Chicken Wrap Quotes

Charlie Asher: Mrs. Ling, is that duck wearing trousers? Mrs. Ling: Could be . . . . You hear of paper-wrap chicken? This duck in pants.

I told you that you deserved better." My heart lifted at the sound of that deep, michivious voice. "Noah?" "Echo, you look..." He let his eyes wander down my body and then slowly back up. A wicked grin spread across his face. "Appetizing." "Like a chicken wing appetizing or succulent hamburger appetizing?" "Appetizing as in your boyfriend's a moron to leave you alone." "He's not my boyfriend." "Good. Because i was going to ask you to dance." He wrapped both of his hands around my waist and pulled me close. God, he felt good-warm, solid. I slid my arms to his neck, letting my gloved fingers skim his skin. "I thought you didn't do dances." "I don't. And, this afternoon, i had no intention of coming here." He swallowed. "This dance seemed so damned important to you. And you...you 're important to me." “Echo, I can’t tell you what’s going to happen because I don’t know. I don’t hold hands in the halway or sit at anyone else’s lunch table. But I swear...on my brothers that you’ll never be a joke to me and you’ll be much more than a girl in the backseat of my car.

She was scarcely a year older than I was, dark-haired, slender, with a face that would break your heart. It certainly broke mine. Lowborn, half-starved, unwashed... Yet lovely. They'd torn the rags she was wearing half off her back, so I wrapped her in my cloak while Jaime chase the men into the woods. By the time he came trotting back, I'd gotten a name out of her, and a story. She was a crofter's child, orphaned when her father died of fever, on her way to... Well, nowhere, really. The girl was too frightened to send her off by herself, though, so I offered to take her to the closest inn and feed her while my brother rode back to the Rock for help. She was hungrier than I would have believed. We finished two whole chickens and part of a third, and drank a flagon of wine, talking. I was only thirteen, and the wine went to my head, I fear. The next thing I knew, I was sharing her bed. If she was shy, I was shyer. I'll never know where I found the courage. When I broke her maidenhead, she wept, but afterward she kissed me and sang her little song, and by morning I was in love.

But Virginia, bacon is breafast. And nothing sets my nostrils twitching like bacon in the morning. Little pigs parading up and down with their curly cork screw tails... Bacon sizzling away on a iron frying pan. Baste it, roast it, toast it, nibble it, chew it, bite right through it, wobble it, gobble it, wrap it round a couple of chickens and am I ravenous!

apples; then sausage rolls, shedding their pastry all over his coat, and a thick slab of yellow cheese. From the back of his fob watch Charles extracted a screw of salt. Finally, like a conjuror, he took from under his hat half a roast chicken, wrapped in oiled paper.

Today I’ve prepared for you a selection of plastic-wrapped charcuterie, featuring a rustic gastrique of artisanal pig anuses and a decadent mélange of mechanically separated chicken,” he said in the style of the chefs on all those cooking competition shows his mother complained about wasting her life watching, yet watched anyway. “Bon appétit.

You ought to make something for Easter. You know. Eggs and stuff. Chocolate hens, rabbits, things like that. Like the shops in Agen." I remember them from my childhood; the Paris chocolateries with their baskets of foil-wrapped eggs, shelves of rabbits and hens, bells, marzipan fruits and marrons glacés, amourettes and filigree nests filled with petits fours and caramels, and a thousand and one epiphanies of spun-sugar magic carpet rides more suited to an Arabian harem than the solemnities of the Passion. "I remember my mother telling me about the Easter chocolates." There was never enough money to buy those exquisite things, but I always had my own cornet-surprise, a paper cone containing my Easter gifts, coins, paper flowers, hard-boiled eggs painted in bright enamel colors, a box of colored papier-mâché- painted with chickens, bunnies, smiling children among the buttercups, the same every year and stored carefully for the next time- encasing a tiny packet of chocolate raisins wrapped in cellophane, each one to be savored, long and lingeringly, in the lost hours of those strange nights between cities, with the neon glow of hotel signs blink-blinking between the shutters and my mother's breathing, slow and somehow eternal, in the umbrous silence.

Kya knew her mother would return with meat wrapped in greasy brown paper or with a chicken, head dangling down. But she never wore the gator heels, never took a case. Ma always looked back where the foot lane met the road, one arm held high, white palm waving, as she turned onto the track,

This wrap! It's made of rice! Now I get it... it's a variation on a Bánh Xèo!" BÁNH XÈO Literally meaning "Sizzling Cake," it is a Vietnamese rice-flour pancake. The batter is made from rice flour, water, coconut milk and other ingredients and is then spread thinly and fried like a crepe. Once cooked, ingredients like pork, shrimp, and bean sprouts are folded inside. I see the concept behind this dish now! It's mixing piping-hot rice with juicy fried chicken! Fried chicken and rice have always been a golden combination. Here they've recreated that in a form that's easy to eat on the go and just as delicious. And they even managed to do it in an innovative and eye-catching way!

When the snow began to fall, Maman was working in the shop, making Easter chocolates. Rabbits and chickens and baskets of eggs. Mendiants and nougatines. Nipples of Venus, and apricot hearts, and bitter orange slices. All wrapped up in cellophane, and tied with colored ribbons, and packed in boxes and sachets and bags, ready to give for Easter.

There is, however, an ulterior motive behind his diet. Daniel is under the mistaken impression that he can dramatically shorten his life span through poor food choices. He is banking on a heart attack by forty-five. If that doesn’t take him, he will amp up on doughnuts and bacon-wrapped fried chicken, and he will be gone by forty-seven for sure.

After the chicken is fried and wrapped in wax paper, tucked gently into cardboard shoe boxes and tied with string... After the corn bread is cut into wedges, the peaches washed and dried... After the sweet tea is poured into mason jars twisted tight and the deviled eggs are scooped back inside their egg-white beds slipped into porcelain bowls that are my mother's now, a gift her mother sends with her on the journey...

I drop my purse on the table and grab the plastic-wrapped plate. The last few days of school mark the start of pageant prep season, which means my mom is on a diet. And when my mom is on a diet, so is everyone else. Which means dinner is grilled chicken salad. It could be worse. It has been worse. She clicks her tongue. “You’ve got a little breakout there on your forehead. You’re not eatin’ that greasy food you’re selling, are you?” “You know I don’t even like burgers and hot dogs that much.” I don’t sigh. I want to, but my mom will hear. It doesn’t matter how loud the TV is. It could be two years from now and I could be away at college in some other town, hundreds of miles away, and my mom would hear me sigh all the way from home and call me to say, “Now, Dumplin’, you know I hate when you sigh. There is nothing less attractive than a discontent young woman.” There

Every dish I cooked exhumed a memory. Every scent and taste brought me back for a moment to an unravaged home. Knife-cut noodles in chicken broth took me back to lunch at Myeondong Gyoja after an afternoon of shopping, the line so long it filled a flight of stairs, extended out the door, and wrapped around the building. The kalguksu so dense from the rich beef stock and starchy noodles it was nearly gelatinous. My mother ordering more and more refills of their famously garlic-heavy kimchi. My aunt scolding her for blowing her nose in public. Crispy Korean fried chicken conjured bachelor nights with Eunmi. Licking oil from our fingers as we chewed on the crispy skin, cleansing our palates with draft beer and white radish cubes as she helped me with my Korean homework. Black-bean noodles summoned Halmoni slurping jjajangmyeon takeout, huddled around a low table in the living room with the rest of my Korean family. I drained an entire bottle of oil into my Dutch oven and deep-fried pork cutlets dredged in flour, egg, and panko for tonkatsu, a Japanese dish my mother used to pack in my lunch boxes. I spent hours squeezing the water from boiled bean sprouts and tofu and spooning filling into soft, thin dumpling skins, pinching the tops closed, each one slightly closer to one of Maangchi's perfectly uniform mandu.

Hugging is healthy. It helps the immune system, cures depression, reduces stress and induces sleep. It’s invigorating, rejuvenating and has no unpleasant side effects. Hugging is nothing less than a miracle drug. Hugging is all natural. It is organic, naturally sweet, no artificial ingredients, nonpolluting, environmentally friendly and 100 percent wholesome. Hugging is the ideal gift. Great for any occasion, fun to give and receive, shows you care, comes with its own wrapping and, of course, fully returnable. Hugging is practically perfect. No batteries to wear out, inflation-proof, nonfattening, no monthly payments, theft-proof and nontaxable. Hugging is an underutilized resource with magical powers. When we open our hearts and arms, we encourage others to do the same. Think of the people in your life. Are there any words you’d like to say? Are there any hugs you want to share? Are you waiting and hoping someone else will ask first? Please don’t wait! Initiate!

Without breathing, Kya stared at the floor outside her cell and within a few seconds Sunday Justice stepped into view. His markings were surprisingly stark and soft at the same time. No hesitation this time, he stepped into her cell and walked up to her. She put the plate on the floor and he ate the chicken- pulled the drumstick right onto the floor- then lapped up the gravy. Skipped the butter beans. She smiled through it all, then wiped the floor clean with tissue. He jumped on her bed, and a sweet sleep wrapped them together.

I can see Mr. Yukihira is sautéing cubed chicken, diced onion, prawns and uncooked rice in his. He filled the frying pan with the gentle flavor of butter, and he's now softly wrapping it around each and every one of his ingredients! On the other hand, Mr. Saito heated some garlic slices in oil until fragrant... ... and then added his butter together with soy sauce, cuttlefish and cuttlefish liver. The unique and luxuriantly salty smell of the bounty of the sea is being taken to even greater heights with the rich scent of butter!

It is, for one thing, a clear sunny day, which is no small piece of luck when you’re on a Northern California beach in October. The sand is actually warm between their toes, instead of dank and gritty; but the air also has the crisp autumnal bite that makes you want to wrap yourself in something soft. No one acts crabby, or restless, or bored. Billie has packed some particularly delicious sandwiches—pesto chicken for the adults, hummus for Olive (who has recently gone vegetarian)—and they wash these down with tepid cocoa from a thermos

I cut the chicken breasts into halves, season them with the dry seasonings, and bake them. When they're ready and cooked all the way through, I wrap each half in bacon and fry them with onion slices until the bacon's a nice, crispy, golden brown and the onions are soft and cooked through and through. The whole time they cook and simmer, I run the stick of butter around the chicken halves for even crispier edges and that buttery taste that brings anything to the next level- a strategy probably everybody black knows, and I guess it's to my benefit there's not many black people in this competition.

I would expect such behavior from the children,not from their mother." She tsked at him, not even a little daunted. "Aren't you the least bit curious?" "Certainly,but I can wait until-" "But I can't wait," she cut in passionately. "Come with me, Warren. I'll be careful with it. And if it's nothing more'n a simple gift, albeit a mysterious one, then I'll have the box wrapped up again perfectly, so no one will know we tampered with it." "You're serious about this?" he asked. "You're actually going to sneak downstairs in the middle of the night like an errant schoolgirl-" "No,no,we are, like two perfectly sensible adults making a reasonable effort to solve a mystery that has been around far too long." He chuckled at that point, used to his wife's strange logic, and used to her ignoring any of his attempts at sternness.But then that was the magic of Amy.She was unlike any other woman he'd ever known. He gave in gracefully with a smile. "Very well,fetch our robes and some shoes.I would imagine the fire has been banked in the parlor, so it will be a mite chilly." It wasn't that long before they were standing next to The Present, Warren merely curious, Amy finding it hard to contain her excitement, considering what she expected to find beneath the pretty cloth wrapping.The parlor wasn't chilly at all,since whoever had lef the room last had closed the doors to contain the earlier warmth, and Warren had closed them again before he lit several of the lamps. But the doors opened once more, giving Amy quite a start since she was just reaching for The Present when it happened, and Jeremy said as he entered the room, "Caught in the act,eh? Amy,for shame." Amy,noticeably embarrassed despite the fact that Jeremy wasn't just her cousin, but one of her closest friends, said stiffly, "And what,pray tell, are you doing down here at this hour?" He winked at her and said dryly, "Same thing you are, I would imagine." She chuckled then. "Scamp. Close the door while you're at it." He started to,but stepped out of the way instead as Reggie sauntered in, barefoot and still in the process of tying her bed robe. When everyone else there just stared at her, she huffed indignantly, "I did not come down here to open The Present-well, maybe I did, but I would have chickened out before actually doing so." "What a whopper, Reggie," Derek said as he came in right behind her. "Nice try, though. Mind if I borrow that lame excuse? Better than having none a'tall.

Gran had made him suffer through many terrible things in the name of ridding his body of the poison. The first day, in addition to the rotten apple brew she made him guzzle by the jugful, she'd forced him to stand for twenty minutes under the spray of an icy waterfall, then bathe in a tub of boiled milk. On the second day she'd wrapped a chicken gizzard around his neck, stuck a lump of charcoal under his tongue, and made him say the alphabet backward. "What was the alphabet part for?" he'd asked after he finally reached a. "Nothing," Gran had chortled. "I just wanted to hear you say it." Gran delighted in torturing him.

It starts with chicken thigh meat cut into big, thick chunks. They're then set to marinate for the morning in a Nikumi- Original Marinade featuring soy sauce and cayenne pepper. "Breading done." "Thanks!" "Man, the smell of this chicken deep-frying is so good, it's making me hungry!" "Is it done yet? I wanna eat!" After the chicken breast has been fried not once but twice... ... it, along with lettuce leaves and other leafy herbs... ... is all wrapped up in our special, freshly cooked wrap! Some of our "Secret Chili Sauce" (which has a dash of Thai Nam Pla in it for flavor)... ... and a sprinkling of fresh cracked black pepper top it all off!

then they walked back to the wicker picnic basket and sat on a plaid blanket eating cold fried chicken, salt-cured ham and biscuits, and potato salad. Sweet and dill pickles. Slices of four-layer cake with half-inch-thick caramel icing. All homemade, wrapped in wax paper. He opened two bottles of Royal Crown Cola and poured them into Dixie cups—her first drink of soda pop in her life. The generous spread was incredible to her, with the neatly arranged cloth napkins, plastic plates and forks. Even minuscule pewter salt and pepper shakers. His mother must have packed it, she thought, not knowing he was meeting the Marsh Girl. They talked softly of sea things—pelicans

Crunchy, shaved burdock root wrapped in thick, creamy melted cheese! It matches beautifully with the juicy chicken and is perfectly accented with a touch of freshly ground black pepper! "But how could he get a flavor this rich without any bouillon?" "Because he took advantage of all of the burdock's savory flavor, right down to its peel. Burdock root has both a bitterness and a sweetness to it. He pulled out the perfect balance of both... ... and that tightened up and tied together the mellow robustness of the chicken and cheese! It so magnificently done it's frightening." He used burdock root, a vegetable hardly ever used in French cuisine... ... to cast a spell on a traditional French staple-quiche!

Waterloo station is one of the things which no fellow can understand. Thousands come to it, thousands go from it. Porters grow gray-headed beneath its roof. Buns, once fresh and tender, become hard and misanthropic in its refreshment rooms, and look as if they had seen the littleness of existence and were disillusioned. But there the station stands, year after year, wrapped in a discreet gloom, always the same, always baffling and inscrutable. Not even the porters understand it. "I couldn't say, sir," is the civil but unsatisfying reply with which research is met. Now and then one, more gifted than his colleagues, will inform the traveler that his train starts from "No. 3 or No. 7," but a moment's reflection and he hedges with No. 12.

Azriel set the potatoes in the centre of the table, Cassian diving right in. Or he tried to. One moment, his hand was spearing toward the serving spoon. The next, it was stopped. Azriel's scarred fingers wrapped around his wrist. 'Wait,' Azriel said, nothing but command in his voice. Mor gaped wide enough that I was certain the half-chewed green beans in her mouth were going to tumble onto her plate. Amren just smirked over the rim of her wineglass. Cassian gawped at him. 'Wait for what? Gravy?' Azriel didn't let go. 'Wait until everyone is seated before eating.' 'Pig,' Mor supplied. Cassian gave a pointed look to the plate of green beans, chicken, bread, and ham already half eaten on Mor's plate. But he relaxed his hand, leaning back in his chair. 'I never knew you were a stickler for manners, Az.

Then I stared at Arnold's bánh mì. The oil had yellowed the bread. Cartoonishly red hot sauce crisscrossed juicy chunks of chicken. It was topped with shredded coriander, chopped chilies, and translucent slivers of onion. I lifted my spoon, and then I heard myself speak. "Can I have that?" I put down my spoon and pointed at Arnold's sandwich. "What?" Arnold replied. "Your sandwich? Can we switch, please? I don't want this soup. I don't know why I asked for it." I lifted up my bowl and handed it over. Arnold received it because he had no choice and watched as I lifted up his bánh mì and deposited it in front of myself. I wrapped both hands around it and took a large bite before he could protest. I felt the tiny slices of chili deliciously tingle my lips. I made a full-bodied sound to demonstrate my pleasure.

The Bible A young man from a wealthy family was about to graduate from high school. It was the custom in that affluent neighborhood for the parents to give the graduate an automobile. Bill and his father had spent months looking at cars, and the week before graduation they found the perfect car. Bill was certain that the car would be his on graduation night. Imagine his disappointment when, on the eve of his graduation, Bill’s father handed him a gift-wrapped Bible! Bill was so angry, he threw the Bible down and stormed out of the house. He and his father never saw each other again. It was the news of his father’s death that brought Bill home again. As he sat one night, going through his father’s possessions that he was to inherit, he came across the Bible his father had given him. He brushed away the dust and opened it to find a cashier’s check, dated the day of his graduation, in the exact amount of the car they had chosen. Beckah Fink

Physically, Manya was both appealing and aristocratic in her bearing. It wasn't her copious white hair that attracted men, her flawless white skin, her billowing breasts, but the innate womanliness that emanated from her. Even when she wore her cooking clothes- a mammoth Hoover apron that she slipped on over her head and tied around a baggy dress or her cardigan sweater, a dull brown thing appropriate for shopping- she exuded a sympathetic femininity. Many didn't give much thought to her appearance. More often than not she washed her face and body with the brown kosher soap that contained no fat from forbidden animals, and wrapped her hair in a haphazard bun held together with several large imitation-turquoise hairpins. Her cooking shoes were splattered with chicken and goose fat, bits and oddments of duck, salmon roe, even calves' brains. Because she had been raised on the Black Sea, she loved caviar, so every now and then a glistening bead would fall upon her well-fed shoes. The smell of food on her body made her no less alluring.

He carefully poured the juice into a bowl and rinsed the scallops to remove any sand caught between the tender white meat and the firmer coral-colored roe, wrapped around it like a socialite's fur stole. Mayur is the kind of cook (my kind), who thinks the chef should always have a drink in hand. He was making the scallops with champagne custard, so naturally the rest of the bottle would have to disappear before dinner. He poured a cup of champagne into a small pot and set it to reduce on the stove. Then he put a sugar cube in the bottom of a wide champagne coupe (Lalique, service for sixteen, direct from the attic on my mother's last visit). After a bit of a search, he found the crème de violette in one of his shopping bags and poured in just a dash. He topped it up with champagne and gave it a swift stir. "To dinner in Paris," he said, glass aloft. 'To the chef," I answered, dodging swiftly out of the way as he poured the reduced champagne over some egg yolks and began whisking like his life depended on it. "Do you have fish stock?" "Nope." "Chicken?" "Just cubes. Are you sure that will work?" "Sure. This is the Mr. Potato Head School of Cooking," he said. "Interchangeable parts. If you don't have something, think of what that ingredient does, and attach another one." I counted, in addition to the champagne, three other bottles of alcohol open in the kitchen. The boar, rubbed lovingly with a paste of cider vinegar, garlic, thyme, and rosemary, was marinating in olive oil and red wine. It was then to be seared, deglazed with hard cider, roasted with whole apples, and finished with Calvados and a bit of cream. Mayur had his nose in a small glass of the apple liqueur, inhaling like a fugitive breathing the air of the open road. As soon as we were all assembled at the table, Mayur put the raw scallops back in their shells, spooned over some custard, and put them ever so briefly under the broiler- no more than a minute or two. The custard formed a very thin skin with one or two peaks of caramel. It was, quite simply, heaven. The pork was presented neatly sliced, restaurant style, surrounded with the whole apples, baked to juicy, sagging perfection.

Chicken Roast Puff your plume in anger and fight, cock, delight the owner of knife smear sting with pollen and flap your wings As I said: Twist the arms and keep them bent roll the rug and come down the terrace after disturbed sleep Shoeboots-rifle-whirring bullets-shrieks The aged undertrial in the next cell weeps and wants to go home Liberate me let me go let me go home On its egg in the throne the gallinule doses asphyxiate in dark fight back, cock, die and fight, shout with the dumb Glass splinters on tongue-breast muscles quiver Fishes open their gills and enfog water A piece of finger wrapped in pink paper With eyes covered someone wails in the jailhouse I can't make out if man or woman Keep this eyelash on lefthand palm- and blow off with your breath Fan out snake-hood in mist Cobra's abdomen shivers in the hiss of female urination Deport to crematorium stuffing blood-oozing nose in cottonwool Shoes brickbats and torn pantaloons enlitter the streets I smear my feet with the wave picked up from a stormy sea That is the alphabet I drew on for letters. (Translation of Bengali original 'Murgir Roast')

Our two taco specials get shoved up on the serving counter, crispy, cheesy goodness in brown plastic baskets lined with parchment paper, sour cream and guacamole exactly where they should be. On the side. There is a perfect ratio of sour cream, guac, and salsa on a shredded chicken tostada. No one can make it happen for you. Many restaurants have tried. All have failed. Only the mouth knows its own pleasure, and calibration like Taco Heaven cannot be mass produced. It simply cannot. Taco Heaven is a sensory explosion of flavor that defies logic. First, you have to eye the amount of spiced meat, shredded lettuce, chopped tomatoes, and tomatillos. You must consider the size and crispiness of the shells. Some people–I call them blasphemers–like soft tacos. I am sitting across from Exhibit A. We won’t talk about soft tacos. They don’t make it to Taco Heaven. People who eat soft tacos live in Taco Purgatory, never fully understanding their moral failings, repeating the same mistakes again and again for all eternity. Like Perky and dating. Once you inventory your meat, lettuce, tomato, and shell quality, the real construction begins. Making your way to Taco Heaven is like a mechanical engineer building a bridge in your mouth. Measurements must be exact. Payloads are all about formulas and precision. One miscalculation and it all fails. Taco Death is worse than Taco Purgatory, because the only reason for Taco Death is miscalculation. And that’s all on you. “Oh, God,” Fiona groans through a mouthful of abomination. “You’re doing it, aren’t you?” “Doing what?” I ask primly, knowing damn well what she’s talking about. “You treat eating tacos like you’re the star of some Mythbusters show.” “Do not.” “Do too.” “Even if I do–and I am notconceding the point–it would be a worthwhile venture.” “You are as weird about your tacos as Perky is about her coffee.” “Take it back! I am not that weird.” “You are.” “Am not.” “This is why Perky and I swore we would never come here with you again.” Fiona grabs my guacamole and smears the rounded scoop all over the outside of her soft taco. I shriek. “How can you do that?” I gasp, the murder of the perfect ratio a painful, almost palpable blow. The mashed avocado has a death rattle that rings in my ears. Smug, tight lips give me a grimace. “See? A normal person would shout, ‘Hey! That’s mine!’ but you’re more offended that I’ve desecrated my inferior taco wrapping with the wrong amount of guac.” “Because it’s wrong.” “You should have gone to MIT, Mal. You need a job that involves nothing but pure math for the sake of calculating stupid shit no one else cares about.” “So glad to know that a preschool teacher holds such high regard for math,” I snark back. And MIT didn’t give me the kind of merit aid package I got from Brown, I don’t add. “Was that supposed to sting?” She takes the rest of my guacamole, grabs a spoon, and starts eating it straight out of the little white paper scoop container thing. “How can you do that? It’s like people who dip their french fries in mayonnaise.” I shudder, standing to get in line to buy more guac. “I dip my french fries in mayo!” “More evidence of your madness, Fi. Get help now. It may not be too late.” I stick my finger in her face. “And by the way, you and Perky talk about my taco habits behind my back? Some friends!” I hmph and turn toward the counter.

She leaned over the basket again, taking in the mouthwatering aromas wafting out of it. "Fried chicken? Oh, I'm thinking buttermilk fried chicken?" Dylan was once again amused. "How do you do that?" "I like food." "You don't say." "And I love Southern fried chicken." She tried to open the basket, and he tapped her hand jokingly. "Sit," he said. And she did, crossing her legs and plopping down on the blanket. Opening the basket and playing waiter, Dylan began removing flatware and plates and red-checkered napkins, and then wrapped food. "For lunch today in Chez Orchard de Pomme, we have some lovely cheese, made from the milk of my buddy Mike's goat Shelia." He removed the plastic wrap, which covered a small log of fresh white cheese on a small plate, and handed it to her. Grace put her nose to the cheese. It was heavenly. "Oh, Shelia is my new best friend." "It's good stuff. And we have some fresh chili corn bread. The corn, I think, is from Peter Lindsey's new crop, just cut out from the maze, which is right down this hill." He motioned with his head toward the field, and then he handed her a big loaf of the fresh corn bread wrapped loosely in wax paper. "It's still warm!" Delighted, she held it to her cheek. Then he pulled out a large oval Tupperware container. "And, yes, we have Dolly's buttermilk fried chicken." Grace peeled open the top and smelled. "Fabulous." "It is!" He also pulled out a mason jar of sourwood honey, a sack of pecans, and a couple of very cold bottles of a local mountain-brewed beer.

I admired him. He was the kind of man, the kind of friend, who made you feel like a better human being, just for knowing him. Strangely, stupidly, I couldn’t bring myself to tell him that. I wanted to do it. I started to do it a few times, but wouldn’t let myself speak the words. My exile heart at that time was all doubt and reluctance and scepticism. I gave my heart to Khaderbhai, and he used me as a pawn. I gave my heart to Karla, the only woman I’ve ever been in love with, and she used me to serve the same man, the man we both called father, Khaderbhai. Since then I’d been on the streets for two years, and I’d seen the town come to the circus, the rich beg paupers, and the crime fit the punishment. I was older than I should’ve been, and too far from people who loved me. I let a few, not many, come close, but I never reached out to them as they did to me. I wouldn’t commit, as they did, because I knew that sooner or later I’d have to let go. ‘Let it go, Johnny,’ I said softly. He sighed again, pocketed the money, and led the way outside the hut. ‘Why are Jewish people putting penicillin in their chickens?’ he asked me as we gazed at the lowering sky. ‘It was a joke, Johnny.’ ‘No, but those Jewish people are pretty smart, yaar. If they’re putting penicillin in their chickens, they must have a damn good –’ ‘Johnny,’ I interrupted, with a raised hand, ‘I love you.’ ‘I love you, too, man,’ he grinned. He wrapped his arms around me in a tight hug that woke every one of the wounds and bruises on my arms and shoulders.

The hot case at a kombini features tonkatsu, fried chicken, menchikatsu (a breaded hamburger patty), Chinese pork buns, potato croquettes, and seafood items such as breaded squid legs or oysters. In a bit of international solidarity, you'll see corn dogs, often labeled "Amerikandoggu." One day for lunch I stopped at 7-Eleven and brought home a pouch of "Gold Label" beef curry, steamed rice, inarizushi (sushi rice in a pouch of sweetened fried tofu), cold noodle salad, and a banana. Putting together lunch for the whole family from an American 7-Eleven would be as appetizing as scavenging among seaside medical waste, but this fun to shop for and fun to eat. Instant ramen is as popular in Japan as it is in college dorms worldwide, and while the selection of flavors is wider than at an American grocery, it serves a predictable ecological niche as the food of last resort for those with no money or no time. (Frozen ramen, on the other hand, can be very good; if you have access to a Japanese supermarket, look for Myojo Chukazanmai brand.) That's how I saw it, at least, until stumbling on the ramen topping section in the 7-Eleven refrigerator case, where you can buy shrink-wrapped packets of popular fresh ramen toppings such as braised pork belly and fermented bamboo shoots. With a quick stop at a convenience store, you can turn instant ramen into a serious meal. The pork belly is rolled and tied, braised, chilled, and then sliced into thick circular slices like Italian pancetta. This is one of the best things you can do with pork, and I don't say that lightly.

But the one piece of this dish that plays the biggest role of all... is this wrapping around the chicken breast... the Croûte!" Croûte! A base of bread or pie dough seasoned with savory spices, croûte can refer either to the dough itself or a dish wrapped in it. It's a handy addition that can boost the aroma, textures and presentation of a dish without overpowering its distinctive flavors! "You are correct. Therein lies the greatest secret of my dish. Given the sudden measurements to the original plan and my need to create an entirely different dish... ... the Croûte I had intended to use to wrap the chicken breast required two very specific additions. Those two ingredients were... FINELY MINCED SQUID LEGS... ... AND PEANUT BUTTER." "NO WAY! SQUID LEGS AND PEANUT BUTTER?!" "Yes! Squid legs and peanut butter! Appetizer and main dish! There is no greater tie that could bind our two dishes together!" Peanut butter's mild richness adds subtle depth to the natural body of the chicken, making it an excellent secret seasoning. And the moderately salty bitterness of the squid legs is extremely effective in tying the Croûte's flavor together with the meaty juiciness of the chicken! "Even an abominable mash-up that Yukihira has tinkered with for ages... ... can be transformed into elegant gourmet beauty when put in my capable hands. The Jidori chicken breasts and the squid and peanut butter Croûte... those are the two pillars of my dish! To support them, I revised all the seasonings for the sauces and garnishes... ... so that after you tasted Soma Yukihira's dish... ... the deliciousness of my own dish would ring across your tongues as powerfully as possible!

The cuisine of Northern Iran, overlooked and underrated, is unlike most Persian food in that it's unfussy and lighthearted as the people from that region. The fertile seaside villages of Mazandaran and Rasht, where Soli grew up before moving to the congested capital, were lush with orchards and rice fields. His father had cultivated citrus trees and the family was raised on the fruits and grains they harvested. Alone in the kitchen, without Zod's supervision, he found himself turning to the wholesome food of his childhood, not only for the comfort the simple compositions offered, but because it was what he knew so well as he set about preparing a homecoming feast for Zod's only son. He pulled two kilos of fava beans from the freezer. Gathered last May, shucked and peeled on a quiet afternoon, they defrosted in a colander for a layered frittata his mother used to make with fistfuls of dill and sprinkled with sea salt. One flat of pale green figs and a bushel of new harvest walnuts were tied to the back of his scooter, along with two crates of pomegranates- half to squeeze for fresh morning juice and the other to split and seed for rice-and-meatball soup. Three fat chickens pecked in the yard, unaware of their destiny as he sharpened his cleaver. Tomorrow they would braise in a rich, tangy stew with sour red plums, their hearts and livers skewered and grilled, then wrapped in sheets of lavash with bouquets of tarragon and mint. Basmati rice soaked in salted water to be steamed with green garlic and mounds of finely chopped parsley and cilantro, then served with a whole roasted, eight kilo white fish stuffed with barberries, pistachios, and lime. On the farthest burner, whole bitter oranges bobbed in blossom syrup, to accompany rice pudding, next to a simmering pot of figs studded with cardamom pods for preserves.

When we first started dating, my talent in the kitchen was a turn-on. The prospect of me in the kitchen, wearing a skimpy apron and holding a whisk in my hand- he thought that was sexy. And, as someone with little insight into how to work her own sex appeal, I pounced on the opportunity to make him want and need me. I spent four days preparing my first home-cooked meal for him, a dinner of wilted escarole salad with hot bacon dressing, osso bucco with risotto Milanese and gremolata, and a white-chocolate toasted-almond semifreddo for dessert. At the time, I lived with three other people in a Columbia Heights town house, so I told all of my housemates to make themselves scarce that Saturday night. When Adam showed up at my door, as the rich smell of braised veal shanks wafted through the house, I greeted him holding a platter of prosciutto-wrapped figs, wearing nothing but a slinky red apron. He grabbed me by the waist and pushed me into the kitchen, slowly untying the apron strings resting on my rounded hips, and moments later we were making love on the tiled kitchen floor. Admittedly, I worried the whole time about when I should start the risotto and whether he'd even want osso bucco once we were finished, but it was the first time I'd seduced someone like that, and it was lovely. Adam raved about that meal- the rich osso bucco, the zesty gremolata, the sweet-and-salty semifreddo- and that's when I knew cooking was my love language, my way of expressing passion and desire and overcoming all of my insecurities. I learned that I may not be comfortable strutting through a room in a tight-fitting dress, but I can cook one hell of a brisket, and I can do it in the comfort of my own home, wearing an apron and nothing else. Adam loved my food, and he loved watching me work in the kitchen even more, the way my cheeks would flush from the heat of the stove and my hair would twist into delicate red curls along my hairline. As the weeks went by, I continued to seduce him with pork ragu and roasted chicken, creamed spinach and carrot sformato, cannolis and brownies and chocolate-hazelnut cake.

Thick and creamy egg, fragrant roast quail... and the rice! It all makes such a hearty, satisfying combination! Wait, something just crunched? "See, there are five parts to a good chicken-and-egg rice bowl. Chicken... eggs... rice... onions... and warishita. *Warishita is a sauce made from a combination of broth, soy sauce and sugar.* "I seared the quail in oil before putting it in the oven to roast. That made the skin nice and crispy... while leaving the meat inside tender and juicy. For the eggs, I seasoned them with salt and a generous pinch of black pepper to give them some bite and then added cream to make them thick and creamy! It's the creaminess of the soft-boiled egg that makes or breaks a good chicken-and-egg bowl, y'know. Some milk made the risotto extra creamy. I then mixed in onions as well as ground chicken that was browned in butter. I used the Suer technique on the onions. That should have given some body to their natural sweetness. For the sauce, I sweetened some Madeira wine with sugar and honey and then added a dash of soy sauce. Like warishita in a regular chicken-and-egg rice bowl, this sauce ties all the parts of the dish together. Try it with the poached egg. It's seriously delicious! Basically I took the idea of a Japanese chicken-and-egg rice bowl... ... and rebuilt it using only French techniques!" "Yukihira! I wanna try it too!" "Oh, uh, sorry. I only made that one." "Awww! You've gotta make one for me someday!" "There is one thing I still don't understand. When you stuff a bird, out of necessity the filling has to remain firm to stay in place. Something soft and creamy like risotto should have fallen right back out! "How did you make this filling work?!" "I know! The crunch!" "Yep! It's cabbage! I quickly blanched a cabbage leaf, wrapped the risotto in it... ... and then stuffed it inside the quail!" "Aha! Just like during the Camp Shokugeph!" It's the same idea behind the Chou Farci Shinomiya made! The cabbage leaf is blanched perfectly too. He brought out just enough sweetness while still retaining its crispy texture. And it's that very sweetness that softly ties the fragrant quail meat together with the creamy richness of the risotto filling!

The tofu pocket is soaked with butter, every bite of it drenching the lips... ... sending rich waves gushing through the mouth. Just one taste is enough to seep both tongue and mind in a thick flood of butter! "The tofu pocket is so juicy it's nearly dripping, yet it hasn't drowned the filling at all. The rice is delectably fluffy and delicate, done in true pilaf style, with the grains separate, tender and not remotely sticky. Simmered in fragrant chicken broth, the prawns give it a delightful crunch, while ample salt and pepper boost both its flavor and aroma!" "The whole dish is strongly flavored, but it isn't the least bit heavy or sticky. The deliciousness of every ingredient, wrapped in a cloak of rich butter, wells up with each bite like a gushing, savory spring! How on earth did you manage to create this powerful a flavor?!" "Well, first I sautéed the rice for the pilaf without washing it- one of the major rules of pilafs! If you wash all the starch off the rice, the grains get crumbly and the whole thing can wind up tasting tacky instead of tender. Then I thoroughly rinsed the tofu pockets with hot water to wash off the extra oil so they'd soak up the seasonings better. But the biggest secret to the whole thing... ... was my specially made Mochi White Sauce! Normal white sauce is made with lots of milk, butter and flour, making it really thick and heavy. But I made mine using only soy milk and mochi, so it's still rich and creamy without the slightest hint of greasiness. In addition, I sprinkled a blend of several cheeses on top of everything when I put it in the oven to toast. They added some nice hints of mellow saltiness to the dish without making it too heavy! Basically, I shoved all the tasty things I could think of into my dish... ... pushing the rich, savory flavor as hard as I could until it was just shy of too much... and this is the result!" Some ingredients meld with the butter's richness into mellow deliciousness... ... while others, sautéed in butter, have become beautifully savory and aromatic. Into each of these little inari sushi pockets has gone an immense amount of work across uncountable steps and stages. Undaunted by Mr. Saito's brilliant dish, gleaming with the fierce goodness of seafood... each individual ingredient is loudly and proudly declaring its own unique deliciousness!

With the mistaken premise that my stay-at-home work and his accomplished career required equal emotional energy, I couldn’t understand where he got the vigor to worry about his ego being rejected or his sex drive being ignored. For me, it was all hands on deck, between our kids and our house and our work. Sex, passion, romance, I thought, could certainly wait. And maybe some part of me reasoned that when I had suffered a loss, he had been too busy to support me. So what could he possibly ask of me now? But now, in the fresh mental air of my momspringa, I start to understand the kind of neglect John must have felt when I fell asleep in one of the kids’ beds every night or stopped kissing him hello and instead threw a preschooler into his arms the minute he walked in the door. At the moment I’m walking in his shoes: my children are cared for by someone else, my days are spent in rich mental exercise, I get plenty of sleep, and I go to the gym every day. In other words, I have the emotional energy to think about desire and how good it feels to be wanted. Yes, John had clean pressed shirts without having to ask, and yes, we had family dinners together that looked perfect and tasted as good, and yes, he never had to be on call when Joe started getting bullied for the first time or when Cori’s tampon leaked at a diving tournament. Yet while I was bending over backward to meet his children’s every need, his own were going ignored. And was it the chicken or the egg that started that ball rolling? If he had, only once, driven the carpool in my place, would I have suddenly wanted to greet him at the door in Saran Wrap? Or was I so incredibly consumed with the worry-work of motherhood that no contribution from him would have made me look up from my kids? I don’t know. I only know that in this month, when I have gotten time with friends, time for myself, positive attention from men, and yep, a couple of nice new bras, parts of me that were asleep for far too long are starting to wake up. I am seeing my children with a new, longer lens and seeing how grown up they are, how capable. I am seeing John as the lonely, troubled man he was when he walked out on us and understanding, for the first time, what part I played in that. I am seeing Talia’s lifestyle choices—singlehood, careerism, passionate pursuits—as less outrageous and more reasonable than ever before. And most startling of all, I am seeing myself looking down the barrel of another six years of single parenting, martyrdom, and self-neglect and feeling very, very conflicted.

It occurred to her to drive to Grand Rapids and buy some actual wine. It occurred to her to drive back to the house without buying anything at all. But then where would she be? A weariness set in as she stood and vacillated: a premonition that none of the possible impending outcomes would bring enough relief or pleasure to justify her current heart-racing wretchedness. She saw, in other words, what it meant to have become a deeply unhappy person. And yet the autobiographer now envies and pities the younger Patty standing there in the Fen City Co-op innocently believing that she'd reached the bottom: that, one way or another, the crisis would be resolved in the next five days. A chubby teenage girl at the cash register had taken an interest in her paralysis. Patty gave her a lunatic smile and went and got a plastic-wrapped chicken and five ugly potatoes and some humble, limp leeks. The only thing worse than inhabiting her anxiety undrunk, she decided, would be to be drunk and still inhabiting it.

For example: How do you keep a fish from smelling? Cook it as soon as you catch it. Freeze it. Wrap it in paper. Leave it in the water. Switch to chicken. Keep a cat around. Burn incense. Cut its nose off.

I’m also not a vegetarian. Even as a sheltered suburbanite, I knew that meat wasn’t something that started life wrapped in plastic. I knew the cows didn’t jump off a cliff, despondent over a lost love. I knew the chickens didn’t wring their own necks. And I was pretty sure the fish didn’t commit suicide by jumping out of the ocean into waiting nets for the privilege of appearing in my tuna sandwich. Even now, the free-rangiest chicken ends up dead on my plate, despite the momentary illusion that he was out there running wild and living the good life. Not like those sorry bastards stuck in the coop.

For what the world spends on defense every 2.5 hours, about $300 million, smallpox was eliminated back in the late seventies. For the price of a single new nuclear-attack submarine, $726 million to $1 billion, we could send 5 to 7.5 million Third World children to school for a year. For the price of a single B-l bomber, about $285 million, we could provide basic immunization treatments, such as shots for chicken pox, diphtheria, and measles, to the roughly 575 million children in the world who lack them, thus saving 2.5 million lives annually. For what the world spends on defense every forty hours, about $4.6 billion, we could provide sanitary water for every human being who currently lacks it. Looking at it another way, the roughly $290–$300 billion that the United States [spent] on defense in 1990 is greater than the total amount that Americans contribute to charity each year, about $100 billion, plus total federal, state, local, public, and private expenditures for education, roughly $150 billion, plus NASA’s entire budget of $7.6 billion, plus federal and state aid to families with dependent children, $16.3 billion, plus the cost of the entire federal judiciary and the Justice Department combined, $5.5 billion, plus federal transportation aid to state and local governments, $17.5 billion. … A single Stinger missile costs $40,000, or roughly 30 percent more than the income of the average American family, nearly twice more than the income of the average black American family, and about 400 percent more than the so-called poverty line … [and] the price of 2,000 rounds of 7.62-mm rifle or machine-gun ammunition, about $480.00, is slightly more than what the average Social Security beneficiary receives every month.” How do we wrap our minds around these priorities? Or

I felt like I was being chicken, that if I were braver I would just jump straight into the work. But that would be foolhardy – no other PI would touch the case for a reason: clearly there was no chance of wrapping it up successfully.

What Death Is Whenever the weather is half-decent, my dad and his motorcycle are one—cruising up the back roads into the Virginia hills in search of a lunch spot with the best fried chicken. And, on certain warm weekends, for twenty minutes or so around town, my dad and his motorcycle and Benny are one. Freddy has no interest in the bike—he has hated the noise since he was a baby—but Benny has the bug, the need for speed as he and my dad like to say, giving each other five. My broken skeleton and I stay home these days. It’s not like me to allow something so reckless as my kid on a motorcycle. Of course they wear helmets and my Dad is a paragon of safety, but this is objectively not a prudent idea—or possibly even a legal one. It’s something else completely: perilous and fantastic. I think of the five-point harness booster seat in my car and wonder at the incredible contortions that logic can do. I love watching Benny’s arms wrapped firm at my dad’s waist. Benny tells me his favorite part about it is that he likes to holler really loudly when they are going fast. “I scream whooooo-eeeeeeee up into the air and it makes me feel good!” My dad tells me that one time, on one of their more ambitious outings—about fifteen minutes in to a smooth ride just outside town—he could feel Benny’s arms start to slacken their grip. And he could feel the helmet resting on his back. Benny was falling asleep. “Come on, Benny—stay with me!” he said, jostling his torso gently to try to wake him up without startling him. Benny woke up. “You can’t do that again,” my dad said as they waited at a red light. “It’s not safe. You have to stay awake so you can hold on.” “But it sure felt good,” said Benny, who was able to hold it together the rest of the way home. I think of this feeling sometimes—and I can imagine that sort of letting go: warm, dangerous, seductive. What if this is what death is: The engine beneath you steady; those that hold you strong; the sun warm? I think maybe it wouldn’t be so bad to fall into that, to loosen the grip at the waist, let gravity and fate take over—like a thought so good you can’t stop having it.

a simple chicken emergency kit A simple chicken emergency kit should include: STYPTIC POWDER. To help blood clot, use cornstarch or flour, or use Kwik Stop which can be found at most pet stores. ANTIBIOTIC OINTMENT. Be sure to buy a product intended for animal use. VET WRAP. This bandage clings to itself and inhibits bleeding without cutting off circulation. HYDROGEN PEROXIDE. Use this to wash wounds. STERILE GLOVES. STERILE COTTON BALLS AND SWABS. Use these to help clean and dry wounds. TOWEL. You can wrap the bird in this for safe handling. LIST OF VETERINARIAN PHONE NUMBERS to call in an emergency.

This stuffing! He didn't use the standard Chou Farci filling of roast pork and onions. It's a stuffed chicken breast! He used breast meat from locally raised chickens... ... and filled it with morel mushrooms, asparagus, and foie gras that were sautéed together in beef grease... ... along with a mixture of diced chicken breast, egg, butter and cream that was pureed into a mousse. He then steamed the entire ensemble to perfection! The smooth, creamy mousse slides onto the tongue and melts... ... filling the mouth with the rich, savory flavor of chicken." "But most impressive of all is the cabbage leaf that wraps all of it together. Savoy cabbage... smelling strongly of grass when raw, it has a very delicate sweetness when cooked. Through blanching and steaming, he cooked it to perfection, accentuating all the strengths of the filling. The resulting delicate sweetness refines the overall taste of the dish by an order of magnitude... almost as if by magic!

Serves 2 Prep Time: 10 minutes 1 avocado, pitted and peeled 2 cans (5 ounces each) tuna, drained 3 green onions, thinly sliced Juice of 1½ limes ½ jalapeño, minced 1 tablespoon minced fresh cilantro ½ teaspoon chili powder ½ teaspoon salt ⅛ teaspoon black pepper 1 head endive, separated into leaves This dish makes for the perfect lunch—just pack up your tuna in a glass container and wrap your leaves in a slightly damp paper towel inside a resealable bag to keep them crisp. Or, stuff the tuna salad inside a romaine lettuce leaf, hollowed-out bell pepper, tomato, or cucumber cups. This dish would also work with canned chicken or salmon and would taste amazing with a drizzle of cool Ranch Dressing or Avocado Mayo. In a medium sized bowl, mash the avocado with a fork, leaving it slightly chunky. Add the tuna to the bowl, flaking it apart with a fork, and mix to combine with the avocado. Add the onions, juice of 1 lime, jalapeño, cilantro, chili powder, salt, and pepper and mix well.

2 boneless, skinless chicken breasts (8 ounces each) 2 cups low-fat (1%) buttermilk 1½ teaspoons plus ⅛ teaspoon kosher salt Freshly ground black pepper 2 teaspoons red wine vinegar 2 teaspoons olive oil 1 teaspoon Dijon mustard ¼ small red onion, thinly sliced 1¾ cups thinly sliced green cabbage 1 fresh jalapeño pepper, seeded and thinly sliced 2 tablespoons finely chopped fresh parsley 1 cup panko bread crumbs, regular or gluten-free ½ teaspoon cayenne pepper Olive oil spray (I like my Misto or Bertolli) 4 tablespoons light mayonnaise 4 potato rolls, whole wheat (I like Martin’s) or gluten-free Pound out the thicker end of the chicken breasts so that they are evenly thick (about ½ inch). Cut each breast in half so you have 4 thick pieces. In a medium bowl, whisk together the buttermilk, 1 teaspoon of the salt, and pepper to taste. Add the chicken and turn to coat. Cover with plastic wrap and refrigerate for at least 1 hour. When ready to cook, in a large bowl, whisk together the vinegar, olive oil, mustard, ⅛ teaspoon of the salt, and pepper to taste. Add the onion, cabbage, jalapeño, and parsley and toss to combine. Cover and refrigerate until ready to assemble the sandwiches. Preheat an air fryer to 375°F. In a shallow bowl, combine the panko, cayenne, remaining ½ teaspoon salt, and black pepper to taste. Dredge the chicken in the panko mixture, shaking off any excess. Place 2 pieces of the coated chicken in the air fryer basket in a single layer and spray the tops with oil. Cook the chicken for 14 to 16 minutes (depending on the thickness), turning halfway. Spray the other side with oil and cook until golden and cooked through (a thermometer inserted in the thickest part of the breast should read 165°F). Repeat with the remaining 2 pieces of chicken. To assemble the sandwiches, spread the mayo on the bottoms of the rolls. Top with the chicken, then pile ½ cup of the slaw on the chicken. Put the tops of the rolls on the slaw and serve.

When she first came to her husband’s family, her husband couldn’t wipe his own nose, and was still dribbling snot and eating boogers. He also couldn’t properly tie the ends of his hanbok pants, and he went around in the mornings with his pant cuffs wrapped in the wrong direction. Mortified by the thought that someone might see, Park-sshi would wipe his nose and fix his pants out of the sight of her in-laws, as though he was her son.

We often store chicken breasts in the freezer. But then we read that storing chicken breasts in the freezer for longer than two months negatively affects tenderness. Ever the skeptics, we wanted to see for ourselves if this was true. So we bought six whole chicken breasts and split each one down the center. We immediately tested one breast from each chicken using a Warner-Bratzler shear device that measures tenderness by quantifying the force required to cut meat. We wrapped and froze the other breasts at 0 degrees (the temperature of the average home freezer). We tested three of the previously frozen breasts for tenderness after two months and the remaining three after three months. Our results confirmed it: Two-month-old chicken was nearly as tender as fresh chicken, while three-month-old chicken was about 15 percent tougher. We recommend freezing chicken wrapped in plastic and sealed in an airtight zipper-lock bag for no longer than two months.

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

I want to marry your sister,” he announced after he and Rupert had consumed the better part of a chicken, along with mashed potatoes, gravy, and corn, at the simple table in Rupert’s kitchen. Lily had no illusions that Caleb meant what he said. It was just that even he wouldn’t have the gall to stand there flat-footed and tell Rupert he wanted to keep his sister as a mistress. He and Rupert each took a cigar and lit up. “Don’t I have anything to say about this?” Lily demanded, slamming the cast-iron skillet she’d been about to scour back onto the stove top. Caleb leaned forward in the fog of blue smoke that curled between him and Rupert and said confidentially, “I’ve compromised her, you see. There’s nothing to do but tie the knot before she’s ruined.” Lily would have exploded if she hadn’t been so surprised at Rupert’s reaction. He should have been angry—outraged, even—but he only sat back in his chair and puffed on that damnable cigar. “I see,” he said. “I will not marry this—this pony soldier!” Lily raved. “He’s only fooling, anyway! Do you hear me, Rupert? There will be no wedding!” Rupert assessed her thoughtfully. “Is it true that he’s compromised you?” Lily’s face was red as an ember. She couldn’t have answered that question to save her life. “There might be a child,” he reasoned. “Did you ever think of that?” “Yes,” Caleb collaborated. “Did you ever think of that?” Lily groped for a chair and sank into it. Pregnancy was a possibility she hadn’t once considered. She’d been too wrapped up in her problems for that. “Shut up, both of you,” she murmured, feeling ill. “I think you’d better marry the major,” said Rupert. “I think I’d sooner marry the devil,” countered Lily. Caleb chuckled. “Isn’t she beautiful?” Rupert frowned. “Personally, I think she needs a spanking.” “I agree,” said Caleb. “Will you two please stop talking about me as if I weren’t here? And it would take a bigger man than either of you to get the best of me.” Caleb leaned forward in his chair. “Is that a challenge?” “No,” Lily said, and the word took a great piece of her pride with it as it left her mouth. “I thought not,” said Caleb.

I want to marry your sister,” he announced after he and Rupert had consumed the better part of a chicken, along with mashed potatoes, gravy, and corn, at the simple table in Rupert’s kitchen. Lily had no illusions that Caleb meant what he said. It was just that even he wouldn’t have the gall to stand there flat-footed and tell Rupert he wanted to keep his sister as a mistress. He and Rupert each took a cigar and lit up. “Don’t I have anything to say about this?” Lily demanded, slamming the cast-iron skillet she’d been about to scour back onto the stove top. Caleb leaned forward in the fog of blue smoke that curled between him and Rupert and said confidentially, “I’ve compromised her, you see. There’s nothing to do but tie the knot before she’s ruined.” Lily would have exploded if she hadn’t been so surprised at Rupert’s reaction. He should have been angry—outraged, even—but he only sat back in his chair and puffed on that damnable cigar. “I see,” he said. “I will not marry this—this pony soldier!” Lily raved. “He’s only fooling, anyway! Do you hear me, Rupert? There will be no wedding!” Rupert assessed her thoughtfully. “Is it true that he’s compromised you?” Lily’s face was red as an ember. She couldn’t have answered that question to save her life. “There might be a child,” he reasoned. “Did you ever think of that?” “Yes,” Caleb collaborated. “Did you ever think of that?” Lily groped for a chair and sank into it. Pregnancy was a possibility she hadn’t once considered. She’d been too wrapped up in her problems for that. “Shut up, both of you,” she murmured, feeling ill. “I think you’d better marry the major,” said Rupert. “I think I’d sooner marry the devil,” countered Lily. Caleb chuckled. “Isn’t she beautiful?” Rupert frowned. “Personally, I think she needs a spanking.” “I agree,” said Caleb. “Will you two please stop talking about me as if I weren’t here? And it would take a bigger man than either of you to get the best of me.” Caleb leaned forward in his chair. “Is that a challenge?” “No,” Lily said, and the word took a great piece of her pride with it as it left her mouth. “I thought not,” said Caleb. “Don’t push your luck,” said Lily. Nothing

I like bustling around Paul’s kitchen. And I like it even more when he walks up behind me and wraps his arms around me while I’m standing at the stove. He pretends like he’s going to try to steal a piece of chicken from the pasta, but he presses his lips to my shoulder and lingers, his hot breath blowing across my neck. I reach up and wrap my hand around his neck and bring him down so I can kiss him. Then he pops the chicken into his mouth and grins. “That’s pretty good,” he says, nodding. I roll my eyes. “Glad you like my chicken.” “Oh, I wasn’t talking about the chicken,” he says, letting his eyes roam up and down my body.

Custom Caterers Fit  create new recipes because proper nutrition is the key to achieving desired results and bring variety to the table and the options are endless.

Next, 'baccala marechiara,' codfish with a sauce of tomatoes, capers, olives, garlic, and parsley, a lighter version of her puttanesca. She laid out fresh cod in a baking dish, ladled the marechiara sauce over it, and set it in the oven until the cod was cooked through and flaky. She would serve it on a platter over linguine dressed with the good olive oil and cracked black pepper. As the sun came up, she set out the fresh-baked bread, and its aroma enveloped the room. She'd made platters of salads, melon balls wrapped with prosciutto, a huge antipasto with cuts of cured meats, cheeses, and olives, and a fresh-fruit tray that exploded with color. She pulled the chicken out to rest, sampled the bourguignonne, set the lasagna to bubble and cool on the big table, stirred her soup and turned down the heat on it.

Day 4 BREAKFAST Thawed frozen blueberries or strawberries mixed with currants, crushed walnuts, and raw sunflower seeds LUNCH 100 percent whole grain wrap or pita with mixed greens, tomato, avocado, sliced onion, and Russian Fig Dressing* or bottled low-sodium/ no-oil dressing (add 2 ounces of baked chicken or turkey if desired) One fresh fruit. Always keep some apples on hand, because they don’t get crushed when traveling with you. DINNER Salad with bottled low-sodium/ no-oil dressing White Bean and Kale Soup* or low-sodium purchased vegetable bean soup with added frozen vegetables Apple Surprise* or fresh or frozen fruit

The fact that there were more adults than children at her party didn't seem to faze Dixie. "That child is like a dandelion," Lettie said. "She could grow through concrete." Dixie's birthday party had a combination Mardi Gras/funeral wake feel to it. Mr. Bennett and Digger looped and twirled pink crepe paper streamers all around the white graveside tent until it looked like a candy-cane castle. Leo Stinson scrubbed one of his ponies and gave pony rides. Red McHenry, the florist's son, made a unicorn's horn out of flower foam wrapped with gold foil, and strapped it to the horse's head. "Had no idea that horse was white," Leo said, as they stood back and admired their work. Angela, wearing an old, satin, off-the-shoulder hoop gown she'd found in the attic, greeted each guest with strings of beads, while Dixie, wearing peach-colored fairy wings, passed out velvet jester hats. Charlotte, who never quite grasped the concept of eating while sitting on the ground, had her driver bring a rocking chair from the front porch. Mr. Nalls set the chair beside Eli's statue where Charlotte barked orders like a general. "Don't put the food table under the oak tree!" she commanded, waving her arm. "We'll have acorns in the potato salad!" Lettie kept the glasses full and between KyAnn Merriweather and Dot Wyatt there was enough food to have fed Eli's entire regiment. Potato salad, coleslaw, deviled eggs, bread and butter pickles, green beans, fried corn, spiced pears, apple dumplings, and one of every animal species, pork barbecue, fried chicken, beef ribs, and cold country ham as far as the eye could see.

Turning a corner, she encountered the smell of fried chicken. One of the test kitchens had been working on a new product for a fast-food client, developing a proprietary sauce for a new kind of sandwich to compete with one KFC had recently brought to market. It had no bun, but rather two pressed chicken segments deep-fried in a shortening of processed lard and beef fat, wrapped around thick shingled bacon and a slice of provolone, and smothered in this hydrogenated oil-based sauce.

Blazing bamboo torches lit the way to the tiki hut beside Sarasota Bay at Mote Marine Aquarium. The thatch-roofed pavilion sheltered wooden picnic tables wrapped with raffia skirting and crowned with centerpieces of conch shells filled with sprays of orchids. Potted palms and red hibiscuses had been placed around the perimeter of the outdoor room. The atmosphere was redolent with roasting pork and salt air. "This is ridic!" exclaimed Piper. "We're never leaving." She scooped a watermelon margarita garnished with a paper umbrella from the tray of a passing server. Jack helped himself to a Captain Morgan on the rocks. "To us," he said, raising his glass. Trays of skewered beef teriyaki and sweet-and-sour chicken were passed.

Yeah, but how did you do it?” I broke in. Dahmer, again composed, lit another cigarette before he answered. “It did take a long time, about two hours. I used a small, very sharp paring knife. I think I saw it in one of the Polaroids. Anyway, I started by making an incision from the top of his head down the back of his neck. Then I carefully cut along the skull. It was a little tricky around the ears and nose.” I picked up the photo. It was shocking and compelling at the same time. “Yeah, Jeff, but how did you get the skin to come off so completely?” He shrugged his shoulders. “It was really no big deal. The skin is detachable, just like pulling the skin off a chicken you are about to cook.” Dahmer explained that human skin peeled off easily if he made the correct incision. He was very careful to detach the victim’s facial skin in one piece. “I wrapped it around my own face and looked through his eye holes. It was like wearing a mask.

We ate slowly, looking at each other the whole while, silent, anticipating, savoring the sensations building, mounting inside. Utterly enthralled I watched him eat chicken, his strong white teeth tearing the flesh apart, and it was thrilling, tantalizing. I observed the way his neck muscles worked when he swallowed his wine, and that was thrilling, too and I watched with fascination as his large brown hand reached out, fingers wrapping around a fuzzy golden-pink peach, clutching it. He took up a knife and carefully peeled the peach and divided it into sections and ate them one by one, his brown eyes devouring me as he did so. The tip of his tongue slipped out and slowly licked the peach juice from his lips…

I'm enjoying the beets and the duck together. It's not a combination I've had before, but it really works." "I'm not usually a fan of raw onions, but the little bits you've strewn throughout are perfect with the beets and the richness of the duck." "The chicken skin adds a nice fatty, crispy element, but I would've preferred duck skin." They raved about Nia's, a lettuce wrap with smoked fish and pickled watermelon rind. "This fatty, oily fish with the sweetness and acidity of the pickled rind is stellar. It's Southern without being Southern.

One of these days,” Ming mutters, “Jerry’s going to take a trip to China. He’ll get a whiff of the real breadth and depth of Chinese cooking, legendary dishes. That chicken wrapped in lotus leaves he’s read about. Authentic peppers from Sichuan, fresh as hell. Then he’ll leave the U.S. for good, retire to Asia, and Dad’s going to have to cough up real money for a lawyer.

Bell pepper and onion skewers dripping with garlic hot sauce and a little lime. Chicken and steak skewers wrapped in bacon. And a side of farofa so we could dip the skewers and feel the crunch of kasava flour soaking up juices from the meat.

The first one is paella-style takikiomi gohan rice ball. You chop up white meat fish, clams, shrimp and squid and fry them in olive oil with garlic and saffron. And in a different pan, you fry finely chopped tomatoes, onions and green pepper in olive oil. You mix those two together and cook them with rice using a broth made from beef shank and chicken bones. Then you make that into a rice ball... ... and wrap it in Parma ham." "Oh my! It sure is something to make a paella-style takikomi gohan into a rice ball." "But when it's wrapped in Parma ham, they match perfectly." "It's completely Western, but it still tastes like a rice ball." "This is a surprise. And the judges seem to like it too." "Next is a rice ball coated in pork flakes. This is a pork flake you often see in Chinese cooking. You cook the lean pork meat in soy sauce seasoned with star anise until it becomes flaky. The filling inside is Dongpo pork--- a Chinese dish made of pork belly that's been slowly braised." "Ooh, the soft Dongpo pork came out as I bit into the rice coated in the sweet and salty pork flakes!" "Ah, the flavor and texture are superb!" "This combination is just wonderful! " "You've made Dongpo pork into such a great rice ball, it's making me cry. It looks Chinese, but it's very much a Japanese rice ball." "Now the judges are taking his side..." "And the last is a deep-fried chicken rice ball. You deep fry chicken that has been marinated in soy sauce with ginger and garlic... ...and then use that as the filling of the rice ball... ... then coat it in red shiso seasonings." "Ah, the rich taste of the deep-fried chicken is something the young people will like. And the red shiso seasoning creates a refreshing aftertaste.

The magic wishbone spell that she taught me that afternoon is the following. Take a wishbone from a chicken that your family eats. The person for whom you are making the wishbone should also partake of some of the meat of the chicken. If that person does not eat with your family at the meal where the chicken is served, some of the meat can be saved for him or her. Dry out the wishbone after removing all of the meat from it. Now set the wishbone on a small clay dish, like a saucer, which is to become its home. Take some red wool yarn, and wrap it around the right half of the wishbone while praying that the wishbone may be used to bring good things into the life of the person who uses it. Now sprinkle the wishbone with a small amount of mullein leaf that has been ground up to a powder. This powder is also known as wishbone powder. It is what is used to “feed” the wishbone. Then give the wishbone, sitting on its saucer, to the person who is to use it along with the instructions for its use. The instructions are as follows. When you firmly know what it is that you want, you should take the wishbone and, holding it in both hands, tell it exactly what it is that you desire. Then sprinkle a pinch or two of the mullein leaf (or wishbone) powder on it. Now repeat your request to it as it lies on its plate or saucer, and when you have done so, replace the wishbone in the dark place where you keep it. It must be kept out of sight, and you should not ever tell anyone else that you have a magic wishbone.

Try this smoked chicken with a dressing made from wine vinegar and herbs. Than the liver sashimi with just salt. Try the gizzard and chicken leg sashimi with salt and sesame oil. This one is from Nakagomi-san's Yorozuya brewery. It's a Shunnoten Junmaishu, 'Takazasu.' I've warmed it so that it'll be 108 degrees when poured into your sake cup." "108 degrees! Do you have to be that precise in warming the sake?!" "Of course. That's why the Okanban's job is so important. I've made it slighty lukewarm to stimulate your taste buds, It should be just the right warmth to enjoy the delicate differences of the various sashimi." "Wow. You really put a lot of thought into warming the sake." "Okay. Let's try the sake and food together." "The chicken leg is sweet! And the warm sake wraps that sweetness and enhances it in your mouth!" "The warm sake spreads out the aftertaste of the liver on your tongue!" "The more I chew on the gizzard, the richer the taste becomes!" "Man, it's totally different from cold sake! Its scent and flavor are so lively!" "Exactly. That's what's important. Warming the sake brings the flavor and scent to life, so they're much stronger than with cold sake. That's the reason you serve sake warm." "I see... I never knew there was a reason like that behind warming sake." "And now the main dish--- yakitori. Please start with the chicken fillet, heart and liver. This is a Shunnoten Junmai Daiginjo that has been aged a little longer than usual. It's made from Yamadanishiki rice that has been polished down to 45 percent and then dry-steamed to create a tough malt-rice... ... which is then carefully fermented in low temperatures to create the sake mash. Many people think I'm out of my mind to warm such a high-class Daiginjo. But when sake like this, which has been aged for a long time, is warmed to be 118 degrees when poured into the cup... you can clearly taste the deep flavor of the aged sake." "Wow!" "But 118 degrees is a little hot, isn't it?" "I wanted you to taste the succulent, savory chicken heart and other skewers... ...with a hot Daiginjo that has a rich yet refreshing flavor and can wash away the fat." "I think Junmai Ginjoshu tastes good when you warm it. People who claim that it's wrong to warm Junmai Ginjoshu don't know much about sake." "Aah... the sake tastes heavier since it's warmer than the last one!" "The flavor and scent of the sake fill my mouth and wash away the fat from the chicken too!" "This sake has such a rich, mature taste!

For one, the lomo saltado was so delicious I thought I might forget my own name. It was beef tenderloin stir-fried so that the sugars in the marinade caramelized on the outside, making it crispy and chewy and as tender as the name in the middle, on a big blue platter piled high with roasted tomatoes, various salsas and chiles, and crispy fries. The idea was to wrap pieces of beef and the toppings in the scallion pancakes that came along with it. What resulted were flavor bombs, savory and spicy and fatty and crispy, all accentuated by the sweet, tangy pop of tomato. Flakes of scallion pancakes drifted from my lips down to my plate as my teeth crunched through each bite. "I can't even handle how good this is," I said, then swallowed because I couldn't wait to say it. The other two dishes we'd ordered were pretty great, too----a whole branzino marinated and charred so that we picked it clean off its spindly bones and ate it with greens and roasted peppers; a half chicken roasted with aji amarillo chile paste and served over shiitake mushrooms and a lime crema---but the lomo saltado was the true star of the table. I could already picture how it was going to look on my page. The golden-brown fries glistening with oil. The beef shaded from light pink in the center to deep brown on the edges. The ruby red tomatoes nestled among them. And the scallion pancakes serving as a lacy backdrop.

Fuck. I want to kiss her. To wrap her in my arms and kiss her until the sun comes up.

I sit up, and he lifts me so I’m seated next to him. Wrapping me tightly in his arms, I snuggle into his side, feeling tender kisses along my temple and forehead. I relish this moment, attempting to lock it into my memory when I barely hear him above me. “How am I supposed to leave you now?

What an impact! Wrapped together in strips of piecrust... ... the two distinct layers of stuffing each amplify the deliciousness of the other! The top layer is a chicken mousse! Tender, juicy cooked chicken... ... put through a food processor with heavy cream and seasonings until it was a silky-smooth puree! Its thick yet gentle savory flavor, accented with a touch of sweetness, slides across the tongue like satin! And the bottom layer is a beef meat loaf! Its flavors are perfectly paired with both the creamy chicken mousse and the demi-glace. What a frighteningly defined dish!" "Okay, but he used convenience store food for all that?! There's no way it could be that delicious..." "Oh, but it is. His skill elevated the ingredients to new heights." "Um, i-it really wasn't all that much. All I did was, well... To give the chicken mousse a more luxuriant texture, I carefully mixed in some egg whites beaten into a stiff meringue... And then added a little mushroom paste (Duxelles) to boost its richness. Canned mushrooms have a mild funk to them, so to get rid of that smell, I minced and sautéed them until nearly all their moisture was gone. I also reduced some red wine as far as I could, leaving behind just its umami components, and added that to the demi-glace. It isn't the best, but I had only cheap ingredients to work with. What about that isn't "all that much"?! "The main common ingredients he used were a precooked hamburger patty, chicken salad and a frozen piecrust. They're prepackaged foods anyone can buy, designed to be tasty right out of the box. In other words... They're average foods with completely average flavors! Use them as they are and you'll never pass this trial! Out of all of them, he singled out the ones that could stand up to haute cuisine cooking... ... and melded them together into a harmonious whole that brought out their best qualities while eliminating anything inferior! It's a level of quality only someone of Eishi Tsukasa's skill could reach!

I combined garlic, five-spice, black peppercorns, Thai chilies, and paprika in a large bowl for the seasoning. I tumbled two pounds of chicken wings out of their brown paper wrappings and into the waiting bowl, where I kneaded the pungent mixture into them, squeezing the spices into the meat like an experienced massage therapist. Another bowl full of Shaoxing rice wine awaited the wings as the next step after their rigorous massage. They soaked and relaxed, basking in the pool of wine to become drunken like their name.

Ah, there is pâté on the inside!" I see! By wrapping the exterior with thin slices of beef... ... he was able to make his presentation look like a cartoony leg of meat. "AH! HWAAAAA?!" The meat wrapped around the exterior is marinated strips of beef! Their richly fragrant scent yet light and almost fruity juices pack a knockout wallop! Directly underneath them is a layer of bacon slices! Not only do they serve to hold the pâté firmly in place... The impact of all that powerful protein in one bite reverberates through my entire body!" "By the way, for the base of my marinade... ... I used Yakiniku Sauce Even store-bought Yakiniku Sauce has a great balance of soy sauce, mirin, garlic and ginger. It makes a good, solid base for the marinade! I took that and adjusted it with some honey, grated onion and freshly squeezed orange juice so it would pair better with the pâté... before asking Nakiri to taste test it to ensure it came together properly." "The pâté in the middle is the most spectacular part of all! Full-bodied yet delicate, it matches beautifully with the aromatic layer of meat. Each bite sparks an explosion of powerful flavor in the mouth!" Using a base of chicken liver, he added chicken breast and cream along with carrots and Shimeji mushrooms. But what really stands out is the preparation of each individual ingredient! Confit. Grill. Braiser. Suer. Each piece was prepared in the way best suited to its strengths... ... teasing out its natural sweetness and ratcheting up the dish's overall goodness!

Wolf put a friendly arm around my shoulder. “Come on, B, let’s feed you. We got campfire specials tonight. Hotdogs, burgers, steaks, chicken . . . pretty much any meat you can think of, to be honest.” My stomach rumbled in gratitude, but I didn’t want to impose. “Oh, I shouldn’t stay. I’ve already taken up enough of your time—” “Nonsense, any friend of mine or Ames is family here at Fenrir. I’m gonna make you a huge plate, so I hope you’re hungry.” He paused a moment as we walked toward the fire. I actually kind of liked the feeling of his arm wrapped around my shoulder, though I knew it was a brotherly sort of touch. It was nice all the same. “You’re not . . . ,” he whispered, “vegetarian, are you?” We stopped outside the fire, catching the attention of several couples and a few ladies who eyed me with curiosity. I replied, “Oh, um . . . I’m vegan, actually.

In the summer of 1961, Segal taught an adult painting class in New Brunswick. The class was encouraged to make use of odd and unlikely materials in assemblages, and one woman brought to class a box of surgeon's bandages. Segal took some home, with the intention of wrapping them around one of his chicken wire framworks. Then a thought occurred to him: why not dip the cloth bandages in plaster, and apply them directly to the body? Segal sat on a chair and instructed his wife to cover him in soaked bandages. The new technique led to a few anxious moments when the plaster began to harden, heat up, and contract, and the artist lost a good portion of his body hair in the course of frantically removing the casts. With great difficulty, he was able to reassemble the pieces into a complete figure which he then placed on a chair. Next Segal provided an environment for his plaster effigy. The chair was moved up to a table, to which was nailed an old window frame. The result, entitled Man Sitting at a Table, marked the discovery of a new sculptural technique and a turning point in the artist's career. Segal has never looked back.

Rolling out the fascia Very often it’s not the muscle, it’s the tight, constricted fascia that’s causing pain in your body. Fascia is the stuff that encases the muscles, like a layer of Saran Wrap (think about that film on a raw chicken breast). As you age, it tightens. Stretching doesn’t really get to tight fascia. It needs pressure to help it release, like what you’d get from a deep-tissue massage or from using a foam roller. Tight fascia doesn’t just cause aches in muscles and joints; it can also change your gait and compromise your posture, generally making you look and feel old.

Kitchen people understood that food didn't have to be gourmet to taste good, and that sometimes gourmet food didn't taste good at all. "Kiwis are a soulless fruit," my mother once said when she saw them in a fruit tart on the Ritz's dessert tray. "Don't ever use sun-dried tomatoes," my father told his staff. "They'll take your magic powers." Even junk food could be better. Once, for Jake's birthday, the staff laid out his favorite foods--- frozen meatballs and Twinkies--- on brass serving plates in the dining room. When they sliced the Twinkies horizontally to expose the cream, even my mother admitted they made an attractive dessert. At staff Christmas parties we served junk food, too: sour-cream-and-onion potato chips, chicken wings, and hot dogs, and for dessert more Twinkies. The rest of the year I never ate food like that, and by the holidays Cotswold tarts and melon wrapped in prosciutto bored me. In my black velvet dresses, I gnawed on fried drumsticks, with a napkin stuffed into my lace collars to catch the crumbs. "I'm not whipping up any foie gras for you tonight, kiddo," said Carla, who, in her olive-green T-shirt and holding a beer, looked the same as she did behind the line. "Fend for yourself.

At six, Daisy slid the stuffed figs and the pastry-wrapped goat cheese purses into the oven, crammed her feet into a pair of navy-blue high heels, and put a giant straw hat with a navy-blue ribbon on her head. The theme of the party was the Kentucky Derby, even though the Derby itself wasn't until May. At least it had made the menu easy: mint julep punch and bourbon slushies, fried chicken sliders served on biscuits, with hot honey, tea sandwiches with Benedictine spread, bite-sized hot browns, the signature sandwich of Louisville, and miniature Derby pies for dessert.

veggie burger hamburger chicken tikka masala sweet-and-sour chicken muffin brownie avocado salad Caesar salad lentil soup wonton soup BLT buffalo chicken wrap margherita pizza barbecue chicken pizza guacamole mozzarella sticks

Many wonderful things in life do not come wrapped in the packages we think they should. God used a carpenter, not a king, to save the world.

As they wove their way through the crowded street, they passed numerous barbecue tents, the focus of the festival, after all. Inside the tents, the barbecue sandwiches were made in an assembly line. Sauce, no sauce? Coleslaw on your sandwich? Want hush puppies in a cup with that? The sandwiches could be seen in the hands of every other person on the street, half-wrapped in foil. There were also tents selling pork rinds and boiled corn on the cob, chicken on a stick and brats, and, of course, funnel cakes.

We began with two buttery sweet edamame and one sugar syrup-soaked shrimp in a crunchy soft shell. A lightly simmered baby octopus practically melted in our mouths, while a tiny cup of clear, lemony soup provided cooling refreshment. The soup held three slices of okra and several slippery cool strands of junsai (water shield), a luxury food that grows in ponds and marshes throughout Asia, Australia, West Africa, and North America. In the late spring the tiny plant develops leafy shoots surrounded by a gelatinous sheath that floats on the water's surface, enabling the Japanese to scoop it up by hand from small boats. The edamame, okra, and water shield represented items from the mountains, while the shrimp and octopus exemplified the ocean. I could tell John was intrigued and amused by this artistic (perhaps puny?) array of exotica. Two pearly pieces of sea bream, several fat triangles of tuna, and sweet shelled raw baby shrimp composed the sashimi course, which arrived on a pale turquoise dish about the size of a bread plate. It was the raw fish portion of the meal, similar to the mukozuke in a tea kaiseki. To counter the beefy richness of the tuna, we wrapped the triangles in pungent shiso leaves , then dunked them in soy. After the sashimi, the waitress brought out the mushimono (steamed dish). In a coal-black ceramic bowl sat an ivory potato dumpling suspended in a clear wiggly broth of dashi thickened with kudzu starch, freckled with glistening orange salmon roe. The steamed dumplings, reminiscent of a white peach, was all at once velvety, sweet, starchy, and feathery and had a center "pit" of ground chicken. The whole dish, served warm and with a little wooden spoon, embodied the young, tender softness of spring.

Most of the ingredients she cooked with came from the tiny farm immediately behind the restaurant. It was so small that the Pertinis could shout from one end of it to another, but the richness of the soil meant that it supported a wealth of vegetables, including tomatoes, zucchini, black cabbage, eggplant and several species that were unique to the region, including bitter friarielli and fragrant asfodelo. There was also a small black boar called Garibaldi, who despite his diminutive size impregnated his harem of four larger wives with extraordinary diligence; an ancient olive tree through which a couple of vines meandered; a chicken or two; and the Pertinis' pride and joy, Priscilla and Pupetta, the two water buffalo, who grazed on a patch of terraced pasture no bigger than a tennis court. The milk they produced was porcelain white, and after hours of work each day it produced just two or three mozzarelle, each one weighing around two pounds- but what mozzarelle: soft and faintly grassy, like the sweet steamy breath of the bufale themselves. As well as mozzarella, the buffalo milk was crafted into various other specialties. Ciliègine were small cherry-shaped balls for salads, while bocconcini were droplet-shaped, for wrapping in slices of soft prosciutto ham. Trecce, tresses, were woven into plaits, served with Amalfi lemons and tender sprouting broccoli. Mozzarella affumicata was lightly smoked and brown in color, while scamorza was smoked over a smoldering layer of pecan shells until it was as dark and rich as a cup of strong espresso. When there was surplus milk they even made a hard cheese, ricotta salata di bufala, which was salted and slightly fruity, perfect for grating over roasted vegetables. But the cheese the Pertinis were best known for was their burrata, a tiny sack of the finest, freshest mozzarella, filled with thick buffalo cream and wrapped in asphodel leaves.

Alone in the kitchen, without Zod's supervision, he found himself turning to the wholesome food of his childhood, not only for the comfort the simple compositions offered, but because it was what he knew so well as he set about preparing a homecoming feast for Zod's only son. He pulled two kilos of java beans from the freezer. Gathered last May, shucked and peeled on a quiet afternoon, they defrosted in a colander for a layered frittata his mother used to make with fistfuls of dill and sprinkled with sea salt. One flat of pale green figs and a bushel of new harvest walnuts were tied to the back of his scooter, along with two crates of pomegranates- half to squeeze for fresh morning juice and the other to split and seed for rice-and-meatball soup. Three fat chickens pecked in the yard, unaware of their destiny as he sharpened his cleaver. Tomorrow they would braise in a rich, tangy stew with sour red plums, their hearts and livers skewered and grilled, then wrapped in sheets of lavash with bouquets of tarragon and mint. Basmati rice soaked in salted water to be steamed with green garlic and mounds of finely chopped parsley and cilantro, then served with a whole roasted, eight kilo white fish stuffed with barberries, pistachios, and lime. On the farthest burner, whole bitter oranges bobbed in blossom syrup, to accompany rice pudding, next to a simmering pot of figs studded with cardamom pods for preserves.

Baked or fried salmon, with sautéed chard, and cheese and macadamia nuts for dessert. 2 Bacon burgers with cheese and a salad. 3 Lamb stew meat sautéed in butter or ghee, topped with blue cheese, and a side of plain Greek yogurt with macadamia nuts. 4 Almond-flour coated chicken fried in butter or ghee, with sautéed-in-butter chard, and shredded Parmesan cheese. 5 Super Cobb salad with blue cheese or olive oil and vinegar dressing fortified with broccoli and extra bacon or other meat. 6 Scallops wrapped in bacon and fried in bacon grease, with sautéed broccolini, and soft-boiled eggs on the side. 7 Liver, onions, and bacon sautéed in bacon grease, with plain, full-fat Greek yogurt mixed with crumbled blue cheese on the side, macadamia nuts for dessert. 8 Village-style Greek salad of cucumbers, bell peppers, onions, feta cheese, olives, tomatoes, with sautéed chicken with the skin. 9 Omelet stuffed with Parmesan, red onions, sautéed mushrooms, with a few sheets of dried nori (seaweed). 10 Fatty wieners or bratwurst split lengthwise and fried in butter till they’re curly and their skins are crisp and blackish in the places that touch the pan most, with steamed sauerkraut and strong, grainy brown mustard. Yum.

He wrapped duct tape and plastic wrap around his bald head so girls couldn't read his mind, so he said. He raised chickens to torture and slaughter because his daddy said every good boy had a little sociopath in him. Smarts talked with a lisp and walked with a limp, though Ezekiel told me had it on good authority Smarts was faking both. For what reason, though, Ezekiel couldn't say.

We wandered the entire length of the street market, stopping to buy the provisions I needed for the lunch dish I wanted to prepare to initiate l'Inglese into the real art of Sicilian cuisine. I took l'Inglese around the best stalls, teaching him how to choose produce, livestock, game, fish, and meat of the highest quality for his dishes. Together we circled among the vegetable sellers, who were praising their heaps of artichokes, zucchini still bearing their yellow flowers, spikes of asparagus, purple-tinged cauliflowers, oyster mushrooms, and vine tomatoes with their customary cries: "Carciofi fresci." "Funghi belli." "Tutto economico." I squeezed and pinched, sniffed, and weighed things in my hands, and having agreed on the goods I would then barter on the price. The stallholders were used to me, but they had never known me to be accompanied by a man. Wild strawberries, cherries, oranges and lemons, quinces and melons were all subject to my scrutiny. The olive sellers, standing behind their huge basins containing all varieties of olives in brine, oil, or vinegar, called out to me: "Hey, Rosa, who's your friend?" We made our way to the meat vendors, where rabbits fresh from the fields, huge sides of beef, whole pigs and sheep were hung up on hooks, and offal and tripe were spread out on marble slabs. I selected some chicken livers, which were wrapped in paper and handed to l'Inglese to carry. I had never had a man to carry my shopping before; it made me feel special. We passed the stalls where whole tuna fish, sardines and oysters, whitebait and octopus were spread out, reflecting the abundant sea surrounding our island. Fish was not on the menu today, but nevertheless I wanted to show l'Inglese where to find the finest tuna, the freshest shrimps, and the most succulent swordfish in the whole market.

Rice Paper Wraps 2 rice papers (they’re about the size of a tortilla) ½ avocado, thinly sliced 1 handful of broccoli slaw 2 pinches of chopped fresh cilantro ½ red bell pepper, thinly sliced ½ carrot, shaved ¼ cucumber, seeded and sliced lengthwise 1 cup shredded cooked chicken (optional) Annie Chun’s Thai Peanut Sauce Fill a plate with water and dip each rice paper wrap in it for about 5 seconds, then let dry on a paper towel. Mix all of the ingredients in a small bowl, place half in the in the center of each wrap, and roll them up. Serve with peanut sauce for dipping.

But when they got to the room...he thought how stupid it was not to realize what it would be like: the sprung, creaky bed, sheets that hadn't been changed from the time before, and the woman herself as she undressed and the clothes came away like the store wrapping on an uncooked chicken, a large piece of meat sitting down on the bed and nothing to do with him.

Sitting at the head of the table, drinking a chicken broth that landed in her stomach like an elixir of resurrection, Meme then saw Fernanda and Amaranta wrapped in an accusatory halo of reality. She had to make a great effort not to throw at them their prissiness, their poverty of spirit, their delusions of grandeur.

Miyajima oysters, simmered Kurama-style, miso-glazed baked butterburs with millet cake, bracken and bamboo shoot stew, chargrilled moroko, breast of Kyoto-reared chicken with a wasabi dressing, and vinegared Wakasa mackerel wrapped in pickled Shogoin turnip. In the bottom right you have a hamaguri clam broth thickened with kudzu starch. Tonight's customer asked me to create something that evoked both the lingering winter and the onset of spring, which led to the dishes you see here.

Give her a penny, I scream. I’m sick of every memory of me being discarded, avoided, or embalmed in a shrine. I want my mom to smile when asked for a penny and to laugh when she walks through the meat section of the grocery store, remembering the time we baked a ham together with the clear plastic wrapping still on, how we basted it for two hours before noticing it looked strange. I want my dad to smile when he eats chicken wings and watches an Angels game. I want Mo to never pass a dandelion without blowing off the fluff and then running through it to catch the seeds in her hair.

And Miss Marvina, could you bring me my charger? And something to eat from your kitchen? The food here is horrible." The request for food never landed on better ears. "You got it." Marvina whipped up a batch of chicken salad using some of the chicken breast from the Christmas meal surplus. After peeling off the crispy fried skin, the tender meat made for a perfect light sandwich filling. But just in case Kerresha wanted the extra seasoning flavor, Marvina grabbed her container of seasoning, wrapped sandwiches, a bag of chips, and napkins to take back to the hospital. She made enough chicken salad sandwiches to feed all four of them, including Falcon, as well as anyone else who might want a taste 'cause that's what folks with the gift of hospitality do.

And Miss Marvina, could you bring me my charger? And something to eat from your kitchen? The food here is horrible." The request for food never landed on better ears. "You got it." Marvina whipped up a batch of chicken salad using some of the chicken breast from the Christmas meal surplus. After peeling off the crispy fried skin, the tender meat made for a perfect light sandwich filling. But just in case Kerresha wanted the extra seasoning flavor, Marvina grabbed her container of seasoning, wrapped sandwiches, a bag of chips, and napkins to take back to the hospital. She made enough chicken salad sandwiches to feed all four of them, including Falcon, as well as anyone else who might want a taste 'cause that's what folks with the gift of hospitality do,

you need to wrap up your tournament now,” said the Ender King. “We have more important things to do.” Herobrine, Harold, and Bob stopped playing. Harold looked at a piece of paper on the ground near his foot. He added up the tally marks. “Bob won twenty-five rounds, Herobrine won eighteen rounds, and I won fourteen.” “Can I have that piece of paper?” asked Bob. “I want to put it in my scrapbook.” Harold shook his head and rolled his eyes but handed the paper to Bob. Bob stuck it into his inventory. (Yes, chickens do have inventories. They’re very small.) “So, what did Notch tell you?” asked Herobrine. “He couldn’t tell us much. He said that the bedrock prison is basically a flat world made of bedrock with a bunch of redstone torches.” Herobrine nodded his head. “Clever. No place to hide. Lamashtu and her dark ones will see us coming,” said Herobrine. “But … we will be able