Berry Sweet Quotes

To crave and to have are as like as a thing and its shadow. For when does a berry break upon the tongue as sweetly as when one longs to taste it, and when is the taste refracted into so many hues and savors of ripeness and earth, and when do our senses know any thing so utterly as when we lack it? And here again is a foreshadowing -- the world will be made whole. For to wish for a hand on one's hair is all but to feel it. So whatever we may lose, very craving gives it back to us again.

Peeta opens his mouth for the first bite without hesitation. He swallows, then frowns slightly. "They're very sweet." "Yes they're sugar berries. My mother makes jam from them. Haven't you've ever had them before?" I say, poking the next spoonful in his mouth. "No," he says, almost puzzled. "But they taste familiar. Sugar berries?" "Well, you can't get them in the market much, they only grow wild," I say. Another mouthful goes down. Just one more to go. "They're sweet as syrup," he says, taking the last spoonful. "Syrup." His eyes widen as he realizes the truth. I clamp my hand over his mouth and nose hard, forcing him to swallow instead of spit. He tries to make himself vomit the stuff up, but it's too late, he's already losing consciousness. Even as he fades away, I can see in his eyes what I've done is unforgiveable. I sit back on my heels and look at him with a mixture of sadness and satisfaction. A stray berry stains his chin and I wipe it away. "Who can't lie, Peeta?" I say, even though he can't hear me.

And may the odds -" He tosses a berry in a high arc toward me. I catch it in my mouth and break the delicate skin with my teeth. The sweet tartness explodes across my tongue. "- be ever in your favor!" I finish with equal verve.

Women could probably be trained quite easily to see men first as sexual things. If girls never experienced sexual violence; if a girl's only window on male sexuality were a stream of easily available, well-lit, cheap images of boys slightly older than herself, in their late teens, smiling encouragingly and revealing cuddly erect penises the color of roses or mocha, she might well look at, masturbate to, and, as an adult, "need" beauty pornography based on the bodies of men. And if those initiating penises were represented to the girl as pneumatically erectible, swerving neither left nor right, tasting of cinnamon or forest berries, innocent of random hairs, and ever ready; if they were presented alongside their measurements, length, and circumference to the quarter inch; if they seemed to be available to her with no troublesome personality attached; if her sweet pleasure seemed to be the only reason for them to exist--then a real young man would probably approach the young woman's bed with, to say the least, a failing heart.

Sweet as cherries, bright as berries, light of my moony sky.

Would you like some warm Spring pie? Then, take a cup of clear blue sky. Stir in buzzes from a bee, Add the laughter of a tree. A dash of sunlight should suffice To give the dew a hint of spice. Mix with berries, plump and sweet. Top with fluffy clouds, and eat!

For need can blossom into all the compensation it requires. To crave and to have are as like as a thing and its shadow. For when does a berry break upon the tongue as sweetly as when one longs to taste it, and when is the taste refracted into so many hues and savors of ripeness and earth, and when do our senses know any thing so utterly as when we lack it? And here again is a foreshadowing-the world will be made whole. For to wish for a hand on one's hair is all but to feel it. So whatever we may lose, very craving gives it back to us again. Though we dream and hardly know it, longing, like an angel, fosters us, smooths our hair, and brings us wild strawberries.

Her eyes were dark. Dark as chocolate, dark as coffee, dark as the polished wood of my father’s lute. They were set in a fair face, oval. Like a teardrop. Her easy smile could stop a man’s heart. Her lips were red. Not the garish painted red so many women believe makes them desirable. Her lips were always red, morning and night. As if minutes before you saw her, she had been eating sweet berries, or drinking heart’s blood. No matter where she stood, she was in the center of the room. Do not misunderstand. She was not loud, or vain. We stare at a fire because it flickers, because it glows. The light is what catches our eyes, but what makes a man lean close to a fire has nothing to do with its bright shape. What draws you to a fire is the warmth you feel when you come near. The same was true of Denna.

Imagine a Carthage sown with salt, and all the sowers gone, and the seeds lain however long in the earth, till there rose finally in vegetable profusion leaves and trees of rime and brine. What flowering would there be in such a garden? Light would force each salt calyx to open in prisms, and to fruit heavily with bright globes of water–-peaches and grapes are little more than that, and where the world was salt there would be greater need of slaking. For need can blossom into all the compensations it requires. To crave and to have are as like as a thing and its shadow. For when does a berry break upon the tongue as sweetly as when one longs to taste it, and when is the taste refracted into so many hues and savors of ripeness and earth, and when do our senses know any thing so utterly as when we lack it? And here again is a foreshadowing–-the world will be made whole. For to wish for a hand on one’s hair is all but to feel it. So whatever we may lose, very craving gives it back to us again.

I shall tell you a truth . . . your lips taste of sweet ripened berries. I should be so forward as to take them in degust. And if it cannot be so, then I shall kneel until that day in purgatory.

It was one of those golden autumn afternoons and there were blackberries and splashes of old man's beard in the hedges, and the hawthorn berries were ripening scarlet for the birds when the cold winter came along. There were tall trees here and there on either side, oak and sycamore and ash and occasionally a sweet chestnut.

You are but a tiny cluster upon the vines of heaven, where the grapes are worlds; yet you hold the power to ripen your bitter berries and add to the eternal vintage of cosmic sweetness if so you will.

Nigger-eye Berries cast dark Hooks -- Black sweet blood mouthfuls, Shadows.

Home. I come from a place that’s as sweet as the freshest berry, as sour as curdled milk, where we dream of owning mansions and leaving the hood, where we couldn’t imagine having been raised anywhere else.

Nobody wants to know why Indian women leave or where they go. Our bodies walk across the highway from the dances of our youth into missing narratives without strobe lights or sweet drinks in our small purses, or the talk of leaving. The truth of our leaving or coming into the world is never told.

She crawled up on my lap and whispered in her sweet voice, “I like hurting people. Do you?

Stunning" Melanin rich and honeyed, butter brown syrupy ‘Da blacker the berry, the sweeter the sweet Girl, all hues of the ebony rainbow shine Our rind so rare, age like fine wine Lips plump like cherries ready to be picked. Dey spend all kind of money tryin’ to look like ‘dis

Of Woman and Chocolate   "Chocolate shares both the bitter and the sweet. Chocolate melts away all cares, coating the heart while smothering every last ache.   Chocolate brings a smile to the lips on contact, leaving a dark kiss behind.   Chocolate is amiable, complimenting any pairing; berries, peanut butter, pretzels, mint, pastries, drinks...everything goes with chocolate.   The very thought of chocolate awakens taste buds, sparking memories of candy-coated happiness.   Chocolate will go nuts with you, no questions asked.   Chocolate craves your lips, melts at your touch, and savors the moment.   Chocolate is that dark and beautiful knight who charges in on his gallant steed ready to slay dragons when needed.   Chocolate never disappoints; it leaves its lover wanting more.   Chocolate is the ultimate satisfaction, synonymous with perfection.   Chocolate is rich, smooth pleasure.   Chocolate has finesse - the charm to seduce and indulge at any time, day or night.   Chocolate is a true friend, a trusted confidant, and faithful lover. Chocolate warms and comforts and sympathizes.   Chocolate holds power over depression, victory over disappointment.   Chocolate savvies the needs of a woman and owns her.   Simply put, chocolate is paradise.

This sweet-bitter scent Is still making me faint Enduring the pain That makes me insane. Trying to smile everyday To hide the feelings I bear Hide in bed and lay Praying to ease the fear. The scent of perfume Is the reason of my consciousness It wakens the inner loom And brings back the memories.

Need can blossom into all the compensations it requires. To crave and to have are as like as a thing and its shadow. For when does a berry break upon the tongue as sweetly as when one longs to taste it, and when is the taste refracted into so many hues and savors of ripeness and earth, and when do our senses know any thing so utterly as when we lack it?

Now I am all alone. My only comfort is my sweet little cat. I'm just an old woman, waiting to die.

In Port William, more than anyplace else I had been, this religion that scorned the beauty and goodness of this world was a puzzle to me. To begin with, I don’t think anybody believed it. I still don’t think so. Those world-condemning sermons were preached to people who, on Sunday mornings, would be wearing their prettiest clothes. Even the old widows in their dark dresses would be pleasing to look at. By dressing up on the one day when most of them had leisure to do it, they had signified their wish to present themselves to one another and to Heaven looking their best. The people who heard those sermons loved good crops, good gardens, good livestock and work animals and dogs; they loved flowers and the shade of trees, and laughter and music; some of them could make you a fair speech on the pleasures of a good drink of water or a patch of wild raspberries. While the wickedness of the flesh was preached from the pulpit, the young husbands and wives and the courting couples sat thigh to thigh, full of yearning and joy, and the old people thought of the beauty of the children. And when church was over they would go home to Heavenly dinners of fried chicken, it might be, and creamed new potatoes and hot biscuits and butter and cherry pie and sweet milk and buttermilk. And the preacher and his family would always be invited to eat with somebody and they would always go, and the preacher, having just foresworn on behalf of everybody the joys of the flesh, would eat with unconsecrated relish.

For I shall bring you crimson leaves And rippling wheat in golden sheaves; A cache of berries, red and sweet, And dappled deer on silent feet." - Emma Delagardie and Augustus Whittlesby, Americanus: A Masque in Three Parts

Her lips were red. Not the garish painted red so many women believe makes them desirable. Her lips were always red, morning and night. As if minutes before you saw her, she had been eating sweet berries, or drinking heart’s blood.

When I was very little, my mother took to calling me asaa, the miracle berry that, when eaten first, turns sour things sweet. Asaa in context is a miracle berry. Without context, it is nothing, does nothing. The sour fruit remains.

My little brother's greatest fear was that the one person who meant so much to him would go away. He loved Lindsey and Grandma Lynn and Samuel and Hal, but my father kept him stepping lightly, son gingerly monitoring father every morning and every evening as if, without such vigilance, he would lose him. We stood- the dead child and the living- on either side of my father, both wanting the same thing. To have him to ourselves forver. To please us both was an impossibility. ... 'Please don't let Daddy die, Susie,' he whispered. 'I need him.' When I left my brother, I walked out past the gazebo and under the lights hanging down like berries, and I saw the brick paths branching out as I advanced. I walked until the bricks turned to flat stones and then to small, sharp rocks and then to nothing but churned earth for miles adn miles around me. I stood there. I had been in heaven long enough to know that something would be revealed. And as the light began to fade and the sky to turn a dark, sweet blue as it had on the night of my death, I saw something walking into view, so far away I could not at first make out if it was man or woman, child or adult. But as moonlight reached this figure I could make out a man and, frightened now, my breathing shallow, I raced just far enough to see. Was it my father? Was it what I had wanted all this time so deperately? 'Susie,' the man said as I approached and then stopped a few feet from where he stood. He raised his arms up toward me. 'Remember?' he said. I found myself small again, age six and in a living room in Illinois. Now, as I had done then, I placed my feet on top of his feet. 'Granddaddy,' I said. And because we were all alone and both in heaven, I was light enough to move as I had moved when I was six and in a living room in Illinois. Now, as I had done then, I placed my feet on top of his feet. 'Granddaddy,' I said. And because we were all alone and both in heaven, I was light enough to move as I had moved when I was six and he was fifty-six and my father had taken us to visit. We danced so slowly to a song that on Earth had always made my grandfather cry. 'Do you remember?' he asked. 'Barber!' 'Adagio for Strings,' he said. But as we danced and spun- none of the herky-jerky awkwardness of Earth- what I remembered was how I'd found him crying to this music and asked him why. 'Sometimes you cry,' Susie, even when someone you love has been gone a long time.' He had held me against him then, just briefly, and then I had run outside to play again with Lindsey in what seemed like my grandfather's huge backyard. We didn't speak any more that night, but we danced for hours in that timeless blue light. I knew as we danced that something was happening on Earth and in heaven. A shifting. The sort of slow-to-sudden movement that we'd read about in science class one year. Seismic, impossible, a rending and tearing of time and space. I pressed myself into my grandfather's chest and smelled the old-man smell of him, the mothball version of my own father, the blood on Earth, the sky in heaven. The kumquat, skunk, grade-A tobacco. When the music stopped, it cold have been forever since we'd begun. My grandfateher took a step back, and the light grew yellow at his back. 'I'm going,' he said. 'Where?' I asked. 'Don't worry, sweetheart. You're so close.' He turned and walked away, disappearing rapidly into spots and dust. Infinity.

To crave and to have are as like as a thing and its shadow. For when does a berry break upon the tongue as sweetly as when one longs to taste it, and when is the taste refracted into it so many hues and savors of ripeness and earth, and when do our senses know any thing so utterly as when we lack it?

Her easy smile could stop a man’s heart. Her lips were red. Not the garish painted red so many women believe makes them desirable. Her lips were always red, morning and night. As if minutes before you saw her, she had been eating sweet berries, or drinking heart’s blood. No matter where she stood, she was in the center of the room.” Kvothe frowned. “Do not misunderstand. She was not loud, or vain. We stare at a fire because it flickers, because it glows. The light is what catches our eyes, but what makes a man lean close to a fire is the warmth you feel when you come near. The same was true of Denna.

Did I ever tell you about Asin? She is the wild woman of the woods. It's an old story of the People. My mom used to tell me about Asin. Asin couldn't bear being married or having children or having friends. She always wanted to run wild. She ran wild through the woods. If you saw her running you had to run to water as fast as you could and drink or her restlessness would come into you like a thirst that could never be quenched. She was happy and unhappy. She had wild long hair and she was very tall and she ran like the wind. When you saw dunegrass rippling in a line she was running through it. When the wind changed direction suddenly that was Asin. She was never satisfied or content and so she ran and ran and ran. She would grab men who were fishing alone and make love to them and then throw them down on the ground and run away weeping. She would grab children who wandered too far alone in the woods but she would return them to the same spot after three days and run away again. She would listen to women talking by the fire or working in the village or gathering berries but if they invited her to join them she ran away. You could hear her crying sometimes when the sun went down. She wanted something but she never knew what it was so she had nothing. She was as free as anyone ever could be and she was trapped. When I was young I wanted to be Asin. Many times I wanted to be Asin. So do you, Nora. I know. It's okay. It's alright. My sweet love. Poor Asin. Sometimes I think to be Asin would be the saddest thing in the world. Poor thing.

But why would they do that? What is to be asked? He was a man who sees into things -- very ordinary things. A hat left on the floor of a café in Kingstown, a proverb overheard, an old fisherman mending a net: these, for him, were a kind of incitement. There are no answers other than that. He was not like the rest of us. Not even like himself. His imagination, or soul, or whatever province of his mind was hungry for the sustaining rain of the world, would soak in the storms of his own haunted strangeness, and the berries would bloom, and they were what they were, and if the tendrils were peculiar, and some of them wild, the fruits were so shockingly luscious and potent that the thirsty were willing to savour the bitter for the sake of the concomitant sweet. He needed the very ordinary. He was a beautiful man. What more than this need be said? The sort of man who makes you think the movement of foliage might be causing the breeze.

You're seeing a memory sweet as it is. But for your kind, memories of the dead are best seen through the cloudy glass of time and dreams.

For one sweet chiming moment, heaven was all around us. All things were possible, and kindness and love could conquer any sorrows, any fears.

Our love was sweet and tart like lemonade on a sun-scorched day or the sweat that runs down your lover's face. It was bittersweet, more bitter than sweet.

Late August, given heavy rain and sun For a full week, the blackberries would ripen. At first, just one, a glossy purple clot Among others, red, green, hard as a knot. You ate that first one and its flesh was sweet Like thickened wine: summer's blood was in it Leaving stains upon the tongue and lust for Picking. Then red ones inked up and that hunger Sent us out with milk cans, pea tins, jam-pots Where briars scratched and wet grass bleached our boots. Round hayfields, cornfields and potato-drills We trekked and picked until the cans were full, Until the tinkling bottom had been covered With green ones, and on top big dark blobs burned Like a plate of eyes. Our hands were peppered With thorn pricks, our palms sticky as Bluebeard's. We hoarded the fresh berries in the byre. But when the bath was filled we found a fur, A rat-grey fungus, glutting on our cache. The juice was stinking too. Once off the bush The fruit fermented, the sweet flesh would turn sour. I always felt like crying. It wasn't fair That all the lovely canfuls smelt of rot. Each year I hoped they'd keep, knew they would not.

When I was very little, my mother took to calling me asaa, the miracle berry that, when eaten first, turns sour things sweet. Asaa in context is a miracle berry. Without context, it is nothing, does nothing. The sour fruit remains. In those early years of our family of four, sour fruit was everywhere, but I was asaa and Nana was context, and so we had sweetness in abundance.

There are strawberries growing among my bulbs. Wild ones, seeded from God knows where, poking their pale little fingers among the tulips and crocuses. Wild strawberries are invasive; not quite as invasive as dandelions, but those little heart-shaped leaves conceal a powerful hunger for conquest, sending their runners everywhere, each one an outpost preparing itself for a future invasion. And yet I cannot bring myself, père, to curb their cheery exuberance. Though more or less worthless in terms of fruit, the little white flowers and pretty leaves make excellent ground count cover, keeping the thistles and ragwort at bay without suppressing my daffodils. And besides, in summer, there may be enough of the tiny red berries to put on a tart, or flavor a glassful of sweet white wine. That is, if the birds do not steal them first. They too enjoy their sweetness. Those strawberries will creep, Reynaud, said Narcisse's voice in my mind. Let them stay, and in a month, your beds will be nothing but strawberries.

Caleb dumped me on my birthday, Before I’d ordered an entrée, “What a dick!” some might say! But don’t you worry my little sheep, I am not sad and will not weep, For Caleb Jones is a cheat! He two-timed me with some ho, Whose name is Kacey ‘Slut’ Munroe! But I don’t care about my foe, For I have found a brand new guy, My Blue Eyed, Mr Berry Pie! And I know, he won’t make me cry, For I did fall under his spell, To him, I am his gorgeous Belle, So Caleb Jones can go to Hell!

Boxes are being opened and vans idle with loads of fish and crab, early spring berries, bunches of sweet lemony sorrel, chocolates, cheeses, oils and vinegars in thin green bottles, flowers with sweet-smelling heads the colors of confectionary.

So it is with blackberries. If you pull too hard, you may get the berry but you will lose the sweetness of it. On the other hand, if you leave it, it may be gone the next time you come by. Each person must find this point of equilibrium for himself.

There had never been a time in her life when she'd not been accepted or welcomed anywhere she went — she was the majority species, was the majority race within that species, and her life experience looked very different from those of her friends and neighbors.

When your body is clear there is control. When your body is clear you can choose whom to let in. There is love everywhere. Please cradle my rabbit heart. Please navigate yourself around me well. I know too much. I can recognize darkness because he is my brother, my maker. I can drink lightness because it is the only way to survive. I can shut off my heart but that leads to evil, so I express her and revel in the nuance of blood currents, and the sacred demons. I fear and quake with my eyes darting fight or flight love or die. The lightning comes from below this time and rips out of my throat for the world to see. They all see my rabbit and I have trained her to hunt. In her perfect glory she is shy and extroverted, chaste and perverted, my sweet near-death more alive than ever. Take her. Take me while I am ripe and open, rub berries on my lips and bear fat in my hair. Tattoo me with a needle and impale me with your warmth. Heal me, fuck me, and work my heart till she beats strong and unafraid. Haunches bared, teeth sharpened, wide-eyed and aware. Hurry. I want to feel safe.

People came from far and wide to see the Italian Gardens and buy a honeycomb or damson jam in the farm shop. The wool from the sheep and the cheese from the goats drew buyers in a queue the day they were ready for purchase. In June, the pick-your-own strawberry fields were filled with children carrying baskets of berries, their lips stained red with sweet juice. In August, the dahlia fields were so flush with color that the cloudy days seemed brighter, and in autumn the apple and pear orchards were woven through with ladders and littered with overflowing bushels.

To crave and to have are as like as a thing and its shadow. For when does a berry break upon the tongue as sweetly as when one longs to taste it, and when is the taste refracted into so many hues and savors of ripeness and earth, and when do our senses know any thing so utterly as when we lack it?

What's the voice telling you now?" Chloe says. I pluck the thought like a poison berry and force it to my lips. "That I can't do this." Chloe tightens her grip on me. "And what do you say back?" Another thought blooms on my lips, the taste this time somewhere between bitter and sweet. "That I will.

This whole week, I’ve been reflecting on this idea of grace. The grace of the families who lost loved ones. The grace that Reverend Pinckney would preach about in his sermons. The grace described in one of my favorite hymnals—the one we all know: Amazing grace, how sweet the sound that saved a wretch like me. I once was lost, but now I’m found; was blind but now I see. According to the Christian tradition, grace is not earned. Grace is not merited. It’s not something we deserve. Rather, grace is the free and benevolent favor of God as manifested in the salvation of sinners and the bestowal of blessings. Grace. As a nation, out of this terrible tragedy, God has visited grace upon us, for he has allowed us to see where we’ve been blind. He has given us the chance, where we’ve been lost, to find our best selves. We may not have earned it, this grace, with our rancor and complacency, and short-sightedness

For years Wren had believed that everyone saw the world the way she did. That other people could see magic’s shining colors twisting through the sky like ribbons, could recognize its pungent scent. Wren couldn’t imagine life without magic’s soft, soothing whisper, without being able to touch its pillowy lightness or taste its hint of sweetness, like a ripe berry ready to burst. It wasn’t until she was met with the blank stares of her playmates that Wren realized that there was something different about her. That no one else could see the swirling, colorful cloud of magic that always hung above her head.

VIII — from "Sunday Morning" She hears, upon that water without sound, A voice that cries, "The tomb in Palestine Is not the porch of spirits lingering. It is the grave of Jesus, where he lay." We live in an old chaos of the sun, Or old despondency of day and night, Or island solitude, unsponsored, free, Of that wide water, inescapable. Deer walk upon our mountains, and the quail Whistle about us their spontaneous cries; Sweet berries ripen in the wilderness; And, in the isolation of the sky, At evening, casual flocks of pigeons make Ambiguous undulations as they sink, Downward to darkness, on extended wings

The smell of bruised apples reaches me of a sudden. And in that moment I am back in Miss Eliza's kitchen, rich with cooking odors: the nutty smell of roasting coffee berries, the syrupy scent of fruit upon the stove, the pierce of a fresh-cut lemon, the sweet warmth of a split vanilla pod, the earthy heat of a crushed clove.

It was a warm and sunny afternoon. Fresh breeze was combing the soughing reeds over the river. Some of our tourists began unpacking foods and preparing snacks; others went up the hills raiding the local thickets of thorny, wild blackberry shrubs, picking the sourly-sweet berries and greedily eating them, like they haven’t eaten anything for at least a week.

I suppose… I shouldn’t have jumped to conclusions. But knowing what I do of your past… I assumed…” Her lame attempt at an apology seemed to erode the remnants of Sebastian’s self-control. “Well, your assumption was wrong! If you haven’t yet noticed, I’m busier than the devil in a high wind, every minute of the day. I don’t have the damned time for a tumble. And if I did—” He stopped abruptly. All semblance of the elegant viscount Evie had once watched from afar in Lord Westcliff’s drawing room had vanished. He was rumpled and bruised and furious. And he wasn’t breathing at all well. “If I did—” He broke off again, a flush crossing the crests of his cheeks and the bridge of his nose. Evie saw the exact moment when his self-restraint snapped. Alarm jolted through her, and she lurched toward the closed door. Before she had even made a step, she found herself seized and pinned against the wall by his body and hands. The smell of sweat-dampened linen and healthy, aroused male filled her nostrils. Once he had caught her, Sebastian pressed his parted lips against the thin skin of her temple. His breath snagged. Another moment of stillness. Evie felt the electrifying touch of his tongue at the very tip of her eyebrow. He breathed against the tiny wet spot, a waft of hellfire that sent chills through her entire body. Slowly he brought his mouth to her ear, and traced the intricate inner edges. His whisper seemed to come from the darkest recesses of her own mind. “If I did, Evie… then by now I would have shredded your clothes with my hands and teeth until you were naked. By now I would have pushed you down to the carpet, and put my hands beneath your breasts and lifted them up to my mouth. I would be kissing them… licking them… until the tips were like hard little berries, and then I would bite them so gently…” Evie felt herself drift into a slow half swoon as he continued in a ragged murmur. “… I would kiss my way down to your thighs… inch by inch… and when I reached those sweet red curls, I would lick through them, deeper and deeper, until I found the little pearl of your clitoris… and I would rest my tongue on it until I felt it throb. I would circle it, and stroke it… I’d lick until you started to beg. And then I would suck you. But not hard. I wouldn’t be that kind. I would do it so lightly, so tenderly, that you would start screaming with the need to come… I would put my tongue inside you… taste you… eat you. I wouldn’t stop until your entire body was wet and shaking. And when I had tortured you enough, I would open your legs and come inside you, and take you… take you…” Sebastian stopped, anchoring her against the wall while they both remained frozen, aroused, panting. At length, he spoke in a nearly inaudible voice. “You’re wet, aren’t you?” Had it been physically possible to blush any harder, Evie would have. Her skin burned with violated modesty as she understood what he was asking. She tipped her chin in the tiniest of nods. “I want you more than I’ve ever wanted anything on this earth.

Out here, without the clouds of cigar smoke, there was nothing to compete with the scent of the rich wood panelling, the preparation of savory foods somewhere off in the house and, over that, the subtle sweetness of the more polite Argyll's cologne. It wasn't like the bottle I slipped under Charlie's pillow every Christmas Eve, not quite so familiar. This had a sweeter edge to it, the difference between flowers and berries.

With blood and tears we spill our fears.” She waved a hand over the cauldron, and the liquid within began to stir. “A pinch of salt times four to close and bolt the door. Weeds to bind, berries to blind. My children he will not see, and they will live safe and free. Pretty petals tinged with hate, scented sweet and so to bait. Boil it all in fire and smoke, and on this potion Cabhan chokes. When I call he comes to me, as I will, so mote it be.

I never leave home without my cayenne pepper. I either stash a bottle of the liquid extract in my pocket book or I stick it in the shopping cart I pull around with me all over Manhattan. When it comes to staying right side up in this world, a black woman needs at least three things. The first is a quiet spot of her own, a place away from the nonsense. The second is a stash of money, like the cash my mother kept hidden in the slit of her mattress. The last is several drops of cayenne pepper, always at the ready. Sprinkle that on your food before you eat it and it’ll kill any lurking bacteria. The powder does the trick as well, but I prefer the liquid because it hits the bloodstream quickly. Particularly when eating out, I won’t touch a morsel to my lips ‘til it’s speckled with with cayenne. That’s just one way I take care of my temple, aside from preparing my daily greens, certain other habits have carried me toward the century mark. First thing I do every morning is drink four glasses of water. People think this water business is a joke. But I’m here to tell you that it’s not. I’ve known two elderly people who died of dehydration, one of whom fell from his bed in the middle of the night and couldn’t stand up because he was so parched. Following my water, I drink 8 ounces of fresh celery blended in my Vita-mix. The juice cleanses the system and reduces inflammation. My biggest meal is my first one: oatmeal. I soak my oats overnight so that when I get up all I have to do is turn on the burner. Sometimes I enjoy them with warm almond milk, other times I add grated almonds and berries, put the mixture in my tumbler and shake it until it’s so smooth I can drink it. In any form, oats do the heart good. Throughout the day I eat sweet potatoes, which are filled with fiber, beets sprinkled with a little olive oil, and vegetables of every variety. I also still enjoy plenty of salad, though I stopped adding so many carrots – too much sugar. But I will do celery, cucumbers, seaweed grass and other greens. God’s fresh bounty doesn’t need a lot of dressing up, which is why I generally eat my salad plain. From time to time I do drizzle it with garlic oil. I love the taste. I also love lychee nuts. I put them in the freezer so that when I bite into them cold juice comes flooding out. As terrific as they are, I buy them only once in awhile. I recently bit into an especially sweet one, and then I stuck it right back in the freezer. “Not today, Suzie,” I said to myself, “full of glucose!” I try never to eat late, and certainly not after nine p.m. Our organs need a chance to rest. And before bed, of course, I have a final glass of water. I don’t mess around with my hydration.

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

By day I taught Sahjara, who brought me unceasing small presents ranging from orange flower cakes to bouquets of jolly red berries; by night, I imagined my employer making the sort of inappropriate advances which would have made most governesses flee the estate forthwith, and in graphic detail, complete with bare thighs and calloused fingers and the diagonal notches which rest so sweetly above the hipbones when a gentleman is in training, as I had no doubt whatsoever Mr. Thornfield was.

our situation reminded me of a fable I had read somewhere. Chased by a tiger, a man slips and falls over the edge of a mountain. As he falls, he manages to grab a bush growing by the side of the mountain and hangs on to it for dear life. The bush is laden with wild strawberries that hang tantalizingly near his mouth. As the tiger snarls above his head and a gorge stretches beneath his dangling feet, the man takes a bite from a luscious berry. ‘How sweet,’ he exclaims as he relishes its taste. I do not remember the moral attached to the fable. It might have been a commentary on the ephemeral nature of life, on how foolish it is to imagine that there is happiness to be found in the world when death is certain and likely to happen at any time. Or it might have been an exhortation to seize the day and squeeze the most out of every moment, for, in any case, we are all going to die. It might have made a reasonably good ad for strawberries, which were so good that you simply had to eat them, even if it was the last thing you did.

Now, for breakfast, she has oatmeal with ground flax seeds, hemp seeds, nuts, pea protein powder, and a sausage on the side. At lunchtime, two hard-boiled eggs, carrot sticks, celery, peanut butter or avocado, a protein smoothie (with collagen powder, 1 tablespoon of chia seeds, half a tablespoon of coconut oil, and a whole bunch of greens), and half a banana last. For a snack in the afternoon, Greek yogurt, berries, and half a protein bar. Finally, at dinner, fish or chicken, kale sautéed with avocado oil, and roasted sweet potatoes.

The Wild Geese Horseback on Sunday morning, harvest over, we taste persimmon and wild grape, sharp sweet of summer's end. In time's maze over fall fields, we name names that went west from here, names that rest on graves. We open a persimmon seed to find the tree that stands in promise, pale, in the seed's marrow. Geese appear high over us, pass, and the sky closes. Abandon, as in love or sleep, holds them to their way, clear, in the ancient faith: what we need is here. And we pray, not for new earth or heaven, but to be quiet in heart, and in eye clear. What we need is here.

She was a hunchback with a sweet smile. She smiled sweetly at anything; she couldn't help it; the trees, me, the grass, anything. The basket pulled her down, dragging her toward the ground. She was such a tiny woman, with a hurt face, as if slapped forever. She wore a funny old hat, an absurd hat, a maddening hat, a hat to make me cry, a hat with faded red berries on the brim. And there she was, smiling at everything, struggling across the carpet with a heavy basket containing Lord knew what, wearing a plumed hat with red berries. I got up. It was so mysterious. There I was, like magic, standing up, my two feet on the ground, my eyes drenched. I said, "Let me help." She smiled again and gave me the basket. We began to walk. She led the way. Beyond the trees it was stifling. And she smiled. It was so sweet it nearly tore my head off. She talked, she told me things I never remembered. It didn't matter. In a« dream she held me, in a dream I followed under the blinding sun. For blocks we went forward. I hoped it would never end. Always she talked in a low voice made of human music. What words! What she said! I remembered nothing. I was only happy. But in my heart I was dying. It should have been so. We stepped from so many curbs, I wondered why she did not sit upon one and hold my head while I drifted away. It was the chance that never came again. That old woman with the bent back! Old woman, I feel so joyfully your pain. Ask me a favor, you old woman you! Anything. To die is easy. Make it that. To cry is easy, lift your skirt and let me cry and let my tears wash your feet to let you know I know what life has been for you, because my back is bent too, but my heart is whole, my tears are delicious, my love is yours, to give you joy where God has failed. To die is so easy and you may have my life if you wish it, you old woman, you hurt me so, you did, I will do anything for you, to die for you, the blood of my eighteen years flowing in the gutters of Wilmington and down to the sea for you, for you that you might find such joy as is now mine and stand erect without the horror of that twist. I left the old woman at her door. The trees shimmered. The clouds laughed. The blue sky took me up. Where am I? Is this Wilmington, California? Haven't I been here before? A melody moved my feet. The air soared with Arturo in it, puffing him in and out and making him something and nothing. My heart laughed and laughed. Goodbye to Nietzsche and Schopenhauer and all of you, you fools, I am much greater than all of you! Through my veins ran music of blood. Would it last? It could not last. I must hurry. But where? And I ran toward home. Now I am home. I left the book in the park. To hell with it. No more books for me. I kissed my mother. I clung to her passionately. On my knees I fell at her feet to kiss her feet and cling to her ankles until it must have hurt her and amazed her that it was I.

Sunday Morning She hears, upon that water without sound, A voice that cries, "The tomb in Palestine Is not the porch of spirits lingering. It is the grave of Jesus, where he lay." We live in an old chaos of the sun, Or old despondency of day and night, Or island solitude, un-sponsored, free, Of that wide water, inescapable. Deer walk upon our mountains, and the quail Whistle about us their spontaneous cries; Sweet berries ripen in the wilderness; And, in the isolation of the sky, At evening, casual flocks of pigeons make Ambiguous undulations as they sink, Downward to darkness, on extended wings

But it wasn't all bad. Sometimes things wasn't all bad. He used to come home easing into bed sometimes, not too drunk. I make out like I'm asleep, 'casue it's late, and he taken three dollars out of my pocketbook that morning or something. I hear him breathing, but I don't look around. I can see in my mind's eye his black arms thrown back behind his head, the muscles like a great big peach stones sanded down, with veins running like little swollen rivers down his arms. Without touching him I be feeling those ridges on the tips of my fingers. I sees the palms of his hands calloused to granite, and the long fingers curled up and still. I think about the thick, knotty hair on his chest, and the two big swells his breast muscles make. I want to rub my face hard in his chest and feel the hair cut my skin. I know just where the hair growth slacks out-just above his navel- and how it picks up again and spreads out. Maybe he'll shift a little, and his leg will touch me, or I feel his flank just graze my behind. I don't move even yet. Then he lift his head, turn over, and put his hand on my waist. If I don't move, he'll move his hand over to pull and knead my stomach. Soft and slow-like. I still don't move, because I don't want him to stop. I want to pretend sleep and have him keep rubbing my stomach. Then he will lean his head down and bite my tit. Then I don't want him to rub my stomach anymore. I want him to put his hand between my legs. I pretend to wake up, and turn to him, but not opening my legs. I want him to open them for me. He does, and I be soft and wet where his fingers are strong and hard. I be softer than I ever been before. All my strength in his hand. My brain curls up like wilted leaves. A funny, empty feeling is in my hands. I want to grab holt of something, so I hold his head. His mouth is under my chin. Then I don't want his hands between my legs no more, because I think I am softening away. I stretch my legs open, and he is on top of me. Too heavy to hold, too light not to. He puts his thing in me. In me. In me. I wrap my feet around his back so he can't get away. His face is next to mine. The bed springs sounds like them crickets used to back home. He puts his fingers in mine, and we stretches our arms outwise like Jesus on the cross. I hold tight. My fingers and my feet hold on tight, because everything else is going, going. I know he wants me to come first. But I can't. Not until he does. Not until I feel him loving me. Just me. Sinking into me. Not until I know that my flesh is all that be on his mind. That he couldnt stop if he had to. That he would die rather than take his thing our of me. Of me. Not until he has let go of all he has, and give it to me. To me. To me. When he does, I feel a power. I be strong, I be pretty, I be young. And then I wait. He shivers and tosses his head. Now I be strong enough, pretty enough, and young enough to let him make me come. I take my fingers out of his and put my hands on his behind. My legs drop back onto the bed. I don't make a noise, because the chil'ren might hear. I begin to feel those little bits of color floating up into me-deep in me. That streak of green from the june-bug light, the purple from the berries trickling along my thighs, Mama's lemonade yellow runs sweet in me. Then I feel like I'm laughing between my legs, and the laughing gets all mixed up with the colors, and I'm afraid I'll come, and afraid I won't. But I know I will. And I do. And it be rainbow all inside. And it lasts ad lasts and lasts. I want to thank him, but dont know how, so I pat him like you do a baby. He asks me if I'm all right. I say yes. He gets off me and lies down to sleep. I want to say something, but I don't. I don't want to take my mind offen the rainbow. I should get up and go to the toilet, but I don't. Besides Cholly is asleep with his leg thrown over me. I can't move and I don't want to.

For the first time in ten years, the March family gathered to perform the Twelfth Night Revels for the village of Blessingstoke, just as they had done in Master Shakespeare’s day. The dragon breathed fire while the Turkish Knight brandished his sword at St. George, and when it was finished, the resurrected saint and his sad dragon stood in tableau while the white-robed chorus, of which Portia and I made two, sang of the blood-berried holly and the sweetly clinging ivy. Rather like Brisbane and myself, I thought fancifully. Both evergreen and hardy, one sturdy, one tenacious, and forever undivided. But now there was a new little branch grafted to our union.

The more I experimented, the more I wanted to discover flavor, texture, scent. Gently toasting spices. Mixing herbs. My immediate instincts were toward anything like comfort food, the hallmarks of which were a moderate warmth and a sloppy, squelching quality: soups, stews, casseroles, tagines, goulashes. I glazed cauliflower with honey and mustard, roasted it alongside garlic and onions to a sweet gold crisp, then whizzed it up in a blender. I graduated to more complicated soups: Cuban black bean required slow cooking with a full leg of ham, the meat falling almost erotically away from the bone, swirled up in a thick, savory goo. Italian wedding soup was a favorite, because it looked so fundamentally wrong- the egg stringy and half cooked, swimming alongside thoughtlessly tossed-in stale bread and not-quite-melted strips of Parmesan. But it was delicious, the peculiar consistency and salty heartiness of it. Casseroles were an exercise in patience. I'd season with sprigs of herbs and leave them ticking over, checking up every half hour or so, thrilled by the steamy waves of roasting tomatoes and stewed celery when I opened up the oven. Seafood excited me, but I felt I had too much to learn. The proximity of Polish stores resulted in a weeklong obsession with bigos- a hunter's stew made with cabbage and meat and garnished with anything from caraway seeds to juniper berries.

Gavin appeared and vanished numerous times each day checking up on me. Now and then he’d randomly pop the question, often disguising it within our conversations. “Did you know that bubbleberries are in season right now? They’re blooming all over Dreamland.” “I love those berries. They’re fun and strange.” I recalled the time that Gavin and I had burped up iridescent-purple bubbles after swallowing handfuls of berries. They were deliciously sweet. Gavin nudged me with his elbow. “Not half as strange as you are.” I laughed. “So, Annabelle, will you come with me?” I nearly spoke without thinking, but caught myself, careful not to slip and say the word, yes. “Sorry, Gavin. I can’t.

I don't have anything as exotic as saffron. I hope a jar of blackberry jam will do. As you know, I write often about picking wild native blackberries. It's a chore since they're not easy game like the big purple bubbles that grow all over the sides of the road around here. Whenever I set out to hunt for a hidden patch in an old clear-cut, Francis accuses me of looking like a hobo with my canvas sunhat, khaki trousers, and Folgers cans tied over my shoulders. I don't care. When I'm in the brambles, I'm happy as a clam at high tide. Just writing to you about it makes me wish for July mornings. There's always a perfect moment when the sun strikes the bushes and a deep, sweet, earthy smell rises into the air.

September, 1918" This afternoon was the colour of water falling through sunlight; The trees glittered with the tumbling of leaves; The sidewalks shone like alleys of dropped maple leaves, And the houses ran along them laughing out of square, open windows. Under a tree in the park, Two little boys, lying flat on their faces, Were carefully gathering red berries To put in a pasteboard box. Some day there will be no war, Then I shall take out this afternoon And turn it in my fingers, And remark the sweet taste of it upon my palate, And note the crisp variety of its flights of leaves. To-day I can only gather it And put it into my lunch-box, For I have time for nothing But the endeavour to balance myself Upon a broken world.

And then she set to work, washing fresh blueberries that sat on the counter, before grabbing a big colander. Sam headed into the backyard, whose lawn backed acres of woods. Blackberries and raspberries grew wild and thick in the brambles that sat at the edge of the woods. Sam carefully navigated her way through the thorny vines, her thin running shirt catching and snagging on a thorn. "Darn it," she mumbled. Blackberries are red when they're green, she could hear her grandfather telling her when they used to pick the fruit. But today, a brilliant summer day, the blackberries were deep purple, almost black, and each one resembled a mini beehive. Sam plucked and popped a fresh blackberry, already warm from the sun, into her mouth, savoring the natural sweetness, and picked until her colander was half full before easing her way through the woods to find a raspberry bush thick with fruit. She navigated her way out of the brambles and headed back to the kitchen, where she preheated the oven and began to wash the blackberries and raspberries. Sam pulled cold, unsalted butter from the fridge and began to cube it, some flour and sugar from the cupboard, a large bowl, and then she located her grandmother's old pastry blender. Sam made the crust and then rolled it into a ball, lightly flouring it and wrapping it in plastic before placing it in the refrigerator. Then she started in on the filling, mixing the berries, sugar, flour, and fresh orange juice.

She turned to him with wide, shocked eyes. "Why did he..." His lips twitched. No coarse language in front of the infants limited the ability to discuss the fountain of baby piss that had just arced halfway across the room. "Twasn't you, darling. It's one of their favorite bath-time games. "Something about the cool air on their naked...berries," he substituted at the last second.... "Do I have piddle in my hair?" she whispered, her eyes sparkling with laughter above her flushed cheeks. "Not much," he assured her with a straight face. "You look almost becoming."... "Decades from now, when our children ask how I fell in love with their mother, I'll say 'twas her sweet, gentle compliments during bath-time, and her fleetness of foot whilst dodging a flow of ---

In the deep woods of the far North, under feathery leaves of fern, was a great fairyland of merry elves, sometimes called forest brownies. These elves lived joyfully. They had everything at hand and did not need to worry much about living. Berries and nuts grew plentiful in the forest. Rivers and springs provided the elves with crystal water. Flowers prepared them drink from their flavorful juices, which the munchkins loved greatly. At midnight the elves climbed into flower cups and drank drops of their sweet water with much delight. Every elf would tell a wonderful fairy tale to the flower to thank it for the treat. Despite this abundance, the pixies did not sit back and do nothing. They tinkered with their tasks all day long. They cleaned their houses. They swung on tree branches and swam in forested streams. Together with the early birds, they welcomed the sunrise, listened to the thunder growling, the whispering of leaves and blades of grass, and the conversations of the animals. The birds told them about warm countries, sunbeams whispered of distant seas, and the moon spoke of treasures hidden deeply in the earth. In winter, the elves lived in abandoned nests and hollows. Every sunny day they came out of their burrows and made the forest ring with their happy shouts, throwing tiny snowballs in all directions and building snowmen as small as the pinky finger of a little girl. The munchkins thought they were giants five times as large as them. With the first breath of spring, the elves left their winter residences and moved to the cups of the snowdrop flowers. Looking around, they watched the snow as it turned black and melted. They kept an eye on the blossoming of hazel trees while the leaves were still sleeping in their warm buds. They observed squirrels moving their last winter supplies from storage back to their homes. Gnomes welcomed the birds coming back to their old nests, where the elves lived during winters. Little by little, the forest once more grew green. One moonlight night, elves were sitting at an old willow tree and listening to mermaids singing about their underwater kingdom. “Brothers! Where is Murzilka? He has not been around for a long time!” said one of the elves, Father Beardie, who had a long white beard. He was older than others and well respected in his striped stocking cap. “I’m here,” a snotty voice arose, and Murzilka himself, nicknamed Feather Head, jumped from the top of the tree. All the brothers loved Murzilka, but thought he was lazy, as he actually was. Also, he loved to dress in a tailcoat, tall black hat, boots with narrow toes, a cane and a single eyeglass, being very proud of that look. “Do you know where I’m coming from? The very Arctic Ocean!” roared he. Usually, his words were hard to believe. That time, though, his announcement sounded so marvelous that all elves around him were agape with wonder. “You were there, really? Were you? How did you get there?” asked the sprites. “As easy as ABC! I came by the fox one day and caught her packing her things to visit her cousin, a silver fox who lives by the Arctic Ocean. “Take me with you,” I said to the fox. “Oh, no, you’ll freeze there! You know, it’s cold there!” she said. “Come on.” I said. “What are you talking about? What cold? Summer is here.” “Here we have summer, but there they have winter,” she answered. “No,” I thought. “She must be lying because she does not want to give me a ride.” Without telling her a word, I jumped upon her back and hid in her bushy fur, so even Father Frost could not find me. Like it or not, she had to take me with her. We ran for a long time. Another forest followed our woods, and then a boundless plain opened, a swamp covered with lichen and moss. Despite the intense heat, it had not entirely thawed. “This is tundra,” said my fellow traveler. “Tundra? What is tundra?” asked I. “Tundra is a huge, forever frozen wetland covering the entire coast of the Arctic Ocean.

My mother had been baking more often in general, but she took plates of desserts to the carpentry studio, where her boss, thank God, had a sweet tooth. He just loved the cheesecake, she'd tell me, shining. He ate all of my oatmeal cookies. Some charmed combination of the woodwork, and the studio people, and the splinter excising time with her son kept her going back to Silver Lake even when she hit her usual limits, and every night, tucked into bed, I would send out a thank-you prayer to the carpentry boss for taking in what I could not. But this morning I was the only one, and it was the weekend, and carpentry rested, and the whole kitchen smelled of hometown America, of Atlanta's orchards and Oregon's berry bushes, of England's pie legacy, packed with the Puritans over the Mayflower.

Sunday Morning V She says, "But in contentment I still feel The need of some imperishable bliss." Death is the mother of beauty; hence from her, Alone, shall come fulfilment to our dreams And our desires. Although she strews the leaves Of sure obliteration on our paths, The path sick sorrow took, the many paths Where triumph rang its brassy phrase, or love Whispered a little out of tenderness, She makes the willow shiver in the sun For maidens who were wont to sit and gaze Upon the grass, relinquished to their feet. She causes boys to pile new plums and pears On disregarded plate. The maidens taste And stray impassioned in the littering leaves. VI Is there no change of death in paradise? Does ripe fruit never fall? Or do the boughs Hang always heavy in that perfect sky, Unchanging, yet so like our perishing earth, With rivers like our own that seek for seas They never find, the same receding shores That never touch with inarticulate pang? Why set the pear upon those river-banks Or spice the shores with odors of the plum? Alas, that they should wear our colors there, The silken weavings of our afternoons, And pick the strings of our insipid lutes! Death is the mother of beauty, mystical, Within whose burning bosom we devise Our earthly mothers waiting, sleeplessly. VII Supple and turbulent, a ring of men Shall chant in orgy on a summer morn Their boisterous devotion to the sun, Not as a god, but as a god might be, Naked among them, like a savage source. Their chant shall be a chant of paradise, Out of their blood, returning to the sky; And in their chant shall enter, voice by voice, The windy lake wherein their lord delights, The trees, like serafin, and echoing hills, That choir among themselves long afterward. They shall know well the heavenly fellowship Of men that perish and of summer morn. And whence they came and whither they shall go The dew upon their feet shall manifest. VIII She hears, upon that water without sound, A voice that cries, "The tomb in Palestine Is not the porch of spirits lingering. It is the grave of Jesus, where he lay." We live in an old chaos of the sun, Or old dependency of day and night, Or island solitude, unsponsored, free, Of that wide water, inescapable. Deer walk upon our mountains, and the quail Whistle about us their spontaneous cries; Sweet berries ripen in the wilderness; And, in the isolation of the sky, At evening, casual flocks of pigeons make Ambiguous undulations as they sink, Downward to darkness, on extended wings

The Farmer's Bride Three Summers since I chose a maid, Too young maybe - but more's to do At harvest-time than bide and woo. When us was wed she turned afraid Of love and me and all things human; Like the shut of a winter's day Her smile went out, and 'twasn't a woman - More like a little frightened fay. One night, in the Fall, she runned away. 'Out 'mong the sheep, her be,' they said, Should properly have been abed; But sure enough she wasn't there Lying awake with her wide brown stare. So over seven-acre field and up-along across the down We chased her, flying like a hare Before our lanterns. To Church-Town All in a shiver and a scare We caught her, fetched her home at last And turned the key upon her, fast. She does the work about the house As well as most, but like a mouse: Happy enough to chat and play With birds and rabbits and such as they, So long as men-folk keep away. 'Not near, not near!' her eyes beseech When one of us comes within reach. The women say that beasts in stall Look round like children at her call. I've hardly heard her speak at all. Shy as a leveret, swift as he, Straight and slight as a young larch tree, Sweet as the first wild violets, she, To her wild self. But what to me? The short days shorten and the oaks are brown, The blue smoke rises to the low grey sky, One leaf in the still air falls slowly down, A magpie's spotted feathers lie On the black earth spread white with rime, The berries redden up to Christmas-time. What's Christmas-time without there be Some other in the house than we! She sleeps up in the attic there Alone, poor maid. 'Tis but a stair Betwixt us. Oh! my God! the down, The soft young down of her; the brown, The brown of her - her eyes, her hair, her hair!

Many wild foods have their charms, but the dearest one to my heart - my favorite fruit in the whole world - is the thimbleberry. Imagine the sweetest strawberry you've ever tasted, crossed with the tartest raspberry you've ever eaten. Give in the texture of silk velvet and make it melt to sweet juice the moment it hints your tongue. Shape it like the age-old sewing accessory that gives the fruit its name, and make it just big enough to cup a dainty fingertip. That delicious jewel of a fruit is a thimbleberry. They're too fragile to ship and too perishable to store, so they are one of those few precious things in life that can't be commoditized, and for me they always symbolize the essence of grabbing joy while I can. When it rains in thimbleberry season, the delicate berries get so damp that even the gentlest pressure crushes them, so instead of bringing them home as mush, I lick each one of my fingers as soon as it is picked. These sweet berries are treasure beyond price...

In the kitchen, she made passionflower tea, turning the jar of loose leaves in her hand while a teaspoon's worth steeped in her mug. The tea was local, made from an herb that rarely grew in New England but did on Quinnipeague. A natural sedative, passionflower was another of Cecily Cole's gems. The tea was still steeping when she decided she was hungry. On impulse, she took a jar of strawberry jam from the cupboard. It, too, was local, put up the fall before by one of the island women. Unscrewing the lid, she pried a layer of wax from the top and, taking a spoon, sampled it straight from the jar. She closed her eyes, isolating the sense of taste for the greatest enjoyment. Strawberries... and vanilla? Eyes popping open, she peered into the glass until she spotted the bean among the berries. A single bean. No surprise there. Vanilla beans came from a variety of orchid that had no business growing up on Quinnipeague, but did. Not only was the flower a more vivid yellow than elsewhere, but the bean was potent.

But the creator of things,------1890 nature herself, was the first example of sowing seed and the start of grafting, for berries and acorns fell down from trees and, in due season, produced underneath a crowd of seedlings. Then from nature, too, they got the idea of setting young shoots into branches and planting new saplings in the ground through all their fields. After that, they kept trying various ways of tilling pleasant fields and saw that with tender care------1900 and gentle cultivation earth would tame wild fruits. Day by day, men forced the forests to move further up the mountains, yielding------[1370] lower parts to farming, so they could have meadows, lakes, streams, grain fields, and rich vineyards on hills and plains, and dark bands of olives could run between, marking the divisions, spreading over hillocks, plains, and valleys, just as you now see all land divided with various fine things—men make it shine------1910 by arranging sweet orchard trees in rows, and, with fertile shrubs planted all around, keep them fenced in.

It’s no secret that kids with ASD can be aggressive, and people never understand that it’s not because they’re violent. It’s almost always because they’re intensely frustrated or can’t communicate what they want, but nobody ever sees it that way, and their judgment toward Mason only gets worse the older he gets. People used to be so sweet and kind to us. Back then, he was cute as a button, and his huge, half-terrified blue eyes melted your heart even if he was kicking or throwing things at you. All you wanted to do was help him feel better. But now? All that’s different. I see the way everyone looks at him. How they clutch their purses next to themselves when he comes close, like violence and stealing go hand in hand. Nobody’s kind, and they’re definitely not helpful. They turn their noses up at him like they smell something funny when he starts smacking his hands together or repeating the same sentence over and over again. People purposefully cross to the other side of the street when they see us coming. It makes me so angry and heartsick.

But I enjoy eating these days. More of us do than care to admit it publicly. I revel in it, as one only revels in pursuits one does not need. The runner enjoys running when she need not ee a lion. Sex improves when decoupled—sorry—from animalist procreative desperation (or even from the desperation of not having had sex in a while, as I’ve had cause to note after my recent two decades’ sojourn and attendant dry spell). I bite blueberry pancakes drizzled with maple syrup, extra butter—that expanding u, the berry’s pop against my teeth, butter’s bloom in my mouth. I explore sweetnesses and textures. I’m never hungry, so I don’t race to the next bite. I eat glass, and as it cuts my gums, I savor minerals, metals, impurities; I see the beach from which some poor bastard skimmed the sand. Small rocks taste of the river, of rubbed sh scale, of glaciers long gone. They crunch, crisp, celery-like. I share the sensation with fellow acionados; they share theirs with me, though there’s lag, and sensor granularity remains an issue. So, a roundabout way of saying: I love to eat.

... If I am correct... ... the secret to this sauce is honey and balsamic vinegar ." "Got it one, sir! Both ingredients have a mild sweetness that adds a layer of richness to the dish. The tartness of the vinegar ties it all together, ensuring the sweetness isn't too cloying and giving the overall dish a clean, pure aftertaste. The guide told me that Hokkaido bears really love their honey... ... so I tried all kinds of methods to add it to my recipe!" "Is that how he gave his sauce a rich, clean flavor powerful enough to cause the Gifting? Unbelievable! That's our Master Yukihira!" Something doesn't add up. A little honey and vinegar can't be enough to create that level of aftertaste. There has to be something else to it. But what? "...?! I got it! I know what you did! You caramelized the honey!" CARAMELIZATION Sugars oxidize when heated, giving them a golden brown color and a nutty flavor. Any food that contains sugar can be caramelized, making caramelization an important technique in everything from French cooking to dessert making. "I started out by heating the honey until it was good and caramelized. Then I added some balsamic vinegar to stretch it and give it a little thickness. Once that was done, I poured it over some diced onions and garlic that I'd sautéed in another pan, added some schisandra berries and then let it simmer. After it had reduced, I poured bear stock over it and seasoned it with a little salt... The result was a deep, rich sauce perfect for emphasizing the natural punch of my Bear-Meat Menchi Katsu!" "Oho! You musta come up with that idea while I was relaxing with my cup o' chai! Not bad, Yukihira-chin! Not bad at all! Don'tcha think?" "Y-yes, sir..." Plus, there is no debating how well honey pairs well with bear meat. The Chinese have long considered bear paws a great delicacy... ... because of the common belief that the mellow sweetness of the honey soaks into a bear's paw as it sticks it into beehives and licks the honey off of it. What a splendid idea pairing honey with bear meat, each accentuating the other... ... then using caramelization and balsamic vinegar to mellow it to just the right level. It's a masterful example of using both flavor subtraction and enhancement in the same dish!

Servers moved among the guests with trays of hors d'oeuvres and the signature cocktail, champagne with a honey infused liqueur and a delicate spiral twist of lemon. The banquet was bursting with color and flavor- flower-sprinkled salads, savory chili roasted salmon, honey glazed ribs, just-harvested sweet corn, lush tomatoes and berries, artisan cheeses. Everything had been harvested within a fifty-mile radius of Bella Vista. The cake was exactly what Tess had requested, a gorgeous tower of sweetness. Tess offered a gracious speech as she and Dominic cut the first slices. "I've come a long way from the city girl who subsisted on Red Bull and microwave burritos," she said. "There's quite a list of people to thank for that- my wonderful mother, my grandfather and my beautiful sister who created this place of celebration. Most of all, I'm grateful to Dominic." She turned to him, offering the first piece on a yellow china plate. "You're my heart, and there is no sweeter feeling than the love we share. Not even this cake. Wait, that might be overstating it. Everyone, be sure you taste this cake. It's one of Isabel's best recipes.

I don't have the damned time for a tumble. And if I did---" He stopped abruptly. All semblance of the elegant viscount Evie had once watched from afar in Lord Westcliff's drawing room had vanished. He was rumpled and bruised and furious. And he wasn't breathing at all well. "If I did--" He broke off again, a flush crossing the crests of his cheeks and the bridge of his nose. Evie saw the exact moment when his self-restraint snapped. Alarm jolted through her, and she lurched toward the closed door. Before she had even made a step, she found herself seized and pinned against the wall by his body and hands. The smell of sweat-dampened linen and healthy, aroused male filled her nostrils. Once he had caught her, Sebastian pressed his parted lips against the thin skin of her temple. His breath snagged. Another moment of stillness. Evie felt the electrifying touch of his tongue at the very tip of her eyebrow. He breathed against the tiny wet spot, a waft of hellfire that sent chills through her entire body. Slowly he brought his mouth to her ear, and traced the intricate inner edges. His whisper seemed to come from the darkest recesses of her own mind. "If I did, Evie... then by now I would have shredded your clothes with my hands and teeth until you were naked. By now I would have pushed you down to the carpet, and put my hands beneath your breasts and lifted them up to my mouth. I would be kissing them... licking them... until the tips were like hard little berries, and then I would bite them so gently..." Evie felt herself drift into a slow half swoon as he continued in a ragged murmur. "... I would kiss my way down to your thighs... inch by inch... and when I reached those sweet red curls, I would lick through them, deeper and deeper, until I found the little pearl of your clitoris... and I would rest my tongue on it until I felt it throb. I would circle it, and stroke it... I'd lick until you started to beg. And then I would suck you. But not hard. I wouldn't be that kind. I would do it so lightly, so tenderly, that you would start screaming with the need to come... I would put my tongue inside you... taste you... eat you. I wouldn't stop until your entire body was wet and shaking. And when I had tortured you enough, I would open your legs and come inside you, and take you... take you..." Sebastian stopped, anchoring her against the wall while they both remained frozen, aroused, panting. At length, he spoke in a nearly inaudible voice. "You're wet, aren't you?

So Beaujolais is like this hybrid---a red that drinks like a white, we even put a chill on it. Maybe that's why it has trouble, it doesn't quite fit. No one takes Gamay seriously---too light, too simple, lacks structure. But..." I swirled the glass and it was so... optimistic. "I like to think it's pure. Fleurie sound like flowers doesn't it?" "Girls love flowers," she said judiciously. "They do." I put her wine down, then moved it two inches closer to her, where I knew the field of her focus began. "None of that means anything. It just speaks to me. I feel invited to enjoy it. I get roses." "Child, what is wrong with you? There's no roses in the damn wine. Wine is wine and it makes you loose and helps you dance. That's it. The way you kids talk, like everything is life or death." "It's not?" "You ain't even learned about living yet!" I thought about buying wine. About how I would scan the different Beaujolais crus at the liquor store---the Morgan, the Côte de Brouilly, the Fleurie would be telling me a story. I would see different flowers when I looked at the labels. I thought about the wild strawberries dropped off from Mountain Sweet Berry Farm just that afternoon and how the cooks laid out paper towels and sheet trays in the kitchen, none of them touching, as if they would disintegrate, their fragrance euphoric.

The spicy tingle that prickles at the nose is from the alkaloid piperine that's present in abundance in black pepper! Together with the pyrazine that develops when paprika powder is heated, the two aromas meld together and form the strong base of the dish's overall scent! The primary herbs used to ameliorate the gamy smell of the bear meat is thyme! The strong, herby scent of thymol- the active component of thyme- beautifully erases any stink the meat had! Then, uh... there's the cayenne and the oregano... and... uh... The oregano, and... "Aaaah! I can't! I just can't! Anytime I try to think, my mind just screams that it wants more!" Exquisite! Every last wisp of the bear meat's scent has been transformed into a powerfully savory flavor! The delicate complexity of the fragrance and the deep layers of the umami flavor... there is no denying it. "This dish... surpasses Soma Yukihira's." "I rubbed the bear meat with salt, my Cajun spice blend and other spices. I made sure to wrap it in a nice, thick coat of batter when I fried it up too. Plus, when I marinated it before battering it, I used plenty of juniper berries in the marinade. I ground them in a spice grinder first to really bring out their scent. Waves of juicy flavor so rich and refined that they even have a hint of sweetness to them should gush out of the bear meat with every bite.

The menu is spectacular. Passed hors d'oeuvres include caramelized shallot tartlets topped with Gorgonzola, cubes of crispy pork belly skewered with fresh fig, espresso cups of chilled corn soup topped with spicy popcorn, mini arepas filled with rare skirt steak and chimichurri and pickle onions, and prawn dumplings with a mango serrano salsa. There is a raw bar set up with three kinds of oysters, and a raclette station where we have a whole wheel of the nutty cheese being melted to order, with baby potatoes, chunks of garlic sausage, spears of fresh fennel, lightly pickled Brussels sprouts, and hunks of sourdough bread to pour it over. When we head up for dinner, we will start with a classic Dover sole amandine with a featherlight spinach flan, followed by a choice of seared veal chops or duck breast, both served with creamy polenta, roasted mushrooms, and lacinato kale. Next is a light salad of butter lettuce with a sharp lemon Dijon vinaigrette, then a cheese course with each table receiving a platter of five cheeses with dried fruits and nuts and three kinds of bread, followed by the panna cottas. Then the cake, and coffee and sweets. And at midnight, chorizo tamales served with scrambled eggs, waffle sticks with chicken fingers and spicy maple butter, candied bacon strips, sausage biscuit sandwiches, and vanilla Greek yogurt parfaits with granola and berries on the "breakfast" buffet, plus cheeseburger sliders, mini Chicago hot dogs, little Chinese take-out containers of pork fried rice and spicy sesame noodles, a macaroni-and-cheese bar, and little stuffed pizzas on the "snack food" buffet. There will also be tiny four-ounce milk bottles filled with either vanilla malted milk shakes, root beer floats made with hard root beer, Bloody Marys, or mimosas.

I need to tell about my people in their grief. I don’t think grief is something they get over or get away from. In a little community like this it is around us and in us all the time, and we know it. We know that every night, war or no war, there are people lying awake grieving, and every morning there are people waking up to absences that never will be filled. But we shut our mouths and go ahead. How we are is “Fine.” There are always a few who will recite their complaints, but the proper answer to “How are you?” is “Fine.” The thing you have most dreaded has happened at last. The worst thing you might have expected has happened, and you didn’t expect it. You have grown old and ill, and most of those you have loved are dead or gone away. Even so: “How’re you?” “Fine. How’re you?” “Fine.” There is always some shame and fear in this, I think, shame for the terrible selfishness and loneliness of grief, and fear of the difference between your grief and anybody else’s. But this is a kind of courtesy too and a kind of honesty, an unwillingness to act as if loss and grief and suffering are extraordinary. And there is something else: an honoring of the solitude in which the grief you have to bear will have to be borne. Should you fall on your neighbor’s shoulder and weep in the midst of work? Should you go to the store with tears on your face? No. You are fine. And yet the comfort somehow gets passed around: a few words that are never forgotten, a note in the mail, a look, a touch, a pat, a hug, a kind of waiting with, a kind of standing by, to the end. Once in a while we hear it sung out in a hymn, when every throat seems suddenly widened with love and a common longing: In the sweet by and by, We shall meet on that beautiful shore. We all know what that beautiful shore is. It is Port William with all its loved ones come home alive. My life

The store smells of roasted chicken and freshly ground coffee, raw meat and ripening stone fruit, the lemon detergent they use to scrub the old sheet-linoleum floors. I inhale and feel the smile form on my face. It's been so long since I've been inside any market other than Fred Meyer, which smells of plastic and the thousands of people who pass through every day. By instinct, I head for the produce section. There, the close quarters of slim Ichiban eggplant, baby bok choy, brilliant red chard, chartreuse-and-purple asparagus, sends me into paroxysms of delight. I'm glad the store is nearly empty; I'm oohing and aahing with produce lust at the colors, the smooth, shiny textures set against frilly leaves. I fondle the palm-size plums, the soft fuzz of the peaches. And the berries! It's berry season, and seven varieties spill from green cardboard containers: the ubiquitous Oregon marionberry, red raspberry, and blackberry, of course, but next to them are blueberries, loganberries, and gorgeous golden raspberries. I pluck one from a container, fat and slightly past firm, and pop it into my mouth. The sweet explosion of flavor so familiar, but like something too long forgotten. I load two pints into my basket. The asparagus has me intrigued. Maybe I could roast it with olive oil and fresh herbs, like the sprigs of rosemary and oregano poking out of the salad display, and some good sea salt. And salad. Baby greens tossed with lemon-infused olive oil and a sprinkle of vinegar. Why haven't I eaten a salad in so long? I'll choose a soft, mild French cheese from the deli case, have it for an hors d'oeuvre with a beautiful glass of sparkling Prosecco, say, then roast a tiny chunk of spring lamb that I'm sure the nice sister will cut for me, and complement it with a crusty baguette and roasted asparagus, followed by the salad. Followed by more cheese and berries for dessert. And a fruity Willamette Valley Pinot Noir to wash it all down. My idea of eating heaven, a French-influenced feast that reminds me of the way I always thought my life would be.

He served Adaira the first slice and grinned when she cast a wary look his way. “You made this?” “Aye,” he said, standing close to her, waiting. Adaira took her spoon and poked at the pie. “What’s in it, Jack?” “Oh, what all did we dump in there, Frae? Blackberries, strawberries, pimpleberries—” “Pimpleberries?” Frae gasped in alarm. “What’s a pim—” “Honey and butter and a dash of good luck,” he finished, his gaze remaining on Adaira. “All of your favorite things, as I recall, heiress.” Adaira stared at him, her face composed save for her pursed lips. She was trying not to laugh, he realized. He was suddenly flustered. “Heiress, I did not put pimpleberries in there,” Frae frantically said. “Oh, sweet lass, I know you didn’t,” Adaira said, turning a smile upon the girl. “Your brother is teasing me. You see, when we were your age, there was a great dinner in the hall one night. And Jack brought me a piece of pie, to say sorry for something he had done earlier that day. He looked so contrite that I foolishly believed him and took a bite, only to realize something was very strange about it.” “What was it?” Frae asked, as if she could not imagine Jack doing something so awful. “He called it a ‘pimpleberry’, but it was actually a small skin of ink,” Adaira replied. “And it stained my teeth for a week and made me very ill.” “Is this true, Jack?” Mirin cried, setting her teacup down with a clatter. “‘Tis truth,” he confessed, and before any of the women could say another word, he took the plate and the spoon from Adaira and ate a piece of the pie. It was delicious, but only because he and Frae had found and harvested the berries and rolled out the dough and talked about swords and books and baby cows while they made it. He swallowed the sweetness and said, “I believe this one is exceptional, thanks to Frae.” Mirin bustled into the kitchen to cut a new slice for Adaira and find her a clean utensil, muttering about how the mainland must have robbed Jack of all manners. But Adaira didn’t seem to hear. She took the plate from his hands, as well as the spoon, and ate after him.

Then she cried quickly, "Stay, brother, stay! do not drink, or you will become a wild beast, and tear me to pieces." Thirsty as he was, the brother conquered his desire to drink at her words, and said, "Dear sister, I will wait till we come to a spring." So they wandered farther, but as they approached, she heard in the bubbling spring the words— "Who drinks of me, a wolf will be." "Brother, I pray you, do not drink of this brook; you will be changed into a wolf, and devour me." Again the brother denied himself and promised to wait; but he said, "At the next stream I must drink, say what you will, my thirst is so great." Not far off ran a pretty streamlet, looking clear and bright; but here also in its murmuring waters, the sister heard the words— "Who dares to drink of me, Turned to a stag will be." "Dear brother, do not drink," she began; but she was too late, for her brother had already knelt by the stream to drink, and as the first drop of water touched his lips he became a fawn. How the little sister wept over the enchanted brother, and the fawn wept also. He did not run away, but stayed close to her; and at last she said, "Stand still, dear fawn; don't fear, I must take care of you, but I will never leave you." So she untied her little golden garter and fastened it round the neck of the fawn; then she gathered some soft green rushes, and braided them into a soft string, which she fastened to the fawn's golden collar, and then led him away into the depths of the forest. After wandering about for some time, they at last found a little deserted hut, and the sister was overjoyed, for she thought it would form a nice shelter for them both. So she led the fawn in, and then went out alone, to gather moss and dried leaves, to make him a soft bed. Every morning she went out to gather dried roots, nuts, and berries, for her own food, and sweet fresh grass for the fawn, which he ate out of her hand, and the poor little animal went out with her, and played about as happy as the day was long. When evening came, and the poor sister felt tired, she would kneel down and say her prayers, and then lay her delicate head on the fawn's back, which was a soft warm pillow, on which she could sleep peacefully. Had this dear

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

Similarly, German wines indicate the sugar content of the wine on the label: Kabinet, refers to dry and semi-dry wines. Auslese or selected harvest, are slightly sweet due to grapes which have botrytized. Beerenauselese or berry flavored wine, also affected with botrytis cinerea. Trockenbeerenauselese, are the sweetest wines. Eiswein or ice wine is made with frozen grapes. These classifications do not denote price or quality. Geographically, Germany has 13 regions which produce quality wines.

Berry Good Smoothie When trying to eat healthy, smoothies are your best friend. They taste great, they are packed full of fruit, and they're healthy. I feel as though we often forget about smoothies in our day to day life. Take full advantage of using smoothies when trying to keep a well-balanced diet. They make great snacks in between meals, are refreshing, and can cure cravings when you're looking for something sweet. When it comes to smoothies there's some really cool creations you can make and you can decide what you like the best, but here’s three great short recipes to get you started. Ingredients– - 1 Banana - 1/2 cup of Strawberries - 1/3 cup of Blackberries - 1/2 cup of Blueberries - 1/2 cup of Greek or Regular Yogurt - 5-6 Ice Cubes - 1/4 cup of Orange Juice Directions– Blend all of that goodness together. If consistency is too thick, add a bit more of milk to fit liking. Adjust flavors to fit desired taste. Serve.

The Resonance of Honeyed Summer Elizabethan Sonnet Sequence abab, cdcd, efef, gg Synchronous in honeyed summer sings a choir of tremulous birch leaves, A sweet breeze surges south from the mountains to cool down the farm. To a white picket fence, among the honeybees, a steadfast garden cleaves, After blind disregard by a town plow, mended again from winter harm. A sensual scent of new mown meadow, the clash of croquet mallet to ball, A ricochet sings a tin din of two wickets and a knock into a winning stake. By the barn, night owls howl, by day gleeful wee hummingbirds enthrall. The mirth of dipping children as wakes of droning motorboats lap a lake. Bluebirds have woven a love nest in a stilted, rough-hewn, wooden house. By a stonewall wild berries grow swollen from green to a misty blue hue. As we ride bikes beside a hayfield, we rouse the flight of a russet grouse. At dawn a doe and fawn cross our lawn leaving hoof prints upon the dew. In long lemonade days, rocking and sipping on the porch, in our defense, We're in awe of honeyed summertime and the harmony of its resonance. + + +

Love is like recognition. It’s the moment when you catch sight of someone and you think There is someone I have business with in this life. There is someone I was born to know. Has that never happened to you?” “It has, but I never took much comfort in it.” - Your Highlight on page 496 | location 7599-7603 | Added on Saturday, 5 July 2014 13:09:06 “Love is like a baby sleeping on its mother’s breast,” Steppan said. “Inchoate and likely to piss itself?” “Ah, you can play at being a cynic, my friend, but I’ve known you too long. You’re a romantic at heart. You’re in love with the world.” “I’d say I’m inchoate and likely to piss myself,” Asa Love is like falling from a window and discovering you can fly.” “Unlikely to happen and dangerous to try.” “Love is like the burst of sweetness when you bite into a strawberry.” “Brief for you and painful for the berry.” “Love,” Asa said, “is like a pigeon shitting over a crowd.” “How so?” “Where it lands hasn’t got much to do with who deserves it.” The priest made a deep sound in his throat, and frowned. “I think you may be confusing love with a different kind of longing,” he said,

Keep the following guidelines in mind: Refined starches such as white bread and pasta are particularly harmful; avoid them completely. Do not consume any fruit juice or dried fruits. Avoid all sweets, except for fresh fruit in reasonable quantities. Two or three fruits for breakfast is fine, and one fruit after lunch and dinner is ideal. The best fruits are those with less sugar—grapefruit, oranges, kiwifruit, strawberries and other berries, melons, and green apples. Avoid all oil. Raw nuts are permitted, but only one ounce or less. The name of your diet is the “greens and beans diet”; green vegetables and beans should make up most of your diet. Limit animal-food intake to no more than two servings of fish weekly. Try to exercise regularly and consistently, like dispensing your medication. Do it on a regimented schedule, preferably twice daily. Walking stairs is one of the greatest exercises for weight loss.

red rose petals for poultices, and thyme and acorns to be powdered and mixed with fat and spread on neck pustules. Others required hard work, like the digging of yew root that would help a pregnant woman to hold back her fetus. They collected lemon grass and dill for urinary problems, marshy sweet flag to fight deterioration of memory because of moist and cold humors, juniper berries to be boiled for opening blocked nasal passages, lupine for hot packs to draw abscesses, and myrtle and mallow to soothe itchy rashes.

gâteau au yaourt (Yogurt Cake) 2 six-ounce containers plain whole-milk (not reduced-fat) yogurt. Use the empty containers to measure the other ingredients 2 eggs 2 containers sugar (or just one, depending on how sweet you like it) 1 teaspoon vanilla Just under 1 container vegetable oil 4 containers flour 1 1⁄2 teaspoons baking powder Crème fraîche (optional) Preheat oven to 375oF. Use vegetable oil to grease a 9-inch round cake pan or a loaf pan. Gently combine the yogurt, eggs, sugar, vanilla, and oil. In a separate bowl, mix the flour and baking powder. Add the dry ingredients to the wet ingredients; mix gently until ingredients are just combined (don’t overmix). You can add 2 containers frozen berries, a container of chocolate chips, or any flavoring you like. Bake for 35 minutes, then five minutes more if the cake doesn’t pass the knife test. It should be almost crispy on the outside, but springy on the inside. Let it cool. The cake is delicious served with tea and a dollop of crème fraîche.

They spoke to him without words, and listen to his most secret confidences without interrupting. They indulged him with gifts; dark, sticky fruit and flowers whose petals felt as soft as the skin of children. Their names were beautiful: Dancing Bride, whose spray of small white blooms concealed a bitter nectar that stopped the heart; Severia, whose juices thinned the blood so effectively, a simple scratch might result in slow death; Lady Anne’s Pearls, whose dull-bloomed berries nestled in a grey-green nest of prickled leaves, and whose taste was sweet yet paralysed the lungs. There were many more languishing in the darkness beneath the evergreen, hugging their secret lives to themselves, or wantonly sprawling over the lichened walls of the sun garden. Often Samuel would lie among them and inhale their narcotic scent until his head throbbed and pulsed.

Trees were erected by German immigrants in Texas in the 1840s, and by the 1850s they had become naturalized and were decorated with local produce: moss, cotton, pecans, red pepper swags and, an American innovation, the popcorn string, as well as Old World red berries, biscuits and sweets.

For need can blossom into all the compensations it requires. To crave and to have are as like as a thing and its shadow. For when does a berry break upon the tongue as sweetly as when one longs to taste it, and when is the taste refracted into so many hues and savors of ripeness and earth, and when do our senses know any thing so utterly as when we lack it? And here again is a foreshadowing—the world will be made whole. For to wish for a hand on one’s hair is all but to feel it. So whatever we may lose, very craving gives it back to us again. Though we dream and hardly know it, longing, like an angel, fosters us, smooths our hair, and brings us wild strawberries. Sylvie

STRAWBERRY FLIP COOKIES Preheat oven to 375 degrees F., rack in the middle position. 1 cup melted butter (2 sticks) 1 cup white (granulated) sugar 2 beaten eggs (just whip them up with a fork) 1/3 cup seedless strawberry jam 1 teaspoon strawberry extract (or vanilla, if you can’t find it) 1 teaspoon baking powder ½ teaspoon soda ½ teaspoon salt 1½ cups chopped walnuts (or pecans) 3 cups flour (not sifted) small bowl of powdered (confectioner’s) sugar 1 bag frozen strawberries for garnish*** Melt the butter and add the white sugar. Then add the eggs and the strawberry jam. When the jam is fully incorporated, add the strawberry extract, baking powder, soda, and salt. Then add the chopped walnuts and the flour, and mix well. Roll dough balls with your hands about the size of unshelled walnuts. (If the dough is too sticky, chill it for a half hour or so and then try it again.) Roll the dough balls in the powdered sugar and place them on a greased cookie sheet, 12 to a standard sheet. Make a deep thumbprint in the center of each cookie. While the strawberries are still partially frozen, cut them in half lengthwise. (If your berries are too large to fit on your cookie balls, cut them in quarters instead of halves.) Flip the cut piece over and place it skin side up in the thumbprint you’ve made on top of each cookie. Bake at 375 degrees F. for 10 to 12 minutes. Cool on the cookie sheet for 2 minutes, then transfer to a wire rack to finish cooling. Dust the cookies with powdered sugar and place them on a pretty plate before serving. Yield: 7 to 8 dozen cookies. The tart strawberry pieces are wonderful with the sweet cookie. Carrie Rhodes just adores these. As a variant, you can also makes these with seedless raspberry jam and whole fresh raspberries on top. Chapter

Store-bought spices are often sprayed with preservatives to extend shelf life, and yet they lose potency over time. Purchase spices whole and grinds small amounts at a time. Preserve them in airtight glass jars to keep them fresh. Pantry Whole mung beans Split mung beans, also called yellow dal or moong dal Basmati rice Ghee, or grass-fed unsalted butter to make your own Extra-virgin olive oil Coconut oil Apple cider vinegar Tamari (a Japanese variety of soy sauce that is gluten-free and preservative-free) Almonds, cashews, pumpkin seeds, sunflower seeds Shredded coconut Cocoa powder Raw honey Maple syrup Jaggery or Sucanat Fresh produce Lemons, limes, citrus, in season Apples, berries, seasonal fruits Root vegetables, like carrots, sweet potatoes, turnips, according to season Leafy greens, in season Seasonal favorites like avocado, broccoli, pumpkin Fresh peas and green beans Fresh cilantro, parsley, other herbs Spices/herbs Spring: Ground ginger, cinnamon, turmeric, black pepper, cayenne, or red pepper flakes Summer: Ground coriander, turmeric, fennel seeds, mint, dill Autumn: Ground ginger, cinnamon, cardamom, whole nutmeg, fenugreek Winter: Ground ginger, cinnamon, cloves, turmeric, fenugreek General: Mustard seeds (brown), pink or sea salt, whole peppercorns Miscellaneous Whole-milk plain yogurt Dates