Boiling Oil Quotes

Intoxicated? The word did not express it by a mile. He was oiled, boiled, fried, plastered, whiffled, sozzled, and blotto.

Most people hew the battlements of life from compromise, erecting their impregnable keeps from judicious submissions, fabricating their philosophical drawbridges from emotional retractions and scalding marauders in the boiling oil of sour grapes.

Should I have held them down and poured boiling water over them until they talked? Really, I’d like your expert advice. “Of course not. You would use boiling oil.

If that rank bastard comes near my baby– (Sunshine's grandmother) Grandma! (Sunshine) Well, he is. Messing with my granddaughter. I’ll boil his warts in oil and feed his head to the wolves. (Sunshine's grandmother) You know, wolves don’t really like to eat heads. Meat, yes, but heads are really hard on the jaws. Not to mention, the cranium gets caught between your teeth. (Vane)

She had had the pain; it had been like being boiled alive in scalding oil and not being able to die to get free of it

Isabel sends her brother a look that could boil him in oil if she had that particular paranormal talent. A thought hits me: maybe she has. It will be fun to find out.

When microorganisms die, they make oil; when huge timbers fall, they make coal. But everything here was pure, unadulterated rubbish that didn't make anything. Where does a busted videodeck get you?

And the whole Bush family, from Texas, should be boiled in poisoned oil.

They said no man was an island, and Anita figured that was probably true. But women were; they had to be. And even if someone bothered to sail over and disembark, he'd soon discover that there was always a castle at the center of the island, surrounded by a deep moat, with a rickety drawbridge and archers manning the battlements and a big pot of oil posed above the gate, ready to boil alive anyone who dared to cross the threshold.

There are many things in this world I do not know. I do not know how butterflies get out of their cocoons without damaging their wings. I do not know why anyone would boil vegetables when roasting them is tastier. I do not know how to make olive oil, and I do not know why dogs bark before an earthquake, and I do not know why some people voluntarily choose to climb mountains where it is freezing and difficult to breathe, or live in the suburbs, where the coffee is watery and all the houses look alike.

She looked at him, his black, depthless eyes like boiling wells of oil.

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.

I decided to make spaghetti for lunch again. Not that I was the least bit hungry. But I couldn't just go on sitting on the sofa, waiting for the phone to ring. I had to move my body, to begin working toward some goal. I put water in a pot, turned on the gas, and until it boiled I would make tomato sauce while listening to an FM broadcast. The radio was playing an unaccompanied violin sonata by Bach. The performance itself was excellent, but there was something annoying about it. I didn't know whether this was the fault of the violinist or of my own present state of mind, but I turned off the music and went on cooking in silence. I heated the olive oil, put garlic in the pan, and added minced onions. When these began to brown, I added the tomatoes that I had chopped and strained. It was good to be cutting things and frying things like this. It gave me a sense of accomplishment that I could feel in my hands. I liked the sounds and the smells.

Great meals rarely start at points that all look like beginnings. They usually pick up where something else leaves off. This is how most of the best things are made - imagine if the world had to begin from scratch each dawn: a tree would never grow, nor would we ever get to see the etchings of gentle rings on a clamshell... Meals' ingredients must be allowed to topple into one another like dominos. Broccoli stems, their florets perfectly boiled in salty water, must be simmered with olive oil and eaten with shaved Parmesan on toast; their leftover cooking liquid kept for the base for soup, studded with other vegetables, drizzled with good olive oil, with the rind of the Parmesan added for heartiness. This continuity is the heart and soul of cooking.

I think the reason why I don't read so much, is because as I have observed, whole books all boil down to a drop of essence. You can read a book full of ten thousand words and at the end, sum it up in one sentence; I am more for the one sentence. I am more for the essence. It's like how you need a truckload of roses to extract one drop of rose oil; I don't want to bother with the truckload of roses because I would rather walk away with the drop of rose oil. So in my mind, I have written two hundred books. Why? Because I have with me two hundred vials with one drop of essence in each!

In Soweto you were always hearing about men getting doused with pots of boiling water - often a woman's only recourse. And men were lucky if it was water. Some women used cooking oil. Water was if the woman wanted to teach her man a lesson. Oil meant she wanted to end it.

He believed that a burger joint ought to look like a join, not like a surgery, not like a nursery with pictures of clowns and funny animals on walls, not like a bamboo pavilion on a tropical island, not like a glossy plastic replica of a 1950s diner that never actually existed. If you were going to eat charred cow smothered in cheese, with a side order of potato strips made as crisp as ancient papyrus by immersion in boiling oil, and if you were going to wash it all down with either satisfying quantities of icy beer or a milkshake containing the caloric equivalent of an entire roasted pig, then this fabulous consumption ought to occur in an ambience that virtually screamed guilty pleasure, if not sin.

Here one comes upon an all-important English trait: the respect for constituitionalism and legality, the belief in 'the law' as something above the state and above the individual, something which is cruel and stupid, of course, but at any rate incorruptible. It is not that anyone imagines the law to be just. Everyone knows that there is one law for the rich and another for the poor. But no one accepts the implications of this, everyone takes for granted that the law, such as it is, will be respected, and feels a sense of outrage when it is not. Remarks like 'They can't run me in; I haven't done anything wrong', or 'They can't do that; it's against the law', are part of the atmosphere of England. The professed enemies of society have this feeling as strongly as anyone else. One sees it in prison-books like Wilfred Macartney's Walls Have Mouths or Jim Phelan's Jail Journey, in the solemn idiocies that take places at the trials of conscientious objectors, in letters to the papers from eminent Marxist professors, pointing out that this or that is a 'miscarriage of British justice'. Everyone believes in his heart that the law can be, ought to be, and, on the whole, will be impartially administered. The totalitarian idea that there is no such thing as law, there is only power, has never taken root. Even the intelligentsia have only accepted it in theory. An illusion can become a half-truth, a mask can alter the expression of a face. The familiar arguments to the effect that democracy is 'just the same as' or 'just as bad as' totalitarianism never take account of this fact. All such arguments boil down to saying that half a loaf is the same as no bread. In England such concepts as justice, liberty and objective truth are still believed in. They may be illusions, but they are powerful illusions. The belief in them influences conduct,national life is different because of them. In proof of which, look about you. Where are the rubber truncheons, where is the caster oil? The sword is still in the scabbard, and while it stays corruption cannot go beyond a certain point. The English electoral system, for instance, is an all but open fraud. In a dozen obvious ways it is gerrymandered in the interest of the moneyed class. But until some deep change has occurred in the public mind, it cannot become completely corrupt. You do not arrive at the polling booth to find men with revolvers telling you which way to vote, nor are the votes miscounted, nor is there any direct bribery. Even hypocrisy is powerful safeguard. The hanging judge, that evil old man in scarlet robe and horse-hair wig,whom nothing short of dynamite will ever teach what century he is living in, but who will at any rate interpret the law according to the books and will in no circumstances take a money bribe,is one of the symbolic figures of England. He is a symbol of the strange mixture of reality and illusion, democracy and privilege, humbug and decency, the subtle network of compromises, by which the nation keeps itself in its familiar shape.

Shri Ram said: “Ever since I have been separated from you, Sita, everything to me has become its very reverse. The fresh and tender leaves on the trees look like tongues of fire; nights appear as dreadful as the night of final dissolution and the moon scorches like the sun. Beds of lotuses are like so many spears planted on the ground, while rain-clouds pour boiling oil as it were. Those that were friendly before, have now become tormenting; the cool, soft and fragrant breezes are now like the hissing serpent. One’s agony is assuaged to some extent even by speaking of it, but to whom shall I speak about it? For there is no one who will understand. The reality about the chord of love that binds you and me, dear, is known to my heart alone; and my heart ever abides with you. Know this to be the essence of my love.

Fairy tales might not be history, but as I learned in the hours I spent in the library over Christmas break, Wilhelm and Jacob Grimm were historians. They didn’t invent their fairy tales—they collected them, writing down the folk tales and stories they heard from friends and servants, aristocrats and innkeepers’ daughters. Their first collection of stories was meant for grown-ups and I could see why—they’re way too bloody and creepy for children. Even the heroes go around boiling people in oil and feeding them red-hot coals. Imagine Disney making a musical version of “The Girl Without Hands,” a story about a girl whose widowed father chops off her hands when she refuses to marry him!

Every footfall, every voice was Don Achille creeping up behind us or coming down toward us with a long knife, the kind used for slicing open a chicken breast. There was an odor of sautéing garlic. Maria, Don Achille’s wife, would put me in the pan of boiling oil, the children would eat me, he would suck my head the way my father did with mullets.

During the persecutions under the Emperor Domitian, John was summoned to Rome, where he was tortured by immersion in a pot of boiling oil and subsequently banished to the island of Patmos in the Aegean sea. It was there he wrote his Apocalypse. It was only after the death of Domitian, in A.D. 96, that he returned to Ephesus, where he was still living during the reign of the Emperor Trajan (A.D. 98-117). He became so old and frail that he could no longer walk and had to be carried to meetings and services. All he could manage to say was, "My little children, love one another." He repeated this over and over.

Isolation and depravation were considered the reason Aboriginal people did not 'advance' like Europeans, but it is also true the idea to pour boiling oil on enemies seems not to have occurred to anyone in Australia.

What has he in his hand there?" cried Starbuck, pointing to something wavingly held by the German. "Impossible!—a lamp-feeder!" "Not that," said Stubb, "no, no, it's a coffee-pot, Mr. Starbuck; he's coming off to make us our coffee, is the Yarman; don't you see that big tin can there alongside of him?—that's his boiling water. Oh! he's all right, is the Yarman." "Go along with you," cried Flask, "it's a lamp-feeder and an oil-can. He's out of oil, and has come a-begging.

Don’t pack out ______________ To some people, you make life bright When you decide to dim your light Their lives will be full of darkness Do shine your light in kindness To some people, you bring out a joy With their emotions, never ever toy With your smiles, grease them with oil And make them glad when their lives boil To other people, you are the warmth That kills coldness and brings strength Don’t do it; don’t pack out Else, they will have blackout You’re on earth to do two things here Wake up and do them now; this year First, dare to grow and become better Second, help others to also become greater Never in any of the four seasons Should you neglect your gifts for any reasons The world needs you to make it a better place Don’t pack out; run your race

Not like you to let someone get that close,” Nicholas said, nodding at the cut on his forehead. “Need the surgeon?” “And be forced to admit that one of this ship’s cabin boys caught me unawares with a spoon as I went below? Wicked little bugger. I’d rather be boiled in oil.

The conservative social critique always boils down to the same simple message: liberalism - meaning everything from racy TV to deconstructionists in the Yale French Department - is an affectation of the loathsome rich, as bizarre as their taste for Corgi dogs and extra-virgin olive oil.

When my nephew passed beyond, Wilhelm comforted himself that a child in his innocence would be delivered speedily to heaven, and there be given an honored place. “In this small, simple throne,” Wilhelm said, and I said, “With secret compartments for his bird’s nests and smooth stones.” Wilhelm believed this. He had to believe this. I, too, repeated this conception to myself again and again, trying harder to harder to believe it. But a Creator who takes a child so small, so kind, so tender? What can be made of that? The tales we collected are not merciful. Villains are boiled in snake-filled oil, wicked Steifmutter-stepmothers-are made to dance into death in molten-hot shoes, and on and on. The tales are full of terrible punishments, yes, but they follow just cause. Goodness is rewarded; evil is not. The generous simpleton finds more happiness and coin than the greedy king. So why not mercy and justice to sweet youth from an omnipotent and benevolent Creator? There are only three answers. He is not omnipotent, or he is not benevolent, or-the dreariest possibility of all-he is inattentive. What if that was what happened to my nephew? That God’s gaze had merely strayed elsewhere?

PEACH CARDAMOM ROLLS 1 cup butter 1 1/2 cups sugar 1 3/4 cups boiling water 1 tablespoon salt 2 teaspoons ground cardamom .75 ounces active dry yeast 2 large eggs 1 can of peaches, drained and diced 7 cups flour 1 teaspoon vegetable oil 1 handful slightly cracked cardamom pods 1/2 cup powdered sugar

Take bean sprouts and put them in boiling water and boil for FIVE TO SIX min then drain properly well and bring it back to pan. Blend in salt, then blend in sesame seeds, then blend in sesame oil, then blend in garlic, then blend in cayenne and then blend in green onions and allow to simmer for 120 seconds.

Roscoe and his friends are studying the heat of the fire and the level of oil in the pot with the attitude men take on occasions like this, feeling the weight of their supervisory powers. Sugar smiles. A woman knows she can walk away from a pot to tend something else and the pot will go on boiling; if she couldn't, this world would end at once.

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

Drop 5 large tomatoes into boiling water for one full minute. Peel and seed and chop. Put into a large bowl with ½ cup olive oil, a garlic clove sliced in two, 1 cup chopped fresh basil leaves, salt and hot red pepper flakes. Let sit for a couple of hours, then remove the garlic. Boil one pound of linguine, drain and toss with the cold tomato mixture. Serve immediately.

In the end the secrecy of your revolt poisons you like a secret disease. Your whole life is a life of lies. Year after year you sit in Kipling-haunted little Clubs, whisky to right of you, Pink’un to left of you, listening and eagerly agreeing while Colonel Bodger develops his theory that these bloody Nationalists should be boiled in oil. You hear your Oriental friends called ‘greasy Little babus’, and you admit, dutifully, that they are greasy little babus. You see louts fresh from school kicking grey-haired servants. The time comes when you burn with hatred of your own countrymen, when you long for a native rising to drown their Empire in blood. And in this there is nothing honourable, hardly even any sincerity. For, au fond, what do you care if the Indian Empire is a despotism, if Indians are bullied and exploited? You only care because the right of free speech is denied you. You are a creature of the despotism, a pukka sahib, tied tighter than a monk or a savage by an unbreakable system of taboos.

A horse's fresh foam, extracted and infused with rose oil loosens strong ear pains" – Jonston [1657b, p. 19]. The dung boiled in white wine has strength against colic.  Applied topically it also soothes pain for those with swollen joints.

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

We made a mezze dinner with the fresh bread we had baked earlier—fried tomatoes, garlic and zucchini from the garden, boiled eggs, the last of our Nabulsi cheese, zeit-o-za’atar, labneh with olive oil and paprika, sliced cucumber, beets, and pickled vegetables.

Well!' she said. 'What's all this? I thought you told me she loved young Herring with a passion like boiling oil.' 'That was her story.' 'The oil seems to have gone off the boil. Yes, sir, if that was the language of love, I'll eat my hat,' said the blood relation, alluding, I took it, to the beastly straw contraption in which she does her gardening, concerning which I can only say that it is almost as foul as Uncle Tom's Sherlock Holmes deerstalker, which has frightened more crows than any other lid in Worcestershire.

The recipes of the dishes served Khubilai Khan still survive. They include a variety of foods but maintain the traditional Mongol emphasis on meat and dairy products. The members of the Mongol court ate such delicacies as strips of mutton tail fat dusted with flour and baked with leeks. Bull testicles fried in hot oil, basted with saffron paste, and sprinkled with coriander. Mutton boiled with cardamom and cinnamon and served with rice and chickpeas. Young eggplant stuffed with chopped mutton, fat, yogurt, orange peel, and basil.

She wore a boiled shirt and a bow-tie, and her hair, though long and bound, was sleek with oil. She was about two- or three-and-thirty, and her waist was thick; but her upper lip, at least, was dark as a boy’s. They would have called her terribly handsome, I guessed, in about 1880.

As for the linguine alla cecca, it’s a hot pasta with a cold tomato and basil sauce, and it’s so light and delicate that it’s almost like eating a salad. It has to be made in the summer, when tomatoes are fresh. Drop 5 large tomatoes into boiling water for one full minute. Peel and seed and chop. Put into a large bowl with ½ cup olive oil, a garlic clove sliced in two, 1 cup chopped fresh basil leaves, salt and hot red pepper flakes. Let sit for a couple of hours, then remove the garlic. Boil one pound of linguine, drain and toss with the cold tomato mixture. Serve immediately.

Punishments in Europe at the time were also severe by modern standards, but severity of those in Japan was enough to shock many European visitors of the day. The Frenchman François Caron, who spent many years in Japan in the first half of the 17th century, wrote that "their punishments are roasting, burning, crucifying woth waies, drawing with 4 bulls and boiling in oil and water. Francesco Carletti, remarked : ... many suffered crucifixion on the slightest pretext, such as the theft of a radish... Sometimes also they crucify women, with babies at their breast, and leave them both to die in agony together.

Soba noodles with eggplant and mango This dish has become my mother’s ultimate cook-to-impress fare. And she is not the only one, as I have been informed by many readers. It is the refreshing nature of the cold buckwheat noodles the sweet sharpness of the dressing and the muskiness of mango that make it so pleasing. Serve this as a substantial starter or turn it into a light main course by adding some fried firm tofu. Serves 6 1/2 cup rice vinegar 3 tbsp sugar 1/2 tsp salt 2 garlic cloves, crushed 1/2 fresh red chile, finely chopped 1 tsp toasted sesame oil grated zest and juice of 1 lime 1 cup sunflower oil 2 eggplants, cut into 3/4-inch dice 8 to 9 oz soba noodles 1 large ripe mango, cut into 3/8-inch dice or into 1/4-inch-thick strips 12/3 cup basil leaves, chopped (if you can get some use Thai basil, but much less of it) 21/2 cups cilantro leaves, chopped 1/2 red onion, very thinly sliced In a small saucepan gently warm the vinegar, sugar and salt for up to 1 minute, just until the sugar dissolves. Remove from the heat and add the garlic, chile and sesame oil. Allow to cool, then add the lime zest and juice. Heat up the sunflower oil in a large pan and shallow-fry the eggplant in three or four batches. Once golden brown remove to a colander, sprinkle liberally with salt and leave there to drain. Cook the noodles in plenty of boiling salted water, stirring occasionally. They should take 5 to 8 minutes to become tender but still al dente. Drain and rinse well under running cold water. Shake off as much of the excess water as possible, then leave to dry on a dish towel. In a mixing bowl toss the noodles with the dressing, mango, eggplant, half of the herbs and the onion. You can now leave this aside for 1 to 2 hours. When ready to serve add the rest of the herbs and mix well, then pile on a plate or in a bowl.

After a little time, we began to learn some of what they had known: that a compound of mullein and rue, sweet cicely and mustard oil makes an excellent syrup for quieting a cough; that boiled willow bark eases aches and fevers; that betony, bruised for a green plaster, speeds mending of wounds and scrapes.

But that, as they say, was none of my business. OPEC would go on drilling for oil, regardless of anyone’s opinion, conglomerates would make electricity and gasoline from that oil, people would be running around town late at night using up that gasoline. At the moment, however, I had my own problems to deal with.

But more than this - not even, after your victims have been killed, will you eat them just as they are from the slaughter-house. You boil, roast, and altogether metamorphose them by fire and condiments. You entirely alter and disguise the murdered animal by use of ten thousand sweet herbs and spices, that your natural taste may be deceived and be prepared to take the unnatural food. A proper and witty rebuke was that of the Spartan who bought a fish and gave it to his cook to dress. When the latter asked for butter, and olive oil, and vinegar, he replied, 'Why, if I had all these things I should not have bought the fish!

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

All the achievements of the Putin era so far – the economic growth, the increase in incomes, the riches of the billionaires that had turned Moscow into a gleaming metropolis where sleek foreign cars filled the streets and cosy cafés opened on street corners – boiled down to the sharp increase in the oil price during the Putin years, they agree.

Vegetables cooked for salads should always be on the crisp side, like those trays of zucchini and slender green beans and cauliflowerets in every trattoria in Venice, in the days when the Italians could eat correctly. You used to choose the things you wanted: there were tiny potatoes in their skins, remember, and artichokes boiled in olive oil, as big as your thumb, and much tenderer...and then the waiter would throw them all into an ugly white bowl and splash a little oil and vinegar over them, and you would have a salad as fresh and tonic to your several senses as La Primavera. It can still be done, although never in the same typhoidic and enraptured air. You can still find little fresh vegetables, and still know how to cook them until they are not quite done, and chill them, and eat them in a bowl.

After the confession, still inside his sleeping, a massive boil shaped like a bird’s egg appears on his left hand between his point finger and his thumb. When medics drain the boil, from the pustule’s face floods a creamy darkish oil. The runoff will be stored in a glass vial in a black locker several miles from Gravey’s fleshy self, no one seeing what the wet does in the darkness when no longer watched.

The scent of the spicy squid is almost too much to handle!" First we start with bite-size chunks of squid sautéed in some olive oil and squid ink... Once the flavors have fully melded together, in goes a generous splash of white wine to flambé them! Then some cabbage and onion for sweetness! Tomatoes for a little zing! And finally... the secret ingredient! "What the heck? Look at that giant needle!" "You're not going to use that on the food, are you?!" We convinced a local restaurant to let us have their huge pile of leftover shrimp heads and seafood shells. By boiling it all down, we infuse all their savory umami goodness and richness into olive oil... ... making a big batch of Hayama's special red olive oil! Using a cooking injector, we inject a dose right into the yolk of a soft-boiled egg, aaand... PLOOP

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 Chinese parsley, too, he chopped up finely. He peeled the shrimp and washed them at the sink. Spreading a paper towel, he laid the shrimp out in neat rows, like troops in formation. When the edamame were finished boiling, he drained them in a colander and left them to cool. Next he warmed a large frying pan and dribbled in some sesame oil and spread it over the bottom. He slowly fried the chopped ginger over a low flame.

The hatch, removed from the top of the works, now afforded a wide hearth in front of them. Standing on this were the Tartarean shapes of the pagan harpooneers, always the whale-ship's stokers. With huge pronged poles they pitched hissing masses of blubber into the scalding pots, or stirred up the fires beneath, till the snaky flames darted, curling, out of the doors to catch them by the feet. The smoke rolled away in sullen heaps. To every pitch of the ship there was a pitch of the boiling oil, which seemed all eagerness to leap into their faces. Opposite the mouth of the works, on the further side of the wide wooden hearth, was the windlass. This served for a sea-sofa. Here lounged the watch, when not otherwise employed, looking into the red heat of the fire, till their eyes felt scorched in their heads. Their tawny features, now all begrimed with smoke and sweat, their matted beards, and the contrasting barbaric brilliancy of their teeth, all these were strangely revealed in the capricious emblazonings of the works. As they narrated to each other their unholy adventures, their tales of terror told in words of mirth; as their uncivilized laughter forked upwards out of them, like the flames from the furnace; as to and fro, in their front, the harpooneers wildly gesticulated with their huge pronged forks and dippers; as the wind howled on, and the sea leaped, and the ship groaned and dived, and yet steadfastly shot her red hell further and further into the blackness of the sea and the night, and scornfully champed the white bone in her mouth, and viciously spat round her on all sides; then the rushing Pequod, freighted with savages, and laden with fire, and burning a corpse, and plunging into that blackness of darkness, seemed the material counterpart of her monomaniac commander's soul.

I feel I want to quit this constant ageing of mind and body, with incessant argument and nicety concerning ancient decaying things, and to feel the joy of a free and vigorous life; to have, ⎯ be they good or bad, ⎯ broad, unhesitating, unfettered ideas and aspirations, free from everlasting friction between custom and sense, sense and desire, desire and action. If only I could set utterly and boundlessly free this hampered life of mine, I would storm the four quarters and raise wave upon wave of tumult all round; I would career away madly, like a wild horse, for very joy of my own speed! But I am a Bengali, not a Bedouin! I go on sitting in my corner, and mope and worry and argue. I turn my mind now this way up, now the other ⎯ as a fish is fried ⎯ and the boiling oil blisters first this side, then that. Let it pass. Since I cannot be thoroughly wild, it is but proper that I should make an endeavour to be thoroughly civil. Why foment a quarrel between the two?

Now, for breakfast, she has oatmeal with ground flax seeds, hemp seeds, nuts, pea protein powder, and a sausage on the side. At lunchtime, two hard-boiled eggs, carrot sticks, celery, peanut butter or avocado, a protein smoothie (with collagen powder, 1 tablespoon of chia seeds, half a tablespoon of coconut oil, and a whole bunch of greens), and half a banana last. For a snack in the afternoon, Greek yogurt, berries, and half a protein bar. Finally, at dinner, fish or chicken, kale sautéed with avocado oil, and roasted sweet potatoes.

Potatoes, too, are at their sweetest when first harvested—hence the indescribable pleasure of boiled new potatoes topped with butter. As potatoes sit in storage all year, though, their sugars convert to starches. Fry newly dug potatoes, full of sugar, and they’ll burn before they can cook through. Instead, when making potato chips or fries, use starchy, older potatoes and rinse them of excess starches after slicing until the water runs clear. Only then will your fried potatoes emerge from the hot oil of the fry pot crisp but not burnt.

Tengo chopped a lot of ginger to a fine consistency. Then he sliced some celery and mushrooms into nice-sized pieces. The Chinese parsley, too, he chopped up finely. He peeled the shrimp and washed them at the sink. Spreading a paper towel, he laid the shrimp out in neat rows, like troops in formation. When the edamame were finished boiling, he drained them in a colander and left them to cool. Next he warmed a large frying pan and dribbled in some sesame oil and spread it over the bottom. He slowly fried the chopped ginger over a low flame.

con Zucchine alla Nerano — SERVES 4 — About 16fl oz sunflower oil or vegetable oil, or, if you choose, olive oil 8 to 10 small zucchine (courgettes) 75g chopped fresh basil Sea salt to taste Extra virgin olive oil 500g spaghetti 200g grated Parmigiano-Reggiano • Put the sunflower oil in a large pot and bring to a low boil over medium-high heat. • Slice the zucchine into thin rounds and fry in the oil until they are golden brown. Remove and set aside on paper towels. • Sprinkle with basil and salt. • Transfer to a bowl and drizzle liberally with olive oil. • Boil the pasta until al dente and strain, reserving about two cupfuls of the pasta water. • Place the cooked pasta in a large pan or pot over low heat along with the zucchine mixture and combine gently. Add the pasta water, a little at a time, to create a creamy texture. You may not use all of the pasta water. Now add some of the Parmigiano to the mixture and continue to combine by stirring gently and tossing. When the mixture has a slight creaminess, remove from the stove and serve immediately. Note: The zucchine mixture can be refrigerated for about 5 days for use at a later date. Best to bring it to room temperature before using.

Throughout the most trying phase of the Case, Nixon and his family, and sometimes his parents, were at our farm, encouraging me and comforting my family. My children have caught him lovingly in a nickname. To them, he is always "Nixie," the kind and the good, about whom they will tolerate no nonsense. His somewhat martial Quakerism sometimes amused and always heartened me. I have a vivid picture of him, in the blackest hour of the Hiss Case, standingby the barn and saying in his quietly savage way (he is the kindest of men): "If the American people understood the real character of Alger Hiss, they would boil him in oil.

When Dr. Ramasamy first lectured to their class in the century-old Donovan Auditorium, even the murmuring backbenchers were silenced when the tall, confident woman in a short-sleeved lab coat floated in. She had launched right into inflammation, the body’s first response to any threat, the common denominator of all disease. In minutes she had drawn them into the thick of a battle: the invaders (typhoid bacteria) are spotted by the hilltop sentries (macrophages), who send signals back to the castle (the bone marrow and lymph nodes). The few aging veterans of previous battles with typhoid (memory T-lymphocytes) are roused from their beds, summoned to hastily teach untested conscripts the specific typhoid-grappling skills needed, and then to arm them with custom lances designed solely to latch onto and pierce the typhoid shield—in essence, the veterans clone their younger selves. The same veterans of prior typhoid campaigns also assemble a biological-warfare platoon (B lymphocytes) who hastily manufacture a one-of-a-kind boiling oil (antibodies) to pour over the castle wall; it will melt the typhoid intruders’ shields, while not harming others. Meanwhile, having heard the call to battle, the rogue mercenaries (neutrophils), armed to the teeth,

Recipes TOM PEPPER’S HOT BREW To soothe the throat or otherwise ease a long day. 1.4 drachm (1 tsp) local raw honey 16 drachm (1 oz) scotch or bourbon ½ pint (1 cup) hot water 3 sprigs fresh thyme Stir honey and bourbon at bottom of mug. Add hot water and thyme sprigs. Steep five minutes. Sip while warm. BLACKFRIARS BALM FOR BUGS AND BOILS To subdue angry, itchy skin caused by insect bites. 1 drachm (0.75 tsp) castor oil 1 drachm (0.75 tsp) almond oil 10 drops tea tree oil 5 drops lavender oil In a 2.7 drachm (10 ml) glass rollerball vial, add the 4 oils. Fill to top with water and secure cap. Shake well before each use. Apply to itchy, uncomfortable skin. ROSEMARY BUTTER BISCUIT COOKIES A traditional shortbread. Savory yet sweet, and in no way sinister. 1 sprig fresh rosemary 1 ½ cup butter, salted 2⁄3cup white sugar 2 ¾ cup all-purpose flour Remove leaves from rosemary and finely chop (approximately 1 Tbsp or to taste). Soften butter; blend well with sugar. Add rosemary and flour; mix well until dough comes together. Line 2 cookie sheets with parchment paper. Form dough into 1.25-inch balls; press gently into pans until 0.5-inch thick. Refrigerate at least 1 hour. Preheat oven to 375°F. Bake for 10–12 minutes, just until bottom edges are golden. Do not overbake. Cool at least 10 minutes. Makes 45 cookies.

They have the kinds of things we can eat.' An unease crept up on Ifemelu. She was comfortable here, and she wished she were not. She wished, too, that she were not so interested in this new restaurant, did not perk up, imagining fresh green salads and steamed still-firm vegetables. She loved eating all the things she had missed while away, jollof rice cooked with a lot of oil, fried plantains, boiled yams, but she longed, also, for the other things she had become used to in America, even quinoa, Blaine's specialty, made with feta and tomatoes. This was what she hoped she had not become but feared that she had: a "they have the kinds of things we can eat" kind of person.

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

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

Michael’s Magical Sweet Potato Muffins WHISK TOGETHER 1 cup dark brown sugar, 1/2 cup oil, 1 running-over teaspoon vanilla, and 2 eggs. Then, in another bowl, mix together 2 cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon cinnamon, 1 teaspoon nutmeg, 1/2 teaspoon allspice, and 1/2 teaspoon salt. To that, add 2 big giant sweet potatoes—either baked or boiled—and mashed. I suppose you COULD use canned ones, but it kinda makes me gag to think about. Add your egg/sugar mixture to all of that and stir it up without beating it to death. Put it in greased muffin tins and bake for about 25 to 30 minutes at 350°F. (If you want to, you could add 1/2 cup raisins or 1 cup pecans. I’d go with the pecans—not a big fan of raisins in stuff, but that’s just me.)   Okay—I have got

So what are you after, eh? Side of beef? Some chops?' 'Aye, sir. Whatever you fancy.' He licked his lips and listed his favorite dishes: plain pudding, lemon pickle, roast beef. Then he asked for his own particulars: tobacco and coltsfoot for his pipe, and some more comfrey for Her Ladyship's tea. 'And no green oils. Get a block of dripping and cook it plain.' It was true that the food in France had been a great hog potch of good and bad. One night on the road we were served a right mess of giblets, fishy smelling frogs' legs and moldy old cheese. But at Chantilly the fricassee of veal was so tender I'm not sure how they softened it. I could have eaten the whole pot it was that good, but instead had to watch Jesmire scraping off the sauce, whining all the time for a little boiled ham.

About two years ago," Cymbra went on, "Wolf conceived the idea of an alliance between Norse and Saxon to stand against the Danes.He thought such an alliance would be best confirmed by a marriage between himself and me.This did he propose in a letter to my brother. With the help of a traitorous house priest, Father Elbert, Daria intercepted that letter and stole Hawk's seal as well. She sent back to Wolf a refusal in Hawk's name and mine that not merely rejected the alliance but also insulted him deeply. His repsonse was all too predictable, although it is certain Daria herself never thought of it." "What did he do?" Rycca asked,trying very hard not to sound breathless. Cymbra smiled in fond memory. "Wolf came to Essex and took me by stealth. We were married as I told you and only then did he send word to Hawk as to where I could be found. Naturally, my brother was very angry and concerned. He came to Sciringesheal, where I did my utmost to convince him that I was happily wed,which certainly was true but unfortunately he did not believe. So are men ever stubborn. One thing led to another and Hawk spirited me back to Essex. Winter set in and it was months before Wolf could follow.During that time, Hawk realized his mistake. Once Wolf arrived, all was settled amicably, which was a good thing because this little one"-she smiled at her drowsy son-"had just been norn and I was in no mood to put up with any more foolishness on the part of bull-headed men. It was while we were at Hawkforte, waiting as I regained strength to return home, that Wolf suggested Hawk and Dragon should also make marriages for the alliance." "Such suggestion I am sure they both heartily welcomed," Rycca said sardonically. Cymbra laughed. "About as much as they would being boiled in oil.Hawk was especially bad. He had been married years ago when he was very young and had no good memories of the experience. But I must say, Krysta brought him round in far shorter time than I would have thought possible." "Do you have any idea how she did it?" Rycca ventured,hoping not to sound too desperately curious. "Oh,I know exactly how." Cymbra looked at her new sister-in-law and smiled. "She loved him." "Loved him? That was all it took?" "Well,to be fair,I think she also maddened, irked, frustrated, and bewildered him. All that certainly helped.But I will leave Krysta to tell her own story,as I am sure she will when opportunity arises.

What has been Extinction Rebellion’s magic? It boils down to values, processes, role modelling, positivity and fast learning. Most importantly for me, XR has been a loud advocate of the three core values I call for in this book. In the London protests of April 2019, you could hear the tannoys reminding supporters to respect everyone: the authorities; the government; the public; each other; the oil companies; EVERYONE. In surreal scenes on Waterloo Bridge, the police were caught visibly off balance by the tide chanting: ‘To the police, we love you. We’re doing this for your children’, as the police carried people away to their vans. Of course, as XR’s name suggests, they stand overtly for the preservation of all species. And they made a very strong call for truth. At its best, XR gave us a taste of a better world. They

A long time ago, I collected the flower petals stained with my first blood; I thought there was something significant about that, there was importance in all the little moments of experience, because when you live forever, the first times matter. The first time you bleed, first time you cry — I don’t remember that — first time you see your wings, because new things defile you, purity chips away. your purity. nestled flowers in your belly, waiting to be picked. do you want innocence back? small and young smiles that make your eyes squint and cheeks flare the feeling of your face dripping down onto the grass, the painted walls you tore down, the roads you chipped away, they’ll eat away at you, the lingering feelings of a warm hand on your waist, the taps of your feet as you dance, the beats of your timbrel.’ ‘and now you are like Gods, sparkling brilliant with jewelry that worships you, and you’re splitting in order to create.’ ‘The tosses of your wet hair, the rushes of chariots speeding past, the holy, holy, holy lord god of hosts, the sweetness of a strawberry, knocks against the window by your head, the little tunes of your pipes, the cuts sliced into your fingers by uptight cacti fruits, the brisk scent of a sea crashing into the rocks, the sweat of wrestling, onions, cumin, parsley in a metal jug, mud clinging to your skin, a friendly mouth on your cheeks and forehead, chimes, chirps of chatter in the bazaar, amen, amen, amen, the plump fish rushing to take the bread you toss, scraping of a carpenter, the hiss of chalk, the wisps of clouds cradling you as you nap, the splashes of water in a hot pool, the picnic in a meadow, the pounding of feet that are chasing you, the velvet of petals rustling you awake, a giant water lily beneath you, the innocent kiss, the sprawl of the universe reflected in your eyes for the first time, the bloody wings that shred out of your back, the apples in orchards, a basket of stained flowers, excited chants of a colosseum audience, the heat of spinning and bouncing to drums and claps, the love braided into your hair, the trickles of a piano, smell of myrrh, the scratches of a spoon in a cup, the coarseness of a carpet, the stringed instruments and trumpets, the serene smile of not knowing, the sleeping angel, the delight of a creator, the amusement of gossip and rumors, the rumbling laughter between shy singing, the tangling of legs, squash, celery, carrot, and chayote, the swirled face paint, the warmth of honey in your tea, the timid face in the mirror, mahogany beams, the embrace of a bed of flowers, the taste of a grape as its fed to you, the lip smacks of an angel as you feed him a raspberry, the first dizziness of alcohol, the cool water and scent of natron and the scratch of the rock you beat your dirty clothes against, the strain of your arms, the columns of an entrance, the high ceilings of a dark cathedral, the boiling surface of bubbling stew, the burn of stained-glass, the little joyous jump you do seeing bread rise, the silky taste of olive oil, the lap of an angel humming as he embroiders a little fox into his tunic, the softness of browned feathers lulling you to sleep, the weight of a dozen blankets and pillows on your small bed, the proud smile on the other side of a window in a newly-finished building, the myrtle trees only you two know about, the palm of god as he fashions you from threads of copper, his praises, his love, his kiss to your hair, your father.

Chicken Francese, or lamb chops, or plump spinach gnocchi that she'd roll out by hand and drop into boiling salt water. When her brothers came home for the holidays, she'd spend days in the kitchen, preparing airy latkes and sweet and sour brisket; roast turkey with chestnut stuffing; elaborately iced layer cakes. She'd stay in the kitchen for hours, cooking dish after dish, hoping that all the food would somehow conceal their father's absence; hoping that the meals would take the taste of grief out of their mouths. "After my father died, I think cooking saved me. It was the only thing that made me happy. Everything else felt so out of control. But if I followed a recipe, if I used the right amounts of the right ingredients and did everything I was supposed to do..." She tried to explain it- how repetitive motions of peeling and chopping felt like a meditation, the comfort of knowing that flour and yeast, oil and salt, combined in the correct proportions, would always yield a loaf of bread; the way that making a shopping list could refocus her mind, and how much she enjoyed the smells of fresh rosemary, of roasting chicken or baking cookies, the velvety feel of a ball of dough at the precise moment when it reached its proper elasticity and could be put into an oiled bowl, under a clean cloth, to rise in a warm spot in the kitchen, the same step that her mother's mother's mother would have followed to make the same kind of bread. She liked to watch popovers rising to lofty heights in the oven's heat, blooming out of their tins. She liked the sound of a hearty soup or grain-thickened stew, simmering gently on a low flame, the look of a beautifully set table, with place cards and candles and fine china. All of it pleased her.

Each bite is a tidal wave of savory, fatty eel juices... ... made fresh and tangy by the complementary flavors of olive oil and tomato! ...! It's perfect! This dish has beautifully encapsulated the superbness of Capitone Eel!" "Capitone specifically means 'Large Female Eel'! It's exactly this kind of eel that is served during Natale season from Christmas to New Year's. Compared to normal eels, the Capitone is large, thick and juicy! In fact, it's considered a delicacy!" "Yes, I've heard of them! The Capitone is supposed to be significantly meatier than the standard Anguilla." *Anguilla is the Italian word for regular eels.* "Okay. So the Capitone is special. But is it special enough to make a dish so delicious the judges swoon?" "No. The secret to the Capitone's refined deliciousness in this dish lies with the tomatoes. You used San Marzanos, correct?" "Ha Ragione! (Exactly!) I specifically chose San Marzano tomatoes as the core of my dish!" Of the hundreds of varieties of tomato, the San Marzano Plum Tomato is one of the least juicy. Less juice means it makes a less watery and runny sauce when stewed! "Thanks to the San Marzano tomatoes, this dish's sauce remained thick and rich with a marvelously full-bodied taste. The blend of spices he used to season the sauce has done a splendid job of highlighting the eel's natural flavors as well." "You can't forget the wondrous polenta either. Crispy on the outside and creamy in the middle. There's no greater garnish for this dish." *Polenta is boiled cornmeal that is typically served as porridge or baked into cakes.* "Ah. I see. Every ingredient of his dish is intimately connected to the eel. Garlic to increase the fragrance, onion for condensed sweetness... ... and low-juice tomatoes. Those are the key ingredients.

As soon as we take our seats, a sequence of six antipasti materialize from the kitchen and swallow up the entire table: nickels of tender octopus with celery and black olives, a sweet and bitter dance of earth and sea; another plate of polpo, this time tossed with chickpeas and a sharp vinaigrette; a duo of tuna plates- the first seared and chunked and served with tomatoes and raw onion, the second whipped into a light pâté and showered with a flurry of bottarga that serves as a force multiplier for the tuna below; and finally, a plate of large sea snails, simply boiled and served with small forks for excavating the salty-sweet knuckle of meat inside. As is so often the case in Italy, we are full by the end of the opening salvo, but the night is still young, and the owner, who stops by frequently to fill my wineglass as well as his own, has a savage, unpredictable look in his eyes. Next comes the primo, a gorgeous mountain of spaghetti tossed with an ocean floor's worth of clams, the whole mixture shiny and golden from an indecent amount of olive oil used to mount the pasta at the last moment- the fat acting as a binding agent between the clams and the noodles, a glistening bridge from earth to sea. "These are real clams, expensive clams," the owner tells me, plucking one from the plate and holding it up to the light, "not those cheap, flavorless clams most restaurants use for pasta alle vongole." Just as I'm ready to wave the white napkin of surrender- stained, like my pants, a dozen shades of fat and sea- a thick cylinder of tuna loin arrives, charred black on the outside, cool and magenta through the center. "We caught this ourselves today," he whispers in my ear over the noise of the dining room, as if it were a secret to keep between the two of us. How can I refuse?

The hatch, removed from the top of the works, now afforded a wide hearth in front of them. Standing on this were the Tartarean shapes of the pagan harpooneers, always the whale-ship’s stokers. With huge pronged poles they pitched hissing masses of blubber into the scalding pots, or stirred up the fires beneath, till the snaky flames darted, curling, out of the doors to catch them by the feet. The smoke rolled away in sullen heaps. To every pitch of the ship there was a pitch of the boiling oil, which seemed all eagerness to leap into their faces. Opposite the mouth of the works, on the further side of the wide wooden hearth, was the windlass. This served for a sea-sofa. Here lounged the watch, when not otherwise employed, looking into the red heat of the fire, till their eyes felt scorched in their heads. Their tawny features, now all begrimed with smoke and sweat, their matted beards, and the contrasting barbaric brilliancy of their teeth, all these were strangely revealed in the capricious emblazonings of the works. As they narrated to each other their unholy adventures, their tales of terror told in words of mirth; as their uncivilized laughter forked upwards out of them, like the flames from the furnace; as to and fro, in their front, the harpooneers wildly gesticulated with their huge pronged forks and dippers; as the wind howled on, and the sea leaped, and the ship groaned and dived, and yet steadfastly shot her red hell further and further into the blackness of the sea and the night, and scornfully champed the white bone in her mouth, and viciously spat round her on all sides; then the rushing Pequod, freighted with savages, and laden with fire, and burning a corpse, and plunging into that blackness of darkness, seemed the material counterpart of her monomaniac commander’s soul.

Accras (Saltfish Fritters) Accras (or acrats) de morue are saltfish fritters—the French island version of Dingis’s saltfish cakes. (Morue is French for cod.) Serve them as an appetizer or a snack. 1⁄2 pound salt cod or other saltfish, preferably boneless 1 lime 1 small onion, grated 1 clove garlic, grated 1⁄4–1⁄2 hot pepper, seeded and finely minced 1 seasoning pepper or 1⁄2 green bell pepper, finely chopped 1 stalk celery, finely chopped 2 green onions, finely chopped 1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme Freshly ground black pepper 1 cup flour 1 teaspoon baking powder 1⁄2 cup water (approx.) Vegetable oil for deep frying 1. The night before you want to serve the fritters, put the fish in cold water to soak. Change water 4 or 5 times, squeezing half the lime into the water during each of the last two soakings. 2. Rinse fish, drain, and remove skin and bones if necessary. In a large bowl, finely shred the fish. (See Tips, below.) Add the onion, garlic, peppers, celery, green onions, thyme, and black pepper, and mix well. 3. Combine flour and baking powder and add to fish mixture. Stir thoroughly. Slowly add enough water to make a thick paste. 4. Heat oil to 350°F in a deep fryer or pot. Drop fish mixture by tablespoons into hot oil and fry until golden on both sides. 5. Drain on paper towels and serve hot with hot pepper sauce. Serves 4 Tips • Some saltfish may not shred easily. If that’s the case, chop it finely in a food processor or by hand with a knife. Alternatively, put it in boiling water, turn off the heat, and allow it to cool in the liquid. It should then flake easily. Whichever method you use, be sure to “chip it up fine,” as Dingis says. • Before proceeding with step 2, try a little piece of the soaked fish. If it is still too salty for your taste, soak it again in fresh water.

ROASTED BEET AND QUINOA SALAD When beets are bad, they are really fucking gross. But roasted, these mother fuckers get sweet and delicious. Trust. MAKES ENOUGH FOR 4 AS A SIDE DRESSING 1 shallot or small onion, diced (about 2 tablespoons) 1 teaspoon Dijon mustard 3 tablespoons white wine, balsamic, or champagne vinegar ¼ cup olive oil SALAD 3 medium beets, peeled and chopped into small chunks (about 1½ cups) 1 teaspoon of whatever vinegar you used for the dressing 2 teaspoons olive oil Salt and ground pepper 2 cups water 1 cup quinoa, rinsed 1 cup kale, stems removed, sliced into thin strips ¼ cup diced fresh herbs* 1 Crank your oven to 400°F. Grab a rimmed baking sheet and have it on standby. 2 Make the dressing: Pour all the ingredients together in a jar and shake that shit up. 3 For the salad: In a medium bowl, toss the beets together with the vinegar, olive oil, and a pinch of salt. Your hands might get kinda red and bloody looking from the beets. Don’t worry about that shit; it will wash off, so quit complaining. Pour the mixture onto the baking sheet and roast for 20 minutes, stirring the beets halfway through. 4 While the beets roast up, bring the water to a boil in a medium pot. Add the quinoa. Once that shit starts boiling again, cover, and adjust the heat to low. Cook the quinoa at a slow simmer until it is tender, about 15 minutes. Just taste it and you’ll figure that shit out. Drain any extra water that remains in the pot and scoop the quinoa into a medium bowl. Fold the kale into the hot quinoa and then add the dressing. Add the fresh herb of your choice and mix well. 5 When the beets are done, fold those ruby red bitches right in to the quinoa. Add salt and pepper to taste. Serve this salad at room temperature or refrigerate until cold. * Dill, basil, and parsley all work well here. Use whichever of those you’ve got hanging out in the fridge

Pizzoccheri — SERVES 4 TO 6 — 1 medium Savoy cabbage A big, sexy slab of Valtellina cheese, or something similar, like fontina 3 large yellow potatoes A fuck of a lot of butter 4 large garlic cloves 1 pound pizzoccheri Extra-virgin olive oil 2 handfuls grated Parmigiano-Reggiano, or Bitto (if available and you can afford it) Salt Remove and discard any tough outer leaves from the cabbage and roughly chop it into long pieces. Thinly cut about 15 pieces of Valtellina cheese and also grate about 3 cups. Set aside. Preheat the oven to 325°F. Peel and dice the potatoes and boil until cooked but still firm, about 15 minutes or so. Halfway through boiling, add the cabbage to the potatoes. When the potatoes and cabbage are cooked, drain them and set them aside. In a large, deep frying pan over low heat, melt the fuckload of butter. Gently crush (if that’s even possible) the garlic cloves, place them in the pan, and cook until they soften and the butter has melted but not turned brown. Boil the pizzoccheri until al dente and drain, reserving about 2 cups of the water. Return the pizzoccheri to the pot and drizzle them with a little olive oil or some butter so they don’t stick together. Pour a little of the garlic butter into a baking dish and begin to layer the ingredients, starting with the pizzoccheri, then the cabbage, then the potatoes, then both cheeses, drizzling more garlic butter over the whole mixture after each layer, adding a bit of the reserved pasta water to ensure it doesn’t get too thick but making sure it doesn’t get too watery. You may need only a cup. Top the final layer with a drizzle of olive oil and more grated cheese. Cover with foil and bake for about 15 minutes or so. Remove the foil and return to the oven until the top has a slight crisp. Salt to taste. Serve it and eat it and drink a lot of wine with it and think about how much you deserve it after you burned off so many

pine nuts and toss gently again. Green Bean, Tuna, and Mushroom “Casserole” One of my favorite things from my Midwestern upbringing is the green bean and mushroom casserole at Thanksgiving—probably the same one that was on your holiday table, thanks to the canned-mushroom-soup marketing campaign. This is my grown-up version of that casserole, which has all the comfort appeal of the childhood dish, but way better flavor and nutritional value. Make it with a one-to-one ratio of mushrooms to green beans, and have some fun with the beans, if you like—you can grill them, slice them thin and use raw, use pickled green beans, or use a mix of all of the above. » Serves 4 Kosher salt and freshly ground black pepper Extra-virgin olive oil 2 garlic cloves, smashed and peeled 1 pound wild mushrooms, wiped off and cut into bite-size pieces (about 6 cups) One 5-ounce can oil-packed tuna, drained 1 pound green beans, trimmed 1 cup heavy cream 1 teaspoon finely grated lemon zest 1 tablespoon fresh lemon juice ⅓ cup Dried Breadcrumbs Bring a large pot of water to a boil and add salt until it tastes like the sea. Meanwhile, add ¼ cup olive oil to a skillet that’s large enough to hold all the mushrooms and beans and still have some room to stir the ingredients. Add the garlic and cook slowly over medium heat to toast the garlic so it’s very soft, fragrant, and nicely golden brown—but not burnt—about 5 minutes. Scoop out the garlic and set it aside so it doesn’t burn. Increase the heat to medium-high and add the mushrooms. Season generously with pepper and salt and sauté, tossing frequently, until the mushrooms are nicely browned around the edges, 5 to 7 minutes. Add the tuna and toss to incorporate. Keep this warm until the green beans are ready. Add the beans to the boiling water and boil until they are just a bit beyond crisp-tender, 4 to 7 minutes. Drain them thoroughly in a colander and then add them to the mushrooms and tuna. Add the cream, toss all the ingredients to coat, and simmer until the cream has reduced to a nice cloaking consistency and all the flavors are nicely blended, 6 to 9 minutes. Add the lemon zest and lemon juice and toss. Taste and adjust with more salt, pepper, or lemon juice. When the flavors are delicious, pile into a serving bowl and top with the breadcrumbs.

HERE ARE MY TEN BEEF NOODLE SOUP COMMANDMENTS: 1. Throw out the first: always flash-boil your bones and beef to get the “musk” out. I’ve gone back and forth on this a lot. I would sometimes brown the meat as opposed to boil, but decided in the end that for this soup, you gotta boil. If you brown, it’s overpowering. The lesson that beef noodle soup teaches you is restraint. Sometimes less is more if you want all the flavors in the dish to speak to you. 2. Make sure the oil is medium-high when the aromatics go down and get a slight caramelization. It’s a fine line. Too much caramelization and it becomes too heavy, but no caramelization and your stock is weak. 3. Rice wine can be tricky. Most people like to vaporize it so that all the alcohol is cooked off. I like to leave a little of the alcohol flavor ’cause it tends to cut through the grease a bit. 4. Absolutely no butter, lard, or duck fat. I’ve seen people in America try to “kick it up a notch” with animal fats and it ruins the soup. Peanut oil or die. 5. Don’t burn the chilis and peppercorns, not even a little bit. You want the spice and the numbness, but not the smokiness. 6. After sautéing the chilis/peppercorns, turn off the heat and let them sit in the oil to steep. This is another reason you want to turn the heat off early. 7. Strain your chilis/peppercorns out of the oil, put them in a muslin bag, and set them aside. Then add ginger/garlic/scallions to the oil in that order. Stage them. 8. I use tomatoes in my beef noodle soup, but I add them after the soup is finished and everything is strained. I let them hang out in the soup as it sits on the stove over the course of the day. I cut the tomatoes thin so they give off flavor without having to cook too long and so you can serve them still intact. 9. Always use either shank or chuck flap. Brisket is too tough. If you want to make it interesting, add pig’s foot or oxtail. 10. Do you. I don’t give you measurements with this because I gave you all the ingredients and the technique. The best part about beef noodle soup is that there are no rules. It just has to have beef, noodle, and soup. There are people that do clear broth beef noodle soup. Beef noodle soup with dairy. Beef noodle soup with pig’s blood. It would suck if you looked at my recipe and never made your own, ’cause everyone has a beef noodle soup in them. Show it to me.

Load the sailboat with bottles of white wine, olive oil, fishing rods, and yeasty, dark-crusted bread. Work your way carefully out of the narrow channels of the Cabras port on the western shore of Sardinia. Set sail for the open seas. Navigate carefully around the archipelago of small boats fishing for sea bass, bream, squid. Steer clear of the lines of mussel nets swooping in long black arcs off the coastline. When you spot the crumbling stone tower, turn the boat north and nuzzle it gently into the electric blue-green waters along ancient Tharros. Drop anchor. Strip down to your bathing suit. Load into the transport boat and head for shore. After a swim, make for the highest point on the peninsula, the one with the view of land and sea and history that will make your knees buckle. Stay focused. You're not here to admire the sun-baked ruins of one of Sardinia's oldest civilizations, a five-thousand-year-old settlement that wears the footprints of its inhabitants- Phoenicians, Greeks, Romans- like the layers of a cake. You're here to pick herbs growing wildly among the ancient tombs and temples, under shards of broken vases once holding humans' earliest attempts at inebriation. Taste this! Like peppermint, but spicy. And this! A version of wild lemon thyme, perfect with seafood. Pluck a handful of finocchio marino,sea fennel, a bright burst of anise with an undertow of salt. Withfinocchioin fist, reboard the transport vessel and navigate toward the closest buoy. Grab the bright orange plastic, roll it over, and scrape off the thicket of mussels growing beneath. Repeat with the other buoys until you have enough mussels to fill a pot. In the belly of the boat, bring the dish together: Scrub the mussels. Bring a pot of seawater to a raucous boil and drop in the spaghetti- cento grammi a testa. While the pasta cooks, blanch a few handfuls of the wild fennel to take away some of the sting. Remove the mussels from their shells and combine with sliced garlic, a glass of seawater, and a deluge of peppery local olive oil in a pan. Take the pasta constantly, checking for doneness. (Don't you dare overcook it!) When only the faintest resistance remains in the middle, drain and add to the pan of mussels. Move the pasta fast and frequently with a pair of tongs, emulsifying the water and mussel juice with the oil. Keep stirring and drizzling in oil until a glistening sheen forms on the surface of the pasta. This is called la mantecatura, the key to all great seafood pastas, so take the time to do it right.

My dwelling was small, and I could hardly entertain an echo in it; but it seemed larger for being a single apartment and remote from neighbors. All the attractions of a house were concentrated in one room; it was kitchen, chamber, parlor, and keeping-room; and whatever satisfaction parent or child, master or servant, derive from living in a house, I enjoyed it all. Cato says, the master of a family (patremfamilias) must have in his rustic villa "cellam oleariam, vinariam, dolia multa, uti lubeat caritatem expectare, et rei, et virtuti, et gloriae erit," that is, "an oil and wine cellar, many casks, so that it may be pleasant to expect hard times; it will be for his advantage, and virtue, and glory." I had in my cellar a firkin of potatoes, about two quarts of peas with the weevil in them, and on my shelf a little rice, a jug of molasses, and of rye and Indian meal a peck each. I sometimes dream of a larger and more populous house, standing in a golden age, of enduring materials, and without gingerbread work, which shall still consist of only one room, a vast, rude, substantial, primitive hall, without ceiling or plastering, with bare rafters and purlins supporting a sort of lower heaven over one's head—useful to keep off rain and snow, where the king and queen posts stand out to receive your homage, when you have done reverence to the prostrate Saturn of an older dynasty on stepping over the sill; a cavernous house, wherein you must reach up a torch upon a pole to see the roof; where some may live in the fireplace, some in the recess of a window, and some on settles, some at one end of the hall, some at another, and some aloft on rafters with the spiders, if they choose; a house which you have got into when you have opened the outside door, and the ceremony is over; where the weary traveller may wash, and eat, and converse, and sleep, without further journey; such a shelter as you would be glad to reach in a tempestuous night, containing all the essentials of a house, and nothing for house-keeping; where you can see all the treasures of the house at one view, and everything hangs upon its peg, that a man should use; at once kitchen, pantry, parlor, chamber, storehouse, and garret; where you can see so necessary a thing, as a barrel or a ladder, so convenient a thing as a cupboard, and hear the pot boil, and pay your respects to the fire that cooks your dinner, and the oven that bakes your bread, and the necessary furniture and utensils are the chief ornaments; where the washing is not put out, nor the fire, nor the mistress, and perhaps you are sometimes requested to move from off the trap-door, when the cook would descend into the cellar, and so learn whether the ground is solid or hollow beneath you without stamping. A house whose inside is as open and manifest as a bird's nest, and you cannot go in at the front door and out at the back without seeing some of its inhabitants; where to be a guest is to be presented with the freedom of the house, and not to be carefully excluded from seven eighths of it, shut up in a particular cell, and told to make yourself at home there—in solitary confinement. Nowadays the host does not admit you to his hearth, but has got the mason to build one for yourself somewhere in his alley, and hospitality is the art of keeping you at the greatest distance. There is as much secrecy about the cooking as if he had a design to poison you. I am aware that I have been on many a man's premises, and might have been legally ordered off, but I am not aware that I have been in many men's houses. I might visit in my old clothes a king and queen who lived simply in such a house as I have described, if I were going their way; but backing out of a modern palace will be all that I shall desire to learn, if ever I am caught in one.

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.

Emily’s English Roasted Potatoes Serves 6 to 8 Kosher salt 3 pounds large Yukon Gold potatoes, peeled and 1½ to 2-inch diced ½ cup vegetable oil Coarse sea salt or fleur de sel Minced fresh parsley Preheat the oven to 425 degrees. Bring a large pot of water with 2 tablespoons kosher salt to a boil. Add the potatoes, return to a boil, lower the heat, and simmer for 8 minutes. Drain the potatoes, place them back in the pot with the lid on, and shake the pot roughly for 5 seconds to rough up the edges. Carefully transfer the potatoes in one layer to a baking rack set over a sheet pan. Set aside to dry for at least 15 minutes. (They can sit uncovered at room temperature for several hours or in the fridge for up to 6 hours.) Pour the oil onto another sheet pan, tilt the pan to distribute the oil, and place the pan in the oven for 5 to 7 minutes, until the oil is smoking hot. Transfer the potatoes carefully into the oil (I use a large metal spatula) and toss them lightly to coat each potato with the hot oil. Evenly spread out the potatoes and lower the oven temperature to 350 degrees. Roast for 45 minutes to one hour, turning the potatoes occasionally with tongs, until very browned and crisp on the outside and tender and creamy inside. Transfer to a serving platter, sprinkle generously with 1½ to 2 teaspoons sea salt and parsley and serve hot.

He chopped a garlic, set a pot of water to boil on the stove, and poured a healthy amount of kosher salt into it. He threw the garlic in a pan of olive oil and let it sizzle for just a minute before taking it off the heat. The smell began to relax all of them and Gretchen and Jane settled themselves at his counter and watched him cook. He poured them both large glasses of red wine and watched as their bodies physically relaxed. He could see the tightness in Jane's jaw go away and he smiled. It was hard to feel bad about the world when the air smelled like garlic, when pasta and cheese were being prepared, when you had a good glass of red. Sautéed garlic could save the world. "I call this my bad day pasta," he told them. "It's a carbonara-cacio e pepe hybrid. Tons of cheese and salt and pepper." He cut off two slices of Parmesan and handed one to each of them. He knew the crunchy crystals and salt would go great with the wine. He whisked the egg and stirred in the cheese. He reserved some pasta water. He cranked his pepper mill. He swirled the pasta into a warm bowl as he added the egg mixture until it was shiny and coated. Jane took a sip of her wine and watched Teddy. "Mike doesn't eat pasta," she said. Teddy took three shallow bowls out of his cabinet and set them on the table. He distributed the pasta among them, sprinkled them with extra cheese and pepper. "Anyone who doesn't eat pasta is suspect in my book," he said. "Amen," Gretchen said.

Despite the raised voices and the wild gesticulations, nobody here is wrong. The beauty of ragù is that it's an idea as much as it is a recipe, a slow-simmered distillation of what means and circumstances have gifted you: If Zia Peppe's ragù is made with nothing but pork scraps, that's because her neighbor raises pigs. When Maria cooks her vegetables in a mix of oil and butter, it's because her family comes from a long line of dairy farmers. When Nonna Anna slips a few laurel leaves into the pot, she plucks them from the tree outside her back door. There is no need for a decree from the Chamber of Commerce to tell these women what qualifies as the authentic ragù; what's authentic is whatever is simmering under the lid. Eventually the women agree to disagree and the rolling boil of the debate calms to a gentle simmer. Alessandro opens a few bottles of pignoletto he's brought to make the peace. We drink and take photos and make small talk about tangential ragù issues such as the proper age of Parmesan and the troubled state of the prosciutto industry in the region. On my way out, Anna no. 1 grabs me by the arm. She pulls me close and looks up into my eyes with an earnestness that drowns out the rest of the chatter in the room. "Forget about these arguments. Forget about the small details. Just remember that the most important ingredient for making ragù, the one thing you can never forget, is love." Lisetta overhears from across the room and quickly adds, "And pancetta!

Radioactive reactor fuel and graphite lay everywhere. Part of the roof had collapsed into Unit 4’s section of the turbine hall, setting turbine 7 on fire and breaking an oil pipe, which spread the fire still further and set the hall’s roof alight. Falling debris had broken the pressure valve on a feed pump, which was gushing out boiling, radioactive water.135 Men and women rushed past chunks of uranium fuel as they battled to contain the blaze, isolate electrical systems, and manually open oil-drain and cooling-water valves. Many of these brave souls later died, unaware they had been running among pieces of reactor fuel. For their part, Akimov and Toptunov stayed at the plant after the morning shift relieved them from duty at 6am, choosing to join the desperate effort to salvage the situation. The pair decided water flow to the reactor must be blocked by a closed valve somewhere, so they went together to the half-destroyed feedwater room, where they opened valves on the two feedwater lines. Next, they moved to another room, where they stood knee-deep in a highly radioactive mixture of fuel and water for hours, turning half-submerged valves by hand until the radiation drained their strength and they were evacuated to Pripyat’s hospital.136 Their noble efforts were in vain. The water lines had been destroyed along with the reactor - they were opening valves to nowhere - yet still the control room operators continued redirecting water towards the reactor even six hours after the explosion.

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!

Load the sailboat with bottles of white wine, olive oil, fishing rods, and yeasty, dark-crusted bread. Work your way carefully out of the narrow channels of the Cabras port on the western shore of Sardinia. Set sail for the open seas. Navigate carefully around the archipelago of small boats fishing for sea bass, bream, squid. Steer clear of the lines of mussel nets swooping in long black arcs off the coastline. When you spot the crumbling stone tower, turn the boat north and nuzzle it gently into the electric blue-green waters along ancient Tharros. Drop anchor. Strip down to your bathing suit. Load into the transport boat and head for shore. After a swim, make for the highest point on the peninsula, the one with the view of land and sea and history that will make your knees buckle. Stay focused. You're not here to admire the sun-baked ruins of one of Sardinia's oldest civilizations, a five-thousand-year-old settlement that wears the footprints of its inhabitants- Phoenicians, Greeks, Romans- like the layers of a cake. You're here to pick herbs growing wildly among the ancient tombs and temples, under shards of broken vases once holding humans' earliest attempts at inebriation. Taste this! Like peppermint, but spicy. And this! A version of wild lemon thyme, perfect with seafood. Pluck a handful of finocchio marino,sea fennel, a bright burst of anise with an undertow of salt. With finocchio in fist, reboard the transport vessel and navigate toward the closest buoy. Grab the bright orange plastic, roll it over, and scrape off the thicket of mussels growing beneath. Repeat with the other buoys until you have enough mussels to fill a pot. In the belly of the boat, bring the dish together: Scrub the mussels. Bring a pot of seawater to a raucous boil and drop in the spaghetti- cento grammi a testa. While the pasta cooks, blanch a few handfuls of the wild fennel to take away some of the sting. Remove the mussels from their shells and combine with sliced garlic, a glass of seawater, and a deluge of peppery local olive oil in a pan. Take the pasta constantly, checking for doneness. (Don't you dare overcook it!) When only the faintest resistance remains in the middle, drain and add to the pan of mussels. Move the pasta fast and frequently with a pair of tongs, emulsifying the water and mussel juice with the oil. Keep stirring and drizzling in oil until a glistening sheen forms on the surface of the pasta. This is called la mantecatura, the key to all great seafood pastas, so take the time to do it right.

Sam was about to travel to Asia with her boyfriend and she was fretting about what her backers would think if she released some of her new songs while she was 'on vacation'. She was worried that posting pictures of herself sipping a Mai Tai was going to make her look like an asshole. What does it matter? I asked her, where you are whether you're drinking a coffee, a Mai Tai or a bottle of water? I mean, aren't they paying for your songs so that you can... live? Doesn't living include wandering and collecting emotions and drinking a Mai Tai, not just sitting in a room writing songs without ever leaving the house? I told Sam about another songwriter friend of mine, Kim Boekbinder, who runs her own direct support website through which her fans pay her monthly at levels from $5 to $1,000. She also has a running online wishlist of musical gear and costumes kindof like a wedding registry, to which her fans can contribute money anytime they want. Kim had told me a few days before that she doesn't mind charging her backers during what she calls her 'staring at the wall time'. She thinks this is essential before she can write a new batch of songs. And her fans don't complain, they trust her process. These are new forms of patronage, there are no rules and it's messy, the artists and the patrons they are making the rules as they go along, but whether these artists are using crowdfunding (which is basically, front me some money so I can make a thing) or subscription services (which is more like pay me some money every month so that I can make things) or Patreon, which is like pay per piece of content pledge service (that basically means pay me some money every time I make a thing). It doesn't matter, the fundamental building block of all of these relationships boils down to the same simple thing: trust. If you're asking your fans to support you, the artist, it shouldn't matter what your choices are, as long as you're delivering your side of the bargain. You may be spending the money on guitar picks, Mai Tais, baby formula, college loans, gas for the car or coffee to fuel your all-night writing sessions. As long as art is coming out the other side, and you're making your patrons happy, the money you need to live (and need to live is hard to define) is almost indistinguishable from the money you need to make art. ... (6:06:57) ... When she posts a photo of herself in a vintage dress that she just bought, no one scolds her for spending money on something other than effects pedals. It's not like her fan's money is an allowance with nosy and critical strings attached, it's a gift in the form of money in exchange for her gift, in the form of music. The relative values are... messy. But if we accept the messiness we're all okay. If Beck needs to moisturize his cuticles with truffle oil in order to play guitar tracks on his crowdfunded record, I don't care that the money I fronted him isn't going towards two turntables or a microphone; just as long as the art gets made, I get the album and Beck doesn't die in the process.

Nevertheless, it would be prudent to remain concerned. For, like death, IT would come: Armageddon. There would be-without exaggeration-a series of catastrophes. As a consequence of the evil in man...-no mere virus, however virulent, was even a burnt match for our madness, our unconcern, our cruelty-...there would arise a race of champions, predators of humans: namely earthquakes, eruptions, tidal waves, tornados, typhoons, hurricanes, droughts-the magnificent seven. Floods, winds, fires, slides. The classical elements, only angry. Oceans would warm, the sky boil and burn, the ice cap melt, the seas rise. Rogue nations, like kids killing kids at their grammar school, would fire atomic-hydrogen-neutron bombs at one another. Smallpox would revive, or out of the African jungle would slide a virus no one understood. Though reptilian only in spirit, the disease would make us shed our skins like snakes and, naked to the nerves, we'd expire in a froth of red spit. Markets worldwide would crash as reckless cars on a speedway do, striking the wall and rebounding into one another, hurling pieces of themselves at the spectators in the stands. With money worthless-that last faith lost-the multitude would riot, race against race at first, God against God, the gots against the gimmes. Insects hardened by generations of chemicals would consume our food, weeds smother our fields, fire ants, killer bees sting us while we're fleeing into refuge water, where, thrashing we would drown, our pride a sodden wafer. Pestilence. War. Famine. A cataclysm of one kind or another-coming-making millions of migrants. Wearing out the roads. Foraging in the fields. Looting the villages. Raping boys and women. There'd be no tent cities, no Red Cross lunches, hay drops. Deserts would appear as suddenly as patches of crusty skin. Only the sun would feel their itch. Floods would sweep suddenly over all those newly arid lands as if invited by the beach. Forest fires would burn, like those in coal mines, for years, uttering smoke, making soot for speech, blackening every tree leaf ahead of their actual charring. Volcanoes would erupt in series, and mountains melt as though made of rock candy till the cities beneath them were caught inside the lava flow where they would appear to later eyes, if there were any eyes after, like peanuts in brittle. May earthquakes jelly the earth, Professor Skizzen hotly whispered. Let glaciers advance like motorboats, he bellowed, threatening a book with his fist. These convulsions would be a sign the parasites had killed their host, evils having eaten all they could; we'd hear a groan that was the going of the Holy Ghost; we'd see the last of life pissed away like beer from a carouse; we'd feel a shudder move deeply through this universe of dirt, rock, water, ice, and air, because after its long illness the earth would have finally died, its engine out of oil, its sky of light, winds unable to catch a breath, oceans only acid; we'd be witnessing a world that's come to pieces bleeding searing steam from its many wounds; we'd hear it rattling its atoms around like dice in a cup before spilling randomly out through a split in the stratosphere, night and silence its place-well-not of rest-of disappearance. My wish be willed, he thought. Then this will be done, he whispered so no God could hear him. That justice may be served, he said to the four winds that raged in the corners of his attic.

Braised Striped Bass Pavillon YIELD: 4 SERVINGS I HAD NEVER SEEN or tasted striped bass before I worked at Le Pavilion. It is similar, however, to the loup de mer of the Mediterranean, one of the most prized fish of that region and a standard menu item in restaurants along the Côte d’Azur. With flesh that is slightly softer and moister than its European cousin, striped bass was a specialty of Le Pavilion. The braised wild striped bass would be presented to the patrons whole and carved at tableside. The following is a simple, elegant, and mouth-watering adaptation of the recipe from Le Pavilion. The fish, gutted with head on, is braised with white wine, shallots, and mushrooms in the oven, then coated with the cooking juices enriched with butter. This dish is excellent served with tiny steamed potatoes or sautéed cucumbers. 1 striped bass, gutted, with head on (about 3 pounds) 2 cups thinly sliced mushrooms ¼ cup chopped shallots ½ teaspoon salt, plus more to taste ½ teaspoon freshly ground black pepper, plus more to taste 1 tablespoon good olive oil 1 teaspoon fresh thyme leaves 2 bay leaves 1 cup dry, fruity white wine (Chardonnay or Sauvignon Blanc) 8 tablespoons (1 stick) unsalted butter, at room temperature 1 tablespoon fresh lemon juice 1 tablespoon minced fresh chives Preheat the oven to 400 degrees. Place the fish in a gratin dish or stainless steel baking dish that is narrow enough to prevent the garnishes and the wine from spreading out too much. Sprinkle with the mushrooms, shallots, ½ teaspoon salt, ½ teaspoon pepper, olive oil, thyme, bay leaves, and wine. Cover tightly with a piece of aluminum foil so the fish will cook in its own steam. Bake for 35 to 45 minutes, or until the fish is cooked through. Check by inserting the point of a small knife into the flesh. It should be tender, and the flesh should separate from the central bone when pierced with the knife. Reduce the heat to 150 degrees. Using a large hamburger spatula, transfer the whole fish to an ovenproof serving platter, and set aside in the warm oven while you complete the recipe. Pour the fish’s cooking juices and vegetable solids into a small saucepan, and discard the bay leaves. You should have ¾ to 1 cup of liquid; cook down the liquid or add water to adjust the yield to this amount. Bring to a boil on top of the stove, and add the butter spoonful by spoonful, incorporating each piece into the mixture with a whisk before you add another. Remove the saucepan from the heat, and add the lemon juice, chives, and additional salt and pepper to taste. At serving time, pull or scrape off the skin on top of the fish with a small paring knife. Coat the fish with the sauce, and sprinkle the chives on top. Bring to the table, and carve for the guests.

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.)

RIOJAN CAPARRONES STEW Fry sliced chorizo and chopped onion and garlic in olive oil until soft. Add pimentón (hot Spanish smoked paprika) and red chili flakes and continue frying. Add chopped fresh tomatoes, water, vegetable stock, canned chopped tomatoes, and tomato paste. Bring to a boil, then simmer covered. Add chopped parsley and white beans (cannellini or navy) and continue simmering until thickened, somewhere between the consistency of a soup and a

TOMATO SALAD/SAUCE 1 pound ripe tomatoes (2 or 3 tomatoes) 1 teaspoon finely chopped garlic ¾ teaspoon salt ½ teaspoon freshly ground black pepper ⅓ cup extra-virgin olive oil 1 cup shredded basil leaves PASTA Salt to taste 8 cups water 1 pound penne or bow-tie pasta ⅓ cup freshly grated Parmesan cheese (preferably Parmigiano-Reggiano) FOR THE TOMATO SALAD/SAUCE: Cut the tomatoes in half crosswise, parallel to the stems, and gently press the seeds out. Cut the flesh into ½-inch pieces, and put them in a bowl large enough to hold the finished dish. Add the remaining salad ingredients, and toss well. FOR THE PASTA: Salt the water and bring to a boil. Add the pasta, stir well, bring back to a boil, and boil, uncovered, stirring occasionally, for about to minutes, more or less, depending on how firm you like your pasta. Add a 6-ounce ladle of the hot pasta water to the tomato salad. Drain the pasta in a colander, and acid it immediately to the tomato salad. Toss thoroughly, and divide the pasta among four soup plates. Sprinkle generously with the Parmesan cheese, and serve immediately.

Pissenlit (DANDELION SALAD) YIELD: 4 SERVINGS PISSENLIT, as the common dandelion is often called in France, is considered a great early-spring treat in our family. Gloria loves to pick the greens at the end of March and the beginning of April, especially the small white specimens hidden in the fallen leaves behind our guesthouse. This family tradition started for me with my father and my two brothers, and now my wife and daughter, Claudine, are great lovers of pissenlit salad. The leaves should be picked before the flowers start forming, while they are small, white, and tender. There is no comparison between the tender wild dandelion greens you pick yourself and the ones that are found in markets. With a small paring knife, cut about an inch below the ground to get the dandelion plant in one piece. Cut the leaves away from the root, and discard any that are damaged or darkened. Our version always includes pieces of pancetta as well as croutons, boiled eggs with soft yolks, and a dressing made of garlic, anchovies, and olive oil. 4 large eggs 5 ounces pancetta, cut into pieces about 1 inch long, ½ inch wide, and ½ inch thick (about 2 dozen) 2 cups water 6 tablespoons extra-virgin olive oil 2 teaspoons chopped garlic 4 anchovy fillets in oil, finely chopped 1 tablespoon red wine vinegar ½ teaspoon salt ½ teaspoon freshly ground black pepper A piece of baguette (about 3 ounces), cut into sixteen ¼-inch slices About 8 ounces (8 cups packed) dandelion greens, washed two or three times and spun dry Lower the eggs carefully into boiling water, and boil them at a simmer for 7 minutes. Pour out the water, shake the pan to crack the shells, then fill the pan with ice, and let the eggs cool in the pan for at least 15 minutes. Peel the eggs under cold running water, and cut them into quarters. Meanwhile, put the pancetta pieces in a saucepan, and cover them with the water. Bring the water to a boil, and boil gently for 10 minutes. Drain, then put the pancetta in a saucepan with 1 tablespoon of the olive oil. Cook gently for 5 minutes, or until crisp and lightly browned. Transfer the pancetta along with the rendered fat to a salad bowl, and add the garlic, anchovies, vinegar, salt, pepper, and 4 tablespoons of the olive oil. Mix well. Preheat the oven to 400 degrees. Spread the remaining 1 tablespoon oil on a cookie sheet, press the slices of bread into the oil, and then turn them over, so they are oiled on the second side. Bake for 8 to 10 minutes, until nicely browned. At serving time, add the greens to the salad bowl, and toss them with the dressing. Divide among four plates, and top with the bread and quartered eggs. Serve.

Cèpes aux Lardons (WILD MUSHROOMS WITH LARDONS) YIELD: 4 SERVINGS I OFTEN MAKE this type of recipe in the summer when wild mushrooms are plentiful. I must emphasize that you should pick only those mushrooms that you can identify with certainty. Join a mycological society in your area if you want to learn about them. A reminder: wild mushrooms should be well cooked—some may cause intestinal problems unless well done—so be sure to cook them for a minimum of 15 minutes. If cèpes are unavailable, large white mushrooms from the supermarket will work well in this recipe. 4 ounces pancetta, lean cured pork, or salt pork, cut into ½-inch pieces (¾ cup) 2 cups water 3 tablespoons good olive oil 1 pound fresh cèpes, cleaned and cut into 1-inch pieces ⅓ cup minced scallions 1 teaspoon chopped fresh thyme Salt and freshly ground black pepper to taste 2 tablespoons chopped fresh chives 1 tablespoon unsalted butter 4 slices French bread, brushed with olive oil and toasted Place the pancetta or cured or salt pork in a skillet with the water. Bring to a boil, boil for 10 minutes, then drain and rinse under cool water. Return these lardons to the skillet with the olive oil, and sauté them for about 1 minute. Add the cèpes to the skillet, and cook them, covered, over high heat for about 15 minutes, stirring occasionally, until they are nicely browned on all sides and have a leathery, chewy texture. Add the scallions, thyme, salt, and pepper, and cook over high heat, uncovered, for 2 to 3 minutes. Add the chives and butter, toss to combine them with the other ingredients, and serve immediately on the toasted bread.

Dressing: 1 tsp tahini 1 tsp olive oil ground black pepper a squeeze of lemon juice 1. Put the dressing ingredients in a small bowl and mix well together. 2. Put the egg in a bowl and add a splash of water, then whisk gently. 3. Bring a pan of water to the boil and add the asparagus. Cook for 3–6 minutes, until al dente or according to preference, then drain. 4. While the asparagus is cooking, add the egg mixture to a cold pan over a medium–low heat and cook, stirring with a wooden spoon, until scrambled to your preferred consistency. 5. Serve the asparagus drizzled with the dressing, with the egg and the kimchi.

Semi-Dry Tomatoes and Mozzarella Salad YIELD: 4 SERVINGS IN THE Today’s Gourmet series, I wanted to create dishes that were elegant, modern, original, light, and reasonably quick to prepare. TV demanded that the dishes be visually attractive, too. It was fun to dream up new recipes with that focus in mind. This one is a good example. Partially drying the tomatoes in the oven concentrates their taste, giving them a wonderfully deep flavor and great chewiness. The red of the tomatoes, the white of the cheese, and the green of the basil make this dramatically colorful salad especially enticing. Serve with good crunchy bread. 1½ pounds plum tomatoes (about 6), cut lengthwise into halves (12 pieces) ¾ teaspoon salt 10 ounces fresh mozzarella cheese, cut into ½-inch slices 2 tablespoons drained and rinsed capers ½ teaspoon freshly ground black pepper 1 teaspoon chopped garlic 3 tablespoons extra-virgin olive oil ½ teaspoon grated lemon rind About 1 cup (loose) basil leaves Preheat the oven to 250 degrees. Line a cookie sheet with aluminum foil. Arrange the tomato halves cut side up on the sheet, and sprinkle ½ teaspoon of the salt on top. Bake for 4 hours. Remove the tomatoes from the oven (they will still be soft), and put them in a serving bowl. Let them cool, then add the mozzarella, capers, remaining ¼ teaspoon salt, pepper, garlic, olive oil, and lemon rind, and mix to combine. Drop the basil leaves into 2 cups of boiling water, and cook for about 10 seconds. Drain, and cool under cold running water. Press the basil between your palms to extrude most of the water, then chop finely. Add to the salad, toss well, and serve.

Chicken Salad à la Danny Kaye YIELD: 4 SERVINGS TO MOST AMERICANS, Danny Kaye is remembered as a splendid comedian and actor. I think of him as a friend and one of the finest cooks I have ever known. In every way, Danny was equal to or better than any trained chef. His technique was flawless. The speed at which he worked was on par with what you’d find in a Parisian brigade de cuisine. Danny taught me a great deal, mostly about Chinese cuisine, his specialty. Whenever I traveled to Los Angeles, Danny picked me up at the airport and took me to his house, where we cooked Chinese or French food. His poached chicken was the best I have ever had. His method was to put the chicken in a small stockpot, cover it with tepid water seasoned with salt, peppercorns, and vegetables, and cook it at a gentle boil for only 10 minutes, then set it aside off the heat for 45 minutes. As an added touch, he always stuck a handful of knives, forks, and spoons into the cavity of the chicken, to keep it submerged. The result is so moist, tender, and flavorful that I have used the recipe—minus the flatware—ever since. CHICKEN 1 chicken, about 3½ pounds ½ cup sliced carrot 1 cup sliced onion 1 small leek, washed and left whole 1 rib celery, washed and left whole 1 teaspoon salt ¼ teaspoon black peppercorns 2 sprigs thyme 2 bay leaves About 7 cups tepid water, or more if needed DRESSING 2 tablespoons Dijon-style mustard 1 tablespoon white wine vinegar 1 teaspoon finely chopped garlic ¼ teaspoon salt ¼ teaspoon freshly ground black pepper ½ teaspoon Tabasco hot pepper sauce 5 tablespoons extra-virgin olive oil

Chicken Salad à la Danny Kaye YIELD: 4 SERVINGS TO MOST AMERICANS, Danny Kaye is remembered as a splendid comedian and actor. I think of him as a friend and one of the finest cooks I have ever known. In every way, Danny was equal to or better than any trained chef. His technique was flawless. The speed at which he worked was on par with what you’d find in a Parisian brigade de cuisine. Danny taught me a great deal, mostly about Chinese cuisine, his specialty. Whenever I traveled to Los Angeles, Danny picked me up at the airport and took me to his house, where we cooked Chinese or French food. His poached chicken was the best I have ever had. His method was to put the chicken in a small stockpot, cover it with tepid water seasoned with salt, peppercorns, and vegetables, and cook it at a gentle boil for only 10 minutes, then set it aside off the heat for 45 minutes. As an added touch, he always stuck a handful of knives, forks, and spoons into the cavity of the chicken, to keep it submerged. The result is so moist, tender, and flavorful that I have used the recipe—minus the flatware—ever since. CHICKEN 1 chicken, about 3½ pounds ½ cup sliced carrot 1 cup sliced onion 1 small leek, washed and left whole 1 rib celery, washed and left whole 1 teaspoon salt ¼ teaspoon black peppercorns 2 sprigs thyme 2 bay leaves About 7 cups tepid water, or more if needed DRESSING 2 tablespoons Dijon-style mustard 1 tablespoon white wine vinegar 1 teaspoon finely chopped garlic ¼ teaspoon salt ¼ teaspoon freshly ground black pepper ½ teaspoon Tabasco hot pepper sauce 5 tablespoons extra-virgin olive oil GARNISHES 1 dozen Boston lettuce leaves, cleaned 2 dozen fresh tarragon leaves FOR THE CHICKEN: Place the chicken breast side down in a tall, narrow pot, so it fits snugly at the bottom. Add the remaining poaching ingredients. The chicken should be submerged, and the water should extend about 1 inch above it. Bring to a gentle boil, cover, and let boil gently for two minutes. Remove the pot from the heat, and set it aside to steep in the hot broth for 45 minutes. Remove the chicken from the pot, and set it aside on a platter to cool for a few minutes. (The stock can be strained and frozen for up to 6 months for use in soup.) Pick the meat from the chicken bones, discarding the skin, bones, and fat. Shred the meat with your fingers, following the grain and pulling it into strips. (The meat tastes better shredded than diced with a knife.) FOR THE DRESSING: Mix together all the dressing ingredients in a bowl large enough to hold the chicken salad. Add the chicken shreds to the dressing and toss well. Arrange the Boston lettuce leaves in a “nest” around the periphery of a platter, and spoon the room-temperature chicken salad into the center. Sprinkle with the tarragon leaves and serve.