Boiled Eggs Quotes

Truth! Freedom! Justice! And a hard-boiled egg!

Home is where the heart is, I thought now, gathering myself together in Betty's Luncheonette. I had no heart any more, it had been broken; or not broken, it simply wasn't there any more. It had been scooped neatly out of me like the yolk from a hard-boiled egg, leaving the rest of me bloodless and congealed and hollow. I'm heartless, I thought. Therefore I'm homeless.

Remember, people will judge you by your actions not your intentions. You may have a heart of gold but so does a hard-boiled egg.

You'd like Freedom, Truth, and Justice, wouldn't you, Comrade Sergeant?' said Reg encouragingly. 'I'd like a hard-boiled egg,' said Vimes, shaking the match out. There was some nervous laughter, but Reg looked offended. 'In the circumstances, Sergeant, I think we should set our sights a little higher--' 'Well, yes, we could,' said Vimes, coming down the steps. He glanced at the sheets of papers in front of Reg. The man cared. He really did. And he was serious. He really was. 'But...well, Reg, tomorrow the sun will come up again, and I'm pretty sure that whatever happens we won't have found Freedom, and there won't be a whole lot of Justice, and I'm damn sure we won't have found Truth. But it's just possible that I might get a hard-boiled egg.

It turns out that Molly wasn't her mother's daughter in that respect. Charity was like the MacGuyver of the kitchen. She could whip up a five-course meal for twelve from an egg, two spaghetti noodles, some household chemicals, and a stick of chewing gum. Molly ... Molly once burned my egg. My boiled egg. I don't know how.

If there is one suject that has sparked disagreement among food writers and home cooks more than any other, it is the best way to boil an egg...you never want to actually boil eggs, but rather, gently simmer them

You are an enigma, Avery Morgansten." I leaned against the counter, my eyes widening as he proceeded to eat half the loaf. "Not really. More like you are." "How so?" I gestured at him. "You just ate four hard-boiled eggs, you're eating half a loaf, and you have abs that look like they belong on a Bowflex ad." Cam looked absolutely thrilled to hear that. "You've been checking me out, haven't you? In between your flaming insults? I feel like man candy." I laughed. "Shut up." "I'm a growing boy.

Soon they were all sitting on the rocky ledge, which was still warm, watching the sun go down into the lake. It was the most beautiful evening, with the lake as blue as a cornflower and the sky flecked with rosy clouds. They held their hard-boiled eggs in one hand and a piece of bread and butter in the other, munching happily. There was a dish of salt for everyone to dip their eggs into. ‘I don’t know why, but the meals we have on picnics always taste so much nicer than the ones we have indoors,’ said George.

Six minutes isn’t sex,” I hear him saying as my eyes crash shut. “Six minutes is a boiled egg.

Normality in our part of the world is a bit like a boiled egg: its humdrum surface conceals at its heart a yolk of egregious violence. It is our constant anxiety about that violence, our memory of its past labours and our dread of its future manifestations, that lays down the rules for how a people as complex and as diverse as we continue to coexist – continue to live together, tolerate each other and, from time to time, murder one another. As long as the centre holds, as long as the yolk doesn’t run, we’ll be fine. In moments of crisis it helps to take the long view.

I was always reaching for love, but it turns out love doesn't involve reaching. I was always dreaming of the big love, the ultimate love, the love that would sweep me off my feet or 'break open the hard shell of my lesser self' (Daisaku Ikeda). The love that would bring on my surrender. The love that would inspire me to give everything. As I lay there, it occurred to me that while I had been dreaming of this big love, this ultimate love, I had, without realizing it, been giving and receiving love for most of my life. As with the trees that were right in front of me, I had been unable to value what sustained me, fed me, and gave me pleasure. And as with the trees, I was so busy waiting for and imagining and reaching and dreaming and preparing for this huge big love that I had totally missed the beauty and perfection of the soft-boiled eggs and Bolivian quinoa.

Jess:"Sasha? I need some tissue to pack my nose with." Sasha:"Is that hygienically sound?" Jess:"Sasha..." Sasha:"Fine, but if you get toxic shock up your nose, buddy, remember I warned you." Jess pulled a couple out and wedged them into his nostrils. He gave Abigail a sheepish smile. "Sexy, right?" Abby: "Oh yeah, baby. You're so hot right now, if I was a chicken I'd lay hard-boiled eggs.

Sunrise is a necessary concomitant of long railway journeys, like hard-boiled eggs, illustrated papers, packs of cards, rivers upon which boats strain but make no progress.

But...well, Reg, tomorrow the sun will come up again, and I'm pretty sure that whatever happens we won't have found Freedom, and there won't be a whole lot of Justice, and I'm damn sure we won't have found Truth. But it's just possible that I might get a hard-boiled egg.

Just what the doctor ordered, he says. A bottle of lemonade, a hard-boiled egg, and Thou.

Who could have predicted what would happen in the time it takes to boil an egg?

Boiling water will soften a potato but harden an egg. You can’t control whether you’re a potato or an egg, but you can decide to play a game where it’s better to be hard or soft.

I'm staying right here," grumbled the rat. "I haven't the slightest interest in fairs." "That's because you've never been to one," remarked the old sheep . "A fair is a rat's paradise. Everybody spills food at a fair. A rat can creep out late at night and have a feast. In the horse barn you will find oats that the trotters and pacers have spilled. In the trampled grass of the infield you will find old discarded lunch boxes containing the foul remains of peanut butter sandwiches, hard-boiled eggs, cracker crumbs, bits of doughnuts, and particles of cheese. In the hard-packed dirt of the midway, after the glaring lights are out and the people have gone home to bed, you will find a veritable treasure of popcorn fragments, frozen custard dribblings, candied apples abandoned by tired children, sugar fluff crystals, salted almonds, popsicles,partially gnawed ice cream cones,and the wooden sticks of lollypops. Everywhere is loot for a rat--in tents, in booths, in hay lofts--why, a fair has enough disgusting leftover food to satisfy a whole army of rats." Templeton's eyes were blazing. " Is this true?" he asked. "Is this appetizing yarn of yours true? I like high living, and what you say tempts me." "It is true," said the old sheep. "Go to the Fair Templeton. You will find that the conditions at a fair will surpass your wildest dreams. Buckets with sour mash sticking to them, tin cans containing particles of tuna fish, greasy bags stuffed with rotten..." "That's enough!" cried Templeton. "Don't tell me anymore I'm going!

I’d been warned in advance, so I’d given it some thought. When it was my turn and I stood up and called for life, liberty and peace and managed to sit down before I added a hard-boiled egg to the list.

The same boiling water that softens the potato hardens the egg. It's about what you're made of, not the circumstances.

I’d say to myself, Andrew Compton, you’ve sucked their cold mouths and cocks; you’ve licked their blood from your hands by the bucketful; you’ve boiled the flesh off their skulls, then used the same pot to make curry. Why not just fry up a few tender bits and see what it’s like—perhaps with a nice egg?

Indian nationalists and the government seem to believe that they can fortify their idea of a resurgent India with a combination of bullying and Boeing airplanes. But they don’t understand the subversive strength of warm boiled eggs.

Masters, holding aloft a hard-boiled egg from the free lunch as if it were a crystal ball, said, “Have you gentlemen ever considered the question of the true nature of the University? Mr. Stoner? Mr. Finch?” Smiling, they shook their heads. “I’ll bet you haven’t. Stoner, here, I imagine, sees it as a great repository, like a library or a whorehouse, where men come of their free will and select that which will complete them, where all work together like little bees in a common hive. The True, the Good, the Beautiful. They’re just around the corner, in the next corridor; they’re in the next book, the one you haven’t read, or in the next stack, the one you haven’t got to. But you’ll get to it someday. And when you do—when you do—” He looked at the egg for a moment more, then took a large bite of it and turned to Stoner, his jaws working and his dark eyes bright.

I'm a quiet, peaceful sort of bloke who has lived all his life in London, and I can't stand the pace these swift sportsmen from the rural districts set. What I mean to say is, I'm all for rational enjoyment and so forth, but I think a chappie makes himself conspicuous when he throws soft-boiled eggs at the electric fan.

Good manners apart, though, the appearance of those monumental dishes of macaroni was worthy of the quivers of admiration they evoked. The burnished gold of the crusts, the fragrance of sugar and cinnamon they exuded, were but preludes to the delights released from the interior when the knife broke the crust; first came a mist laden with aromas, then chicken livers, hard-boiled eggs, sliced ham, chicken, and truffles in masses of piping hot, glistening macaroni, to which the meat juice gave an exquisite hue of suède.

Did we bring a lunch?' asked Tacy. 'Yes,' said Betsy. 'It's under the seat. There are chicken sandwiches and hard-boiled eggs and potato salad and watermelon and chocolate cake and sweet pickles and sugar cookies and ice cream.' 'It ought to be plenty,' Tacy said.

At first we tried to keep up, but soon we were tired of boiling and pickling and deviling, and my mother started complaining that all these free eggs were costing her way too much.

Tea had been set out on the table, ready for our arrival. It was simple but delicious: muffins, ham, boiled eggs, and toast and butter, with Christmas cake for dessert.

Diana Cowper had enough equipment to cook a Michelin-starred meal for ten but probably went to bed with a boiled egg and two pieces of toast.

sweet music It beats love because there aren’t any wounds: in the morning she turns on the radio, Brahms or Ives or Stravinsky or Mozart. She boils the eggs counting the seconds out loud: 56, 57, 58…she peels the eggs, brings them to me in bed. After breakfast it’s the same chair and listen to the classical music. She’s on her first glass of scotch and her third cigarette. I tell her I must go to the racetrack. She’s been here about 2 nights and 2 days. “When will I see you again?” I ask. She suggests that might be up to me. I nod and Mozart plays.

We had a crisp, oily salad and slices of pink country sausages, an aioli of snails and cod and hard-boiled eggs with garlic mayonnaise, creamy cheese from Fontvielle, and a homemade tart. It was the kind of meal that the French take for granted and tourists remember for years.

Women are generally responsible for all the cooking and planning of meals in private households, but I have never known any to bother about "proper meals" without a man around. Left to ourselves, we glory in "feasting" - standing at the kitchen table, or wrapped in blankets before the fire - on whatever wild assortment we can forage from the larder, or delight in a "nursery tea" of soft-boiled eggs with bread and butter; or dine on tea and cakes, or apples and cheese, while reading." The Curious Affair of the Dead Wives

A PICNIC IS NOT AN ADVENTURE! Excuse me, but at thirty-eight and over six foot, trying to sit cross-legged on the ground to eat a meal is a total adventure. Have you ever attempted to eat with a plastic knife and fork, off a paper plate, while balancing the plate on your knee? And in company? That's an adventure. I tried to cut into my pork pie and the knife broke, then my Scotch egg rolled off the plate and into some mud. What does one do in that situation? Wipe off the mud, and eat it anyway? Risky. I peeled off the meaty outside and ate the boiled egg. Result. And, once, on the beach, I sat down with fish and chips (not strictly a picnic, but still hardcore al fresco eating) and a seagull swooped down and took the whole fish from my box! It was terrifying. So don't you go telling me that picnics aren't an adventure, thanking you muchly.

I used to have to hunt for hard-boiled eggs when I was a kid. What was the point of that? Was I supposed to be, 'Yay! I found them! Egg-salad sandwiches for everyone!' I was seven! I wanted chocolate, not bioavailable protein.

I escape to my bedroom and feed my pet eels some chopped boiled eggs. Aphrodite and Adonis perform a graceful dance, entwining their bodies, capturing the food as it floats down like they're lovers catching snowflakes on their tongues.

As observers of totalitarianism such as Victor Klemperer noticed, truth dies in four modes, all of which we have just witnessed. The first mode is the open hostility to verifiable reality, which takes the form of presenting inventions and lies as if they were facts. The president does this at a high rate and at a fast pace. One attempt during the 2016 campaign to track his utterances found that 78 percent of his factual claims were false. This proportion is so high that it makes the correct assertions seem like unintended oversights on the path toward total fiction. Demeaning the world as it is begins the creation of a fictional counterworld. The second mode is shamanistic incantation. As Klemperer noted, the fascist style depends upon “endless repetition,” designed to make the fictional plausible and the criminal desirable. The systematic use of nicknames such as “Lyin’ Ted” and “Crooked Hillary” displaced certain character traits that might more appropriately have been affixed to the president himself. Yet through blunt repetition over Twitter, our president managed the transformation of individuals into stereotypes that people then spoke aloud. At rallies, the repeated chants of “Build that wall” and “Lock her up” did not describe anything that the president had specific plans to do, but their very grandiosity established a connection between him and his audience. The next mode is magical thinking, or the open embrace of contradiction. The president’s campaign involved the promises of cutting taxes for everyone, eliminating the national debt, and increasing spending on both social policy and national defense. These promises mutually contradict. It is as if a farmer said he were taking an egg from the henhouse, boiling it whole and serving it to his wife, and also poaching it and serving it to his children, and then returning it to the hen unbroken, and then watching as the chick hatches. Accepting untruth of this radical kind requires a blatant abandonment of reason. Klemperer’s descriptions of losing friends in Germany in 1933 over the issue of magical thinking ring eerily true today. One of his former students implored him to “abandon yourself to your feelings, and you must always focus on the Führer’s greatness, rather than on the discomfort you are feeling at present.” Twelve years later, after all the atrocities, and at the end of a war that Germany had clearly lost, an amputated soldier told Klemperer that Hitler “has never lied yet. I believe in Hitler.” The final mode is misplaced faith. It involves the sort of self-deifying claims the president made when he said that “I alone can solve it” or “I am your voice.” When faith descends from heaven to earth in this way, no room remains for the small truths of our individual discernment and experience. What terrified Klemperer was the way that this transition seemed permanent. Once truth had become oracular rather than factual, evidence was irrelevant. At the end of the war a worker told Klemperer that “understanding is useless, you have to have faith. I believe in the Führer.

A farmer by birth, Purchase was 'rugged in appearance and character,' with 'an impish sense of humor' and a finely calibrated sense of the ridiculous: he loved Gilbert and Sullivan operas, toy trains, boiled eggs, and his model piggery in Ipswitch.

We may see a Creature with forty-nine heads Who lives in the desolate snow, And whenever he catches a cold (which he dreads) He has forty-nine noses to blow. 'We may see the venomous Pink-Spotted Scrunch Who can chew up a man with one bite. It likes to eat five of them roasted for lunch And eighteen for its supper at night. 'We may see a Dragon, and nobody knows That we won't see a Unicorn there. We may see a terrible Monster with toes Growing out of the tufts of his hair. 'We may see the sweet little Biddy-Bright Hen So playful, so kind and well-bred; And such beautiful eggs! You just boil them and then They explode and they blow off your head. 'A Gnu and a Gnocerous surely you'll see And that gnormous and gnorrible Gnat Whose sting when it stings you goes in at the knee And comes out through the top of your hat. 'We may even get lost and be frozen by frost. We may die in an earthquake or tremor. Or nastier still, we may even be tossed On the horns of a furious Dilemma. 'But who cares! Let us go from this horrible hill! Let us roll! Let us bowl! Let us plunge! Let's go rolling and bowling and spinning until We're away from old Spiker and Sponge!

OKROSHKA—COLD CUCUMBER SOUP Process peeled and seeded cucumbers, green onions, chopped hard boiled eggs, fresh dill, sour cream, and water to make a soup of granular consistency. Optionally add cubes of cooked ham. Season, chill, and serve garnished with dill or mint.

They'd eaten every meal outdoors, hard-boiled eggs and cheese from a picnic basket, and drunk wine under the lilac tree in the walled garden. They'd disappeared inside the woods, and stolen apples from the farm next door, and floated down the stream in her little boat as one silken hour spun itself into the next. On a clear, still night, they'd dug the old bicycles out of the shed and cycled together along the dusty lane, racing, laughing, breathing in salt from the warm air as moonlight made the stones, still hot from the day, shine lustrous white.

Well, what's Cecilia say today?” he asked, not bothering to rise. “Can’t believe you two write each other every day. Doesn't it get boring? 'Dear Joseph, I went to town today and bought an egg. Then I boiled it and had breakfast.

The phone rang. “Hauptmans’ mortuary,” I answered. “You stab ’em, we slab “em.” Baba Yaga was wearing off on me. “Hard-boiled is the best way to eat eggs,” said Baba Yaga. “But I’ve quit eating eggs—it upset my household. What did the boy-who-isn’t-a-boy have to say?” I decided I didn’t want to know what inspired the information about eggs.” “She hung up. I’d just replaced the handset when it rang again. “Yes?” I said. “I’m waiting for more cleverness,” Baba Yaga said. “Hauptman House of Horrors, don’t mind the screaming—we don’t. Something of the sort.” “Okay,” I said. “Hauptman House of Horrors—” “Sssss,” she said.

The swaying figure's white, haggard face was rough with beard-stubble. His shirt was in tatters which blew back behind him in twisted ribbons, showing the starved stack of his ribs. A filthy rag was wrapped around his right hand. He looked sick, sick and dying, but even so he also looked tough enough to make Andolini feel like a soft-boiled egg.

Along with the greening of May came the rain. Then the clouds disappeared and a soft pale lightness fell over the city, as if Kyoto had broken free of its tethers and lifted up toward the sun. The mornings were as dewy and verdant as a glass of iced green tea. The nights folded into pencil-gray darkness fragrant with white flowers. And everyone's mood seemed buoyant, happy, and carefree. When I wasn't teaching or studying tea kaiseki, I would ride my secondhand pistachio-green bicycle to favorite places to capture the fleeting lushness of Kyoto in a sketchbook. With a small box of Niji oil pastels, I would draw things that Zen pots had long ago described in words and I did not want to forget: a pond of yellow iris near a small Buddhist temple; a granite urn in a forest of bamboo; and a blue creek reflecting the beauty of heaven, carrying away a summer snowfall of pink blossoms. Sometimes, I would sit under the shade of a willow tree at the bottom of my street, doing nothing but listening to the call of cuckoos, while reading and munching on carrots and boiled egg halves smeared with mayonnaise and wrapped in crisp sheets of nori. Never before had such simple indulgences brought such immense pleasure.

The saddest thing is when the toilet from an abandoned space station falls back to earth, lands upside-down on a child who was playing alone in the backyard, and smooshes them into the shape of half a hard-boiled egg. ...And when they lift the toilet off of the child, two lips at the top of the bloody mound say, on their dying breath, "I love you, mommy.

I have a feeling that is so hard to describe. It's like a boiled egg in my chest, with the shell left on.

The human condition takes on heightened intensity when God cares what you eat for lunch but will reward you for having a boiled egg.

Lindsey There is the usual hive of activity in the Brannon household this morning. Mrs Brannon is busy making breakfast for her daughter, Lindsey, making it just as she likes it: two slices of toast with home-made raspberry jam, a hard-boiled egg, shell peeled and the egg cut into slices, a cup of fresh Earl Grey tea with one brown sugar and a touch of milk, with a glass of freshly-squeezed orange juice on the side – oranges bought from the greengrocer down the road. The same breakfast she has lovingly made for her daughter for over forty years.

When I was a young man, and the Russkies were going to blow us all to Kingdom Come, we were told we’d have a four-minute warning. I’m talking Ford, Carter, Reagan Days. Four minutes, I used to wonder . . . What would I do in four minutes? Boil an egg, have sex, telephone my enemies to have the final word, listen to Jim Morrison, hotwire a car and drive three blocks?

We got into her bed and held each other, kissing as the sound of the rain filled our ears. Then we talked about everything from the formation of the universe to our preferences in the hardness of boiled eggs.

Old Milgrom pauses to console the girl and tells her she’s not the only one who’s clumsy, that she herself couldn’t do anything when she was young—boil an egg or hem a diaper—and then she learned. Life taught her.

While Apicius is full of ancient delicacies such as roasted peacock, boiled sow vulva, testicles, and other foods we would not commonly eat today, there are many others that are still popular, including tapenade, absinthe, flatbreads, and meatballs. There is even a recipe for Roman milk and egg bread that is identical to what we call French toast. And, contrary to popular belief, foie gras was not originally a French delicacy. The dish dates back twenty-five hundred years, and Pliny credits Apicius with developing a version using pigs instead of geese by feeding hogs dried figs and giving them an overdose of mulsum (honey wine) before slaughtering them.

The odd group of well-wishers slowly moved down the hallway as Moshe’s sobs cascaded up and down the walls, bouncing from one side to the other. The discourse on Doc Roberts was forgotten now as the group tromped forward, a ragtag assortment of travelers moving fifteen feet as if it were fifteen thousand miles, slow travelers all, arrivals from different lands, making a low trek through a country that claimed to be so high, a country that gave them so much yet demanded so much more. They moved slowly, like fusgeyers, wanderers seeking a home in Europe, or erú West African tribesmen herded off a ship on a Virginia shore to peer back across the Atlantic in the direction of their homeland one last time, moving toward a common destiny, all of them—Isaac, Nate, and the rest—into a future of American nothing. It was a future they couldn’t quite see, where the richness of all they had brought to the great land of promise would one day be zapped into nothing, the glorious tapestry of their history boiled down to a series of ten-second TV commercials, empty holidays, and sports games filled with the patriotic fluff of red, white, and blue, the celebrants cheering the accompanying dazzle without any idea of the horrible struggles and proud pasts of their forebears who had made their lives so easy. The collective history of this sad troupe moving down the hospital corridor would become tiny blots in an American future that would one day scramble their proud histories like eggs, scattering them among the population while feeding mental junk to the populace on devices that would become as common and small as the hot dog that the dying woman thought she smelled; for in death, Chona had smelled not a hot dog but the future, a future in which devices that fit in one’s pocket and went zip, zap, and zilch delivered a danger far more seductive and powerful than any hot dog, a device that children of the future would clamor for and become addicted to, a device that fed them their oppression disguised as free thought. Had the group of stragglers moping down the hallway seen that future, they would have all turned en masse and rushed from the hospital out into the open air and collapsed onto the lawn and sobbed like children. As it was, they moved like turtles toward Chona’s room as Moshe’s howl rang out. They were in no hurry. The journey ahead was long. There was no promise ahead. There was no need to rush now.

when we feel fragile, we’re like raw eggs—we crack open and splatter if dropped. But when we develop more resilience, we’re like hard-boiled eggs—we might get dinged up if dropped, but we won’t crack completely and spill all over the place.

We inculcate in our children the sensibilities of raccoons, a fascination with shiny objects and an appetite for garbage, and then carp about 'the texting generation' as if thirteen- and fourteen-year-olds who couldn't boil an egg are capable of creating a culture. They grow on what we feed them. It has never been otherwise. The only thing that changes is the food.

Cromwell raised a brow. "You can't even boil an egg, son." He paused. "Or toast bread without burning it." I couldn't help it, I laughed. "Nice." Hayden frowned at me. "I can toast bread." "You tried to shove a fork in the toaster to get your bread out- that was only a few years ago." "Oh. Wow." I grinned at Hayden. "Thanks, Dad." Hayden pushed himself off the counter.

You ought to make something for Easter. You know. Eggs and stuff. Chocolate hens, rabbits, things like that. Like the shops in Agen." I remember them from my childhood; the Paris chocolateries with their baskets of foil-wrapped eggs, shelves of rabbits and hens, bells, marzipan fruits and marrons glacés, amourettes and filigree nests filled with petits fours and caramels, and a thousand and one epiphanies of spun-sugar magic carpet rides more suited to an Arabian harem than the solemnities of the Passion. "I remember my mother telling me about the Easter chocolates." There was never enough money to buy those exquisite things, but I always had my own cornet-surprise, a paper cone containing my Easter gifts, coins, paper flowers, hard-boiled eggs painted in bright enamel colors, a box of colored papier-mâché- painted with chickens, bunnies, smiling children among the buttercups, the same every year and stored carefully for the next time- encasing a tiny packet of chocolate raisins wrapped in cellophane, each one to be savored, long and lingeringly, in the lost hours of those strange nights between cities, with the neon glow of hotel signs blink-blinking between the shutters and my mother's breathing, slow and somehow eternal, in the umbrous silence.

As I got older and mercifully more aware of what a precious gift a healthy working body is, I felt ashamed and bewildered that I could have treated mine so badly. But it would be a lie to say I think I will ever be entirely free of what happened in that time, which is something no one ever tells you. You can restore your physical being to health; you can develop a rational, balanced, caring attitude to weight as well as good daily habits. But you can’t forget how many calories are in a boiled egg or how many steps burn how many calories.

I was in a temper fit to blow the lid off a kettle of boiling water. And who wouldn't be? Since sunup, I'd been doing chores. I'd milked the cow, hauled two buckets of water from the well, fed the chickens, and then fought the hens for their eggs. Now I was down on my knees, sweat-soaked and bug-bitten, yanking weeds from the vegetable patch. My hands were caked with mud, and my nose was burned as red as a strawberry.

A really great omelette has two whole eggs and one extra yolk, and by the way, the same thing goes for scrambled eggs. As for egg salad, here’s our recipe: boil eighteen eggs, peel them, and send six of the egg whites to friends in California who persist in thinking that egg whites matter in any way. Chop the remaining twelve eggs and six yolks coarsely with a knife, and add Hellmann’s mayonnaise and salt and pepper to taste.

Mike, my colleague, had said a while back that when we feel fragile, we’re like raw eggs—we crack open and splatter if dropped. But when we develop more resilience, we’re like hard-boiled eggs—we might get dinged up if dropped, but we won’t crack completely and spill all over the place.

“The Black Death announces itself by the appearance of foul, egg-sized swellings that erupt on the bodies of its victims, followed by spreading boils and hideous discolorations of the skin. So excruciating is the pain that death, when it comes, is a mercy.” -THE BOOK OF THE ETERNAL ROSE

Discovering a note in the mending basket, Phoebe plucked it out and unfolded it. She instantly recognized West's handwriting. Unemployed Feline Seeking Household Position To Whom It May Concern, I hereby offer my services as an experienced mouser and personal companion. References from a reputable family to be provided upon request. Willing to accept room and board in lieu of pay. Indoor lodgings preferred. Your servant, Galoshes the Cat Glancing up from the note, Phoebe found her parents' questioning gazes on her. "Job application," she explained sourly. "From the cat." "How charming," Seraphina exclaimed, reading over her shoulder. "'Personal companion,' my foot," Phoebe muttered. "This is a semi-feral animal who has lived in outbuildings and fed on vermin." "I wonder," Seraphina said thoughtfully. "If she were truly feral, she wouldn't want any contact with humans. With time and patience, she might become domesticated." Phoebe rolled her eyes. "It seems we'll find out." The boys returned from the dining car with a bowl of water and a tray of refreshments. Galoshes descended to the floor long enough to devour a boiled egg, an anchovy canapé, and a spoonful of black caviar from a silver dish on ice. Licking her lips and purring, the cat jumped back into Phoebe's lap and curled up with a sigh. "I'd say she's adjusting quite well," Seraphina commented with a grin, and elbowed Phoebe gently. "One never knows who might rise above their disreputable past.

Of course that was just one of her many strange little habits and quirks: she put onion flakes on breakfast cereal and poured bearnaise sauce on popcorn, and if you yawned when she was next to you, she would lean forward and stick a finger in your mouth, just to see if she could pull it out again before you closed your mouth. Sometimes she put cornflakes in Jim's shoes, sometimes little bits of boiled egg and anchovies in Jack's pockets, and the looks on their face when they realized seemed to amuse her more and more each time she did it. That's the kind of thing you miss. That she used to do this, that she used to do that. She *was,* she *is.*

January? The month is dumb. It is fraudulent. It does not cleanse itself. The hens lay blood-stained eggs. Do not lend your bread to anyone lest it nevermore rise. Do not eat lentils or your hair will fall out. Do not rely on February except when your cat has kittens, throbbing into the snow. Do not use knives and forks unless there is a thaw, like the yawn of a baby. The sun in this month begets a headache like an angel slapping you in the face. Earthquakes mean March. The dragon will move, and the earth will open like a wound. There will be great rain or snow so save some coal for your uncle. The sun of this month cures all. Therefore, old women say: Let the sun of March shine on my daughter, but let the sun of February shine on my daughter-in-law. However, if you go to a party dressed as the anti-Christ you will be frozen to death by morning. During the rainstorms of April the oyster rises from the sea and opens its shell — rain enters it — when it sinks the raindrops become the pearl. So take a picnic, open your body, and give birth to pearls. June and July? These are the months we call Boiling Water. There is sweat on the cat but the grape marries herself to the sun. Hesitate in August. Be shy. Let your toes tremble in their sandals. However, pick the grape and eat with confidence. The grape is the blood of God. Watch out when holding a knife or you will behead St. John the Baptist. Touch the Cross in September, knock on it three times and say aloud the name of the Lord. Put seven bowls of salt on the roof overnight and the next morning the damp one will foretell the month of rain. Do not faint in September or you will wake up in a dead city. If someone dies in October do not sweep the house for three days or the rest of you will go. Also do not step on a boy's head for the devil will enter your ears like music. November? Shave, whether you have hair or not. Hair is not good, nothing is allowed to grow, all is allowed to die. Because nothing grows you may be tempted to count the stars but beware, in November counting the stars gives you boils. Beware of tall people, they will go mad. Don't harm the turtle dove because he is a great shoe that has swallowed Christ's blood. December? On December fourth water spurts out of the mouse. Put herbs in its eyes and boil corn and put the corn away for the night so that the Lord may trample on it and bring you luck. For many days the Lord has been shut up in the oven. After that He is boiled, but He never dies, never dies.

But it would be a lie to say I think I will ever be entirely free of what happened in that time, which is something no one ever tells you. You can restore your physical being to health; you can develop a rational, balanced, caring attitude to weight as well as good daily habits. But you can't forget how many calories are in a boiled egg or how many steps burn how many calories. You can't forget what exact weight you were every week of every month that made up that time. You can try as hard as you can to block it out, but sometimes, on very difficult days, it feels like you'll never be as euphoric as that ten-year-old licking lurid jam off her fingertips, not ever again.

The next dish given him was spinach with hard-boiled eggs, while Nadyezhda Fyodorovna, as an invalid, had jelly and milk. When with a preoccupied face she touched the jelly with a spoon and then began languidly eating it, sipping milk, and he heard her swallowing, he was possessed by such an overwhelming aversion that it made his head tingle. He recognised that such a feeling would be an insult even to a dog, but he was angry, not with himself but with Nadyezhda Fyodorovna, for arousing such a feeling, and he understood why lovers sometimes murder their mistresses. He would not murder her, of course, but if he had been on a jury now, he would have acquitted the murderer.

An artist must regulate his life. Here is a time-table of my daily acts. I rise at 7.18; am inspired from 10.23 to 11.47. I lunch at 12.11 and leave the table at 12.14. A healthy ride on horse-back round my domain follows from 1.19 pm to 2.53 pm. Another bout of inspiration from 3.12 to 4.7 pm. From 5 to 6.47 pm various occupations (fencing, reflection, immobility, visits, contemplation, dexterity, natation, etc.) Dinner is served at 7.16 and finished at 7.20 pm. From 8.9 to 9.59 pm symphonic readings (out loud). I go to bed regularly at 10.37 pm. Once a week (on Tuesdays) I awake with a start at 3.14 am. My only nourishment consists of food that is white: eggs, sugar, shredded bones, the fat of dead animals, veal, salt, coco-nuts, chicken cooked in white water, mouldy fruit, rice, turnips, sausages in camphor, pastry, cheese (white varieties), cotton salad, and certain kinds of fish (without their skin). I boil my wine and drink it cold mixed with the juice of the Fuschia. I have a good appetite but never talk when eating for fear of strangling myself. I breathe carefully (a little at a time) and dance very rarely. When walking I hold my ribs and look steadily behind me. My expression is very serious; when I laugh it is unintentional, and I always apologise very politely. I sleep with only one eye closed, very profoundly. My bed is round with a hole in it for my head to go through. Every hour a servant takes my temperature and gives me another.

Many an actor in many a makeup chair has gobbled down many a breakfast as a poor makeup artist tries to daub foundation on a masticating jaw and bobbing Adam’s apple while politely ignoring the sulfurous stench of the actor’s hard-boiled eggs. It is also in the makeup trailer, an oasis of sorts for actors, where one can be assured of getting the best cup of coffee on set, because most makeup artists outfit them with good coffeemakers.

They were falling back into familiarity, into common ground, into the dirty gray. Just ordinary humans in ordinary opaque boiled-egg light, without grace, without revelation, composite of contradictions, easy principles, arguing about what they half believed in or even what they didn't believe in at all, desiring comfort as much as raw austerity, authenticity as much as playacting, desiring coziness of family as much as to abandon it forever. Cheese and chocolate they wanted, but also to kick all these bloody foreign things out. A wild daring love...but also a rice and dal love blessed by the unexciting feel of everyday, its surprises safely enmeshed in something solidly familiar...Every single contradiction history or opportunity might make available to them, every contradiction they were heir to, they desired. But only as much, of course, as they desired purity and a lack of contradiction.

Always preoccupied with his profound researches, the great Newton showed in the ordinary-affairs of life an absence of mind which has become proverbial. It is related that one day, wishing to find the number of seconds necessary for the boiling of an egg, he perceived, after waiting a minute, that he held the egg in his hand, and had placed his seconds watch (an instrument of great value on account of its mathematical precision) to boil! This absence of mind reminds one of the mathematician Ampere, who one day, as he was going to his course of lectures, noticed a little pebble on the road; he picked it up, and examined with admiration the mottled veins. All at once the lecture which he ought to be attending to returned to his mind; he drew out his watch; perceiving that the hour approached, he hastily doubled his pace, carefully placed the pebble in his pocket, and threw his watch over the parapet of the Pont des Arts.

Breakfast was Bond’s favourite meal of the day. When he was stationed in London it was always the same. It consisted of very strong coffee, from De Bry in New Oxford Street, brewed in an American Chemex, of which he drank two large cups, black and without sugar. The single egg, in the dark blue egg-cup with a gold ring round the top, was boiled for three and a third minutes. It was a very fresh, speckled brown egg from French Marans hens owned by some friend of May in the country. (Bond disliked white eggs and, faddish as he was in many small things, it amused him to maintain that there was such a thing as the perfect boiled egg.) Then there were two thick slices of wholewheat toast, a large pat of deep yellow Jersey butter and three squat glass jars containing Tiptree ‘Little Scarlet’ strawberry jam; Cooper’s Vintage Oxford marmalade and Norwegian Heather Honey from Fortnum’s. The coffee pot and the silver on the tray were Queen Anne, and the china was Minton, of the same dark blue and gold and white as the egg-cup.

Finally, we would have been offered either a spring takiawase, meaning "foods boiled or stewed together," or a wanmori (the apex of a tea kaiseki meal) featuring seasonal ingredients, such as a cherry blossom-pink dumpling of shrimp and egg white served in a dashi base accented with udo, a plant with a white stalk and leaves that tastes like asparagus and celery, and a sprig of fresh sansho, the aromatic young leaves from the same plant that bears the seedpods the Japanese grind into the tongue-numbing spice always served with fatty eel.

Loeser's favourite book in Blimk's shop, where he spent most of his afternoons, was still Dames! And how to Lay them. He referred to it constantly, like a psalter, with an inexhaustible excitement at the notion that it was possible to seduce a woman just by following a rigorous system of instructions. The problem was, there wasn't much in it that he felt he could put to practical use. 'Want to impress a dame with morning after the night before? Run to the kitchen while she's still snoozing fit to bust, and come back with what I like to call the Egg Majestique. That's one of every type of egg on a tray: a soft-boiled egg, a hard-boiled egg, an egg over easy, an egg sunny side up, a poached egg, a devilled egg, a pickled egg, a coddled egg, a scrambled egg, a one-egg omelette, and a shot of egg nog for the hangover. No dame will be able to believe you know so many ways to cook eggs. Egg protein is good for the manly function, and after you've pulled off the Egg Majestique, you'll probably need it, if you know what I mean.' This sounded pretty authoritative to Loeser but he just wasn't quite sure.

He almost weren’t sensible in his excitement. He was joyful. It ain’t a clean proposition when you decides to mount thirteen fellers and declare a war on something rather than somebody. It occurred to me then he might be slippin’ and I ought to maybe take my leave when we got back home before he got too deep into whatever foolishness he planned next, for he didn’t seem right. But in them days I didn’t linger on any subject so long as I was shoving eggs, fried okra, and boiled partridge down my throat. Besides, the Old Man had more bad luck than any man I ever knowed, and that can’t help but to make a person likable and interesting to be around.

Every dish I cooked exhumed a memory. Every scent and taste brought me back for a moment to an unravaged home. Knife-cut noodles in chicken broth took me back to lunch at Myeondong Gyoja after an afternoon of shopping, the line so long it filled a flight of stairs, extended out the door, and wrapped around the building. The kalguksu so dense from the rich beef stock and starchy noodles it was nearly gelatinous. My mother ordering more and more refills of their famously garlic-heavy kimchi. My aunt scolding her for blowing her nose in public. Crispy Korean fried chicken conjured bachelor nights with Eunmi. Licking oil from our fingers as we chewed on the crispy skin, cleansing our palates with draft beer and white radish cubes as she helped me with my Korean homework. Black-bean noodles summoned Halmoni slurping jjajangmyeon takeout, huddled around a low table in the living room with the rest of my Korean family. I drained an entire bottle of oil into my Dutch oven and deep-fried pork cutlets dredged in flour, egg, and panko for tonkatsu, a Japanese dish my mother used to pack in my lunch boxes. I spent hours squeezing the water from boiled bean sprouts and tofu and spooning filling into soft, thin dumpling skins, pinching the tops closed, each one slightly closer to one of Maangchi's perfectly uniform mandu.

The odd group of well-wishers slowly moved down the hallway as Moshe’s sobs cascaded up and down the walls, bouncing from one side to the other. The discourse on Doc Roberts was forgotten now as the group tromped forward, a ragtag assortment of travelers moving fifteen feet as if it were fifteen thousand miles, slow travelers all, arrivals from different lands, making a low trek through a country that claimed to be so high, a country that gave them so much yet demanded so much more. They moved slowly, like fusgeyers, wanderers seeking a home in Europe, or erú West African tribesmen herded off a ship on a Virginia shore to peer back across the Atlantic in the direction of their homeland one last time, moving toward a common destiny, all of them—Isaac, Nate, and the rest—into a future of American nothing. It was a future they couldn’t quite see, where the richness of all they had brought to the great land of promise would one day be zapped into nothing, the glorious tapestry of their history boiled down to a series of ten-second TV commercials, empty holidays, and sports games filled with the patriotic fluff of red, white, and blue, the celebrants cheering the accompanying dazzle without any idea of the horrible struggles and proud pasts of their forebears who had made their lives so easy. The collective history of this sad troupe moving down the hospital corridor would become tiny blots in an American future that would one day scramble their proud histories like eggs, scattering them among the population while feeding mental junk to the populace on devices that would become as common and small as the hot dog that the dying woman thought she smelled; for in death, Chona had smelled not a hot dog but the future, a future in which devices that fit in one’s pocket and went zip, zap, and zilch delivered a danger far more seductive and powerful than any hot dog, a device that children of the future would clamor for and become addicted to, a device that fed them their oppression disguised as free thought.

You’d like Freedom, Truth and Justice, wouldn’t you, comrade sergeant?’ said Reg encouragingly. ‘I’d like a hard-boiled egg,’ said Vimes, shaking the match out. There was some nervous laughter, but Reg looked offended. ‘In the circumstances, sergeant, I think we should set our sights a little higher—’ ‘Well, yes, we could,’ said Vimes, coming down the steps. He glanced at the sheets of paper in front of Reg. The man cared. He really did. And he was serious. He really was. ‘But . . . well, Reg, tomorrow the sun will come up again, and I’m pretty sure that whatever happens we won’t have found Freedom, and there won’t be a whole lot of Justice, and I’m damn sure we won’t have found Truth. But it’s just possible that I might get a hard-boiled egg.

NORMAN’S EGG SALAD 4 cups peeled and chopped hard-boiled eggs.*** (That’s about a dozen extra large eggs—measure after chopping) 1/2 cup crumbled cooked bacon (make your own or use real crumbled bacon from a can—I used Hormel Premium Real Crumbled Bacon) 1 Tablespoon chopped parsley (it’s better if it’s fresh, but you can use dried parsley flakes if you don’t have fresh on hand) 1/4 cup grated carrots (for color and a bit of sweetness) 4 ounces cream cheese 1/4 cup sour cream 1/2 cup mayonnaise (I used Best Foods, which is Hellmann’s in some states) 1/2 teaspoon garlic powder (or 1/2 teaspoon freshly minced garlic) 1/2 teaspoon onion powder (or 1 teaspoon freshly minced onion) salt to taste freshly ground black pepper to taste   Peel and chop the hard-boiled eggs. Add the crumbled bacon, the parsley, and the grated carrots. Mix well.   Put the cream cheese in a small bowl and microwave for 30 seconds on HIGH to soften it. If it can be easily stirred with a fork, add the sour cream and mayonnaise, and mix well. If the cream cheese is still too solid, give it another 10 seconds or so before you add the other ingredients.   Stir in the garlic powder and onion powder.   Add the cream cheese mixture to the bowl with the eggs and stir it all up. Add salt and freshly ground pepper to taste, and chill until ready to serve.   Serve by itself on a lettuce leaf, as filling in a sandwich, or stuffed in Hannah’s Very Best Cream Puffs for a fancy luncheon.   Yield: Makes approximately a dozen superb egg salad sandwiches.

Slight and ridiculous as the incident was, it made him appear such a little fiend, and withal such a keen and knowing one, that the old woman felt too much afraid of him to utter a single word, and suffered herself to be led with extraordinary politeness to the breakfast-table. Here he by no means diminished the impression he had just produced, for he ate hard eggs, shell and all, devoured gigantic prawns with the heads and tails on, chewed tobacco and water-cresses at the same time and with extraordinary greediness, drank boiling tea without winking, bit his fork and spoon till they bent again, and in short performed so many horrifying and uncommon acts that the women were nearly frightened out of their wits, and began to doubt if he were really a human creature.

I go to one of my favorite Instagram profiles, the.korean.vegan, and I watch her last video, in which she makes peach-topped tteok. The Korean vegan, Joanne, cooks while talking about various things in her life. As she splits open a peach, she explains why she gave up meat. As she adds lemon juice, brown sugar, nutmeg, a pinch of salt, cinnamon, almond extract, maple syrup, then vegan butter and vegan milk and sifted almond and rice flour, she talks about how she worried about whitewashing her diet, about denying herself a fundamental part of her culture, and then about how others don't see her as authentically Korean since she is a vegan. I watch other videos by Joanne, soothed by her voice into feeling human myself, and into craving the experiences of love she talks of and the food she cooks as she does. I go to another profile, and watch a person's hands delicately handle little knots of shirataki noodles and wash them in cold water, before placing them in a clear oden soup that is already filled with stock-boiled eggs, daikon, and pure white triangles of hanpen. Next, they place a cube of rice cake in a little deep-fried tofu pouch, and seal the pouch with a toothpick so it looks like a tiny drawstring bag; they place the bag in with the other ingredients. "Every winter my mum made this dish for me," a voice says over the video, "just like how every winter my grandma made it for my mum when she was a child." The person in the video is half Japanese like me, and her name is Mei; she appears on the screen, rosy cheeked, chopsticks in her hand, and sits down with her dish and eats it, facing the camera. Food means so much in Japan. Soya beans thrown out of temples in February to tempt out demons before the coming of spring bring the eater prosperity and luck; sushi rolls eaten facing a specific direction decided each year bring luck and fortune to the eater; soba noodles consumed at New Year help time progress, connecting one year to the next; when the noodles snap, the eater can move on from bad events from the last year. In China too, long noodles consumed at New Year grant the eater a long life. In Korea, when rice-cake soup is eaten at New Year, every Korean ages a year, together, in unison. All these things feel crucial to East Asian identity, no matter which country you are from.

Each course was more delectable than the last. Phoebe would have thought nothing could have surpassed the efforts of the French cook at Heron's Point, but this was some of the most delicious fare she'd ever had. Her bread plate was frequently replenished with piping-hot milk rolls and doughy slivers of stottie cake, served with thick curls of salted butter. The footmen brought out perfectly broiled game hens, the skin crisp and delicately heat-blistered... fried veal cutlets puddled in cognac sauce... slices of vegetable terrine studded with tiny boiled quail eggs. Brilliantly colorful salads were topped with dried flakes of smoked ham or paper-thin slices of pungent black truffle. Roasted joints of beef and lamb were presented and carved beside the table, the tender meat sliced thinly and served with drippings thickened into gravy.

There was a nice brown egg, lightly boiled, for each of them, and then sardines on toast, and then buttered toast, and then toast with honey, and then a sugar-topped cake. And when Lucy was tired of eating, the Faun began to talk. He had wonderful tales to tell of life in the forest. He told about the midnight dances and how the Nymphs who lived in the wells and the Dryads who lived in the trees came out to dance with the Fauns; about long hunting parties after the milk-white stag who could give you wishes if you caught him; about feasting and treasure-seeking with the wild Red Dwarfs in deep mines and caverns far beneath the forest floor; and then about summer when the woods were green and old Silenus on his fat donkey would come to visit them, and sometimes Bacchus himself, and then the streams would run with wine instead of water and the whole forest would give itself up to jollification for weeks on end.

It has now been many months, at the present writing, since I have had a nourishing meal, but I shall soon have one—a modest, private affair, all to myself. I have selected a few dishes, and made out a little bill of fare, which will go home in the steamer that precedes me, and be hot when I arrive—as follows: Radishes. Baked apples, with cream Fried oysters; stewed oysters. Frogs. American coffee, with real cream. American butter. Fried chicken, Southern style. Porter-house steak. Saratoga potatoes. Broiled chicken, American style. Hot biscuits, Southern style. Hot wheat-bread, Southern style. Hot buckwheat cakes. American toast. Clear maple syrup. Virginia bacon, broiled. Blue points, on the half shell. Cherry-stone clams. San Francisco mussels, steamed. Oyster soup. Clam Soup. Philadelphia Terapin soup. Oysters roasted in shell-Northern style. Soft-shell crabs. Connecticut shad. Baltimore perch. Brook trout, from Sierra Nevadas. Lake trout, from Tahoe. Sheep-head and croakers, from New Orleans. Black bass from the Mississippi. American roast beef. Roast turkey, Thanksgiving style. Cranberry sauce. Celery. Roast wild turkey. Woodcock. Canvas-back-duck, from Baltimore. Prairie liens, from Illinois. Missouri partridges, broiled. 'Possum. Coon. Boston bacon and beans. Bacon and greens, Southern style. Hominy. Boiled onions. Turnips. Pumpkin. Squash. Asparagus. Butter beans. Sweet potatoes. Lettuce. Succotash. String beans. Mashed potatoes. Catsup. Boiled potatoes, in their skins. New potatoes, minus the skins. Early rose potatoes, roasted in the ashes, Southern style, served hot. Sliced tomatoes, with sugar or vinegar. Stewed tomatoes. Green corn, cut from the ear and served with butter and pepper. Green corn, on the ear. Hot corn-pone, with chitlings, Southern style. Hot hoe-cake, Southern style. Hot egg-bread, Southern style. Hot light-bread, Southern style. Buttermilk. Iced sweet milk. Apple dumplings, with real cream. Apple pie. Apple fritters. Apple puffs, Southern style. Peach cobbler, Southern style Peach pie. American mince pie. Pumpkin pie. Squash pie. All sorts of American pastry. Fresh American fruits of all sorts, including strawberries which are not to be doled out as if they were jewelry, but in a more liberal way. Ice-water—not prepared in the ineffectual goblet, but in the sincere and capable refrigerator.

POTATO PIEROGI Makes 65 to 70 pierogi; 8 to 10 servings This recipe…yields a large amount. You could halve the recipe, but instead I recommend making the full amount and freezing half. Frozen pierogi can be dropped directly into boiling water for cooking; there’s no thawing required. You can also refrigerate the dough for a day or two, so you can make the pierogi in a couple batches. PIEROGI WRAPPERS • 1 large egg yolk • 1 cup whole milk • 1 tablespoon vegetable oil • 3 ¼ cups all-purpose flour

Our neighborhood ramen place was called Aoba. That's a joke. There were actually more than fifty ramen places with in walking distance of our apartment. But this one was our favorite. Aoba makes a wonderful and unusual ramen with a mixture of pork and fish broth. The noodles are firm and chewy, and the pork tender and almost smoky, like ham. I also liked how they gave us a small bowl for sharing with Iris without our even asking. What I really appreciated about this place, however, were two aspects of ramen that I haven't mentioned yet: the eggs and the dipping noodles. After these two, I will stop, but there's so much more to ramen. Would someone please write an English-language book about ramen? Real ramen, not how to cook with Top Ramen noodles? Thanks. (I did find a Japanese-language book called State-of-the-Art Technology of Pork Bone Ramen on Amazon. Wish-listed!) One of the most popular ramen toppings is a soft-boiled egg. Long before sous vide cookery, ramen cooks were slow-cooking eggs to a precise doneness. Eggs for ramen (ajitsuke tamago) are generally marinated in a soy sauce mixture after cooking so the whites turn a little brown and the eggs turn a little sweet and salty. I like it best when an egg is plunked whole into the broth so I can bisect it with my chopsticks and reveal the intensely orange, barely runny yolk. A cool egg moistened with rich broth is alchemy. Forget the noodles; I want a ramen egg with a little broth for breakfast. Finding hot and cold in the same mouthful is another hallmark of Japanese summer food, and many ramen restaurants, including Aoba, feature it in the form of tsukemen, dipping noodles. Tsukemen is deconstructed ramen, a bowl of cold cooked noodles and a smaller bowl of hot, ultra-rich broth and toppings. The goal is to lift a tangle of noodles with your chopsticks and dip them in the bowl of broth on the way to your mouth. This is a crazy way to eat noodles and, unless you've been inculcated with the principles of noodle-slurping physics from birth, a great way to ruin your clothes.

RECIPE FOR MAKING WONKA-VITE Take a block of finest chocolate weighing one ton (or twenty sackfuls of broken chocolate, whichever is the easier). Place chocolate in very large cauldron and melt over red-hot furnace. When melted, lower the heat slightly so as not to burn the chocolate, but keep it boiling. Now add the following, in precisely the order given, stirring well all the time and allowing each item to dissolve before adding the next: THE HOOF OF A MANTICORE THE TRUNK (AND THE SUITCASE) OF AN ELEPHANT THE YOLKS OF THREE EGGS FROM A WHIFFLE-BIRD A WART FROM A WART-HOG THE HORN OF A COW (IT MUST BE A LOUD HORN) THE FRONT TAIL OF A COCKATRICE SIX OUNCES OF SPRUNGE FROM A YOUNG SLIMESCRAPER TWO HAIRS (AND ONE RABBIT) FROM THE HEAD OF A HIPPOCAMPUS THE BEAK OF A RED-BREASTED WILBATROSS A CORN FROM THE TOE OF A UNICORN THE FOUR TENTACLES OF A QUADROPUS THE HIP (AND THE PO AND THE POT) OF A HIPPOPOTAMUS THE SNOUT OF A PROGHOPPER A MOLE FROM A MOLE THE HIDE (AND THE SEEK) OF A SPOTTED WHANGDOODLE THE WHITES OF TWELVE EGGS FROM A TREE-SQUEAK THE THREE FEET OF A SNOZZ-WANGER (IF YOU CAN’T GET THREE FEET, ONE YARD WILL DO) THE SQUARE-ROOT OF A SOUTH AMERICAN ABACUS THE FANGS OF A VIPER (IT MUST BE A VINDSCREEN VIPER) THE CHEST (AND THE DRAWERS) OF A WILD GROUT When all the above are thoroughly dissolved, boil for a further twenty-seven days but do not stir. At the end of this time, all liquid will have evaporated and there will be left in the bottom of the cauldron only a hard brown lump about the size of a football. Break this open with a hammer and in the very centre of it you will find a small round pill. This pill is WONKA-VITE.

I became expert at making myself invisible. I could linger two hours over a coffee, four over a meal, and hardly be noticed by the waitress. Though the janitors in Commons rousted me every night at closing time, I doubt they ever realized they spoke to the same boy twice. Sunday afternoons, my cloak of invisibility around my shoulders, I would sit in the infirmary for sometimes six hours at a time, placidly reading copies of Yankee magazine ('Clamming on Cuttyhunk') or Reader's Digest (Ten Ways to Help That Aching Back!'), my presence unremarked by receptionist, physician, and fellow sufferer alike. But, like the Invisible Man in H. G. Wells, I discovered that my gift had its price, which took the form of, in my case as in his, a sort of mental darkness. It seemed that people failed to meet my eye, made as if to walk through me; my superstitions began to transform themselves into something like mania. I became convinced that it was only a matter of time before one of the rickety iron steps that led to my room gave and I would fall and break my neck or, worse, a leg; I'd freeze or starve before Leo would assist me. Because one day, when I'd climbed the stairs successfully and without fear, I'd had an old Brian Eno song running through my head ('In New Delhi, 'And Hong Kong,' They all know that it won't be long...'), I now had to sing it to myself each trip up or down the stairs. And each time I crossed the footbridge over the river, twice a day, I had to stop and scoop around in the coffee-colored snow at the road's edge until I found a decent-sized rock. I would then lean over the icy railing and drop it into the rapid current that bubbled over the speckled dinosaur eggs of granite which made up its bed - a gift to the river-god, maybe, for safe crossing, or perhaps some attempt to prove to it that I, though invisible, did exist. The water ran so shallow and clear in places that sometimes I heard the dropped stone click as it hit the bed. Both hands on the icy rail, staring down at the water as it dashed white against the boulders, boiled thinly over the polished stones, I wondered what it would be like to fall and break my head open on one of those bright rocks: a wicked crack, a sudden limpness, then veins of red marbling the glassy water. If I threw myself off, I thought, who would find me in all that white silence? Might the river beat me downstream over the rocks until it spat me out in the quiet waters, down behind the dye factory, where some lady would catch me in the beam of her headlights when she pulled out of the parking lot at five in the afternoon? Or would I, like the pieces of Leo's mandolin, lodge stubbornly in some quiet place behind a boulder and wait, my clothes washing about me, for spring?

All she wants is a cup of tea properly made, or an egg properly boiled, or a slice of bread properly toasted. But she never finds any servant or any friend who can do these simple things "properly" -- because her "properly" conceals an insatiable demand for the exact, and almost impossible, palatial pleasures which she imagines she remembers from the past; a past described by her as "the days when you could get good servants" but known to us as the days when her senses were more easily pleased and she had pleasures of other kinds which made her less dependent on those of the table.

cotton wool, decided that it was not good to eat, ran all round the table, sat up and put his fur in order, scratched himself, and jumped on the small boy’s shoulder. “Don’t be frightened, Teddy,” said his father. “That’s his way of making friends.” “Ouch! He’s tickling under my chin,” said Teddy. Rikki-tikki looked down between the boy’s collar and neck, snuffed at his ear, and climbed down to the floor, where he sat rubbing his nose. “Good gracious,” said Teddy’s mother, “and that’s a wild creature! I suppose he’s so tame because we’ve been kind to him.” “All mongooses are like that,” said her husband. “If Teddy doesn’t pick him up by the tail, or try to put him in a cage, he’ll run in and out of the house all day long. Let’s give him something to eat.” They gave him a little piece of raw meat. Rikki-tikki liked it immensely, and when it was finished he went out into the veranda and sat in the sunshine and fluffed up his fur to make it dry to the roots. Then he felt better. “There are more things to find out about in this house,” he said to himself, “than all my family could find out in all their lives. I shall certainly stay and find out.” He spent all that day roaming over the house. He nearly drowned himself in the bathtubs, put his nose into the ink on a writing table, and burned it on the end of the big man’s cigar, for he climbed up in the big man’s lap to see how writing was done. At nightfall he ran into Teddy’s nursery to watch how kerosene lamps were lighted, and when Teddy went to bed Rikki-tikki climbed up too. But he was a restless companion, because he had to get up and attend to every noise all through the night, and find out what made it. Teddy’s mother and father came in, the last thing, to look at their boy, and Rikki-tikki was awake on the pillow. “I don’t like that,” said Teddy’s mother. “He may bite the child.” “He’ll do no such thing,” said the father. “Teddy’s safer with that little beast than if he had a bloodhound to watch him. If a snake came into the nursery now–” But Teddy’s mother wouldn’t think of anything so awful. · · · Early in the morning Rikki-tikki came to early breakfast in the veranda riding on Teddy’s shoulder, and they gave him banana and some boiled egg. He sat on all their laps one after the other, because every well-brought-up mongoose always hopes to be a house mongoose some day and have rooms to run about in; and Rikki-tikki’s mother (she used to live in the general’s house at Segowlee) had carefully told Rikki what to do if ever he came across white men.

Tender poached egg. Creamy mashed potatoes. And the thick layer of hot, melted cheese! Those are all incredibly delicious, but what takes the cake is the roux! It's been made in a VICHYSSOISE style!" VICHYSSOISE Boiled potatoes, onions, leeks and other ingredients are pureed with cream and soup stock to make this potage. It's often served chilled. Its creation is generally credited to Louis Diat, a French chef at the Ritz Carlton in New York, who first put it on the hotel's menu in 1917. "Amazing! It looks like a thick, heavy dish that would sit in the stomach like lead, but it's so easy to eat!" "The noodles! It's the udon noodles, along with the coriander powder, that makes it feel so much lighter! Coriander is known for its fresh, almost citrusy scent and its mildly spicy bite. It goes exceptionally well with the cumin kneaded into the noodles, each spice working to heighten the other's fragrance. AAAH! It's immensely satisfying!" "I have also included dill, vichyssoise's traditional topping. Dry roasting the dill seeds together with the cumin seeds made a spice mix that gave a strong aroma to the roux." "Hm! Fat noodles in a thick, creamy roux. Eating them is much the same experience as having dipping noodles. What an amazing concept to arrive at from a century-old French soup recipe!

A well-known skin specialist patronized by many famous beauties charges seventy-five dollars for a twenty-minute consultation and eight dollars for a cake of sea-mud soap. I get more satisfaction and just as much benefit out of applying a purée of apples and sour cream! [...] Of course, all masques should COVER THE NECK too. [...] Masques should only be used ones or twice a week. [...] While the masque is working, place pads soaked in witch hazel or boric acid over your eyelids and put on your favorite music. [...] A masque really works only when you're lying down. Twenty minutes is the right length of time. Then wash the masque off gently with warm water and follow with a brisk splash of cold water to close the pores. [...] For a luxurious once-a-week treatment give your face a herbal steaming first by putting parsley, dill, or any other favorite herb into a pan of boiling water. (Mint is refreshing too.) Hold a towel over your head to keep the steam rising onto your face. The pores will open so that the masque can do a better job. [...] Here are a few "kitchen masques" that work: MAYONNAISE. [...] Since I'm never sure what they put into those jars at the supermarket, I make my own with whole eggs, olive or peanut oil, and lemon juice (Omit the salt and pepper!). Stir this until it's well blended, or whip up a batch in an electric blender. PUREED VEGETABLES - cucumbers, lemons, or lettuce thickened with a little baby powder. PUREED FRUITS - cantaloupe, bananas, or strawberries mixed to a paste with milk or sour cream or honey. A FAMOUS OLD-FASHIONED MIXTURE of oatmeal, warm water, and a little honey blended to a paste.

Now alongside Scovell, John eased preserved peaches out of galliot pots of syrup and picked husked walnuts from puncheons of salt. He clarified butter and poured it into rye-paste coffins. From the Master Cook, John learned to set creams with calves' feet, then isinglass, then hartshorn, pouring decoctions into egg-molds to set and be placed in nests of shredded lemon peel. To make cabbage cream he let the thick liquid clot, lifted off the top layer, folded it then repeated the process until the cabbage was sprinkled with rose water and dusted with sugar, ginger and nutmeg. He carved apples into animals and birds. The birds themselves he roasted, minced and folded into beaten egg whites in a foaming forcemeat of fowls. John boiled, coddled, simmered and warmed. He roasted, seared, fried and braised. He poached stock-fish and minced the meats of smoked herrings while Scovell's pans steamed with ancient sauces: black chawdron and bukkenade, sweet and sour egredouce, camelade and peppery gauncil. For the feasts above he cut castellations into pie-coffins and filled them with meats dyed in the colors of Sir William's titled guests. He fashioned palaces from wafers of spiced batter and paste royale, glazing their walls with panes of sugar. For the Bishop of Carrboro they concocted a cathedral. 'Sprinkle salt on the syrup,' Scovell told him, bent over the chafing dish in his chamber. A golden liquor swirled in the pan. 'Very slowly.' 'It will taint the sugar,' John objected. But Scovell shook his head. A day later they lifted off the cold clear crust and John split off a sharp-edged shard. 'Salt,' he said as it slid over his tongue. But little by little the crisp flake sweetened on his tongue. Sugary juices trickled down his throat. He turned to the Master Cook with a puzzled look. 'Brine floats,' Scovell said. 'Syrup sinks.' The Master Cook smiled. 'Patience, remember? Now, to the glaze...

But your lolas took offense at being called witches. That is an Amerikano term, they scoff, and that they live in the boroughs of an American city makes no difference to their biases. Mangkukulam was what they styled themselves as, a title still spoken of with fear in their motherland, with its suggestions of strange healing and old-world sorcery. Nobody calls their place along Pepper Street Old Manila, either, save for the women and their frequent customers. It was a carinderia, a simple eatery folded into three food stalls; each manned by a mangkukulam, each offering unusual specialties: Lola Teodora served kare-kare, a healthy medley of eggplant, okra, winged beans, chili peppers, oxtail, and tripe, all simmered in a rich peanut sauce and sprinkled generously with chopped crackling pork rinds. Lola Teodora was made of cumin, and her clients tiptoed into her stall, meek as mice and trembling besides, only to stride out half an hour later bursting at the seams with confidence. But bagoong- the fermented-shrimp sauce served alongside the dish- was the real secret; for every pound of sardines you packed into the glass jars you added over three times that weight in salt and magic. In six months, the collected brine would turn reddish and pungent, the proper scent for courage. unlike the other mangkukulam, Lola Teodora's meal had only one regular serving, no specials. No harm in encouraging a little bravery in everyone, she said, and with her careful preparations it would cause little harm, even if clients ate it all day long. Lola Florabel was made of paprika and sold sisig: garlic, onions, chili peppers, and finely chopped vinegar-marinated pork and chicken liver, all served on a sizzling plate with a fried egg on top and calamansi for garnish. Sisig regular was one of the more popular dishes, though a few had blanched upon learning the meat was made from boiled pigs' cheeks and head.

GRAHAM CRACKER CAKE Preheat oven to 350 degrees F., rack in the middle position. ½ cup salted butter, softened (1 stick, 4 ounces, ¼ pound) ¾ cup white (granulated) sugar 1 teaspoon vanilla extract 2 large eggs 2 teaspoons baking powder ¼ teaspoon salt 2 and ¼ cups graham cracker crumbs 1 cup whole milk 1 cup chopped nuts (measure after chopping—I used walnuts)   8 and ¾ ounce can crushed pineapple WITH juice ¼ cup white (granulated) sugar Hannah’s Note: You can either crush your own graham cracker crumbs by placing graham crackers in a bag and rolling the bag with a rolling pin, crushing them in the food processor by using the steel blade, or you can buy ready-made graham cracker crumbs at the store. Spray a 9-inch square baking pan with Pam or another nonstick cooking spray and sprinkle the inside with flour. Shake out excess flour. You may also use Pam spray for baking, which contains a coating of flour. Both will work well. In an electric mixer, cream the butter and the sugar, adding the sugar gradually with the mixer on MEDIUM speed. Add the vanilla extract and mix it in thoroughly. Beat in the eggs, one at a time, incorporating the first egg before you add the second. Add the baking powder and the salt, beating until they’re thoroughly mixed. Mix in half of the graham cracker crumbs with half of the milk. Beat well. Mix in the other half of the graham cracker crumbs with the remaining half of the milk. Remove the bowl from the mixer and fold in the chopped nuts by hand. Pour the Graham Cracker Cake batter into the prepared pan and smooth the top with a rubber spatula. Bake your cake at 350 degrees F. for 30 minutes. Take your cake out of the oven, turn off the oven, and place the cake on a wire rack to await its topping. In a saucepan on the stovetop, combine the contents of the can of crushed pineapple and juice with the white sugar. Cook the pineapple mixture over MEDIUM HIGH heat, stirring constantly until it boils. Turn the burner down to LOW and cook the pineapple mixture for an additional 10 minutes, stirring frequently. Pour the hot pineapple sauce over the hot cake. Cool in the pan. Serve the Graham Cracker Cake with sweetened whipped cream or vanilla ice cream.

Fresh Pasta Dough Recipe INGREDIENTS: 1 ½ cups flour ½ cup semolina flour (pasta flour) 2 whole eggs, at room temperature 3 egg yolks, at room temperature DIRECTIONS: In a large bowl, whisk together the flour and the semolina. Create a well in the center and add the eggs and egg yolks. Using a fork, break up the eggs then gradually start to draw flour from the edges of the well into the mixture. If the dough gets too firm to mix with the fork switch to mixing with your hands. Continue to work in flour until the dough no longer sticks to your hands; you may not need to incorporate all of the flour. (I used a bit more than what the recipe called for.) Transfer the dough to a lightly floured surface and knead the dough for 8 to 10 minutes or until it is smooth and pliable. Wrap the dough tightly in plastic wrap and allow to rest for at least 30 minutes. If using a pasta roller: Divide the dough into 4 pieces. Starting with the machine set to the widest setting, pass the dough through the rollers. Fold the dough into thirds and pass it through again 2 more times. Continue passing the pasta through the machine, reducing the setting a few notches each time. You may need to dust a bit with flour if the dough sticks to the rollers at all. Once you reach your desired thickness, use the cutting attachment to cut the pasta sheet into fettuccine. Dust the cut pasta with more flour to prevent sticking and repeat with the remaining dough. If using a rolling pin: Divide the dough in half. Dust your surface with flour and sprinkle generously on your rolling pin. *Roll out the dough as thin and as evenly possible, adding flour as needed to prevent sticking. Use a paring knife (a pizza cutter works great!) to cut your dough into even ribbons, then set aside, dusting the cut pasta with more flour. Repeat with the remaining dough. (At this point, the pasta can be transferred to a sealable plastic bag and frozen for up to 3 months; do not defrost before cooking.) Cook the pasta in a large pot of generously salted boiling water, checking for doneness after just 1 minute; fresh pasta cooks very quickly. As soon as it is al dente, no more than 3 or 4 minutes, drain, reserving some of the cooking water if desired for saucing the pasta. Toss with your sauce, loosen with some of the reserved cooking water as needed and serve immediately. *Note:  You must get the dough as thin as possible and cut them into small strips, otherwise, it will be too thick and end up having the texture of dumplings.

Cheddar Cheese Grits Ingredients: 2 cups whole milk 2 cups water 1 1/2 teaspoons salt 1 cup coarse ground cornmeal 1/2 teaspoon freshly ground black pepper 4 tablespoons unsalted butter 4 ounces sharp Cheddar, shredded Directions: Place the milk, water, and salt into a large, heavy-gauge pan over medium-high heat and bring to a boil. Once the milk mixture comes to a boil, gradually add the cornmeal while continually stirring. Once all of the cornmeal has been incorporated, decrease the heat to low and cover. Remove lid and stir frequently, every few minutes, to prevent grits from sticking or forming lumps; make sure to get into corners of the pan when stirring. Cook for 20 to 25 minutes or until mixture is creamy. Remove from the heat, add the pepper and butter, and whisk to combine. Once the butter is melted, gradually whisk in the cheese a little at a time. Serve immediately. Sweet Potato Casserole Ingredients: For the sweet potatoes 3 cups (1 29-ounce can) sweet potatoes, drained ½ cup melted butter ⅓ cup milk ¾ cup sugar 1 teaspoon vanilla 2 beaten eggs salt to taste For the topping: 5 tablespoons melted butter ⅔ cup brown sugar ⅔ cup flour 1 cup pecan pieces Instructions: Preheat the oven to 350 degrees. Mash the sweet potatoes and add the melted butter, milk, sugar, vanilla, beaten eggs, and a pinch of salt. Stir until incorporated. Pour into a shallow baking dish or a cast iron skillet. Combine the butter, brown sugar, flour, and pecan pieces in a small bowl, using your fingers to create moist crumbs. Sprinkle generously over the casserole. Bake for 25-35 minutes, until the edges pull away from the sides of the pan and the top is golden brown. Let stand for the mixture to cool and solidify a little bit before serving. Southern Fried Chicken Ingredients: 4 pounds chicken pieces 1 1/2 cups milk 2 large eggs 2 1/2 cups all-purpose flour 2 tablespoons salt 2 teaspoons pepper 3 cups vegetable oil salt to taste Preparation: Rinse chicken; pat dry and then set aside. Combine milk and eggs in a bowl; whisk to blend well. In a large heavy-duty plastic food storage bag, combine the flour, salt, and pepper. Dip a chicken piece in the milk mixture; let excess drip off into bowl. Put a few chicken pieces in the food storage bag and shake lightly to coat thoroughly. Remove to a plate and repeat with remaining chicken pieces. Heat oil to 350°. Fry chicken, a few pieces at a time, for about 10 minutes on each side, or until golden brown and cooked through. Chicken breasts will take a little less time than other pieces. Pierce with a fork to see if juices run clear to check for doneness. With a slotted spoon, move to paper towels to drain; sprinkle with salt.

If loneliness or sadness or happiness could be expressed through food, loneliness would be basil. It’s not good for your stomach, dims your eyes, and turns your mind murky. If you pound basil and place a stone over it, scorpions swarm toward it. Happiness is saffron, from the crocus that blooms in the spring. Even if you add just a pinch to a dish, it adds an intense taste and a lingering scent. You can find it anywhere but you can’t get it at any time of the year. It’s good for your heart, and if you drop a little bit in your wine, you instantly become drunk from its heady perfume. The best saffron crumbles at the touch and instantaneously emits its fragrance. Sadness is a knobby cucumber, whose aroma you can detect from far away. It’s tough and hard to digest and makes you fall ill with a high fever. It’s porous, excellent at absorption, and sponges up spices, guaranteeing a lengthy period of preservation. Pickles are the best food you can make from cucumbers. You boil vinegar and pour it over the cucumbers, then season with salt and pepper. You enclose them in a sterilized glass jar, seal it, and store it in a dark and dry place. WON’S KITCHEN. I take off the sign hanging by the first-floor entryway. He designed it by hand and silk-screened it onto a metal plate. Early in the morning on the day of the opening party for the cooking school, he had me hang the sign myself. I was meaning to give it a really special name, he said, grinning, flashing his white teeth, but I thought Jeong Ji-won was the most special name in the world. He called my name again: Hey, Ji-won. He walked around the house calling my name over and over, mischievously — as if he were an Eskimo who believed that the soul became imprinted in the name when it was called — while I fried an egg, cautiously sprinkling grated Emmentaler, salt, pepper, taking care not to pop the yolk. I spread the white sun-dried tablecloth on the coffee table and set it with the fried egg, unsalted butter, blueberry jam, and a baguette I’d toasted in the oven. It was our favorite breakfast: simple, warm, sweet. As was his habit, he spread a thick layer of butter and jam on his baguette and dunked it into his coffee, and I plunked into my cup the teaspoon laced with jam, waiting for the sticky sweetness to melt into the hot, dark coffee. I still remember the sugary jam infusing the last drop of coffee and the moist crumbs of the baguette lingering at the roof of my mouth. And also his words, informing me that he wanted to design a new house that would contain the cooking school, his office, and our bedroom. Instead of replying, I picked up a firm red radish, sparkling with droplets of water, dabbed a little butter on it, dipped it in salt, and stuck it into my mouth. A crunch resonated from my mouth. Hoping the crunch sounded like, Yes, someday, I continued to eat it. Was that the reason I equated a fresh red radish with sprouting green tops, as small as a miniature apple, with the taste of love? But if I cut into it crosswise like an apple, I wouldn't find the constellation of seeds.

A knock at the enameled door of the carriage altered them to the presence of a porter and a platform inspector just outside. Sebastian looked up and handed the baby back to Evie. He went to speak to the men. After a minute or two, he came back from the threshold with a basket. Looking both perturbed and amused, he brought it to Phoebe. “This was delivered to the station for you.” “Just now?” Phoebe asked with a nonplussed laugh. “Why, I believe it’s Ernestine’s mending basket! Don’t say the Ravenels went to the trouble of sending someone all the way to Alton to return it?” “It’s not empty,” her father said. As he set the basket in her lap, it quivered and rustled, and a blood-curdling yowl emerged. Astonished, Phoebe fumbled with the latch on the lid and opened it. The black cat sprang out and crawled frantically up her front, clinging to her shoulder with such ferocity that nothing could have detached her claws. “Galoshes!” Justin exclaimed, hurrying over to her. “Gosh-gosh!” Stephen cried in excitement. Phoebe stroked the frantic cat and tried to calm her. “Galoshes, how . . . why are you . . . oh, this is Mr. Ravenel’s doing! I’m going to murder him. You poor little thing.” Justin came to stand beside her, running his hands over the dusty, bedraggled feline. “Are we going to keep her now, Mama?” “I don’t think we have a choice,” Phoebe said distractedly. “Ivo, will you go with Justin to the dining compartment, and fetch her some food and water?” The two boys dashed off immediately. “Why has he done this?” Phoebe fretted. “He probably couldn’t make her stay at the barn, either. But she’s not meant to be a pet. She’s sure to run off as soon as we reach home.” Resuming his seat next to Evie, Sebastian said dryly, “Redbird, I doubt that creature will stray more than an arm’s length from you.” Discovering a note in the mending basket, Phoebe plucked it out and unfolded it. She instantly recognized West’s handwriting. Unemployed Feline Seeking Household Position To Whom It May Concern, I hereby offer my services as an experienced mouser and personal companion. References from a reputable family to be provided upon request. Willing to accept room and board in lieu of pay. Indoor lodgings preferred. Your servant, Galoshes the Cat Glancing up from the note, Phoebe found her parents’ questioning gazes on her. “Job application,” she explained sourly. “From the cat.” “How charming,” Seraphina exclaimed, reading over her shoulder. “‘Personal companion,’ my foot,” Phoebe muttered. “This is a semi-feral animal who has lived in outbuildings and fed on vermin.” “I wonder,” Seraphina said thoughtfully. “If she were truly feral, she wouldn’t want any contact with humans. With time and patience, she might become domesticated.” Phoebe rolled her eyes. “It seems we’ll find out.” The boys returned from the dining car with a bowl of water and a tray of refreshments. Galoshes descended to the floor long enough to devour a boiled egg, an anchovy canapé, and a spoonful of black caviar from a silver dish on ice. Licking her lips and purring, the cat jumped back into Phoebe’s lap and curled up with a sigh.

Every once in a while at a restaurant, the dish you order looks so good, you don't even know where to begin tackling it. Such are HOME/MADE's scrambles. There are four simple options- my favorite is the smoked salmon, goat cheese, and dill- along with the occasional special or seasonal flavor, and they're served with soft, savory home fries and slabs of grilled walnut bread. Let's break it down: The scramble: Monica, who doesn't even like eggs, created these sublime scrambles with a specific and studied technique. "We whisk the hell out of them," she says, ticking off her methodology on her fingers. "We use cream, not milk. And we keep turning them and turning them until they're fluffy and in one piece, not broken into bits of egg." The toast: While the rave-worthiness of toast usually boils down to the quality of the bread, HOME/MADE takes it a step further. "The flame char is my happiness," the chef explains of her preference for grilling bread instead of toasting it, as 99 percent of restaurants do. That it's walnut bread from Balthazar, one of the city's best French bakeries, doesn't hurt. The home fries, or roasted potatoes as Monica insists on calling them, abiding by chefs' definitions of home fries (small fried chunks of potatoes) versus hash browns (shredded potatoes fried greasy on the griddle) versus roasted potatoes (roasted in the oven instead of fried on the stove top): "My potatoes I've been making for a hundred years," she says with a smile (really, it's been about twenty). The recipe came when she was roasting potatoes early on in her career and thought they were too bland. She didn't want to just keep adding salt so instead she reached for the mustard, which her mom always used on fries. "It just was everything," she says of the tangy, vinegary flavor the French condiment lent to her spuds. Along with the new potatoes, mustard, and herbs de Provence, she uses whole jacket garlic cloves in the roasting pan. It's a simple recipe that's also "a Zen exercise," as the potatoes have to be continuously turned every fifteen minutes to get them hard and crispy on the outside and soft and billowy on the inside.