Carrots Deep Quotes

The boldest of the three (thieves) moved suddenly, grabbed Angua and pulled her upright. "We walk out of here unharmed or the girl gets it, all right?" he snarled. Someone sniggered. "I hope you're not going to kill anyone," said Carrot. "That's up to us!" "Sorry, was I talking to you?" said Carrot. "Don't worry, I'll be fine," said Angua. She looked around to make sure Cheery wasn't there and then sighed. "Come on, gentlemen, let's get this over with." "Don't play with your food!" said a voice from the crowd. There were one or two giggles until Carrot turned in his seat, whereupon everyone was suddenly intensely interested in their drinks. "It's OK," said Angua quietly. Aware that something was off kilter, but not quite sure what it was, the thieves edged back to the door. No one moved as they unbolted it and, still holding Angua, stepped out into the fog, shutting the door behind them. "Hadn't we better help," said a constable who was new to the Watch. "They don't deserve help," said Vimes. there was a clank of armor and then a long, deep growl, right outside in the street. And a scream and then another scream. and a third scream modulated with "NONONOnonononononoNO!...aarghaarghaargh!" Something heavy hit the door.

The science shows that . . . typical twentieth-century carrot-and-stick motivators—things we consider somehow a “natural” part of human enterprise—can sometimes work. But they’re effective in only a surprisingly narrow band of circumstances. The science shows that “if-then” rewards . . . are not only ineffective in many situations, but can also crush the high-level, creative, conceptual abilities that are central to current and future economic and social progress. The science shows that the secret to high performance isn’t our biological drive (our survival needs) or our reward-and-punishment drive, but our third drive—our deep-seated desire to direct our own lives, to extend and expand our abilities, and to fill our life with purpose.

I never knew what Mother knowed, Like how a thread and needle sewed, And how a kiss healed boo-boos fast. Why family knots were made to last. I never knew how Mother saw A caring man in angry pa, A smile beneath the teary gloom, A game inside a messy room. I never knowed what Mother knew, Like how to smile when days were blue, And how to laugh for laughter’s sake, While giving up her slice of cake. I never saw what Mother see’d Like honor pulling garden weeds, Or deep confessions in a look, And hope alive in storybooks. I never knew how Mother knowed To hand out carrots when it snowed, And why hot cocoa liked the rain, While naptime kept a person sane. For mother knowed and see’d it all. A winner in a strike-out ball. A 'yes, please' in a shoulder shrug. A 'love you mostest' in a hug. Perhaps, someday, I’ll come to know What Mother saw and knowed as so. Like how 'I’m right' can be all wrong, And why the night requires a song. But of the things I learned and knew I never doubted one thing true. My mother made it crystal clear, she knowed and loved me ever dear.

How old is she now?” “Oh, she’s twenty now.” She hesitated. She was obligated to end our little chat with a stylized flourish. The way it’s done in serial television. So she wet her little bunny mouth, sleepied her eyes, widened her nostrils, patted her hair, arched her back, stood canted and hip-shot, huskied her voice and said, “See you aroun’, huh?” “Sure, Marianne. Sure.” Bless them all, the forlorn little rabbits. They are the displaced persons of our emotional culture. They are ravenous for romance, yet settle for what they call making out. Their futile, acne-pitted men drift out of high school into a world so surfeited with unskilled labor there is competition for bag-boy jobs in the supermarkets. They yearn for security, but all they can have is what they make for themselves, chittering little flocks of them in the restaurants and stores, talking of style and adornment, dreaming of the terribly sincere stranger who will come along and lift them out of the gypsy life of the two-bit tip and the unemployment, cut a tall cake with them, swell them up with sassy babies, and guide them masterfully into the shoal water of the electrified house where everybody brushes after every meal. But most of the wistful rabbits marry their unskilled men, and keep right on working. And discover the end of the dream. They have been taught that if you are sunny, cheery, sincere, group-adjusted, popular, the world is yours, including barbecue pits, charge plates, diaper service, percale sheets, friends for dinner, washer-dryer combinations, color slides of the kiddies on the home projector, and eternal whimsical romance—with crinkly smiles and Rock Hudson dialogue. So they all come smiling and confident and unskilled into a technician’s world, and in a few years they learn that it is all going to be grinding and brutal and hateful and precarious. These are the slums of the heart. Bless the bunnies. These are the new people, and we are making no place for them. We hold the dream in front of them like a carrot, and finally say sorry you can’t have any. And the schools where we teach them non-survival are gloriously architectured. They will never live in places so fine, unless they contract something incurable.

Last year I had a very unusual experience. I was awake, with my eyes closed, when I had a dream. It was a small dream about time. I was dead, I guess, in deep black space high up among many white stars. My own consciousness had been disclosed to me, and I was happy. Then I saw far below me a long, curved band of color. As I came closer, I saw that it stretched endlessly in either direction, and I understood that I was seeing all the time of the planet where I had lived. It looked like a woman’s tweed scarf; the longer I studied any one spot, the more dots of color I saw. There was no end to the deepness and variety of the dots. At length, I started to look for my time, but, although more and more specks of color and deeper and more intricate textures appeared in the fabric, I couldn’t find my time, or any time at all that I recognized as being near my time. I couldn’t make out so much as a pyramid. Yet as I looked at the band of time, all the individual people, I understood with special clarity, were living at the very moment with great emotion, in intricate detail, in their individual times and places, and they were dying and being replaced by ever more people, one by one, like stitches in which whole worlds of feeling and energy were wrapped, in a never-ending cloth. I remembered suddenly the color and texture of our life as we knew it- these things had been utterly forgotten- and I thought as I searched for it on the limitless band, “that was a good time then, a good time to be living.” And I began to remember our time. I recalled green fields with carrots growing, one by one, in slender rows. Men and women in bright vests and scarves came and pulled the carrots out of the soil and carried them in baskets to shaded kitchens, where they scrubbed them with yellow brushes under running water…I saw may apples in forest, erupting through leaf-strewn paths. Cells on the root hairs of sycamores split and divided and apples grew striped and spotted in the fall. Mountains kept their cool caves, and squirrels raced home to their nests through sunlight and shade. I remembered the ocean, and I seemed to be in the ocean myself, swimming over orange crabs that looked like coral, or off the deep Atlantic banks where whitefish school. Or again I saw the tops of poplars, and the whole sky brushed with clouds in pallid streaks, under which wilds ducks flew, and called, one by one, and flew on. All these things I saw. Scenes grew in depth and sunlit detail before my eyes, and were replaced by ever more scenes, as I remembered the life of my time with increasing feeling. At last I saw the earth as a globe in space, and I recalled the ocean’s shape and the form of continents, saying to myself with surprise as I looked at the planet, “Yes, that’s how it was then, that part there we called ‘France’”. I was filled with the deep affection of nostalgia- and then I opened my eyes.

Dan would entertain Owen and me by describing Mr. Tubulari’s pentathlon, his “winterthon.” “The first event,” Dan Needham said, “is something wholesome, like splitting a cord of wood—points off, if you break your ax. Then you have to run ten miles in deep snow, or snowshoe for thirty. Then you chop a hole in the ice, and—carrying your ax—swim a mile under a frozen lake, chopping your way out at the opposite shore. Then you build an igloo—to get warm. Then comes the dogsledding. You have to mush a team of dogs—from Anchorage to Chicago. Then you build another igloo—to rest.” “THAT’S SIX EVENTS,” Owen said. “A PENTATHLON IS ONLY FIVE.” “So forget the second igloo,” Dan Needham said. “I WONDER WHAT MISTER TUBULARI DOES FOR NEW YEAR’S EVE,” Owen said. “Carrot juice,” Dan said, fixing himself another whiskey. “Mister Tubulari makes his own carrot juice.

Ideally, I wanted to become a vegetable. The vegetables were not afraid of anything. The carrots were fucking the earth. The carrots and onions were having better sex than me. Zucchini made scandalous love to paneer, mushrooms, garlic and tomatoes. Basil coated the deep interiors of fully swollen pasta, with names sexier than shapes. R-i-g-a-t-o-n-i! F-u-s-i-l-i! C-o-n-c-h-i-g-l-i-e! Gulmarg salad licked walnut chutney in public. Even brinjal (that humble eggplant), swimming in a pot of morkozhambu, insisted on having more pleasure than me.

His ragù begins the same way all ragù begin: with finely diced onion, carrot, and celery sautéed in olive oil, the sacred soffritto. "It's important to really caramelize the vegetables. That's where the flavor comes from." Later come two pounds of coarsely ground beef ("from the neck or shoulder- something with fat and flavor") and a pound of ground pork butt, browned separately from the vegetables and deglazed with a cup of white wine (pignoletto, of course). Peeled tomatoes, tomato paste, bay leaves, and three hours of simmering over a low flame. Seasoning? "Salt. Never pepper.

I guess everyone likes praise for what they do, but that night I enjoyed cooking for the Olekseis more than I ever had before. Everything about the ingredients, the smells, the textures, everything delighted me. Maybe I should specialize in Russian food. I sliced the garlic and dropped it into the pan. It started to sizzle, and I turned the heat down and began slicing the onion. It was very fresh, very pungent. My eyes watered, and I got sniffly. Then I smelled a hint of burn on the garlic and hurried back to the stove and shook the pan. Just in time. The slices were brown but not too brown. I was getting good at this. I could detect the smell of burning just before it happened. That had to be some sort of superpower. As I put the rest of the dish together- dicing deep, ruby beets; slicing carrots and Yukon gold potatoes, sizzling spicy sausage in the pan; spicing and tasting, and mixing, and finally pureeing the whole thing into a savory maroon liquid- I continued to marvel at the perfect ripeness and freshness of every ingredient I'd picked out.

A real house with a copper pot for making jam, and sugar cookies in a metal box hidden deep inside a dresser. A long farmhouse table, thick and homey, and cretonne curtains. She smiled. She had no idea what cretonne was, or even if she'd like it, but she liked the way the words went together: cretonne curtains. She'd have a guest room and- who knows- maybe even some guests. A well-kept little garden, hens who'd provide her with tasty boiled eggs, cats to chase after the field mice and dogs to chase after the cats. A little plot of aromatic herbs, a fireplace, sagging armchairs and books all around. White tablecloths, napkin rings unearthed at flea markets, some sort of device so she could listen to the same operas her father used to listen to, and a coal stove where she could let a rich beef-and-carrot stew simmer all morning along. A rich beef-and-carrot stew. What was she thinking. A little house like the ones that kids draw, with a door and two windows on either side. Old-fashioned, discreet, silent, overrun with Virginia creeper and climbing roses. A house with those little fire bugs on the porch, red and black insects scurrying everywhere in pairs. A warm porch where the heat of the day would linger and she could sit in the evening to watch for the return of the heron.

Cendrillon specialized in seafood, so we had four fish stations: one for poaching, one for roasting, one for sautéing, and one for sauce. I was the chef de partie for the latter two, which also included making our restaurant's signature soups. O'Shea planned his menu seasonally- depending on what was available at the market. It was fall, my favorite time of the year, bursting with all the savory ingredients I craved like a culinary hedonist, the ingredients that turned my light on. All those varieties of beautiful squashes and root vegetables- the explosion of colors, the ochre yellows, lush greens, vivid reds, and a kaleidoscope of oranges- were just a few of the ingredients that fueled my cooking fantasies. In the summer, on those hot cooking days and nights in New York with rivulets of thick sweat coating my forehead, I'd fantasize about what we'd create in the fall, closing my eyes and cooking in my head. Soon, the waitstaff would arrive to taste tonight's specials, which would be followed by our family meal. I eyed the board on the wall and licked my lips. The amuse-bouche consisted of a pan-seared foie gras served with caramelized pears; the entrée, a boar carpaccio with eggplant caviar, apples, and ginger; the two plats principaux, a cognac-flambéed seared sea scallop and shrimp plate served with deep-fried goat cheese and garnished with licorice-perfumed fennel leaves, which fell under my responsibility, and the chief's version of a beef Wellington served with a celeriac mash, baby carrots, and thin French green beans.

The broth... it's made with a mix of soy milk and charred miso. But how could you get a flavor this robust with just those?" "I mixed in grated ebi taro root. It's a strongly flavored tuber that mashes easily into a smooth, thick paste. Adding that to the broth gave it a creamy texture and a richer flavor." "Weird. All of a sudden I'm starting to feel warm." "That's the chili oil and grated raw garlic and ginger taking effect. The soy milk took the edge off of the spicy bite... so now it just gently warms the body without burning the tongue." "The rest of the ingredients are also a parade of detailed work. Thin slices of lotus root and burdock deep-fried to a crispy golden brown. Chunky strips of carrot and turnip grilled over an open flame until lightly charred and then seasoned with just a little rock salt to bring out their natural sweetness. Like a French buffet, each side ingredient is cooked in exactly the best way to bring out its full flavor! But the keystone to it all... ... is the TEMPEH!" TEMPEH Originating in Indonesia, tempeh is made of soybeans fermented into a cake form. Soybeans are lightly cooked and then wrapped in either banana or hibiscus leaves. When stored, the naturally occurring bacteria in the leaves causes the soybeans to ferment into tempeh. Traditional food with a history over four hundred years long, tempeh is well-known and often used in Indonesian cuisine. "Mm! Wow! It's really light, yet really filling too! Like fried rice." "It has a texture a lot like that of a burger patty, so vegetarians and people on macrobiotic diets use it a lot as a meat substitute. I broiled these teriyaki style in a mix of soy sauce and sake.

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.

My bedroom is separated from the main body of my house so that I have to go outside and cross some pseudo-Japanese stepping stones in order to go to sleep at night. Often I get rained on a little bit on my way to bed. It’s a benediction. A good night kiss. Romantic? Absolutely. And nothing to be ashamed of. If reality is a matter of perspective, then the romantic view of the world is as valid as any other - and a great deal more rewarding. It makes of life and unpredictable adventure rather that a problematic equation. Rain is the natural element for romanticism. A dripping fir is a hundred times more sexy than a sunburnt palm tree, and more primal and contemplative, too. A steady, wind-driven rain composed music for the psyche. It not only nurtures and renews, it consecrates and sanctifies. It whispers in secret languages about the primordial essence of things. Obviously, then, the Pacific Northwest's customary climate is perfect for a writer. It's cozy and intimate. Reducing temptation (how can you possibly play on the beach or work in the yard?), it turns a person inward, connecting them with what Jung called "the bottom below the bottom," those areas of the deep unconscious into which every serious writer must spelunk. Directly above my writing desk there is a skylight. This is the window, rain-drummed and bough-brushed, through which my Muse arrives, bringing with her the rhythms and cadences of cloud and water, not to mention the latest catalog from Victoria's Secret and the twenty-three auxiliary verbs. Oddly enough, not every local author shares my proclivity for precipitation. Unaware of the poetry they're missing, many malign the mist as malevolently as they non-literary heliotropes do. They wring their damp mitts and fret about rot, cursing the prolonged spillage, claiming they're too dejected to write, that their feet itch (athlete's foot), the roof leaks, they can't stop coughing, and they feel as if they're slowly being digested by an oyster. Yet the next sunny day, though it may be weeks away, will trot out such a mountainous array of pagodas, vanilla sundaes, hero chins and god fingers; such a sunset palette of Jell-O, carrot oil, Vegas strip, and Kool-Aid; such a sea-vista display of broad waters, firred islands, whale spouts, and boat sails thicker than triangles in a geometry book, that any and all memories of dankness will fizz and implode in a blaze of bedazzled amnesia. "Paradise!" you'll hear them proclaim as they call United Van Lines to cancel their move to Arizona.

Last year I had a very unusual experience. I was awake, with my eyes closed, when I had a dream. It was a small dream about time. I was dead, I guess, in deep blank space high up above many white stars. My own consciousness had been disclosed to me, and I was happy. Then I saw far below me a long, curved band of color. As I came closer, I saw that it stretched endlessly in either direction, and I understood that I was seeing all the time of the planet where I had lived. It looked like a woman’s tweed scarf; the longer I studied any one spot, the more dots of color I saw. There was no end to the deepness and variety of dots. At length I started to look for my time, but, although more and more specks of color and deeper and more intricate textures appeared in the fabric, I couldn’t find my time, or any time at all that I recognized as being near my time. I couldn’t make out so much as a pyramid. Yet as I looked at the band of time, all the individual people, I understood with special clarity, were living at that very moment with great emotion, in intricate, detail, in their individual times and places, and they were dying and being replaced by ever more people, one by one, like stitches in which wholly worlds of feeling and energy were wrapped in a never-ending cloth. I remembered suddenly the color and texture of our life as we knew it- these things had been utterly forgotten- and I thought as I searched for it on the limitless band, “that was a good time then, a good time to be living.” And I began to remember our time. I recalled green fields with carrots growing, one by one, in slender rows. Men and women in bright vests and scarves came and pulled the carrots out of the soil and carried them in baskets to shaded kitchens, where they scrubbed them with yellow brushes under running water. I saw white-faced cattle lowing and wading in creeks. I saw May apples in forests, erupting through leaf-strewn paths. Cells on the root hairs of sycamores split and divided, and apples grew spotted and striped in the fall. Mountains kept their cool caves and squirrels raced home to their nests through sunlight and shade. I remembered the ocean, and I seemed to be in the ocean myself, swimming over orange crabs that looked like coral, or off the deep Atlantic banks where whitefish school. Or again I saw the tops of poplars, and the whole sky brushed with clouds in pallid streaks, under which wild ducks flew with outstretched necks, and called, one by one, and flew on. All these things I saw. Scenes grew in depth and sunlit detail before my eyes, and were replaced by ever more scenes, as I remember the life of my time with increasing feeling. At last I saw the earth as a globe in space, and I recalled the ocean’s shape and the form of continents, saying to myself with surprise as I looked at the planet, “yes, that’s how it was then, that part there was called France.” I was filled with the deep affection of nostalgia- and then I opened my eyes. We all ought to be able to conjure up sights like these at will, so that we can keep in mind the scope of texture’s motion in time.

He put one of the platters in front of Liv, forcing her to get up-close and personal with his dinner creation. It looked even worse on her plate than it had from a distance. Liv was glad she had a strong stomach. She’d seen some fairly disgusting things during nursing school, especially during her surgery rotation and in the burn unit, but none of them were quite as nasty as Baird’s “pizza.” “Well, go ahead. I thought you were starving.” She looked up to see him watching her, black eyebrows raised in anticipation. Oh my God, I’m actually going to have to eat it! Her stomach rolled at the thought. “You, uh, gave me so much I don’t know where to begin,” she lied weakly. “Only one piece.” He frowned. “Is it too much?” “It’s just a little more than I’m used to. Uh, on Earth we cut a pizza into eight or ten wedges.” And we don’t top it with fruit cocktail! “I can cut it into smaller pieces if you want,” he offered. “No, no. That’s okay. I’ll make do.” There was no putting it off anymore. Taking a deep breath, Liv lifted the huge sloppy slice and forced herself to take a bite. “You like it?” Baird stared at her suspiciously. “Mmm, delicious,” Liv mumbled, fighting her gag reflex. Inside her mouth the flavors of canned salmon, lima beans, and fruit cocktail were fighting and she wondered how in the world she would swallow without throwing up. But the big warrior was still watching her carefully for her reaction and she didn’t want to insult him. With a monumental effort she choked down the mess and prayed it wouldn’t come back up. “So it’s good?” he asked again. “Unforgettable,” Liv assured him which for once was the absolute truth. “Glad you like it.” Baird lifted his own piece of pizza and, keeping his eyes on her the entire time, took a huge bite. But when he started to chew, his face turned a peculiar shade of red. “Gods!” Getting up from the table in a hurry, he ran to the sink and spat out the mouthful. Then he turned back to Liv. “That was fuckin’ horrible. Why didn’t you tell me?” Liv shrugged, not sure if she should laugh or feel sorry for him. “I didn’t want to hurt your feelings.” “I’d rather have my feelings hurt than eat that slop.” Baird frowned. “I don’t understand what you humans see in that dish anyway.” “Well…” Liv tried to think of a way to put it tactfully. “We don’t always make it exactly like that.” She nodded at the half a pizza she’d put back down on the metal serving tray. “But I did everything the clerk told me to,” Baird protested. “He said it was mistake proof. That anyone could do it.” “Anyone can do it. You just put a little too much on it, that’s all.” “Damn it to hell.” Baird sighed. “I’m sorry, Olivia. I wanted to make all your favorites—the things I saw you eating in my dreams. It was between this and that other stuff you like with the raw sea creatures rolled in the white grains. I thought this would be easier.” “Sushi?” Liv bit her lip to keep from laughing. “You were going to try and make me sushi?” As badly as he’d screwed up the pizza, she couldn’t imagine what his version of sushi would look like. Visions of a whole dead fish coated in sticky rice and rolled in peas and carrots instead of roe rose to mind. Ugh. Baird shrugged. “I wanted to. I wanted to make you something special every night. But I guess I’m not very good at cooking human food. Sorry.” He sounded so crestfallen and his broad shoulders slumped so sadly that Liv couldn’t help but feel sorry for him. She rose and went to put a hand lightly on his arm. “Hey, don’t worry about it. I’m sure if I tried to make Kindred cuisine I wouldn’t do any better.” Baird

L'AMUSE-BOUCHE Strawberry Gazpacho served in Chinese Spoons, garnished with Deep-Fried Goat Cheese and Basil L'ENTRÉE Zucchini Cakes with Lemon Prawns and Braised Wild Asparagus, garnished with Edible Flowers OU Cream of Wild Asparagus Soup OU Roasted Cauliflower and Beets with Capers, served over Spinach in a White Wine Lemon Sauce LE PLAT PRINCIPAL Drunk Shrimp, Flambéed in Cognac, served over a Terrine of Tomatoes, Avocado, Strawberries, and Creamy Lemon Risotto OU Confit du Canard, served with Roasted Baby Carrots and Sweet Sautéed Radishes OU Bœuf en Croute with Foie Gras and Mushrooms, served with Grilled Wild Asparagus and Sweet Sautéed Radishes LA SALADE ET LE FROMAGE Strawberries and Wild Asparagus, served over Arugula with a White Wine Vinaigrette Selection of the Château's Cheeses LE DESSERT Crème Brûlée with a Trio of Strawberries and Cognac

The cumin and cardamom I used in testing worked great with curry... ... but they were too sharp for the stew. After trying lots of stuff, I settled on the heavy and mildly sweet flavor of cloves... ... and some black pepper to give it just a little bit of bite! "Oh, I get it! Cloves will help highlight the mellow yet deep flavor of the sauce! That he rubbed only salt and pepper on the oxtails themselves makes sense too. If he dusted them with cloves, that would give them too much flavor, making them stick out from the rest of the dish. " "Look! Now he's dicing some vegetables!" "Is he going to simmer those with the stew as well?" That combination of vegetables- a Matignon! He really did think this through! MATIGNON Celery, carrots and onions are minced and then sautéed with diced ham or bacon in butter, white wine or Madeira wine. Meant primarily to impart its sweetness onto other meats or fish, Matignon is more commonly used as a bed on which other things are cooked as opposed to being served in its own right. Yet another thing that will preserve the gentle flavor of the dish while still giving it impact. This stew he's making now... ... is going to taste better than the one he made only last week by an order of magnitude!

He took out a carrot and thee onion half. I'm not sure I'd ever seen anyone use half an onion. Or rather, I'd never seen anyone save half an onion he hadn't used. The real secret ingredient, however, was the package of lardons fumés- plump little Legos of pork- deep pink and marbled with fat. He dumped them into a pan with the chopped vegetables (he may have washed the pan from the charlotte), and the mixture began sizzling away. A box of tagliatelle, the pasta spooled like birds' nests, completed the meal.

Gus took a deep breath, taking in the wondrous scent of fresh herbs, ran her eyes over the stalls of red and yellow tulips and the tables mounded with ramps, asparagus, sorrel, chives, and mushrooms. Farther along she could make out the crisp spring lettuces, the romaine and spinach and what was known as a merlot, with its wonderful ruffled edges and bright green ribs. Gus longed to crunch on a few baby carrots, dreamed of giving them a quick blanch and a dab of butter and parsley. Yum! She wanted a chance to wander through the crowd, imagining how she'd put together an early spring vegetable soup, and savor a cup of tea as she people-watched the comings and goings of the green market.

A while later I stop in a stand of big doug-firs and lean my body against one of them. The bars of yellow sun are scattered just so and I push my face into the deep rutted bark of the tree smelling the spider webs there, the dust, the hardened pitch. Big doug-fir, I think. What do I need to know right now. I love you, says the doug-fir. I love you so much. I can feel the tree there, the tree underneath me the tree all around me, the tree inside of me. The trees holding each other holding the soil holding me. The trees more patient than anything, save the ocean. The trees with the long view. I can feel their pity- Little mammal, they say, with your two legs. Running around saying Where Do I Belong. Making value judgments on the wind, the flowers in the springtime, the shapes of the stars. Little mammal with your trembling heart. I am your home and I love you and I will always be here.

Thank you for caring for my hand,” she said. “Of course.” She stopped and turned into the sunlight, her dark hair glowing with touches of deep red. “And I will find a way to make up for the damages Nathaniel, I promise.”  “Aye, you must.” As if pulled by an ethereal rope, he moved closer. “And I know exactly how you will do it.” “Do you?” Her large eyes blinked and her voice whispered of unspoken wishes. “How... how is that?” Negligent of the warning that rang in his ears, he moved another step closer as the urge to pull her near made his hands ache. His eyes grazed her lips as he kissed her already in his mind. Fool! What are you thinking? Blinking, he retraced the conversation to find his place. He cleared his throat. “I will be at supper tomorrow and I request a dish of your delectable carrot pudding.” Her eyes danced as the sun kissed her face and her exhaled breath almost sang of relief. “’Tis not the season for carrots, you know that.” A sweet feminine laugh floated around his shoulders, beckoning him another step closer until their shoes nearly touched. She blinked again and continued though her words came slow and measured. “But, I shall try to find something I can make that will be equally enticing.” She paused and swallowed, her voice airy. “Will you require more in payment?” “To be honest, there is more.”  She stalled. “There is?” A kiss.  Once again his vision narrowed on her mouth. But before writing a passage in the story of his life he would most certainly regret, he pushed that persistent thought away and kept his expression blank, knowing she would detect the jesting lilt in his voice. “I expect you to make carrot pudding every time I come to supper, when carrots are plentiful, and deliver my mending every Saturday.

A simple dinner had been prepared. The first course comprised soup a la reine, chicken stew with oysters, fried tripe, and boiled cauliflower; the second course, a wholesome ragout of pig ears, macaroni pie, roast mutton, mushrooms, and cabbage in butter sauce; for dessert there would be jam tartlets and apple pie. Mrs. Tooley had enlisted the help of both Doris and Nancy and they had made a good start. The desserts were prepared, the stew set to simmer, the mutton already darkening to the spit. With an hour left to complete the rest, Agnes rose to the challenge, which she felt better equipped to handle than consorting with thief takers and street rogues. Turning first to the soup, she picked up a pot containing lean beef and a knuckle of veal, onions, carrots, celery, parsnips, leeks, and a little thyme, which had been simmering for most of the morning. She strained it through a muslin cloth, then thickened it with bread crumbs soaked in boiled cream, half a pound of ground almonds, and the yolks of six hard eggs. She licked her little finger thoughtfully and adjusted the seasoning, while issuing a barrage of further instructions to Doris. "Water on for the vegetables, then slice up the ears in strips; then baste the joint- careful, mind- so the fat don't catch on the fire." Cheeks glowing from steam and heat, Agnes wiped a damp hand across her brow, then began on the gravy, adding a pinch of mace and a glassful of claret as the French chef had taught her. She poured the gravy over the sliced ears. "Into the hot cupboard with this, Doris. And then get me the cabbage and cauliflower, please." She basted the mutton with a long-handled spoon, and fried the tripe in a deep pan of lard until it was brown and crisp. She set a pan of mushrooms alongside, and tossed the cabbage leaves in a pan of boiling water and the cauliflower in another. "More cream, Doris. Are the plates warmed?" she called, shaking the mushrooms while tasting the macaroni. "Vegetables need draining. Where are John and Philip?" Without waiting for a reply, she garnished the tripe with parsley and poured the soup into a large tureen.

From a time even before then, from before James was born, there's a list of frequently requested items in English and Chinese: Egg rolls Wontons Pot stickers Crab rangoons (What are these? Winnie, their mother, annotated in Chinese. Their father wrote underneath, Wontons filled with cream cheese.) Beef with broccoli Following a scattershot statistical analysis, Winnie also compiled a list of things Americans liked: Large chunks of meat Wontons and noodles together in the same soup Pea pods and green beans, carrots, broccoli, baby corn (no other vegetables) Ribs or chicken wings Beef with broccoli Chicken with peanuts Peanuts in everything Chop suey (What is this? Leo wrote. I don't know, Winnie wrote.) Anything with shrimp (The rest of them can't eat shrimp, she annotated. Be careful.) Anything from the deep fryer Anything with sweet and sour sauce Anything with a thick, brown sauce And there is, of course, the list of things the Americans didn't like: Meat on the bone (except ribs or chicken wings) Rice porridge Fermented soybeans

Kenny. You've got the Moroccan carrot salad done, but where are we with the brussels sprouts?" "Everything is prepped. We just need the sprouts." "Good. Go ahead and start caramelizing the onions for the goat-cheese toasts, and then get the bacon going---just be sure to undercook the bacon. It'll cook the rest of the way in the oven." "Yes, chef." "Clementine, can you take over the grilled crudités? We need to get them chilled by five." She nodded. "Yes, chef." "Excellent. I'll start prepping the butternut-squash fritters," I said, rolling up my sleeves. "And then the mozzarella poppers. Let's get to work." I was elbows deep in fried mozzarella and crispy-edged butternut-squash fritters when my brother and boyfriend finally arrived, wet and bedraggled, at the kitchen door. "I have dates," Nico said, holding the crate aloft. "Dates and brussels sprouts." "It's about time," I shot back. "You've been single far too long." "I'm going to get cleaned up," he said, "and then I can relieve you." "Take your time," I replied honestly. "I've got everything under control." And I did. The fritters were done and in the warming oven with a cake pan full of water in the rack below to keep them from drying out. I'd made up the mozzarella poppers by breading the rounds of buffalo-milk mozzarella with batter and panko crumbs before deep-frying them in batches. It had felt good to work with my hands again, good to do something other than managerial work. I cast a longing eye at Clementine's pavlovas, the baked egg whites topped with quartered figs. There was something soothing about working with egg whites, the frothy pure-white shade they became when whisked.

I’m having one of those days where it feels as though my tummy might explode. Maybe explode isn’t the right word, and tummy certainly isn’t the technical term. Uterus would be more specific, although I don’t think of it that way, since to me a uterus is something dark and cozy, hidden deep inside my body and housing an adorable cherub who’s yawning and stretching before rolling back over to fall asleep. Instead, my entire abdomen feels as though something horrid is stretching it taut from the inside out — working its way slowly to the surface like a wombat on the hunt for carrots. The wombat kicks fiercely against my bladder, bringing a grimace to my face as I do my best to ignore his repeated taps.

Do you remember when you told me that you’d bought something ridiculously luxurious, and it was a mango?” he asks. “I was so fucking jealous of you. I wished that I could feel what that was like. I wanted to want something like that. I wanted to have that so badly.” I don’t have answers to any of his problems. I don’t even have solutions to mine. But this one thing? This, I can handle. “Come on,” I say. “Let’s get some mangoes.” We pull off the freeway a few miles later and follow the computer’s directions to a little grocery store. Fifteen minutes later, we’re sitting in a rest stop, cutting our mangoes to bits. “Here,” I tell him. “Trade me. Pretend you’re me. Let me tell you what it was like when I had that mango.” He shuts his eyes obligingly. “I didn’t have a lot of money,” I tell him. “And that meant one thing and one thing only—fried rice.” He smiles despite himself. “Kind of a stereotype, don’t you think?” “Whose stereotype? Rice is peasant food for more than half the world. It’s easy. It’s cheap. You can dress it up with a lot of other things. A little bit of onion, a bag of frozen carrots and peas. A carton of eggs. With enough rice, that can last you basically forever. It does for some people.” “It actually sounds good.” “If you have a decent underlying spice cabinet, you can break up the monotony a little. Fried rice with soy sauce one day. Spicy rice the next. And then curry rice. You can fool your tongue indefinitely. You can’t fool your body. You start craving.” He’s sitting on the picnic table, his eyes shut. “For me, the thing I start craving first is greens. Lettuce. Pea shoots. Anything that isn’t coming out of a bag of frozen veggies. And fruit. If you have an extra dollar or two, you buy apples and eat them in quarters, dividing them throughout the day.” I slide next to him on the table. The sun is warm around us. “But you get sick of apples, too, pretty soon. And so that’s where I want you to imagine yourself: sick to death of fried rice. No respite. No letting up. And then suddenly, one day, someone hands you a debit card and says, ‘Hey. Here’s fifteen thousand dollars.’ No, I’m not going to buy a stupid purse. I’m going to buy this.” I hold up a piece of mango to his lips. He opens his mouth and the fruit slides in. His lips close on my fingers like a kiss, and I can’t bring myself to draw away. He’s warmer than the sun, and I feel myself getting pulled in, closer and closer. “Oh, God.” He doesn’t open his eyes. “That’s so good.” I feed him another slice, golden and dripping juice. “That’s what it felt like,” I tell him. “Like there’s a deep-seated need, something in my bones, something missing. And then you take a bite and there’s an explosion of flavor, something bigger than just the taste buds screaming, yes, yes, this is what I need.” I hand him another piece of mango. He bites it in half, chews, and then takes the other half. “That’s what it felt like,” I say. “It felt like I’d been starving myself. Like I…” He opens his eyes and looks at me. “Like there was something I needed,” I say softly. “Something I’ve needed deep down. Something I’ve been denying myself because I can’t let myself want it.” My voice trails off. I’m not describing the taste of mango anymore. My whole body yearns for his. For this thing I’ve been denying myself. For physical affection. For our bodies joined. For his arms around me all night. It’s going to hurt when he walks away. But you know what? It’ll hurt more if he walks away and we leave things like this, desperate and wanting, incomplete. My voice drops. “It’s like there’s someone I’ve been denying myself. All this time.

No place in Haiti was easy to get to and to drive to their lodge would take a couple of hours, so they sent a van to pick us up. It was already evening and the sun had just set, as we made our way up into the mountains behind Port-au-Prince. As we bounced along the dirt road winding through the hills, I could distinctly hear the rhythm of drums and see fires on the distant mountains. Mrs. Allen, who was with us, explained that in the 1940’s devout members of the Catholic faith considered the Voodoo rites an abomination of their faith. They armed themselves and started to eradicate from Haiti what they considered a cult. The entire thing turned into a war! They burned voodoo temples and shrines, and killed some of the practitioners as well as voodoo priests. In the end, the Catholic hierarchy gave up and after a time reached a tacit understanding with them. They now allowed Voodoo drums and songs to be sung in Catholic Church services and ignored what they once called devil worship. At the lodge, we were assigned rooms with real beds instead of the cots we were used to on the ship. Dinner consisted of chicken in a hot tomato and garlic sauce, over rice, with a heap of picklese on the side. Picklese is a pickled dish or Vinaigre Piquant, indigenous to Haiti consisting of peppers, shredded cabbage, onions, carrots, peas, vinegar, peppercorns and cloves. The dessert was Haitian Flan. It could not have been better and I was glad that I had availed myself of this generous offer. After dinner we went outside to where there was a large fire roaring, surrounded by benches made of split logs. We were warned that it gets cool in these mountains, and I was glad that I had brought along a sweater and jacket. We seated ourselves on the logs around the fire and listened to a gaunt-looking old Haitian woman explain what Voodoo was. She sounded convincing as she told of the Grand Voodoo Zombie rituals that were held at “Wishing Spot,” and how snakes slithered about the feet of the young women dancers. She spoke reverently about the walking dead in the Lower Artibonite Valley and the Spirits trapped in bottles near Cape Haitian. It was all very spooky and gave me something to think about that night. However before her talk ended, she came directly up to me and, looking deep into my eyes, said that I was to beware…. “I would witness death before leaving the island….” Ouch!

It’s one of the major towns in Überwald, sir,” said Carrot, balancing the umlaut perfectly. “Exports: precious metals, leather, timber and of course fat from the deep fat mines at Shmaltzberg—” “There’s a place called Bonk?” said Vimes, still marveling at the speed with which they’d got here from a damp letter about dogs.

The eggrolls arrived first. Blistered and dangerously hot from the deep fryer, filled with wood ear mushrooms, glass noodles, and ground pork, they came with a heap of lettuce leaves, bean sprouts, sliced cucumber, and herbs. To eat one, you flatten a lettuce leaf; set an eggroll on it; scatter mint, basil, cilantro, and shiso leaves over it; add sprouts, cucumber, and pickled carrot; then roll it up. A messy business! We each wrapped a roll as snugly as we could—not very—and dunked them in a clear, cold, salty-sweet sauce. The first bite is a jolt of simultaneity: hot and cold, meat and herbs, sweet and salty, deep-fried crunch and fresh lettuce crunch…

My corned beef, a deep meaty magenta, was shaggy tender and served in a wide bowl with boiled cabbage, potatoes, carrots, and turnips.

I make my way into the kitchen and peek into the oven, where the chicken sits on a bed of onions and carrots, the skin puffing up and sputtering as it turns a deep golden brown. Roast chicken was one of my favorite meals growing up and a dish my mom often made on Sunday night, along with her famous crispy roasted potatoes. Libby liked her roast chicken flavored with lots of lemon and a little garlic, but I preferred mine with lots of garlic, no lemon, and a little bit of paprika under the skin. In an unusual meeting of the minds, that's how my mom preferred it too, so that's how she made it most often. I loved that Sunday night dinner. I loved how it made me feel closer to her for once.

Somewhere very nearby, a horse snorted, and he felt something nibbling at his coat. Reluctantly, he ended the kiss and found Buckwheat nipping his pocket to check for carrots. “Hey, knock that off.” Janet laughed, patted the horse’s neck. “I suppose he wants attention, too.” “Yeah, well, I’m sure as hell not kissing him.” She laughed again, her gaze meeting his. “Thank you, Jack.” “You do realize you kissed me, right? You know what that means.” She smiled, the seductive glint in her eyes making his heart skip a beat. “I guess you have no choice now but to kiss me back.” He had no choice. No choice at all.

Renzo from Roddino leaves us on the doorstep of Osteria da Gemma, a Langhe culinary landmark in a village scarcely large enough to fill the restaurant. Before we can shake off the wet and the cold, before we can see a menu or catch our breath, the waiter comes by and drops a cutting board full of salumi between us. Prego. Then another plate comes out- carne cruda, a soft mound of hand-chopped veal dressed with nothing but olive oil and a bit of lemon, a classic warm-up to a Piedmont meal. The plates continue, and it soon becomes very clear that we have no say in the matter. Insalata russa, a tricolore of toothsome green peas, orange carrots, and ivory potatoes, bound in a cloak of mayonnaise and crumbled egg yolk. Vitello tonnato, Piedmont's famous take on surf and turf: thin slices of roast beef with a thick emulsion of mayo and tuna. Each bite brings us slowly out of the mist of emotion and into the din of the dining room.

As I'm paying the bill, an older gentleman with an electric-blue tie sparks up a conversation with the chef. "What's good right now? You have anything you're really excited about?" Nakamura reaches down into one of his coolers and pulls out a massive wedge of beef so intensely frosted with fat that only the sparest trace of protein is visible. "A-five Omi beef." A hush falls over the restaurant; Omi beef, ludicrously fatty and fabulously expensive, may be Japan's finest Wagyu. The man bites, and Nakamura gets to work on his dish. He sears the beef, simmers wedges of golden carrots, whisks a fragrant sauce made with butter and vanilla. It's the first time the beef has made an appearance all night, but by the time Nakamura flips the steak, three more orders come in. Suddenly, the entire restaurant is happily working its way through these heartbreaking steaks, and I'm left staring at my bill. "Are you sure you want to leave?" Nakamura asks, and before I can say anything, he cuts another steak.

Garlic, leeks, shallots, and onions are great container plants. They don’t have much in the way of insect or disease problems, and they don’t need a deep container due to their shallow roots. The same goes for beets, radishes, and carrots.

Can I get you anything? I’ve got green tea, herbal, filtered water, or I could juice up some carrots and celery for you.” “No Pepsi? Isn’t it illegal to be that healthy?” “Cherry Coke is a deep dark secret in my life, Detective, but I only get one a month.” “That’s even worse, having a disciplined vice.

I am content,” Rudy often told Danny. “Is that all?” Danny would ask. “What else is there?” Danny was always conflicted between agreeing, and being contrary. “We spend countless hours simply filling our days to the brim. Work, relationships, hobbies. Anything to distract us. It has to be about the excesses—about finding our obsessions to live and die by,” Danny said, eyebrow raised. “Are you asking or simply saying?” Rudy had replied, in that manner of his that made you feel as though you were intruding, as though he wished he were somewhere else with his nose-deep in a book. Yet he wasn’t. “I guess both,” Danny confessed. “You’re asking ‘What is life?’” “Yes.” “That’s like asking ‘What is a carrot?’ It’s a carrot!” here Rudy held up one of the orange veggies, pulling it seemingly from thin air. “And, by that logic, then,” Danny said, snatching it from Rudy’s hand. “You’re telling me, that life is a carrot?” “Now you got it!” Rudy beamed, summoning another carrot.

eyes were slitted horizontally, like no rabbit's should have been—and they were a deep, dark red, like Mama Rabbit's eyes had gone, just before she ultimately ate the strange golden carrot that had killed her. And, after it was born, the little white rabbit opened its mouth, and coughed up blood—blood that was not its own. ​Blood that dripped from long, sharp canines, the likes of which no rabbit should have had.