Bitter Herbs Quotes

Society, as we have constituted it, will have no place for me, has none to offer; but Nature, whose sweet rains fall on unjust and just alike, will have clefts in the rocks where I may hide, and secret valleys in whose silence I may weep undisturbed. She will hang the night with stars so that I may walk abroad in the darkness without stumbling, and send the wind over my footprints so that none may track me to my hurt: she will cleanse me in great waters, and with bitter herbs make me whole.

Nature....she will hang the night stars so that I may walk abroad in the darkness without stumbling, and send word the wind over my footprints so that none may track me to my hurt: she will cleanse me in great waters, and with bitter herbs make me whole.

Do I grudge my lord the herb that will heal him, because another gathers it? No, let him be healed.

And it was never but once a year that they were brought together anyway, and that was on the neutral, dereligionized ground of Thanksgiving, when everybody gets to eat the same thing, nobody sneaking off to eat funny stuff--no kugel, no gefilte fish, no bitter herbs, just one colossal turkey for two hundred and fifty million people--one colossal turkey feeds all. A moratorium on the three-thousand-year-old nostalgia of the Jews, a moratorium on Christ and the cross and the crucifixion of the Christians, when everyone in New Jersey and elsewhere can be more passive about their irrationalities than they are the rest of the year. A moratorium on all the grievances and resentments, and not only for the Dwyers and the Levovs but for everyone in America who is suspicious of everyone else. It is the American pastoral par excellence and it lasts twenty-four hours.

Charantia. Bitter herbs. Bitter.

I can become happy with the simplest things the most insignificant.. even the every day ones of every day. It is sufficient for me that weeks have Sundays and I am satisfied that years keep their Christmas for the very end that winters have stone houses dipped in snow that I know how to discover the hidden bitter herbs in their hiding places. It is enough for me that four people love me a lot.. It is enough for me that I love four people a lot.. that I spend my breath on them alone; that I am not afraid to remember; that I do not care if they remember me; that I can still cry and that I even sing..sometimes... that there is music which fascinates me and fragrances that enchant me..

The salt water we put on the table on the evening of Pesach represents the tears of those who broke loose from their chains. And the bitter herbs remind us that the life of a free man is inherently painful. Listen carefully, son - the instant you feel the touch of honey on your lips, ask yourself: of what, of whom, am I a slave?

If you think, from this prelude, that anything like a romance is preparing for you, reader, you never were more mistaken. Do you anticipate sentiment, and poetry, and reverie? Do you expect passion, and stimulus, and melodrama? Calm you expectations; reduce them to a lowly standard. Something real, cool, and solid lies before you; something unromantic as Monday morning, when all who have work wake with the consciousness that they must rise and betake themselves thereto. It is not positively affirmed that you shall not have a taste of the exciting, perhaps toward the middle and close of the meal, but it is resolved that the first dish set upon the table shall be one that a Catholic - ay, even an Anglo-Catholic - might eat on Good Friday in Passion Week: it shall be cold lentils and vinegar without oil; it shall be unleavened bread with bitter herbs, and no roast lamb.

Sing, for it may be that your thoughts have plucked Some medicable herb to make our grief Less bitter.

The garden was the most beautiful place Margherita had ever seen. In spring, it was a sea of delicate blossom. In summer, it was green and fruitful. In autumn, the trees blazed gold and red and orange, as vivid as Margherita's hair. Even in winter, it was beautiful, with bare branches against the old stone walls and green hedges in curves and curlicues about beds of winter-flowering herbs and flowers.

These attributes, in spite of poverty and the strict integrity which shut him out from the more worldly successes, attracted to him many admirable persons, as naturally as sweet herbs draw bees, and as naturally he gave them the honey into which fifty years of hard experience had distilled no bitter drop.

Thanks to suffering and madness, I have had a finer, richer life than any of you, and I wish to go to my death with dignity, as befits the great moment after which all dignity and majesty cease. Let my body be my ark and my death a long floating on the waves of eternity. A nothing amid nothingness. What defense have I against nothingness but this ark in which I have tried to gather everything that was dear to me, people, birds, animals, and plants, everything that I carry in my eye and in my heart, in the triple-decked ark of my body and soul. Like the pharaohs in the majestic peace of their tombs, I wanted to have all those things with me in death, I wanted everything to be as it was before; I wanted the birds to sing for me forever, I wanted to exchange Charon's bark for another, less desolate and less empty; I wanted to ennoble eternity's unconscionable void with the bitter herbs that spring from the heart of man, to ennoble the soundless emptiness of eternity with the cry of the cuckoo and the song of the lark. All I have done is to develop that bitter poetic metaphor, carry it with passionate logic to its ultimate consequence, which transforms sleep into waking (and the converse); lucidity into madness (and the converse); life into death, as though there were no borderline, and the converse; death into eternity, as if they were not one and the same thing. Thus my egoism is only the egoism of human existence, the egoism of life, counterweight to the egoism of death, and, appearances to the contrary, my consciousness resists nothingness with an egoism that has no equal, resists the outrage of death with the passionate metaphor of the wish to reunite the few people and the bit of love that made up my life. I have wanted and still want to depart this life with specimens of people, flora and fauna, to lodge them all in my heart as in an ark, to shut them up behind my eyelids when they close for the last time. I wanted to smuggle this pure abstraction into nothingness, to sneak it across the threshold of that other abstraction, so crushing in its immensity: the threshold of nothingness. I have therefore tried to condense this abstraction, to condense it by force of will, faith, intelligence, madness, and love (self-love), to condense it so drastically that its specific weight will be such as to life it like a balloon and carry it beyond the reach of darkness and oblivion. If nothing else survives, perhaps my material herbarium or my notes or my letters will live on, and what are they but condensed, materialized idea; materialized life: a paltry, pathetic human victory over immense, eternal, divine nothingness. Or perhaps--if all else is drowned in the great flood--my madness and my dream will remain like a northern light and a distant echo. Perhaps someone will see that light or hear that distant echo, the shadow of a sound that was once, and will grasp the meaning of that light, that echo. Perhaps it will be my son who will someday publish my notes and my herbarium of Pannonian plants (unfinished and incomplete, like all things human). But anything that survives death is a paltry, pathetic victory over the eternity of nothingness--a proof of man's greatness and Yahweh's mercy. Non omnis moriar.

She is everything to me in life. Night after night I go to see her play. One evening she is Rosalind, and the next evening she is Imogen. I have seen her the in the gloom of an Italian tomb, sucking the poison from her lover’s lips. I have watched her wandering through the forest of Arden, disguised as a pretty boy in hose and doublet and dainty cap. She has been mad, and has come into the presence of a guilty king, and given him rue to wear, and bitter herbs to taste of. She has been innocent, and the black hands of jealousy have crushed her reed-like throat. I have seen her in every age and in every costume. Ordinary women never appeal to one’s imagination. They are limited to their century. No glamour ever transfigures them. One knows their minds as easily as one knows their bonnets. One can always find them. There is no mystery in any of them:

Why should I not love her? Harry, I do love her. She is everything to me in life. Night after night I go to see her play. One evening she is Rosalind, and the next evening she is Imogen. I have seen her die in the gloom of an Italian Tomb, sucking the poison from her lover's lips. I have watched her wandering through the forest of Arden, disguised as a pretty boy in hose and doublet and dainty cap. She has been mad, and has come into the presence of a guilty king, and given him rue to wear, and bitter herbs to taste of. She has been innocent, and the black hands of jealousy have crushed her reed-like throat. I have seen her in every age and in every costume. Ordinary women never appeal to one's imagination. They are limited to their century. No glamour ever transfigures them. One knows their minds as easily as one knows their bonnets. One can always find them. There is no mystery in one of them.

Asking a writer why they like to write {in the theoretical sense of the question} is like asking a person why they breathe. For me, writing is a natural reflex to the beauty, the events, and the people I see around me. As Anais Nin put it, "We write to taste life twice." I live and then I write. The one transfers to the other, for me, in a gentle, necessary way. As prosaic as it sounds, I believe I process by writing. Part of the way I deal with stressful situations, catty people, or great joy or great trials in my own life is by conjuring it onto paper in some way; a journal entry, a blog post, my writing notebook, or my latest story. While I am a fair conversationalist, my real forte is expressing myself in words on paper. If I leave it all chasing round my head like rabbits in a warren, I'm apt to become a bug-bear to live with and my family would not thank me. Some people need counselors. Some people need long, drawn-out phone-calls with a trusted friend. Some people need to go out for a run. I need to get away to a quiet, lonesome corner--preferably on the front steps at gloaming with the North Star trembling against the darkening blue. I need to set my pen fiercely against the page {for at such moments I must be writing--not typing.} and I need to convert the stress or excitement or happiness into something to be shared with another person. The beauty of the relationship between reading and writing is its give-and-take dynamic. For years I gathered and read every book in the near vicinity and absorbed tale upon tale, story upon story, adventures and sagas and dramas and classics. I fed my fancy, my tastes, and my ideas upon good books and thus those aspects of myself grew up to be none too shabby. When I began to employ my fancy, tastes, and ideas in writing my own books, the dawning of a strange and wonderful idea tinged the horizon of thought with blush-rose colors: If I persisted and worked hard and poured myself into the craft, I could create one of those books. One of the heart-books that foster a love of reading and even writing in another person somewhere. I could have a hand in forming another person's mind. A great responsibility and a great privilege that, and one I would love to be a party to. Books can change a person. I am a firm believer in that. I cannot tell you how many sentiments or noble ideas or parts of my own personality are woven from threads of things I've read over the years. I hoard quotations and shadows of quotations and general impressions of books like a tzar of Russia hoards his icy treasures. They make up a large part of who I am. I think it's worth saying again: books can change a person. For better or for worse. As a writer it's my two-edged gift to be able to slay or heal where I will. It's my responsibility to wield that weapon aright and do only good with my words. Or only purposeful cutting. I am not set against the surgeon's method of butchery--the nicking of a person's spirit, the rubbing in of a salty, stinging salve, and the ultimate healing-over of that wound that makes for a healthier person in the end. It's the bitter herbs that heal the best, so now and again you might be called upon to write something with more cayenne than honey about it. But the end must be good. We cannot let the Light fade from our words.

There are no tidings,’ said the Warden, ‘save that the Lords have ridden to Morgul Vale; and men say that the new captain out of the North is their chief. A great lord is that, and a healer; and it is a thing passing strange to me that the healing hand should also wield the sword. It is not thus in Gondor now, though once it was so, if old tales be true. But for long years we healers have only sought to patch the rents made by the men of swords. Though we should still have enough to do without them: the world is full enough of hurts and mischances without wars to multiply them.’ ‘It needs but one foe to breed a war, not two, Master Warden,’ answered Éowyn. ‘And those who have not swords can still die upon them. Would you have the folk of Gondor gather you herbs only, when the Dark Lord gathers armies? And it is not always good to be healed in body. Nor is it always evil to die in battle, even in bitter pain.

MOS: And besides, sir, You are not like a thresher that doth stand With a huge flail, watching a heap of corn, And, hungry, dares not taste the smallest grain, But feeds on mallows, and such bitter herbs; Nor like the merchant, who hath fill'd his vaults With Romagnia, and rich Candian wines, Yet drinks the lees of Lombard's vinegar: You will not lie in straw, whilst moths and worms Feed on your sumptuous hangings and soft beds; You know the use of riches, and dare give now From that bright heap, to me, your poor observer, Or to your dwarf, or your hermaphrodite, Your eunuch, or what other household-trifle Your pleasure allows maintenance.

Words, our simple words, can be used to hurt or they can be used to heal. They can build up or break down. Our words have power…the power to edify and the power to mortify. Words, the simple words we use every single day can be swords or sanctuaries, bitter herbs or sweet honey. There is no greater influence than our words…ask any child that's been built up or broken by them. In understanding the impact of our words, it’s vital to harness our tongues when we speak and bridle our fingers when we type; for behind the curtain of our words reveal the truth of our hearts. Being mindful that what we say to others often reflects more about ourselves than any mirror in this world.

What are you going to do when he is old enough to go to school?" "Saab, what do you mean? I am not a rich man. I don't have the means to send him to school. I will teach him my trade and he will grow up and earn an honest living. School is not for the likes of us, Saab." Vilie paused and looked into the laughing face of the baby. Krishna was probably right. What could school probably teach him that his parents could not improve upon? They were rich in their knowledge of the ways of the forest, the herbs one could use for food, the animals and birds one could trap and the bitter herbs to counteract the sting of a poisonous snake. "I guess he will go to the best school then," Vilie remarked.

APPLES SCENT, You arrive in the basement. Immediatly it catches you. Apples are here, lying on fruit trays, turned crates. You didn't think about it. You had no wish to be flooded by this melancholic wave. But you can't resist. Apple scent is a breaker. How could you manage without this childhood, bitter and sweet ? Shrivelled fruits surely are delicious, from this feak dryness where candied taste seems to have wormed in each wrinkle. But you don't wish to eat them. Particularly don't turn into an identifiable taste this floating power of smell. Say that it smells good, strong? But not ..... It's beyond .... An inner scent, scent of a better oneself. Here is shut up school autumn, with purple ink we scratch paper with down strokes and thin strokes. Rain bangs against glasses, evening will be long .... But apple perfume is more than past. You think about formerly because of fullness and intensity from a remembrance of salpetered cellar, dark attic. But it's to live here, stay here, stand up. You have behind you high herbs and damp orchards. Ahead it's like a warm blow given in the shade. Scent got all browns, all reds with a bit of green acid. Scent distilled skin softness, its tiny roughness. Lips dried, we alreadyt know that this thirst is not to be slaked. Nothing would happen if you bite the white flesh. You would need to become october, mud floor, moss of cellar, rain, expectation. Apple scent is painful. It's from a stronger life, a slowness we deserve no more.

Chorus of Comforters We are gardeners who have no flowers, No herb may be transplanted From yesterday to tomorrow. The sage has faded in the cradles-- Rosemary lost its scent facing the new dead-- Even wormwood was only bitter yesterday. The blossoms of comfort are too small Not enough for the torment of a child's tear. New seed may perhaps be gathered In the heart of a nocturnal singer. Which of us may comfort? In the depth of the defile Between yesterday and tomorrow The cherub stands Grinding the lightnings of sorrow with his wings But his hands hold apart the rocks Of yesterday and tomorrow Like the edges of a wound Which must remain open That may not yet heal. The lightnings of sorrow do not allow The field of forgetting to fall asleep. Which of us may comfort? We are gardeners who have no flowers And stand upon a shining star And weep.

The woman closed her eyes. Tamsin kept her gaze steady on the woman’s face. The palm of her hand grew warm. The woman’s love ran up Tamsin’s arm and into her bloodstream. The room began to brighten—the greens of her freshly gathered herbs were bright and waxy; their sharp scents wafted through the afternoon air, tickling the inside of her nose. Tamsin’s spirits rose as she reveled in the warmth spreading through her body, into her bones.

And it was never but once a year that they were brought together anyway, and that was on the neutral, dereligionized ground of Thanksgiving, when everybody gets to eat the same thing, nobody sneaks off to eat funny stuff--no kugel, no gefilte fish, no bitter herbs, just one colossal turkey for two hundred and fifty million people--one colossal turkey feeds all. A moratorium on funny foods and funny ways and religious exclusivity, a moratorium on the three-thousand-year-old nostalgia of the Jews, a moratorium on Christ and the cross and the crucifixion for the Christians, when everyone in New Jersey and elsewhere can be more passive about their irrationalities than they are the rest of the year. A moratorium on all the grievances and resentments, and not only for the Dwyers and the Levovs but for everyone in America who is suspicious of everyone else. It is the American pastoral par excellence and it lasts twenty-four hours.

The demons, they return to haunt the crimp in my heart. No amount of burning herbs, or magic spells and bitter potions cast the beasts away. Garlic rosaries won't remove the black infection slowly devouring within. Only love, perfect love, casts out the monsters and the fiends that invade like a thief in the night infecting and destroying, attempting to steal my joy. But love is life and I choose life. I choose love. Throw away the herbs, release the spells, let me swallow love's divinity.

Sweet Rose of Virtue Sweet rose of virtue and of gentleness, delightful lily of youthful wantonness, richest in bounty and in beauty clear and in every virtue that is held most dear― except only that you are merciless. Into your garden, today, I followed you; there I saw flowers of freshest hue, both white and red, delightful to see, and wholesome herbs, waving resplendently― yet everywhere, no odor but bitter rue. I fear that March with his last arctic blast has slain my fair rose of pallid and gentle cast, whose piteous death does my heart such pain that, if I could, I would compose her roots again― so comforting her bowering leaves have been.

Kashayam [was] a drink the vanaras had morning, noon and night, and a few times in between. It was a kind of brew with all kinds of herbs thrown in: the thick, sharp-tasting furry karpuravalli, the strong spicy tulsi, the slightly bitter bark of the coconut tree, pungent pepper roots, the breathcatching nellikai, the cool root of vetriver, and just about anything else that was considered edible. And some things that weren’t. In their craze for novelty, vanaras sometimes flung in new kinds of leaves or berries just because they smelt interesting; whole families had been known to fall ill, or even die. Gind’s family were not a very adventurous lot, and stuck to things they knew not to be poisonous. Still, every day’s kashayam was different, and this was a great topic of conversation among the vanaras.

I still have no choice but to bring out Minerva instead.” “But Minerva doesn’t care about men,” young Charlotte said helpfully. “She prefers dirt and rocks.” “It’s called geology,” Minerva said. “It’s a science.” “It’s certain spinsterhood, is what it is! Unnatural girl. Do sit straight in your chair, at least.” Mrs. Highwood sighed and fanned harder. To Susanna, she said, “I despair of her, truly. This is why Diana must get well, you see. Can you imagine Minerva in Society?” Susanna bit back a smile, all too easily imagining the scene. It would probably resemble her own debut. Like Minerva, she had been absorbed in unladylike pursuits, and the object of her female relations’ oft-voiced despair. At balls, she’d been that freckled Amazon in the corner, who would have been all too happy to blend into the wallpaper, if only her hair color would have allowed it. As for the gentlemen she’d met…not a one of them had managed to sweep her off her feet. To be fair, none of them had tried very hard. She shrugged off the awkward memories. That time was behind her now. Mrs. Highwood’s gaze fell on a book at the corner of the table. “I am gratified to see you keep Mrs. Worthington close at hand.” “Oh yes,” Susanna replied, reaching for the blue, leatherbound tome. “You’ll find copies of Mrs. Worthington’s Wisdom scattered everywhere throughout the village. We find it a very useful book.” “Hear that, Minerva? You would do well to learn it by heart.” When Minerva rolled her eyes, Mrs. Highwood said, “Charlotte, open it now. Read aloud the beginning of Chapter Twelve.” Charlotte reached for the book and opened it, then cleared her throat and read aloud in a dramatic voice. “’Chapter Twelve. The perils of excessive education. A young lady’s intellect should be in all ways like her undergarments. Present, pristine, and imperceptible to the casual observer.’” Mrs. Highwood harrumphed. “Yes. Just so. Hear and believe it, Minerva. Hear and believe every word. As Miss Finch says, you will find that book very useful.” Susanna took a leisurely sip of tea, swallowing with it a bitter lump of indignation. She wasn’t an angry or resentful person, as a matter of course. But once provoked, her passions required formidable effort to conceal. That book provoked her, no end. Mrs. Worthington’s Wisdom for Young Ladies was the bane of sensible girls the world over, crammed with insipid, damaging advice on every page. Susanna could have gleefully crushed its pages to powder with a mortar and pestle, labeled the vial with a skull and crossbones, and placed it on the highest shelf in her stillroom, right beside the dried foxglove leaves and deadly nightshade berries. Instead, she’d made it her mission to remove as many copies as possible from circulation. A sort of quarantine. Former residents of the Queen’s Ruby sent the books from all corners of England. One couldn’t enter a room in Spindle Cove without finding a copy or three of Mrs. Worthington’s Wisdom. And just as Susanna had told Mrs. Highwood, they found the book very useful indeed. It was the perfect size for propping a window open. It also made an excellent doorstop or paperweight. Susanna used her personal copies for pressing herbs. Or occasionally, for target practice. She motioned to Charlotte. “May I?” Taking the volume from the girl’s grip, she raised the book high. Then, with a brisk thwack, she used it to crush a bothersome gnat. With a calm smile, she placed the book on a side table. “Very useful indeed.

Anyway, if my lips were rose petals they’d taste too bitter. If my cheeks were apples they’d crawl with apple worms. If my eyes were stars they’d be dead by the time you saw them. If I moved you like the moon I’d disappear once a month. If my teeth were Chiclets you’d want to chew on them and spit them out. If my hands were birds you couldn’t hold them; they’d peck you bloody. Is my skin alabaster? Then it’s cold and hard and one day someone will skin me, make me into a cold hard box tinged with pink or yellow, to hold unguents, then how will you love me? If my vagina is a cool, dark forest you’ll certainly be lost, you have no sense of direction. If my vagina is a cave-watch out! It’s prone to seismic shifts and avalanche. If my vagina is a river of honey: orange, lavender, fine herbs, hazelnut, all too sweet. If my ears are shells I can’t hear you, only the ocean anyway. And if my voice is music, it is unintelligible. Don’t say anything. I am not a flower, but a body with rules and predictable, cellular qualities. My eyelashes and fingernails and skin and spit are organized by proteins designed to erode at a pre-encoded date and time, no matter what you do or do not do to me- I am remarkably like an animal. More like a heifer than a sunrise, I want to bite, stroke, swallow you so stop lying there trying to think of something to say and trying to understand me. I am the body next to but unlike yours. You already know me. You already know what I’m made of.

Domenico, my pen pal and the master of ceremonies, emerges from the kitchen in a cobalt suit bearing a plate of bite-sized snacks: ricotta caramel, smoked hake, baby artichoke with shaved bottarga. The first course lands on the table with a wink from Domenico: raw shrimp, raw sheep, and a shower of wild herbs and flowers- an edible landscape of the island. I raise my fork tentatively, expecting the intensity of a mountain flock, but the sheep is amazingly delicate- somehow lighter than the tiny shrimp beside it. The intensity arrives with the next dish, the calf's liver we bought at the market, transformed from a dense purple lobe into an orb of pâté, coated in crushed hazelnuts, surrounded by fruit from the market this morning. The boneless sea anemones come cloaked in crispy semolina and bobbing atop a sticky potato-parsley puree. Bread is fundamental to the island, and S'Apposentu's frequent carb deliveries prove the point: a hulking basket overflowing with half a dozen housemade varieties from thin, crispy breadsticks to a dense sourdough loaf encased in a dark, gently bitter crust. The last savory course, one of Roberto's signature dishes, is the most stunning of all: ravioli stuffed with suckling pig and bathed in a pecorino fondue. This is modernist cooking at its most magnificent: two fundamental flavors of the island (spit-roasted pig and sheep's-milk cheese) cooked down and refined into a few explosive bites. The kind of dish you build a career on.

Sheltered Garden" I have had enough. I gasp for breath. Every way ends, every road, every foot-path leads at last to the hill-crest-- then you retrace your steps, or find the same slope on the other side, precipitate. I have had enough-- border-pinks, clove-pinks, wax-lilies, herbs, sweet-cress. O for some sharp swish of a branch-- there is no scent of resin in this place, no taste of bark, of coarse weeds, aromatic, astringent-- only border on border of scented pinks. Have you seen fruit under cover that wanted light-- pears wadded in cloth, protected from the frost, melons, almost ripe, smothered in straw? Why not let the pears cling to the empty branch? All your coaxing will only make a bitter fruit-- let them cling, ripen of themselves, test their own worth, nipped, shrivelled by the frost, to fall at last but fair With a russet coat. Or the melon-- let it bleach yellow in the winter light, even tart to the taste-- it is better to taste of frost-- the exquisite frost-- than of wadding and of dead grass. For this beauty, beauty without strength, chokes out life. I want wind to break, scatter these pink-stalks, snap off their spiced heads, fling them about with dead leaves-- spread the paths with twigs, limbs broken off, trail great pine branches, hurled from some far wood right across the melon-patch, break pear and quince-- leave half-trees, torn, twisted but showing the fight was valiant. O to blot out this garden to forget, to find a new beauty in some terrible wind-tortured place.

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

A rich, thick mix of chicken and beef bouillon! Ground beef and onions sautéed in butter until savory and tender, their umami-filled juices soaking into the rice! The creamy risotto melding into one with the soft, mildly sweet egg! "Mmm! It's practically a knockout punch!" "The clincher appears to be this sauce. Oyster sauce accented with a touch of honey, its mildly tart flavor is thick and heavy. Together with the curry risotto, it creates two different layers of flavor!" "I see! While Hayama's dish was a bomb going from no aroma to powerful aroma... ... this dish is instead an induced explosion! The differing fragrances from the inner risotto and the outer sauce come at you in waves, tempting you into that next bite!" But that's not all. How did he make the flavor this deep? The strong aroma and hint of bitterness means he used cumin and cardamom. The sting on the tongue comes from cloves. I can smell fragments of several spices, but those are all just surface things. Where is this full-bodied depth that ties it all together coming from?! Wait, it's... ... mango. "Mango chutney." "Chutney?! Is that all it took to give this dish such a deep flavor?!" CHUTNEY Also spelled "Chatney" or "Chatni," chutney is a South Asian condiment. Spices and herbs are mixed with mashed fruit or vegetables and then simmered into a paste. A wide variety of combinations are possible, resulting in chutneys that can be sweet, spicy or even minty. "I used my family's homemade mango chutney recipe! I mixed a dollop of this in with the rice when I steamed it. The mango acts as an axle, running through and connecting the disparate flavors of all the spices and giving a deeper, full-bodied flavor to the overall dish. In a way, it's practical, applied spice tech!"In India where it originated, chutneys are always served on the side as condiments. It's only in Japan that chutney is added directly into a curry." "Huh!" "Oh, wow." "It's unconventional to say the least, from the standpoint of original Indian curry. However, by using the chutney..." "... he massively improved the flavor and richness of the overall dish... ... without resorting to using an excess of oils or animal products!

Birch bark lends a mild wintergreen flavor to brewed sodas. Birch beer, flavored with sassafras and birch, is a classic American brew. Birch bark is usually sold in homebrew stores. Bitter Orange (Bergamot) s highly aromatic, and its dried peel is an essential part of cola flavor. The dried peel and its extract are usually available in spice shops, or any store with a good spice selection. They can be pricey. Burdock root s a traditional ingredient in American root beers. It has a mild sweet flavor similar to that of artichoke. Dried burdock root is available in most Asian groceries and homebrew stores. Cinnamon has several species, but they all fall into two types. Ceylon cinnamon is thin and mild, with a faint fragrance of allspice. Southeast Asian cinnamon, also called cassia, is both stronger and more common. The best grade comes from Vietnam and is sold as Saigon cinnamon. Use it in sticks, rather than ground. The sticks can be found in most grocery stores. Ginger, a common soda ingredient, is very aromatic, at once spicy and cooling. It is widely available fresh in the produce section of grocery stores, and it can be found whole and dried in most spice shops. Lemongrass, a perennial herb from central Asia, contains high levels of citral, the pungent aromatic component of lemon oil. It yields a rich lemon flavor without the acid of lemon juice, which can disrupt the fermentation of yeasted sodas. Lemon zest is similar in flavor and can be substituted. Lemongrass is available in most Asian markets and in the produce section of well-stocked grocery stores. Licorice root provides the well-known strong and sweet flavor of black licorice candy. Dried licorice root is sold in natural food stores and homebrew stores. Anise seed and dried star anise are suitable substitutes. Sarsaparilla s similar in flavor to sassafras, but a little milder. Many plants go by the name sarsaparilla. Southern-clime sarsaparilla (Smilax spp.) is the traditional root-beer flavoring. Most of the supply we get in North America comes from Mexico; it’s commonly sold in homebrew stores. Wild sarsaparilla (Aralia spp.) is more common in North America and is sometimes used as a substitute for true sarsaparilla. Small young sarsaparilla roots, known as “root bark” are less pungent and are usually preferred for soda making, although fully mature roots give fine results. Sassafras s the most common flavoring for root beers of all types. Its root bark is very strong and should be used with caution, especially if combined with other flavors. It is easily overpowering. Dried sassafras is available in homebrew stores. Star anise, the dried fruit of an Asian evergreen, tastes like licorice, with hints of clove and cinnamon. The flavor is strong, so use star anise with caution. It is available dried in the spice section of most grocery stores but can be found much more cheaply at Asian markets.

You shall not hate the Egyptians for having mistreated you so badly, not because they deserve your forgiveness but because you deserve better than to be permanently mired in the bitterness of the past. As long as your soul is corroded by hatred, you are still their slave. At the Passover Seder, when Jews celebrate the memory of the Exodus from Egypt, we taste a bitter herb before the meal to recall the bitterness of slavery, then immediately override the bitter taste with matzo and wine, symbols of liberation. Once we recognize that the thirst

When it comes to flavor, I am drawn to the Old World. I like liquor with hard-to-define tastes: the bitter complexity of Italian amari, the ancient herbs of Chartreuse, the primal maltiness of Dutch genever. And I'm also drawn to the wilder, untamed parts of the New World: the agave bite of real tequila; the earthy, rustic edge to Brazilian cachaca; the strange, dry conundrum of Peruvian pisco. I don't know why - I guess it's the same reason I like stinky cheeses, funky wines, wild game, or yeasty beers. I'm of a similar mind to A. J. Liebling, who wrote in his classic food memoir, Between Meals, "I like tastes that know their own minds.

Prayer is not escape from but escape to, and the difference is important. When you take human form, you are not choosing to live in a prison, even one of Heaven’s design. Rather, you are choosing for a time to breathe the air of conflict, and taste the bitter herbs of higher learning. Prayer is an escape back to God’s own bosom, where the soul retreats not for pity but for rest.

I am the man who has seen affliction by the rod of the Lord’s wrath. He has driven me away and made me walk in darkness rather than light; indeed, he has turned his hand against me again and again, all day long. He has made my skin and my flesh grow old and has broken my bones. He has besieged me and surrounded me with bitterness and hardship. He has made me dwell in darkness like those long dead. He has walled me in so I cannot escape; he has weighed me down with chains. Even when I call out or cry for help, he shuts out my prayer. He has barred my way with blocks of stone; he has made my paths crooked. Like a bear lying in wait, like a lion in hiding, he dragged me from the path and mangled me and left me without help. He drew his bow and made me the target for his arrows. He pierced my heart with arrows from his quiver. I became the laughingstock of all my people; they mock me in song all day long. He has filled me with bitter herbs and given me gall to drink. He has broken my teeth with gravel; he has trampled me in the dust. I have been deprived of peace; I have forgotten what prosperity is.

Alone in the kitchen, without Zod's supervision, he found himself turning to the wholesome food of his childhood, not only for the comfort the simple compositions offered, but because it was what he knew so well as he set about preparing a homecoming feast for Zod's only son. He pulled two kilos of java beans from the freezer. Gathered last May, shucked and peeled on a quiet afternoon, they defrosted in a colander for a layered frittata his mother used to make with fistfuls of dill and sprinkled with sea salt. One flat of pale green figs and a bushel of new harvest walnuts were tied to the back of his scooter, along with two crates of pomegranates- half to squeeze for fresh morning juice and the other to split and seed for rice-and-meatball soup. Three fat chickens pecked in the yard, unaware of their destiny as he sharpened his cleaver. Tomorrow they would braise in a rich, tangy stew with sour red plums, their hearts and livers skewered and grilled, then wrapped in sheets of lavash with bouquets of tarragon and mint. Basmati rice soaked in salted water to be steamed with green garlic and mounds of finely chopped parsley and cilantro, then served with a whole roasted, eight kilo white fish stuffed with barberries, pistachios, and lime. On the farthest burner, whole bitter oranges bobbed in blossom syrup, to accompany rice pudding, next to a simmering pot of figs studded with cardamom pods for preserves.

All the bees knew Sugar; they carried their feelings for her with them in their genes, they could sense her from more than half a mile away and would no sooner find her a threat than fly to the moon. But Elizabeth the First sensed Grady Parkes from half a mile away too, and her resulting hum was not one of blissful content. It was his smell, partly: an aftershave, with base notes of tobacco and cedar and a hint of bitter herbs, and his natural scent, which was too sour for Elizabeth the First's liking. She registered him as something to watch out for and passed this on through the realm.

There were the subtle malts and brans of the crust and the pallid no-taste of good old Florentine bread. The snaking sour-sweet of the beef, like a slab of porphyry shot through with crystalline onion sugars, salt and soil-rolled toffee carrots; sparks of bitter thyme and mint oils; the velvet honeycomb of fat;

Hello, bitterness, my old friend.

Herbs may be bitter, but cure.

The lamb was to be eaten with bitter herbs, as pointing back to the bitterness of the bondage in Egypt. So when we feed upon Christ, it should be with contrition of heart, because of our sins. The use of unleavened bread also was significant. It was expressly enjoined in the law of the Passover, and as strictly observed by the Jews in their practice, that no leaven should be found in their houses during the feast. In like manner the leaven of sin must be put away from all who would receive life and nourishment from Christ. So Paul writes to the Corinthian church, “Purge out therefore the old leaven, that ye may be a new lump.... For even Christ our Passover is sacrificed for us: therefore let us keep the feast, not with old leaven, neither with the leaven of malice and wickedness; but with the unleavened bread of sincerity and truth.” 1 Corinthians 5:7, 8.

August. I walk many times into the pleasant fields of the Holy Scriptures, where I pluck up the goodly herbs of sentences by pruning, eat them by reading, chew them by musing, and lay them up at length in the high seat of memory by gathering them together, that so having tasted their sweetness I may the less perceive the bitterness of this miserable life.

One of the unfortunate results of such unrestricted copulation was the proliferation of offspring, which tended to infect humans with a repulsive desire for moral responsibility and chastity. To counter this disease, the gods taught the medicinal sorcery of bitter herbs to induce miscarriage, as well as the technique of using utensils to smash the embryo in the womb. This would enable unhindered sexual excess while avoiding the natural consequences. Inanna shivered with delight at that thought. It made her want to go out and violate a few humans herself. But that would be for later.

As Kuni repeatedly kissed Jia, he whispered into her ear, “I’m so sorry for everything you’ve suffered. I know you don’t think I understand, but I do. I’ve chewed on bitter herbs every morning so that I can feel a fraction of what you felt, alone, frightened, surrounded by enemies and trying to raise two children.” Jia,

QUINOA SALAD 6-8 servings (recipe can be doubled. Makes a great workday lunch over arugula and/or spinach—protein, vegetables, vitamins, fiber, AND low-calorie!) 1 c. uncooked quinoa, rinsed very well and drained (the soapy substance tastes bitter if you don’t rinse it off) Vegetable or chicken broth, if desired 1/2 c. chopped green onions, white and pale green parts only (about 2 bunches) ¾ c. chopped fresh parsley 3-4 Tbsp. chopped fresh mint, to taste (optional) 1 clove minced garlic 1 c. grape or cherry tomatoes, cut in halves or quarters ½ cucumber, chopped ½ cup diced red or yellow pepper 1 can black beans, rinsed and drained (optional) ½ tsp. salt, or to taste (less if you are cooking quinoa in a salted broth) ¼ tsp. pepper, or to taste 3-4 Tbsp. extra virgin olive oil 3-4 Tbsp. fresh lemon juice (1-2 lemons) Cook the quinoa as directed on package—normally about 15 minutes. If it is well rinsed, use about 1-3/4 cups water, or vegetable or chicken broth, for 1 cup of quinoa. It is done when the quinoa sprouts little curly “tails.” If all liquid is not absorbed, strain it to remove the liquid. Chill the cooked quinoa if possible; add vegetables and herbs (and beans, if using). Whisk olive oil, lemon juice, salt & pepper in a bowl with a fork until well blended. Add to salad and mix thoroughly. Taste & correct salt & pepper. Chill salad if possible; the flavors will blend as it sits. Other vegetable/herb choices: carrots, zucchini, cilantro (instead of mint).

April 10 MORNING “The place which is called Calvary.” — Luke 23:33 THE hill of comfort is the hill of Calvary; the house of consolation is built with the wood of the cross; the temple of heavenly blessing is founded upon the riven rock — riven by the spear which pierced His side. No scene in sacred history ever gladdens the soul like Calvary’s tragedy. “Is it not strange, the darkest hour That ever dawned on sinful earth, Should touch the heart with softer power, For comfort, than an angel’s mirth? That to the Cross the mourner’s eye should turn, Sooner than where the stars of Bethlehem burn?” Light springs from the midday-midnight of Golgotha, and every herb of the field blooms sweetly beneath the shadow of the once accursed tree. In that place of thirst, grace hath dug a fountain which ever gusheth with waters pure as crystal, each drop capable of alleviating the woes of mankind. You who have had your seasons of conflict, will confess that it was not at Olivet that you ever found comfort, not on the hill of Sinai, nor on Tabor; but Gethsemane, Gabbatha, and Golgotha have been a means of comfort to you. The bitter herbs of Gethsemane have often taken away the bitters of your life; the scourge of Gabbatha has often scourged away your cares, and the groans of Calvary yields us comfort rare and rich. We never should have known Christ’s love in all its heights and depths if He had not died; nor could we guess the Father’s deep affection if He had not given His Son to die. The common mercies we enjoy all sing of love, just as the sea-shell, when we put it to our ears, whispers of the deep sea whence it came; but if we desire to hear the ocean itself, we must not look at every-day blessings, but at the transactions of the crucifixion. He who would know love, let him retire to Calvary and see the Man of sorrows die.

men seem to use the word witch more than women. That’s because men have more power than women, and any threat to that power becomes a source of fear. When any person, man or woman, has wealth and influence, it tends to ensure a comfortable living for them and their families, and they will lash out at anyone who might try to take it from them.’ ‘I don’t understand how a witch having power means a man will lose his wealth,’ I said. Mother chuckled appreciatively. ‘Precisely. If a woman is called a witch, and ostracised and forced out of all good society, then other women won’t be influenced by her. Well, that’s what the men and sometimes women, think. Men see women as their property. They think to own them, and their bodies, like a horse, or a cow. Witches are often herbalists or nature worshippers who make their own coin, using knowledge of the lands to brew potions and remedies. There was an instance where a witch was drowned after being accused of planting bitter herbs in a farmer’s field which ruined his crops. The post-mortem found her with child, and the wife admitted to knowing it belonged to her husband.’ ‘So he lied.’ ‘Yes, and then in his defence stated the witch had used a powerful love potion to make him give her a child.’ ‘And they believed him?’ I said in astonishment.  ‘Unless it can be proved different, a man’s word is often taken over a woman’s, especially if that woman has a poor reputation.’ ‘Can

See yonder another King's garden, which the King waters with his bloody sweat--Gethsemane, whose bitter herbs are sweeter far to renewed souls than even Eden's luscious fruits. There the mischief of the serpent in the first garden was undone: there the curse was lifted from earth, and borne by the woman's promised seed.

The ordinary village witch, like Moss, lived on a few words of the True Speech handed down as great treasures from older witches or bought at high cost from sorcerers, and a supply of common spells of finding and mending, much meaningless ritual and mystery-making and gibberish, a solid experiential training in midwifery, bonesetting, and curing animal and human ailments, a good knowledge of herbs mixed with a mess of superstitions – all this built up on whatever native gift she might have of healing, chanting, changing, or spellcasting. Such a mixture might be a good one or a bad one. Some witches were fierce, bitter women, ready to do harm and knowing no reason not to do harm. Most were midwives and healers with a few love potions, fertility charms, and potency spells on the side, and a good deal of quiet cynicism about them. A few, having wisdom though no learning, used their gift purely for good, though they could not tell, as any prentice wizard could, the reason for what they did, and prate of the Balance and the Way of Power to justify their action or abstention. ‘I follow my heart,’ one of these women had said to Tenar when she was Ogion’s ward and pupil. ‘Lord Ogion is a great mage. He does you great honour, teaching you. But look and see, child, if all he’s taught you isn’t finally to follow your heart.

Berberine is not a single herb. Instead, it’s a phytonutrient, or active constituent, of a number of different herbs including goldenseal (Hydrastis canadensis), barberry (Berberis vulgaris), and the Chinese herb Phellodendron amurense. You can take a concentrated berberine extract or a preparation of a whole herb such as Phellodendron. Berberine-containing herbs taste bitter so are best taken as a tablet or capsule. The exact quantity depends on the concentration in the formula. The standard dose for a berberine extract is 350 to 500 mg twice daily.

Cocktail Club: Learn to Make One New Cocktail Each Month”—This was a monthly event surprisingly put on by a garden store that taught attendees how to infuse bitters and simple syrups with herbs. The objective for this promotion was to create a community around their store. Business is booming (or should I say blooming) because people want to attend their classes.

The place which is called Calvary." Luke 23:33 The hill of comfort is the hill of Calvary; the house of consolation is built with the wood of the cross; the temple of heavenly blessing is founded upon the riven rock--riven by the spear which pierced his side. No scene in sacred history ever gladdens the soul like Calvary's tragedy. "Is it not strange, the darkest hour That ever dawned on sinful earth, Should touch the heart with softer power, For comfort, than an angel's mirth? That to the Cross the mourner's eye should turn, Sooner than where the stars of Bethlehem burn?" Light springs from the midday-midnight of Golgotha, and every herb of the field blooms sweetly beneath the shadow of the once accursed tree. In that place of thirst, grace hath dug a fountain which ever gusheth with waters pure as crystal, each drop capable of alleviating the woes of mankind. You who have had your seasons of conflict, will confess that it was not at Olivet that you ever found comfort, not on the hill of Sinai, nor on Tabor; but Gethsemane, Gabbatha, and Golgotha have been a means of comfort to you. The bitter herbs of Gethsemane have often taken away the bitters of your life; the scourge of Gabbatha has often scourged away your cares, and the groans of Calvary yields us comfort rare and rich. We never should have known Christ's love in all its heights and depths if he had not died; nor could we guess the Father's deep affection if he had not given his Son to die. The common mercies we enjoy all sing of love, just as the sea-shell, when we put it to our ears, whispers of the deep sea whence it came; but if we desire to hear the ocean itself, we must not look at every-day blessings, but at the transactions of the crucifixion. He who would know love, let him retire to Calvary and see the Man of sorrows die.

Just a little bit of bitter spinach... ... isn't nearly enough to explain that gushing riptide of savory salmon flavor! "You're right. There is another trick to it. When I made the crepe, I added both spinach... ... and this spice mix to it." "A SPICE MIX?!" Spice mixes, also called seasoning mixes or spice blends, are original mixes of herbs, seasonings, salt and pepper. Infinitely adjustable, spice mixes are the ultimate in seasoning, usable in just about every situation. "Spices!" "My mix uses salt, pepper, thyme, oregano, garlic... ... and dried bacon powder.

Taking this enthusiastic exhortation as a model, here we see the divine endorsement of sensible pleasures, that is, things that we enjoy through our bodily senses. Things we see-the brilliant purples, reds, and oranges of a sunset; the diamond blanket of stars arrayed every night; the panoramic glory of a fertile valley seen from the top of a mountain; the majesty of a well-cultivated garden in early summer. Things we hear-the steady crashing of waves on a shoreline; the songs of birds in early spring after the long silence of winter; the soul-stirring harmony of strings, woodwinds, brass, and percussion; the innocent refreshment of laughter of children. Things we smell-the fragrance of roses, the aroma of pine, the delightful odor of cedar, the scene of a home cooked meal. Things we taste-the warm sweetness of chocolate chip cookies, the puckering sour of a glass of lemonade, the heavenly savoriness of a plate piled high with bacon, the surprising ye delightful bitterness of herbs, the piercing saltiness of well-seasoned meat. And things we touch-the cool smoothness of cotton bedsheets, the warm comfort of a wool blanket, the reassuring strength of a hug from a friend, the soft tenderness of a kiss from your spouse. All of these are gifts from God for our enjoyment.

Occasionally, Kat detects the aftertaste of a spell in Cosima's cooking- one to add extra flavor or mask the bitterness of being burned on a slice of cake or a pistachio croissant- but nothing too serious. As children, Kat had taught Cosima a few tricks now and then, including the odd baking spell, but her little sister had always been more interested in playing with her dolls than learning the magical properties of flowers and herbs. Cosima's games always involved weddings starring Snow White, Sleeping Beauty, or Rapunzel marrying Prince Charming.

I’d always put boiling water on herbs to dissolve all the essential oils and bring out the brightest flavours. But chamomile is different. Like tea, it contains bitter compounds, and after too long a steep it can get nasty. But not if you drop the temperature.

7 foods that Naturally cleanse your Liver This article lists the 7 best foods to eat to keep your liver healthy: 1. Garlic Garlic Garlic contains sulfur compounds that are essential for supporting the liver and activating liver enzymes that are answerable for flushing out toxins and waste from the body. Garlic additionally contains element, a very important mineral and nutrient that assists in detoxification and supports the ductless gland. 2. Walnuts These oddly-shaped balmy contain high levels of l-arginine, glutathione, and polyunsaturated fatty acid fatty acids, all of that facilitate to detoxify the liver and support poison elimination. Plus, they're nice for fighting inflammation and supporting the health of the brain. 3. Citrus Fruits Lemons, limes and grapefruits are all natural sources of water-soluble vitamin and contain several potent antioxidants. Like garlic, citrus fruits have the flexibility to spice up the assembly of liver detoxification enzymes. 4. Turmeric This unimaginable herb contains a large indefinite amount of antioxidants that facilitate to repair the liver cells, shield against cellular injury and assist in detoxification. Turmeric is especially smart at serving to the liver hospital ward from serious metals and assist in endocrine metabolism. Turmeric conjointly boosts the assembly of gall and improves the health of the bladder. You can create Associate in nursing array of delectable chuck victimisation turmeric, starting from pumpkin and turmeric soup to “golden ice.” 5. Broccoli Along with alternative genus Brassica vegetables, like Belgian capital sprouts, cabbage and cauliflower, broccoli contains sulfur compounds, similar to garlic, that facilitate to support the detoxification method and also the health of the liver. In fact, these fibrous veggies will facilitate flush out toxins from your gut, and that they contain compounds that facilitate support the liver in metabolising hormones. 6. Leafy Vegetables The bitterer, the better! Your liver loves bitter, therefore fill on blow ball, rapini, arugula, leaf mustard and chicory. These foliaceous greens contain varied cleansing compounds that neutralize serious metals, which might abate the liver’s ability to detoxify. Plus, they assist to stimulate digestive fluid flow. 7. Avocado This unimaginable fruit contains glutathione that may be a powerful inhibitor that helps to guard the liver from incoming waste and toxins. It conjointly assists the liver in eliminating these chemicals from your body and protects against cellular harm.

She sipped her old-fashioned. Sweet and light, with notes of orange and the herb-spice flavor of bitters, all of it balanced with the subtle burn of brandy. It tasted like Wisconsin. It tasted like home.

THE SIX TASTES Ayurveda recognises six tastes: sweet, sour, salty, pungent, bitter and astringent. All foods and herbs are classified by taste. The taste of a food gives us the key to its actions upon the digestion, the body and ultimately our emotions and our sentiments. In Sanskrit, the word for taste and emotion is the same – ‘rasa’. SWEET → Grains, lentils, fruit, vegetables, dairy. Sweet taste is also called neutral taste. This is to distinguish it from the idea of simple sugar or desserts. It includes proteins, carbs and fats, as well as most fruits and vegetables. About 90 per cent of food is of the sweet/neutral taste.

In the section with edible flowers I stopped short, a bright yellow-and-purple pansy in my hands, hearing my mother's voice from long ago. Pansies are the showgirls of the flower world, but they taste a little grassy, she'd confided to me once as we pulled the weeds in her herb and flower garden. I put a dozen pansies in my cart and moved on to carnations. Carnations are the candy of the flower world, but only the petals. The white base is bitter, she'd instructed, handing me one to try. In my young mind carnations had been in the same category as jelly beans and gumdrops. Treats to enjoy. "Impatiens." I browsed the aisles of Swansons, reading signs aloud. "Marigolds." Marigolds taste a little like citrus, and you can substitute them for saffron. My mother's face swam before my eyes, imparting her kitchen wisdom to little Lolly. It's a poor woman's saffron. Also insects hate them; they're a natural bug deterrent. I placed a dozen yellow-and-orange marigolds into my cart along with a couple different varieties of lavender and some particularly gorgeous begonias I couldn't resist. I had a sudden flash of memory: my mother's hand in her floral gardening glove plucking a tuberous begonia blossom and popping it in her mouth before offering me one. I was four or five years old. It tasted crunchy and sour, a little like a lemon Sour Patch Kid. I liked the flavor and sneaked a begonia flower every time I was in the garden for the rest of the summer.

Cloves sweetened the breath and stoppered up the bowel. A drop of musk or ambergris was likely to inspire passions by firing the lower regions. Rosamund was a little hesitant with these last two lest she unleash something beyond anyone's control. Filip had chuckled when she confessed her fears to him and threatened to advertise these when the place opened. The varieties of what could be added were endless, as was the transformation even a small sprinkle of something like vanilla or milk could lend the dark fluid. It changed from being a little bitter to luscious. Likewise, a few extra twists with the molinillo and the consistency altered from gritty to frothy, to smooth as silk, leaving a fine coating on the tongue and throat that could be revisited for hours after. Including a small quantity of chili made the drink hot and spicy; cinnamon made it sweet and even heady.

You’ve taken the last of my Marmalade Surprises!” cries Mrs. Quoad, having now with conjuror’s speed produced an egg-shaped confection of pastel green, studded all over with lavender nonpareils. “Just for that I shan’t let you have any of these marvelous rhubarb creams.” Into her mouth it goes, the whole thing. “Serves me right,” Slothrop, wondering just what he means by this, sipping herb tea to remove the taste of the mayonnaise candy—oops but that’s a mistake, right, here’s his mouth filling once again with horrible alkaloid desolation, all the way back to the soft palate where it digs in. Darlene, pure Nightingale compassion, is handing him a hard red candy, molded like a stylized raspberry . . . mm, which oddly enough even tastes like a raspberry, though it can’t begin to take away that bitterness. Impatiently, he bites into it, and in the act knows, fucking idiot, he’s been had once more, there comes pouring out onto his tongue the most godawful crystalline concentration of Jeez it must be pure nitric acid, “Oh mercy that’s really sour,” hardly able to get the words out he’s so puckered up, exactly the sort of thing Hop Harrigan used to pull to get Tank Tinker to quit playing his ocarina, a shabby trick then and twice as reprehensible coming from an old lady who’s supposed to be one of our Allies, shit he can’t even see it’s up his nose and whatever it is won’t dissolve, just goes on torturing his shriveling tongue and crunches like ground glass among his molars.

There was a bustle of people in the street as I made my way to La Bonbonnière, which is, quite simply, the most beautiful candy store in the world. The best thing about La Bonbonnière is that it's all windows. Before I even walk through the door I am greeted by a fuzzy three-foot-high statue of a polar bear trying to dip his paws into a copper cauldron filled with marrons glacés--- whole candied chestnuts. Each one was meticulously wrapped in gold foil, a miniature gift in and of itself. If nothing else, Christmas in Provence reminds you of a time when sugar was a luxury as fine and rare as silk. Back to my assignment: I needed two kinds of nougat: white soft nougat made with honey, almonds, and fluffy egg whites (the angel's part) and hard dark nougat--- more like honey almond brittle--- for the devil. Where are the calissons d'Aix? There they are, hiding behind the cash register, small ovals of almond paste covered with fondant icing. Traditional calissons are flavored with essence of bitter almond, but I couldn't resist some of the more exotic variations: rose, lemon verbena, and génépi, an astringent mountain herb. Though I love the tender chew of nougat and the pliant sweetness of marzipan, my favorite of the Provençal Christmas treats is the mendiant--- a small disk of dark or milk chocolate topped with dried fruit and nuts representing four religious orders: raisins for the Dominicans, hazelnuts for the Augustinians, dried figs for the Franciscans, and almonds for the Carmelites. When Alexandre is a bit older, I think we'll make these together. They seem like an ideal family project--- essentially puddles of melted chocolate with fruit and nut toppings. See, as soon as you say "puddles of melted chocolate," everyone's on board. Though fruits confits--- candied fruit--- are not, strictly speaking, part of les trieze desserts, I can't resist. I think of them as the crown jewels of French confiserie, and Apt is the world capital of production. Dipped in sugar syrup, the fruits become almost translucent; whole pears, apricots, and strawberries glow from within like the gems in a pirate's treasure chest. Slices of kiwi, melon, and angelica catch the light like the panes of a stained-glass window. All the dazzling tastes of a Provençal summer, frozen in time.

A regular course of dandelion root, Oregon grape root, buckbean leaf, or other bitter herbs will keep your liver functioning well.