Aromatic Quotes

Something of vengeance I had tasted for the first time; as aromatic wine it seemed, on swallowing, warm and racy: its after-flavour, metallic and corroding, gave me a sensation as if I had been poisoned.

With a chaste heart With pure eyes I celebrate your beauty Holding the leash of blood So that it might leap out and trace your outline Where you lie down in my Ode As in a land of forests or in surf In aromatic loam, or in sea music Beautiful nude Equally beautiful your feet Arched by primeval tap of wind or sound Your ears, small shells Of the splendid American sea Your breasts of level plentitude Fulfilled by living light Your flying eyelids of wheat Revealing or enclosing The two deep countries of your eyes The line your shoulders have divided into pale regions Loses itself and blends into the compact halves of an apple Continues separating your beauty down into two columns of Burnished gold Fine alabaster To sink into the two grapes of your feet Where your twin symmetrical tree burns again and rises Flowering fire Open chandelier A swelling fruit Over the pact of sea and earth From what materials Agate? Quartz? Wheat? Did your body come together? Swelling like baking bread to signal silvered hills The cleavage of one petal Sweet fruits of a deep velvet Until alone remained Astonished The fine and firm feminine form It is not only light that falls over the world spreading inside your body Yet suffocate itself So much is clarity Taking its leave of you As if you were on fire within The moon lives in the lining of your skin.

The crux of it all was that I did not feel sexual or romantic feelings for anyone. Not a single goddamn person I had ever met or would ever meet. So that really was me. Aromatic. Asexual.

She couldn’t make him look just like any other man to her. He looked like the love thoughts of women. He could be a bee to a blossom – a pear tree blossom in the spring. He seemed to be crushing scent out of the world with his footsteps. Crushing aromatic herbs with every step he took. Spices hung above him. He was a glance from God.

Coffee arrived and the espresso was excellent, like an aromatic electric fence.

The following day I abandoned my pointless searching and planted myself in one of the open air-cafés where I drank coffee and tried to find inspiration for the song I owed the Maer. Ten hours I spent there, and the only act of creation I accomplished was to magically transform nearly a gallon of coffee into marvelous, aromatic piss.

Fireflies out on a warm summer's night, seeing the urgent, flashing, yellow-white phosphorescence below them, go crazy with desire; moths cast to the winds an enchantment potion that draws the opposite sex, wings beating hurriedly, from kilometers away; peacocks display a devastating corona of blue and green and the peahens are all aflutter; competing pollen grains extrude tiny tubes that race each other down the female flower's orifice to the waiting egg below; luminescent squid present rhapsodic light shows, altering the pattern, brightness and color radiated from their heads, tentacles, and eyeballs; a tapeworm diligently lays a hundred thousand fertilized eggs in a single day; a great whale rumbles through the ocean depths uttering plaintive cries that are understood hundreds of thousands of kilometers away, where another lonely behemoth is attentively listening; bacteria sidle up to one another and merge; cicadas chorus in a collective serenade of love; honeybee couples soar on matrimonial flights from which only one partner returns; male fish spray their spunk over a slimy clutch of eggs laid by God-knows-who; dogs, out cruising, sniff each other's nether parts, seeking erotic stimuli; flowers exude sultry perfumes and decorate their petals with garish ultraviolet advertisements for passing insects, birds, and bats; and men and women sing, dance, dress, adorn, paint, posture, self-mutilate, demand, coerce, dissemble, plead, succumb, and risk their lives. To say that love makes the world go around is to go too far. The Earth spins because it did so as it was formed and there has been nothing to stop it since. But the nearly maniacal devotion to sex and love by most of the plants, animals, and microbes with which we are familiar is a pervasive and striking aspect of life on Earth. It cries out for explanation. What is all this in aid of? What is the torrent of passion and obsession about? Why will organisms go without sleep, without food, gladly put themselves in mortal danger for sex? ... For more than half the history of life on Earth organisms seem to have done perfectly well without it. What good is sex?... Through 4 billion years of natural selection, instructions have been honed and fine-tuned...sequences of As, Cs, Gs, and Ts, manuals written out in the alphabet of life in competition with other similar manuals published by other firms. The organisms become the means through which the instructions flow and copy themselves, by which new instructions are tried out, on which selection operates. 'The hen,' said Samuel Butler, 'is the egg's way of making another egg.' It is on this level that we must understand what sex is for. ... The sockeye salmon exhaust themselves swimming up the mighty Columbia River to spawn, heroically hurdling cataracts, in a single-minded effort that works to propagate their DNA sequences into future generation. The moment their work is done, they fall to pieces. Scales flake off, fins drop, and soon--often within hours of spawning--they are dead and becoming distinctly aromatic. They've served their purpose. Nature is unsentimental. Death is built in.

I wanted you, nameless Woman of the South, No wraith, but utterly—as still more alone The Southern Cross takes night And lifts her girdles from her, one by one— High, cool, wide from the slowly smoldering fire Of lower heavens,— vaporous scars! Eve! Magdalene! or Mary, you? Whatever call—falls vainly on the wave. O simian Venus, homeless Eve, Unwedded, stumbling gardenless to grieve Windswept guitars on lonely decks forever; Finally to answer all within one grave! And this long wake of phosphor, iridescent Furrow of all our travel—trailed derision! Eyes crumble at its kiss. Its long-drawn spell Incites a yell. Slid on that backward vision The mind is churned to spittle, whispering hell. I wanted you . . . The embers of the Cross Climbed by aslant and huddling aromatically. It is blood to remember; it is fire To stammer back . . . It is God—your namelessness. And the wash— All night the water combed you with black Insolence. You crept out simmering, accomplished. Water rattled that stinging coil, your Rehearsed hair—docile, alas, from many arms. Yes, Eve—wraith of my unloved seed! The Cross, a phantom, buckled—dropped below the dawn. Light drowned the lithic trillions of your spawn.

Teach the children. We don't matter so much, but the children do. Show them daisies and the pale hepatica. Teach them the taste of sassafras and wintergreen. The lives of the blue sailors, mallow, sunbursts, the moccasin flowers. And the frisky ones – inkberry, lamb's-quarters, blueberries. And the aromatic ones – rosemary, oregano. Give them peppermint to put in their pockets as they go to school. Give them the fields and the woods and the possibility of the world salvaged from the lords of profit. Stand them in the stream, head them upstream, rejoice as they learn to love this space they live in, its sticks and leaves and then the silent, beautiful blossoms. Attention is the beginning of devotion.

... the extraordinary autumn weather that always comes as a surprise, when the sun hangs low and gives more heat than in spring, when everything shines so brightly in the rare clear atmosphere that the eyes smart, when the lungs are strengthened and refreshed by inhaling the aromatic autumn air, when even the nights are warm, and when in those dark warm nights, golden stars startle and delight us continually by falling from the sky.

The South-wind brings Life, sunshine and desire, And on every mount and meadow Breathes aromatic fire; But over the dead he has no power, The lost, the lost, he cannot restore; And, looking over the hills, I mourn The darling who shall not return.

Asparagus, tinged with ultramarine and rosy pink which ran from their heads, finely stippled in mauve and azure, through a series of imperceptible changes to their white feet, still stained a little by the soil of their garden-bed: a rainbow-loveliness that was not of this world. I felt that these celestial hues indicated the presence of exquisite creatures who had been pleased to assume vegetable form, who, through the disguise which covered their firm and edible flesh, allowed me to discern in this radiance of earliest dawn, these hinted rainbows, these blue evening shades, that precious quality which I should recognise again when, all night long after a dinner at which I had partaken of them, they played (lyrical and coarse in their jesting as the fairies in Shakespeare’s Dream) at transforming my humble chamberpot into a bower of aromatic perfume.

When the aromatic savour of the pine goes searching into the deepest recesses of my lungs, I know it is life that is entering. I draw life in through the delicate hairs of my nostrils.

Crushing aromatic herbs with every step he took. Spices hung about him. He was a glance from God.

He looked like the love thoughts of women. He could be a bee to a blossom-a pear tree blossom in the spring. He seemed to be crushing scent out of the world with his footsteps. Crushing aromatic herbs with every step he took. Spices hung about him. He was a glance from God.

I invite you to drink in the divine nectar of aromatic love and let it penetrate you in the deepest, most profound ways. Trust that the oils are working side-by-side to heal, regenerate, and teach you. The more you use them, the more they’ll reveal their secrets to you

The bread was so powerfully aromatic that, had I been alone, I would have been tempted to push my face into it.

It was inevitable: the scent of bitter almonds always reminded him of the fate of unrequited love. Dr. Juvenal Urbino noticed is as soon as he entered the still darkened house where he has hurried on an urgent call to attend a case that for him had lost all urgency many years before. The Antillean refugee Jeremiah de Saint-Amour, disabled war veteran, photographer of children, and his most sympathetic opponent in chess, had escaped the torments of memory with the aromatic fumes of gold cyanide.

Oil). In addition to placing several drops on the feet, wrists or ankles, one may also choose to apply to the neck on a daily basis to calm the mind and balance “the blues.”   Finally, please note, this wonderful and aromatic essential oil tends to be pricier than other oils; however, it is certainly worth it! Clove

I typically arrive three years too late. I wish I had been able to sit in that white, aromatic kitchen and look you in the face but I was not ready. I was still on my way.

The night was aromatic with the smell of autumn and the steely fragrance of freshly dampened blacktop. How she loved the smell of road: asphalt baking and soft in July, dirt roads with their dust-and-pollen perfume in June, country lanes spicy with the odor of crushed leaves in sober October, the sand-and-salt smell of the highway, so like an estuary, in February.

He lay back for a little in his bed thinking about the smells of food… of the intoxicating breath of bakeries and dullness of buns… He planned dinners, of enchanting aromatic foods… endless dinners, in which one could alternate flavor with flavor from sunset to dawn without satiety, while one breathed great draughts of the bouquet of brandy.

Beautiful surroundings, the society of learned men, the charm of noble women, the graces of art, could not make up for the loss of those light-hearted mornings of the desert, for that wind that made one a boy again. He had noticed that this peculiar quality in the air of new countries vanished after they were tamed by man and made to bear harvests. Parts of Texas and Kansas that he had first known as open range had since been made into rich farming districts, and the air had quite lost that lightness, that dry, aromatic odour. The moisture of plowed land, the heaviness of labour and growth and grain-bearing, utterly destroyed it; one could breathe that only on the bright edges of the world, on the great grass plains or the sage-brush desert.

And so he would now study perfumes, and the secrets of their manufacture, distilling heavily-scented oils, and burning odorous gums from the East. He saw that there was no mood of the mind that had not its counterpart in the sensuous life, and set himself to discover their true relations, wondering what there was in frankincense that made one mystical, and in ambergris that stirred one’s passions, and in violets that woke the memory of dead romances, and in musk that troubled the brain, and in champak that stained the imagination; and seeking often to elaborate a real psychology of perfumes, and to estimate the several influences of sweet-smelling roots, and scented pollen-laden flower, of aromatic balms, and of dark and fragrant woods, of spikenard that sickens, of hovenia that makes men mad, and of aloes that are said to be able to expel melancholy from the soul.

Tancredi, in an attempt to link gallantry with greed, tried to imagine himself tasting, in the aromatic forkfuls, the kisses of his neighbour Angelica, but he realised at once that the experiment was disgusting and suspended it, with a mental reserve about reviving this fantasy with the pudding

Some enterprising rabbit had dug its way under the stakes of my garden again. One voracious rabbit could eat a cabbage down to the roots, and from the looks of things, he'd brought friends. I sighed and squatted to repair the damage, packing rocks and earth back into the hole. The loss of Ian was a constant ache; at such moments as this, I missed his horrible dog as well. I had brought a large collection of cuttings and seeds from River Run, most of which had survived the journey. It was mid-June, still time--barely--to put in a fresh crop of carrots. The small patch of potato vines was all right, so were the peanut bushes; rabbits wouldn't touch those, and didn't care for the aromatic herbs either, except the fennel, which they gobbled like licorice. I wanted cabbages, though, to preserve a sauerkraut; come winter, we would want food with some taste to it, as well as some vitamin C. I had enough seed left, and could raise a couple of decent crops before the weather turned cold, if I could keep the bloody rabbits off. I drummed my fingers on the handle of my basket, thinking. The Indians scattered clippings of their hair around the edges of the fields, but that was more protection against deer than rabbits. Jamie was the best repellent, I decided. Nayawenne had told me that the scent of carnivore urine would keep rabbits away--and a man who ate meat was nearly as good as a mountain lion, to say nothing of being more biddable. Yes, that would do; he'd shot a deer only two days ago; it was still hanging. I should brew a fresh bucket of spruce beer to go with the roast venison, though . . . (Page 844)

Zza szklanej witryny kusiły ciasta i desery, torty i tartaletki, muffiny i ptysie, kielichy tęczowych galaretek i deserów owocowych - wszystko co niezbędne, by złamać najtwardszego orędownika bezcukrowej diety. Przez aromat świeżo mielonej kawy wyraźnie przebijał się zapach czekolady, śmietany i słabej woli.

He asked me a lot of questions about my recipes, wanted to see my kitchen, my garden, was amazed when I showed him my cellar with its shelves of terrines and preserves and aromatic oils (walnut, rosemary, truffle) and vinegars (raspberry, lavender, sour apple),

Escaped the torments of memory with the aromatic fumes of gold cyanide

Pork and chicken grease, the aromatics of choice for the Cajun.

This garden was no longer a garden, it was a colossal thicket, that is to say, something as impenetrable as a forest, as densely populated as a city, as tremulous as a nest, as tenebrous as a cathedral, as aromatic as a bouquet, as lonely as a tomb, as much a living thing as a crowd.

Something of vengeance I had tasted for the first time; as aromatic wine it seemed, on swallowing, warm and racy: its after-flavor, metallic and corroding, gave me a sensation as if I had been poisoned.

Teach the children. We don’t matter so much, but the children do. Show them daisies and the pale hepatica. Teach them the taste of sassafras and wintergreen. The lives of the blue sailors, mallow, sunbursts, the moccasin flowers. And the frisky ones–inkberry, lamb’s quarters, blueberries. And the aromatic ones–rosemary, oregano. Give them peppermint to put in their pockets as they go to school. Give them the fields and the woods and the possibility of the world salvaged from the lords of profit. Stand them in the stream, head them upstream, rejoice as they learn to love this green space they live in, its sticks and leaves and then the silent, beautiful blossoms. Attention is the beginning of devotion.

Something of vengeance I had tasted for the first time; as aromatic wine it seemed, on swallowing, warm and racy: its after-flavour, metallic and corroding, gave me a sensation as if I had been poisoned. 

Goodbye blank canvases in painting and toneless de-compositions in music—and hello blossoms bearing pollen and melons with their seeds yielding weeds and specific breeds of peppers and capers and boundary layers of aromatic vapors.

Of course to one so modern as I am, `Enfant de mon siècle,’ merely to look at the world will be always lovely. I tremble with pleasure when I think that on the very day of my leaving prison both the laburnum and the lilac will be blooming in the gardens, and that I shall see the wind stir into restless beauty the swaying gold of the one, and make the other toss the pale purple of its plumes, so that all the air shall be Arabia for me. Linnaeus fell on his knees and wept for joy when he saw for the first time the long heath of some English upland made yellow with the tawny aromatic brooms of the common furze; and I know that for me, to whom flowers are part of desire, there are tears waiting in the petals of some rose. It has always been so with me from my boyhood. There is not a single colour hidden away in the chalice of a flower, or the curve of a shell, to which, by some subtle sympathy with the very soul of things, my nature does not answer. Like Gautier, I have always been one of those ‘pour qui le monde visible existe.

Oh what marvels fill me with thanksgiving! The deep mahogany of a leaf once green. The feathered fronds of tiny icicles coating every twig and branch in a wintry landscape. The feel of goosebumps thawing after endured frozen temperatures. Both hands clamped around a hot mug of herbal tea. The aromatic whiff of mint under my nose. The stir of emotion from a child's cry for mommy. A gift of love detached of strings. Spotted lilies collecting raindrops in a cupped clump of petals. The vibrant mélange of colors on butterfly wings. The milky luster of a single pearl. Rainbows reflecting off iridescence bubbles. Awe-struck silence evoked by any form of beauty. Avocado flecks in your eyes. Warm hands on my face. Sweetness on the tongue. The harmony of voices. An answered prayer. A pink balloon. A caress. A smile. More. These have become my treasures by virtue of thanksgiving.

The question about those aromatic advertisements that perfume companies are having stitched into magazines these days is this: under the freedoms guaranteed by the First Amendment, is smelling up the place a constitutionally protected form of expression?

A visitor to campus can find sweet, aromatic Properity, as well as Climbing Ophelia and those delicious Egyptian Roses, which give off the scent of cloves on rainy days, ensuring that a gardener's hands will smell sweet for hours after pruning the canes.

His hair, at first glance, appears merely dark, but upon closer inspection is actually many strands of chestnut brown, gold, and black. He wears it long, for a guy, not because doing so is “in,” but because he’s too busy with his many interests to remember to get it cut regularly. His eyes seem dark at first glance, as well, but are actually a kaleidoscope of russets and mahoganies, flecked here and there with ruby and gold, like twin lakes during an Indian summer, into which you feel as if you could dive and swim forever. Nose: aquiline. Mouth: imminently kissable. Neck: aromatic—an intoxicating blend of Tide from his shirt collar, Gillette shaving foam, and Ivory soap, which together spell: my boyfriend. B– Better. I would have liked more description on what exactly about his mouth you find so imminently kissable. —C. Martinez

He no sooner saw the woman than he saw the aftermath of her - his marriage proposal and her acceptance, the home they would set up together, the drawn rich silk curtains leaking purple light, the bed sheets billowing like clouds, the wisp of aromatic smoke winding from the chimney - only for every wrack of it - its lattice of crimson roof tiles, its gables and dormer windows, his happiness, his future - to come crashing down on him in the moment of her walking past.

When I am a good host, I can order the world precisely as I believe it ought to be. It is a world that I have created in my mind and in my own image, and it gladdens me profoundly to see it unfold without original sin, without expulsions and floods and disobedience and illness. When I am a good guest, I have returned to Eden, where everything I need is provided for me, including companionship and a benevolent deity at my shoulder serving me and protecting me. The concept of paradise may be backward-looking but the concept of heaven is anticipatory. Perhaps this is what heaven will be like? A great table of oak worn smooth with age and candle wax; a dimly lit room, a quartet of angels playing Sarah Vaughan in the corner; this blissful throb of quiet, intelligent conversation; bubbling pots and aromatic stews that no one seems to have worked to prepare; and you - you have nothing to worry about, not now, not here, not for all eternity. Leave it all behind at the threshold, forget everything, for here in heaven, you are my guest.

Essential oils are popular aromatics for scenting a space or setting a mood, but they can be so much more beneficial to our health.

What’s menudo?” Cork asked. “A delicious dish,” Jorge’s mother said. “So aromatic, so tasty.” Jorge whispered, “It’s tripe soup.” “Tripe?” Cork said. “Cow’s guts,” Jorge said.

Old Cairo is itself a story-book and a dream--labyrinths of narrow alleys redolent of aromatic secrets;

Sonet pranveruer Me kangë në buzë e me hove të reja u zgjue agimi pranveruer, largësinat e hjedhta ka zatetë hareja, n'argjent shkëlqejnë brigjet tërthuer. Me kangë në buzë u zgjue agimi dhe ia këndoi kangën diellit t' art rrezash purpure dhe jetëdhurimi me kaltrinat e thellta në qiellë të kjartë. Me manushaqe në buzë e me andje në zemra vajzat si biluri ndër kopshtie të gjelbra dihasin aromat, që lulzimi derdhi, me gji të paprekun, ku dashnia sosë me fletza trandafilesh që flladi sjelli dhe adhrojnë pranverën me një apoteozë.

From the ancient dwelling there came always a dignified, unobtrusive sadness; now stronger, now fainter,—like the aromatic smell which the dwarf cedars gave out in the sun,—but always present, a part of the air one breathed. At night, when Thea dreamed about the canyon,—or in the early morning when she hurried toward it, anticipating it,—her conception of it was of yellow rocks baking in sunlight, the swallows, the cedar smell, and that peculiar sadness—a voice out of the past, not very loud, that went on saying a few simple things to the solitude eternally.

Smokers always waxed poetic about the ritual of it, how a large part of the satisfaction was packing the box and pulling the foil wrapper and plucking an aromatic stick. They claimed they loved the lighting, the ashing, the feeling of being able to hold something between their fingers. That was all well and good, but there was nothing quite like actually smoking it: Leigh loved inhaling. To pull with your lips on that filter and feel the smoke drift across your tongue, down your throat, and directly into your lungs was to be transported momentarily to nirvana. She remembered- every day- how it felt after the first inhale, just as the nicotine was hitting her bloodstream. A few seconds of both tranquility and alertness, together, in exactly the right amounts. Then the slow exhale- forceful enough so that the smoke didn't merely seep from your mouth but not so energetic that it disrupted the moment- would complete the blissful experience.

It was a roaring spring morning with green in the sky, the air spiced with sand sagebrush and aromatic sumac. NPR faded from the radio in a string of announcements of corporate supporters, replaced by a Christian station that alternated pabulum preaching and punchy music. He switched to shit-kicker airwaves and listened to songs about staying home, going home, being home and the errors of leaving home.

Her youthful habit of consuming a picture just inches from its aromatic surface died a long time ago. Sebastian, when they were first dating, had once called it an affectation and she could never bring herself to do it again. His offhanded comment should have been a sign of future cruelties and standards of perfection, but instead she’d quickly agreed with his assessment and was grateful for his candor. She

You’ll sense the individual grains of rice coated in butter, and an aromatic fragrance as if the rice were being fried will ascend to your nose. A rich, milky sweetness will spread itself across your tongue . . .

Something of vengeance I had tasted for the first time; as aromatic wine it seemed, on swallowing, warm and racy: its after-flavour, metallic and corroding, gave me a sensation as if I had been poisoned. Willingly would I now have gone and asked Mrs. Reed’s pardon; but I knew, partly from experience and partly from instinct, that was the way to make her repulse me with double scorn, thereby re-exciting every turbulent impulse of my nature.

A room that is like a dream, a truly spiritual room, where the stagnant atmosphere is nebulously tinted pink and blue. Here the soul takes a bath of indolence, scented with all the aromatic perfumes of desire and regret.

Leisurely lovers of real good tea rise to the seventh heaven, when, drop, drop, they let the correctly drawn aromatic liquid roll on the tip of their tongues. Ordinarily, people think that tea is to be drunk; but that is not correct. A drop on your tongue; something refreshing spreads over it, you have practically nothing more to send down your throat, except that a delightfully soothing flavour travels down the alimentary canal into the stomach.

Yet in tearing us apart he somehow held us together. In obstructing, he strengthened us. In criticizing, he informed. In his rich, aromatic heresy, he nourished our faith. He was also a plain damned nuisance, I must not forget that.

The south-wind brings Life, sunshine, and desire, And on every mount and meadow Breathes aromatic fire, But over the dead he has no power, The lost, the lost he cannot restore, And, looking over the hills, I mourn The darling who shall not return.

Margo missed cooking for people- really cooking. Here family, her friends, even her husband. Her greatest pleasure had come when they rolled their eyes with the ecstasy of a bite of her chicken spiedini, oozing with melted cheese under a crisp crust of buttery fried panko. Or her Cincinnati chili, aromatic with cinnamon and cocoa, which she served on homemade corn spaghetti. Topped with aged cheddar and sharp, fresh-chopped onion, it had been one of Calvin's favorites, and he always had her make it for Redskins games on Sundays.

Finally, we would have been offered either a spring takiawase, meaning "foods boiled or stewed together," or a wanmori (the apex of a tea kaiseki meal) featuring seasonal ingredients, such as a cherry blossom-pink dumpling of shrimp and egg white served in a dashi base accented with udo, a plant with a white stalk and leaves that tastes like asparagus and celery, and a sprig of fresh sansho, the aromatic young leaves from the same plant that bears the seedpods the Japanese grind into the tongue-numbing spice always served with fatty eel.

hit of acid at the very last second often improves food, which is why garnishing acids are so important. As the volatile aromatic molecules disperse over time, the flavor of fresh citrus juice will transform, losing some of its brightness—so freshly squeezed juice is best.

I am a Bard..." (From Avetik Isaakian, Armenian Poetry) I am a bard – I am a heaven bird, I need no any richness of the world. I love a flower and so charming lass In aromatic springs that never pass. I love a whisper, very gentle and long, And, in full silence, a despondent song.

You’ve come to the only house in Karthain with coffee worth murdering for. We have seven distinct blends, from the aromatic Syresti dry to the thick—’ ‘I’ll take the kind I don’t have to think about.’ ‘The very best kind of all.’ Josten snapped his fingers, and a nearby waiter hurried off.

I felt that these celestial hues indicated the presence of exquisite creatures who had been pleased to assume vegetable form, who, through the disguise which covered their firm and edible flesh, allowed me to discern in this radiance of earliest dawn, these hinted rainbows, these blue evening shades, that precious quality which I should recognise again when, all night long after a dinner at which I had partaken of them, they played (lyrical and coarse in their jesting as the fairies in Shakespeare's 'Dream') at transforming my humble chamber into a bower of aromatic perfume.

He couldn't believe she was real. She was like some dream, some story old men told youngsters. She made a fool out of him with the slightest grin or pout. She slept in his bed, not beside him, but around him, her aromatic legs and arms wrapped around him, her mouth against his throat, her beautiful thundercloud hair over his face, his chest. He kissed her hair. Took it to his fist and kissed it, breathed it...Oh my God, he thought. He didn't know what it was about her that made him more insane: her belly, or the pale friction of her thighs; the small of her back, or her armpits.

Thanks to years of travel at other people’s expense, I have a lifetime supply of soaps, small bottles of shampoo, aromatic lotions, sewing kits, and shoe mitts. I have over eleven hundred shower caps and require now only a reason to use them. I am so well prepared financially that I have money in a range

A track I’ve always liked by Mogwai goes on a loop while I pour a second glass of Reyka. This time it tastes of lava fields and thermal springs, aromatic alcohol evaporating stale thoughts, familiar and foreign. Something unnamed is melting, germinating, potentiating the currents of tomorrow across frozen, unpopulated dreamscapes.

She couldn’t make him look just like any other man to her. He looked like the love thoughts of women. He could be a bee to a blossom—a pear tree blossom in the spring. He seemed to be crushing scent out of the world with his footsteps. Crushing aromatic herbs with every step he took. Spices hung about him. He was a glance from God. So

At dinner, the conversation lurched between the molecular breakdown of aromatic acids (Calvin), to what movie might be playing (Deirdre), to the synthesis of nonreactive proteins (Calvin), to whether or not he liked to dance (Deirdre), to look at the time, it was already eight thirty p.m. and he had to row in the morning so he would be taking her straight home (Calvin).

You set out to tell a story of some sort, to tell the truth as you feel it, because something is calling you to do so. It calls you like the beckoning finger of smoke in cartoons that rises off the pie cooling on the windowsill, slides under doors and into mouse holes or into the nostrils of the sleeping man or woman in the easy chair. Then the aromatic smoke crooks its finger, and the mouse or the man or woman rises and follows, nose in the air. But some days the smoke is faint and you just have to follow it as best you can, sniffing away. Still, even on those days, you might notice how great perseverance feels. And the next day the scent may seem stronger—or it may just be that you are developing a quiet doggedness. This is priceless.

but what fascinated me would be the asparagus, tinged with ultramarine and rosy pink which ran from their heads, finely stippled in mauve and azure, through a series of imperceptible changes to their white feet, still stained a little by the soil of their garden-bed: a rainbow-loveliness that was not of this world. I felt that these celestial hues indicated the presence of exquisite creatures who had been pleased to assume vegetable form, who, through the disguise which covered their firm and edible flesh, allowed me to discern in this radiance of earliest dawn, these hinted rainbows, these blue evening shades, that precious quality which I should recognise again when, all night long after a dinner at which I had partaken of them, they played (lyrical and coarse in their jesting as the fairies in Shakespeare’s Dream) at transforming my humble chamber into a bower of aromatic perfume.

There is one thing that ought to be taught in all the colleges, Which is that people ought to be taught not to go around always making apologies. I don't mean the kind of apologies people make when they run over you or borrow five dollars or step on your feet, Because I think that is sort of sweet; No, I object to one kind of apology alone, Which is when people spend their time and yours apologizing for everything they own. You go to their house for a meal, And they apologize because the anchovies aren't caviar or the partridge is veal; They apologize privately for the crudeness of the other guests, And they apologize publicly for their wife's housekeeping or their husband's jests; If they give you a book by Dickens they apologize because it isn't by Scott, And if they take you to the theater, they apologize for the acting and the dialogue and the plot; They contain more milk of human kindness than the most capacious diary can, But if you are from out of town they apologize for everything local and if you are a foreigner they apologize for everything American. I dread these apologizers even as I am depicting them, I shudder as I think of the hours that must be spend in contradicting them, Because you are very rude if you let them emerge from an argument victorious, And when they say something of theirs is awful, it is your duty to convince them politely that it is magnificent and glorious, And what particularly bores me with them, Is that half the time you have to politely contradict them when you rudely agree with them, So I think there is one rule every host and hostess ought to keep with the comb and nail file and bicarbonate and aromatic spirits on a handy shelf, Which is don't spoil the denouement by telling the guests everything is terrible, but let them have the thrill of finding it out for themselves.

Steam little potatoes in the oven by placing them in a single layer in a roasting dish, seasoning with salt, and adding any aromatics—a sprig of rosemary and a few garlic cloves will do. Add just enough water to cover the bottom of the pan, and tightly seal it up with aluminum foil. Cook until the potatoes present no resistance when pierced with a knife, and then serve with flaky salt and butter or garlicky aïoli alongside hard-cooked eggs or grilled fish.

Claudette looks down at the thing in her hand. She turns it one way and the other. It is a packet of Italian coffee, half used, left behind. Innocuous enough in itself but in Claudette’s hands, this particular morning, it is as dangerous as cyanide. She isn’t going to sniff it, no, she isn’t. She wouldn’t be stupid enough to attempt such a thing. Just a whiff of those smoky, dark, aromatic granules – heated up they always were, at length, lovingly, every morning in this kitchen, for all the years he lived here, the way he would stand waiting for them to brew, looking out of that window, that robe of his loose over his pyjamas, a child, usually, on his shoulder or his arm – would be enough to tip her over the edge. She isn’t going to do it. Certainly not. Then she does, of course. She removes the clip, she places it on the counter, she parts the top of the silver-and-red packet and she brings it to her face and she inhales, she inhales, she inhales.

Combine steaming with the browning that comes from intense heat in a method I like to call steamy sauté. It’s perfect for cooking dense vegetables such as fennel or carrots: add a half inch of water, salt, a generous splash of olive oil or knob of butter, and aromatics into a pan filled with a single layer of vegetables, and place a lid on ajar. Simmer until the vegetables are tender, remove the lid, pour off any excess water, then turn up the heat and let the Maillard reaction commence.

All next day in the house and store she thought resisting thoughts about Tea Cake. She even ridiculed him in her mind and was a little ashamed of the association. But every hour or two the battle had to be fought all over again. She couldn’t make him look just like any other man to her. He looked like the love thoughts of women. He could be a bee to a blossom—a pear tree blossom in the spring. He seemed to be crushing scent out of the world with his footsteps. Crushing aromatic herbs with every step he took. Spices hung about him. He was a glance from God.

Bright lamplight bounced off golden varnished wood. The suddenly vivid colors of scarves, hats, hair and faces after the gray-green gloom they’d been immersed in all morning dazzled them. The solid warmth of the coal-fired range, dry and hot, pressed against them from the front as the lingering damp embedded in their backs brought forth a final, convulsive shiver. The sights and smells of rich food and aromatic coffee hit them, no longer just a hope in their hollow stomachs. This made them all as if drunk with good fortune and delighted them with sheer, physical pleasure.

I was eager to try these delicacies, and was thrilled when Bugnard instructed me on where to buy a proper haunch of venison and how to prepare it. I picked a good-looking piece, then marinated it in red wine, aromatic vegetables, and herbs, and hung the lot for several days in a big bag out the kitchen window. When I judged it ready, by smell, I roasted it for a good long while. The venison made a splendid dinner, with a rich, deep, gamy-tasting sauce, and for days afterward Paul and I feasted on its very special cold meat. When the deer had given us its all, I offered the big leg-bone structure to Minette. “Would you like to try this, poussiequette?” I asked her, laying the platter on the floor. She approached tentatively and sniffed. Then the wild-game signals must have hit her central nervous system, for she suddenly arched her back and, with hair standing on end, let out a snarling groowwwwllll! She lunged at the bone and, grabbing it with her sharp teeth, dragged it out onto the living-room rug—luckily a well-worn Oriental—where she chewed at it for a good hour before stalking off. (Even in such intense circumstances, she rarely laid paw on bone, preferring to use her teeth.)

Most plants—from a potted snapdragon to a giant sequoia—will develop differently when grown with different communities of mycorrhizal fungus. Basil plants, for example, produce different profiles of the aromatic oils that make up their flavor when grown with different mycorrhizal strains. Some fungi have been found to make tomatoes sweeter than others; some change the essential oil profile of fennel, coriander, and mint; some increase the concentration of iron and carotenoids in lettuce leaves, the antioxidant activity in artichoke heads, or the concentrations of medicinal compounds in Saint-John’s-wort and echinacea.

Each of us wages a private battle to thrive. Whenever a person fully immerses oneself in life’s aromatic flower garden of pleasures and encounters life’s warship of armor-plated rigors, they blend and bend to make reasonable accommodations for surviving. Scripted and unscripted encounters with superior militant forces bruise us mightily and eventually cut us to the core. Every person’s life contains a minefield of obstacles that function as potential barriers to achieving our ultimate manifestation. The expended labor of continuously hefting oneself over one contentious hurdle after another is what leads a conscientious person onto the path of needing to write in order to create emotional poultices to ameliorate painful wounds.

Gothic lines grimmer; the soft brilliance of the altar, with its multitude of candles, with the priests performing actions whose meaning was unknown to him; the silent crowd that seemed not to participate but to wait anxiously like a crowd at a station barrier waiting for the gate to open; the stench of wet clothes and the aromatic perfume of incense; the bitter cold that lowered like a threatening unseen presence; it was not a religious emotion that he got from all this, but the sense of a mystery that had its roots far back in the origins of the human race. His nerves were taut, and when on a sudden the choir to the full accompaniment of the orchestra burst with a great shout into the Adeste Fideles he was seized with an exultation over he knew not what.

This is an art I can enjoy. There is a kind of sorcery in all cooking; in the choosing of ingredients, the process of mixing, grating, melting, infusing, and flavoring, the recipes taken from ancient books, the traditional utensils- the pestle and mortar with which my mother made her incense turned to a more homely purpose, her spices and aromatics giving up their subtleties to a baser, more sensual magic. And it is partly the transience of it delights me; so much loving preparation, so much art and experience, put into a pleasure that can last only a moment, and which only a few will ever fully appreciate. My mother always viewed my interest with indulgent contempt. To her, food was no pleasure but a tiresome necessity to be worried over, a tax on the price of our freedom. I stole menus from restaurants and looked longingly into patisserie windows. I must have been ten years old- maybe older- before I first tasted real chocolate. But still the fascination endured. I carried recipes in my head like maps. All kinds of recipes: torn from abandoned magazines in busy railway stations, wheedled from people on the road, strange marriages of my own confection. Mother with her cards, her divinations, directed our mad course across Europe. Cookery cards anchored us, placed landmarks on the bleak borders. Paris smells of baking bread and croissants; Marseille of bouillabaisse and grilled garlic. Berlin was Eisbrei with sauerkraut and Kartoffelsalat, Rome was the ice cream I ate without paying in a tiny restaurant beside the river.

One of Their Gods When one of them passed through the forum of Seleucia just as night began to fall, young, tall, perfect in his beauty, with the joy of imperishability in his eyes and his aromatic black hair, the passers-by would stare, asking each other if they knew the man: was he a Greek from Syria, or a foreigner? But some, who watched with greater attention, understood and drew aside for him to pass; and as he vanished under the arcades, amid the shadow and light of evening, proceeding to that neighbourhood which comes alive only at night, with orgies and debauchery, every kind of drunkenness and lust, they wondered which of Them he might be, and for which of his suspect passions had he come down to the streets of Seleucia from the Venerable and Sacred Abodes.

Livia had burnt the onions. And not just any onions, but the ones in her famous sugo alla genovese, that wonderful sauce of reduced onions, flavored with beef stock, celery and chopped parsley, that together with pummarola and ragù form the holy trinity of Neapolitan pasta sauces. To make a true genovese the onions have to be cooked for around five hours over the gentlest heat, stirring occasionally to prevent them from sticking to the bottom of the pan and splashing them with water whenever they look like they are drying out. Onions are remarkable things, for cooked like this they lose almost all their familiar oniony taste and become an intensely sweet, aromatic jam, yet if a single piece happens to burn in the cooking, the acrid taste will permeate the whole dish.

Too much bergamot in this one, too tart; no depth in this one; bring forward the orange blossom. Measuring out drops from several vials, she blended another variation, leaning heavily on her keen intuition. Inhaling, she let her mind wander, visualizing the aromatic impression. She was on the verge of discovery. An ethereal freshness with subtle spiciness, like the voluptuous scent of orange blossoms on a sunny spring morning. The hair on her arms bristled with anticipation. She inhaled again, going farther, detecting the bouquet of jasmine absolute and rose attar, rich and silky, entwined with a spicy note of carnation, adding verve and vitality, robust brilliance. It needs a splash of complexity here, a sprig of basil there, an accent of clove. Images of lovers danced in her mind, a soaring sonata thrilled in her soul. A vision intruded, no, a memory- she was dancing with Jon, resting her head on his shoulder, a salty hint of ocean, breathing in his scent, intoxicated with the musky, virile smell of his skin... Another breath and she dragged her thoughts back, delving deeper into the essence. The mystery of amber to balance the soul; the silky smoothness of sandalwood; the delicious lure of vanilla, like a lover's midnight embrace. An ache grew within her at the core of her being. And in her mind's eye, veiled visions of a moonlit night, a couple dancing barefoot on the beach, swirling silks of scarlet and gold, the sultry caress of a whisper, so vivid she trailed her fingers along the nape of her neck, remembering... Seductive, sensual, the essence of amour.

Silent remembering is a form of prayer. No fragrance is more enchanting to re-experience than the aromatic bouquet gleaned from inhaling the cherished memories of our pastimes. We regularly spot elderly citizens sitting alone gently rocking themselves while facing the glowing sun. Although these sun worshipers might appear lonely in their state of serene solitude, they are not alone at all, because they deeply enmesh themselves in recalling the glimmering memories of days gone by. Marcel Proust wrote “In Search of Time Lost,” “As with the future, it is not all at once but grain by grain that one savors the past.” Test tasting the honeycombed memories of their bygone years, a delicate smile play out on their rose thin lips. The mellow tang of sweet tea memories – childhood adventures, coming of age rituals, wedding rites, recreational jaunts, wilderness explorations, viewing and creating art, literature, music, and poetry, sharing in the mystical experiences of life, and time spent with family – is the brew of irresistible intoxicants that we all long to sip as we grow old. The nectar mashed from a collection of choice memories produces a tray of digestible vignettes that each of us lovingly roll our silky tongues over. On the eve of lying down for the last time in the stillness of our cradled deathbeds, we will swaddle ourselves with a blanket of heartfelt love and whisper a crowning chaplet of affection for all of humanity. After all, we been heaven blessed to take with us to our final resting place an endless scroll amassing the kiss soft memories of time yore.

The two palm worms are brought in separate bowls, still alive, wriggling fiercely in a bath of turpentine-colored fish sauce with a few slivers of chili. The glossy brown heads of the grubs, the larvae of a weevil that infests palm trees, glisten like popcorn seeds; the wriggling abdomens have pale rubbery ridges. The owner of the restaurant, chubby and affable, comes out to instruct Nhat and me: we are to grasp the heads, pull off the fat white bodies with our teeth, and discard the heads, taking care that the larvae do not nip our tongues with their formidable pincers in the process. Biting down on squirming larvae seems barbaric, but my brain is starting to swim due to hunger, and the fish sauce is muskily aromatic. How bad could their fat glistening bodies taste? And am I not a direct descendant of insectivores, albeit roughly 100 million years removed? I

what fascinated me would be the asparagus, tinged with ultramarine and rosy pink which ran from their heads, finely stippled in mauve and azure, through a series of imperceptible changes to their white feet, still stained a little by the soil of their garden-bed: a rainbow-loveliness that was not of this world. I felt that these celestial hues indicated the presence of exquisite creatures who had been pleased to assume vegetable form, who, through the disguise which covered their firm and edible flesh, allowed me to discern in this radiance of earliest dawn, these hinted rainbows, these blue evening shades, that precious quality which I should recognise again when, all night long after a dinner at which I had partaken of them, they played (lyrical and coarse in their jesting as the fairies in Shakespeare’s Dream) at transforming my humble chamber into a bower of aromatic perfume.

Inside, on a bed of black velvet, lay an exquisite perfume bottle designed from rose-colored glass caged in a silver overlay that twined about the glass like living vines. In the very center of the oval shaped bottle, the silver was formed into the image of a lily in full bloom. It was likely the most precious and expensive gift Lily had ever been given. She ran her fingertips over the delicate silver work before lifting the bottle from its velvet bed to allow the candlelight to shine through the rose-colored glass. She noticed then a folded slip of paper still in the box. Setting the perfume bottle in the valley of her lap, she lifted the paper and broke the tiny wax seal. In his precise, slanted script, Lord Harte had written: I was unforgivably remiss in not having a gift for you the other night. I chose the elements for this blend myself. It made me think of you. Lily brushed her thumb over the ink before setting the note back into the box. Then she shifted the bottle and removed the glass stopper. The scent wafting from the bottle was light, but heady. She noticed first the rich notes of clove and honey before her senses were claimed by the smooth, velvety scent of jasmine. Lily closed her eyes, allowing the aromatic infusion to settle into her awareness. There was another element hidden deep within the perfume. A layer of earthiness that warmed her blood. Sandalwood. Lily was enthralled. It was a complex and lovely scent. Floral and exotic, light and dark. Impossibly sensual. And it made him think of her. Something deep and fundamental spread through her core, and she understood why young ladies were warned so often not to accept gifts from gentlemen. It was a personal and intimate thing to acknowledge how he had wanted her to have something he chose himself.

Ode To A Lemon" Out of lemon flowers loosed on the moonlight, love's lashed and insatiable essences, sodden with fragrance, the lemon tree's yellow emerges, the lemons move down from the tree's planetarium Delicate merchandise! The harbors are big with it- bazaars for the light and the barbarous gold. We open the halves of a miracle, and a clotting of acids brims into the starry divisions: creation's original juices, irreducible, changeless, alive: so the freshness lives on in a lemon, in the sweet-smelling house of the rind, the proportions, arcane and acerb. Cutting the lemon the knife leaves a little cathedral: alcoves unguessed by the eye that open acidulous glass to the light; topazes riding the droplets, altars, aromatic facades. So, while the hand holds the cut of the lemon, half a world on a trencher, the gold of the universe wells to your touch: a cup yellow with miracles, a breast and a nipple perfuming the earth; a flashing made fruitage, the diminutive fire of a planet.

Linnaeus fell on his knees and wept for joy when he saw for the first time the long heath of some English upland made yellow with the tawny aromatic brooms of the common furze; and I know that for me, to whom flowers are part of desire, there are tears waiting in the petals of some rose. It has always been so with me from my boyhood. There is not a single colour hidden away in the chalice of a flower, or the curve of a shell, to which, by some subtle sympathy with the very soul of things, my nature does not answer. Like Gautier, I have always been one of those ‘pour qui le monde visible existe.’ Still, I am conscious now that behind all this beauty, satisfying though it may be, there is some spirit hidden of which the painted forms and shapes are but modes of manifestation, and it is with this spirit that I desire to become in harmony. I have grown tired of the articulate utterances of men and things. The Mystical in Art, the Mystical in Life, the Mystical in Nature this is what I am looking for. It is absolutely necessary for me to find it somewhere.

This was the gastronomic heartland of Italy, where every inch of the fertile soil was cultivated. In Parma he visited shops festooned with hams, each one postmarked with the stamps of a dozen different inspectors---the regions of Italy are fiercely protective of their produce, and only a handful of towns between the Enza and Stirone Rivers are allowed to designate themselves as true producers of prosciutto di Parma. Because the huge lofts in which the hams are aged are always left open to the wind, the villages of the Enza valley seemed scented with the aromatic sweetness of the meat as he drove through them. In the valley to the north of Parma, he sampled culatello di zibello, perhaps the greatest of all Parma's pork products and for that reason almost never exported, even to other parts of Italy: a pig's rump, marinated in salt and spices, then sewn inside a pig's bladder and aged for eighteen months in the humid air of the flat river basin, a process so delicate that almost half the hams are spoiled before they are ready, but which leaves the rest incomparably delicious.

The dessert was tartufo, a dark chocolate gelato dusted with cocoa. Eighty-five percent of the world's chocolate is made from the common or garden-variety Forastero cocoa bean. About 10 percent is made from the finer, more subtle Trinitario bean. And less than 5 percent is made from the rare, aromatic Criollo bean, which is found only in the remotest regions of Colombia and Venezuela. These beans are so sought after that, pound for pound, they can command prices many times higher than the other local crop, cocaine. Having been fermented, shipped, lightly roasted and finally milled to a thickness of about fifteen microns, the beans are finally cooked into tablets, even a tiny crumb of which, placed on the tongue, explodes with flavor as it melts. A tartufo is a chocolate gelato shaped to look like a truffle, but it is an appropriate name for other reasons, too. Made from egg yolk, sugar, a little milk, and plenty of the finest Criollo chocolate, with a buried kick of chile, Bruno's tartufo was as richly sensual and overpowering as the fungus from which it took its name---and even more aphrodisiac.

HERE ARE MY TEN BEEF NOODLE SOUP COMMANDMENTS: 1. Throw out the first: always flash-boil your bones and beef to get the “musk” out. I’ve gone back and forth on this a lot. I would sometimes brown the meat as opposed to boil, but decided in the end that for this soup, you gotta boil. If you brown, it’s overpowering. The lesson that beef noodle soup teaches you is restraint. Sometimes less is more if you want all the flavors in the dish to speak to you. 2. Make sure the oil is medium-high when the aromatics go down and get a slight caramelization. It’s a fine line. Too much caramelization and it becomes too heavy, but no caramelization and your stock is weak. 3. Rice wine can be tricky. Most people like to vaporize it so that all the alcohol is cooked off. I like to leave a little of the alcohol flavor ’cause it tends to cut through the grease a bit. 4. Absolutely no butter, lard, or duck fat. I’ve seen people in America try to “kick it up a notch” with animal fats and it ruins the soup. Peanut oil or die. 5. Don’t burn the chilis and peppercorns, not even a little bit. You want the spice and the numbness, but not the smokiness. 6. After sautéing the chilis/peppercorns, turn off the heat and let them sit in the oil to steep. This is another reason you want to turn the heat off early. 7. Strain your chilis/peppercorns out of the oil, put them in a muslin bag, and set them aside. Then add ginger/garlic/scallions to the oil in that order. Stage them. 8. I use tomatoes in my beef noodle soup, but I add them after the soup is finished and everything is strained. I let them hang out in the soup as it sits on the stove over the course of the day. I cut the tomatoes thin so they give off flavor without having to cook too long and so you can serve them still intact. 9. Always use either shank or chuck flap. Brisket is too tough. If you want to make it interesting, add pig’s foot or oxtail. 10. Do you. I don’t give you measurements with this because I gave you all the ingredients and the technique. The best part about beef noodle soup is that there are no rules. It just has to have beef, noodle, and soup. There are people that do clear broth beef noodle soup. Beef noodle soup with dairy. Beef noodle soup with pig’s blood. It would suck if you looked at my recipe and never made your own, ’cause everyone has a beef noodle soup in them. Show it to me.

out. This was the turning point: “From this illness, my father never quite recovered.”26 Had there been any possibility of Eleanor’s experiencing the joys or even routine of childhood, that time was now passing. In August, she was sent away to Grandmother Hall’s, and at Tivoli learned that her brother Elliott Roosevelt, Jr., had been born on September 29. She wrote a letter to her father, in which she wished her parents well, offered advice to the baby’s nurse should the newborn cry, then came straight to the crucial question about any child of Anna Roosevelt’s: “How does he look? Some people tell me he looks like an elephant and some say he is like a bunny.”27 Except for one pitiable moment at Half-Way Nirvana when Eleanor identified an Angora kitten as an “Angostura,”28 those aromatic bitters that flavored her father’s liquor, she showed few signs of registering the impact of addiction on their lives. “Little Eleanor is as happy as the day is long,” Elliott convinced himself during the heavy self-medicated month following his accident: “Plays with her kitten, the puppy & the chickens all the time & is very dirty as a general rule. I am the only ‘off’ member of the family.”29

Sheltered Garden" I have had enough. I gasp for breath. Every way ends, every road, every foot-path leads at last to the hill-crest-- then you retrace your steps, or find the same slope on the other side, precipitate. I have had enough-- border-pinks, clove-pinks, wax-lilies, herbs, sweet-cress. O for some sharp swish of a branch-- there is no scent of resin in this place, no taste of bark, of coarse weeds, aromatic, astringent-- only border on border of scented pinks. Have you seen fruit under cover that wanted light-- pears wadded in cloth, protected from the frost, melons, almost ripe, smothered in straw? Why not let the pears cling to the empty branch? All your coaxing will only make a bitter fruit-- let them cling, ripen of themselves, test their own worth, nipped, shrivelled by the frost, to fall at last but fair With a russet coat. Or the melon-- let it bleach yellow in the winter light, even tart to the taste-- it is better to taste of frost-- the exquisite frost-- than of wadding and of dead grass. For this beauty, beauty without strength, chokes out life. I want wind to break, scatter these pink-stalks, snap off their spiced heads, fling them about with dead leaves-- spread the paths with twigs, limbs broken off, trail great pine branches, hurled from some far wood right across the melon-patch, break pear and quince-- leave half-trees, torn, twisted but showing the fight was valiant. O to blot out this garden to forget, to find a new beauty in some terrible wind-tortured place.

Kamimura has been whispering all week of a sacred twenty-four-hour ramen spot located on a two-lane highway in Kurume where truckers go for the taste of true ramen. The shop is massive by ramen standards, big enough to fit a few trucks along with those drivers, and in the midafternoon a loose assortment of castaways and road warriors sit slurping their noodles. Near the entrance a thick, sweaty cauldron boils so aggressively that a haze of pork fat hangs over the kitchen like waterfall mist. While few are audacious enough to claim ramen is healthy, tonkotsu enthusiasts love to point out that the collagen in pork bones is great for the skin. "Look at their faces!" says Kamimura. "They're almost seventy years old and not a wrinkle! That's the collagen. Where there is tonkotsu, there is rarely a wrinkle." He's right: the woman wears a faded purple bandana and sad, sunken eyes, but even then she doesn't look a day over fifty. She's stirring a massive cauldron of broth, and I ask her how long it's been simmering for. "Sixty years," she says flatly. This isn't hyperbole, not exactly. Kurume treats tonkotsu like a French country baker treats a sourdough starter- feeding it, regenerating, keeping some small fraction of the original soup alive in perpetuity. Old bones out, new bones in, but the base never changes. The mother of all ramen. Maruboshi Ramen opened in 1958, and you can taste every one of those years in the simple bowl they serve. There is no fancy tare, no double broth, no secret spice or unexpected toppings: just pork bones, noodles, and three generations of constant simmering. The flavor is pig in its purest form, a milky broth with no aromatics or condiments to mitigate the purity of its porcine essence.

May 1 MORNING “His cheeks are as a bed of spices, as sweet flowers.” — Song of Solomon 5:13 LO, the flowery month is come! March winds and April showers have done their work, and the earth is all bedecked with beauty. Come my soul, put on thine holiday attire and go forth to gather garlands of heavenly thoughts. Thou knowest whither to betake thyself, for to thee “the beds of spices” are well known, and thou hast so often smelt the perfume of “the sweet flowers,” that thou wilt go at once to thy well-beloved and find all loveliness, all joy in Him. That cheek once so rudely smitten with a rod, oft bedewed with tears of sympathy and then defiled with spittle — that cheek as it smiles with mercy is as fragrant aromatic to my heart. Thou didst not hide Thy face from shame and spitting, O Lord Jesus, and therefore I will find my dearest delight in praising Thee. Those cheeks were furrowed by the plough of grief, and crimsoned with red lines of blood from Thy thorn-crowned temples; such marks of love unbounded cannot but charm my soul far more than “pillars of perfume.” If I may not see the whole of His face I would behold His cheeks, for the least glimpse of Him is exceedingly refreshing to my spiritual sense and yields a variety of delights. In Jesus I find not only fragrance, but a bed of spices; not one flower, but all manner of sweet flowers. He is to me my rose and my lily, my heartsease and my cluster of camphire. When He is with me it is May all the year round, and my soul goes forth to wash her happy face in the morning-dew of His grace, and to solace herself with the singing of the birds of His promises. Precious Lord Jesus, let me in very deed know the blessedness which dwells in abiding, unbroken fellowship with Thee. I am a poor worthless one, whose cheek Thou hast deigned to kiss! O let me kiss Thee in return with the kisses of my lips.

But the psychological change accompanying these technologies is more subtle, and perhaps more important. Consciously and unconsciously, we have gradually grown accustomed to experiencing the world through disembodied machines and instruments. As I stood in line to board an airplane recently, the young woman in front of me was primping in her mirror—straightening her hair, putting on lipstick, patting her checks with blush—a female ritual that has been repeated for several thousand years. In this case, however, her “mirror” was an iPhone in video mode, pointed at herself, and she was reacting to a digitized image of herself. I take walks in a federally protected wildlife preserve near my home in Massachusetts. A dirt trail winds for a mile around a lake teeming with beavers and fish, wild ducks and geese, aquatic frogs. Bulrushes and cattails wrap the perimeter of the pond, water lilies float here and there, rippling when a fish goes by. In the winter, the air is crisp and sharp, in the summer soft and aromatic. And a thick silence lies across the park, broken only by the honking of geese and the croaking of frogs. It is a place to smell, to see, to feel, to quietly let one’s mind wander where it wants. More and more commonly, I see people here talking on their cell phones as they walk around the trail. Their attention is focused not on the scene in front of them, but on a disembodied voice coming from a small box. And they are disembodied themselves. Where are their minds and bodies? Certainly not present in the park. Nor can they be located in the electromagnetic waves and digital signals flowing through cyberspace. Only their voices can be found at the other end of their conversations, in the offices and boardrooms and homes of the people they are talking to. They are attempting to be several places at once, like quantum waves. But I would argue that they are nowhere.

We had a second date that night, then a third, and then a fourth. And after each date, my new romance novel protagonist called me, just to seal the date with a sweet word. For date five, he invited me to his house on the ranch. We were clearly on some kind of a roll, and now he wanted me to see where he lived. I was in no position to say no. Since I knew his ranch was somewhat remote and likely didn’t have many restaurants nearby, I offered to bring groceries and cook him dinner. I agonized for hours over what I could possibly cook for this strapping new man in my life; clearly, no mediocre cuisine would do. I reviewed all the dishes in my sophisticated, city-girl arsenal, many of which I’d picked up during my years in Los Angeles. I finally settled on a non-vegetarian winner: Linguine with Clam Sauce--a favorite from our family vacations in Hilton Head. I made the delicious, aromatic masterpiece of butter, garlic, clams, lemon, wine, and cream in Marlboro Man’s kitchen in the country, which was lined with old pine cabinetry. And as I stood there, sipping some of the leftover white wine and admiring the fruits of my culinary labor, I was utterly confident it would be a hit. I had no idea who I was dealing with. I had no idea that this fourth-generation cattle rancher doesn’t eat minced-up little clams, let alone minced-up little clams bathed in wine and cream and tossed with long, unwieldy noodles that are difficult to negotiate. Still, he ate it. And lucky for him, his phone rang when he was more than halfway through our meal together. He’d been expecting an important call, he said, and excused himself for a good ten minutes. I didn’t want him to go away hungry--big, strong rancher and all--so when I sensed he was close to getting off the phone, I took his plate to the stove and heaped another steaming pile of fishy noodles onto his plate. And when Marlboro Man returned to the table he smiled politely, sat down, and polished off over half of his second helping before finally pushing away from the table and announcing, “Boy, am I stuffed!” I didn’t realize at the time just how romantic a gesture that had been.

Just as the two of them finished their plump white asparagus spears in white sauce, they were served a selection of grilled vegetables. To think that onions could become so sweet and rich simply by grilling them! Rika had never been a fan of shishito peppers, but the ones on the plate in front of her were fragrant, with a gentle taste. Before she knew it, she'd devoured many more vegetables than she had the other night in that Japanese bistro, just a few dozen meters from here. She was fairly sure that the red meat being cooked on a section of the hotplate not far from where they were sitting was for them. Eventually, clear juice began oozing from its surface. Even the smell of the melting fat was appealing and mild--- not aggressive or meaty. She watched transfixed as the red turned to pale pink, as the white fat grew translucent. The meat was cut up and served to them in pieces. Rika imagined it would be steaming hot, but when she brought one of the chunks to her lips, she found it to be just the right temperature. The comfort it brought was that of a warm, affectionate tongue entering her mouth. When she bit into the aromatic seared surface of the meat, the juice from the moist, rare sections came seeping out, making the lining of her cheeks tremble. A blood-colored filament flickered across her vision. 'Apparently the garlic-butter rice here is truly out of this world. They use plenty of butter, as well as the leftover meat juices.' Rika was looking at the rice cooking on the hotplate as she spoke. Cloaked in their mantle of amber butter, the grains shimmied and danced before her eyes. There was a sizzle as the chef poured on some soy sauce, and then the short, spirited tango was over. Bowls of the glistening bronze rice appeared before them. Swathed in meat juice and butter, each and every grain shone potently. The rich, heady aroma of the soy sauce stoked Rika's appetite. The garlic singed to a deep brown unleashed a perilous bitterness and astringency across her palate. Slippery with fat, the rice slid across the plane of her tongue and down her throat. The meat she'd eaten before had been fantastically flavorsome, but this rice that had absorbed its juices was truly formidable in its taste. With each movement of her jaw, she felt a new lease of power surging up her body. The sense of fullness brought on a comfortable lethargy, and Rika felt she could happily drop off right at that moment.

Birch bark lends a mild wintergreen flavor to brewed sodas. Birch beer, flavored with sassafras and birch, is a classic American brew. Birch bark is usually sold in homebrew stores. Bitter Orange (Bergamot) s highly aromatic, and its dried peel is an essential part of cola flavor. The dried peel and its extract are usually available in spice shops, or any store with a good spice selection. They can be pricey. Burdock root s a traditional ingredient in American root beers. It has a mild sweet flavor similar to that of artichoke. Dried burdock root is available in most Asian groceries and homebrew stores. Cinnamon has several species, but they all fall into two types. Ceylon cinnamon is thin and mild, with a faint fragrance of allspice. Southeast Asian cinnamon, also called cassia, is both stronger and more common. The best grade comes from Vietnam and is sold as Saigon cinnamon. Use it in sticks, rather than ground. The sticks can be found in most grocery stores. Ginger, a common soda ingredient, is very aromatic, at once spicy and cooling. It is widely available fresh in the produce section of grocery stores, and it can be found whole and dried in most spice shops. Lemongrass, a perennial herb from central Asia, contains high levels of citral, the pungent aromatic component of lemon oil. It yields a rich lemon flavor without the acid of lemon juice, which can disrupt the fermentation of yeasted sodas. Lemon zest is similar in flavor and can be substituted. Lemongrass is available in most Asian markets and in the produce section of well-stocked grocery stores. Licorice root provides the well-known strong and sweet flavor of black licorice candy. Dried licorice root is sold in natural food stores and homebrew stores. Anise seed and dried star anise are suitable substitutes. Sarsaparilla s similar in flavor to sassafras, but a little milder. Many plants go by the name sarsaparilla. Southern-clime sarsaparilla (Smilax spp.) is the traditional root-beer flavoring. Most of the supply we get in North America comes from Mexico; it’s commonly sold in homebrew stores. Wild sarsaparilla (Aralia spp.) is more common in North America and is sometimes used as a substitute for true sarsaparilla. Small young sarsaparilla roots, known as “root bark” are less pungent and are usually preferred for soda making, although fully mature roots give fine results. Sassafras s the most common flavoring for root beers of all types. Its root bark is very strong and should be used with caution, especially if combined with other flavors. It is easily overpowering. Dried sassafras is available in homebrew stores. Star anise, the dried fruit of an Asian evergreen, tastes like licorice, with hints of clove and cinnamon. The flavor is strong, so use star anise with caution. It is available dried in the spice section of most grocery stores but can be found much more cheaply at Asian markets.