Bowling Couple Quotes

After three glasses, Cynthia flung the windows open and announced, “Zac Efron, I love you!” to the whole of Chelsea, while Lesley was crouched head down over the lavatory bowl throwing up, Maggie had made Sarah a declaration of love (“you’re sho, sho beautiful, marry me!”), and Sarah was shedding floods of tears without knowing why. It hit me worst of all. I had jumped on Cynthia’s bed and was bawling out “Breaking Free” in an endless loop. When Cynthia’s father came into the room, I’d held Cynthia’s hairbrush up to him like a microphone and called out, “Sing alone, baldie! Get those hips swinging!” Although the next day I couldn’t even being to explain why myself. After that embarrassing episode, Lesley and I had decided to give the demon drink a wide berth in future (we gave Cynthia’s father a wide berth as well for a couple of months), and we had stuck to that resolution.

I clicked the gate shut and slipped down the alley. Through one fence after another, I caught glimpses of people in their dining rooms and living rooms, eating and watching TV dramas. Food smells drifted into the alley through kitchen windows and exhaust fans. One teenaged boy was practicing a fast passage on his electric guitar, with the volume turned down. In a second floor window, a tiny girl was studying at her desk, an earnest expression on her face. A married couple in a heated argument sent their voices out to the alley. A baby was screaming. A telephone rang. Reality spilled out into the alley like water from an overfilled bowl - as sound, as smell, as image, as plea, as response.

Since it was there, Larkin got another bowl, spooned up stew for himself. “He fights with us. We’re an army.” “An army? Talk about delusions of grandeur. What are you?” she asked Glenna. “Witch.” “So, we’ve got a witch, a sorcerer, a couple of refugees from Geall and a vampire. Some army.

When you really want something, when you lust, seek, desire, await, anticipate or expect, when you sit in front of the TV after the late news twirling a plastic spoon in a bowl of lukewarm skim milk and saturated puffs of Special K, praying for nine or so hours to pass so that you can check the morning mail to see if the college accepted, the one-night stand wrote, the tax refund arrived or Publisher's Clearing House made you the winner of a dream house in Wisconsin, when you're really looking forward to something, that's when Fortuna dispatches a couple of her handmaidens to drop a load of shit on you.

Well, you’re my roommate. You’ve smoked my pot. That makes us bros. It’s not really anything crazy, though. We just meet a couple times a week and fuck.” “Just sex? You don’t talk or anything? Or hang out?” “We usually smoke a bowl, fuck,

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.

It's not the concept of marriage I have a problem with. I'd like to get married too. A couple times. It's the actual wedding that pisses me off. The problem is that everyone who gets married seems to think that they are the first person in the entire universe to do it, and that the year leading up to the event revolves entirely around them. You have to throw them showers, bachelorette weekends, buy a bridesmaid dress, and then buy a ticket to some godforsaken town wherever they decide to drag you. If you're really unlucky, they'll ask you to recite a poem at their wedding. That's just what I want to do- monitor my drinking until I'm done with my public service announcement. And what do we get out of it, you ask? A dry piece of chicken and a roll in the hay with their hillbilly cousin. I could get that at home, thanks. Then they have the audacity to go shopping and pick out their own gifts. I want to know who the first person was who said this was okay. After spending all that money on a bachelorette weekend, a shower, and often a flight across the country, they expect you to go to Williams Sonoma or Pottery Barn and do research? Then they send you a thank-you note applauding you for such a thoughtful gift. They're the one who picked it out! I always want to remind the person that absolutely no thought went into typing in a name and having a salad bowl come up.

But even while Rome is burning, there’s somehow time for shopping at IKEA. Social imperatives are a merciless bitch. Everyone is attempting to buy what no one can sell.  See, when I moved out of the house earlier this week, trawling my many personal belongings in large bins and boxes and fifty-gallon garbage bags, my first inclination was, of course, to purchase the things I still “needed” for my new place. You know, the basics: food, hygiene products, a shower curtain, towels, a bed, and umm … oh, I need a couch and a matching leather chair and a love seat and a lamp and a desk and desk chair and another lamp for over there, and oh yeah don’t forget the sideboard that matches the desk and a dresser for the bedroom and oh I need a coffeetable and a couple end tables and a TV-stand for the TV I still need to buy, and don’t these look nice, whadda you call ’em, throat pillows? Oh, throw pillows. Well that makes more sense. And now that I think about it I’m going to want my apartment to be “my style,” you know: my own motif, so I need certain decoratives to spruce up the decor, but wait, what is my style exactly, and do these stainless-steel picture frames embody that particular style? Does this replica Matisse sketch accurately capture my edgy-but-professional vibe? Exactly how “edgy” am I? What espresso maker defines me as a man? Does the fact that I’m even asking these questions mean I lack the dangling brass pendulum that’d make me a “man’s man”? How many plates/cups/bowls/spoons should a man own? I guess I need a diningroom table too, right? And a rug for the entryway and bathroom rugs (bath mats?) and what about that one thing, that thing that’s like a rug but longer? Yeah, a runner; I need one of those, and I’m also going to need…

It seems like I've only shut my eyes for a few minutes, but when I open them, I flinch at the sight of Haymitch sitting a couple of feet from my bed. Waiting. Possibly for several hours if the clck is right. I think about hollering for a witness, but I'm going to have to face him sooner or later. Haymitch leans forward and dangles something on a thin white wire in front of my nose. It's hard to focus on, but I'm pretty sur what it is. He drops it in to the sheets. "That is your earpiece. I will give you exactly one more chance to wear it. If you remove it from your ear again, I'll have you fitted with this." He holds up some sort of metal headgear that I instantly name the head shackle. "It's alternative audio unit that locks around your skull and under your chin until it's opened with a key. And I'll have the only key. If for some reason you're clever enough to disable it" ---- Haymitch dumps the head shackle on the bed and whips out a tiny silver chip--- "I'll authorize them to surgically implant this transmitter into your ear so that I may speak to you twenty-four hours a day." Haymitch in my head full-time. Horrifying. "I'll keep the earpiece in," I mutter "Excuse me?" He says "I'll keep the earpiece in!" I say loud enough to wake half the hospital. "You sure? Because I'm equally happy with any of the three options," he tells me "I'm sure," I say. I scrunch up the earpiece protectivley in my fist and fling the head shakle back in his face with my free hand, but he catches it easily. Probably was expecting me to throw it. "Anything else?" Haymitch rises to go. "While I was waiting. . . I ate your lunch." My eyes take in the empty stew bowl and tray on my bed table. "I'm going to report you," I mumble into my pillow. "You do that sweetheart." He goes out, safe in the knowledge that I'm not the reporting kind.

Taking a couple short backup swigs, Flint’s crippling headache started to release its grip, sort of the way he imagined an octopus would release an inedible bowling ball.

We need to give children ways to help themselves feel good,” she tells me. “Parents can start with simple messages throughout the morning that children can repeat—messages such as: It’s so easy to get dressed. I love getting dressed. Breakfast is always a fun time. We’re all so glad to see each other. We love eating breakfast together. Breakfast makes my body feel good. “Parents can even go around the table and have each family member share one thing they love about themselves. Or they can put affirmations in a bowl and choose one for the whole family to focus on during the day. This can become a morning ritual for couples, families, roommates, and so on. Each person can even decide on one experience they’d like to have that day and create an affirmation for

How to describe the things we see onscreen, experiences we have that are not ours? After so many hours (days, weeks, years) of watching TV—the morning talk shows, the daily soaps, the nightly news and then into prime time (The Bachelor, Game of Thrones, The Voice)—after a decade of studying the viral videos of late-night hosts and Funny or Die clips emailed by friends, how are we to tell the difference between them, if the experience of watching them is the same? To watch the Twin Towers fall and on the same device in the same room then watch a marathon of Everybody Loves Raymond. To Netflix an episode of The Care Bears with your children, and then later that night (after the kids are in bed) search for amateur couples who’ve filmed themselves breaking the laws of several states. To videoconference from your work computer with Jan and Michael from the Akron office (about the new time-sheet protocols), then click (against your better instincts) on an embedded link to a jihadi beheading video. How do we separate these things in our brains when the experience of watching them—sitting or standing before the screen, perhaps eating a bowl of cereal, either alone or with others, but, in any case, always with part of us still rooted in our own daily slog (distracted by deadlines, trying to decide what to wear on a date later)—is the same? Watching, by definition, is different from doing.

The bartender is Irish. Jumped a student visa about ten years ago but nothing for him to worry about. The cook, though, is Mexican. Some poor bastard at ten dollars an hour—and probably has to wash the dishes, too. La Migra take notice of his immigration status—they catch sight of his bowl cut on the way home to Queens and he’ll have a problem. He looks different than the Irish and the Canadians—and he’s got Lou Dobbs calling specifically for his head every night on the radio. (You notice, by the way, that you never hear Dobbs wringing his hands over our border to the North. Maybe the “white” in Great White North makes that particular “alien superhighway” more palatable.) The cook at the Irish bar, meanwhile, has the added difficulty of predators waiting by the subway exit for him (and any other Mexican cooks or dishwashers) when he comes home on Friday payday. He’s invariably cashed his check at a check-cashing store; he’s relatively small—and is unlikely to call the cops. The perfect victim. The guy serving my drinks, on the other hand, as most English-speaking illegal aliens, has been smartly gaming the system for years, a time-honored process everybody at the INS is fully familiar with: a couple of continuing education classes now and again (while working off the books) to get those student visas. Extensions. A work visa. A “farm” visa. Weekend across the border and repeat. Articulate, well-connected friends—the type of guys who own, for instance, lots of Irish bars—who can write letters of support lauding your invaluable and “specialized” skills, unavailable from homegrown bartenders. And nobody’s looking anyway. But I digress…

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.

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.

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.

The house had a small galley kitchen where my mother performed daily miracles, stretching a handful into a potful, making the most of what we raised. Cooking mostly from memory and instinct, she took a packet of meat, a bunch of greens or a bag of peas, a couple of potatoes, a bowl of flour, a cup of cornmeal, a few tablespoons of sugar, added a smattering of this and a smidgeon of that, and produced meals of rich and complementary flavors and textures. Delicious fried chicken, pork chops, and steak, sometimes smothered with hearty gravy, the meat so tender that it fell from the bone. Cob-scraped corn pan-fried in bacon drippings, served with black-eyed peas and garnished with thick slices of fresh tomato, a handful of diced onion, and a tablespoon of sweet pickle relish. A mess of overcooked turnips simmering in neck-bone-seasoned pot liquor, nearly black—tender and delectable. The greens were minced on the plate, doused with hot pepper sauce, and served with a couple sticks of green onions and palm-sized pieces of hot-water cornbread, fried golden brown, covered with ridges from the hand that formed them, crispy shell, crumbly soft beneath.

And so the game went on in this manner, a throng of children playing keep-away from a bowling ball tossed back and forth between two plump ogres. The air filled with shrieks and cheers and shouts of laughter as daring players thrilled at the sport. That is, all but the few poor souls knocked flat and captured. No laughter rose from behind bars because those in the birdcage knew what was in store. They would soon be lunch for a couple of hungry ogres. Now you might be thinking—didn’t Gavin call it fun when he was swallowed by a wolf earlier? And didn’t he tell that raven-haired girl it doesn’t hurt to be swallowed whole by a bear? All true, all true. But here’s a secret you might not know. Ogres chew their food. Luckily, it’s only the first bite that stings.

Better wash up,” mom says. “We’ll be eating in a few minutes.” I glance toward her mixing bowl, in which she’s blending something resembling Cat Chow. Dad grimaces at the sight of it. “What do you say, Camelia?” he says. “Maybe after dinner and I can head over to Flick-tastic to rent a couple videos?” Translation: Let’s save ourselves from this swill by hitting the drive-through of Taco Bell.

She heard new voices from inside the apartment. It was the other couple, the younger pair, Julia and Ro. One of them was a blonde, the other had black hair, and they were squabbling noisily the way you do when you’re young and think that every feeling fluttering about in all your hormones is completely unique. Julia was the one who was pregnant, and Ro was the one who was irritated. One was dressed in clothes that looked like she’d made them herself out of capes she’d stolen from murdered magicians, the other as if she sold drugs outside a bowling alley.

During this hour in the waking streets I felt at ease, at peace; my body, which I despised, operated like a machine. I was spaced out, the catchphrase my friends at school used to describe their first experiments with marijuana and booze. This buzzword perfectly described a picture in my mind of me, Alice, hovering just below the ceiling like a balloon and looking down at my own small bed where a big man lay heavily on a little girl I couldn’t quite see or recognize. It wasn’t me. I was spaced out on the ceiling. I had that same spacey feeling when I cooked for my father, which I still did, though less often. I made omelettes, of course. I cracked a couple of eggs into a bowl, and as I reached for the butter dish, I always had an odd sensation in my hands and arms. My fingers prickled; it didn’t feel like me but someone else cutting off a great chunk of greasy butter and putting it into the pan. I’d add a large amount of salt — I knew what it did to your blood pressure, and I mumbled curses as I whisked the brew. When I poured the slop into the hot butter and shuffled the frying pan over the burner, it didn’t look like my hand holding the frying-pan handle and I am sure it was someone else’s eyes that watched the eggs bubble and brown. As I dropped two slices of wholemeal bread in the toaster, I would observe myself as if from across the room and, with tingling hands gripping the spatula, folded the omelette so it looked like an apple envelope. My alien hands would flip the omelette on to a plate and I’d spread the remainder of the butter on the toast when the two slices of bread leapt from the toaster. ‘Delicious,’ he’d say, commenting on the food before even trying it.

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.

1 cup of ordinary white flour a pinch of salt 2 eggs 2½ cups of milk and water (1½ cups of milk and 1 cup of water mixed) 1 tablespoon of either vegetable oil or melted butter (You’ll also need some granulated sugar and a couple of lemons to put on the pancakes, along with other things like jams and possibly even maple syrup because you’re American.) Put the flour and salt in a mixing bowl. Crack the eggs in and whisk/fork the egg into the flour. Slowly add the milk/water mixture, stirring as you go, until there are no lumps and you have a liquid the consistency of a not-too-thick cream. Then put the mixture in the fridge overnight. Grease or butter or oil a nonstick frying pan. Heat it until it’s really hot (375 degrees according to one website, but basically, it has to be hot for the pancake to become a pancake. And these are crepes, French style, not thick American round pancakes). Stir the mixture you just took from the fridge thoroughly because the flour will all be at the bottom. Get an even consistency. Then ladle some mixture into the pan, thinly covering the bottom of the pan. When the underside of the pancake is golden, flip it (or, if you are brave, toss it). Cook another 30 seconds on the other side. For reasons I do not quite understand (although pan heat is probably the reason), the first one is always a bit disappointing. Often it’s a burnt, sludgy, weird thing, always, in my family, eaten by the cook (which was me). Just keep going, and the rest will be fine. Sprinkle sugar in the middle. And then squeeze some lemon juice on, preferably from a lemon. Then wrap it like a cigar and feed it to a child. (You can experiment with other things in the middle, like Nutella or jam or even maple syrup—but remember that these pancakes are not syrup-absorbent like American-style pancakes.) This is a very peculiar interview, Joe. Let me know how the pancakes come out.

Vincent casually reclined as he looked out into the night. Jason put a bowl and fork down on the table next to him, before taking a seat himself. He pulled a couple of glasses from his inventory, along with a bottle. He poured a little bit of blue liquid into each glass. “I think you’ll like this,” Jason said. “It has a fresh, crisp flavour that should go nicely with the salad.” “Thank you,” Vincent said. “For being so handsome?” Jason asked. “It’s attached to my face, so I had to bring it with me.” Vincent shook his head. “Rufus told me you’d be trouble,” Vincent said. “He told me you were worth showing respect,” Jason said. “Sounds like disparate treatment to me.

Look, now, in the distance, a person, closer, it's two people, hand in hand, ankle deep in the froth. Sunrise in hair, blonde, green bikini, tall, shining. They kiss. Handsy things happening underneath hist trunks, her tongue. Who wouldn't envy such youth, who wouldn't grieve what has been lost in watching. They come up the dune, she pushing him backward, up. Study them from the balcony, holding your breath while the couple stops in a smooth bowl of sand, protected by the dunes. She pushes down his trunks, he takes off her bathing suit, top and bottom. Oh yes, you would return to your wife on hands and knees, crawl the distance of the eastern seaboard to feel her fingers once more in your hair. You are unworthy of her. Yes. No. Even as you think of flight, you're transfixed by the lovers, wouldn't dare move for fear of making them flap like birds into the blistered sky. They step into each other, and it's hard to tell where one begins and one ends. Hands in hair and warmth on warmth, into the sand her red knees raised, his body moving. It is time. Something odd happening though you are not ready for it. There is an overlap. You have seen this before, felt her breath on your nape, the heat of her beneath, and the cold damp of day on your back, the helpless overwhelm, a sense of crossing. The sex reaching it's culmination. Come. Lip bitten to blood and finish with a roar and birds shoot up and crumbles in the pink folds of an ear. Serrated coin of sun on water. Face turns skyward. Is this drizzle? It is. Sound of small sheers closing. Barely time to register the staggering beauty and here it is, the separation.

Comparing marriage to football is no insult. I come from the South where football is sacred. I would never belittle marriage by saying it is like soccer, bowling, or playing bridge, never. Those images would never work, only football is passionate enough to be compared to marriage. In other sports, players walk onto the field, in football they run onto the field, in high school ripping through some paper, in college (for those who are fortunate enough) they touch the rock and run down the hill onto the field in the middle of the band. In other sports, fans cheer, in football they scream. In other sports, players ‘high five’, in football they chest, smash shoulder pads, and pat your rear. Football is a passionate sport, and marriage is about passion. In football, two teams send players onto the field to determine which athletes will win and which will lose, in marriage two families send their representatives forward to see which family will survive and which family will be lost into oblivion with their traditions, patterns, and values lost and forgotten. Preparing for this struggle for survival, the bride and groom are each set up. Each has been led to believe that their family’s patterns are all ‘normal,’ and anyone who differs is dense, naïve, or stupid because, no matter what the issue, the way their family has always done it is the ‘right’ way. For the premarital bride and groom in their twenties, as soon as they say, “I do,” these ‘right’ ways of doing things are about to collide like two three hundred and fifty pound linemen at the hiking of the ball. From “I do” forward, if not before, every decision, every action, every goal will be like the line of scrimmage. Where will the family patterns collide? In the kitchen. Here the new couple will be faced with the difficult decision of “Where do the cereal bowls go?” Likely, one family’s is high, and the others is low. Where will they go now? In the bathroom. The bathroom is a battleground unmatched in the potential conflicts. Will the toilet paper roll over the top or underneath? Will the acceptable residing position for the lid be up or down? And, of course, what about the toothpaste? Squeeze it from the middle or the end? But the skirmishes don’t stop in the rooms of the house, they are not only locational they are seasonal. The classic battles come home for the holidays. Thanksgiving. Which family will they spend the noon meal with and which family, if close enough, will have to wait until the nighttime meal, or just dessert if at all? Christmas. Whose home will they visit first, if at all? How much money will they spend on gifts for his family? for hers? Then comes for many couples an even bigger challenge – children of their own! At the wedding, many couples take two candles and light just one often extinguishing their candle as a sign of devotion. The image is Biblical. The Bible is quoted a man shall leave his father and mother and be joined to his wife, and the two shall become one. What few prepare them for is the upcoming struggle, the conflict over the unanswered question: the two shall become one, but which one? Two families, two patterns, two ways of doing things, which family’s patterns will survive to play another day, in another generation, and which will be lost forever? Let the games begin.

He walked right past me.” Sophie turned before the harpsichord, skirts swishing, and paced back to Val’s side. “He barely looked at me, Valentine. Am I not even worth a glance?” She veered off and marched over to the great harp. “Maggie offered to poison his drink. What has the blessed punch bowl got that I haven’t got? What is that?” “Your cloak. Some fresh air will settle you down, Soph.” “I don’t want to settle down !” He held her gaze, thinking his wife would be proud of him. Only a brave—or perhaps very foolish man—tried to console a woman with a heart in the process of breaking. “I rather think you do want to settle down, preferably with Sindal and a brace of offspring.” Her head came up, and Valentine was grateful he’d be leaving in a couple days. Much more of this drama, and he’d be swearing off family holidays for the next decade. “I

I was always crazy about any Chinese takeout since everything on those long menus is so tempting, but when the craving really hit, the folks at Panda Delight over on Richmond almost knew without asking to pack me up an order of wings, a couple of egg rolls, shrimp dumplings, pork fried rice, and the best General Tso's chicken this side of Hong Kong. When my friend at the shelter, Eileen Silvers, got married at Temple Beth Yeshurum, I had a field day over the roast turkey and lamb and rice and baked salmon and jelly cakes on the reception buffet, and when me and Lyman would go out to Pancho's Cantina for Mexican, nothing would do but to follow up margaritas and a bowl of chunky guacamole and a platter of beef fajitas with a full order of pork carnitas and a few green chile sausages. And don't even ask about the barbecue and links and jalapeño cheese bread and pecan pie at Tinhorn BBQ. Just the thought still makes me drool.

So you've nearly done it, huh?" I said, a trifle inanely but just trying to make conversation. "Yes" said the girl. She said it slowly, as two syllables, as if it hadn't previously occurred to her. There was something serenely mindless in her manner. "Did you ever feel like giving up?" The girl thought for a moment. "No," she said simply. "Really?" I found this amazing. "Did you never think, 'Jeez, this is too much. I don't know that I want to go through with this'?" She thought again, with an air of approaching panic. These were obviously questions that had never penetrated her skull. Her partner came to her rescue. "We had a couple of low moments in the early phases," he said, "but we put our faith in the Lord and His will prevailed." "Praise Jesus," whispered the girl, almost inaudibly. "Ah," I said, and made a mental note to lock my door when I went to bed. "And God bless Allah for the mashed potatoes!" said Katz happily and reached for the bowl for the third time.

Anyone who has lived for a long time with a lover, and then suddenly does not, will understand what I mean by those crusted bowls, by those solo whiskeys, by the promise of solitude behind a closed door. That to be tethered, so intimately, for so long, and then to find yourself free, is both misery and miracle—a sudden and unlikely dream that brings both darkest despair and the euphoria of liberation. They’ll understand the daily fixations on the ideas of togetherness and separateness; the idea that humans, or at least most of us, pair off and couple up and try as best as we can to stay with one mate for the rest of our lives, fueled in equal parts by love and connection and expectation, and at the root of it, the blind hope that we will never be alone again. And this, we’re told, is what we should want most—a partner, children, family—those bound by sacrament or by state or by blood, who will, we believe with everything we have in our fragile human hearts, never leave us.

CRANACHAN (Serves 4) 1¼ cups granola, divided ½ cup bourbon, plus 2 teaspoons, divided 3 cups raspberries, plus 8 whole berries for garnish 1 teaspoon honey, divided 2 cups heavy cream 4 parfait glasses or martini glasses Combine ¾ cup granola and ½ cup bourbon and let sit for several hours before assembling dessert. The granola will absorb the alcohol and become soft but not mushy. Meanwhile, chill a mixing bowl. Lightly crush raspberries with a fork, add ½ teaspoon honey and 1 teaspoon bourbon. Toss to combine. You want a puree texture. In a chilled bowl, start whipping the heavy cream. When it begins to thicken, add remaining ½ teaspoon honey and remaining 1 teaspoon bourbon. Continue whipping cream until it is slightly firm. Fold soaked granola into the cream. To assemble, sprinkle a bit of the reserved granola into each glass. Spoon a layer of the cream mixture over granola and then add a layer of the raspberry mixture. Repeat until you have a few layers, finishing with a layer of the cream. Sprinkle remaining granola and a couple of whole raspberries on top.

I sliced the chicken with my fingers and put it into a small skillet to warm, separate a couple of eggs, and whisk the yolks quickly until they have lightened and thickened. Pour in a healthy glug of cream, then grate a flurry of cheese over the top, mixing it in. I zest a lemon from the bowl into the mix, and then squeeze in the juice. Some salt and pepper. I go over to the pots in my window and, with the scissors I keep there, snip off some parsley and chives, which I chop roughly and add to the mix. When the pasta is al dente, I drain it quickly, reserving a bit of the cooking water, and add it to a large bowl with a knob of butter, mixing quickly to coat the pasta. I add in the lemon sauce, tossing with a pair of tongs. When the whole mass comes together in a slick velvet tumble of noodles, I taste for seasoning, add a bit more ground black pepper, and put the shredded chicken on top with a bit more grated cheese. A fork and a cold beer out of the fridge, and I take the bowl out to the living room, tossing Simca a piece of chicken, and settle on the couch to watch TV, twirling long strands of the creamy lemony pasta onto my fork with pieces of the savory chicken, complete comfort food.

Meeting the Prince of Wales Then I was asked to stay at the de Passes in July 1980 by Philip de Pass who is the son. ‘Would you like to come and stay for a couple of nights down at Petworth because we’ve got the Prince of Wales staying. You’re a young blood, you might amuse him.’ So I said ‘OK.’ So I sat next to him and Charles came in. He was all over me again and it was very strange. I thought ‘Well, this isn’t very cool.’ I thought men were supposed not to be so obvious, I thought this was very odd. The first night we sat down on a bale at the barbecue at this house and he’d just finished with Anna Wallace. I said: ‘You looked so sad when you walked up the aisle at Lord Mountbatten’s funeral.’ I said: ‘It was the most tragic thing I’ve ever seen. My heart bled for you when I watched. I thought, “It’s wrong, you’re lonely--you should be with somebody to look after you.”’ The next minute he leapt on me practically and I thought this was very strange, too, and I wasn’t quite sure how to cope with all this. Anyway we talked about lots of things and anyway that was it. Frigid wasn’t the word. Big F when it comes to that. He said: ‘You must come to London with me tomorrow. I’ve got to work at Buckingham Palace, you must come to work with me.’ I thought this was too much. I said: ‘No, I can’t.’ I thought ‘How will I explain my presence at Buckingham Palace when I’m supposed to be staying with Philip?’ Then he asked me to Cowes on Britannia and he had lots of older friends there and I was fairly intimidated but they were all over me like a bad rash. I felt very strange about the whole thing, obviously somebody was talking. I came in and out, in and out, then I went to stay with my sister Jane at Balmoral where Robert [Fellowes, Jane’s husband] was assistant private secretary [to the Queen]. I was terrified--shitting bricks. I was frightened because I had never stayed at Balmoral and I wanted to get it right. The anticipation was worse than actually being there. I was all right once I got in through the front door. I had a normal single bed! I have always done my own packing and unpacking--I was always appalled that Prince Charles takes 22 pieces of hand luggage with him. That’s before the other stuff. I have four or five. I felt rather embarrassed. I stayed back at the castle because of the press interest. It was considered a good idea. Mr and Mrs Parker-Bowles were there at all my visits. I was the youngest there by a long way. Charles used to ring me up and say: ‘Would you like to come for a walk, come for a barbecue?’ so I said: ‘Yes, please.’ I thought this was all wonderful.

The land around Ankh-Morpork is fertile and largely given over to the cabbage fields that help to give the city its distinctive odor. The gray light of pre-dawn unrolled over the blue-green expanse, and around a couple of farmers who were making an early start on the spinach harvest. They looked up, not at a sound, but at a travelling point of silence where sound ought to have been. It was a man and a woman and something like a size five man in a size twelve fur coat, all in a chariot that flickered as it moved. It bowled along the road toward Holy Wood and was soon out of sight. A minute or two later it was followed by a wheelchair. Its axle glowed red-hot. It was full of people screaming at one another. One of them was turning a handle on a box. It was so overburdened that wizards occasionally fell off and ran along after it, shouting, until they had a chance to jump on again and start screaming. Whoever was attempting to steer was not succeeding, and it weaved back and forth across the road and eventually hurtled off it completely and through the side of a barn. One of the farmers nudged the other. "Oi've seen this on the clicks," he said. "It's always the same. They crash into a barn and they allus comes out the other side covered in squawking chickens." His companion leaned reflectively on his hoe. "It'd be a sight worth seeing that," he said. "Sure would." "'Cos all there is in there, boy, is twenty ton of cabbage." There was a crash, and the chair erupted from the barn in a shower of chickens and headed madly toward the road. The farmers looked at one another. "Well, dang me," said one of them.

The carciofini were good at the moment, no doubt about it, particularly the romagnolo, a variety of artichoke exclusive to the region, so sweet and tender it could even be eaten raw. Puntarelle, a local bitter chicory, would make a heavenly salad. In the Vini e Olio he found a rare Torre Ercolana, a wine that combined Cabernet and Merlot with the local Cesanese grape. The latter had been paired with the flavors of Roman cuisine for over a thousand years: they went together like an old married couple. There was spring lamb in abundance, and he was able to track down some good abbachio, suckling lamb that had been slaughtered even before it had tasted grass. From opportunities like these, he began to fashion a menu, letting the theme develop in his mind. A Roman meal, yes, but more than that. A springtime feast, in which every morsel spoke of resurgence and renewal, old flavors restated with tenderness and delicacy, just as they had been every spring since time began. He bought a bottle of oil that came from a tiny estate he knew of, a fresh pressing whose green, youthful flavors tasted like a bowl of olives just off the tree. He hesitated before a stall full of fat white asparagus from Bassano del Grappa, on the banks of the fast-flowing river Brenta. It was outrageously expensive, but worth it for such quality, he decided, as the stallholder wrapped a dozen of the pale spears in damp paper and handed it to Bruno with a flourish, like a bouquet of the finest flowers. His theme clarified itself the more he thought about it. It was to be a celebration of youth---youth cut short, youth triumphant, youth that must be seized and celebrated.

BEEKEEPER’S GRANOLA 32 ounces Bob’s Red Mill GF Old Fashioned Rolled Oats ½ cup pumpkin seeds 1 cup sliced almonds ½ cup honey ½ cup canola oil Preheat oven to 225 degrees. Spray a large baking sheet (21 x 15 inches) with cooking spray. In a large bowl combine the oats, pumpkin seeds, and almonds. Pour the honey and oil over the mixture and toss lightly, making sure the oat mixture is covered. Spread on baking sheet and bake for 90 minutes. Cool on a wire rack. Granola keeps for several weeks in a sealed container. CRANACHAN (Serves 4) 1¼ cups granola, divided ½ cup bourbon, plus 2 teaspoons, divided 3 cups raspberries, plus 8 whole berries for garnish 1 teaspoon honey, divided 2 cups heavy cream 4 parfait glasses or martini glasses Combine ¾ cup granola and ½ cup bourbon and let sit for several hours before assembling dessert. The granola will absorb the alcohol and become soft but not mushy. Meanwhile, chill a mixing bowl. Lightly crush raspberries with a fork, add ½ teaspoon honey and 1 teaspoon bourbon. Toss to combine. You want a puree texture. In a chilled bowl, start whipping the heavy cream. When it begins to thicken, add remaining ½ teaspoon honey and remaining 1 teaspoon bourbon. Continue whipping cream until it is slightly firm. Fold soaked granola into the cream. To assemble, sprinkle a bit of the reserved granola into each glass. Spoon a layer of the cream mixture over granola and then add a layer of the raspberry mixture. Repeat until you have a few layers, finishing with a layer of the cream. Sprinkle remaining granola and a couple of whole raspberries on top. QUEEN BEE COCKTAIL 1½ teaspoons honey simple syrup (recipe on this page) Club soda 1½ ounces bourbon 1 teaspoon lime juice Sliced lime, for garnish Fill

I open the box, and there are notes. Notes and notes and notes. Peter’s notes. Peter’s notes I threw away. “I found them when I was emptying your trash,” she says. Hastily she adds, “I only read a couple. And then I saved them because I could tell they were important.” I touch one that Peter folded into an airplane. “Kitty…you know Peter and I aren’t getting back together, right?” Kitty grabs the bowl of popcorn and says, “Just read them.” Then she goes into the living room and turns on the TV. I close the hatbox and take it with me upstairs. When I am in my room, I sit on the floor and spread them out around me. A lot of the notes just say things like “Meet you at your locker after school” and Can I borrow your chemistry notes from yesterday?” I find the spiderweb one from Halloween, and it makes me smile. Another one says, “Can you take the bus home today? I want to surprise Kitty and pick her up from school so she can show me and my car off to her friends.” “Thanks for coming to the estate sale with me this weekend. You made the day fun. I owe you one.” “Don’t forget to pack a Korean yogurt for me!” “If you make Josh’s dumb white-chocolate cranberry cookies and not my fruitcake ones, it’s over.” I laugh out loud. And then, the one I read over and over: “You look pretty today. I like you in blue.” I’ve never gotten a love letter before. But reading these notes like this, one after the other, it feels like I have. It’s like…it’s like there’s only ever been Peter. Like everyone else that came before him, they were all to prepare me for this. I think I see the difference now, between loving someone from afar and loving someone up close. When you see them up close, you see the real them, but they also get to see the real you. And Peter does. He sees me, and I see him. Love is scary: it changes; it can go away. That’s part of the risk. I don’t want to be scared anymore. I want to be brave, like Margot. It’s almost a new year, after all.

I look over the recipe again. It sounds very simple. You boil some rice in water like pasta, I can do that. You cook some onion in butter, stir in the rice, pop it in the oven. Add some cream and grated cheese and mix it up. And voila! A real dinner. I pull out a couple of the pots Caroline gave me, and began to get everything laid out. Grant always yammered on about mise en place, that habit of getting all your stuff together before you start cooking so you can be organized. It seems to make sense, and appeals to the part of me that likes to make lists and check things off of them. I manage to chop a pile of onions without cutting myself, but with a lot of tears. At one point I walk over to the huge freezer and stick my head in it for some relief, while Schatzi looks at me like I'm an idiot. Which isn't unusual. Or even come to think of it, wrong. But I get them sliced and chopped, albeit unevenly, and put them in the large pot with some butter. I get some water boiling in the other pot and put in some rice. I cook it for a few minutes, drain it, and add it to the onions, stirring them all together. Then I put the lid on the pot and put it in the oven, and set my phone with an alarm for thirty-five minutes. The kitchen smells amazing. Nothing quite like onions cooked in butter to make the heart happy. While it cooks, I grab a beer, and grate some Swiss cheese into a pile. When my phone buzzes, I pull the pot out of the oven and put it back on the stovetop, stirring in the cream and cheese, and sprinkling in some salt and pepper. I grab a bowl and fill it with the richly scented mixture. I stand right there at the counter, and gingerly take a spoonful. It's amazing. Rich and creamy and oniony. The rice is nicely cooked, not mushy. And even though some of my badly cut onions make for some awkward eating moments, as the strings slide out of the spoon and attach themselves to my chin, the flavor is spectacular. Simple and comforting, and utterly delicious.

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.

I popped the tape into the VCR and watched a pretty, middle-aged Italian woman in a flowered housedress and frilly apron hold up various fish and shellfish as she spoke to the tape in rapid, enthusiastic Italian, espousing the virtues of the seafood. She was standing at a battered wooden table in what appeared to be her own kitchen. After she finished showing off the fish, she beheaded and eviscerated them, and then washed them in a chipped white enamel bowl full of water that sat on the table. She put the cleaned pieces on a brightly painted platter, chosen, I'm sure, with less deliberation than our Jonathan would have required. She poured olive oil into a large, slightly dented pot that sat on a small two-burner stove and then in a flash chopped a couple of onions and a good amount of garlic and put them in the oil. While the aromatics became, well, aromatic, she cut up a half dozen fresh tomatoes and a healthy amount of herbs and added them to the pot. She stirred everything around, and before long she had all the fish and shellfish in the pot.

A mob stormed the apartment and threw the family’s furniture out of a third-floor window as the crowds cheered below. The neighbors burned the couple’s marriage license and the children’s baby pictures. They overturned the refrigerator and tore the stove and plumbing fixtures out of the wall. They tore up the carpet. They shattered the mirrors. They bashed in the toilet bowl. They ripped out the radiators. They smashed the piano Clark had worked overtime to buy for his daughter. And when they were done, they set the whole pile of the family’s belongings, now strewn on the ground below, on fire.

Meanwhile, at a Tokyo 7-Eleven, someone right now is choosing from a variety of bento boxes and rice bowls, delivered that morning and featuring grilled fish, sushi, mapo tofu, tonkatsu, and a dozen other choices. The lunch philosophy at Japanese 7-Eleven? Actual food. On the day we missed out on fresh soba, Iris had a tonkatsu bento, and I chose a couple of rice balls (onigiri), one filled with pickled plum and the other with spicy fish roe. For $1.50, convenience store onigiri encapsulate everything that is great about Japanese food and packaging. Let's start in the middle and work outward, like were building an onion. The core of an onigiri features a flavorful and usually salty filling. This could be an umeboshi (pickled apricot, but usually translated as pickled plum), as sour as a Sour Patch Kid; flaked salmon; or cod or mullet roe. Next is the rice, packed lightly by machine into a perfect triangle. Japanese rice is unusual among staple rices in Asia because it's good at room temperature or a little colder. Sushi or onigiri made with long-grain rice would be a chalky, crumbly disaster. Oishinbo argues that Japan is the only country in Asia that makes rice balls because of the unique properties of Japanese rice. I doubt this. Medium- and short-grain rices are also popular in parts of southern China, and presumably wherever those rices exist, people squish them into a ball to eat later, kind of like I used to do with a fistful of crustless white bread. (Come on, I can't be the only one.) Next comes a layer of cellophane, followed by a layer of nori and another layer of cellophane. The nori is preserved in a transparent shell for the same reason Han Solo was encased in carbonite: to ensure that he would remain crispy until just before eating. (At least, I assume that's what Jabba the Hutt had in mind.) You pull a red strip on the onigiri packaging, both layers of cellophane part, and a ready-to-eat rice ball tumbles into your hand, encased in crispy seaweed. Not everybody finds the convenience store onigiri packaging to be a triumph. "The seaweed isn't just supposed to be crunchy," says Futaki in Oishinbo: The Joy of Rice. "It tastes best when the seaweed gets moist and comes together as one with the rice." Yamaoka agrees. Jerk. Luckily, you'll find a few moist-nori rice balls right next to the crispy ones.

I grumbled to myself but headed into the hallway, making sure to check for anyone else before stepping out. Though a nice bruise on my head might make Sarah and Mrs. Williams even more interested in getting me out of this nightmare. But, I wasn’t up for the pain. In the dining room, the Robinsons were already in their seats. Viv had left her apron crumpled on the floor in the corner of the room. I bet she’d ask me to pick it up at some point and probably even make me iron the wrinkles out of it. The Robinsons were nice to me now, but I knew everything would go back to their twisted normal if the adoption went through. They would treat me like their modern-day Cinderella all over again. “Sit, sit,” Viv chirped. Avoiding any looks from Max, I took my seat next to Viv and placed my napkin in my lap. Even though I lived with these people, I still held onto the manners that my parents had taught me. Staring at the food in front of me, I saw instantly that it looked nothing like what I was expecting. In fact, it all smelled and looked delicious. I wasn’t sure if it was because I’d barely eaten all day, or because Viv had miraculously discovered a new found talent for cooking. A casserole dish and a steaming pot of piping hot chicken parmesan sat in the middle of the table. A pile of garlic bread sat on a plate between the chicken dishes and there were even a couple of bowls of very healthy looking salad.

Okonomiyaki, meanwhile, is to American pancakes what Japanese wrestling is to American wrestling. The basic batter contains flour and water, grated nagaimo (that big slimy yam again), eggs, and diced cabbage. You then augment this base by ordering little bits and nibbles a la carte to be added to the batter. We could not figure out the ordering system, but we listed off ingredients we liked and ended up with two pancakes' worth of batter teeming with squid, octopus, sliced negi, and pickled ginger. The waiter dropped off a big bowl of unmixed pancake fixings and a couple of spatulas and assumed we would know how to do the rest. Every time we did something wrong, he sucked in his breath (a very common sound in Japan, at least in my presence) and intervened. Every time we did something right, he gave the thumbs-up and a Fonzie-like grunt of approval. Now that I've cooked two okonomiyaki and am certified by the Vera Okonomiyaki Napoletana Association, I can tell you how it's done. If your okonomiyaki has a large featured ingredient like strips of pork belly, set it aside to go on top; don't mix it in. Stir everything else together really well. Pour some oil onto the griddle and smooth it out into a thin film with a spatula. Dump the batter onto the griddle and shape it into a pancake about 1/2 to 3/4 inch thick. If you have pork strips, lay them over the top now like you're making bacon-wrapped meatloaf. Now wait. And wait. And wait. If little bits of egg seep out around the edge of your pancake, coax them back in. It takes at least five minutes to cook the first side of an okonomiyaki. Maybe ten. Maybe thirty. If you're not hungry enough to drink a tureen of raw batter, it's not ready. Finally, when it's brown on the bottom, slide two spatulas underneath and flip with confidence. Now wait again. When the center is set and the meat is crispy, cut it into wedges and serve with okonomiyaki sauce, mayo, nori, and fish flakes. If you haven't had okonomiyaki sauce, it's a lot like takoyaki sauce. Sorry, just kidding around. It's a lot like tonkatsu sauce.

She soaked, washed, and trimmed three artichokes, baby purple Romagnas, which would sadly lose their beautiful hue once they hit hot water, then washed and peeled a bunch of pencil-thin asparagus. She pulled out several small zucchini and sliced them into translucent moons. She washed three leeks, slicing them down their centers and peeling back each layer, carefully rinsing away any sand, then chopped the white, light green, and some of the darker parts into a fine dice. She shelled a couple handfuls of spring peas, collecting them in a ceramic bowl. She chopped a bulb of fennel and julienned one more, then washed and spun the fronds. She washed the basil and mint and spun them dry. Last, she chopped the shallots. With the vegetables prepped, she started on the risotto, the base layer for the torta a strati alla primavera, or spring layer cake, she'd been finessing since her arrival, and which she hoped would become Dia's dish. She'd make a total of six 'torte': three artichoke and three asparagus. The trick was getting the risotto to the perfect consistency, which was considerably less creamy than usual. It had to be firm enough to keep its shape and support the layers that would be placed on top of it, but not gummy, the kiss of death for any risotto. She started with a 'soffritto' of shallot, fennel, and leek, adding Carnaroli rice, which she preferred to arborio, pinot grigio, and, when the wine had plumped the rice, spring-vegetable stock, one ladle at a time. Once the risotto had absorbed all the liquid and cooked sufficiently, she divided it into six single-serving crescent molds, placed the molds in a glass baking dish, and popped them all in the oven, which made the risotto the consistency of a soft Rice Krispies treat. Keeping the molds in place, she added the next layer, steamed asparagus in one version, artichoke in the other. A layer of basil and crushed pignoli pesto followed, then the zucchini rounds, flash-sauteed, and the fennel matchsticks, cooked until soft, and finally, the spring-pea puree. She carefully removed the first mold and was rewarded with a near-perfect crescent tower, which she drizzled with red-pepper coulis. Finally, she placed a dollop of chilled basil-mint 'sformato' alongside the crescent and radiated mint leaves around the 'sformato' so that it looked like a sun. The sun and the moon, 'sole e luna,' all anyone could hope for.

Carl climbed up onto the table and waddled across to the bowl. He picked a chorus fruit up in his mouth and chomped it down in a couple of bites. As soon as he finished eating the fruit, he teleported to the far side of the room. “What was that?” said Carl, looking shocked. “Eating chorus fruit can cause mild teleportation,” said the enderman with red eyes. “Well, at least they taste all right,” said Carl. “Although, I don’t suppose you have any baked potatoes?” “Unfortunately, our potato crop failed over fifteen thousand years ago,” said the red-eyed enderman. “Just my luck,” sighed Carl. “Fifteen thousand years too late.

English and half Nigerian, Stacey had never set foot outside the United Kingdom. Her tight black hair was cut short and close to her head following the removal of her last weave. The smooth caramel skin suited the haircut well. Stacey’s work area was organised and clear. Anything not in the labelled trays was stacked in meticulous piles along the top edge of her desk. Not far behind was Detective Sergeant Bryant who mumbled a ‘Morning, Guv,’ as he glanced into The Bowl. His six foot frame looked immaculate, as though he had been dressed for Sunday school by his mother. Immediately the suit jacket landed on the back of his chair. By the end of the day his tie would have dropped a couple of floors, the top button of his shirt would be open and his shirt sleeves would be rolled up just below his elbows. She saw him glance at her desk, seeking evidence of a coffee mug. When he saw that she already had coffee he filled the mug labelled ‘World’s Best Taxi Driver’, a present from his nineteen-year-old daughter. His filing was not a system that anyone else understood but Kim had yet to request any piece of paper that was not in her hands within a few seconds. At the top of his desk was a framed picture of himself and his wife taken at their twenty-fifth wedding anniversary. A picture of his daughter snuggled in his wallet. DS Kevin Dawson, the third member of her team, didn’t keep a photo of anyone special on his desk. Had he wanted to display a picture of the person for whom he felt most affection he would have been greeted by his own likeness throughout his working day. ‘Sorry I’m late, Guv,’ Dawson called as he slid into his seat opposite Wood and completed her team. He wasn’t officially late. The shift didn’t start until eight a.m. but she liked them all in early for a briefing, especially at the beginning of a new case. Kim didn’t like to stick to a roster and people who did lasted a very short time on her team. ‘Hey, Stacey, you gonna get me a coffee or what?’ Dawson asked, checking his mobile phone. ‘Of course, Kev, how’d yer like it: milk, two sugars and in yer lap?’ she asked sweetly, in her strong Black Country accent.

A study at the University of Virginia with over 700 participants placed people alone in a room, where they were asked to sit and do nothing for anywhere from 6 to 15 minutes. They were given a button and told they could press the button like a “safe word,” but if they did press it, then it would deliver a painful electric shock. Let me reiterate: SIX to FIFTEEN fucking minutes of being alone, which is about 2-5 typical rock songs, a couple of YouTube videos, or the time it takes to make and eat a bowl of cereal. Still, 67% of the men in the study and 25% of the women pressed the fucking button, thereby choosing to experience searing physical pain rather than sit and do nothing, which is literally the simplest thing in the world any of us can do while conscious. This study is far from unique, as an increasing number of studies show that the majority of today’s humans would rather experience pain than boredom,

The single drop of pee made a pitiful splash. Fred sighed as he stood over the cracked toilet bowl that, like him, had seen better days. The public restrooms at Wattle River Reserve weren’t as dirty as he’d feared, though the walls hosted a colorful array of aging graffiti. Another couple of measly drips. Was there a job in the armed forces for people who could urinate in Morse code? If so, he’d be an ideal candidate, though it was unlikely they’d accept eighty-two-year-olds.

Ignoring all the whispering couples around him, Vaughn taught me to bowl while I faked like I cared. We were both on the outs and I suspected he wanted to find a new buddy now that Judd was attached to his angel. Every time Tawny laughed, Vaughn’s frown darkened. “You should be happy for them,” I said as he guided me towards the alley. “I am. Fucking overwhelmed with happiness. Now, pay attention.” When I flinched at his tone, Vaughn sighed. “It gets boring when your best friend is busy mating like a rabbit.” “My best friend ditched me too, so I found new friends. Maybe you should too.” “Crap no. Sounds like too much effort.” I grinned. “You could play with Bailey. Here, she comes.” Vaughn didn’t even glance at the arriving blonde who threw her hands in the air. “I got dumped again! Men suck! I hate them all!” she cried, enjoying a hug from Tawny. “Who wants to set me up now?” “I thought you hated men,” Tucker mumbled with his mouth full of a hot dog. “I do, but one of them has got to work, right? Everyone in the world gets someone good, but I get shit. It’s not fair. I’m nicer than anyone ever.” This comment elicited laughter from the crew including Vaughn who took my bowling ball and rolled it for me. “Look,” he said,” you got a strike. I’m an excellent teacher.” “Best ever.

I’m not saying I don’t care about good-tasting pizza, but often the largest discernible difference between a Domino’s and the local pizzeria is that the latter one offers pizza sold by the slice. I never understood the big appeal of buying pizza by the slice. “Can you reheat a slice from that pizza that has been sitting out for a couple of hours?” It feels like you are eating someone else’s pizza. My major issue with the pizza delivery chains is their interpretation of sizes. Based on Domino’s “large” pizza, a small pizza would be roughly the size of a dog bowl. Because you are not actually in the restaurant, you can’t complain about the size. You’re not going to have the delivery guy send it back to the kitchen. Of course, I prefer pizza from Lombardi’s to Domino’s, but in the end all pizza is great. Everyone loves pizza. When the moon hits your eye like a big pizza pie, that’s an indication you have an unhealthy obsession with pizza. I know I do.

Mr. Nobley walked briskly to her side, offering a cup from the punch bowl, asking her if she required anything else while she drank. “Is it too hot in here for you? I will have them open the windows. Or I could fetch you a fan.” “No, I’m fine, sir.” He was impatient for a servant to come take her empty cup and glared at anyone who interrupted their path back to the dance floor. “You’re not enjoying the ball?” she asked. “I assure you, I am taking an inordinate amount of pleasure from this ball, but none of it has to do with any of these bumblers.” “I think you just complimented me,” said Jane. “You should take better care next time.” The music had started, the couples had begun a promenade, but Mr. Nobley paused to hold Jane’s arm and whisper, “Jane Erstwhile, if I never had to speak with another human being but you, I would die a happy man. I would that these people, the music, the food and foolishness all disappeared and left us alone. I would never tire of looking at you or listening to you.” He took a breath. “There. That compliment was on purpose. I swear I will never idly compliment you again.” Jane’s mouth was dry. All she could think to say was, “But…but surely you wouldn’t banish all the food.” He considered, then nodded once. “Right. We will keep the food. We will have a picnic.

Johnny slowed, picked his way through a ten-foot patch of bigger stones, about the size of bowling balls. Maybe if I ignored Ditto he'd clap his trap. Ditto said, "What you think the public would think of us?" "Most of 'em would cheer us on, but we'd end up villains anyway." "How you figure?" "The media would make us out to be monsters and find a couple dozen Americans who agreed with them and blast it twenty-four-seven." "Assholes," he said. "Somebody's

Margaret O'Bannon, what in the name of Martin Luther King, Jr. are you doing?" Shad invoked the name of Martin Luther King only when he was truly bowled over. Thankfully, his mouth also went in to hyper drive. "Wait….you saw him, didn't you? You saw the ghost? Can you see him now? Is he nearby?" Shad went into Ninja stance, his basketball forgotten, bouncing forlornly down the hall. "What did he look like, Mags? Can you see through him? Did he float?" Shad did a couple lunges and karate chops to the left and then the right. Then he glanced in terror up at the ceiling, as if the ghost of Johnny Kinross were waiting to drop over him like a net. "Shad...calm down!" Maggie tried to interrupt Shad's blithering tirade, but he was moving down the hallway in Ninja squat, arms still high and poised for an attack by a ghost… or anyone with a black belt. Retrieving his basketball, Maggie followed behind him, trying to convince him that Johnny Kinross wasn't going to drag him off.

I’ll have another.” He pushed the bowl toward her. “You’ll eat pretzels. They’re good for soaking up alcohol.” “What about ‘the customer’s always right’?” she huffed and crossed her arms. Was she being ridiculous? Maybe, but who was he to make decisions for her? She’d had enough overbearing men to last her a lifetime. From now on, she called the shots. And if she wanted more drinks, then by God, she’d get them. Maddie looked past him, her vision skipping around the bar. A blond, surfer-looking guy sat in a corner booth with papers scattered over the table’s surface, perusing them with obvious interest. She pointed to him. “Maybe I need to tell your boss you’re refusing to serve me.” A deep, amused rumble. “You can’t get higher than me, Princess. I own the place.” Deflated, her shoulders slumped. “Oh. Well, never mind.” He pushed the bowl again until it was right under her nose. “Eat some pretzels and drink some water while you tell me what kind of trouble you’re in.” With her spine snapping ruler-straight, she asked, “What makes you think I’m in trouble?” He gave her a slow, meaningful once-over. “Do I look stupid to you?” No, he didn’t. All the more reason to stay away. If she could walk, she’d leave, but for now she was at his mercy. Between the buzz in her head and her swollen, aching feet, she might never move from this stool again and be forced to deal with his bossiness forever. “I had car trouble. I broke down on Highway 60 a couple of miles back.” His lips curved down and his golden eyes flashed. “You walked?” “What was I supposed to do?” “It’s the twenty-first century. Where’s your cell?” He scowled as though she’d done something wrong. How could she know she’d need one? She held up her tiny purse. “It didn’t fit.” His gaze flicked over her. “What’s with the dress?” Not wanting to say it out loud, she toyed with a piece of the fabric and said, “What, this old thing?” “Cute.” His jaw hardened into a stubborn line. “So?” Denial was pointless. The dress fell from her fingers. “I ran out on my wedding.

Standing behind Georgie, Luke slipped his arms about her waist and pulled her back against him. She rested her hands on his. “She used my colored ribbon. Do you see it?” They faced her corner window, watching as the mama cardinal nosed the edges of her nest. It had taken her only three days to build it. The compact bowl was a masterpiece of twigs, rootlets, vines, and strips of bark. Interlaced within its siding was a frivolous piece of yellow-and-orange frippery. “I do,” he said. “Definitely gives it the woman’s touch.” She smiled. He had to admit the process was fascinating. The male had kept a close eye on his mate during construction, but didn’t offer any help. He wondered if it contributed at all once copulation had occurred, but wasn’t quite sure how to pose the question. “How long before she lays?” he asked. “Five or six days.” “Then how long before they hatch?” “Another twelve, give or take.” He rested his mouth against her hair and inhaled the flowery-cinnamon shampoo paste she used. “You going to name them?” She angled her head back. “I believe the most romantic couple’s names have already been taken.” Unable to resist, he gave her a soft kiss. “There’s Romeo and Juliet.” Scrunching her nose, she turned back around. “I don’t much care for the ending of that tale.” The female cardinal hopped to the edge of the ligustrum, then darted away in search of food. “Cleopatra and Caesar?” “No, I’m through glamorizing people who don’t deserve it.” He gave her a quick squeeze. “Then what about Queen Victoria and Prince Albert?” Her spine straightened. “Oh, I like that. And with the cardinals’ rich beautiful plumage, they deserve royal names.

Sourdough Starter Ingredients Organic whole rye flour Raw honey Filtered or spring water (so bacteria-killing chlorine is removed) Mix 3 tablespoons (30 grams) lukewarm water (about 80˚ to 90˚F) with 1 teaspoon raw honey. Add 3 tablespoons (20 grams) rye flour and let this sit in a covered container for 1 to 2 days. The amount of time depends on the ambient temperature. If your kitchen is cool, the organisms will be less active and you’ll need more time. Ideally keep it at around 75˚F (24˚C). An oven with the light or pilot light on works well. If you can maintain an ambient temperature of 75˚F (24˚C), this first phase will probably take a day, which would be the case on your kitchen counter in the summer. If you simply ferment it in a cold kitchen in winter, it will likely take two days. When you pass by the starter, give it a mix with a spoon every now and again: your animals like oxygen in the initial stages. If they are happy, you will begin to see tiny bubbles forming on the surface of the starter as the organisms belch out carbon dioxide. This should occur after 1 or 2 days. At this point, add 3 tablespoons of rye flour, 3 tablespoons of water around 75˚F (24˚C), and 1 teaspoon of honey. Let it sit for 24 hours. Stir occasionally. Discard half the starter. Add 3 tablespoons of rye, 3 tablespoons of water, and 1 teaspoon of honey. Repeat this last step every 24 hours until the starter is bubbly and begins to rise noticeably. Once that happens, usually by day 5 or 6, you can stop adding the honey. The starter might weaken at that point (you’ve removed its sugar fix, after all), but proceed anyway. It will come alive again. When the mixture doubles in volume within 12 hours, you can think about making bread. Here’s the test to see if the starter is ready, after it has risen: carefully remove a bit of it (a tablespoon will do) and place it in a bowl of warm water. If it floats to the surface within a couple of minutes, you’ve got an active starter. If it sinks like a stone and remains under water, let the starter mature for another hour and try again. This whole process might take a week or more, especially in the winter. With my kitchen hovering around 65˚F (18˚C), it took me two weeks to achieve a predictable starter, with feedings every one to two days. Once the starter is bubbly and active, you can switch to whole wheat, or a mixture of equal parts white and whole wheat flour, in place of the rye. You can also increase the volume by using, say, 20 grams of the mature starter and then feeding it with 100 grams flour and 100 grams water.

If you plan on using a couple of tablespoons of vinegar for a dressing, just coat the shallots with it first, and wait 15 or 20 minutes before adding oil to build the dressing in the same cup or bowl. It will be enough to prevent dragon breath.

A large red squirrel leap-frogged the couch, the loveseat, slid across the dining room table, grabbed a nut from a bowl in the center as she passed, and flew off the edge and through the air the last couple of feet before coming to an abrupt halt in front of my coffee cup. “You called?” Her voice and cadence was like the old movie star Mae West’s, only on helium. She cracked the walnut on the counter and picked away at the shell with a pretty pink painted nail. Through all this, she barely glanced at me.

In a medium bowl, whisk together the cocoa, sugar, salt, flour, and baking soda, then sift into a large bowl. In a medium bowl, stir the vanilla and oil together. Bring the water to a boil or brew the coffee. Add it to the oil-vanilla mixture. Make a well in the center of the dry ingredients and gradually whisk in the water-oil mixture until incorporated. Gradually whisk in the eggs and stir until smooth. The batter will be thin. Divide the batter evenly between the prepared pans. Drop the pan onto the counter from a height of 3 inches a couple of times to release any air bubbles that may have formed. Bake in the upper third of the oven for 25 to 30 minutes, until the cakes spring back from the touch and just pull away from the edges of the pan. An inserted toothpick should come out clean. Cool the cakes completely on a wire rack before unmolding them from the pan and peeling off the parchment paper. To serve, place one layer down on a cake plate. Spread 1 cup Vanilla Cream in the center of the cake and gently place the second layer atop it. Spread

David might have hoped that his parents would adopt a less authoritarian attitude towards him, now that he was at University. But such a thought evidently did not occur to them, for they even removed from their son the small pleasure of finding his own Christmas presents for them. That year the King had set his heart on a gold soup bowl, and to avoid any disappointment, ordered it on David's behalf. It cost £150. ‘I only that you won't mind,’ wrote Queen Mary, who that spring had bought a couple of charming old Chinese cloisonné cups (price £12) for her son to give her as a birthday present.

March 28th COWARDICE AS A DESIGN PROBLEM “Life without a design is erratic. As soon as one is in place, principles become necessary. I think you’ll concede that nothing is more shameful than uncertain and wavering conduct, and beating a cowardly retreat. This will happen in all our affairs unless we remove the faults that seize and detain our spirits, preventing them from pushing forward and making an all-out effort.” —SENECA, MORAL LETTERS, 95.46 The opposing team comes out strong, establishes an early lead, and you never had time to recover. You walk into a business meeting, are caught off guard, and the whole thing goes poorly. A delicate conversation escalates into a shouting match. You switched majors halfway through college and had to start your coursework over and graduate late. Sound familiar? It’s the chaos that ensues from not having a plan. Not because plans are perfect, but because people without plans—like a line of infantrymen without a strong leader—are much more likely to get overwhelmed and fall apart. The Super Bowl–winning coach Bill Walsh used to avoid this risk by scripting the beginning of his games. “If you want to sleep at night before the game,” he said in a lecture on game planning, “have your first 25 plays established in your own mind the night before that. You can walk into the stadium and you can start the game without that stress factor.” You’ll also be able to ignore a couple of early points or a surprise from your opponent. It’s irrelevant to you—you already have your marching orders. Don’t try to make it up on the fly. Have a plan.

This is why people who don’t drink are always having to go to Couples Cooking Classes or play extremely involved board games or go bowling.

MINNESOTA PEACH COBBLER Preheat oven to 350 degrees F., rack in the middle position. Note: Don’t thaw your peaches before you make this—leave them frozen. Spray a 13-inch by 9-inch cake pan with Pam or other nonstick cooking spray. 10 cups frozen sliced peaches (approximately 2½ pounds, sliced) 1/8 cup lemon juice (2 Tablespoons) 1½ cups white sugar (granulated) ¼ teaspoon salt ¾ cup flour (no need to sift) ½ teaspoon cinnamon ½ cup melted butter (1 stick, ¼ pound) Measure the peaches and put them in a large mixing bowl. Let them sit on the counter and thaw for 10 minutes. Then sprinkle them with lemon juice and toss. In another smaller bowl combine white sugar, salt, flour, and cinnamon. Mix them together with a fork until they’re evenly combined. Pour the dry mixture over the peaches and toss them. (This works best if you use your impeccably clean hands.) Once most of the dry mixture is clinging to the peaches, dump them into the cake pan you’ve prepared. Sprinkle any dry mixture left in the bowl on top of the peaches in the pan. Melt the butter. Drizzle it over the peaches. Then cover the cake pan tightly with foil. Bake the peach mixture at 350 degrees F. for 40 minutes. Take it out of the oven and set it on a heat-proof surface, but DON’T TURN OFF THE OVEN! TOP CRUST: 1 cup flour (no need to sift) 1 cup white sugar (granulated) 1½ teaspoons baking powder ¼ teaspoon cinnamon ½ teaspoon salt ½ stick softened butter (¼ cup, 1/8 pound) 2 beaten eggs (just stir them up in a glass with a fork) Combine the flour, sugar, baking powder, cinnamon, and salt in the smaller bowl you used earlier. Cut in the softened butter with a couple of forks until the mixture looks like coarse cornmeal. Add the beaten eggs and mix them in with a fork. For those of you who remember your school library with fondness, the result will resemble library paste but it’ll smell a whole lot better! (If you have a food processor, you can also make the crust using the steel blade and chilled butter cut into 4 chunks.) Remove the foil cover from the peaches and drop on spoonfuls of the topping. Because the topping is thick, you’ll have to do this in little dibs and dabs scraped from the spoon with another spoon, a rubber spatula, or with your freshly washed finger. Dab on the topping until the whole pan is polka-dotted. (Don’t worry if some spots aren’t covered very well—the batter will spread out and fill in as it bakes and result in a crunchy crust.) Bake at 350 degrees F., uncovered, for an additional 50 minutes. Minnesota Peach Cobbler can be eaten hot, warm, room temperature, or chilled.

There was some ordinary pork, a heap of pigs' livers and some caul fat. Carenza had been to the market that morning and bought fronds of bronze fennel with their pollen-heavy flowers still on them; sorrel; bitter lettuce. I chose the fennel, went out to the courtyard and picked some marjoram, thyme, parsley and mint. I decided to make some tomacelli, because I liked them and it was the kind of fiddly, absorbing dish I could lose myself in. So I put the livers on to boil, and then cut up some veal haunch. Carenza liked mortadelli and so I'd make her some with the veal. I chopped the veal up finely with a bit of its fat and some lardo, mixed in some parsley and some marjoram. The livers were done, so I drained them and put them in a bowl. Into the mortadella mixture went a handful of grated parmigiana cheese, some cloves, cinnamon and a few threads of saffron. An egg yolk went in too, and then I sank my hands into the cool, slippery mound and mixed it with my fingers. When it was smooth I shaped it into egg-sized balls, wrapped them in pieces of caul and threaded them onto a spit. While the mortadelli sizzled over the flame, I took the livers and crumbled them up, added some minced pancetta, some grated pecorino, marjoram, parsley, raisins, some ginger and nutmeg and pepper. I bound it all together with a couple of eggs and made the stuff into balls, smaller than the mortadelli, wrapped them in more caul and set to frying them in melted lardo.

When I plan a menu I consider color, texture, taste, and balance: Color: A red vegetable next to a yellow one looks unappetizing. Two white ones, like celery and cauliflower, look awful. Texture: Creamed chicken with mashed potatoes makes too much mush. Always serve something crisp with something soft. Taste: Never team two sours, two sweets, or two bitters. Candied yams and cranberry sauce are both delectable, but served together they break two of these rules, color and taste contrast. Balance: Courses shouldn't be uniformly rich nor light. A too rich menu might consist of a heavy cream soup, a roast with thickened gravy and potatoes, and a heavy cream soup, a roast with thickened gravy and potatoes, and a heavy whippedcreamtopped dessert. If the main course is substantial, the first should be light, crisp and appetizing, and the dessert an airy sherbet or a compote of fresh fruit. I decide first on the main course. For a buffet for twelve there should be two warm dishes. If you're going to be a relaxed hostess choose two that can be made the day before. Most of them improve with reheating. Some of the possibilities are beef bourguignon, boned and skinned breasts of chicken in a delicate cream sauce, a shrimp-lobster-and-scallop Newburg, lamb curry with all its interesting accompaniments. With any of these, serve a large, icy bowl of crisp salad with a choice of two or three dressings in little bowls alongside. Hot dishes must be kept hot in chafing dishes or on a hot tray so that they’re just as good for the second helping. Plates should be brought warm to the buffet table just before the guests serve themselves. I like to have a complete service at each end of the table so that people won’t have to stand in line forever, and there should be an attractive centerpiece, though it can be very simple. A bowl of flowers, carefully arranged by the hostess in the afternoon, and candles—always candlelight. The first course for a buffet supper should be an eye-catching array of canapés served in the living room with the drinks. I think there should be one interesting hot thing, one at room temperature, and a bouquet of crisp raw vegetables. The raw vegetables might include slim carrot sticks, green pepper slices, scallions, little love tomatoes, zucchini wedges, radishes, cauliflowerettes, olives, and young turnips. Arrange them colorfully in a large bowl over crushed ice and offer a couple of dips for non-dieters. [...] It’s best to serve hot hors d’oevres in two batches, the second ones heating under the broiler while the first round of drinks is served. [...] After people have had their second helpings the maid clears the buffet and puts out the dessert. Some people like an elaborate ice-cream concoction — so many men like gooey, sweet things. Pander to them, and let them worry about their waistlines. Some people like to end dinner with cheese and fruit. Other two kinds — one bland and one forthright, and just ripe. French bread and crackers on the side. For diet watchers gave a pretty bowl of fresh fruits, dewy and very cold. Serve good, strong coffee in pretty demitasses and let the relaxed conversation take over.

Between each meeting, I usually feel drawn to do a brief practice to let go of what was experienced and settle into the felt sense of opening into receptivity. It begins with rooting my feet into the stability of the earth; then listening to the sensations of my muscles, belly and heart with no intent to change anything; glancing upwards at the spaciousness of the sky as the complement to the solidity beneath my feet; following the flow of my in-breath and out-breath a couple of times, again with no intention to shift anything but just listen and experience; and opening into a bowl of receptivity, which may feel like an expansion and quieting of my heart. The experience is different every time. Sometimes there is pervasive distraction, sometimes a wish to change the tension in my muscles or the depth of my breath, sometimes judgement about how I'm doing this practice, and sometimes it flows like a sweet river. Most important is being present to what is with as little judgement as possible, even when this means being present to judgement itself. That level of acceptance, much more than the quality of the practice itself, is what can prepare us to receive our person with the same quality of attending.

Every New Year's Day, my parents had a big party, and their friends came over and bet on the Rose Bowl and argued about which of the players on either team were Jewish, and my mother served her famous lox and onions and eggs, which took her the entire first half to make. It took her so long, in fact, that I really don't have time to give you the recipe, because it takes up a lot of space to explain how slowly and painstakingly she did everything, sautéing the onions over a tiny flame so none of them would burn, throwing more and more butter into the pan, cooking the eggs so slowly that my father was always sure they wouldn't be ready until the game was completely over and everyone had gone home. We should have known my mother was crazy years before we did just because of the maniacal passion she brought to her lox and onions and eggs, but we didn't. Another thing my mother was famous for serving was a big ham along with her casserole of lima beans and pears. A couple of years ago, I was in Los Angeles promoting Uncle Seymour's Beef Borscht and a woman said to me at a party, "Wasn't your mother Bebe Samstat?" and when I said yes, she said, "I have her recipe for lima beans and pears. " I like to think it would have amused my mother to know that there is someone in Hollywood who remembers her only for her lima beans and pears, but it probably wouldn't have. Anyway, here's how you make it: Take 6 cups defrosted lima beans, 6 pears peeled and cut into slices, 1/2 cup molasses, 1/2 cup chicken stock, 1/2 onion chopped, put into a heavy casserole, cover and bake 12 hours at 200*. That's the sort of food she loved to serve, something that looked like plain old baked beans and then turned out to have pears up its sleeve. She also made a bouillabaisse with Swiss chard in it. Later on, she got too serious about food- started making egg rolls from scratch, things like that- and one night she resigned from the kitchen permanently over a lobster Cantonese that didn't work out, and that was the beginning of the end.

Ginger and lemon biscuits These biscuits are a twist on the traditional spiced Scandinavian Christmas biscuits, and were inspired by my love of honey, ginger and lemon tea – sweet, soothing, spicy and warming. They make a lovely gift and are easily made gluten-free by using rice flour or gluten-free flour. MAKES 20–30 125g salted butter, soft 125g caster sugar 1 medium egg 50ml golden syrup 50g crystallised ginger, chopped 1 tbsp freshly grated root ginger zest and juice of 1 lemon 200g plain flour 1 tsp baking powder ¼ tsp bicarbonate of soda You can use a food processor to make this dough or mix it by hand. Cream the butter and sugar together in a bowl until pale and fluffy. Mix the egg, golden syrup, crystallised ginger, grated ginger, lemon zest and juice together in another bowl or jug, and stir the flour and raising agents together in a third bowl. Alternate between adding wet and dry ingredients in stages, mixing as you go, until the dough comes together. Place in a smaller, clean bowl, cover with clingfilm and refrigerate for 1½–2 hours. Preheat the oven to 190°C/170°C fan/gas mark 5 and line two baking sheets with baking parchment. Use a teaspoon to place little dollops of biscuit mixture on a baking sheet, taking care to space them about 4–5cm apart, so they don’t all merge during baking. Bake on the upper middle shelf for 8–10 minutes and allow to cool on a wire rack. These keep well in an airtight container for up to a couple of weeks. If the stored biscuits start to go soft, reheat them on a wire rack at 150°C/130°C fan/gas mark 2 for 5–10 minutes, then allow to cool completely on the wire rack once out of the oven to crisp them back up. VARIATION Add 50g chopped pistachios in to the biscuit dough before chilling for a nutty version.

Jawa glanced at the duffel bag Chip was carrying. “What’s in there?” “Sporting goods,” Chip replied. “I got some primo rock-climbing gear, a couple of footballs, some bowling shoes . . . .” “Hold on,” Warren said. “While we were busy looking for Ben and Zoe, you were stealing stuff?

Since it was my local bowling alley, I recognized a few people. There were a couple of kids from school, and some folks who lived near us, although the person who was most agog was Bob Peterson, our boastful neighbor. He gaped at my parents as we ran past them. “Ronald? Jane?” Bob gasped. “What are you doing?” “Oh, just running away from some evil henchmen!” Dad exclaimed, thrilled to have Bob see him doing something cool.

So Clarke was in her Vauxhall Astra, on her way to the Royal Infirmary. The hospital sat on the southern edge of the city, plenty of space in the car park at this hour. She showed her ID at the Accident and Emergency desk and was shown where to go. She passed cubicle after cubicle, and if the curtains were closed, she popped her head around each. An old woman, her skin almost translucent, gave a beaming smile from her trolley. There were hopeful looks from others, too – patients and family members. A drunk youth, blood still dripping from his head, was being calmed by a couple of male nurses. A middle-aged woman was retching into a cardboard bowl. A teenage girl moaned softly and regularly, knees drawn up to her chest

Do we have anything chocolate in this kitchen? Anything?" "I think there's some chocolate syrup in the fridge. But we don't have any milk. Not that it was me who drank it. That would be the witch." Della glanced back at Kylie. Kylie reached into the refrigerator and found the chocolate syrup. Oh, hell, beggars couldn't be choosy. She squeezed a line of chocolate all the way up her index finger and popped the digit into her mouth. "So the meeting with the Brightens didn't go well?" Della asked. "No, it went fine," Kylie mumbled around her chocolate-covered finger. When the sweetness disappeared, she pulled her finger out and aimed the top of the bottle down and gave the digit another squirt of sweetness. "Then why are you sucking chocolate syrup off your finger like it's whiskey? Wait! I know why, I heard about the fiasco with your dad and mom-the whole pregnancy thing. Hilarious." Della dropped her elbows on the table and laughed."Not hilarious." Kylie frowned. "How did you hear about it?" Della shrugged, looking a little guilty for bringing it up. "Someone heard it go down. Everybody was talking about it. Sorry." She made an apology face. Kylie moaned. "Will I ever stop being the source of gossip around here?" She held her head back and squeezed a good squirt of chocolate straight into her mouth. "Now that's gross!" Della chuckled. Kylie brought the bottle down and licked her lips. "I didn't touch my lips to the bottle. I just poured it into my mouth." "And on your chin." Frowning, Kylie wiped her chin with the back of her hand. "Sorry, I'm feeling desperate." She snagged a bowl and spoon and went back to the table and emptied a half a cup of the sweet feel-good stuff into her bowl. "Damn," Della said. "You are feeling desperate." Kylie scooped a spoonful of chocolate into her mouth, licked the spoon clean and said, "Monique crawled into the stall with me." "Who? What stall?" "Monique. Lucas's Monique. She climbed into the bathroom stall with me in the restaurant bathroom." "Oh, shit! Did you two like duke it out or something?" "No." Kylie licked the spoon. "I just peed all over myself." She took another spoonful of chocolate into her mouth. Della sighed. "Are you okay?" "I will be after I finish off this bottle," Kylie said. Della half grinned. "If I was a real friend, I'd stop you from drinking it." Kylie shook her head. "If you were a real friend, you'd help me finish it." "Shit. Why not?" She pushed over her glass of blood. "Give me a couple of shots." Kylie arched an eyebrow. "For real?" "Yeah." Della pushed her schoolbooks to the side. "Screw homework, let's get drunk off chocolate. I could use a pick-me-up, too.

Brian Wecht was born in New Jersey to an interfaith couple. His father ran an army-navy store and enjoyed going to Vegas to see Elvis and Sinatra. Brian loved school, especially math and science, but also loved jazz saxophone and piano. “A large part of my identity came from being a fat kid who was bullied through most of my childhood,” he said. “I remember just not having many friends.” Brian double majored in math and music and chose graduate school in jazz composition. But when his girlfriend moved to San Diego, he quit and enrolled in a theoretical physics program at UC San Diego. Six months later the relationship failed; six years later he earned a PhD. When he solved a longstanding open problem in string theory (“the exact superconformal R-symmetry of any 4d SCFT”), Brian became an international star and earned fellowships at MIT, Harvard, and the Institute for Advanced Study in Princeton, New Jersey. He secured an unimaginable job: a lifetime professorship in particle physics in London. He was set. Except. Brian never lost his interest in music. He met his wife while playing for an improv troupe. He started a comedic band with his friend Dan called Ninja Sex Party. “I was always afraid it was going to bite me in the ass during faculty interviews because I dressed up like a ninja and sang about dicks and boning.” By the time Brian got to London, the band’s videos were viral sensations. He cried on the phone with Dan: Should they try to turn their side gig into a living? Brian and his wife had a daughter by this point. The choice seemed absurd. “You can’t quit,” his physics adviser said. “You’re the only one of my students who got a job.” His wife was supportive but said she couldn’t decide for him. If I take the leap and it fails, he thought, I may be fucking up my entire future for this weird YouTube career. He also thought, If I don’t jump, I’ll look back when I’m seventy and say, “Fuck, I should have tried.” Finally, he decided: “I’d rather live with fear and failure than safety and regret.” Brian and his family moved to Los Angeles. When the band’s next album was released, Ninja Sex Party was featured on Conan, profiled in the Washington Post, and reached the top twenty-five on the Billboard charts. They went on a sold-out tour across the country, including the Brooklyn Bowl in Las Vegas.

Saucy Chicken Strips   Time: 15 minutes Servings: 2   These chicken strips are so good you won’t miss the breading. You can eat them alone, with a side or on top of a salad or stirfry. Ingredients: 6 chicken breast strips 2 tbsp. peanut butter 1/4 tsp. cinnamon 1/8 tsp. nutmeg 1/2 tsp. curry 1/4 tsp. black pepper 1/4 tsp. chili powder (optional) 1/4 tsp. garlic powder 1 to 2 tbsp. water Sesame seeds (optional) How to Cook: Heat a stovetop griddle or grill to medium heat. Mix the sauce ingredients together in a medium-sized bowl. With a brush, brush the sauce onto the tops of the chicken breast strips. Put the strips sauce side down onto the griddle or grill. Then, brush the tops with more sauce. Continue to flip the chicken strips every couple of minutes, adding more sauce every time you flip. Cook the strips for about 7 minutes or until the chicken is thoroughly cooked and opaque when you cut into the middle. Sprinkle sesame seeds onto both sides of the strips. Serve these strips with a vegetable side dish or over a salad.

large red onions, thinly sliced, then roughly chopped 8 small anchovies, rinsed and finely chopped Extra-virgin olive oil Butter 6 salted, dried capers, roughly chopped Chicken or vegetable stock 9 ounces spaghetti Breadcrumbs and chopped parsley, for serving In a large pan over medium heat, cook the onions and anchovies in a glug of olive oil and a knob of butter until soft, without letting them brown. Add the capers. Add a couple of ladlefuls (about 2 cups) chicken or vegetable stock and cook for 5 to 10 minutes. Meanwhile, boil the spaghetti until al dente. Strain the pasta, reserving a bit of pasta water. Add the pasta and a splash of pasta water to the mixture in the pan. Add a bit more butter and olive oil and toss together. Serve in a bowl. Sprinkle with a handful of breadcrumbs and chopped parsley.