Bowl Of Fruit Quotes

A table, a chair, a bowl of fruit and a violin; what else does a man need to be happy?

Well then," Roen said briskly, "are you sleeping?" "Yes." "Come now. A mother can tell when her son lies. Are you eating?" "No," Brigan said gravely. "I've not eaten in two months. It's a hunger strike to protest the spring flooding in the south." "Gracious," Roen said, reaching for the fruit bowl. "Have an apple, dear.

I'll be fine. Maybe I should make up a magic milk bath with the Golden Fruit, huh?" I laughed. Kishan considered and grinned. "A giant bowlful of milk with you in the middle might be a little too much for us cats to resist.

Zach shoveled another spoonful of Fruit Loops cereal with milk into his mouth. “It is not possible!” “How do you know? Just because there’s no proof to prove it, there’s no proof to disprove it either.” “You’re trying to make me crazy, aren’t you?” “Not at all.” Sara put her bowl down. “I’m just saying there could be bunny shifters.” “There are no bunny shifters!” Shaking her head she accused, “You’re a bunny bigot.” Zach threw his spoon back in the near-empty bowl. “And there is no such thing as bunny bigots.

..."Dont marry an orange and expect him to turn into an apple." If you want an orange, great. If not, put him back in the proverbial fruit bowl for someone else to enjoy and move on.

You're getting better, my lady." "Don't patronize me." "No, really, Your Highness. When you started painting five years ago, I could never tell what it was you were trying to depict." "And this is a painting of . ." Ashe paused. "A bowl of fruit?" he asked hopefully. Sarene sighed in frustration. _______________________________ "Beautifully—which is more than I can say for the painting." He paused for a moment. "It's a horse, right?" Sarene scowled. "A house?" he asked. "It is not a bowl of fruit either, my lord," Ashe said. "I already tried that." "Well, she said it was one of the paintings in this room," Lukel said. "All we have to do is keep guessing until we find the right one." "Brilliant deduction, Master Lukel." Ashe said.

Finn said art isn't about drawing or painting a perfect bowl of fruit. It's about ideas. And you, he said, have enough good ideas to last a lifetime.

But where was God now, with heaven full of astronauts, and the Lord overthrown? I miss God. I miss the company of someone utterly loyal. I still don't think of God as my betrayer. The servants of God, yes, but servants by their very nature betray. I miss God who was my friend. I don't even know if God exists, but I do know that if God is your emotional role model, very few human relationships will match up to it. I have an idea that one day it might be possible, I thought once it had become possible, and that glimpse has set me wandering, trying to find the balance between earth and sky. If the servants hadn't rushed in and parted us, I might have been disappointed, might have snatched off the white samite to find a bowl of soup. As it is, I can't settle, I want someone who is fierce and will love me until death and know that love is as strong as death, and be on my side for ever and ever. I want someone who will destroy and be destroyed by me. There are many forms of love and affection, some people can spend their whole lives together without knowing each other's names. Naming is a difficult and time-consuming process; it concerns essences, and it means power. But on the wild nights who can call you home? Only the one who knows your name. Romantic love has been diluted into paperback form and has sold thousands and millions of copies. Somewhere it is still in the original, written on tablets of stone. I would cross seas and suffer sunstroke and give away all I have, but not for a man, because they want to be the destroyer and never the destroyed.

You want to see safe hands?' her dad asked. He went to the fruit bowl on the side of the table, took two apples and proceeded to juggle them. 'See? Safe as anything.' 'Are you proposing you juggle our newborn child?' 'Of course not,' he said. 'I'd only be able to juggle her if you'd had twins. Otherwise it would just be throwing.' (...) 'From this moment on, I will be the best father the world has ever seen. Wifey, may I please hold my child?' Valkyrie's mum looked at him suspiciously. 'When you hold a baby, what's the most important thing to remember?' 'Not to drop it,' he said proudly. 'Well, yes, well done dear, but I was thinking more about how you hold the baby.' 'Ah,' he said, 'Of course. The secret to holding a baby is to pick it up by the scruff of its neck.' 'You're thinking of kittens.' 'Pick it up by the ears, then.' 'You're thinking of nothing.' 'Can I please just hold her?' 'I don't think that's wise.' 'A lot of things aren't wise, Melissa. Is crossing the road with your eyes closed wise? No, but I do it anyway.' His wife nodded. 'Stephanie, you are in charge of teaching Alice how to cross the road.

Anyway, here.” He handed me a bag. “Thought you might be hungry. Since you’re our guests, it would be impolite if we didn’t share our food with you. That’s your rations for the week. Try to make it last.” At my surprised look, he rolled his eyes. “Not all of us live on oil and electricity, you know.” “What about Ash and Puck?” “Well, I’m pretty sure eating our food won’t melt their insides to gooey paste. But you never know.” (Glitch) ----------------- Puck sat and gazed mournfully into the bowl I handed him. “Not an apple slice to be found,” he sighed, picking through the gooey mess with his fingers. “How can mortals even pass this off as fruit? It’s like a peach farmer threw up in a bowl.” Ash picked up the spoon, gazing at it like it was an alien life form.

Once upon a time, there was a king who ruled a great and glorious nation. Favourite amongst his subjects was the court painter of whom he was very proud. Everybody agreed this wizzened old man pianted the greatest pictures in the whole kingdom and the king would spend hours each day gazing at them in wonder. However, one day a dirty and dishevelled stranger presented himself at the court claiming that in fact he was the greatest painter in the land. The indignant king decreed a competition would be held between the two artists, confident it would teach the vagabond an embarrassing lesson. Within a month they were both to produce a masterpiece that would out do the other. After thirty days of working feverishly day and night, both artists were ready. They placed their paintings, each hidden by a cloth, on easels in the great hall of the castle. As a large crowd gathered, the king ordered the cloth be pulled first from the court artist’s easel. Everyone gasped as before them was revealed a wonderful oil painting of a table set with a feast. At its centre was an ornate bowl full of exotic fruits glistening moistly in the dawn light. As the crowd gazed admiringly, a sparrow perched high up on the rafters of the hall swooped down and hungrily tried to snatch one of the grapes from the painted bowl only to hit the canvas and fall down dead with shock at the feet of the king. ’Aha!’ exclaimed the king. ’My artist has produced a painting so wonderful it has fooled nature herself, surely you must agree that he is the greatest painter who ever lived!’ But the vagabond said nothing and stared solemnly at his feet. ’Now, pull the blanket from your painting and let us see what you have for us,’ cried the king. But the tramp remained motionless and said nothing. Growing impatient, the king stepped forward and reached out to grab the blanket only to freeze in horror at the last moment. ’You see,’ said the tramp quietly, ’there is no blanket covering the painting. This is actually just a painting of a cloth covering a painting. And whereas your famous artist is content to fool nature, I’ve made the king of the whole country look like a clueless little twat.

Please go" he said. "Just take my money - take anything - and go" I didn't get why he wanted me to take something, but he seemed really worried about it. So I looked around, and he had a bowl of fruit on the side, so I grabbed an apple, 'cause I always get hungry after I've been drinking. "I'll take this, okay?" Then I left him there, but I took the knives and I hid them in the hall cupboard, just in case.

It was painful to sit and watch him drink glass after glass, so I close my min'd door on him, just as I would always close the door in my room to numb out his voice. When I did this, he had as much life as the bowl of fruit on the table.

I invited Intuition to stay in my house when my roommates went North. I warned her that I am territorial and I keep the herb jars in alphabetical order. Intuition confessed that she has a ‘spotty employment record.’ She was fired from her last job for daydreaming. When Intuition moved in, she washed all the windows, cleaned out the fireplace, planted fruit trees, and lit purple candles. She doesn’t cook much. She eats beautiful foods, artichokes, avocadoes, persimmons and pomegranates, wild rice with wild mushrooms, chrysanthemum tea. She doesn’t have many possessions. Each thing is special. I wish you could see the way she arranged her treasures on the fireplace mantle. She has a splendid collection of cups, bowls, and baskets. Well, the herbs are still in alphabetical order, and I can’t complain about how the house looks. Since Intuition moved in, my life has been turned inside out.

I watched a bowl of fruit on the table remain motionless. Just another example of life imitating art.

Welcome to His poem. His play. His novel. Skip the bowls of fruit and statues. Let the page flick your thumbs. This is His spoken word.

The decor bowled me over. Everywhere I looked, there was something more to see. Botanical prints, a cross section of pomegranates, a passionflower vine and its fruit. Stacks of thick books on art and design and a collection of glass paperweights filled the coffee table. It was enormously beautiful, a sensibility I'd never encountered anywhere, a relaxed luxury. I could feel my mother's contemptuous gaze falling on the cluttered surfaces, but I was tired of three white flowers in a glass vase. There was more to life than that.

i'm going for, like, depressed lesbian poet who met a hot yoga instructor at a speakeasy who got her super into meditation and pottery, and now she's starting a new life as a high-powered businesswoman selling her own line of hand-thrown fruit bowls

I love the French and Italian church paintings from the Middle Ages. But I'm also interested to learn more about who was the first to make the leap from religious art to secular. That couldn't have been a small feat. Who was brave enough to say, " You know what? Enough of Jesus. I'mma paint me this here bowl of fruit and then I'mma paint my girlfriend... naked!

One can't work/by limelight.//A bowlful/right at/one's elbow//produces no/more than/a baleful/glow against/the kitchen table.//The fruit purveyor's/whole unstable/pyramid//doesn't equal/what daylight did.

I found my way into the Met one afternoon in early September. I guess I wanted to see what other people had done with their lives, people who had made art alone, who had stared long and hard at bowls of fruit.

The first morning I really sat and watched him it was a Tuesday. I know that because Tuesday is trash day for our neighborhood. Unlike me, he leaves gathering up his trash for the morning of pickup instead of doing it the night before. My alarm went off at 6 AM and I went in to start the coffee maker, and as I went about selecting a bit of fruit from the bowl on my kitchen table I looked out the window. It was just a casual glance, and the human eye is attracted to movement.

Behind every successful woman(author) is a non-demanding husband content with a fruit-bowl.

I spotted a large bowl of fruit on the table—one that hadn’t been there before.

After Your Death First, I emptied the closets of your clothes, threw out the bowl of fruit, bruised from your touch, left empty the jars you bought for preserves. The next morning, birds rustled the fruit trees, and later when I twisted a ripe fig loose from its stem, I found it half eaten, the other side already rotting, or—like another I plucked and split open—being taken from the inside: a swarm of insects hollowing it. I’m too late, again, another space emptied by loss. Tomorrow, the bowl I have yet to fill.

So, time heals. Mostly. Sometimes carelessly. And in unsuspecting moments, the pain catches and reminds one of all that's been missing. The fulcrum of what might have been. But then it passes. Winter moves into spring and swallows return. The proximity of new skin returns to the sheets. Beauty does what is required. Jobs fulfil and conversations inspire. Loneliness becomes a mere Sunday. Scattered clothes. Empty bowls. Rotting fruit. Passing time. But still life in all its beauty and complexity.

These modern analysts! They charge so much. In my day, for five marks Freud himself would treat you. For ten marks, he would treat you and press your pants. For fifteen marks, Freud would let you treat him, and that included a choice of any two vegetables. Thirty dollars an hour! Fifty dollars an hour! The Kaiser only got twelve and a quarter for being Kaiser! And he had to walk to work! And the length of treatment! Two years! Five years! If one of us couldn’t cure a patient in six months we would refund his money, take him to any musical revue and he would receive either a mahogany fruit bowl or a set of stainless steel carving knives. I remember you could always tell the patients Jung failed with, as he would give them large stuffed pandas.

What?" Her breathing stuttered at the thought of tasting the sweet cream off his skin. "Nothing." "No, tell me." He stepped closer. She shook her head. "Why mint and peach?" He quirked a crooked smile. "Mint for fresh breath, peach because it's breakfast. You know, fruit." "I don't think peach ice cream counts as fruit." "What's that right there?" He pointed to the hunks of frozen orange buried in the mounds of ice cream overflowing his bowl. "Peach, but--" "Nuh uh. No but. It's peach. Case closed." He lifted the bowl and took a big bite.

It is all about praising. Created to praise, his heart is a winepress destined to break, that makes for us an eternal wine. His voice never chokes with dust when words for the sacred come through. All becomes vineyard. All becomes grape, ripening in the southland of his being. Nothing, not even the rot in royal tombs, or the shadow cast by a god, gives the lie to his praising. He is ever the messenger, venturing far through the doors of the dead, bearing a bowl of fresh-picked fruit.

In a moment of panic, he reached back and grasped the large punch bowl, still three quarters full of bright red juice and an assortment of fruit slices. He lifted it above his head and threatened the growing crowd. "Stand back," he said. "I will splash you all.

Now don’t tell anyone,” she says, bustling in and sliding my dinner-table-cum-vanity over my lap. She sets down a paper napkin, plastic fork, and a bowl of fruit that actually looks appetizing, with strawberries, melon, and apple. “I packed it for my break. I’m on a diet. Do you like fruit, Mr. Jankowski?” I would answer except that my hand is over my mouth and it’s trembling. Apple, for God’s sake. She pats my other hand and leaves the room, discreetly ignoring my tears.

Peeling an Orange Between you and a bowl of oranges I lie nude Reading The World’s Illusion through my tears. You reach across me hungry for global fruit, Your bare arm hard, furry and warm on my belly. Your fingers pry the skin of a naval orange Releasing tiny explosions of spicy oil. You place peeled disks of gold in a bizarre pattern On my white body. Rearranging, you bend and bite The disks to release further their eager scent. I say “Stop, you’re tickling,” my eyes still on the page. Aromas of groves arise. Through green leaves Glow the lofty snows. Through red lips Your white teeth close on a translucent segment. Your face over my face eclipses The World’s Illusion. Pulp and juice pass into my mouth from your mouth. We laugh against each other’s lips. I hold my book Behind your head, still reading, still weeping a little. You say “Read on, I’m just an illusion,” rolling Over upon me soothingly, gently unmoving, Smiling greenly through long lashes. And soon I say “Don’t stop. Don’t disillusion me.” Snows melt. The mountain silvers into many a stream. The oranges are golden worlds in a dark dream.

He’s sitting casually at my kitchen table peeling the skin off an apple with a pocket knife, a red apple that he has quite obviously appropriated from my fruit bowl, might I add.

You are simply like a bowl of vanilla ice-cream that is being introduced to a bunch of new flavors, including a couple of bananas, fruit toppings, and a whole lot of nuts.

Three eggs two slices of toast a cup of coffee an episode of Mr. Ed. A Violin and a bowl of fruit what else does a man need?

Coraline could never work out why anyone would want to paint a bowl of fruit.

Coraline could never work out why anyone would want to paint a bowl of fruit

On the banks of the Euphrates find a secret garden cunningly walled. There is an entrance, but the entrance is guarded. There is no way in for you. Inside you will find every plant that grows growing circular-wise like a target. Close to the heart is a sundial and at the heart an orange tree. This fruit has tripped up athletes while others have healed their wounds. All true quests end in this garden, where the split fruit pours forth blood and the halved fruit is a full bowl for travelers and pilgrims. To eat of the fruits means to leave the garden because the fruit speaks of other things, other longings. So at dusk you leave the place you love, not knowing if you can ever return, knowing you can never return by the same way as this. It may be, some other day, that you will open the gate by chance, and find yourself again on the other side of the wall.

In the morning they rose in a house pungent with breakfast cookery, and they sat at a smoking table loaded with brains and eggs, ham, hot biscuit, fried apples seething in their gummed syrups, honey, golden butter, fried steak, scalding coffee.  Or there were stacked batter-cakes, rum-colored molasses, fragrant brown sausages, a bowl of wet cherries, plums, fat juicy bacon, jam.  At the mid-day meal, they ate heavily: a huge hot roast of beef, fat buttered lima- beans, tender corn smoking on the cob, thick red slabs of sliced tomatoes, rough savory spinach, hot yellow corn-bread, flaky biscuits, a deep-dish peach and apple cobbler spiced with cinnamon, tender cabbage, deep glass dishes piled with preserved fruits-- cherries, pears, peaches.  At night they might eat fried steak, hot squares of grits fried in egg and butter, pork-chops, fish, young fried chicken.

What was that sound? That rustling noise? It could be heard in the icy North, where there was not one leaf left upon one tree, it could be heard in the South, where the crinoline skirts lay deep in the mothballs, as still and quiet as wool. It could be heard from sea to shining sea, o'er purple mountains' majesty and upon the fruited plain. What was it? Why, it was the rustle of thousands of bags of potato chips being pulled from supermarket racks; it was the rustle of plastic bags being filled with beer and soda pop and quarts of hard liquor; it was the rustle of newspaper pages fanning as readers turned eagerly to the sports section; it was the rustle of currency changing hands as tickets were scalped for forty times their face value and two hundred and seventy million dollars were waged upon one or the other of two professional football teams. It was the rustle of Super Bowl week...

...and several bowls of artificial fruit which couldn't have been mistaken for the real thing at fifty meters. These Pepsi and Moxie immediately ate.

Water be wine,” I said, not thinking and distracted by the surge of magic. “Tears of the heavens, become fruit of the vine.” I felt more than saw Silla and Reese hesitate. But I kept going. “Water be wine. Water be wine. Blood from my body, the power is mine. Water be wine.” With a silent clap of energy, the entire bowl of water transformed into dark wine.

I was talking out of my arse at this point. My explanation sounded artsy-fartsy at best and delusional mumbo jumbo at worst, but that was the beauty of being a musician. No one could dispute your process, even if it essentially involved sitting on a Chinese takeout joint’s rooftop, stark naked, balancing a fruit bowl on your head while singing “We Are the World”—

As I witness and participate in our visionary efforts to revitalize Detroit and contrast them with the multibillion dollars' worth of megaprojects advanced by politicians and developed that involve casinos, giant stadiums, gentrification, and the Super Bowl, I am saddened by their shortsightedness. At the same time I rejoice in the energy being unleashed in the community by our human-scale programs that involve bringing the country back into the city and removing the walls between schools and communities, between generations, and between ethnic groups. And I am confident just as in the early twentieth century people came from around the world to marvel at the mass production lines pioneered by Henry Ford, in the twenty-first century they will be coming to marvel at the thriving neighborhoods that are the fruit of our visionary programs.

Darcy’s hand suddenly rammed angrily into a bowl of fruit and grasped an innocent, unsuspecting orange. “Enough. The woman is demented. Our marriage is simply something to which she must become adjusted. She insulted Elizabeth and her family, and in so doing, she insulted me.” With an expression as black as pitch, Darcy commenced to vivisecting the orange. By the time he finished with said orange, it was completely dead, thoroughly dead, with no semblance remaining of its prior orange existence.

It seems a simple task. We all know what water looks like, feels like in our mouth. Water is ubiquitous. Describing a cup of water feels a little like doing a still life painting. As a child I used to wonder: Why do people spend so much time painting bowls of fruit, when they could be painting dragons? Why learn to describe a cup of water, when the story is about cool magic and (well) dragons? It’s a thing I had trouble with as a teenage writer—I’d try to rush through the “boring” parts to get to the interesting parts, instead of learning how to make the boring parts into the interesting parts. And a cup of water is vital to this. Robert Jordan showed me that a cup of water can be a cultural dividing line–the difference between someone who grew up between two rivers, and someone who’d never seen a river before a few weeks ago. A cup of water can be an offhand show of wealth, in the shape of an ornamented cup. It can be a mark of traveling hard, with nothing better to drink. It can be a symbol of better times, when you had something clean and pure. A cup of water isn’t just a cup of water, it’s a means of expressing character. Because stories aren’t about cups of water, or even magic and dragons. They’re about the people painted, illuminated, and changed by magic and dragons.

BOWLS OF FOOD Moon and evening star do their slow tambourine dance to praise this universe. The purpose of every gathering is discovered: to recognize beauty and love what’s beautiful. “Once it was like that, now it’s like this,” the saying goes around town, and serious consequences too. Men and women turn their faces to the wall in grief. They lose appetite. Then they start eating the fire of pleasure, as camels chew pungent grass for the sake of their souls. Winter blocks the road. Flowers are taken prisoner underground. Then green justice tenders a spear. Go outside to the orchard. These visitors came a long way, past all the houses of the zodiac, learning Something new at each stop. And they’re here for such a short time, sitting at these tables set on the prow of the wind. Bowls of food are brought out as answers, but still no one knows the answer. Food for the soul stays secret. Body food gets put out in the open like us. Those who work at a bakery don’t know the taste of bread like the hungry beggars do. Because the beloved wants to know, unseen things become manifest. Hiding is the hidden purpose of creation: bury your seed and wait. After you die, All the thoughts you had will throng around like children. The heart is the secret inside the secret. Call the secret language, and never be sure what you conceal. It’s unsure people who get the blessing. Climbing cypress, opening rose, Nightingale song, fruit, these are inside the chill November wind. They are its secret. We climb and fall so often. Plants have an inner Being, and separate ways of talking and feeling. An ear of corn bends in thought. Tulip, so embarrassed. Pink rose deciding to open a competing store. A bunch of grapes sits with its feet stuck out. Narcissus gossiping about iris. Willow, what do you learn from running water? Humility. Red apple, what has the Friend taught you? To be sour. Peach tree, why so low? To let you reach. Look at the poplar, tall but without fruit or flower. Yes, if I had those, I’d be self-absorbed like you. I gave up self to watch the enlightened ones. Pomegranate questions quince, Why so pale? For the pearl you hid inside me. How did you discover my secret? Your laugh. The core of the seen and unseen universes smiles, but remember, smiles come best from those who weep. Lightning, then the rain-laughter. Dark earth receives that clear and grows a trunk. Melon and cucumber come dragging along on pilgrimage. You have to be to be blessed! Pumpkin begins climbing a rope! Where did he learn that? Grass, thorns, a hundred thousand ants and snakes, everything is looking for food. Don’t you hear the noise? Every herb cures some illness. Camels delight to eat thorns. We prefer the inside of a walnut, not the shell. The inside of an egg, the outside of a date. What about your inside and outside? The same way a branch draws water up many feet, God is pulling your soul along. Wind carries pollen from blossom to ground. Wings and Arabian stallions gallop toward the warmth of spring. They visit; they sing and tell what they think they know: so-and-so will travel to such-and-such. The hoopoe carries a letter to Solomon. The wise stork says lek-lek. Please translate. It’s time to go to the high plain, to leave the winter house. Be your own watchman as birds are. Let the remembering beads encircle you. I make promises to myself and break them. Words are coins: the vein of ore and the mine shaft, what they speak of. Now consider the sun. It’s neither oriental nor occidental. Only the soul knows what love is. This moment in time and space is an eggshell with an embryo crumpled inside, soaked in belief-yolk, under the wing of grace, until it breaks free of mind to become the song of an actual bird, and God.

I grabbed a cloud-shaped oven mitt, opened the oven door, and took out the apricot bars. The smell of warm fruit, sugar, and melted butter filled the kitchen, along with a blast of heat. A combination I never grew tired of, especially on a cold, gray night like this one. I grabbed another oven mitt, set it on the table, then put the pan on top of it. Finn’s fingers crept toward the edge of the container, but I smacked his hand away. “I’m not done with them yet,” I said. “Come on, Gin,” he whined. “I just want a taste.” “And you’re just going to have to wait, like the rest of us.” Jo-Jo chuckled, amused by our squabbling. I moved over to the cabinets and got out four bowls, some spoons, and a couple of knives. I also grabbed a gallon of vanilla bean ice cream out of the freezer. After the apricot bars had cooled enough so they wouldn’t immediately fall apart, I cut out big chunks of the bars, dumped them in the bowls, and topped them all with two scoops of the ice cream. My own version of a quick homemade cobbler. Jo-Jo swallowed a mouthful of the confection and sighed. “Heaven, pure, sweet heaven.

i’m going for, like, depressed lesbian poet who met a hot yoga instructor at a speakeasy who got her super into meditation and pottery, and now she’s starting a new life as a high-powered businesswoman selling her own line of hand-thrown fruit bowls … HRH Prince Dickhead Bitch, you took me there.

The food is presented on the finest compilation of their silver trays and bowls. It's as delicate as the floral arrangements and includes Kitty B.'s petits fours and lemon squares as well as Sis's shrimp salad and cucumber sandwiches and Ray's cheese straws, praline pecans, and fruit kebobs dipped in white and dark chocolate.

FRENCH TOAST I like to cook up a batch, then refrigerate or freeze individual slices in zip-top bags. A quick heating in the toaster or microwave oven and breakfast is ready. Substitute a tablespoon of brown sugar for the dates if you wish. The turmeric is for color; if you don’t have it, just leave it out. PREP: 10 MINUTES | COOK: 15 MINUTES • MAKES 12 SLICES 2 cups Cashew Milk 3 tablespoons chopped, pitted dates 1⁄8 teaspoon ground cinnamon Dash of ground turmeric 12 slices whole wheat bread Pure maple syrup, fruit sauce, or fruit spread, for serving Process 1 cup of the Cashew Milk and the dates, cinnamon, and turmeric in a blender until smooth. Add the remaining 1 cup Cashew Milk and blend a few more moments. Pour the mixture into a bowl and dip slices of bread in it, one at a time, coating them well. Heat a nonstick griddle or skillet over medium heat. Cook as many slices as your pan will handle at a time, turning until both sides are evenly browned. Serve warm with toppings of your choice.

Quinces are ripe...when they are the yellow of canary wings in midflight. they are ripe when their scent teases you with the snap of green apples and the perfumed embrace of coral roses. but even then quinces remain a fruit, hard and obstinate--useless...until they are simmered, coddled for hours above a low, steady flame. add honey and water and watch their dry, bone-colored flesh soak-up the heat, coating itself in an opulent orange, not of the sunrises that you never see but of the insides of tree-ripened papayas, a color you can taste. to answer your question__love is not a bowl of quinces yellowing in a blue and white china bowl, seen but untouched__. ~The Book of Salt

If I may say, Rich, your wife is looking lovelier with each passing day.” “You may,” Rich’s muffled words fell against the large red apple in his mouth. He carried a plate of various fresh fruit and the bowl of spaghetti Jace had pointed out earlier. He set the plates down and took the apple out of his mouth while he munched on a piece. “She can’t hear it enough times with the discomfort, aches, pains, bloating and cramping she feels.” “Why don’t you also share the gas, cravings and the sudden violent tendencies I get, honey?” Joanna said flippantly as she reached for the spaghetti. “Ah!” Rich smacked her hand away and moved the bowl out of her reach. He pushed the fruit bowl forward in its place. “That’s healthier for our kids.” “They want messy pasta right now.” “Tell them they don’t always get what they want.” “Their mother wants messy pasta right now.” “Tell her she doesn’t always get what she wants.” Joanna leaned forward, pursing her lips and raising her eyebrow. “Once the children are born, papa won’t be getting what he wants late at night when he gives me that “I’m in heat” look. I’m sure of that.” Rich’s hand on the apple froze. Slowly he chewed, looking up at Jace and Gael whose gazes had been volleying back and forth on the couple as they spoke. Reluctantly, he pushed the spaghetti bowl forward. He reached for the fruit bowl but winced when Joanna smacked his hand away and pulled both bowls in front of her.

Q: What is the past tense of “lived”? A: Once, I looked back and purchased vowel after vowel. I devoured the minutes which had already been dripping from my teeth. I smashed the fruit against the bowl and called it “salvage.” I retraced my steps, then retraced the retracing. What could I have done? I’ll say it every night before the day slips into rot: What could I have done?

In the back of the fridge I checked out some stewed apples destined to fester. I examined them closely and reckoned they had only a day to go, even by my standards. I spooned the apples into tiny bowls, tossed in some dried fruit and sprinkled them with crumble topping. Delicious, they said that night, scraping the bowls so clean they hardly needed to go in the dishwasher. The fools.

Ribbons, balloons, paper flowers, candies, diapers, and dolls. An aarti tray was set up by the shrine. A long table was covered in confetti and an assortment of food: little square cakes that resembled building blocks spelling out “Welcome Baby Shah,” cups with veggie dip and long slivers of vegetables, lettuce wraps, and a watermelon carved into a baby stroller filled with fruit balls. Alongside that were silver platters of warm vegetable samosas and bowls of a dark green chutney with spicy jalapeño, and sweet date and tangy tamarind chutney. Potato and onion pakora came next, fried golden brown with hints of green herbs and creamy raita. I knew I had to get some dabeli before those went fast and plucked a small bun of what was essentially a spiced potato burger topped with peanuts and pomegranate seeds. There was, of course,

Kiyoaki’s pride was hurt. Satoko, with a boldness that might be construed as unfeminine, had pointed out the dog’s corpse, ignoring its ominous implications. She had adopted a suitably pleasant and straightforward tone of voice, which bore witness to her elegant upbringing; she had the freshness of ripe fruit in a crystal bowl. Kiyoaki was ashamed of his hesitation, and felt cowed by Satoko’s capacity for directness.

Bat's wing coral tree Meaning: Cure for heartache Erythrina vespertilio | Central and northeast Australia Ininti (Pit.) wood is widely used for making spear throwers and bowls. Bark, fruit and stems are used for traditional medicine. Has bat's-wing-shaped leaves, and coral-colored flowers in spring/summer. Attractive, glossy bean-shaped seeds vary in color from deep yellow to blood red, and are used for decoration and jewelry.

In the center, where the fruit bowl usually is, the cheesecake rests on a pedestal. It's beautiful- perfectly round and smoothed, creamy white with chocolate swirls on a chocolate cookie crust, sitting in a pool of something bright pink. "You didn't make that," Phil challenges. "Sure I did," Fiona says. "What is it?" Jimmy asks. "Chocolate swirl cheesecake with raspberry coulis." She holds up the June issue of Gourmet; the very same cake is pictured on the cover.

Then Bacchus and Silenus and the Maenads began a dance, far wilder than the dance of the trees; not merely a dance of fun and beauty (though it was that too) but a magic dance of plenty, and where their hands touched, and where their feet fell, the feast came into existence- sides of roasted meat that filled the grove with delicious smells, and wheaten cakes and oaten cakes, honey and many-colored sugars and cream as thick as porridge and as smooth as still water, peaches, nectarines, pomegranates, pears, grapes, straw-berries, raspberries- pyramids and cataracts of fruit. Then, in great wooden cups and bowls and mazers, wreathed with ivy, came the wines; dark, thick ones like syrups of mulberry juice, and clear red ones like red jellies liquefied, and yellow wines and green wines and yellow-green and greenish-yellow. But for the tree people different fare was provided. When Lucy saw Clodsley Shovel and his moles scuffling up the turf in various places (when Bacchus had pointed out to them) and realized that the trees were going to eat earth it gave her rather a shudder. But when she saw the earths that were actually brought to them she felt quite different. They began with a rich brown loam that looked almost exactly like chocolate; so like chocolate, in fact, that Edmund tried a piece of it, but he did not find it all nice. When the rich loam had taken the edge off their hunger, the trees turned to an earth of the kind you see in Somerset, which is almost pink. They said it was lighter and sweeter. At the cheese stage they had a chalky soil, and then went on to delicate confections of the finest gravels powdered with choice silver sand. They drank very little wine, and it made the Hollies very talkative: for the most part they quenched their thirst with deep draughts of mingled dew and rain, flavored with forest flowers and the airy taste of the thinnest clouds.

Carbohydrate in any form other than fiber is eventually metabolized by the body into sugar. In fact, it starts turning into sugar as soon as it hits the saliva in your mouth. It doesn’t matter if it’s a piece of fruit, a brownie, or a bowl of whole grain cereal, it still turns to sugar, and feeding sugar to a diabetic to lower blood sugar is nonsensical. (There are some carbs that are better for you than others, but nevertheless, any carb that is not fiber eventually ends up as sugar.)

Instead I turned my attention back to the copper of peach jam, releasing its autumnal scent. Peach is perhaps the most perfect fruit for making jam: sweet, yet firm; the golden flesh turning to a darker burnt-orange with cooking. My method allows the pieces of fruit to stay intact during the process, while retaining all the flavor. Today, we will leave the sugar and peach mixture to steep under a sheet of muslin; tomorrow, we will cook it, then ladle it into clean glass jars to put away for the winter. There's something very comforting about the ritual of jam-making. It speaks of cellars filled with preserves; of neat rows of jars on pantry shelves. It speaks of winter mornings and bowls of chocolat au lait, with thick slices of good fresh bread and last year's peach jam, like a promise of sunshine at the darkest point of the year. It speaks of four stone walls, a roof, and of seasons that turn in the same place, in the same way, year after year, with sweet familiarity. It is the taste of home.

This summer of 1533 has been a summer of cloudless days, of strawberry feasts in London gardens, the drone of fumbling bees, warm evenings to stroll under rose arbours and hear from the allées the sound of young gentlemen quarrelling over their bowls. The grain harvest is abundant even in the north. The trees are bowed under the weight of ripening fruit. As if he has decreed that the heat must continue, the king's court burns bright through the autumn. Monseigneur the queen's father shines like the sun, and around him

I’ve had one or two occasions in my life when the proverbial red mist has descended. I’m not proud of them, but they happen occasionally. This was one of those occasions. I have no memory of getting out of bed, or even of the next few minutes at all, but when, finally, I came to rest, I was standing, panting and in pain, by the window, tangled in tubes, with IV drips on the floor, the fruit bowl in tiny fragments, the window broken, the bedclothes on the floor, and one of the pillows ripped to shreds and bits of it floating everywhere.

1/2 cup plain flour 1 cup caster sugar 3/4 cup desiccated coconut 4 eggs vanilla 125 g butter, melted 1/2 cup flaked almonds 1 cup milk Grease a deep pie dish and preheat the oven to 180 degrees. Put all the ingredients except half the almonds and the milk in a bowl and mix well, then add the milk slowly and beat until you get a cake batter. Pour it into the pie dish, top with the with rest of the almonds. Bake for about 35 minutes. It miraculously turns itself into a spongy sort of layered coconut cake, lovely with stewed fruit and cream.

Certain artists in print or paint flourish, like babies-to-be, in confined spaces. Their narrow subjects may confound or disappoint some. Courtship among the eighteenth-century gentry, life beneath the sail, talking rabbits, sculpted hares, fat people in oils, dog portraits, horse portraits, portraits of aristocrats, reclining nudes, Nativities by the million, and Crucifixions, Assumptions, bowls of fruit, flowers in vases. And Dutch bread and cheese with or without a knife on the side. Some give themselves in prose merely to the self. In science too, one dedicates his life to an Albanian snail, another to a virus. Darwin gave eight years to barnacles. And in wise later life, to earthworms. The Higgs boson, a tiny thing, perhaps not even a thing, was the lifetime's pursuit of thousands. To be bound in a nutshell, see the world in two inches of ivory, in a grain of sand. Why not, when all of literature, all of art, of human endeavour, is just a speck in the universe, of possible things. And even this universe may be a speck in a multitude of actual and possible universes. So why not be an owl poet?

Everybody knows, but many deny, that eating red meat gives one character. Strength, stamina, stick-to-it-iveness, constitution, not to mention a healthful, glowing pelt. But take a seat for a second. Listen. I eat salad. How’s that for a punch in the nuts, ladies? What’s more, as I sit typing this on a Santa Fe patio, I just now ate a bowl of oatmeal. That’s right. Because I’m a real human animal, not a television character. You see, despite the beautifully Ron Swanson–like notion that one should exist solely on beef, pork, and wild game, the reality remains that our bodies need more varied foodstuffs that facilitate health and digestive functions, but you don’t have to like it. I eat a bunch of spinach, but only to clean out my pipes to make room for more ribs, fool! I will submit to fruit and zucchini, yes, with gusto, so that my steak-eating machine will continue to masticate delicious charred flesh at an optimal running speed. By consuming kale, I am buying myself bonus years of life, during which I can eat a shit-ton more delicious meat. You don’t put oil in your truck because it tastes good. You do it so your truck can continue burning sweet gasoline and hauling a manly payload.

(3) Insight Surpasses All [The Buddha said to Anāthapiṇḍika:] “In the past, householder, there was a brahmin named Velāma. He gave such a great alms offering as this: eighty-four thousand bowls of gold filled with silver; eighty-four thousand bowls of silver filled with gold; eighty-four thousand bronze bowls filled with bullion; eighty-four thousand elephants, chariots, milch cows, maidens, and couches, many millions of fine cloths, and indescribable amounts of food, drink, ointment, and bedding. “As great as was the alms offering that the brahmin Velāma gave, it would be even more fruitful if one would feed a single person possessed of right view.22 As great as the brahmin Velāma’s alms offering was, and though one would feed a hundred persons possessed of right view, it would be even more fruitful if one would feed a single once-returner. As great as the brahmin Velāma’s alms offering was, and though one would feed a hundred once-returners, it would be even more fruitful if one would feed a single nonreturner. As great as the brahmin Velāma’s alms offering was, and though one would feed a hundred nonreturners, it would be even more fruitful if one would feed a single arahant. As great as the brahmin Velāma’s alms offering was, and though one would feed a hundred arahants, it would be even more fruitful if one would feed a single paccekabuddha.23 As great as the brahmin Velāma’s alms offering was, and though one would feed a hundred paccekabuddhas, it would be even more fruitful if one would feed a single Perfectly Enlightened Buddha ... it would be even more fruitful if one would feed the Saṅgha of monks headed by the Buddha and build a monastery for the sake of the Saṅgha of the four quarters … it would be even more fruitful if, with a trusting mind, one would go for refuge to the Buddha, the Dhamma, and the Saṅgha, and would undertake the five precepts: abstaining from the destruction of life, from taking what is not given, from sexual misconduct, from false speech, and from the use of intoxicants. As great as all this might be, it would be even more fruitful if one would develop a mind of loving-kindness even for the time it takes to pull a cow’s udder. And as great as all this might be, it would be even more fruitful still if one would develop the perception of impermanence just for the time it takes to snap one’s fingers.” (AN 9:20, abridged; IV 393–96) VI.

She set butter and sugar to warm in a sauté pan, and then turned to core, peel, and slice the apples, the sluicing sound of the knife against the crisp flesh of the fruit giving her whirling mind finally something to clutch. She dropped the apples into the pan, shaking it gently by the handle to coat the apples until they were slightly caramelized. Then she added a splash of cider and let the buttery, sweet liquid reduce before seasoning with cinnamon and pouring the softened apples into a serving bowl. She leaned over the bowl as she customarily did when making cinnamon apples to breathe the earthy-sweet aroma.

Ironically, some anxious evangelicals get even more anxious at the mention of contemplative prayer. Isn't that too Catholic or Eastern Orthodox? Isn't that Buddhist? Isn't that a slippery slope into NEW AGE RELIGION? Evangelicals are terrified of slippery slopes that start out innocent enough. One minute you're doing a downward dog stretch in a yoga studio and then the "eastern religion" slippery slope takes hold. Next thing you know, you're offering a fruit bowl to a pleasant little false idol statue somewhere in Asia. We've all heard that this happened once to a friend of a friend of someone we knew once at a church somewhere.

She watched as he put a few ice cubes in a heavy glass, then expertly curled a strip of grapefruit rind from one of the fruits in a bowl on the bar top. "This must be a favorite," she commented, nodding at the supply of grapefruit nestled in the bowl along with the usual lemons and limes. He poured a generous measure from the black bottle and handed it to her with a cocktail napkin. "See for yourself." Gemma wasn't in the habit of drinking gin neat, so she sniffed, then took a tentative sip. The flavors exploded in her mouth- coriander and juniper and lime and... grapefruit. "Oh, wow," she said, when her eyes stopped watering. "That is amazing. I'm converted.

In that fleeting moment, Juliette closed her eyes and tried to remember a time before it all. A time when Tyler tossed her his apple before breakfast because she was hungry and her little fingers couldn’t reach the fruit bowl. When Tyler climbed onto the roof of the house to fix the electrical wiring and was hailed a hero by the household staff. When Juliette walked into his bedroom shortly after she’d returned from New York and found him curled into himself, crying over a picture of his father. He had slammed his door in her face, but she understood. She had always understood. By the time Juliette opened her eyes and whispered, “I’m sorry,” Tyler was already dead.

Absence " Then the birds stitching the dawn with their song have patterned your name. Then the green bowl of the garden filling with light is your gaze. Then the lawn lengthening and warming itself is your skin. Then a cloud disclosing itself overhead is your opening hand. Then the first seven bells from the church pine on the air. Then the sun's soft bite on my face is your mouth. Then a bee in a rose is your fingertip touching me here. Then the trees bending and meshing their leaves are what we would do. Then my steps to the river are text to a prayer printing the ground. Then the river searching its bank for your shape is desire. Then a fish nuzzling for the water's throat has a lover's ease. Then a shawl of sunlight dropped in the grass is a garment discarded. Then a sudden scatter of summer rain is your tongue. Then a butterfly paused on a trembling leaf is your breath. Then the gauzy mist relaxed on the ground is your pose. Then the fruit from the cherry tree falling on grass is your kiss, your kiss. Then the day's hours are theatres of air where I watch you entranced. Then the sun's light going down from the sky is the length of your back. Then the evening bells over the rooftops are lovers' vows. Then the river staring up, lovesick for the moon, is my long night. Then the stars between us are love urging its light.

I thought you'd left me," he said. "Monday is shopping night," she replied. "Yeah, but I thought you left me. I was so scared," he rasped, face folding. Two pints of milk, two tubs of Greek yoghurt, Parmesan, and smoked mackerel for the fridge. "Well, I haven't," she said. "I went shopping." Whole wheat spaghetti, two tins of chickpeas, two tins of tomatoes, and red lentils for the cupboard. "Are you OK?" he asked. Garlic, sweet potatoes, and red onions for the bottom drawer. "Darling, please talk to me," he begged. Bananas, apples, and Comte pears for the fruit bowl. "Darling, please. I can't have you not talking to me." A bar of 85 percent Green and Black's and Kettle Chips for the top cupboard.

...I drag the kids to the farmers' market and fill out the week's cheap supermarket haul with a few vivid bunches of organic produce...Once home, I set out fresh flowers and put the fruit in a jadeite bowl. A jam jar of garden growth even adorns the chartreuse kids' table...I found some used toddler-sized chairs to go around it...It sits right in front of the tall bookcases...When the kids are eating or coloring there, with the cluster or mismatched picture frames hanging just to their left, my son with his mop of sandy hair, my daughter just growing out of babyhood...they look like they could be in a Scandinavian design magazine. I think to myself that maybe motherhood is just this, creating these frames, the little vistas you can take in that look like pictures from magazines, like any number of images that could be filed under familial happiness. They reflect back to you that you're doing it - doing something - right. In my case, these scenes are like a momentary vacation from the actual circumstances of my current life. Children, clean and clad in brightly striped clothing, snacking on slices of organic plum. My son drawing happy gel pen houses, the flourishing clump of smiley-faced flowers beneath a yellow flat sun. To counter the creeping worry that I am a no-good person, I must collect a lot of these images, postage-stamp moments I can gaze upon and think, I can't be fucking up that bad. Can I?

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

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

I call this our Thursday special. We have it regularly." This was a lie. In all the years not one single dish resembled another. Was this one from the deep green sea? Had that one been shot from blue summer air? Was it a swimming food or a flying food, had it pumped blood or chlorophyll, had it walked or leaned after the sun? No one knew. No one asked. No one cared. The most people did was stand in the kitchen door and peer at the baking-powder explosions, enjoy the clangs and rattles and bangs like a factory gone wild where Grandma stared half blindly about, letting her fingers find their way among canisters and bowls. Was she conscious of her talent? Hardly. If asked about her cooking, Grandma would look down at her hands which some glorious instinct sent on journeys to be gloved in flour, or to plumb disencumbered turkeys, wrist-deep in search of their animal souls. Her gray eyes blinked from spectacles warped by forty years of oven blasts and blinded with strewings of pepper and sage, so she sometimes flung cornstarch over steaks, amazingly tender, succulent steaks! And sometimes dropped apricots into meat loaves, cross-pollinated meats, herbs, fruits, vegetables with no prejudice, no tolerance for recipe or formula, save that at the final moment of delivery, mouths watered, blood thundered in response. Her hands then, like the hands of Great-grandma before her, were Grandma's mystery, delight, and life. She looked at them in astonishment, but let them live their life the way they must absolutely lead it.

At once my anxiety subsided; it was now no longer (as it had been a moment ago) until to-morrow that I had lost my mother, for my little line was going—to annoy her, no doubt, and doubly so because this contrivance would make me ridiculous in Swann's eyes—but was going all the same to admit me, invisibly and by stealth, into the same room as herself, was going to whisper from me into her ear; for that forbidden and unfriendly dining-room, where but a moment ago the ice itself—with burned nuts in it—and the finger-bowls seemed to me to be concealing pleasures that were mischievous and of a mortal sadness because Mamma was tasting of them and I was far away, had opened its doors to me and, like a ripe fruit which bursts through its skin, was going to pour out into my intoxicated heart the gushing sweetness

The male staff all wore gorgeous colored loin cloths that always seem to be about to fall off they’re wonderful hips. Their upper bodies were tanned sculpted and naked. The female staff wore short shorts and silky flowing tops that almost but didn’t expose their young easy breasts. I noticed we only ever encountered male staff, and the men walking through the lobby were always greeted by the female staff. Very ingenious, as Rebecca said later - if we had ticked Lesbians on the form I wonder what would have happened? -There was a place to tick for Lesbians, I said ? -Sexual Persuasion- it was on all the forms -Really. And, how many options were there? -You’re getting the picture, said Jillian. This was not your basic check in procedure as at say a Best Western. Our Doormen/Security Guards , held out our chairs for us to let us sit at the elegant ornate table. Then they poured us tea, and placed before each of us a small bowl of tropical fruit, cut into bite size pieces. Wonderful! Almost immediately a check in person came and sat opposite us at the desk. Again a wonderful example of Island Male talent. (in my mind anyway) We signed some papers, and were each handed an immense wallet of information passes, electronic keys, electronic ID’s we would wear to allow us to move through the park and its ‘worlds’ and a small flash drive I looked at it as he handed it to me, and given the mindset of the Hotel and the murals and the whole ambiance of the place, I was thinking it might be a very small dildo for, some exotic move I was unaware of. -What’s this? I asked him -Your Hotel and Theme Park Guide I looked at it again, huh, so not a dildo.

On the banks of the Euphrates find a secret garden cunningly walled. There is an entrance, but the entrance is guarded. There is no way in for you. Inside you will find every plant that grows growing circular-wise like a target. Close to the heart is a sundial and at the heart an orange tree. This fruit had tripped up athletes while others have healed their wounds. All true quests end in this garden, where the split fruit pours forth blood and the halved fruit is a full bowl for travellers and pilgrims. To eat of the fruit means to leave the garden because the fruit speaks of other things, other longings. So at dusk you say goodbye to the place you love, not knowing if you can ever return, knowing you can never return by the same way as this. It may be, some other day, that you will open a gate by chance, and find yourself again on the other side of the wall.

The great chestnut-wood tables groaned under the weight of platters, trays, plates, dishes and bowls. The whole Feast was here, John saw. Every word in the book, every fruit in the gardens, every green thing that grew, every creature that ran or swim or flew. John felt his demon creep forward as a great wave of flavors and tastes washed through him, those his mother had shown him on the slopes joined with others he had never sensed before. He could smell the rich tang of the meats. His head swirled from the steaming fumes of the wine. His jaw ached from the sweets which rose in heaps on silver platters while honeyed syllabubs shivered in their cups. He felt the pastry crunch, shiny with beaten butter. He heard the sugar-pane crackle. The sweetmeats flooded his senses, banishing his hunger and cold. A great procession of dishes floated up out of the pages, all theirs.

With orchards and gardens bursting with delicious Kentish apples, now is the time to fetch out those favourite recipes. Spiced Apple Cake is simple to make and a nice change from a pie. It works well served warm with custard, or cold with a cup of tea in place of a traditional fruit cake. 3 apples, peeled, cored and sliced 2 tsp golden syrup 1 tbsp butter 1 tsp ground cinnamon Sponge mix: 4 oz butter 2 tbsp golden syrup 4 oz caster sugar 2 eggs 4 oz self-raising flour 1 tbsp milk Simmer the apples with the syrup, butter and cinnamon for a few minutes until tender but not mushy. To prepare the topping, soften the butter and golden syrup in a bowl over a basin of hot water. Remove from the heat and beat in the sugar and eggs. Fold in the flour, adding milk to give the consistency of lightly whipped cream. Place the apple chunks in a greased tin or ovenproof dish and pour over the topping. Bake at Gas Mark 4 for 25 to 30 minutes until the sponge is golden brown and springy to touch.

At the end of the evening, when Winterborne was donning his hat and gloves in the entrance hall, Helen impulsively picked up her potted orchid from a table in the drawing room, and brought it to him. “Mr. Winterborne,” she said earnestly, “I would like very much for you to have this.” He gave her a questioning glance as she pushed the pot into his hands. “It’s a Blue Vanda orchid,” she explained. “What should I do with it?” “You might wish to keep it in a place where you can see it often. Remember that it doesn’t like to be cold and wet, or hot and dry. Whenever it’s moved to a new environment, the Vanda usually becomes distressed, so don’t be alarmed if a flower shrivels and drops off. Generally it’s best not to set it where there may be a draft, or too much sun. Or too much shadow. And never place it next to a bowl of fruit.” She gave him an encouraging glance. “Later, I’ll give you a special tonic to mist over it.” As Winterborne stared at the exotic flower in his hands with perplexed reluctance, Helen began to regret her spontaneous action. He didn’t seem to want the gift, but she couldn’t very well ask to have it back. “You needn’t take it if you don’t want it,” she said. “I would understand--” “I want it.” Winterborne looked into her eyes and smiled slightly. “Thank you.” Helen nodded and watched forlornly as he departed with the orchid caught firmly in his grasp. “You gave him the Blue Vanda,” Pandora said in wonder, coming to stand beside her. “Yes.” Cassandra came to her other side. “The most diabolically temperamental orchid of your entire collection.” Helen sighed. “Yes.” “He’ll kill it within a week,” Kathleen said flatly. “Any of us would.” “Yes.” “Then why did you give it to him?” Helen frowned and gestured with her palms up. “I wanted him to have something special.” “He has thousands of special things from all over the world,” Pandora pointed out. “Something special from me,” Helen clarified gently, and no one asked her about it after that.

Over the next month, when I’d wake up, my mind was filled with colors. The apartment began to feel less cavernous to me. One time I awoke to find my hair had been cut off, like a boy’s, and there were long blond hairs stuck to the inside of the toilet bowl. I imagined sitting on the toilet with a towel over my shoulders, Ping Xi standing above me, snipping away. In the mirror, I looked bold and sprightly. I thought I looked good. I wrote Post-it notes requesting fresh fruits, mineral water, grilled salmon from “a good Japanese restaurant.” I asked for a candle to burn while I bathed. During this period, my waking hours were spent gently, lovingly, growing reaccustomed to a feeling of cozy extravagance. I put on a little weight, and so when I lay down on the living room floor, my bones didn’t hurt. My face lost its mean edge. I asked for flowers. “Lilies.” “Birds of paradise.” “Daisies.” “A branch of catkins.” I jogged in place, did leg lifts, push-ups. It was easier and easier to pass the time between getting up and going down.

But wait. My eyes are almost burned by what I see. There’s a bowl in front of me that wasn’t there before. A brown button bowl and in it some apricots, some small oranges, some nuts, cherries, a banana. The fruits, the colours, mesmerize me in a quiet rapture that spins through my head. I am entranced by colour. I lift an orange into the flat filthy palm of my hand and feel and smell and lick it. The colour orange, the colour, the colour, my God the colour orange. Before me is a feast of colour. I feel myself begin to dance, slowly, I am intoxicated by colour. I feel the colour in a quiet somnambulant rage. Such wonder, such absolute wonder in such an insignificant fruit. I cannot. I will not eat this fruit. I sit in quiet joy, so complete, beyond the meaning of joy. My soul finds its own completeness in that bowl of colour. The forms of each fruit. The shape and curl and bend all so rich, so perfect. I want to bow before it. Loving that blazing, roaring, orange colour ... Everything meeting in a moment of colour and form, my rapture no longer abstract euphoria. It is there in that tiny bowl, the world recreated in that broken bowl. I feel the smell of each fruit leaping into me and lifting me and carrying me away. I am drunk with something that I understand but cannot explain. I am filled with a sense of love. I am filled and satiated by it. What I have waited and longed for has without my knowing come to me, and taken all of me. For days I sit in a kind of dreamy lethargy, in part contemplation and in part worship. The walls seem to be singing. I focus all of my attention on the bowl of fruit. At times I fondle the fruits, at times I rearrange them, but I cannot eat them. I cannot hold the ecstasy of the moment and its passionate intensity. It seems to drift slowly from me as the place in which I am being held comes back to remind me of where I am and of my condition. But my containment does not oppress me. I sit and look at the walls but now this room seems so expansive, it seems I can push the walls away from me. I can reach out and touch them from where I sit and yet they are so far from me.

Sunday brunch is an easy, pleasant way to entertain a largish group, especially in the country. Americans who overslept invented the word brunch, but the ingredients and the casual atmosphere bear a strong resemblance to breakfast in an English country house or to a French midnight supper. The choice of menu can be as wide as the imagination. Practically anything goes — from hearty breakfast dishes such as filled omelettes, kidneys, chicken livers and bacon, sausages, and eggs Benedict. Something pretty in aspic, or a salmon mousse in a fish-shaped mold, makes a lovely centerpiece. Best of all, most of the meal can be prepared way ahead of time and it can be managed without outside help — if, that is, the hostess puts in a lot of work the day before and early that morning. People can wander in when they feel like it, so there’s no need to tint this one. Drinks are no problem. A big punch bowl with chunks of fresh fruit makes a nice starter, and mixings for bloody Marys, screwdrivers, or bullshots can be left on a table for guests to serve themselves. Of course there should be a big pot of very good coffee.

Once inside the confectioners, she was spellbound by sugared fruits hung in garlands and glass bottles sparkling with morsels of sugar. While Loveday spoke to the shop girl, Biddy trailed the shelves slowly, looking inside the glass jars, mouthing the words on the Bill of Fare. 'Look Mr Loveday, "Macaroons- As Made In Paris"', she sighed, staring at a heap of biscuits made in every color from blue to shiny gold. Carefully he ordered his goods from the jars of herbs behind the counter. First, there was Mr Pars' packet of coltsfoot that he smoked to ease his chest. Then a bag of comfrey tea for his mistress's stomach. Finally, boxes of the usual violet pastilles. Biddy came up behind him while the girl tied the parcel with ribbon. 'Begging your pardon, miss. Is it right you're selling that Royal Ice Cream?' The girl shrugged. 'That's what it says on the board if you can read it.' 'Aye, I've been studying it all right. I've only ever read of ices before. So I'll have a try of it.' When the girl reappeared Biddy sniffed at the glass bowl, and then cautiously licked the ice cream from the tiny spoon. 'Why, it is orange flowers.' She looked happy enough to burst. 'And something else, some fragrant nut- do you put pistachio in it too?

JUMBO GINGERBREAD NUT MUFFINS Once you try these jumbo-size, nut- and oil-rich muffins, you will appreciate how filling they are. They are made with eggs, coconut oil, almonds, and other nuts and seeds, so they are also very healthy. You can also add a schmear of cream cheese or a bit of unsweetened fruit butter for extra flavor. To fill out a lunch, add a chunk of cheese, some fresh berries or sliced fruit, or an avocado. While walnuts and pumpkin seeds are called for in the recipe to add crunch, you can substitute your choice of nut or seed, such as pecans, pistachios, or sunflower seeds. A jumbo muffin pan is used in this recipe, but a smaller muffin pan can be substituted. If a smaller pan is used, reduce baking time by about 5 minutes, though always assess doneness by inserting a wooden pick into the center of a muffin and making sure it comes out clean. If you make the smaller size, pack 2 muffins for lunch. Makes 6 4 cups almond meal/flour 1 cup shredded unsweetened coconut ½ cup chopped walnuts ½ cup pumpkin seeds Sweetener equivalent to ¾ cup sugar 2 teaspoons ground cinnamon 1 tablespoon ground ginger 1 teaspoon ground nutmeg ½ teaspoon ground cloves 1 teaspoon sea salt 3 eggs ½ cup coconut oil, melted 1 teaspoon vanilla extract ½ cup water Preheat the oven to 350°F. Place paper liners in a 6-cup jumbo muffin pan or grease the cups with coconut or other oil. In a large bowl, combine the almond meal/flour, coconut, walnuts, pumpkin seeds, sweetener, cinnamon, ginger, nutmeg, cloves, and salt. Mix well. In a medium bowl, whisk the eggs. Stir in the coconut oil, vanilla, and water. Pour the egg mixture into the almond meal mixture and combine thoroughly. Divide the batter evenly among the muffin cups. Bake for 30 minutes, or until a wooden pick inserted in the center of a muffin comes out clean. Per serving (1 muffin): 893 calories, 25 g protein, 26 g carbohydrates, 82 g total fat, 30 g saturated fat, 12 g fiber, 333 mg sodium BRATWURST WITH BELL PEPPERS AND SAUERKRAUT Living in Milwaukee has turned me on to the flavors of German-style bratwurst, but any spicy sausage (such as Italian, chorizo, or andouille) will do just fine in this recipe. The quality of the brat or sausage makes the dish, so choose your favorite. The spices used in various sausages will vary, so I kept the spices and flavors of the sauerkraut mixture light. However, this makes the choice of bratwurst or sausage the crucial component of this dish. You can also add ground coriander, nutmeg, and

I guess I wanted to see what other people had done with their lives, people who had made art alone, who had stared long and hard at bowls of fruit. I wondered if they’d watched the grapes wither and shrivel up, if they’d had to go to the market to replace them, and if, before they threw the shriveled strand of grapes away, they’d eaten a few. I hopd that they’d had some respect for the stuff they were immortalizing. Maybe, I thought, once the light had faded for the day, they dropped the rotted fruit out an open window, hoping it would save the life of a starving beggar passing below on the street. Then I imagined the beggar, a monster with worms crawling through his matter hair, the tattered rags on his body fluttering like the wings of a bird, his eyes ablaze with desperation, his heart a caged animal begging for slaughter, his hands cupped in perpetual prayer as the townspeople milled around the city square. Picasso was right to start painting the dreary and dejected. The blues. He looked out the window at his own misery. I could respect that. But these painters of fruit thought only of their own mortality, as though the beauty of their work would somehow soothe their fear of death. There they all were, hanging feckless and candid meaningless, paintings of things, objects, the paintings themselves just things, objects, withering toward their own inevitable demise.

Apricot and chocolate muffins Muffins are a great way to introduce new fruits to your child’s diet. Once they have enjoyed apricots in a muffin, you can serve the ‘real thing’, saying it’s what they have for breakfast. Or you can put some fresh versions of the fruit on the same plate. Other fruits to try in muffins include blueberries and raspberries. A word of warning: the muffins don’t taste massively sweet so may seem a bit underwhelming to the adult palette. We tend to have them with a glass of milk-based, homemade fruit smoothie, spreading them with ricotta cheese to make them more substantial. 250g plain wholemeal flour 2 tsp baking powder 30g granulated fruit sugar 1 egg 30ml vegetable oil 150ml whole milk 180g ripe apricots, de-stoned and chopped 20g milk chocolate, cut into chips Put muffin cases into a muffin tray (this makes about 8–10 small muffins). Heat the oven to 180°C/gas 4. Put the flour and baking powder in a bowl and mix well. Next add the sugar and mix again. Make a ‘well’ in the middle of the mixture. Crack the egg into another bowl and add the oil and milk. Whisk well, then pour into the ‘well’ in the mixture in the other bowl. Stir it briskly and, once well mixed, stir in the apricot and the chocolate chips. Spoon equal amounts into the muffin cases and bake. Check after 25 minutes. If ready, a sharp knife will go in and out with no mixture attached. If you need another 5 minutes, return to the oven until done. Cool and serve. Makes 10 mini- or 4 regular-sized muffins. Great because:  The chocolate is only present in a tiny amount but is enough to make the muffins feel a bit special while the apricots provide a little fruit. If you have them with a milk-based smoothie and ricotta it means that you boost the protein content of the meal to make it more filling.

ELEANOR OLSON’S OATMEAL COOKIES Preheat oven to 350 degrees F., rack in the middle position. 1 cup (2 sticks, 8 ounces, ½ pound) salted butter, softened 1 cup brown sugar (pack it down in the cup when you measure it) 1 cup white (granulated) sugar 2 eggs, beaten (just whip them up in a glass with a fork) 1 teaspoon vanilla extract 1 teaspoon salt 1 teaspoon baking soda 1 and ½ cups flour (pack it down in the cup when you measure it) 3 cups quick-cooking oatmeal (I used Quaker Quick 1-Minute) ½ cup chopped nuts (optional) (Eleanor used walnuts) ½ cup raisins or another small, fairly soft sweet treat (optional) Hannah’s 1st Note: The optional fruit or sweet treats are raisins, any dried fruit chopped into pieces, small bites of fruit like pineapple or apple, or small soft candies like M&M’s, Milk Duds, chocolate chips, butterscotch chips, or any other flavored chips. Lisa and I even used Sugar Babies once—they’re chocolate-covered caramel nuggets—and everyone was crazy about them. You can also use larger candies if you push one in the center of each cookie. Here, as in so many recipes, you are only limited by the selection your store has to offer and your own imagination. Hannah’s 2nd Note: These cookies are very quick and easy to make with an electric mixer. Of course you can also mix them by hand. Mix the softened butter, brown sugar, and white sugar in the bowl of an electric mixer. Beat on HIGH speed until they’re light and fluffy. Add the beaten eggs and mix them in on MEDIUM speed. Turn the mixer down to LOW speed and add the vanilla extract, the salt, and the baking soda. Mix well. Add the flour in half-cup increments, beating on MEDIUM speed after each addition. With the mixer on LOW speed, add the oatmeal. Then add the optional nuts, and/or the optional fruit or sweet treat. Scrape down the sides of the bowl, take the bowl out of the mixer, and give the cookie dough a final stir by hand. Let it sit, uncovered, on the counter while you prepare your cookie sheets. Spray your cookie sheets with Pam or another nonstick cooking spray. Alternatively, you can line them with parchment paper and spray that lightly with cooking spray. Get out a tablespoon from your silverware drawer. Wet it under the faucet so that the dough won’t stick to it, and scoop up a rounded Tablespoon of dough. Drop it in mounds on the cookie sheet, 12 mounds to a standard-size sheet. Bake Eleanor Olson’s Oatmeal Cookies at 350 degrees F. for 9 to 11 minutes, or until they’re nice and golden on top. (Mine took 10 minutes.) Yield: Approximately 3 dozen chewy, satisfying oatmeal cookies.

STRAWBERRY SHORTBREAD BAR COOKIES Preheat oven to 350 degrees F., rack in the middle position.   Hannah’s 1st Note: These are really easy and fast to make. Almost everyone loves them, including Baby Bethie, and they’re not even chocolate! 3 cups all purpose flour (pack it down in the cup when you measure it) ¾ cup powdered (confectioner’s) sugar (don’t sift un- less it’s got big lumps) 1 and ½ cups salted butter, softened (3 sticks, 12 ounces, ¾ pound) 1 can (21 ounces) strawberry pie filling (I used Comstock)*** *** - If you can’t find strawberry pie filling, you can use another berry filling, like raspberry, or blueberry. You can also use pie fillings of larger fruits like peach, apple, or whatever. If you do that, cut the fruit pieces into smaller pieces so that each bar cookie will have some. I just put my apple or peach pie filling in the food processor with the steel blade and zoop it up just short of being pureed. I’m not sure about using lemon pie filling. I haven’t tried that yet. FIRST STEP: Mix the flour and the powdered sugar together in a medium-sized bowl. Cut in the softened butter with a two knives or a pastry cutter until the resulting mixture resembles bread crumbs or coarse corn meal. (You can also do this in a food processor using cold butter cut into chunks that you layer between the powdered sugar and flour mixture and process with the steel blade, using an on-and-off pulsing motion.) Spread HALF of this mixture (approximately 3 cups will be fine) into a greased (or sprayed with Pam or another nonstick cooking spray) 9-inch by 13-inch pan. (That’s a standard size rectangular cake pan.) Bake at 350 degrees F. for 12 to 15 minutes, or until the edges are just beginning to turn golden brown. Remove the pan to a wire rack or a cold burner on the stove, but DON’T TURN OFF THE OVEN! Let the crust cool for 5 minutes. SECOND STEP: Spread the pie filling over the top of the crust you just baked. Sprinkle the crust with the other half of the crust mixture you saved. Try to do this as evenly as possible. Don’t worry about little gaps in the topping. It will spread out and fill in a bit as it bakes. Gently press the top crust down with the flat blade of a metal spatula. Bake the cookie bars at 350 degrees F. for another 30 to 35 minutes, or until the top is lightly golden. Turn off the oven and remove the pan to a wire rack or a cold burner to cool completely. When the bars are completely cool, cover the pan with foil and refrigerate them until you’re ready to cut them. (Chilling them makes them easier to cut.) When you’re ready to serve them, cut the Strawberry Shortbread Bar Cookies into brownie-sized pieces, arrange them on a pretty platter, and if you like, sprinkle the top with extra powdered sugar.

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

EASY FRUIT PIE   Preheat oven to 375 degrees F., rack in the middle position. Note from Delores: I got this recipe from Jenny Hester, a new nurse at Doc Knight’s hospital. Jenny just told me that her great-grandmother used to make it whenever the family came over for Sunday dinner. Hannah said it’s easy so I might actually try to make it some night for Doc. ¼ cup salted butter (½ stick, 2 ounces, pound) 1 cup whole milk 1 cup white (granulated) sugar 1 cup all-purpose flour (pack it down in the cup when you measure it) 1 and ½ teaspoons baking powder ½ teaspoon salt 1 can fruit pie filling (approximately 21 ounces by weight—3 to 3 and ½ cups, the kind that makes an 8-inch pie) Hannah’s 1st Note: This isn’t really a pie, and it isn’t really a cake even though you make it in a cake pan. It’s almost like a cobbler, but not quite. I have the recipe filed under “Dessert”. You can use any canned fruit pie filling you like. I might not bake it for company with blueberry pie filling. It tasted great, but didn’t look all that appetizing. If you love blueberry and want to try it, it might work to cover the top with sweetened whipped cream or Cool Whip before you serve it. I’ve tried this recipe with raspberry and peach . . . so far. I have the feeling that lemon pie filling would be yummy, but I haven’t gotten around to trying it yet. Maybe I’ll try it some night when Mike comes over after work. Even if it doesn’t turn out that well, he’ll eat it. Place the butter in a 9-inch by 13-inch cake pan and put it in the oven to melt. Meanwhile . . . Mix the milk, sugar, flour, baking powder and salt together in a medium-size bowl. This batter will be a little lumpy and that’s okay. Just like brownie batter, don’t over-mix it. Using oven mitts or potholders, remove the pan with the melted butter from the oven. Pour in the batter and tip the pan around to cover the whole bottom. Then set it on a cold stove burner. Spoon the pie filling over the stop of the batter, but DO NOT MIX IN. Just spoon it on as evenly as you can. (The batter will puff up around it in the oven and look gorgeous!) Bake the dessert at 375 degrees F., for 45 minutes to 1 hour, or until it turns golden brown and bubbly on top. To serve, cool slightly, dish into bowls, and top with sweetened whipped cream or vanilla ice cream. It really is yummy. Hannah’s 2nd Note: The dessert is best when it’s baked, cooled slightly, and served right away. Alternatively you can bake it earlier, cut pieces to put in microwave-safe bowls, and reheat it in the microwave before you put on the ice cream or sweetened whipped cream. Yield: Easy Fruit Pie will serve 6 if you don’t invite Mike and Norman for dinner. Note from Jenny: I’ve made this by adding ¼ cup cocoa powder and 1 teaspoon of vanilla to the batter. If I do this, I spoon a can of cherry pie filling over the top.

GOODIE FUDGE 1 cup golden raisins (or any other dried fruit that you prefer, cut in raisin-sized pieces)*** 2 cups miniature marshmallows (I used Kraft Jet-Puffed) 1 cup chopped salted pecans (measure after chopping) ¾ cup powdered (confectioners) sugar (pack it down in the cup when you measure it) ½ cup salted butter (1 stick, 4 ounces, ¼ pound) ½ cup white corn syrup (I used Karo) 12-ounce package semi-sweet chocolate chips (2 cups) 2 teaspoons vanilla extract ***—I’ve used dried cherries, chopped dried apricots, and dried peaches in this fudge. They were all delicious and I think I’ll try dried blueberries next. Lisa makes it with chopped dried pineapple for Herb because he loves pineapple. Prepare your pan. Line a 9-inch by 13-inch cake pan with heavy-duty aluminum foil. Make sure you tuck the foil into the corners and leave a flap all the way around the sides. (The reason you do this is for easy removal once the fudge has set.) Spray the foil with Pam or another nonstick cooking spray. Sprinkle the raisins (or the other cut-up dried fruit you’ve used) over the bottom of the foil-lined cake pan. Sprinkle the miniature marshmallows over the fruit. Sprinkle the chopped pecans over that. Set the pan near the stovetop and get ready to make your fudge. Measure out the powdered sugar and place it in a bowl near the stove. You need it handy because you’re going to add it all at once. Melt the butter together with the corn syrup in a medium-sized saucepan over low heat. Add the chocolate chips and stir constantly until they’re melted and smooth. Remove the saucepan from the heat and add the vanilla. Be careful because it may sputter. Stir in the powdered sugar all at once and continue stirring until the mixture in the pan is smooth. Working quickly, spoon (or just pour if you can) the fudge you’ve made out of the saucepan and into the cake pan. Spread the fudge out as evenly as you can and stick it into the refrigerator to cool. Once the fudge has hardened, pull the foil with the fudge from your still-clean cake pan. Pull the foil down the sides and cut your Goodie Fudge into bite-sized pieces. Store in a cool place. Yield: 48 or more bite-sized pieces, depending on how large your bite is.

JULEKAKE Julekake means Yule Cake or Christmas Cake. Every Scandinavian family has their favorite version, usually baked by Mor Mor (Grandmother), who is always present, even if she’s passed on. This cake should never be prepared alone. Stand beside someone you love as you cut the citron into chunks and blend it with the flour, cardamom, fruits, butter, eggs, yeast and sugar. The scent of cardamom will fill you with nostalgia as the aroma of baking fills the house. Moist and tender, topped with gjetost (Scandinavian goat cheese) and a pat of butter, this is the holiday treat we wait all year for. Turn on the oven for 10 minutes at 150 degrees F, then shut it off but keep the door closed. This is where you’ll set the dough to rise. Use a big wide mixing bowl to blend together: 5 cups white flour 1 tablespoon cardamom 2 cups candied fruit and citron 11/2 cups raisins In a pan, blend: 2 cups milk, scalded (can be done on the stove or in the microwave) 1 cup sugar, dissolved in the scalded milk 1 cup butter, melted in the scalded milk Cool to lukewarm. Combine a little of the milk with: 1 packet active dry yeast When dissolved, add it to the rest of the milk mixture. Then add everything to the flour mixture to make a soft dough. Add enough flour to create a pliable dough that doesn’t stick to the sides of the bowl. Turn it out onto a lightly floured surface and knead further. Place in a buttered bowl and turn it over once, so the oiled side is up. Place a dish towel over the top, and set the bowl in the warm oven for a half hour to 45 minutes. Punch down and knead again. This time, separate the dough into two loaves or rounds. Cover with a dish towel again, and let it rise once more for a half hour to 45 minutes. Once risen, bake in a 400 degree oven for 30-40 minutes. Place a piece of foil over the tops after about 25 minutes if it gets too dark. Source: Adapted from Christmas Customs Around the World by Herbert H. Wernecke (1959)

What if all Americans: ate a large bowl of green salad daily had a large serving of steamed greens daily ate a cup of beans daily had at least an ounce of raw seeds and nuts daily ate at least three fresh fruits daily had some tomatoes, peppers, onions, mushrooms, herbs, and garlic daily

Ingredients 2 packages blueberry gelatin 1 small clean glass fishbowl ½ cup blueberries ½ cup grapes 1 package gummy fish 1 package gummy sharks 1 package gummy flowers 1 package gummy worms 1 thick pretzel rod 1 package red string licorice Directions 1. In a bowl, prepare gelatin according to directions on package. 2. Refrigerate for one hour. 3. While the Jell-O is gelling, add blueberries and grapes to bottom of fishbowl; these are the rocks on the bottom. 4. While it is still soft, spoon the gelatin over the fruit; this is the water. 5. Push the gummy fish, sharks, and flowers into the gelatin. 6. Place in refrigerator; serve cold. 7. To make a fishing pole, tie some red string licorice to a gummy worm, place a pretzel rod on top of the fishbowl, and attach the red string licorice to it.

I’d like to have a life where people don’t monitor my movements, even accidentally. I’d like to have my own pots and pans. I’d like a table to place a bowl of fruit on. I have an idea of myself walking around markets where butchers and grocers shout prices over the crowds, and where I’ll carefully and slowly choose vegetables and meat, and come home to cook myself meals. I’d like to have breakfast without having to get dressed. I’d like to wander in and out of rooms and take a bath with the door open. And I don’t want to look out the window of a little room and wonder where, in the city, I’ll end up. The most essential quality of hotel life is the thing I want least: a presumption of departure.