Chef's Wife Quotes

So who the hell, exactly, are these guys, the boys and girls in the trenches? You might get the impression from the specifics of my less than stellar career that all line cooks are wacked-out moral degenerates, dope fiends, refugees, a thuggish assortment of drunks, sneak thieves, sluts and psychopaths. You wouldn't be too far off base. The business, as respected three-star chef Scott Bryan explains it, attracts 'fringe elements', people for whom something in their lives has gone terribly wrong. Maybe they didn't make it through high school, maybe they're running away from something-be it an ex-wife, a rotten family history, trouble with the law, a squalid Third World backwater with no opportunity for advancement. Or maybe, like me, they just like it here.

I walked in without knocking. The screen door banged to a close behind me announcing my presence. I followed my nose to the kitchen and found Kaleb standing by the stove. He stirred something that smelled absolutely delicious a wooden spoon in one hand and a huge chef’s knife in the other. “Are you sober?” I asked from the doorway. He turned and leveled a smile at me that made me a little wobbly. “I am." “Good. Because if not I was going to take the deadly kitchen utensil away from you.” I crossed the room and pulled myself up to sit on the counter beside the stove. A cutting board full of green peppers and two uncut stalks of celery waited for attention from the knife. Melted butter and diced onions bubbled in a sauté pan on the stove. “You cook." Kaleb was so pretty I was jealous. Pretty with ripped muscles and a tattoo of a red dragon covering most of his upper body. “Yes,” he said. “I cook.” “Do you usually wear a wife beater and,” I pushed him back a little by his shoulder “an apron that says ‘Kiss the Cook’ while you’re doing it? ” He leaned so close to me my heart skipped a couple of beats. “I’ll wear it all the time if you’ll consider it.

Rickey sometimes wondered what would have become of them if the Peychaud crew hadn't imploded one night in a marathon of apocalyptic drunkenness. No one remembered much of this night, but by the end of it, two cars were totaled, the sous chef and the bartender were in Charity Hospital, the chef was in jail, and the grill guy's wife was filing for divorce. The owner decided to close the place and they found themselves jobless. Rickey guessed this kind of thing was known as a "wake-up call

Being a lifetime wife and mother has afforded me the luxury of having multiple careers: I've been a teacher. A chauffeur. A chef. An interior decorator. A landscape architect, as well as a gardener. I’ve been a painter. A personal shopper. An accountant and a banker. I’ve been a beautician. Santa Claus. The Tooth Fairy. A movie reviewer. A nurse. A psychologist. A negotiator. An I have a Ph. D in How to Pretend Like You Don’t Mind.

I’d forgotten that the generally accepted norm of well done, medium and rare was translated to pink, bloody, and still mooing by a French chef.

Only the unpaid cooking seems to be a woman’s job to some guys. They don’t want to do it themselves, so they push it on their wife and say it’s women’s work,” Charity said, rolling her eyes. “Given that the top chefs of the world are largely men, they are mistaken. But then, if you can get a good wage for something, men generally assume control.” She paused.

Being a lifetime wife and mother has afforded me the luxury of having multiple and even simultaneous careers: I've been a chauffeur. A chef. An interior decorator. A landscape architect, as well as a gardener. I've been a painter. A furniture restorer. A personal shopper. A veterinarian's assistant and sometimes the veterinarian. I've been an accountant, a banker and on occasion, a broker. I've been a beautician. A map. A psychic. Santa Claus. The Tooth Fairy. The T.V. Guide. A movie reviewer. An angel. God. A nurse and a nursemaid. A psychiatrist and psychologist. Evangelist. For a long time I have felt like I inadvertently got my master's in How To Take Care of Everybody Except Yourself and then a Ph.D. in How to Pretend Like You Don't Mind. But I do mind.

A good wife should be a lady in the living room, a slut in the bedroom, and a chef in the kitchen?

Everything,” he said. “My wife cooks everything well.” He dealt the menus out and left us to greet another couple, and we dithered enjoyably between lamb stuffed with herbs, daube, veal with truffles, and an unexplained dish called the fantaisie du chef. The old man came back and sat down, listened to the order, and nodded. “It’s always the same,” he said. “It’s the men who like the fantaisie.

For his thirtieth and fortieth birthdays, Jobs had celebrated with the stars of Silicon Valley and other assorted celebrities. But when he turned fifty in 2005, after coming back from his cancer surgery, the surprise party that his wife arranged featured mainly his closest friends and professional colleagues. It was at the comfortable San Francisco home of some friends, and the great chef Alice Waters prepared salmon from Scotland

Danny was unfazed at the size of the large-stomached man, with hairy arms waving about like a pizza chef, all violent gestures and shouting. His crude, pinch-faced wife spat salivated swear words at him. She was in her thirties and behaving like a grounded teenager, screaming at him to leave her property. "One hundred thousand pesetas please." Danny took a bony, female fist to his cheek, jarring him. He shook it off. "Two hundred thousand now." She jabbed at him again, as her fist poked towards his nose, he head-butted it. She recoiled in pain gasping and nursing her hand. The husband, a chubby, but solid Valencian, went ape-shit and lobbed a hairy, dimpled fist at him, causing Danny to shift on his feet. He pulled his head out of the way with the skill of a middleweight. The man drew his fist from three o'clock and blasted scarred knuckles towards his face again. Danny’s reaction was lightning; he caught the fist and held firm, flipped down the hood, his face showing something new. The man recoiled, recognising grim determination and knew this man would never give up.

of food, François Mitterrand, the French president, ordered a final course of ortolan, a tiny yellow-throated songbird no bigger than his thumb. The delicacy represented to him the soul of France. Mitterrand’s staff supervised the capture of the wild birds in a village in the south. The local police were paid off, the hunting was arranged, and the birds were captured, at sunrise, in special finely threaded nets along the edge of the forest. The ortolans were crated and driven in a darkened van to Mitterrand’s country house in Latche where he had spent his childhood summers. The sous-chef emerged and carried the cages indoors. The birds were fed for two weeks until they were plump enough to burst, then held by their feet over a vat of pure Armagnac, dipped headfirst and drowned alive. The head chef then plucked them, salted them, peppered them, and cooked them for seven minutes in their own fat before placing them in a freshly heated white cassole. When the dish was served, the wood-paneled room—with Mitterrand’s family, his wife, his children, his mistress, his friends—fell silent. He sat up in his chair, pushed aside the blankets from his knees, took a sip from a bottle of vintage Château Haut-Marbuzet. —The only interesting thing is to live, said Mitterrand.

claque, aka canned laughter It’s becoming increasingly clear that there’s nothing new under the sun (a heavenly body, by the way, that some Indian ascetics stare at till they go blind). I knew that some things had a history—the Constitution, rhythm and blues, Canada—but it’s the odd little things that surprise me with their storied past. This first struck me when I was reading about anesthetics and I learned that, in the early 1840s, it became fashionable to hold parties where guests would inhale nitrous oxide out of bladders. In other words, Whip-it parties! We held the exact same kind of parties in high school. We’d buy fourteen cans of Reddi-Wip and suck on them till we had successfully obliterated a couple of million neurons and face-planted on my friend Andy’s couch. And we thought we were so cutting edge. And now, I learn about claque, which is essentially a highbrow French word for canned laughter. Canned laughter was invented long before Lucille Ball stuffed chocolates in her face or Ralph Kramden threatened his wife with extreme violence. It goes back to the 4th century B.C., when Greek playwrights hired bands of helpers to laugh at their comedies in order to influence the judges. The Romans also stacked the audience, but they were apparently more interested in applause than chuckles: Nero—emperor and wannabe musician—employed a group of five thousand knights and soldiers to accompany him on his concert tours. But the golden age of canned laughter came in 19th-century France. Almost every theater in France was forced to hire a band called a claque—from claquer, “to clap.” The influential claque leaders, called the chefs de claque, got a monthly payment from the actors. And the brilliant innovation they came up with was specialization. Each claque member had his or her own important job to perform: There were the rieurs, who laughed loudly during comedies. There were the bisseurs, who shouted for encores. There were the commissaires, who would elbow their neighbors and say, “This is the good part.” And my favorite of all, the pleureuses, women who were paid good francs to weep at the sad parts of tragedies. I love this idea. I’m not sure why the networks never thought of canned crying. You’d be watching an ER episode, and a softball player would come in with a bat splinter through his forehead, and you’d hear a little whimper in the background, turning into a wave of sobs. Julie already has trouble keeping her cheeks dry, seeing as she cried during the Joe Millionaire finale. If they added canned crying, she’d be a mess.

You know that I'm the owner of Curried Dreams, right? I inherited it as his wife." Her parents had never gotten divorced. Ashna remembered how guilty she had felt every time she prayed that they would. "I think it's time we sell it." Ashna dumped the paper towels in the garbage, hands shaking. The urge to press down, crush the garbage until it shrank to the bottom of the bin pushed inside her. "That's a new low, even for you." She gave in and jammed her hand into the garbage, pressing it down until it crushed and folded and smashed. "You already hate me. I might as well do what's right for you and risk you hating me more." "How is forcing me to give up my livelihood right for me?" She washed her hands to keep from shoving the garbage again. "If it weren't for Curried Dreams you would actually be looking for and doing something you enjoyed. You'd get out from that dark place your father thrust you into." Ashna was shaking now. All she wanted was to walk away. To crawl into bed. To get away from Shobi. The habit of walking away from things must be a hard one to break. Go to hell, Frederico Silva! "Curried Dreams is not a dark place. I can turn it around. I'm close to doing it." "You're not going to win that show. You don't even like being a chef! You can't win without passion." "Thanks, Mom. And not all of us are selfish enough to put ourselves and our damn passion before everything else!" Shobi gasped and Ashna sucked in her lips.

6 Eight days before he died, after a spectacular orgy of food, François Mitterrand, the French president, ordered a final course of ortolan, a tiny yellow-throated songbird no bigger than his thumb. The delicacy represented to him the soul of France. Mitterrand’s staff supervised the capture of the wild birds in a village in the south. The local police were paid off, the hunting was arranged, and the birds were captured, at sunrise, in special finely threaded nets along the edge of the forest. The ortolans were crated and driven in a darkened van to Mitterrand’s country house in Latche where he had spent his childhood summers. The sous-chef emerged and carried the cages indoors. The birds were fed for two weeks until they were plump enough to burst, then held by their feet over a vat of pure Armagnac, dipped headfirst and drowned alive. The head chef then plucked them, salted them, peppered them, and cooked them for seven minutes in their own fat before placing them in a freshly heated white cassole. When the dish was served, the wood-paneled room—with Mitterrand’s family, his wife, his children, his mistress, his friends—fell silent. He sat up in his chair, pushed aside the blankets from his knees, took a sip from a bottle of vintage Château Haut-Marbuzet. —The only interesting thing is to live, said Mitterrand. He shrouded his head with a white napkin to inhale the aroma of the birds and, as tradition dictated, to hide the act from the eyes of God. He picked up the songbirds and ate them whole: the succulent flesh, the fat, the bitter entrails, the wings, the tendons, the liver, the kidney, the warm heart, the feet, the tiny headbones crunching in his teeth. It took him several minutes to finish, his face hidden all the time under the white serviette. His family could hear the sounds of the bones snapping. Mitterrand dabbed the napkin at his mouth, pushed aside the earthenware cassole, lifted his head, smiled, bid good night and rose to go to bed. He fasted for the next eight and a half days until he died. 7 In Israel, the birds are tracked by sophisticated radar set up along the migratory routes all over the country—Eilat, Jerusalem, Latrun—with links to military installations and to the air traffic control offices at Ben Gurion airport.

THIS IS YOUR WIFE,” THE CAPTION OF THE BELL TELEPHONE ad reads. Above it, five identical women’s heads are lined up in a row. One head wears a chef’s toque; the next, a nurse’s bonnet; another, a chauffeur’s cap; and so on. Thanks to the telephone, readers are told, “the pretty girl you married” can order groceries, call for a sick child’s medicine, find out what time to meet her husband’s train, and more. Behold the modern American housewife: five women neatly bundled into one.

Wyatt’s lips flatten into a serious line. His voice goes low, laced with passion. “Marrying one woman doesn’t mean spending your life with one woman, because the funny girl you fall in love with on a first date at twenty-eight eventually becomes the fascinating creature you propose to at thirty, then evolves into the stunning bride you wait for at the end of an aisle at thirty-two, and finally grows into the astounding mother to your children at thirty-four. By forty, she has blossomed into the businesswoman, the force to be reckoned with. By the time you’re fifty or sixty or seventy or a hundred, she’s been everything — your wife, your lover, your friend, your companion, your sous-chef, your travel partner, your life coach, your confidant, your cheerleader, your critic, your most stalwart advisor. She grows with you. She changes with you. She is always stable, but never stagnant. She is not one woman. She is a thousand versions of herself, a multitude of layers, an infinite ocean whose depths you plumb over a lifetime, whose many treasures and intricacies, quirks and idiosyncrasies you need an entire marriage to explore.” His voice softens. “A man should be so lucky to spend his life stuck with one woman such as that.” -Julie Johnson, "The Monday Girl

with a Tea Room in Chardonne, in the French part of Switzerland. Our son Marcel was now a pastry chef himself and with his American wife Connie had worked for several years at Sprüngli on Paradeplatz in Zurich and at Monjonnier in Lausanne. In

With the long list of supposedly health-endangering meals on our menus, ‘starving’ seems like a healthy option to have on our list of safe-to-eat meals.

Its front porch had a beautiful view of the water and invisible screening to keep the jellybugs and stinkmoths at bay. I wove mats for the floors and painted sincere, klutzy seascapes for the walls. Piece by piece I assembled chef-quality cooking equipment, learned how to use it, and achieved a state of domestic competence that would have astounded my long-suffering ex-wife, Joanna.

Today, in the dead of night when I should be sleeping, I sometimes imagine the breath of the woman who not only gave me life, but delivered me from death. I sometimes reach into that tin by my stove and take a handful of berbere, sift it through my fingers, and toss it into the pan. I watch my wife cook and I imagine that I can see my mother's hands. I have taught myself the receipts of my mother's people because those foods are for me, as a chef, the easiest connection to the mysteries of who my mother was. Her identity remains stubbornly shrouded in the past, so I feed myself and the people I love the food that she made. But I cannot see her face.

    My family – my wife and my six children – was killed. I know who did it. I sometimes meet them in the street: they greet me and I greet them. I have forgiven them: they can never bring back my family, so it is the best thing to do. It is best to forget and to get on with life. (Forty-two-year-old ex-combatant, CNDD, now chef de colline, Nyanza-Lac)

You have to come for dinner soon. Alana seems to have perfected this insane braised chicken with chorizo and chickpeas that is perfect for this weather," he says, bragging about his wife. Alana is a terrific chef, best known for her role assisting Patrick Conlon on Master Chef Battle, and her own new show, Abundance, both staples on my TiVo. I've known her since I catered a cocktail party for her former boss Maria De Costa, the talk show host, about fifteen years ago, and we have stayed in casual touch ever since. When she moved into the neighborhood, we got a little closer, but since Aimee got sick I haven't been as good about staying in touch. But considering that was around the time she met RJ, she's been too really busy to notice.

Marrying one woman doesn’t mean spending your life with one woman, because the funny girl you fall in love with on a first date at twenty-eight eventually becomes the fascinating creature you propose to at thirty, then evolves into the stunning bride you wait for at the end of an aisle at thirty-two, and finally grows into the astounding mother to your children at thirty-four. By forty, she has blossomed into the businesswoman, the force to be reckoned with. By the time you’re fifty or sixty or seventy or a hundred, she’s been everything — your wife, your lover, your friend, your companion, your sous-chef, your travel partner, your life coach, your confidant, your cheerleader, your critic, your most stalwart advisor. She grows with you. She changes with you. She is always stable, but never stagnant. She is not one woman. She is a thousand versions of herself, a multitude of layers, an infinite ocean whose depths you plumb over a lifetime, whose many treasures and intricacies, quirks and idiosyncrasies you need an entire marriage to explore.” His voice softens. “A man should be so lucky to spend his life stuck with one woman such as that.

Nicolas Appert, a talented chef with no formal education, wondered whether the method he used to put up sugared fruit in glass jars might be applied to the problem of conserving soup, vegetables, beef stew, and beans. “A dynamic and jovial little man,” according to French historian Maguelonne Toussaint-Samat, Appert began his experiments by funneling peas and boiled beef into old champagne bottles, corking them, and sitting them in hot-water baths for varying lengths of time. As curiosity became obsession, Appert sold his Parisian confectionery business and retired to a small town just outside the city, where he spent the better part of a decade perfecting his method. In 1803, Appert delivered the first batch of preserved food to the French navy for field-testing. The contents of his bottles received rave reviews: the beef was pronounced “very edible,” while the beans and green peas had “all the freshness and flavor of freshly picked vegetables.” Appert was awarded the prize and promptly used the money to finance more experiments. Rather than patent his technique, he published a book of detailed instructions so that anyone could master “l’art de conserver.” Perhaps unsurprisingly, he died a pauper. Despite being formally recognized as “a benefactor of humanity” by the French government, even his wife eventually left him, and he ended up buried in a mass grave.

As a chef, my future wife ticked all the boxes. She tasted delicious, just the right balance between sweet and biting. Most important of all… She tasted like forever.

Be a chef, be a beggar, be divorced a zillion times, no one in this city cared. Smoke yourself to death out the window. Scare your wife and go to jail. It was heaven to live here. Susie never got that. Poor Susie.

traditional Norse blessing. Facing in each direction as he speaks, he forbids all evil from entering our lives from this point forward. After invoking the gods, our ancestors, and everyone gathered here today as our witnesses, he lights a symbolic candle to purify us so that we may enter our marriage with unadulterated love. Dipping an evergreen sprig into a bowl of holy water, he anoints Ella and me, offering his blessings before binding our hands together with the rite of the white ribbon. We recite a prayer to Frigga, the goddess of marriage, followed by our vows promising to love, honor, and cherish each other. The rings we exchange were personally chosen by Ella. A moonstone set into oxidized silver for her, and a brushed silver Tungsten band for me. As the final rite of passage into married life, the Gothi pours a goblet of mead wine and brings our free hands together around the stem, encouraging each of us to drink. Once we do, he declares us bound for eternity as husband and wife. He removes the goblet, and I bring my hand to Ella’s face, sealing our marriage with a kiss. Around us, bells begin to ring, a salute from the witnesses. But Ella and I only have eyes for each other as we seal our commitment to one another. When the Gothi opens the circle again with one last symbolic prayer, we exit to our new life amongst our family and friends. Celebrations are in order, and the chef has prepared a feast of traditional foods.

She pulled out a blue dress made of washed silk that was so soft it felt like skin. Size six. There was another dress in a champagne color- the same cut, very simple, a slip dress to just above the knee. There was a third outfit- a tank and skirt in the same silk, bottle green. "These are for me?" "Let's see how they look." She took the bag into the ladies' room and slipped the blue dress on over her bikini. It fell over Adrienne's body like a dress in a dream- and it would look even better when she had the right underwear. So here was her look. She checked the side of the shopping bag. The clothes had come from a store called Dessert, on India Street, and Adrienne recognized the name of the store as the one owned by the chef's wife, the redhead who had been so kind during soft opening. If you come in, I'd love to dress you, free of charge. So maybe Thatch didn't pay for these clothes. Still, it was weird. Weird that Thatcher had told her she needed a look, weird that he (or the redhead) had perfectly identified it, and weird that she now had to model it for him, proving him right. She stepped out into the dining room. He gazed at her. And then he gave a long, low whistle. That did it: Her face heated up, the skin on her arms tingled. She had never felt so desirable in all her life.

Beneath a common banner of classically liberal ideals, countless tastes and traditions may mingle and mutate into ever new and exciting flavors. Thus would be born a homeland where the Sufi dances with the Breslover round the neon jungle of Times Square, where the Baptist of Alabama nods along to the merry melodies of Klezmer, where the secular humanist combs the Christian gospels and poems of Rumi for their many pearls of wisdom, where the Guatemalan college student learns to read Marx and Luxemburg in their original German, where the Russian refugee freely markets her own art painted in the style of Van Gogh and Monet, where the Italian chef tosses up a Lambi stew for his Haitian wife’s birthday while the operas of Verdi and Puccini play on his radio, where two brothers in exile share the wine of the Galilee and Golan while listening to the oud music of Nablus and Nazareth, where the Buddhist and the stoner hike through redwood trails and swap thoughts of life and death beneath a star-spangled sky. In this America, only the polyglot sets the lingua franca, the bully pulpit yields to the poets café, decent discourse finds favor over any cocksure shouting match, no library is so uniform as to betray to a tee its owner’s beliefs, no citizen is so selfish as to live for only themself nor so weak of will as to live only for others, and such a land—as yet a dream deferred, but still a dream we may seize—such a land would truly be worthy of you and me.

Then I stood and dropped the phone. I may have screamed—I can’t remember. Vincent lived in a gated mansion on the outskirts of Tampa, maybe an hour away. He would have sent help of his own. Mobsters who’d be pulling up the drive any minute. And they’d find me, the wife of a cop, alone in the house, dripping with Anthony’s blood. Anthony, who’d been killed with a kitchen knife. Me, his personal chef.

Madame Escoffier," he said. In his white apron, he was again the man she loved. The gentle man who only spoke in whispers. "I am sorry," she said. "I am not." He leaned over and kissed her. His lips tasted of tomatoes, sharp and floral. The moment, filled with the heat of a reckless summer, brought her back to the gardens they had grown together in Paris in a private courtyard behind Le Petit Moulin Rouge. Sweet Roma tomatoes, grassy licorice tarragon, thin purple eggplants and small crisp beans thrived in a series of old wine barrels that sat in the tiny square. There were also violets and roses that the 'confiseur' would make into jellies or sugar to grace the top of the 'petit-fours glacés,' which were baked every evening while the coal of the brick ovens cooled down for the night. "No one grows vegetables in the city of Paris," she said, laughing, when Escoffier first showed her his hidden garden, "except for Escoffier." He picked a ripe tomato, bit into it and then held it to her lips. "Pomme d'amour, perhaps this was fruit of Eden." The tomato was so ripe and lush, so filled with heat it brought tears to her eyes and he kissed her. "You are becoming very good at being a chef's wife." "I love you," she said and finally meant it. 'Pommes d'amour.' The kitchen was now overflowing with them.

As a homeschooling mom, you have many roles to play. You are teacher. You are wife. You are mom. You are a nurse when your child is sick. You are the chauffeur. You are chef and housekeeper and laundry service and child care and referee and maybe even piano teacher. Honestly, you have too many roles. You can’t fulfill your roles on your own and succeed. But God is more than able to help you to succeed at your many tasks. He will strengthen you through His Word.

Meanwhile, other cupcakeries were popping up all over Manhattan. A near Magnolia replica turned up in Chelsea when a former bakery manager jumped ship to open his own Americana bakeshop, Billy's (the one AJ and I frequented). Two Buttercup employees similarly ventured downtown to the Lower East Side and opened Sugar Sweet Sunshine, expanding into new flavors like the Lemon Yummy, lemon cake with lemon buttercream, and the Ooey Gooey, chocolate cake with chocolate almond frosting. Dee-licious. Other bakeries opted for their own approach. A husband-and-wife team opened Crumbs, purveyor of five-hundred-calorie softball-sized juggernauts, in outrageous flavors like Chocolate Pecan Pie and Coffee Toffee, topped with candy shards and cookie bits. There were also mini cupcakes in wacky flavors like chocolate chip pancake and peanut butter and jelly from Baked by Melissa and Kumquat's more gourmet array like lemon-lavender and maple-bacon. Revered pastry chefs also got in on the action. After opening ChikaLicious, the city's first dessert bar, Chika Tillman launched a take-out spot across the street that offered Valhrona chocolate buttercream-topped cupcakes. And Pichet Ong, a Jean-Georges Vongerichten alum and dessert bar and bakery rock star, attracted legions of loyal fans- no one more than myself- to his West Village bakery, Batch, with his carrot salted-caramel cupcake.

The chef grabs the guy's wife/girlfriend by the hair, bashes her down on the table, and slams the meat cleaver into the back of her neck. I don't think she even ordered a turkey sandwich!

In the way of a reflection of my family and friends I mused at the number of people that I encountered during the past 85 years. Everyone here has played an important part but there have been others, many of whom have now passed across the horizon of life, however the purpose of my reminiscing is to share happy thoughts while at the same time take a peek into the future. I can look back to those first few glimpses of my life and find my grandmother Ohme, Gertrude Thieme standing at what I perceived to be a high kitchen counter making sandwiches using a slice of almost not eatable German black bread they called schwartsbrod. With great care she laden it with lard, blootwurst or sometimes liberwurst, topped with the half of a crusty Keiser roll. I always got the heel of the roll, with a quarter lengthwise slice of a crunchy dill pickle. It was the first and last time I remember seeing her before she returned to Germany and the war. My sister Trudy had died a few years prior leaving a collective hole in my family. Her short life and subsequent death was devastating to my mother and father and I constantly felt the sorrow it brought into our home. My father unsuccessfully tried to make a success of a small delicatessen at 11 Nelson Avenue in Jersey City and we moved to 25 Nelson Avenue when my father started working as a chef at Lindy’s Restaurant on Broadway in Manhattan. At home we exclusively spoke German which was a hindrance during World War II. My mother and father never lost their German accent and the only one of my family that made a real effort to speak English without an accent was my Onkle Willie. My parents refused to associate with my Onkle Walter and his wife Tante Wilma although they always treated me kindly and I sometimes talked with my cousins Klein Walter und Norma. The neighborhood treated us as NAZI outcasts until Italy entered the war on the Axis side and suddenly we all had to prove that we were patriotic. Eventually I joined the tin can army and learned enough English to be accepted. As my accent faded I truly became an American.

The day after setting foot upon the deck of the whale-ship, Snowball was appointed chef de caboose, in which distinguished office he continued for several years; and only resigned it to accept of a similar situation on board a fine bark, commanded by Captain Benjamin Brace, engaged in the African trade. But not that African trade carried on by such ships as the Pandora. No; the merchandise transported in Captain Brace’s bark was not black men, but white ivory, yellow gold-dust, palm-oil, and ostrich-plumes; and it was said, that, after each “trip” to the African coast, the master, as well as owner, of this richly laden bark, was accustomed to make a trip to the Bank of England, and there deposit a considerable sum of money. After many years spent thus professionally, and with continued success, the ci-devant whalesman, man-o’-war’s-man, ex-captain of the Catamaran, and master of the African trader, retired from active life; and, anchored in a snug craft in the shape of a Hampstead Heath villa, is now enjoying his pipe, his glass of grog, and his otium cum dignitate. As for “Little William,” he in turn ceased to be known by this designation. It was no longer appropriate when he became the captain of a first-class clipper-ship in the East Indian trade,—standing upon his own quarter-deck full six feet in his shoes, and finely proportioned at that,—so well as to both face and figure, that he had no difficulty in getting “spliced” to a wife that dearly loved him. She was a very beautiful woman, with a noble round eye, jet black waving hair, and a deep brunette complexion. Many of his acquaintances were under the impression that she had Oriental blood in her veins, and that he had brought her home from India on one of his return voyages from that country. Those more intimate with him could give a different account,—one received from himself; and which told them that his wife was a native of Africa, of Portuguese extraction, and that her name was Lalee. They had heard, moreover, that his first acquaintance with her had commenced on board a slave bark; and that their friendship as children,—afterwards ripening into love,—had been cemented while both were castaways upon a raft—Ocean Waifs in the middle of the Atlantic. The End.