Cabbage Head Quotes

The terrified men did not move. Then Nadia Fedin did something instinctive; she drew her Nagant revolver and fired three short bursts into the head of the nearest soldier. Stepan Ivanovich’s skull burst like a ripe cabbage showering his horrified comrades with viscous brain and bits of bone.

Cabbage: A familiar kitchen-garden vegetable about as large and wise as a man's head.

I said, "I'll take the T-bone steak." A soft voice mooed, "Oh wow." And I looked up and realized The waitress was a cow. I cried, "Mistake--forget the the steak. I'll take the chicken then." I heard a cluck--'twas just my luck The busboy was a hen. I said, "Okay no, fowl today. I'll have the seafood dish." Then I saw through the kitchen door The cook--he was a fish. I screamed, "Is there anyone workin' here Who's an onion or a beet? No? Your're sure? Okay then friends, A salad's what I'll eat." They looked at me. "Oh,no," they said, "The owner is a cabbage head.

The insufferable arrogance of human beings to think that Nature was made solely for their benefit, as if it was conceivable that the sun had been set afire merely to ripen men's apples and head their cabbages.

I'd guess that you have some purpose to fulfill and that is why you were saved. But don't get a swelled head over it. A cabbage has a purpose when someone needs to make soup.

When President Howard Taft was campaigning for office, someone threw a cabbage at him, and he quipped, "I see one of my adversaries has lost his head." BAM! You just got Taft-ed. Take a seat cabbage head.

Get off me you dirty turnip!" "Dirty turnip? well, pardon me Signor Cabbage-Head!

Corned beef and cabbage and leprechaun men. Colorful rainbows hide gold at their end. Shamrocks and clovers with three leaves plus one. Dress up in green—add a top hat for fun. Steal a quick kiss from the lasses in red. A tin whistle tune off the top of my head. Friends, raise a goblet and offer this toast— 'The luck of the Irish and health to our host!'

I had thought fermentation was controlled death. Left alone, a head of cabbage molds and decomposes. It becomes rotten, inedible. But when brined and stored, the course of its decay is altered. Sugars are broken down to produce lactic acid, which protects it from spoiling. Carbon dioxide is released and the brine acidifies. It ages. Its color and texture transmute. Its flavor becomes tarter, more pungent. It exists in time and transforms. So it is not quite controlled death, because it enjoys a new life altogether. The memories I had stored, I could not let fester. Could not let trauma infiltrate and spread, to spoil and render them useless. They were moments to be tended. The culture we shared was active, effervescent in my gut and in my genes, and I had to seize it, foster it so it did not die in me. So that I could pass it on someday. The lessons she imparted, the proof of her life lived on in me, in my every move and deed. I was what she left behind. If I could not be with my mother, I would be her.

Holy men? Holy cabbages! Holy bean-pods! What do they do but live and suck in sustenance and grow fat? If that be holiness, I could show you hogs in this forest who are fit to head the calendar. Think you it was for such a life that this good arm was fixed upon my shoulder, or that head placed upon your neck? There is work in the world, man, and it is not by hiding behind stone walls that we shall do it.

Nature doesn’t know the concept of philosophy, Geralt of Rivia. The pathetic–ridiculous–attempts which people undertake to try to understand nature are typically termed philosophy. The results of such attempts are also considered philosophy. It’s as though a cabbage tried to investigate the causes and effects of its existence, called the result of these reflections “an eternal and mysterious conflict between head and root”, and considered rain an unfathomable causative power.

Agatha surveys the garden, its rows of crinkled spring cabbages and beanstalks entwining bowers of hawthorn and hazel. The rosemary is dotted with pale blue stars of blossom and chives nod heads of tousled purple. New sage leaves sprout silver green among the brittle, frost-browned remains of last year's growth. Lily of the valley, she thinks, that will be out in the cloister garden at Saint Justina's by now.

If your brain functioned like a digital video recorder, it could hold more than three million hours of TV shows, enough video storage for 300 years. Not bad for a mass the size of an average head of cabbage,

The sun was shining on the sea, Shining with all his might: He did his very best to make The billows smooth and bright-- And this was odd, because it was The middle of the night. The moon was shining sulkily, Because she thought the sun Had got no business to be there After the day was done-- "It's very rude of him," she said, "To come and spoil the fun!" The sea was wet as wet could be, The sands were dry as dry. You could not see a cloud, because No cloud was in the sky: No birds were flying over head-- There were no birds to fly. The Walrus and the Carpenter Were walking close at hand; They wept like anything to see Such quantities of sand: "If this were only cleared away," They said, "it WOULD be grand!" "If seven maids with seven mops Swept it for half a year, Do you suppose," the Walrus said, "That they could get it clear?" "I doubt it," said the Carpenter, And shed a bitter tear. "O Oysters, come and walk with us!" The Walrus did beseech. "A pleasant walk, a pleasant talk, Along the briny beach: We cannot do with more than four, To give a hand to each." The eldest Oyster looked at him. But never a word he said: The eldest Oyster winked his eye, And shook his heavy head-- Meaning to say he did not choose To leave the oyster-bed. But four young oysters hurried up, All eager for the treat: Their coats were brushed, their faces washed, Their shoes were clean and neat-- And this was odd, because, you know, They hadn't any feet. Four other Oysters followed them, And yet another four; And thick and fast they came at last, And more, and more, and more-- All hopping through the frothy waves, And scrambling to the shore. The Walrus and the Carpenter Walked on a mile or so, And then they rested on a rock Conveniently low: And all the little Oysters stood And waited in a row. "The time has come," the Walrus said, "To talk of many things: Of shoes--and ships--and sealing-wax-- Of cabbages--and kings-- And why the sea is boiling hot-- And whether pigs have wings." "But wait a bit," the Oysters cried, "Before we have our chat; For some of us are out of breath, And all of us are fat!" "No hurry!" said the Carpenter. They thanked him much for that. "A loaf of bread," the Walrus said, "Is what we chiefly need: Pepper and vinegar besides Are very good indeed-- Now if you're ready Oysters dear, We can begin to feed." "But not on us!" the Oysters cried, Turning a little blue, "After such kindness, that would be A dismal thing to do!" "The night is fine," the Walrus said "Do you admire the view? "It was so kind of you to come! And you are very nice!" The Carpenter said nothing but "Cut us another slice: I wish you were not quite so deaf-- I've had to ask you twice!" "It seems a shame," the Walrus said, "To play them such a trick, After we've brought them out so far, And made them trot so quick!" The Carpenter said nothing but "The butter's spread too thick!" "I weep for you," the Walrus said. "I deeply sympathize." With sobs and tears he sorted out Those of the largest size. Holding his pocket handkerchief Before his streaming eyes. "O Oysters," said the Carpenter. "You've had a pleasant run! Shall we be trotting home again?" But answer came there none-- And that was scarcely odd, because They'd eaten every one.

A Baby Elephant Right now my love for you is a baby elephant Born in Berlin or in Paris, And treading with its cushioned feet Around the zoo director's house. Do not offer it French pastries, Do not offer it cabbage heads, It can eat only sections of tangerines, Or lumps of sugar and pieces of candy. Don't cry, my sweet, because it will be put Into a narrow cage, become a joke for mobs, When salesman blow cigar smoke into its trunk To the cackles of their girl friends. Don't imagine, my dear, that the day will come When, infuriated, it will snap its chains And rush along the streets, Crushing howling people like a bus. No, may you dream of it at dawn, Clad in bronze and brocade and ostrich feathers, Like that magnificent beast which once Bore Hannibal to trembling Rome.

We’ve been lucky. The autumn happened to be dry and warm. We managed to dig the potatoes before the rain and cold set in. Minus what we owed and returned to the Mikulitsyns, we have up to twenty sacks, and it is all in the main bin of the cellar, covered above, over the floor, with straw and old, torn blankets. Down there, under the floor, we also put two barrels of Tonya’s salted cucumbers and another two of cabbage she has pickled. The fresh cabbage is hung from the crossbeams, head to head, tied in pairs. The supply of carrots is buried in dry sand. As is a sufficient amount of harvested black radishes, beets, and turnips, and upstairs in the house there is a quantity of peas and beans. The firewood stored up in the shed will last till spring.

Nature doesn’t know the concept of philosophy, Geralt of Rivia. The pathetic–ridiculous–attempts which people undertake to try to understand nature are typically termed philosophy. The results of such attempts are also considered philosophy. It’s as though a cabbage tried to investigate the causes and effects of its existence, called the result of these reflections “an eternal and mysterious conflict between head and root”, and considered rain an unfathomable causative power. We, sorcerers, don’t waste time puzzling out what nature is. We know what it is; for we are nature ourselves. Do you understand?’ ‘I’m trying to, but please talk more slowly. Don’t forget you’re talking to a cabbage.’ ‘Have

Do people like greeting cards?" "Yes, I believe they do. There are numerous heads of cabbage and birthdays to acknowledge.

The cabbage white flies through the tailor's cheek. The tailor sinks his head. The cabbage white flies out of the back of the tailor's head, white and uncrumpled. Skinny Wilma flaps her handkerchief. The cabbage white flies through her forehead and into her head.

The sole work and deed of universal freedom is therefore death, a death too which has no inner significance or filling, for what is negated is the empty point of the absolutely free self. It is thus the coldest and meanest of all deaths, with no more significance than cutting off a head of cabbage or swallowing a mouthful of water

You English," said Steenhold. "You Americans," said Rud. "When you aren't as fresh as paint," he said, "you Americans are as stale as old cabbage leaves. I'm amazed at your Labour leaders, at the sort of things you can still take seriously as Presidential Candidates. These leonine reverberators tossing their manes back in order to keep their eyes on the White House -- they belong to the Pleistocene. We dropped that sort of head in England after John Bright. When the Revolution is over and I retire, I shall retire as Hitler did, to some remote hunting-lodge, and we'll have the heads of Great Labour Leaders and Presidential Hopes stuck all round the Hall. Hippopotami won't be in it.

Vivi and Heather take them out for bubble tea. There are no actual bubbles. Instead, he is served toothsome balls soaked in a sweet, milky tea. Vivi orders grass jelly, and Heather gets a lavender drink that is the colour of the flowers and just as fragrant. Cardan is fascinated and insists on having a sip of each. Then he eats a bite of the half-dozen types of dumplings they order- mushroom, cabbage and pork, cilantro and beef, hot-oil chicken dumplings that numb his tongue, then creamy custard to cool it, along with sweet red bean that sticks to his teeth. Heather glares at Cardan as though he bit the head off a sprite in the middle of a banquet. 'You can't eat some of a dumpling and put it back,' Oak insists. 'That's revolting.' Cardan considers villainy takes many forms, and he is good at all of them. Jude stabs the remainder of the bean bun with a single chopstick, popping it into her mouth and chewing with obvious satisfaction. 'Gooh,' she gets out when she notices the others looking at her. Vivi laughs and orders more dumplings.

gold standard,” which the United States had dropped in 1933. Ever since, the Treasury had been printing money freely to finance first the New Deal and now the war. Howard feared that someday the United States might wind up like Germany in the 1920s, when people had to cart wheelbarrows of money down the street to buy a head of cabbage—the direct result of Germany being forced to deplete its gold stock to pay reparations after World War I.1 The economic chaos that resulted was one of the major factors that had led to Hitler.

There was some that they called crayons, which one of the daughters which was dead made her own self when she was only fifteen years old. They was different from any pictures I ever see before—blacker, mostly, than is common. One was a woman in a slim black dress, belted small under the armpits, with bulges like a cabbage in the middle of the sleeves, and a large black scoop-shovel bonnet with a black veil, and white slim ankles crossed about with black tape, and very wee black slippers, like a chisel, and she was leaning pensive on a tombstone on her right elbow, under a weeping willow, and her other hand hanging down her side holding a white handkerchief and a reticule, and underneath the picture it said “Shall I Never See Thee More Alas.” Another one was a young lady with her hair all combed up straight to the top of her head, and knotted there in front of a comb like a chair-back, and she was crying into a handkerchief and had a dead bird laying on its back in her other hand with its heels up, and underneath the picture it said “I Shall Never Hear Thy Sweet Chirrup More Alas.” There was one where a young lady was at a window looking up at the moon, and tears running down her cheeks; and she had an open letter in one hand with black sealing wax showing on one edge of it, and she was mashing a locket with a chain to it against her mouth, and underneath the picture it said “And Art Thou Gone Yes Thou Art Gone Alas.” These was all nice pictures, I reckon, but I didn’t somehow seem to take to them, because if ever I was down a little they always give me the fan-tods. Everybody was sorry she died, because she had laid out a lot more of these pictures to do, and a body could see by what she had done what they had lost. But I reckoned that with her disposition she was having a better time in the graveyard.

They sit beside each other on one of the sofas, Warwick leaning forward with his elbows on his knees, Joanne resting back with her arms behind her head. Never known as advocates of establishmentarianism, they have been applauded, ridiculed, and misunderstood by the media, and, in particular, criticized for their avarice. They have agreed to do this interview without "cabbage" (payment), but generally charge ten to twenty thousand dollars for the privilege. Even so, why should they be castigated for exploiting a medium that has exploited them? They see the situation simply enough: quid pro quo, and hold the mustard.

My son is not very complicated, Mariotta, although the artifice glitters. He’s afraid—” “Afraid!” Blue eyes, dead of feeling, looked into blue. “Afraid of what? Damned by the church and condemned by the law: what possible capacity for fear can heart and head still find? Oimè el cor, oimè la testa … After five years of villainy, I promise you, I have the refinement of a cow-cabbage.” “—Afraid I might puncture the cocoon of Attic detachment. What we see is acting, isn’t it, Francis?” “Is it?” he said derisively. “You won’t get your diamonds back, I fear, when the curtain comes down. And the name, please, is Lymond: a new medal: choose the trussell or the pile. My present face is the provident, forbearing one.

At some point, Sabine began spending most of her weekends in Arklow, and they started going to the farmers’ market together on Saturday mornings. She didn’t seem to mind the expense and bought freely: loaves of sourdough bread, organic fruits and vegetables, plaice and sole and mussels off the fish van, which came up from Kilmore Quay. Once, he’d seen her pay three euros for an ordinary-looking head of cabbage. In August, she went out along the back roads with the colander, picking blackberries off the hedges. Then, in September, a local farmer told her that she could gather the wild mushrooms from his fields. She made blackberry jam, mushroom soup. Almost everything she brought home she cooked with apparent light-handedness and ease, with what Cathal took to be love.

The scent of the spicy squid is almost too much to handle!" First we start with bite-size chunks of squid sautéed in some olive oil and squid ink... Once the flavors have fully melded together, in goes a generous splash of white wine to flambé them! Then some cabbage and onion for sweetness! Tomatoes for a little zing! And finally... the secret ingredient! "What the heck? Look at that giant needle!" "You're not going to use that on the food, are you?!" We convinced a local restaurant to let us have their huge pile of leftover shrimp heads and seafood shells. By boiling it all down, we infuse all their savory umami goodness and richness into olive oil... ... making a big batch of Hayama's special red olive oil! Using a cooking injector, we inject a dose right into the yolk of a soft-boiled egg, aaand... PLOOP

Even if these two didn't share the same short dark hair, the same violet eyes, and the same flawless olive skin, I'd know they were related because of their most dominant feature-their habit of staring. "I'm Chloe. This is my friend Emma, who apparently just head-butted your boyfriend Galen. We were in the middle of apologizing." I pinch the bridge of my nose and count to ten-Mississippi, but fifty-Mississippi seems more appropriate. Fifty allows more time to fantasize about ripping one of Chloe's new waves out. "Emma, what's wrong? Your nose isn't bleeding, is it?" She chirps, enjoying herself. Tingles gather at my chin as Galen lifts it with the crook of his finger. "Is your nose bleeding? Let me see," he says. He tilts my head side to side, leans closer to get a good look. And I meet my threshold for embarrassment. Tripping is bad enough. Tripping into someone is much worse. But if that someone has a body that could make sculpted statues jealous-and thinks you've broken your nose on one of his pecs-well, that's when tripping runs a distant second to humane euthanasia. He is clearly surprised when I swat his hand and step away. His girlfriend/relative seems taken aback that I mimic his stance-crossed arms and deep frown. I doubt she has ever met her threshold for embarrassment. "I said I was fine. No blood, no foul." "This is my sister Rayna," he says, as if the conversation steered naturally in that direction. She smiles at me as if forced at knifepoint, the kind of smile that comes purely from manners, like the smile you give your grandmother when she gives you the rotten-cabbage-colored sweater she's been knitting. I think of that sweater now as I return her smile.

That night, I hated father. He smelt of cabbage. There was cigarette ash all over his trousers. His untidy moustache was yellower and viler than ever with nicotine, and he took no notice of me. He simply sat there in his ugly arm-chair, his eyes half closed, brooding on the Lord knows what. I hated him. I hated his moustache. I even hated the smoke that drifted from his mouth and hung in the stale air above his head. And when my mother came through the door and asked me whether I had seen her spectacles, I hated her too. I hated the clothes she wore; tasteless and fussy. I hated them deeply. I hated something I had never noticed before; it was the way the heels of her shoes were worn away on their outside edges - not badly, but appreciably. It looked mean to me, slatternly, and horribly human. I hated her for being human - like father. She began to nag me about her glasses and the thread-bare condition of the elbows of my jacket, and suddenly I threw my book down. The room was unbearable. I felt suffocated. I suddenly realised that I must get away. I had lived with these two people for nearly twenty-three years. I had been born in the room immediately overhead. Was this the life for a young man? To spend his evenings watching the smoke drift out of his father's mouth and stain that decrepit old moustache, year after year - to watch the worn-away edges of my mother's heels - the dark-brown furniture and the familiar stains on the chocolate-coloured carpet? I would go away; I would shake off the dark, smug mortality of the place. I would forgo my birthright. What of my father's business into which I would step at his death? What of it? To hell with it. ("Same Time, Same Place")

The Hunter then looked about him, saying, 'If only I had something to eat! I am so hungry, and it will go badly with me in the future, for I see here not an apple or pear or fruit of any kind—nothing but vegetables everywhere.' At last he thought, 'At a pinch I can eat a salad; it does not taste particularly nice, but it will refresh me.' So he looked about for a good head and ate it, but no sooner had he swallowed a couple of mouthfuls than he felt very strange, and found himself wonderfully changed. Four legs began to grow on him, a thick head, and two long ears, and he saw with horror that he had changed into a donkey. But as he was still very hungry and this juicy salad tasted very good to his present nature, he went on eating with a still greater appetite. At last he got hold of another kind of cabbage, but scarcely had swallowed it when he felt another change, and he once more regained his human form.

Now alongside Scovell, John eased preserved peaches out of galliot pots of syrup and picked husked walnuts from puncheons of salt. He clarified butter and poured it into rye-paste coffins. From the Master Cook, John learned to set creams with calves' feet, then isinglass, then hartshorn, pouring decoctions into egg-molds to set and be placed in nests of shredded lemon peel. To make cabbage cream he let the thick liquid clot, lifted off the top layer, folded it then repeated the process until the cabbage was sprinkled with rose water and dusted with sugar, ginger and nutmeg. He carved apples into animals and birds. The birds themselves he roasted, minced and folded into beaten egg whites in a foaming forcemeat of fowls. John boiled, coddled, simmered and warmed. He roasted, seared, fried and braised. He poached stock-fish and minced the meats of smoked herrings while Scovell's pans steamed with ancient sauces: black chawdron and bukkenade, sweet and sour egredouce, camelade and peppery gauncil. For the feasts above he cut castellations into pie-coffins and filled them with meats dyed in the colors of Sir William's titled guests. He fashioned palaces from wafers of spiced batter and paste royale, glazing their walls with panes of sugar. For the Bishop of Carrboro they concocted a cathedral. 'Sprinkle salt on the syrup,' Scovell told him, bent over the chafing dish in his chamber. A golden liquor swirled in the pan. 'Very slowly.' 'It will taint the sugar,' John objected. But Scovell shook his head. A day later they lifted off the cold clear crust and John split off a sharp-edged shard. 'Salt,' he said as it slid over his tongue. But little by little the crisp flake sweetened on his tongue. Sugary juices trickled down his throat. He turned to the Master Cook with a puzzled look. 'Brine floats,' Scovell said. 'Syrup sinks.' The Master Cook smiled. 'Patience, remember? Now, to the glaze...

Crocuses an’ snowdrops an’ daffydowndillys. Has tha’ never seen them?” “No. Everything is hot, and wet, and green after the rains in India,” said Mary. “And I think things grow up in a night.” “These won’t grow up in a night,” said Weatherstaff. “Tha’ll have to wait for ’em. They’ll poke up a bit higher here, an’ push out a spike more there, an’ uncurl a leaf this day an’ another that. You watch ’em.” “I am going to,” answered Mary. Very soon she heard the soft rustling flight of wings again and she knew at once that the robin had come again. He was very pert and lively, and hopped about so close to her feet, and put his head on one side and looked at her so slyly that she asked Ben Weatherstaff a question. “Do you think he remembers me?” she said. “Remembers thee!” said Weatherstaff indignantly. “He knows every cabbage stump in th’ gardens, let alone th’ people. He’s never seen a little wench here before, an’ he’s bent on findin’ out all about thee. Tha’s no need to try to hide

sunshine made the whole place look different. The high, deep, blue sky arched over Misselthwaite as well as over the moor, and she kept lifting her face and looking up into it, trying to imagine what it would be like to lie down on one of the little snow-white clouds and float about. She went into the first kitchen-garden and found Ben Weatherstaff working there with two other gardeners. The change in the weather seemed to have done him good. He spoke to her of his own accord. “Springtime’s comin’,” he said. “Cannot tha’ smell it?” Mary sniffed and thought she could. “I smell something nice and fresh and damp,” she said. “That’s th’ good rich earth,” he answered, digging away. “It’s in a good humor makin’ ready to grow things. It’s glad when plantin’ time comes. It’s dull in th’ winter when it’s got nowt to do. In th’ flower gardens out there things will be stirrin’ down below in th’ dark. Th’ sun’s warmin’ ’em. You’ll see bits o’ green spikes stickin’ out o’ th’ black earth after a bit.” “What will they be?” asked Mary. “Crocuses an’ snowdrops an’ daffydowndillys. Has tha’ never seen them?” “No. Everything is hot, and wet, and green after the rains in India,” said Mary. “And I think things grow up in a night.” “These won’t grow up in a night,” said Weatherstaff. “Tha’ll have to wait for ’em. They’ll poke up a bit higher here, an’ push out a spike more there, an’ uncurl a leaf this day an’ another that. You watch ’em.” “I am going to,” answered Mary. Very soon she heard the soft rustling flight of wings again and she knew at once that the robin had come again. He was very pert and lively, and hopped about so close to her feet, and put his head on one side and looked at her so slyly that she asked Ben Weatherstaff a question. “Do you think he remembers me?” she said. “Remembers thee!” said Weatherstaff indignantly. “He knows every cabbage stump in th’ gardens, let alone th’ people. He’s never seen a little wench here before, an’ he’s bent on findin’ out all about thee. Tha’s no need to try to hide anything from him.” “Are

In the valleys, it was already night, lamps coming on in the mossy, textured loam, the fresh-smelling darkness expanding, unfolding its foliage. The three of them drank Old Monk, watched as the black climbed all the way past their toes and their knees, the cabbage-leafed shadows reaching out and touching them on their cheeks, noses, enveloping their faces. The black climbed over the tops of their heads and on to extinguish Kachenjunga glowing a last brazen pornographic pink... each of them separately remembered how many evenings they'd spent like this... how unimaginable it was that they would soon come to an end. Here Sai had learned how music, alcohol, and friendship together could create a grand civilization. "Nothing so sweet, dear friends -" Uncle Potty would say raising his glass before he drank. There were concert halls in Europe to which Father Booty would soon return, opera houses where music molded entire audiences into a single grieving or celebrating heart, and where the applause rang like a downpour... But could they feel as they did here? Hanging over the mountain, hearts half empty-half full, longing for beauty, for innocence that now knows. With passion for the beloved or for the wide world or for worlds beyond this one... Sai thought of how it had been unclear to her what exactly she longed for in the early days at Cho Oyu, that only the longing itself found its echo in her aching soul. The longing was gone now, she thought, and the ache seemed to have found its substance.

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

Gian Pero Frau, one of the most important characters in the supporting cast surrounding S'Apposentu, runs an experimental farm down the road from the restaurant. His vegetable garden looks like nature's version of a teenager's bedroom, a rebellious mess of branches and leaves and twisted barnyard wire. A low, droning buzz fills the air. "Sorry about the bugs," he says, a cartoonish cloud orbiting his head. But beneath the chaos a bloom of biodynamic order sprouts from the earth. He uses nothing but dirt and water and careful observation to sustain life here. Every leaf and branch has its place in this garden; nothing is random. Pockets of lettuce, cabbage, fennel, and flowers grow in dense clusters together; on the other end, summer squash, carrots, and eggplant do their leafy dance. "This garden is built on synergy. You plant four or five plants in a close space, and they support each other. It might take thirty or forty days instead of twenty to get it right, but the flavor is deeper." (There's a metaphor in here somewhere, about his new life Roberto is forging in the Sardinian countryside.) "He's my hero," says Roberto about Gian Piero. "He listens, quietly processes what I'm asking for, then brings it to life. Which doesn't happen in places like Siddi." Together, they're creating a new expression of Sardinian terreno, crossing genetic material, drying vegetables and legumes under a variety of conditions, and experimenting with harvesting times that give Roberto a whole new tool kit back in the kitchen. We stand in the center of the garden, crunching on celery and lettuce leaves, biting into zucchini and popping peas from their shells- an improvised salad, a biodynamic breakfast that tastes of some future slowly forming in the tangle of roots and leaves around us.

The sun was shining on the sea, Shining with all his might: He did his very best to make The billows smooth and bright — And this was odd, because it was The middle of the night. The moon was shining sulkily, Because she thought the sun Had got no business to be there After the day was done — "It's very rude of him," she said, "To come and spoil the fun." The sea was wet as wet could be, The sands were dry as dry. You could not see a cloud, because No cloud was in the sky: No birds were flying overhead — There were no birds to fly. The Walrus and the Carpenter Were walking close at hand; They wept like anything to see Such quantities of sand: If this were only cleared away,' They said, it would be grand!' If seven maids with seven mops Swept it for half a year, Do you suppose,' the Walrus said, That they could get it clear?' I doubt it,' said the Carpenter, And shed a bitter tear. O Oysters, come and walk with us!' The Walrus did beseech. A pleasant walk, a pleasant talk, Along the briny beach: We cannot do with more than four, To give a hand to each.' The eldest Oyster looked at him, But never a word he said: The eldest Oyster winked his eye, And shook his heavy head — Meaning to say he did not choose To leave the oyster-bed. But four young Oysters hurried up, All eager for the treat: Their coats were brushed, their faces washed, Their shoes were clean and neat — And this was odd, because, you know, They hadn't any feet. Four other Oysters followed them, And yet another four; And thick and fast they came at last, And more, and more, and more — All hopping through the frothy waves, And scrambling to the shore. The Walrus and the Carpenter Walked on a mile or so, And then they rested on a rock Conveniently low: And all the little Oysters stood And waited in a row. The time has come,' the Walrus said, To talk of many things: Of shoes — and ships — and sealing-wax — Of cabbages — and kings — And why the sea is boiling hot — And whether pigs have wings.' But wait a bit,' the Oysters cried, Before we have our chat; For some of us are out of breath, And all of us are fat!' No hurry!' said the Carpenter. They thanked him much for that. A loaf of bread,' the Walrus said, Is what we chiefly need: Pepper and vinegar besides Are very good indeed — Now if you're ready, Oysters dear, We can begin to feed.' But not on us!' the Oysters cried, Turning a little blue. After such kindness, that would be A dismal thing to do!' The night is fine,' the Walrus said. Do you admire the view? It was so kind of you to come! And you are very nice!' The Carpenter said nothing but Cut us another slice: I wish you were not quite so deaf — I've had to ask you twice!' It seems a shame,' the Walrus said, To play them such a trick, After we've brought them out so far, And made them trot so quick!' The Carpenter said nothing but The butter's spread too thick!' I weep for you,' the Walrus said: I deeply sympathize.' With sobs and tears he sorted out Those of the largest size, Holding his pocket-handkerchief Before his streaming eyes. O Oysters,' said the Carpenter, You've had a pleasant run! Shall we be trotting home again?' But answer came there none — And this was scarcely odd, because They'd eaten every one.

The best way to get this point across is to describe to you what Claudia was wearing at lunch that day. It was her vegetable blouse: an oversized white shirt with a green vegetable print all over it — cabbages and squashes and turnips and stuff. Under the blouse was a very short jean skirt, white stockings, green anklets over the stockings, and lavender sneakers, the kind boys usually wear, with a lot of rubber and big laces and the name of the manufacturer in huge letters on the sides. Wait, I’m not done. Claudia had pulled the hair on one side of her head back with a yellow clip that looked like a poodle. The hair on the other side of her head was hanging in her face. Attached to the one ear you could see was a plastic earring about the size of a jar lid. Awesome.

Too late she realized the boys weren’t motioning to her at all. They were looking past her, shouting at someone behind her. She had just started to turn around when a boy slammed into her with the force of a bull. “Accidempoli!” Cass hit the cobbled ground hard, her back landing in a dirty puddle, the palm of her left glove ripping on the rough stone street. Miraculously, she had not hit her head. Cass felt warm breath against her chin. She had clenched her eyes shut, but opened them now to find herself pinned underneath a boy a couple of years older than she was. She could feel his body radiating heat into hers. The boy wore a thin smock spattered with paint. Dots of blood red and bright yellow swam before Cass’s eyes. She struggled to focus. He had dark brown hair that curled under at the ends and eyes as blue as the Adriatic. His smile tilted a little to the right. It was the smile of someone who loved getting into trouble. “Molte scuse!” He hopped back onto his feet. “I didn’t see you at all, bella signorina.” He bowed, then reached out a hand and yanked Cass off the ground unceremoniously. She felt a little dizzy as she stood. “Though I can’t say it wasn’t a pleasure running into you.” Letting go of her hand, he brushed a droplet of dirty water from the side of her face. He leaned in close to murmur in her ear. “You should be more careful, you know.” Cass opened her mouth but no words came out. Again, she felt her stays crushing down on her chest. “Careful?” she managed to croak. “You’re the one who knocked me over.” “I couldn’t resist,” he said, and he actually had the nerve to wink at her. “It’s not often I get the chance to put my hands on such a beautiful woman.” Cass stared at him, speechless. Without another word, he turned away and followed the group of laughing artists into a crowded campo, his muscular form disappearing among merchants’ sacks of cabbages and potatoes. The scene blurred a little, like a painting, and for a second Cass wondered if maybe she had hit her head and had imagined the whole exchange.

You should be more careful, you know.” Cass opened her mouth but no words came out. Again, she felt her stays crushing down on her chest. “Careful?” she managed to croak. “You’re the one who knocked me over.” “I couldn’t resist,” he said, and he actually had the nerve to wink at her. “It’s not often I get the chance to put my hands on such a beautiful woman.” Cass stared at him, speechless. Without another word, he turned away and followed the group of laughing artists into a crowded campo, his muscular form disappearing among merchants’ sacks of cabbages and potatoes. The scene blurred a little, like a painting, and for a second Cass wondered if maybe she had hit her head and had imagined the whole exchange. Liviana’s uncle Pietro materialized suddenly by her side, followed by Madalena. “What were you thinking, running off by yourself?” Pietro frowned severely. “And that common street thug put his hands on you! Do you want me to go after him?” “No, no,” Cass said quickly. “It was just an accident.” Still, the nerve of the boy to tell her to be careful. He, clearly, was the one who needed to watch where he was going. “Your dress!” Madalena reached toward Cass, but stopped short of touching the soiled fabric. “You must be furious.” Cass looked down at her soggy gown. Even the rosary hanging from her belt had gotten dirty. Cass wiped the coral and rosewood crucifix clean in the folds of her skirt. The dress was obviously ruined, but she had always found it a bit uncomfortable, and she had plenty of others. “You’re lucky you weren’t hurt,” Liviana’s uncle said sternly. “I hope that teaches you not to wander the streets unaccompanied again.” “Who was he?” Madalena asked in a whisper as Cass allowed her to take her arm and lead her back to the church. “No idea.” Cass realized she was trembling. Her heart thudded against the walls of her rib cage. The sting in her palm was already fading to a dull throb, but she couldn’t stop thinking about the boy’s devilish smile, or the feeling of his hands on her. Mostly, she couldn’t shake the image of those bright blue eyes that just for a second had gazed at her so intensely, in a way no one had ever looked at her before.

I guide Delia through the slaw: green cabbage with fennel and green apple and a light dressing of rice wine vinegar, sugar, lime juice, canola oil, and caraway seeds. Kai makes the butternut squash with applesauce, nutmeg, grains of paradise, and cinnamon. I work on a light pasta salad that I have been playing with, orecchiette pasta with white beans, chopped celery, green peas, and feta in red wine vinaigrette with fresh oregano. The case gets filled, Kai takes off, the doors get opened, and we begin to serve customers. While Delia takes a phone order, I head into the kitchen and take the brisket out of the oven. It is mahogany brown and juicy, and perfumes the kitchen immediately, the scent wafting out into the store. "What is that smell?" Delia says, eyes closing, inhaling deeply. "That, is hope," I say.

In the pantry she found a jug of olive oil, several bulbs of garlic and onion, some ripe tomatoes, half a lemon, several dates, a big cabbage, some rice, jars of cardamom, tea, pepper, green wheat, sugar, turmeric, salt, nutmeg, fenugreek, dried mint, saffron, cinnamon, oregano, sumac, lentils, and powdered coffee. And behind all this, glowing and sweating, smooth and satiny, black as onyx and fat as a baby, she found an eggplant. Aunt Camille held it up high in the air with both hands like a midwife holds the newly caught infant and announced, "The answer to our prayers!" Thus ensued some scooping and scraping, some slicing and dicing, some stuffing and some baking. She found a few raisins here, a few pine nuts there, did some frying in aliya- the fat of the lamb's tail. She had to experiment a bit with the heat in that fire-hold- and before you knew it, there was a magnificent dish of stuffed eggplant presented on a cobalt-blue glass platter. The fragrance of the dish filled the kitchen and wafted around them as she carried the platter through the forest to the jinn. He hadn't stopped his prayers once in all this time, but as Aunt Camille drew closer, the rich, garlicky, buttery, nuttery, eggplanty flavor swirled around his head until he felt his senses would be lifted right out of his body.

picked this up at Skip’s place,” the kid said. He showed Bobby a bullet. It looked like a regular .45-caliber round but the bullet was blunter. “This is a multiple-impact round. When you fire the gun, the bullet breaks into three fragments held together with strings of Kevlar. The fragments come at you spinning like a South American bolo and they hit with a fourteen-inch spread. In other words, I could shoot at you, miss by thirteen inches, and still blow your brains out. Now I don’t know if that verifies Skip as a hit man but it verifies him as something.” Bobby looked like he’d opened his safe and found a head of cabbage. Hegan turned away to hide his smile. “Any questions?” the short guy said. The kid lifted his head. “Something’s burning.” Earlier

Small, Medium, Large, Extra Large Think of these plants as if they were shirt sizes. Shirts come in all four sizes: small, medium, large, and extra large, and so do our plants. It’s that simple. The extra large, of course, are those that take up the entire square foot—plants like cabbages, peppers, broccoli, cauliflower, and geraniums. Next are the large plants—those that can be planted four to a square foot, which equals 6 inches apart. Large plants include leaf lettuce, dwarf marigolds, Swiss chard, and parsley. Several crops could be one per square foot if you let it grow to its full size or it can be planted four per square foot if you harvest the outer leaves throughout the season. This category includes parsley, basil, and even the larger heads of leaf lettuce and Swiss chard. Using the SFG method, you snip and constantly harvest the outer leaves of edible greens, so they don’t take up as much space as in a conventional garden. Medium plants come next. They fit nine to every square foot, which equals 4 inches apart. Medium plants include bush beans, beets, and large turnips. Another way to get the proper spacing and number per square foot is to be a little more scientific and do a little arithmetic as shown below. You can see that one, four, nine, or sixteen plants should be spaced an equivalent number of inches apart. This is the same distance the seed packet will say “thin to.” Of course we don’t have to “thin to” because we don’t plant a whole packet of seeds anymore. So if you’re planting seeds, or even putting in transplants that you purchased or grew from seed, just find the seed packet or planting directions to see what the distance is for thinning. This distance then determines whether you’re going to plant one, four, nine, or sixteen plants.

Realizing that she was being a cabbagehead, and that Cross was staring at her as though she’d grown a second head, made of cabbage, she snatched her fingers away. “Thank you,” she said, affecting her greatest tone of dismissal.

I had thought fermentation was controlled death. Left alone, a head of cabbage molds and decomposes. It becomes rotten, inedible. But when brined and stored, the course of its decay is altered. Sugars are broken down to produce lactic acid, which protects it from spoiling. Carbon dioxide is released and the brine acidifies. It ages. Its color and texture transmute. Its flavor becomes tarter, more pungent. It exists in time and transforms. So it is not quite controlled death, because it enjoys a new life altogether. The memories I had stored. I could not let fester. Could not let trauma infiltrate and spread, to spoil and render them useless. They were moments to be tended. The culture we shared was active, effervescent in my gut and in my genes, and I had to seize it, foster it so it did not die in me. So that I could pass it on someday. The lessons she imparted, the proof of her life lived on in me, in my every move and deed. I was what she left behind. If I could not be with my mother, I would be her.

I had thought fermentation was controlled death. Left alone, a head of cabbage molds and decomposes. It becomes rotten, inedible. But when brined and stored, the course of its decay is altered. Sugars are broken down to produce lactic acid, which protects it from spoiling. Carbon dioxide is released and the brine acidifies. It ages. Its color and texture transmute. Its flavor becomes tarter, more pungent. It exists in time and transforms. So it is not quite controlled death, because it enjoys a new life altogether.

Ahead of us, a man was pulling a cart of cabbages out into the street. I grabbed three chunks of amethyst in one hand and slammed my other palm into the cart. It burst in to wood splinters, cabbage leaves flying up into the air and raining over the crowd, cabbage heads rolling into the street.

I had thought fermentation was controlled death. Left alone, a head of cabbage molds and decomposes. It becomes rotten, inedible. But when brined and stored, the course of its decay is altered. Sugars are broken down to produce lactic acid, which protects it from spoiling. Carbon dioxide is released and the brine acidifies. It ages. Its color and texture transmute. Its flavor becomes tarter, more pungent. It exists in time and transforms. So it is not quite controlled death, because it enjoys a new life altogether. The memories I had stored, I could not let fester. Could not let trauma infiltrate and spread, to spoil and render them useless. They were moments to be tended. The culture we shared was active, effervescent in my gut and in my genes, and I had to seize it, foster it so it did not die in me. So that I could pass it on someday. The lessons she imparted, the proof of her life lived on in me, in my every move and deed. I was what she left behind. If I could not be with my mother, I would be her.

why do you care about Silrin – it’s some wild part of northern Thirna where the people are a bunch of – Oi!” Hadley grinned at Peashot, ready to cuff him again. “That’s where Aedan’s from, cabbage-head.” Peashot’s eyes cooled. “Oh, yes.

Week One Shopping List Vegetables 2 red bell peppers 3 jalapeño peppers 2 medium cucumbers 1 small head green cabbage 7 medium carrots 1 head cauliflower 4-inch piece fresh ginger 4 butter or Bibb lettuce leaves 1 pound fingerling potatoes 5 cups fresh spinach 6 medium tomatoes 3 cups cherry tomatoes 4 medium zucchini Herbs 1 bunch fresh basil 1 bunch fresh cilantro 1 bunch fresh flat-leaf parsley Fruit 1 large apple 5 bananas 2 pints fresh blueberries (or 1 pound frozen) 3 lemons 2 limes Meat and Fish 1 whole chicken, about 4 pounds 4 pork chops 1½ pounds flank steak 1 pound peeled and deveined shrimp Dairy 6 ounces whipped cream cheese 26 eggs 8 ounces feta cheese 14 ounces goat cheese 1 pint plain Greek yogurt 6 ounces sour cream Miscellaneous 3¼ cups plus 2 tablespoons unsweetened almond milk 16 corn tortillas 3 cups salsa verde or tomatillo salsa 2 (12-ounce) packages silken tofu 4 whole-wheat tortillas 2 whole-wheat pita breads 1 loaf of whole-grain bread

In ten minutes I am at the massive Whole Foods on Kingsbury. I go to the salad bar. I fill containers with carrots, celery, sliced onions, shredded cabbage, chopped tomatoes. Garbanzo beans and corn. Shredded chicken, peas, chopped cauliflower, and broccoli. Baby spinach leaves. Cooked barley. I check out, with my three salad bar containers, and head back toward home. I stop at La Boulangerie and pick up a baguette. I get home and don't even take my coat off. I get out one of my big stock pots, and dump all three containers into the pot. From the pantry, a jar of Rao's marinara. From the freezer, a container of homemade chicken stock. I don't even bother to thaw it, I just plop it like an iceberg into the pot. Salt, pepper, and pepper flakes for heat. I crank the heat to medium, give it a stir and leave it.

it grows. When a larva pops out of its last skin, it becomes a pupa. The pupa stage is a short "rest stop" before it becomes an adult. Pupas don't eat, they just rest. Maybe they're saving up energy to fly. The complete change from larva to adult happens while it is a pupa. When a butterfly caterpillar sheds its last skin, its inner skin hardens into a chrysalis. A moth caterpillar doesn't make a chrysalis. It makes a cocoon. First, it hooks a silk strand to the top of twig. Next, it fastens that same thread to the bottom of the twig. Then it hangs head-down and spins threads across for the rest of the cocoon. Find a chrysalis or cocoon and watch the new butterfly or moth emerge! What It Looks Like The cabbage caterpillar is green or tan. Its skinny body grows no longer than your thumb. It looks like a tiny cucumber, so it can easily hide on a plant, and is hard to find. It is the first bug of spring, and can be found in any garden cabbage patch. What It Eats The cabbage caterpillar was named for its favorite food. It also eats broccoli,

Being a cabbage has its drawbacks. Members of the cabbage family do not possess legs and can’t run away from predators. Instead, cabbages have evolved a high-tech defense system that would turn heads at the Organization for the Prohibition of Chemical Weapons.

CABBAGE SALAD TOTAL TIME: 40 minutes | SERVES: 1 or 2 2 tablespoons coconut oil 1 onion, chopped ½ head cabbage, shredded ½ cup pine nuts 4 tablespoons coconut oil 1 teaspoon apple cider vinegar 1 teaspoon sea salt ½ teaspoon pepper 1.   Add coconut oil and the onion to a skillet

Someone threw a cabbage at William Howard Taft. That didn't bother Taft. He quipped, "I see that one of my adversaries has lost his head.

I’m trying to make a profit. I’m using batteries, toilet paper, and paper towels as currency. Each is something that will eventually be in short supply.” “You’re trying to get all the toilet paper in town?” Astrid shrilled. “Are you kidding?” “No, Astrid, I’m not kidding,” Albert said. “Look, right now, kids are playing with the stuff. I saw little kids throwing rolls of it around on their lawns like it was a toy. So—” “So your solution is to try and take it all away from people?” “You’d rather see it wasted?” “Yeah, actually,” Astrid huffed. “Rather than you getting it all for yourself. You’re acting like a jerk.” Albert’s eyes flared. “Look, Astrid, now kids know they can buy their way into the club with it. So they’re not going to waste it anymore.” “No, they’re going to give it all to you,” she shot back. “And what happens when they need some?” “Then there will still be some left because I made it valuable.” “Valuable to you.” “Valuable to everyone, Astrid.” “It’s you taking advantage of kids dumb enough not to know any better. Sam, you have to put a stop to this.” Sam had drifted away from the conversation, his head full of the music. He snapped back. “She’s right, Albert, this isn’t okay. You didn’t get permission—” “I didn’t think I needed permission to give kids what they want. I mean, I’m not threatening anyone, saying, ‘Give me your toilet paper, give me your batteries.’ I’m just playing some music and saying, ‘If you want to come in and dance, then it’ll cost you.’” “Dude, I respect you being ambitious and all,” Sam said. “But I have to shut this down. You never got permission, even, let alone asked us if it was okay to charge people.” Albert said, “Sam, I respect you more than I can even say. And Astrid, you are way smarter than me. But I don’t see how you have the right to shut me down.” That was it for Sam. “Okay, I tried to be nice. But I am the mayor. I was elected, as you probably remember, since I think you voted for me.” “I did. I’d do it again, man. But Sam, Astrid, you guys are wrong here. This club is about all these kids have that can get them together for a good time. They’re sitting in their homes starving and feeling sad and scared. When they’re dancing, they forget how hungry and sad they are. This is a good thing I’m doing.” Sam stared hard at Albert, a stare that kids in Perdido Beach took seriously. But Albert did not back down. “Sam, how many cantaloupes did Edilio manage to bring back with kids who were rounded up and forced to work?” Albert asked. “Not many,” Sam admitted. “Orc picked a whole truckload of cabbage. Before the zekes figured out how to get at him. Because we paid Orc to work.” “He did it because he’s the world’s youngest alcoholic and you paid him with beer,” Astrid snapped. “I know what you want, Albert. You want to get everything for yourself and be this big, important guy. But you know what? This is a whole new world. We have a chance to make it a better world. It doesn’t have to be about some people getting over on everyone else. It can be fair to everyone.” Albert laughed. “Everyone can be equally hungry. In a week or so, everyone can starve.

Can I ask you something?” I say quietly. I try not to get into his personal business, but I can’t help it. “You can ask. I can’t promise I’ll answer.” “What’s going on with you and Friday?” He groans. “Nothing. Why? What did she tell you?” I try to play it off. “She didn’t tell me anything. There’s just, like, this undercurrent when you’re in a room together. What did you do to her?” “I kissed her,” he blurts out. I choke. “You kissed Friday?” I thump my fist against my chest, trying to restart my heart. “Well, we kind of kissed each other.” I grin. “How was it?” “Amazing,” he breathes. But then he realizes what he said, and he sobers. “I mean, it was okay.” He’s such a bad liar. “You should ask her out,” I say. He shakes his head. “I did. She told me no. She’s been telling me no for years.” “You know she’s not a lesbian, right?” I ask. He raises one brow. “No thanks to you, yes.” I chuckle. “Sorry about that.” “No you’re not.” But he’s grinning. “She’s got some issues,” he finally says. “I would love to know what they are.” “What kind of issues?” I ask. “I don’t know. The I-don’t-have-any-family kind. The girl is completely alone. You know she doesn’t even go home in the summer?” “Well, she didn’t get picked out of a cabbage patch.” I stay quiet for a minute because it looks like he’s thinking. “What happened when you kissed her?” “Sparks,” he says. “Fucking sparks.” He blows out a breath. “What about Kelly?” His gaze jerks up. “What about her?” “I’m guessing that Friday wouldn’t like kissing you when you’re still sleeping with Kelly. Was that the problem?” Getting information out of Paul is like pulling teeth. “I haven’t slept with Kelly since you and I talked about it that morning. Haven’t slept with anybody since I kissed Friday. I can’t get her off my fucking mind.” “So go for it.” He shakes his head. “She said no way. Her exact words were no fucking way, Paul, you stupid son of a bitch. Then she told me to go fuck myself.” That’s Friday for you. You have to love her.

Maybe it wasn’t all that much of a pretense. Those two idiots would make a head of cabbage hurt and it would do me good to get out of the house anyway.

Alyssa shrugged. “I think we know the routine.” “You do, but there’s still a…stiffness because y’all aren’t completely comfortable with it, and it shows in your dancing.” Ashton held up a finger. “Everyone close your eyes, relax your shoulders, and just feel the breeze that’s blowing across the field right now.” Ashton closed her eyes and waved her arms around slowly. “You’re a tree, and the gentle wind is swaying your branches. Let it sway you.” What Ashton didn’t know was that no one did as she instructed. The girls and Patty stood there watching Ashton sway her arms. “Coach, you look like the inflatable tube man they have at the new carwash, and you’re scaring me,” Sophie said, looking disturbed. Ashton’s eyes flew open. “I better see some people doing the inflatable tube man pretty darn quick.” The girls all threw up their arms and flopped them around violently, and Ashton said, “Y’all are killing me. Show me how y’all would dance if you were at a party.” She covered her face with both hands when they all started twerking. “Okay, just stop. Gemma, run them through the moves again.” “What were you trying to accomplish with all that?” Patty asked with a grin. “I was trying to get them to loosen up,” Ashton said and glanced at her watch. “This day is creeping by.” “You should’ve dusted off your snake and showed them that. If you can do a smooth snake, you can make any dance move smooth. Check my snake.” Ashton shook her head. “That’s not a full-on snake. You have to roll your body from your head to your hips, use your neck like this.” “You were always better at this one than I was,” Patty said as she mimicked Ashton’s moves. “You couldn’t touch my Cabbage Patch though.” Ashton snorted. “That sounded so dirty. Come on, Patty, neck and shoulders, work them.” Ashton turned when the music stopped and realized the girls had stopped practicing to watch her and Patty. “What’re y’all doing?” Gemma asked with a laugh. “This is dancing,” Patty retorted. “Back in the day, we moved our entire bodies instead of rhythmically humping the air like y’all do. Tell you what, if y’all can learn to do the snake, I’ll buy y’all shakes at Molly’s.” Every girl on the team executed the dance move perfectly, and Gemma grinned. “Momma, we know old school moves.” Melody nodded. “Yeah, we know all those old-timey dances. Can we go to Molly’s now?” “What were you trying to accomplish with this plan?” Ashton asked Patty with a grin. “Apparently, bankruptcy.” ******* “How many times are you gonna change your clothes?” Jet asked that evening as she watched Shawna go back into her closet. Shawna groaned. “Everything I put on is pissing me off.” “Wear jeans and your light blue V-neck T-shirt. You’re just going to her house, you don’t have to dress up.” Jet sprawled out on Shawna’s bed and toyed with the TV remote.

The familiar scent of paper and ink drew her in as she fell head over heels into a new story. She was so lost in the literary world being spun within her mind, she missed the bell chime at the front door. "I never thought reading could be more beautiful," a familiar, rich voice said. "Until this moment." Grace's head snapped up and the book fell from her hands. "George." He stood several paces away from her, handsome as ever in his neatly pressed RAF uniform, holding a head of purple cabbage. "It appears cabbages are still all the rage in place of flowers.

Magazine Street was a sea of green. Piper reveled in the pleasure and satisfaction of having finished the scene in her first feature film as she made her way through the crowds and watched the floats decorated by New Orleans marching clubs. The float riders threw carrots, potatoes, moon pies, and beads to the onlookers gathered on the sidewalk. Pets joined in the festivities as well, sporting leprechaun attire and green-tinted fur. Under a bright sun and a clear blue sky, families and friends were gathered for the opportunity to celebrate one of the biggest street parties of the year. Some set up ladders along the parade route, climbing atop for the best views. Others scaled trees and found perches among the branches. "Hey, mister, throw me something!" yelled a man next to Piper. Waving hands rose in the air as a head of cabbage came hurtling from the float. Everyone in the crowd lunged for it. The person who snagged it was roundly congratulated for the catch. "What's with the cabbage?" Piper asked the man standing next to her. "They aren't supposed to throw them, just hand them out. Somebody could get hurt by one of those things." The man shrugged. "But the tradition is to cook them for dinner on St. Patrick's Day night.

Here’s my protocol for my usual monthly 3-day fast from Thursday dinner to Sunday dinner: On Wednesday and Thursday, plan phone calls for Friday. Determine how you can be productive via cell phone for 4 hours. This will make sense shortly. Have a low-carb dinner around 6 p.m. on Thursday. On Friday, Saturday, and Sunday mornings, sleep as late as possible. The point is to let sleep do some of the work for you. Consume exogenous ketones or MCT oil upon waking and 2 more times throughout the day at 3- to 4-hour intervals. I primarily use KetoCaNa and caprylic acid (C8), like Brain Octane. The exogenous ketones help “fill the gap” for the 1 to 3 days that you might suffer carb withdrawal. Once you’re in deep ketosis and using body fat, they can be omitted. On Friday (and Saturday if needed), drink some caffeine and prepare to WALK. Be out the door no later than 30 minutes after waking. I grab a cold liter of water or Smartwater out of my fridge, add a dash of pure, unsweetened lemon juice to attenuate boredom, add a few pinches of salt to prevent misery/headaches/cramping, and head out. I sip this as I walk and make phone calls. Podcasts also work. Once you finish your water, fill it up or buy another. Add a little salt, keep walking, and keep drinking. It’s brisk walking—NOT intense exercise—and constant hydration that are key. I have friends who’ve tried running or high-intensity weight training instead, and it does not work for reasons I won’t bore you with. I told them, “Try brisk walking and tons of water for 3 to 4 hours. I bet you’ll be at 0.7 mmol the next morning.” One of them texted me the next morning: “Holy shit. 0.7 mmol.” Each day of fasting, feel free to consume exogenous ketones or fat (e.g., coconut oil in tea or coffee) as you like, up to 4 tablespoons. I will often reward myself at the end of each fasting afternoon with an iced coffee with a bit of coconut cream in it. Truth be told, I will sometimes allow myself a SeaSnax packet of nori sheets. Oooh, the decadence. Break your fast on Sunday night. Enjoy it. For a 14-day or longer fast, you need to think about refeeding carefully. But for a 3-day fast, I don’t think what you eat matters much. I’ve done steak, I’ve done salads, I’ve done greasy burritos. Evolutionarily, it makes no sense that a starving hominid would need to find shredded cabbage or some such nonsense to save himself from death. Eat what you find to eat.

I had thought fermentation was controlled death. Left alone, a head of cabbage molds and decomposes. It becomes rotten, inedible. But when brined and stored, the course of its decay is altered. Sugars are broken down to produce lactic acid, which protects it from spoiling. Carbon dioxide is released and the brine acidifies. It ages. It exists in time and transforms. So it is not quite controlled death, because it enjoys a new life altogether. The memories I had stored, I could not let fester. Could not let trauma infiltrate and spread, to spoil and render them useless. They were moments to be tended. The culture we shared was active, effervescent in my gut and in my genes, and I had to seize it, foster it so it did not die in me. So that I could pass it on someday. The lessons she imparted, the proof of her life lived on in me, in my every move and deed. I was what she left behind.

I Am The Cobra by Stewart Stafford A prisoner in his distant brain, Drowning man courts stardom, Became an ass in assassination, A zilch begetting zilch ad infinitum. Helicopter Christian and Satanist, Cauliflower man, now a cabbage, In judgement, cutting off phonies, Blind to himself in lost daydreams. In the cobra's deadly surprise strike, The attacker's venom splashed back, Bars in his head now physical restraints, A malingering, slow death from snakebite. © Stewart Stafford, 2022. All rights reserved.

To recover an intuitive sense of what will be in season throughout the year, picture a season of foods unfolding as if from one single plant. Take a minute to study this creation—an imaginary plant that bears over the course of one growing season a cornucopia of all the different vegetable products we can harvest. We’ll call it a vegetannual. Picture its life passing before your eyes like a time-lapse film: first, in the cool early spring, shoots poke up out of the ground. Small leaves appear, then bigger leaves. As the plant grows up into the sunshine and the days grow longer, flower buds will appear, followed by small green fruits. Under midsummer’s warm sun, the fruits grow larger, riper, and more colorful. As days shorten into the autumn, these mature into hard-shelled fruits with appreciable seeds inside. Finally, as the days grow cool, the vegetannual may hoard the sugars its leaves have made, pulling them down into a storage unit of some kind: a tuber, bulb, or root. So goes the year. First the leaves: spinach, kale, lettuce, and chard (here, that’s April and May). Then more mature heads of leaves and flower heads cabbage, romaine, broccoli, and cauliflower (May–June). Then tender young fruit-set: snow peas, baby squash, cucumbers (June), followed by green beans, green peppers, and small tomatoes (July). Then more mature, colorfully ripened fruits: beefsteak tomatoes, eggplants, red and yellow peppers (late July–August). Then the large, hard-shelled fruits with developed seeds inside: cantaloupes, honeydews, watermelons, pumpkins, winter squash (August–September). Last come the root crops, and so ends the produce parade. Plainly these don’t all come from the same plant, but each comes from a plant, that’s the point—a plant predestined to begin its life in the spring and die in the fall. (A few, like onions and carrots, are attempting to be biennials, but we’ll ignore that for now.) Each plant part we eat must come in its turn—leaves, buds, flowers, green fruits, ripe fruits, hard fruits—because that is the necessary order of things for an annual plant. For the life of them, they can’t do it differently. Some minor deviations and a bit of overlap are allowed, but in general, picturing an imaginary vegetannual plant is a pretty reliable guide to what will be in season, wherever you live. If you find yourself eating a watermelon in April, you can count back three months and imagine a place warm enough in January for this plant to have launched its destiny.

I had thought fermentation was controlled death. Left alone, a head of cabbage molds and decomposes. It becomes rotten, inedible. But when brined and stored, the course of its decay is altered. Sugars are broken down to produce lactic acid, which protects it from spoiling. Carbon dioxide is released and the brine acidifies. It ages. Its color and texture transmute. Its flavor becomes tarter, more pungent. It exists in time and transforms. So it is not quite controlled death, because it enjoys a new life altogether.

Elric spoke a mighty sermon, while Magre started the fire in his pit. Elric expounded, recited Scripture and sang the glories of the Faith. When he came to an end and declared his final ‘Hallelujah!’, Magre gave him a stoup of ale to ease his throat. Sharpening a knife he complimented Elric upon the fervour of his rhetoric. Then he smote off Elric’s head, cut, drew, spitted, cooked and devoured the sanctified morsel with a garnish of leeks and cabbages.

Serves 2 Prep time: 10 minutes Cook time: 15 minutes Total time: 25 minutes 1 head cauliflower, cut into florets (about 4 cups) 2 cloves garlic, minced ½ cup coconut cream 2 tablespoons ghee or clarified butter 1 teaspoon salt ¼ teaspoon black pepper ½ cup chicken broth 1 tablespoon minced fresh parsley This may be the most versatile recipe ever. It’s a lighter substitute for mashed potatoes, and has dozens of variations to match nearly any style of cuisine. Add more chicken broth if you like it extra creamy, or keep the chicken broth to just a tablespoon or so if you prefer it really thick. Try topping with crumbled Whole30-compliant bacon or crispy prosciutto; add a blend of fresh herbs like rosemary, oregano, and thyme; kick it up a notch with 2 tablespoons of grated, peeled fresh horseradish root or 1 teaspoon chili powder; add a dollop of whole grain mustard (perfect alongside pork); or stir in shredded cabbage and kale sautéed in clarified butter or ghee. Bring 2 cups of water to a boil in a large pot over medium-high heat. Add the cauliflower florets and garlic and simmer until the florets are fork-tender, about 15 minutes. Drain the cauliflower and transfer to a food processor. Add the coconut cream, ghee, salt, and pepper and pulse until the cauliflower begins to turn smooth in consistency. Add the chicken broth one tablespoon at a time, pulsing to mix, until the desired consistency is achieved. Add the parsley and continue blending until completely smooth. Serve warm. Make It a Meal: This dish goes well with anything. Seriously, anything. But if you made us pick a few favorites, we’d say Braised Beef Brisket, Chicken Meatballs, Halibut with Citrus-Ginger Glaze, and Walnut-Crusted Pork Tenderloin. ✪Mashing You can use a variety of tools for this dish, depending on how you prefer the texture of your mash. If you prefer a silky smooth mash, the food processor is a must. If you like it really chunky, use a hand tool (like a potato masher or large kitchen fork) instead. If you like your mash somewhere in between, try using an immersion blender.

It’s as though a cabbage tried to investigate the causes and effects of its existence, called the result of these reflections “an eternal and mysterious conflict between head and root”, and considered rain an unfathomable causative power. We, sorcerers, don’t waste time puzzling

The first dishes, carried out on Barroni's exquisite silver platters, were a selection of marzipan fancies, shaped into hearts and silvered; a mostarda of black figs in spiced syrup; skewers of prosciutto marinated in red wine that I had reduced until it was thick and almost black; little frittate with herbs, each covered with finely sliced black truffles; whole baby melanzane, simmered in olive oil, a recipe I had got from a Turkish merchant I had met in the bathhouse. I set about putting the second course together. I heated two kinds of biroldi, blood sausages: one variety I had made pig's blood, pine nuts and raisins; the other was made from calf's blood, minced pork and pecorino. Quails, larks, grey partridge and figpeckers were roasting over the fire, painted with a sauce made from grape molasses, boiled wine, orange juice, cinnamon and saffron. They blackened as they turned, the thick sauce becoming a lovely, shiny caramel. There were roasted front-quarters of hare, on which would go a deep crimson, almost black sauce made from their blood, raisins, boiled wine and black pepper. Three roasted heads of young pigs, to which I had added tusks and decorated with pastry dyed black with walnut juice so that they resembled wild boar, then baked. Meanwhile, there was a whole sheep turning over the fire, more or less done, but I was holding it so that it would be perfect. The swan- there had to be a swan, Baroni had decided- was ready. I attached it to the armature of wire I had made, so that it stood up regally. The sturgeon, which I had cooked last night at home, and had finally set in aspic at around the fourth hour after midnight, was waiting in a covered salver. There were black cabbage leaves rolled around hazelnuts and cheese; rice porridge cooked in the Venetian style with cuttlefish ink; and of course the roebuck, roasting as well, but already trussed in the position I had designed for it.

Into its pinched streets, the fish-sellers told me, cars from Kolkata arrive daily, sent by government officials or corporate executives just to buy the best of the day's catch. The daily market is the town's centerpiece. For streets together, cereal-sellers sit surrounded by sacks of six or eight types of cereals; fisherwomen with toes reddened by fish blood squat behind cutters, little steel tubs of still-swimming catfish, and turmeric-smeared cuts of fish; on blue tarpaulins, vegetable-sellers arrange potatoes, gourds, red onions, beans both broad and French, big and little aubergines, pumpkins and huge heads of cabbage.

Winter comes, and our cupboard shelves in the snug stone cellar are an art gallery of crimson and green and brown and white jars. We have canned raspberries, blueberries, peas, beans, a few beets, some apple sauce from windfalls, grape jelly, fifty quarts of canned yellow corn, many quarts of beef stew and beef soup stock, also pork. A five-gallon keg of cider sits in the corner. In a wooden bin are twelve bushels of Green Mountain potatoes, and we have bought three barrels of apples. Our rutabagas, most of our beets and carrots are stored in layers of sand. There are bushels of onions and a hundred Danish Ball Head cabbages laid out on rough shelves.

The poissonnier is delivering some of his beautiful daurades and scallops." I let out a sigh of relief. "Perfect. If there's anything I can handle, it's sea bream, lovely and light," I said, nodding my head. I needed to do this. "It's winter. Fennel is in season, yes?" I asked, thinking about what would plate well with the duck, and she nodded. "Pomegranate? And hazelnuts?" "Of course," said Philippa, rubbing her hands together. "I can't wait to see what you've got up your sleeve." That would make two of us. What was I going to do with the daurade? Something simple like daurade with almonds and a romesco sauce? Did the kitchen even have almonds? The more I thought about this recipe, the more boring it sounded. Roasted daurade with lemon and herbs? Again, typical. I had an opportunity to create something special, something out of this world, on my own terms. I wanted to get creative and do something colorful, playing with the colors of winter and whatever was in season. My imagination raced with all of the possibilities- a slideshow in my mind presenting delicious temptations. A crate of oranges caught my eye. I licked my lips- a light sweet potato purée infused with orange. Braised cabbage. Seared daurade filets. Saffron. The colors, ingredients, and plating came together in my mind.

My eyes widened at this jungle of freshness, the earth on the ground. The back wall, around thirty feet high, burst with terra-cotta pots filled with every herb imaginable- basil, thyme, coriander, parsley, oregano, dill, rosemary, and lavender. There were tomatoes of almost every variety beaming with colors of red, dark purple, yellow, and green. Lemon trees. Avocados. Lettuces, like roquette and feuille de chêne. Zucchinis and eggplants. Fennel, celeriac, artichokes, and cucumbers. Leeks, asparagus, cabbages, and shallots, oh my. I exhaled a happy breath. This explosion of color, this climate-controlled greenhouse, was every chef's idea of heaven. I ran my hands over the leaves of a cœur de bœuf tomato plant and brought my fingers to my nose, breathing in the grassy and fragrant aroma, an unmistakable scent no other plant shared. All of the smells from my summers in France surrounded me under one roof. As the recipes Grand-mère taught me when I was a child ran through my head, my heart pumped with happiness, a new vitality. I picked a Black Krim, which was actually colored a reddish purple with greenish brown shoulders, and bit into it. Sweet with just a hint of tartness. Exactly how I summed up my feelings.

I scrubbed at the mirror harder and wondered how Tyler cleaned the one in his bathroom.  Or if he had someone else do it for him. Someone like Oksana. “Oksana, Oksana, Oksana,” I muttered as I continued cleaning the mirror. It was weird to be so deeply jealous of someone I knew nothing about. I had just finished up when I heard a noise. I figured it was Pigeon, but then she came in to sit on the floor next to my feet. She was whimpering. Which meant . . . I went down the hallway and found Oksana in the kitchen. I tried not to gasp. I’d chanted her name and had accidentally summoned her. She had spread groceries all over the counter. A large pot sat on the stove, and I heard bubbles popping, as if something was boiling. For all that was holy, I hoped it wasn’t a bunny. Whatever it was, it smelled a little like dirt and sulfur. Wasn’t that how brimstone was supposed to smell? Maybe she was cooking up something for her good buddy, Satan. “Hello.” I smiled and waved at her. She had a cigarette hanging from her lower lip. She paused from cutting up a head of cabbage to glare at me and then resumed her cutting. When it was obvious she wasn’t going to respond, I opted to be more direct. “What are you doing here?” Did somebody accidentally leave the gates of hell unlocked? I hoped I didn’t come across as too accusatory. I was genuinely bewildered to find her in my apartment again. Her eyebrows went up, as if my question were stupid. “Cooking.” “Oh. So, what are you, uh, making there?” “Borscht.” That was a kind of soup if I remembered correctly. “What do you use to make borscht?” She glared at me again, obviously not in the mood to talk, and it kind of surprised me when she answered. She held the large knife she was using against her shoulder, making me feel the tiniest bit of fear. “Beets. Cabbage. Knucklebones. And other things.” Knucklebones? Like . . . from people? What other animals had knuckles? This concerned me. “Well, that sounds . . . great. Have fun. I’m going to go clean.” She so didn’t care what I was going to do. I wanted to ask her not to smoke because I was a big fan of my own lungs and breathing in general, but I didn’t know if I had the authority to say so. I scampered away, trying not to think about how unfair it was that she not only looked that way but could cook, too. She’d probably never stick a cast-iron pan in the dishwasher.

Wyllis Cooper, who created, wrote, and produced it, was then a 36–year-old staffer in Chicago’s NBC studios. Cooper, Newsweek continued, created his horror “by raiding the larder.” For the purposes of Lights Out sound effects, people were what they ate. The sound of a butcher knife rending a piece of uncooked pork was, when accompanied by shrieks and screams, the essence of murder to a listener alone at midnight. Real bones were broken—spareribs snapped with a pipe wrench. Bacon in a frypan gave a vivid impression of a body just electrocuted. And that cannibalism effect was actually a zealous actor, gurgling and smacking his lips as he slurped up a bowl of spaghetti. Cabbages sounded like human heads when chopped open with a cleaver, and carrots had the pleasant resonance of fingers being lopped off. Arch Oboler’s celebrated tale of a man turned insideout by a demonic fog was accomplished by soaking a rubber glove in water and stripping it off at the microphone while a berry basket was crushed at the same instant. The listener saw none of this. The listener saw carnage and death.

By now Ma’s eyes were starting to look a little crazy and tiny beads of sweat shined on her upper lip. She bent her head to mine and spoke in a cold, quiet voice. “Eat. It. Or. You. Are. Not. Playing. Minecraft.” The Earth rocked on its axis. So it was going to be like that, was it? War. I looked at the cabbage. It sat there, pale green and limp in a pool of its own stinky cabbage water. It wasn’t even hot anymore. It was room temperature cabbage. And if there’s one thing more disgusting than hot cabbage it’s room temperature cabbage. I looked at Ma. Ma looked at me. I said, “That’s okay. I don’t even like Minecraft.” Ma snapped. “EAT IT OR YOU’RE GETTING IT FOR BREAKFAST!” “See you at breakfast,” I said to the cabbage.

Ma held out the tray of muffins, smiling at me as though I’d just brought home a report card of all As. “For you, Reggie, darling,” she said. “It’s over, sweetheart. You win. I see now that I was wrong.” “Really, Ma?” I dared to hope. “Yes, honey. Take one, you must be starving,” she said. I took a muffin. I had a bite. It was the most delicious muffin I’d ever tasted. The chocolate was creamy, the muffin perfectly moist. And I was sooooo hungry! I stuffed the rest of the muffin into my mouth and chewed fast. Then Ma did a strange thing. She threw back her head and started to laugh. Not just her regular laugh but more like a witch’s cackle. She cackled and cackled. It was the most hideous sound I’d ever heard. I stopped chewing and watched her. She put down the tray of muffins. She started dancing around the room, her eyes crazy. “Ahahahahah!” she cried. “I win! I win! Reggie’s eating cabbage! Reggie’s eating cabbage!” She began running all her words together. “Ahahahahaha! I stayed up all night cooking at first I made brownies but the cabbage taste was still there so I started again I chopped it up finer I put it into a cheesecake you know you love cheesecake Reggie but the cheesecake came out still tasting like cabbage so I started again at 4am I blitzed the cabbage until it was individual molecules and I baked the molecules of cabbage into my double choc chip muffins…and ahahahahahahah…you can’t taste the cabbage Reggie you’re eating cabbage!! I win! I win! I haven’t had any sleep but I WIN!! Ahahahahahahah!!

Everyone was gazing out to sea. It was a bright winter’s day, the sun so low and glarey you had to shield your eyes, yet the dark shapes of the Luftwaffe were clearly visible in the sky. ‘If Jerry bombs my cabbages,’ said a man with shaving foam still on his cheeks, ‘he’ll have me to answer to!’ ‘Oh, Jim,’ Mrs. Moore who ran the bakery called across the street. ‘They’re heading for Plymouth, you daft ha’porth, not your garden!’ What bothered me was the planes were getting closer. And louder. There were six of them: one out in front, two flying higher, two directly below, one bringing up the rear. They flew parallel to the coast, close enough to see the distinctive black crosses on the planes’ sides. Close enough to be almost level with the long, low platform of rocks on which stood the lighthouse.

Then Jim the cabbage man said, ‘Who in God’s name is going to tell Ephraim?’ And everyone started talking again. ‘He won’t take kindly to it…’ ‘Never known him live anywhere else, not since his family died…’ ‘That was a terrible winter, that was. The churchyard was full to bursting.’ ‘The lighthouse is his family these days…’ It made me realise how little I knew of Ephraim. Though I didn’t know how or when his family had died, I understood what it felt like to lose someone. Yet to lose all your family at once must be terrible, and sadness welled up in my throat. He had no one left; we had our mum, and even then it still hurt, knowing Dad would never be back. No wonder poor Ephraim never smiled. Mr. Spratt clapped his hands for quiet. ‘I’ll be visiting Mr Pengilly directly to inform him of my plans.’ ‘Good luck – you’ll need it,’ said Jim, shaking his head. The crowd dispersed soon after that. Glad to be going home, we walked down the hill, falling back into an even gloomier silence. Home. I’d already started thinking of the lighthouse in that way. Poor Ephraim: it’d be a hundred times worse for him and Pixie. Nor could I believe Mr. Spratt could just get rid of a lighthouse or indeed how he’d do it. Yet who’d have thought they’d evacuate all the zoo animals out of London or the famous paintings from the National Gallery? And what about us school children, sent from our families to the middle of nowhere? If you had a family: from what Queenie’d said, Esther didn’t even have that. All sorts were happening because of this war, not to mention missing sisters and codes I couldn’t break. There was so much I still didn’t understand. Maybe it was possible to remove a lighthouse, though I still wasn’t sure how.

Hola,” my daughter offered meekly. “¿Cuál es su nombre?” the woman asked. What is her name? “Stella.” “Hmm?” “Stella.” The woman still looked puzzled. Drew jumped in. “Estella.” She broke into a smile. “Ah, Estella.” “Sí.” I smiled, too. “Y tu hijo?” she asked, running her hand over our son’s blond head. He shook his head impatiently. “Cole,” I replied. “Col?” she asked, again looking puzzled. “Sí.” Everyone wanted to call Stella “Estella,” and sometimes she’d get mistaken for chela, the Mexican slang for beer. Cole, on the other hand, is a Spanish word, at least how it’s pronounced. It’s Catalan as well, which is the second language in Barcelona (or first, depending on who you ask). Cole is pronounced like the Spanish word col and means “cabbage.” We accidentally named our son after the slightly smelly vegetable they put in cocidos and ensaladas. Meet our children: Beer and Cabbage. Apparently it didn’t matter, as the abuelita quickly launched into a story about her three children and eight grandchildren (who all lived outside the city, sadly) and her hand injury that had only recently healed. I nodded and Drew offered, “Sí, sí, vale, vale,” the usual Spanish murmurs of agreement. The bus stopped and we said our good-byes as she departed. After the bus had started rolling again, I leaned over to Drew and whispered, “If we have another baby, we are naming her Alejandra—or Javier if it’s a boy—something so Spanish no one ever asks us twice.” He grinned. “Agreed.

1 Too-Ra-Loo-Ra-Loo-Ral May you have no frost on your spuds, No worms on your cabbage. May your goat give plenty of milk. If you inherit a donkey, may she be in foal. Irish saying There’s no denying the fact that my grandpa Aengus shaped the way I look at life. The man had a saying for everything. If I fell and scraped my knee, he mended it with an Irish proverb: “For every storm, a rainbow, for every tear, a smile.” If I woke up with a head cold, he had an Irish

1 tablespoon (6 g) ground black pepper 4 medium potatoes, quartered 1 small head cabbage, cut into bite-size pieces 1 large carrot, sliced into thick coins 1–2 tablespoons (15–30 ml) GFCF soy-free fish sauce Combine the first 5 ingredients in a large saucepan or stockpot. Cooked (uncovered) on medium-high heat until beef is tender. Simmer (covered) for about 3 hours. Add potatoes for the last 30 minutes. Add cabbage and carrot for the last 15 to 20 minutes. Add fish sauce to taste. (This is quite salty but does add to the taste.)

Kim could swear that the doctor’s voice lowered slightly, gently. Or she could just be completely paranoid. The words childhood and trauma were spoken more like a whisper. ‘No, it was in college, I think.’ The doctor said nothing. Kim spoke with a half-smile. ‘My childhood was pretty normal; loved sweets, hated cabbage, normal arguments with parents about staying out too late.’ Alex smiled at her and nodded. ‘I think it might have been the stress of exams.’ Just in time, Kim realised the doctor had used her own technique of remaining silent against her. Luckily she’d realised before she’d revealed any truth of her childhood at all. ‘You know, Kim, it’s surprising how many times you used the word “normal”. Most people say that about their childhood and yet there is no such thing unless you live in a television commercial. What did your parents do?’ Kim thought quickly and chose the sixth set of foster parents. ‘My mum worked part-time at Sainsbury’s and my dad was a bus driver.’ ‘Any siblings?’ Kim’s mouth dried and she only trusted herself to shake her head. ‘No major losses or traumatic events before the age of ten?’ Again, Kim shook her head. Alex laughed.