Blackberry Fruit Quotes

Life was so simple when apples and blackberries were fruit, a tweet was the sound of nature, and facebooks were photo albums

Our rocky ledge overlooking the valley. Perhaps a little less green than usual, but the blackberry bushes hang heavy with fruit. Here began countless days of hunting and snaring, fishing and gathering, roaming together through the woods, unloading our thoughts while we filled our game bags. This was the doorway to both sustenance and sanity. And we were each other's key.

Once off the bush The fruit fermented, the sweet flesh would turn sour. I always felt like crying. It wasn't fair That all the lovely canfuls smelt of rot. Each year I hoped they'd keep, knew they would not. -Blackberry picking

The heart under your heart is not the one you share so readily so full of pleasantry & tenderness it is a single blackberry at the heart of a bramble or else some larger fruit heavy the size of a fist

What is the connection between you and our handsome host? Aunt B asked. Blackberries taste much worse when they try to come back up your throat. "Uhhh..." "Uhhh is not an answer," Keira informed me. Andre must not have told her about Hugh, and I had no desire to explain who my dad was. "We never met but we were trained by the same person. Now he works for a very powerful man who will kill me if he finds me." "Why?" Keira asked. "It's a family thing." "That explains the attraction," Aunt B said. "Attraction?" "You're that thing he can't have. It's called forbidden fruit." "I'm not his fruit!" "He thinks you are. The word you're looking for is "smitten," my dear." Aunt B smiled. "I'm sure the way Megobari looked at you made Curran positively giddy.

Blue is a tranquilizer, imparting coolness to your system. Blue slows down your system so it can heal and mend. Positive qualities of blue are willpower, aspiration, and reliability. Foods of the blue vibration are: grapes, blackberries, blue plums, blueberries, and any other blue fruits or vegetables.

Lovers with all the glories and all the graces are supposed to be plentiful as blackberries by girls of nineteen, but have been proved to be rare hothouse fruits by girls of twenty-nine.

In the moonlight David saw that Thoresby had become very peculiar indeed. Figs nestled among the leaves of beech-trees. Elder-trees were bowed down with pomegranates. Ivy was almost torn from walls by the weight of ripe blackberries growing upon it. Anything which had ever possessed any sort of life had sprung fruitfulness. Ancient, dried up frames had become swollen with sap and we putting out twigs, leaves, blossoms and fruit. Door-frames and doors were so distorted that bricks had been pushed out of place and some houses were in danger of collapsing altogether. The cart in the middle of the high street was a grove of silver birches. Its broken wheels put forth briar roses and nightingales sang on it.

The discussion was escalating into an argument when the Demeter head counselor offered one last suggestion. "What about this?" He held out a small red object. "Miniature explosive!" the Ares boy bellowed. "Duck!" "It's not an explosive or a duck," the Demeter boy said. "It's a berry native to this land. Grows all over the place here." The Aphrodite girl wrinkled her nose. "Excuse me, but ew! There are seeds all over the outside! So unattractive. And red? That colour is so overdone, fruit-wise." "Yes, but it's tasty," the Demeter counselor said. "I call it a strawberry. "Why?" the Athena girl wanted to know. "Because blueberry, raspberry, blackberry, and cranberry were taken.

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

Now for the base note of the bean: a wild and bitter blackberry, like fruit picked after the turn of the year. It smells of woodland, and falling leaves, and the dark scent of winter spices.

Jackson went happily into the field anyway, calmly picking and eating the ripe fruit even though, as Douglas observed, “the bullets seemed to be as plentiful as blackberries.” At one point he turned to his increasingly anxious aide and, with a large, juicy berry between his thumb and finger, asked Douglas casually “in what part of the body I preferred being shot.” Douglas, nervously handing the general berries while minié balls whistled overhead and buried themselves in the trees around them, replied that while his first choice was to be hit in his clothing, he preferred anyplace other than his face or joints. Jackson said he had “the old-fashioned horror of being shot in the back and so great was his prejudice on the subject that he often found himself turning his face in the direction from which the bullets came.” Just then a bullet thudded into a sapling near their heads, and Jackson, with a “vague remark about getting his horse killed,” reluctantly left the feast.18

Who" The month of flowering’s finished. The fruit’s in, Eaten or rotten. I am all mouth. October’s the month for storage. The shed’s fusty as a mummy’s stomach: Old tools, handles and rusty tusks. I am at home here among the dead heads. Let me sit in a flowerpot, The spiders won’t notice. My heart is a stopped geranium. If only the wind would leave my lungs alone. Dogsbody noses the petals. They bloom upside down. They rattle like hydrangea bushes. Mouldering heads console me, Nailed to the rafters yesterday: Inmates who don’t hibernate. Cabbageheads: wormy purple, silver-glaze, A dressing of mule ears, mothy pelts, but green-hearted, Their veins white as porkfat. O the beauty of usage! The orange pumpkins have no eyes. These halls are full of women who think they are birds. This is a dull school. I am a root, a stone, an owl pellet, Without dreams of any sort. Mother, you are the one mouth I would be a tongue to. Mother of otherness Eat me. Wastebasket gaper, shadow of doorways. I said: I must remember this, being small. There were such enormous flowers, Purple and red mouths, utterly lovely. The hoops of blackberry stems made me cry. Now they light me up like an electric bulb. For weeks I can remember nothing at all.

The Hedgehog I ran away and hid in the woods, I was an imprudent child, in My charmed hedgehog skin, I ran away And I was happy in my fairytale Forest, where no one came in, nor Could have penetrated my white magic, I was protected from any disturbances. I was feeding on blueberries, blackberries, wild Fruits, I ate, wept, and I was looking for The tender raspberry, which, magically, It could change my dreams in reality And could drive all my sadness away; Here in my divine forest I loved And I was much loved...

Carter smiled weakly as he took his first sip of Cabernet and found out it didn't taste much like fruit at all. In fact it tasted only slightly better than cough medicine and not at all like the blackberries the menu had promised. Craptastic. Now they had a whole bottle of the stuff.

In hidden orchards the stone fruit ripened so fast that what we didn't eat was given to the animals, and so like chimps like finches like gilas we glutted on plums so ripe they split if looked at, cherries and blackberries staining our sheets. We distilled summer meads heady with anise and yogurt, and watered fields with the barrels' dregs. To the tidal boom of an underground aquarium, I cut a sturgeon nose to slit and ransacked its body for that other fruit, pure caviar. I looked to Aida for the salt. Sweaty, unshowered, her pubis its own rough ocean. Saline, the meat of her as she bucked against my tongue, split open, gleaming.

There was a strong but not unpleasant smell- moist earth, decomposing leaf matter, new flowers beginning to catch the day's sun- and great fat bumblebees were busy already collecting pollen from a profusion of small pink and white blooms. Blackberries: Sadie surprised herself by dredging up the knowledge. They were blackberry flowers, and in a few months' time the bushes would be heavy with fruit.

One day soon he’ll tell her it’s time to start packing, And the kids will yell “Truly?” and get wildly excited for no reason, And the brown kelpie pup will start dashing about, tripping everyone up, And she’ll go out to the vegetable-patch and pick all the green tomatoes from the vines, And notice how the oldest girl is close to tears 5 because she was happy here, And how the youngest girl is beaming because she wasn’t. And the first thing she’ll put on the trailer will be the bottling set she never unpacked from Grovedale, And when the loaded ute bumps down the drive past the blackberry-canes with their last shrivelled fruit, She won’t even ask why they’re leaving this time, or where they’re heading for —she’ll only remember how, when they came 10 here, she held out her hands bright with berries, the first of the season, and said: ’Make a wish, Tom, make a wish.

Your jam puts store-bought to shame. As I ate it on a fresh croissant from the French bakery at the Farmers Market down the street from my house, I savored the image you painted with your words. I would love to spend a summer morning in the Pacific Northwest sunshine picking wild blackberries. I also crave your backyard access to crisp apples, plums, and pears, although I am not sure I would trade them for the grapefruit and oranges I pluck from my own trees for breakfast whenever I like.

You thought blackberries had passed, didn’t you? Or you’ve eaten them and thought you didn’t like them. No, you need to wait until the last moment, that moment between perfect and spoiled. The blackbirds know that moment. And if the mist comes right then, laying the salt air gently on the fruit, you have something that money can’t buy and chefs can’t create. A perfect, lightly salted blackberry. You can’t make them; it has to come with time and nature. They’re a gift, when you think summer’s over, and the good stuff has all

About sexuality of English mice. A warm perfume is growing little by little in the room. An orchard scent, a caramelized sugar scent. Mrs. MOUSE roasts apples in the chimney. The apple fruits smell grass of England and the pastry oven. On a thread drawn in the flames, the apples, from the buried autumn, turn a golden color and grind in tempting bubbles. But I have the feeling that you already worry. Mrs. MOUSE in a Laura Ashley apron, pink and white stripes, with a big purple satin bow on her belt, Mrs. MOUSE is certainly not a free mouse? Certainly she cooks all day long lemon meringue tarts, puddings and cheese pies, in the kitchen of the burrow. She suffocates a bit in the sweet steams, looks with a sigh the patched socks trickling, hanging from the ceiling, between mint leaves and pomegranates. Surely Mrs. MOUSE just knows the inside, and all the evening flavours are just good for Mrs. MOUSE flabbiness. You are totally wrong - we can forgive you – we don’t know enough that the life in the burrow is totally communal. To pick the blackberries, the purplish red elderberries, the beechnuts and the sloes Mr. and Mrs. MOUSE escape in turn, and glean in the bushes the winter gatherings. After, with frozen paws, intoxicated with cold wind, they come back in the burrow, and it’s a good time when the little door, rond little oak wood door brings a yellow ray in the blue of the evening. Mr. and Mrs. MOUSE are from outside and from inside, in the most complete commonality of wealth and climate. While Mrs. MOUSE prepares the hot wine, Mr. MOUSE takes care of the children. On the top of the bunk bed Thimoty is reading a cartoon, Mr. MOUSE helps Benjamin to put a fleece-lined pyjama, one in a very sweet milky blue for snow dreams. That’s it … children are in bed …. Mrs. MOUSE blazes the hot wine near the chimney, it smells lemon, cinnamon, big dry flames, a blue tempest. Mr. and Mrs. MOUSE can wait and watch. They drink slowly, and then .... they will make love ….You didn’t know? It’s true, we need to guess it. Don’t expect me to tell you in details the mice love in patchwork duvets, the deep cherry wood bed. It’s just good enough not to speak about it. Because, to be able to speak about it, it would need all the perfumes, all the silent, all the talent and all the colors of the day. We already make love preparing the blackberries wine, the lemon meringue pie, we already make love going outside in the coldness to earn the wish of warmness and come back. We make love downstream of the day, as we take care of our patiences. It’s a love very warm, very present and yet invisible, mice’s love in the duvets. Imagine, dream a bit ….. Don’t speak too badly about English mice’s sexuality …..

For the weekend before, we had had a blowout of tarts, a tart bender, tart madness- even, I dare say, a Tart-a-pa-looza, if you will forgive one final usage of the construction before we at last bury that cruelly beaten dead pop-culture horse. Tarte aux Pêches, Tarte aux Limettes, Tarte aux Poires, Tarte aux Cerises. Tarte aux Fromage Frais, both with and without Pruneaux. Tarte aux Citron et aux Amandes, Tarte aux Poires à la Bourdalue, and Tarte aux Fraises, which is not "Tart with Freshes," as the name of the Tarte aux Fromage Frais ("Tart with Fresh Cheese," of course) might suggest, but rather Tart with Strawberries, which was a fine little French lesson. (Why are strawberries, in particular, named for freshness? Why not blackberries? Or say, river trout? I love playing amateur- not to say totally ignorant- etymologist....) I made two kinds of pastry in a kitchen so hot that, even with the aid of a food processor, the butter started melting before I could get it incorporated into the dough. Which work resulted in eight tart crusts, perhaps not paragons of the form, but good enough. I made eight fillings for my eight tart crusts. I creamed butter and broke eggs and beat batter until it formed "the ribbon." I poached pears and cherries and plums in red wine.

22 grams cinchona bark 4 grams dried hawthorn berries 8 grams dried sumac berries 2 grams cassia buds 3 cloves 1 small (2-inch) cinnamon stick, preferably Ceylon cinnamon 1 star anise 12 grams dried bitter orange peel 4 grams blackberry leaf 51⁄4 cups spring water 50 grams citric acid 2 teaspoons sea salt 1 stalk lemongrass, cut into 1⁄2-inch sections Finely grated zest and juice of 2 limes Finely grated zest and juice of 1 lemon 1⁄2 cup agave syrup Combine the cinchona bark, hawthorn berries, sumac berries, cassia buds, cloves, cinnamon, and star anise in a spice mill or mortar and pestle and crush into a coarse powder. Add the orange peel and blackberry leaf, divide the mixture among three large tea baskets or tea bags, and put a few pie weights in each. Bring the water to a boil in a large stainless-steel saucepan. Add the tea baskets, citric acid, and salt. Let simmer for 5 minutes. Add the lemongrass, cover partially, and let simmer 15 minutes longer. Add the lime and lemon zests and juices and let simmer, uncovered, until the liquid is reduced by a little less than half, making about 3 cups. Remove from the heat and remove the tea balls. Pour the agave syrup into a bowl. Set a fine-mesh strainer over the bowl and strain the tonic into the syrup. You will need to work in batches and to dump out the strainer after each pour. If the tonic is cloudy, strain again. Pour into a clean bottle and seal. Store in the refrigerator for up to 1 year.

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

At some point, Sabine began spending most of her weekends in Arklow, and they started going to the farmers’ market together on Saturday mornings. She didn’t seem to mind the expense and bought freely: loaves of sourdough bread, organic fruits and vegetables, plaice and sole and mussels off the fish van, which came up from Kilmore Quay. Once, he’d seen her pay three euros for an ordinary-looking head of cabbage. In August, she went out along the back roads with the colander, picking blackberries off the hedges. Then, in September, a local farmer told her that she could gather the wild mushrooms from his fields. She made blackberry jam, mushroom soup. Almost everything she brought home she cooked with apparent light-handedness and ease, with what Cathal took to be love.

John scrambled up and down the terraces and banks, hunting out the secret breaks in the thickets or crawling through hollows woven from sharp-spined stems. Blackberries lured him into sun-pricked chambers. Old byways closed and new ones opened, drifts of nettles surging forward then dying back. The sun beat down until the grass on the green parched. But on the high slopes the rank stems sprang up as lush as ever. Springs ran beneath the turf, his mother told him. Enough water to fill a river. Together they pulled peppery watercress from the edges of marshy puddles and grubbed up tiny sweet carrots, dark purple under the dusty earth. Clover petals yielded honey-beads and jellylike mallow seeds savored of nuts. Tiny strawberries sheltered under ragged leaves and sweet blackberries swelled behind palisades of finger-pricking thorns.

By Bruce Dawe One day soon he'll tell her it's time to start packing and the kids will yell 'Truly?' and get wildly excited for no reason and the brown kelpie pup will start dashing about, tripping everyone up and she'll go out to the vegetable patch and pick all the green tomatoes from the vines and notice how the oldest girl is close to tears because she was happy here, and how the youngest girl is beaming because she wasn't. And the first thing she'll put on the trailer will be the bottling-set she never unpacked from Grovedale, and when the loaded ute bumps down the drive past the blackberry canes with their last shrivelled fruit, she won't even ask why they're leaving this time, or where they're headed for she'll only remember how, when they came here she held out her hands, bright with berries, the first of the season, and said: 'Make a wish, Tom, make a wish.

... the exotic spices arriving daily from the East Indies and the Americas, the crates of sweet oranges and bitter lemons from Sicily, the apricots from Mesopotamia, the olive oil from Naples, the almonds from the Jordan valley... I have seen and smelled these delicacies at market. But does any English person know how to cook with such foods? I think back to my time in France and Italy, of all the delicacies that passed across my tongue. And then to the gardens I've seen in Tonbridge with their raised beds of sorrel, lettuce, cucumbers, marrows, pumpkins. Already the banks are starred bright with blackberries and rose hips, with damsons and sour sloes, the bloom still upon them. Trees are weighted down with green apples and yellow mottled pears and crab apples flushed pink and gold. Soon there will be fresh cobnuts in their husks, and ripe walnuts, and field mushrooms, and giant puffballs.

Joe had always pretended indifference to flowers. He preferred fruit trees, herbs and vegetables, things to be picked and harvested, stored, dried, pickled, bottled, pulped, made into wine. But there were always flowers in his garden all thee same. Planted as if on an afterthought: dahlias, poppies, lavender, hollyhocks. Roses twined among the tomatoes. Sweet peas among the bean poles. Part of it was camouflage, of course. Part of it a lure for bees. But the truth was that Joe liked flowers, and was reluctant even to pull weeds. Jay would not have seen the rose garden if he had not known where to look. The wall against which the roses had once been trained had been partly knocked down, leaving an irregular section of brick about fifteen feet long. Greenery had shot up it, almost reaching the top, creating a dense thicket in which he hardly recognized the roses themselves. With the shears he clipped a few briars free and revealed a single large red rose almost touching the ground. "Old rose," remarked Joe, peering closer. "Best kind for cookin'. You should try makin' some rose petal jam. Champion." Jay wielded the shears again, pulling the tendrils away from the bush. He could see more rosebuds now, tight and green away from the sun. The scent from the open flower was light and earthy.

A region of the brain becomes mature when it settles down into a lean, functionally well-organized system. A good proxy for neural pruning in the brain is the relative density of gray versus white matter in a given region. Gray matter, the neuron-rich part of the brain that does the bulk of the computational work, decreases in density as a region matures. As gray matter density decreases, the density of white matter—the myelinated axons that transmit information, the outputs of the computational work done by gray matter—increases, resulting in greater efficiency and speed but less flexibility. One way to envision this is to see an immature, gray-matter-rich region as an undeveloped, open field, where one can wander in many directions unconstrained, but not very efficiently. In order to get to that wonderful blackberry bush to harvest some fruit, I have to bushwhack my way through vegetation and ford streams. The gradual replacement of gray matter by white matter reflects the development of this field: As roads are laid and bridges are built, I can move around more easily and quickly, but now I’m going to tend to move only along these established pathways. The new paved road to the blackberry bush makes gathering blackberries much more convenient, but rushing along on the new road I will miss the delicious wild strawberries I would have otherwise stumbled upon in the brush. There is a trade-off between flexibility and efficiency, between discovery and goal achievement.

I know you're a chocolate lover. I can always tell. I'm about to temper the chocolate. I have my own method; want to watch?" "Could I?" Inside my head, a little voice was reminding me that I had to get back to the office, but it was drowned out by the scent of chocolate, which flooded all my senses with a heady froth of cocoa and coffee, passion fruit, cinnamon and clove. I closed my eyes, and for one moment I was back in Aunt Melba's kitchen with Genie. I opened them to find Kim dancing with a molten river of chocolate. I stood hypnotized by the scent and the grace of her motions, which were more beautiful than any ballet. Moving constantly, she caressed the chocolate like a lover, folding it over and over on a slab of white marble, working it to get the texture right. She stopped to feed me a chocolate sprinkled with salt, which had the fierce flavor of the ocean, and another with the resonant intensity of toasted saffron. One chocolate tasted like rain, another of the desert. I tried tracking the flavors, pulling them apart to see how she had done it, but, like a magician, she had hidden her tricks. Each time I followed the trail, it vanished, and after a while I just gave up and allowed the flavors to seduce me. Now the scent changed as Kim began to dip fruit into the chocolate: raspberries, blackberries, tiny strawberries that smelled like violets. She put a chocolate-and-caramel-covered slice of peach into my mouth, and the taste of summer was so intense that I felt the room grow warmer. I lost all sense of time.

Japan is obsessed with French pastry. Yes, I know everyone who has access to French pastry is obsessed with it, but in Tokyo they've taken it another level. When a patissier becomes sufficiently famous in Paris, they open a shop in Tokyo; the department store food halls feature Pierre Herme, Henri Charpentier, and Sadaharu Aoki, who was born in Tokyo but became famous for his Japanese-influenced pastries in Paris before opening shops in his hometown. And don't forget the famous Mister Donut, which I just made up. Our favorite French pastry shop is run by a Japanese chef, Terai Norihiko, who studied in France and Belgium and opened a small shop called Aigre-Douce, in the Mejiro neighborhood. Aigre-Douce is a pastry museum, the kind of place where everything looks too beautiful to eat. On her first couple of visits, Iris chose a gooey caramel brownie concoction, but she and Laurie soon sparred over the affections of Wallace, a round two-layer cake with lime cream atop chocolate, separated by a paper-thin square chocolate wafer. "Wallace is a one-woman man," said Laurie. Iris giggled in the way eight-year-olds do at anything that smacks of romance. We never figured out why they named a cake Wallace. I blame IKEA. I've always been more interested in chocolate than fruit desserts, but for some reason, perhaps because it was summer and the fruit desserts looked so good and I was not quite myself the whole month, I gravitated toward the blackberry and raspberry items, like a cup of raspberry puree with chantilly cream and a layer of sponge cake.

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

Yes, I can quite well believe that; I’m sure I shall never wish to escape you. But you are a mysterious Master.” “You seem to me rather an exacting servant. I have shaped myself like a jobbing gardener, I am sitting on the grass beside you (I’ll have one of your apples if I may. They are a fruit I am particularly fond of), I am doing everything in my power to be agreeable and reassuring… What more do you want?” “That is exactly what I complain of. You are too lifelike to be natural; why, it might be Goethe’s Conversations with Eckermann. No! if I am really a witch, treat me as such. Satisfy my curiosity. Tell me about yourself.” “Tell me first what you think,” he answered. “I think”—she began cautiously (while he hid his cards it would not do to show all hers)—“I think you are a kind of black knight, wandering about and succoring decayed gentlewomen.” “There are warlocks too, remember.” “I can’t take warlocks so seriously, not as a class. It is we witches who count. We have more need of you. Women have such vivid imaginations, and lead such dull lives. Their pleasure in life is so soon over; they are so dependent upon others, and their dependence so soon becomes a nuisance. Do you understand?” He was silent. She continued, slowly, knitting her brows in the effort to make clear to herself and him the thought that was in her mind: “It’s like this. When I think of witches, I seem to see all over England, all over Europe, women living and growing old, as common as blackberries, and as unregarded. I see them, wives and sisters of respectable men, chapel members, and blacksmiths, and small farmers, and Puritans. In places like Bedfordshire, the sort of country one sees from the train. You know. Well, there they were, there they are, child-rearing, house-keeping, hanging washed dishcloths on currant bushes; and for diversion each other’s silly conversation, and listening to men talking together in the way that men talk and women listen. Quite different to the way women talk, and men listen, if they listen at all. And all the time being thrust further down into dullness when the one thing all women hate is to be thought dull.

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

TREASURE CHEST COOKIES (Lisa’s Aunt Nancy’s Babysitter’s Cookies) Preheat oven to 350 degrees F., rack in the middle position. The Cookie Dough: ½ cup (1 stick, 4 ounces, ¼ pound) salted butter, room temperature ¾ cup powdered sugar (plus 1 and ½ cups more for rolling the cookies in and making the glaze) ¼ teaspoon salt 2 tablespoons milk (that’s cup) 1 teaspoon vanilla extract 1 and ½ cups all-purpose flour (pack it down when you measure it) The “Treasure”: Well-drained Maraschino cherries, chunks of well-drained canned pineapple, small pieces of chocolate, a walnut or pecan half, ¼ teaspoon of any fruit jam, or any small soft candy or treat that will fit inside your cookie dough balls. The Topping: 1 cup powdered (confectioners) sugar To make the cookie dough: Mix the softened butter and ¾ cup powdered sugar together in a medium-sized mixing bowl. Beat them until the mixture is light and fluffy. Add the salt and mix it in. Add the milk and the vanilla extract. Beat until they’re thoroughly blended. Add the flour in half-cup increments, mixing well after each addition. Divide the dough into 4 equal quarters. (You don’t have to weigh it or measure it, or anything like that. It’s not that critical.) Roll each quarter into a log shape and then cut each log into 6 even pieces. (The easy way to do this is to cut it in half first and then cut each half into thirds.) Roll the pieces into balls about the size of a walnut with its shell on, or a little larger. Flatten each ball with your impeccably clean hands. Wrap the dough around a “treasure” of your choice. If you use jam, don’t use over a quarter-teaspoon as it will leak out if there’s too much jam inside the dough ball. Pat the resulting “package” into a ball shape and place it on an ungreased cookie sheet, 12 balls to a standard-size sheet. Push the dough balls down just slightly so they don’t roll off on their way to your oven. Hannah’s 1st Note: I use baking sheets with sides and line them with parchment paper when I bake these with jam. If part of the jam leaks out, the parchment paper contains it and I don’t have sticky jam on my baking sheets or in the bottom of my oven. Bake the Treasure Chest Cookies at 350° F. for approximately 18 minutes, or until the bottom edge is just beginning to brown when you raise it with a spatula. Remove the cookies from the oven and allow them to cool on the sheets for about 5 minutes. Place ½ cup of powdered sugar in a small bowl. Place wax paper or parchment paper under the wire racks. Roll the still-warm cookies in the powdered sugar. The sugar will stick to the warm cookies. Coat them evenly and then return them to the wire racks to cool completely. (You’ll notice that the powdered sugar will “soak” into the warm cookie balls. That’s okay. You’re going to roll them in powdered sugar again for a final coat when they’re cool.) When the cookies are completely cool, place another ½ cup powdered sugar in your bowl. Roll the cooled cookies in the powdered sugar again. Then transfer them to a cookie jar or another container and store them in a cool, dry place. Hannah’s 2nd Note: I tried putting a couple of miniature marshmallows or half of a regular-size marshmallow in the center of my cookies for the “treasure”. It didn’t work. The marshmallows in the center completely melted away. Lisa’s Note: I’m going to try my Treasure Chest Cookies with a roll of Rollo’s next time I make them. Herb just adores those chocolate covered soft caramels. He wants me to try the miniature Reese’s Pieces, too. Yield: 2 dozen delicious cookies that both kids and adults will love to eat.

FOODS KNOWN TO BE HIGH IN FODMAPS THAT SHOULD THEREFORE BE RESTRICTED* Additives (sweeteners and added fiber): fructo-oligosaccharides, high-fructose corn syrup, honey, inulin, isomalt, mannitol, maltitol, polydextrose, sorbitol, xylitol Cereal and grain foods: bran (from wheat, rye, or barley); bread (from wheat, rye, or barley); breakfast cereals, granolas, and muesli (from wheat, rye, or barley); crackers (from wheat or rye); pasta, including couscous and gnocchi (from wheat); wheat noodles (chow mein, udon, etc.) Drinks: chamomile and fennel tea, chicory-based coffee substitutes, juices made from unsuitable fruits (below) Fruits: apples, apricots, Asian pears, blackberries, boysenberries, cherries, figs, mangoes, nectarines, peaches, pears, persimmons, plums, prunes, tamarillos, watermelon, white peaches Legumes: beans (all kinds, including certain forms of soy, such as textured vegetable protein/TVP), chickpeas, lentils Milk and milk products: custard, ice cream, milk (cow’s, goat’s, and sheep’s, including whole, low-fat, skim, evaporated, and condensed), pudding, soft cheeses, yogurt (cow’s, sheep’s, or goat’s) Nuts: cashews, pistachios Vegetables: artichokes (globe and Jerusalem), asparagus, cauliflower, garlic (and garlic powder in large amounts), leeks, mushrooms, onions (red, white, yellow, and onion powder), scallions (white part), shallots, snow peas, sugar snap peas

Cancer is Everywhere I see cancer everywhere Everywhere… I see people carefully examining Food labels and ingredients, But cancer is everywhere… There are those jogging and those running, There are those spending hours at the gyms… And those increasing the amounts of veggies and fruits in their diets, But cancer is everywhere, everywhere… There are those totally cutting sugars and fats Those taking multivitamins and other supplements, But cancer is everywhere…everywhere! Many no longer have time to smile or greet others For they are occupied with eating more parsley and tomatoes Or perhaps increasing their intake of Blueberries, blackberries, or broccoli, But cancer is everywhere… You see them replace their water bottles and cookware With others made from non-cancerous materials, But cancer is everywhere… Cancer cases are almost higher than Refugees and alienation Higher than human cowardice, compromise, and conspiracies… Cancer cases are about to reach the levels Of human fear of confronting the ugliness of what’s happening in the world… I see everyone pretending That what’s going on is none of their business Just to stay afloat To avoid getting cancer, But cancer is everywhere Everywhere… [Original poem published in Arabic on October 30, 2022 at ahewar.org]

The second main argument to support the idea that simple living enhances our capacity for pleasure is that it encourages us to attend to and appreciate the inexhaustible wealth of interesting, beautiful, marvelous, and thought-provoking phenomena continually presented to us by the everyday world that is close at hand. As Emerson says: “Things near are not less beautiful and wondrous than things remote. . . . This perception of the worth of the vulgar is fruitful in discoveries.”47 Here, as elsewhere, Emerson elegantly articulates the theory, but it is his friend Thoreau who really puts it into practice. Walden is, among other things, a celebration of the unexotic and a demonstration that the overlooked wonders of the commonplace can be a source of profound pleasure readily available to all. This idea is hardly unique to Emerson and Thoreau, of course, and, like most of the ideas we are considering, it goes back to ancient times. Marcus Aurelius reflects that “anyone with a feeling for nature—a deeper sensitivity—will find it all gives pleasure,” from the jaws of animals to the “distinct beauty of old age in men and women.”48 “Even Nature’s inadvertence has its own charms, its own attractiveness,” he observes, citing as an example the way loaves split open on top when baking.49 With respect to the natural world, celebrating the ordinary has been a staple of literature and art at least since the advent of Romanticism in the late eighteenth century. Wordsworth wrote three separate poems in praise of the lesser celandine, a common wildflower; painters like van Gogh discover whole worlds of beauty and significance in a pair of peasant boots; many of the finest poems crafted by poets like Thomas Hardy, Robert Frost, Elizabeth Bishop, William Carlos Williams, and Seamus Heaney take as their subject the most mundane objects, activities, or events and find in these something worth lingering over and commemorating in verse: a singing thrush, a snowy woods, a fish, some chilled plums, a patch of mint. Of course, artists have also celebrated the extraordinary, the exotic, and the magnificent. Homer gushes over the splendors of Menelaus’s palace; Gauguin left his home country to seek inspiration in the more exotic environment of Tahiti; Handel composed pieces to accompany momentous ceremonial occasions. Yet it is striking that a humble activity like picking blackberries—the subject of well-known poems by, among others, Sylvia Plath, Seamus Heaney, and Richard Wilbur—appears to be more inspirational to modern poets, more charged with interest and significance, than, say, the construction of the world’s tallest building, the Oscar ceremonies, the space program, or the discovery of DNA’s molecular structure. One might even say that it has now become an established function of art to help us discover the remarkable in the commonplace

There were myrtle berries to pick and then to serve gratinéed with a topping of mascarpone. There were blackberries to gather, to make into pastries and sorbets. Chestnuts and walnuts added their sweet richness to pasta sauces and stews. The walnut trees were surrounded with bibs of white netting, to catch any prematurely falling fruit, and whole families climbed the trees to pick or walked down the rows of grapes in the vineyards with baskets on their backs, picking the fruit that would become the local wine.

While Addison might not have any misery to offer the plants in that moment, she could help them in other ways. She pulled on her gloves and started weeding the rows of fruits and vegetables and herbs, the summer sun warm against her back. She pulled a snail from a vine of ink-dark chocolate strawberries. She gently squeezed black raspberries that hid just a hint of mint. She watered deep purple tomatoes infused with basil, oregano, and thyme. When she'd finished her rounds, she wormed her hands beneath the dirt. Roots prodded at her fingertips. A blackberry vine started toward her. It spiraled up her arm, night-dark blossoms soft against her cheek, their touch feather light.

HIGHLY BENEFICIAL Banana Blueberry Cherry Durian Fig Guava Mamey apple, mamey sapote Mango Plum Prune NEUTRAL Acai berry Apple Apricot Boysenberry Breadfruit Canang melon Casaba melon Christmas melon Cranberry Crenshaw melon Currant Date Dewberry Elderberry Goji, wolfberry Gooseberry Grape Grapefruit Huckleberry Jackfruit Kumquat Lemon Lime Lingonberry Loganberry Loquat Mangosteen Mulberry Muskmelon Nectarine Noni Papaya Passion fruit Pawpaw Peach Pear Persian melon Persimmon Pineapple Pomegranate Prickly pear Quince Raisin Raspberry Sago palm Spanish melon Star fruit, carambola Strawberry Watermelon Youngberry AVOID Asian pear Avocado Bitter melon Blackberry Cantaloupe Coconut meat Honeydew melon Kiwi Litchi/lychee Orange Plantain Tangerine

Acres of spice-covered almonds, blackberry and lavender honey, chocolate-covered cherries, their young saleswoman reaching forward with samples, her low-cut shirt selling more than fruit. The seafood shop, crabs lined up like a medieval armory, fish swimming through a sea of ice. Her ultimate goal was at the end of the aisle- a produce stand staffed by an elderly man who, some people joked, had been at the market since its beginning a hundred years before. George's offerings were the definition of freshness, corn kernels pillowing out of their husks, Japanese eggplant arranged like deep purple parentheses.

Consume in limited quantities Non-cheese dairy—milk, cottage cheese, yogurt, butter Fruit—Berries are the best: blueberries, raspberries, blackberries, strawberries, cranberries, and cherries. Be careful of the most sugary fruits, including pineapple, papaya, mango, and banana. Avoid dried fruit, especially figs and dates, due to the excessive sugar content. Whole corn (not to be confused with cornmeal or cornstarch, which should be avoided) Fruit juices Nonwheat, nongluten grains—quinoa, millet, sorghum, teff, amaranth, buckwheat, rice (brown and white), oats, wild rice Legumes—black beans, kidney beans, butter beans, Spanish beans, lima beans; lentils; chickpeas; potatoes (white and red), yams, sweet potatoes Soy products—tofu, tempeh, miso, natto; edamame, soybeans

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

Song" Listen: there was a goat’s head hanging by ropes in a tree. All night it hung there and sang. And those who heard it Felt a hurt in their hearts and thought they were hearing The song of a night bird. They sat up in their beds, and then They lay back down again. In the night wind, the goat’s head Swayed back and forth, and from far off it shone faintly The way the moonlight shone on the train track miles away Beside which the goat’s headless body lay. Some boys Had hacked its head off. It was harder work than they had imagined. The goat cried like a man and struggled hard. But they Finished the job. They hung the bleeding head by the school And then ran off into the darkness that seems to hide everything. The head hung in the tree. The body lay by the tracks. The head called to the body. The body to the head. They missed each other. The missing grew large between them, Until it pulled the heart right out of the body, until The drawn heart flew toward the head, flew as a bird flies Back to its cage and the familiar perch from which it trills. Then the heart sang in the head, softly at first and then louder, Sang long and low until the morning light came up over The school and over the tree, and then the singing stopped…. The goat had belonged to a small girl. She named The goat Broken Thorn Sweet Blackberry, named it after The night’s bush of stars, because the goat’s silky hair Was dark as well water, because it had eyes like wild fruit. The girl lived near a high railroad track. At night She heard the trains passing, the sweet sound of the train’s horn Pouring softly over her bed, and each morning she woke To give the bleating goat his pail of warm milk. She sang Him songs about girls with ropes and cooks in boats. She brushed him with a stiff brush. She dreamed daily That he grew bigger, and he did. She thought her dreaming Made it so. But one night the girl didn’t hear the train’s horn, And the next morning she woke to an empty yard. The goat Was gone. Everything looked strange. It was as if a storm Had passed through while she slept, wind and stones, rain Stripping the branches of fruit. She knew that someone Had stolen the goat and that he had come to harm. She called To him. All morning and into the afternoon, she called And called. She walked and walked. In her chest a bad feeling Like the feeling of the stones gouging the soft undersides Of her bare feet. Then somebody found the goat’s body By the high tracks, the flies already filling their soft bottles At the goat’s torn neck. Then somebody found the head Hanging in a tree by the school. They hurried to take These things away so that the girl would not see them. They hurried to raise money to buy the girl another goat. They hurried to find the boys who had done this, to hear Them say it was a joke, a joke, it was nothing but a joke…. But listen: here is the point. The boys thought to have Their fun and be done with it. It was harder work than they Had imagined, this silly sacrifice, but they finished the job, Whistling as they washed their large hands in the dark. What they didn’t know was that the goat’s head was already Singing behind them in the tree. What they didn’t know Was that the goat’s head would go on singing, just for them, Long after the ropes were down, and that they would learn to listen, Pail after pail, stroke after patient stroke. They would Wake in the night thinking they heard the wind in the trees Or a night bird, but their hearts beating harder. There Would be a whistle, a hum, a high murmur, and, at last, a song, The low song a lost boy sings remembering his mother’s call. Not a cruel song, no, no, not cruel at all. This song Is sweet. It is sweet. The heart dies of this sweetness. Brigit Pegeen Kelly, Song. (• BOA Editions; 1st edition 1995)

Full round apple, peach, pear, blackberry. Each speaks life and death into the mouth. Look at the face of a child eating them. The tastes come from afar and slowly grow nameless on the tongue. Where there were words, discoveries flow, released from within the fruit. What we call apple—dare to say what it is, this sweetness which first condensed itself so that, in the tasting, it may burst forth and be known in all its meanings of sun and earth and here. How immense, the act and the pleasure of it.

Alan had loved her breakfast pastries best; Charlie craved her pies. He liked them true-blue American, folded roundabout in a blanket of pastry so that when you cut through it, out rushed the captive soft flesh of peaches, apricots, rhubarb, berries. His favorite was a pie she made with Anjou pears and blackberries, the bottom lined with frangipane.

When the Sky Woman was pleased with this new world, the Creator sent First Man down to be her husband and help her care for the new land. At first they were happy, but eventually they began to argue. After one particularly bitter argument, Sky Woman grabbed her belongings and walked away from her husband. “I am going to find somewhere else to live,” she said. “You are lazy and you ignore me all the time.” She turned her back on him and left. Soon, First Man began to regret his harsh words, and he tried to catch up with his wife so he could apologize. But after struggling to reach her, he realized that she was simply too far ahead of him. He cried to the Creator, “Slow her down, Creator! I want to tell her how much she means to me!” The Creator heard his cries and answered, “Is her soul one with yours?” “We have been one since time began,” First Man answered. “We have been one since you breathed life into us, and we will remain one until the end of time.” The Creator was touched by the man’s words, and he intervened to stop her. As the woman walked, he caused plants to grow at her feet to slow her down. On one side of her, blackberries sprang up, and on the other, huckleberries, but she avoided them and walked on. He made gooseberries and serviceberries grow on either side of her, but she kept going. Finally the Creator grabbed a handful of strawberry plants that were growing in his garden and cast them down in front of her, where they began to bloom and ripen. The berries looked so good, Sky Woman paused to try one. As she picked and ate the berries, her anger disappeared, and while she filled her basket with the fruit, she began to wish that her husband was there to share it with her. Just then, First Man appeared, his heart full of gladness to have found his wife. With a smile, she took a strawberry from her basket and placed it in his mouth. He smiled with pleasure and gave thanks to the Creator. Together they returned home hand in hand, eating strawberries along the way.

Jack hoped they weren’t going back to Silver Hill, even in daylight. ‘Are we going far?’ Elan laughed. ‘Only to the far end of the kitchen garden, the bushes there are laden with fruit but it will probably take us till lunchtime to pick enough.’ ‘They’re for picking, not eating,’ Nora reminded Camelin. ‘It’s not my fault. It’s not easy picking blackberries with a beak without squashing them. You wouldn’t want me to put squashed fruit in the bowl would you?

I made the Gruyère cheese soufflé and the grilled ham with apricot sauce. Nathan prepared the yogurt parfaits with fruit compote." "Nathan, how'd it go with this first challenge?" "Good. I think I managed okay." His eyes were wild and he looked slightly shell-shocked. "Did you get a chance to taste Helene's food?" "Yeah." He nodded vigorously. "She's good." The other contestants laughed at the understatement. Jenny clapped her hands together. "My favorite dish was an American specialty. Buckwheat pancakes with a trio of toppings... classic maple syrup tapped right here at the farm, a blackberry sauce with mint, and a delicious maple walnut butter. And the bacon-wrapped Brussels sprouts side was crispy and salty and delicious.

As Ross entered the kitchen, he saw Ernest sitting at the scrubbed wooden table. The boy wolfed down a plate of breakfast as if it were the first decent meal he'd had in months. Sophia stood at the range with the scrawny cook-maid, apparently showing her how to prepare the morning's fare. "Turn them like this," Sophia was saying, expertly flipping a row of little cakes on a griddle pan. The kitchen atmosphere was especially fragrant today, spiced with frying bacon, coffee, and sizzling batter. Sophia looked fresh and wholesome, the trim curves of her figure outlined by a white apron that covered her charcoal-gray dress. Her gleaming hair was pinned in a coil at the top of her head and tied with a blue ribbon. As she saw him standing in the doorway, a smile lit her sapphire eyes, and she was so dazzlingly pretty that Ross felt a painful jab low in his stomach. "Good morning, Sir Ross," she said. "Will you have some breakfast?" "No, thank you," he replied automatically. "Only a jug of coffee. I never..." He paused as the cook set a platter on the table. It was piled with steaming batter cakes sitting in a pool of blackberry sauce. He had a special fondness for blackberries. "Just one or two?" Sophia coaxed. Abruptly it became less important that he adhere to his usual habits. Perhaps he could make time for a little breakfast, Ross reasoned. A five-minute delay would make no difference in his schedule. He found himself seated at the table facing a plate heaped with cakes, crisp bacon, and coddled eggs. Sophia filled a mug with steaming black coffee, and smiled at him once more before resuming her place at the range with Eliza. Ross picked up his fork and stared at it as if he didn't quite know what to do with it. "They're good, sir," Ernest ventured, stuffing his mouth so greedily that it seemed likely he would choke. Ross took a bite of the fruit-soaked cake and washed it down with a swallow of hot coffee. As he continued to eat, he felt an unfamiliar sense of well-being. Good God, it had been a long time since he'd had anything other than Eliza's wretched concoctions. For the next few minutes Ross ate until the platter of cakes was demolished. Sophia came now and then to refill his cup or offer more bacon. The cozy warmth of the kitchen and the sight of Sophia as she moved about the room caused a tide of unwilling pleasure inside him.

These fruits all have a glycemic index of 60 or below and should be the mainstays of your fruit supplies: Apples Apricots Avocadoes Bananas Blackberries Cantaloupe Cherries Cranberries Grapefruit Guavas Kiwis Lemons Limes Oranges Papayas Peaches Plums Raspberries Rhubarb Strawberries Tangerines Tomatoes These fruits have a glycemic index of over 60 and should be enjoyed less frequently or eliminated from your diet: Any dried fruit Blueberries Figs Grapes Kumquats Loganberries Mangoes Mulberries Pears Pineapples Pomegranates

On the right is Sauce Poivrade, a sauce made from beef or venison stock and lots of pepper. It has a rough bite with a lingering and clear aftertaste. Poivrade comes from the French word poivre, which means "pepper." This heavy and strongly flavored peppercorn sauce gives the mild and light venison a sense of weighty volume, you see. Then I took some of the sauce and added various berries to give it some tangy and refreshing sweetness, making the sauce on the left- Sauce Poivrade au Baie The berries I used are-" "Blueberries, blackberries, and red currants. You also used black currant liqueur, red wine, blueberry vinegar and raspberry jam. Correct?" "Amazing! You got them all. Not surprising, I guess, considering it's you." But that sauce is not nearly as simple as it sounds! It uses liqueur, wine, vinegar, jam and raw fruit... five different forms of fruit actually, all painstakingly and precisely added together. It's what gives the sauce such a deep and complex flavor. But make even the tiniest mistake and the flavor will get muddled or overly bitter! Keeping everything in correct proportion is a tricky balancing act! It can't be done without a full and nuanced knowledge of all of the particular traits and compatibilities of each individual ingredient! It is a superhuman dish only someone like Eishi Tsukasa's skill and knowledge could create. With the two different sauces, he has beautifully expressed both the delicate elegance and the untamed wildness of a deer!

Body-Loving Daily Fruit Choices Blackberries Blueberries Boysenberries Raspberries Strawberries ½ apple Lemon Lime

She looked at the city streets coated in rain, the early light illuminating their inky blackness, their darkness beautifully framed by the lighter concrete gutters and sidewalks. Broadway looks just like a big blackberry galette, Sam thought, before shaking her head at the terrible analogy. That would have earned a C minus in English lit, she thought, but my instructors at culinary school would be proud. Sam slowed for a second and considered the streets. So would my family, she added. New York had its own otherworldly beauty, stunning in its own sensory-overload sort of way, but a jarring juxtaposition to where Sam had grown up: on a family orchard in northern Michigan. Our skyscrapers were apple and peach trees, Sam thought, seeing dancing fruit in her mind once again. She smiled as she approached Union Square Park and stopped to touch an iridescent green leaf, still wet and dripping rain, her heart leaping at its incredible tenderness in the midst of the city. She leaned in and lifted the leaf to her nose, inhaling, the scents of summer and smells of her past- fresh fruit, fragrant pine, baking pies, lake water- flooding her mind.

Joe himself remained the same as ever, picking his early fruit and laying it out in crates, making jam from windfalls, pointing out wild herbs and picking them when the moon was full, collecting bilberries from the moors and blackberries from the railway banking, preparing chutney from his tomatoes, piccalilli from his cauliflowers, lavender bags for sleeplessness, wintergreen for rapid healing, hot peppers and rosemary in oil and pickled onions for the winter. And, of course, there was the wine. Throughout all that summer Jay smelled wine brewing, fermenting, aging. All kinds of wine: beet root, pea pod, raspberry, elderflower, rose hip, jackapple, plum, parsnip, ginger, blackberry. The house was a distillery, with pans of fruit boiling on the stove, demijohns of wine waiting on the kitchen floor to be decanted into bottles, muslins drying on the clothesline for straining the fruit, sieves, buckets, bottles, funnels, laid out in neat rows ready for use.

He always planted at a new moon and picked when the moon was full. He had a lunar chart in his greenhouse, each day marked in a dozen different inks; brown for potatoes, yellow for parsnips, orange for carrots. Watering too was done to an astrological schedule, as was the pruning and positioning of trees. And the garden thrived on this eccentric treatment, growing strong, luxuriant rows of cabbages and turnips, carrots which were sweet and succulent and mysteriously free of slugs, trees whose branches fairly touched the ground under the weight of apples, pears, plums, cherries. Brightly colored Oriental-looking signs taped to tree branches supposedly kept the birds from eating the fruit. Astrological symbols- painstakingly constructed from pieces of broken pottery and colored glass set into the gravel path- lined the garden beds.