Bread Roll Quotes

Why do only the awful things become fads? I thought. Eye-rolling and Barbie and bread pudding. Why never chocolate cheesecake or thinking for yourself?

You done with work? Yep, at home waiting for you. Now that's a nice visual... Prepare yourself, I'm taking bread out of the oven. Don't tease me woman...zucchini? Cranberry orange. Mmmm... No woman has ever done breakfast bread foreplay the way you do. Ha! When you coming? Can't. Drive. Straight. Can we have one conversation when you're not twelve? Sorry, I'll be there in 30 Perfect, that will give me time to frost my buns. Pardon me? Oh, didn't I tell you? I also made cinnamon rolls. Be there in 25.

What kind of animal am I eating?' Sam wiped her mouth with the back of her hand. 'It's named Saehrimnir.' 'Okay, first of all, who names their dinner? I don't want to know my dinner's name. This potato--is this potato named Steve?' She rolled her eyes. 'No, stupid. That's Phil. The bread is Steve.

So many sing out of tune and need a little help from their friends, but this may not suffice. Everyone should, thus, leave their ivory tower, now and then, and roll up their sleeves to help the sheeple to break the mold, those who have been doomed to remain unconstructed and unfit to experience revivifying awareness and gratifying conditions. (“Bread and Satellite”)

Unless you're trying to make a pile of bread crumbs to find your way home, you should probably give that roll a break.

But her attention was on the prince across from her, who seemed utterly ignored by his father and his own court, shoved down near the end with her and Aedion. He ate so beautifully, she thought, watching him cut into his roast chicken. Not a drop moved out of place, not a scrap fell on the table. She had decent manners, while Aedion was hopeless, his plate littered with bones and crumbs scattered everywhere, even some on her own dress. She’d kicked him for it, but his attention was too focused on the royals down the table. So both she and the Crown Prince were to be ignored, then. She looked at the boy again, who was around her age, she supposed. His skin was from the winter, his blue-black hair neatly trimmed; his sapphire eyes lifted from his plate to meet hers. “You eat like a fine lady,” she told him. His lips thinned and color stained his ivory cheeks. Across from her, Quinn, her uncle’s Captain of the Guard, choked on his water. The prince glanced at his father—still busy with her uncle—before replying. Not for approval, but in fear. “I eat like a prince,” Dorian said quietly. “You do not need to cut your bread with a fork and knife,” she said. A faint pounding started in her head, followed by a flickering warmth, but she ignored it. The hall was hot, as they’d shut all the windows for some reason. “Here in the North,” she went on as the prince’s knife and fork remained where they were on his dinner roll, “you need not be so formal. We don’t put on airs.” Hen, one of Quinn’s men, coughed pointedly from a few seats down. She could almost hear him saying, Says the little lady with her hair pressed into careful curls and wearing her new dress that she threatened to skin us over if we got dirty. She gave Hen an equally pointed look, then returned her attention to the foreign prince. He’d already looked down at his food again, as if he expected to be neglected for the rest of the night. And he looked lonely enough that she said, “If you like, you could be my friend.” Not one of the men around them said anything, or coughed. Dorian lifted his chin. “I have a friend. He is to be Lord of Anielle someday, and the fiercest warrior in the land.

Much of life, fatherhood included, is the story of knowledge acquired too late: if only I’d known then what I know now, how much smarter, abler, stronger, I would have been. But nothing really prepares you for kids, for the swells of emotion that roll through your chest like the rumble of boulders tumbling downhill, nor for the all-enveloping labor of it, the sheer mulish endurance you need for the six or seven hundred discrete tasks that have to be done each and every day. Such a small person! Not much bigger than a loaf of bread at first, yet it takes so much to keep the whole enterprise going. Logistics, skills, materiel; the only way we really learn is by figuring it out as we go along, and even then it changes on us every day, so we’re always improvising, which is a fancy way of saying that we’re doing things we technically don’t know how to do.

Does your friend ever say anything?' the fat man asked. Aloom set down the piece of bread he had just rolled round several chunks of meat and gave an exasperated sigh. 'I heard him say oops! once, when he cut the ears off someone who was asking too many questions.

Any particular animal?” “Jenny Green-Teeth. A water-dwelling monster with big teeth and claws and eyes like soup plates,” said Tiffany. “What size of soup plates? Do you mean big soup plates, a whole full-portion bowl with maybe some biscuits, possibly even a bread roll, or do you mean the little cup you might get if, for example, you just ordered soup and a salad?” “The size of soup plates that are eight inches across,” said Tiffany, who’d never ordered soup and a salad anywhere in her life. “I checked.

He's laughing me into a stupor, she thought. I could heckle, I suppose, I could throw a bread roll at him, but he's eaten them all. She glanced at the other diners, all of them going into their act, and thought is this what it all boils down to? Romantic love, is this all it is, a talent show? Eat a meal, go to bed, fall in love with me and I promise you years and years of top notch material like this?

I hate Diane. I fling her cinnamon roll out into the pasture—I will not eat the bread of my enemies,

To ferment your own food is to lodge a small but eloquent protest - on behalf of the senses and the microbes - against the homogenization of flavors and food experiences now rolling like a great, undifferentiated lawn across the globe. It is also a declaration of independence from an economy that would much prefer we remain passive consumers of its standardized commodities, rather than creators of idiosyncratic products expressive of ourselves and of the places where we live, because your pale ale or sourdough bread or kimchi is going to taste nothing like mine or anyone else's.

At this point, I couldn't help it. I walked around to see her better, and from the moment I witnessed her face again, I could tell that this was who she loved the most. Her expression stroked the man on his face. It followed one of the lines down his cheek. He had sat in the washroom with her and taught her how to roll a cigarette. He gave bread to a dead man on Munich Street and told the girl to keep reading in the bomb shelter. Perhaps if he didn't, she might not have ended up writing in the basement. Papa - the accordionist - and Himmel Street. One could not exist without the other, because for Liesel, both were home. Yes, that's what Hans Hubermann was for Liesel Meminger.

There is nothing that is not beautiful about bread. The way it grows, from tiny grains, from bowls on the counter, from yeast blooming in a measuring cup like swampy islands. The way it fills a room, a house, a building, with its inimitable smells, submits to a firmly applied fist and contracts, swells again; the way it stretches and expands upon kneading, the warm, supple feel of it against skin. The sight of a warm roll on a table, the taste-sweet, sour, yeasty on the tongue.

Eijeh stuffed a roll in his mouth, practically choking on the crumbs. “Careful,” Akos said to him. “Death by bread isn’t a dignified way to go.” “At least I’ll die doing what I love,” Eijeh said, around all the bread. Akos laughed.

Once to swim I sought the sea-side, There to sport among the billows; With the stone of many colors Sank poor Aino to the bottom Of the deep and boundless blue-sea, Like a pretty son-bird, perished. Never come a-fishing, father, To the borders of these waters, Never during all thy life-time, As thou lovest daughter Aino. Mother dear, I sought the sea-side, There to sport among the billows; With the stone of many colors, Sank poor Aino to the bottom Of the deep and boundless blue-sea, Like a pretty song-bird perished. Never mix thy bread, dear mother, With the blue-sea's foam and waters, Never during all thy life-time, As thou lovest daughter Aino. Brother dear, I sought the sea-side, There to sport among the billows; With the stone of many colors Sank poor Aino to the bottom Of the deep and boundless blue-sea, Like a pretty song-bird perished. Never bring thy prancing war-horse, Never bring thy royal racer, Never bring thy steeds to water, To the borders of the blue-sea, Never during all thy life-time, As thou lovest sister Aino. Sister dear, I sought the sea-side, There to sport among the billows; With the stone of many colors Sank poor Aino to the bottom Of the deep and boundless blue-sea, Like a pretty song-bird perished. Never come to lave thine eyelids In this rolling wave and sea-foam, Never during all thy life-time, As thou lovest sister Aino. All the waters in the blue-sea Shall be blood of Aino's body; All the fish that swim these waters Shall be Aino's flesh forever; All the willows on the sea-side Shall be Aino's ribs hereafter; All the sea-grass on the margin Will have grown from Aino's tresses.

Chaplin had not merely impressed but formed him. Showed him how any gesture—a kiss, playing with some bread rolls—can be freed from the mundane, imbued with magic. Charlie Chaplin was always turning caterpillars into butterflies. He had used comedy to reveal, and not flee, the truth of the human predicament. He’d roller-skated blindfolded over the void, like a planet circling a black hole. He filmed a factory worker sucked into a machine, fed through its cogs and gears, assailing an age that turns people into things. And Charlie Chaplin had battled the bleak world with—what? Not a knife, not a gun. A cane. Gentle, gestural, the baton of a maestro. Chaplin’s cane, with no disrespect to Hockney, Picasso, or Basquiat, was, in this moment, what Jim Carrey most wanted to save.

SPRING POEM It is spring, my decision, the earth ferments like rising bread or refuse, we are burning last year's weeds, the smoke flares from the road, the clumped stalks glow like sluggish phoenixes / it wasn't only my fault / birdsongs burst from the feathered pods of their bodies, dandelions whirl their blades upwards, from beneath this decaying board a snake sidewinds, chained hide smelling of reptile sex / the hens roll in the dust, squinting with bliss, frogbodies bloat like bladders, contract, string the pond with living jelly eyes, can I be this ruthless? I plunge my hands and arms into the dirt, swim among stones and cutworms, come up rank as a fox, restless. Nights, while seedlings dig near my head I dream of reconciliations with those I have hurt unbearably, we move still touching over the greening fields, the future wounds folded like seeds in our tender fingers, days I go for vicious walks past the charred roadbed over the bashed stubble admiring the view, avoiding those I have not hurt yet, apocalypse coiled in my tongue, it is spring, I am searching for the word: finished finished so I can begin over again, some year I will take this word too far.

He took another sip of ale, and began talking lovingly of breads and pies and tarts, all the things he loved. Arya rolled her eyes.

The more bleach in the bedsheets, the greater Chastity's impulse to roll around in them. A party would be thrown, she decided, the kind that would tell a small story in the contents of the dustpan the next morning. Detached sequins and mint leaves muddled by high heels, shrimp tales mixed in with a few shards of broken glass, a crust of bread. She rolled in her bleached sheets until they wrapped around her like a storm, and she fell asleep in the eye of it.

Arin took the basket from her. "Coming or going?" "I've a errand here, and won't be home until late." "Shall I guess what brings you to town?" "You can try." He peeked in the basket. Bread, still warm from the oven. A bottle of liquor. Long, flat, pieces of wood. Rolls of gauze. "A picnic...with a wounded soldier? Sarsine," he teased, "is it true love? What's the wood for? Wait, don't tell me. I'm not sure I want to know." She swatted him. "The cartwright's oldest daughter has a broken arm.

As winter went on, longer than long, we both freaked out. My mania grew to insane proportions. I sat in the study room at night, wildly typing out Dali-esque short stories. I sat at my desk in our room, drinking tea, flying on speed. She'd bang into the room in a fury. Or, she'd bang into the room, laughing like a maniac. Or, she'd bang into the room and sit under the desk eating Nutter-Butters. She was a sugar freak. She'd pour packets of sugar down her throat, or long Pixie-Stix. She was in constant motion. At first I wondered if she too had some food issues, subsisting mostly on sugar and peanut butter-and-jelly sandwiches on Wonder Bread, but my concern (as she pointed out) was “total transference, seriously, Max. Maybe you're just hungry.” Some Saturdays, we'd go to town together, buy bags and bags of candies, Tootsie Rolls (we both liked vanilla best; she always smelled delicious and wore straight vanilla extract as perfume, which made me hungry), and gummy worms and face- twisting sour things and butterscotch. We'd lie on our backs on the beds, listening to The Who and Queen, bellowing, “I AM THE CHAMPION, YES I AM THE CHAMPION” through mouths full of sticky stuff, or we'd swing from the pipes over the bed and fall shrieking to the floor.

The Hearse Song Don't you ever laugh as the hearse goes by, For you may be the next to die. They wrap you up in a big white sheet From your head down to your feet. They put you in a big black box And cover you up with dirt and rocks. All goes well for about a week, Then your coffin begins to leak. The worms crawl in, the worms crawl out, The worms play pinochle on your snout. They eat your eyes, they eat your nose, They eat the jelly between your toes. A big green worm with rolling eyes Crawls in your stomach and out your eyes. Your stomach turns a slimy green, And pus pours out like whipping cream. You spread it on a slice of bread, And that's what you eat when you're dead.

The tractors came over the roads and into the fields, great crawlers moving like insects, having the incredible strength of insects … Snub-nosed monsters, raising the dust and sticking their snouts into it, straight down the country, across the country, through fences, through dooryards, in and out of gullies in straight lines. They did not run on the ground, but on their own roadbeds. They ignored hills and gulches, water courses, fences, houses. That man sitting in the iron seat did not look like a man; gloved, goggled, rubber dust mask over nose and mouth, he was a part of the monster, a robot in the seat … The driver could not control it – straight across country it went, cutting through a dozen farms and straight back. A twitch at the controls could swerve the ‘cat, but the driver’s hands could not twitch because the monster that built the tractor, the monster that sent the tractor out, had somehow gotten into the driver’s hands, into his brain and muscle, had goggled him and muzzled him – goggled his mind, muzzled his speech, goggled his perception, muzzled his protest. He could not see the land as it was, he could not smell the land as it smelled; his feet did not stamp the clods or feel the warmth and power of the earth. He sat in an iron seat and stepped on iron pedals. He could not cheer or beat or curse or encourage the extension of his power, and because of this he could not cheer or whip or curse or encourage himself. He did not know or own or trust or beseech the land. If a seed dropped did not germinate, it was no skin off his ass. If the young thrusting plant withered in drought or drowned in a flood of rain, it was no more to the driver than to the tractor. He loved the land no more than the bank loved the land. He could admire the tractor – its machined surfaces, its surge of power, the roar of its detonating cylinders; but it was not his tractor. Behind the tractor rolled the shining disks, cutting the earth with blades – not plowing but surgery … The driver sat in his iron seat and he was proud of the straight lines he did not will, proud of the tractor he did not own or love, proud of the power he could not control. And when that crop grew, and was harvested, no man had crumbled a hot clod in his fingers and let the earth sift past his fingertips. No man had touched the seed, or lusted for the growth. Men ate what they had not raised, had no connection with the bread. The land bore under iron, and under iron gradually died; for it was not loved or hated, it had no prayers or curses.

She had no idea of her weight and no interest in learning it. She knew she could be thinner, and of course when she was younger she was indeed much thinner, but she was generally happy with her body as long as it wasn’t giving her pain, and bored by all the different ways women droned on about the subject of weight, as if it were one of the great mysteries of life. The recent weight-losers, evangelical about whatever method had worked for them, the thin women who called themselves fat, the average women who called themselves obese, the ones desperate for her to join in their lavish self-loathing. “Oh, Frances, isn’t it just so depressing when you see young, thin girls like that!” “Not especially,” Frances would say, adding extra butter to her bread roll.

She is watching a man lying dead or asleep on a blanket nearby dressed in a crumpled tan suit with blood discolouring his sleeve, his hand clutching a plastic bag filled with bread rolls, alone black shoe on a foot. Another man she saw been carried into the emergency room was wearing just one sport shoe, so many shoes gone astray she thinks, so many shoes dislodged while their owners are carried by the arms and legs or dragged by the armpits into the backs of cars and vans and dragged again into emergency rooms without a gurney, the orphaned shoes kicked aside in the rush or left to die on the street or on footpaths like an unblinking eye awaiting the return of its owner

I keep butter in my underwear, because it’s like a meat locker down there. Can I interest you in two rolls of bread?

The stars are spinning their threads, And the clouds are the dust that flies, And the suns are weaving them up For the time when the sleepers shall rise. The ocean in music rolls, And gems are turning to eyes, And the trees are gathering souls For the day when the sleepers shall rise. The weepers are learning to smile, And laughter to glean the sighs; Burn and bury the care and guile, For the day when the sleepers shall rise. Oh, the dews and the moths and the daisy red, The larks and the glimmers and flows! The lilies and sparrows and daily bread, And the something that nobody knows!

Okay, okay. Stop with the porkchop slapping,” Vinny pleaded, “I’m a vegan.” “Oh, sorry,” Jack reached into his pocket and pulled out a roll of bread and then slapped the giant with the bread instead.

They tear the bread into tiny pieces and roll them between their fingers into fine crumbs, tossing them to the peeping birds. Amazing, to have a piece of bread to share with birds. The man is a millionaire.

Devin grinned as bread rolls and little butter squares were placed on either side of the table. “Mikhail, would you like a bread roll?” Devin handed the basket to Mikhail. “NO!” Andrei and Chris cried in unison. Andrei knocked the basket out of Mikhail’s hand, sending it flying to the floor. Ivan raised a brow. “Something wrong with the rolls?” “Not at all.” Andrei snatched Mikhail’s butter knife. Devin chuckled.

I do believe you would be perfectly happy shut up in your study with your rolls of manuscript all your life, without seeing another human being save a servant to bring you in bread and fruit and water twice a day.

Why must you have this map?" she asks. "Even with a map, you will never leave this Town." She brushes away the bread crumbs that have fallen on her lap and looks toward the Pool. "Do you want to leave here?" she asks again. I shake my head. Do I mean this as a "no", or is it only that I do not know? "I just want to find out about the Town," I say. "The lay of the land, the history, the people, ... I want to know who made the rules, what has sway over us. I want even to know what lies beyond." She slowly rolls her head, then fixes upon my eyes. "There is no beyond," she says. "Did you not know? We are at the End of the World. We are here forever.

Anders didn’t know the answer either. He didn’t know what they’d do next, or how they’d keep the peace. It couldn’t be another act of brute force, another attempt to force the hands of Ulfar and Drekhelm. It would have to be something new. But as he watched Sakarias break a bread roll in half and pass the other piece to Ellukka with a tentative smile, he knew one thing for sure. Whatever he did next, he’d do it with all his friends at his back.

Why do you keep looking at your phone?” I ask him. “Shit, is there more bad press? Am I now up for grabs for both sexes?” “I’d do you,” Rolondo puts in with a grin. “You’re too high-maintenance for me.” “This is true.” ‘Londo nods and looks me over. “I’d most definitely make you shave that beard. I’m not into bears.” I shrug. “We were never meant to be.” Johnson rolls his eyes. “I don’t care if I sound like a dick. This whole exchange is bizarre.” “You always sound like a dick,” Rolondo says. “So we’re used to it.” He ducks a chunk of bread Johnson pings at him. An older couple across the way turns to stare. “Ladies,” I say mildly, “mind your manners. This isn’t the college bar.

Mirepoix. She thought the word to herself, rolling it around in her mind. Mirepoix, mirepoix, mirepoix. Cajun "Holy Trinity"- onions, celery, and carrots, diced fine, heated to savory sweet, and left to bring magic to whatever dish they were added into. No doubt about it, this was going to be great. Almost holy. With a little bread and red wine- body and blood of Christ- she might make up for years of not going to mass. Either way, they'd go great with the meal.

read as to eat. I was greatly taken with this new way of talking and derived considerable pleasure from speaking it to the waiter. I asked him for a luster of water freshly drawn from the house tap and presented au nature in a cylinder of glass, and when he came around with the bread rolls I entreated him to present me a tonged rondelle of blanched wheat, oven baked and masked in a poppy-seed coating. I was just getting warmed up to this and about to ask for a fanned lap coverlet, freshly laundered and scented with a delicate hint of Lemon Daz, to replace the one that had slipped from my lap and now lay recumbent on the horizontal walking surface subjacent to my feet, when he handed me a card that said “Sweets Menu” and I realized that we were back in the no-nonsense world of English. It’s a funny thing about English diners. They’ll let you dazzle them with piddly duxelles of this and fussy little noisettes of that, but don’t mess with their puddings,

Kiaran tosses me his coat. “Here. There’s a roll of bread for you in the inner pocket. You need to eat something.” The bread is wrapped in leaves that kept it dry. I gratefully murmur my thanks that Kiaran is so practical. Between the Morrigan’s attacks and worrying over the Book, I didn’t even notice how famished I was. Kiaran gathers wood for a fire and I light it with my powers. A small bit of energy I’m willing to risk because I’m so bloody tired and I’ve never seen Kiaran look this rough, either. Now you know how I feel, I think wryly as I move to sit near the flames. No invulnerable, shining fae skin. No immediate healing. Just the deep bone-tiredness of mortality. Kiaran sits opposite, as far from me as possible. The scent of burning wood must mask the scent of my blood, at least a little. His eyes flicker to me in a quick, controlled assessment. “Your wounds need binding.” I can’t help but smile. “First the bread, now my wounds. Is this the Kiaran MacKay way of fussing over someone?” “I don’t fuss,” Kiaran says. “I give stern instructions, like: Bind your goddamn wounds.” “I don’t like overbearing men.” His mouth quirks into a sly smile. “And yet I love assertive, stubborn women.” I laugh in surprise. “God, I adore you.

Charity had always slightly creeped me out: There was nothing quite as condescending as the phrase "helping the less fortunate" rolling off the tongue of a white professional, as if poverty were a matter of luck instead of the result of a political system.

There were pancakes, of course; and sausages; and duck confit and goose-liver terrine; and sweet pink onions, fried mushrooms with herbs, and little tomme cheeses rolled in ash; and pastis gascon, and nut bread, aniseed bread, fouace, olives, chilies and dates.

In no time we roll into Sedona proper and find a Cirlce K. The place is full of men with silver ponytails and ratty sandals, old hippie women in loose flowing pants grinning vacantly as they molest the produce, and I am reminded of my old neighborhood in San Francisco. We buy enough fruit and bread and jerked meat for three days, as well as a couple spare handlers of SoCo and a big bottle of cheap Chianti for me. As I'm paying I wonder at how we cling so relentlessly to the little conventions like commerce, as though they can save us.

She has come to stay, to be with Claire for a day or two. To sleep in the spare room. To accompany her dying, the same way she accompanied Gloria's dying six years ago. The slow car journey back to Missouri. The smile on Gloria's face. Her sister, Janice, in the front seat, driving. Playing games with the rearview mirror. Both of them pushing Gloria in a wheelchair along the banks of the river, Up a lazy river where the robin's song wakes a brand-new morning as we roll along. It was a celebration, that day. They had dug their feet down into happiness and weren't prepared to let go. They threw sticks into an eddy and watched them circle. Put a blanket down, ate Wonder Bread sandwiches. Later in the afternoon, her sister began crying, like a change in the weather, for no reason except the popping of a wine cork. Jaslyn handed her a wadded tissue. Gloria laughed at them and said that she'd overtaken grief a long time ago, that she was tired of everyone wanting to go to heaven, nobody wanting to die. The only thing worth grieving over, she said, was that sometimes there was more beauty in this life than the world could bear.

There really wasn’t a lot this machine could do that you couldn’t do yourself in half the time with a lot less trouble,” said Richard, “but it was, on the other hand, very good at being a slow and dim-witted pupil.” Reg looked at him quizzically. “I had no idea they were supposed to be in short supply,” he said. “I could hit a dozen with a bread roll from where I’m sitting.” “I’m sure. But look at it this way. What really is the point of trying to teach anything to anybody?” This question seemed to provoke a murmur of sympathetic approval from up and down the table. Richard continued, “What I mean is that if you really want to understand something, the best way is to try and explain it to someone else. That forces you to sort it out in your own mind. And the more slow and dim-witted your pupil, the more you have to break things down into more and more simple ideas. And that’s really the essence of programming. By the time you’ve sorted out a complicated idea into little steps that even a stupid machine can deal with, you’ve certainly learned something about it yourself. The teacher usually learns more than the pupil. Isn’t that true?

There really wasn’t a lot this machine could do that you couldn’t do yourself in half the time with a lot less trouble,’ said Richard, ‘but it was, on the other hand, very good at being a slow and dim-witted pupil.’ Reg looked at him quizzically. ‘I had no idea they were supposed to be in short supply,’ he said. ‘I could hit a dozen with a bread roll from where I’m sitting.’ ‘I’m sure. But look at it this way. What really is the point of trying to trying to teach anything to anybody?’ This question seemed to provoke a murmur of sympathetic approval from up and down the table.

HAMBRE (HUNGER) Anhelo tu boca, tu voz, tu pelo. En silencio y con hambre, rodando por las calles. El pan no me alimenta, me rompe el alba. Tengo hambre por tu sonrisa, Tus manos el color de una cosecha salvaje, Con hambre de las piedras pálidas que son tus uñas, Quiero comer tu piel como una almendra entera. Necesito el rayo de sol que quema de tu hermosa cuerpo, Tu nariz soberana del elegante cara, Quiero comer la sombra fugaz de tus pestañas, Paseo con hambre, olfateando el crepúsculo, Buscandote, por tu corazón caliente, Como una puma en los páramos de las montañas… ******************************** I long for your mouth, your voice, your hair. Silent and starving, rolling through the streets. Bread does not nourish me, The dawn breaks me. I have a hunger for your smile. Your hands the color of a savage harvest, I hunger for the pale stones are your nails, I want to eat your skin like a whole almond. I need the sunshine that burns from your beautiful body. Your nose,sovereign on an elegant face, I want to eat the fleeting shade of your lashes, I move on, hungry, sniffing the twilight, Looking for you, for your warm heart, As a cougar in the wilds of the mountains ...

Supper’s almost ready, and I’m making your favorite. Chicken Parmigiana.” “You know I’m madly in love with you, right?” I tell her with a mouthful of bread. She rolls her eyes. “You love that I cook for you but nice try. And don’t let my husband hear you say that.” “Where would be the fun in that?

The Thirteenth Woman In a town of twelve women there was a thirteenth. No one admitted she lived there, no mail came for her, no one spoke of her, no one asked after her, no one sold bread to her, no one bought anything from her, no one returned her glance, no one knocked on her door; the rain did not fall on her, the sun never shone on her, the day never dawned on her, the night never fell for her; for her the weeks did not pass, the years did not roll by; her house was unnumbered, her garden untended, her path not trod upon, her bed not slept in, her food not eaten, her clothes not worn; and yet in spite of all this she continued to live in the town without resenting what it did to her.

A great flood of aromas swamped the noise, thick as soup and foaming with flavors: powdery sugars and crystallized fruit, dank slabs of beef and boiling cabbage, sweating onions and steaming beets. Fronts of fresh-baked bread rolled forward then sweeter cakes. Behind the whiffs of roasting capons and braising bacon came the great smoke-blackened ham which hung in the hearth. Fish was poaching somewhere in a savory liquor at once sweet and tart, its aromas braided in twirling spirals... The silphium, thought John. A moment later it was lost in the tangle of scents that rose from the other pots, pans and great steaming urns. The rich stew of smells and tastes reaching into his memory to haul up dishes and platters.

For a few moments, the women sat together in companionable quiet, the only sounds that of birdsong and hoofbeats and wagon wheels from outside. The dough rounding between Vienne's palms was smooth and soft, and the sight of the rolls filling the pan Paulette set on the table offered a certain satisfaction. Life remained complex and unreliable, but this was simple and predictable. A comfort.

In the end they settled down for the night in a far-flung field belonging to a lonely farm, from which they had managed to obtain eggs and bread. “It’s not stealing, is it?” asked Hermione in a troubled voice, as they devoured scrambled eggs on toast. “Not if I left some money under the chicken coop?” Ron rolled his eyes and said, with his cheeks bulging, “’Er-my-nee, ’oo worry ’oo much. ’Elax!

When she was given a kopeck, she would accept it and at once take it and put it in some poor box in the church or prison. When she was given a roll or a bun in the marketplace, she always went and gave this roll or bun to the first child she met, or else she would stop some one of our wealthiest ladies and give it to her; and the ladies would even gladly accept it. She herself lived only on black bread and water.

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

What do I give thanks for this Thanksgiving? The boys, and Shauna, and the veal meatballs the butcher rolls in bread crumbs and packs in waxed paper. I'm thankful for music and the taste of the little chocolate coffee cups from the cioccolateria Shauna found in Trastevere, and the heat from the radiator beside me, and for the pencil box Shauna bought me two days ago made out of handmade paper. I'm thankful that everything sweet is sweet because it is finite.

Thus engaged, with her right elbow supported by her left hand, Madame Defarge said nothing when her lord came in, but coughed just one grain of cough. This, in combination with the lifting of her darkly defined eyebrows over her toothpick by the breadth of a line, suggested to her husband that he would do well to look round the shop among the customers, for any new customer who had dropped in while he stepped over the way. The wine-shop keeper accordingly rolled his eyes about, until they rested upon an elderly gentleman and a young lady, who were seated in a corner. Other company were there: two playing cards, two playing dominoes, three standing by the counter lengthening out a short supply of wine. As he passed behind the counter, he took notice that the elderly gentleman said in a look to the young lady, "This is our man." "What the devil do you do in that galley there?" said Monsieur Defarge to himself; "I don't know you." But, he feigned not to notice the two strangers, and fell into discourse with the triumvirate of customers who were drinking at the counter. "How goes it, Jacques?" said one of these three to Monsieur Defarge. "Is all the spilt wine swallowed?" "Every drop, Jacques," answered Monsieur Defarge. When this interchange of Christian name was effected, Madame Defarge, picking her teeth with her toothpick, coughed another grain of cough, and raised her eyebrows by the breadth of another line. "It is not often," said the second of the three, addressing Monsieur Defarge, "that many of these miserable beasts know the taste of wine, or of anything but black bread and death. Is it not so, Jacques?" "It is so, Jacques," Monsieur Defarge returned. At this second interchange of the Christian name, Madame Defarge, still using her toothpick with profound composure, coughed another grain of cough, and raised her eyebrows by the breadth of another line. The last of the three now said his say, as he put down his empty drinking vessel and smacked his lips. "Ah! So much the worse! A bitter taste it is that such poor cattle always have in their mouths, and hard lives they live, Jacques. Am I right, Jacques?" "You are right, Jacques," was the response of Monsieur Defarge. This third interchange of the Christian name was completed at the moment when Madame Defarge put her toothpick by, kept her eyebrows up, and slightly rustled in her seat. "Hold then! True!" muttered her husband. "Gentlemen--my wife!" The three customers pulled off their hats to Madame Defarge, with three flourishes. She acknowledged their homage by bending her head, and giving them a quick look. Then she glanced in a casual manner round the wine-shop, took up her knitting with great apparent calmness and repose of spirit, and became absorbed in it. "Gentlemen," said her husband, who had kept his bright eye observantly upon her, "good day. The chamber, furnished bachelor- fashion, that you wished to see, and were inquiring for when I stepped out, is on the fifth floor. The doorway of the staircase gives on the little courtyard close to the left here," pointing with his hand, "near to the window of my establishment. But, now that I remember, one of you has already been there, and can show the way. Gentlemen, adieu!" They paid for their wine, and left the place. The eyes of Monsieur Defarge were studying his wife at her knitting when the elderly gentleman advanced from his corner, and begged the favour of a word. "Willingly, sir," said Monsieur Defarge, and quietly stepped with him to the door. Their conference was very short, but very decided. Almost at the first word, Monsieur Defarge started and became deeply attentive. It had not lasted a minute, when he nodded and went out. The gentleman then beckoned to the young lady, and they, too, went out. Madame Defarge knitted with nimble fingers and steady eyebrows, and saw nothing.

And, even now, as he paced the streets, and listlessly looked round on the gradually increasing bustle and preparation for the day, everything appeared to yield him some new occasion for despondency. Last night, the sacrifice of a young, affectionate, and beautiful creature, to such a wretch, and in such a cause, had seemed a thing too monstrous to succeed; and the warmer he grew, the more confident he felt that some interposition must save her from his clutches. But now, when he thought how regularly things went on, from day to day, in the same unvarying round; how youth and beauty died, and ugly griping age lived tottering on; how crafty avarice grew rich, and manly honest hearts were poor and sad; how few they were who tenanted the stately houses, and how many of those who lay in noisome pens, or rose each day and laid them down each night, and lived and died, father and son, mother and child, race upon race, and generation upon generation, without a home to shelter them or the energies of one single man directed to their aid; how, in seeking, not a luxurious and splendid life, but the bare means of a most wretched and inadequate subsistence, there were women and children in that one town, divided into classes, numbered and estimated as regularly as the noble families and folks of great degree, and reared from infancy to drive most criminal and dreadful trades; how ignorance was punished and never taught; how jail-doors gaped, and gallows loomed, for thousands urged towards them by circumstances darkly curtaining their very cradles' heads, and but for which they might have earned their honest bread and lived in peace; how many died in soul, and had no chance of life; how many who could scarcely go astray, be they vicious as they would, turned haughtily from the crushed and stricken wretch who could scarce do otherwise, and who would have been a greater wonder had he or she done well, than even they had they done ill; how much injustice, misery, and wrong, there was, and yet how the world rolled on, from year to year, alike careless and indifferent, and no man seeking to remedy or redress it; when he thought of all this, and selected from the mass the one slight case on which his thoughts were bent, he felt, indeed, that there was little ground for hope, and little reason why it should not form an atom in the huge aggregate of distress and sorrow, and add one small and unimportant unit to swell the great amount.

Dean and I went back home playing catch from each sidewalk of the street. We tried extra-special catches, diving over bushes and barely missing posts. When a car came by I ran alongside and flipped the ball to Dean just barely behind the vanishing bumper. He darted and caught it and rolled in the grass, and flipped it back for me to catch on the other side of a parked bread truck. I just made it with my meat hand and threw it back so Dean had to whirl and back up and fall on his back across the hedges.

Well, what we called a computer in 1977 was really a kind of electronic abacus, but...' 'Oh, now, don't underestimate the abacus,' said Reg. 'In skilled hands it's a very sophisticated calculating device. Furthermore it requires no power, can be made with any materials you have to hand, and never goes bing in the middle of an important piece of work.' 'So an electric one would be particularly pointless,' said Richard. 'True enough,' conceded Reg. 'There really wasn't a lot this machine could do that you couldn't do yourself in half the time with a lot less trouble,' said Richard, 'but it was, on the other hand, very good at being a slow and dim-witted pupil.' Reg looked at him quizzically. 'I had no idea they were supposed to be in short supply,' he said. 'I could hit a dozen with a bread roll from where I'm sitting.' 'I'm sure. But look at it this way. What really is the point of trying to teach anything to anybody?' This question seemed to provoke a murmur of sympathetic approval from up and down the table.

I dreamed not long ago of that market with all its vivid textures. I walked through the stalls with a basket over my arms as always and went right to Edita for a bunch of fresh cilantro. We chatted and laughed and when I held out my coins she waved them off, patting my arm and sending me away. A gift, she said. Muchas gracias, señora, I replied. There was my favorite panadera, with clean cloths laid over the round loaves. I chose a few rolls, opened my purse, and this vendor too gestured away my money as if I were impolite to suggest paying. I looked around in bewilderment; this was my familiar market and yet everything had changed. It wasn't just for me—no shopper was paying. I floated through the market with a sense of euphoria. Gratitude was the only currency accepted here. It was all a gift. It was like picking strawberries in my field: the merchants were just the intermediaries passing on gifts from the earth. I looked in my basket: two zucchinis, an onion, tomatoes, bread, and a bunch of cilantro. It was still half empty, but it felt full. I had everything I needed. I glanced over at the cheese stall, thinking to get some, but knowing it would be given, not sold, I decided I could do without. It's funny: Had all the things in the market merely been a very low price, I probably would have scooped up as much as I could. But when everything became a gift, I felt self-restraint. I didn't want to take too much. And I began thinking of what small presents I might bring to the vendors tomorrow. The dream faded, of course, but the feelings of euphoria and then of self-restraint remain. I've thought of it often and recognize now that I was witness there to the conversion of a market economy to a gift economy, from private goods to common wealth. And in that transformation the relationships became as nourishing as the food I was getting. Across the market stalls and blankets, warmth and compassion were changing hands. There was a shared celebration of abundance for all we'd been given. And since every market basket contained a meal, there was justice.

Why is it,” he asked instead, “that if I kept livestock in my home, people would say I was ignorant or daft, but if a pig wanders freely in the mansion of an earl, it’s called eccentric?” “There are three things that everyone expects of an aristocrat,” the valet replied, tugging firmly at the pig’s collar. “A country house, and a weak chin, and eccentricity.” He pushed and pulled at the pig with increasing determination, but the creature only sat more heavily. “I vow,” the valet wheezed, budging him only an inch at a time, “I’ll have you turned into sausage and collops by tomorrow’s breakfast!” Ignoring the determined valet, the pig stared up at Rhys with patient, hopeful eyes. “Quincy,” Rhys said, “look sharp.” He picked up a bread roll from his plate and tossed it casually in the air. The valet caught it deftly in a white-gloved hand. “Thank you, sir.” As he walked to the door with the bread in hand, the pig trotted after him. Rhys watched with a faint smile. “Desire,” he said, “is always better motivation than fear. Remember that, Quincy.

One of the hardest things is that life keeps relentlessly rolling on, like the ocean, the tides keep rising and falling, the waves breaking and retreating. Everybody returns to their regular routine and there's an expectation that the bereaved person will start the process of recovery. This is very difficult to do because for a grieving person the most ordinary activities can take on deep meaning that would never cross anybody else's mind. Hannah says “I remember being in the supermarket and someone bumping into me. It was the first time I'd been to the supermarket since Matt had died, probably only two weeks after. I was walking around with the trolley and you're confronted by all the things you don't need to buy anymore. Matt used to have gluten free bread for example. I thought 'well I don’t need to buy that anymore’. It's the most mundane detail but it kills you inside. And someone bumped into me and didn't say sorry. I didn't do anything but I just wanted to turn around and go ‘you don't know what's happened to me! I'm grieving!' It can be the tiniest thing that wounds you.

asked about the food because i loved it: curried chicken, groundnut stew (chicken in peanut sauce), and corn bread that you cook over the stove. You would break off a little piece, roll it into a ball, dip your thumb in the middle and make a spoon that you would fill with gravy and eat. It really made me think about how bad they’ve done us. We know everything about spaghetti and egg rolls and crepes suzette, but we don’t know the first thing about our own food. When i was a little kid, if you had asked me what Africans ate, i would have answered, “People!

But since these rolls of bread and wine bottles are needed by me, and your faces with their hollows and prominences are beautiful, and the table-cloth and its yellow stain, far from being allowed to spread in wider and wider circles of understanding that may at last (so I dream, falling off the edge of the earth at night when my bed floats suspended) embrace the entire world, I must go through the antics of the individual. I must start when you pluck at me with your children, your poems, your chilblains or whatever it is that you do and suffer. But I am not deluded. After all these callings hither and thither, these pluckings and searchings, I shall fall alone through this thin sheet into gulfs of fire. And you will not help me. More cruel than the old torturers, you will let me fall, and will tear me to pieces when I am fallen. Yet there are moments when the walls of the mind grow thin; when nothing is unabsorbed, and I could fancy that we might blow so vast a bubble that the sun might set and rise in it and we might take the blue of midday and the black of midnight and be cast off and escape from here and now.

plugged in my headphones. In the sermon, King uses the parable of the neighbor who knocks upon his friend’s door at midnight, seeking three loaves to feed a hungry traveler. The man’s need is great, King reminds us, because the loaves of bread he seeks are spiritual loaves. The bread of faith, the bread of hope, the bread of love. The man’s friend refuses him. “Do not bother me; the door is now shut,” his friend says, “and my children are with me in bed, I cannot get up and give you anything.” In his tremendous tenor, his voice rolling with the calm power and depth of the sea, King explains that the man continues to persistently knock; he will not be denied. He urges us to embrace the hope, faith, and love necessary to continue our struggle for justice in midnight’s darkest hour. With faith in his friend’s generosity, and out of a deep need to provide loaves to his visitor, the man knocks. “Midnight is a confusing hour when it is difficult to be faithful.” His voice sonorous, King intones, “The weary traveler by midnight who asks for bread is really seeking the dawn. Our eternal message of hope is that dawn will come.

It was a standard white-bread hot dog bun oozing with orangey-pink lobster meat, dotted with tiny slices of celery ribs, and held together by globs of creamy mayonnaise. "Careful," Jaime warned, stretching the plate out closer to Hazel's lap. "It's sort of a two-hand situation." Hazel brought the soggy roll to her mouth and bit down at one end. A mouthful of buttery, lemony goodness greeted her, and she swooned. "S'good," she mumbled, wiping the corners of her mouth. It wasn't just good. It was heavenly and tasted exactly the way she'd always thought that summer should.

Against Fate Hey, Fate! When you fail a man, you spend all your time digging a well to trap him. Then you untie the well's wheel rope so that it can roll. And you keep the poor mortal struggling up, only to fall back. You show him a bushel of means and say "This is it. Worry about it, and dream." Meanwhile you spin the wheel of fortune and fill the house of the wicked with jewels, while you force the just and scrupulous to sweep up the pieces. And the man who should not even tend pigs rides a horse as a cavalier. And without a shovel, you scoop ruin onto the house of the honorable and the just. Fate, if I speak evil of you, you'll claim the man is jealous and confused But why do you look crossly at the learned and make the ignorant the landlord? Hey, why toss the bread of the wise so far down the valley? And why should I believe in your justice When you don't serve it to anyone important? Not that you keep either oath or bargain, treacherous one. Whomever you love today and who is raised to a golden throne, tomorrow may be sitting in ashes. How can such a fraudulent judge make a just decision? Fate, friend of the deceitful and devious, you are harsh to the honest. What more can I say except that someday I expect you to mix up sky and earth and sea.

I quickly scrambled back up to my feet just in time to see Vinny’s big hand coming right at me. I swiftly ducked underneath it and then swung my sword at the giant’s arm, grazing his right arm. “Ooof!” Vinny groaned and reeled back. I took the opportunity to swing at him with another strike, this time at his feet. Vinny stumbled and shook as he tried to keep his balance. As sneaky as he sometimes can be, Jack had already finished digging a hole behind the giant while he was busy fighting me. Vinny, as he kept taking his steps backwards, tripped on the hole and came crashing down on the ground below. Jack and I both jumped on top of the giant. I smacked him a little with the blunt side of my sword, while Jack slapped the giant with a porkchop. “Ready to answer questions now?” I asked the giant. The giant opened his mouth to reply but was promptly slapped by Jack with another porkchop. “Jack, you have to let him talk first, then smack him if he refuses to answer,” I explained. “Oh, right. My bad. I was really into it,” Jack apologized, “To be fair, I was just tossed through a barn. I feel like I deserve a bit of vengeance.” “Okay, okay. Stop with the porkchop slapping,” Vinny pleaded, “I’m a vegan.” “Oh, sorry,” Jack reached into his pocket and pulled out a roll of bread and then slapped the giant with the bread instead.

Around town, they confused and horrified residents by doing things like dismantling a toaster with a screwdriver at the local department store to make sure the heating coil would toast the bread just so. One employee brought a pressure gauge from the lab into a store to test the suction capabilities of a vacuum cleaner model. Local car salesmen wanted to roll over and play dead when one of the Langley fellas pulled into the lot, fearing a barrage of nonsensical and unanswerable technical questions. They drove to work with books on their steering wheels. The NACA nuts always thought they had a better way to do anything—everything—and didn’t hesitate to tell the locals so.

When their chatter died to a contented lull, a small red squirrel ventured out of the oak grove and turned to the side, watching them with one bright black eye. "An intruder," Annabelle observed, with a delicate yawn. Evie rolled to her stomach and tossed a bread crust in the squirrel's direction. He froze and stared at the tantalizing offering, but was too timid to advance. Evie tilted her head, her hair glittering in the sun as if it had been overlaid with a net of rubies. "Poor little thing," she said softly, casting another crust at the timid squirrel. This one landed a few inches closer, and his tail twitched eagerly. "Be brave," Evie coaxed. "Go on and take it." Smiling tolerantly, she tossed another crust, which landed a scant few inches from him. "Oh, Mr. Squirrel," Evie reproved. "You're a dreadful coward. Can't you see that no one's going to harm you?" In a sudden burst of initiative, the squirrel seized the tidbit and scampered off with his tail quivering. Looking up with a triumphant smile, Evie saw the other wallflowers staring at her in drop-jawed silence. "Wh-what is it?" she asked, puzzled. Annabelle was the first to speak. "Just now, when you were talking to that squirrel, you didn't stammer." "Oh." Suddenly abashed, Evie lowered her gaze and grimaced. "I never stammer when I'm talking to children or animals. I don't know why.

Sal and Henry return with a gust of warm garden air and I settle down to create miniature roses from sugarpaste using tiny ivory spatulas and crimpers. I will have no antique tester bed crowning my cake, only a posy of flowers: symbols of beauty and growth, each year new-blossoming. I let Henry paint the broken pieces with spinach juice, while I tint my flowers with cochineal and yellow gum. As a pretty device I paint a ladybird on a rose, and think it finer than Sèvres porcelain. At ten o'clock tomorrow, I will marry John Francis at St. Mark's Church, across the square. As Sal and I rehearse our plans for the day, pleasurable anticipation bubbles inside me like fizzing wine. We will return from church for this bride cake in the parlor, then take a simple wedding breakfast of hot buttered rolls, ham, cold chicken, and fruit, on the silver in the dining room. Nan has sent me a Yorkshire Game Pie, so crusted with wedding figures of wheatsheafs and blossoms it truly looks too good to eat. We have invited few guests, for I want no great show, and instead will have bread and beef sent to feed the poor. And at two o'clock, we will leave with Henry for a much anticipated holiday by the sea, at Sandhills, on the southern coast. John Francis has promised Henry he might try sea-bathing, while I have bought stocks of cerulean blue and burnt umber to attempt to catch the sea and sky in watercolor.

Is there any chance the tutor is, you know, gay?” I held my breath, waiting for his answer. “What, like I hand out a survey?” He laughed when I blinked, worried I’d just offended him. “I’m just messing with ya. I’m pretty sure he doesn’t play for my team. Though if he did, he’d be a little out of my league.” He sucked in and patted his stomach, which was made somewhat flat by his efforts. “Nothing a couple of weeks at the gym and giving up bread for the weekend wouldn’t take care of.” I rolled my eyes. “Shut up.” He sighed. “I love being a guy. Need to lose five pounds? Go without ketchup for a couple of weeks. Problem. Solved.” We shouldered our backpacks and trudged up the stairs. “I really hate you right now.

How long have you known about him?” I asked Jesse, using my free hand to gesture toward his guest. “Forever. Nearly as long as I did about you.” “God, Jesse. Why didn’t you say anything?” “He was a shadow of you.” Jesse shrugged. “His background is diluted, his dragon blood les strong. Even with you in his proximity, I wasn’t certain any of his drakon traits would emerge. He hasn’t anywhere near your potential.” “Pardon me,” Armand said, freezingly polite, “but he is still right here with you in this room.” “Do you mean…I did it?” I asked. “I made him figure it out? What he is?” Jesse gave me an assessing look. “Like is drawn to like. We’re all three of us thick with magic now, even if it’s different kinds. It’s inevitable that we’ll feed off one another. The only way to prevent that would be to separate. And even then it might not be enough. Too much has already begun.” “I don’t want to separate from you,” I said. “No.” Jesse lifted our hands and gave mine a kiss. “Don’t worry about that.” Armand practically rolled his eyes. “If you two are quite done, might we talk some sense tonight? It’s late, I’m tired, and your ruddy chair, Holms, is about as comfortable as sitting on a tack. I want to…” But his voice only faded into silence. He closed his eyes and raised a hand to his face and squeezed the bridge of his nose. I noted again those shining nails. The elegance of his bones beneath his flawless skin. Skin that was marble-pale, I realized. Just like mine. “Yes?” I said, more gently than I’d intended. “Excuse me. I’m finding this all a bit…impossible to process. I’m beginning to believe that this is the most profoundly unpleasant dream I’ve ever been caught in.” “Allow me to assure you that you’re awake, Lord Armand,” I retorted, all gentleness gone. “To wit: You hear music no one else does. Distinctive music from gemstones and all sorts of metals. That day I played the piano at Tranquility, I was playing your father’s ruby song, one you must have heard exactly as I did. Exactly as your mother would have. You also have, perhaps, something like a voice inside you. Something specific and base, stronger than instinct, hopeless to ignore. Animals distrust you. You might even dream of smoke or flying.” He dropped his arm. “You got that from the diary.” “No, I got that from my own life. And damned lucky you are to have been brought into this world as a pampered little prince instead of spending your childhood being like this and still having to fend for yourself, as I did.” “Right. Lucky me.” Armand looked at Jesse, his eyes glittering. “And what are you? Another dragon? A gargoyle, perchance, or a werecat?” “Jesse is a star.” The hand went up to conceal his face again. “Of course he is. The. Most. Unpleasant. Dream. Ever.” I separated my hand from Jesse’s, angling for more bread. “I think you’re going to have to show him.” “Aye.” A single blue eye blinked open between Armand’s fingers. “Show me what?

At all times it is a bewildering thing to the poor weaver to see his employer removing from house to house, each one grander than the last, till he ends in building one more magnificent than all, or withdraws his money from the concern, or sells his mill, to buy an estate in the country, while all the time the weaver, who thinks he and his fellows are the real makers of this wealth, is struggling on for bread for his children, through the vicissitudes of lowered wages, short hours, fewer hands employed, etc. And when he knows trade is bad, and could understand (at least partially) that there are not buyers enough in the market to purchase the goods already made, and consequently that there is no demand for more; when he would bear and endure much without complaining, could he also see that his employers were bearing their share; he is, I say, bewildered and (to use his own word) "aggravated" to see that all goes on just as usual with the millowners. Large houses are still occupied, while spinners' and weavers' cottages stand empty, because the families that once filled them are obliged to live in rooms or cellars. Carriages still roll along the streets, concerts are still crowded by subscribers, the shops for expensive luxuries still find daily customers, while the workman loiters away his unemployed time in watching these things, and thinking of the pale, uncomplaining wife at home, and the wailing children asking in vain for enough of food--of the sinking health, of the dying life of those near and dear to him. The contrast is too great. Why should he alone suffer from bad times?

For one second there was something familiar about him, and I noticed for the first time how old he looked. I thought about what Louisa had said, about how old people can’t get enough heat. Maybe I felt sorry for him. Maybe he reminded me of Mr Nunzi from upstairs. Or maybe I wanted to do something good, to make up for being kind of a jerk to Annemarie, even if she didn’t really know it. Anyway, I spoke to him. ‘Hey,’ I said, opening my bag. ‘You want a sandwich?’ I still had the cheese sandwich I hadn’t eaten at lunch. I held it out. ‘It’s cheese and tomato.’ ‘Is it on a hard roll?’ He sounded tired. ‘I can’t eat hard bread. Bad teeth.’ ‘It isn’t hard,’ I said. It was one of my best V-cuts ever, probably a little soggy now with the juice from the tomato soaking into the bread all afternoon. He reached up with one hand, and I put the sandwich in it.

It is a rare zek who has not known from three to five transit prisons and camps; many remember a dozen or so, and the sons of Gulag can count up to fifty of them without the slightest difficulty. However, in memory they get all mixed up together because they are so similar: in the illiteracy of their convoys, in their inept roll calls based on case files; the long waiting under the beating sun or autumn drizzle; the still longer body searches that involve undressing completely; their haircuts with unsanitary clippers; their cold, slippery baths; their foul-smelling toilets; their damp and moldy corridors; their perpetually crowded, nearly always dark, wet cells; the warmth of human flesh flanking you on the floor or on the board bunks; the bumpy ridges of bunk heads knocked together from boards; the wet, almost liquid, bread; the gruel cooked from what seems to be silage. And

COOKBOOK FOR THE MODERN HOUSEWIFE The cover was red with a subtle crosshatch pattern and distressed, the book's title stamped in black ink- all of it faded with age. Bordering the cookbook's cover were hints of what could be found inside. Alice tilted her head as she read across, down, across, and up the cover's edges. Rolls. Pies. Luncheon. Drinks. Jams. Jellies. Poultry. Soup. Pickles. 725 Tested Recipes. Resting the spine on her bent knees, the cookbook dense yet fragile in her hands, Alice opened it carefully. There was an inscription on the inside cover. Elsie Swann, 1940. Going through the first few, age-yellowed pages, Alice glanced at charts for what constituted a balanced diet in those days: milk products, citrus fruits, green and yellow vegetables, breads and cereals, meat and eggs, the addition of a fish liver oil, particularly for children. Across from it, a page of tips for housewives to avoid being overwhelmed and advice for hosting successful dinner parties. Opening to a page near the back, Alice found another chart, this one titled Standard Retail Beef Cutting Chart, a picture of a cow divided by type of meat, mini drawings of everything from a porterhouse-steak cut to the disgusting-sounding "rolled neck." Through the middle were recipes for Pork Pie, Jellied Tongue, Meat Loaf with Oatmeal, and something called Porcupines- ground beef and rice balls, simmered for an hour in tomato soup and definitely something Alice never wanted to try- and plenty of notes written in faded cursive beside some of the recipes. Comments like Eleanor's 13th birthday-delicious! and Good for digestion and Add extra butter. Whoever this Elsie Swann was, she had clearly used the cookbook regularly. The pages were polka-dotted in brown splatters and drips, evidence it had not sat forgotten on a shelf the way cookbooks would in Alice's kitchen.

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.

Bread plays favorites. From the earliest times, it acts as a social marker, sifting the poor from the wealthy, the cereal from the chaff. The exceptional from the mediocre. Wheat becomes more acceptable than rye; farmers talk of losing their 'rye teeth' as their economic status improves. Barley is for the most destitute, the coarse grain grinding down molars until the nerves are exposed. Breads with the added richness of eggs and milk and butter become the luxuries of princes. Only paupers eat dark bread adulterated with peas and left to sour, or purchase horse-bread instead of man-bread, often baked with the floor sweepings, because it costs a third less than the cheapest whole-meal loaves. When brown bread makes it to the tables of the prosperous, it is as trenchers- plates- stacked high with fish and meat and vegetables and soaked with gravy. The trenchers are then thrown outside, where the dogs and beggars fight over them. Crusts are chipped off the rolls of the rich, both to make it easier to chew and to aid in digestion. Peasants must work all the more to eat, even in the act of eating itself, jaws exhausted from biting through thick crusts and heavy crumb. There is no lightness for them. No whiteness at all. And it is the whiteness every man wants. Pure, white flour. Only white bread blooms when baked, opening to the heat like a rose. Only a king should be allowed such beauty, because he has been blessed by his God. So wouldn't he be surprised- no, filled with horror- to find white bread the food of all men today, and even more so the food of the common people. It is the least expensive on the shelf at the supermarket, ninety-nine cents a loaf for the storebrand. It is smeared with sweetened fruit and devoured by schoolchildren, used for tea sandwiches by the affluent, donated to soup kitchens for the needy, and shunned by the artisan. Yes, the irony of all ironies, the hearty, dark bread once considered fit only for thieves and livestock is now some of the most prized of all.

I first came to Hokkaido for two reasons: miso ramen and uni, the island's most famous foods and two items on my short list for Last Supper constituents. The only thing they share in common, besides a home, is the intense fits of joy they deliver: the former made from an unholy mix of pork-bone broth, thick miso paste, and wok-crisped pork belly (with the optional addition of a slab of melting Hokkaido butter), the latter arguably the sexiest food on earth, yolk-orange tongues of raw sea urchin roe with a habit-forming blend of fat and umami, sweetness and brine. Fall for uni at your own peril; like heroin and high-stakes poker, it's an expensive addiction that's tough to kick. But my dead-simple plan- to binge on both and catch the first flight back to Tokyo- has been upended by a steam locomotive and Whole Foods foliage, and suddenly Hokkaido seems much bigger than an urchin and a bowl of soup. No one told me about the rolling farmlands, the Fuji-like volcanoes, the stunning national parks, one stacked on top of the other. Nobody said there would be wine. And cheese. And bread.

A short while later, they were all covered in flour. "Anna, do you have to use so much flour?" her mother asked, waving a cloud of dust away from her face. "I hate when the cookies stick, Ma, you know that." Anna sifted more flour onto the wooden table that doubled as a workspace. She loved flour and she used it liberally, but it did make cleanup much harder. The bakery wasn't large and it wasn't bright; the windows were high up, just below the ceiling eaves. Anna had to squint to see her measurements. Spoons and pots hung on the walls, and the large wooden table stood in the middle of the room, where Anna and her mom baked bread, cinnamon rolls, and Anna's famous cookies. The majority of the bakery was taken up by the cast-iron stove. It was as beautiful as it was functional, and Anna was constantly tripping over it- or falling into it, hence the small burn marks on her forearms. Those also came from paddling the bread into and out of the oven. Her parents said she was the best at knowing when the temperature of the stove was just right for baking the softest bread. Maybe she was a little messy when she baked, but it didn't bother her.

working from the center of the dough out, gently roll it back and forth until it stretches to 15 inches long. Place the loaves, seam-side down, on the kitchen towel dusted with flour and cover with plastic wrap or a damp kitchen towel. Let the loaves rise at room temperature for the final time, until they have doubled in size, about 35—45 minutes. Meanwhile, preheat the oven to 475°F. Carefully place the loaves on a baking sheet. Brush them with water using a pastry brush. With a sharp razor blade and swift motions, make 4 or 5 diagonal slashes along the length of each baguette. To do this successfully, do not drag the entire edge of the blade through the dough—use just the tip. Just before you are ready to slide the baking sheet into the oven, spray the inside of the oven with water using a spray bottle or plant mister and close the door immediately. This will create steam, which promotes a good crust. Put the bread in the oven and spray the walls of the oven two more times within the first minute of baking. Bake for 15—20 minutes or until the bread makes a hollow sound when you knock on the bottom of it with your knuckles. Transfer the bread to a rack and allow it to cool before slicing (or tearing apiece off).

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

Later in the evening, Devon and West had dinner in the dilapidated splendor of the dining room. The meal was of far better quality than they had expected, consisting of cold cucumber soup, roast pheasant dressed with oranges, and puddings rolled in sweetened bread crumbs. “I made the house steward unlock the cellar so I could browse over the wine collection,” West remarked. “It’s gloriously well provisioned. Among the spoils, there are at least ten varieties of important champagne, twenty cabernets, at least that many of bordeaux, and a large quantity of French brandy.” “Perhaps if I drink enough of it,” Devon said, “I won’t notice the house falling down around our ears.” “There are no obvious signs of weakness in the foundation. No walls out of plumb, for example, nor any visible cracks in the exterior stone that I’ve seen so far.” Devon glanced at him with mild surprise. “For a man who’s seldom more than half sober, you’ve noticed a great deal.” “Have I?” West looked perturbed. “Forgive me--I seem to have become accidentally lucid.” He reached for his wineglass. “Eversby Priory is one of the finest sporting estates in England. Perhaps we should shoot grouse tomorrow.” “Splendid,” Devon said. “I would enjoy beginning the day with killing something.

The man sitting in the iron seat did not look like a man; gloved, goggled, rubber dust mask over nose and mouth, he was part of the monster, a robot in the seat. The thunder of the cylinders sounded through the country, became one with the air and the earth, so that earth and air muttered in sympathetic vibration. The driver could not control it–straight across country it went, cutting through a dozen farms and straight back. A twitch at the controls could swerve the cat’, but the driver’s hands could not twitch because the monster that built the tractor, the monster that sent that tractor out, had somehow got into the driver’s hands, into his brain and muscle, had goggled him and muzzled him–goggled his mind, muzzled his speech, goggled his perception, muzzled his protest. He could not see the land as it was, he could not smell the power of the earth. He sat in an iron seat and stepped on iron pedals. He could not cheer or beat or curse or encourage the extension of his power, and because of this he could not cheer or whip or curse or encourage himself. He did now know or own or trust or beseech the land. If a seed dropped did not germinate, it was no skin off his ass. If the young thrusting plant withered in drought or drowned in a flood of rain, it was no more to the driver than to the tractor. He loved the land no more than the bank loved the land. He could admire the tractor–its machined surfaces, its surge of power, the roar of its detonating cylinders; but it was not his tractor. Behind the tractor rolled the shining disks, cutting the earth with its blades–not plowing but surgery, pushing the cut earth to the right where the second row of disks cut it and pushed it to the left; slicing blades shining, polished by the cut earth. And behind the disks, the harrows combing with iron teeth so that the little clods broke up and the earth lay smooth. Behind the harrows, the long seeders–twelve curved iron penes erected in the foundry, orgasms set by gear, raping methodically, raping without passion. The driver sat in his iron seat and he was proud of the straight lines he did not will, proud of the tractor he did not own or love, proud of the power he could not control. And when that crop grew, and was harvested, no man had crumbled a hot clod in his fingers and let the earth sift past his fingertips. No man had touched the seed, or lusted for the growth. Men ate what they had not raised, and had no connection to the bread. The land bore under iron, and under iron gradually died; for it was not love or hated, it had no prayers or curses.

With the heady scent of yeast in the air, it quickly becomes clear that Langer's hasn't changed at all. The black-and-white-checked linoleum floor, the tin ceiling, the heavy brass cash register, all still here. The curved-front glass cases with their wood counter, filled with the same offerings: the butter cookies of various shapes and toppings, four kinds of rugelach, mandel bread, black-and-white cookies, and brilliant-yellow smiley face cookies. Cupcakes, chocolate or vanilla, with either chocolate or vanilla frosting piled on thick. Brownies, with or without nuts. Cheesecake squares. Coconut macaroons. Four kinds of Danish. The foil loaf pans of the bread pudding made from the day-old challahs. And on the glass shelves behind the counter, the breads. Challahs, round with raisins and braided either plain or with sesame. Rye, with and without caraway seeds. Onion kuchen, sort of strange almost-pizza-like bread that my dad loves, and the smaller, puffier onion rolls that I prefer. Cloverleaf rolls. Babkas. The wood-topped cafe tables with their white chairs, still filled with the little gossipy ladies from the neighborhood, who come in for their mandel bread and rugelach, for their Friday challah and Sunday babka, and take a moment to share a Danish or apple dumpling and brag about grandchildren.

Immigrants' resistance to formal and informal pressures to Americanize their food habits varied. Only the most frugal could resist taking advantage of the greater availability of high-status foods which had rarely graced their tables in Europe. They commonly ate more meat in America, particularly beef but also poultry, lamb, and pork. They also indulged more in sweets, particularly sweet cakes and rolls, something many regarded as a peculiarly American habit. Coffee drinking, which perplexed reformers, was in most cases an American-acquired habit. In much of central, eastern, and southern Europe coffee was a high status drink which the poor, especially the peasants, could hardly afford. Slavic immigrants seem to have manifested a particular weakness for coffee. In their homes it was customary to have a pot of coffee on the stove all day long, with members of the family helping themselves at will. Asked if she had changed her diet upon coming to America, a Polish woman replied, 'Naturally, at home everyone had soup for breakfast, and here everyone has coffee and bread.' A Czech immigrant who arrived in 1914 perhaps exemplified the most common attitude toward the presence of all of these old-country luxuries on the table when he recalled that his family thought that in America 'we ate like kings, compared to what we had over there. Oh, it was really heaven.

Palermo is dotted everywhere with frittura shacks- street carts and storefronts specializing in fried foods of all shapes and cardiac impacts. On the fringes of the Ballarò market are bars serving pane e panelle, fried wedges of mashed chickpeas combined with potato fritters and stuffed into a roll the size of a catcher's mitt. This is how the vendors start their days; this is how you should start yours, too. If fried chickpea sandwiches don't register as breakfast food, consider an early evening at Friggitoria Chiluzzo, posted on a plastic stool with a pack of locals, knocking back beers with plates of fried artichokes and arancini, glorious balls of saffron-stained rice stuffed with ragù and fried golden- another delicious ode to Africa. Indeed, frying food is one of the favorite pastimes of the palermitani, and they do it- as all great frying should be done- with a mix of skill and reckless abandon. Ganci is among the city's most beloved oil baths, a sliver of a store offering more calories per square foot than anywhere I've ever eaten. You can smell the mischief a block before you hit the front door: pizza topped with french fries and fried eggplant, fried rice balls stuffed with ham and cubes of mozzarella, and a ghastly concoction called spiedino that involves a brick of béchamel and meat sauce coated in bread crumbs and fried until you could break someone's window with it.

There is a natural talent or mother wit, as it is called, about the Spaniards, which renders them intellectual and agreeable companions, whatever may be their condition in life, or however imperfect may have been their education: add to this, they are never vulgar; nature has endowed them with an inherent dignity of spirit. There are none who understand the art of doing nothing and living upon nothing than the poor classes of Spain. Climate does one half and temperament the rest. Give a Spaniard the shade in summer and the sun in winter; a little bread, garlic, oil and garbances, an old brown cloak and a guitar and let the world roll on as it pleases. Talk of poverty! with him it has no disgrace. It sits upon him with a grandiose style, like his ragged cloak. He is a hidalgo, even when in rags. Who can do justice to a moonlight night in such a climate and such a place?The temperature of a summer midnight in Andalusia is perfectly ethereal. We seem lifted up into a purer atmosphere; we feel a serenity of soul, a buoyancy of spirits, an elasticity of frame, which render mere existence happiness. But when moonlight is added to all this, the effect is like enchantment. Enjoying that mixture of reverie and sensation which steal away existence in a southern climate. The sage Ebben Bonabben shook his dry head at the words. Here is an end to philosophy, thought he. The prince has discovered he has a heart. Love is the torment of one, the felicity of two, the strife and enmity of three.

The hot case at a kombini features tonkatsu, fried chicken, menchikatsu (a breaded hamburger patty), Chinese pork buns, potato croquettes, and seafood items such as breaded squid legs or oysters. In a bit of international solidarity, you'll see corn dogs, often labeled "Amerikandoggu." One day for lunch I stopped at 7-Eleven and brought home a pouch of "Gold Label" beef curry, steamed rice, inarizushi (sushi rice in a pouch of sweetened fried tofu), cold noodle salad, and a banana. Putting together lunch for the whole family from an American 7-Eleven would be as appetizing as scavenging among seaside medical waste, but this fun to shop for and fun to eat. Instant ramen is as popular in Japan as it is in college dorms worldwide, and while the selection of flavors is wider than at an American grocery, it serves a predictable ecological niche as the food of last resort for those with no money or no time. (Frozen ramen, on the other hand, can be very good; if you have access to a Japanese supermarket, look for Myojo Chukazanmai brand.) That's how I saw it, at least, until stumbling on the ramen topping section in the 7-Eleven refrigerator case, where you can buy shrink-wrapped packets of popular fresh ramen toppings such as braised pork belly and fermented bamboo shoots. With a quick stop at a convenience store, you can turn instant ramen into a serious meal. The pork belly is rolled and tied, braised, chilled, and then sliced into thick circular slices like Italian pancetta. This is one of the best things you can do with pork, and I don't say that lightly.

STUFFIN’ MUFFINS Preheat oven to 350 degrees F., rack in the middle position. 4 ounces salted butter (1 stick, 8 Tablespoons, ¼ pound) ½ cup finely chopped onion (you can buy this chopped or chop it yourself) ½ cup finely chopped celery ½ cup chopped apple (core, but do not peel before chopping) 1 teaspoon powdered sage 1 teaspoon powdered thyme 1 teaspoon ground oregano 8 cups herb stuffing (the kind in cubes that you buy in the grocery store—you can also use plain bread cubes and add a quarter-teaspoon more of ground sage, thyme, and oregano) 3 eggs, beaten (just whip them up in a glass with a fork) 1 teaspoon salt ½ teaspoon black pepper (freshly ground is best) 2 ounces (½ stick, 4 Tablespoons, pound) melted butter ¼ to ½ cup chicken broth (I used Swanson’s) Hannah’s 1st Note: I used a Fuji apple this time. I’ve also used Granny Smith apples, or Gala apples. Before you start, find a 12-cup muffin pan. Spray the inside of the cups with Pam or another nonstick cooking spray OR line them with cupcake papers. Get out a 10-inch or larger frying pan. Cut the stick of butter in 4 to 8 pieces and drop them inside. Put the pan over MEDIUM heat on the stovetop to melt the butter. Once the butter has melted, add the chopped onions. Give them a stir. Add the chopped celery. Stir it in. Add the chopped apple and stir that in. Sprinkle in the ground sage, thyme, and oregano. Sauté this mixture for 5 minutes. Then pull the frying pan off the heat and onto a cold burner. In a large mixing bowl, combine the 8 cups of herb stuffing. (If the boxed stuffing you bought has a separate herb packet, just sprinkle it over the top of the mixture in your frying pan. That way you’ll be sure to put it in!) Pour the beaten eggs over the top of the herb stuffing and mix them in. Sprinkle on the salt and the pepper. Mix them in. Pour the melted butter over the top and mix it in. Add the mixture from your frying pan on top of that. Stir it all up together. Measure out ¼ cup of chicken broth. Wash your hands. (Mixing the stuffing is going to be a lot easier if you use your impeccably clean hands to mix it.) Pour the ¼ cup of chicken broth over the top of your bowl. Mix everything with your hands. Feel the resulting mixture. It should be softened, but not wet. If you think it’s so dry that your muffins might fall apart after you bake them, mix in another ¼ cup of chicken broth. Once your Stuffin’ Muffin mixture is thoroughly combined, move the bowl close to the muffin pan you’ve prepared, and go wash your hands again. Use an ice cream scoop to fill your muffin cups. If you don’t have an ice cream scoop, use a large spoon. Mound the tops of the muffins by hand. (Your hands are still impeccably clean, aren’t they?) Bake the Stuffin’ Muffins at 350 degrees F. for 25 minutes. Yield: One dozen standard-sized muffins that can be served hot, warm, or at room temperature. Hannah’s 2nd Note: These muffins are a great accompaniment to pork, ham, chicken, turkey, duck, beef, or . . . well . . . practically anything! If there are any left over, you can reheat them in the microwave to serve the next day. Hannah’s 3rd Note: I’m beginning to think that Andrea can actually make Stuffin’ Muffins. It’s only April now, so she’s got seven months to practice.

Bruno reappeared with two baskets swathed in white linen napkins and a ramekin of something bright yellow. Thatcher unveiled one basket. "Pretzel bread," he said. He held up a thick braid of what looked to be soft pretzel, nicely tanned, sprinkled with coarse salt. "This is served with Fee's homemade mustard. So right away the guest knows this isn't a run-of-the-mill restaurant. They're not getting half a cold baguette here, folks, with butter in the gold foil wrapper. This is warm pretzel bread made on the premises, and the mustard ditto. Nine out of ten tables are licking the ramekin clean." He handed the bread basket to a waiter with a blond ponytail (male- everyone at the table was male except for Adrienne, Caren, and the young bar back who was hanging on to Duncan's arm). The ponytailed waiter- name?- tore off a hunk of bread and dipped it in the mustard. He rolled his eyes like he was having an orgasm. The appropriate response, Adrienne thought. But remembering her breakfast she guessed he wasn't faking it. "The other basket contains our world-famous savory doughnuts," Thatcher said. He whipped the cloth off like a magician, revealing six golden-brown doughnuts. Doughnuts? Adrienne had been too nervous to think about eating all day, but now her appetite was roused. After the menu meeting, they were going to have family meal. The doughnuts were deep-fried rings of a light, yeasty, herb-flecked dough. Chive, basil, rosemary. Crisp on the outside, soft on the inside. Savory doughnuts. Who wouldn't stand in line for these? Who wouldn't beg or steal to access the private phone line so that they could make a date with these doughnuts?

Cakes: Microwave milk, water, oil, and butter for two minutes. Make certain it is not too hot to touch (90–100 degrees. We don’t want to kill off our little hardworking yeast, do we? No. We are not killers). Crack eggs into liquid. In the mixing bowl of a standing mixer, combine 1 ½ cups of flour, the salt, sugar, and yeast. Add the liquid and stir thoroughly. Add remaining 2 cups of flour one cup at a time, stirring between each addition. With mixer on low and using the bread paddle or hook, mix dough for 4 minutes. If you don’t have a standing mixer for some strange reason, which I cannot fathom because they are the most useful things ever, you can knead it by hand for 8 minutes instead. Scrape dough into a greased and floured mixing bowl. Let rise for one hour in a warm place. (I preheat my oven to 100 degrees and then turn it off before putting the dough inside, covered with a towel. This is a Great Way to Not Kill Your Yeast.) After one hour, remove the dough and place on a floured cutting board. Gently roll it out to a 12 x 20 inch(ish) rectangle. Combine 3 tablespoons melted butter and ¼ teaspoon orange extract for the filling. Spoon the filling to cover the rectangle, then roll it up. It will be . . . slimy. Delicious, but slimy. Use a sharp knife to cut the log into 12 rolls. (They should be swirled like cinnamon rolls.) Place each roll cut side up in a greased muffin tin and let rise for a half hour covered with the towel. Preheat the oven to 400 degrees, then bake rolls (remove the towel first, flames are such a pain in the kitchen) for 14 minutes. Let them cool in the pan for a few minutes, then tip them out onto a large plate for the next step.

Yes, of course it is. So just for a moment, Dufresne, let’s assume that Blatch exists and that he is still ensconced in the Rhode Island State Penitentiary. Now what is he going to say if we bring this kettle of fish to him in a bucket? Is he going to fall down on his knees, roll his eyes, and say: ‘I did it! I did it! By all means add a life term onto my charge!’?” “How can you be so obtuse?” Andy said, so low that Chester could barely hear. But he heard the warden just fine. “What? What did you call me?” “Obtuse!” Andy cried. “Is it deliberate?” “Dufresne, you’ve taken five minutes of my time—no, seven—and I have a very busy schedule today. So I believe we’ll just declare this little meeting closed and—” “The country club will have all the old time-cards, don’t you realize that?” Andy shouted. “They’ll have tax-forms and W-twos and unemployment compensation forms, all with his name on them! There will be employees there now that were there then, maybe Briggs himself! It’s been fifteen years, not forever! They’ll remember him! They will remember Blatch! If I’ve got Tommy to testify to what Blatch told him, and Briggs to testify that Blatch was there, actually working at the country club, I can get a new trial! I can—” “Guard! Guard! Take this man away!” “What’s the matter with you?” Andy said, and Chester told me he was very nearly screaming by then. “It’s my life, my chance to get out, don’t you see that? And you won’t make a single long-distance call to at least verify Tommy’s story? Listen, I’ll pay for the call! I’ll pay for—” Then there was a sound of thrashing as the guards grabbed him and started to drag him out. “Solitary,” Warden Norton said dryly. He was probably fingering his thirty-year pin as he said it. “Bread and water.” And so they dragged Andy away, totally out of control now, still screaming at the warden; Chester said you could hear him even after the door was shut: “It’s my life! It’s my life, don’t you understand it’s my life?

But now, when he thought how regularly things went on, from day to day, in the same unvarying round; how youth and beauty died, and ugly griping age lived tottering on; how crafty avarice grew rich, and manly honest hearts were poor and sad; how few they were who tenanted the stately houses, and how many of those who lay in noisome pens, or rose each day and laid them down each night, and lived and died, father and son, mother and child, race upon race, and generation upon generation, without a home to shelter them or the energies of one single man directed to their aid; how, in seeking, not a luxurious and splendid life, but the bare means of a most wretched and inadequate subsistence, there were women and children in that one town, divided into classes, numbered and estimated as regularly as the noble families and folks of great degree, and reared from infancy to drive most criminal and dreadful trades; how ignorance was punished and never taught; how jail-doors gaped, and gallows loomed, for thousands urged towards them by circumstances darkly curtaining their very cradles’ heads, and but for which they might have earned their honest bread and lived in peace; how many died in soul, and had no chance of life; how many who could scarcely go astray, be they vicious as they would, turned haughtily from the crushed and stricken wretch who could scarce do otherwise, and who would have been a greater wonder had he or she done well, than even they had they done ill; how much injustice, misery, and wrong, there was, and yet how the world rolled on, from year to year, alike careless and indifferent, and no man seeking to remedy or redress it; when he thought of all this, and selected from the mass the one slight case on which his thoughts were bent, he felt, indeed, that there was little ground for hope, and little reason why it should not form an atom in the huge aggregate of distress and sorrow, and add one small and unimportant unit to swell the great amount.

Railways, by days and by night. The flowers in the cuttings with their sooty blossoms, the birds on the wires with their sooty voices, they are their friends and long remember them. And we also stand still, with astonished eyes, when-already from the far distant distance- there's the cry of promise. And we stand, with hair streaming, when it's there like thunder and as though it had rolled round heaven knows what worlds. And we're still standing, with sooty cheeks, when-already from the far distant distance-it cries. Cries, far, far away. Cries. Really it was nothing. Or everything. Like us. And they beat, beyond the windows of prisons, sweet dangerous, promising rhythms. You are all ears then, poor prisoner, all hearing, for the clattering, oncoming trains in the night and their cry and their whistle shiver the soft dark of your cell with pain and desire. Or they crash bellowing over the bed, when at night you're harboring fever. And your veins, the moon-blue, vibrate and take up the song, the song of the freight trains: Under way-under way-under way- And your ear's an abyss, that swallows the world. Under way. But ever and again you are spat out at stations, abandoned to farewell and departure. And the stations raise up their pale signboards like brows beside your dark road. And they have names, those furrowed-brown signs, names, which are the world: bed, they mean, hunger and women. Ulla or Carola. And frozen feet and tears. And they mean tobacco, the stations, or lipstick or schnapps. Or God or bread. And the pale brows of the stations, the signboards, have names, that mean: women. You are yourself a railway track, rusty, stained, silver, shiny, beautiful and uncertain. And you are divided into sections and bound between stations. And they have signboards whereon is written women, or murder, or moon. And then that is the world. You are a railway- rumbled over, cried over- you are the track- on you everything happens and makes you rust blind and silver bright. You are human, your brain giraffe-lonely somewhere above on your endless neck. And no one quite knows your heart.

After dinner Karamenaios would drop in. We had about fifty words with which to make lingual currency. We didn't even need that many, as I soon discovered. There are a thousand ways of talking and words don't help if the spirit is absent. Karamenaios and I were eager to talk. lt made little difference to me whether we talked about the war or about knives and forks. Sometimes we discovered that a word or phrase which we had been using for days, he in English or I in Greek, meant something entirely different than we had thought it to mean. It made no difference. We understood one another even with the wrong words. I could learn five new words in an evening and forget six or eight during my sleep. The important thing was the warm handclasp, the light in the eyes, the grapes which we devoured in common, the glass we raised to our lips in sign of friendship. Now and then I would get excited and, using a melange of English, Greek, German, French, Choctaw, Eskimo, Swahili or any other tongue I felt would serve the purpose, using the chair, the table, the spoon, the lamp, the bread knife, I would enact for him a fragment of my life in New York, Paris, London, Chula Vista, Canarsie, Hackensack or in some place I had never been or some place I had been in a dream or when lying asleep on the operating table. Sometimes I felt so good, so versatile and acrobatic, that I would stand on the table and sing in some unknown language or hop from the table to the commode and from the commode to the staircase or swing from the rafters, anything to entertain him, keep him amused, make him roll from side to side with laughter. I was considered an old man in the village because of my bald pate and fringe of white hair. Nobody had ever seen an old man cut up the way I did. "The old man is going for a swim," they would say. "The old man is taking the boat out." Always "the old man." If a storm came up and they knew I was out in the middle of the pond they would send someone out to see that "the old man" got in safely. If I decided to take a jaunt through the hills Karamenaios would offer to accompany me so that no harm would come to me. If I got stranded somewhere I had only to announce that I was an American and at once a dozen hands were ready to help me.

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

The children crowded about the women in the houses. What we going to do Ma? Where we going to go? The women said, We don’t know, yet. Go out and play. But don’t go near your father. He might whale you if you go near him. And the women went on with the work, but all the time they watched the men squatting in the dust–perplexed and figuring. The tractors came over the roads and into the fields, great crawlers moving like insects, having the incredible strength of insects. They crawled over the ground, laying the track and rolling on it and picking it up. Diesel tractors, puttering while they stood idle; they thundered when they moved, and then settled down to a droning roar. Snub-nosed monsters, raising the dust and sticking their snouts into it, straight down the country, across the country, through fences, through dooryards, in and out of gullies in straight lines. They did not run on the ground, but on their own roadbeds. They ignored hills and gulches, water courses, fences, houses. The man sitting in the iron seat did not look like a man; gloved, goggled, rubber dust mask over nose and mouth, he was part of the monster, a robot in the seat. The thunder of the cylinders sounded through the country, became one with the air and the earth, so that earth and air muttered in sympathetic vibration. The driver could not control it–straight across country it went, cutting through a dozen farms and straight back. A twitch at the controls could swerve the cat’, but the driver’s hands could not twitch because the monster that built the tractor, the monster that sent that tractor out, had somehow got into the driver’s hands, into his brain and muscle, had goggled him and muzzled him–goggled his mind, muzzled his speech, goggled his perception, muzzled his protest. He could not see the land as it was, he could not smell the power of the earth. He sat in an iron seat and stepped on iron pedals. He could not cheer or beat or curse or encourage the extension of his power, and because of this he could not cheer or whip or curse or encourage himself. He did now know or own or trust or beseech the land. If a seed dropped did not germinate, it was no skin off his ass. If the young thrusting plant withered in drought or drowned in a flood of rain, it was no more to the driver than to the tractor. He loved the land no more than the bank loved the land. He could admire the tractor–its machined surfaces, its surge of power, the roar of its detonating cylinders; but it was not his tractor. Behind the tractor rolled the shining disks, cutting the earth with its blades–not plowing but surgery, pushing the cut earth to the right where the second row of disks cut it and pushed it to the left; slicing blades shining, polished by the cut earth. And behind the disks, the harrows combing with iron teeth so that the little clods broke up and the earth lay smooth. Behind the harrows, the long seeders–twelve curved iron penes erected in the foundry, orgasms set by gear, raping methodically, raping without passion. The driver sat in his iron seat and he was proud of the straight lines he did not will, proud of the tractor he did not own or love, proud of the power he could not control. And when that crop grew, and was harvested, no man had crumbled a hot clod in his fingers and let the earth sift past his fingertips. No man had touched the seed, or lusted for the growth. Men ate what they had not raised, and had no connection to the bread. The land bore under iron, and under iron gradually died; for it was not love or hated, it had no prayers or curses.

The children crowded about the women in the houses. What we going to do Ma? Where we going to go? The women said, We don’t know, yet. Go out and play. But don’t go near your father. He might whale you if you go near him. And the women went on with the work, but all the time they watched the men squatting in the dust–perplexed and figuring. ... The tractors came over the roads and into the fields, great crawlers moving like insects, having the incredible strength of insects. They crawled over the ground, laying the track and rolling on it and picking it up. Diesel tractors, puttering while they stood idle; they thundered when they moved, and then settled down to a droning roar. Snub-nosed monsters, raising the dust and sticking their snouts into it, straight down the country, across the country, through fences, through dooryards, in and out of gullies in straight lines. They did not run on the ground, but on their own roadbeds. They ignored hills and gulches, water courses, fences, houses. The man sitting in the iron seat did not look like a man; gloved, goggled, rubber dust mask over nose and mouth, he was part of the monster, a robot in the seat. The thunder of the cylinders sounded through the country, became one with the air and the earth, so that earth and air muttered in sympathetic vibration. The driver could not control it–straight across country it went, cutting through a dozen farms and straight back. A twitch at the controls could swerve the cat’, but the driver’s hands could not twitch because the monster that built the tractor, the monster that sent that tractor out, had somehow got into the driver’s hands, into his brain and muscle, had goggled him and muzzled him–goggled his mind, muzzled his speech, goggled his perception, muzzled his protest. He could not see the land as it was, he could not smell the power of the earth. He sat in an iron seat and stepped on iron pedals. He could not cheer or beat or curse or encourage the extension of his power, and because of this he could not cheer or whip or curse or encourage himself. He did now know or own or trust or beseech the land. If a seed dropped did not germinate, it was no skin off his ass. If the young thrusting plant withered in drought or drowned in a flood of rain, it was no more to the driver than to the tractor. He loved the land no more than the bank loved the land. He could admire the tractor–its machined surfaces, its surge of power, the roar of its detonating cylinders; but it was not his tractor. Behind the tractor rolled the shining disks, cutting the earth with its blades–not plowing but surgery, pushing the cut earth to the right where the second row of disks cut it and pushed it to the left; slicing blades shining, polished by the cut earth. And behind the disks, the harrows combing with iron teeth so that the little clods broke up and the earth lay smooth. Behind the harrows, the long seeders–twelve curved iron penes erected in the foundry, orgasms set by gear, raping methodically, raping without passion. The driver sat in his iron seat and he was proud of the straight lines he did not will, proud of the tractor he did not own or love, proud of the power he could not control. And when that crop grew, and was harvested, no man had crumbled a hot clod in his fingers and let the earth sift past his fingertips. No man had touched the seed, or lusted for the growth. Men ate what they had not raised, and had no connection to the bread. The land bore under iron, and under iron gradually died; for it was not love or hated, it had no prayers or curses.

MONKEY BREAD   Preheat oven to 350 degrees F., rack in the middle position. 1 and ¼ cups white (granulated) sugar 1 and ½ teaspoons ground cinnamon 4 cans (7.5 ounce tube) unbaked refrigerated biscuits (I used Pillsbury) 1 cup chopped nuts of your choice (optional) 1 cup chocolate chips (optional) (that’s a 6-ounce size bag) ½ cup salted butter (1 stick, 4 ounces, ¼ pound) Hannah’s 1st Note: If you prefer, you can use 16.3 ounce tubes of Pillsbury Grands. If you do this, buy only 2 tubes. They are larger—you will use half a tube for each layer. Tony’s Note: If you use chocolate chips and/or nuts, place them between each biscuit layer. Spray the inside of a Bundt pan with Pam or another nonstick cooking spray. Set your prepared pan on a drip pan just in case the butter overflows. Then you won’t have to clean your oven. Mix the white sugar and cinnamon together in a mixing bowl. (I used a fork to mix it up so that the cinnamon was evenly distributed.) Open 1 can of biscuits at a time and break or cut them into quarters. You want bite-size pieces. Roll the pieces in the cinnamon and sugar mixture, and place them in the bottom of the Bundt pan. Sprinkle one-third of the chopped nuts and one-third of the chocolate chips on top of the layer, if you decided to use them. Open the second can of biscuits, quarter them, roll them in the cinnamon and sugar, and place them on top of the first layer. (If you used Pillsbury Grands, you’ll do this with the remainder of the first tube.) Sprinkle on half of the remaining nuts and chocolate chips, if you decided to use them. Repeat with the third can of biscuits (or the first half of the second tube of Grands). Sprinkle on the remainder of the nuts and chocolate chips, if you decided to use them. Repeat with the fourth can of biscuits (or the rest of the Grands) to make a top layer in your Bundt pan. Melt the butter and the remaining cinnamon and sugar mixture in a microwave safe bowl on HIGH for 45 seconds. Give it a final stir and pour it over the top of your Bundt pan. Bake your Monkey Bread at 350 degrees F. for 40 to 45 minutes, or until nice and golden on top. Take the Bundt pan out of the oven and let it cool on a cold burner or a wire rack for 10 minutes while you find a plate that will fit over the top of the Bundt pan. Using potholders or oven mitts invert the plate over the top of the Bundt pan and turn it upside down to unmold your delicious Monkey Bread. To serve, you can cut this into slices like Bundt cake, but it’s more fun to just let people pull off pieces with their fingers. Hannah’s 2nd Note: If you’d like to make Caramel Monkey Bread, use only ¾ cup of white sugar. Mix it with the cinnamon the way you’d do if it was the full amount of white sugar. At the very end when you melt the butter with the leftover cinnamon and sugar mixture, add ¾ cup of brown sugar to the bowl before you put it in the microwave. Pour that hot mixture over the top of your Bundt pan before baking and it will form a luscious caramel topping when you unmold your Monkey Bread. Hannah’s 3rd Note: I don’t know why this is called “Monkey Bread”. Norman thinks it has something to do with the old story about the monkey that couldn’t get his hand out of the hole in the tree because he wouldn’t let go of the nut he was holding in his fist. Mike thinks it’s because monkeys eat with their hands and you can pull this bread apart and eat it with your hands. Mother says it’s because monkeys are social animals and you can put this bread in the center of the table and everyone can sit around it and eat. Tracey says it’s because it’s a cute name. Bethie doesn’t care. She just wants to eat it.

Bailey,” I say, my voice carrying easily across the marble floor. “Wait.” She turns back and rolls her eyes, clearly annoyed to see me coming her way. She quickly wipes at her cheeks then holds up her hand to wave me off. “I’m off the clock. I don’t want to talk to you right now. If you want to chew me out for what happened back there, you’ll have to do it on Monday. I’m going home.” “How?” Her pretty brown eyes, full of tears, narrow up at me in confusion. “How what?” “How are you getting home? Did you park on the street or something?” Her brows relax as she realizes I’m not about to scold her. “Oh.” She turns to the window. “I’m going to catch the bus.” The bus? “The stop is just down the street a little bit.” “Don’t you have a car?” She steels her spine. “No. I don’t.” I’ll have to look into what we’re paying her—surely she should have no problem affording a car to get her to and from work. “Okay, well then what about an Uber or something?” Her tone doesn’t lighten as she replies, “I usually take the bus. It’s fine.” I look for an umbrella and frown when I see her hands are empty. “You’re going to get drenched and it’s freezing out there.” She laughs and starts to step back. “It’s not your concern. Don’t worry about me.” Yes, well unfortunately, I do worry about her. For the last three weeks, all I’ve done is worry about her. Cooper is to blame. He fuels my annoyance on a daily basis, updating me about their texts and bragging to me about how their relationship is developing. Relationship—I find that laughable. They haven’t gone on a date. They haven’t even spoken on the phone. If the metric for a “relationship” lies solely in the number of text messages exchanged then as of this week, I’m in a relationship with my tailor, my UberEats delivery guy, and my housekeeper. I’ve got my hands fucking full. “Well I’m not going to let you wait out at the bus stop in this weather. C’mon, I’ll drive you.” Her soft feminine laugh echoes around the lobby. “Thank you, but I’d rather walk.” What she really means is, Thank you, but I’d rather die. “It’s really not a request. You’re no good to me if you have to call in sick on Monday because you caught pneumonia.” Her gaze sheens with a new layer of hatred. “You of all people know you don’t catch pneumonia just from being cold and wet.” She tries to step around me, but I catch her backpack and tug it off her shoulder. I can’t put it on because she has the shoulder straps set to fit a toddler, so I hold it in my hand and start walking. She can either follow me or not. I tell myself I don’t care either way. “Dr. Russell—” she says behind me, her feet lightly tap-tap-tapping on the marble as she hurries to keep up. “You’re clocked out, aren’t you? Call me Matt.” “Doctor,” she says pointedly. “Please give me my backpack before I call security.” I laugh because really, she’s hilarious. No one has ever threatened to call security on me before. “It’s Matt, and if you’re going to call security, make sure you ask for Tommy. He’s younger and stands a decent chance of catching me before I hightail it out of here with your pink JanSport backpack. What do you have in here anyway?” It weighs nothing. “My lunchbox. A water bottle. Some empty Tupperware.” Tupperware. I glance behind me to check on her. She’s fast-walking as she trails behind me. Am I really that much taller than her? “Did you bring more banana bread?” She nods and nearly breaks out in a jog. “Patricia didn’t get any last time and I felt bad.” “I didn’t get any last time either,” I point out. She snorts. “Yeah well, I don’t feel bad about that.” I face forward again so she can’t see my smile.