Breakfast Sandwiches Quotes

All I'm telling you to do is to be smart about it. Know that if this man isn't looking for a serious relationship, you're not going to change his mind just because you two are going on dates and being intimate. You could be the most perfect woman on the Lord's green earth-you're capable of interesting conversation, you cook a mean breakfast, you hand out backrubs like sandwiches, you're independent (which means, to him, that you're not going to be in his pockets)-but if he's not ready for a serious relationship, he going to treat you like sports fish.

They’d just left when Zsadist came in at a dead run. “Shit, shit, shit…” What’s doing, my brother?” “I’m teaching and I’m late.” Zsadist grabbed a sleeve of bagels, a turkey leg out of the refridge and a quart of ice cream from the freezer. “Shit.” “That’s your breakfast?” “Shut up. It’s almost a turkey sandwich.

The love stories sold us the wrong thing. The best kind of love doesn’t happen on moonlit walks and romantic vacations. It happens in between the folds of everyday life. It’s not grand gestures that show how you feel, it’s all the little secret things you do to make her life better that you never tell her about. Taking the end piece of the bread at breakfast so she can have the last middle piece for her sandwich when you pack her lunch. Making sure her car always has gas so she never has to stop at the pump. Telling her you’re not cold and to take your jacket when you are in fact, very, very cold. It’s watching TV on a rainy Sunday while you’re doing laundry and turning her light off when she’s fallen asleep reading. Sharing pizza crusts and laughing about something the kids did and taking care of each other when you’re sick. It isn’t glamorous, it isn’t all butterflies and stars in your eyes. It’s real. This is the kind of love that forever is made of. Because if it’s this good when life is draining and mundane and hard, think of how wonderful it will be when the love songs are playing and the moon is out.

Why are breakfast food breakfast foods?" I asked them. "Like, why don't we have curry for breakfast?" "Hazel, eat." "But why?" I asked. "I mean seriously: How did scrambled eggs get stuck with breakfast exclusivity? You can put bacon on a sandwich without anyone freaking out. But the moment your sandwich has an egg, boom, it's a breakfast sandwich.

How did scrambled eggs get stuck with breakfast exclusivity? You can put bacon on a sandwich without anyone freaking out. But the moment your sandwich has an egg, boom, it's a breakfast sandwich.

You could be the most perfect woman on the Lord’s green earth—you’re capable of interesting conversation, you cook a mean breakfast, you hand out backrubs like sandwiches, you’re independent (which means, to him, that you’re not going to be in his pockets)—but if he’s not ready for a serious relationship, he’s going to treat you like a sports fish.

But the best, in my opinion, was the home life in the little flat--the ardent, voluble chats after the day's study; the cozy dinners and fresh, light breakfasts; the interchange of ambitions--ambitions interwoven each with the other's or else inconsiderable--the mutual help and inspiration; and--overlook my artlessness--stuffed olives and cheese sandwiches at 11 p.m.

She slapped a few slices of bacon on the heated griddle. Sizzling started immediately and the scent of rising coconut cake mingled with the smoky salt of bacon. "Heaven." She buttered day-old baguettes to toast, then cracked a few eggs for breakfast sandwiches. "Now some cheese. Brie? Emmental? Mmm, smoky onion cheddar.

Why are breakfast foods breakfast foods?” I asked them. “Like, why don’t we have curry for breakfast?” “Hazel, eat.” “But why?” I asked. “I mean, seriously: How did scrambled eggs get stuck with breakfast exclusivity? You can put bacon on a sandwich without anyone freaking out. But the moment your sandwich has an egg, boom, it’s a breakfast sandwich.” Dad answered with his mouth full. “When you come back, we’ll have breakfast for dinner. Deal?” “I don’t want to have ‘breakfast for dinner,’” I answered, crossing knife and fork over my mostly full plate. “I want to have scrambled eggs for dinner without this ridiculous construction that a scrambled egg–inclusive meal is breakfast even when it occurs at dinnertime.” “You’ve gotta pick your battles in this world, Hazel,” my mom said. “But if this is the issue you want to champion, we will stand behind you.

How did scrambled eggs get stuck with breakfast exclusively? You can put bacon on a sandwich without anyone freaking out. But the moment your sandwich has an egg, boom, it’s a breakfast sandwich.

Around this time, Pelletier and Espinoza, worried about the current state of their mutual lover, had two long conversations on the phone. The first conversation began awkwardly, although Espinoza had been expecting Pelletier's call, as if both men found it difficult to say what sooner or later they would have to say. The first twenty minutes were tragic in tone, with the word 'fate' used ten times and the word 'friendship' twenty-four times. Liz Norton's name was spoken fifty times, nine of them in vain. The word 'Paris' was said seven times, 'Madrid', eight. The word 'love' was spoken twice, once by each man. The word 'horror' was spoken six times and the word 'happiness' once (by Espinoza). The word 'solution' was said twelve times. The word 'solipsism' once (Pelletier). The word 'euphemism' ten times. The word 'category', in the singular and plural, nine times. The word 'structuralism' once (Pelletier). The term 'American literature' three times. The word 'dinner' or 'eating' or 'breakfast' or 'sandwich' nineteen times. The word 'eyes' or 'hands' or 'hair' fourteen times. Then the conversation proceeded more smoothly. Pelletier told Espinoza a joke in German and Espinoza laughed. In fact, they both laughed, wrapped up in the waves of whatever it was that linked their voices and ears across the dark fields and the windows and the snow of the Pyrenees and the rivers and lonely roads and the separate and interminable suburbs surrounding Paris and Madrid.

Which is the real Grandma? The Grandma who used to pick me up from nursery school? The Grandma who made me her special veggie meatballs? Breakfast-time Grandma when she dipped her bread in coffee before eating it? Gentle Grandma who, whenever Mum scolded me and pushed me away would sit next to me and let me talk? When Grandma goes away from this earth, where will she go? It's not happened yet, but I'm thinking about it now because I know that one day it's definitely, for sure, going to happen, And when I think about it, the air inside my chest gets heavier and heavier and it feels as if there's no escape.

Declan might be pushing thirty-six but he’s nothing close to old.  His eyes narrow. “What did I tell you about reading my personal file?”  Iris passes me my coffee and my breakfast sandwich. “Well, how else am I supposed to put together an informational packet for all of your potential suitors without any personal information?

To cheer us up on our first day on the road I made jam sandwiches for breakfast and they tasted hopeful.

They always ate and made tea on the alcohol lamp before going to bed. This was quite in the German tradition, Tilda said. Germans in their homes ate six meals a day: breakfast, second breakfast, dinner, afternoon coffee, supper and in the evening tea or beer with sandwiches and kuchen. Betsy, in the cherry-red bathrobe, and Tilda in a blue one, feasted merrily.

The first conversation began awkwardly, although Espinoza had been expecting Pelletier's call, as if both men found it difficult to say what sooner or later the would have to say. The first twenty minutes were tragic in tone, with the word fate used ten times and the word friendship twenty-four times. Liz Norton's name was spoken fifty times, nine of them in vain. The word Paris was said seven times, Madrid, eight. The word love was spoken twice, once by each man. The word horror was spoken six times and the word happiness once (by Espinoza). The word solution was said twelve times. The word solipsism seven times. The world euphemism ten times. The word category, in the singular and the plural, nine times. The word structuralism once (Pelletier). The term American literature three times. The words dinner or eating or breakfast or sandwich nineteen times. The words eyes or hands or hair fourteen times. The the conversation proceeded more smoothly.

Why are breakfast food breakfast foods?" I asked them. "Like, why don't we have curry for breakfast?" "Hazel, eat." "But why?" I asked. "I mean seriously: How did scrambled eggs get stuck with breakfast exclusivity? You can put bacon on a sandwich without anyone freaking out. But the moment your sandwich has an egg, boom, it's a breakfast sandwich.” Dad answered with his mouth full. "When you come back, we'll have breakfast for dinner deal?" “I don't want to have breakfast for dinner." I answered, crossing knife and fork over my mostly full plate, "I want to have scrambled eggs for dinner without this ridiculous construction that a scrambled egg inclusive meal is breakfast even when it occurs at dinner time." “You gotta pick your battles in this world Hazel.” My mom said, “But if this is the issue you want to champion, we will stand behind you.” “Quite a bit behind you.” My dad added, and mom laughed. Anyway, I knew it was stupid, but I felt kind of bad for scrambled eggs.

most delicious of his dishes ‒ a simple breakfast of his homemade bread, toasted, drizzled with thick, dark olive oil and spread generously with the pulp of the freshest tomatoes he could source. They had all converted from scrambled eggs and bacon sandwiches

Livia, you’re too kind. I’ll take this breakfast as a token of our friendship—thank you—but do you ever do anything just for yourself?” Blake lifted the sandwich and waited for her answer. “Talking to you.” She watched him go motionless as her filter yet again refused to engage. “I do that because I’m addicted to the feeling it gives me.

I’d realized something after being with her. A valuable lesson that I think all the best and most enduring romances have figured out. The love stories sold us the wrong thing. The best kind of love doesn’t happen on moonlit walks and romantic vacations. It happens in between the folds of everyday life. It’s not grand gestures that show how you feel, it’s all the little secret things you do to make her life better that you never tell her about. Taking the end piece of the bread at breakfast so she can have the last middle piece for her sandwich when you pack her lunch. Making sure her car always has gas so she never has to stop at the pump. Telling her you’re not cold and to take your jacket when you are in fact, very, very cold. It’s watching TV on a rainy Sunday while you’re doing laundry and turning her light off when she’s fallen asleep reading. Sharing pizza crusts and laughing about something the kids did and taking care of each other when you’re sick. It isn’t glamorous, it isn’t all butterflies and stars in your eyes. It’s real. This is the kind of love that forever is made of. Because if it’s this good when life is draining and mundane and hard, think of how wonderful it will be when the love songs are playing and the moon is out.

I almost never like things some people think everyone likes. I do not like peanut butter and jelly sandwiches. I do not like paddling a kayak in the hot sun. I do not like Santa Claus. I do not like it when someone takes out a guitar and everyone has to sing. I do not like standing in a cheering crowd, particularly if the crowd is watching people whose job it is to throw a ball throw a ball. I do not like a picture of a man on a horse. I do not like it when everybody is doing the same thing and someone is standing with a stopwatch waiting to give a prize to the person who finishes doing it first. I do not like hot chocolate and I do not like wearing a shirt or a hat with the name of a place written on it so everyone knows you have been to that place, and I am not a fan of raisins, so I am often frowning at the music in the supermarket.

Why are breakfast food breakfast foods?" I asked them. "Like, why don't we have curry for breakfast?" "Hazel, eat." "But why?" I asked. "I mean seriously: How did scrambled eggs get stuck with breakfast exclusivity? You can put bacon on a sandwich without anyone freaking out. But the moment your sandwich has an egg, boom, it's a breakfast sandwich." Dad answered with his mouth full. "When you come back, we'll have breakfast for dinner deal?" "I don't want to have breakfast for dinner." I answered, crossing knife and fork over my mostly full plate, "I want to have scrambled eggs for dinner without this ridiculous construction that a scrambled egg inclusive meal is breakfast even when it occurs at dinner time." “You gotta pick your battles in this world Hazel.” My mom said, “But if this is the issue you want to champion, we will stand behind you.” “Quite a bit behind you.” My dad added, and mom laughed. Anyway, I knew it was stupid but I felt kind of bad for scrambled eggs.

The best kind of love doesn’t happen on moonlit walks and romantic vacations. It happens in between the folds of everyday life. It’s not grand gestures that show how you feel, it’s all the little secret things you do to make her life better that you never tell her about. Taking the end piece of the bread at breakfast so she can have the last middle piece for her sandwich when you pack her lunch. Making sure her car always has gas so she never has to stop at the pump. Telling her you’re not cold and to take your

I’ve sat at the piano for hours already, looking for lyrics and melodies, but everything sounds the same and I feel as uninspired as ever. Does it mean I’m finished? A more sobering thought: if I’m finished, would I miss it? But the truth is, I’ve been here before. Many times. We all have. So how do we find the faith to press on? Remember. Remember, Hebrew children, who you once were in Egypt. Remember the altars set up along the way to remind yourselves that you made the journey and God rescued you from sword and famine, from chariots and pestilence, that once you were there, but now you are here. It happened. Our memories are fallible, residing in that most complex and mysterious organ in the human body (and therefore the known universe), capable of being suppressed, manipulated, altered, but also profoundly powerful and able to transport a person to a place fifty years ago all because of a whiff of your grandfather’s cologne or an old book or the salty air. As often as you do this, do it in remembrance of me. Remember with every sip of wine that we shared this meal, you and I. Remember. So I look at the last album, the last book, and am forced to admit that I didn’t know anymore then than I do now. Every song is an Ebenezer stone, evidence of God’s faithfulness. I just need to remember. Trust is crucial. So is self-forgetfulness and risk and a measure of audacity. And now that I think about it, there’s also wonder, insight, familiarity with Scripture, passion, a good night’s sleep, breakfast (preferably an egg sandwich), an encouraging voice, diligence, patience. I need silence. Privacy. Time—that’s what I need: more time. But first I need a vacation, because I’ve been really grinding away at this other stuff and my mental cache is full. A deadline would be great. I work best with deadlines, and maybe some bills piling up. Some new guitar strings would help, and a nice candle. And that’s all I need, in the words of Steve Martin’s The Jerk. This is the truth: all I really need is a guitar, some paper, and discipline. If only I would apply myself.

The best kind of love doesn’t happen on moonlit walks and romantic vacations. It happens in between the folds of everyday life. It’s not grand gestures that show how you feel, it’s all the little secret things you do to make her life better that you never tell her about. Taking the end piece of the bread at breakfast so she can have the last middle piece for her sandwich when you pack her lunch. Making sure her car always has gas so she never has to stop at the pump. Telling her you’re not cold and to take your jacket when you are in fact, very, very cold. It’s watching TV on a rainy Sunday while you’re doing laundry and turning her light off when she’s fallen asleep reading. Sharing pizza crusts and laughing about something the kids did and taking care of each other when you’re sick. It isn’t glamorous, it isn’t all butterflies and stars in your eyes. It’s real. This is the kind of love that forever is made of. Because if it’s this good when life is draining and mundane and hard, think of how wonderful it will be when the love songs are playing and the moon is out.

The love stories sold us the wrong thing. The best kind of love doesn’t happen on moonlit walks and romantic vacations. It happens in between the folds of everyday life. It’s not grand gestures that show how you feel, it’s all the little secret things you do to make her life better that you never tell her about. Taking the end piece of the bread at breakfast so she can have the last middle piece for her sandwich when you pack her lunch. Making sure her car always has gas so she never has to stop at the pump. Telling her you’re not cold and to take your jacket when you are in fact, very, very cold. It’s watching TV on a rainy Sunday while you’re doing laundry and turning her light off when she’s fallen asleep reading. Sharing pizza crusts and laughing about something the kids did and taking care of each other when you’re sick. It isn’t glamorous, it isn’t all butterflies and stars in your eyes. It’s real. This is the kind of love that forever is made of. Because if it’s this good when life is draining and mundane and hard, think of how wonderful it will be when the love songs are playing and the moon is out

Kendra rubbed her eyes. She had slept in her clothes. “Come in, then.” The door opened and Cody entered with a tray. “Scrambled eggs, sausage, bacon, toast, yogurt, and juice,” he announced, setting the tray on the desk. “You barge down the stairs, infuriate Torina, and end up with a first-rate breakfast. Maybe I should start acting a little less compliant!” “Don’t get too jealous. This may be my last meal.” Cody shrugged. “They’re expecting visitors. They told me to deliver this. I’m supposed to suggest that you be on your best behavior. So I’ve suggested it.” “You want some bacon or something?” He hesitated. “I couldn’t take your food.” “Have a strip. And some sausage, too. How am I supposed to eat all that?” “Personally, I’d use the toast to make a breakfast sandwich. If you’re willing to part with a strip and a link, I’ll call it my tip.” Cody placed some bacon and sausage on a napkin and exited the room. She heard the lock reengage. Kendra sat at the desk. Molten cheese glued chunks of ham to the fluffy eggs. The sausages glistened with grease but tasted good, and the bacon had a pleasant crunch. As she was sipping some juice, the door unlocked and Torina entered, wearing a flirtatious sundress and sandals. “He’s here,” she announced, girlishly flustered. “Did

There is no single food that affects people as deeply as bacon. Bacon appeals to our basest desires of meat and fat and salt. It elevates everything it touches, transforming a burger into a celebration, taking simple lettuce and tomato and making them more delicious than any salad vegetable has a right to be. Bacon is the ultimate polyamorous food, loving everyone equally, eggs and pancakes, sandwiches and salads, meats and vegetables, mains and sides, savory and sweet. Bacon on grilled cheese? Delicious. Bacon dipped in the maple syrup from your French toast? Sublime. Watch a breakfast buffet, and see where people consistently overindulge. I bet it will be the vat of bacon, which sends its smoky siren song out to everyone.

Tonight she'd share her idea with Chris over a rare family meal. In preparation, she was making scrambled eggs, bacon, and toast, one of the few meals she could cook without setting off the fire alarms. She hated having to come up with meals day after day after day. Chris was the one who could cook- her talent was eating. But it didn't make sense for him to work full time and then cook dinner every night, so she did her best, mastering a few simple dishes like tacos and barbecue pork sandwiches. If it involved more than one pot, forget it. Too many ingredients? No way. Scrambled eggs with cheese and herbs was her specialty. The family called them "Katie eggs" because when Kate was four, it was all she could eat for six months, ergo MJ's mastery of them.

It’s not grand gestures that show how you feel, it’s all the little secret things you do to make her life better that you never tell her about. Taking the end piece of the bread at breakfast so she can have the last middle piece for her sandwich when you pack her lunch. Making sure her car always has gas so she never has to stop at the pump. Telling her you’re not cold and to take your jacket when you are in fact, very, very cold. It’s watching TV on a rainy Sunday while you’re doing laundry and turning her light off when she’s fallen asleep reading. Sharing pizza crusts and laughing about something the kids did and taking care of each other when you’re sick. It isn’t glamorous, it isn’t all butterflies and stars in your eyes. It’s real. This is the kind of love that forever is made of. Because if it’s this good when life is draining and mundane and hard, think of how wonderful it will be when the love songs are playing and the moon is out.

As far as Serge can tell, Sophie only takes breakfast, and doesn’t even seem to eat that: each time he visits her lab over the next few days he sees sandwiches piled up virtually untouched beside glasses of lemonade that, no more than sipped at, are growing viscid bubbles on their surface like Aphrophora spumaria. Above these, on the wall, the texts, charts and diagrams are growing, spreading. Serge reads, for example, a report on the branchiae of Cercopidida, which are, apparently, “extremely tenuous, appearing like clusters of filaments forming lamellate appendages,” and scrutinises the architecture of Vespa germanica nests: their subterranean shafts and alleyways, their space-filled envelopes and alveolae … Bizarrely, Sophie’s started interspersing among these texts and images the headlines she’s torn from each day’s newspapers. These clippings seem to be caught up in her strange associative web: they, too, have certain words and letters highlighted and joined to ones among the scientific notes that, Serge presumes, must correspond to them in some way or another. One of these reads “Serbia Unsatisfied by London Treaty”; another, “Riot at Paris Ballet.” Serge can see no logical connection between these events and Sophie’s studies; yet colours and lines connect them. Arching over all of these in giant letters, each one occupying a whole sheet of paper, crayon-shaded and conjoined by lines that run over the wall itself to other terms and letter-sequences among the sprawling mesh, is the word Hymenoptera. “Hymenoptera?” Serge reads. “What’s that? It sounds quite rude.” “Sting in the tail,” she answers somewhat cryptically. “The groups contain the common ancestor, but not all the descendants. Paraphyletic: it’s all connected.” She stares at her expanded chart for a long while, lost in its vectors and relays—then, registering his continued presence with a slight twitch of her head, tells him to leave once more.

To be at table means that one has removed oneself from business and motion and made a commitment to spend some time over one's meal. One commits oneself not only to time but also to an implicit plan of eating: We sit to eat and not just to feed, and to do so both according to a plan and with others. A decision to have a sit-down meal must precede its preparation, and the preparation is in turn guided by the particular plan that is the menu. Further, to be at table means, whether we know it or not, to make a commitment to form and formality. We agree, tacitly to be sure, to a code of conduct that does not apply when we privately raid the refrigerator or eat on the run or in our cards, or even when we munch sandwiches in front of the television with our buddies who have gathered to watch the Super Bowl. There we eat (or, more accurately, feed) side by side, as at a trough; in contrast, at table we all face not our food but one another. Thus we silently acknowledge our mutual commitment to share not only some food but also commensurate forms of commensal behavior. To be sure, the forms will vary depending on the occasion; the guests, a banquet table at a testimonial dinner, and a picnic table in the park have different degrees and (in part) different kinds of formality, as do also the family breakfast and the family dinner. But in all cases there are forms that operate, regulate, and inform our behavior and that signify our peculiarly human way of meeting necessity.

I. The Burial of the Dead April is the cruellest month, breeding Lilacs out of the dead land, mixing Memory and desire, stirring Dull roots with spring rain. [...] (Come in under the shadow of this red rock), And I will show you something different from either Your shadow at morning striding behind you Or your shadow at evening rising to meet you, I will show you fear in a handful of dust. [...] Unreal City, Under the brown fog of a winter dawn, A crowd flowed over London Bridge, so many, I had not thought death had undone so many. [...] II. A Game of Chess [...] Under the firelight, under the brush, her hair Spread out in fiery points Glowed into words, then would be savagely still. III. The Fire Sermon [...] The river bears no empty bottles, sandwich papers, Silk handkerchiefs, cardboard boxes, cigarette ends Or other testimony of summer nights. The nymphs are departed. [...] At the violet hour, the evening hour that strives Homeward, and brings the sailor home from sea, The typist home at teatime, clears her breakfast, lights Her stove, and lays out food in tins. [...] I Tiresias, old man with dugs Perceived the scene, and foretold the rest-- I too awaited the expected guest. [...] IV. Death by Water [...] A current under sea Picked his bones in whispers. As he rose and fell He passed the stages of his age and youth Entering the whirlpool. [...] V. What the Thunder Said [...] A woman drew her long black hair out tight And fiddled whisper music on those strings And bats with baby faces in the violet light Whistled, and beat their wings And crawled head downward down a blackened wall And upside down in air were towers Tolling reminiscent bells, that kept the hours And voices singing out of empty cisterns and exhausted wells.

The menu is spectacular. Passed hors d'oeuvres include caramelized shallot tartlets topped with Gorgonzola, cubes of crispy pork belly skewered with fresh fig, espresso cups of chilled corn soup topped with spicy popcorn, mini arepas filled with rare skirt steak and chimichurri and pickle onions, and prawn dumplings with a mango serrano salsa. There is a raw bar set up with three kinds of oysters, and a raclette station where we have a whole wheel of the nutty cheese being melted to order, with baby potatoes, chunks of garlic sausage, spears of fresh fennel, lightly pickled Brussels sprouts, and hunks of sourdough bread to pour it over. When we head up for dinner, we will start with a classic Dover sole amandine with a featherlight spinach flan, followed by a choice of seared veal chops or duck breast, both served with creamy polenta, roasted mushrooms, and lacinato kale. Next is a light salad of butter lettuce with a sharp lemon Dijon vinaigrette, then a cheese course with each table receiving a platter of five cheeses with dried fruits and nuts and three kinds of bread, followed by the panna cottas. Then the cake, and coffee and sweets. And at midnight, chorizo tamales served with scrambled eggs, waffle sticks with chicken fingers and spicy maple butter, candied bacon strips, sausage biscuit sandwiches, and vanilla Greek yogurt parfaits with granola and berries on the "breakfast" buffet, plus cheeseburger sliders, mini Chicago hot dogs, little Chinese take-out containers of pork fried rice and spicy sesame noodles, a macaroni-and-cheese bar, and little stuffed pizzas on the "snack food" buffet. There will also be tiny four-ounce milk bottles filled with either vanilla malted milk shakes, root beer floats made with hard root beer, Bloody Marys, or mimosas.

Sometimes we ate raw onions like apples, too, I wanted to tell her. Sometimes, the tin foil held shredded chicken petrified in aspic. A fish head to suck on! I was filled with shame and hateful glee: everything I was feeling turned out at the person next to me. I was the one with an uncut cow's tongue uncoiling in the refrigerator of his undergraduate quad, my roommates' Gatorades and half-finished pad Thai keeping a nervous distance. I sliced it thinly, and down it went with horseradish and cold vodka like the worry of a long day sloughing off, those little dots of fat between the cold meet like garlic roasted to paste. I am the one who fried liver. Who brought his own lunch in an old Tupperware to his cubicle in the Conde Nast Building; who accidentally warmed it too long, and now the scent of buckwheat, stewed chicken, and carrots hung like radiation over the floor, few of those inhabitants brought lunch from home, fewer of whom were careless enough to heat it for too long if they did, and none of whom brought a scent bomb in the first place. Fifteen floors below, the storks who staffed the fashion magazines grazed on greens in the Frank Gehry cafeteria. I was the one who ate mashed potatoes and frankfurters for breakfast. Who ate a sandwich for breakfast. Strange? But Americans ate cereal for dinner. Americans ate cereal, period, that oddment. They had a whole thing called 'breakfast for dinner.' And the only reason they were right and I was wrong was that it was their country. The problem with my desire to pass for native was that everything in the tinfoil was so f*****g good. When the world thinks of Soviet food, it thinks of all the wrong things. Though it was due to incompetence rather than ideology, we were local, seasonal, and organic long before Chez Panisse opened its doors. You just had to have it in a home instead of a restaurant, like British cooking after the war, as Orwell wrote. For me, the food also had cooked into it the memory of my grandmother's famine; my grandfather's black-marketeering to get us the 'deficit' goods that, in his view, we deserved no less than the political VIPs; all the family arguments that paused while we filled our mouths and our eyes rolled back in our heads. Food was so valuable that it was a kind of currency - and it was how you showed loved. If, as a person on the cusp of thirty, I wished to find sanity, I had to figure out how to temper this hunger without losing hold of what it fed, how to retain a connection to my past without being consumed by its poison.

Derian pulled the blanket snug around himself. “This is my added assurance.” Eena wrinkled her nose as if she thought his answer was odder than his actions. “It’s your what?” “If you recall the last time we were here standing in this very spot, you pelted me with neumberries.” He held up a single berry before popping it into his mouth. “I doubt you would risk soiling your blanket, so I figure wrapping it around me this way I’m pretty much assured safety from any potential attack.” He winked playfully, and she laughed out loud. “I’m afraid you don’t know me half as well as you think,” she announced. Aiming low, she flung a sizable berry at his calf. It hit its mark. “Whoa, whoa!” He lowered the blanket to cover his legs. “You can’t hide yourself entirely, Derian,” she said, aiming for his face. He ducked, raising the blanket like a shield in the process. Another round of ammunition pelted his ankles before he decided it was time to fight back. Eena found herself bound up in her own blanket, arms wrapped securely at her sides. She laughed nonstop, unable to move within his strong hold. Derian leaned forward until their noses touched, and then he kissed her giggles silent. He kept her in the blanket, snug and close to him, but Eena managed to wriggle an arm free and drape it around his neck, holding his lips in reach. She uttered a quick count in between kisses. “Seven,” she breathed. Derian paused, his mouth a whisper away from hers. It tickled when he spoke. “No, no, Eena.” “No what?” “No counting. Not today. No ground rules.” She barely uttered a partial “’kay” before his mouth covered hers again. His hot breath tasted like breakfast. He fixed his hands on each side of her face, and the blanket fell to the ground. As the intensity of their kisses grew hungry, he gripped her cheeks more securely. Eena could feel the air electrifying around them. Her heartbeat drummed—excited and anxious. “Derian…” she breathed. But he didn’t stop. She felt his hand move to support her neck while the other slid down her back, urging her closer. She brought her arms together and pressed against his chest, somewhat objecting to the intimacy. “Derian…” she tried again. But he covered her mouth with his own. She pushed more firmly against him without success. Her protest weakened as his kisses softened. The fervor subsided, and she could feel her wild pulse even out. Amidst a string of supple kisses, Derian’s breathing slowed. He planted his lips on her forehead for a moment before squeezing her tenderly. She snuggled up against his warm chest. “One ground rule,” he whispered in her ear. “We stop when you say ‘when.’” “When,” she uttered. “Okay,” he agreed. Then, as if the thought had just occurred to her, she stepped back to look up questioningly at the captain. “Wasn’t there a leftover sandwich in that basket from last night?” His lips formed a guilty smile as he confessed, “Yes—and it was delicious.

Ham or roast beef?” he asked. “Yes,” she said, stretching. He hesitated, then smiled crookedly. “You are a dreamer if you think you get both sandwiches.” “Two?” she yelped. “You mean you only made two sandwiches?” “Well, after that breakfast . . .” He shrugged. She looked at him in a silence that was broken by her rumbling stomach. He glanced sideways at her, chuckled, and put two sandwiches in front of her. “No, you need it more than I do,” she said hastily, trying to give the lunch back to him. “You’re the one who’s doing all the work.” He let her put the sandwiches in front of him. Then he pulled two more sandwiches from the lunch bag and waited. It didn’t take two seconds. With an indignant sound she snatched her sandwiches and ignored his laughter. Muttering about men who had been out in the sun too long, she bit into the yeasty bread.

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.

The first conversation began awkwardly, although Espinoza had been expecting Pelletier’s call, as if both men found it difficult to say what sooner or later they would have to say. The first twenty minutes were tragic in tone, with the word fate used ten times and the word friendship twenty-four times. Liz Norton’s name was spoken fifty times, nine of them in vain. The word Paris was said seven times, Madrid, eight. The word love was spoken twice, once by each man. The word horror was spoken six times and the word happiness once (by Espinoza). The word solution was said twelve times. The word solipsism seven times. The word euphemism ten times. The word category, in the singular and the plural, nine times. The word structuralism once (Pelletier). The term American literature three times. The words dinner or eating or breakfast or sandwich nineteen times. The words eyes or hands or hair fourteen times. Then the conversation proceeded more smoothly. Pelletier told Espinoza a joke in German and Espinoza laughed. In fact, they both laughed, wrapped up in the waves or whatever it was that linked their voices and ears across the dark fields and the wind and the snow of the Pyrenees and the rivers and the lonely roads and the separate and interminable suburbs surrounding Paris and Madrid.

I was starting to learn that there’s a lot about the South African culture that follows the ceremony of a set rhythm. Love being the overarching ingredient – the flavor not openly mentioned yet fundamentally enjoyed -- from the freshly made homemade bread to how she had carefully chosen the right cut of biltong to accompany the flavor tones of the breakfast for the biltong sandwiches. It was all part of the little details – little thumbprints of love – that goes into the essence of the South African culture that most South Africans are oblivious, too, yet that only makes it more powerful – profound in its value since it’s so deeply engraved into the subconsciousness of the country’s expression of hospitality.

Katherine sits at a table of four. She's a defensive diner, with her back to the wall like Al Capone. James asks for her order. Tea. Spicy tofu. Does she want it with, or without pork? She wants the pork. Would she like brown rice? No, she says, brown rice is an affectation of Dagou's, not authentic. White rice is fine. Whatever her complications, James thinks, they're played out in the real world, not in her palate. But Katherine's appetite for Chinese food is hard-won. She's learned to love it, after an initial aversion, followed by disinclination, and finally, exploration. Everyone knows she grew up in Sioux City eating peanut-butter-and-jelly sandwiches, carrot sticks, and "ants on a log" (celery sticks smeared with peanut butter, then dotted with raisins). Guzzling orange juice for breakfast, learning to make omelets, pancakes, waffles, and French toast. On holidays, family dinners of an enormous standing rib roast served with cheesy potatoes, mashed potatoes, and sweet potatoes with marshmallows, Brussels sprouts with pecans, creamed spinach, corn casserole, and homemade cranberry sauce. Baking, with her mother, Margaret Corcoran, Christmas cookies in the shapes of music notes, jingle bells, and double basses. Learning to roll piecrust. Yet her immersion in these skills, taught by her devoted mother, have over time created a hunger for another culture. James can see it in the focused way she examines the shabby restaurant. He can see it in the way she looks at him. It's a clinical look, a look of data collection, but also of loss. Why doesn't she do her research in China, where her biological mother lived and died? Because she works so hard at her demanding job in Chicago. In the meantime, the Fine Chao will have to do.

person anywhere in Europe would have had a solid grounding in the classics. Certainly the coiner of addict did. Is it an exaggeration to say that Latin and Greek were known quantities in households with more books than a lone family bible? Probably, but if a member of such a household completed any kind of undergraduate or postgraduate work, there would have been significant accumulated exposure to the classical languages, and the cultures they represented, and their stories, their myths and their legends. Obviously old Gabriel Fallopius knew all that stuff. Certainly Friedrich Sertürner knew all about the Greek god of dreams. (And was probably ready to argue for forty-five minutes why it was indeed dreams, not sleep.) In the eighteenth and nineteenth centuries, anyone educated in Germany as a pharmacist would have known that kind of thing. Which meant Felix Hoffmann did, too. So why did he call it heroin? Even before I learned it was so, I always vaguely assumed ‘hero’ was ancient Greek. It just sounded right. I further vaguely assumed even in modern times the word might signify something complicated, central and still marginally relevant in today’s Greek heritage. Naively I assumed I was proved right, the first time I came to New York, in 1974. I ate in Greek diners with grand and legacy-heavy names like Parthenon and Acropolis, and from Greek corner delis, some of which had no name at all, but every single establishment had ‘hero sandwiches’ on the menu. This was partly simple respect for tradition, I thought, like the blue-and-white take-away coffee cups, and also perhaps a cultural imperative, a ritual genuflection, but probably most of all marketing, as if to say, eat this mighty meal and you too could be a legend celebrated for millennia. Like Wheaties, the breakfast of champions. But no. ‘Hero’ was a simple phonetic spelling in English of the Greek word ‘gyro’. It was how New Yorkers said it. A hero sandwich was a gyro sandwich, filled with street-meat thinly carved from a large wad that rotated slowly against a source of heat. Like the kebab shops we got in Britain a few years later. Central to modern culture, perhaps, but not to ancient heritage. Even

mile high breakfast sandwiches. They add bacon, sausage, ham, a fried egg and a slice of American cheese. They are also very good with soups, chili or stews.

Barbara was all too familiar with the reality that boys are very different from girls. For example, their sense of humor is different. A group of boys can watch old "Three Stooges" episodes and howl with laughter while girls just shake their heads in confusion, wondering what's so funny. Boys' eating habits (and preferences) are also very different than girls. It's not that one is right and the other wrong. It's just that a boy finds nothing strange about a ketchup-and-peanut butter sandwich, or a cold piece of pizza for breakfast, or putting French fries inside his hamburger. In a boy's room, it's not altogether unlikely to discover a petrified chicken bone or a year-old empty Coke can stuffed into the back of a sock drawer.

Team Musk would grow to include Mike Griffin, and meet with the Russians three times over a period of four months.* The group set up a few meetings with companies like NPO Lavochkin, which had made probes intended for Mars and Venus for the Russian Federal Space Agency, and Kosmotras, a commercial rocket launcher. The appointments all seemed to go the same way, following Russian decorum. The Russians, who often skip breakfast, would ask to meet around 11 A.M. at their offices for an early lunch. Then there would be small talk for an hour or more as the meeting attendees picked over a spread of sandwiches, sausages, and, of course, vodka. At some point during this process, Griffin usually started to lose his patience. “He suffers fools very poorly,” Cantrell said.

After the run, she showered and then dressed more casually in a light blue blazer and blouse paired with dark gray slacks. She arrived at the government center just after 7 a.m. with two dark roast coffees and two breakfast sandwiches from Starbucks. Braddock was already in and at his desk with three open bankers boxes from the original Jessie Hunter investigation.

Elena came up with the idea of a fusion elote, taking her beloved Mexican street corn and adding Pakistani and Filipino twists to match with Adeena's and my respective backgrounds. Not only did Jae gave us his mother's recipe for the oksusu cha, or Korean corn tea, but he'd also volunteered to handle all elote duties: slathering the corn with thick, creamy coconut milk before rolling it in a fragrant spice mix that included amchur powder and red chili powder, grilling it, then squeezing calamansi over the corn before sprinkling it with your choice of kesong puti or cotija cheese. It was a simple yet laborious task, but he seemed to enjoy himself ( I wasn't one for gender stereotypes, but what was with guys and grills?) and I'd caught him sneaking more than one smoky, salty treat as he worked. The benefit of being the cook. Meanwhile, I arranged the sweet offerings I'd prepared: mais ube sandwich cookies, mais kon keso bars, and two types of ice candy--- mais kon yelo and ginataang mais. Corn as a dessert ingredient may seem strange to some people, but Filipinos absolutely love and embrace corn in all its salty-sweet possibilities. My first offering sandwiched ube buttercream between corn cookies, the purple yam's subtle vanilla-like sweetness pairing well with the salty-sweet corn. Cheese and corn are a popular savory pairing, but guess what? It makes one of my absolute favorite Filipino ice cream flavors as well, and I channeled that classic combo into a cheesecake bar with a corn cookie crust. Mais kon yelo, literally corn with ice, is a Filipino dessert consisting of shaved ice with corn, sugar, and milk, while ginataang mais, a simple porridge made with coconut milk, glutinous rice, and sweet corn, is usually served warm for breakfast or meryenda. My take on these simple, refreshing snacks utilized those same flavors in a portable, easy-to-eat ice pop bag. However, if you wanted to try the traditional versions, you could just pop down a few booths over to Tita Rosie's Kitchen, the restaurant run by my paternal aunt and grandmother. While my aunt, Tita Rosie, handled the savory side of the menu, offering small cups of corn soup and paper cones full of cornick, or corn nuts flavored with salt and garlic, my grandmother, Lola Flor, reigned over the sweets. The aforementioned mais kon yelo and ginataang mais were the desserts on offer, in addition to maja blanca, a simple corn and coconut pudding. Truly a gluten-free sweet tooth's paradise.

The next day doesn’t improve Mack’s mood. He’s chopping wood outside when I get up, so I make breakfast—grilled sandwiches with the last of the bread and cheese from my pack and a couple of slices of ham I find in the refrigerator. When he comes back inside, he eats the sandwich in big, hungry bites, and he doesn’t say anything until he’s finished. “I’m going fishing this morning.” I understand he does this to supplement the prepper food stocked up in the cabin and not for recreation. “Okay. That’s a good idea.” He leaves the kitchen to wash up and put on clean clothes, so I go to a supply closet where I saw a small fishing rod that almost certainly belonged to Chloe. It will work fine for me. I put on my boots and jacket and am waiting for Mack on the porch when he comes out with his larger rod. He jerks to a stop when he sees me. “What are you doing?” “I’m coming with you.” “There’s no need. You should rest your knee.” “My knee is fine for a fairly short walk, and I don’t want to spend another day sleeping.

Breakfast in the shed of the pear groves  was an experience, made by Mizrahi. I remember his unique and diverse Shakshuka. I remember the side dishes and refreshing coffee. Nothing resembled that stolen sandwich, I used to eat in Kinneret under the shade of the banana trees. No one here was in a rush and no one urged you to finish. There was no stressful work atmosphere. I could not help but make the comparison of the working conditions here, to my  father's in the banana plantations of Kinneret.

The 49-year-old Bryant, who resembles a cereal box character himself with his wide eyes, toothy smile, and elongated chin, blames Kellogg's financial woes on the changing tastes of fickle breakfast eaters. The company flourished in the Baby Boom era, when fathers went off to work and mothers stayed behind to tend to three or four children. For these women, cereal must have been heaven-sent. They could pour everybody a bowl of Corn Flakes, leave a milk carton out, and be done with breakfast, except for the dishes. Now Americans have fewer children. Both parents often work and no longer have time to linger over a serving of Apple Jacks and the local newspaper. Many people grab something on the way to work and devour it in their cars or at their desks while checking e-mail. “For a while, breakfast cereal was convenience food,” says Abigail Carroll, author of Three Squares: The Invention of the American Meal. “But convenience is relative. It's more convenient to grab a breakfast bar, yogurt, a piece of fruit, or a breakfast sandwich at some fast-food place than to eat a bowl of breakfast cereal.” People who still eat breakfast at home favor more laborintensive breakfasts, according to a recent Nielsen survey. They spend more time at the stove, preparing oatmeal (sales were up 3.5 percent in the first half of 2014) and eggs (up 7 percent last year). They're putting their toasters to work, heating up frozen waffles, French toast, and pancakes (sales of these foods were up 4.5 percent in the last five years). This last inclination should be helping Kellogg: It owns Eggo frozen waffles. But Eggo sales weren't enough to offset its slumping U.S. cereal numbers. “There has just been a massive fragmentation of the breakfast occasion,” says Julian Mellentin, director of food analysis at research firm New Nutrition Business. And Kellogg faces a more ominous trend at the table. As Americans become more healthconscious, they're shying away from the kind of processed food baked in Kellogg's four U.S. cereal factories. They tend to be averse to carbohydrates, which is a problem for a company selling cereal derived from corn, oats, and rice. “They basically have a carb-heavy portfolio,” says Robert Dickerson, senior packagedfood analyst at Consumer Edge. If such discerning shoppers still eat cereal, they prefer the gluten-free kind, sales of which are up 22 percent, according to Nielsen. There's also growing suspicion of packagedfood companies that fill their products with genetically modified organisms (GMOs). For these breakfast eaters, Tony the Tiger and Toucan Sam may seem less like friendly childhood avatars and more like malevolent sugar traffickers.

I was hoping to talk to you, Nic.” Oh? “You have to do something about that dog.” Oh. “Tiger?” “What other dog roams this town at will and always manages to get in my way? This must be the last town in America not to have leash laws on the books.” “Actually, I agree with you about that. It’s not safe for the animals, and it’s something Eternity Springs will need to address once we have more visitors to town. What did he do now?” “I had a breakfast meeting at the Mocha Moose this morning. He was sitting at the door when I left, and he followed me back here. He’s been hanging around all day. You were supposed to find a home for him. That was the deal, was it not?” “Yes, and I’m still trying.” She licked her lips, then offered a smile just shy of sheepish. “Dale Parker has agreed to consider taking him.” Gabe jerked his stare away from her mouth as he asked, “So why is he underfoot every time I turn around?” “I explained that to you before. He’s adopted you.” “He’s a dog. It’s not his choice!” “Oh, for crying out loud,” Sage said. “Give it up, Callahan. I saw you slip that dog a hunk of your sandwich earlier. Way to chase him away.” Gabe didn’t bother defending himself, but watched Nic for a long minute before asking, “And where might I find Dale Parker?” “He owns the Fill-U-Up.” “That grumpy old son of a gun? No wonder the mutt has taken to hiding out with me. Is he the best you could do?” She watched it register on his face the moment he realized the mistake. Nic decided to take pity on him, mostly because her embarrassment lingered and she needed distance. “Where’s Tiger now?” “Here, at the foot of the stairs.” “He can stay with us.” She lifted her voice and called, “Tiger? Here, boy. C’mere, boy.” Four paws’ worth of nails clicked against the wooden floor. The boxer paused in the doorway and rubbed up against Gabe’s legs. “Awww,” Sage crooned as Sarah said, “He’s so cute. Gabe is right. He’s too sweet to hang with Dale Parker.” Nic dropped her hand and wiggled her fingers. Reluctantly the boxer approached. “You willing to take him home, Sarah?” “I can’t. Daisy and Duke are all I can handle. You know that.” She referred to the three-year-old golden retrievers who refused to leave the puppy stage behind. Nic scratched the boxer behind the ears and said, “What about you, big guy? Wanna watch the basketball game with us?” When the boxer climbed up on her knees and licked her face, she smiled and looped a finger through his leather collar. “We’ve got him. Sorry for the trouble, Callahan.” Gabe nodded, then glanced at the television and fired a parting shot. “You do know that Coach Romano has a twin brother who coaches at Southern Cal, don’t you?” Seated

Ten minutes,” Butch whispered into Marissa’s ear. “Can I have ten minutes with you before you go? Please, baby…” V rolled his eyes and was relieved to be annoyed at the lovey-dovey routine. At least all the testosterone in him hadn’t dried up. “Baby…please?” V took a pull on his mug. “Marissa, throw the sap bastard a bone, would you? The simpering wears on my nerves.” “Well, we can’t have that, can we?” Marissa packed up her papers with a laugh and shot Butch a look. “Ten minutes. And you’d better make them count.” Butch was up out of that chair like the thing was on fire. “Don’t I always?” “Mmm…yes.” As the two locked lips, V snorted. “Have fun, kiddies. Somewhere else.” They’d just left when Zsadist came in at a dead run. “Shit. Shit…shit…” “What’s doing, my brother?” “I’m teaching and I’m late.” Zsadist grabbed a sleeve of bagels, a turkey leg out of the refridg and a quart of ice cream from the freezer. “Shit.” “That’s your breakfast?” “Shut up. It’s almost a turkey sandwich.” “Rocky Road don’t count as mayo, my brother.” “Whatever.” He beelined back for the door. “Oh, by the way, Phury’s here again, and he brought that Chosen with him. Figured you’d want to know in case you see a random female ghosting around here.” Whoa. Surprise. “How’s he doing?” Zsadist paused. “I don’t know. He’s pretty tight about shit. Not real talkative. The bastard.” “Oh, and you’re a candidate for The View?” “Right back at you, Bahbwa.” “Touché.” V shook his head. “Man, I owe him.” “Yeah, you do. We all do.” “Hold up, Z.” V tossed the spoon he’d used to sugar his coffee across the room. “You’re going to want this, true.” Z caught the thing on the fly. “Ah, would have spaced that. Thanks. Man, I got Bella on the brain all’a time, feel me?” The butler’s door flapped shut.

The aloo gobi is perhaps to North India what apple pie is to America. It is cheap and easy to make. Like most Indian dishes, you can make aloo gobi in as complex or rudimentary a fashion as you wish. You can eat it with rice, rotis, parathas or even with sliced white bread. A little leftover aloo gobi between two slices of white bread, toasted in one of those clamp sandwich-makers, and served with ketchup and mint chutney, is one of the greatest breakfast achievements of our species.

Being with Josh was so different from being with any other guy I’d ever dated. It was more than the fact that we had so much in common. I just liked being with him. I liked looking at him. I enjoyed talking with him. I wanted to know what he thought about things. And I wanted to share what I thought. And the kissing. Oh my gosh, the kissing. My feet were in danger of cramping because my toes were curling so much, but I didn’t care. Cramp, cramp away. It was worth it to kiss Josh. He served me breakfast--another grilled cheese sandwich--in bed. Or I should say breakfast in couch, since the parlor was the warmest room in the house, and it was where I planned to stay for the duration of the storm.

More than that, it had what February considered to be the most important indicator of good food - a 3:00 P.M. closing time. If they could make their living off only breakfast and sandwiches, safe bet it was going to be a good sandwich.

Resigned that I wasn’t going back to sleep, I rolled up and got out of bed once another glance at my phone confirmed it was seven thirty and instantly peeked out the window. There was a dull, repetitive sound coming from out there. It was Mr. Rhodes. Chopping wood. Shirtless. And I mean shirtless. I’d expected something nice beneath his clothes from the way he filled them out, but nothing could have prepared me for the sight of… him. Reality. If I wasn’t already pretty sure that there was dry drool on my face, there would have been five minutes after seeing all…. That through the window. A pile of foot-long logs were tossed around his feet, with another small pile that he’d obviously already chopped, just to the side. But it was the rest of him that really drew my attention. Dark chest hair was sprinkled high over his pectorals. The body hair did nothing to take away from the hard slabs of abdominal muscles he’d been hiding; he was broad up top, narrow at the waist, and covering all that was firm, beautiful skin. His biceps were big and supple. Shoulders rounded. His forearms were incredible. And even though his shorts grazed his knees, I could tell the rest of his downtown area was nice and muscular. He was the DILF to end all DILFs. My ex had been fit. He’d worked out several times a week at our home gym with a trainer. Being attractive had been part of his job. Kaden’s physique had nothing on Mr. Rhodes though. My mouth watered a little more. I whistled. And I must have done it a lot louder than I’d thought because his head instantly went up and his gaze landed on me through the window almost immediately. Busted. I waved. And inside… inside, I died. He lifted his chin. I backed away, trying to play it off. Maybe he wouldn’t think anything of it. Maybe he’d think I’d whistled… to say hi. Sure, yeah. A girl could dream. I backed up some more and felt my soul shriveling as I made my breakfast, making sure to stay away from the window the rest of the time. I tried to focus on other stuff. You know, so I wouldn’t want to have to move out from shame. Was I tired? Absolutely. But there were things I wanted to do. Needed to do. Including but not limited to getting away from Mr. Rhodes so my soul could come back to life. So an hour later, with a plan in mind, a sandwich, a couple bottles of water, and my whistle in my backpack, I headed down the stairs, hoping and praying that Mr. Rhodes was back in his house. I wasn’t that lucky. He had a shirt on, but that was the only difference. Darn.

Julia looked at her watch. "Lunchtime," she announced, opening the picnic basket she had packed at the bed and breakfast. "Anybody besides me hungry?" "I'm always hungry," Giordino called out from the back of the boat. "Amazing." Pitt shook his head incredulously. "At twelve feet away, outside in a breeze with the roar of the outboard motor, he can still hear the mere mention of food." "What delicacies have you prepared?" Giordino asked Julia, having dragged himself to the cabin doorway. "Apples, granola bars, carrots, and herbal ice tea. You have your choice between hummus and avocado sandwiches. It's what I call a healthy lunch." Every man on the boat looked at each of the others with utter horror. She couldn't have received a more unpalatable reaction if she had said she was volunteering their services as diaper changers at a day care center. Out of deference to Julia none of the men said anything negative, since she went to the bother of fixing lunch. The fact that she was a woman and their mothers had raised them all as gentlemen added to the dilemma. Giordino, however, did not come from the old school. He complained vociferously. "Hummus and avocado sandwiches," he said disgustedly. "I'm going to throw myself off the boat and swim to the nearest Burger King...

When you reach our age, everyone wants to keep you alive with granola.  Consider this breakfast an act of liberation.  I got greasy egg sandwiches, bacon, and hash browns.

Coorie camping gives life to experimentation. Recipes cobbled together with what's left in our packs are part of the fun. Have you ever eaten a griddled cheese toastie in the woods for breakfast? The excitement is in the preparation; someone firing up the kettle for a round of coffees, someone else getting the table (an upturned log) ready while the chef eases the sandwiches over, molten goo seeping from the sides and filling the air with the smell of roasted cheese. The radio might be on low, but more likely everyone is waking up slowly, listening to the sounds of the woods and working together to create a greater good. It's not what you'd eat at home. Any sense of a schedule is left behind and the experience is richer for it. Told you a griddle pan was the key to happiness.

425F. Roll out a pre-made pizza crust and top with marinara sauce, shredded cheese, crumbled bacon, and 2 fried eggs. Bake for 10-12 minutes or until the crust is golden brown. 19 Breakfast sandwich with ham and cheese:

I just need to remember. Trust is crucial. So is self-forgetfulness and risk and a measure of audacity. And now that I think about it, there’s also wonder, insight, familiarity with Scripture, passion, a good night’s sleep, breakfast (preferably an egg sandwich), an encouraging voice, diligence, patience.

was reaching for another when his cell phone rang. He checked the ID, saw that it was Belinda, and ignored it. He wasn’t ready to start another job for a few days. He wanted to hole up in his tiny trailer, drink a few beers, eat bologna sandwiches, and watch old reruns on television with Sassy beside him. When he got ready to work, he’d call her. This was a holiday, by damn, and he deserved a little time off. He looked around at the tiny travel trailer and imagined Melanie in the kitchen, like she had been that last night they were together. They’d spent every weekend they could get out of the big city camping out at the lake—doing some fishing, having a few beers, and planning their future. He blinked back the tears. He’d lost her, all over a quart of milk. She’d needed it for breakfast the next morning and insisted on driving into town while he fished for their supper. After the auto accident that killed her, he drowned his grief in

At the beginning of 2013, I took a test that scanned my blood against the ninety-six most common foods. Before I tell you my results, let me tell you generally what I used to eat so you can understand how shocked I was. BREAKFAST: oatmeal SNACK: egg whites with goat cheese LUNCH: whole-grain sandwich with deli meat SNACK: Greek yogurt with granola and fruit DINNER: salmon, rice, and veggies Pretty healthy, right? In fact, except perhaps for the deli meat, the average doctor would say I was eating as healthy as possible. So, when the test said I had an “extremely high” reaction to egg whites, egg yolks, gluten, yeast, and all dairy items, I wanted to cry! All that discipline had been doing my body no good at all! I began to wonder if the reason I sometimes felt bloated and fatigued had something to do with my reaction to those foods.

Because for all my massive appetite, I cannot cook to save my life. When Grant came to my old house for the first time, he became almost apoplectic at the contents of my fridge and cupboards. I ate like a deranged college frat boy midfinals. My fridge was full of packages of bologna and Budding luncheon meats, plastic-wrapped processed cheese slices, and little tubs of pudding. My cabinets held such bounty as cases of chicken-flavored instant ramen noodles, ten kinds of sugary cereals, Kraft Macaroni & Cheese, and cheap canned tuna. My freezer was well stocked with frozen dinners, heavy on the Stouffer's lasagna and bags of chicken tenders. My garbage can was a wasteland of take-out containers and pizza boxes. In my defense, there was also always really good beer and a couple of bottles of decent wine. My eating habits have done a pretty solid turnaround since we moved in together three years ago. Grant always leaved me something set up for breakfast: a parfait of Greek yogurt and homemade granola with fresh berries, oatmeal that just needs a quick reheat and a drizzle of cinnamon honey butter, baked French toast lingering in a warm oven. He almost always brings me leftovers from the restaurant's family meal for me to take for lunch the next day. I still indulge in greasy takeout when I'm on a job site, as much for the camaraderie with the guys as the food itself; doesn't look good to be noshing on slow-roasted pork shoulder and caramelized root vegetables when everyone else is elbow-deep in a two-pound brick of Ricobene's breaded steak sandwich dripping marinara.

I obviously love Jack the Horse Tavern in Brooklyn Heights. The smoked trout salad is what lures me back again and again; it's indicative of the offbeat menu that also includes baked eggs, buckwheat pancakes, and a shrimp club sandwich. Everything at the Farm on Adderly is fresh and tasty. This Ditmas Park pioneer keeps it simple and refined: a smoked pollock cake with harissa mayonnaise, french toast with apple compote, and a kale salad with dried cherries and hazelnuts. Yes, please! Tucked away in the north of ever-popular DUMBO, Vinegar Hill House feels like you've actually trekked to Vermont. In the rustic ambiance, you can indulge in fancy cocktails along with the oversized sourdough pancake, tarragon-accented omelet, or eggs Benedict topped with pickled onion. Buttermilk Channel is the ultimate indulgence- pecan pie french toast, Provençal bean stew, a house-cured lox platter. Because of the over-the-top menu and portions, this Carroll Gardens bistro hops all day, every Sunday.

Sesame-free Hummus GF P SERVES 6; PREPARATION TIME 10 MINUTES (IF COOKING THE CHICKPEAS THERE IS ADDITIONAL SOAKING AND COOKING TIME) This delicious hummus can be used to accompany crackers and vegie sticks; use a dollop on salads or spread it onto sandwiches or toast for a protein-rich snack, breakfast or lunch. See Notes on following page. 1 1/2 cups cooked chickpeas (garbanzo beans)—see section entitled “Cooking guide for legumes P” for cooking instructions (or use 1x400g/14oz can organic chickpeas, drained and rinsed) 1 small clove garlic, minced 1 tablespoon rice bran oil 4–5 tablespoons filtered water 1/4 teaspoon ascorbic acid or citric acid (see ‘Soaking acids’) 1/4 teaspoon Celtic sea salt 1/2 handful or less of chopped spring onions (scallions), green parts only Place all the ingredients into a food processor and blend until smooth. Taste and adjust if necessary. Add a splash of water if a thinner consistency is desired. Hummus will last for 4–5 days in the refrigerator if stored in a sealed container. NOTES This dip is wonderfully garlicky so you may want to reduce the garlic and add more after sampling.

Everyone always assumed it was her mom who was the grilled cheese aficionado, but it was her dad who had mastered the art first. "Remember when Dad would make us breakfast grilled cheeses?" May asked. She and her mom had finally found a rhythm where they could work and talk at the same time. "I miss those," May said. Her mom swallowed, then cleared her throat. "I don't know what he did that made them so good. The Nutella and mascarpone was my favorite. I think he browned the butter first- he always did something to make it a little special." She even managed a tiny smile. May smiled back at her. "I liked the bacon and egg with marble cheese." "He grilled that one in bacon grease." "The house would smell so good." "Except that one time he got distracted by a crossword and burned the sandwiches. It took all day to to get the smell of burned toast smoke out of the house. And you have to admit, not every one of his creations was good." May scrunched her face, remembering some of the worst. Her mom wiped at her eyes and flipped the sandwiches in front of her. "Like the pickle and Brie combo. What was he thinking?" "That wasn't as bad as the pineapple and blue cheese.

composition in dissarythm, the new quarter-tone dance music in which chorded woodwinds provided background patterns for the mad melodies pounded on tuned tomtoms. Between each number and the next a frenetic announcer extolled the virtues of a product. Munching a sandwich, Roger listened appreciatively to the dissarhythm and managed not to hear the commercials. Most intelligent people of the nineties had developed a type of radio deafness which enabled them not to hear a human voice coming from a loudspeaker, although they could hear and enjoy the then-infrequent intervals of music between announcements. In an age when advertising competition was so keen that there was scarcely a bare wall or an unbillboarded lot within miles of a population center, discriminating people could retain normal outlooks on life only by carefully-cultivated partial blindness and partial deafness which enabled them to ignore the bulk of that concerted assault upon their senses. For that reason a good part of the newscast which followed the dissarhythm program went, as it were, into one of Roger’s ears and out the other before it occurred to him that he was not listening to a panegyric on patent breakfast foods. He thought he recognized the voice, and after a sentence or two he was sure that it was that of Milton Hale, the eminent physicist whose new theory on the principle of indeterminacy had recently occasioned so much scientific controversy. Apparently, Dr.

The best kind of love doesn’t happen on moonlit walks and romantic vacations. It happens in between the folds of everyday life. It’s not grand gestures that show how you feel, it’s all the little secret things you do to make her life better that you never tell her about. Taking the end piece of the bread at breakfast so she can have the last middle piece for her sandwich when you pack her lunch. Making sure her car always has gas so she never has to stop at the pump. Telling her you’re not cold and to take your jacket when you are in fact, very, very cold. It’s watching TV on a rainy Sunday while you’re doing laundry and turning her light off when she’s fallen asleep reading. Sharing pizza crusts and laughing about something the kids did and taking care of each other when you’re sick. It isn’t glamorous, it isn’t all butterflies and stars in your eyes. It’s real. This is the kind of love that forever is made of. Because if it’s this good when life is draining and mundane and hard, think of how wonderful it will be when the love songs are playing and the moon is out. I was grateful that the life I’d been forced into taught me this lesson. I just wish I hadn’t learned it with Emma. Because nothing and nobody else would ever compare. With anyone else, it’s just folding socks on a sofa.