Bistro Quotes

Here is everything I know about France: Madeline and Amelie and Moulin Rouge. The Eiffel Tower and the Arc de Triomphe, although I have no idea what the function of either actually is. Napoleon, Marie Antoinette, and a lot of kings named Louis. I'm not sure what they did either, but I think it has something to do with the French Revolution, which has something to do with Bastille Day. The art museum is called the Louvre and it's shaped like a pyramid and the Mona Lisa lives there along with that statue of the women missing her arms. And there are cafes and bistros or whatever they call them on every street corner. And mimes. The food is supposed to be good, and the people drink a lot of wine and smoke a lot of cigarettes. I've heard they don't like Americans, and they don't like white sneakers.

Many Americans and Western Europeans proudly trumpet the diversity of cosmopolises like London and New York without realizing that cosmopolitanism does not mean people of different skin colors all sitting around over wine at a bistro table complaining about organized religion. It means people who hold profoundly different, even mutually exclusive, beliefs and cultural norms functioning in a shared space based on toleration of disagreement.

Any man who loves a woman as she deserves to be loved is a magician.

He has never known a woman so free from conceit, vanity, ambition, pretense. He has never known a woman so willing to show the world that she is a human being.

His dark eyes were on the road ahead, thoughtful. “No. I was hoping to go back to Tucson and see if I could get this hot chick I know to go out with me. I hear she’s in demand, though. She keeps putting me off each time I try to plan something romantic.” “Yeah, well, maybe if you come up with a good itinerary, you could lure her out.” “I was thinking dinner at Joe’s.” I made a face. “If that’s the case, maybe you’d better brace yourself for rejection.” “Red Pepper Bistro?” “Okay. Now you’re in the zone.” “Followed by a long massage in the sauna.” “That’s pretty good too.” “And then indecent things in the sauna.” “I hope you mean you’ll be doing the indecent things—because I more than did my share last night.” Kiyo glanced over at me with a mischievous grin. “Who says I’m talking about you?

One might have to be a little ruthless to seize back control of one's life, don't you think?

She didn’t drink a lot, but she drank me into wonderland where we spent the time giggling and laughing. However, know this if you are able or leave while you still can. Love is unstable when built on what must come and go with the wind and sand. After a while, I heard the increasing activity from the hall as the campus was starting to come alive and I said to Penny, “I think we need to get to the bistro” and she responded by slipping one brown shoe delicately over her white nylon stocking.

A strange night, he thought. Somewhere now there is shooting and men are being hunted and imprisoned and tortured and murdered, some corner of a peaceful world is being trampled upon, and one knows it, helplessly, and life buzzes on in the bright bistros of the city, no one cares, and people go calmly to sleep, and I am sitting here with a woman between pale chrysanthemums and a bottle of calvados, and the shadow of love rises, trembling, lonesome, strange and sad, it too an exile from the safe gardens of the past, shy and wild and quick as if it had no right

the full California workup: shopping on Rodeo Drive, a ridiculously overpriced lunch at the Ivy, an afternoon at the beach, and dinner at a quaint outdoor bistro in Santa Monica.

You've always lived here, right?" Sarah asked. "Except for the years I went to college." "Didn't you ever want to move away? To experience something new?" "Like bistros?" She nudged him playfully with her elbow. "No, not just that. Cities have a vibrancy, a sense of excitement that you can't find in a small town." "I don't doubt it. But to be honest, I've never been interested in things like that. I don't need those things to make me happy. A nice quiet place to unwind at the end of the day, beautiful views, a few good friends. What else is there?

Next morning Jean-Guy Beauvoir was waiting by the car with two travel mugs of café au lait from the bistro and two chocolatines. “Just because we’re going to Mordor doesn’t mean we can’t enjoy ourselves on the way,” he said, opening the passenger-side door for Armand.

Every woman is a priestess if she loves life and can work magic on herself and those who are sacred to her. It’s time for women to remind themselves of the powers they have inside.

I don't know why we women believe that sacrificing our desires makes us more attractive to men. What on earth are we thinking? That someone who goes without her wishes deserves to be loved more than she who follows her dreams?

Life wasn’t too short: it was too long to waste unduly on non-love, non-laughter and non-decisions. And it began when you first took a risk, failed and realized that you’d survived the failure. With that knowledge, you could risk anything.

Death is not free. Its price is life.

Her neighborhood is obscenely beautiful. I cannot help but observe this as I stand on her marbled steps, flanked by stone griffins, beaks open in midscreech. A line of stately houses, a canopy of grandly bowing trees. Just a block from campus, off a poshly quaint street lined with bistros that offer champagne by the glass, cafés that make the cortadas with the ornate foam art that all the faculty drink, shops selling cold-pressed juice and organic dog treats. Unlike my street, which smells of sad man piss, hers smells of autumn leaves.

The bistro was his secret weapon in tracking down murderers. Not just in Three Pines, but in every town and village in Quebec. First he found a comfortable café or brasserie, or bistro, then he found the murderer. Because Armand Gamache knew something many of his colleagues never figured out. Murder was deeply human, the murdered and the murderer. To describe the murderer as a monstrosity, a grotesque, was to give him an unfair advantage. No. Murderers were human, and at the root of each murder was an emotion. Warped, no doubt. Twisted and ugly. But an emotion. And one so powerful it had driven a man to make a ghost. Gamache's job was to collect the evidence, but also to collect the emotions. And the only way he knew to do that was do get to know the people. To watch and listen. To pay attention, and the best way to do that was in a deceptively casual way in a deceptively casual setting. Like the bistro.

Loving is different from being loved. Giving and seeing how a person flourishes and feeds off your love: the amount of power you possess, and the fact that that power makes someone the best they can be.

I relied on alcohol only on the days of these excursions—a shot of vodka before I went out and walked past all the little bistros and cafes and shops I’d frequented when I was out there, pretending to live a life.

Fashion has nothing to do with style," said Colette in her husky voice. "It all depends on whether you want to conceal or reveal who you are.

The radiance of this beautiful scene shed a cruel light on every past horror, every insult tolerated, every unspoken retort, every gesture of rejection. Marianne was grieving, and her boundless grief made her regret every moment of cowardice in her life.

...Time had seemed infinite when she still had many years and decades ahead of her. A book waiting to be written: as a girl, that was how she had seen her future life. Now she was sixty, and the pages were blank. Infinity had passed like one long continuous day.

The Internet is a beautiful thing and you sent a tweet an hour after we met that day: I smell cheeseburgers. #CornerBistroIsMakingMeFat And let me tell you, for a moment there, I was concerned. Maybe I wasn’t special. You didn’t even mention me, our conversation. Also: I talk to strangers is a line in your Twitter bio. I talk to strangers. What the fuck is that, Beck? Children are not supposed to talk to strangers but you are an adult. Or is our conversation nothing to you? Am I just another stranger? Is your Twitter bio your subtle way of announcing that you’re an attention whore who has no standards and will give audience to any poor schmuck who says hello? Was I nothing to you? You don’t even mention the guy in the bookstore? Fuck, I thought, maybe I was wrong. Maybe we had nothing. But then I started to explore you and you don’t write about what really matters. You wouldn’t share me with your followers. Your online life is a variety show, so if anything, the fact that you didn’t put me in your stand-up act means that you covet me. Maybe even more than I realize...

Da li muka kriv – nevin ostaje i posle presude, ili se čovek pomiri sa nekom kaznom, pa onda jednostavno broji mesece i godine, ne tražeći od života i vremena koje prolazi neki zanimljiviji izlaz? Kao kad se voziš liftom, pa onako glupo čekaš, buljeći u nepoznatog, koji oseća istu neprijatnost. Ti tada ne živiš, samo čekaš da stigneš do nekog drugog nivoa, gde će se tek nastaviti život. Držiš smerno ruke ispred sebe, preko šlica, možda zviždućeš, pevušiš nešto. Za to vreme oči kao da ispituju krov lifta koji je obično jako zanimljiv. Možda ćeš se priglupo osmehnuti, ako ti se oči sretnu sa nepoznatim, pa čak i vrlo bistro i bitno konstatovati: Vruće danas. Da li je moguće tako provesti i više godina u takvom, zaglavljenom liftu?

There was a click of high heels in the hall behind us, and a young woman appeared. She was pretty enough, I suspected, but in the tight black dress, black hose, and with her hair slicked back like that, it was sort of threatening. She gave me a slow, cold look and said, "So. I see that you’re keeping low company after all, Ravenius." Ever suave, I replied, "Uh. What?" "’Ah-ree," Thomas said. I glanced at him. He put his hand flat on the top of his head and said, "Do this." I peered at him. He gave me a look. I sighed and put my hand on the top of my head. The girl in the black dress promptly did the same thing and gave me a smile. "Oh, right, sorry. I didn’t realize." "I will be back in one moment," Thomas said, his accent back. "Personal business." "Right," she said, "sorry. I figured Ennui had stumbled onto a subplot." She smiled again, then took her hand off the top of her head, reassumed that cold, haughty expression, and stalked clickety-clack back to the bistro. I watched her go, turned to my brother while we both stood there with our hands flat on top of our heads, elbows sticking out like chicken wings, and said, "What does this mean?" "We’re out of character," Thomas said. "Oh," I said. "And not a subplot." "If we had our hands crossed over our chests," Thomas said, "we’d be invisible." "I missed dinner," I said. I put my other hand on my stomach. Then, just to prove that I could, I patted my head and rubbed my stomach. "Now I’m out of character—and hungry.

The car ran almost noiselessly. It ran as if gravity had no power over it. Houses glided past, churches, villages, the golden spots of the estaminets and bistros, a gleaming river, a mill, and then again the even contour of the plain, the sky arching above it like the inside of a huge shell in whose milky nacre shimmered the pearl of the moon.

Every second can mark a new beginning. Open your eyes and see: the world is out there and it wants you.

A wood that smells of the sea.

And yet, life as an autonomous woman is not a song. It’s a scream, a war; it’s a daily struggle against the easy option of obeying.

As long as you can walk upright, you will find a walking stick. As long as you are brave, someone will help you.

They needed some Jews or gays or something to spice things up, to add a bit of theater and a couple of interesting bistros.

It's like Thomas Aquinas told Charlemagne in an overpriced bistro in Nice: "You never realize how much shit you have until you have to move it all.

. . . all the little bistros and cafes and shops I'd frequented when I was out there, pretending to live a life.

At the Bistro, Yale felt entitled to joy. Even if he was just watching from the wall, drink in hand. This, the Bistro announced, was a town where good things would happen. Chicago would unfurl its map to him one promising street, one intoxicating space, at a time. It would weave him into its grid, pour beer in his mouth and music in his ears. It would keep him.

I’m out of my depth. I don’t date. I don’t share. I don’t do small talk and bistros and ballerinas. I don’t do complicated. But you make me want to try, and it’s fucked up. … “Try me, please,” she whispered.

The beach was empty, no footprints in the sand, and yet they were all there: the dead, the night and the sea. The sea offered her a song of bravery and love. It came from a long way away, as if someone somewhere in the world had sung it many years ago, for those on the shore who didn't dare to take the plunge.

Some days I would take the train into Manhattan. There was so much money everywhere, money flowing out of bistros and cafes, money pushing the people, at incredible speeds, up the wide avenues, money drawing intergalactic traffic through Times Square, money in the limestones and brownstones, money out on West Broadway where white people spilled out of wine bars with sloshing glasses and without police. I would see these people at the club, drunken, laughing, challenging breakdancers to battles. They would be destroyed and humiliated in these battles. But afterward they would give dap, laugh, order more beers. They were utterly fearless. I did not understand it until I looked out on the street. That was where I saw white parents pushing double-wide strollers down gentrifying Harlem boulevards in T-shirts and jogging shorts. Or I saw them lost in conversation with each other, mother and father, while their sons commanded entire sidewalks with their tricycles. The galaxy belonged to them, and as terror was communicated to our children, I saw mastery communicated to theirs.

The squeaks and sighs start up again. The moaning and thrashing and the banging echoes in my apartment, this time louder. "Don't stop. Don't stop." "Baby, I'm not going to." "Please, give me more. Deeper." "Do you like it like this?" "Harder.

Adrienne ate her steak, the béarnaise, the garlicky fries- did she even need to say it? It was steak frites from a rainy-day-in-Paris dream. The steak was perfectly seasoned, perfectly cooked, pink in the middle, juicy, tender. The salad was tossed in a lemony vinaigrette but it tasted so green, so young and fresh, that Adrienne began to worry. This person Fiona had a way. If the staff meal tasted this good then the woman was possessed, and Adrienne didn't want a possessed woman on her case.

The special was a tomato salad with bacon, basil, and blue cheese. It was a work of art. Fiona had found a rainbow of heirloom tomatoes- red, orange, yellow, green, purple, yellow with green stripes- and she stacked them on the plate in a tower as colorful as children's blocks.

This was Antonio's interpretation of "anything": succulent black olives, sun-dried tomatoes and marinated artichokes, three kinds of salami, tiny balls of fresh mozzarella, roasted cherry tomatoes, some kind of creamy eggplant dip that made her swoon, and a basket of warm focaccia.

It was the best omelet Adrienne had ever eaten. Perfectly cooked so that the eggs were soft and buttery. Filled with sautéed onions and mushrooms and melted Camembert cheese. There were three roasted cherry tomatoes on the plate, skins splitting, oozing juice. Nutty wheat toast. Thatch had brought butter and jam to the table. The butter was served like a tiny cheesecake on a small pedestal under a glass dome. The jam was apricot, homemade, served from a Ball jar.

The unease of the tour is not the discomfort of being problematically present—South Central mediated by air-conditioning vents—so much as the discomfort of an abiding absence—a pattern of always being elsewhere, far away, our of ear- and eye- and gun-shot, humming beach to bistro along the Pacific Coast Highway.

He remembered what his father had said when Simon complained about the wild, unruly sea: "Learn to love it, son. Learn to love what you do, whatever it is, and you won't have any problems. You'll suffer, but then you'll feel, and when you feel, you're alive. You need troubles to be alive -- otherwise you're dead!

Nick and I, we sometimes laugh, laugh out loud, at the horrible things women make their husbands do to prove their love. The pointless tasks, the myriad sacrifices, the endless small surrenders. We call these men the dancing monkeys. Nick will come home, sweaty and salty and beer-loose from a day at the ballpark,and I’ll curl up in his lap, ask him about the game, ask him if his friend Jack had a good time, and he’ll say, ‘Oh, he came down with a case of the dancing monkeys – poor Jennifer was having a “real stressful week” and really needed him at home.’ Or his buddy at work, who can’t go out for drinks because his girlfriend really needs him to stop by some bistro where she is having dinner with a friend from out of town. So they can finally meet. And so she can show how obedient her monkey is: He comes when I call, and look how well groomed! Wear this, don’t wear that. Do this chore now and do this chore when you get a chance and by that I mean now. And definitely, definitely, give up the things you love for me, so I will have proof that you love me best. It’s the female pissing contest – as we swan around our book clubs and our cocktail hours, there are few things women love more than being able to detail the sacrifices our men make for us. A call-and-response, the response being: ‘Ohhh, that’s so sweet.’ I am happy not to be in that club. I don’t partake, I don’t get off on emotional coercion, on forcing Nick to play some happy-hubby role – the shrugging, cheerful, dutiful taking out the trash, honey! role. Every wife’s dream man, the counterpoint to every man’s fantasy of the sweet, hot, laid-back woman who loves sex and a stiff drink. I like to think I am confident and secure and mature enough to know Nick loves me without him constantly proving it. I don’t need pathetic dancing-monkey scenarios to repeat to my friends, I am content with letting him be himself. I don’t know why women find that so hard.

Imagine for a moment that I live right here, was born here, that my parents always have had a shop here, and on Boulevard du Temple there’s a bistro with a nice young waitress—I’ll be there. Imagine that there’s no such thing as Eastern Europe, no cellars for hiding neighbors, no transports, no round-ups, never any dreams of going from house to house—for a moment suppose it looks like this: a cat stretches its neck in sunlight on a porch, a secret game of chess unfolds between the waitress and that guy. He tracks her moves, she brings him coffee, as if by chance her hip jostles the board. T. Różycki, Colonies translated by Mira Rosenthal

The sandwiches were beautiful pinwheels of color: avocado, tomato and bacon, goat cheese and roasted red pepper, roast beef, cucumber, and horseradish cream.

If someone suffers and won't change, then they need to suffer.

Oh get down from your cross: we need timber.

Screwups are good. Screwups—and bouncing back from screwups—help you conquer fear.

I like the idea of cats. They're cute and funny in those wacky YouTube videos when they scoot across the floor on their bellies like furry ninjas or pop out of boxes.

A few layers of what was once a stinky onion reveal themselves. Charles respects and protects the women in his life. My heart rate picks up a beat or two.

Some people think sugar is the key to desserts," Mario said. "But I am here to tell you that if you want a good dessert, you have to start with a fresh egg.

You cannot tell love to come and stay forever. You can only welcome it when it comes, like the summer or the autumn, and when its time is up and it’s gone, then it’s gone. The

Nothing is colder than a heart that once blazed.

Piety is a sign that a person will do anything to be important in the world,

Instead, as the crystal splinters entered Hornwrack's brain, he experienced two curious dreams of the Low City, coming so quickly one after the other that they seemed simultaneous. In the first, long shadows moved across the ceiling frescoes of the Bistro Californium, beneath which Lord Mooncarrot's clique awaited his return to make a fourth at dice. Footsteps sounded on the threshold. The women hooded their eyes and smiled, or else stifled a yawn, raising dove-grey gloves to their blue, phthisic lips. Viriconium, with all her narcissistic intimacies and equivocal invitations welcomed him again. He had hated that city, yet now it was his past and it was he had to regret...The second of these visions was of the Rue Sepile. It was dawn, in summer. Horse-chestnut flowers bobbed like white wax candles above the deserted pavements. An oblique light struck into the street - so that its long and normally profitless perspective seemed to lead straight into the heart of a younger, more ingenuous city - and fell across the fronts of the houses where he had once lived, warming up the rotten brick and imparting to it a not unpleasant pinkish colour. Up at the second-floor casement window a boy was busy with the bright red geraniums arranged along the outer still in lumpen terra-cotta pots. He looked down at Hornwrack and smiled. Before Hornwrack could speak he drew down the lower casement and turned away. The glass which no separated them reflected the morning sunlight in a silent explosion; and Hornwrack, dazzled mistaking the light for the smile, suddenly imagined an incandescence which would melt all those old streets! Rue Sepile; the Avenue of Children; Margery Fry Court: all melted down! All the shabby dependencies of the Plaza of Unrealized Time! All slumped, sank into themselves, eroded away until nothing was left in his field of vision but an unbearable white sky above and the bright clustered points of the chestnut leaves below - and then only a depthless opacity, behind which he could detect the beat of his own blood, the vitreous humour of the eye. He imagined the old encrusted brick flowing, the glass cracking and melting from its frames even as they shrivelled awake, the sheds of paints flaring green and gold, the geraniums toppling in flames to nothing, not even white ash, under this weight of light! All had winked away like reflections in a jar of water glass, and only the medium remained, bright, viscid, vacant. He had a sense of the intolerable briefness of matter, its desperate signalling and touching, its fall; and simultaneously one of its unendurable durability He thought, Something lies behind all the realities of the universe and is replacing them here, something less solid and more permanent. Then the world stopped haunting him forever.

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

In the restaurant kitchen, August meant lobsters, blackberries, silver queen corn, and tomatoes, tomatoes, tomatoes. In honor of the last year of the restaurant, Fiona was creating a different tomato special for each day of the month. The first of August (two hundred and fifty covers on the book, eleven reservation wait list) was a roasted yellow tomato soup. The second of August (two hundred and fifty covers, seven reservation wait list) was tomato pie with a Gruyère crust. On the third of August, Ernie Otemeyer came in with his wife to celebrate his birthday and since Ernie liked food that went with his Bud Light, Fiona made a Sicilian pizza- a thick, doughy crust, a layer of fresh buffalo mozzarella, topped with a voluptuous tomato-basil sauce. One morning when she was working the phone, Adrienne stepped into the kitchen hoping to get a few minutes with Mario, and she found Fiona taking a bite out of red ripe tomato like it was an apple. Fiona held the tomato out. "I'd put this on the menu," she said. "But few would understand.

I was always eh, kinda want to like consider myself kind of a pioneer of the palette, a restaurateur if you will. I've wined, dined, sipped and supped in some of the most demonstrably beamer epitomable bistros in the Los Angles metropolitan region. Yeah, I've had strange looking patty melts at Norms. I've had dangerous veal cutlets at the Copper Penny. Well what you get is a breaded salsbury steak in a shake-n-bake and topped with a provocative sauce of Velveeta and uh, half-n-half. Smothered with Campbell's tomato soup. See I have kinda of a uh...well I order my veal cutlet, Christ it left the plate and it walked down to the end of the counter. Waitress, ? she's wearing those rhinestone glasses with the little pearl thing clipped on the sweater. My veal cutlet come down, tried to beat the shit out of my cup of coffee. Coffee just wasn't strong enough to defend itself.

August twenty-sixth: two hundred and fifty covers, thirty-six reservation wait list. The special was an inside-out BLT: mâche, crispy pancetta, and a round garlic crouton sandwiched between two slices of tomato, drizzled with basil aioli.

After menu meeting came a delicious family meal: fried chicken with honey pecan butter, mashed potatoes, coleslaw. As Adrienne slathered her fried chicken with butter she thought happily of all the money she would save on food this summer.

[Gethin] was used to New York and schlepping down to Buddakan or a trendy bistro in Manhattan’s meatpacking district or some other hip and happening joint, she thought, running out of ‘Sex and the City’ hotspots. Welsh cuisine probably wasn’t sexy enough for him now, but once you got over the sight of laver bread and cockles, all that iodine was supposed to do wonders for your love life. On the other hand, Gethin Lewis didn’t look like a man who needed any chemical crutch to boost his libido.

45 Bistro Restaurant, East Broughton Street, Savannah, Georgia The Gulfstream Corporate Weekly Dinner was being held at 45 Bistro this week, and the usual gang from Customer Service and Marketing always hosted a splendid meal.  Aircrew from all over the world flew into Savannah, Georgia for semi-annual training, as did new owners, technicians, and anyone else affiliated with Gulfstream for the week.  It was their special night out, all expenses paid, to show their appreciation for the business they gave Gulfstream. 

Charles walks behind me and grasps my waist. "Somebody is crushing hard on somebody." I turn to face him. "We need to crush other things," I say, pressing my body into his. He wiggles his brows. "Oh, yeah?" "Garlic," I say, pulling away and entering the restaurant.

Everything was to be experienced at the highest pitch of passion and life. To expect something greater after life was to forget that life was the greatest thing of all. He had forgotten that, and now he wanted to live with all his strength and with no further dread.

Every woman is a priestess if she loves life and can work magic on herself and those who are sacred to her. It's time for women to remind themselves of the powers they have inside. The goddess hates to see abilities go to waste, and women waste their abilities far too often.

He walks toward the closet, dropping the towel from his waist. I flip down onto the bed with a giggle. To think I'd called him an ass before was meant to be an insult. Nope, his is sculpted perfection, worthy of a museum. Michelangelo's David would be seething with jealousy.

When I needed more pills, I ventured out to the Rite Aid three blocks away. That was always a painful passage. Walking up First Avenue, everything made me cringe. I was like a baby being born—the air hurt, the light hurt, the details of the world seemed garish and hostile. I relied on alcohol only on the days of these excursions—a shot of vodka before I went out and walked past all the little bistros and cafes and shops I’d frequented when I was out there, pretending to live a life. Otherwise I tried to limit myself to a one-block radius around my apartment.

After her mother died and Adrienne and her father took up with wanderlust, Adrienne became exposed to new foods. For two years they lived in Maine, where in the summertime they ate lobster and white corn and small wild blueberries. They moved to Iowa for Adrienne's senior year of high school and they ate pork tenderloin fixed seventeen different ways. Adrienne did her first two years of college at Indiana University in Bloomington, where she lived above a Mexican cantina, which inspired a love of tamales and anything doused with habanero sauce. Then she transferred to Vanderbilt in Nashville, where she ate the best fried chicken she'd ever had in her life. And so on, and so on. Pad thai in Bangkok, stone crabs in Palm Beach, buffalo meat in Aspen. As she sat listening to Thatcher, she realized that though she knew nothing about restaurants, at least she knew something about food.

He was too busy attacking the buffet table- tenderloin, crab claws, gravlax, mushrooms, cherrystones on the half shell. He held one out to Adrienne. "Eat this," he said. "No, thanks." "Come on." "I'm not hungry." "Not hungry?" he said. He piled his plate with Chinese spare ribs. "This food is incredible.

That day in Chartres they had passed through town and watched women kneeling at the edge of the water, pounding clothes against a flat, wooden board. Yves had watched them for a long time. They had wandered up and down the old crooked streets, in the hot sun; Eric remembered a lizard darting across a wall; and everywhere the cathedral pursued them. It is impossible to be in that town and not be in the shadow of those great towers; impossible to find oneself on those plains and not be troubled by that cruel and elegant, dogmatic and pagan presence. The town was full of tourists, with their cameras, their three-quarter coats, bright flowered dresses and shirts, their children, college insignia, Panama hats, sharp, nasal cries, and automobiles crawling like monstrous gleaming bugs over the laming, cobblestoned streets. Tourist buses, from Holland, from Denmark, from Germany, stood in the square before the cathedral. Tow-haired boys and girls, earnest, carrying knapsacks, wearing khaki-colored shorts, with heavy buttocks and thighs, wandered dully through the town. American soldiers, some in uniform, some in civilian clothes, leaned over bridges, entered bistros in strident, uneasy, smiling packs, circled displays of colored post cards, and picked up meretricious mementos, of a sacred character. All of the beauty of the town, all the energy of the plains, and all the power and dignity of the people seemed to have been sucked out of them by the cathedral. It was as though the cathedral demanded, and received, a perpetual, living sacrifice. It towered over the town, more like an affliction than a blessing, and made everything seem, by comparison with itself, wretched and makeshift indeed. The houses in which the people lived did not suggest shelter, or safety. The great shadow which lay over them revealed them as mere doomed bits of wood and mineral, set down in the path of a hurricane which, presently, would blow them into eternity. And this shadow lay heavy on the people, too. They seemed stunted and misshapen; the only color in their faces suggested too much bad wine and too little sun; even the children seemed to have been hatched in a cellar. It was a town like some towns in the American South, frozen in its history as Lot's wife was trapped in salt, and doomed, therefore, as its history, that overwhelming, omnipresent gift of God, could not be questioned, to be the property of the gray, unquestioning mediocre.

Joe was making the mustard in a twelve-quart stockpot. Adrienne watched him for a minute, in awe of the sheer volume of ingredients: a pound of dry mustard, five cups of vinegar, eight cups of sugar, a whole pound of butter, and a dozen eggs. Joe added sixteen grinds of white pepper from a pepper mill that was longer than his arm.

I don’t know why we women believe that sacrificing our desires makes us more attractive to men. What on earth are we thinking? That someone who goes without her wishes deserves to be loved more than she who follows her dreams? It’s exactly what I thought. The more I sacrificed, the happier I was. The longer I went without, the stronger was my hope that Lothar would give me what I needed. I believed that if I didn’t ask for anything, made no reproaches, didn’t demand my own room or my own money, didn’t cause any arguments, the miracle would come to pass. That he would say, Oh, how much you have sacrificed! How my love for you has grown, because you sacrificed yourself for me! How crazy that was. I was so proud of myself and my capacity for suffering: I wanted to be perfect at it. The more complete my uncomplaining acquiescence became, the greater his love would one day be. And my greatest abnegation - renouncing my own life - would have secured me his undying love. Does love have to be earned through suffering?

Smith and Kemp bought a run-down restaurant on the beach that had formerly served burgers and fried clams, and they transformed it into the Blue Bistro, with seating for over a hundred facing the Atlantic Ocean. The only seats harder to procure than the seats at the blue granite bar are the four tables out in the sand where the Bistro serves its now-famous version of seafood fondue. (Or, as the kitchen fondly refers to it, the all-you-can-eat fried shrimp special.) Many of Ms. Kemp's offerings are twists on old classics, like the fondue. She serves impeccable steak frites, a lobster club sandwich, and a sushi plate, which features a two-inch-thick slab of locally caught bluefin tuna.

I love the way the rain melts the colors together, like a chalk drawing on the sidewalk. There is a moment, just after sunset, when the shops turn on their lights and steam starts to fog up the windows of the cafés. In French, this twilight time implies a hint of danger. It's called entre chien et loup, between the dog and the wolf. It was just beginning to get dark as we walked through the small garden of Palais Royal. We watched as carefully dressed children in toggled peacoats and striped woolen mittens finished the same game of improvised soccer we had seen in the Place Sainte Marthe. Behind the Palais Royal the wide avenues around the Louvre gave way to narrow streets, small boutiques, and bistros. It started to drizzle. Gwendal turned a corner, and tucked in between two storefronts, barely wider than a set of double doors, I found myself staring down a corridor of fairy lights. A series of arches stretched into the distance, topped with panes of glass, like a greenhouse, that echoed the plip-plop of the rain. It was as if we'd stepped through the witch's wardrobe, the phantom tollbooth, what have you, into another era. The Passage Vivienne was nineteenth-century Paris's answer to a shopping mall, a small interior street lined with boutiques and tearooms where ladies could browse at their leisure without wetting the bustles of their long dresses or the plumes of their new hats. It was certainly a far cry from the shopping malls of my youth, with their piped-in Muzak and neon food courts. Plaster reliefs of Greek goddesses in diaphanous tunics lined the walls. Three-pronged brass lamps hung from the ceiling on long chains. About halfway down, there was an antique store selling nothing but old kitchenware- ridged ceramic bowls for hot chocolate, burnished copper molds in the shape of fish, and a pewter mold for madeleines, so worn around the edges it might have belonged to Proust himself. At the end of the gallery, underneath a clock held aloft by two busty angels, was a bookstore. There were gold stencils on the glass door. Maison fondée en 1826.

Kitchen life is getting steamy. Charles looks up from prepping his mise en place for two seconds, blows me a kiss, and then his hand swipes a bowl of salt and the grains scatter on the counter. "I can't take it anymore," he says, lifting me up onto the prep station. My legs wrap around his waist, as his kiss starts off slow and then turns hungry. Vegetables scatter, cherry tomatoes rolling onto the floor. Dishes break. Not one burner is on, but the kitchen gets hotter. Oh, and hotter. Hello, volcano. His hand latches around my ponytail, tilting my head back. His mouth finds my neck, and he covers it with his kisses, slowly making his way down to my exposed shoulder, his fingers running along my clavicle.

The following day, the scent Garrance has created is soon dispersed through the restaurant via an electric diffuser---the aromas of citrus, coconut, and ginger hitting me in waves. Ravenous, I set to making a roasted red pepper and garlic hummus, incorporating the urfa biber to see if it really makes a difference. I dip my finger into the dark purplish-brown flakes to taste, and I'm blown away by the earthiness of the flavors. I smack my lips, tasting undertones of raisins, chocolate, and maybe a little coffee. Even though I've made a crudité platter with some pan-seared padron peppers sprinkled with sea salt and homemade garlic-infused naan, I can't help shoving spoonfuls of the hummus into my eager mouth.

remember to P.R.A.Y.! More than anything else, this simple acronym is the thing that will help you grow in prayer. ‘Pause’. Remember that crazed greyhound pursued by the bistro chair? Try to ‘be still and know’ God (Ps. 46:10). ‘Rejoice … always’ (Phil. 4:4). Remember my son Daniel’s scribbled prayers? Your Father in heaven loves you, knows you, and interprets your heart perfectly. Give him thanks! ‘Ask and it will be given to you’ (Matt. 7:7). Remember George Müller praying for daily bread? Ask the Father for everything from peace in the Middle East to parking spaces. ‘Yield’. Offer every part of yourself to him as an instrument of righteousness’ (Rom. 6:13). Remember those Thai boys trapped in the cave? Wait and trust for the light and hope to come.

Some people will tell you that Toronto, in the summer, is the nothing more than a cesspool of pollution, garbage, and the smells of a hundred ethnicities competing for top spot in a race won historically by curry, garlic, and the occasional cauldron of boiled cabbage. Take a walk down College Street West, Gerrard Street East, or the Danforth, and you'll see; then, they add—these people, complaining—that the stench is so pervasive, so incorrigible, nor merely for lack of wind, but for the ninety-nine percent humidity, which, after a rainstorm, adds an eradicable bottom-note of sweaty Birkenstocks and the organic tang of decaying plant life. This much is true; there is, however, more to the story. Take a walk down the same streets and you'll find racks of the most stunning saris—red with navy brocade, silver, canary, vermillion and chocolate; marts with lahsun and adrak, pyaz and pudina; windows of gelato, zeppole, tiramisu; dusty smoke shops with patio-bistros; you'll find dove-white statuary of Olympian goddesses, mobs in blue jerseys, primed for the World Cup—and more, still, the compulsory banter of couples who even after forty years can turn foul words into the bawdiest, more unforgettable laughter (and those are just the details). Beyond them is the container, the big canvas brushed with parks and valleys and the interminable shore; a backdrop of ferries and islands, gulls and clouds—sparkles of a million wave-tips as the sun decides which colours to leave on its journey to new days. No, Toronto, in the summer, is the most paradisiacal place in the world.

Adrienne snatched an hors d'oeuvre from a passing tray. She had eaten a sausage grinder for family meal but this food was too gorgeous to pass up. She stopped at the buffet table and dipped a crab claw in a lemony mayonnaise. Her champagne was icee cold; it was crisp, like an apple. Across the tent, she saw Darla Parrish and her sister Eleanor standing in front of a table where a man was slicing gravlax.

I don't want you to see me naked," I say, my bottom lip trembling. "Not now, not like this." "Keep your undergarments on," he says, lifting my dress over my head. "Whoa. God, you're gorgeous." He picks me up and gingerly places me in the bathtub. Instantly, my teeth start chattering. "I'm getting in with you," he says, and I jolt. "I'll keep my boxers on. It'll be like we're in bathing suits. On a holiday at a beach." He whips his socks and his jeans off, and then his T-shirt, his body sheer and cut perfection. Those abs---an eight-pack, or, as they say in France, le bar du chocolat. Those legs. The tattoo of two tigers anchored on his hairless and sculpted chest. And I'm too sick, too delirious, to explore every delicious detail. Charles lifts my back and slides behind me. He wraps his arms around my waist and I sink into his embrace, snuggling into the warmth of his body.

Every day the words that Keep-on-Dancin’ and the Gypsy imparted to me - theories, observations, advice and warnings - are substantiated and acquire deeper meaning. ‘It’s not for nothing there are so many bistrots in Paris,’ Keep-on-Dancin’ asserted. ‘The reason so many people are always crowded into them isn’t so much they go there to drink but to meet up, congregate, come together, comfort each other. Yes, comfort each other: people are bored the whole time, and they’re scared, scared of loneliness and boredom. And they all carry around in their heart of hearts their own pet little arch-fear: fear of death, no matter how devil-may-care they might appear to be. They’d do anything to avoid thinking about it. Don’t forget, it’s with that fear all temples and churches were built. So in cities like this, where forty different races mingle together, everyone can always find something to say to each other.

In the center, where the fruit bowl usually is, the cheesecake rests on a pedestal. It's beautiful- perfectly round and smoothed, creamy white with chocolate swirls on a chocolate cookie crust, sitting in a pool of something bright pink. "You didn't make that," Phil challenges. "Sure I did," Fiona says. "What is it?" Jimmy asks. "Chocolate swirl cheesecake with raspberry coulis." She holds up the June issue of Gourmet; the very same cake is pictured on the cover.

Is somebody having fake movie sex? Close encounters of the uncomfortable kind? My answer comes when animalistic moans echo in my apartment. They're coming from the vent, so I know they're coming from Anti-Keanu's apartment, and whoever is making the noise is definitely not in pain and she's definitely not eating. His words have the hairs on my arms standing on end. "I'm going to lick the chocolate off every inch of your beautiful body, every curve." "Oui, oui," says the woman with enthusiastic moans.

And the summer came, the New York summer, which is like no summer anywhere. The heat and the noise began their destruction of nerves and sanity and private lives and love affairs. The air was full of baseball scores and bad news and people, made more hostile by the heat. It was not possible in this city, as it had been for Eric in Paris, to take a long and peaceful walk at any hour of the day or night, dropping in for a drink at a bistro or flopping oneself down at a sidewalk cafe- the half-dozen grim parodies of sidewalk cafes to be found in New York were not made for flopping. It was a city without an oasis, run entirely, insofar, at least as human perception could tell, for money; and its citizens seemed to have lost any sense of their right to renew themselves. Whoever, in New York, attempted to cling to this right, lived in New York in exile- in exile from the life around him; and this, paradoxically, had the effect of placing him in perpetual danger of being forever banished from any sense of himself.

The sun was a juicy pink as it sank toward the water. Rex played "As Time Goes By." The foie gras was good enough to shift Adrienne's mood from despondent to merely poor. It was deliciously fatty, a heavenly richness balanced by the sweet roasted figs. Who wanted to be married and have children when she could be eating foie gras like this with a front-row seat for the sunset? Adrienne forgot her manners. She devoured her appetizer in five lusty bites, and then she helped herself to more caviar. She was starving.

One of his hands run up my neck and through my hair, the other supporting my waist. I'm held up by a dizzying suspension, feeling like I could sprout wings and fly. Time stands still and the only thing I can think about is the taste of his mouth, his tongue, spicy and sweet from the saffron, and how I hunger for more. His hand cups my ass, and he leans into me, kissing my neck. My hips grind into him. This kiss, this moment, really proves I'd never experienced passion like this before. It's more than a connection between bodies; it's like a recipe with the perfect balance of ingredients.

Reading Group Guide Questions Discussion questions for The Three Pines Mysteries, by Louise Penny 1. How important is the use of humor in this book? 2. Which Three Pines villager would you most like to have cafe au lait with at the bistro? 3. Why is Ruth a villager? 4. Louise Penny says her books are about murder, but at their heart they’re about other things. What else is this book about? What are some other themes? 5. Agent Nichol is an extremely controversial character in the books. What do you think of her? What purpose does she serve? Discussion questions for Still Life 1. At the beginning of Still Life, we are told that “violent death still surprised” Chief Inspector Armand Gamache. Why is that odd for a homicide detective, and how does it influence his work? What are his strengths and his weaknesses? 2. The village of Three Pines is not on any map, and when Gamache and Agent Nicole first arrive there, they see “the inevitable paradox. An old stone mill sat beside a pond, the mid-morning sun warming its fieldstones. Around it the maples and birches and wild cherry trees held their fragile leaves, like thousands of happy hands waving to them on arrival. And police cars. The snakes in Eden.” Can you find other echoes of Paradise in Three Pines, and what role do snakes—real or metaphorical—play there? 3. There are three main couples in the book: Clara and Peter, Olivier and Gabri, and

It was a gorgeous evening, with a breeze shimmering through the trees, people strolling hand in hand through the quaint streets and the plaza. The shops, bistros and restaurants were abuzz with patrons. She showed him where the farmer's market took place every Saturday, and pointed out her favorite spots- the town library, a tasting room co-op run by the area vintners, the Brew Ha-Ha and the Rose, a vintage community theater. On a night like this, she took a special pride in Archangel, with its cheerful spirit and colorful sights. She refused to let the Calvin sighting drag her down. He had ruined many things for her, but he was not going to ruin the way she felt about her hometown. After some deliberation, she chose Andaluz, her favorite spot for Spanish-style wines and tapas. The bar spilled out onto the sidewalk, brightened by twinkling lights strung under the big canvas umbrellas. The tables were small, encouraging quiet intimacy and insuring that their knees would bump as they scooted their chairs close. She ordered a carafe of local Mataro, a deep, strong red from some of the oldest vines in the county, and a plancha of tapas- deviled dates, warm, marinated olives, a spicy seared tuna with smoked paprika. Across the way in the plaza garden, the musician strummed a few chords on his guitar. The food was delicious, the wine even better, as elemental and earthy as the wild hills where the grapes grew. They finished with sips of chocolate-infused port and cinnamon churros. The guitar player was singing "The Keeper," his gentle voice seeming to float with the breeze.

I'm going to kiss you if that's okay," he said. "It won't be our first kiss," she said. "No," he said. "I let one slip at the restaurant. I thought about apologizing to you for that, but I didn't feel sorry." And with that, he kissed her. One very soft, very sweet kiss. The kiss was fleeting but it left a big ache for more in its wake. Adrienne gasped, taking in the cool sea air, and then Thatcher kissed her again. Even softer, even shorter. The third time, he stayed. They were kissing. His mouth opened and Adrienne tasted his tongue, sweet and tangy like the lime in his drink. She felt like she was going to burst apart into eighty-two pieces of desire. Like the best lovers, Thatcher moved slowly- for right now, on the blanket, it was only about the kissing. Not since high school had kissing been this intense. It went on and on. They stopped to look at each other. Adrienne ran her fingertips over his pale eyebrows, she cupped his neck inside the collar of his shirt. He touched her ears and kissed the corners of her eyes, and Adrienne thought about how she had come right out with the truth about her mother at dinner and how unusual that was. And just as she began to worry that there was something different this time, something better, of a finer quality than the other relationships she had found herself in, she and Thatcher started kissing again, and the starting again was even sweeter. Yes, Adrienne thought. Something was different this time. How much time passed? An hour? Two? Of lying on the blanket kissing Thatcher Smith, the man who had handed her a new life on this island. Adrienne felt herself drifting to sleep, she felt him kiss her eyelids closed-

I trace the lines of the tattoo on his chest---two tigers facing off with symbols and words. "I thought you didn't like cats. When did you get this?" "Oh, I love cats. Just not my mother's," he says. "As for the tattoo, I think I told you that I practice mixed martial arts. I got this one when my family lived in Thailand, setting up one of the resorts, when I was eighteen and practicing Muay Thai. This design has traditional symbols of Sak Yant---twin tigers, five lines, nine peaks, and eight directions, all deeply rooted in ancient Buddhist and Hindu practices and representing forces like power, strength, fearlessness, protection, and wealth." "You definitely have all those attributes," I say, enraptured by the design and the softness of his skin. Everything about him is so sensual---from his lips to his toes and whatever he's hiding under the towel.

The moment I put it in my mouth and bit down... ... an exquisite and entirely unexpected flavor exploded in my mouth! It burst across my tongue, rushed up through my nose... ... and rose all the way up to my brain!" "No! It can't be!" "How is that possible?! Anyone with eyes can see there's nothing special to that dish! Its fragrance was entirely inferior to Asahi's dish from the get-go!" "That there. That's what it is. I knew something wasn't right." "Asahi?" "Something felt off the instant the cloche was removed. His dish is fried rice. It uses tons of butter, soy sauce and spices. Yet it hardly had any aroma!" "Good catch. The secret is in one of the five grand cuisine dishes I melded together... A slightly atypical take on the French Oeuf Mayonnaise. ." "Ouef Mayonnaise, or eggs and mayonnaise, is an appetizer you can find in any French bistro. Hard-boiled eggs are sliced, coated with a house-blend mayo and garnished with vegetables. Though, in your dish, I can tell you chose very soft-boiled eggs instead. Hm. Very interesting, Soma Yukihira. He took those soft-boiled eggs and some homemade mayo and blended them into a sauce...... which he then poured over his steamed rice and tossed until each and every grain was coated, its flavor sealed inside! To cook them so that each individual grain is completely covered... ... takes incredibly fast and precise wok handling over extremely high heat! No average chef could manage that feat!" " Whaaa?! Ah! It's so thin I didn't notice it at first glance, but there it is, a very slight glaze! That makes each of these grains of rice a miniature, self-contained Omurice! The moment you bite into them, that eggy coating is broken... ... releasing all the flavors and aromas of the dish onto your palate in one explosive rush!" No wonder! That's what entranced the judges. That sudden, powerful explosion of flavor! "Yep! Even when it's served, my dish still hides its fangs. Only when you bite into it does it bite back with all it's got. I call it my Odorless Fried Rice.

You know what? You're kind of growing on me too." "Like mold?" I ask. "No, you smell too good," he says, turning his back to me. "I know your kitchen is well equipped. I hope you have a rice steamer." "Duh," I say, mentally kicking myself for my unprofessional response. "Of course I do." I walk over to the cabinet and step up onto my toes, but I can't reach the damn contraption. Charles steps up behind me, reaches over my head, and grabs it before it tumbles on my head. For two brief seconds, his body presses into mine, his hands steadying my waist. I swear he's breathing me in. And I'm doing the same. He grabs the steamer, sets it on the counter. But he only shifts slightly, and there's clearly something wrong with my legs; they won't budge. I think I may be paralyzed. "Did my mother make you the perfume you're wearing?" he asks, his breath on my neck. "Uh, yeah, she did." "The base notes smell delicious on you," he says, his voice husky and hot. My spine tingles. A drop of perspiration beads on my forehead. I clamp my lips together before I tell him he smells delicious too and that he's invaded my thoughts ever since I first met him on the street.

Our eyes meet and the look in his gaze is so intense, I shut mine. He pulls me forward and leans into me, his mouth finding mine. He lightly nibbles my bottom lip, and I let out a moan. He whispers into my mouth. "A little bite isn't that bad, is it?" "No," I say. His mouth, his lips, become more ravenous, and our heated breaths become one, his chocolaty and spicy. His hands envelop my jawline as he pulls me into him even more. Our tongues explore each other's, gentle and demanding, and my hands slide down his sides. The kiss is urgent, fervent, and so utterly delicious. I'm clinging onto his back now, light-headed and dizzy. Wild tremors rush down my spine right into my loins. I grip him tighter, about to lose my breath as I breathe him in. He pulls away, groaning softly. "Do you want me to stop?" "No," I say breathlessly. "Let's get comfortable on the couch." I can only nod. He picks me up in his strong muscled arms, and I stroke his tattoo as he carries me into the living room. The next kiss is better and more intense than the first---the kind that makes me see fireworks, the kind that makes me want to explode. Every nerve in my body throbs, the weight of his body pressing against mine, his hardness. My hands explore his back as he kisses my neck. It's like I'm starving and thirsty and I want to eat him, drink him in. This is too good, too much, too delicious. Between the taste of his mouth and his scent, I think I'm going to pass out.

The Enchanted Broccoli Forest. Oh, what a pleasure that was! Mollie Katzen's handwritten and illustrated recipes that recalled some glorious time in upstate New York when a girl with an appetite could work at a funky vegetarian restaurant and jot down some tasty favorites between shifts. That one had the Pumpkin Tureen soup that Margo had made so many times when she first got the book. She loved the cheesy onion soup served from a pumpkin with a hot dash of horseradish and rye croutons. And the Cardamom Coffee Cake, full of butter, real vanilla, and rich brown sugar, said to be a favorite at the restaurant, where Margo loved to imagine the patrons picking up extras to take back to their green, grassy, shady farmhouses dotted along winding country roads. Linda's Kitchen by Linda McCartney, Paul's first wife, the vegetarian cookbook that had initially spurred her yearlong attempt at vegetarianism (with cheese and eggs, thank you very much) right after college. Margo used to have to drag Calvin into such phases and had finally lured him in by saying that surely anything Paul would eat was good enough for them. Because of Linda's Kitchen, Margo had dived into the world of textured vegetable protein instead of meat, and tons of soups, including a very good watercress, which she never would have tried without Linda's inspiration. It had also inspired her to get a gorgeous, long marble-topped island for prep work. Sometimes she only cooked for the aesthetic pleasure of the gleaming marble topped with rustic pottery containing bright fresh veggies, chopped to perfection. Then Bistro Cooking by Patricia Wells caught her eye, and she took it down. Some pages were stuck together from previous cooking nights, but the one she turned to, the most splattered of all, was the one for Onion Soup au Gratin, the recipe that had taught her the importance of cheese quality. No mozzarella or broken string cheeses with- maybe- a little lacy Swiss thrown on. And definitely none of the "fat-free" cheese that she'd tried in order to give Calvin a rich dish without the cholesterol. No, for this to be great, you needed a good, aged, nutty Gruyère from what you couldn't help but imagine as the green grassy Alps of Switzerland, where the cows grazed lazily under a cheerful children's-book blue sky with puffy white clouds. Good Gruyère was blocked into rind-covered rounds and aged in caves before being shipped fresh to the USA with a whisper of fairy-tale clouds still lingering over it. There was a cheese shop downtown that sold the best she'd ever had. She'd tried it one afternoon when she was avoiding returning home. A spunky girl in a visor and an apron had perked up as she walked by the counter, saying, "Cheese can change your life!" The charm of her youthful innocence would have been enough to be cheered by, but the sample she handed out really did it. The taste was beyond delicious. It was good alone, but it cried out for ham or turkey or a rich beefy broth with deep caramelized onions for soup.

All along, Thatcher has had a plan: Marry her. He's talked about it with Father Ott. For months, they've gone over the sticky emotional territory. Fiona yearns to be married, and what she really wanted was to marry JZ. But JZ is already married; he had a chance to make things right with Fiona and he blew it. So that leaves Thatcher, who wants to make a pledge of his devotion to this person- his friend, his partner, his first love. She is more his family than his own family. He has planned to marry her all along and she agreed to it only by saying, "At the very end. If nobody else wants us." How ironic, and awful, that this was the summer Thatcher fell in love. He didn't think it was possible- at age thirty-five, as solitary as he liked to be, as devoted to his business and Fiona, as impermeable to romance- and yet, one morning, just as he was wondering where he was going to find the kind of help that would enable him to make it through the summer, there she was. Adrienne Dealey. Beautiful, yes, but he loves Adrienne not because she is beautiful but because she is different. He has never known a woman so free from conceit, vanity, ambition, and pretense. He has never known a woman so willing to show the world that she is a human being. He has never known a woman with such an appetite- a literal appetite, but also an appetite for adventure- the places she's been, unafraid, all by herself. Thatcher loves her in a huge, mature, adult way. He loves her the right way. Now he has to hope that God grants her patience and understanding and faith. Whenever he prays these days, he prays for Adrienne, too.

Bruno reappeared with two baskets swathed in white linen napkins and a ramekin of something bright yellow. Thatcher unveiled one basket. "Pretzel bread," he said. He held up a thick braid of what looked to be soft pretzel, nicely tanned, sprinkled with coarse salt. "This is served with Fee's homemade mustard. So right away the guest knows this isn't a run-of-the-mill restaurant. They're not getting half a cold baguette here, folks, with butter in the gold foil wrapper. This is warm pretzel bread made on the premises, and the mustard ditto. Nine out of ten tables are licking the ramekin clean." He handed the bread basket to a waiter with a blond ponytail (male- everyone at the table was male except for Adrienne, Caren, and the young bar back who was hanging on to Duncan's arm). The ponytailed waiter- name?- tore off a hunk of bread and dipped it in the mustard. He rolled his eyes like he was having an orgasm. The appropriate response, Adrienne thought. But remembering her breakfast she guessed he wasn't faking it. "The other basket contains our world-famous savory doughnuts," Thatcher said. He whipped the cloth off like a magician, revealing six golden-brown doughnuts. Doughnuts? Adrienne had been too nervous to think about eating all day, but now her appetite was roused. After the menu meeting, they were going to have family meal. The doughnuts were deep-fried rings of a light, yeasty, herb-flecked dough. Chive, basil, rosemary. Crisp on the outside, soft on the inside. Savory doughnuts. Who wouldn't stand in line for these? Who wouldn't beg or steal to access the private phone line so that they could make a date with these doughnuts?

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

joke around—nothing serious—as I work to get my leg back to where it was. Two weeks later, I’m in an ankle-to-hip leg brace and hobbling around on crutches. The brace can’t come off for another six weeks, so my parents lend me their townhouse in New York City and Lucien hires me an assistant to help me out around the house. Some guy named Trevor. He’s okay, but I don’t give him much to do. I want to regain my independence as fast as I can and get back out there for Planet X. Yuri, my editor, is griping that he needs me back and I’m more than happy to oblige. But I still need to recuperate, and I’m bored as hell cooped up in the townhouse. Some buddies of mine from PX stop by and we head out to a brunch place on Amsterdam Street my assistant sometimes orders from. Deacon, Logan, Polly, Jonesy and I take a table in Annabelle’s Bistro, and settle in for a good two hours, running our waitress ragged. She’s a cute little brunette doing her best to stay cheerful for us while we give her a hard time with endless coffee refills, loud laughter, swearing, and general obnoxiousness. Her nametag says Charlotte, and Deacon calls her “Sweet Charlotte” and ogles and teases her, sometimes inappropriately. She has pretty eyes, I muse, but otherwise pay her no mind. I have my leg up on a chair in the corner, leaning back, as if I haven’t a care in the world. And I don’t. I’m going to make a full recovery and pick up my life right where I left off. Finally, a manager with a severe hairdo and too much makeup, politely, yet pointedly, inquires if there’s anything else we need, and we take the hint. We gather our shit and Deacon picks up the tab. We file out, through the maze of tables, and I’m last, hobbling slowly on crutches. I’m halfway out when I realize I left my Yankees baseball cap on the table. I return to get it and find the waitress staring at the check with tears in her eyes. She snaps the black leather book shut when she sees me and hurriedly turns away. “Forget something?” she asks with false cheer and a shaky smile. “My hat,” I say. She’s short and I’m tall. I tower over her. “Did Deacon leave a shitty tip? He does that.” “Oh no, no, I mean…it’s fine,” she says, turning away to wipe her eyes. “I’m so sorry. I just…um, kind of a rough month. You know how it is.” She glances me up and down in my expensive jeans and designer shirt. “Or maybe you don’t.” The waitress realizes what she said, and another round of apologies bursts out of her as she begins stacking our dirty dishes. “Oh my god, I’m so sorry. Really. I have this bad habit…blurting. I don’t know why I said that. Anyway, um…” I laugh, and fish into my back pocket for my wallet. “Don’t worry about it. And take this. For your trouble.” I offer her forty dollars and her eyes widen. Up close, her eyes are even prettier—large and luminous, but sad too. A blush turns her skin scarlet “Oh, no, I couldn’t. No, please. It’s fine, really.” She bustles even faster now, not looking at me. I shrug and drop the twenties on the table. “I hope your month improves.” She stops and stares at the money, at war with herself. “Okay. Thank you,” she says finally, her voice cracking. She takes the money and stuffs it into her apron. I feel sorta bad, poor girl. “Have a nice day, Charlotte,” I say, and start to hobble away. She calls after me, “I hope your leg gets better soon.” That was big of her, considering what ginormous bastards we’d been to her all morning. Or maybe she’s just doing her job. I wave a hand to her without looking back, and leave Annabelle’s. Time heals me. I go back to work. To Planet X. To the world and all its thrills and beauty. I don’t go back to my parents’ townhouse; hell I’m hardly in NYC anymore. I don’t go back to Annabelle’s and I never see—or think about—that cute waitress with the sad eyes ever again. “Fucking hell,” I whisper as the machine reads the last line of