Butter Yellow Quotes

Oh, are you doing magic? Let’s see it, then.” She sat down. Ron looked taken aback. “Er — all right.” He cleared his throat. “Sunshine, daisies, butter mellow, Turn this stupid, fat rat yellow.” He waved his wand, but nothing happened. Scabbers stayed gray and fast asleep. “Are you sure that’s a real spell?” said the girl. “Well, it’s not very good, is it? I’ve tried a few simple spells just for practice and it’s all worked for me. I’ve learned all our course books by heart, of course.

And it’s yellow. The way pale yellow should look, like sunshine and butter, mixed with hope and cream.

Sarah Cynthia Sylvia Stout Would not take the garbage out! She'd scour the pots and scrape the pans, Candy the yams and spice the hams, And though her daddy would scream and shout, She simply would not take the garbage out. And so it piled up to the ceilings: Coffee grounds, potato peelings, Brown bananas, rotten peas, Chunks of sour cottage cheese. It filled the can, it covered the floor, It cracked the window and blocked the door With bacon rinds and chicken bones, Drippy ends of ice cream cones, Prune pits, peach pits, orange peel, Gloppy glumps of cold oatmeal, Pizza crusts and withered greens, Soggy beans and tangerines, Crusts of black burned buttered toast, Gristly bits of beefy roasts. . . The garbage rolled on down the hall, It raised the roof, it broke the wall. . . Greasy napkins, cookie crumbs, Globs of gooey bubble gum, Cellophane from green baloney, Rubbery blubbery macaroni, Peanut butter, caked and dry, Curdled milk and crusts of pie, Moldy melons, dried-up mustard, Eggshells mixed with lemon custard, Cold french fried and rancid meat, Yellow lumps of Cream of Wheat. At last the garbage reached so high That it finally touched the sky. And all the neighbors moved away, And none of her friends would come to play. And finally Sarah Cynthia Stout said, "OK, I'll take the garbage out!" But then, of course, it was too late. . . The garbage reached across the state, From New York to the Golden Gate. And there, in the garbage she did hate, Poor Sarah met an awful fate, That I cannot now relate Because the hour is much too late. But children, remember Sarah Stout And always take the garbage out!

My house here is painted the yellow colour of fresh butter on the outside, with glaringly green shutters; it stands in full sunlight in a square that has a green garden with plane trees, oleanders and acacias. It is completely whitewashed inside, with a floor made of red bricks. And over it there is the intensely blue sky. In this house I can love and breathe, meditate and paint.

Admit it, Ella. It's not so bad being a carnivore." I reached for a chunk of bread and dabbed it in soft yellow butter. "I'm not a carnivore, I'm an opportunistic omnivore.

I made myself a glass of chocolate milk using enough syrup for three normal glasses. I also made myself four peanut butter crackers. Then I walked out the living room door to our terrace. The trees were coming! New green was all over ... green so new that it was kissing yellow.

My mom says, "Do you know what the AIDS memorial quilt is all about?" Jump to how much I hate my brother at this moment. I bought this fabric because I thought it would make a nice panel for Shane," Mom says. "We just ran into some problems with what to sew on it." Give me amnesia. Flash. Give me new parents. Flash. Your mother didn't want to step on any toes," Dad says. He twists a drumstick off and starts scraping the meat onto a plate. "With gay stuff you have to be so careful since everything means something in secret code. I mean, we didn't want to give people the wrong idea." My Mom leans over to scoop yams onto my plate, and says, "Your father wanted a black border, but black on a field of blue would mean Shane was excited by leather sex, you know, bondage and discipline, sado and masochism." She says, "Really, those panels are to help the people left behind." Strangers are going to see us and see Shane's name," my dad says. "We didn't want them thinking things." The dishes all start their slow clockwise march around the table. The stuffing. The olives. The cranberry sauce. "I wanted pink triangles but all the panels have pink triangles," my mom says. "It's the Nazi symbol for homosexuals." She says,"Your father suggested black triangles, but that would mean Shane was a lesbian. It looks like female pubic hair. The black triangle does." My father says, "Then I wanted a green border, but it turns out that would mean Shane was a male prostitute." My mom says, "We almost chose a red border, but that would mean fisting. Brown would mean either scat or rimming, we couldn't figure which." Yellow," my father says, "means watersports." A lighter shade of blue," Mom says, "would mean just regular oral sex." Regular white," my father says, "would mean anal. White could also mean Shane was excited by men wearing underwear." He says, "I can't remember which." My mother passes me the quilted chicken with the rolls still warm inside. We're supposed to sit and eat with Shane dead all over the table in front of us. Finally we just gave up," my mom says, "and I made a nice tablecloth out of the material." Between the yams and the stuffing, Dad looks down at his plate and says, "Do you know about rimming?" I know it isn't table talk. And fisting?" my mom asks. I say, I know. I don't mention Manus and his vocational porno magazines. We sit there, all of us around a blue shroud with the turkey more like a big dead baked animal than ever, the stuffing chock full of organs you can still recognize, the heart and gizzard and liver, the gravy thick with cooked fat and blood. The flower centerpiece could be a casket spray. Would you pass the butter, please?" my mother says. To my father she says, "Do you know what felching is?

I thought it would be easier: I would cry and scream, and he would apologize, and it would never happen again. That part of me died, she thought it would happen like that. She lived with her head in the clouds, in a world where love can conquer all. Where love is still made of peanut butter and jelly and fireflies and sparkles. Where love does not pull wings off of butterflies.

Instead, she threw her head back and laughed, displaying a mouth full of gums and one sole yellow tooth, which stood out like a clump of butter on a plate.

Sunshine, daisies, butter mellow,  Turn this stupid, fat rat yellow.

Kirsti sighed as Annemarie went to the breadbox in the kitchen. “I wish I could have a cupcake,” she said. “A big yellow cupcake, with pink frosting.” Her mother laughed. “For a little girl, you have a long memory,” she told Kirsti. “There hasn’t been any butter, or sugar for cupcakes, for a long time. A year, at least.” “When will there be cupcakes again?” “When the war ends,” Mrs. Johansen said. She glanced through the window, down to the street corner where the soldiers stood, their faces impassive beneath the metal helmets. “When the soldiers leave.

She wears a butter-yellow sweater that exposes a terse slit of cleavage; her locket dangles there, a mountaineer above a gorge.

my job to color the margarine, putting the white, lard-like block into a bowl then sprinkling orange coloring powder over it and mixing with a fork until it was more brazenly yellow than any butter would dare to be.

What is toast?” says Snowman to himself, once they’ve run off. Toast is when you take a piece of bread – What is bread? Bread is when you take some flour – What is flour? We’ll skip that part, it’s too complicated. Bread is something you can eat, made from a ground-up plant and shaped like a stone. You cook it . . . Please, why do you cook it? Why don’t you just eat the plant? Never mind that part – Pay attention. You cook it, and then you cut it into slices, and you put a slice into a toaster, which is a metal box that heats up with electricity – What is electricity? Don’t worry about that. While the slice is in the toaster, you get out the butter – butter is a yellow grease, made from the mammary glands of – skip the butter. So, the toaster turns the slice of bread black on both sides with smoke coming out, and then this “toaster” shoots the slice up into the air, and it falls onto the floor . . . Forget it,” says Snowman. “Let’s try again.” Toast was a pointless invention from the Dark Ages. Toast was an implement of torture that caused all those subjected to it to regurgitate in verbal form the sins and crimes of their past lives. Toast was a ritual item devoured by fetishists in the belief that it would enhance their kinetic and sexual powers. Toast cannot be explained by any rational means. Toast is me. I am toast.

I would write: "The soft melting hunk of butter trickled in gold down the stringy grooves of the split yam." Or: "The child's clumsy fingers fumbled in sleep, feeling vainly for the wish of its dream." "The old man huddled in the dark doorway, his bony face lit by the burning yellow in the windows of distant skycrapers." My purpose was to capture a physical state or movement that carried a strong subjective impression, an accomplishment which seemed supremely worth struggling for. If I could fasten the mind of the reader upon words so firmly that he would forget words and be conscious only of his response, I felt that I would be in sight of knowing how to write narrative.

Dinner was wonderful. There was a joint of beef, with roast potatoes, golden-crisp on the outside and soft and white inside, buttered greens I did not recognize, although I think now that they might have been nettles, toasted carrots all blackened and sweet (I did not think that I liked cooked carrots, so I nearly did not eat one but I was brave, and I tried it, and I liked it, and was disappointed in boiled carrots for the rest of my childhood.) For dessert there was the pie, stuffed with apples and with swollen raisins and crushed nuts, all topped with a thick yellow custard, creamier and richer than anything I had ever tasted at school or at home. The kitten slept on a cushion beside the fire, until the end of the meal, when it joined a fog-colored house cat four times its size in a meal of scraps of meat.

I painted my walls yellow, with melted butter, because I recently discovered that I had a popcorn ceiling. It’s this kind of reasoning that leads me to think I might make a great politician. Vote for me because hey, I can’t be worse than the other guy.

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

Butter-soft light streamed through the rounded windows, gilding every surface of the unexpectedly bright flat that Evangeline found herself in. The walls were covered in bold yellow and orange flowers, the shelves were speckled with glitter, and the books on them were arranged by the colour of the spine.

the blue butterfly fluttered across her range of vision to land on the head of a butter yellow dandelion in Emma’s bouquet. The surprise and pleasure struck the three faces in that triangle under the white roses almost as one. Mac pressed the shutter. She knew, knew, the photograph wouldn’t be blurry and dark or fuzzy and washed out. Her thumb wouldn’t be blocking the lens. She knew exactly what the picture would look like, knew her grandmother had been wrong after all. Maybe happy ever after was bull, but she knew she wanted to take more pictures of moments that were happy. Because then they were ever after.

God, tired, all he wanted to do was sleep, be in bed, dreaming of palo verdes in bloom, the yellow blossoms bursting in the blue sky like firecrackers. He wanted to dream soft hands rubbing his skin. He pictured himself melting beneath those hands, like butter or ice cream or anything else that wasn’t human.

Without Al, Mary Frances discovered what she did alone. She liked to cook for herself, to assemble a meal of things he would never consider worth a mealtime- shad roe and toast, soft-set eggs, hearts of celery and palm with a quick yellow mayonnaise, a glass of wine, an open book in her lap, and the radio on. The elements that mattered most were the simple ones: butter, salt, a thick plate of white china and a delicate glass, the music faint, the feel of paper in her hand, and the knowledge that there was more, always more book to read, more wine if she liked it, some cold fruit in the refrigerator when she was hungry again, and the hours upon hours to satisfy herself.

He cleared his throat. “Sunshine, daisies, butter mellow, Turn this stupid, fat rat yellow.

And you can glance out the window for a moment, distracted by the sound of small kids playing a made-up game in a neighbor's yard, some kind of kickball maybe, and they speak in your voice, or piggyback races on the weedy lawn, and it's your voice you hear, essentially, under the glimmerglass sky, and you look at the things in the room, offscreen, unwebbed, the tissued grain of the deskwood alive in light, the thick lived tenor of things, the argument of things to be seen and eaten, the apple core going sepia in the lunch tray, and the dense measures of experience in a random glance, the monk's candle reflected in the slope of the phone, hours marked in Roman numerals, and the glaze of the wax, and the curl of the braided wick, and the chipped rim of the mug that holds your yellow pencils, skewed all crazy, and the plied lives of the simplest surface, the slabbed butter melting on the crumbled bun, and the yellow of the yellow of the pencils, and you try to imagine the word on the screen becoming a thing in the world, taking all its meanings, its sense of serenities and contentments out into the streets somehow, its whisper of reconciliation, a word extending itself ever outward, the tone of agreement or treaty, the tone of repose, the sense of mollifying silence, the tone of hail and farewell, a word that carries the sunlit ardor of an object deep in drenching noon, the argument of binding touch, but it's only a sequence of pulses on a dullish screen and all it can do is make you pensive--a word that spreads a longing through the raw sprawl of the city and out across the dreaming bournes and orchards to the solitary hills. Peace.

I go to the larder for the quinces and stop in amazement. For the larder is brimming over with food. Baskets of field mushrooms. Trugs of green apples and yellow pears. A metal bath containing two pink crabs. Slabs of newly churned butter as bright as a dandelion flower. Wheels of pale yellow cheese the size of my head. An earthenware bowl of cobnuts. A ham soaking in a pail of water.

What anguish! Cincinnatus, what anguish! What stone anguish, Cincinnatus—the merciless bong of the clock, and the obese spider, and the yellow walls, and the roughness of the black wool blanket. The skim on the chocolate. Pluck it with two fingers at the very center and snatch it whole from the surface, no longer a flat covering, but a wrinkled brown little skirt. The liquid is tepid underneath, sweetish and stagnant. Three slices of toast with tortoise shell burns. A round pat of butter embossed with the monogram of the director. What anguish, Cincinnatus, how many crumbs in the bed!

Not a dandelion in sight here, the lawns are picked clean. I long for one, just one, rubbishy and insolently random and hard to get rid of and perennially yellow as the sun. Cheerful and plebeian, shining for all alike. Rings, we would make from them, and crowns and necklaces, stains from the bitter milk on our fingers. Or I'd hold one under her chin: Do you like butter? Smelling them, she'd get pollen on her nose. Or was that buttercups? Or gone to seed: I can see her, running across the lawn, that lawn there just in front of me, at two, three years old, waving one like a sparkler, a small wand of white fire, the air filling with tiny parachutes. Blow, and you tell the time. All that time, blowing away in the summer breeze. It was daisies for love though, and we did that too. ***

Dry upturned sycamore leaves scuttling like claws along the South Circular Road. The artificial buttered taste of popcorn in the cinema. Pale-yellow sky in the evening, Thomas Street draped in mist.

All Carolina folk are crazy for mayonnaise, mayonnaise is as ambrosia to them, the food of their tarheeled gods. Mayonnaise comforts them, causes the vowels to slide more musically along their slow tongues, appeasing their grease-conditioned taste buds while transporting those buds to a place higher than lard could ever hope to fly. Yellow as summer sunlight, soft as young thighs, smooth as a Baptist preacher's rant, falsely innocent as a magician's handkerchief, mayonnaise will cloak a lettuce leaf, some shreds of cabbage, a few hunks of cold potato in the simplest splendor, restyling their dull character, making them lively and attractive again, granting them the capacity to delight the gullet if not the heart. Fried oysters, leftover roast, peanut butter: rare are the rations that fail to become instantly more scintillating from contact with this inanimate seductress, this goopy glory-monger, this alchemist in a jar. The mystery of mayonnaise-and others besides Dickie Goldwire have surely puzzled over this_is how egg yolks, vegetable oil, vinegar (wine's angry brother), salt, sugar (earth's primal grain-energy), lemon juice, water, and, naturally, a pinch of the ol' calcium disodium EDTA could be combined in such a way as to produce a condiment so versatile, satisfying, and outright majestic that mustard, ketchup, and their ilk must bow down before it (though, a at two bucks a jar, mayonnaise certainly doesn't put on airs)or else slink away in disgrace. Who but the French could have wrought this gastronomic miracle? Mayonnaise is France's gift to the New World's muddled palate, a boon that combines humanity's ancient instinctive craving for the cellular warmth of pure fat with the modern, romantic fondness for complex flavors: mayo (as the lazy call it) may appear mild and prosaic, but behind its creamy veil it fairly seethes with tangy disposition. Cholesterol aside, it projects the luster that we astro-orphans have identified with well-being ever since we fell from the stars.

The light was frozen, dead, a ghost. Only from the yellow barrels of the microscopes did it borrow a certain rich and living substance, lying along the polished tubes like butter, streak after luscious streak in long recession down the work tables.

I closed my eyes, flared my nostrils, and let the scents flood in. The strongest of them, caramel and brown sugar, smell as yellow-orange as the sun, came first. That one was easy. The one that anyone would notice coming into the shop. And then chocolate of course, the bitter dark and the sugary milk chocolate. I don’t think a normal girl would’ve smelled anything else, and part of me wanted to stop there. But I could feel Sam’s heart pounding behind me, and for once, I gave in. Peppermint swirled into my nostrils, sharp as glass, then raspberry, almost too sweet, like too-ripe fruit. Apple, crisp and pure. Nuts, buttery, warm, earthy, like Sam. The subtle, mild scent of white chocolate. Oh, God, some sort of mocha, rich and dark and sinful. I sighed with pleasure, but there was more. The butter cookies on the shelves added a floury, comforting scent, and the lollipops, a riot of fruit scents too concentrated to be real. The salty bite of pretzels, the bright smell of lemon, the brittle edge of anise. Smells I didn’t even know names for. I groaned.

The flavor that came to me was a luscious Suncrest peach that I once had in California. This heirloom variety needed time to ripen on the tree to achieve its peak flavor. Unlike other peaches that were picked unripe so they would ship more easily. Suncrest peaches had to be eaten right away. But they were worth it- fragrant, luscious, juice-dripping-down-your-chin perfection. The problem was that I didn't have any peach mousse or filling. But I quickly improvised. "You're getting married in August, when peaches are in season," I said. "Taste our browned butter yellow cake with a little apricot and some vanilla-almond buttercream, and see what you think." As they each took a small bite of what I hoped would be their signature cake flavors, I was drawn back into the taste of the peach. It was juicy and sweet, but as I got close to the center of the peach, their was an off flavor of rot. In my mind's eye, I could see a darkened area close to the center that would soon cause the peach to wither. I knew what that meant. I didn't know whose life would be blighted, but these golden days were few. They wouldn't have much time together.

When she was a girl, and still growing, ravenous, whenever there had been a cake - a sponge cake, dusted with sugar, which Mrs. Hill had conjured up out of eggs and flour and creamy butter - Sarah would never even let herself look at it, because she knew that it was not for her. Instead, she would carry it upstairs to be rendered into crumbs, and the crumbs lifted from the plate by a moistened Bennet finger, and the empty smeared plate carried back again. So Sarah would stare instead at the carpet underneath her feet, or at the painting of a horse with a strangely small head that hung at the end of the hall, or the rippled yellow curtains in the parlour, and would do her best not to breathe, not to inhale the scent of vanilla or lemon or almonds; event to glance at the cake was an impossible agony. And for months, she realized, James had hardly looked at her at all.

Every cook knows it's a rare day when you have all the parts of the perfect dish. But that day back at Mawton I had everything I needed: white fleshed pippins, pink quince, and a cinnamon stick that smelled like a breeze from the Indies. My flour was clean, my butter as yellow as a buttercup.

How did you find me?” He unclenched his jaw to answer. “When Wheatgerm returned to the stables, I followed her tracks until they disappeared. And then I heard someone bellowing nonsense, and I knew it must be you.” “Who the blazes is Wheatgerm?” “The horse you stole from the abbey,” he said as if talking to a simpleton. “You mean Butter. And I didn’t steal her. I borrowed her. I take it she’s safe?” “Cold and tired, but safe in the stables eating like she’s half starved. Which she probably is, thanks to you. And her name isn’t Butter.” “It is now.” “She’s not yours to name.” “She’s mine in spirit now that we’ve had an adventure together. And her name suits her. She’s soft and yellow, like butter.” He made a disgusted sound. “If we all had names to suit us, you’d be called Thorn in My Backside. Or Plague of the Gods.” I prickled at his scathing tone. “And you’d be Miserable Blockhead.” “Is that the best you can do?” “Give me time. I’m half frozen.

There will be a cauldron of spiced hot cider, and pumpkin shortbread fingers with caramel and fudge dipping sauces as our freebies, and I've done plenty of special spooky treats. Ladies' fingers, butter cookies the shape of gnarled fingers with almond fingernails and red food coloring on the stump end. I've got meringue ghosts and cups of "graveyard pudding," a dark chocolate pudding layered with dark Oreo cookie crumbs, strewn with gummy worms, and topped with a cookie tombstone. There are chocolate tarantulas, with mini cupcake bodies and legs made out of licorice whips, sitting on spun cotton candy nests. The Pop-Tart flavors of the day are chocolate peanut butter, and pumpkin spice. The chocolate ones are in the shape of bats, and the pumpkin ones in the shape of giant candy corn with orange, yellow, and white icing. And yesterday, after finding a stash of tiny walnut-sized lady apples at the market, I made a huge batch of mini caramel apples.

They all hushed as Brinny, the one murderess of their crew, told them of the making of her bride cake, with primrose yellow butter and raisins of the sun, fattened on smuggled brandy. The further they sailed from England, the fonder they grew of the pleasures of home: plum trees with bowed branches, brambles in the hedge, cream from a beloved cow.

There was a jug of creamy milk for the children (Mr Beaver stuck to beer) and a great lump of deep yellow butter in the middle of the table from which everyone took as much as he wanted to go with his potatoes, and all the children thought- and I agree with them- that there's nothing to beat good freshwater fish if you eat it when it has been alive half an hour ago and has come out of the pan half a minute ago. And when they had finished the fish Mrs. Beaver brought unexpectedly out of the oven a great and gloriously sticky marmalade roll, steaming hot, and at the same time moved the kettle onto the fire, so that when they had finished the marmalade roll the tea was made and ready to be poured out.

: “It’s all chemicals, says the biochemistry text. Chlorophylls keep the leaves green while thy are green, carotenoids – as in butter, corn, canary feathers – turn them yellow when the chlorophyll goes. Tannin adds the browns, the bronzes; something called anthocyanin turns leaves red if the sap of the plant is acidic, blue or purple if it is alkaline. Color is a substance, says the chemist.” – John Jerome, Stone Work: Reflections on Serious Play & Other Aspects of Country Life, p. 140.

Breakfast was Bond’s favourite meal of the day. When he was stationed in London it was always the same. It consisted of very strong coffee, from De Bry in New Oxford Street, brewed in an American Chemex, of which he drank two large cups, black and without sugar. The single egg, in the dark blue egg-cup with a gold ring round the top, was boiled for three and a third minutes. It was a very fresh, speckled brown egg from French Marans hens owned by some friend of May in the country. (Bond disliked white eggs and, faddish as he was in many small things, it amused him to maintain that there was such a thing as the perfect boiled egg.) Then there were two thick slices of wholewheat toast, a large pat of deep yellow Jersey butter and three squat glass jars containing Tiptree ‘Little Scarlet’ strawberry jam; Cooper’s Vintage Oxford marmalade and Norwegian Heather Honey from Fortnum’s. The coffee pot and the silver on the tray were Queen Anne, and the china was Minton, of the same dark blue and gold and white as the egg-cup.

Hoping to ground herself, Rosie closed her eyes and thought of butter, the way other people probably pictured relaxing tropical idylls. Her favorite thing in the world was creaming butter and sugar, watching the way two disparate ingredients come together to form something new. She could picture it in her mind, back in the kitchen at home: the soft pale yellow of the butter, the old wooden spoon, and the cracked brown mixing bowl. Butter was magic. The starting point for cookies and cake and pie and muffins and everything good.

Tatiasha, my wife, I got cookies from you and Janie, anxious medical advice from Gordon Pasha (tell him you gave me a gallon of silver nitrate), some sharp sticks from Harry (nearly cried). I’m saddling up, I’m good to go. From you I got a letter that I could tell you wrote very late at night. It was filled with the sorts of things a wife of twenty-seven years should not write to her far-away and desperate husband, though this husband was glad and grateful to read and re-read them. Tom Richter saw the care package you sent with the preacher cookies and said, “Wow, man. You must still be doing something right.” I leveled a long look at him and said, “It’s good to know nothing’s changed in the army in twenty years.” Imagine what he might have said had he been privy to the fervent sentiments in your letter. No, I have not eaten any poison berries, or poison mushrooms, or poison anything. The U.S. Army feeds its men. Have you seen a C-ration? Franks and beans, beefsteak, crackers, fruit, cheese, peanut butter, coffee, cocoa, sacks of sugar(!). It’s enough to make a Soviet blockade girl cry. We’re going out on a little scoping mission early tomorrow morning. I’ll call when I come back. I tried to call you today, but the phone lines were jammed. It’s unbelievable. No wonder Ant only called once a year. I would’ve liked to hear your voice though: you know, one word from you before battle, that sort of thing . . . Preacher cookies, by the way, BIG success among war-weary soldiers. Say hi to the kids. Stop teaching Janie back flip dives. Do you remember what you’re supposed to do now? Kiss the palm of your hand and press it against your heart.   Alexander   P.S. I’m getting off the boat at Coconut Grove. It’s six and you’re not on the dock. I finish up, and start walking home, thinking you’re tied up making dinner, and then I see you and Ant hurrying down the promenade. He is running and you’re running after him. You’re wearing a yellow dress. He jumps on me, and you stop shyly, and I say to you, come on, tadpole, show me what you got, and you laugh and run and jump into my arms. Such a good memory. I love you, babe.

In the place Calliope had bled, a trail of corn sprouted behind her. She picked the two tallest corn shoots then sat beside two large, smooth stone metates for grinding. From within her husk rebozo, she pulled a mano, shucked the corn, laid it on the altar, and with the mano in both hands, she began moving with the weight of her whole body, the strength of her shoulders and back pressing down through her arms, back and forth, shearing, until the corn became a fine yellow powder. The Ancients sang her on as she worked. When the Earth has had enough, she will shake her troubles off. She will shake her troublemakers off. She scooped this and mashed it into the butter of her hands. Rolled it into a ball, flattened it again. Shaped and shaped until the corn grew into a child, who sprang from the stone of her hands, laughing. For she was finished, and sank into the earth, solid, hardened, at peace. And as her corn-made child ran from the mound to the grass below, the spirits intoned. The Earth has all the power she needs. When she decides to use her power, you will know.

I looked up to see the sun struggling behind a gray mass of snow clouds. I could relate. And then a beam of sunlight found a way through. A sign? Maybe. But what was this? I gasped. The bakery esters had refracted into visible bands of flavor. Red raspberry, orange, and the yellow of lemon and butter. Pistachio, lime, and mint green. The deepest indigo of a fresh blueberry The violet that blooms when crushed blackberries blend into buttercream. The Roy G. Biv that a baker loves. And then the darkness: chocolate, spice, coffee, and burnt-sugar caramel.

The tattoos around his eyes burned as he scanned the surrounding area. No one but him probably noticed, but the plumes of darkness branching in every direction were writhing and groaning, desperate to avoid the light of the moon and street lamps. Come to me, he beseeched them. They didn’t hesitate. As if they’d merely been waiting for the invitation, they danced toward him, flattening against his car, shielding it—and thereby him—from prying eyes. “Freaks me out every damn time you do that,” Rowan said as he crawled into the front passenger seat. For the first time, Sean’s friend had accompanied him to “keep you from doing something you’ll regret.” Not that Gabby had known. Rowan had lain in the backseat the entire drive. “I can’t see a damn thing.” “I can.” Sean’s gaze could cut through shadows as easily as a knife through butter. Gabby was in the process of settling behind the wheel of her car. Though more than two weeks had passed since their kiss, they hadn’t touched again. Not even a brush of fingers. He was becoming desperate for more. That kiss . . . it was the hottest of his life. He’d forgotten where he was, what—and who—was around him. He’d never, never, risked discovery like that. But that night, having Gabby so close, those lush lips of hers parted and ready, those brown eyes watching him as if he were something delicious, he’d been unable to stop himself. He’d beckoned the shadows around them, meshed their lips together, touched her in places a man should only touch a woman in private, and tasted her. Oh, had he tasted her. Sugar and lemon. Which meant she’d been sipping lemonade during her breaks. Lemonade had never been sexy to him before. Now he was addicted to the stuff. Drank it every chance he got. Hell, he sported a hard-on if he even spotted the yellow fruit. At night he thought about pouring lemon juice over her lean body, sprinkling that liquid with sugar, and then feasting. She’d come, he’d come, and then they could do it all over again. Seriously. Lemonade was like his own personal brand of cocaine now—which he’d once been addicted to, had spent years in rehab combating, and had sworn never to let himself become so obsessed with a substance again. Good luck with that. “I’m getting nowhere with her,” Rowan said. “You, she watches. You, she kissed.” “Yeah, I’ve been meaning to talk to you about that.” Gabby’s car passed his and he accelerated, staying close enough to her that anyone trying to merge into her lane wouldn’t clip his car because they couldn’t see him. Not that anyone was out and about at this time of night. “She’s mine. I don’t want you touching her.” “Finally. The truth. Which is a good thing, because I already called Bill and told him you were gonna be the one to seduce her.” “Thanks.” This was one of the reasons he and Rowan were such good friends. “But I thought you were here tonight to keep me from her.” “First, you’re welcome. Second, I lied.

In the scrubbed and gleaming kitchen, here mother's rolled-out pasta dough used to cover the entire top of the chrome and Formica table. Rosa could still picture the long sleek muscles in her mother's arms as she wielded the red-handled rolling pin, drawing it in smooth, rhythmic strokes over the butter-yellow dough. The reek of the burnt-out motor was a corruption here, in Mamma's world. The smell of her baking ciambellone used to be so powerful it drew the neighbors in, and Rosa could remember the women in their aprons and scuffs, sitting on the back stoop, sharing coffee and Mamma's citrusy ciambellone, fresh from the oven.

When light shines on a leaf, or a daub of paint, or a lump of butter, it actually causes it to rearrange its electrons, in a process called "transition." There the electrons are, floating quietly in clouds within their atoms, and suddenly a ray of light shines on them. Imagine a soprano singing a high C and shattering a wineglass, because she catches its natural vibration. Something similar happens with the electrons, if a portion of the light happens to catch their natural vibration. It shoots them to another energy level and that relevant bit of light, that glass-shattering "note," is used up and absorbed. The rest is reflected out, and our brains read it as "color.".... The best way I've found of understanding this is to think not so much of something "being" a color but of it "doing" a color. The atoms in a ripe tomato are busy shivering - or dancing or singing, the metaphors can be as joyful as the colors they describe - in such a way that when white light falls on them they absorb most of the blue and yellow light and they reject the red - meaning paradoxically that the "red" tomato is actually one that contains every wavelength except red. A week before, those atoms would have been doing a slightly different dance - absorbing the red light and rejecting the rest, to give the appearance of a green tomato instead.

The little trees, the sapling sugar maples and the baby red oaks squatting close to the ground, were the first to turn, as if green were a feat of strength, and the smallest weaken first. Early in October, the Virginia creeper had suddenly drenched in alizarin crimson the tumbled boulder wall at the back of her property, where the bog began; the drooping parallel daggers of the sumac then showed a red suffused with orange. Like the slow sound of a great gong, yellow overspread the woods, from the tan of beech and ash to the hickory’s spotty gold and the Hat butter color of the mitten-shaped leaves of the sassafras, mitten that can have a thumb or two or none.

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.

After all, as a toddler was not a dandelion bloom the first object of nature you deemed beautiful and valuable enough to present as a gift to the person you loved most in the world, your mother? And did your mother not put the blossom in a glass of water and set it where she could admire it while she washed dishes? I fear that suburban children whose yards are subject to Four-Step chemical programs will never hold a dandelion flower -- let alone a buttercup -- under each other's chins to see the intense yellow election which signifies that one loves butter. (Who doesn't love butter?) Nor will then puff on the ethereal seed head, startline the cat and sending the little tufts of silk off on their mission.

Butterflies by Maisie Aletha Smikle Colorfully colored butterflies Black yellow orange and green With their beautiful specks Align the garden decks Butterfly butterfly… Lovely flies that ain't got butter Their beauty makes one stutter And their heart go pitter patter And will soon melt like butter They won’t eat from a platter And one can only mutter Butterfly butterfly .... Radiant as the sunshine Beautiful as the colors of the rainbow Harmless as a deer Adorn for all to see First it was a caterpillar Crawling on its tiny legs It's entire body stretches out on a leaf In the twinkling of an eye The caterpillar transforms And are given wings to fly And fly it must…. It was not created to crawl Miraculous indeed Is the life of a butterfly Displayed for all to see Hope in the life of a radiant butterfly

When she was a girl, and still growing, ravenous, whenever there had been a cake – a sponge cake, dusted with sugar, which Mrs Hill had conjured up out of eggs and flour and creamy butter – Sarah would never even let herself look at it, because she knew that it was not for her. Instead, she would carry it upstairs to be rendered into crumbs, and the crumbs lifted from the plate by a moistened Bennet finger, and the empty smeared plate carried back again. So Sarah would stare instead at the carpet underneath her feet, or at the painting of a horse with a strangely small head that hung at the end of the hall, or the rippled yellow curtains in the parlour, and would do her best not to breathe, not to inhale the scent of vanilla or lemon or almonds; even to glance at the cake was an impossible agony. And for months, she realized, James had hardly looked at her at all.

I don’t know if I’ve mentioned this to you before, but a few years ago, I started keeping a diary, which I called ‘the life book’. I began with the idea of writing one short entry each day, just a line or two, describing something good. I suppose by ‘good’ I must have meant something that made me happy or brought me pleasure. I went back to look at it the other day, and the early entries are all from that autumn, almost six years ago now. Dry upturned sycamore leaves scuttling like claws along the South Circular Road. The artificial buttered taste of popcorn in the cinema. Pale-yellow sky in the evening, Thomas Street draped in mist. Things like that. I didn’t miss a day through all of September, October, November that year. I could always think of something nice, and sometimes I would even do things for the purpose of putting them in the book, like taking a bath or going for a walk. At the time I felt like I was just absorbing life, and at the end of the day I never had to strain to think of anything good I had seen or heard. It just came to me, and even the words came, because my only aim was to get the image down clearly and simply so that I would later remember how it felt. And reading those entries now, I do remember what I felt, or at least what I saw and heard and noticed. Walking around, even on a bad day, I would see things—I mean just the things that were in front of me. People’s faces, the weather, traffic. The smell of petrol from the garage, the feeling of being rained on, completely ordinary things. And in that way even the bad days were good, because I felt them and remembered feeling them. There was something delicate about living like that—like I was an instrument and the world touched me and reverberated inside me.

Oh, are you doing magic? Let’s see it, then.’ She sat down. Ron looked taken aback. ‘Er – all right.’ He cleared his throat. ‘Sunshine, daisies, butter mellow, Turn this stupid, fat rat yellow.’ He waved his wand, but nothing happened. Scabbers stayed grey and fast asleep. ‘Are you sure that’s a real spell?’ said the girl. ‘Well, it’s not very good, is it? I’ve tried a few simple spells just for practice and it’s all worked for me. Nobody in my family’s magic at all, it was ever such a surprise when I got my letter, but I was ever so pleased, of course, I mean, it’s the very best school of witchcraft there is, I’ve heard – I’ve learnt all our set books off by heart, of course, I just hope it will be enough – I’m Hermione Granger, by the way, who are you?’ She said all this very fast. Harry looked at Ron and was relieved to see by his stunned face that he hadn’t learnt all the set books off by heart either.

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.

Mr. Wesley Jones’s Barbecue Mop This is my adaptation of a barbecue mop innovated by Mr. Wesley Jones, a barbecue master interviewed by the WPA, and who cooked during antebellum slavery. ½ stick butter, unsalted 1 large yellow or white onion, well chopped 2 cloves garlic, minced 1 cup apple cider vinegar ½ cup water 1 tbsp kosher salt 1 tsp coarse black pepper     1 pod long red cayenne pepper, or 1 tsp red pepper flakes 1 tsp dried rubbed sage     1 tsp dried basil leaves, or 1 tbsp minced fresh basil ½ tsp crushed coriander seed     ¼ cup dark brown sugar or 4 tbsp molasses (not blackstrap) Melt butter in a large saucepan. Add onion and garlic and sauté on medium heat until translucent. Turn heat down slightly and add vinegar, water, and the salt and spices. Allow to cook gently for about thirty minutes to an hour. To be used as a light mop sauce or glaze during the last 15 to 30 minutes of barbecuing and as a dip for cooked meat.

Once the leeks and potatoes have simmered for an hour or so, you mash them up with a fork or a food mill or a potato ricer. All three of these options are far more of a pain in the neck than the Cuisinart- one of which space-munching behemoths we scored when we got married- but Julia Child allows as how a Cuisinart will turn soup into "something un-French and monotonous." Any suggestion that uses the construction "un-french" is up for debate, but if you make Potage Parmentier, you will see her point. If you use the ricer, the soup will have bits- green bits and white bits and yellow bits- instead of being utterly smooth. After you've mushed it up, just stir in a couple of hefty chunks of butter, and you're done. JC says sprinkle with parsley but you don't have to. It looks pretty enough as it is, and it smells glorious, which is funny when you think about it. There's not a thing in it but leeks, potatoes, butter, water, pepper, and salt.

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

That night, though, far out into the North Atlantic, there were no lights to be seen, for there was no shipping. The deep-water lanes that ducted the big freighters stayed much closer to the Lewis mainland. There was the Hebridean, 500 yards or so off our port stern, its green starboard lamp winking as it rose and fell in the waves. Otherwise, the only lights were celestial. The star-patterns, the grandiose slosh of the Milky Way. Jupiter, blazing low to the east, so brightly that it laid a lustrous track across the water, inviting us to step out onto its swaying surface. The moon, low, a waxing half, richly coloured – a red butter moon, setting down its own path on the water. The sea was full of luminescent plankton, so behind us purled our wake, a phosphorescent line of green and yellow bees, as if the hull were setting a hive aswarm beneath us. We were at the convergence of many paths of light, which flexed and moved with us as we headed north.

She took a knifeful of the butter clinging to the silver paper, so soft it offered virtually no resistance, and dropped it into the holes in the potatoes' skins. It was absorbed mercilessly fast by the granules inside, which soon took on a yellow hue. Rika sprinkled on a few drops of soy sauce, then pressed her hands together. 'Itadakimasu,' she said, and tucked in to the potatoes with a fork. The hot potatoes engorged with butter crumbled apart in her mouth and the steam rose up to the back of her throat. Inside her mouth, the mixture transformed into a smooth-textured cream, heavy and rich, which spread out hotly across her tongue. The Sado was relatively light in its taste, but had the same warmth and body as the other dairy products she'd sampled in Niigata. The soy sauce drew out the sweetness and texture of the potatoes, and the hand with which Rika held her fork moved incessantly. The next thing she knew, the two potatoes had disappeared, along with almost all of the butter. She lay down, a delicious sated feeling in her stomach. She had managed to soothe herself, and of that she felt proud.

At the end of The Story of Little Babaji they make pancakes out of the tigers that have transformed into butter, and eat them. I think they mix the tiger-butter into the batter. Or put it on top. Maybe they even melt it in the frying pan.' But Rika's words got lost amid the sound of the pancake mix being poured into the pan. She heard the noise of the pancake being flipped and sticking again to the pan. After a while, Makoto came over with a plate in his hand. The perfectly round, golden brown pancake was steaming, the maple syrup shining, and the knob of butter on top beginning to melt. She brought her hands together, and said, 'Itadakimasu.' With a fork, Rika broke off a small piece of the pancake, revealing its bright yellow insides. The way that the batter with its structure of fine air bubbles and countless little pillars supported the surface layer, burnished to a deep brown, was proof that it had been well mixed. The butter slid around sluggishly. Rika put a tiny sliver into her mouth. She instructed her teeth to bite, and with some effort, succeeded in moving her mouth, chewing the soft, warm pancake into which the salted butter and syrup had been absorbed.

My mother took one of the sunflowers from me and placed it over Pumpkin’s grave. She folded her hands over her stomach and leaned forward, staring at the headstone as though she expected it to suddenly topple backwards and for Pumpkin, all strawberry-blond hair and big eyes, to emerge with arms outstretched. A low moan escaped from my mother’s lips, the kind of sound that a wild animal makes when it’s dying and alone. I wanted to comfort her, but in my own selfish, possessive grief I was immobilized. I wanted her to leave so that I could be alone with my sister. The last time I had been alone with Pumpkin was just before the burial. She had been laid out in a frilly butter-yellow granny dress that she had worn once to our cousin’s wedding the year before. Her peach-painted mouth was pursed in a pensive expression, the kind of look she would have quickly replaced with a smile had she caught someone looking. As I leaned over the casket and pressed my lips to her cheek, I was less shocked by the coldness of her skin than I was by the realization that I had never kissed my sister before. I had hugged her many times, I had wrestled with her in front of the TV set, I had slept beside her and had felt her heart beating against my back, but I had never before kissed her face.

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.

She looked up to see a knob of canary-yellow butter being carried towards her in a glass-lidded container. 'All this butter just for me, when there's a national shortage...' Hearing Rika mumbling these words, the maitre d' smiled and lifted the lid of the dish. 'This butter had been flown in especially from overseas. Pleas help yourself to as much as you'd like.' Confronted with an overwhelming selection of different kinds of bread on the trolley, Rika chose the simplest option she could see--- a piece of baguette. Once again, she thought that she should have come with Reiko. Reiko would have told her which to choose. Rika spread a thick layer of butter on the bread. The butter, of a firmness that would break apart slowly on the tongue, went sinking into the crumb of the baguette. That alone was enough to make Rika glad she'd come. The next course to be served was a chilled dish of avocado and snow crab stacked delicately like layer cake, topped with a generous helping of caviar. The acidity of the pomegranate seeds that exploded juicily in her mouth accentuated the creamy richness of the avocado and the sweetness of the crab flesh. Their unabashed scarlet hue brought the color palette of the whole plate to life. Chased by the champagne, the taste of the crab and the caviar expanded like light suffusing her mouth.

Planted rows went turning past like giant spokes one by one as they ranged the roads. The skies were interrupted by dark gray storm clouds with a flow like molten stone, swept and liquid, and light that found its way through them was lost in the dark fields but gathered shining along the pale road, so that sometimes all you could see was the road, and the horizon it ran to. Sometimes she was overwhelmed by the green life passing in such high turbulence, too much to see, all clamoring to have its way. Leaves sawtooth, spade-shaped, long and thin, blunt-fingered, downy and veined, oiled and dusty with the day—flowers in bells and clusters, purple and white or yellow as butter, star-shaped ferns in the wet and dark places, millions of green veilings before the bridal secrets in the moss and under the deadfalls, went on by the wheels creaking and struck by rocks in the ruts, sparks visible only in what shadow it might pass over, a busy development of small trailside shapes tumbling in what had to be deliberately arranged precision, herbs the wildcrafters knew the names and market prices of and which the silent women up in the foothills, counterparts whom they most often never got even to meet, knew the magic uses for. They lived for different futures, but they were each other’s unrecognized halves, and what fascination between them did come to pass was lit up, beyond question, with grace.

The only garnish for the noodles was sesame and spring onions. The two perfect squares of butter on top were already beginning to lose their shape in the clear broth, their outlines blurring messily. Beneath them floated the crinkled noodles with their strong yellow hue. Dissolved in the soup, the butter formed golden circles on its surface. Rika deliberately passed the noodles through those circles on their way to her mouth. The taste of lye water was a little strong, but they weren't badly cooked, and retained their bite. She sipped the soup. Against the faint chicken base of the stock she could detect the flavor of bonito. The broth was hot but it slipped down easily, lubricating her painfully dry throat. Alone, the cheap butter had an overly milky tang, but in combination with the noodles and the soup, its flavor grew golden and staked its territory, with a kind of violence. A certain depth of flavor began to assert itself, and as the droplets plummeted to the centre of her body, its arc of influence expanded. The back of her nose grew hot, and she reached for the tissue box on the counter. Feeling the moisture flowing, she blew her nose loudly. A film of butter was forming across her insides. The hot broth and the hot noodles were more assertive, more forceful than Makoto's warmth and smell. As she raised them to her mouth alternately, Rika's body regained more and more of its heat and softness. She was already warmer than she had been back in the hotel room.

She melted the butter in the pan. She warmed the egg yolks by immersing them in a bowl of hot water and mixing them with vinegar, then pouring in the shining golden butter little by little. She moved the whisk ceaselessly, making the contents of the bowl whirl round and round. Having observed Chizu's troubles up close, and learned how to avoid them, she succeeded in producing the fine egg-colored foam relatively quickly. Her whole hand, from the wrist down, was dancing on a waltz. The tigers in the book, whose desires had kept them spinning round and round until they transformed into butter, had ended up in the stomachs of Little Babaji's family. Even after their deaths, Kajii's victims continued to be exposed to and consumed by the curious gaze of the general public. Rika had stopped believing that any blame lay with the victims themselves. Being sucked into the vortex of Kajii's ominous power, like she herself had been, was something that could happen to anybody. Thinking this, she went on single-mindedly whisking the butter. Through her adventures with the quatre-quarts on Valentine's Day, she'd learned that waiting on the far side of all of this seemingly endless whisking was not stasis or evaporation, but emulsification. If she couldn't tear her eyes away from Kajii, if she couldn't stop herself from spinning round and round, then maybe all that was left to do was to grip on to Kajii with all her might, so as to ensure she wasn't shaken off. 'Done!' Rika said to herself and lifted up the whisk. The sauce of warm, bright yellow that came dripping off the whisk was smooth as cashmere.

Today I've prepared a dish I'm calling 'Sea Bass of Three.' The first is a citrus ceviche with yellow chilies and a hint of preserved lemon, to be eaten with plantain crisps on the left of your plate." Even from her vantage, Penelope could see Elijah had molded the ceviche into a vague fish shape that pointed to the center of the plate. "Next, in the center, is a pan-sautéed fillet of sea bass coated in chili de árbol, and paprika potatoes sliced and arranged to resemble fish scales," Elijah continued. Penelope's mouth watered at the sight of the fillet, which looked perfectly crisp and very much resembled a small fish. It again seemed to point to the third and final part of the dish, thanks to the way he'd arranged it all. "And for the final phase, you have a sea-bass-and-cod fritter with fresh coriander leaves, serrano chilies, and a pineapple, chili, and lime foam." The queen and the princess nodded and started to eat the ceviche. "Will you explain what you've done with the samphire?" Lady Rutland asked, pointing to the green seaweed that resembled very thin asparagus spears. "The samphire is meant to symbolize the sea, just as the pineapple foam is meant to suggest sea foam. I sautéed the samphire in a spiced butter," Elijah replied. Penelope grinned from her seat behind the Minstrels' Gallery's open door. He'd almost made it look like the fish (especially the potato-scaled fillet in the center) was still swimming in the sea. From what she could see, he'd dotted the foam in strategic places on the plate, including near the ceviche, so one could take a bite with a plantain crisp and the foam, or try it plain.

Blues Elizabeth Alexander, 1962 I am lazy, the laziest girl in the world. I sleep during the day when I want to, ‘til my face is creased and swollen, ‘til my lips are dry and hot. I eat as I please: cookies and milk after lunch, butter and sour cream on my baked potato, foods that slothful people eat, that turn yellow and opaque beneath the skin. Sometimes come dinnertime Sunday I am still in my nightgown, the one with the lace trim listing because I have not mended it. Many days I do not exercise, only consider it, then rub my curdy belly and lie down. Even my poems are lazy. I use syllabics instead of iambs, prefer slant to the gong of full rhyme, write briefly while others go for pages. And yesterday, for example, I did not work at all! I got in my car and I drove to factory outlet stores, purchased stockings and panties and socks with my father’s money. To think, in childhood I missed only one day of school per year. I went to ballet class four days a week at four-forty-five and on Saturdays, beginning always with plie, ending with curtsy. To think, I knew only industry, the industry of my race and of immigrants, the radio tuned always to the station that said, Line up your summer job months in advance. Work hard and do not shame your family, who worked hard to give you what you have. There is no sin but sloth. Burn to a wick and keep moving. I avoided sleep for years, up at night replaying evening news stories about nearby jailbreaks, fat people who ate fried chicken and woke up dead. In sleep I am looking for poems in the shape of open V’s of birds flying in formation, or open arms saying, I forgive you, all.

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?

45 Mercy Street In my dream, drilling into the marrow of my entire bone, my real dream, I'm walking up and down Beacon Hill searching for a street sign - namely MERCY STREET. Not there. I try the Back Bay. Not there. Not there. And yet I know the number. 45 Mercy Street. I know the stained-glass window of the foyer, the three flights of the house with its parquet floors. I know the furniture and mother, grandmother, great-grandmother, the servants. I know the cupboard of Spode the boat of ice, solid silver, where the butter sits in neat squares like strange giant's teeth on the big mahogany table. I know it well. Not there. Where did you go? 45 Mercy Street, with great-grandmother kneeling in her whale-bone corset and praying gently but fiercely to the wash basin, at five A.M. at noon dozing in her wiggy rocker, grandfather taking a nap in the pantry, grandmother pushing the bell for the downstairs maid, and Nana rocking Mother with an oversized flower on her forehead to cover the curl of when she was good and when she was... And where she was begat and in a generation the third she will beget, me, with the stranger's seed blooming into the flower called Horrid. I walk in a yellow dress and a white pocketbook stuffed with cigarettes, enough pills, my wallet, my keys, and being twenty-eight, or is it forty-five? I walk. I walk. I hold matches at street signs for it is dark, as dark as the leathery dead and I have lost my green Ford, my house in the suburbs, two little kids sucked up like pollen by the bee in me and a husband who has wiped off his eyes in order not to see my inside out and I am walking and looking and this is no dream just my oily life where the people are alibis and the street is unfindable for an entire lifetime. Pull the shades down - I don't care! Bolt the door, mercy, erase the number, rip down the street sign, what can it matter, what can it matter to this cheapskate who wants to own the past that went out on a dead ship and left me only with paper? Not there. I open my pocketbook, as women do, and fish swim back and forth between the dollars and the lipstick. I pick them out, one by one and throw them at the street signs, and shoot my pocketbook into the Charles River. Next I pull the dream off and slam into the cement wall of the clumsy calendar I live in, my life, and its hauled up notebooks.

Show me." He looks at her, his eyes darker than the air. "If you draw me a map I think I'll understand better." "Do you have paper?" She looks over the empty sweep of the car's interior. "I don't have anything to write with." He holds up his hands, side to side as if they were hinged. "That's okay. You can just use my hands." She smiles, a little confused. He leans forward and the streetlight gives him yellow-brown cat eyes. A car rolling down the street toward them fills the interior with light, then an aftermath of prickling black waves. "All right." She takes his hands, runs her finger along one edge. "Is this what you mean? Like, if the ocean was here on the side and these knuckles are mountains and here on the back it's Santa Monica, Beverly Hills, West L.A., West Hollywood, and X marks the spot." She traces her fingertips over the backs of his hands, her other hand pressing into the soft pads of his palm. "This is where we are- X." "Right now? In this car?" He leans back; his eyes are black marble, dark lamps. She holds his gaze a moment, hears a rush of pulse in her ears like ocean surf. Her breath goes high and tight and shallow; she hopes he can't see her clearly in the car- her translucent skin so vulnerable to the slightest emotion. He turns her hands over, palms up, and says, "Now you." He draws one finger down one side of her palm and says, "This is the Tigris River Valley. In this section there's the desert, and in this point it's plains. The Euphrates runs along there. This is Baghdad here. And here is Tahrir Square." He touches the center of her palm. "At the foot of the Jumhurriya Bridge. The center of everything. All the main streets run out from this spot. In this direction and that direction, there are wide busy sidewalks and apartments piled up on top of shops, men in business suits, women with strollers, street vendors selling kabobs, eggs, fruit drinks. There's the man with his cart who sold me rolls sprinkled with thyme and sesame every morning and then saluted me like a soldier. And there's this one street...." He holds her palm cradled in one hand and traces his finger up along the inside of her arm to the inner crease of her elbow, then up to her shoulder. Everywhere he touches her it feels like it must be glowing, as if he were drawing warm butter all over her skin. "It just goes and goes, all the way from Baghdad to Paris." He circles her shoulder. "And here"- he touches the inner crease of her elbow-"is the home of the Nile crocodile with the beautiful speaking voice. And here"- his fingers return to her shoulder, dip along their clavicle-"is the dangerous singing forest." "The dangerous singing forest?" she whispers. He frowns and looks thoughtful. "Or is that in Madagascar?" His hand slips behind her neck and he inches toward her on the seat. "There's a savanna. Chameleons like emeralds and limes and saffron and rubies. Red cinnamon trees filled with lemurs." "I've always wanted to see Madagascar," she murmurs: his breath is on her face. Their foreheads touch. His hand rises to her face and she can feel that he's trembling and she realizes that she's trembling too. "I'll take you," he whispers.

Mark came home late one frozen Sunday carrying a bag of small, silver fish. They were smelts, locally known as icefish. He’d brought them at the store in the next town south, across from which a little village had sprung up on the ice of the lake, a collection of shacks with holes drilled in and around them. I’d seen the men going from the shore to the shacks on snowmobiles, six-packs of beer strapped on behind them like a half dozen miniature passengers. “Sit and rest,” Mark said. “I’m cooking.” He sautéed minced onion in our homemade butter, added a little handful of crushed, dried sage, and when the onion was translucent, he sprinkled n flour to make a roux, which he loosened with beer, in honor of the fishermen. He added cubed carrot, celery root, potato, and some stock, and then the fish, cut into pieces, and when they were all cooked through he poured in a whole morning milking’s worth of Delia’s yellow cream. Icefish chowder, rich and warm, eaten while sitting in Mark’s lap, my feet so close to the woodstove that steam came off my damp socks.

The star-patterns, the grandiose slosh of the Milky Way. Jupiter, blazing low to the east, so brightly that it laid a lustrous track across the water, inviting us to step out onto its swaying surface. The moon, low, a waxing half, richly coloured – a red butter moon, setting down its own path on the water. The sea was full of luminescent plankton, so behind us purled our wake, a phosphorescent line of green and yellow bees, as if the hull were setting a hive aswarm beneath us. We were at the convergence of many paths of light, which flexed and moved with us as we headed north.

Oh, are you doing magic? Let’s see it, then.’ She sat down. Ron looked taken aback. ‘Er – all right.’ He cleared his throat. ‘Sunshine, daisies, butter mellow, Turn this stupid, fat rat yellow.’ He waved his wand, but nothing happened. Scabbers stayed grey and fast asleep.

From time to time she tasted his food. The sausage was delicious, seasoned with ginger and spices. His sides were all buttery and rich- the mushrooms sautéed in butter, the tattie scones cooked in butter. She tried the black pudding with trepidation. It wasn't her favorite item, but it wasn't awful. It tasted a bit like liverwurst mixed with oatmeal. All of his dishes were rich and heavy. She had to lighten up their menu. Her vegetables looked beautiful- red and yellow tomatoes, grilled Portobello mushrooms, purple potatoes. Colorful, bright, bursting with flavor. She prepared an orange marmalade, another Scottish specialty, and paired it with crispy challah toast. Cady and Em would have loved that part. The fruit salad was all citrus and lemon basil. The sauce fruity and tart.

For the sauce 4 tablespoons olive oil 2 cloves garlic, chopped 2 medium onions, sliced thinly 3 sweet bell peppers (a combination of red, green, and/or yellow), thinly sliced and slices cut in half 1⁄2 teaspoon hot pepper, seeded and finely chopped Salt and freshly ground black pepper 2 green onions, thinly sliced on the diagonal 1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme 2 tablespoons cilantro, chopped 3–4 tomatoes, chopped 1⁄2 cup white wine (approx.) For the fish 2 limes 2 1⁄2–3 pounds dorado or other fish fillets 1 cup flour Salt and freshly ground black pepper 2 tablespoons butter 2 tablespoons olive oil 2 cloves garlic, thickly sliced 1. To make the sauce: In a large, heavy pan with a lid, heat the olive oil. Add the garlic and onions and cook gently over medium heat, stirring frequently, until the onions are meltingly soft and translucent (but not brown), about 10 minutes. 2. Add the sweet and hot peppers, and cook about 10 minutes more, stirring occasionally. Season with salt and pepper and add green onions, thyme, cilantro, and tomatoes. Cover and cook until the sauce has thickened a bit, about 10 minutes. 3. Add the white wine and simmer a bit longer for the flavors to blend. Taste and adjust seasoning, adding a bit more wine, stock, or water if the sauce seems too thick. Keep warm over low heat. 4. Meanwhile, squeeze the limes over the fish, and rub with the pith. Season the flour with salt and pepper and dredge the fillets in the mixture. 5. In a large skillet, heat the butter and oil. Add the sliced garlic cloves and allow them to sauté for about 5 minutes over low heat. 6. Remove the garlic and raise the heat to medium. Sauté the dorado fillets, about 4 minutes per side (if thick), turning only once. Fish is done when it just flakes. Serve with rice and the warm tomato sauce. Serves 6

I lost Tomiko and her mother at the eel stall. It was the place to buy prepared fillets of unagi, as meltingly tender as a stick of soft butter. A spotlight shone down on the delicate fillets, gleaming under a varnish of sweet soy glaze. Every eel shop and restaurant makes its own special glaze, which eel purists often forgo. All eel lovers, however, sprinkle on sansho, the tingly tongue-numbing green powder from the ground dried seedpods of the prickly ash tree that lifts the dish from sumptuous to sensational. At that particular eel shop, the fillets, priced according to their fatty succulence, were still warm and drenched with sauce. The next few shops were a sashimi lover's paradise. Spiky forest-green sea urchins swollen with creamy yellow eggs sat in green plastic baskets beside huge steak-like sides of tuna, caught only hours ago from the icy waters off Japan. Gigantic octopuses with suction cups like the bottom of rubber bathtub mats rested on ice near sapphire-silver mackerel imbricated on round white platters.

The cloudy-eyed heads of the fish were stoically averted from the bare fronds of their ribs. The baby octopus wasn't moving, but the few he'd seen looked perfect, purple and white beneath a yellow haystack of frizzled ginger.

The plate was filled with rich yellow rice, scarlet peppers, carrot dice, and silky golden onions. Two pieces of chicken, the skin perfectly, evenly browned, nestled in the bed of rice, scattered with minced parsley and cilantro. A few green leaves of salad were on the side, sheathed in vinaigrette, with shards of cheese shaved over the top. The sear on the chicken was what he most appreciated: staff meal chicken and rice would be only the braised legs, delicious and shredding off the bone but not skillfully browned and crisped solely for the pleasurable contrast of the velvety meat and the rich, salted crackle of skin.

I really love being able to make a big pot of hearty soup for dinner. It’s a time-saver and the cleanup is always easier. This corn chowder is one of my family’s favorites. The East and West Coasts have their seafood chowders, but we prairie folk raise a lot of corn. No prairie cookbook would be complete without a corn chowder recipe. Serves 4 8 ears fresh corn, shucked 8 slices bacon, chopped ¼ cup (½ stick/55 g) unsalted butter 4 cloves garlic, finely chopped 2 ribs celery, finely chopped 1 yellow onion, finely chopped 1 tablespoon finely chopped fresh thyme 1 fresh or dried bay leaf 6 cups (1.4 L) milk 3 new potatoes (about 1½ pounds/680 g), peeled and cut into ½-inch (12-mm) cubes Salt and freshly ground black pepper ¼ cup (7 g) thinly sliced fresh basil or 4 sprigs thyme, for serving • Working over a large shallow bowl, slice the corn kernels off the cobs, scraping the cobs with the knife to extract the flavorful juices. Halve 5 of the bare corncobs crosswise, discarding the rest. Set the corn and cobs aside. • Cook the bacon in a large pot over medium heat, stirring occasionally, until crisp, about 12 minutes. Reserve 3 tablespoons of the bacon for garnish, leaving the remaining bacon in the pot. Add the butter, garlic, celery, onion, thyme, and bay leaf. Cover the pot and cook, stirring occasionally, until the onion softens, about 6 minutes. Add the reserved corn kernels and cobs, the milk, and potatoes. Cover, bring to a boil, then reduce the heat to low and simmer, stirring occasionally, until the potatoes are tender, about 25 minutes. • Skim any foam from the surface of the soup. Discard the cobs and bay leaf. Transfer 1½ cups (360 ml) of the soup to a blender and puree. Stir the puree back into the chowder to thicken it. Season with salt and pepper and serve garnished with the basil or thyme and the reserved bacon.

On the kitchen counter, she'd set out the ingredients: Flour bag, sugar box, two brown eggs nestled in the grooves between tiles. A yellow block of butter blurring at the edges. A shallow glass bowl of lemon peel. I toured the row. This was the week of my ninth birthday, and it had been a long day at school of cursive lessons, which I hated, and playground yelling about point scoring, and the sunlit kitchen and my warm-eyed mother were welcome arms, open. I dipped a finger into the wax baggie of brown-sugar crystals, murmured yes, please, yes.

The meal she served was unlike any I had encountered in Vienna, or anywhere else: red seaweed garnished with pickled radishes; black rice noodles and spotted mushrooms boiled in wine, grilled squid stuffed with flying fish roe; and yellow cherries sauteed in butter. The hot bread was laced with cinnamon and paprika. The goat cheese was coated with thyme honey.

Which color?” he asks, holding up a green and a yellow ball. His knuckles are flecked with a different-colored paint now. Eggshell blue. “What if I say red?” “Then I guess I’ll have to go wade through the creek and find the red ball.” “You’d do that?” He looks down toward the creek, his hair flashing gold in the sun. “You’d make me?” I hesitate. “Yellow.” He drops both balls at the starting post, and they make a satisfying clunk against each other. “Why’d you choose yellow?” “I’m an artist,” I say. “Yellow is sunlight.” “Sunlight? I don’t know. I think of lemons or butter before I think of sunlight.” “But you’re a chef.” “I am a chef.” “Lemons and butter are nice but not exactly essentials. I can’t live without sunlight.” He puts his hand over his chest. “And my chef ’s heart is breaking right now

Daisy was wearing a butter-yellow gown that wrapped tightly around her slender waist and pushed the small, pretty shapes of her breasts upward into a low-cut bodice of gleaming, ruched satin. Yellow satin ribbons had been braided into artful ropes that held the bodice in place. Her black hair had been pulled to the top of her head with a few spiraling curls falling to her neck and shoulders. She looked delicate and perfect, like one of the artful sugared garnishes on the dessert tray that one was never supposed to eat.

The low, white house nestled at the top of the meadows, its back against the hill that rose behind it, protecting it from the north winds. The slate room shimmered under the late August sun. Honeysuckle twisted up over the front door, knitting its way across the wall, heavy with butter-yellow blooms. A barn and a short run of stables formed a farmyard, which had mostly been put down to grass. Foxgloves grew at will. Dog roses spilled from the hedges and tumbled over the Payne's grey of the stone walls. Laura slowed the car as they skirted the oak woods before the final stretch of bumpy lane. Fractured light fell through the high canopy of leaves, picking out lemon yellow celandines and glowing violets on the dry forest floor.

Yo mama’s teeth are so yellow… I can't believe it's not butter.

At this point, Mrs. Hardy brought the discussion to an end by setting before each boy a stack of steaming, golden-brown pancakes. Aunt Gertrude came in behind her with a block of yellow butter and a tall pitcher of maple syrup. “There are more cakes on the griddle,” she said. “You need your strength.

Whew! You look like butter!" Feyi laughed as she swiped toner over her skin and patted in a serum. "I look like butter? That's the line you're going with?" "Mm-hmm. All that gold and yellow." He leaned toward her, his voice drawling into a singsong. "You look like ghee and honey, baby, you look like money.

There’s goo inside it!” Cecily shouted. She didn’t seem at all disappointed that it wasn’t full of ancient Beast skeletons. “It’s yellow!” “That’s not goo,” Tadg said. “It’s butter.” “Butter? Like for bread?” Barclay asked. “Does the bog keep it… fresh or something?” “No, it just gives it a boggy flavor.

Note: When shopping for ground beef, look for a fat content of at least 20 percent (80/20 beef). Plain old ground chuck will do. For a superior burger, combine 50 percent ground sirloin with 25 percent ground fatty short rib and 25 percent ground brisket. To clarify butter, place it in a small microwave-safe container and microwave in 15-second increments until fully melted. Skim off the white scum from the top surface with a spoon and discard. Carefully pour off and reserve the yellow butterfat, discarding the milky white liquid at the bottom.

5.1. Liking Lord Bhairava likes to be bathed in Ghee (clarified Butter), red flowers, yellow flowers, ghee lamp, coconut broken into two halves, vermillion tainted Butter Pumpkin, Honey, fries made out of black lentil paste, and Paanagam (traditional south Indian drink made out of Jaggery, lemon and cardamom).

2 large chayotes 1 brown-skinned yellow onion 2 tbsp. butter 1 cup stewed tomatoes, drained ¼ tsp. Mexican oregano Pinch of ground cloves Pinch of garlic powder Salt Freshly ground black pepper ½ lb. ground beef ½ tsp. taco seasoning mix Grated Parmesan cheese Cut the chayotes in half lengthwise. Remove the thin, flat seeds and boil the halves until tender, about ½ hour. Then scoop out the pulp, leaving the shells intact for stuffing. Chop the onion and cook in 1 tablespoon butter. Add the tomatoes and sprinkle with oregano, cloves, garlic powder, salt to taste, and pepper. Stir in the chopped chayote pulp. Brown the ground beef in 1 tablespoon butter and season with a little salt, pepper, and the taco seasoning mix. Combine the beef with the vegetables and heap the shells with this mixture. Sprinkle generously with grated cheese and bake at 350° for ½ hour. Serves 4.

Maybe she hadn't worked in a restaurant, but anyone who made their cookbooks look like that must have known something. I flipped through a few others. Thai salads, meringue-topped cakes, Carolina barbecue. Then on the bottom shelves, I found a row of cheap black-and-white speckled notebooks. They didn't fit the grown-up vibe of the rest of the room. Everyone has a soft spot, Jay had said. I reached for one. "Cooking Notes," it said in sparkly green pen on the cover. The handwriting was rounder. A kid's. "October 25," I read slowly, trailing my finger along the page. Fish sticks. Cook at 400F for two minutes longer than the box says. Hank likes one tablespoon ketchup and one tablespoon yellow mustard mixed together. Mom likes one tablespoon mayonnaise with juice of a quarter of a lemon and one teaspoon Tabasco. Hank's waffles. Toast Eggos on medium, put on butter and maple syrup, then microwave for ten seconds to melt everything together. I flicked through a year of little Ellie's cooking. A lot of it was her trying to dress up convenience food--- pancakes, ramen. Toward the end of the notebook, she'd started to try random scratch recipes. Ground Turkey Tacos had lots of stars and fireworks drawn around it, while another for zucchini omelets only had "Yuck.

Foods with Potential Thermogenic Properties Coconut oil Olive oil Green tea Walnuts Mustard (yellow or Dijon)   Foods That Stick to Your Ribs Almonds Raisins Apples Yogurt (nonfat) Chickpeas Eggs Dried plums (prunes) Cod Greens (any kind of leafy greens) Rye Lentils Tofu Peanut butter (natural) Whey protein Pistachios (roasted, unsalted, in the shell)

A pair of waiters brought a feast to the hotel room and arranged it in the sitting area. They unfolded the hot cart into a table, draped it in white linen, and brought out silver-domed plates. By the time the wine was poured and all the dishes were uncovered, I was trembling with hunger. Luke, however, became fractious after I changed his diaper, and he howled every time I tried to set him down. Holding him against one shoulder, I contemplated the steaming grilled steak in front of me and wondered how I was going to manage with only one hand. “Let me,” Jack murmured, and came to my side of the table. He cut the steak into small, neat bites with such adroitness that I gave him a look of mock-alarm. “You certainly know how to handle a knife.” “I hunt whenever I get the chance.” Finishing the task, Jack set down the utensils and tucked a napkin into the neckline of my shirt. His knuckles brushed my skin, eliciting a shiver. “I can field-dress a deer in fifteen minutes,” he told me. “That’s impressive. Disgusting, but impressive.” He gave me an unrepentant grin as he returned to his side of the table. “If it makes you feel better, I eat anything I catch or kill.” “Thanks, but that doesn’t make me feel better in the least. Oh, I’m aware that meat doesn’t magically appear all nicely packaged in foam and cellophane at the grocery store. But I have to stay several steps removed from the process. I don’t think I could eat meat if I had to hunt the animal and . . .” “Skin and gut it?” “Yes. Let’s not talk about that right now.” I took a bite of the steak. Either it was the long period of deprivation, or the quality of the beef, or the skill of the chef . . . but that succulent, lightly smoked, melting-hot steak was the best thing I had ever tasted. I closed my eyes for a moment, my tonsils quivering. He laughed quietly at my expression. “Admit it, Ella. It’s not so bad being a carnivore.” I reached for a chunk of bread and dabbed it in soft yellow butter. “I’m not a carnivore, I’m an opportunistic omnivore.” -Jack & Ella

medium spaghetti squash (about 2½ pounds) 4 tablespoons butter, ghee, or coconut oil, divided 2 cloves garlic, minced 1 medium carrot, diced 2 stalks celery, diced ½ medium yellow onion, minced 1 small red bell pepper, diced 1 pound ground chicken 1 teaspoon garlic powder 1 teaspoon fine sea salt ¼ teaspoon black pepper 1 cup hot sauce (I prefer Tessemae’s or Frank’s RedHot) ¼ cup Super Simple Mayonnaise (see here) or store-bought mayo (I use Sir Kensington’s or Primal Kitchen Foods) 3 large eggs, whisked chopped scallions, for garnish sliced avocado, for garnish Preheat the oven to 400°F. Cut the spaghetti squash in half lengthwise. Place the squash cut side down on a baking sheet and bake for 30 to 35 minutes or until the skin gives when you press your finger to it. Remove the squash from the oven and reduce the oven temperature to 350°F. Grease a Dutch oven or an 8-inch square glass baking dish with 2 tablespoons of the butter. Let the squash cool for 5 minutes, remove the seeds, and then use a fork to remove the threads and place them in the greased baking dish. In a large sauté pan over medium heat, melt the remaining 2 tablespoons of butter. Add the garlic, carrot, celery, onion, and bell pepper and cook for about 10 minutes, until the onion is translucent. Add the ground chicken, garlic powder, salt, and pepper and cook, using a wooden spatula to break up the chicken into small pieces, until the chicken is no longer pink, about 8 minutes. Remove the pan from the heat, then add the hot sauce and mayo and mix well to combine. Add the chicken mixture to the baking dish and mix well with the spaghetti squash threads. Add the whisked eggs and mix everything together until you can no longer see the eggs. Bake for 1 hour or until the top forms a slight crust that doesn’t give when you press it in the middle. Let rest for 5 minutes before serving. Garnish with chopped scallion and avocado slices.

Choucroute This dish is pronounced “shoe-croote,” and is French for “sauerkraut.” As the sauerkraut cooks the taste becomes very mild. Because of the acidic nature of sauerkraut, it’s better to use an enameled skillet for this dish. Ingredients | Serves 6–8 4 slices bacon 1 large yellow onion, chopped 3 garlic cloves, sliced 2 apples, cored and sliced 1 quart sauerkraut, fresh, jarred, or bagged 1 bottle non-bitter beer, or ½ bottle Riesling 7 juniper berries, or ½ cup gin 8 peppercorns 2 bay leaves 1 tablespoon brown sugar ¼ pound ham, cubed 1½ pounds German sausages (knackwurst, bratwurst, garlic sausage, kielbasa) 1. Place a skillet over medium heat. Once it is heated, add the bacon to the skillet and fry until is cooked through but not crispy. Add the onion and cook for 5–7 minutes or until the onion starts to brown. Add the garlic and cook for 1 minute, stirring continually. 2. Add the apples, sauerkraut, and beer. Stir to combine. Add the juniper berries, peppercorns, bay leaves, and the sugar. Reduce the heat to low, cover, and simmer for 1 hour. 3. Stir the ham into the skillet and add the sausages. Cook for 1½ hours, covered. Add water to the pan if it seems like it is getting too dry. When the sausages are cooked through, serve while warm with boiled and buttered potatoes.

Chocolate Peanut Butter Fudge Makes over 100 1inch x 1inch treats for $23 in 90 minutes   2 cups deep yellow, unpasteurized butter[92] from grass-fed cows – [$10] 1 cup creamy, organic peanut butter [$3] 1 1/2 cups raw, local honey [$6] 1 cup organic carob powder [$3] 1 teaspoon sea salt [pennies] 2 teaspoons organic vanilla extract [$0.20] 1 tablespoon organic chocolate extract [$0.50]   ●     Soften the raw butter to room temperature. ●     Mix all ingredients well in a large, glass bowl. ●     Spread parchment paper across a 13 x 9 pan that is 1-2 inches deep and spread fudge evenly so that it is about ½ inch in depth. ●     Put pan in freezer to set for about 1 hour.   Cut into squares and serve as a snack or even a very fast, healthy breakfast on the go!

Ginger Glazed Salmon   1 salmon fillet 1 small yellow onion, chopped 2 tablespoons honey 4 tablespoons grass-fed butter 1 teaspoon minced garlic 1 teaspoon minced ginger 1 teaspoon dill Juice of 2 small limes Salt and pepper, to taste   Instructions: Massage the salmon fillet with half of the butter, season it with salt, pepper, and dill. Place it on a bed of chopped onions and cook in the oven until just pink and tender in the center.   In a separate sauce pan combine the honey, juice of 2 limes, minced ginger, and minced garlic together with the butter to make a warm glaze. Pour this glaze over the salmon and place back in the switched off oven for 3-5 minutes. Remove and serve with a simple green salad.