Asparagus Quotes

It was an emergency!" Seth blurted. "Read my lips - emergency reading - not some demented idea of fun. If I was starving, I would eat asparagus. If somebody held a gun to my head, I would watch a soap opera. And to save Fablehaven, I would read a book, okay, are you happy?" You had best be careful, Seth," Grandma warned. "The love of reading can be contagious." I just lost my appetite," he declared...

It's Major Ketchup in the bathroom with the laser scalpel." "Hmm." He sliced a delicately herbed spear of asparagus. "Obviously we were meant for each other as I can interpret that as you meaning something more like Colonel Mustard in the conservatory with the candlestick.

What is that smell? (Nick) (It was like three-day-old cat vomit mixed with rotten asparagus.) Duck urine. It keeps the zombies from thinking I’m human. (Mark) Yeah, well it keeps me from thinking you’re sane. (Nick)

Are you all right? I know last night was kind of scary.” “I just didn’t expect it. It was asparagus. . . . He literally punched someone over a vegetable.” Kile laughed. “See, this is why you stick with butter.” “Oh, you and your stupid butter.” 

He took a bite, swallowed. "God. If asparagus tasted like that all the time, I'd be vegetarian, too." Some people in a lacquered wooden boat approached us on the canal below. One of them, a woman with curly blond hair, maybe thirty, drank from a beer then raised her glass towards us and shouted something. "We don't speak Dutch," Gus shouted back. One of the others shouted a translation: "The beautiful couple is beautiful.

Asparagus is in season.

I just didn't expect it. It was asparagus... He literally punched someone over a vegetable.

keep bees and grow asparagus. listen to the wind instead of the politicians, make up your own stories and believe them if you want to live the good life

Does a banquet really need an asparagus server?” “Does an orchestra need a bassoon?

Beginning with a critique of my own limbs, which she said, justly enough, were nothing to write home about, this girl went on to dissect my manners, morals, intellect, general physique, and method of eating asparagus with such acerbity that by the time she had finished the best you could say of Bertram was that, so far as was known, he had never actually committed murder or set fire to an orphan asylum.

The Earl of Woolsey was indeed completely nude. He did not seem particularly perturbed by this fact, but Miss Tarabotti felt the sudden need to close her eyes tight and think about asparagus or something equally mundane.

People always talk about how great it is to get older. All I saw were more rules and more adults telling me what I could and couldn't do, in the name of what's " good for me." Yeah, well, asparagus is good for me, but it still makes me want to throw up.

(on asparagus) Europeans of the Renaissance swore by it as an aphrodisiac, and the church banned it from nunneries.

Asparagus in a lean in a lean is to hot. This makes it art and it is wet weather wet weather wet

For a lot of people, poetry tends to be dull. It's not read much. It takes a special kind of training and a lot of practice to read poetry with pleasure. It's like learning to like asparagus.

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.

As quick as boiled asparagus!

Gus is the Cat at the Theatre Door. His name, as I ought to have told you before, Is really Asparagus. That's such a fuss To pronounce, that we usually call him just Gus. His coat's very shabby, he's thin as a rake, And he suffers from palsy that makes his paw shake. Yet he was, in his youth, quite the smartest of Cats — But no longer a terror to mice or to rats. For he isn't the Cat that he was in his prime; Though his name was quite famous, he says, in his time. And whenever he joins his friends at their club (which takes place at the back of the neighbouring pub) He loves to regale them, if someone else pays, With anecdotes drawn from his palmiest days. For he once was a Star of the highest degree — He has acted with Irving, he's acted with Tree. And he likes to relate his success on the Halls, Where the Gallery once gave him seven cat-calls. But his grandest creation, as he loves to tell, Was Firefrorefiddle, the Fiend of the Fell.

The Earl of Woolsey was indeed completely nude. He did not seem particularly perturbed by this fact, but Miss Tarabotti felt the sudden need to close her eyes tight and think about asparagus or something equally mundane. Coiled about him as she was, her chin wedged over one of his massive shoulders, she was being forced to look down, directly at a nicely round, but embarrassing bare, moon. And not the kind that caused werewolves to change either. Although it did seem to be changing aspects of her own anatomy that she would rather not think about. It was all a very heady - or bottomy? -experience.

Read it out loud, dear,” Grace ordered, as Angela opened the card tied to the yellow-ribboned box. To the bride-to-be in the kitchen stuck, An asparagus cooker and lots of luck. from Cookie Barfspringer “Thank you,” Angela said, wondering which one was the Barfspringer. The next gift was an egg poacher. The box in pink ribbons contained another asparagus cooker. “I sure hope Doctor Deere likes asparagus,” someone remarked.

I just didn’t expect it. It was asparagus. . . . He literally punched someone over a vegetable.

Until-as often happened during those first months travel, whenever I would feel such happiness-my guilt alarm went off. I heard my ex-husband's voice speaking disdainfully in my ear: So this is what you gave up everything for? This is why you gutted our entire life together? For a few stalks of asparagus and an Italian newspaper? I replied aloud to him: "First of all," I said, "I'm very sorry, but this isn't your business anymore. And secondly, to answer you question...yes.

I was coming to realize something very difficult. I was slowly accepting that the way I did things – the way my people did things – might not actually be the best way. In other words, I was feeling humility. I sincerely hope that you never have to feel this emotion. Like asparagus and fish, it’s not really as good for you as everyone says it is. Selfishness, arrogance, and callousness got me much further than humility ever did

Did it fall out?" Leo asked. "Is she bald?" "No, not at all. It's just that her hair is...green." To look at Leo's face, one would think it was Christmas morning. "What shade of green?" "Leo, hush," Win said urgently. "You are not to torment her. It's been a very trying experience. We mixed a peroxide paste to take the green out, and I don't know if it worked or not. Amelia was helping her to wash it a little while ago. And no matter what the result is, you are to say nothing." "You're telling me that tonight, Marks will be sitting at the supper table with hair that matches the asparagus, and I'm not supposed to remark on it?" He snorted. "I'm not that strong." "Please, Leo," Poppy murmured, touching his arm. "If it were one of your sisters, you wouldn't mock." "Do you think that little shrew would have any mercy on me, were the situations reversed?" He rolled his eyes as he saw their expressions. "Very well, I'll try no to jeer. But I make no promises." Leo sauntered toward the house in no apparent hurry. He didn't deceive either of his sisters. "How long do you think it will take him to find her?" Poppy asked Win. "Two, perhaps three minutes," Win replied, and they both sighed.

To him, restaurants were the ultimate expression of ungodly waste. For of all the luxuries that your money could buy, a restaurant left you the least to show for it. A fur coat could at least be worn in winter to fend off the cold, and a silver spoon could be melted down and sold to a jeweler. But a porterhouse steak? You chopped it, chewed it, swallowed it, wiped your lips and dropped your napkin on your plate. That was that. And asparagus? My father would sooner have carried a twenty-dollar bill to his grave than spend it on some glamorous weed coated in cheese.

Pickled asparagus!” Iko stopped digging through the crate beside her long enough to shoot her a glare. “You and your taste buds can stop bragging anytime now.

He resembled, to an extraordinary degree, an asparagus.

What most enraptured me were the asparagus.

Yet the Narrator’s quest is not only for his own identity and vocation. He seeks an understanding of art, sexuality and worldly and political affairs: he is a snoop and a voyeur; he comments and classifies; his taxonomic impulse makes the novel appear to be a vast compendium, replete with burrowing wasps and bedsteads, military strategies, stereoscopes, asparagus and aeroplanes.

Like almost all girls I don't know the date of my birth: my parents did not trouble to record the day and the time. I only know the year and the season, and I only know the season because my mother had a great desire for asparagus when she was carrying me and swears that she ate it too green and her bellyache brought on my birth.

Amontillado. Broiled Shad à la Maréchel. Cucumbers. Potatoes à la Duchesse. Filet Mignon à la Rossini. Chateau Lafite and Rinnart Brut. Fonds d’Artichaut Farcis. Pommery Sec. Sorbet au Kirsch. Cigarettes. Woodcock on Toast. Asparagus Sala. Ices: Canton Ginger. Cheeses: Pont l’Eveque; Rocquefort. Coffee. Liquers. Madeira, 1815. Cigars. Gage

Sometimes I still get the urge to stuff asparagus up my nostrils, even though I don't like the way it makes my pee smell.

But first he enjoyed the immediate pleasure of smelling a secret garden in his urine that had been purified by lukewarm asparagus.

You see, Rodya, to my thinking, the great thing for getting on in the world is always to keep to the seasons; if you don't insist on having asparagus in January, you keep your money in your purse!

Speaking of novels,’ I said, ‘you remember we decided once, you, your husband and I, that Proust’s rough masterpiece was a huge, ghoulish fairy tale, an asparagus dream, totally unconnected with any possible people in any historical France, a sexual travestissement and a colossal farce, the vocabulary of genius and its poetry, but no more, impossibly rude hostesses, please let me speak, and even ruder guests, mechanical Dostoevskian rows and Tolstoian nuances of snobbishness repeated and expanded to an unsufferable length, adorable seascapes, melting avenues, no, do not interrupt me, light and shade effects rivaling those of the greatest English poets, a flora of metaphors, described—by Cocteau, I think—as “a mirage of suspended gardens,” and, I have not yet finished, an absurd, rubber-and-wire romance between a blond young blackguard (the fictitious Marcel), and an improbable jeune fille who has a pasted-on bosom, Vronski’s (and Lyovin’s) thick neck, and a cupid’s buttocks for cheeks; but—and now let me finish sweetly—we were wrong, Sybil, we were wrong in denying our little beau ténébreux the capacity of evoking “human interest”: it is there, it is there—maybe a rather eighteenth-centuryish, or even seventeenth-centuryish, brand, but it is there. Please, dip or redip, spider, into this book [offering it], you will find a pretty marker in it bought in France, I want John to keep it. Au revoir, Sybil, I must go now. I think my telephone is ringing.

During grapes, you hate grapes. During potatoes, you hate potatoes. And during asparagus, you hate asparagus. I suppose that during peaches, you will hate peaches.” Isabel laughed. “No, I love peaches.

He draws asparagus and cabbages, but he's obsessed with artichokes. He draws them more than any other vegetable. Why artichokes?" George drained his glass. "The artichoke is a sexy beast. Thorns to cut you, leaves to peel, lighter and lighter as you strip away the outer layers, until you reach the soft heart's core.

I don’t know, maybe imminent peril made him feel more alive somehow, for the same reason zombies are carnivores with only one item on the menu. You never heard of undead vegetarians. Where’s the challenge in attacking a plate of asparagus?

Out in the field, sitting on the grass, the hard-core omnivores are hunched around and over the cadaver of a creature they've courageously downed, greedily feasting on its flesh, while furtively looking around in all directions.. one of them has thrown in a few wilted sprigs of asparagus and a bucketful of ketchup to sweeten the deal. The vegetarians have caught an animal, chased her baby over to the omnivores, and are suckling from her nipples, while others feast on a basket of gathered birds eggs. The vegans have just ploughed through a mono crop of wheat, and soy and are enjoying their tofu burgers. Meanwhile those radical fruitarian extremists are in the cherry trees, looking on in wide-eyed bewilderment..

Are you all right? I know last night was kind of scary.” “I just didn’t expect it. It was asparagus. . . . He literally punched someone over a vegetable.” Kile laughed. “See, this is why you stick with butter.” “Oh, you and your stupid butter.

There was shish-kabob for lunch, huge, savory hunks of spitted meat sizzling like the devil over charcoal after marinating seventy-two hours in a secret mixture Milo had stolen from a crooked trader in the Levant, served with Iranian rice and asparagus tips Parmesan, followed by cherries jubilee for dessert and then steaming cups of fresh coffee with Benedictine and brandy.

Few people saw the steel behind his agreeable, good-humored manners. He knew how to make himself liked by all and sundry. He was scrupulously polite: once when he was served asparagus dressed with myrrh instead of olive oil, he ate it without objecting and told off his friends when they objected to the dish (because it tasted bitter and was vulgarly expensive). “If you didn’t like it, you didn’t need to eat it. But if one reflects on one’s host’s lack of breeding it merely shows one is ill-bred oneself.

These are lines from my asteroid-impact novel, Regolith: Just because there are no laws against stupidity doesn’t mean it shouldn’t be punished. I haven’t faced rejection this brutal since I was single. He smelled trouble like a fart in the shower. If this was a kiss of gratitude, then she must have been very grateful. Not since Bush and Cheney have so few spent so much so fast for so long for so little. As a nympho for mind-fucks, Lisa took to politics like a pig to mud. She began paying men compliments as if she expected a receipt. Like the Aerosmith song, his get-up-and-go just got-up-and-went. “You couldn’t beat the crap out of a dirty diaper!” He embraced his only daughter as if she was deploying to Iraq. She was hotter than a Class 4 solar flare! If sex was a weapon, then Monique possessed WMD I haven’t felt this alive since I lost my virginity. He once read that 95% of women fake organism, and the rest are gay. Beauty may be in the eyes of the beholder, but ugly is universal. Why do wives fart, but not girlfriends? Adultery is sex that is wrong, but not necessarily bad. The dinosaurs stayed drugged out, drooling like Jonas Brothers fans. Silence filled the room like tear gas. The told him a fraction of the truth and hoped it would take just a fraction of the time. Happiness is the best cosmetic, He was a whale of a catch, and there were a lot of fish in the sea eager to nibble on his bait. Cheap hookers are less buck for the bang, Men cannot fall in love with women they don’t find attractive, and women cannot fall in love with men they do not respect. During sex, men want feedback while women expect mind-reading. Cooper looked like a cow about to be tipped over. His father warned him to never do anything he couldn’t justify on Oprah. The poor are not free -- they’re just not enslaved. Only those with money are free. Sperm wasn’t something he would choose on a menu, but it still tasted better than asparagus. The crater looked alive, like Godzilla was about to leap out and mess up Tokyo. Bush follows the Bible until it gets to Jesus. When Bush talks to God, it’s prayer; when God talks to Bush, it’s policy. Cheney called the new Miss America a traitor – apparently she wished for world peace. Cheney was so unpopular that Bush almost replaced him when running for re-election, changing his campaign slogan to, ‘Ain’t Got Dick.’ Bush fought a war on poverty – and the poor lost. Bush thinks we should strengthen the dollar by making it two-ply. Hurricane Katrina got rid of so many Democratic voters that Republicans have started calling her Kathleen Harris. America and Iraq fought a war and Iran won. Bush hasn’t choked this much since his last pretzel. Some wars are unpopular; the rest are victorious. So many conservatives hate the GOP that they are thinking of changing their name to the Dixie Chicks. If Saddam had any WMD, he would have used them when we invaded. If Bush had any brains, he would have used them when we invaded. It’s hard for Bush to win hearts and minds since he has neither. In Iraq, you are a coward if you leave and a fool if you stay. Bush believes it’s not a sin to kill Muslims since they are going to Hell anyway. And, with Bush’s help, soon. In Iraq, those who make their constitution subservient to their religion are called Muslims. In America they’re called Republicans. With great power comes great responsibility – unless you’re Republican.

We dug the asparagus, and tonight Aunt Charlotte cooked it for me herself with butter and melted cheese. I ate a whole plateful and drank half the brown jug of sweet milk. Then I had two slices of the thick coarse-grain bread that Aunt and the nuns make fresh every day.

The tree crowns were packed together like puffballs, displaying every possible hue, tint, and shade of green. Chartreuse, emerald, lime, aquamarine, teal, bottle, glaucous, asparagus, olive, celadon, jade, malachite—mere words are inadequate to express the chromatic infinities.

This is what I know: God can make something beautiful out of anything, out of darkness and trash and broken bones. He can shine light into even the blackest night, and he leaves glimpses of hope all around us. An oyster, a sliver of moon, one new bud on a black branch, a perfect tender shoot of asparagus, fighting up through the dirt for the spring sun. New life and new beauty are all around us, waiting to be discovered, waiting to be seen.

Charles bought a picture of some asparagus from Manet, one of his extraordinary small still lifes, where a lemon or rose is lambent in the dark. It was a bundle of twenty stalks bound in straw. Manet wanted 800 francs for it, a substantial sum, and Charles, thrilled, sent 1,000. A week later Charles received a small canvas signed with a simple M in return. It was a single asparagus stalk laid across a table with an accompanying note: ‘This seems to have slipped from the bundle.

Respecting the dignity of a spectacular food means enjoying it at its best. Europeans celebrate the short season of abundant asparagus as a form of holiday. In the Netherlands the first cutting coincides with Father's Day, on which restaurants may feature all-asparagus menus and hand out neckties decorated with asparagus spears.

In May, when the grass was so green it hurt to look at it, the air so overpoweringly sweet you had to go in and turn on the television just to dull your senses- that's when Claire knew it was time to look for the asparagus in the pastures. If it rained she wondered if she should check our secret places for morels. In June, when the strawberries ripened, we made hay and the girls rode on top of the wagon. I was ever mindful of the boy who had fallen off and broken his neck. In July, the pink raspberries, all in brambles in the woods and growing up our front porch, turned black and tart. In August, the sour apples were the coming thing. In September there were the crippled-up pears in the old orchard. In October, we picked the pumpkin and popcorn. And all winter, when there was snow, we lived for the wild trip down the slopes on the toboggan.

The younger an ingredient, the more highly it was valued, thus the baby chicken, the baby spinach, the newborn asparagus, each pale stalk as slender as a fang.

He grinned at her which made me want to choke on my asparagus.

Non-Starchy Vegetables: ● Artichoke ● Asparagus ● Bell pepper ● Broccoli ● Brussels sprouts

Tudors were not prudish about phallic-shaped foods such as asparagus and those that might suggest bawdy jokes such as the newly discovered ‘apricock’.

There are lessons for long-term relationships in the way that Manet approached asparagus.

It was asparagus... He literally punched someone over a vegetable." -The Heir

Foods with a high ratio of alpha-carotene to calories include the following: Bok choy Cabbage Red peppers Carrots Swiss chard Green peppers Asparagus Collards Broccoli Peas Winter squash

Slowly, Delphine began to understand that each dish was created, not merely cooked as one would cook a slice of toast. Each had its own beauty and depth: its own poetry. Course after course, the finished plates were passed among the chefs and sampled with care: small briny oysters from Corsica were nestled into a bed of pink rock salt; white asparagus were trimmed and served alongside a smoked duck salad; cream-fed pork was braised with pears and apples, and new potatoes were browned in duck fat and dusted with late summer truffles. Each dish was more amazing than the last.

By now I was feeling the shame but also defiance. Like here, I'm carrying the banner for all of you who cut off a little piece of cake wanting a big one, who spend a good third of your waking hours feeling bad about your desires, who infect those with whom you work and live with your judgements and pronouncements, you on the program who tally points all day long, every day, let's see, 7 for breakfast, I'm going to need only 3 or 4 for lunch, what the hell can I have for so little, oh, I know, broth and a salad with very little dressing. And broth is good! Yes! So chickeny! That's what we tell ourselves, we who cannot eat air without gaining, we who eat the asparagus longing for the potatoes au gratin, for the fettucine Alfredo, for the pecan pie. And if you're one of those who doesn't, stop right here, you are not invited to the rest of this story.

Peasant families ate pork, beef, or game only a few times a year; fowls and eggs were eaten far more often. Milk, butter, and hard cheeses were too expensive for the average peasant. As for vegetables, the most common were cabbage and watercress. Wild carrots were also popular in some places. Parsnips became widespread by the sixteenth century, and German writings from the mid-1500s indicate that beet roots were a preferred food there. Rutabagas were developed during the Middle Ages by crossing turnips with cabbage, and monastic gardens were known for their asparagus and artichokes. However, as a New World vegetable, the potato was not introduced into Europe until the late 1500s or early 1600s, and for a long time it was thought to be merely a decorative plant. "Most people ate only two meals a day. In most places, water was not the normal beverage. In Italy and France people drank wine, in Germany and England ale or beer.

Anyway, it was Oscar who called me to remind me that our nephew, Lydia's son Garnett, was turning eleven years old. Fuck my life. I hated that kid. He smelled like asparagus, and he sweated way too much for a healthy child; but then Garnett, given his propensity for biting teachers and catching chipmunks in the backyard only to bury them alive, was no normal kid. He was a case study for sociopathic behavior in the making. A walking, talking, farting, sweaty, odorous, chipmunk-burying cry for help.

The Asparagus is not, technically, an asparagus spear, nor is it derived from asparagus parts. It is just a sculpture that bears an uncanny resemblance to a thirty-foot-tall piece of asparagus—although I’ve also heard it likened to: 1. A green-glass beanstalk 2. An abstract representation of a tree 3. A greener, glassier, uglier Washington Monument 4. The Jolly Green Giant’s gigantic jolly green phallus   At any rate, it certainly does not look like a Tower of Light, which is the actual name of the sculpture.

Just in time, Evie,” Selena said. “I’ve got everything ready.” I surveyed the outdoor table, immaculately set with nice silver and crisp napkins. Covered dishes steamed with mouthwatering aromas. “We’re having quail, asparagus, and mushroom risotto. Hot apple cobbler for dessert.” I smiled thinly. Martha Stewart called, wants her shtick back. “Can I help?” Jackson snorted. And Selena play-slapped his chest, like he was her mischievous boyfriend. At that, the initial mrowr pfft pfft I’d felt transformed into I will cut a bitch.

It was an emergency!” Seth blurted. “Read my lips—emergency reading—not some demented idea of fun. If I were starving, I would eat asparagus. If somebody held a gun to my head, I would watch a soap opera. And to save Fablehaven, I would read a book, okay, are you happy?

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.

MICROGRAMS OF FOLATE IN FOLATE-RICH FOODS Asparagus (1.5 cup cooked) 402 Edamame (1 cup cooked) 358 Lentils (1 cup cooked) 358 Broccoli (2 cups cooked) 337 Chickpeas (1 cup cooked) 282 Adzuki beans (1 cup cooked) 278 Romaine lettuce (3 cups raw) 192 Brussels sprouts (2 cups cooked) 187 Spinach (3 cups raw) 175

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.

We navigate the produce stands, plucking palms full of cherries from every pile we pass, chewing them and spitting the seeds on the ground. We eat tiny tomatoes with taut skins that snap under gentle pressure, releasing the rabid energy of the Sardinian sun trapped inside. We crack asparagus like twigs and watch the stalks weep chlorophyll tears. We attack anything and everything that grows on trees- oranges, plums, apricots, peaches- leaving pits and peels, seeds and skins in our wake. Downstairs in the seafood section, the heart of the market, the pace quickens. Roberto turns the market into a roving raw seafood bar, passing me pieces of marine life at every stand: brawny, tight-lipped mussels; juicy clams on the half shell with a shocking burst of sweetness; tiny raw shrimp with beads of blue coral clinging to their bodies like gaudy jewelry. We place dominoes of ruby tuna flesh on our tongues like communion wafers, the final act in this sacred procession.

I wanted to rest my eyes on green meadows. I wanted to sit on green grass under the shade of a green tree. I wanted to eat cool green salads. I longed for arugula tossed with olive oil and parmesan, for asparagus tips dripping with melted butter, for a salad of sweet and bitter green leaves. Most of all, I longed for fish and parsley soup.

Healing Foods When you’re looking to boost the immune system and support the reproductive system, the best foods to concentrate on are wild blueberries, sesame tahini, avocados, black beans, asparagus, apples, spinach, black grapes, and cucumbers. They’ll help by variously providing antioxidants, preventing hot flashes, providing critical nutrients to fortify vital organs, reducing inflammation, and keeping hormone levels balanced. Herbs and Supplements to Address General Symptoms Silver hydrosol: kills viruses, bacteria, and other microbes on contact and supports the immune system. Zinc: kills viruses, boosts the immune system, and helps protect the endocrine system. Licorice root: aids the adrenal glands and helps balance the body’s levels of cortisol and cortisone. L-lysine: impairs the ability of virus cells to move and reproduce. Vitamin B12 (as methylcobalamin and/or adenosylcobalamin): strengthens the central nervous system. Nascent iodine: stabilizes and strengthens the thyroid and the rest of the endocrine system. Ashwagandha: fortifies the adrenal glands and helps balance the production of cortisol.

A woman once told me that, for a time after her husband died, her grief was as constant as breathing. Then one day, while pushing a shopping cart, she realized she was thinking about yogurt. With time, thoughts in this vein became contiguous. With more time thoughts in this vein became sustained. Eventually they won a kind of majority. Her grieving had ended while she wasn’t watching (although, she added, grief never ends). And so it was with my depression. One day in December I changed a furnace filter with modest interest in the process. The day after that I drove to Gorst for the repair of a faulty seat belt. On the thirty-first I went walking with a friend—grasslands, cattails, asparagus fields, ice-bound sloughs, frost-rimed fencerows—with a familiar engrossment in the changing of winter light. I was home, that night, in time to bang pots and pans at the year’s turn: “E quindi uscimmo a riveder le stelle.” It wasn’t at all like that—this eve was cloudy, the stars hidden by high racing clouds—but I found myself looking skyward anyway, into the night’s maw, and I noticed I was thinking of January’s appointments without a shudder, even with anticipation. Who knows why, but the edge had come off, and being me felt endurable again. My crucible had crested, not suddenly but less gradually than how it had come, and I felt the way a newborn fawn looks in an elementary school documentary. Born, but on shaky, insecure legs. Vulnerable, but in this world for now, with its leaf buds and packs of wolves. Was it pharmacology, and if so, is that a bad thing? Or do I credit time for my healing? Or my Jungian? My reading? My seclusion? My wife’s love? Maybe I finally exhausted my tears, or my dreams at last found sufficient purchase, or maybe the news just began to sound better, the world less precarious, not headed for disaster. Or was it talk in the end, the acknowledgments I made? The surfacing of so many festering pains? My children’s voices down the hall,

her last stop in the produce section was as the asparagus, which she planned to marinate and grill. She felt eyes on her, and did a double take at Derek holding possibly the world's largest zucchini in his hands with a totally amused grin on his face. He waggled his brows. Emilie couldn't help but give in to the urge to laugh. "Okay," she said. "I'm all done here." "Oh, good," Derek said. "Let's go see what fun we can have with the meat.

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.

the toxicity in much Western food lies in the processing, rather than in the food itself. The carbohydrates in Western diets are heavily skewed toward refined grains, and are thus highly obesogenic. Eggplant, kale, spinach, carrots, broccoli, peas, Brussels sprouts, tomatoes, asparagus, bell peppers, zucchini, cauliflower, avocados, lettuce, beets, cucumbers, watercress, cabbage, among others, are all extremely healthy carbohydrate-containing foods.

It has now been many months, at the present writing, since I have had a nourishing meal, but I shall soon have one—a modest, private affair, all to myself. I have selected a few dishes, and made out a little bill of fare, which will go home in the steamer that precedes me, and be hot when I arrive—as follows: Radishes. Baked apples, with cream Fried oysters; stewed oysters. Frogs. American coffee, with real cream. American butter. Fried chicken, Southern style. Porter-house steak. Saratoga potatoes. Broiled chicken, American style. Hot biscuits, Southern style. Hot wheat-bread, Southern style. Hot buckwheat cakes. American toast. Clear maple syrup. Virginia bacon, broiled. Blue points, on the half shell. Cherry-stone clams. San Francisco mussels, steamed. Oyster soup. Clam Soup. Philadelphia Terapin soup. Oysters roasted in shell-Northern style. Soft-shell crabs. Connecticut shad. Baltimore perch. Brook trout, from Sierra Nevadas. Lake trout, from Tahoe. Sheep-head and croakers, from New Orleans. Black bass from the Mississippi. American roast beef. Roast turkey, Thanksgiving style. Cranberry sauce. Celery. Roast wild turkey. Woodcock. Canvas-back-duck, from Baltimore. Prairie liens, from Illinois. Missouri partridges, broiled. 'Possum. Coon. Boston bacon and beans. Bacon and greens, Southern style. Hominy. Boiled onions. Turnips. Pumpkin. Squash. Asparagus. Butter beans. Sweet potatoes. Lettuce. Succotash. String beans. Mashed potatoes. Catsup. Boiled potatoes, in their skins. New potatoes, minus the skins. Early rose potatoes, roasted in the ashes, Southern style, served hot. Sliced tomatoes, with sugar or vinegar. Stewed tomatoes. Green corn, cut from the ear and served with butter and pepper. Green corn, on the ear. Hot corn-pone, with chitlings, Southern style. Hot hoe-cake, Southern style. Hot egg-bread, Southern style. Hot light-bread, Southern style. Buttermilk. Iced sweet milk. Apple dumplings, with real cream. Apple pie. Apple fritters. Apple puffs, Southern style. Peach cobbler, Southern style Peach pie. American mince pie. Pumpkin pie. Squash pie. All sorts of American pastry. Fresh American fruits of all sorts, including strawberries which are not to be doled out as if they were jewelry, but in a more liberal way. Ice-water—not prepared in the ineffectual goblet, but in the sincere and capable refrigerator.

Yogurt with active cultures is one of the best sources of probiotics; just avoid fruited yogurts high in added sugars. Other probiotic-rich foods include tempeh, miso, and natto (fermented soybean products); sauerkraut; kefir (soured yogurt); kimchi (Korean pickle); kombucha (a fermented tea drink); buttermilk; and select cheeses such as cheddar, mozzarella, and Gouda. Examples of prebiotic-rich foods include beans and other legumes, oats, bananas, berries, garlic, onions, dandelion greens, asparagus, Jerusalem artichokes, and leeks.

Barbara and I had arrived early, so I got to admire everyone’s entrance. We were seated at tables around a dance floor that had been set up on the lawn behind the house. Barbara and I shared a table with Deborah Kerr and her husband. Deborah, a lovely English redhead, had been brought to Hollywood to play opposite Clark Gable in The Hucksters. Louis B. Mayer needed a cool, refined beauty to replace the enormously popular redhead, Greer Garson, who had married a wealthy oil magnate and retired from the screen in the mid-fifties. Deborah, like her predecessor, had an ultra-ladylike air about her that was misleading. In fact, she was quick, sharp, and very funny. She and Barbara got along like old school chums. Jimmy Stewart was also there with his wife. It was the first time I’d seen him since we’d worked for Hitchcock. It was a treat talking to him, and I felt closer to him than I ever did on the set of Rope. He was so genuinely happy for my success in Strangers on a Train that I was quite moved. Clark Gable arrived late, and it was a star entrance to remember. He stopped for a moment at the top of the steps that led down to the garden. He was alone, tanned, and wearing a white suit. He radiated charisma. He really was the King. The party was elegant. Hot Polynesian hors d’oeuvres were passed around during drinks. Dinner was very French, with consommé madrilène as a first course followed by cold poached salmon and asparagus hollandaise. During dessert, a lemon soufflé, and coffee, the cocktail pianist by the pool, who had been playing through dinner, was discreetly augmented by a rhythm section, and they became a small combo for dancing. The dance floor was set up on the lawn near an open bar, and the whole garden glowed with colored paper lanterns. Later in the evening, I managed a subdued jitterbug with Deborah Kerr, who was much livelier than her cool on-screen image. She had not yet done From Here to Eternity, in which she and Burt Lancaster steamed up the screen with their love scene in the surf. I was, of course, extremely impressed to be there with Hollywood royalty that evening, but as far as parties go, I realized that I had a lot more fun at Gene Kelly’s open houses.

Nils's gardens no longer bore any relationship to the needs of the house. Each spring he plowed and planted acres of vegetables and flowers. The coming up of the asparagus shoots was the signal for a hopeless race between the vegetables and Mrs. Garrison's table. Nils, embittered by the waste that he himself was the author of, came each evening to the kitchen door to tell the cook that unless they are more peas, more strawberries, more beans, more lettuce, more cabbages, the magnificent vegetables that he had watered with his sweat would rot. - The Common Day

They have twenty-four one-hour sittings every day with only one table per sitting." Sam groaned as he closed his laptop. "I'd better grab some sandwiches on the way. It sounds like the kind of place you only get two peas and a sliver of asparagus on a piece of butter lettuce that was grown on the highest mountain peak of Nepal and watered with the tears of angels." "Not a fan of haute cuisine?" She followed him down the stairs and out into the bright sunshine. "I like food. Lots of it." He stopped at the nearest café and ordered three Reuben sandwiches, two Cobb salads, and three bottles of water. "Would you like anything?" he asked after he placed his order. Layla looked longingly as the server handed over his feast. "I don't want to ruin my appetite." She pointed to the baked-goods counter. "You forgot dessert." "I don't eat sugar." "Then the meal is wasted." She held open her handbag to reveal her secret stash. "I keep emergency desserts with me at all times- gummy bears, salted caramel chocolate, jelly beans, chocolate-glazed donuts- at least I think that's what they were, and this morning I managed to grab a small container of besan laddu and some gulab jamun.

The Bible Christian Church in Philadelphia struggled along for about a hundred years. Early in the twentieth century it quietly expired. The group initiated the U.S. vegetarian movement and shaped its thesis. Metcalfe gave the cause moral and religious arguments, tended his pastorate, founded the first vegetarian society, edited its magazine, The American Vegetarian, and died in 1862 with full confidence that asparagus seed had a bright future as a coffee substitute; 'already in many places,' he said, 'becoming such a favorite, as to threaten wholly to supplant coffee at the breakfast table.

From harsh and shrill and clamant, the voices grew blurred and inarticulate. Bad sentences were helped out by worse gestures, and at one table, Scabius could only express himself with his napkin, after the manner of Sir Jolly Jumble in the first part of the Soldier’s Fortune of Otway. Basalissa and Lysistrata tried to pronounce each other’s names, and became very affectionate in the attempt; and Tala, the tragedian, robed in roomy purple and wearing plume and buskin, rose to his feet and with swaying gestures began to recite one of his favourite parts. He got no further than the first line, but repeated it again and again, with fresh accents and intonations each time, and was only silenced by the approach of the asparagus that was being served by satyrs dressed in white muslin. Clitor and Sodon had a violet struggle over the beautiful Pella, and nearly upset a chandelier. Sophie became very intimate with an empty champagne bottle, swore it had made her enceinte, and ended by having a mock accouchement on the top of the table; and Belamour pretended to be a dog, and pranced from couch to couch on all fours, biting and barking and licking. Mellefont crept about dropping love philtres into glasses. Juventus and Ruella stripped and put on each other’s things, Spelto offered a prize for who ever should come first, and Spelto won it! Tannhäuser, just a little grisé, lay down on the cushions and let Julia do whatever she liked.

I feel like it's comically obvious whose meal is whose. Benny's fish is beautifully seared, with a lemon-rosemary glaze and sitting on a bed of wild rice with grilled asparagus on the side. It's becoming clearer to me all the time that the boy understated his abilities that first day, telling me he could only do pasta and pastries. Anyone who can whip something like that up without a recipe at their side is a pro in my book. On the other hand, my dish is straight out of a heart surgeon's worst nightmares. Piles of fried fish still shimmery with grease and heavily salted and peppered, next to mashed potatoes with an extra pat of butter on top, as if the multiple sticks that went into their preparation weren't enough. It's stick-to-your-ribs, clog-your-arteries goodness.

Language cannot describe the anxieties, experiences, and exertions which Jo underwent that morning, and the dinner she served up became a standing joke. Fearing to ask any more advice, she did her best alone, and discovered that something more than energy and good will is necessary to make a cook. She boiled the asparagus for an hour and was grieved to find the heads cooked off and the stalks harder than ever. The bread burned black, for the salad dressing so aggravated her that she could not make it fit to ear. The lobster was a scarlet mystery to her, but she hammered and poked till it was unshelled and its meager proportions concealed in a grove of lettuce leaves. The potatoes had to be hurried, not to keep the asparagus waiting, and were not done at the last. The blancmange was lumpy, and the strawberries not as ripe as they looked, having been skilfully `deaconed'.

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.

Try to eat at least three of these foods per day—the more the better—rotating your consumption so that in a given week or two, you get all of these foods into your system. Wild blueberries: help restore the central nervous system and flush EBV neurotoxins out of the liver. Celery: strengthens hydrochloric acid in the gut and provides mineral salts to the central nervous system. Sprouts: high in zinc and selenium to strengthen the immune system against EBV. Asparagus: cleanses the liver and spleen; strengthens the pancreas. Spinach: creates an alkaline environment in the body and provides highly absorbable micronutrients to the nervous system. Cilantro: removes heavy metals such as mercury and lead, which are favored foods of EBV. Parsley: removes high levels of copper and aluminum, which feed EBV. Coconut oil: antiviral and acts as an anti-inflammatory. Garlic: antiviral and antibacterial that defends against EBV. Ginger: helps with nutrient assimilation and relieves spasms associated with EBV. Raspberries: rich in antioxidants to remove free radicals from the organs and bloodstream. Lettuce: stimulates peristaltic action in the intestinal tract and helps cleanse EBV from the liver. Papayas: restore the central nervous system; strengthen and rebuild hydrochloric acid in the gut. Apricots: immune system rebuilders that also strengthen the blood. Pomegranates: help detox and cleanse the blood as well as the lymphatic system. Grapefruit: rich source of bioflavonoids and calcium to support the immune system and flush toxins out of the body. Kale: high in specific alkaloids that protect against viruses such as EBV. Sweet potatoes: help cleanse and detox the liver from EBV byproducts and toxins. Cucumbers: strengthen the adrenals and kidneys and flush neurotoxins out of the bloodstream. Fennel: contains strong antiviral compounds to fight off EBV. Healing Herbs and Supplements

Perhaps I am like you. I love the byways, the tiny adventures, the faces that smile for an instant and are gone, a little boy with his face between the railings of a fence, watching the shoes go by. What is he thinking about? The people and their joys and sorrows? No way, he is seeing the shoes, shoes that tramp, limp, scuffle along, and perhaps his greatest concern is the tiny bug they might step on. It is probably the true meaning of compassionate, wondering about people's passions, thier feelings. Passion, one of the loveliest words in the language, one of the most misunderstood. One can have a love for so many things, but novelists sometimes overwork the word. Perhaps one can have a passionate belief, but not a passionate love for a car or asparagus. Passion is private, gentle, consuming, understanding and personal. It expresses so many things but does not belong to lipstick. It is in nature, pictures, people, always people. I suppose compassion begins when you watch the shoes and worry about the bug.

ASPARAGUS WITH ROASTED GARLIC AND OLIVE OIL Asparagus packs a lot of health benefits into a little package. The little bit of extra effort required to roast the garlic will be more than worth it to liven up a batch. Makes 2 servings 1 head garlic Extra-virgin olive oil ½ pound asparagus, trimmed and cut into 2-inch pieces 1 tablespoon ground pecans or almonds ½ teaspoon onion powder Preheat the oven to 400°F. Peel off the papery layers from the garlic head, then slice off the top ¼ inch to expose the garlic cloves. Place in the center of a square of foil and drizzle with olive oil. Seal the garlic in the foil and place in a shallow pan. Bake for 30 minutes. Remove from the foil and let cool. Heat 1 tablespoon of oil in a large skillet over medium heat. Add the asparagus and cook, stirring, until bright green, 3 to 4 minutes. Sprinkle with the ground pecans or almonds and then the onion powder. Squeeze the roasted garlic out of the skins into the pan. Continue to cook the asparagus, stirring, until the asparagus is crisp-tender, 1 to 2

I would stop by the table, where the kitchen-maid had shelled them, to inspect the platoons of peas, drawn up in ranks and numbered, like little green marbles, ready for a game; but what most enraptured me were the asparagus, tinged with ultramarine and pink which shaded off from their heads finely stippled in mauve and azure, through a series of imperceptible gradations to their white feet—still stained a little by the soil of their garden-bed—with an iridescence 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 and who, through the disguise of their firm, comestible 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 like one of Shakespeare's fairies) at transforming my chamber pot into a vase of aromatic perfume.

Isn’t that momentous? Women! A krewe of women. Turning the tide on men! We are making history here. Yes, this moment! Making history.” The woman had barely taken a breath. She tapped Constance on the arm and picked up her fork to begin her hors d’oeuvre of boudin-stuffed mushrooms. Constance leaned toward the woman as if wishing to speak more directly. In truth, she wanted to see the name on the place card. She had time to make out only the first name: Marianne. “Ah, yes, Marianne,” she said. “It is history, isn’t it? You are so very right.” “It is time that women spoke up for themselves, did for themselves, and we are part of that wave that will surely come to shore when we get the vote. But for now, having our own ball will have to suffice.” The woman turned to her neighbor on the other side. “Indeed.” Constance finished the last bit of mushroom, speaking to the air. Her fork clanged on the plate as the uniformed server whisked it away. It was replaced immediately with a sumptuous, but unpretentious luncheon plate of shrimp and asparagus, with a decorative sprig of green grapes.

For about 48 weeks of the year an asparagus plant is unrecognizable to anyone except an asparagus grower. Plenty of summer visitors to our garden have stood in the middle of the bed and asked, 'What is this stuff? It's beautiful!' We tell them its the asparagus patch, and they reply, 'No this, these feathery little trees.' An asparagus spear only looks like its picture for one day of its life, usually in April, give or take a month as you travel from the Mason-Dixon Line. The shoot emerges from the ground like a snub nose green snake headed for sunshine, rising so rapidly you can just about see it grow. If it doesn't get it's neck cut off at ground level as it emerges, it will keep growing. Each triangular scale on the spear rolls out into a branch until the snake becomes a four foot tree with delicate needles. Contrary to lore, fat spears are no more tender or mature than thin ones. Each shoot begins life with its own particular girth. In the hours after emergence, it lengthens but does not appreciably fatten. To step into another raging asparagus controversy, white spears are botanically no different from their green colleagues. White shoots have been deprived of sunlight by a heavy mulch pulled up over the plant's crown. European growers go to this trouble for consumers who prefer the stalks before they've had their first blush of photosynthesis. Most Americans prefer the more developed taste of green. Uncharacteristically, we're opting for the better nutritional deal here also. The same plant could produce white or green spears in alternate years, depending on how it is treated. If the spears are allowed to proceed beyond their first exploratory six inches, they'll green out and grow tall and feathery like the house plant known as asparagus fern, which is the next of kin. Older, healthier asparagus plants produce chunkier, more multiple shoots. Underneath lies an octopus-shaped affair of chubby roots called a crown that stores enough starch through the winter to arrange the phallic send-up when winter starts to break. The effect is rather sexy, if you're the type to see things that way. Europeans of the Renaissance swore by it as an aphrodisiac and the church banned it from nunneries.

THE POWER OF FIVE These portions contain roughly 5 grams of carbohydrates. Food groups are arranged in the general order in which they should be added. Vegetables 3/4 cup cooked spinach 1/2 cup red peppers 1 medium tomato 2/3 cup cooked broccoli 8 medium asparagus 1 cup cauliflower 1/3 cup chopped onions 1/2 California avocado 2/3 cup summer squash Dairy 5 ounces farmer's cheese or pot cheese 5 ounces mozzarella cheese 1/2 cup cottage cheese 2/3 cup ricotta cheese 1/2 cup heavy cream Nuts and Seeds 1 ounce of: macadamias (approximately ten to twelve nuts) walnuts (approximately fourteen halves) almonds (approximately twenty-four nuts) pecans (approximately thirty-one nuts) hulled sunflower seeds (three tablespoons) roasted shelled peanuts (approximately twenty-six nuts) 1/2 ounce of cashews (approximately nine nuts) Fruits 1/4 cup blueberries 1/4 cup raspberries 1/2 cup strawberries 1/4 cup cantaloupe, honeydew Juices 1/4 cup lemon juice 1/4 cup lime juice 1/2 cup tomato juice Convenience Foods You can select from the variety of convenience foods (bars and shakes are the two most available), but be sure to determine the actual number of digestible carbohydrate in any particular product (see Chapter 8, page 68).

At the bottom of the passage, behind thick steel doors, I witnessed the true wealth of that country. Others have estimated the value in those rooms of grains, of nuts, of beans; of the millions in canned foie and white asparagus; of the greenhouses under their orange lights, and the vast spice grottos. I can't quote numbers. I can only say what happened when I pressed my face to a wheel of ten-year Parmigiano, how in a burst of grass and ripe pineapple I stood in some green meadow that existed only in the resonance, like a bell's fading peal, of that aroma. I can tell you how it was to cradle wines and vinegars older than myself, their labels crying out the names of lost traditions. And I can tell you of the ferocious crack in my heart when I walked into the deep freezer to see chickens, pigs, rabbits, cows, pheasants, tunas, sturgeon, boars hung two by two. No more boars roamed the world above, no Öland geese, no sharks; the day I climbed the mountain, there vanished wild larks. I knew, then, why the storerooms were guarded as if they held gold, or nuclear armaments. They hid something rarer still: a passage back through time. The animal carcasses were left unskinned. In the circulating air, the extinct revolved on their hooks to greet me.

But I don't know anyone who has an easy life forever. Everyone I know gets their heart broken sometime, by something. The question is not, will my life be easy or will my heart break? But rather, when my heart breaks, will I choose to grow? Sometimes in the moments of the most searing pain, we think we don't have a choice. But we do. It's in those moments that we make the most important choice: grow or give up. It's easy to want to give up under the weight of what we're carrying. It seems sometimes like the only possible choice. But there's always, always, always another choice, and transformation is waiting for us just beyond that choice. This is what I know: God can make something beautiful out of anything, out of darkness and trash and broken bones. He can shine light into even the blackest night, and he leaves glimpses of hope all around us. An oyster, a sliver of moon, one new bud on a black branch, a perfect tender shoot of asparagus, fighting up through the dirt for the spring sun. New life and new beauty are all around us, waiting to be discovered, waiting to be seen. I'm coming to think there are at least two kinds of pain. There's the anxiety and fear I felt when we couldn't sell our house. And then there's the sadness I felt when I lost the baby or when my grandma passed away. Very different kinds of pain. The first kind, I think, is the king that invites us to grow. The second kind is the kind that invites us to mourn. God's not trying to teach me a lesson through my grandma's death. I wasn't supposed to love her less so the loss hurt less acutely, I'm not supposed to feel less strongly about the horror of death and dying. When we lose someone we love, when a dear friend moves away, when illness invades, it's right to mourn. It's right to feel deep, wrenching sadness. But then there's the other kind of pain, that first kind. My friend Brian says that the heart of all human conflict is the phrase "I'm not getting what I want." When you're totally honest about the pain, what's at the center? Could it be that you're not getting what you want? You're getting an invitation to grow, I think, as unwelcome as it may be. It's sloppy theology to think that all suffering is good for us, or that it's a result of sin. All suffering can be used for good, over time, after mourning and healing, by God's graciousness. But sometimes it's just plain loss, not because you needed to grow, not because life or God or anything is teaching you any kind of lesson. The trick is knowing the difference between the two.

Foods to Embrace: Probiotics: Yogurt with active cultures, tempeh, miso, natto, sauerkraut, kefir, kimchi, kombucha, buttermilk, and certain cheeses. Prebiotics: Beans, oats, bananas, berries, garlic, onions, dandelion greens, asparagus, Jerusalem artichokes, and leeks. Low-GI carbohydrates: Brown rice, quinoa, steel-cut oatmeal, and chia seeds. Medium-GI foods, in moderation: Honey, orange juice, and whole-grain bread. Healthy fats: Monounsaturated fats like olive oil, nuts, nut butters, and avocados. Omega-3 fatty acids: Fish, especially fatty fish like salmon, mackerel, tuna, herring, and sardines. Vitamins B9, B12, B1, B6, A, and C. Minerals and micronutrients: Iron, magnesium, potassium, zinc, and selenium. Spices: Saffron and turmeric. Herbs: Oregano, lavender, passionflower, and chamomile. Foods to Avoid: Sugar: Baked goods, candy, soda, or anything sweetened with sugar or high-fructose corn syrup. High-GI carbs: White bread, white rice, potatoes, pasta, and anything else made from refined flour. Artificial sweeteners: Aspartame is particularly harmful, but also saccharin, sucralose, and stevia in moderation and with caution. Fried foods: French fries, fried chicken, fried seafood, or anything else deep-fried in oil. Bad fats: Trans fats such as margarine, shortening, and hydrogenated oils are to be avoided totally; omega-6 fats such as vegetable, corn, sunflower, and safflower oil should only be consumed in moderation. Nitrates: An additive used in bacon, salami, sausage, and other cured meats.

Today I've prepared a dish I'm calling 'Sea Bass of Three.' The first is a citrus ceviche with yellow chilies and a hint of preserved lemon, to be eaten with plantain crisps on the left of your plate." Even from her vantage, Penelope could see Elijah had molded the ceviche into a vague fish shape that pointed to the center of the plate. "Next, in the center, is a pan-sautéed fillet of sea bass coated in chili de árbol, and paprika potatoes sliced and arranged to resemble fish scales," Elijah continued. Penelope's mouth watered at the sight of the fillet, which looked perfectly crisp and very much resembled a small fish. It again seemed to point to the third and final part of the dish, thanks to the way he'd arranged it all. "And for the final phase, you have a sea-bass-and-cod fritter with fresh coriander leaves, serrano chilies, and a pineapple, chili, and lime foam." The queen and the princess nodded and started to eat the ceviche. "Will you explain what you've done with the samphire?" Lady Rutland asked, pointing to the green seaweed that resembled very thin asparagus spears. "The samphire is meant to symbolize the sea, just as the pineapple foam is meant to suggest sea foam. I sautéed the samphire in a spiced butter," Elijah replied. Penelope grinned from her seat behind the Minstrels' Gallery's open door. He'd almost made it look like the fish (especially the potato-scaled fillet in the center) was still swimming in the sea. From what she could see, he'd dotted the foam in strategic places on the plate, including near the ceviche, so one could take a bite with a plantain crisp and the foam, or try it plain.

The carciofini were good at the moment, no doubt about it, particularly the romagnolo, a variety of artichoke exclusive to the region, so sweet and tender it could even be eaten raw. Puntarelle, a local bitter chicory, would make a heavenly salad. In the Vini e Olio he found a rare Torre Ercolana, a wine that combined Cabernet and Merlot with the local Cesanese grape. The latter had been paired with the flavors of Roman cuisine for over a thousand years: they went together like an old married couple. There was spring lamb in abundance, and he was able to track down some good abbachio, suckling lamb that had been slaughtered even before it had tasted grass. From opportunities like these, he began to fashion a menu, letting the theme develop in his mind. A Roman meal, yes, but more than that. A springtime feast, in which every morsel spoke of resurgence and renewal, old flavors restated with tenderness and delicacy, just as they had been every spring since time began. He bought a bottle of oil that came from a tiny estate he knew of, a fresh pressing whose green, youthful flavors tasted like a bowl of olives just off the tree. He hesitated before a stall full of fat white asparagus from Bassano del Grappa, on the banks of the fast-flowing river Brenta. It was outrageously expensive, but worth it for such quality, he decided, as the stallholder wrapped a dozen of the pale spears in damp paper and handed it to Bruno with a flourish, like a bouquet of the finest flowers. His theme clarified itself the more he thought about it. It was to be a celebration of youth---youth cut short, youth triumphant, youth that must be seized and celebrated.

this same love for her own people, and her desire to establish the future greatness of her house on a solid foundation reacted, in her policy with regard to the other servants, in one unvarying maxim, which was never to let any of them set foot in my aunt’s room; indeed she shewed a sort of pride in not allowing anyone else to come near my aunt, preferring, when she herself was ill, to get out of bed and to administer the Vichy water in person, rather than to concede to the kitchen-maid the right of entry into her mistress’s presence. There is a species of hymenoptera, observed by Fabre, the burrowing wasp, which in order to provide a supply of fresh meat for her offspring after her own decease, calls in the science of anatomy to amplify the resources of her instinctive cruelty, and, having made a collection of weevils and spiders, proceeds with marvellous knowledge and skill to pierce the nerve-centre on which their power of locomotion (but none of their other vital functions) depends, so that the paralysed insect, beside which her egg is laid, will furnish the larva, when it is hatched, with a tamed and inoffensive quarry, incapable either of flight or of resistance, but perfectly fresh for the larder: in the same way Françoise had adopted, to minister to her permanent and unfaltering resolution to render the house uninhabitable to any other servant, a series of crafty and pitiless stratagems. Many years later we discovered that, if we had been fed on asparagus day after day throughout that whole season, it was because the smell of the plants gave the poor kitchen-maid, who had to prepare them, such violent attacks of asthma that she was finally obliged to leave my aunt’s service.

And all I can think about is that it's not over and I'm tired and I'm ready to go but I'm still here. And I have to do it again and again and again." He leaned back in his chair. "You think about that before you tell me I've got it easy." I stayed silent a while before speaking. "So why don't you end it?" "Suicide?" "If your life is such a hell," I asked, "why bother? Why go through it again and again and all those times?" "Because of..." He stopped and looked at the ceiling. After a moment he shrugged. "Because of children," he said, "because of smiles and sunshine and ice cream." "You've got to be kidding." "You don't like ice cream?" Elijah shook his head, "It's the best. Imagine how excited I was when someone finally invented it. " "Sunshine and smiles don't make all that other stuff go away." I said, "This isn't a fairy land." "No," he said. "It's the real world. And the real world is the most amazing thing any of us will ever experience. Have you ever climbed a mountain? Walked through a garden? Played with a child? This isn't exactly a revelation John. People have been praising the simple pleasures since even before I was born, and that's a very long time." "You don't do any of those things." "But I have my memories," Said Elijah. "And I have even simpler things. Music. Food. Everybody likes bacon." "I'm a vegetarian." "Asparagus then," said Elijah, "roasted in pan. A little olive oil and a little salt - you the get the most incredible flavor - almost like a nut. But deep and rich and the textures just perfect..." "I've tried it." "The world is more than sadness," said Elijah, "i have a hundred thousand memories in my head. I can't remember all of them, or maybe even most of them, but they are so much happier than sad. For every dead mother or brother or child there are a hundred breezes, a hundred sunsets, a hundred memories of falling in love. Have you ever kissed anyone, John?" "I don't see how that's any of your business." "A first kiss is important. Most people only get one. But I can remember a hundred thousand of them. How could I give that up?" he shook his dead, smiling for the first time. "The world never gets old, John.

FAT-BURNING BREAKFAST MENUS Fat-Burning Breakfast 1 HEARTY OMELET 2 whole eggs, or 1 egg with 2 egg whites 1 ounce shredded cheese 1/4 cup chopped tomatoes and onions Cook in 1 tablespoon olive oil Carb options: 1 slice whole-wheat toast or English muffin General options: Replace chopped tomatoes and onions with 1 grilled tomato Replace chopped tomatoes and onions with 1/2 avocado Replace cheese with 1 slice ham or 1 sausage Replace cheese with 1 tablespoon butter for toast or English muffin Fat-Burning Breakfast 2 *SALMON BREAKFAST SOUFFLÉ Carb options: 1/2 cup berries or apple slices, or 1/2 cup oatmeal, or 1/2 cup high-fiber cereal Fat-Burning Breakfast 3 OMEGA-3 FISH BREAKFAST 4–6 ounces fish (cod, salmon, tuna, trout, or tilapia), grilled, baked, or sautéed 1 tablespoon olive oil 1 cup fresh vegetables (such as mushrooms, broccoli, bell peppers, or onions) 1 cup whole-fat or 2% cottage cheese Carb options: 1 apple or 1 cup cantaloupe slices, or 1/2 cup rice Fat-Burning Breakfast 4 GREEK YOGURT DELIGHT 1 cup whole-fat or 2% Greek yogurt, topped with cinnamon and 1/4 cup raw, unsalted nuts (almonds, walnuts, cashews, macadamias, or pecans) Carb options: 1/2 cup fresh berries (blueberries, raspberries, blackberries, strawberries) or 1/2 cup cooked steel-cut or 5-minute oatmeal Fat-Burning Breakfast 5 VEGGIE-EGG SCRAMBLE 2 eggs with 1 tablespoon butter or olive oil, scrambled with tomato, zucchini, onion, and green pepper Carb options: 1 slice whole-wheat toast or 1/2 cup fresh berries (blueberries, raspberries, blackberries, strawberries) General options: Choose other vegetables, such as mushrooms, spinach, or kale Add 1 tablespoon butter for toast Fat-Burning Breakfast 6 TRADITIONAL EGGS 2 eggs scrambled or pan-fried in 1 tablespoon olive oil 1 slice lean deli ham or Canadian bacon 1/2 sliced avocado Carb options: 1 slice whole-wheat toast, 1/2 English muffin, 1/2 cup cooked quinoa, or 1/2 cup long-grain brown rice General options: Replace avocado with sliced tomatoes Replace avocado with roasted sweet potato Add 1 tablespoon butter for toast or English muffin Fat-Burning Breakfast 7 *STEVE’S EASY EGG WHITE SOUFFLÉ 5 roasted asparagus spears 1/2 sliced tomato Carb options: 1 slice toast or 1/2 English muffin

These associations—Cavafy, my mother polishing the silver, a missionary aunt who fled the familiar turf of Tennessee for the otherness of Korea (presumably with the intent of teaching them something, hopefully with the result of being taught), my Mamaw’s fragrant old bureau with its smell of wax and polish—all of them would be brought to bear upon my painting of peppermints, but none of them would be visible; there’s no reason the viewer would know any of this. I could render only what can be seen—color and form, though the painter’s splendid artifice reveals to us texture, too, and rich associations of scent and flavor, all arriving through the gates of the eyes. And yet there is something more here, and that something is what nags at me to write this book, what tugs at my sleeve and my sleep. Why, if all that is personal has fallen away, should these pictures matter so? Why should they be alight with a feeling of intimacy? Interiority makes itself visible. In my imaginary still life, the “context and commentary” of my experience would be gone, but something would remain, something distilled and vibrant in the quality of attention itself. Is that what soul or spirit is, then, the outward-flying attention, the gaze that binds us to the world? Coorte’s asparagus, his gooseberries and shells, distill this quality down to its quietest, most startling essence: the eye suffuses what it sees with I. Not “I” in the sense of my story, the particulars of my life, the way my father tended his old asparagus beds each spring, the way my beloved loved the forms and colors of shells. But “I” as the quickest, subtlest thing we are: a moment of attention, an intimate engagement. Is that the lesson, then, that ultimately I becomes an eye? What is left of Adriaen Coorte but this? Isn’t that enough? […] That, I think, is the deepest secret of these paintings, finally, although it seems just barely in the realm of the sayable, this feeling that beneath the attachments and appurtenances, the furnishings of selfhood, what we are is attention, a quick physical presence in the world, a bright point of consciousness in a wide field from which we are not really separate. That, in a field of light, we are intensifications of that light.

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.