Beautiful Onions Quotes

The faerie represent the beauty we don't see, or even choose to ignore. That's why I'll paint them in junkyards, or fluttering around a sleeping wino. No place or person is immune to spirit. Look hard enough, and everything has a story. Everybody is important."- Jilly Coppercorn

In the search of spark, we forget the beauty of darkness. We forget the purpose of the light.

This book is about the melancholic direction, which I call the “bittersweet”: a tendency to states of longing, poignancy, and sorrow; an acute awareness of passing time; and a curiously piercing joy at the beauty of the world. The bittersweet is also about the recognition that light and dark, birth and death—bitter and sweet—are forever paired. “Days of honey, days of onion,” as an Arabic proverb puts it.

Her face may be as smooth as an onion; but the beauty of a woman is in the spirit she possesses and in the principles of righteousness she cherishes.

Turn that worthless lawn into a beautiful garden of food whose seeds are stories sown, whose foods are living origins. Grow a garden on the flat roof of your apartment building, raise bees on the roof of your garage, grow onions in the iris bed, plant fruit and nut trees that bear, don't plant 'ornamentals', and for God's sake don't complain about the ripe fruit staining your carpet and your driveway; rip out the carpet, trade food to someone who raises sheep for wool, learn to weave carpets that can be washed, tear out your driveway, plant the nine kinds of sacred berries of your ancestors, raise chickens and feed them from your garden, use your fruit in the grandest of ways, grow grapevines, make dolmas, wine, invite your fascist neighbors over to feast, get to know their ancestral grief that made them prefer a narrow mind, start gardening together, turn both your griefs into food; instead of converting them, convert their garage into a wine, root, honey, and cheese cellar--who knows, peace might break out, but if not you still have all that beautiful food to feed the rest and the sense of humor the Holy gave you to know you're not worthless because you can feed both the people and the Holy with your two little able fists.

That is your life now, and you are to think of nothing else, and regret nothing else. I want that dignity peeled away from you as if it were so many skins of the onion. I don’t mean that you should ever be graceless. I mean that you should surrender to me.

The world may or may not need another cookbook, but it needs all the lovers – amateurs – it can get. It is a gorgeous old place, full of clownish graces and beautiful drolleries, and it has enough textures, tastes, and smells to keep us intrigued for more time than we have. Unfortunately, however, our response to its loveliness is not always delight: It is, far more often than it should be, boredom. And that is not only odd, it is tragic; for boredom is not neutral – it is the fertilizing principle of unloveliness. In such a situation, the amateur – the lover, the man who thinks heedlessness is a sin and boredom a heresy – is just the man you need. More than that, whether you think you need him or not, he is a man who is bound, by his love, to speak. If he loves Wisdom or the Arts, so much the better for him and for all of us. But if he loves only the way meat browns or onions peel, if he delights simply in the curds of his cheese or the color of his wine, he is, by every one of those enthusiasms, commanded to speak. A silent lover is one who doesn't know his job.

on the back of the chair in an attempt to ease my internal turmoil. My stomach was a lake of volcanic lava bubbling and popping fiercely in its crater with each additional piece of onion, every sip of whisky setting up a fresh violent reaction. Watching Granville at work, a great wave of nausea swept over me. He was sawing busily at the roast, carving off slices which looked to be an inch thick, slapping mustard on them and enclosing them in the bread. He hummed with contentment as the pile

But enough of that--here I am. Hineni! How marvelously beautiful it is today. He stopped in the overgrown yard, shut his eyes in the sun, against flashes of crimson, and drew in the odors of catalpa-bells, soil, honeysuckle, wild onions, and herbs.

Between the onion and the parsley, therefore, I shall give the summation of my case for paying attention. Man's real work is to look at the things of the world and to love them for what they are. That is, after all, what God does, and man was not made in God's image for nothing. The fruits of his attention can be seen in all the arts, crafts, and sciences. It can cost him time and effort, but it pays handsomely. If an hour can be spent on one onion, think how much regarding it took on the part of that old Russian who looked at onions and church spires long enough to come up with St. Basil's Cathedral. Or how much curious and loving attention was expended by the first man who looked hard enough at the inside of trees, the entrails of cats, the hind ends of horses and the juice of pine trees to realize he could turn them all into the first fiddle. No doubt his wife urged him to get up and do something useful. I am sure that he was a stalwart enough lover of things to pay no attention at all to her nagging; but how wonderful it would have been if he had known what we know now about his dawdling. He could have silenced her with the greatest riposte of all time: Don't bother me; I am creating the possibility of the Bach unaccompanied sonatas. But if man's attention is repaid so handsomely, his inattention costs him dearly. Every time he diagrams something instead of looking at it, every time he regards not what a thing is but what it can be made to mean to him - every time he substitutes a conceit for a fact - he gets grease all over the kitchen of the world. Reality slips away from him; and he is left with nothing but the oldest monstrosity in the world: an idol. Things must be met for themselves. To take them only for their meaning is to convert them into gods - to make them too important, and therefore to make them unimportant altogether. Idolatry has two faults. It is not only a slur on the true God; it is also an insult to true things. They made a calf in Horeb; thus they turned their Glory into the similitude of a calf that eateth hay. Bad enough, you say. Ah, but it was worse than that. Whatever good may have resided in the Golden Calf - whatever loveliness of gold or beauty of line - went begging the minute the Israelites got the idea that it was their savior out of the bondage of Egypt. In making the statue a matter of the greatest point, they missed the point of its matter altogether.

Being productive. Ugh. It's such a human concept. It implies you have limited time (LOL) and have to work hard to make something happen (double LOL). I mean, perhaps if you were labouring away for years writing an opera about the glories of Apollo, I could understand the appeal of being productive. But how can you get a sense of satisfaction and serenity from preparing food? That I did not understand. Even at Camp Half-Blood I wasn't asked to make my own meals. True, the hot dogs were questionable, and I never found out what sort of bugs were in bug juice, but at least I'd been served by a cadre of beautiful nymphs. Now I was compelled to wash lettuce, dice tomatoes and chop onions.

Always have an onion. - Nico

Love is an onion, my boy. Leave it too long and the heart of it will rot. So you’ve got to carefully peel back the layers until you find beneath something so beautiful it brings you to tears.

For me, cooking is about seeking the deepest, farthest, richest flavors in everything I make. About extracting the absolute most out of every ingredient, whether it is a beautiful piece of salmon or a plain old onion.

So, it wasn’t until I was living in Mexico that I first started enjoying chocolate mousse. See, there was this restaurant called La Lorraine that became a favorite of ours when John and I were living in Mexico City in 1964–65. The restaurant was in a beautiful old colonial period house with a large courtyard, red tile floors, and a big black and white portrait of Charles de Gaulle on the wall. The proprietor was a hefty French woman with grey hair swept up in a bun. She always welcomed us warmly and called us mes enfants, “my children.” Her restaurant was very popular with the folks from the German and French embassies located nearby. She wasn’t too keen on the locals. I think she took to us because I practiced my French on her and you know how the French are about their language! At the end of each evening (yeah, we often closed the joint) madame was usually seated at the table next to the kitchen counting up the evening’s receipts. Across from her at the table sat a large French poodle, wearing a napkin bib and enjoying a bowl of onion soup. Ah, those were the days… Oh, and her mousse au chocolate was to DIE for!

Chato visualised strangling her thin neck with the same underwear; tying it around her collar like a luscious red bow on a birthday present. Pesto gasped for air, her reptile like tongue sticking out, her face turning to a beautiful shade of onion pink as she choked on Chato’s kachcha. What a lovely contrast of that delicate pink against that gaudy red and green underwear. Poetry in motion, Chato thought, smiling. What an exquisite and intense way to die.

found myself? … … down from that high place … … crawled in the grass, the trees … … fingers, toes, a tongue to speak! … the smell of wild onions … … dew, the lines? of the hills, … sweetness of light, moon overhead … … the green beauty of the broken? world.

He's a Muslim, you know." Um-Nadia's voice is half-warning and half-laughter. "Dark as an Egyptian." "Ma!" Mirielle shouts. "Get a grip." Um-Nadia's grinning like it's one of her old jokes. "And here is our beautiful Sirine, whiter than this." She takes a bite out of a whole peeled onion as if it were an apple.

When spring came I dug up the garden and planted it, and weeded it, and prayed over it, and fidgeted; and almost three years of lying fallow had agreed with it, because it produced radishes the size of onions, potatoes the size of melons, and melons the size of small sheep. The herb border ran wild, and the air smelled wonderful.

bittersweet”: a tendency to states of longing, poignancy, and sorrow; an acute awareness of passing time; and a curiously piercing joy at the beauty of the world. The bittersweet is also about the recognition that light and dark, birth and death—bitter and sweet—are forever paired. “Days of honey, days of onion,” as an Arabic proverb puts it.

Naomi: ‘And when we die we become an onion, a cabbage, a carrot, or a squash, a vegetable.’ I come downtown from Columbia and agree. She reads the Bible, thinks beautiful thoughts all day. ‘Yesterday I saw God. What did he look like? Well, in the afternoon I climbed up a ladder—he has a cheap cabin in the country, like Monroe, N.Y. the chicken farms in the wood. He was a lonely old man with a white beard. ‘I cooked supper for him. I made him a nice supper—lentil soup, vegetables, bread & butter—miltz—he sat down at the table and ate, he was sad. ‘I told him, Look at all those fightings and killings down there, What’s the matter? Why don’t you put a stop to it? ‘I try, he said—That’s all he could do, he looked tired. He’s a bachelor so long, and he likes lentil soup.

The room hushed as Alim introduced the first course, and everyone cooed over their plates---fresh oysters in a pool of black squid ink bouillon, served on stark-white china with a sliver of pickled onion and a bright strip of shaved Scotch bonnet on top. There was a dash of black bouillon inside the oyster shell and a rocket flower on the side, delicate and white. Feyi sipped at the accompanying drink, an expensive champagne with pomegranate seeds in it.

Movies and books and all such products of the imagination are terrible things for most people because they make them believe that they can be other than what they actually are. Terrible and beautiful things. People sit and wait for the transformation, which never comes, as if they might arise from their chairs or depart the theater as other people entirely. Instead all that is left to them is to gather their addictions around them and to sing their onion songs.

Hearing the footsteps of his mortality made Steve all the more focused on family. We had a beautiful daughter. Now we wanted a boy. “One of each would be perfect,” Steve said. Seeing the way he played with Bindi made me eager to have another child. Bindi and Steve played together endlessly. Steve was like a big kid himself and could always be counted on for stacks of fun. I had read about how, through nutrition management, it was possible to sway the odds for having either a boy or a girl. I ducked down to Melbourne to meet with a nutritionist. She gave me all the information for “the boy-baby diet.” I had to cut out dairy, which meant no milk, cheese, yogurt, cottage cheese, or cream cheese. In fact, it was best to cut out calcium altogether. Also, I couldn’t have nuts, shellfish, or, alas, chocolate. That was the tough one. Maybe having two girls wouldn’t be bad after all. For his part in our effort to skew our chances toward having a boy, Steve had to keep his nether regions as cool as possible. He was gung ho. “I’m going to wear an onion bag instead of underpants, babe,” he said. “Everything is going to stay real well ventilated.” But it was true that keeping his bits cool was an important part of the process, so he made the sacrifice and did his best.

Onions! Fresh, hot, sweet onions,” Sam called as Mary Lou pulled the cart down Main Street. “Eight cents a dozen.” It was a beautiful spring morning. The sky was painted pale blue and pink—the same color as the lake and the peach trees along its shore. Mrs. Gladys Tennyson was wearing just her nightgown and robe as she came running down the street after Sam. Mrs. Tennyson was normally a very proper woman who never went out in public without dressing up in fine clothes and a hat. So it was quite surprising to the people of Green Lake to see her running past them. “Sam!” she shouted. “Whoa, Mary Lou,” said Sam, stopping his mule and cart. “G’morning, Mrs. Tennyson,” he said. “How’s little Becca doing?” Gladys Tennyson was all smiles. “I think she’s going to be all right. The fever broke about an hour ago. Thanks to you.” “I’m sure the good Lord and Doc Hawthorn deserve most of the credit.” “The Good Lord, yes,” agreed Mrs. Tennyson, “but not Dr. Hawthorn. That quack wanted to put leeches on her stomach! Leeches! My word! He said they would suck out the bad blood. Now you tell me. How would a leech know good blood from bad blood?” “I wouldn’t know,” said Sam. “It was your onion tonic,” said Mrs. Tennyson. “That’s what saved her.” Other townspeople made their way to the cart. “Good morning, Gladys,” said Hattie Parker. “Don’t you look lovely this morning.” Several people snickered. “Good morning, Hattie,” Mrs. Tennyson replied. “Does your husband know you’re parading about in your bed clothes?” Hattie asked. There were more snickers. “My husband knows exactly where I am and how I am dressed, thank you,” said Mrs. Tennyson. “We have both been up all night and half the morning with Rebecca. She almost died from stomach sickness. It seems she ate some bad meat.” Hattie’s face flushed. Her husband, Jim Parker, was the butcher. “It made my husband and me sick as well,” said Mrs. Tennyson, “but it nearly killed Becca, what with her being so young. Sam saved her life.” “It wasn’t me,” said Sam. “It was the onions.” “I’m glad Becca’s all right,” Hattie said contritely. “I keep telling Jim he needs to wash his knives,” said Mr. Pike, who owned the general store. Hattie Parker excused herself, then turned and quickly walked away. “Tell Becca that when she feels up to it to come by the store for a piece of candy,” said Mr. Pike. “Thank you, I’ll do that.” Before returning home, Mrs. Tennyson bought a dozen onions from Sam. She gave him a dime and told him to keep the change. “I don’t take charity,” Sam told her. “But if you want to buy a few extra onions for Mary Lou, I’m sure she’d appreciate it.” “All right then,” said Mrs. Tennyson, “give me my change in onions.” Sam gave Mrs. Tennyson an additional three onions, and she fed them one at a time to Mary Lou. She laughed as the old donkey ate them out of her hand.

Decorated in exotic tones of saffron, gold, ruby, and cinnamon with accent walls representing the natural movement of wind and fire, and a cascading waterfall layered with beautiful landscaped artificial rocks and tiny plastic animals, the restaurant was the embodiment of her late brother's dream to re-create "India" in the heart of San Francisco. The familiar scents- cinnamon, pungent turmeric, and smoky cumin- brought back memories of evenings spent stirring dal, chopping onions, and rolling roti in the bustling kitchen of her parents' first restaurant in Sunnyvale under the watchful army of chefs who followed the recipes developed by her parents. What had seemed fun as a child, and an imposition as a teenager, now filled her with a warm sense of nostalgia, although she would have liked just one moment of her mother's time.

Each bite is a tidal wave of savory, fatty eel juices... ... made fresh and tangy by the complementary flavors of olive oil and tomato! ...! It's perfect! This dish has beautifully encapsulated the superbness of Capitone Eel!" "Capitone specifically means 'Large Female Eel'! It's exactly this kind of eel that is served during Natale season from Christmas to New Year's. Compared to normal eels, the Capitone is large, thick and juicy! In fact, it's considered a delicacy!" "Yes, I've heard of them! The Capitone is supposed to be significantly meatier than the standard Anguilla." *Anguilla is the Italian word for regular eels.* "Okay. So the Capitone is special. But is it special enough to make a dish so delicious the judges swoon?" "No. The secret to the Capitone's refined deliciousness in this dish lies with the tomatoes. You used San Marzanos, correct?" "Ha Ragione! (Exactly!) I specifically chose San Marzano tomatoes as the core of my dish!" Of the hundreds of varieties of tomato, the San Marzano Plum Tomato is one of the least juicy. Less juice means it makes a less watery and runny sauce when stewed! "Thanks to the San Marzano tomatoes, this dish's sauce remained thick and rich with a marvelously full-bodied taste. The blend of spices he used to season the sauce has done a splendid job of highlighting the eel's natural flavors as well." "You can't forget the wondrous polenta either. Crispy on the outside and creamy in the middle. There's no greater garnish for this dish." *Polenta is boiled cornmeal that is typically served as porridge or baked into cakes.* "Ah. I see. Every ingredient of his dish is intimately connected to the eel. Garlic to increase the fragrance, onion for condensed sweetness... ... and low-juice tomatoes. Those are the key ingredients.

He kissed his way across my chest and down between my breasts, over my shirt. His fingers moved to the waistband of my panties and he slowly tried to peel them down my legs. Tried being the operative word because five pairs of underwear don’t really fit the same way as one . . . “What in the actual fuck—” he started to say, tugging at the fabric. “Just . . . Oh my God, Will—” I curled on my side, laughing so hard I had tears in my eyes. He managed the first pair, holding them up victoriously before he went back for the second. “Jesus Christ,” he said, attempting to pull them down without stretching them or damaging the elastic. “Are these on with some kind of adhesive?” “No!” “Okay . . . It’s possible this wasn’t my best plan. And will you hold still! It’s like trying to peel a wiggly onion!” “I’m going to die of laughter and when the police finally get here I’ll still be wearing these hideous underwear. Why didn’t you just take them all off at once?” “You can’t expect me to think when all my blood is in my dick!

When they got to the table, it was easy to recognize some of the dishes just from their pictures in the book. Skillet Broken Lasagna, which smelled of garlic and bright tomato; Fluffy Popovers with Melted Brie and Blackberry Jam (she started eating that the minute she picked it up and could have cried at the sweet, creamy-cheesy contrast to the crisp browned dough). There were also the two versions of the coconut rice, of course, and Trista had placed them next to the platter of gorgeously browned crispy baked chicken with a glass bowl of hot honey, specked with red pepper flakes, next to it, and in front of the beautifully grilled shrimp with serrano brown sugar sauce. Every dish was worthy of an Instagram picture. Which made sense, since Trista had, as Aja had pointed out, done quite a lot of food porn postings. There was also Cool Ranch Taco Salad on the table, which Margo had been tempted to make but, as with the shrimp dish, given that she had been ready to bail on the idea of coming right up to the last second, had thought better of, lest she have taco salad for ten that needed to be eaten in two days. Not that she couldn't have finished all the Doritos that went on top that quickly. But there hadn't been a Dorito in her house since college, and she kind of thought it ought to be a cause for celebration when she finally brought them back over the threshold of Calvin's ex-house. The Deviled Eggs were there too, thank goodness, and tons of them. They were creamy and crunchy and savory, sweet and- thanks to an unexpected pocket of jalapeño- hot, all at the same time. Classic party food. Classic church potluck food too. Whoever made those knew that deviled eggs were almost as compulsively delicious as potato chips with French onion dip. And, arguably, more healthful. Depending on which poison you were okay with and which you were trying to avoid. There was a gorgeous galaxy-colored ceramic plate of balsamic-glazed brussels sprouts, with, from what Margo remembered of the recipe, crispy bacon crumbles, sour cranberries, walnuts, and blue cheese, which was- Margo tasted it with hope and was not disappointed- creamy Gorgonzola Dolce.

It goes without saying that the meat is tender... ... but the generous helping of minced onions on top just whets the appetite further! And this full-bodied flavor... red wine? After searing the steak, he must have added red wine to the remaining meat juices and caramelized the onions in the resulting sauce!" "Not only that, the sauce was beautifully thickened with potato starch! It wraps around both the meat and the rice so perfectly, it's amazing!" "And tying it all together is the flavor of scorched soy sauce! Even char was used as a seasoning to deepen the flavor! He made this special, unforgettable sauce building upon the onions that are so critical to a true Chaliapin Steak!" "Both the meat and the sauce have strong, solid flavors... yet the more I eat, the hungrier I get. In fact, it almost feels like I could eat this bowl endlessly! Why? Is there some other secret hidden in this dish?" "Yep! That trick is in the rice. I added in some handmade pickled-plum mix to it. It's crisp plum-seasoned rice!" "Aha! So that's it! That brisk aftertaste that encourages another bite is pickled plum!" The tender, fragrant steak... the beautifully thickened, perfect sauce... and the fresh, tartly flavored plum-seasoned rice.

Then together we prepared a magnificent tonno alla Siracusa, fresh from the sea. I showed l'Inglese how to slice little incisions in the fragrant flesh of the fish and fill them with a mixture of crushed garlic, cloves, and coriander. I loved the way he wielded a knife with the flamboyant gestures of his beautiful hands. Everything this man did with his hands had me fascinated. Once the fish was well stuffed with the garlic mixture, we added it to the pan containing the onions we had already softened. Tomatoes, white wine vinegar, and oregano were added next, and while the dish cooked it fill the air with a sumptuous aroma of garlic, herbs, and wine. This heady cocktail stimulated the passions of the hungry and impatient cooks.

Suzdal was gorgeous. It was sunny but not too warm and the centre of the town was crammed with beautifully coloured onion-shaped churches, blue and gold and yellow, and at first I thought it could have been the setting for one of Chekhov’s short stories, perhaps an unnamed provincial town, a town called simply S., where life passed without much drama. But as Lena and I walked around the centre, it occurred to me that Suzdal was more spiritual, more mysterious, more Dostoyevskian, and it wouldn’t have surprised me to see one of the Karamazov brothers, Alyosha maybe, turning a corner and walking towards me.

After several courses, Dylan looked at the menu, noting that "Cheeseburger" was next up. "Okay, this is something I recognize," he said with relief. "Don't get too excited," said Grace knowingly as she sipped the last of a bright and barnyard funky Romanee-Saint-Vivant from a big-bowled burgundy stem. The waiter stepped out of the shadows and set two servings of the next course on the table simultaneously. Another server placed two very large Bordeaux stems on the table, and then carefully filled each with just one and a half ounces of wine. "This is Chef's cheeseburger," the waiter said. "Paired with the '70 Latour." The waiter and other server then backed away. Dylan and Grace leaned forward, examining the strange creation. It smelled amazing, though it looked much more like something from a science class than from a Michelin-starred restaurant-- a tiny piece of freeze-dried cheese on a teaspoon of bison tartare, lying atop a small lettuce pillow that had been filled with Vidalia onion smoke. It sat on a small warm open-face wheat bun, and the whole thing was presented on a miniature plate on which was a little pool of foamed heirloom tomato, and another of foamed mustard seed. And it was all topped with a few droplets of pureed brined Japanese cucumber. Dylan just stared at it. "I feel like it belongs in a museum." "I know. It's almost too beautiful to eat," Grace said. They were both captivated by the variety of scents coming from the presentation. It did, indeed, smell like an amazing cheeseburger. "Well, I'm gonna try," said Dylan, putting the little top bun on. Grace watched as he picked it all up with his thumb and forefinger, dapped it in the foamed tomato and mustard, and popped it in his mouth. Dylan's mouth and nose were filled to bursting with all the expected flavors and scents of a great cheeseburger-- bread, meat and cheese, ketchup and mustard, lettuce and pickle. Oh, wow, it was good. And as he chewed, he popped the lettuce pillow, adding just the right touch of sweet onion scent and flavor to the mouthful.

Bohr's atom seemed to me ineffably, transcendently beautiful-electrons spinning, trillions of times a second, spinning forever in predestined orbits, a true perpetual-motion machine made possible by the irreducibility of the quantum, and the fact that the spinning electron expended no energy, did no work. And more complex atoms were more beautiful still, for they had dozens of electrons weaving separate paths, but organized, like tiny onions, in shells and subshells. They seemed to me not merely beautiful, these gossamer but indestructible things, but perfect...in their balancing of numbers and forces and shieldings and energies.

With means, if more than a little diminished means, of his own Ethan had done what his father before him, likewise a lawyer, had done, and had once in days past counselled him to do before it was too late, before this might spell an irrevocable retirement. He made a Retreat. (To be sure he had not been bidden so far afield as had his father, who’d spent the last year of peace before the First World War as a legal adviser on international cotton law in Czarist Russia, whence he brought back to his young son in Wales, or so he announced, lifting it whole out of a mysterious deep-Christmas-smelling wooden box, a beautiful toy model of Moscow; a city of tiny magical gold domes, pumpkin- or Christmas-bell-shaped, sparkling with Christmas tinsel-scented snow, bright as new silver half-crowns, and of minuscule Byzantine chimes; and at whose miniature frozen street corners waited minute sleighs, in which Ethan had imagined years later lilliputian Tchitchikovs brooding, or corners where lurked snow-bound Raskolnikovs, their hands stayed from murder evermore: much later still he was to become unsure whether the city, sprouting with snow-freaked onions after all, was intended to be Moscow or St. Petersburg, for part of it seemed in memory built on little piles in the water, like Eridanus; the city coming out of the box he was certain was magic too—for he had never seen it again after that evening of his father’s return, in a strange astrakhan-collared coat and Russian fur cap—the box that was always to be associated also with his mother’s death, which had occurred shortly thereafter; the magic bulbar city going back into the magic scented box forever, and himself too afraid of his father to ask him about it later—though how beautiful for years to him was the word city, the carilloning word city in the Christmas hymn, Once in Royal David’s City, and the tumultuous angel-winged city that was Bunyan’s celestial city; beautiful, that was, until he saw a city—it was London—for the first time, sullen, in fog, and bloodshot as if with the fires of hell, and he had never to this day seen Moscow—so that while this remained in his memory as nearly the only kind action he could recall on the part of either of his parents, if not nearly the only happy memory of his entire childhood, he was constrained to believe the gift had actually been intended for someone else, probably for the son of one of his father’s clients: no, to be sure he hadn’t wandered as far afield as Moscow; nor had he, like his younger brother Gwyn, wanting to go to Newfoundland, set out, because he couldn’t find another ship, recklessly for Archangel; he had not gone into the desert nor to sea himself again or entered a monastery, and moreover he’d taken his wife with him; but retreat it was just the same.)

As we sat together on a mid-river boulder, the shadows crossed the water and the sun sank lower. We looked into each other’s eyes and talked about all the things we loved. I realized then that there was no turning back: I had fallen in love with Steve. As the sun set, we made our way back across the boulders before it got dark. “Nighttime is croc time,” Steve told me. “It’s important to get off the water before they are active and hunting.” Back in camp, Steve started cooking. I asked if I could help. He waved me off. “My trip, my treat,” he said. I sat with my lemonade and watched the river as it changed with darkness coming on, and enjoyed the smell of onions cooking and steaks frying. I could hear the soft flapping noise of the fruit bats overhead. At first there were just a few, then dozens, and finally hundreds, crossing above the crowns of paperbark trees and honey myrtles. In the last glimmer of light they looked surreal, spooky and beautiful, gliding across the darkening sky. I felt pleasantly tired, but Steve seemed more energized the longer we stayed in the bush. I would see it again and again over the years. This was where Steve belonged, and where he seemed most alive. We finished dinner, and Steve popped the dishes into the dishpan. “Right,” he said. “We’ll leave them to soak and come back to clean up later.” We jumped into the boat and headed back up the river. This was Steve’s favorite time. I hadn’t understood what he was doing on our first trip earlier that afternoon. He had memorized where he had seen the slides. While during the day we hadn’t spotted a single croc, almost immediately after getting on the water, Steve shone his spotlight across the inky blackness and picked up the red eye-shine of crocs. As we slowly idled the boat upstream, the red orbs would blink and then vanish as the crocodiles submerged on our approach. Suddenly I felt terribly exposed in the little dinghy. The beautiful melaleuca trees that had looked so spectacular during the day now hung eerily over the water, as their leaves dipped and splashed in the black water. Fish came alive too. Everything made more noise in the dark.

We returned to camp. Steve seemed calmer now that he’d gone up the river, gotten his bearings, and revisited familiar places. Just downstream from the camp, we hopped from one exposed boulder to the next, getting out into the middle of the river. I didn’t know what to expect. I still wasn’t completely sure of what crocodiles could do. I was pretty confident that they couldn’t fly, but beyond that, I didn’t know. I relied on Steve. As we sat together on a mid-river boulder, the shadows crossed the water and the sun sank lower. We looked into each other’s eyes and talked about all the things we loved. I realized then that there was no turning back: I had fallen in love with Steve. As the sun set, we made our way back across the boulders before it got dark. “Nighttime is croc time,” Steve told me. “It’s important to get off the water before they are active and hunting.” Back in camp, Steve started cooking. I asked if I could help. He waved me off. “My trip, my treat,” he said. I sat with my lemonade and watched the river as it changed with darkness coming on, and enjoyed the smell of onions cooking and steaks frying. I could hear the soft flapping noise of the fruit bats overhead. At first there were just a few, then dozens, and finally hundreds, crossing above the crowns of paperbark trees and honey myrtles. In the last glimmer of light they looked surreal, spooky and beautiful, gliding across the darkening sky. I felt pleasantly tired, but Steve seemed more energized the longer we stayed in the bush. I would see it again and again over the years. This was where Steve belonged, and where he seemed most alive.

Isabel had always enjoyed a house full of people. 'Feed your friends, and their mouths will be too full to gossip,' Bubbie used to say. 'Feed your enemies, and they'll become your friends.' Throughout Isabel's childhood, the Johansen household had been full of people coming over, sitting down for a glass of wine or a slice of pie, staying up late, talking and laughing. Bubbie and Grandfather had been determined that she should never feel like an orphan. Except that, despite their efforts, sometimes she had. It wasn't their fault, she reflected as she placed wedges of quiche on plates. There was just something inside her- an urge, a yearning- that made her long to be someone's daughter, not the granddaughter. She never said so, though, not aloud. Yet somehow, they heard her. Somehow, they knew. Perhaps, in the aftermath of Bubbie's final illness and passing, that was why Isabel had become so bound to Bella Vista. Now she couldn't imagine being anywhere else. Her heart resided here, her soul. She still loved having people over, creating beautiful food, watching the passing of the seasons. Even now, with all the trouble afoot and secrets being revealed like the layers of a peeled onion, she found the rhythm of the kitchen soothing.

Tina, who clearly had it in mind to dazzle her new husband in the kitchen, wanted desperately to learn the secrets of Angelina's red gravy. So they picked a Sunday afternoon soon after New Year's and Angelina hauled out her mother's old sausage grinder and stuffer. Gia had volunteered to make the trip to the butcher's shop and brought back good hog casings, a few pounds of beautifully marbled pork butt and shoulder glistening with clean, white fat, and a four-pound beef chuck roast. It wasn't every that the grinder came out for fresh homemade sausages and meatballs, but it wasn't every day that Gia and Angelina teamed up to pass on the Mother Recipe to the next generation. Gia patiently instructed Tina on the proper technique for flushing and preparing the casings, then set them aside while Angelina showed her how to build the sauce: start with white onion, fresh flat-leaf parsley, and deep red, extra-sweet frying peppers; add copious amounts of garlic (chopped not so finely); season with sea salt, crushed red pepper, and freshly ground black pepper; simmer and sweat on a medium flame in good olive oil; generously sprinkle with dried herbs from the garden (palmfuls of oregano, rosemary, and basil); follow with a big dollop of thick, rich tomato paste; cook down some more until all of the ingredients were completely combined; pour in big cans of fresh-packed crushed tomatoes and a cup of red wine (preferably a Sangiovese or a Barolo); reseason, finish with fresh herbs; bring to a high simmer, then down to a low flame; walk away.

Chicken Cacciatore I am a lover of braised meats, whether it’s pot roast or short ribs or beef brisket…or this beautiful stewed chicken dish. Just give me some meat, a pot with a lid, and some combination of liquid ingredients, and I’ll be eating out of your hand…as long as your hand is holding braised meat. That might have been the weirdest introductory sentence of any recipe I’ve ever written. Chicken cacciatore generally involves browning chicken pieces in a pot over high heat, then sautéing a mix of vegetables--onions, peppers, mushrooms, tomatoes--in the same pot. Spices are added, followed by a little wine and broth, and the chicken and veggies are allowed to cook together in the oven long enough for magic to happen… And magic does happen. I use chicken thighs for this recipe because I happen to love chicken thighs. But you can use a cut-up whole chicken or a mix of your favorite pieces. Just be sure to leave the skin on or you’ll regret it the rest of your life. Not that I’m dramatic or anything.

ANTHROPOCENE PASTORAL BY Catherine Pierce In the beginning, the ending was beautiful. Early spring everywhere, the trees furred Pink and white, lawns the sharp green That meant new. The sky so blue it looked Manufactured. Robins. We’d heard The cherry blossoms wouldn’t blossom This year, but what was one epic blooming When even the desert was an explosion Of verbena? When coyotes slept deep in orange Poppies. One New Year’s Day we woke To daffodils, wisteria, onion grass wafting Through the open windows. Near the end, We were eyeletted. We were cottoned. We were sundressed and barefoot. At least It’s starting gentle, we said. An absurd comfort, We knew, a placebo. But we were built like that. Built to say at least. Built to reach for the heat Of skin on skin even when we were already hot, Built to love the purpling desert in the twilight, Built to marvel over the pink bursting dogwoods, To hold tight to every pleasure even as we Rocked together toward the graying, even as We held each other, warmth to warmth, And said, sorry, I’m sorry, I’m so sorry while petals Sifted softly to the ground all around us.

The cleaning lady is green despite her blue eyes we love her beauty to death. we sniff unwashed since the beginning of the world lusting to know. and from too much knowledge we forgot that the intersection between giving and receiving the spring mist an empty sack gurgling not even French perfume makes it go away. we’re more organic exophthalmic eyes. muddy balloons. if we don’t want she chooses from what we have. what’s better more syrupy we keep searching our memories perhaps there’s a leftover slice of bread a good deed by mistake, a sprig of onion wide as a rope. we search through everything we have at least a sprinkle of kind words. an offering she wants us to stop for a moment to change our meaning. to make us at least leaves the kitchens of growing upward. what she puts us through what she doesn’t put us through. all that’s left is a baby the size of a baguette. who hopes and hopes. we’ve started thinning out and one who passed through the no. 9 mental hospital he says he’s a national security agent we that he’s a security guard. he isn’t sick he’s always right. a metal cup or maybe a jar that expands threateningly we don’t even curse him behind his back. not because of fear we think more positively when he’s around. it took us too long to understand that No, the nervous tic, with a question mark at the end of a sentence, is actually Yes. emotions jumped out of him like strings. he told us he wouldn’t have left that manelist diva. should’ve seen how he compared her to the woman he never had. he about smashed his phone. it wasn’t our fault he was the only man without a woman. (in english by Diana Manole)

I checked the fridge twice. I want everything to be beautiful. Tomatoes, a whole shelf of fresh peaches, peach compote, ginger root, lemons, red onions, and a ripening melon.

They each contribute at least one dish to their new menu. It's not an extensive list, just a handful of favorites that are not only delicious and filling, but affordable as well. Peter makes the most mouthwatering shucos on heavenly soft long bread buns, buttered and toasted to perfection before being topped with halved hotdogs, guacamole, cabbage, mayonnaise, tomato sauce, chili sauce, and mustard. It's both crispy and soft at the same time, a perfect combination of textures in one's mouth. It's honestly the perfect dish for anyone looking for a quick but hearty meal for lunch. Freddie brings fish and chips to the table. Simple, delectable, but hardly anything to scoff at. He makes sure to use a beer batter to bring out the subtle flavors of the fresh halibut he uses. It's then fried to golden perfection. The fries are lovingly cut and seasoned by hand, optional Cajun spice in a small serving bowl to the side. He never skimps on the portion sizes, either. The fish is massive, and he makes sure to pile fries so high, a few always fall off the expo line. Rina contemplated making a classic pho from scratch, but eventually decided on her and her sister's personal favorite gỏi cuõn--- savory braised pork, massive prawns, soft vermicelli, cucumbers, lettuce, and diced carrots all wrapped up in a pretty rice paper blanket. The way she plates everything makes the dish look like a masterpiece that's too good to eat. Most people do, however, eat it eventually, because it'd be a right shame to waste such an amazing meal. Eden makes her mother's macaroni and cheese. The cheap, boxed shit from grocery stores doesn't even begin to compare. She comes in early to make the macaroni from scratch, rolling and kneading pasta dough with deft hands. The cheese sauce she uses is also made from scratch, generous helpings of butter and cream and sharp cheddar--- a sprinkle of salt and pepper and oregano, too--- melting into one cohesive concoction she then pours over her recently boiled pasta. She makes every bowl to order, placing everything in cute little ramekins they found on sale, popping it into the oven beneath the broiler so that the butter-coated bread crumb topping can turn a beautiful golden brown. With a bit of chopped bacon and fresh green onions sprinkled on top, it's arguably one of the most demanded dishes at The Lunchbox.

Adzuki beans are small, russet-colored beans. They have a thin white line on the ridge. They’re somewhat thick-skinned with a sweet, nutty flavor. Black beans or turtle beans have a beautiful matte black color. The flesh is cream-colored with a rich, earthy flavor. Cannellini or white beans are white and kidney-shaped. They have a creamy, smooth texture and are good in soups and salads. Chickpeas are round, cream-colored legumes. Extremely popular in the Mediterranean, India, and the Middle East, they have a nutlike flavor. Very high in fiber and nutrients, they’re great when tossed on a salad, mixed with some chopped onion and olive oil, or pureed into hummus. Fava beans or broad beans are usually available whole in their pods or peeled and split. They’re large and light brown with a nutty taste and a slightly grainy texture. Great Northern beans are large white beans with a creamy texture. Use them in baked bean dishes. Navy beans are small white beans and are so called because the U.S. Navy used to keep them aboard ships as a standard provision. Pinto beans are perhaps the most popular beans in the United States. Pale pink with streaks of brown, once cooked, they turn entirely pink. They have a rich, meaty taste.

(Cortido) Makes 2 quarts 1 large cabbage, cored and shredded 1 cup carrots, grated 2 medium onions, quartered lengthwise and very finely sliced 1 tablespoon dried oregano ¼-½ teaspoon red pepper flakes 1 tablespoon sea salt 4 tablespoons whey (Whey and Cream Cheese) (if not available, use an additional 1 tablespoon salt) This delicious spicy condiment goes beautifully with Mexican and Latin American food of all types. It is traditionally made with pineapple vinegar but can also be prepared with whey and salt. Like traditional sauerkraut, cortido improves with age. In a large bowl mix cabbage with carrots, onions, oregano, red chile flakes, sea salt and whey. Pound with a wooden pounder or a meat hammer for about 10 minutes to release juices. Place in 2 quart-sized, wide-mouth mason jars and press down firmly with a pounder or meat hammer until juices come to the top of the cabbage. The top of the cabbage mixture should be at least 1 inch below the top of the jars. Cover tightly and keep at room temperature for about 3 days before transferring to cold storage. Variation: Traditional Cortido Omit salt and whey and use 4-6 cups pineapple vinegar. Mix all ingredients except pineapple vinegar together in a large bowl and pound lightly. Stuff cabbage loosely into 3 quart-sized, wide-mouth mason jars and add enough vinegar to cover the cabbage. The top of the cabbage mixture should be at least 1 inch below the top of the jars. Cover tightly and keep at room temperature for about 3 days before transferring to cold storage. Among all the vegetables that

By a merging and interplay of identities between himself and his beautiful room, he might be preparing a ghost for the future; it had not occurred to him that there might have been a similar merging and coalescence in the past. Oliver Onions The Beckoning Fair One

So what can we generalize about Victorian vampires? They are already dead, yet not exactly dead, and clammy-handed. They can be magnetically repelled by crucifixes and they don’t show up in mirrors. No one is safe; vampires prey upon strangers, family, and lovers. Unlike zombies, vampires are individualists, seldom traveling in packs and never en masse. Many suffer from mortuary halitosis despite our reasonable expectation that they would no longer breathe. But our vampires herein also differ in interesting ways. Some fear sunlight; others do not. Many are bound by a supernatural edict that forbids them to enter a home without some kind of invitation, no matter how innocently mistaken. Dracula, for example, greets Jonathan Harker with this creepy exclamation that underlines another recurring theme, the betrayal of innocence (and also explains why I chose Stoker’s story “Dracula’s Guest” as the title of this anthology): “Welcome to my house! Enter freely and of your own will.” Yet other vampires seem immune to this hospitality prohibition. One common bit of folklore was that you ought never to refer to a suspected vampire by name, yet in some tales people do so without consequence. Contrary to their later presentation in movies and television, not all Victorian vampires are charming or handsome or beautiful. Some are gruesome. Some are fiends wallowing in satanic bacchanal and others merely contagious victims of fate, à la Typhoid Mary. A few, in fact, are almost sympathetic figures, like the hero of a Greek epic who suffers the anger of the gods. Curious bits of other similar folklore pop up in scattered places. Vampires in many cultures, for example, are said to be allergic to garlic. Over the centuries, this aromatic herb has become associated with sorcerers and even with the devil himself. It protected Odysseus from Circe’s spells. In Islamic folklore, garlic springs up from Satan’s first step outside the Garden of Eden and onion from his second. Garlic has become as important in vampire defense as it is in Italian cooking. If, after refilling your necklace sachet and outlining your window frames, you have some left over, you can even use garlic to guard your pets or livestock—although animals luxuriate in soullessness and thus appeal less to the undead. The vampire story as we know it was born in the early nineteenth century. As

I remember the pissaladière. We stood there watching them cook and eating that soft, oily bread. Back then I was so poor I was living on bread and cheese, and the flavor of olives and anchovies went straight through me." He stopped, and when he spoke again, his voice was lower, as if he was summoning the words from the air. "The wine was flowing, and the celery was crisp. Richard had found some old farmer who gave him a great ripe wheel of Brie that dripped off the edges of the bread. Richard and that crazy chef kept arguing, but it wasn't a fight, it was a seduction." Stella wanted to ask what they had argued about, but she was afraid to interrupt the rhythm of his words. "Richard wanted to keep it simple--- you know how he is--- but that chef had his own ideas. I remember he started dicing fish and mixing it with onions, tomatoes, and little bits of celery. 'Limes!' he said. 'I must have limes!' None of us had ever heard of ceviche, and we were astonished. Then Richard concocted a chicken gratin with a cheese custard on top, and the chef made the most beautiful salad I'd ever seen. He threw everything into it--- pieces of lemon, bits of cheese, and then he took the violets out of the vase and tossed in the petals. It was beautiful.

Beauty isn’t what you see on TV or in magazine ads or even necessarily in art galleries. It’s a lot deeper and a lot simpler than that. It’s realizing the goodness of things, it’s leaving the world a little better than it was before you got here. It’s appreciating the inspiration of the world around you and trying to inspire others.

Remember your skin is like an onion — it's got many layers.

plates of steamed onions, carrots, cabbage, and bland, boiled chicken.

In the thousands of years before European colonists landed in the West, the area that would come to be occupied by the United States and Canada produced only a handful of lasting foods---strawberries, pecans, blueberries, and some squashes---that had the durability to survive millennia. Mexico and South America had a respectable collection, including corn, peppers, beans, tomatoes, potatoes, pineapples, and peanuts. But the list is quaint when compared to what the other side of the world was up to. Early civilizations in Asia and Africa yielded an incalculable bounty: rice, sugar, apples, soy, onions, bananas, wheat, citrus, coconuts, mangoes, and thousands more that endure today. If domesticating crops was an earth-changing advance, figuring out how to reproduce them came a close second. Edible plants tend to reproduce sexually. A seed produces a plant. The plant produces flowers. The flowers find some form of sperm (i.e., pollen) from other plants. This is nature beautifully at work. But it was inconvenient for long-ago humans who wanted to replicate a specific food they liked. The stroke of genius from early farmers was to realize they could bypass the sexual dance and produce plants vegetatively instead, which is to say, without seeds. Take a small cutting from a mature apple tree, graft it onto mature rootstock, and it'll produce perfectly identical apples. Millenia before humans learned how to clone a sheep, they discovered how to clone plants, and every Granny Smith apple, Bartlett pear, and Cavendish banana you've ever eaten leaves you further indebted to the people who figured that out. Still, even on the same planet, there were two worlds for almost all of human time. People are believed to have dug the first roots of agriculture in the Middle East, in the so-called Fertile Crescent, which had all the qualities of a farmer's dream: warm climate; rich, airy soil; and two flowing rivers, the Tigris and Euphrates. Around ten thousand years before Jesus walked the earth, humans taught themselves how to grow grains like barley and wheat, and soon after, dates, figs, and pomegranates.

Alexander's selected the best potatoes they have in storage, a medium-sized white onion, a hearty block of Reblochon-style cheese, a slab of fatty bacon, and has even retrieved a dry white wine from the downstairs pantry. Eden's mind races. The ingredients are simple, but there are hundreds of different possible outcomes. She can't even begin to fathom what Alexander has in store for her. He handles his knives beautifully. His grip is strong, but just light enough to offer the most flexibility. It isn't very long before he slices up generous bits of bacon and has it sizzling in a hot pan, fat melting away and frying all around the meat to leave it nice and crisp. In goes finely minced onion, and then a good cup or so of white wine to deglaze the bottom of the pan. Then it's the potatoes, which he's skinned and sliced with mind-bending accuracy. Alexander pops everything into an oven-proof dish before covering the top with a hefty layer of cheese. He places it in the oven, but doesn't bother setting a timer. He's a skilled enough chef to know when it's done. "Are you going to tell me what this mystery dish is?" Eden asks. Alexander smiles. "It's a tartiflette," he explains. "My father used to make it all the time. Comfort food, for when I wasn't feeling well.

Also in Puffin by Sudha Murty How I Taught My Grandmother to Read and Other Stories The Magic Drum and Other Favourite Stories The Bird with Golden Wings Grandma’s Bag of Stories The Magic of the Lost Temple The Serpent’s Revenge: Unusual Tales from the Mahabharata The Man from the Egg: Unusual Tales about the Trinity The Upside-Down King: Unusual Tales about Rama and Krishna The Daughter from a Wishing Tree: Unusual Tales about Women in Mythology How the Onion Got Its Layers How the Sea Became Salty How the Earth Got Its Beauty

God, you're beautiful," he said, unleashing the adjective Ronny had never used to describe me. "Ha, come on, I'm still a mess from the kitchen," I said. "I don't see anything messy. I smell dinner, and you're making me hungry," he said, moving closer. God, this was heating up quickly. "You don't smell all the garlic, onions, and fryer oil?" I said, giggling and feeling shy. "I love fried food, Maggie." He inhaled deeply, and we both laughed.

Hm. A dal bean curry, eh? It looks similar to Chana Masala, a Punjabi dish that uses chickpeas... ! This viscous stickiness...!" "It's Natto!" Gooey texture and savory flavor are melding together inside my mouth! Was natto ever this delicious? "Wait... this is no normal natto! Could it be..." "Yes, sir. This natto I made by hand using charcoal smoke. It's charcoal-aged natto. After I added the natto spores to a batch of soybeans, I stored them in an underground room. There I lit a charcoal fire and then kept the room at just the right temperature and humidity to ferment the soybeans. As this process takes several days to complete, I prepared it ahead of time, over my summer break." "The carbon dioxide generated by the charcoal fire impacts the maturation of the soy proteins. It gives the natto a richer flavor. It also halts bacteria death in the beans, preventing the typical smell of ammonia from developing!" "Did you know all that?" "I heard a little about it once. It's supposed to be a really hard process that takes loads of time to finish!" "And she made it by herself?!" "But that isn't all. There's another flavor--- a deeper, more savory one that resonates across the tongue like a deep bass chord." "Oh, that? As a special hidden seasoning, I added shoyu koji." SHOYU KOJI Instead of salt, soy sauce is added to the koji bacteria and mixed with the rice until thick. Then it is left to ferment at a constant temperature for several weeks. So that's the black stuff that was in that jar! Shoyu koji has over ten times glutamic acid---an umami component--- than shio koji does. I see. While the strong flavor of curry spices drowns out most other seasonings, shoyu koji's flavor is powerful enough to that it is instead a savory magnifier! Her curry takes full advantage of her detailed knowledge of fermentation techniques! It is truly a magnificent dish! "The creamy Japanese-style curry roux has blended in with the natto's gooeyness beautifully!" "The mound of crisp, minced green onion on top is hard to resist as well!"

The individual soul must be awakened from the deep sleep it is immersed in. One who considers the Self to be the body cannot accomplish anything great. So long as his mind dwells on the body, he will not be able to think of anything other than his own body and his own nation. The reason we consider many of the people of Western nations to be uncivilized is their identification of the Self with the body. When someone with such an outlook joins a religious order, he turns the ashrama into his home and yoga into a job. Even Sri Ramakrishna, the God of Love, has been turned into a zemindar by them. He is being served with great pomp throughout the country—he must have a fancy bed, a beautiful house, and good food! If the mind cannot accept abstract ideas, then what is the point of coming into the circle of Sri Ramakrishna? This worn-out baggage was present in the religion of old. Haven't you seen people take rotten fish, fry it in spices, and kill the smell with onions before they eat it? This is the same thing. The spice of social service has been added to the decaying religion of the olden days—that is all.

The Larchmont Spring Festival was, as you might expect, an annual affair. There was cotton candy and sno-cones, there were hot dogs and burgers, and the scent of burning onions blended beautifully with Los Angeles’s signature perfume: sunscreen and money.

sunflower Sunflowers (Helianthus annuus) are a garden classic that produce tasty, nutritious seeds for you and your flock. With many varieties to choose from, this annual plant is easy to grow in just about any garden. Be sure to plant them in an area with full sun and well-drained soil. And remember that many varieties will grow very tall, creating shade to the north of them, so plant them in the northernmost part of your garden or where you need to create shade. Chickens love to eat sunflowers straight from the heads. If you want to save them for your family, when the leaves turn brown simply cut the head with a few inches of stem so you can hang them in a dry place like the garage, much like you would for garlic or onions. You can leave them on the stem in the garden, but you may need to put netting around the heads as protection since wild birds and squirrels also love sunflower seeds. Oil can also be rendered from the seeds, and the stalks and leaves can be used as chicken bedding or composted into mulch.

The Mariner’s Officers Club was a classy place and much the same as the one I had heard about in Cape Town. Complete with “linen service” it was about as good as it gets. The Monkey Gland Steak… Not to worry, it’s only a name; no monkeys are a part of this tangy sauce that is a delicious blend of fruit and splices. The sauce can also be used as a marinade. As far as I know it is not on the market but can be made by frying minced onions, garlic and ginger in coconut oil until the onions are translucent. Pour this over your favorite steak or hamburger for an exciting taste treat. From here we took a taxi to the Smuggler’s Inn which was in a British Colonial Style building on Point Road. Although the area that the nightclub was in was considered part of the red light district it was a popular Avant guarde area where the younger in crowd of Durban would go. With upbeat music in the days prior to rock & roll it was a lot of fun. The bottom end of Point Road Mahatma Gandhi Road at night was always a hive of activity with Smugglers leading the way as an offbeat entertainment center. Before returning to Kerstin’s flat we had the driver take us to the end of the point where we could find the newest nightclubs with strip shows, music, dancing. We even witnessed a slug fest between some guys, known as a raut. For us it was a hoot and lots of fun but I’m certain that they were black & blue for days. Kerstin told me that many of the participants of these fights could be expected to show up at Dr. Acharya’s practice the following Monday. Returning to her apartment we enjoyed the rest of the evening in bed. At six o’clock the taxi I had called was waiting curbside. I considered how lucky I was to have connected with Kerstin but I still didn’t know much about her. Why did this beautiful girl come into my life? It was a mystery without an answer!

Albany was, as Onions would have said, the ‘swankiest’ address a single man about town could have. A beautiful, exclusive apartment building on the north side of Piccadilly. It was an address that would have suited such as Lord Peter Wimsey or Albert Campion,

Migration Crows assemble in the bare elm above our house. Restless, staring: like souls who want back in life. —And who wouldn’t want again the hot bath after hard work, with soft canyons of splitting foam; or the glass of spring water cold at the mouth? To be startled by beauty—drops of bright blood on the snow. To be radiant. All morning the crows watch me in the garden putting in the early onions. Their bodies look oiled. Back in, back in, they shake the wooden rattles.

I love the experience of digging deep, pulling layer after layer off the onion that is me, discovering the most profound parts of myself over and over again.

If I'm lunching with tolerant friends I eat green onions, and I like to nibble on raw carrot sticks. I certainly prefer them to fancy hors d'oeuvres. Fish is a wonderful beauty food. […] I like it best straight out of the sea, when I'm in the Islands, but even frozen fish can be prepared deliciously.

Onion Soup Gratinée YIELD: 4 SERVINGS ONE OF MY greatest treats when working in Paris was to go with my fellow chefs and commis to les Halles, the big market of Paris that spreads through many streets of the Châtelet neighborhood. The excitement in the streets and cafés started a little before 3:00 A.M. and ended around 7:00 or 8:00 A.M. Our nocturnal forays would, more often than not, finish at Le Pied de Cochon (The Pig’s Foot), the quintessential night brasserie of les Halles. There, large, vociferous butchers in bloody aprons would rub shoulders with tuxedoed and elegantly evening-gowned Parisians stopping by for late-night Champagne and a meal after the opera or the theater. The restaurant was famous for its onion-cheese gratinée; it was one of the best in Paris, and hundreds of bowls of it were served every night. For this recipe, you will need four onion soup bowls, each with a capacity of about 12 ounces and, preferably, with a lip or rim around the edge that the cheese topping will stick to as it melts to form a beautiful crust on top of the soup. 2 tablespoons unsalted butter 3 onions (about 12 ounces), cut into thin slices About 7 cups good-quality chicken stock, or a mixture of chicken and beef stock About ½ teaspoon salt, more or less, depending on the saltiness of the stock ½ teaspoon freshly ground black pepper 16 slices of baguette, each cut about ⅜ inch thick About 3 cups grated Swiss cheese, preferably Gruyère, Comté, or Emmenthaler (about 10 ounces) Melt the butter in a saucepan, and sauté the sliced onions in the butter over medium to high heat for about 8 minutes, or until lightly browned. Add the stock, salt, and pepper, and boil gently for 15 minutes. Meanwhile, preheat the oven to 400 degrees. Arrange the bread slices in a single layer on a tray, and bake them for 8 to 10 minutes, or until they are nicely browned. Divide the toast among the bowls, and sprinkle ¼ cup of cheese into each bowl. When the stock and onions have cooked for 15 minutes, pour the soup into the bowls, filling each to the top. Sprinkle on the remainder of the cheese, dividing it among the bowls and taking care not to push it down into the liquid. Press the cheese around the rim or lip of the bowls, so it adheres there as it cooks and the crust does not fall into the liquid. Arrange the soup bowls on a baking sheet, and bake for 35 to 45 minutes, or until a glorious brown, rich crust has developed on top. Serve hot right out of the oven.

A self-serve buffet had been set up with every quiche and tarte salée one could imagine, like a beautiful pissaladière made with onions, shiny black olives, and slippery anchovies, or the one with tomato, honey, and goat cheese.

Ah, there is pâté on the inside!" I see! By wrapping the exterior with thin slices of beef... ... he was able to make his presentation look like a cartoony leg of meat. "AH! HWAAAAA?!" The meat wrapped around the exterior is marinated strips of beef! Their richly fragrant scent yet light and almost fruity juices pack a knockout wallop! Directly underneath them is a layer of bacon slices! Not only do they serve to hold the pâté firmly in place... The impact of all that powerful protein in one bite reverberates through my entire body!" "By the way, for the base of my marinade... ... I used Yakiniku Sauce Even store-bought Yakiniku Sauce has a great balance of soy sauce, mirin, garlic and ginger. It makes a good, solid base for the marinade! I took that and adjusted it with some honey, grated onion and freshly squeezed orange juice so it would pair better with the pâté... before asking Nakiri to taste test it to ensure it came together properly." "The pâté in the middle is the most spectacular part of all! Full-bodied yet delicate, it matches beautifully with the aromatic layer of meat. Each bite sparks an explosion of powerful flavor in the mouth!" Using a base of chicken liver, he added chicken breast and cream along with carrots and Shimeji mushrooms. But what really stands out is the preparation of each individual ingredient! Confit. Grill. Braiser. Suer. Each piece was prepared in the way best suited to its strengths... ... teasing out its natural sweetness and ratcheting up the dish's overall goodness!

The foil packet sighed as I pulled it open, hissing as it yielded its bounty. Clouds of steam puffed upward, releasing the tantalizing aroma into the air. The fish's reddish skin had a beautiful overlapping pattern that looked as if it had been painted by some wayward mermaid. My sharp scissors snipped the stitches in its belly, spilling the filling onto the plate. I scooped us both two helpings of the garlic fried rice and portioned the desirable parts of the fish, the head and the belly, for Celia, while I took the tail. The piece of fish on my fork bore the sign of perfect execution: moist, milky translucence, and a silky texture that sprang to the touch. Infused with the fragrant stuffing, the tender fish melted in my mouth, dissolving in a mélange of delicious flavors- the trio of boldness from the coriander, garlic, and red onion tempered by the sweet tanginess of the tomatoes. Success.

That’s when it happened. I began to feel that I needed more of a rush. I thought to myself, I want more. I wanted to keep this one, but I wanted him in me. I wanted him to become part of me. That’s when the idea of eating part of his body occurred to me. So, I severed his biceps, which were beautiful. I also took his thigh and his heart.” Dahmer said that he ate the heart first. “It tasted spongy.” He then took a bite of the thigh, but it was so tough that he could hardly chew it. He bought some meat tenderizer to use on the biceps. I could hardly contain myself. “Meat tenderizer? How did you prepare it?” Dahmer drew another cigarette from the pack and matter-of-factly described how he placed a little cooking oil in a skillet and lightly fried the body parts until medium rare. Sometimes he would add onions and mushrooms for flavor. Murphy interrupted. “What did it taste like?” Dahmer exhaled as he answered. “It tasted like a fine cut of meat, like a filet mignon.

Long term exposure to fake things makes real things seem overly dull, demanding, expensive, messy, complicated, and pretentious. Those raised on watermelon candy will find actual watermelon not sweet enough. Anyone raised on comic book movies will not find Hamlet or Paradise Lost sufficiently exciting. Anyone raised on Big Macs will find French onion soup too pungent, or else not sweet enough, not fatty enough, or not salty enough.

But my head was spinning, trying to analyze every word Edward had spoken today. What did he mean, it was better if we weren’t friends? My stomach twisted as I realized what he must have meant. He must see how absorbed I was by him; he must not want to lead me on… so we couldn’t even be friends… because he wasn’t interested in me at all. Of course he wasn’t interested in me, I thought angrily, my eyes stinging—a delayed reaction to the onions. I wasn’t interesting. And he was. Interesting… and brilliant… and mysterious… and perfect… and beautiful… and possibly able to lift full-sized vans with one hand.

What can be wrong in the world when onions fry?