Beans And Greens Quotes

It would be so much better if we could share our insecurity, if we could all venture inside ourselves and realize that green beans and vitamin C, however much they nurture us, cannot save lives, or sustain our souls.

A bag of Bertie Bott's Every Flavor Beans. "You want to be careful with those," Ron warned Harry. "When they say every flavor, they mean every flavor - you know, you get all the ordinary ones like chocolate and peppermint and marmalade, but then you can get spinach and liver and tripe. George reckons he had a booger-flavored one once." Ron picked up a green bean, looked at it carefully, and bit into a corner. "Bleaaargh - see? Sprouts.

Sarah Cynthia Sylvia Stout Would not take the garbage out! She'd scour the pots and scrape the pans, Candy the yams and spice the hams, And though her daddy would scream and shout, She simply would not take the garbage out. And so it piled up to the ceilings: Coffee grounds, potato peelings, Brown bananas, rotten peas, Chunks of sour cottage cheese. It filled the can, it covered the floor, It cracked the window and blocked the door With bacon rinds and chicken bones, Drippy ends of ice cream cones, Prune pits, peach pits, orange peel, Gloppy glumps of cold oatmeal, Pizza crusts and withered greens, Soggy beans and tangerines, Crusts of black burned buttered toast, Gristly bits of beefy roasts. . . The garbage rolled on down the hall, It raised the roof, it broke the wall. . . Greasy napkins, cookie crumbs, Globs of gooey bubble gum, Cellophane from green baloney, Rubbery blubbery macaroni, Peanut butter, caked and dry, Curdled milk and crusts of pie, Moldy melons, dried-up mustard, Eggshells mixed with lemon custard, Cold french fried and rancid meat, Yellow lumps of Cream of Wheat. At last the garbage reached so high That it finally touched the sky. And all the neighbors moved away, And none of her friends would come to play. And finally Sarah Cynthia Stout said, "OK, I'll take the garbage out!" But then, of course, it was too late. . . The garbage reached across the state, From New York to the Golden Gate. And there, in the garbage she did hate, Poor Sarah met an awful fate, That I cannot now relate Because the hour is much too late. But children, remember Sarah Stout And always take the garbage out!

The road lay long and black ahead of them and the heat was coming now through the thin soles of their shoes. There were young beans pushing up from the dry brown fields, tiny rows of green sprigs that stretched away in the distance.

Georgie's mother had spectacular cleavage. Tan, freckled, ten miles deep. "Genetics," her mom said when she caught Georgie looking. Heather shoved a bowl of green beans into Georgie's arm. "Were you just staring at Mom's breasts?" "I think so," Georgie said. "I'm really tired--and she's kinda begging for it in that shirt." "Oh, sure," Heather said. "Blame the victim.

We live in one world together. It's more important than ever to be friend to all.

As your guardian I should probably reprimand you for throwing a green bean at another student’s face. But as your uncle…nice aim, kiddo.

Jelly beans! Millions and billions of purples and yellows and greens and licorice and grape and raspberry and mint and round and smooth and crunchy outside and soft-mealy inside and sugary and bouncing jouncing tumbling clittering clattering skittering fell on the heads and shoulders and hardhats and carapaces of the Timkin works, tinkling on the slidewalk and bouncing away and rolling about underfoot and filling the sky on their way down with all the colors of joy and childhood and holidays, coming down in a steady rain, a solid wash, a torrent of color and sweetness out of the sky from above, and entering a universe of sanity and metronomic order with quite-mad coocoo newness. Jelly beans!

I grow green beans in my garden. The one thing I know about harvesting them is that you need to train your eyes to see the beans. At first it all looks like leaves, until you see one bean and then another and another. If you want clarity, too, you have to look hard. You have to look under things and look from different angles. You'll see what you need to when you do that. A hundred beans, suddenly.

I missed the anonymity-the ability to run to the market without running into my third-grade teacher. I missed the nightlife-the knowledge that if I wanted to, there was always an occasion to get dressed up and head out for dinner and drinks. I missed the restaurants-the Asian, the Thai, the Italian the Indian. I was already tired of mashed potatoes and canned green beans. I missed the culture- the security that comes from being on the touring schedule of the major Broadway musicals. I missed the shopping-the funky boutiques, the eclectic shops, the browsing. I missed the city.

People buying apples and green beans usually have some degree of joy in their hearts.

I got out my jar of ointment. I knew animators who had special containers for the ointment. Crockery, hand-blown glass, mystical symbols carved into the sides. I used an old Mason jar that had once held Grandma Blake's green beans. Larry fished out a peanut butter jar with the label still on it. Extra-crunchy. Yum-Yum.

How do you do that?” I asked. “What do witches eat?” “Witches loves pork meat,” she said. “They loves rice and potatoes. They loves black-eyed peas and cornbread. Lima beans, too, and collard greens and cabbage, all cooked in pork fat. Witches is old folks, most of them. They don’t care none for low-cal. You pile that food on a paper plate, stick a plastic fork in it, and set it down by the side of a tree. And that feeds the witches.” The

See, if you said green bean, I'd be very upset. However, if you told her an eggplant, I'd probably never wear pants again. So what's it going to be, Jess?

Around an extraordinary bouquet of roses was a full meal of dressing and gravy, ham, mixed greens, green beans, sweet potato pudding, warm biscuits, wine and champagne.

It was August and the fields were high with corn. In the orchard the last of the peaches clung to their branches and the apples were showing their first pinkish blush. The vegetable garden overflowed with produce: peppers, green beans, zucchini, tomatoes, cucumbers, and squash.

For some reason, you enjoy cut green beans the way others enjoy an expensive steak, and you’ll almost always stop when you pass by a store that has shoes in a window display. If someone is walking a dog, I’ve yet to see you go by them without mauling the thing for at least a minute.

Let's go over the facts one more time," Josh says. "This is your first weekend away from home?" "Yes." "Your first weekend without parental supervision?" "Yes." "Your first weekend without parental supervision in Paris? And you want to spend it in your bedroom? Alone?" He and Rashmi exchange pitying glances. I look at St. Clair for help, but find him staring at me with his head tilted to the side. "What?" I ask,irritated. "Soup on my chin? Green bean between my teeth?" St. Clair smiles to himself. "I like your stripe," he finally says. He reaches out and touches it lightly. "You have perfect hair.

We go in a skyscraper that's Paul's office, he says he's crazy busy but he makes a Xerox of my hands and buys me a candy bar out of the vending machine. Going down in the elevator pressing the buttons, I play I'm actually inside a vending machine. We go in a bit of the government to get Grandma a new Social Security card because she lost the old one, we have to wait for years and years. Afterwards she takes me in a coffee shop where there's no green beans, I choose a cookie bigger than my face.

Bring wine,” she hissed into the phone. “And Matthew’s pizza. Those lima beans with feta cheese from Mezze. Sopa-pillas from Golden West. Hurry!

Why are places to eat called coffee shops?” I ask him. “Well, coffee’s the most important thing they sell because most of us need it to keep us going, like gas in the car.” Ma only drinks water and milk and juice like me, I wonder what keeps her going. “What do kids have?” “Ah, kids are just full of beans.” Baked beans keep me going all right but green beans are my enemy food.

The day is early with birds beginning and the wren in a cloud piping like the child in the poem, drop thy pipe, thy happy pipe. And the place grows bean flower, pea-green lush of grass, swarm of insects dizzily hitting the high spots; dunny rosette creeping covering shawl ream in a knitted cosy of roses; ah the tipsy wee small hours of insects that jive upon the crippled grass blades and the face of the first flower alive.

Tea's like magic, man. I felt like I could slip a tea reading into a church potluck and everyone would be amused, as opposed to the horrified reaction I'd get slamming a deck of Tarot cards beside the green bean casserole.

He said he'd teach her the important things, starting with the most important thing of all, the correct way to make tea and rice, so tea wasn't overbrewed and the rice wasn't overcooked. He said: You want to make food forget Indian way. Indian's system is like American system, everything overdone. They have no subtle. He sent her to buy octopus. She brought the tentacles home in a bag of ice and cut them into thin slices, at a sharp angle. She put the sliced octopus in a saucepan with ginger and green onions and added a black bean paste. He told her to touch the octopus to the flame and serve. But she let the dish cook for a good five minutes until the flesh was tough and rubbery. You overdid, he told her. Old Chinese saying, you don't need take off your pant to fart.

I looked above the jeans. Vintage Fugazi concert tee. Green flannel shirt. 10. I looked above the flannel. Two weeks’ worth of shaggy blond beard. Mmm. Country hipster. 11. I looked above the beard. Lips. 12. I looked at the lips. 13. I looked at the lips. 14. I looked at the lips. 15. COME ON. 16. I looked above the lips. 17. I was glad I looked above the lips. 18. The eyes and the hair were a package deal, the hair was falling across his eyes in a careless way that said “Hey, girl. I’ve got peas on my shoes, but who cares, because I’ve got these eyes and this hair, and it’s pretty fucking great.” 19. The hair was the color of tabbouleh. 20. His eyes were the color of . . . 21. Pickles? 22. Green beans? 23. No. Broccoli that had been steamed for exactly sixty seconds. Vibrant. Piercing.

Here are five simple rules for a powerful immune system that you should commit to memory: 1. Eat a large salad every day. 2. Eat at least a half-cup serving of beans/legumes in soup, salad, or another dish once daily. 3. Eat at least three fresh fruits a day, especially berries, pomegranate seeds, cherries, plums, oranges. 4. Eat at least one ounce of raw nuts and seeds a day. 5. Eat at least one large (double-size) serving of green vegetables daily, either raw, steamed, or in soups or stews.

Dinner that night is a feast of flavor. To celebrate the successful exorcism, Kagura has cooked several more dishes than the shrine's usual, simple fare- fragrant onigiri, balls of rice soaked in green tea, with umeboshi- salty and pickled plums- as filling. There is eggplant simmered in clear soup, green beans in sesame sause, and burdock in sweet-and-sour dressing. The mood is festive.

I want my chicken fried, gravy on my steak, and I want my green beans cooked and my tomatoes served raw. Too many fancy restaurants serve their green beans raw and then they cook their tomatoes - and give you some sort of hard, dark bread with it. This is an unholy aberration I cannot abide.

..Maman feeds her plants the way she feeds her children: water and fertilizer for the kentia, green beans and vitamin C for us. That's the heart of the paradigm: concentrate on the object, convey all the nutritional elements from the outside to the inside and, as they make their way inside, they will cause the object to grow and prosper...you are satisfied with the knowledge that you've done what you were supposed to do, you've played your nurturing role: you feel reassured and, for a time, things feels safe... It would be so much better if we could share our insecurity, if we could all venture inside ourselves and realize that green beans and vitamin C, however much they nurture us, cannot save lives, nor sustain souls.

Married?” I asked, being ineptly sneaky. “Nope. Gay,” Sam flatly stated, being honest and not sneaky at all. How can you not like a man like that? I almost choked on a green bean. Before I could stop myself, the words were out of my mouth. “And I’m sure the gay world is happy as hell about it.” -- Jason & Sam

Legume or bean intake is an important variable in the promotion of long life. An important longitudinal study showed that a higher legume intake is the most protective dietary factor affecting survival among the elderly, regardless of their ethnicity. The study found that legumes were associated with long-lived people in various food cultures, including the Japanese (soy, tofu, natto), the Swedes (brown beans, peas), and Mediterranean peoples (lentils, chickpeas, white beans).2 Beans and greens are the foods most closely linked in the scientific literature with protection against cancer, diabetes, heart disease, stroke, and dementia.

I wonder how much I can tell Rowan about this. I need another girl’s analysis. My phone pings, and it’s her. RF: Need to skip lunch. Meeting with teacher for Hon French project. You OK? Well, there goes that. I text back that I’m fine. Lunch is grilled cheese, green beans, and Tater Tots. I can already feel my pores clogging, but I didn’t bring anything, and the alternative is ice cream on a stick. I head toward the back of the cafeteria, intending to go outside to sit on the quad and obsess over The Dark’s emails, but I spot Rev and Declan sitting at a table in the corner. Well, I assume it’s Rev. It could be some other broad-shouldered guy in a hoodie, but I doubt it.

To: Anna Oliphant From: Etienne St. Clair Subject: Uncommon Prostitues I have nothing to say about prostitues (other than you'd make a terrible prostitute,the profession is much too unclean), I only wanted to type that. Isn't it odd we both have to spend Christmas with our fathers? Speaking of unpleasant matters,have you spoken with Bridge yet? I'm taking the bus to the hospital now.I expect a full breakdown of your Christmas dinner when I return. So far today,I've had a bowl of muesli. How does Mum eat that rubbish? I feel as if I've been gnawing on lumber. To: Etienne St. Clair From: Anna Oliphant Subject: Christmas Dinner MUESLY? It's Christmas,and you're eating CEREAL?? I'm mentally sending you a plate from my house. The turkey is in the oven,the gravy's on the stovetop,and the mashed potatoes and casseroles are being prepared as I type this. Wait. I bet you eat bread pudding and mince pies or something,don't you? Well, I'm mentally sending you bread pudding. Whatever that is. No, I haven't talked to Bridgette.Mom keeps bugging me to answer her calls,but winter break sucks enough already. (WHY is my dad here? SERIOUSLY. MAKE HIM LEAVE. He's wearing this giant white cable-knit sweater,and he looks like a pompous snowman,and he keeps rearranging the stuff on our kitchen cabinets. Mom is about to kill him. WHICH IS WHY SHE SHOULDN'T INVITE HIM OVER FOR HOLIDAYS). Anyway.I'd rather not add to the drama. P.S. I hope your mom is doing better. I'm so sorry you have to spend today in a hospital. I really do wish I could send you both a plate of turkey. To: Anna Oliphant From: Etienne St. Clair Subject: Re: Christmas Dinner YOU feel sorry for ME? I am not the one who has never tasted bread pudding. The hospital was the same. I won't bore you with the details. Though I had to wait an hour to catch the bus back,and it started raining.Now that I'm at the flat, my father has left for the hospital. We're each making stellar work of pretending the other doesn't exist. P.S. Mum says to tell you "Merry Christmas." So Merry Christmas from my mum, but Happy Christmas from me. To: Etienne St. Clair From: Anna Oliphant Subject: SAVE ME Worst.Dinner.Ever.It took less than five minutes for things to explode. My dad tried to force Seany to eat the green bean casserole, and when he wouldn't, Dad accused Mom of not feeding my brother enough vegetables. So she threw down her fork,and said that Dad had no right to tell her how to raise her children. And then he brought out the "I'm their father" crap, and she brought out the "You abandoned them" crap,and meanwhile, the WHOLE TIME my half-dead Nanna is shouting, "WHERE'S THE SALT! I CAN'T TASTE THE CASSEROLE! PASS THE SALT!" And then Granddad complained that Mom's turkey was "a wee dry," and she lost it. I mean,Mom just started screaming. And it freaked Seany out,and he ran to his room crying, and when I checked on him, he was UNWRAPPING A CANDY CANE!! I have no idea where it came from. He knows he can't eat Red Dye #40! So I grabbed it from him,and he cried harder, and Mom ran in and yelled at ME, like I'd given him the stupid thing. Not, "Thank you for saving my only son's life,Anna." And then Dad came in and the fighting resumed,and they didn't even notice that Seany was still sobbing. So I took him outside and fed him cookies,and now he's running aruond in circles,and my grandparents are still at the table, as if we're all going to sit back down and finish our meal. WHAT IS WRONG WITH MY FAMILY? And now Dad is knocking on my door. Great. Can this stupid holiday get any worse??

The psychological definition of an invalidating environment is an environment where the responses of the child are pervasively treated as inaccurate, unrealistic, trivial, or pathological, independent of the actual validity of the behavior. This is really a mess of words, but here are some examples of invalidating responses: The child says he doesn’t like green beans. “Of course you like green beans. Everybody likes green beans.” The child brings home a grade of 98 on a test. “Why didn’t you get a 100? I know you could have gotten a 100.” The child says she is hungry. “You are not hungry. You just ate.” The child comes home crying after a fight with a friend. “You didn’t need him as a friend anyway.” The teenager comes home after a terrible day at high school. “Don’t you complain. These are the best days of your life.” (Honestly, would you want to do high school again?)

Hana.” My mother is looking at me expectantly. “Fred asked you to pass the green beans.

Life is for breaking our personal limits, out growing ourselves to live an intentional living.

His eyes were the color of . . . 21. Pickles? 22. Green beans? 23. No. Broccoli that had been steamed for exactly sixty seconds. Vibrant. Piercing. 24.

I mean, you have to really like someone to go all the way to the Bean with them and listen to them talk about their boyfriend who was neither boy nor friend and also I sang for him.

Madame Altamont was leaving for a holiday. With her characteristic concern for propriety and orderliness, she emptied her refrigerator and gave the left-overs to the concierge: two ounces of butter, a pound of fresh green beans, two lemons, half a pot of redcurrant jam, a dab of fresh cream, a few cherries, a port of milk, a few bits of cheese, various herbs, and three Bulgarian-flavour yoghurts.

I'm not a person whom the sight of olive oil repels, and I love Greek cooking. We had onion soup with grated cheese on top; then the souvlaka, which comes spiced with lemon and herbs, and flanked with chips and green beans in oil and a big dish of tomato salad. Then cheese, and halvas, which is a sort of loaf made of grated nuts and honey, and is delicious. And finally the wonderful grapes of Greece.

When you eat mostly high-nutrient foods, the body ages slower and is armed to prevent and reverse many common illnesses. The natural self-healing and self-repairing ability that is hibernating in your body wakes up and takes over, and diseases disappear. A nutrient-rich menu of green vegetables, berries, beans, mushrooms, onions, seeds, and other natural foods is the key to achieving optimal weight and health.

Huge tureens of puréed chestnut soup with truffles were carried in and served to each guest, filling the air with a rich earthy small. Then the servants brought in ballotine of pheasant, served with cold lobster in aspic and deep-sea oysters brought up the river by boat that morning. Our own foie gras on tiny rounds of bread was followed by 'margret de canard,' the breast meat of force-fed ducks, roasted with small home-grown pears and Armagnac. There was a white-bean cassoulet with wild hare, a haunch of venison cooked in cinnamon and wine, eel pie, and a salad of leaves and flowers from the garden, dressed in olive oil and lemon.

For that withholding, the room sent up a grateful round of laughter. From a distance, I heard someone ask Maeve if she was a doctor as well. “No,” she said, holding up her fork speared with green beans. “I’m in vegetables.

Roses climbed the shed, entwined with dark purple clematis, leaves as glossy as satin. There were no thorns. Patience's cupboard was overflowing with remedies, and the little barn was often crowded with seekers. The half acre of meadow was wild with cosmos and lupine, coreopsis, and sweet William. Basil, thyme, coriander, and broad leaf parsley grew in billowing clouds of green; the smell so fresh your mouth watered and you began to plan the next meal. Cucumbers spilled out of the raised beds, fighting for space with the peas and beans, lettuce, tomatoes, and bright yellow peppers. The cart was righted out by the road and was soon bowed under glass jars and tin pails of sunflowers, zinnias, dahlias, and salvia. Pears, apples, and out-of-season apricots sat in balsa wood baskets in the shade, and watermelons, some with pink flesh, some with yellow, all sweet and seedless, lined the willow fence.

High-GI carbs include potatoes, white bread, and white rice. Honey, orange juice, and whole-meal breads are medium-GI foods. Low-GI foods include green vegetables, most fruits, raw carrots, kidney beans, chickpeas, and lentils.

He’s brought a sleeping bag, one of those big green bulky L.L. Bean ones. I look at it questioningly. Following my gaze, he turns red. “I told my parents I was going to help you study, then we might watch a movie, and if it got late enough, I’d crash on your living room floor.” “And they said?” “Mom said, ‘Have a nice time, dear.’ Dad just looked at me.” “Embarrassing much?” “Worth it.” He walks slowly over, his eyes locked on mine, then puts his hands around my waist. “Um. So . . . are we going to study?” My tone’s deliberately casual. Jase slides his thumbs behind my ears, rubbing the hollow at their base. He’s only inches from my face, still looking into my eyes. “You bet. I’m studying you.” He scans over me, slowly, then returns to my eyes. “You have little flecks of gold in the middle of the blue.” He bends forward and touches his lips to one eyelid, then the other, then moves back. “And your eyelashes aren’t blond at all, they’re brown. And . . .” He steps back a little, smiling slowly at me. “You’re already blushing—here”—his lips touch the pulse at the hollow of my throat—“and probably here . . .” The thumb that brushes against my breast feels warm even through my T-shirt. In the movies, clothes just melt away when the couple is ready to make love. They’re all golden and backlit with the soundtrack soaring. In real life, it just isn’t like that. Jase has to take off his shirt and fumbles with his belt buckle and I hop around the room pulling off my socks, wondering just how unsexy that is. People in movies don’t even have socks. When Jase pulls off his jeans, change he has in his pocket slips out and clatters and rolls across the floor. “Sorry!” he says, and we both freeze, even though no one’s home to hear the sound. In movies, no one ever gets self-conscious at this point, thinking they should have brushed their teeth. In movies, it’s all beautifully choreographed, set to an increasingly dramatic soundtrack. In movies, when the boy pulls the girl to him when they are both finally undressed, they never bump their teeth together and get embarrassed and have to laugh and try again. But here’s the truth: In movies, it’s never half so lovely as it is here and now with Jase.

I want two of the four piece fried chicken dinners.  Both with mashed potatoes and green beans.  I also want two orders of grilled corn on the cob and a side of macaroni salad.  Three slices of the banana cream pie and a piece of German chocolate cake.

I do know you.” I’m still crying, swallowing back spasms in my throat, struggling to breathe. This is a nightmare and I will wake up. This is a monster-story, and he has come back to me a terror-creation, patched together, broken and hateful, and I will wake up and he will be here, and whole, and mine again. I find his hands, lace my fingers through his even as he tries to pull away. “It’s me, Alex. Lena. Your Lena. Remember? Remember 37 Brooks, and the blanket we used to keep in the backyard—” “Don’t,” he says. His voice breaks on the word. “And I always beat you in Scrabble,” I say. I have to keep talking, and keep him here, and make him remember. “Because you always let me win. And remember how we had a picnic one time, and the only thing we could find from the store was canned spaghetti and some green beans? And you said to mix them—” “Don’t.” “And we did, and it wasn’t bad. We ate the whole stupid can, we were so hungry. And when it started to get dark you pointed to the sky, and told me there was a star for every thing you loved about me.

It rained the day they got it right. Anna could hear the thrum of it against the glass of the window as she speared a piece of meat on a fork and promptly burst into tears because it tasted just like every time her mother had made it. It tasted like rain on the air and frogs hopping across the grass and coffee beans in a jar and the green, green leaves of the forest rustling in the night and the sound of her mother humming a song. It tasted like a future in which the rain and the coffee beans and her mother weren’t out of reach after all.

I will tell you something that very few people know,” she said, spearing a piece of roasted beef. “I think I can trust you.” “And what is that?” Kryn asked, spreading the green bean casserole apart with his fork, as if he expected to find razor blades hidden in it. “I am human.

I was determined to know beans. When they were growing, I used to hoe from five o'clock in the morning till noon, and commonly spent the rest of the day about other affairs. Consider the intimate and curious acquaintance one makes with various kinds of weeds—it will bear some iteration in the account, for there was no little iteration in the labor—disturbing their delicate organizations so ruthlessly, and making such invidious distinctions with his hoe, levelling whole ranks of one species, and sedulously cultivating another. That's Roman wormwood—that's pigweed—that's sorrel—that's piper-grass—have at him, chop him up, turn his roots upward to the sun, don't let him have a fibre in the shade, if you do he'll turn himself t' other side up and be as green as a leek in two days. A long war, not with cranes, but with weeds, those Trojans who had sun and rain and dews on their side. Daily the beans saw me come to their rescue armed with a hoe, and thin the ranks of their enemies, filling up the trenches with weedy dead. Many a lusty crest—waving Hector, that towered a whole foot above his crowding comrades, fell before my weapon and rolled in the dust.

Integrate at least three of these items into your daily diet to be sure you are eating plenty of whole food. 1. Beans—all kinds: black beans, pinto beans, garbanzo beans, black-eyed peas, lentils 2. Greens—spinach, kale, chards, beet tops, fennel tops 3. Sweet potatoes—don’t confuse with yams. 4. Nuts—all kinds: almonds, peanuts, walnuts, sunflower seeds, Brazil nuts, cashews 5. Olive oil—green, extra-virgin is usually the best. Note that olive oil decomposes quickly, so buy no more than a month’s supply at a time. 6. Oats—slow-cook or Irish steel-cut are best. 7. Barley—either in soups, as a hot cereal, or

Take bean sprouts and put them in boiling water and boil for FIVE TO SIX min then drain properly well and bring it back to pan. Blend in salt, then blend in sesame seeds, then blend in sesame oil, then blend in garlic, then blend in cayenne and then blend in green onions and allow to simmer for 120 seconds.

The good thing about starting your Thanksgiving feast with Oeufs en Gelée is that everything afterward is going to taste pretty goddamned great by comparison, and by the time we'd gotten through the gorgeously crisp and moist goose, the prunes stuffed with duck liver mousse, the cabbage with chestnuts, the green beans, and the creamed onions, aspic was largely forgotten, and we didn't even mind much that I had begun the Thanksgiving preparations with the absolutely insane idea that I would make chocolate soufflé for dessert once we were finished with dinner. This, of course, being the delusion of a diseased mind.

● Cabbage ● Cactus (nopal) ● Cauliflower ● Celery ● Chayote squash ● Cucumber ● Eggplant ● Garlic ●     Greens: beet, collard, dandelion, mustard, spinach, kale, chard, turnip greens, spinach, watercress, bok choy, arugula, etc. ● Tomatillo ● Tomato ● Green beans ● Kohlrabi ● Leek ● Lettuce: endive, escarole, iceberg, romaine, “baby” greens, etc. ● Mushroom ● Okra ● Onion (all types)

The dinner itself might well have been planned by the same mind that had devised the décor: black bean soup, crab meat and slivers of crab shell done in cream, roasted crown of lamb with bone tips decently encased in little paper drawers, tiny hard potatoes, green peas ruined by chopped carrots, asparagus instead of salad, and the dessert called, perhaps a shade hysterically, Cherries Jubilee.

Beans SIDEKICKS: All beans are included in this SuperFood category, though we’ll discuss the most popular and readily available beans such as pinto, navy, Great Northern, lima, garbanzo (chickpeas), lentils, green beans, sugar snap peas, and green peas TRY TO EAT: at least four ½-cup servings per week Beans contain: Low-fat protein Fiber B vitamins Iron Folate Potassium Magnesium Phytonutrients

Climb Is all we know When thaw Is not below us No, can't grow up In that iron ground Claire, all too sore for sound Bet Is hardly shown Scraped Across the foam Like they stole it And oh, how they hold it Claire, we nearly forfeit I, I'm growing like the quickening hues I, I'm telling darkness from lines on you Over havens fora full and swollen morass, young habitat All been living alone, where the ice snap and the hold clast are known Home We're savage high Come We finally cry Oh and we don it Because it's right Claire, I was too sore for sight I, we're sewing up through the latchet greens I, un-peel keenness, honey, bean for bean Same white pillar tone as with the bone street sand is thrown where she stashed us at All been living alone, where the cracks at in the low part of the stoning

Alex, please.” He balls his fists. “Stop saying my name. You don’t know me anymore.” “I do know you.” I’m still crying, swallowing back spasms in my throat, struggling to breathe. This is a nightmare and I will wake up. This is a monster-story, and he has come back to me a terror-creation, patched together, broken and hateful, and I will wake up and he will be here, and whole, and mine again. I find his hands, lace my fingers through his even as he tries to pull away. “It’s me, Alex. Lena. Your Lena. Remember? Remember 37 Brooks, and the blanket we used to keep in the backyard—” “Don’t,” he says. His voice breaks on the word. “And I always beat you in Scrabble,” I say. I have to keep talking, and keep him here, and make him remember. “Because you always let me win. And remember how we had a picnic one time, and the only thing we could find from the store was canned spaghetti and some green beans? And you said to mix them—” “Don’t.” “And we did, and it wasn’t bad. We ate the whole stupid can, we were so hungry. And when it started to get dark you pointed to the sky, and told me there was a star for every thing you loved about me.” I’m gasping, feeling as though I am about to drown; I’m reaching for him blindly, grabbing at his collar. “Stop.” He grabs my shoulders. His face is an inch from mine but unrecognizable: a gross, contorted mask. “Just stop. No more. It’s done, okay? That’s all done now.” “Alex, please—” “Stop!” His voice rings out sharply, hard as a slap. He releases me and I stumble backward. “Alex is dead, do you hear me? All of that—what we felt, what it meant—that’s done now, okay? Buried. Blown away.” “Alex!” He has started to turn away; now he whirls around. The moon lights him stark white and furious, a camera image, two-dimensional, gripped by the flash. “I don’t love you, Lena. Do you hear me? I never loved you.” The air goes. Everything goes. “I don’t believe you.” I’m crying so hard, I can hardly speak. He takes one step toward me. And now I don’t recognize him at all. He has transformed entirely, turned into a stranger. “It was a lie. Okay? It was all a lie. Craziness, like they always said. Just forget about it. Forget it ever happened.” “Please.” I don’t know how I stay on my feet, why I don’t shatter into dust right there, why my heart keeps beating when I want it so badly to stop. “Please don’t do this, Alex.” “Stop saying my name.

And there were so many places to go. Thickets of bramble. Fallen trees. Ferns, and violets, and gorse, paths all lined with soft green moss. And in the very heart of the wood, there was a clearing, with a circle of stones, and an old well in the middle, next to a big dead oak tree, and everything- fallen branches, standing stones, even the well, with its rusty pump- draped and festooned and piled knee-high with ruffles and flounces of strawberries, with blackbirds picking over the fruit, and the scent like all of summer. It wasn't like the rest of the farm. Narcisse's farm is very neat, with everything set out in its place. A little field for sunflowers: one for cabbages; one for squash; one for Jerusalem artichokes. Apple trees to one side; peaches and plums to the other. And in the polytunnels, there were daffodils, tulips, freesias; and in season, lettuce, tomatoes, beans. All neatly planted, in rows, with nets to keep the birds from stealing them. But here there were no nets, or polytunnels, or windmills to frighten away the birds. Just that clearing of strawberries, and the old well in the circle of stones. There was no bucket in the well. Just the broken pump, and the trough, and a grate to cover the hole, which was very deep, and not quite straight, and filled with ferns and that swampy smell. And if you put your eye to the grate, you could see a roundel of sky reflected in the water, and little pink flowers growing out from between the cracks in the old stone. And there was a kind of draught coming up from under the ground, as if something was hiding there and breathing, very quietly.

Vegetables cooked for salads should always be on the crisp side, like those trays of zucchini and slender green beans and cauliflowerets in every trattoria in Venice, in the days when the Italians could eat correctly. You used to choose the things you wanted: there were tiny potatoes in their skins, remember, and artichokes boiled in olive oil, as big as your thumb, and much tenderer...and then the waiter would throw them all into an ugly white bowl and splash a little oil and vinegar over them, and you would have a salad as fresh and tonic to your several senses as La Primavera. It can still be done, although never in the same typhoidic and enraptured air. You can still find little fresh vegetables, and still know how to cook them until they are not quite done, and chill them, and eat them in a bowl.

It's been over a year since they've visited their son's market. As they walk through the parking lot they take in a number of improvements. Brian admires the raised garden beds made of cedar planks that flank the sides of the lot. There are stalks of tomatoes, staked beans, baskets of green herbs- oregano, lavender, fragrant blades of lemongrass and pointed curry leaf. The planter of baby lettuces has a chalkboard hung from its side: "Just add fork." A wheelbarrow parked by the door is heaped with bright coronas of sunflowers, white daisies, jagged red ginger and birds-of-paradise. Avis feels a leap of pride as they enter the market: the floor of polished bamboo, the sky-blue ceiling, the wooden shelves- like bookshelves in a library. And the smells. Warm, round billows of baking bread, roasting garlic and onions and chicken.

By Mendel’s time, plant breeding had progressed to a point where every region boasted dozens of local varieties of peas, not to mention beans, lettuce, strawberries, carrots, wheat, tomatoes, and scores of other crops. People may not have known about genetics, but everyone understood that plants (and animals) could be changed dramatically through selective breeding. A single species of weedy coastal mustard, for example, eventually gave rise to more than half a dozen familiar European vegetables. Farmers interested in tasty leaves turned it into cabbages, collard greens, and kale. Selecting plants with edible side buds and flower shoots produced Brussels sprouts, cauliflower, and broccoli, while nurturing a fattened stem produced kohlrabi. In some cases, improving a crop was as simple as saving the largest seeds, but other situations required real sophistication. Assyrians began meticulously hand-pollinating date palms more than 4,000 years ago, and as early as the Shang Dynasty (1766–1122 BC), Chinese winemakers had perfected a strain of millet that required protection from cross-pollination. Perhaps no culture better expresses the instinctive link between growing plants and studying them than the Mende people of Sierra Leone, whose verb for “experiment” comes from the phrase “trying out new rice.

NUTRIENT DENSITY SCORES OF THE TOP 30 SUPER FOODS To make it easy for you to achieve Super Immunity, I’ve listed my Top 30 Super Foods below. These foods are associated with protection against cancer and promotion of a long, healthy life. Include as many of these foods in your diet as you possibly can. You are what you eat. To be your best, you must eat the best! Collard greens, mustard greens, turnip greens 100 Kale 100 Watercress 100 Brussels sprouts 90 Bok choy 85 Spinach 82 Arugula 77 Cabbage 59 Broccoli 52 Cauliflower 51 Romaine lettuce 45 Green and red peppers 41 Onions 37 Leeks 36 Strawberries 35 Mushrooms 35 Tomatoes and tomato products 33 Pomegranates / pomegranate juice 30 Carrots / carrot juice 30/37 Blackberries 29 Raspberries 27 Blueberries 27 Oranges 27 Seeds: flax, sunflower, sesame, hemp, chia 25 (avg) Red grapes 24 Cherries 21 Plums 11 Beans (all varieties) 11 Walnuts 10 Pistachio nuts 9 If you are a female eating

Beans, peas, corn, wild rice, barley, steel-cut oats, oatmeal, tomatoes, squashes, berries, and fresh fruits are examples of the most favorable carbohydrates sources. Beans, green peas, berries, and tomatoes are at the top of the list. Squashes, intact whole grains (such as steel-cut oats), wild rice, quinoa, wheat berries, and even sweet potatoes would be more favorable choices than white potatoes, which would be at the bottom of this list. Unacceptable Carbohydrates

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.

Proteins *Egg whites with 1–2 whole eggs for flavor (or, if organic, 2–5 whole eggs, including yolks) *Chicken breast or thigh *Beef (preferably grass-fed) *Fish Pork Legumes *Lentils (also called “dal” or “daal”) *Black beans Pinto beans Red beans Soybeans Vegetables *Spinach *Mixed vegetables (including broccoli, cauliflower, or any other cruciferous vegetables) *Sauerkraut, kimchee (full explanation of these later in “Damage Control”) Asparagus Peas Broccoli Green beans

Memories fill my mind, as though they are my own, of not just events from Gideon's life, but of various flavors and textures: breast milk running easily down into my stomach, chicken cooked with butter and parsley, split peas and runner beans and butter beans, and oranges and peaches, strawberries freshly picked from the plant; hot, strong coffees each morning; pasta and walnuts and bread and brie; then something sweet: a pan cotta, with rose and saffron, and a white wine: tannin, soil, stone fruits, white blossom; and---oh my god---ramen, soba, udon, topped with nori and sesame seeds; miso with tofu and spring onions, fugu and tuna sashimi dipped in soy sauce, onigiri with a soured plum stuffed in the middle; and then something I don't know, something unfamiliar but at the same time deeply familiar, something I didn't realize I craved: crispy ground lamb, thick, broken noodles, chili oil, fragrant rice cooked in coconut milk, tamarind... and then a bright green dessert---the sweet, floral flavor of pandan fills my mouth.

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.

Bethsmane was ugly. There were “For Sale” signs on every other truck and mobile home. It seemed preposterous that someone would choose to live in such a place, inhabit one of the cheap aluminum-sided factory houses, send their children to school in the mornings, drive to work—Where? To do what?—then come home at night to sit on their couches and watch television. That was a sad thought. I pictured family dinners: green bean casserole, macaroni and cheese, glasses of orange soda and cheap beer, chocolate ice cream. That was not how I wanted to live.

2 lbs dried pinto beans 1/2-lb pork belly or 2 or 3 smoked ham hocks 1/2-lb ham—diced 1/2-cup chorizo (Mexican sausage)—casing removed and crumbled 6 slices fried bacon—chopped or crumbled 5 Roma tomatoes or 3 large slicing tomatoes—chopped 1 medium onion—chopped (delete or less if desired) 1/2-cup cilantro—finely chopped 4 cloves garlic—whole 6 jalapeño peppers—finely sliced (serrano peppers optional—hotter) 2 tablespoons cornstarch 1 small green pepper—chopped (optional) 1 tomatillo (Mexican husk tomato)—chopped (optional) Salt to taste (not much)

It turns out that French parents don’t start their babies off on bland, colorless grains. From the first bite, they serve babies flavor-packed vegetables. The first foods that French babies typically eat are steamed and pureed green beans, spinach, carrots, peeled zucchini, and the white part of leeks. American babies eat vegetables, too, of course, sometimes even from the start. But we Anglophones tend to regard vegetables as obligatory vitamin-delivery devices and mentally group them in a dull category called “vegetables.” Although we’re desperate for our kids to eat vegetables, we don’t always expect them to.

say that you were a woman living on a farm at the turn of the last century. You have a lot of kids and not a lot of money. Winter’s coming, and you’ve got to feed them all the way through it. When do you start planning? The split minute you get through the last winter, that’s when. You pull out the seeds you saved from last year’s crop, you start your seeds, you plant your garden (and no, you can’t rent a rototiller, so you probably have to fuss around with a hoe or a horse and plow or something). And don’t forget that if that garden is going to feed the family it’s going to have to be a rather massive—cute container gardening or interesting Pinterest-worthy novelty gardens would not cut it. You tend it all summer, and you harvest. You can, you dry, you preserve. You fill your root cellar and hopefully by midway through autumn you can stand back and survey the fruit of all that labor, grateful that it all came together and secure in the knowledge that you have supplied your family with what they need. Now compare that feeling with grabbing a can of beans at the store and feeling happy that you remembered to do that so there’s some green on your kids’ plates tonight. It’s much easier, yes . . . but not quite the same in terms of satisfaction in a job well done.

Ingredients 2–3 cans dark red kidney beans (drained) 2 stalks celery, chopped 2 onions, chopped 2 green peppers, chopped 2–3 T olive oil 1 28-oz. can whole tomatoes 3–4 cloves garlic 3–4 T chili powder 1–2 T cumin 2–3 T fresh parsley 2–3 T oregano 1 can beer 1 cup cashews 1/2 cup raisins (optional) Heat oil in large pot; sauté onions until clear, then add celery, green pepper, and garlic; cook for 5 minutes or so. Add tomatoes (with juice; break the tomatoes into small chunks) and kidney beans; reduce to simmer. Add chili powder, cumin, parsley, oregano, beer, cashews, and raisins (opt.). Simmer as long as you want. Garnish with fresh parsley or grated cheddar cheese.

Anything the Tarahumara eat, you can get very easily,” Tony told me. “It’s mostly pinto beans, squash, chili peppers, wild greens, pinole, and lots of chia. And pinole isn’t as hard to get as you think.” Nativeseeds.org sells it online, along with heritage seeds in case you want to grow your own corn and whiz up some homemade pinole in a coffee grinder. Protein is no problem; according to a 1979 study in The American Journal of Clinical Nutrition, the traditional Tarahumara diet exceeds the United Nations’ recommended daily intake by more than 50 percent. As for bone-strengthening calcium, that gets worked into tortillas and pinole with the limestone the Tarahumara women use to soften the corn.

A barbeque in Jasper County does not mean hamburgers and chicken breasts on a fancy gas grill. Yankees call anything you cook outside "barbeque." The word 'barbeque' in Ray's neck of the woods is a 'noun,' not a verb, and it means a whole hog tied to a spit with chicken wire and rope and roasted in an outdoor oven, usually in someone's backyard or some parking lot. And the fixin's that must accompany it are baked beans, collard greens, white rolls, cole slaw, and rice topped with a sweet gravy made from the drippings and other unmentionables that the packs call hash. Jasper folks sort of take the "don't ask, don't tell" approach with the hash. 'We don't want to know what's in it,' Ray thinks, 'but it sure tastes good.

For lunch, I may say, I ate and greatly enjoyed the following: anchovy paste on hot buttered toast, then baked beans and kidney beans with chopped celery, tomatoes, lemon juice and olive oil. (Really good olive oil is essential, the kind with a taste, I have brought a supply from London.) Green peppers would have been a happy addition only the village shop (about two miles pleasant walk) could not provide them. (No one delivers to far-off Shruff End, so I fetch everything, including milk, from the village.) Then bananas and cream with white sugar. (Bananas should be cut, never mashed, and the cream should be thin.) Then hard water-biscuits with New Zealand butter and Wensleydale cheese. Of course I never touch foreign cheeses.

I told you that the moment we started letting females into our group, they'd be nothing but trouble.' 'As far as I can recall, Cassian,' Rhys countered drily, 'you actually said you needed a reprieve from staring at our ugly faces, and that some ladies would add some much-needed prettiness for you to look at all day.' 'Pig,' Amren said. Cassian gave her a vulgar gesture that made Lucien choke on his green beans. 'I was a young Illyrian and didn't know better,' he said, then pointed his fork at Azriel. 'Don't try to blend into the shadows. You said the same thing.' 'He did not,' Mor said, and the shadows that Azriel had indeed been subtly weaving around himself vanished. 'Azriel had never once said anything that awful. Only you, Cassian. Only you.

The next forty minutes are a festival of soul eating. I know many immigrant families incorporate their traditional dishes into the Thanksgiving feast, but not my folks. Our menu is Norman Rockwell on crack. Turkey with gravy. Homemade cranberry relish and the jellied stuff from the can. Mashed potatoes, sweet potatoes with marshmallows, green bean casserole. Cornbread stuffing and buttery yeast rolls. The only nods to our heritage are mustard-seed pickled carrots and dill-cucumber salad, to have something cool and palate-cleansing on the plate. A crazy layered Jello-O dish, with six different colors in thin stripes, looking like vintage Bakelite. Jeff and the girls show up just in time for desserts... apple pie, pumpkin pie, pecan bars, cheesecake brownies, and Maria's flan.

Because this tea kaiseki would be served so soon after breakfast, it would be considerably smaller than a traditional one. As a result, Stephen had decided to serve each mini tea kaiseki in a round stacking bento box, which looked like two miso soup bowls whose rims had been glued together. After lifting off the top dome-shaped cover the women would behold a little round tray sporting a tangle of raw squid strips and blanched scallions bound in a tahini-miso sauce pepped up with mustard. Underneath this seafood "salad" they would find a slightly deeper "tray" packed with pearly white rice garnished with a pink salted cherry blossom. Finally, under the rice would be their soup bowl containing the wanmori, the apex of the tea kaiseki. Inside the dashi base we had placed a large ball of fu (wheat gluten) shaped and colored to resemble a peach. Spongy and soft, it had a savory center of ground duck and sweet lily bulb. A cluster of fresh spinach leaves, to symbolize the budding of spring, accented the "peach," along with a shiitake mushroom cap simmered in mirin, sake, and soy. When the women had finished their meals, we served them tiny pink azuki bean paste sweets. David whipped them a bowl of thick green tea. For the dry sweets eaten before his thin tea, we served them flower-shaped refined sugar candies tinted pink. After all the women had left, Stephen, his helper, Mark, and I sat down to enjoy our own "Girl's Day" meal. And even though I was sitting in the corner of Stephen's dish-strewn kitchen in my T-shirt and rumpled khakis, that soft peach dumpling really did taste feminine and delicate.

Azriel set the potatoes in the centre of the table, Cassian diving right in. Or he tried to. One moment, his hand was spearing toward the serving spoon. The next, it was stopped. Azriel's scarred fingers wrapped around his wrist. 'Wait,' Azriel said, nothing but command in his voice. Mor gaped wide enough that I was certain the half-chewed green beans in her mouth were going to tumble onto her plate. Amren just smirked over the rim of her wineglass. Cassian gawped at him. 'Wait for what? Gravy?' Azriel didn't let go. 'Wait until everyone is seated before eating.' 'Pig,' Mor supplied. Cassian gave a pointed look to the plate of green beans, chicken, bread, and ham already half eaten on Mor's plate. But he relaxed his hand, leaning back in his chair. 'I never knew you were a stickler for manners, Az.

Queen of the Night Salsa 2.0 This is a jazzed-up version of an earlier recipe from our Precious Darlin’ George. He is ever seeking new and more delicious ways to please us and we adore him for this and other reasons.   MIX ALL THIS stuff together—1 15-ounce can drained and rinsed black beans, 1 11-ounce can Niblets corn, 1 small can chopped green chilis, 1 small can chopped black olives, 2 to 3 chopped fresh tomatoes, at least 8 ounces shredded Monterey Jack, 1 bunch chopped green onions, some cilantro (fresh or dried, to taste), 1/2 teaspoon chili powder, 1/2 teaspoon cumin, 1/2 to 3/4 of a 16-ounce bottle of Wishbone Robusto Italian dressing, and a whole big lot of chopped-up bacon. Obviously, the more bacon, the better—duh. Chill all that overnight in the refrigerator and then eat it all at one sitting the next day with Fritos.

Maria winks at me, takes a mouthful of stuffing, and rolls her eyes in ecstasy. The next forty minutes are a festival of soul eating. I know many immigrant families incorporate their traditional dishes into the Thanksgiving feast, but not my folks. Our menu is Norman Rockwell on crack. Turkey with gravy. Homemade cranberry relish and the jellied stuff from the can. Mashed potatoes, sweet potatoes with marshmallows, green bean casserole. Cornbread stuffing and buttery yeast rolls. The only nods to our heritage are mustard-seed pickled carrots and dill-cucumber salad, to have something cool and palate-cleansing on the plate. A crazy layered Jello-O dish, with six different colors in thin stripes, looking like vintage Bakelite. Jeff and the girls show up just in time for desserts... apple pie, pumpkin pie, pecan bars, cheesecake brownies, and Maria's flan.

The pressure is on. They've teased me all week, because I've avoided anything that requires ordering. I've made excuses (I'm allergic to beef," "Nothing tastes better than bread," Ravioli is overrated"), but I can't avoid it forever.Monsieur Boutin is working the counter again. I grab a tray and take a deep breath. "Bonjour, uh...soup? Sopa? S'il vous plait?" "Hello" and "please." I've learned the polite words first, in hopes that the French will forgive me for butchering the remainder of their beautiful language. I point to the vat of orangey-red soup. Butternut squash, I think. The smell is extraordinary, like sage and autumn. It's early September, and the weather is still warm. When does fall come to Paris? "Ah! soupe.I mean,oui. Oui!" My cheeks burn. "And,um, the uh-chicken-salad-green-bean thingy?" Monsieur Boutin laughs. It's a jolly, bowl-full-of-jelly, Santa Claus laugh. "Chicken and haricots verts, oui. You know,you may speek Ingleesh to me. I understand eet vairy well." My blush deepends. Of course he'd speak English in an American school. And I've been living on stupid pears and baquettes for five days. He hands me a bowl of soup and a small plate of chicken salad, and my stomach rumbles at the sight of hot food. "Merci," I say. "De rien.You're welcome. And I 'ope you don't skeep meals to avoid me anymore!" He places his hand on his chest, as if brokenhearted. I smile and shake my head no. I can do this. I can do this. I can- "NOW THAT WASN'T SO TERRIBLE, WAS IT, ANNA?" St. Clair hollers from the other side of the cafeteria. I spin around and give him the finger down low, hoping Monsieur Boutin can't see. St. Clair responds by grinning and giving me the British version, the V-sign with his first two fingers. Monsieur Boutin tuts behind me with good nature. I pay for my meal and take the seat next to St. Clair. "Thanks. I forgot how to flip off the English. I'll use the correct hand gesture next time." "My pleasure. Always happy to educate." He's wearing the same clothing as yesterday, jeans and a ratty T-shirt with Napolean's silhouette on it.When I asked him about it,he said Napolean was his hero. "Not because he was a decent bloke, mind you.He was an arse. But he was a short arse,like meself." I wonder if he slept at Ellie's. That's probably why he hasn't changed his clothes. He rides the metro to her college every night, and they hang out there. Rashmi and Mer have been worked up, like maybe Ellie thinks she's too good for them now. "You know,Anna," Rashmi says, "most Parisians understand English. You don't have to be so shy." Yeah.Thanks for pointing that out now.

The wines were great, and better by the minute, even as the drinkers softened. Just as wines opened at the table, so the friends' thirst changed. Their tongues were not so keen, but curled, delighted, as the wines deepened. Nick's Latour was a classic Bordeaux, perfumed with black currant and cedar, perfectly balanced, never overpowering, too genteel to call attention to itself, but too splendid to ignore. Raj's Petrus, like Raj himself, more flamboyant, flashier, riper, ravishing the tongue. And then the Californian, which was in some ways richest, and in others most ethereal. George was sure the scent was eucalyptus in this Heitz, the flavor creamy with just a touch of mint, so that he could imagine the groves of silvery trees. The Heitz was smooth and silky, meltingly soft, perhaps best suited to George's tournedos, seared outside, succulent and pink within, juices running, mixing with the young potatoes and tangy green beans crisp enough to snap.

Always toast in a single layer, stir often, and pull bits and pieces as they are done. Toast thin slices of bread, to be smeared with chicken liver paste or fava bean purée at medium-low heat (about 350°F) so they don’t burn or dry out, which will result in mouth-damaging shards. Thicker slices of bread, to be topped with poached eggs and greens or tomatoes and ricotta, can be toasted at high heat (up to 450°F), or on a hot grill, so they brown quickly on the surface and remain chewy in the center. At 450°F and above, coconut flakes, pine nuts, and bread crumbs will go from perfect to burnt in the time it takes to sneeze. Knock 50 to 75°F off the temperature, and you’ll buy yourself the luxury of time. If a sneezing fit hits, your toasted foods will be safe. And when you deem the toastiness of these delicate foods sufficient, remove them from their hot trays (not doing so may lead to carryover and your perfectly toasted food will blacken while your back is turned).

Can I make you a cup of tea?” He says that would be wonderful, and she smiles handsomely; then her face darkens in terrible sorrow. “And I am so sorry, Mr. Arthur,” she says, as if imparting the death of a loved one. “You are too early to see the cherry blossoms.” After the tea (which she makes by hand, whisking it into a bitter green foam—“Please eat the sugar cookie before the tea”) he is shown to his room and told it was, in fact, the novelist Kawabata Yasunari’s favorite. A low lacquered table is set on the tatami floor, and the woman slides back paper walls to reveal a moonlit corner garden dripping from a recent rain; Kawabata wrote of this garden in the rain that it was the heart of Kyoto. “Not any garden,” she says pointedly, “but this very garden.” She informs him that the tub in the bathroom is already warm and that an attendant will keep it warm, always, for whenever he needs it. Always. There is a yukata in the closet for him to wear. Would he like dinner in the room? She will bring it personally for him: the first of the four kaiseki meals he will be writing about. The kaiseki meal, he has learned, is an ancient formal meal drawn from both monasteries and the royal court. It is typically seven courses, each course composed of a particular type of food (grilled, simmered, raw) and seasonal ingredients. Tonight, it is butter bean, mugwort, and sea bream. Less is humbled both by the exquisite food and by the graciousness with which she presents it. “I most sincerely apologize I cannot be here tomorrow to see you; I must go to Tokyo.” She says this as if she were missing the most extraordinary of wonders: another day with Arthur Less. He sees, in the lines around her mouth, the shadow of the smile all widows wear in private. She bows and exits, returning with a sake sampler. He tries all three, and when asked which is his favorite, he says the Tonni, though he cannot tell the difference. He asks which is her favorite. She blinks and says: “The Tonni.” If only he could learn to lie so compassionately.

Even though the wreckage had been described to her, and though she was still in pain, the sight horrified and amazed her, and there was something she noticed about it that particularly gave her the creeps. Over everything—up through the wreckage of the city, in gutters, along the riverbanks, tangled among tiles and tin roofing, climbing on charred tree trunks—was a blanket of fresh, vivid, lush, optimistic green; the verdancy rose even from the foundations of ruined houses. Weeds already hid the ashes, and wild flowers were in bloom among the city’s bones. The bomb had not only left the underground organs of plants intact; it had stimulated them. Everywhere were bluets and Spanish bayonets, goose-foot, morning glories and day lilies, the hairy-fruited bean, purslane and clotbur and sesame and panic grass and feverfew. Especially in a circle at the center, sickle senna grew in extraordinary regeneration, not only standing among the charred remnants of the same plant but pushing up in new places, among bricks and through cracks in the asphalt. It actually seemed as if a load of sickle-senna seed had been dropped along with the bomb.

Subect: Sigh. Okay. Since we're on the subject... Q. What is the Tsar of Russia's favorite fish? A. Tsardines, of course. Q. What does the son of a Ukranian newscaster and a U.S. congressman eat for Thanksgiving dinner on an island off the coast of Massachusetts? A.? -Ella Subect: TG A. Republicans. Nah.I'm sure we'll have all the traditional stuff: turkey, stuffing, mashed potatoes. I'm hoping for apple pie. Our hosts have a cook who takes requests, but the island is kinda limited as far as shopping goes. The seven of us will probably spend the morning on a boat, then have a civilized chow-down. I predict Pictionary. I will win. You? -Alex Subect: Re. TG Alex, I will be having my turkey (there ill be one, but it will be somewhat lost among the pumpkin fettuccine, sausage-stuffed artichokes, garlic with green beans, and at least four lasagnas, not to mention the sweet potato cannoli and chocolate ricotta pie) with at least forty members of my close family, most of whom will spend the entire meal screaming at each other. Some will actually be fighting, probably over football. I am hoping to be seated with the adults. It's not a sure thing. What's Martha's Vineyard like? I hear it's gorgeous. I hear it's favored by presidential types, past and present. -Ella Subject: Can I Have TG with You? Please??? There's a 6a.m. flight off the island. I can be back in Philadelphia by noon. I've never had Thanksgiving with more than four or five other people. Only child of two only children. My grandmother usually hosts dinner at the Hunt Club. She doesn't like turkey. Last year we had Scottish salmon. I like salmon,but... The Vineyard is pretty great. The house we're staying in is in Chilmark, which, if you weren't so woefully ignorant of defunct television, is the birthplace of Fox Mulder. I can see the Menemsha fishing fleet out my window. Ever heard of Menemsha Blues? I should bring you a T-shirt. Everyone has Black Dogs; I prefer a good fish on the chest. (Q. What do you call a fish with no eyes? A. Fish.) We went out on a boat this afternoon and actually saw a humpback whale. See pics below. That fuzzy gray lump in the bumpy gray water is a fin. A photographer I am not. Apparently, they're usually gone by now, heading for the Caribbean. It's way too cold to swim, but amazing in the summer. I swear I got bumped by a sea turtle here last July 4, but no one believes me. Any chance of saving me a cannoli? -A

The night before, Um-Nadia came over with her small wooden box stuffed with handwritten recipes, dishes Um-Nadia hadn't prepared or eaten in the thirty-five years since she and Mireille had left Lebanon. Some were recipes for simple, elegant dishes of rice pilafs and roasted meats, others were more exotic dishes of steamed whole pigeons and couscous or braised lambs' brains in broth. And they discussed ingredients and techniques until late in the night. Um-Nadia eventually fell asleep on the hard couch in the living room, while Sirine's uncle dozed across from her in his armchair. But Sirine stayed up all night, checking recipes, chopping, and preparing. She looked up Iraqi dishes, trying to find the childhood foods that she'd heard Han speak of, the sfeehas- savory pies stuffed with meat and spinach- and round mensaf trays piled with lamb and rice and yogurt sauce with onions, and for dessert, tender ma'mul cookies that dissolve in the mouth. She stuffed the turkey with rice, onions, cinnamon, and ground lamb. Now there are pans of sautéed greens with bittersweet vinegar, and lentils with tomato, onion, and garlic on the stove, as well as maple-glazed sweet potatoes, green bean casserole, and pumpkin soufflé.

Eat either three regular-size meals a day or four or five smaller meals. Do not skip meals or go more than six waking hours without eating. 2. Eat liberally of combinations of fat and protein in the form of poultry, fish, shellfish, eggs and red meat, as well as of pure, natural fat in the form of butter, mayonnaise, olive oil, safflower, sunflower and other vegetable oils (preferably expeller-pressed or cold-pressed). 3. Eat no more than 20 grams a day of carbohydrate, most of which must come in the form of salad greens and other vegetables. You can eat approximately three cups-loosely packed-of salad, or two cups of salad plus one cup of other vegetables (see the list of acceptable vegetables on page 110). 4. Eat absolutely no fruit, bread, pasta, grains, starchy vegetables or dairy products other than cheese, cream or butter. Do not eat nuts or seeds in the first two weeks. Foods that combine protein and carbohydrates, such as chickpeas, kidney beans and other legumes, are not permitted at this time. 5. Eat nothing that is not on the acceptable foods list. And that means absolutely nothing! Your "just this one taste won't hurt" rationalization is the kiss of failure during this phase of Atkins. 6. Adjust the quantity you eat to suit your appetite, especially as it decreases. When hungry, eat the amount that makes you feel satisfied but not stuffed. When not hungry, eat a small controlled carbohydrate snack to accompany your nutritional supplements. 7. Don't assume any food is low in carbohydrate-instead read labels! Check the carb count (it's on every package) or use the carbohydrate gram counter in this book. 8. Eat out as often as you wish but be on guard for hidden carbs in gravies, sauces and dressings. Gravy is often made with flour or cornstarch, and sugar is sometimes an ingredient in salad dressing. 9. Avoid foods or drinks sweetened with aspartame. Instead, use sucralose or saccharin. Be sure to count each packet of any of these as 1 gram of carbs. 10. Avoid coffee, tea and soft drinks that contain caffeine. Excessive caffeine has been shown to cause low blood sugar, which can make you crave sugar. 11. Drink at least eight 8-ounce glasses of water each day to hydrate your body, avoid constipation and flush out the by-products of burning fat. 12. If you are constipated, mix a tablespoon or more of psyllium husks in a cup or more of water and drink daily. Or mix ground flaxseed into a shake or sprinkle wheat bran on a salad or vegetables.

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.

A private car was waiting for us and Renée and I were driven back to the Pleasure Prison. As we rode along I was thinking, “Why do I feel so inflated, so pumped up, so on edge? I have been here eight weeks and worked only eight days.” I mean, talk about mad dogs and Englishmen, the British were incredible. A sixty-year-old makeup man stood for hours each day in the burning sun, just to press ice packs on our necks so we wouldn’t faint, and I was complaining? I was feeling ravaged, all spoiled and puffed up. But, oh, how I was going to miss it. How I was going to miss it. Riding in the car, I said a silent farewell. Farewell to the fantastic breakfasts, the pineapple like I’d never tasted and probably never will taste again. Farewell to the fresh mango and papaya, farewell to the Thai maid and the fresh, clean, cotton sheets on the king-size bed every night. Farewell to the incredible free lunches under the circus tent with fresh meat flown in from America every day. Roast lamb, roast potatoes and green beans at 110 degrees, in accordance with British Equity. Farewell to the cakes and teas and ices at four. Farewell to the Thai driver with the tinted glasses and the Mercedes with the one-way windows. Farewell to the single fresh rose in the glass on my bureau every morning. And just as I was dozing off in the Pleasure Prison, I had a flash. An inkling. I suddenly thought I knew what it was that killed Marilyn Monroe.

This Compost" Something startles me where I thought I was safest, I withdraw from the still woods I loved, I will not go now on the pastures to walk, I will not strip the clothes from my body to meet my lover the sea, I will not touch my flesh to the earth as to other flesh to renew me. O how can it be that the ground itself does not sicken? How can you be alive you growths of spring? How can you furnish health you blood of herbs, roots, orchards, grain? Are they not continually putting distemper'd corpses within you? Is not every continent work'd over and over with sour dead? Where have you disposed of their carcasses? Those drunkards and gluttons of so many generations? Where have you drawn off all the foul liquid and meat? I do not see any of it upon you to-day, or perhaps I am deceiv'd, I will run a furrow with my plough, I will press my spade through the sod and turn it up underneath, I am sure I shall expose some of the foul meat. 2 Behold this compost! behold it well! Perhaps every mite has once form'd part of a sick person—yet behold! The grass of spring covers the prairies, The bean bursts noiselessly through the mould in the garden, The delicate spear of the onion pierces upward, The apple-buds cluster together on the apple-branches, The resurrection of the wheat appears with pale visage out of its graves, The tinge awakes over the willow-tree and the mulberry-tree, The he-birds carol mornings and evenings while the she-birds sit on their nests, The young of poultry break through the hatch'd eggs, The new-born of animals appear, the calf is dropt from the cow, the colt from the mare, Out of its little hill faithfully rise the potato's dark green leaves, Out of its hill rises the yellow maize-stalk, the lilacs bloom in the dooryards, The summer growth is innocent and disdainful above all those strata of sour dead. What chemistry! That the winds are really not infectious, That this is no cheat, this transparent green-wash of the sea which is so amorous after me, That it is safe to allow it to lick my naked body all over with its tongues, That it will not endanger me with the fevers that have deposited themselves in it, That all is clean forever and forever, That the cool drink from the well tastes so good, That blackberries are so flavorous and juicy, That the fruits of the apple-orchard and the orange-orchard, that melons, grapes, peaches, plums, will none of them poison me, That when I recline on the grass I do not catch any disease, Though probably every spear of grass rises out of what was once a catching disease. Now I am terrified at the Earth, it is that calm and patient, It grows such sweet things out of such corruptions, It turns harmless and stainless on its axis, with such endless successions of diseas'd corpses, It distills such exquisite winds out of such infused fetor, It renews with such unwitting looks its prodigal, annual, sumptuous crops, It gives such divine materials to men, and accepts such leavings from them at last.

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.

YOU REALLY DO impress me, you know.” Cade peered down at Brooke, who lay against his chest, curled up in the sheets of her bed. “Thanks. I even impressed myself with that one.” She chuckled. “I wasn’t referring to that move you threw in at the end there. Although, yes, well done, you.” “Glad you approve.” “Actually, I was thinking about our conversation earlier, when you were talking about being out with Vaughn and Huxley.” “You’re thinking about Vaughn and Huxley while we’re lying in bed together? Not sure I like the sound of that.” She perked her head up and looked at him. “Oh . . . so that’s not something you would ever consider? The three of you, you know . . . all at once? Because I kind of have this fantasy I was going to talk to you about.” Cade was about to laugh, but then she held his gaze so unflinchingly that for a split second he wondered if she was actually serious. Okay . . . this definitely was not a conversation he’d ever expected to have with Brooke Parker of Sterling Restaurants, the Gorgeous Green Eyes, and Holy Shit She’s Into Foursomes. But then he saw the telltale sparkle in her eyes. He exhaled. “You suck.” “Oh my God, you should’ve seen the look on your—” She cut off, laughing when he beaned her with one of the pillows. Then he bonked her two more times for good measure. She sprawled across the bed when he’d finished, her hair tousled about her shoulders. “So that’s a ‘no,’ then?” Cade smiled. The woman may have driven him crazy, but he had a grin on his face the whole way. He lay on his side, facing her. “That is definitely a ‘no.’ And you still suck

The cuisine of Northern Iran, overlooked and underrated, is unlike most Persian food in that it's unfussy and lighthearted as the people from that region. The fertile seaside villages of Mazandaran and Rasht, where Soli grew up before moving to the congested capital, were lush with orchards and rice fields. His father had cultivated citrus trees and the family was raised on the fruits and grains they harvested. Alone in the kitchen, without Zod's supervision, he found himself turning to the wholesome food of his childhood, not only for the comfort the simple compositions offered, but because it was what he knew so well as he set about preparing a homecoming feast for Zod's only son. He pulled two kilos of fava beans from the freezer. Gathered last May, shucked and peeled on a quiet afternoon, they defrosted in a colander for a layered frittata his mother used to make with fistfuls of dill and sprinkled with sea salt. One flat of pale green figs and a bushel of new harvest walnuts were tied to the back of his scooter, along with two crates of pomegranates- half to squeeze for fresh morning juice and the other to split and seed for rice-and-meatball soup. Three fat chickens pecked in the yard, unaware of their destiny as he sharpened his cleaver. Tomorrow they would braise in a rich, tangy stew with sour red plums, their hearts and livers skewered and grilled, then wrapped in sheets of lavash with bouquets of tarragon and mint. Basmati rice soaked in salted water to be steamed with green garlic and mounds of finely chopped parsley and cilantro, then served with a whole roasted, eight kilo white fish stuffed with barberries, pistachios, and lime. On the farthest burner, whole bitter oranges bobbed in blossom syrup, to accompany rice pudding, next to a simmering pot of figs studded with cardamom pods for preserves.

In theory, toppings can include almost anything, but 95 percent of the ramen you consume in Japan will be topped with chashu, Chinese-style roasted pork. In a perfect world, that means luscious slices of marinated belly or shoulder, carefully basted over a low temperature until the fat has rendered and the meat collapses with a hard stare. Beyond the pork, the only other sure bet in a bowl of ramen is negi, thinly sliced green onion, little islands of allium sting in a sea of richness. Pickled bamboo shoots (menma), sheets of nori, bean sprouts, fish cake, raw garlic, and soy-soaked eggs are common constituents, but of course there is a whole world of outlier ingredients that make it into more esoteric bowls, which we'll get into later. While shape and size will vary depending on region and style, ramen noodles all share one thing in common: alkaline salts. Called kansui in Japanese, alkaline salts are what give the noodles a yellow tint and allow them to stand up to the blistering heat of the soup without degrading into a gummy mass. In fact, in the sprawling ecosystem of noodle soups, it may be the alkaline noodle alone that unites the ramen universe: "If it doesn't have kansui, it's not ramen," Kamimura says. Noodles and toppings are paramount in the ramen formula, but the broth is undoubtedly the soul of the bowl, there to unite the disparate tastes and textures at work in the dish. This is where a ramen chef makes his name. Broth can be made from an encyclopedia of flora and fauna: chicken, pork, fish, mushrooms, root vegetables, herbs, spices. Ramen broth isn't about nuance; it's about impact, which is why making most soup involves high heat, long cooking times, and giant heaps of chicken bones, pork bones, or both. Tare is the flavor base that anchors each bowl, that special potion- usually just an ounce or two of concentrated liquid- that bends ramen into one camp or another. In Sapporo, tare is made with miso. In Tokyo, soy sauce takes the lead. At enterprising ramen joints, you'll find tare made with up to two dozen ingredients, an apothecary's stash of dried fish and fungus and esoteric add-ons. The objective of tare is essentially the core objective of Japanese food itself: to pack as much umami as possible into every bite.

pine nuts and toss gently again. Green Bean, Tuna, and Mushroom “Casserole” One of my favorite things from my Midwestern upbringing is the green bean and mushroom casserole at Thanksgiving—probably the same one that was on your holiday table, thanks to the canned-mushroom-soup marketing campaign. This is my grown-up version of that casserole, which has all the comfort appeal of the childhood dish, but way better flavor and nutritional value. Make it with a one-to-one ratio of mushrooms to green beans, and have some fun with the beans, if you like—you can grill them, slice them thin and use raw, use pickled green beans, or use a mix of all of the above. » Serves 4 Kosher salt and freshly ground black pepper Extra-virgin olive oil 2 garlic cloves, smashed and peeled 1 pound wild mushrooms, wiped off and cut into bite-size pieces (about 6 cups) One 5-ounce can oil-packed tuna, drained 1 pound green beans, trimmed 1 cup heavy cream 1 teaspoon finely grated lemon zest 1 tablespoon fresh lemon juice ⅓ cup Dried Breadcrumbs Bring a large pot of water to a boil and add salt until it tastes like the sea. Meanwhile, add ¼ cup olive oil to a skillet that’s large enough to hold all the mushrooms and beans and still have some room to stir the ingredients. Add the garlic and cook slowly over medium heat to toast the garlic so it’s very soft, fragrant, and nicely golden brown—but not burnt—about 5 minutes. Scoop out the garlic and set it aside so it doesn’t burn. Increase the heat to medium-high and add the mushrooms. Season generously with pepper and salt and sauté, tossing frequently, until the mushrooms are nicely browned around the edges, 5 to 7 minutes. Add the tuna and toss to incorporate. Keep this warm until the green beans are ready. Add the beans to the boiling water and boil until they are just a bit beyond crisp-tender, 4 to 7 minutes. Drain them thoroughly in a colander and then add them to the mushrooms and tuna. Add the cream, toss all the ingredients to coat, and simmer until the cream has reduced to a nice cloaking consistency and all the flavors are nicely blended, 6 to 9 minutes. Add the lemon zest and lemon juice and toss. Taste and adjust with more salt, pepper, or lemon juice. When the flavors are delicious, pile into a serving bowl and top with the breadcrumbs.

It’s just a kiss,” she says softly. “Why are you all torn up about a kiss?” She’s studying me way too closely. “I’m not torn up,” I protest. “You’ve been moping ever since I told you about the fundraiser, Sean,” she says. “What’s your problem? It’s for charity, for God’s sake.” She lays her free hand on her chest. “My kiss is going to feed victims of domestic violence. I’m doing my part for a better community.” I look down at her mouth. God, I could just slide my fingers into her hair, pull her to me, and kiss her right here and now. But I won’t. Because she doesn’t want me. “I can’t believe you’re going kiss some stranger,” I bite out. “Don’t do it.” “I’ve kissed men before, Sean,” she reminds me. I wish she would keep that shit to herself. “What if it’s some big, goofy guy with really bad breath?” I ask. “What if it’s some big, brawny guy who smells like you and kisses like a god?” she asks. She smiles, the corners of her lips tilting up so prettily. Her fingertips touch my forearm lightly, and she traces the tattoos that decorate my arm from wrist to shoulder. Every hair on my body stands up, and I lift my hand from her knee and thread my fingers with hers so she’ll stop. “If I’m lucky, he’ll be all tatted up, too.” She looks off into the distance, her gaze no longer on me. “Honey, if you want to kiss someone who looks like me and smells like me, I think I can accommodate you so you don’t have to kiss some stranger.” Her eyes shift back to meet mine, and she may as well have just punched me in the gut. She looks into my eyes and stares as if she’s looking into my soul. She can look into it anytime. Shit, I’d give it to her, if she wanted it. But it’s not me she wants. She’s made that abundantly clear. “If I ever kissed you, I would never be able to stop,” I say quietly. My voice sounds like it’s been dragged down a gravel road and back, and I fucking hate that she can affect me this way. “Prove it,” she says, and then she licks her cherry-red lips. She doesn’t break eye contact. I move quickly. This is the first time she’s ever made an offer like this, and my gut tells me that she’s going to take it back. I cup her neck with my palm and pull her toward me. My gentle tug brings her flush against my chest, and the weight of her settles against me and feels so right. Her lips are so close to mine that her inhale is my exhale. My hand quivers as it holds her nape, so I work my fingers into the hair at the back of her head. I hold her still and look into her green eyes. “Tell me you want me to kiss you and you got me, honey,” I whisper. She shivers and inches up my chest ever so slightly, her mouth moving closer to mine. So close. Just a little closer. I can almost taste her. “I want you to kiss me,” she whispers. “Please.” Suddenly, the door opens, and Lacey jumps up, separating us in one final, powerful leap. Fuck. I pull the pillow from behind my head and shove it in my lap, sitting up on the side of the bed. Friday,