Chop Shop Quotes

They signed the unwind order just to spite each other,but laugh,laugh,laugh,Hayden, because if you ever stop laughing,it might just tear you apart worse than a Chop Shop.

Monday, floors and chores. Tuesday, deep cleaning to give meaning. Wednesday, bath and kitchen. Thursday, dust we must. Friday, wash-and-dry day. Saturday, wild card. Sunday, shop and chop.

The funny thing about Thanksgiving ,or any big meal, is that you spend 12 hours shopping for it then go home and cook,chop,braise and blanch. Then it's gone in 20 minutes and everybody lies around sortof in a sugar coma and then it takes 4 hours to clean it up.

England once there lived a big And wonderfully clever pig. To everybody it was plain That Piggy had a massive brain. He worked out sums inside his head, There was no book he hadn't read. He knew what made an airplane fly, He knew how engines worked and why. He knew all this, but in the end One question drove him round the bend: He simply couldn't puzzle out What LIFE was really all about. What was the reason for his birth? Why was he placed upon this earth? His giant brain went round and round. Alas, no answer could be found. Till suddenly one wondrous night. All in a flash he saw the light. He jumped up like a ballet dancer And yelled, "By gum, I've got the answer!" "They want my bacon slice by slice "To sell at a tremendous price! "They want my tender juicy chops "To put in all the butcher's shops! "They want my pork to make a roast "And that's the part'll cost the most! "They want my sausages in strings! "They even want my chitterlings! "The butcher's shop! The carving knife! "That is the reason for my life!" Such thoughts as these are not designed To give a pig great piece of mind. Next morning, in comes Farmer Bland, A pail of pigswill in his hand, And piggy with a mighty roar, Bashes the farmer to the floor… Now comes the rather grizzly bit So let's not make too much of it, Except that you must understand That Piggy did eat Farmer Bland, He ate him up from head to toe, Chewing the pieces nice and slow. It took an hour to reach the feet, Because there was so much to eat, And when he finished, Pig, of course, Felt absolutely no remorse. Slowly he scratched his brainy head And with a little smile he said, "I had a fairly powerful hunch "That he might have me for his lunch. "And so, because I feared the worst, "I thought I'd better eat him first.

Tuesday, deep cleaning to give meaning. Wednesday, bath and kitchen. Thursday, dust we must. Friday, wash-and-dry day. Saturday, wild card. Sunday, shop and chop.

Sad to say, in my four-thousand-plus years, the times I'd felt most at home had all happened during the past few months: at Camp Half-Blood, sharing a cabin with my demigod children; at the Waystation with Emma, Jo, Georgina, Leo and Calypso, all of us sitting around the kitchen table chopping vegetables from the garden for dinner; at the Cistern in Palm Springs with Meg, Grover, Mellie, Coach Hedge and a prickly assortment of cactus dryads; and now at Camp Jupiter, where the anxious, grief-stricken Romans, despite their many problems, despite the fact that I brought misery and disaster wherever I went, had welcomed me with respect, a room above their coffee shop and some lovely bed linen to wear. These places were homes. Whether I deserved to be part of them or not - that was a different question.

Yes Please is an attempt to present an open scrapbook that includes a sense of what I am thinking and feeling right now. But mostly, let’s call this book what it really is: an obvious money grab to support my notorious online shopping addiction. I have already spent the advance on fancy washcloths from Amazon, so I need this book to really sell a lot of copies or else I am in trouble. Chop-chop, people.

The lecture is never over. Education is not a preparation for life, my young friends, education is life. Now take what I've taught you and get out there and do some serious good.

The Chop Shop is soundproof. Somehow he knew it would be.

pretend I am equal while I am: walking the dog/doing the grocery shopping/waiting in the orthodontist’s/commiserating about mean teens/folding laundry. I pretend I am equal when I am chopping vegetables/organising the counsellor or the hospital or the solicitor/de-griming the fridge. Actually, I mind none of it. This is my real life, with my real loves. I know that when I’m old I’ll envy my younger self her busyness, her purpose, her big-hearted whirligig life. But still, the distribution of labour is hard to make equal, because so much of it is hard to see, wrapped up in the definition of what it is to be me.

group of Steiners and Liesel walked past some shop windows and the imposing town hall, which in later years would be chopped off at the knees and buried.

woman came to the checkout counter. She took a small order out of the shopping cart and placed it on the conveyor. There was bread, chopped meat, dishwashing liquid, a

So many women I know feel the same, but we talk about it sotto voce. We avoid conflict, thinking instead that each of us has failed, individually, to fix her life properly, and under the righteous resentment there’s a shame that keeps our voices down. I pretend I am equal while I am: walking the dog/doing the grocery shopping/waiting in the orthodontist’s/commiserating about mean teens/folding laundry. I pretend I am equal when I am chopping vegetables/organising the counsellor or the hospital or the solicitor/de-griming the fridge. Actually, I mind none of it. This is my real life, with my real loves. I know that when I’m old I’ll envy my younger self her busyness, her purpose, her big-hearted whirligig life. But still, the distribution of labour is hard to make equal, because so much of it is hard to see, wrapped up in the definition of what it is to be me. Pretending I am not subject to modern versions of the same forces Eileen was, by ‘practising acceptance’ or ‘just getting on with it’, is a kind of lived insanity: to pretend to be liberated from the work while doing it.

IN THE 1960S, WHEN I became a beat cop in San Diego, manufacturing, selling, possessing, or using “dangerous drugs” or “controlled substances” were all violations of the law. But there was no “war,” per se, on drug-law violators. We made the occasional pot bust, less frequently a heroin or cocaine pinch. Drug enforcement was viewed by many of us almost as an ancillary duty. You’d stumble across an offender on a traffic stop or at a loud-party call. Mostly, you were on the prowl for non-drug-related crime: a gas station or liquor store stickup series, a burglary-fencing ring, an auto theft “chop shop” operation. Undercover narcs, of course, worked dope full time, chasing users and dealers. They played their snitches, sat on open-air markets, interrupted hand-to-hand dealing, and squeezed small-time street dealers in the climb up the chain to “Mister Big.” But because most local police forces devoted only a small percentage of personnel to French Connection–worthy cases, and because there were no “mandatory minimum” sentences (passed by Congress in 1986 to strip “soft on crime” judges of sentencing discretion on a host of drug offenses), and because street gangs fought over, well, streets—as in neighborhood turf (and cars and girlfriends)—not drug markets, most of our jails and prisons still had plenty of room for violent, predatory criminals. The point is, although they certainly did not turn their backs on drug offenses, the country’s police were not at “war” with users and dealers. And though their government-issued photos may have adorned the wall behind the police chief’s desk, a long succession of US presidents stayed out of the local picture.

She picked up salted butter, thick Greek yoghurt, and cream. The menu was not modest. Her basket was already heavy with Charlotte potatoes, fresh herbs, and a Duchy chicken. It was too hot for a roast chicken, but Piglet had once heard Nigella say something about a house only being home once a chicken was in the oven. And anyway, there would be salads: one chopped and scattered with feta and sumac, another leafy with soft herbs. New potatoes, boiled and dotted with a bright salsa verde. Bread and two types of butter: confit and Parmesan and black pepper.

operations, trying to get things straight. He now had so much metal in his pelvis that he carried a TSA Notification Card just to get on an airplane. Despite the lingering disability, he’d gone back to full-time in April. He sat back down again. “I found Brett Givens working as a sign man for a real estate dealership over in Edina,” he said. “He drives a pickup, goes around putting up signs, or taking them down.” Lucas knew Givens: “Better than working at the chop shop.” “Yeah. Anyway, he says Cory is definitely back, because he saw him up in Cambridge last week, at Kenyon’s. He said Cory didn’t see him, because he ducked out—I think he was afraid that Cory might try to talk him into something. He likes the sign job.” “Givens didn’t know where Cory’s living?” “No. But he said there were random people in the bar who seemed to know Cory, like he might be a regular. He said Cory doesn’t look especially prosperous, so he might still have the safe. I thought I’d go up this afternoon, have a few beers.” “All right. Take care. Jenkins and Shrake are out of pocket. If you need backup, call me, and I’ll either come up or get Jon to send somebody.” Dale Cory was believed to be in possession of a safe that contained two million dollars in diamond jewelry, at wholesale prices, taken from a jewelry store in St. Paul

It is idle to attempt to overtake a pretty young woman carrying pork chops. I was now determined to be done with her. First, however, to find out their abode, which was probably within easy distance of the shop. I even conceived them lured into taking their house by the advertisement, "Conveniently situation for the Pork Emporium.

The chopped salad is engineered…to free one’s hand and eyes from the task of consuming nutrients, so that precious attention can be directed toward a small screen, where it is more urgently needed, so it can consume data: work email or Amazon’s nearly infinite catalog or Facebook’s actually infinite News Feed, where, as one shops for diapers or engages with the native advertising sprinkled between the not-hoaxes and baby photos, one is being productive by generating revenue for a large internet company, which is obviously good for the economy, or at least it is certainly better than spending lunch reading a book from the library, because who is making money from that?

It [the charcuterie] was almost on the corner of the Rue Pirouette and was a joy to behold. It was bright and inviting, with touches of brilliant colour standing out amidst white marble. The signboard, on which the name QUENU-GRADELLE glittered in fat gilt letter encircled by leaves and branches painted on a soft-hued background, was protected by a sheet of glass. On the two side panels of the shop front, similarly painted and under glass, were chubby little Cupids playing in the midst of boars' heads, pork chops, and strings of sausages; and these still lifes, adorned with scrolls and rosettes, had been designed in so pretty and tender a style that the raw meat lying there assumed the reddish tint of raspberry jam. Within this delightful frame, the window display was arranged. It was set out on a bed of fine shavings of blue paper; a few cleverly positioned fern leaves transformed some of the plates into bouquets of flowers fringed with foliage. There were vast quantities of rich, succulent things, things that melted in the mouth. Down below, quite close to the window, jars of rillettes were interspersed with pots of mustard. Above these were some boned hams, nicely rounded, golden with breadcrumbs, and adorned at the knuckles with green rosettes. Then came the larger dishes--stuffed Strasbourg tongues, with their red, varnished look, the colour of blood next to the pallor of the sausages and pigs' trotters; strings of black pudding coiled like harmless snakes; andouilles piled up in twos and bursting with health; saucissons in little silver copes that made them look like choristers; pies, hot from the oven, with little banner-like tickets stuck in them; big hams, and great cuts of veal and pork, whose jelly was as limpid as crystallized sugar. Towards the back were large tureens in which the meats and minces lay asleep in lakes of solidified fat. Strewn between the various plates and sishes, on the bed of blue shavings, were bottles of relish, sauce, and preserved truffles, pots of foie gras, and tins of sardines and tuna fish. A box of creamy cheeses and one full of snails stuffed with butter and parsley had been dropped in each corner. Finally, at the very top of the display, falling from a bar with sharp prongs, strings of sausages and saveloys hung down symmetrically like the cords and tassels of some opulent tapestry, while behind, threads of caul were stretched out like white lacework. There, on the highest tier of this temple of gluttony, amid the caul and between two bunches of purple gladioli, the alter display was crowned by a small, square fish tank with a little ornamental rockery, in which two goldfish swam in endless circles.

I was thrown together with Florence, or 'Florawns' as she was called, a pert girl of nineteen who worked in our kitchen and was sent out to help me. First, I followed her to a butcher where fat sausages hung from the ceiling like aldermen's chains, and I could choose the best of plump ducks, sides of beef, and chops standing guard like sentries on parade. Once the deal was done Florence paid him, gave me a wink and cast a trickle of coins into her apron pocket. So it seemed that serving girls will pay themselves the whole world over. The size of the Paris market made Covent Garden look like a tinker's tray. And I never before saw such neatness; the cakes arranged in pinks and yellows and greens like an embroidery, and the cheeses even prettier, some as tiny as thimbles and others great solid cartwheels. As for the King Cakes the French made for Twelfth Night, the scents of almond and caramelled sugar were to me far sweeter than any perfumed waters.

I wanted to write an adventure story, not, it's true, I really did. I shall have failed, that's all. Adventures bore me. I have no idea how to talk about countries, how to make people wish they had been there. I am not a good travelling salesman. Countries? Where are they , whatever became of them. When I was twelve I dreamed of Hongkong. That tedious, commonplace little provincial town! Shops sprouting from every nook and cranny! The Chinese junks pictured on the lids of chocolate boxes used to fascinate me. Junks: sort of chopped-off barges, where the housewives do all their cooking and washing on deck. They even have television. As for the Niagara Falls: water, nothing but water! A dam is more interesting; at least one can occasionally see a big crack at its base, and hope for some excitement. When one travels, one sees nothing but hotels. Squalid rooms, with iron bedsteads, and a picture of some kind hanging on the wall from a rusty nail, a coloured print of London Bridge or the Eiffel Tower. One also sees trains, lots of trains, and airports that look like restaurants, and restaurants that look like morgues. All the ports in the world are hemmed in by oil slicks and shabby customs buildings. In the streets of the towns, people keep to the sidewalks, cars stop at red lights. If only one occasionally arrived in a country where women are the colour of steel and men wear owls on their heads. But no, they are sensible, they all have black ties, partings to one side, brassières and stiletto heels. In all the restaurants, when one has finished eating one calls over the individual who has been prowling among the tables, and pays him with a promissory note. There are cigarettes everywhere! There are airplanes and automobiles everywhere.

For lunch, I may say, I ate and greatly enjoyed the following: anchovy paste on hot buttered toast, then baked beans and kidney beans with chopped celery, tomatoes, lemon juice and olive oil. (Really good olive oil is essential, the kind with a taste, I have brought a supply from London.) Green peppers would have been a happy addition only the village shop (about two miles pleasant walk) could not provide them. (No one delivers to far-off Shruff End, so I fetch everything, including milk, from the village.) Then bananas and cream with white sugar. (Bananas should be cut, never mashed, and the cream should be thin.) Then hard water-biscuits with New Zealand butter and Wensleydale cheese. Of course I never touch foreign cheeses.

All about them the golden girls, shopping for dainties in Lairville. Even in the midst of the wild-maned winter's chill, skipping about in sneakers and sweatsocks, cream-colored raincoats. A generation in the mold, the Great White Pattern Maker lying in his prosperous bed, grinning while the liquid cools. But he does not know my bellows. Someone there is who will huff and will puff. The sophmores in their new junior blazers, like Saturday's magazines out on Thursday. Freshly covered textbooks from the campus store, slide rules dangling in leather, sheathed broadswords, chinos scrubbed to the virgin fiber, starch pressed into straight-razor creases, Oxford shirts buttoned down under crewneck sweaters, blue eyes bobbing everywhere, stunned by the android synthesis of one-a-day vitamins, Tropicana orange juice, fresh country eggs, Kraft homogenized cheese, tetra-packs of fortified milk, Cheerios with sun-ripened bananas, corn-flake-breaded chicken, hot fudge sundaes, Dairy Queen root beer floats, cheeseburgers, hybrid creamed corn, riboflavin extract, brewer's yeast, crunchy peanut butter, tuna fish casseroles, pancakes and imitation maple syrup, chuck steaks, occasional Maine lobster, Social Tea biscuits, defatted wheat germ, Kellogg's Concentrate, chopped string beans, Wonderbread, Birds Eye frozen peas, shredded spinach, French-fried onion rings, escarole salads, lentil stews, sundry fowl innards, Pecan Sandies, Almond Joys, aureomycin, penicillin, antitetanus toxoid, smallpox vaccine, Alka-Seltzer, Empirin, Vicks VapoRub, Arrid with chlorophyll, Super Anahist nose spray, Dristan decongestant, billions of cubic feet of wholesome, reconditioned breathing air, and the more wholesome breeds of fraternal exercise available to Western man. Ah, the regimented good will and force-fed confidence of those who are not meek but will inherit the earth all the same.

SHE HAD WATCHED THEM in supermarkets and she knew the signs. At seven o'clock on a Saturday evening they would be standing in the checkout line reading the horoscope in Harper's Bazaar and in their carts would be a single lamb chop and maybe two cans of cat food and the Sunday morning paper, the early edition with the comics wrapped outside. They would be very pretty some of the time, their skirts the right length and their sunglasses the right tint and maybe only a little vulnerable tightness around the mouth, but there they were, one lamb chop and some cat food and the morning paper. To avoid giving off the signs, Maria shopped always for a household, gallons of grapefruit juice, quarts of green chile salsa, dried lentils and alphabet noodles, rigatoni and canned yams, twenty-pound boxes of laundry detergent. She knew all the indices to the idle lonely, never bought a small tube of toothpaste, never dropped a magazine in her shopping cart. The house in Beverly Hills overflowed with sugar, corn-muffin mix, frozen roasts and Spanish onions. Maria ate cottage cheese.

Chicken Francese, or lamb chops, or plump spinach gnocchi that she'd roll out by hand and drop into boiling salt water. When her brothers came home for the holidays, she'd spend days in the kitchen, preparing airy latkes and sweet and sour brisket; roast turkey with chestnut stuffing; elaborately iced layer cakes. She'd stay in the kitchen for hours, cooking dish after dish, hoping that all the food would somehow conceal their father's absence; hoping that the meals would take the taste of grief out of their mouths. "After my father died, I think cooking saved me. It was the only thing that made me happy. Everything else felt so out of control. But if I followed a recipe, if I used the right amounts of the right ingredients and did everything I was supposed to do..." She tried to explain it- how repetitive motions of peeling and chopping felt like a meditation, the comfort of knowing that flour and yeast, oil and salt, combined in the correct proportions, would always yield a loaf of bread; the way that making a shopping list could refocus her mind, and how much she enjoyed the smells of fresh rosemary, of roasting chicken or baking cookies, the velvety feel of a ball of dough at the precise moment when it reached its proper elasticity and could be put into an oiled bowl, under a clean cloth, to rise in a warm spot in the kitchen, the same step that her mother's mother's mother would have followed to make the same kind of bread. She liked to watch popovers rising to lofty heights in the oven's heat, blooming out of their tins. She liked the sound of a hearty soup or grain-thickened stew, simmering gently on a low flame, the look of a beautifully set table, with place cards and candles and fine china. All of it pleased her.

Tom often met Winterborne for a quick lunch at one of the cook shops or chop houses between their respective offices. It was on one of these occasions that Winterborne revealed West Ravenel had just become engaged to marry Phoebe, Lady Clare, a young widow with two small sons, Justin and Stephen. “I suspected he would,” Tom said, pleased by the revelation. “I went to Jenner’s Club with him the night before last, and she was all he wanted to talk about.” “I heard about that,” Winterborne commented. “It seems you and Ravenel encountered a bit of trouble.” Tom rolled his eyes. “Lady Clare’s former suitor came to the table with a pistol in hand. It wasn’t nearly as interesting as it sounds. He was soon disarmed and hauled off by a night porter.” He leaned back in his seat as the barmaid set plates of chilled crab salad and celery in front of them. “But before that happened, Ravenel was rambling on about Lady Clare, and how he wasn’t good enough for her because of his disreputable past, and how he was worried about setting a bad example for her children.” Winterborne’s black eyes were keen with interest. “What did you say?” Tom shrugged. “The match is to his advantage, and what else matters? Lady Clare is wealthy, beautiful, and the daughter of a duke. As for her sons … no matter what example you set, children insist on turning out how they will.” Tom took a swallow of ale before continuing. “Scruples always complicate a decision unnecessarily. They’re like those extra body parts none of us need.” Winterborne paused in the act of lifting a forkful of dressed crab to his lips. “What extra body parts?” “Things like the appendix. Male nipples. The external ears.” “I need my ears.” “Only the inner parts. The outer ear structure is superfluous in humans.” Winterborne looked sardonic. “I need them to hold up my hat.” Tom grinned and shrugged, conceding the point. “In any case, Ravenel has managed to win the hand of a fine woman. Good for him.” They lifted their glasses and clinked them in a toast.

The Enchanted Broccoli Forest. Oh, what a pleasure that was! Mollie Katzen's handwritten and illustrated recipes that recalled some glorious time in upstate New York when a girl with an appetite could work at a funky vegetarian restaurant and jot down some tasty favorites between shifts. That one had the Pumpkin Tureen soup that Margo had made so many times when she first got the book. She loved the cheesy onion soup served from a pumpkin with a hot dash of horseradish and rye croutons. And the Cardamom Coffee Cake, full of butter, real vanilla, and rich brown sugar, said to be a favorite at the restaurant, where Margo loved to imagine the patrons picking up extras to take back to their green, grassy, shady farmhouses dotted along winding country roads. Linda's Kitchen by Linda McCartney, Paul's first wife, the vegetarian cookbook that had initially spurred her yearlong attempt at vegetarianism (with cheese and eggs, thank you very much) right after college. Margo used to have to drag Calvin into such phases and had finally lured him in by saying that surely anything Paul would eat was good enough for them. Because of Linda's Kitchen, Margo had dived into the world of textured vegetable protein instead of meat, and tons of soups, including a very good watercress, which she never would have tried without Linda's inspiration. It had also inspired her to get a gorgeous, long marble-topped island for prep work. Sometimes she only cooked for the aesthetic pleasure of the gleaming marble topped with rustic pottery containing bright fresh veggies, chopped to perfection. Then Bistro Cooking by Patricia Wells caught her eye, and she took it down. Some pages were stuck together from previous cooking nights, but the one she turned to, the most splattered of all, was the one for Onion Soup au Gratin, the recipe that had taught her the importance of cheese quality. No mozzarella or broken string cheeses with- maybe- a little lacy Swiss thrown on. And definitely none of the "fat-free" cheese that she'd tried in order to give Calvin a rich dish without the cholesterol. No, for this to be great, you needed a good, aged, nutty Gruyère from what you couldn't help but imagine as the green grassy Alps of Switzerland, where the cows grazed lazily under a cheerful children's-book blue sky with puffy white clouds. Good Gruyère was blocked into rind-covered rounds and aged in caves before being shipped fresh to the USA with a whisper of fairy-tale clouds still lingering over it. There was a cheese shop downtown that sold the best she'd ever had. She'd tried it one afternoon when she was avoiding returning home. A spunky girl in a visor and an apron had perked up as she walked by the counter, saying, "Cheese can change your life!" The charm of her youthful innocence would have been enough to be cheered by, but the sample she handed out really did it. The taste was beyond delicious. It was good alone, but it cried out for ham or turkey or a rich beefy broth with deep caramelized onions for soup.

Olive,’ Mum said, stroking my fringe. ‘I need you to listen to me, and I need you to be brave.’ Opening my eyes again, I swallowed nervously. ‘What’s happened?’ ‘Your sister didn’t arrive at work today.’ Sukie was a typist for an insurance company in Clerkenwell. She said it was the dullest job ever. ‘Isn’t today Saturday, though?’ I asked. ‘She was due in to do overtime. No one’s seen her since she was with you and Cliff last night. She’s missing.’ ‘Missing?’ I didn’t understand. Mum nodded. The nurse added rather unhelpfully: ‘We’ve had casualties from all over London. It’s been chaos. All you can do is keep hoping for the best.’ It was obvious what she meant. I glanced at Mum, who always took the opposite view in any argument. But she stayed silent. Her hands, though, were trembling. ‘Missing isn’t the same as dead,’ I pointed out. Mum grimaced. ‘That’s true, and I’ve spoken to the War Office: Sukie’s name isn’t on their list of dead or injured but-’ ‘So she’s alive, then. She must be. I saw her in the street talking to a man,’ I said. ‘When she realised I’d followed her she was really furious about it.’ Mum looked at me, at the nurse, at the bump on my head. ‘Darling, you’re concussed. Don’t get overexcited now.’ ‘But you can’t think she’s dead.’ I insisted. ‘There’s no proof, is ther?’ ‘Sometimes it’s difficult to identify someone after…’ Mum faltered. I knew what she couldn’t say: sometimes if a body got blown apart there’d be nothing left to tie a name tag to. It was why we’d never buried Dad. Perhaps if there’d been a coffin and a headstone and a vicar saying nice things, it would’ve seemed more real. This felt different, though. After a big air raid the telephones were often down, letters got delayed, roads blocked. It might be a day or two before we heard from Sukie, and worried though I was, I knew she could look after herself. I wondered if it was part of Mum being ill, this painting the world black when it was grey. My head was hurting again so I lay back against the pillows. I was fed up with this stupid, horrid war. Eighteen months ago when it started, everyone said it’d be over before Christmas, but they were wrong. It was still going on, tearing great holes in people’s lives. We’d already lost Dad, and half the time these days it felt like Mum wasn’t quite here. And now Sukie – who knew where she was? I didn’t realise I was crying again until Mum touched my cheek. ‘It’s not fair,’ I said weakly. ‘War isn’t fair, I’m afraid,’ Mum replied. ‘You only have to walk through this hospital to see we’re not the only ones suffering. Though that’s just the top of the iceberg, believe me. There’s plenty worse going on in Europe.’ I remembered Sukie mentioning this too. She’d got really upset when she told me about the awful things happening to people Hitler didn’t like. She was in the kitchen chopping onions at the time so I wasn’t aware she was crying properly. ‘What sort of awful things?’ I’d asked her. ‘Food shortages, people being driven from their homes.’ Sukie took a deep breath, as if the list was really long. ‘People being attacked for no reason or sent no one knows where – Jewish people in particular. They’re made to wear yellow stars so everyone knows they’re Jews, and then barred from shops and schools and even parts of the towns where they live. It’s heartbreaking to think we can’t do anything about it.’ People threatened by soldiers. People queuing for food with stars on their coats. It was what I’d seen on last night’s newsreel at the cinema. My murky brain could just about remember those dismal scenes, and it made me even more angry. How I hated this lousy war. I didn’t know what I could do about it, a thirteen-year-old girl with a bump on her head. Yet thinking there might be something made me feel a tiny bit better.

Which word does not belong in the following list: Stop cop mop chop prop shop or crop?

This particular shop uses three types of Sicilian pistachios and slow roasts them for twenty-four hours. Forty-seven judges from a gelato university crossed the world trying to find the absolute best, and they picked this one. So how could I not do that?" "'Gelato university'?" He chuckles. "I know, right? I definitely missed my calling," I reply, and I love how his laugh gets a little deeper. "But at least you didn't miss the gelato." "Exactly!" I smile, relishing the lightness between us once again. "What else is on your list?" he asks. "Definitely more lentils, and this region is known for truffles, so I have to do that. But they're also known for their meats here, which is interesting. Obviously the cured meats we're used to when we think of Italian charcuteries is here, but also a lot of roasted pork as well, and boar. And sausage! I read a recipe for amatriciana with sausage instead of guanciale. Umbria's actually one of the few regions of Italy without any coastline---" "So you did no research at all before coming?" he says, sarcasm peppered in with a smile. "Please, I'm just getting warmed up. I haven't even gotten into the olive oil varietals. And pesto! That pesto we had at the dinner last night on the lamb chops--- that pesto that has marjoram and walnuts instead of the one we're used to from Liguria, with basil and pine nuts.

She picked up salted butter, thick Greek yoghurt, and cream. The menu was not modest. Her basket was already heavy with Charlotte potatoes, fresh herbs, and a Duchy chicken. It was too hot for a roast chicken, but Piglet had once heard Nigella say something about a house only being home once a chicken was in the oven. And anyway, there would be salads: one chopped and scattered with feta and sumac, another leafy with soft herbs. New potatoes, boiled and dotted with a bright salsa verde. Bread and two types of butter: confit garlic, and Parmesan and black pepper.

If a Moscow butcher received a new shipment of pork, he slapped on the official state price for pork. And if that price was low enough that he had more customers than pork chops, he did not raise the price to earn some extra cash. He merely sold the chops to the first people in line. Those at the end of the line were out of luck. Capitalism and communism both ration goods. We do it with prices; the Soviets did it by waiting in line. (Of course, the communists had many black markets; it is quite likely that the butcher sold extra pork chops illegally out the back door of his shop.)

To say “Wear whatever you want” is empowering, but it hasn’t always been easy to achieve. Any Generation X fat girl knows what it’s like to have to shop in the men’s section, chop off sleeves, get rid of the choking neckline, and try to make something you like out of . . . well, not much.

Her best friend and the best friend’s cousin also lived in our dorm. I went once to an ice cream shop with them and saw the pity in their eyes when Missy relayed the lack of Titanic in my life. I was put in the help category. Meaning, they thought I needed help and I was no longer in their group because it’s obvy I’m weird. Dirty Dancing, A Walk to Remember, Hope Floats, and so many other movies were the repertoire of their conversation. I wasn’t allowed in. There were inside jokes, inside quotes, even a weird inside-type of laugh. The one friend I did have was Kristina. She was a gift from above, though she lived two floors below, and I always jumped at her movie night invite. Sometimes, I was tempted to ask how high, but I refrained. She wouldn’t have gotten the joke. See, I could have my own inside jokes. Take that, snotty roommate and two friends. Insert karate chop here.

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

Tina, who clearly had it in mind to dazzle her new husband in the kitchen, wanted desperately to learn the secrets of Angelina's red gravy. So they picked a Sunday afternoon soon after New Year's and Angelina hauled out her mother's old sausage grinder and stuffer. Gia had volunteered to make the trip to the butcher's shop and brought back good hog casings, a few pounds of beautifully marbled pork butt and shoulder glistening with clean, white fat, and a four-pound beef chuck roast. It wasn't every that the grinder came out for fresh homemade sausages and meatballs, but it wasn't every day that Gia and Angelina teamed up to pass on the Mother Recipe to the next generation. Gia patiently instructed Tina on the proper technique for flushing and preparing the casings, then set them aside while Angelina showed her how to build the sauce: start with white onion, fresh flat-leaf parsley, and deep red, extra-sweet frying peppers; add copious amounts of garlic (chopped not so finely); season with sea salt, crushed red pepper, and freshly ground black pepper; simmer and sweat on a medium flame in good olive oil; generously sprinkle with dried herbs from the garden (palmfuls of oregano, rosemary, and basil); follow with a big dollop of thick, rich tomato paste; cook down some more until all of the ingredients were completely combined; pour in big cans of fresh-packed crushed tomatoes and a cup of red wine (preferably a Sangiovese or a Barolo); reseason, finish with fresh herbs; bring to a high simmer, then down to a low flame; walk away.

Bok Choy Seitan Pho (Vietnamese Noodle Soup) After sampling pho at a Vietnamese noodle shop in Los Angeles, I was on a mission to create a simple plant-based version of this aromatic, festive noodle dish in my own kitchen. My recipe features seitan, a wonderful plant-based protein found in many natural food stores. My whole family loves the interactive style in which this soup is served. In fact, you can plan a dinner party around this traditional meal. Simply dish up the noodles and bubbling broth into large soup bowls, set out a variety of vegetable toppings, and let your guests serve it up their way. MAKES 4 SERVINGS BROTH 4 cups reduced-sodium vegetable broth ½ medium yellow onion, chopped ½ cup sliced shiitake mushrooms 1 medium carrot, sliced 4 garlic cloves, minced 8 thin slices peeled fresh ginger root 1 tablespoon reduced-sodium soy sauce 1 tablespoon rice wine vinegar 1 tablespoon agave syrup ¼ teaspoon ground black pepper 2 cinnamon sticks 2 star anise pods ½ teaspoon whole coriander 6 sprigs of fresh basil 6 sprigs of fresh cilantro NOODLES One 8-ounce package flat rice noodles TOPPINGS One 8-ounce package seitan (wheat gluten) strips, thinly sliced 2 small bunches of fresh bok choy, sliced thinly 1 cup fresh bean sprouts ½ cup coarsely chopped cilantro ½ cup coarsely chopped basil 1 small lime, cut into wedges 1 small jalapeño pepper, seeded and diced 4 green onions, sliced TO PREPARE THE BROTH: 1. Combine all the broth ingredients in a large pot, cover, and bring to a low boil. Reduce the heat and simmer for 30 minutes. Strain the broth, discarding the vegetables and seasonings. Return the strained broth to the pot, cover, and keep warm (broth should be bubbling right before serving time). While broth is cooking, prepare noodles and toppings. TO PREPARE THE NOODLES: 1. Bring a medium pot of water to a boil. Add the rice noodles, cover, and cook until just tender, about 5 minutes, or according to package directions. Drain the noodles immediately and rinse with cold water. Return the drained noodles to the pot and cover. TO PREPARE THE TOPPINGS: 1. Arrange the toppings on a large platter. 2. To serve the soup, divide the noodles among four very large soup bowls. Either garnish the noodles with desired toppings or let your guests do their own. Ladle boiling broth over the noodles and toppings, and serve immediately. Allow hot broth to wilt vegetables and cool slightly before eating it. PER SERVING (ABOUT 2 OUNCES NOODLES, 2 OUNCES SEITAN, 1 CUP VEGETABLE TOPPINGS, AND 1 CUP BROTH): Calories: 310 • Carbohydrates: 55 g • Fiber: 4 g • Protein: 17 g • Total fat: 2 g • Saturated fat: 0 g • Sodium: 427 mg • Star nutrients: Vitamin A (39% DV), vitamin C (23% DV), iron (11% DV), selenium (13% DV)

Ahem. Three buckets of milk. One bucket of water. Eight pork chops. Seventy-two eggs. Three hundred and ninety-four barrels of cake.” “Sir, is that really the list of teams?” I asked. “Of course not, it’s the shopping list.” Facepalm.

Once the apartment was ready, Portia had begun to plan out what foods they would showcase in this little glimpse into a Glass Kitchen world. Her sisters couldn't help her with this part. Portia had let go, and dishes had come to her, all of which she wrote down and prepared to make. Then, at eight that morning, she got to work. Olivia and Cordelia served as sous-chefs; they started by making a decadent beef bourguignon. Olivia and Cordelia washed and chopped as Portia browned layer after layer of beef, bacon, carrots, and onion, folding in the beef stock and wine, then putting it in to slow bake as they dove into the remaining dishes. They opened all the windows and ran four swiveling fans Portia had bought and found that pushed the scent of the baking and cooking out onto the sidewalk. Then they had put up a fairly discreet sign in the window, hand-painted by Olivia: THE GLASS KITCHEN. Portia had gotten the idea while walking down Broadway and passing the French soap store. Scents had spilled into the street from the shop- lavender and primrose, musk and sandalwood- luring passersby inside. Portia had realized that the best way to get investors interested was to show them a version of The Glass Kitchen. The food. The aromas. She had realized, standing there on Broadway, that she needed to create a mini version of her grandmother's restaurant to lure people in.

In early 1991, although the Stern-Robertson plan was far from finalized, the decision was made to announce the new-town project to the public. Before that could happen, the new town needed a name. The development team had been kicking around dozens of names, but nothing seemed to click. Some people like to Oak Tree. Others favored Green Meadows. But nobody liked any of them much. One day Eisner and his wife, Jane dropped by the teams offices in a nondescript building off the Disney property, near International Drive in Orlando. Eisner asked whether a name had been selected and was told it had not. However, Celebration Gardens had been listed as a potential name for the shopping mall." I think it's a better name for the town, " replied Eisner, with his wife nodding her agreement... "We are so happy to find a name that he actually liked that we latched onto it, " said Killoren, although the decision was later made to chop off the final word and just call the town Celebration.

These werewolves and the gwrgi are not like the American breed of werewolf. They are not part timers. They do not spend the one, full moon, night in every twenty eight as a wolf or wolf-man beast. They do not spend twenty eight days and twenty seven nights wandering round high school hallways and shopping malls filled with teenage angst about falling in love with the 'one'. They do not go to cool parties where everyone is half naked and waxed. When werewolves change that's it, seven years as a wolf. Gwrgi are stuck the way they are permanently and aren't so much a wolf with a large dollop of teenage heart throb mixed in, but more a wolf with a little too much stinky tramp mixed in. One folk legend is true. You can kill both werewolves and gwrgi by either shooting them through the heart with a silver bullet or by chopping their head off. But then, pretty much any animal can be killed by shooting them through the heart with a silver bullet or by chopping their head off. And if you're on a budget, the bullet probably doesn't even need to be silver.

We stalked carefully through the park in best paramilitary fashion, the lost patrol on its mission into the land of the B movie. To Deborah’s credit, she was very careful. She moved stealthily from one piece of cover to the next, frequently looking right to Chutsky and then left at me. It was getting harder to see her, since the sun had now definitely set, but at least that meant it was harder for them to see us, too—whoever them might turn out to be. We leapfrogged through the first part of the park like this, past the ancient souvenir stand, and then I came up to the first of the rides, an old merry-go-round. It had fallen off its spindle and lay there leaning to one side. It was battered and faded and somebody had chopped the heads off the horses and spray-painted the whole thing in Day-Glo green and orange, and it was one of the saddest things I had ever seen. I circled around it carefully, holding my gun ready, and peering behind everything large enough to hide a cannibal. At the far side of the merry-go-round I looked to my right. In the growing darkness I could barely make out Debs. She had moved up into the shadow of one of the large posts that held up the cable car line that ran from one side of the park to the other. I couldn’t see Chutsky at all; where he should have been there was a row of crumbling playhouses that fringed a go-kart track. I hoped he was there, being watchful and dangerous. If anything did jump out and yell boo at us, I wanted him ready with his assault rifle. But there was no sign of him, and even as I watched, Deborah began to move forward again, deeper into the dark park. A warm, light wind blew over me and I smelled the Miami night: a distant tang of salt on the edge of rotting vegetation and automobile exhaust. But even as I inhaled the familiar smell, I felt the hairs go up on the back of my neck and a soft whisper came up at me from the lowest dungeon of Castle Dexter, and a rustle of leather wings rattled softly on the ramparts. It was a very clear notice that something was not right here and this would be a great time to be somewhere else; I froze there by the headless horses, looking for whatever had set off the Passenger’s alarm. I saw and heard nothing. Deborah had vanished into the darkness and nothing moved anywhere, except a plastic shopping bag blowing by in the gentle wind. My stomach turned over, and for once it was not from hunger. My

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

Boston lay in shambles. During the winter months, shivering redcoats had chopped down trees in the Common and ripped apart old buildings for firewood. The Flucker mansion had been looted. Other homes and shops were abandoned, crumbling, ruinous reminders of Boston's pre-Revolutionary splendor.

I pop into Barrett's, ducking beneath the bright-red awning into the tiny shop, which is packed with fresh cuts of everything, from delicate lamb chops to meaty pork roasts covered in thick layers of fat. Mountains of fat sausages beckon from within the glass case, in more varieties than I could ever imagine---wild boar and apple, venison, chicken and sage, beef and garlic. A musty funk fills the store, giving the place an air of rustic authenticity. I order three Cornish hens (or, as the British call them, poussin) and then head back toward Pomona, the small food shop I visited this morning, remembering the fresh, crusty loaves of bread on their shelves. I grab a loaf of challah, its braided crust shiny and golden brown, along with some celery, an onion, some mushrooms, and a few spices. Before I pay, I also throw a bunch of speckled bananas, a pot of Greek yogurt, and some flour and sugar into my basket. The ingredients are slightly different here than they are back home---"self-raising flour," "caster sugar"---but I'm sure I can re-create the banana bread I developed for a famous morning-show host back in Chicago. It's one of my most popular recipes to date, and I'm sure it would taste great with a cup of tea.

Perhaps these nights in Edinburgh will become more frequent, and I'll be spending evenings alone more often than not. It's an unsettling thought. The Manse is different with Carrie in it. It keeps time better, it hides its other faces, the bathroom door stays closed and the boiler flame doesn't snuff out. It behaves like the mere pile of bricks it ought to be. God, I will have to cook. I head to the fridge and eye up the contents despairingly. It's by no means bare, but everything in it requires effort: chopping or prepping or frying or grilling or possibly all of those; Carrie would know. But the fridge door has been open too long; it begins a low accusatory beeping. I close it and consider my options. Fuck it. I can buy a microwave meal at the village shop.

Chop off my erection. That way you don’t have to go battery-operated penis shopping.

The customer quickly turned the lock on the front door before following Mike to the workstation and watching as the butcher slid a fat smoked ham back and forth, back and forth across the razor-sharp blade of the meat-slicing machine. Mike caught each thin slice and piled it on the round, sesame-seeded bread that lay split open on the counter. He repeated the process with salami, depositing it on the ham. Next a layer of capicola, followed by pepperoni, Swiss cheese, and provolone. "Looking good," said the customer, observing from the other side of the counter. "Thanks again for this." "No problem," said Mike. "We Royal Street folks have to help each other out when we can." "How many muffs do you think you've made in your life?" asked the customer, setting a shopping bag on the floor. The sandwich maker laughed. "I couldn't even begin to tell you." He reached for the glass container of olive spread he had mixed himself. Finely chopped green olives, celery, cauliflower, and carrot seasoned with extra-virgin olive oil, all left to marinate overnight.

Antonio spotted the owner, Signora DelAbate, who was coating the sides of a Trionfo di Gola cake with chopped pistachios. Trionfo di Gola, or Triumph of Gluttony was a very old cake recipe passed down from nuns over the centuries. The batter was divided among three different-sized round cake pans. After the individual cakes were baked, filling was spread on top of each layer, and then they were stacked one on top of the other. Once the cake was assembled, it was then frosted with marzipan paste, and the finishing touch was the coating of the chopped pistachios around the cake. The cake's tall, pyramid shape gave it a unique, impressive appearance. Rosalia had wanted to make a cake that was more elaborate than a typical wedding cake.

The loin of Cinta Senese had been sitting in the cold room, begging to be cooked. I'd shown it to Filippo- This is our supper, I'd said, and he'd replied that supper was too far away, and didn't the painters deserve the best, serving God as they did? So I'd grabbed it, along with some garlic, thyme, rosemary, peppercorns and nutmeg. Surely they'd have salt at the studio... Filippo had bought some onions, a flask of milk and a hunk of prosciutto on the way. I hunted around in the small, chaotic niche where the artists kept their food and discovered a dusty flask of olive oil. Sniffing it dubiously, I found it was quite fresh: the dark green oil from the hills behind Arezzo. In Florence we almost always cooked in lard, oil would do in a pinch. The kiln was lit but not being used for anything, and the fire was dying down. I threw some pieces of oak onto it, chopped the onions and the ham with a borrowed knife, cut the loin away from the ribs. The artists had a trivet and some old pans which they used to cook with every now and again, though mostly they lived on pies from the cook-shop up the street. There was an earthenware pot with a cracked lid, which seemed clean enough. I put it on the trivet, poured in a good stream of the green oil, browned the meat in its wrapping of fatty rind. Sandro gave up a cup of white wine, unwillingly, which I threw over the pork. When it had cooked off, I crushed two big cloves of garlic and added them along with the rosemary I had brought, and a handful of thyme. The milk had just foamed, and I poured it over the meat. The air filled with a rich, creamy, meaty waft.

Making her debut in 1947, Black Canary was the archetype of the new Film Noir era heroine. Originally, Black Canary was a mysterious female vigilante, who played the role of criminal in order to infiltrate the underworld and bring its gangsters to justice. A gorgeous blonde in a low cut black swimsuit, bolero jacket and fishnet tights, Black Canary was actually Dinah Drake, a florist who wore her black hair tied in a bun, and sensible, high-necked blouses. When trouble brewed, Dinah slipped into her fishnets and pinned on a blonde wig to become the gutsy, karate chopping Black Canary. But Dinah had another incentive to lead a secret life. A roguishly handsome private detective named Larry Lance became a frequent customer in Dinah’s florist shop. He had a knack for getting into trouble, and Dinah would usually end up switching into her Black Canary guise to rescue him.

THE DEPOT at Nochecita had smooth stuccoed apricot walls, trimmed in a somehow luminous shade of gray—around the railhead and its freight sheds and electrical and machine shops, the town had grown, houses and businesses painted vermilion, sage, and fawn, and towering at the end of the main street, a giant sporting establishment whose turquoise and crimson electric lamps were kept lit all night and daytime, too, for the place never closed. There was an icehouse and a billiard parlor, a wine room, a lunch and eating counter, gambling saloons and taquerías. In the part of town across the tracks from all that, Estrella Briggs, whom everybody called Stray, was living upstairs in what had been once the domestic palace of a mine owner from the days of the first great ore strikes around here, now a dimly illicit refuge for secret lives, dark and in places unrepainted wood rearing against a sky which since this morning had been threatening storm. Walkways in from the street were covered with corrugated snow-shed roofing. The restaurant and bar on the ground-floor corner had been there since the boom times, offering two-bit all-you-can-eat specials, sawdust on the floor, heavy-duty crockery, smells of steaks, chops, venison chili, coffee and beer and so on worked into the wood of the wall paneling, old trestle tables, bar and barstools. At all hours the place’d be racketing with gambling-hall workers on their breaks, big-hearted winners and bad losers, detectives, drummers, adventuresses, pigeons, and sharpers. A sunken chamber almost like a natatorium at some hot-springs resort, so cool and dim that you forgot after a while about the desert waiting out there to resume for you soon as you stepped back into it. . . .

Beat it soundly with a Mallet for half an hour or more and lay it three days a soaking, then Boyle it on a simmering Fire about an hour, with as much water as will cover it till it be soft, then take it up, and put in butter, eggs, and Mustard champed together, otherwise take 6 potato (which may be had all the year at Seed-Shops;) boyl them very tender, and then skin them. Chop them, and beat up the Butter thick with them, and put it on the fish and serve them up. Some use Parsnips.

But that stifling July evening, as the sun set fire to the sky and a flaming golden light flooded the rue de l’Odéon and Sylvia sat with the correspondence from her sisters and father in her shop that was empty of customers because everyone had gone to the seaside, she thought, Lost means gone, or unable to find. It struck her that her mother had indeed been lost; she was always trying to get back to her dream of Paris, and unable to get there to stay; and it was more than Paris as a city, it was Paris as a concept of the bright, beautiful life she’d always wanted to lead, and felt she had led for a brief moment thirty years before. Sylvia had found her dream, and was living it—but that was thanks in large part to the money, books, and love her mother had sent her in the last decade. Odeonia would not be possible without Eleanor Beach. Can it go on without her? Can it go on without Joyce? Am I enough to sustain this dream? Or am I, too, lost? The questions made Sylvia feel restless, like she needed to do something. If she’d been in Les Déserts, she’d have gone outside to chop some wood, then marinated in the exhausted twinges of her shoulders and arms the rest of the evening. It was getting late, but there were still hours of sun left in the long Paris twilight, so Sylvia shuttered her store and walked briskly on the busy sidewalks

She passed a fruit smoothie stand as one of its workers chopped up a whole pineapple using a hand ax with mesmerizing speed and skill, releasing atomized juice with each whack; it was glorious to catch wind of the tropical sweetness. She sniffed her wrist again, noticing new fruity facets of the perfume. Though that was just one of the riot of aromas that surrounded her: fragrant steam billowing from the sizzling cooktop of a Cuban sandwich vendor, carrying the mouthwatering scent of pulled pork; the peaty, mossy smell from a vendor selling potted plants and bonsai trees; the earthy patchouli of the CBD head shop; the buttery, slightly sour notes from racks of leather jackets and purses; all laced with the piquant odor of sticky summer bodies moving slowly past one another.