Boiling Milk Quotes

I let it boil and it's got scum on it," Carol said annoyedly. "I'm sorry." But Therese loved it, because she knew this was exactly what Carol would always do, be thinking of something else and let the milk boil.

Through study and learning they earn the pleasure of princes- What comes of such learning? Butter never rises from boiling sour milk. Speak bird! What do you yearn by pecking newly sprouted grain? Nursing one broken heart, Bahu, is equal to the worship of many years.

God is a God of galaxies, of storms, of roaring seas and boiling thunder, but He is also the God of bread baking, of a child's smile, of dust motes in the sun. He is who He is, and always shall be. Look around you now. He is speaking always and everywhere. His personality can be seen and known and leaned upon. The sun is belching flares while mountains scrape our sky while ants are milking aphids on their colonial leaves and dolphins are laughing in the surf and wheat is rippling and wind is whipping and a boy is looking into the eyes of a girl and mortals are dying.

The weather this morning was so-so: dullish, but warm, a boiled-milk sky, with skin- but if you pushed it aside with a teaspoon, the sun was really nice, so I wore my white trousers.

Please?” asked the girl. “I AM BUSY. I AM TRYING TO FIX CONTINENTAL DRIFT.” “I…didn’t know it was broken.” Uriel’s face became more animated, his speech faster. “IT HAS BEEN BROKEN FOR FIVE WEEKS AND FIVE DAYS. I THINK IT BROKE WHEN I RELOADED NEW ZEALAND FROM A BACKUP COPY, BUT I DO NOT KNOW WHY. MY SYNCHRONIZATION WAS IMPECCABLE AND THE CHANGE PROPAGATED SIMULTANEOUSLY ACROSS ALL SEPHIROT. I THINK SOMEBODY BOILED A GOAT IN ITS MOTHER’S MILK. IT IS ALWAYS THAT. I KEEP TELLING PEOPLE NOT TO DO IT, BUT NOBODY LISTENS.

I got up the next morning with morphine hangover. I poured myself a large glass of cold milk, which is an antidote for morphine.

Don’t feel guilty of being angry at your loved ones. That anger is just a state of love. If love is milk, that anger is boiling milk; it kills harmful bacteria.

Beyond the table, there is an altar, with candles lit for Billie Holiday and Willa Carter and Hypatia and Patsy Cline. Next to it, an old podium that once held a Bible, on which we have repurposed an old chemistry handbook as the Book of Lilith. In its pages is our own liturgical calendar: Saint Clementine and All Wayfarers; Saints Lorena Hickok and Eleanor Roosevelt, observed in the summer with blueberries to symbolize the sapphire ring; the Vigil of Saint Juliette, complete with mints and dark chocolate; Feast of the Poets, during which Mary Oliver is recited over beds of lettuce, Kay Ryan over a dish of vinegar and oil, Audre Lorde over cucumbers, Elizabeth Bishop over some carrots; The Exaltation of Patricia Highsmith, celebrated with escargots boiling in butter and garlic and cliffhangers recited by an autumn fire; the Ascension of Frida Khalo with self-portraits and costumes; the Presentation of Shirley Jackson, a winter holiday started at dawn and ended at dusk with a gambling game played with lost milk teeth and stones. Some of them with their own books; the major and minor arcana of our little religion.

The wood echoed to the hoarse ringing of other saws; somewhere, very far away, a nightingale was trying out its voice, and at longer intervals a blackbird whistled as if blowing dust out of a flute. Even the engine steam rose into the sky warbling like milk boiling up on a nursery alchohol stove.

the method of drinking tea at this stage was primitive in the extreme. The leaves were steamed, crushed in a mortar, made into a cake, and boiled together with rice, ginger, salt, orange peel, spices, milk, and sometimes with onions!

Well, she was dead, and there was no use crying over spilt milk.

No," he said, "look, it's very, very simple ... all I want ... is a cup of tea. You are going to make one for me. Keep quiet and listen." And he sat. He told the Nutri-Matic about India, he told it about China, he told it about Ceylon. He told it about broad leaves drying in the sun. He told it about silver teapots. He told it about summer afternoons on the lawn. He told it about putting in the milk before the tea so it wouldn't get scalded. He even told it (briefly) about the history of the East India Company. "So that's it, is it?" said the Nutri-Matic when he had finished. "Yes," said Arthur, "that is what I want." "You want the taste of dried leaves in boiled water?" "Er, yes. With milk." "Squirted out of a cow?" "Well, in a manner of speaking I suppose ...

Chip the glasses and crack the plates!     Blunt the knives and bend the forks! That’s what Bilbo Baggins hates–     Smash the bottles and burn the corks! Cut the cloth and tread on the fat!     Pour the milk on the pantry floor! Leave the bones on the bedroom mat!     Splash the wine on every door! Dump the crocks in a boiling bowl;     Pound them up with a thumping pole; And when you’ve finished, if any are whole,     Send them down the hall to roll! That’s what Bilbo Baggins hates! So, carefully! carefully with the plates!

The sea was white like a sheet of foam, like a a caldron of boiling milk; there was not a break in the clouds, no—not the size of a man’s hand—no, not for so much as ten seconds. There was for us no sky, there were for us no stars, no sun, no universe—nothing but angry clouds and an infuriated sea. We pumped watch for watch, for dear life; and it seemed to last for months, for years, for all eternity, as though we had been dead and gone, to a hell for sailors. We forgot the day of the week, the name of the month, what year it was, and whether we had ever been ashore.

Take this wine glass for example. If I had poured milk into it and told you it was wine, would you be upset when you took the first sip, expecting the bite of fermented grapes and getting milk instead?” “I like milk.” Everett fought a smile. “I do too. But I also like to know what’s coming. It all boils down to control.

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.

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.

No more Latin, no more French, No more sitting on a hard school bench. No more dirty bread and butter, No more water from the gutter. No more maggots in the ham, No more yukky bread and jam. No more milk in dirty jugs, No more cabbage boiled with slugs. Now’s the time to say hurray. We’re eating the Infants today!

The sun, nurturing mother of the earth, poured a scalding milk upon the day, boiling some of the blue from the sky and leaving the heavens faded. Even the oak shadows now throbbed with heat, and as I walked away from my mother, I was so hot with shame that I would not have been surprised if the grass had burst into fire under my feet.

Knowing no better, they are content to drop a bag of poorest quality blended tea into a mug, scald it with boiling water, and then dilute any remaining flavour by adding fridge-cold milk. Once again, for some reason, it is I who am considered strange. But if you’re going to drink a cup of tea, why not take every care to maximize the pleasure?

You can boil them, too," I contributed. "Or mash them with milk. Or fry them. Or chop them up and put them in a soup. A very versatile vegetable, the potato.

They fell asleep holding each other and were wakened by a smell, comforting and maternal, of boiled milk and salt water.

Though milk and water are liquids, their boiling point is different. Though man and woman are human, their point of temptation is different

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.

arnica for pains and bruises, mandrake for sleeplessness, and pennyroyal, a flowering mint, for unwanted pregnancy. For dysentery, egg whites and boiled milk. For fainting spells, a tablespoon

The knowledge that the world has given you is nothing but a set of robotic commands. It has turned you into robot: What is it? Milk. What to do with it? Bring it from the shop, boil it and drink. What is it? Tree. What to do with it? Just ignore it. It is there to keep your oxygen levels normal. And so on. It has made you into robot. It has given you an illusion of freewill and choice.

I was gazing at a cup of cocoa on my night table. As I focused on the thick brown skin that had formed upon its surface like ice on a muddy pond something at the root of my tongue leapt like a little goat and my stomach turned over. There are not many things that I despise but chiefest among them is skin on milk. I loathe it with a passion. Not even the thought of the marvelous chemical change that forms the stuff—the milk’s proteins churned and ripped apart by the heat of boiling then reassembling themselves as they cool into a jellied skin—was enough to console me. I would rather eat a cobweb.

Congratulations?" Martin's expression was like boiling milk. "Congratulations? I will not permit my sister to marry such a rogue." "Martin, darling." Juliana said, putting a gentle hand on her husband's arm, "I completely understand your misgivings but I do think we should consider the matter calmly." "Calmly!" Martin spun around. "I am not calm!" "I think we all realize that, dearest," Juliana said.

Now see the nasturtiums. The leaves are like tiny green parasols blown inside-out and the flowers are terrifically garish. In every village we pass through, see how they are everywhere, how they fill every gap in every wall, every crack in every path. The nasturtiums have it figured out, how survival’s just a matter of filling in the gaps between sun up and sun down. Boiling kettles, peeling potatoes, laundering towels, buying milk, changing light-bulbs, rooting wet mats of pubic hair out of the shower’s plughole. This is the way people survive, by filling one hole at a time for the flightiest of temporary gratifications, over and over and over, until the season’s out and they die off anyway, wither back into the wall or path, into their dark crevasse. This is the way life’s eaten away, expended by the onerous effort of living itself.

I boil fish and potatoes in the evening for the three of us: the cat, the poet and me. It doesn’t take long. I drink a glass of milk with the fish. Occasionally I make rice pudding and we eat it with cinnamon sugar.

Yes?" "I shall have a coffee," Ignatius said grandly. "Chicory coffee with boiled milk." "Only instant," the bartender said. "I can't possibly drink that," Ignatius told his mother. "It's an abomination." "Well, get a beer, Ignatius. It won't kill you." "I may bloat.

Salmon & Potato Chowder 14-3/4 oz. can pink salmon 3 potatoes, peeled and diced 1-3/4 c. water 1 onion, chopped 4 whole peppercorns 12-oz. can evaporated milk 1 T. fresh dill, chopped pepper to taste Garnish: lemon wedges Rinse salmon for one minute in a colander under cold water; set aside. Combine potatoes, water, onion and peppercorns in a large saucepan. Bring to a boil over medium heat; reduce heat and simmer for 20 minutes, or until potatoes are tender. Stir in milk, salmon, dill and pepper; heat through. Discard peppercorns before serving, if desired. Garnish with lemon wedges. Serves 6.

There was a rhythm to the process. First, a pot of equal parts water and milk was put on the hob. To this, Camellia added a few spoons of Assamese tea, two slices of ginger, and a fistful of fresh lemongrass leaves and mint. After arriving at a gentle boil, a tablespoon of sugar went in, and the brew cooked for five minutes.

A few months ago they were all for washing up the plates and knives before dinner: they said it saved time afterwards. I've caught them planting boiled potatoes to save cooking them when they were dug up. One day the cat got into the dairy and twenty of them were at work moving all the milk out; no one thought of moving the cat.

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.

She was thinking a million things, some of which had plagued her even before she'd found out: What if the state floods; we reelect that terrible man; if I'm bad at it; I do it and then I decide I don't want to do it; if I don't do it and miss it; what if someone shoots me in the grocery store, the movie theater, my own home; what about the revisionist histories taught in schools; what if I'm not self-sacrificing enough; if I'm too self-sacrificing; if me and Liam get divorced, shit happens; what if the kid hates me; if I'm cruel; if I really really love it and lose it; if none of this can be sustained, not our love or our planet? What if, in the end, we just dye the ocean and wish it well? For better or worse, she didn't know if it was responsible to bring new life into this world, but she couldn't spend all her time agonizing. She had to keep moving, keep breathing, or else she'd cease to exist, so she gave Pia the simplest of answers, what it could all boil down to: 'Honestly? What will this baby do to me?

but be sure not to have it boil. Remove from the fire, and add a piece of butter the size of an egg. This is sufficient for eight people. =Potato Soup= 4 Potatoes 3 Pints of Milk Piece of Butter size of an Egg Small piece of Onion Take four large potatoes, boil until done and mash smooth, adding butter and salt to taste. Heat the milk in a double boiler, cook the onion in it a few minutes and then

The mummy felt betrayed, like when a spouse agrees on a movie you decided to watch only to put on a different movie as you go to the bathroom, having to sit through the whole movie and not argue about it because it’s not worth fighting over, just boiling up inside and remembering it for later when they want their coffee with half-and-half, knowing that you put 2-percent milk in there and they won’t know, but you will.

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.

During my bus ride out to the nursing home, I filled ou the rest of the story: After more than a thousand years of keeping their meat and dairy separated, along came Jesus who apparently told the Jews that it wasn't a big deal after all. He told anyone who'd listen that boiling a young goat in his mother's milk wasn't really a commandment from above, rather just a helpful culinary tip like 'Don't oversalt' or 'Thaw before eating.

Rose Caramels 2 1/2 cups sweet milk 1 teaspoon vanilla extract 2 teaspoons chopped dried rose petals 1/2 c up molasses 1 cup granulated sugar Heat milk, vanilla, and rose petals in a small saucepan and simmer for 5 minutes. Strain petals and cool milk mixture. Then in separate saucepan boil molasses, sugar, and milk mixture for 15 to 20 minutes. Pour mixture into greased tin and cut into small squares once cooled. An excellent hostess gift!

Rose Caramels 2 1/2 cups sweet milk 1 teaspoon vanilla extract 2 teaspoons chopped dried rose petals 1/2 c up molasses 1 cup granulated sugar Heat milk, vanilla, and rose petals in a small saucepan and simmer for 5 minutes. Strain petals and cool milk mixture. Then in separate saucepan boil molasses, sugar, and milk mixture for 15 to 20 minutes. Poor mixture into greased tin and cut into small squares once cooled. An excellent hostess gift!

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

First, the whole milk in a copper pan, heated not quite to boiling-point. Then, the spices: nutmeg and clove, with a couple of fresh bird's-eye chilies, broken in half to release the heat. Three minutes for the chilies to infuse: then add a double handful of chopped dark chocolate pieces- not powder, but the chocolate that I use for my pralines- and stir until the chocolate melts. Muscovado sugar, to taste: then bring back to simmering-point and serve straightaway in a china cup, with a langue de chat on the side.

PARTY CHOWDER Take a cod of ten pounds, well cleaned, leaving on the skin. Cut into pieces one and a half pounds thick, preserving the head whole. Take one and a half pounds of clear, fat salt pork, cut in thin slices. Do the same with twelve potatoes. Take the largest pot you have. Try out the pork first, then take out the pieces of pork, leaving in the drippings. Add to that three parts of water, a layer of fish, so as to cover the bottom of the pot; next a layer of potatoes, then two tablespoons of salt, I teaspoon of pepper, then the pork, another layer of fish, and the remainder of the potatoes. Fill the pot with water to cover the ingredients. Put over a good fire. Let the chowder boil twenty-five minutes. When this is done have a quart of boiling milk ready, and ten hard crackers split and dipped in cold water. Add milk and crackers. Let the whole boil five minutes. The chowder is then ready to be first-rate if you have followed the directions. An onion may be added if you like the flavor. This chowder is suitable for a large fishing

when i left them, i painted myself burgundy and grey i stopped saying the words “please” and “i’m sorry” i walked into grocery stores and bought too many clementines, ordered too much Chinese, spent my last four dollars on over the counter sleeping pills that made my stomach bleed but my soul forget every time i wanted to tell you “i’m sorry”, i wrote you a poem instead, i said things like “i hope your mother calls you beautiful” to strangers and when boys with dry hands and broken eyes asked me on dates i didn’t hesitate no, didn’t even stop them when their hands grazed my breasts and when they moaned my name against my thighs i cried i opened the mail and didn’t tell anyone for a week that i got accepted into law school, i stopped watering the plants and filled the bathtub with roses and milk, when i got invited to parties, i wore blue jeans with white shirts, sat alone in some kitchen drinking hard liquor until some boys mouth made me feel like home i stopped answering the phone for a month, i didn’t like how my name tasted in his mouth but he was older and didn’t say things like “it doesn’t matter” and i think i went insane, my heart boiled blisters, i couldn’t understand why my bones felt like cages, i walked around art museums until closing, watched them lock up the gates and then open them up again the very same morning, i thought about clocks and how time was a deception of my fingertips, i had stars growing inside of me into constellations, and only when some man on the 9 AM bus asked me for the time did i realize that you cannot run from light igniting your lungs, you cannot run from yourself.

When his father told him about his alarm at having forgotten even the most impressive happenings of his childhood, Aureliano explained his method to him […] with an inked brush he marked everything with its name: table, chair, clock, door, wall, bed, pan. He went to the corral and marked the animals and plants: cow, goat, pig, hen, cassava, caladium, banana. Little by little, studying the infinite possibilities of a loss of memory, he realized that the day might come when things would be recognized by their inscriptions but that no one would remember their use. Then he was more explicit. The sign that he hung on the neck of the cow was an exemplary proof of the way in which the inhabitants of Macondo were prepared to fight against loss of memory: "This is the cow. She must be milked every morning so that she will produce milk, and the milk must be boiled in order to be mixed with coffee to make coffee and milk." Thus they went on living in a reality that was slipping away, momentarily captured by words, but which would escape irremediably when they forgot the values of the written letters. (3.14)

The pollo alla Messinese, a sumptuous dish of chicken smothered in a tuna-flavored mayonnaise that I produced, would have fed three hundred guests at a wedding. Unfortunately there was to be no wedding. Following the chicken incident, Mama banned me from slaughtering any more animals, so I turned to the dairy instead. I made salty ricotta by boiling sheep's milk with salt and skimming the whey with a bunch of twigs in the old tradition, just as Nonna Fiore had taught me. The ricotta I too made in great quantities, storing it in barrels in the roof of the cowshed.

MENDOZA (hoarsely): I tell you the blood is boiling in my veins! You are a candy store filled with luscious nougats, a henhouse from which the pullets have yet to be stolen! MAVIS: Promise me one thing. Whatever happens— whatever they should tell you about me—we’ll always have this moment together. MENDOZA: Parbleu! Do you think I am a milk-sap, that you can put me off with your bobbery? What stands between us—this man’s foot sticking out from behind the davenport? MAVIS: Of course not. It’s—well—it’s that you’re not the man I thought you were. Who are you, anyway? MENDOZA: (simply): The exterminator.

Gran had made him suffer through many terrible things in the name of ridding his body of the poison. The first day, in addition to the rotten apple brew she made him guzzle by the jugful, she'd forced him to stand for twenty minutes under the spray of an icy waterfall, then bathe in a tub of boiled milk. On the second day she'd wrapped a chicken gizzard around his neck, stuck a lump of charcoal under his tongue, and made him say the alphabet backward. "What was the alphabet part for?" he'd asked after he finally reached a. "Nothing," Gran had chortled. "I just wanted to hear you say it." Gran delighted in torturing him.

That night I make my special pasta carbonara. You fry fresh rosemary in olive oil, with a pinch of salt and insane amounts of finely chopped garlic. Add a little chopped pancetta, then make the sauce by adding a pint of whole milk and curdling it with a tablespoon of vinegar. Boil it down for ten minutes, and mix in a couple of beaten eggs right at the end. Sprinkle on some finely shaved fresh parmesan—never the pre-grated stuff—and coarsely ground black pepper. Good stuff. When I ask Dad the significance of Nineveh, he’s so excited that he can’t stop talking even with long thin worms of sauce-flecked spaghettini burrowing greedily into his mouth. “Ashurbanipal. Assyrian

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.

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.

The Majoon, or Hemp confection, is a compound of sugar, butter, flour, milk and sidhee or bang. The process has been repeatedly performed before me by Ameer, the proprietor of a celebrated place of resort for Hemp devotees in Calcutta, and who is considered the best artist in his profession. Four ounces of sidhee, and an equal quantity of ghee are placed in an earthen or well-tinned vessel, a pint of water added, and the whole warmed over a charcoal fire. The mixture is constantly stirred until the water all boils away, which is known by the crackling noise of the melted butter on the sides of the vessel. The mixture is then removed from the fire, squeezed through cloth while hot—by which an oleaginous solution of the active principles and colouring matter of the Hemp is obtained—and the leaves, fibres, &c. remaining on the cloth are thrown away. The green oily solution

THE Oldest Ones of All were gluttons. Probably it was because they seldom had enough to eat. You can read even nowadays a poem written by one of them, which is known as the Vision of Mac Conglinne. In this Vision there is a description of a castle made out of different kinds of food. The English for part of the poem goes like this: A lake of new milk I beheld In the midst of a fair plain. I saw a well-appointed house Thatched with butter. Its two soft door-posts of custard, Its dais of curds and butter, Beds of glorious lard, Many shields of thin pressed cheese. Under the straps of those shields Were men of soft sweet smooth cheese, Men who knew not to wound a Gael, Spears of old butter had each of them. A huge cauldron full of meat (Methought I’d try to tackle it), Boiled, leafy kale, browny-white, A brimming vessel full of milk. A bacon house of two-score ribs, A wattling of tripe—support of clans— Of every food pleasant to man, Meseemed the whole was gathered there. Of chitterlings of pigs were made Its beautiful rafters, Splendid the beams and the pillars Of marvellous pork.

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.

What was it you uglified them for--I mean, what they call uglified?” “Well, they wouldn’t do what they were told. Their work is to mind the garden and raise food--not for me, as they imagine, but for themselves. They wouldn’t do it at all if I didn’t make them. And of course for a garden you want water. There is a beautiful spring about half a mile away up the hill. And from that spring there flows a stream which comes right past the garden. All I asked them to do was to take their water from the stream instead of trudging up to the spring with their buckets two or three times a day and tiring themselves out besides spilling half of it on the way back. But they wouldn’t see it. In the end they refused point blank.” “Are they as stupid as all that?” asked Lucy. The Magician sighed. “You wouldn’t believe the troubles I’ve had with them. A few months ago they were all for washing up the plates and knives before dinner: they said it saved time afterward. I’ve caught them planting boiled potatoes to save cooking them when they were dug up. One day the cat got into the dairy and twenty of them were at work moving all the milk out; no one thought of moving the cat.

Ah! This isn't raw egg at all! The egg white is actually a thinned seawater gelée (jelly)... ... and the yolk is salmon roe firmed in a gelatin! The salmon roe pop crisply, filling the mouth with a rich saltiness... ... that is wrapped up in the mild smoothness of the gelée!" "Oh! This looks like it's just a hard-boiled egg... but the egg white is really a white asparagus mousse! And the yolk is hollandaise sauce made from real egg yolks! The heavy richness of the hollandaise is perfectly balanced with the mild bitterness of the asparagus for an exquisite flavor!" "Then what is this? It looks like an egg in its shell...." "Oh, this?" "She punctured it!" "It's a milkshake. You drink it through the straw, like this. Once I removed the inside of the egg, I filled it with a milkshake made with milk, eggs and caramel." "Mm!It's delicious! Its mellow sweetness and clean aftertaste bring to mind the freshness of an early morning!" "And that is everything! All together, I call it... ..."The Three-Faces of-an-Egg Breakfast."" What an utterly surprising dish! Each piece has an exquisite taste completely unlike what you would expect! On this one plate... ... are miniature representations of... ... the flavors of the ocean, the forest and the earth

Castle Scones ¼ cup currants 2 cups all-purpose flour 2 tablespoons sugar 1 tablespoon baking powder ½ teaspoon salt 4 tablespoons well-chilled unsalted butter, cut into 4 pieces 1 large egg ¼ cup whipping cream ¼ cup milk 2 teaspoons sugar (optional) butter, whipped cream, jams, curds, and marmalades Place the currants in a medium-sized bowl and pour boiling water over them just to cover. Allow to stand for 10 minutes. Drain the currants, pat them dry with paper towels, and set aside. Preheat the oven to 400°F. Mix the flour, sugar, baking powder, and salt in the bowl of a food processor fitted with a steel blade. With the motor running, add the butter and process until the mixture looks like cornmeal. In a separate bowl, beat the egg slightly with the cream and milk. With the motor still running, pour the egg mixture in a thin stream into the flour mixture just until the dough holds together in a ball. Fold in the currants. On a floured surface, lightly pat the dough into 2 circles, each about 7 inches in diameter. Cut each circle into 6 even pieces. Place the scones on a buttered baking sheet 2 inches apart. Sprinkle them with the optional sugar, if desired. Bake about 15 minutes, or until the scones are puffed, golden, and cooked through. Serve with butter, whipped cream, and jams. Makes 12 scones

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.

Death by Chocolate Dark chocolate ganache on a chocolate with chocolate chips cupcake. 1⅓ cups all purpose flour 2 teaspoons baking powder ¼ teaspoon baking soda ¾ cup unsweetened cocoa powder ⅛ teaspoon salt 3 tablespoons butter, softened 1½ cups white sugar 2 eggs, at room temperature ¾ teaspoon vanilla extract 1 cup milk 1 bag semisweet chocolate chips Preheat oven to 350 degrees. Sift together the flour, baking powder, baking soda, cocoa, and salt. Set aside. In a large bowl, cream together the butter and sugar until well blended. Add the eggs one at a time, beating well with each addition, then stir in the vanilla. Add the flour mixture alternately with the milk; beat well. Add the chocolate chips. Bake for 15 to 17 minutes. Makes 12. Dark Chocolate Ganache 2 cups dark chocolate chips 2 cups heavy cream 2 teaspoons vanilla extract Place chocolate chips in a large bowl. Pour the cream into a saucepan, and bring it to a boil. Once the cream boils, remove it from the heat and pour it over the chips. Let stand for a minute or two, then stir with a whisk until smooth. Be sure to scrape the bottom of the bowl occasionally. Stir in the vanilla until well blended. Place a piece of plastic wrap directly on the surface of the ganache and allow it to cool to room temperature. Dip tops of cool cupcakes into the mixture and allow it to dry.

A more complex example is a cooking recipe. An algorithm for preparing vegetable soup may tell us: 1.​Heat half a cup of oil in a pot. 2.​Finely chop four onions. 3.​Fry the onion until golden. 4.​Cut three potatoes into chunks and add to the pot. 5.​Slice a cabbage into strips and add to the pot. And so forth. You can follow the same algorithm dozens of times, each time using slightly different vegetables, and therefore getting a slightly different soup. But the algorithm remains the same. A recipe by itself cannot make soup. You need a person to read the recipe and follow the prescribed set of steps. But you can build a machine that embodies this algorithm and follows it automatically. Then you just need to provide the machine with water, electricity and vegetables – and it will prepare the soup by itself. There aren’t many soup machines around, but you are probably familiar with beverage vending machines. Such machines usually have a slot for coins, an opening for cups, and rows of buttons. The first row has buttons for coffee, tea and cocoa. The second row is marked: no sugar, one spoon of sugar, two spoons of sugar. The third row indicates milk, soya milk, no milk. A man approaches the machine, inserts a coin into the slot and presses the buttons marked ‘tea’, ‘one sugar’ and ‘milk’. The machine kicks into action, following a precise set of steps. It drops a tea bag into a cup, pours boiling water, adds a spoonful of sugar and milk, and ding! A nice cup of tea emerges. This is an algorithm.17

Sung was a land which was famous far and wide, simply because it was so often and so richly insulted. However, there was one visitor, more excitable than most, who developed a positive passion for criticizing the place. Unfortunately, the pursuit of this hobby soon lead him to take leave of the truth. This unkind traveler once claimed that the king of Sung, the notable Skan Askander, was a derelict glutton with a monster for a son and a slug for a daughter. This was unkind to the daughter. While she was no great beauty, she was definitely not a slug. After all, slugs do not have arms and legs - and besides, slugs do not grow to that size. There was a grain of truth in the traveler's statement, in as much as the son was a regrettable young man. However, soon afterwards, the son was accidentally drowned when he made the mistake of falling into a swamp with his hands and feet tied together and a knife sticking out of his back. This tragedy did not encourage the traveler to extend his sympathies to the family. Instead, he invented fresh accusations. This wayfarer, an ignorant tourist if ever there was one, claimed that the king had leprosy. This was false. The king merely had a well-developed case of boils. The man with the evil mouth was guilty of a further malignant slander when he stated that King Skan Askander was a cannibal. This was untrue. While it must be admitted that the king once ate one of his wives, he did not do it intentionally; the whole disgraceful episode was the fault of the chef, who was a drunkard, and who was subsequently severely reprimanded. .The question of the governance, and indeed, the very existence of the 'kingdom of Sung' is one that is worth pursuing in detail, before dealing with the traveler's other allegations. It is true that there was a king, his being Skan Askander, and that some of his ancestors had been absolute rulers of considerable power. It is also true that the king's chief swineherd, who doubled as royal cartographer, drew bold, confident maps proclaiming that borders of the realm. Furthermore, the king could pass laws, sign death warrants, issue currency, declare war or amuse himself by inventing new taxes. And what he could do, he did. "We are a king who knows how to be king," said the king. And certainly, anyone wishing to dispute his right to use of the imperial 'we' would have had to contend with the fact that there was enough of him, in girth, bulk, and substance, to provide the makings of four or five ordinary people, flesh, bones and all. He was an imposing figure, "very imposing", one of his brides is alleged to have said, shortly before the accident in which she suffocated. "We live in a palace," said the king. "Not in a tent like Khmar, the chief milkmaid of Tameran, or in a draughty pile of stones like Comedo of Estar." . . .From Prince Comedo came the following tart rejoinder: "Unlike yours, my floors are not made of milk-white marble. However, unlike yours, my floors are not knee-deep in pigsh*t." . . .Receiving that Note, Skan Askander placed it by his commode, where it would be handy for future royal use. Much later, and to his great surprise, he received a communication from the Lord Emperor Khmar, the undisputed master of most of the continent of Tameran. The fact that Sung had come to the attention of Khmar was, to say the least, ominous. Khmar had this to say: "Your words have been reported. In due course, they will be remembered against you." The king of Sung, terrified, endured the sudden onset of an attack of diarrhea that had nothing to do with the figs he had been eating. His latest bride, seeing his acute distress, made the most of her opportunity, and vigorously counselled him to commit suicide. Knowing Khmar's reputation, he was tempted - but finally, to her great disappointment, declined. Nevertheless, he lived in fear; he had no way of knowing that he was simply the victim of one of Khmar's little jokes.

Colette"s "My Mother's House" and "Sido" After seeing the movie "Colette" I felt so sad that it didn't even touch the living spirit of her that exists in her writing. 'What are you doing with that bucket, mother? Couldn't you wait until Josephine (the househelp) arrives?' "And out I hurried. But the fire was already blazing, fed with dry wood. The milk was boiling on the blue-tiled charcoal stove. Nearby, a bar of chocolate was melting in a little water for my breakfast, and, seated squarely in her cane armchair, my mother was grinding the fragrant coffee which she roasted herself. The morning hours were always kind to her. She wore their rosy colours in her cheeks. Flushed with a brief return to health, she would gaze at the rising sun, while the church bell rang for early Mass, and rejoice at having tasted, while we still slept, so many forbidden fruits. "The forbidden fruits were the over-heavy bucket drawn up from the well, the firewood split with a billhook on an oaken block, the spade, the mattock, and above all the double steps propped against the gable-windows of the attic, the flowery spikes of the too-tall lilacs, the dizzy cat that had to be rescued from the ridge of the roof. All the accomplices of her old existence as a plump and sturdy little woman, all the minor rustic divinities who once obeyed her and made her so proud of doing without servants, now assumed the appearance and position of adversaries. But they reckoned without that love of combat which my mother was to keep till the end of her life. At seventy-one dawn still found her undaunted, if not always undamaged. Burnt by fire, cut with the pruning knife, soaked by melting snow or spilt water, she had always managed to enjoy her best moments of independence before the earliest risers had opened their shutters. She was able to tell us of the cats' awakening, of what was going on in the nests, of news gleaned, together with the morning's milk and the warm loaf, from the milkmaid and the baker's girl, the record in fact of the birth of a new day.

Oatmeal Breakfast Soup YIELD: 6 SERVINGS (ABOUT 8 CUPS) BREAKFAST was the inspiration for this soup, which has become a favorite at our house. Bacon, oatmeal, and milk are breakfast ingredients. And leeks? Well, I always put leeks in my soup. I microwave the bacon until crisp because Gloria always does so with good results, but it could be cooked in a skillet as well. Although I use coarsely granulated Irish oatmeal, which is chewy and flavorful, the soup is good made with quick-cooking oatmeal, provided you reduce the preparation time and the liquid accordingly. The first part of the recipe—bacon, leeks, and oatmeal—can be prepared ahead. It is better to add the milk and half-and-half at the last moment, however, for a fresher, cleaner-tasting soup. Finishing the soup with both milk and half-and-half is best, although using milk only is fine. 6 slices bacon (6 to 7 ounces), preferably maple- or honey-cured 2 small leeks, trimmed, with most of the green left on, sliced thin, and washed (2½ cups) 5 cups water 1 cup Irish coarse oatmeal 1½ teaspoons salt (less if bacon is highly salted) 1 cup half-and-half 1 cup milk ½ teaspoon freshly ground black pepper Arrange the bacon on a microwave oven tray, cover with paper towels, and cook on full power for about 4 minutes, or until the slices are crisp and brown. Reserve about 2 tablespoons of the bacon fat, and transfer the bacon to a cutting board. Cut the bacon into ½-inch pieces, and set it aside. Put the reserved bacon fat in a saucepan. Add the sliced leeks, and cook over medium heat for 5 to 6 minutes, until softened. Add the water, and bring to a boil. Add the oatmeal and salt, stir, and bring to a boil. Reduce the heat to very low, cover (with the lid placed slightly ajar, so the oatmeal doesn’t boil over), and cook gently for 25 to 30 minutes, or until the oatmeal is tender. (The recipe can be made to this point up to 24 hours ahead of time.) At serving time, add the half-and-half, milk, and pepper, and bring to a boil. Serve hot with the bacon pieces sprinkled on top.

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.

Thick and creamy egg, fragrant roast quail... and the rice! It all makes such a hearty, satisfying combination! Wait, something just crunched? "See, there are five parts to a good chicken-and-egg rice bowl. Chicken... eggs... rice... onions... and warishita. *Warishita is a sauce made from a combination of broth, soy sauce and sugar.* "I seared the quail in oil before putting it in the oven to roast. That made the skin nice and crispy... while leaving the meat inside tender and juicy. For the eggs, I seasoned them with salt and a generous pinch of black pepper to give them some bite and then added cream to make them thick and creamy! It's the creaminess of the soft-boiled egg that makes or breaks a good chicken-and-egg bowl, y'know. Some milk made the risotto extra creamy. I then mixed in onions as well as ground chicken that was browned in butter. I used the Suer technique on the onions. That should have given some body to their natural sweetness. For the sauce, I sweetened some Madeira wine with sugar and honey and then added a dash of soy sauce. Like warishita in a regular chicken-and-egg rice bowl, this sauce ties all the parts of the dish together. Try it with the poached egg. It's seriously delicious! Basically I took the idea of a Japanese chicken-and-egg rice bowl... ... and rebuilt it using only French techniques!" "Yukihira! I wanna try it too!" "Oh, uh, sorry. I only made that one." "Awww! You've gotta make one for me someday!" "There is one thing I still don't understand. When you stuff a bird, out of necessity the filling has to remain firm to stay in place. Something soft and creamy like risotto should have fallen right back out! "How did you make this filling work?!" "I know! The crunch!" "Yep! It's cabbage! I quickly blanched a cabbage leaf, wrapped the risotto in it... ... and then stuffed it inside the quail!" "Aha! Just like during the Camp Shokugeph!" It's the same idea behind the Chou Farci Shinomiya made! The cabbage leaf is blanched perfectly too. He brought out just enough sweetness while still retaining its crispy texture. And it's that very sweetness that softly ties the fragrant quail meat together with the creamy richness of the risotto filling!

I don’t know what to do with you,” he said, his voice growing curt with anger again. “Deceitful little minx. I’m of half a mind to put you to work, milking the goats. But that’s out of the question with these hands, now isn’t it?” He curled and uncurled her fingers a few times, testing the bandage. “I’ll tell Stubb to change this twice a day. Can’t risk the wound going septic. And don’t use your hands for a few days, at least.” “Don’t use my hands? I suppose you’re going to spoon-feed me, then? Dress me? Bathe me?” He inhaled slowly and closed his eyes. “Don’t use your hands much.” His eyes snapped open. “None of that sketching, for instance.” She jerked her hands out of his grip. “You could slice off my hands and toss them to the sharks, and I wouldn’t stop sketching. I’d hold the pencil with my teeth if I had to. I’m an artist.” “Really. I thought you were a governess.” “Well, yes. I’m that, too.” He packed up the medical kit, jamming items back in the box with barely controlled fury. “Then start behaving like one. A governess knows her place. Speaks when spoken to. Stays out of the damn way.” Rising to his feet, he opened the drawer and threw the box back in. “From this point forward, you’re not to touch a sail, a pin, a rope, or so much as a damned splinter on this vessel. You’re not to speak to crewmen when they’re on watch. You’re forbidden to wander past the foremast, and you need to steer clear of the helm, as well.” “So that leaves me doing what? Circling the quarterdeck?” “Yes.” He slammed the drawer shut. “But only at designated times. Noon hour and the dogwatch. The rest of the day, you’ll remain in your cabin.” Sophia leapt to her feet, incensed. She hadn’t fled one restrictive program of behavior, just to submit to another. “Who are you to dictate where I can go, when I can go there, what I’m permitted to do? You’re not the captain of this ship.” “Who am I?” He stalked toward her, until they stood toe-to-toe. Until his radiant male heat brought her blood to a boil, and she had to grab the table edge to keep from swaying toward him. “I’ll tell you who I am,” he growled. “I’m a man who cares if you live or die, that’s who.” Her knees melted. “Truly?” “Truly. Because I may not be the captain, but I’m the investor. I’m the man you owe six pounds, eight. And now that I know you can’t pay your debts, I’m the man who knows he won’t see a bloody penny unless he delivers George Waltham a governess in one piece.” Sophia glared at him. How did he keep doing this to her? Since the moment they’d met in that Gravesend tavern, there’d been an attraction between them unlike anything she’d ever known. She knew he had to feel it, too. But one minute, he was so tender and sensual; the next, so crass and calculating. Now he would reduce her life’s value to this cold, impersonal amount? At least back home, her worth had been measured in thousands of pounds not in shillings. “I see,” she said. “This is about six pounds, eight shillings. That’s the reason you’ve been watching me-“ He made a dismissive snort. “I haven’t been watching you.” “Staring at me, every moment of the day, so intently it makes my…my skin crawl and all you’re seeing is a handful of coins. You’d wrestle a shark for a purse of six pounds, eight. It all comes down to money for you.

responsibilities of the colonial wife, who was “expected to cook, wash, sew, milk, spin, clean, and garden,” note Mintz and Kellogg. “Her activities included brewing beer [which was perceived as healthier than water], churning butter, harvesting fruit, keeping chickens, spinning wool, building fires, baking bread, making cheese, boiling laundry, and stitching shirts, petticoats, and other garments. She participated in trade—exchanging surplus fruit, meat, cheese, or butter for tea, candles, coats, or sheets—and manufacturing—salting, pickling,

New England Clam Chowder YIELD: 4 TO 6 SERVINGS (ABOUT 8 CUPS) I DON’T REMEMBER ever eating clams when I was in France. Oysters and mussels, yes, but not clams. Fried clams and New England clam chowder were popular menu items at Howard Johnson’s, and I soon learned to love them. Although HoJo’s clam chowder recipe was made in 3,000-gallon amounts and canned, it was quite good. I reproduce that taste at home when a bit of Howard Johnson’s nostalgia creeps in. 5 quahog clams or 10 to 12 large cherrystone clams 4 cups water 4 ounces pancetta or lean, cured pork, cut into 1-inch pieces (about ¾ cup) 1 tablespoon good olive oil 1 large onion (about 8 ounces), peeled and cut into 1-inch pieces (1½ cups) 2 teaspoons chopped garlic 1 tablespoon all-purpose flour 2 sprigs fresh thyme 1 pound Yukon Gold potatoes, peeled and cut into ½-inch dice (2¼ cups) 1 cup light cream 1 cup milk ¼ teaspoon freshly ground black pepper Wash the clams well under cold water, and put them in a saucepan with 2 cups of the water. Bring to a boil (this will take about 5 minutes), and boil gently for 10 minutes. Drain off and reserve the cooking liquid, remove the clams from their shells, and cut the clams into ½-inch pieces (1½ cups). Put the clam pieces in a bowl, then carefully pour the cooking liquid into another bowl, leaving behind any sediment or dirt. (You should have about 3½ cups of stock.) Set aside the stock and the clams. Put the pancetta or pork pieces in a large saucepan, and cover with the remaining 2 cups water. Bring to a boil, and boil for 30 seconds. Drain the pancetta, and wash it in a sieve under cold water. Rinse the saucepan, and return the pancetta to the pan with the oil. Place over medium heat, and cook gently, stirring occasionally, for 7 to 8 minutes. Add the onion and garlic, and continue cooking, stirring, for 1 minute. Add the flour, mix it in well, and cook for 10 seconds. Add the reserved stock and the thyme, and bring to a boil. Then add the potatoes and clams, bring to a boil, cover, reduce the heat to very low, and cook gently for 2 hours. At serving time, add the cream, milk, and pepper, bring to a boil, and serve. (Note: No salt should be needed because of the clam juice and pancetta, but taste and season to your liking.)

Maman’s Cheese Soufflé YIELD: 4 SERVINGS WHEN MY MOTHER got married, she was seventeen and my father was twenty-two. She did not know how to cook, except for a few simple dishes that she had learned from her mother. Yet she was willing and fearless. My father liked cheese soufflé, so my mother graciously obliged. She had never made a soufflé before, but a friend told her that it consisted of a white sauce (béchamel), grated cheese, and eggs—a cinch! To the béchamel, that staple of the French home cook, she added her grated Swiss cheese and then cracked and added one egg after another to the mixture, stirred it well, poured it into a gratin dish, and baked it in the oven. Voilà! No one had told her that the eggs should be separated, with the yolks added to the base sauce and the whites whipped to a firm consistency and then gently folded into the mixture. Ignorance is bliss, and in this case it was indeed: the soufflé rose to a golden height and became a family favorite. This is a great recipe; it can be assembled hours or even a day ahead, and although it is slightly less airy than a standard soufflé, it is delicious. 6 tablespoons (¾ stick) unsalted butter, plus more to butter a 6-cup gratin dish 6 tablespoons all-purpose flour 2 cups cold whole milk ½ teaspoon salt ½ teaspoon freshly ground black pepper 5 extra-large eggs 2½ cups grated Swiss cheese, preferably Gruyère (about 6 ounces) 3 tablespoons minced fresh chives Preheat the oven to 400 degrees. Butter a 6-cup gratin dish, and set it aside. Melt the butter in a saucepan, then add the flour, and mix it in well with a whisk. Cook for 10 seconds, add the milk in one stroke, and mix it in with a whisk. Keep stirring with the whisk until the mixture thickens and comes to a strong boil, which will take about 2 minutes. It should be thick and smooth. Remove from the heat, and stir in the salt and pepper. Allow about 10 minutes for the white sauce to cool. Meanwhile, break the eggs into a bowl, and beat well with a fork. Add the eggs, the cheese, and the chives to the cooled sauce, and mix well to combine. Pour into the buttered gratin dish and cook immediately, or set aside until ready to cook. Bake for 30 to 40 minutes, or until the soufflé is puffy and well browned on top. Although it will stay inflated for quite a while, it is best served immediately.

Les Oeufs Jeannette (EGGS JEANNETTE) YIELD: 4 SERVINGS WHEN WE WERE KIDS, eggs were a staple on our table. Meat or poultry showed up there once a week at the most, and more often than not, our “meat” dinners consisted of a delicious ragout of potatoes or cabbage containing bits of salt pork or leftover roast. Eggs were always a welcome main dish, especially in a gratin with béchamel sauce and cheese, and we loved them in omelets with herbs and potatoes that Maman would serve hot or cold with a garlicky salad. Our favorite egg recipe, however, was my mother’s creation of stuffed eggs, which I baptized “eggs Jeannette.” To this day, I have never seen a recipe similar to hers, and we still enjoy it often at our house. Serve with crusty bread as a first course or as a main course for lunch. 6 jumbo eggs (preferably organic) 1 teaspoon chopped garlic 2 tablespoons chopped fresh parsley 2 to 3 tablespoons whole milk ¼ teaspoon salt ¼ teaspoon freshly ground black pepper 2 tablespoons vegetable oil (preferably peanut oil) DRESSING 2 to 3 tablespoons leftover egg stuffing (from above) 4 tablespoons extra-virgin olive oil 1 tablespoon Dijon-style mustard 2 to 3 tablespoons water Dash of salt and freshly ground black pepper FOR THE HARD-COOKED EGGS: Put the eggs in a small saucepan, and cover with boiling water. Bring to a very gentle boil, and let boil for 9 to 10 minutes. Drain off the water, and shake the eggs in the saucepan to crack the shells. (This will help in their removal later on.) Fill the saucepan with cold water and ice, and let the eggs cool for 15 minutes. Shell the eggs under cold running water, and split them lengthwise. Remove the yolks carefully, put them in a bowl, and add the garlic, parsley, milk, salt, and pepper. Crush with a fork to create a coarse paste. Spoon the mixture back into the hollows of the egg whites, reserving 2 to 3 tablespoons of the filling to use in the dressing. Heat the vegetable oil in a nonstick skillet, and place the eggs, stuffed side down, in the skillet. Cook over medium heat for 2 to 3 minutes, until the eggs are beautifully browned on the stuffed side. Remove and arrange, stuffed side up, on a platter. FOR THE DRESSING: Mix all of the dressing ingredients in a small bowl with a whisk or a spoon until well combined. Coat the warm eggs with the dressing, and serve lukewarm.

Gnocchi à la Romaine (ROMAN GNOCCHI) YIELD: 4 SERVINGS ATHOUGH MOST PEOPLE associate gnocchi with the Italian kitchen, gnocchi à la parisienne (little dumplings made with choux paste) and gnocchi à la romaine, made from semoule des blé dur, called semolina in Italian, were standards on the menu of Le Plaza Athénée. I still love semolina gnocchi and make them a few times a year for family and friends. They make a great starter to a meal and are just as good as an accompaniment with poultry or veal. 2 cups whole milk ¾ teaspoon salt ¼ teaspoon freshly ground black pepper Dash of grated nutmeg ½ cup semolina (granulated hard durum wheat flour) 2 large eggs 1 teaspoon good olive oil ¾ cup grated Comté or Gruyère cheese (2 ounces) ¼ teaspoon salt ¼ teaspoon freshly ground black pepper ½ cup heavy cream Bring 1¾ cups of the milk to a boil in a medium saucepan with the salt, pepper, and nutmeg. As soon as the milk boils, pour the semolina into it in a steady stream while mixing it in with a whisk. Reduce the heat to low, and cook for 1 to 2 minutes, stirring occasionally with the whisk. The mixture should be very thick and smooth. Meanwhile, break the eggs into a small bowl, add the remaining ¼ cup milk, and beat with a fork until smooth. Add to the semolina in the pan, and mix in well with a whisk. Cook and stir for about 30 seconds, until very thick. Set aside while you line a 9-×-6-inch baking dish with plastic wrap, so the ends overhang the sides of the dish. Pour the mixture into it, and using the plastic wrap liner, press on the dough so that it is about ¾ inch thick. Let cool. Preheat the oven to 425 degrees. Cut the cold gnocchi dough into 3-inch squares (you will have 6 squares), oil a gratin dish with the teaspoon of oil, and arrange the gnocchi in the dish, leaving a little space between them. Sprinkle the grated cheese, salt, and pepper on top, and bake for about 15 minutes, until lightly browned and hot. Remove from the oven, and move the oven shelf 6 to 8 inches from the heat source. Pour the cream over the gnocchi, and return the dish to the oven. Immediately switch the oven setting to broil, and broil the gnocchi for about 5 minutes, or until nicely browned on top. Serve.

Christmas Peppermint Coffee I can’t have caffeine but I promise it’s just as good without the extra jolt! Ingredients - 8 ounces (225 grams) brewed coffee - 8 ounces (225 grams) chocolate milk, heated until steaming (I use Chocomel) - 1 ounce (28 grams) peppermint syrup - Chocolate syrup - Whipped cream - Crushed peppermint candies Directions Heat chocolate milk until very hot, but not boiling. Add the hot coffee and syrup to the milk and stir. Using a large glass, add chocolate syrup, pour in the mocha and top with whipped topping and crushed candies.

Southern Spoon Bread 2 cups water 1 cup cornmeal 1 cup milk 2 eggs 1 Tbsp. melted butter 2 tsp. salt Mix water and cornmeal in pan. Heat to boiling point and cook for 5 minutes. Beat eggs well, adding in butter, salt, and milk. Add egg mixture to cornmeal mixture. Beat well and bake in a well-greased pan for approximately 25 minutes.

I don't remember all our duties, but they included making tea, coffee and chocolate, fetching meals from the kitchen, wines from the cellar, and fruit and so forth from the dining-room, slicing bread, making toast, rolling pats of butter, measuring jam, opening milk-cans, counting lumps of sugar, boiling eggs, cooking porridge, pounding ice, grinding coffee - all this for from a hundred to two hundred customers. (...)

Tita Rosie had taken care to prepare their favorite dishes, so we got to enjoy pork and chicken adobo with hard-boiled eggs, seafood ginataan, Bicol Express (Ninang April's favorite, a spicy, coconut milk-based stew from her region), and other delicacies that my aunt hadn't cooked in a while. Even Lola Flor had gone all out and prepared silvanas, the frozen cashew meringue and buttercream sandwich cookies. They were a deliciously decadent and time-consuming dessert

Gourmet Mexican Hot Chocolate Courtesy of Ivy Bay’s mother, Carlotta Reina Bay Make 4 cups 8 oz. of dark chocolate, such as 70% Lindt or other 2 cups of whole milk 2 cup heavy cream 1/2 cup light or dark brown sugar (Piloncillo is traditional, or Turbinado) 1 tsp vanilla extract 4-inch Ceylon cinnamon sticks Optional: 1/4 to 1/2 tsp chili powder (ancho, cayenne, or guajillo chili powder to taste) Dash of nutmeg 1 cup whipped cream (recipe below) In a medium saucepan, combine milk, sugar, and vanilla. Heat over medium until the mixture steams, stirring occasionally, about 5 minutes. While the mixture heats, cut or break up the chocolate into small pieces so it melts evenly. Once the milk is steaming, add the chocolate and whisk until it’s melted and incorporated. Heat over medium, stirring occasionally. Watch closely, and do not boil. When chocolate is melted, and milk begins to steam, whisk with a wire whisk or a molinillo for 3-4 minutes or until a frothy consistency is achieved. Serve with a cinnamon stick in a mug. If desired, garnish with whipped cream and a dash of nutmeg on top. Enjoy! Whipped Cream 1 cup heavy cream 1 tsp vanilla extract

Simple Traditional Mexican Hot Chocolate Makes 4 cups 4 cups of whole milk 4 cinnamon sticks 1 1/2 round tablets of Mexican chocolate, also known as rustic chocolate de mesa (such as Abuelita or Ibarra brand, or others) Optional: 1/4 to 1/2 tsp chili powder (ancho, cayenne, or guajillo chili powder to taste) Break up chocolate in a saucepan and add milk. Add chili powder if desired. Heat on medium, stirring occasionally. Do not boil. When chocolate is melted, and milk begins to steam, whisk with a wire whisk or a molinillo for 3-4 minutes or until a frothy consistency is achieved. Serve with a cinnamon stick in a mug, and enjoy!

But as we all began to move, we heard that throaty rumble come surging up the mountain. Suddenly, the blizzard detonated all around us. It crescendoed into a deafening roar. A thick wall of clouds boiled across the South Col, wrapping us in white, blotting out every discernible feature until the only visible objects were our headlamps, which seemed to float in the maelstrom. Neal Beidleman later said it was like being lost in a bottle of milk. It quickly became incredibly cold. I grabbed Mike’s sleeve. He was my eyes. I dared not lose contact with him. We instinctively herded together; nobody wanted to get separated from the others as we groped along, trying to get the feel of the South Col’s slope, hoping for some sign of camp. We turned one way, and that wasn’t it. We turned again, and that wasn’t it. In the space of a few minutes, we lost all sense of direction; we had no idea where we were facing in the swirling wind and noise and cold and blowing ice. We continued to move as a group, until suddenly the hair stood up on the back of Neal’s neck. Experience and intuition told Beidleman that mortal danger lurked nearby. “Something is wrong here,” he shouted above the din. “We’re stopping.” It was a good decision. We were not twenty-five feet from the seven-thousand-foot vertical plunge off the Kangshung Face. From where we stopped the ice sloped away at a steep angle. A few more paces and the whole group would have just skidded off the mountain. When we stopped something else stopped, too—that internal furnace that keeps you alive. The only way to stay warm in those conditions is through constant activity. To stand still is to freeze to death, which already was happening to me.

Pulomi did not deserve the pain of failure. No woman did. Simantini knew what it felt like to be isolated from the world for three days and three nights. She had years of experience. Restricted to the corner room of the women’s quarters. Looking out from the only window in the room. Watching the tamarind tree outside. The cradles on its branches. And the high wall beyond. Doing nothing all day except watching the blood flow out of the body and wiping it from time to time. Eating uncooked food. No spices. No meat. No fish. Not even boiled milk or butter. Being forced to mourn for the child that could have been. Feeling dirty and polluted. Touched by death, shunned by the living, finding comfort and empathy only in the arms of other menstruating women.

I'm a city boy. I was born and raised in a fairly large city of three million people. One of the reasons I could remain for years on the run was that I love big cities, and feel completely confident and comfortable in them. The full range of a city boy's suspicion and dread of the country rose up in me when I held that glass of freshly squeezed milk. It was warm to the touch. It smelled of the cow. There seemed to be things floating in the glass. I hesitated. I had the sense that Louis Pasteur was standing just behind me, looking over my shoulder at the glass. I could hear him. Er, I would boil that milk first, Monsieur, if I were you... I swallowed prejudice, fear, and the milk all at once, gulping it down as quickly as possible. The taste was not as bad as I'd expected it to be—creamy and rich, and with a hint of dried grasses within the bovine, after-taste.

For the streusel topping ¼ cup all-purpose flour 3 tablespoons white sugar ½ teaspoon baking powder ½ teaspoon cinnamon 3 tablespoons cold unsalted butter Directions For the muffins 1. Preheat your oven to 350 degrees Fahrenheit and prepare a large muffin tin with 12 muffin cups. 2. Dump peaches into sauce pan and add brown sugar and rum, bring to a boil. Turn down to low until all liquid is reduced. Let cool. 3. Add the flour, baking powder, salt and sugar to a large bowl and whisk together to combine. 4. Add ¾ c of the peaches and stir well to coat. 5. Add the milk, egg, oil and vanilla extract, and stir together with a rubber spatula just until the flour disappears. 6. Portion the batter out into the muffin cups evenly (about ¾ full). For the topping 1. Combine the flour, sugar and cinnamon and baking powder in

Refer to the following chart for liquid-to-grain ratios and remember the rule of thumb, 1 cup of uncooked rice will serve 2 to 3 people. Simply bring your chosen liquid—water, stock, and coconut milk all work well—to a boil, season it generously with salt, and add the rice (or quinoa, which I like to cook the same way). Reduce to a very gentle simmer, cover, and cook until the liquid has all been absorbed and the grains are tender. Let it rest covered for 10 minutes after you turn off the heat. And, apart from risotto—which is an entirely different story—never, ever stir rice while it’s cooking. Just fluff it with a fork before serving.

Mint Julep Ice Cream Use this to clear out the past and start over by painting all past painful memories in a happier light. Don’t eat too much, or you’ll be forgetting other things too, until you’re a doddery old fool like me, who can’t remember what day of the week it is. Getting old really is a son of a bitch. Ingredients 1 c. sugar ½ c. water ½ c. bourbon 1 tsp. vanilla 2 c. milk 2 c. heavy cream 6 large egg yolks 8–10 large sprigs fresh mint (plus extra for garnish) Directions 1. Bruise the leaves of the mint leaves to release oils and flavors. Combine the sugar, water, and the 8 mint sprigs in a small saucepan over medium heat, and bring to a boil, stirring to dissolve the sugar. Cook for 2 minutes. Remove from the heat, and let cool completely. Strain through a fine-mesh strainer, then add the bourbon. 2. Combine the milk and cream in a large nonreactive saucepan, and bring to a gentle boil. In a small mixing bowl, whisk the egg yolks together. Whisk 1 cup of the hot cream mixture into the egg mixture. In a slow, steady stream, add the egg mixture to the hot cream mixture. Continue to cook for 4 minutes, stirring occasionally, until the mixture thickens enough to coat the back of a spoon. Remove from heat and let cool completely. 3. Whisk the bourbon mixture into the cream mixture. Cover with plastic wrap, pressing the wrap down against the surface of the mixture to keep a skin from forming, and chill in the refrigerator for at least 2 hours. 4. Remove from the refrigerator, and pour the mixture into an ice-cream machine. Churn according to the manufacturer’s directions. For an extra kick, add a spoonful of bourbon over ice cream before serving.

I thought I might have the energy to perform every action required to make a cup of tea, but I was surprised to remember how many there were: kettle boiling, mug fetching, milk sniffing, tea bag choosing, teaspoon handling. I poured a glass of tap water and sat at the kitchen table, staring into the soggy garden.

Professor Alan Macfarlane discovered a remarkable association between these trends and the increase in tea-drinking. His theory was founded on the fact that tea was drunk with boiled water, which killed off disease-carrying bacteria. Tea also possesses, in tannin, an antiseptic agent which made mothers’ breast milk the healthiest it had ever been.

Felicity’s Macaroni and Cheese 4 cups (1 pound) elbow macaroni 5 tablespoons unsalted butter 4 cups milk 1/2 medium onion 4 cloves garlic 1 bay leaf 3 sprigs fresh thyme 1 teaspoon dry mustard 2 tablespoons flour 2 cups grated cheddar, plus 1 cup in big chunks 1 cup sharp white cheddar cheese 1/2 cup grated parmesan Kosher salt and freshly ground black pepper Directions Cook the macaroni in a large pot of boiling salted water until done, about five to seven minutes. Drain and toss it with two tablespoons of butter; set aside. Heat the oven to 350 degrees. Coat a large baking dish with one tablespoon of butter, and set it aside. Mince the onion, and crush the garlic cloves. Pour the milk into a saucepan, and add the onion, garlic, bay leaf, thyme, and mustard. Warm over medium-low heat until the milk starts to steam, about ten minutes. Remove from the heat, and let the flavors infuse while you make the roux. In a large pot over medium heat, add two tablespoons butter and the flour. Cook, stirring, for about two to three minutes; don’t let the roux color. Remove the bay leaf from the infused milk and add to the roux, whisking constantly to avoid lumps. Cook, stirring often, for about five minutes until the sauce is thick. Remove from the heat and add one half of the grated cheddar, one half of the sharp white cheddar, and one half of the parmesan; stir until it is melted and smooth. Taste and adjust

Coffee?’ he called from downstairs. I went and looked down from the low wall overlooking the kitchen. ‘Yes, please.’ ‘Real coffee, or instant?’ ‘Instant’s good,’ I said, and went downstairs to see him reach down two mugs from a shelf in his beige and steel kitchen. ‘Milk?’ he asked, spooning instant coffee from a metal canister. ‘Yes, please.’ He added milk, filled both mugs from a tap in the corner of the sink and passed one over. I looked at it doubtfully – I hadn’t expected to have to request specifically that my coffee be made with hot water – and saw a reassuring wisp of steam. ‘Do you have boiling water on tap?’ I asked. ‘Yep. Cool, eh?’ ‘Extremely cool,’ I said. ‘And the fridge makes its own ice.’ ‘Far out, brussel sprout.’ ‘I know. It’s pretty incredible,’ he said. ‘Do you have a robot to do your vacuuming, like on The Jetsons?’ ‘No,’ he admitted. ‘Sorry.’ ‘Oh well, never mind. The tap’s still impressive.’ ‘Thanks.’ He leant over and kissed me. ‘Good morning.’ ‘Good morning.’ 'What do you want to do today?’ ‘Whatever you like,’ I said dreamily. ‘I don’t mind.’ ‘You’re really not the high-maintenance type, are you?’ ‘I’m just lulling you into a false sense of security,’ I explained. ‘Then I’ll start demanding fur coats and Porsches.’ ‘I see,’ said Mark.

Perilee’s Wartime Spice Cake 1 cup brown sugar, firmly packed 1 1/2 cups water 1/3 cup shortening or lard 2/3 cup raisins 1/2 teaspoon each ground cloves and nutmeg 2 teaspoons cinnamon 1 teaspoon baking soda 1 teaspoon salt 2 cups flour 1 teaspoon baking powder Boil brown sugar, water, shortening, raisins, and spices together for 3 minutes. Cool. Dissolve baking soda in 2 teaspoons water and add with salt to raisin mixture. Stir together flour and baking powder and add to raisin mixture one cup at a time, beating well after each addition. Pour into a greased and floured 8-inch square pan and bake at 325 °F for about 50 minutes. (Adapted from Butterless, Eggless, Milkless Cake, in Recipes and Stories of Early Day Settlers; and from Depression Cake, described in Whistleberries, Stirabout and Depression Cake: Food Customs and Concoctions of the Frontier West.) Hattie’s Lighter-than-Lead Biscuits 3/4 cup cooked oatmeal, cooled 1 1/2 cups wheat or rye flour 4 teaspoons baking powder 3/4 teaspoon salt 2 tablespoons lard, shortening, or butter 1/4 cup milk Mix oatmeal with sifted flour, baking powder, and salt. Cut in lard, shortening, or butter. Add milk and mix, forming a soft dough. Do not overmix. Roll out on lightly floured surface to 1/4 to 1/2 inch thick. Cut with floured biscuit cutter (or drinking glass) and bake on an ungreased cookie sheet at 425 °F for 12 to 15 minutes. (These are what Hattie served to Rooster Jim in Chapter 17.)

She always had a big pot of oatmeal going on the stove and was happy to whip up a short stack of pancakes at the drop of a hat, but she pretty much made the rest of the plates to order. After the first week she had a good handle not only on what each man liked for his morning meal, but what he needed. Mr. Cupertino still loved the occasional inspired omelet and once she had made him Eggs Meurette, poached eggs in a red wine sauce, served with a chunk of crusty French bread, which was a big hit. She balanced him out other mornings with hot cereal, and fresh fruit with yogurt or cottage cheese. Johnny mostly went for bowls of cereal washed down with an ocean of cold milk, so Angelina kept a nice variety on hand, though nothing too sugary. The Don would happily eat a soft-boiled egg with buttered toast every day for the rest of his life, but she inevitably got him to eat a little bowl of oatmeal just before or after with his coffee. Big Phil was on the receiving end of her supersize, stick-to-your-ribs special- sometimes scrambled eggs, toast, potatoes, and bacon, other times maybe a pile of French toast and a slice of ham. Angelina decided to start loading up his plate on her own when she realized he was bashful about asking for seconds. On Sundays, she put on a big spread at ten o'clock, after they had all been to church, which variously included such items as smoked salmon and bagels, sausages, broiled tomatoes with a Parmesan crust, scrapple (the only day she'd serve it), bacon, fresh, hot biscuits and fruit muffins, or a homemade fruit strudel. She made omelets to order for Jerry and Mr. Cupertino. Then they'd all reconvene at five for the Sunday roast with all the trimmings.

Flour boiled thoroughly in milk, so as to make quite a thick porridge, is good in cases of dysentery.

When I started sixth grade, the other kids made fun of Brian and me because we were so skinny. They called me spider legs, skeleton girl, pipe cleaner, two-by-four, bony butt, stick woman, bean pole, and giraffe, and they said I could stay dry in the rain by standing under a telephone wire. At lunchtime, when other kids unwrapped their sandwiches or bought their hot meals, Brian and I would get out books and read. Brian told everyone he had to keep his weight down because he wanted to join the wrestling team when he got to high school. I told people that I had forgotten to bring my lunch. No one believed me, so I started hiding in the bathroom during lunch hour. I’d stay in one of the stalls with the door locked and my feet propped up so that no one would recognize my shoes. When other girls came in and threw away their lunch bags in the garbage pails, I’d go retrieve them. I couldn’t get over the way kids tossed out all this perfectly good food: apples, hard-boiled eggs, packages of peanut-butter crackers, sliced pickles, half-pint cartons of milk, cheese sandwiches with just one bite taken out because the kid didn’t like the pimentos in the cheese. I’d return to the stall and polish off my tasty finds. There was, at times, more food in the wastebasket than I could eat. The first time I found extra food—a bologna-and-cheese sandwich—I stuffed it into my purse to take home for Brian. Back in the classroom, I started worrying about how I’d explain to Brian where it came from. I was pretty sure he was rooting through the trash, too, but we never talked about it. As I sat there trying to come up with ways to justify it to Brian, I began smelling the bologna. It seemed to fill the whole room. I became terrified that the other kids could smell it, too, and that they’d turn and see my overstuffed purse, and since they all knew I never ate lunch, they’d figure out that I had pinched it from the trash. As soon as class was over, I ran to the bathroom and shoved the sandwich back in the garbage can.

almonds, hazelnuts, pecans, walnuts) make great hot cereals for breakfast, heated with milk, coconut milk or water, unsweetened almond milk, or soymilk, and topped with walnuts, raw sunflower seeds, and blueberries or other berries. Eggs make a return to breakfast in all their glory: fried, over-easy, hard-boiled, soft-boiled, scrambled. Add basil pesto, olive tapenade, chopped vegetables, mushrooms, goat cheese, olive oil, chopped meats (but not cured bacon, sausage, or salami) to your scrambled eggs for an endless variety of dishes.

Later, in one of the few times he attended church as an adult, he discovered that it was about much more than a piece of fruit. Knowledge of evil is contaminating, and in this new manifestation, it makes him pull back from her hug. ‘Poppy?’ Small eddies of anxiety ripple over her face. ‘Poppy. Richie Dog and me have made you breakfast . . .’ Her voice trails off, uncertain. With some effort, George rallies. ‘How’s that for luck? I’m hungry as a lion.’ He waggles a finger at Richie. ‘I hope you aren’t giving me dog biscuits for breakfast, young pup.’ Rory giggles. It’s a sign she feels safe, that she hasn’t done anything wrong after all. ‘You’re so funny, Poppy.’ In the kitchen, George spoons up the cornflakes from their inundation of milk and yums at his undercooked toast. ‘I didn’t make the tea,’ she says. ‘Richie and me are a bit young for boiling water.’ She’s so serious, so anxious to be responsible. George grins. ‘Very wise. I’ll make the tea and you can have a cup, just for making such a nice breakfast.’ He pours her a milky tea and stirs in two teaspoons of sugar. Rory’s eyes gleam. This is an unexpected treat. ‘What about Richie? He helped, too.’ ‘I might share my toast with him,’ George says, tearing off a substantial chunk. He chuckles to himself as the dog wolfs down his portion. Talk about killing two birds with one stone. ‘Best breakfast I’ve had in years,’ he says, swigging the last of

He took a moment to regain his composure, but he got it right on the next take and finally began to make the Bolognese sauce. The pan on the stove had butter that we had already partially melted, and he poured in some olive oil. Then he stirred in the previously identified chopped vegetables, and after several minutes (which would later be edited out), the vegetables were translucent. When he added the finely chopped beef, Sally told the viewers, "You could also use a very good grade of hamburger." He poured in some milk, let it evaporate, and then added crushed tomatoes, red wine, and broth. "Now you must cook the sauce two, three hours until it is done," he said. The cameras stopped and we swapped the pan for an identical one with a finished sauce. We also poured boiling water and cooked spaghetti into the pot that had been sitting empty on the stove.

PELMENI DUMPLINGS Roll two-inch discs of wafer-thin dough made from flour, egg, milk, and salt. Mix ground beef, ground pork, minced chicken, grated onion, puréed garlic, and water. Place a dot of filling in center of each disc, moisten edges, fold closed, and crimp. Bring bottom corners together, pinching to attach. Boil in salted boiling water until dumplings float to the surface. Serve with sour cream.

I had got my two dishes of milk coffee (which by the bye is excellently good for a consumption, but you must boil the milk and coffee together — otherwise ’tis only coffee and milk)