Aubergine Quotes

Tell the world what scares you the most” says Brandy. She gives us each an Aubergine Dreams eyebrow pencil and says “Save the world with some advice from the future” Seth writes on the back of a card and hands the card to Brandy for her to read. On game shows, Brandy reads, some people will take the trip to France, but most people will take the washer dryer pair.” Brandy puts a big Plumbago kiss in the little square for the stamp and lets the wind lift and card and sail it off toward the towers of downtown Seattle. Seth hands her another, and Brandy reads: Game shows are designed to make us feel better about the random useless facts that are all we have left from our education” A kiss and the card’s on it’s way toward Lake Washington. From Seth: When did the future switch from being a promise to being a threat?” A kiss and it’s off on the wind toward Ballard. Only when we eat up this planet will God give us another. We’ll be remembered more for what we destroy than what we create.” Interstate 5 snakes by in the distance. From high atop the Space Needle, the southbound lanes are red chase lights, and the northbound lanes are white chase lights. I take a card and write: I love Seth Thomas so much I have to destroy him. I overcompensate by worshipping the queen supreme. Seth will never love me. No one will ever love me ever again. Beandy is waiting to rake the card and read it out loud. Brandy’s waiting to read my worst fears to the world, but I don’t give her the card. I kiss it myself with the lips I don’t have and let the wind take it out of my hand. The card flies up, up, up to the stars and then falls down to land in the suicide net. While I watch my future trapped in the suicide net Brandy reads another card from Seth. We are all self-composting” I write another card from the future and Brandy reads it: When we don’t know who to hate, we hate ourselves” An updraft lifts up my worst fears from the suicide net and lifts them away. Seth writes and Brandy reads. You have to keep recycling yourself”. I write and Brandy reads. Nothing of me is original. I am the combined effort of everybody I’ve ever known.” I write and Brandy reads. The one you love and the one who loves you are never ever the same person.

If Los Angeles is a woman reclining billboard model and the San Fernando Valley is her teenybopper sister, then New York is their cousin. Her hair is dyed autumn red or aubergine or Egyptian henna, depending on her mood. Her skin is pale as frost and she wears beautiful Jil Sander suits and Prada pumps on which she walks faster than a speeding taxi (when it is caught in rush hour, that is). Her lips are some unlikely shade of copper or violet, courtesy of her local MAC drag queen makeup consultant. She is always carrying bags of clothes, bouquets of roses, take-out Chinese containers, or bagels. Museum tags fill her pockets and purses, along with perfume samples and invitations to art gallery openings. When she is walking to work, to ward off bums or psychos, her face resembles the Statue of Liberty, but at home in her candlelit, dove-colored apartment, the stony look fades away and she smiles like the sterling roses she has brought for herself to make up for the fact that she is single and her feet are sore.

It was a rhetorical aubergine.

What the hell is Aubergine?" "Its a shade of purple,General," said Richards. "Like plum, but gayer.

once there was a beautiful young panther who had a co-wife and a husband. Her name was Lara and she was unhappy because her husband and her co-wife were really in love; being nice to her was merely a duty panther society imposed on them. They had not even wanted to take her into their marriage as co-wife, since there were already perfectly happy. But she was an "extra" female in the group and that would not do. Her husband sometimes sniffed her breath and other emanations. He even, sometimes, made love to her. but whenever this happened, the co-wife, whose name was Lala, became upset. She and the husband, Baba, would argue, then fight, snarling and biting and whipping at each other's eyes with their tails. Pretty soon they'd become sick of this and would lie clutched in each other's paws, weeping. I am supposed to make love to her, Baba would say to Lala, his heartchosen mate. She is my wife just as you are. I did not plan things this way. This is the arrangement that came down to me. I know it, dearest, said Lala, through her tears. And this pain that I feel is what has come down to me. Surely it can't be right? These two sat on a rock in the forest and were miserable enough. But Lara, the unwanted, pregnant by now and ill, was devastated. Everyone knew she was unloved, and no other female panther wanted to share her own husband with her. Days went by when the only voice she heard was her inner one. Soon, she began to listen to it. Lara, it said, sit here, where the sun may kiss you. And she did. Lara, it said, lie here, where the moon can make love to you all night long. and she did. Lara, it said, one bright morning when she knew herself to have been well kissed and well loved: sit here on this stone and look at your beautiful self in the still waters of this stream. Calmed by the guidance offered by her inner voice, Lara sat down on the stone and leaned over the water. She took in her smooth, aubergine little snout, her delicate, pointed ears, her sleek, gleeming black fur. She was beautiful! And she was well kissed by the sun and well made love to by the moon. For one whole day, Lara was content. When her co-wife asked her fearfully why she was smiling, Lara only opened her mouth wider, in a grin. The poor co-wife ran trembling off and found their husband, Baba, and dragged him back to look at Lara. When Baba saw the smiling, well kissed, well made love to Lara, of course he could hardly wait to get his paws on her! He could tell she was in love with someone else, and this aroused all his passion. While Lala wept, Baba possessed Lara, who was looking over his shoulder at the moon. Each day it seemed to Lara that the Lara in the stream was the only Lara worth having - so beautiful, so well kissed, and so well made love to. And her inner voice assured her this was true. So, one hot day when she could not tolerate the shrieks and groans of Baba and Lala as they tried to tear each other's ears off because of her, Lara, who by now was quite indifferent to them both, leaned over and kissed her own serene reflection in the water, and held the kiss all the way to the bottom of the stream.

They had scraped up fresh river fish, and stewed them with white wine and aubergines; also a rare local bird which combined the tender flavour of partridge with the solid bulk of the turkey; they had roasted it and stuffed it with bananas, almonds, and red peppers; also a baby gazelle which they had seethed with truffles in its mother's milk; also a dish of feathery Arab pastry and a heap of unusual fruits. Mr Baldwin sighed wistfully. "Well," he said, "I suppose it will not hurt us to rough it for once.

The Sun King had dinner each night alone. He chose from forty dishes, served on gold and silver plate. It took a staggering 498 people to prepare each meal. He was rich because he consumed the work of other people, mainly in the form of their services. He was rich because other people did things for him. At that time, the average French family would have prepared and consumed its own meals as well as paid tax to support his servants in the palace. So it is not hard to conclude that Louis XIV was rich because others were poor. But what about today? Consider that you are an average person, say a woman of 35, living in, for the sake of argument, Paris and earning the median wage, with a working husband and two children. You are far from poor, but in relative terms, you are immeasurably poorer than Louis was. Where he was the richest of the rich in the world’s richest city, you have no servants, no palace, no carriage, no kingdom. As you toil home from work on the crowded Metro, stopping at the shop on the way to buy a ready meal for four, you might be thinking that Louis XIV’s dining arrangements were way beyond your reach. And yet consider this. The cornucopia that greets you as you enter the supermarket dwarfs anything that Louis XIV ever experienced (and it is probably less likely to contain salmonella). You can buy a fresh, frozen, tinned, smoked or pre-prepared meal made with beef, chicken, pork, lamb, fish, prawns, scallops, eggs, potatoes, beans, carrots, cabbage, aubergine, kumquats, celeriac, okra, seven kinds of lettuce, cooked in olive, walnut, sunflower or peanut oil and flavoured with cilantro, turmeric, basil or rosemary … You may have no chefs, but you can decide on a whim to choose between scores of nearby bistros, or Italian, Chinese, Japanese or Indian restaurants, in each of which a team of skilled chefs is waiting to serve your family at less than an hour’s notice. Think of this: never before this generation has the average person been able to afford to have somebody else prepare his meals. You employ no tailor, but you can browse the internet and instantly order from an almost infinite range of excellent, affordable clothes of cotton, silk, linen, wool and nylon made up for you in factories all over Asia. You have no carriage, but you can buy a ticket which will summon the services of a skilled pilot of a budget airline to fly you to one of hundreds of destinations that Louis never dreamed of seeing. You have no woodcutters to bring you logs for the fire, but the operators of gas rigs in Russia are clamouring to bring you clean central heating. You have no wick-trimming footman, but your light switch gives you the instant and brilliant produce of hardworking people at a grid of distant nuclear power stations. You have no runner to send messages, but even now a repairman is climbing a mobile-phone mast somewhere in the world to make sure it is working properly just in case you need to call that cell. You have no private apothecary, but your local pharmacy supplies you with the handiwork of many thousands of chemists, engineers and logistics experts. You have no government ministers, but diligent reporters are even now standing ready to tell you about a film star’s divorce if you will only switch to their channel or log on to their blogs. My point is that you have far, far more than 498 servants at your immediate beck and call. Of course, unlike the Sun King’s servants, these people work for many other people too, but from your perspective what is the difference? That is the magic that exchange and specialisation have wrought for the human species.

I gave her the silk nightgown. It was aubergine-colored with narrow straps that left her shoulders and arms bare, and came down to her ankles. It shone and shimmered. Hanna was delighted; she laughed and beamed. She looked down at herself, turned around, danced a few steps, looked at herself in the mirror, checked her reflection, and danced some more. That too is a picture of Hanna that has stayed with me.

If Los Angeles is a woman reclining billboard model and the San Fernando Valley is her teenybopper sister, then New York is their cousin. Her hair is dyed autumn or aubergine or Egyptian henna, depending on her mood. Her skin is pale as frost and she wears beautiful Jil Sander suits and Prada pumps on which she walks faster than a speeding taxi (when it is caught in rush hour, that is). Her lips are some unlikely shade of copper or violet, courtesy of her local MAC drag queen makeup consultant.

There were ceramic teapots in aubergine, mustard, and midnight blue (good for one, sweeter still when shared between two drinkers); and forty small, thin glasses with curved handles, set in gold- and silver-plated holders etched with arabesque swirls. Bahar gingerly lined the tea glasses up on the counter where the cappuccino machine had been stationed. She tucked the teapots into the counter's glass-paneled belly, where they sat prettily next to twenty glass containers of loose-leaf teas, ranging from bergamot and hibiscus to oolong.

As Bill Bryson wrote during the 2000 Olympics in Sydney: ‘A lot of people don’t like fencing because they don’t understand the rules and terminology, but in fact it’s quite simple. There are basically four thrusts, known as the cartilage, the chaise lounge, the aubergine, and the fromage anglais, and these in turn can be parried by four defensive feints – the pastiche, the penchant, the demi-tass...e, and the saumon en croute. Scoring is one point for a petit pois and two for a baguette. Points can equally be deducted for a foot fault or pied a terre, or for a type of illegal lunge known as a zut alors.

The room was dark, though weak autumnal light filtered in through arched windows high on the walls, illuminating the room's rich aubergine brocade wallpaper. Its color cast a soft violet haze that floated through the bedroom, twinkling the huge diamond-shaped crystals that dropped from two immense, many-tiered silver chandeliers. They were larger than any I had ever seen, things out of a palace or a fairy tale. An imposing, heavily carved wardrobe, which looked as if it had been in place since the early fifteenth century, faced the bed where I lay. Beside it on the wall hung a large bronze shield with an iron French cross at its center, crowned by a gilded fleur-de-lis with a dazzling gemstone in the middle of the petal. Large portraits of nude ladies, odalisques that looked as if an Italian master- Titian, perhaps?- had painted them graced the adjacent wall. A heavy crystal vase of white long-stemmed roses sat on a table at the bedside, their petals tight, but their sweet perfume filling the air, mingling with the aroma of fresh baked bread. I ran my hands down my body. I was not in my own nightdress but in a pale green gown of fine quality damask silk with a triangular neckline and long, full sleeves that cupped my wrists, draping white lace over my hands to the fingers. I had never seen such a rich garment. I imagined it was something that the queen's daughters would have worn.

This kitchen had been the home to my beloved kitchen utensils too. There was the hundred-year-old pestle and mortar that belonged to my late grandmother, a container made of Japanese cypress that I'd used for keeping rice, a Le Creuset enamel pot I'd bought with my first pay cheque, a set of long-serving chopsticks with extra fine tips I'd found in a specialty shop in Kyoto, an Italian paring knife given to me on my twentieth birthday by the owner of an organic-vegetables shop, a comfortable cotton apron, jade gravel I used for making pickled aubergine, and the traditional cast-iron nambu frying pan I'd travelled as far north as Morioka to buy. It was a collection of quality items built to last a lifetime.

She held up three hangers inside a vinyl garment bag and hooked them sideways on the coatrack to unzip. "Raw silk. Vintage. Sort of a purple-black." "Aubergine," he declared and cracked the opening wider. "I love a man who can make colors sound dirty." She grinned. "Cross-dyed." He wondered if Trip had helped pick this out, if he'd seen her model it and convinced her to splurge. "Great suit." "I gotta stand next to J.R. Ward. Feel me?" She fluttered her short nails at him. "Baby, I went and bought a pair of Givenchy boots I cannot even afford because the Warden is gonna be there in full effect, and you know what that means!" He didn't really, but he got the gist. "So you want nighttime for daytime." "Extra vampy, hold the trampy. Like, more Lust For Dracula than Breaking Dawn." Rina squeezed her shoulders together to amp her cleavage. "If I'm hauling the girls out, no way can I do sparkly anorexia.

The time the first Europeans arrived in the New World, farmers there were harvesting more than a hundred kinds of edible plants–potatoes, tomatoes, sunflowers, marrows, aubergines, avocados, a whole slew of beans and squashes, sweet potatoes, peanuts, cashews, pineapples, papaya, guava, yams, manioc (or cassava), pumpkins, vanilla, four types of chilli pepper and chocolate, among rather a lot else–not a bad haul. It has been estimated that 60 per cent of all the crops grown in the world today originated in the Americas. These foods weren’t just incorporated into foreign cuisines. They effectively became the foreign cuisines. Imagine Italian food without tomatoes, Greek food without aubergines, Thai and Indonesian foods without peanut sauce, curries without chillies, hamburgers without French fries or ketchup, African food without cassava. There was scarcely a dinner table in the world in any land to east or west that wasn’t drastically improved by the foods of the Americas.

It was odd that I hadn’t really noticed till now what a beautiful evening it was. The street lamps glowed like ripe oranges among the bare boughs. Below in the wet street their globes glimmered down and down, to drown in their own reflections. He hangs in shades the orange bright, like golden lamps … and on the pavements there were piles of oranges, too, real ones, spilled there in prodigal piles with aubergines and green and scarlet peppers. The open door of a wine-shop glittered like Aladdin’s cave with bottles from floor to roof, shelf on shelf of ruby and amber and purple, the rich heart of a hundred sun-drenched harvests. From a brightly-lit workmen’s café nearby came music, the sound of voices loud in argument, and the smell of new bread. The last lamp drowned its golden moon in the road ahead. The last house vanished and we were running between hedgeless fields. To the right a pale sky still showed clear under the western rim of the rain-clouds, and against it the bare trees that staked the road stood out black and sheer. The leaves of an ilex cut the half-light like knives. A willow streamed in the wind like a woman’s hair. The road lifted itself ahead, mackerel-silver under its bending poplars. The blue hour, the lovely hour … Then the hills were round us, and it was dark.

Pasta with Garlic Scapes and Fresh Tomatoes In Italy, you can find a garden anywhere there is a patch of soil, and in many areas, the growing season is nearly year round. It’s common to find an abundant tomato vine twining up the wall near someone’s front stoop, or a collection of herbs and greens adorning a window box. Other staples of an Italian kitchen garden include aubergine, summer squash varieties and peppers of all sorts. Perhaps that’s why the best dishes are so very simple. Gather the fresh ingredients from your garden or local farmers’ market, toss everything together with some hot pasta and serve. In the early summer and mid-autumn, look for garlic scapes, prized for their mild flavor and slight sweetness. Scapes are the willowy green stems and unopened flower buds of hardneck garlic varieties. Roasting garlic scapes with tomatoes and red onion brings out their sweet, rich flavor for a delightful summer meal. 2 swirls of olive oil 10 garlic scapes 1 pint multicolored cherry tomatoes 1 red onion, thinly sliced Sea salt and red pepper flakes, to taste ½ lb. pasta—fettuccine, tubini or spaghetti are good choices 1 cup baby spinach, arugula or fresh basil leaves, or a combination 1 lemon, zested and juiced Toasted pine nuts for garnish Heat oven to 400 ° F. Toss together olive oil, garlic scapes, tomatoes, onion, salt and pepper flakes and spread in an even layer on a parchment-lined baking sheet. Roast for 12–15 minutes, until tomatoes are just beginning to burst. If you have other garden vegetables, such as peppers, zucchini or aubergine, feel free to add that. Meanwhile, cook pasta according to package directions. Toss everything together with the greens, lemon zest and juice. Garnish with pine nuts. Serve immediately with a nice Barolo wine.

The Pakistani film International Gorillay (International guerillas), produced by Sajjad Gul, told the story of a group of local heroes - of the type that would, in the language of a later age, come to be known as jihadis, or terrorists - who vowed to find and kill an author called "Salman Rushdie" . The quest for "Rushdie" formed the main action of the film and "his" death was the film's version of happy ending. "Rushdie" himself was depicted as a drunk, constantly swigging from a bottle, and a sadist. He lived in what looked very like a palace on what looked very like an island in the Philippines (clearly all novelists had second homes of this kind), being protected by what looked very like the Israeli Army (this presumably being a service offered by Israel to all novelists), and he was plotting the overthrow of Pakistan by the fiendish means of opening chains of discotheques and gambling dens across that pure and virtuous land, a perfidious notion for which, as the British Muslim "leader" Iqbal Sacranie might have said, death was too light a punishment. "Rushdie" was dressed exclusively in a series of hideously coloured safari suits - vermilion safari suits, aubergine safari suits, cerise safari suits - and the camera, whenever it fell upon the figure of this vile personage, invariably started at his feet and then panned [sic] with slow menace up to his face. So the safari suits got a lot of screen time, and when he saw a videotape of the film the fashion insult wounded him deeply. It was, however, oddly satisfying to read that one result of the film's popularity in Pakistan was that the actor playing "Rushdie" became so hated by the film-going public that he had to go into hiding. At a certain point in the film one of the international gorillay was captured by the Israeli Army and tied to a tree in the garden of the palace in the Philippines so that "Rushdie" could have his evil way with him. Once "Rushdie" had finished drinking form his bottle and lashing the poor terrorist with a whip, once he had slaked his filthy lust for violence upon the young man's body, he handed the innocent would-be murderer over to the Israeli soldiers and uttered the only genuinely funny line in the film. "Take him away," he cried, "and read to him from The Satanic Verses all night!" Well, of course, the poor fellow cracked completely. Not that, anything but that, he blubbered as the Israelis led him away. At the end of the film "Rushdie" was indeed killed - not by the international gorillay, but by the Word itself, by thunderbolts unleashed by three large Qurans hanging in the sky over his head, which reduced the monster to ash. Personally fried by the Book of the Almighty: there was dignity in that.

The Sun King had dinner each night alone. He chose from forty dishes, served on gold and silver plate. It took a staggering 498 people to prepare each meal. He was rich because he consumed the work of other people, mainly in the form of their services. He was rich because other people did things for him. At that time, the average French family would have prepared and consumed its own meals as well as paid tax to support his servants in the palace. So it is not hard to conclude that Louis XIV was rich because others were poor. But what about today? Consider that you are an average person, say a woman of 35, living in, for the sake of argument, Paris and earning the median wage, with a working husband and two children. You are far from poor, but in relative terms, you are immeasurably poorer than Louis was. Where he was the richest of the rich in the world’s richest city, you have no servants, no palace, no carriage, no kingdom. As you toil home from work on the crowded Metro, stopping at the shop on the way to buy a ready meal for four, you might be thinking that Louis XIV’s dining arrangements were way beyond your reach. And yet consider this. The cornucopia that greets you as you enter the supermarket dwarfs anything that Louis XIV ever experienced (and it is probably less likely to contain salmonella). You can buy a fresh, frozen, tinned, smoked or pre-prepared meal made with beef, chicken, pork, lamb, fish, prawns, scallops, eggs, potatoes, beans, carrots, cabbage, aubergine, kumquats, celeriac, okra, seven kinds of lettuce, cooked in olive, walnut, sunflower or peanut oil and flavoured with cilantro, turmeric, basil or rosemary ... You may have no chefs, but you can decide on a whim to choose between scores of nearby bistros, or Italian, Chinese, Japanese or Indian restaurants, in each of which a team of skilled chefs is waiting to serve your family at less than an hour’s notice. Think of this: never before this generation has the average person been able to afford to have somebody else prepare his meals. You employ no tailor, but you can browse the internet and instantly order from an almost infinite range of excellent, affordable clothes of cotton, silk, linen, wool and nylon made up for you in factories all over Asia. You have no carriage, but you can buy a ticket which will summon the services of a skilled pilot of a budget airline to fly you to one of hundreds of destinations that Louis never dreamed of seeing. You have no woodcutters to bring you logs for the fire, but the operators of gas rigs in Russia are clamouring to bring you clean central heating. You have no wick-trimming footman, but your light switch gives you the instant and brilliant produce of hardworking people at a grid of distant nuclear power stations. You have no runner to send messages, but even now a repairman is climbing a mobile-phone mast somewhere in the world to make sure it is working properly just in case you need to call that cell. You have no private apothecary, but your local pharmacy supplies you with the handiwork of many thousands of chemists, engineers and logistics experts. You have no government ministers, but diligent reporters are even now standing ready to tell you about a film star’s divorce if you will only switch to their channel or log on to their blogs. My point is that you have far, far more than 498 servants at your immediate beck and call. Of course, unlike the Sun King’s servants, these people work for many other people too, but from your perspective what is the difference? That is the magic that exchange and specialisation have wrought for the human species.

I am so useful. I am not alone. And neither is he. “It must be nice,” said Aubergine suddenly, “to have a friend like that, and like things so much.” Yes.

Mother Superior’s deeply-lined face resembled that of a withered aubergine. “How can it be,” she sputtered, “that my abbey is overrun by pagans and demons, witches and devils?” “It does appear that you’re I‘nun’dated,” Ingmar bowed to the enraged nun. “But we promise not to make a ‘habit’ of invading your home.” With a self-congratulatory chortle, he nudged Judith in the shoulder a few times, and she offered him a gracious smile, though no one else seemed amused. “Tough crowd,” he observed. “Someone say something about whiskey?

Une fille? Come on Abby... T'es pas n'importe quelle fille... t'es LA fille, avait-il dit d'un ton autoritaire. On a tous les deux la trentaine, on a de bons emplois, j'ai survécu à ta recette d'aubergines au provolone... avait-il continué avant de déposer un baiser sur le revers de ma main.

1 large aubergine, cut into bite-sized chunks (about 2cm) 150g shiitake mushrooms (or brown, chestnut or white mushrooms), stems removed, thinly sliced 10 cherry tomatoes, halved 800ml coconut milk 400ml good-quality vegetable stock 100g tenderstem broccoli, cut into large chunks 100g dried rice vermicelli noodles, or other thin noodles 2–3 tbsp kecap manis 1–2 tbsp rice vinegar or white wine vinegar Sea salt, to taste Coconut oil or sunflower oil, for frying Kerupuk or prawn crackers, to serve Lime wedges, to serve For the spice paste Large bunch of coriander 4 garlic cloves, peeled and sliced 2 small banana shallots or 4 Thai shallots, peeled and sliced 4 long red chillies, half deseeded, all sliced 2cm piece of ginger (about 10g), peeled and sliced 1 lemongrass stalk, outer woody layers removed, thinly sliced 1 tsp ground coriander Pick some of the coriander leaves from the stalks and set aside to use as a garnish. Place all the coriander stalks and remaining leaves, along with the other spice paste ingredients, in a food processor and blend to a smooth paste. Heat 2 tablespoons of oil in a wide, deep saucepan or casserole dish over a medium heat and fry the spice paste until fragrant, about 10 minutes. Add the aubergine chunks and sliced mushrooms with another 1 tablespoon of oil and cook, stirring, for 2–3 minutes. As soon as they have started to soften, add the tomatoes, coconut milk and vegetable stock and bring to the boil, then reduce to a simmer for 30 minutes. Add the broccoli and simmer for a further 5 minutes. Meanwhile, place the noodles in a heatproof bowl, pour over boiling water and leave for 10 minutes (or follow the packet instructions). Drain and toss with a little oil to prevent them sticking together. When ready to serve, check the vegetables are soft and the aubergine is cooked through. Add the noodles to the soup and warm through. Season with kecap manis, vinegar and salt. Taste to check the seasoning, then serve immediately garnished with the reserved coriander leaves, and the crackers, lime wedges and sambal on the side.

Bond is having after-dinner drinks with Achille Aubergine (Jean Rougerie), perhaps the greatest character in 20th-century cinema history. He is to detectives what the baby-eating Bishop of Bath and Wells is to the Church.

In 1999, Gordon Ramsay stole the reservation book from Aubergine and framed Marco Pierre White.

Thousands of glossy blue and purple-black aubergines stacked in rows sat next to pyramids of dirt-encrusted potatoes and vats of olives in colors Maggie never imagined olives could come in: orange, blue, purple, and yellow.

So I stepped back and looked at myself, really looked at myself. The whole of me contained in this simple wooden frame. And then I saw it. I saw what my father saw. It was there the whole time. I saw my own death. I saw myself, lying in a wooden coffin. Just like how once, years ago, my father saw his own self lying in a coffin. And I saw how, even though we are alive, we are already in some respects dead. Even in the daily movements of life, we are already in our graves. Thats what my father was trying to tell me. You are always already dead. So why not live?

De la vitamine D et du calcium pour maintenir un milieu intestinal sain pour les probiotiques. De la L-glutamine, de la vitamine A, de la vitamine B5, du folate, du sélénium et du zinc pour protéger votre paroi cellulaire intestinale et réduire le syndrome de l’intestin perméable. De l’HCl (compléments d’acide gastrique), des enzymes digestives et des plantes pour le foie pour améliorer la digestion et l’absorption des aliments et pour empêcher les bactéries nocives d’atteindre les intestins. Du curcuma (épice), des noix, des graines et de l’huile de poisson pour réduire l’inflammation. De la réglisse (à éviter en cas d’hypertension) et de l’orme rouge pour apaiser les tissus enflammés de l’intestin. Évitez les aliments inflammatoires tels que le café, le sucre, les céréales raffinées (pain blanc, pâtisseries, etc.), le bœuf, l’alcool et certains légumes tels que l’aubergine, les tomates et les courgettes (solenacées). De l’huile d’origan ou de l’extrait de pépins de pamplemousse (tous deux en très petites quantités), de l’ail, du basilic, de l’huile d’olive et de l’huile de noix de coco pour aider à éliminer toute levure ou bactérie nuisible.

Her imagination arranged the oatcakes, rissoles and dumplings into a still life, and even with complimentary lighting, it was a rather cheerless composition. She found herself wanting to add a single satsuma to the canvas to give it a splash of color and a contrast of texture, a pomegranate, an aubergine, or even a humble tomato. But that wasn't English cooking, was it? She looked at the pile of letters. "We are not a country that cooks in primary colors," she said aloud, experimentally, testing the words as her mouth formed them. How pleasurable it would be to write about a ratatouille made from sweet end-of-summer tomatoes, apricot-colored chanterelles fried in butter with flecks of bright green parsley, or red mullet grilled over vine prunings and served with spoonfuls of golden aioli

feel like a lottery winner who can’t handle a life that doesn’t fit me anymore, like a coat that’s too big, too expensive. I caress the silk sheets, stare at the perfectly painted aubergine wall and long for the shabby old life that I loved, that fit me.

Sicily--- Oranges, pistachios, and/or aubergine. Sicilian food a product of immense, diverse history. Have sardines! Try the orange cake. You'll find it all over, but there used to be a good one in Taormina. I shake my head in amazement. Somehow, it feels like Dad had been quietly guiding me. Tuscany--- Wild boar is good but tomatoes are better. Nothing else! Please say something with Chiara's tomatoes. I want to help her. Farm is a century old and sells some obscure varieties. Tomato salads, tomato bread soup, panzanella. And here too, Leo and I had organically found the path my father laid out for us. The notes on Liguria are less specific, but when I read his scrawled handwriting, I smile to myself. Liguria--- Was thinking about beans, but basil a good opinion. Oh boy, I cannot wait to show that note to Leo. Basil a good option! Leo. I sit and write with an open heart, not shying away from treacly memories of cut oranges shared in the sea. Pushing my cynicism to the side and allowing the love I have for food, for Italy, for my father, to run from my heart down my veins to my fingers and onto the page.

She opened the capers, green and freckled as amphibians, and with a teaspoon eased them from their brine. The olives were next, and she pushed pits from the aubergine-dark fruits, dropping their flesh into the tomato sauce. She ate as many as she added, and, as she stirred, she spat out the stones. The sauce bubbled, and the hob became flecked with red. Heat had started to rise in the kitchen, and she turned to the parsley, cool as morning grass. She chopped the herb to a finely mown darkness, her fingertips stained lawn-green when she pulled back, when she wiped the blade of her knife.

Starting from the top left: thinly sliced Akashi sea bream sashimi, with a prickly ash bud and miso dressing-- to be enjoyed with the ponzu dipping sauce. Miso-glazed Kamo aubergine. Maizuru cockles sandwiched between slices of myoga ginger. Gizzard shad marinated in sweet vinegar, served in a miniature sushi roll. Fried matsutake, conger eel grilled two ways, Manganji sweet pepper tempura, abalone pickled in Kyoto-style sweet white miso and then grilled. Fish paste noodles, Kurama-style local chicken, smoked mackerel with a pine nut stuffing. Fresh soy milk curd and vegetables pickled with red perilla.

himself hard with unscented soap. Then he turned the temperature down, stood under freezing water until he could tolerate that no longer, stepped out and dried himself. He examined his wounds from last night: two large aubergine-coloured bruises on his leg, some scrapes and the slice on his shoulder from the grenade shrapnel. Nothing serious. He shaved with a heavy, double-bladed safety razor, its handle of light buffalo horn. He used this fine accessory not because it was greener to the environment than the plastic disposables that most men employed but simply because it gave a better shave – and required some skill to wield; James Bond found comfort even in small challenges. By seven fifteen he was dressed: a navy-blue Canali suit, a white sea island shirt and a burgundy Grenadine tie, the latter items from Turnbull & Asser. He donned black shoes, slip-ons; he never wore laces, except for combat footwear or when tradecraft required him to send silent messages to a fellow agent via prearranged loopings. Onto his wrist he slipped his steel Rolex Oyster Perpetual, the 34mm model, the date window its only complication; Bond did not need to know the phases of

Vegetables from the nightshade family They contain steroid alkaloids that can lead to increased inflammation, muscle spasm, pain and stiffness.   Alkaloids also interfere with new formation of cartilage and block it from repairing.  Nightshades includes: Tomatoes, Red, Green and Yellow Peppers (not black pepper), Hot Chillies, White Potatoes, Tobacco, Aubergines (eggplants) It is important to mention that edible vegetables in the nightshade family contain low levels experts state there are no studies confirming that the exclusion of nightshade vegetables from the diet improves arthritic symptoms.

Jane’s been captured?” Lady Henrietta surged forward like the statue on the prow of a ship. “She’s gone in,” Jack corrected shortly. “Voluntarily.” “And you let her?” Lady Henrietta’s eyes were as wide as they could go. A dry cackle came from the hatch that led to the nether regions of the yacht. “Have you ever seen anyone ‘let’ Jane do anything?” A parasol emerged first, a purple parasol, the point hitting the deck with a force that made Miles jump. The newcomer strode forward, blindingly purple skirts swishing around her legs. Jack had never seen that much purple all in one place before. It was like being assaulted by an aubergine. “If Jane is there, it’s because she chose to be there,” said the newcomer definitively. Jack wasn’t sure whether to appreciate or resent her support. “Jane does or she doesn’t. I would as soon try to yoke an aardvark.” Lady Henrietta cocked her head. “Does one yoke aardvarks?” “No,” said Jack shortly, putting an abrupt end to what might otherwise have become a fascinating and largely pointless discourse on natural history.

She made her aubergine napoleons, a beautifully layered dish of smoked mozzarella paired with a nutty, millet flour-coated, sautéed eggplant, finished lightly crispy on the outside and velvety smooth on the inside. She peeled her roasted peppers and laid them out with fresh balls of salty mozzarella, cherry tomatoes, fresh basil, and a sprinkle of balsamic vinaigrette. She broke out a mixture of ground beef, veal, and pork for the rosemary and garlic meatballs, fried up in a cast-iron skillet and set swimming in her red-gravy cauldron.

One year, Alma bought Prudence- who liked to draw flowers (beautifully, though not 'accurately')- a lovely book on botanical illustration called "Every Lady Her Own Drawing Master: A New Treatise on Flower Painting." That same year, Prudence made for Alma an exquisite satin pincushion, rendered in Alma's favorite color, aubergine.

The fruit and vegetable stalls were a dazzling mass of color: oranges and tomatoes that we rarely saw in England. Bright lemons and purple onions. Spiky artichokes I had only just learned about at the palace; giant cloves of garlic- wouldn't the queen be horrified to see those? And shiny purple vegetables shaped like fat, bulging cucumbers. "What are they?" I asked the woman at the stall. She looked at me as if I was a visitor from the moon. "Aubergine, mademoiselle. You have not tried them? They are very good. We make the ratatouille." "And those?" I pointed to round red and yellow vegetables that looked so shiny they seemed to made of wax. "The peppers?" she asked in amazement. "You do not eat peppers where you come from?" "I've never seen them before," I said. "Then try," she urged. "And the aubergine, too. They are delicious stuffed." She shook her head as if I was a creature to be pitied. I bought one of each, and one of the purple onions at her insistence, and went on to the next stall. This one had an array of olives. Olives were a rare luxury in England. I had never tried them personally, but here was a whole stall with olives of varying colors and sizes- fat green ones, slim black ones, some stuffed with something red, others with a white cheese, some in olive oil, some not.

Free-range eggs made into a huge frittata containing zucchini flowers and red Tropea onions, sprinkled with shavings of parmigiano, browned under the grill until bubbling and golden; stuffed tomatoes and aubergines roasted in the oven and portions of rabbit and chicken seasoned with garlic and rosemary with tiny crisp potatoes. They finish off with bowls of ricotta topped with the first wild strawberries, picked from the slopes above the agriturismo.

Fish fingers don't feature on my menu and I immediately hate myself for the arrogant way I put my menus together. What makes so-called serious food, dishes that are meant to be refined- cod loin in blackberry jus with wild mushrooms, millefeuilles of lamb and aubergines, torte of mascarpone with grapes and cognac- what makes them any more worthy of being served at Chez moi? I find my own elitism repulsive.

I make a list of my assets- caviar of aubergine, pepper salad, spiced fish, cheese pasties, potato salad with chilies, taramasalata, artichokes with oranges, broad beans with cumin, filou parcels of tuna and capers, triangular patties of meat, egg and coriander... I arrange intersections, detours, associations, improbable meetings. The exoticism will stretch from the Far East to Asia Minor. My battalions are lining up, an infantry of vegetables and a cavalry of crunchiness. I inspect my munitions between the flanks of my spice rack, curcuma and ras-el hanout standing to attention in their glass phials. Oregano, sage, poppy seeds, nigella, red berries, black peppercorns. I need mountains of garlic, pine kernels, olives, preserved lemons...

Our tapas look exquisite: little squares of spiced honey-cake decorated with goat's cheese and roast pears, chicken livers on port on slices of potato with onion marmalade, rolled up radicchio with honey and haddock. Ben has been to buy some boxes from the patisserie to stow our treasures. The exotic menu is made up of taramasalata, roulade of tuna and capers, salad of peppers sautéed in garlic, and aubergine caviar. It isn't very exotic for an inhabitant of the Balkans but it probably would be for someone from Vietnam or Brittany. The giant salad really is a giant: there's a whole meal in it, from the first course to the dessert and all that with no rice and no tinned sweet corn. Slivers, slivers of all sorts of different things- vegetables, cheese, fruit- all blended without crushing each other, side by side without working against each other.

aubergine

When we cannot return to our homes –or are waiting for them to be taken from us again –we must get the hang of how to recreate it elsewhere. It is in the particular smell of rice, or aubergines, the pastry that survived on the windowsills of our mothers’ kitchens. It is present in the familial catchphrases of a sentence once uttered decades ago, resurrected every mealtime, ‘The koftes are burnt!’ We have been shown to grieve beneath beautiful scarves tied around our hair, and to eat and drink water in back rooms with shut windows so we may not be seen replenishing a life that another has lost. We are heirs to their favourite chairs, and wedding rings, and the noose around their neck.

OYAKI Vegetable bun Serves 4–6 (makes about 20 buns) Preparation time: 2½ hrs Cooking time: 15 mins For the dough 300g (10½ oz) wholemeal flour 50g (1¾ oz) cake/self-raising flour 250ml (8½ fl oz) water For the filling 2kg (4 lb 6 oz) mixed shredded cabbage, finely cut daikon (white radish) and carrot 160g (5½ oz) yellow miso 40g (1½ oz) sugar 4 tbsp vegetable oil 1 tbsp basic dashi or water Vegetable and sweet miso 1 aubergine or daikon, finely sliced For the sweet miso sauce 300g (10½ oz) yellow miso 100g (3½ oz) sugar 50ml (1½ fl oz) vegetable oil 1 tbsp basic dashi or water Sweet potato with sweet red bean paste 2 sweet potatoes, peeled and thinly sliced into rounds 225g (8 oz) red bean paste, sweetened to taste salt, for seasoning 1 Working the dough correctly is key. Combine the two flours in a large bowl and then add the water slowly, mixing with chopsticks, just until combined. Cover with cling film and allow the dough to stand for 2 hours. 2 Meanwhile, prepare the filling. Steam the vegetables in a steamer until just tender but still retaining a bit of bite. Remove, allow to cool, then squeeze out excess liquid. Put the steamed vegetables in a large bowl. 3 In a bowl, combine the miso, sugar, vegetable oil and dashi. Pour the mixture into the bowl with the steamed vegetables and mix well. 4 Divide the vegetable filling into 20 portions and form into balls. Do the same with the dough. 5 To make the buns, take one ball of dough and place on a lightly floured surface. Use the palm of one hand to flatten (or use a rolling pin) into a small circle about 10cm (4 in) in diameter and about 2mm (1/12 in) thick. Try to make the centre of the dough slightly thicker than the edges. 6 Place a ball of filling in the centre. Fold over the dough and shape into a ball, pressing the edges firmly to seal. 7 Steam the oyaki in a metal steamer lined with a damp cloth for 13 minutes, until the dough looks opaque and the centre is cooked through. 8 Once steamed, serve at once. Alternatively you can fry them in a non-stick pan over medium heat for 1–2 minutes, or until each side is lightly golden. For the vegetable and sweet miso 1 Bring a saucepan of water to the boil and blanch the aubergine for a few minutes, until softened. Remove and drain. 2 To make the sweet miso sauce, combine the miso, sugar, vegetable oil, and dashi in a bowl. Spread the miso sauce between two slices of the thinly sliced vegetables like a miso sandwich. For the sweet potato with sweet red bean paste 1 Season the sweet potatoes with salt. 2 Spread red bean paste between two slices of sweet potato, like a miso sandwich.

Let’s be clear about the real-world impact of this activism however. Aubergine farmers in both India and the Philippines have sprayed millions of pounds of additional insecticides thanks to the activities of Greenpeace, Vandana Shiva and other anti-GMO campaigners and groups in denying them the opportunity to grow Bt brinjal.

Into its pinched streets, the fish-sellers told me, cars from Kolkata arrive daily, sent by government officials or corporate executives just to buy the best of the day's catch. The daily market is the town's centerpiece. For streets together, cereal-sellers sit surrounded by sacks of six or eight types of cereals; fisherwomen with toes reddened by fish blood squat behind cutters, little steel tubs of still-swimming catfish, and turmeric-smeared cuts of fish; on blue tarpaulins, vegetable-sellers arrange potatoes, gourds, red onions, beans both broad and French, big and little aubergines, pumpkins and huge heads of cabbage.