don't seem to do it so much. Your hands are generally busy with other things, and every relationship goes through an accelerated evolution. Everyone you meet has an apartment, and either self-confidence or a desperate lack of it: Either tends to make you rush through the hand-holding stage. Sure, you may do it later, but it's not the same. It's like eating your appetizer after your dessert. When you're a grown-up, the only time you get to trace slowly through that delicious progression is when you're having an affair, which I guess is why so many people have affairs. A trip back in time, to when everything had weight, through the medium of unfaithfulness.

Generally speaking, most of our vital, spontaneous, instinctual life gets shamed. Children are shamed for being too rambunctious, for wanting things and for laughing too loud. Much dysfunctional shame occurs at the dinner table. Children are forced to eat when they are not hungry. Sometimes children are forced to eat what they do not find appetizing. Being exiled to the dinner table until the plate is cleaned is not unusual in modern family life. The public humiliation of sitting at the dinner table all alone, often with siblings jeering, is a painful kind of exposure. I’ve had clients who eat standing up or on the run because of shameful scenes at the dinner table when they were children. When our instinctual life is shamed, the natural core of our life is bound up. It’s like an acorn going through excruciating agony for becoming an oak, or a flower feeling ashamed for blossoming. What happens is that because our instincts are part of our natural endowment, they cannot be repressed. Once our instincts are shame-bound, they become like hungry dogs that must be watched.

Tonight, Nellie had put on quite a spread: a vegetable platter to start things off, with radish roses and olives pierced with embellished toothpicks and fresh tomatoes from her garden; canapés and shrimp cocktail and Vienna sausages and deviled eggs; then her Chicken à la King, and when they were all nearly too full to eat another thing, Baked Alaska for dessert. The conversation had been pleasant, the men discussing the upcoming election and General Electric-Telechron's new "revolutionary" snooze alarm clock, the women swooning about Elvis Presley and gossiping about Marilyn Monroe's recent wedding to Arthur Miller, which everyone agreed was an odd pairing.

It's called 'Hollywood Dunk.' An appetizer from the fifties." Bronwyn dipped the chip into the white creamy spread speckled with green dots and popped it in her mouth. She chewed slowly, her face moving through a variety of expressions- none of them good. "Yeah, I know." Alice laughed as she watched her best friend try to get the chip and dip down. A giant swig of wine later, Bronwyn sputtered, "What's in that?" "Deviled ham. Chives. Onion. Horseradish." Bronwyn stared at her, mouthed, Deviled ham? "It's chopped up deli ham mixed with mayonnaise, mustard, hot pepper sauce, and salt and pepper, and then you blend it a bit. Then you add the chives, onion, and horseradish. Oh, and the last thing is whipped cream. Can't forget that," Alice added. "Why would you make this? To eat?" Bronwyn pressed a napkin to her lips and squeezed her eyes shut. "Whipped cream and ham should never mingle. Never ever, never." Alice placed the still-full dip dish in the sink. "Agreed. That's why it wasn't out. I was curious, but it's disgusting." "Thanks for the warning," Bronwyn murmured, now drinking wine directly from the bottle. "You didn't give me a chance!" Alice replied. "I was hungry. I've been on a stupid juice cleanse," Bronwyn retorted, and they both laughed. "You're lucky I didn't serve the bananas wrapped in ham, baked with hollandaise sauce on top.

I don't have a care what you want, you horrid little insect," she hissed through her smile. "The Crown chose you. You are Queen of Fairyland. It's about as appetizing to myself personally as a pie full of filthy, crawling worms, but it's a fact. You can pull and pry and blubber, but that Crown won't come off until you're dead or deposed. I could cut you down in a heart's-breadth, but the rest of these ruffians would have my head. They take regicide terribly personally. Make no mistake; this present predicament is entirely your fault, you and your wretched Dodo's Egg. You will want my help to sort it limb from limb. You are a stranger in Fairyland—oh, it's charming how many little vacations you take here! But this is not your home. You don't know these people from a beef supper. But I do. I recognize each and every one. And if you show them that you are a vicious little fool with no more head on her shoulders than a drunken ostrich, they will gobble you up and dab their mouths with that thing you call a dress. You may not like me, but I have survived far more towering acts of mythic stupidity than you. I am good. I know what power weighs. If you have any wisdom in your silly monkey head, from this moment until the end of your reign—which I do hope will come quickly—you and I shall become the very best of friends. After all, Queen September, a Prime Minister lives to serve.

Mia madre mi ha detto come fare la padrona di casa, spiegandomi che devo attribuirmi la responsabilità della buona riuscita dei piatti, ma senza ammettere di averli cucinati io e senza mostrare un entusiasmo eccessivo che rivelerebbe «appetiti fuori luogo». Mi ha anche proibito di parlare di poesia, se non per dire che la leggo e mi piace. E il libro di cucina? Non devo farne parola, cosí mi ha intimato minacciosa, aggiungendo che nessun uomo vuole sposare una donna che «venera l’ambizione come qualcosa di sacro». – Ma cosí come facciamo a parlare? – le ho chiesto io di rimando, con sarcasmo. – Esprimi interesse per la sua attività, – mi ha risposto. – Non dovrebbe essere troppo difficile.

Spinach Quiche Preheat oven to 375 degrees F., rack in the middle position   This is my recipe. It can be served as an appetizer if you cut it into thin slices and arrange them on a platter. It can also be served as an entrée.   One 9-inch unbaked pastry shell 1 beaten egg yolk (reserve the white in a small dish) 10-ounce package frozen chopped spinach ½ teaspoon salt ½ teaspoon pepper (freshly ground is best) 3 Tablespoons horseradish sauce 2 ounces shredded Jarlsberg (or good Swiss cheese) 4 eggs 1½ cups Half & Half (or light cream) 1/8 teaspoon salt 1/8 teaspoon cayenne pepper 1/8 teaspoon nutmeg (freshly ground is best)   Beat the egg yolk in a glass with a fork. Brush the inside of the unbaked pastry shell with the yolk. Set the shell aside to dry. Cook and drain the spinach. Squeeze out as much moisture as you can and then blot with a paper towel. In a bowl, combine the spinach with the salt, pepper, and horseradish sauce. Spread it in the bottom of the pastry shell. Sprinkle the top with the grated cheese. Beat the 4 whole eggs with the reserved egg white. Add the Half & Half, salt, and cayenne pepper. Mix well and pour on top of cheese. Sprinkle the top with nutmeg. Bake at 375 degrees F. for 40 minutes, or until a knife inserted one inch from the center comes out clean. Let cool for ten minutes and then cut into wedges and serve. This quiche can be served warm or at room temperature. I’ve even been known to eat it cold, straight out of the refrigerator. It’s perfect for a fancy brunch or a lazy, relaxed breakfast on the weekend. Yield: Serves from 12 to 18 as an appetizer. Serves six as an entrée if they only have one piece.

Accras (Saltfish Fritters) Accras (or acrats) de morue are saltfish fritters—the French island version of Dingis’s saltfish cakes. (Morue is French for cod.) Serve them as an appetizer or a snack. 1⁄2 pound salt cod or other saltfish, preferably boneless 1 lime 1 small onion, grated 1 clove garlic, grated 1⁄4–1⁄2 hot pepper, seeded and finely minced 1 seasoning pepper or 1⁄2 green bell pepper, finely chopped 1 stalk celery, finely chopped 2 green onions, finely chopped 1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme Freshly ground black pepper 1 cup flour 1 teaspoon baking powder 1⁄2 cup water (approx.) Vegetable oil for deep frying 1. The night before you want to serve the fritters, put the fish in cold water to soak. Change water 4 or 5 times, squeezing half the lime into the water during each of the last two soakings. 2. Rinse fish, drain, and remove skin and bones if necessary. In a large bowl, finely shred the fish. (See Tips, below.) Add the onion, garlic, peppers, celery, green onions, thyme, and black pepper, and mix well. 3. Combine flour and baking powder and add to fish mixture. Stir thoroughly. Slowly add enough water to make a thick paste. 4. Heat oil to 350°F in a deep fryer or pot. Drop fish mixture by tablespoons into hot oil and fry until golden on both sides. 5. Drain on paper towels and serve hot with hot pepper sauce. Serves 4 Tips • Some saltfish may not shred easily. If that’s the case, chop it finely in a food processor or by hand with a knife. Alternatively, put it in boiling water, turn off the heat, and allow it to cool in the liquid. It should then flake easily. Whichever method you use, be sure to “chip it up fine,” as Dingis says. • Before proceeding with step 2, try a little piece of the soaked fish. If it is still too salty for your taste, soak it again in fresh water.

The moment I put it in my mouth and bit down... ... an exquisite and entirely unexpected flavor exploded in my mouth! It burst across my tongue, rushed up through my nose... ... and rose all the way up to my brain!" "No! It can't be!" "How is that possible?! Anyone with eyes can see there's nothing special to that dish! Its fragrance was entirely inferior to Asahi's dish from the get-go!" "That there. That's what it is. I knew something wasn't right." "Asahi?" "Something felt off the instant the cloche was removed. His dish is fried rice. It uses tons of butter, soy sauce and spices. Yet it hardly had any aroma!" "Good catch. The secret is in one of the five grand cuisine dishes I melded together... A slightly atypical take on the French Oeuf Mayonnaise. ." "Ouef Mayonnaise, or eggs and mayonnaise, is an appetizer you can find in any French bistro. Hard-boiled eggs are sliced, coated with a house-blend mayo and garnished with vegetables. Though, in your dish, I can tell you chose very soft-boiled eggs instead. Hm. Very interesting, Soma Yukihira. He took those soft-boiled eggs and some homemade mayo and blended them into a sauce...... which he then poured over his steamed rice and tossed until each and every grain was coated, its flavor sealed inside! To cook them so that each individual grain is completely covered... ... takes incredibly fast and precise wok handling over extremely high heat! No average chef could manage that feat!" " Whaaa?! Ah! It's so thin I didn't notice it at first glance, but there it is, a very slight glaze! That makes each of these grains of rice a miniature, self-contained Omurice! The moment you bite into them, that eggy coating is broken... ... releasing all the flavors and aromas of the dish onto your palate in one explosive rush!" No wonder! That's what entranced the judges. That sudden, powerful explosion of flavor! "Yep! Even when it's served, my dish still hides its fangs. Only when you bite into it does it bite back with all it's got. I call it my Odorless Fried Rice.

Do you believe that?” Melinda says, directing her wonderment at Irv. “That if someone commits suicide they go to hell?” “No.” “But many Christians do, right?” “There’s a debate, but it’s doctrine.” “But you don’t think so?” “No.” “Why not?” “For the same reason the Catholics believe in the Trinity, Melinda.” The appetizers arrive with a speed that Sigrid finds suspicious. “Which is . . . what?” “It’s how I understand Jesus’s words spoken from the cross,” says Irv, taking a calamari. “Jesus spoke seven times on the cross. In Matthew Twenty-Seven, verse forty-six and in Mark Fifteen verse thirty-four he says, ‘My God, my God, why have you forsaken me?’ This led to the Trinity,” Irv said, sucking cocktail sauce and grease from his thumb. “The thinking is, if Jesus was Lord, who was he speaking to? He was obviously speaking to someone or something other than himself, unless . . . ya know.” Irv makes a circular cuckoo motion by his head with a piece of squid. “So perhaps he was speaking to the Father, or to the Holy Spirit. In this act, he distinguishes himself from the eternal and embodies everything that is Man. The fear, the sadness, the tragedy. The longing. The recognition of betrayal. We see him, in that moment, only as the Son, and because of that, as ourselves. As I read it, Melinda, we are not invited in that moment to be cruel to him for his despair, or to mock him. Instead we are asked to feel his pain. When Jesus says, ‘It is finished’ I don’t read, ‘Mission accomplished.’ I see a person resigned. A person who has lost hope. A person who has taken a step away from this life. And our pity for him grows. And finally he says, ‘Father, into your hands I commend my spirit.’ Now, I’m not going to equate Jesus letting go with suicide, but any decent and forgiving Christian person would have to admit that we are looking at a person who cannot fight anymore. We are being taught to be understanding of that state of mind and sympathetic to the suffering that might lead a person to it. It does not follow to me that if someone succumbs to that grief we are to treat them with eternal contempt. I just don’t believe it.

For four hours, Andrew and I were presented with course after course of delightful creations, imaginative pairings, and, always, dramatic presentations. Little fillets of sturgeon arrived under a glass dome, after which it was lifted, applewood smoke billowed out across the table. Pretzel bread, cheese, and ale, meant to evoke a picnic in Central Park, was delivered in a picnic basket. But my favorite dish was the carrot tartare. The idea came, along with many of the menu's other courses, while researching reflecting upon New York's classic restaurants. From 21 Club to Four Seasons, once upon a time, every establishment offered a signature steak tartare. "What's our tartare?" Will and Daniel wondered. They kept playing with formulas and recipes and coming close to something special, but it never quite had the wow factor they were looking for. One day after Daniel returned from Paffenroth Gardens, a farm in the Hudson Valley with the rich muck soil that yields incredibly flavorful root vegetables, they had a moment. In his perfect Swiss accent, he said, "What if we used carrots?" Will remembers. And so carrot tartare, a sublime ode to the humble vegetable, was added to the Eleven Madison Park tasting course. "I love that moment when you clamp a meat grinder onto the table and people expect it to be meat, and it's not," Will gushes of the theatrical table side presentation. After the vibrant carrots are ground by the server, they're turned over to you along with a palette of ingredients with which to mix and play: pickled mustard seeds, quail egg yolk, pea mustard, smoked bluefish, spicy vinaigrette. It was one of the most enlightening yet simple dishes I've ever had. I didn't know exactly which combination of ingredients I mixed, adding a little of this and a little of that, but every bite I created was fresh, bright, and ringing with flavor. Carrots- who knew?

C’erano cose intricate e spinose alle quali prendeva gusto; gli piaceva organizzare, contendere, amministrare; sapeva indurre la gente a fare la sua volontà, a credere in lui, ad aprirgli la strada e a difenderlo. Questa era l’arte, come suol dirsi, di saper trattare gli uomini, che in lui per di più posava su di una ardita, se pur latente, ambizione. A coloro che lo conoscevano bene faceva l’effetto di poter fare cose più grandi che non tirare avanti un cotonificio; Caspar Goodwood non era davvero come il cotone, e i suoi amici davano per certo che in qualche modo e in qualche luogo egli avrebbe scritto a più grandi lettere il suo nome. Ma era come se qualcosa di vasto e indeterminato, qualcosa di oscuro e spiacevole dovesse incombere su di lui: egli dopo tutto non era in armonia con quel suo stato, meschino e niente più, di tranquillità, avidità e guadagno, un ordine di cose il cui soffio vitale era l’onnipresente pubblicità. A Isabel piaceva figurarsi che lui avrebbe potuto affrontare, in sella ad un focoso destriero, il turbine di una grande guerra: una guerra come la Guerra Civile, che aveva gettato un’ombra sulla consapevole infanzia di lei, sulla gioventù in formazione di lui. Le piaceva ad ogni modo l’idea che egli fosse, per temperamento e di fatto, un condottiero di uomini, le piaceva molto di più che non altri lati del suo carattere e del suo aspetto. Non le importava niente del suo cotonificio; il brevetto Goodwood lasciava assolutamente fredda la sua fantasia. Non desiderava in lui nemmeno un’oncia di meno della sua virilità, ma a volte pensava che sarebbe stato molto più carino se avesse avuto, per esempio, un aspetto un po’ diverso. [...]Si era ripetuta più di una volta che questa era un’obiezione frivola, per una persona di quell’importanza; e poi aveva mitigato il biasimo col dire che l’obiezione sarebbe stata frivola soltanto se fosse stata innamorata di lui. Non era innamorata di lui, e perciò poteva criticarne i piccoli difetti così come i grandi; i quali ultimi consistevano nell’appunto complessivo di essere troppo serio, o meglio, non di esserlo, visto che non lo si è mai troppo, ma piuttosto di averne senz’altro l’apparenza. Mostrava i suoi appetiti e i suoi propositi con troppa semplicità e candore; a esser soli con lui, parlava troppo dello stesso argomento, e se erano presenti altre persone parlava troppo poco di ogni cosa. E tuttavia era fatto di una materia estremamente forte e pura; il che era molto: ella vedeva ben distinte le diverse parti di lui come, nei musei e nei ritratti, aveva visto ben distinte le diverse parti di guerrieri armati, nelle corazze d’acciaio splendidamente intarsiate d’oro. Era molto strano: dov’era mai in lei un qualche tangibile legame tra le sue impressioni e le sue azioni? Caspar Goodwood non aveva mai corrisposto al suo ideale di persona piacevole, ed ella supponeva che fosse questa la ragione per cui era così aspramente critica nei suoi confronti. Quando però Lord Warburton, che non solo vi corrispondeva, ma anche ampliava i limiti della definizione, impetrò da lei approvazione, ella si sentì tuttavia insoddisfatta. Era strano davvero.