Citrus Love Quotes

I am going to marry you so hard you won’t remember your maiden name. I’m going to love you and protect you, and I’m going to put up with your brothers and the violent citrus-throwing, too. You better get used to it because I’m here to stay.

Now, I've made mistakes. I've lost people. But you've thrown them away. There is an important difference.

Luz, we all have an obligation to the people who love us. They've given us this gift whether we want it or not and it is our duty to stand up and be worthy. We are not loved in proportion to our deserving, and thank God for that, for unworthies like you and me would find that life a bitch. We're loved to the level we ought to rise, and even in returning it we are obligated to be gentle.

It’s easy to look at the contours of a forest and feel a bone deep love for nature. It’s less easy to remember that the contours of your own body represent the exact same nature. The pathways of your mind. Your dreams, dark and strange as sprouts curling beneath a flat rock. Your regret, bitter as the citrus rot of old cut grass. It’s the same as the nature you make time to love. That you practice loving. The forest. The meadow. The sweeping arm of a galaxy. You are as natural as any postcard landscape and deserve the same love.

The sheets and pillows smelled like the sea and citrus. “Oranges,” I murmured. “My shampoo,” Wit murmured back. “I love oranges.” “So you love me.” I giggled. He hadn’t phrased it as a question, and for some reason—lack of sleep, probably—that made me giggle. Really giggle. “You have a nice laugh,” Wit commented. “A nice laugh?” I asked, giggles gone.

He looked on in silence at the proof of what Israelis already know, that their history is contrived from the bones and traditions of Palestinians. The Europeans who came knew neither hummus nor falafel but later proclaimed them authentic Jewish cuisine." They claimed the villas of Qatamon as "old Jewish homes. They had no old photographs or ancient drawings of their ancestry living on the land, loving it, and planting it. They arrived from foreign nations and uncovered coins in Palestines earth from the Canaanites, the Romans, the ottomans, then sold them as their own "ancient Jewish artifacts." They came to Jaffa and found oranges the size of watermelons and said, "Behold! The Jews are known for their oranges." But those oranges were the culmination of centuries of Palestinian farmers perfecting the art of citrus growing.

There are some things you can do forever. Given a deep enough shaft, you can fall forever. You can forget forever, and disintegrate forever, and you can laugh for a very long time. But you cannot bleed for long—not you, not citruses, not twites or treepies, not orangequits or plushcaps or jewel-babblers, nor any creature whose vessels flutter with warm, swirling, cell-bearing plasma. Either your leak will mend or you will become void. Only love can bleed forever; only love has endless blood. Only love's slender drooping tassels can bleed yet grow stronger, bleed yet grow brighter; redder, redder, never spent, never phantasmal-gray. Maybe, if it only gets kicked, then love is love-lies-dented, and in a few days it replumps. But when it suffers a terrible wound, love seems able neither to heal—to grow substitute tissue over its damage—nor to run dry.

Woodland You It’s easy to look at the contours of a forest and feel a bone deep love for nature. It’s less easy to remember that the contours of your own body represent the exact same nature. The pathways of your mind. Your dreams, dark and strange as sprouts curling beneath a flat rock. Your regret, bitter as the citrus rot of old cut grass. It’s the same as the nature you make time to love. That you practice loving. The forest. The meadow. The sweeping arm of a galaxy. You are as natural as any postcard landscape and deserve the same love.

My birthday cake was her latest project because it was not from a mix but instead built from scratch- the flour, the baking soda, lemon-flavored because at eight that had been my request; I had developed a strong love for sour. We'd looked through several cookbooks together to find just the right one, and the smell in the kitchen was overpoweringly pleasant. To be clear: the bite I ate was delicious. Warm citrus-baked batter lightness enfolded by cool deep dark swirled sugar.

Tea seeped in a silver pot embossed with the seal of the Philipse family, a lion emerging from a coronet, with its tongue sticking out of its mouth. A delicious hint of citrus combined with coconut emerged as his cup was filled three-quarters. The wisps of steam rose and curled in the sunlight coming through the window.

While waiting for Carl Vespa to arrive, Grace started picking up the bedroom. Jack, she knew, was a great husband and father. He was smart, funny, loving, caring, and devoted. To counter that, God had blessed him with the organization skills of a citrus beverage. He was, in sum, a slob. Nagging him about it—and Grace had tried—did no good. So she stopped. If living happily was about compromise, this seemed to her like a pretty good one to make. Grace

Hating the Rain She hates the ever-falling winter rain, the gray and endless humidity that bites to the bone and stings even after the hot bath and stiff struggle into bed and under the quilts, but the winter ferns, and the way they wave in a slight breeze as though happy like grandmother’s lace curtains can’t be abandoned or lived without. She hates the endless dripping like a clock ticking away life and the heavy fog that swallows light as though life itself were vanishing, but the tree frogs with their songs and their clinging to matching green like family holding together stitch her thoughts back to July picnics. She hates her complaining voice that discourages her children’s calls and encourages their urgings that she move, maybe to Florida citrus sun, but gray day softness steeps her patience and quiets her fear of loss into something like gratitude clinging like green to summer moss and this she knows: she loves the rain.

It's eight, and it's time to prepare the filet mignons encrusted with pepper, sliced and served with an Israeli couscous salad with almonds, feta cheese, cherry tomatoes, roasted red peppers, preserved lemons, braised fennel, and artichoke bottoms. Funny, when I'd first made this meal for Caro, she didn't believe me when I'd presented the fine or medium grains at Moroccan or Algerian restaurants. Regardless of the name, Israeli couscous is more pasta-like and not crushed, but delicious all the same, and I love the texture---especially when making a Mediterranean-infused creation that celebrates the flavors of both spring and summer. While Oded preps the salad, I sear the steaks, and an aroma hits my nostrils---more potent than pepper---with a hint of floral notes, hazelnut, and citrus. I don't think anything of it, because my recipe is made up from a mix of many varieties of peppercorns---black, green, white, red, and pink. Maybe I'd added in a fruitier green?

Lady Whistledown always had all the latest on-dits, and unlike other columnists, she wasn’t hesitant about using people’s full names. Having decided last week, for example, that Kate didn’t look good in yellow, she wrote, clear as day: “The color yellow makes the dark-haired Miss Katharine Sheffield look like a singed daffodil.” Kate hadn’t minded the insult. She’d heard it said on more than one occasion that one could not consider oneself “arrived” until one had been insulted by Lady Whistledown. Even Edwina, who was a huge social success by anyone’s measure, had been jealous that Kate had been singled out for an insult. And even though Kate didn’t particularly want to be in London for a season, she figured that if she had to participate in the social whirl, she might as well not be a complete and utter failure. If getting insulted in a gossip column was to be her only sign of success, well then, so be it. Kate would take her triumphs where she may. Now when Penelope Featherington bragged about being likened to an overripe citrus fruit in her tangerine satin, Kate could wave her arm and sigh with great drama, “Yes, well, I am a singed daffodil.

AMERICAN WHEAT OR RYE BEER Refreshing wheat or rye beers can display more hop character and less yeast character than their German cousins. This is a beginner-level style that can be brewed by extract or all-grain methods. Ferments at 65° F (18° C). OG FG IBU Color Alcohol 1.040-1.055 (10-13.6 °P) 1.008-1.013 (2.1-3.3 °P) 15-30 3-6 SRM 6-12 EBC 4-5.5% ABV 3.2-4.3% ABW Keys to Brewing American Wheat or Rye Beer: This easy-drinking beer style usually has a subtly grainy wheat character, slightly reminiscent of crackers. The hop flavor and aroma are more variable, with some versions having no hop character, while others have a fairly noticeable citrus or floral flair. Even when the hops are more prominent, they should not be overwhelming, and the hop bitterness should be balanced. The rye version of this style has a slight spicy, peppery note from the addition of rye in place of some or all of the wheat. The key mistake many brewers make is in assuming that American wheat beer should be similar to German hefeweizen. However, this style should not have the clove and banana character of a hefeweizen. This beer should not be as malty (bready) as a German hefeweizen, either, so all-grain brewers will want to use a less malty American two-row malt. To get the right fermentation profile, it is important to use a fairly neutral yeast strain, one that doesn’t produce a lot of esters like the German wheat yeasts do. While you can substitute yeast like White Labs WLP001 California Ale, Wyeast 1056 American Ale, or Fermentis Safale US-05, a better choice is one that provides some crispness, such as an altbier or Kölsch yeast, and fermentation at a cool temperature. RECIPE: KENT'S HOLLOW LEG It was the dead of winter and I was in Amarillo, Texas, on a business trip with Kent, my co-worker. That evening at dinner I watched as Kent drank a liter of soda, several glasses of water, and three or four liters of American wheat beer. I had a glass of water and one liter of beer, and I went to the bathroom twice. Kent never left the table. When I asked Kent about his superhuman bladder capacity, he thought it was due to years of working as a programmer glued to his computer and to the wonderful, easy-drinking wheat beer. This recipe is named in honor of Kent’s amazing bladder capacity. This recipe has a touch more hop character than many bottled, commercial examples on the market, but a lot less than some examples you might find. If you want less hop character, feel free to drop the late hop additions. If you really love hops and want to make a beer with lots of hop flavor and aroma, increase the late hop amounts as you see fit. However, going past the amounts listed below might knock it out of consideration in many competitions for being “too hoppy for style,” no matter how well it is brewed. OG: 1.052 (12.8 °P) FG: 1.012 (3.0 °P) ADF: 77% IBU: 20 Color: 5 SRM (10 EBC) Alcohol: 5.3% ABV (4.1% ABW) Boil: 60 minutes Pre-Boil Volume: 7 gallons (26.5L) Pre-Boil Gravity: 1.044 (11.0 °P) Extract Weight Percent Wheat LME (4 °L) 8.9 lbs. (4.03kg) 100 Hops   IBU Willamette 5.0% AA, 60 min. 1.0 oz. (28g) 20.3 Willamette 5.0% AA, 0 min. 0.3 oz. (9g) 0 Centennial 9.0% AA, 0 min. 0.3 oz. (9g) 0 Yeast White Labs WLP320 American Hefeweizen, Wyeast 1010 American Wheat, or Fermentis Safale US-05 Fermentation and Conditioning Use 10 grams of properly rehydrated dry yeast, 2 liquid yeast packages, or make a starter. Ferment at 65° F (18° C). When finished, carbonate the beer to approximately 2.5 volumes. All-Grain Option Replace the wheat extract with 6 lbs. (2.72kg) American two-row malt and 6 lbs. (2.72kg) wheat malt. Mash at 152° F (67° C). Rye Option This beer can also be made with a portion of malted rye. The rye gives the beer a slightly spicy note and adds a certain creamy mouthfeel. Replace the wheat extract with 6 lbs. (2.72kg) American two-row malt, 3.75 lbs. (1.70kg) rye malt, and 3 lbs. (1.36kg) wheat malt. Mash at 152° F (67° C).

Papa suggested you had some options to put before me. What have you to offer besides this lunatic proposal that I should join myself to a man who is not much given to vice and not at all given to stealing kisses?” Now he was watching her mouth. “The only other option I see, Louisa Windham, is for you to marry me.” He braced himself for her to whip away, to laugh, to pucker up with the presumption of it. “Say something, Louisa. I mean you no insult, I hope you know that.” “You think I’d take insult because you raise swine and I am a duke’s daughter?” She still had not moved away, and a distracting olfactory tickle of clove and citrus wended its way into Joseph’s awareness. “There is that salient reality, but it’s also the case that I must have children, Louisa, there being the matter of that da—deuced title. I could not offer you the cordial union you might seek.” “By cordial, you mean unconsummated.” He managed another nod. Merely standing near her, her arm twined with his, their fingers linked—when had that happened?—was wreaking havoc with his composure. She stared past him into the fire, her brows knit. “I like children. They’re honest. They might lie about whether they stole the pie, but they don’t deceive themselves about enjoying every bite. Children love a good story. They don’t twitch their noses at a lively tale because it does not ‘improve the mind.’ Eve and Jenny adore children.” What was she saying? “Louisa, I am offering a marriage in truth, though I am not the better bargain.” This

Yes, I agreed to marry the prince so that you could have your independence. Yes, I was Tensen’s spy. Yes, I loved you.” There was a silence. Fireflies lit the distance. “Why didn’t I say that then? I wonder what would have happened if I had.” And now? he wanted to ask. Do you love me now? He felt her uncertainty. He felt--as if it had already happened, and he’d already asked--the damage of forcing the question. She spoke as if she’d heard it anyway. “You are important to me,” she said, and touched his face. Important. The word swelled and deflated. More than he’d thought. Less than he wanted. But this: her touching him. How his blood jumped. He stayed very still. No more mistakes. He couldn’t afford any. He would do nothing. Something. No. She found the curves of his closed eyelids, the shape of his nose, the divot above his mouth, the rasp along his jaw where he hadn’t shaved. His skin began to dream. Then his pulse. His flesh. Right down to the bones. She shifted on the grass. Green and orange perfumed the air. It was on her skin. She tasted like it, too, when her mouth brushed his, and their noses bumped awkwardly, and he wished he could see her as she breathed a laugh and his hands went into her hair despite himself, despite what he’d told her the night before he’d left his home about what was enough and what wasn’t. The tang of citrus on her tongue. He forgot himself. He moved her beneath him and felt their bodies mark the grass. A fluffy breeze stirred the heavy air, floating over the arch of his back. She tugged up his shirt and he went down onto his elbows. The hilt of her dagger dug into his belly. He stayed where he was, her palms warm water flowing over his skin. He didn’t want to make a sound. Even his blood seemed loud as he kissed her. Then a campfire lit the near dark. Startled, he pulled away. He could see her face better now. Slow eyes, a blurry mouth, and a question stealing across her expression. He’d imagined this before, or something close to it. Close enough, he decided, but then had the sudden worry that if before she had come to him in his suite because she had wanted to remember, maybe this time, knowing what she knew now, he was just a way for her to forget. He pushed himself up. He heard a rustle as she sat up, too, and wrapped her arms around her trousered knees. He kept his eyes off her. He straightened his shirt, but it felt odd, like it didn’t fit him anymore. The sticky air cooled between them. He pushed damp hair off his brow. His limbs--so certain of themselves only moments ago--became an awkward jumble. Kestrel said, “Will you tell me about the day we met?” This was unexpected. “It wasn’t a nice day.” “I want to know everything from then until now.” Still unsure, Arin said, “But you haven’t before.” “I trust you. You won’t lie to me.

In the 1960s, the only Asians at Piedmont Hills were the children of Japanese farm workers who harvested flowers and citrus and cherries. In the early ’70s, the first large wave of Vietnamese refugees arrived. This wave was composed of elites—high-powered doctors and politicians who had the economic means to escape. At first, the PHHS community loved the new Vietnamese students because they came with expensive educations and intellectual parents. They had astounding test scores and brought academic standards way up. Then in the ’80s, the boat people arrived, poor and desperate refugees who escaped with the clothes on their backs and spent time in camps in Malaysia and the Philippines. About 880,000 Vietnamese refugees were resettled in the United States between 1975 and 1997, many of them at Camp Pendleton in California. More than 180,000 Vietnamese people now live in San Jose—the biggest Vietnamese population in any city outside Vietnam. In the ’90s, a massive population of Chinese and South Asian immigrants bearing H-1B work visas arrived to take jobs as engineers in blossoming Silicon Valley. By 1998, a third of all scientists and engineers in the area had come from somewhere else. Around this time there was also a shortage of teachers and nurses in America, and so came the wave of Filipinos who emigrated to help care for our young and infirm.

Curlicues of yellow lemon peel floated down into the sugar. Aromatherapy. Some people might turn to the homey flavors of vanilla and cinnamon to chase away nerves, but citrus calmed Alisha's soul.

The Tin Man Full of Bees" The spell erupts in wings—        glass-backed, a crownish    vellum, veins that tickle as they climb their way.        They charge, these chevrons,    motor-fuzzed, from the heart— or the chasm where the heart        would be if I were made    of meat instead of metal. I once loved a forest girl        who kissed me with a twister    in her lips, and god it felt like this. Counter-        clockwise, the opposite    of time. I am a hive: slip-stitch hornets, bumbles, sweats        and queens. Their stripes    the color of a morning fruit that sings as its citrus        bites. Gnaws and strikes, out my pipe. Once again—        by the witch’s wish—    in the hum I come alive. Sarah Crossland, 32 Poems. Volume 11 | Number 1 | Spring/Summer 2013  

At midnight, Sam dragged me downstairs to the walk-in refrigerator and kissed me against the boxes of citrus. “I’m so in love with you,” he said when we pulled apart, his breaths escaping in cold puffs of air.

7 foods that Naturally cleanse your Liver This article lists the 7 best foods to eat to keep your liver healthy: 1. Garlic Garlic Garlic contains sulfur compounds that are essential for supporting the liver and activating liver enzymes that are answerable for flushing out toxins and waste from the body. Garlic additionally contains element, a very important mineral and nutrient that assists in detoxification and supports the ductless gland. 2. Walnuts These oddly-shaped balmy contain high levels of l-arginine, glutathione, and polyunsaturated fatty acid fatty acids, all of that facilitate to detoxify the liver and support poison elimination. Plus, they're nice for fighting inflammation and supporting the health of the brain. 3. Citrus Fruits Lemons, limes and grapefruits are all natural sources of water-soluble vitamin and contain several potent antioxidants. Like garlic, citrus fruits have the flexibility to spice up the assembly of liver detoxification enzymes. 4. Turmeric This unimaginable herb contains a large indefinite amount of antioxidants that facilitate to repair the liver cells, shield against cellular injury and assist in detoxification. Turmeric is especially smart at serving to the liver hospital ward from serious metals and assist in endocrine metabolism. Turmeric conjointly boosts the assembly of gall and improves the health of the bladder. You can create Associate in nursing array of delectable chuck victimisation turmeric, starting from pumpkin and turmeric soup to “golden ice.” 5. Broccoli Along with alternative genus Brassica vegetables, like Belgian capital sprouts, cabbage and cauliflower, broccoli contains sulfur compounds, similar to garlic, that facilitate to support the detoxification method and also the health of the liver. In fact, these fibrous veggies will facilitate flush out toxins from your gut, and that they contain compounds that facilitate support the liver in metabolising hormones. 6. Leafy Vegetables The bitterer, the better! Your liver loves bitter, therefore fill on blow ball, rapini, arugula, leaf mustard and chicory. These foliaceous greens contain varied cleansing compounds that neutralize serious metals, which might abate the liver’s ability to detoxify. Plus, they assist to stimulate digestive fluid flow. 7. Avocado This unimaginable fruit contains glutathione that may be a powerful inhibitor that helps to guard the liver from incoming waste and toxins. It conjointly assists the liver in eliminating these chemicals from your body and protects against cellular harm.

The sheets and pillows smelled like the sea and citrus. “Oranges,” I murmured. “My shampoo,” Wit murmured back. “I love oranges.” “So you love me.” I giggled.

I do not know if my mother broke off her studies at Charles University only because her parents’ money had run out. How far was she pushed to emigrate to Palestine by the violent hatred of Jews that filled the streets of Europe in the mid-1930s and spread to the universities, or to what extent did she come here as the result of her education in a Tar-buth school and her membership in a Zionist youth movement? What did she hope to find here, what did she find, what did she not find? What did Tel Aviv and Jerusalem look like to someone who had grown up in a mansion in Rovno and arrived straight from the Gothic beauty of Prague? What did spoken Hebrew sound like to the sensitive ears of a young lady coming with the refined, booklearned Hebrew of the Tar-buth school and possessing a finely tuned linguistic sensibility? How did my young mother respond to the sand dunes, the motor pumps in the citrus groves, the rocky hillsides, the archaeology field trips, the biblical ruins and remains of the Second Temple period, the headlines in the newspapers and the cooperative dairy produce, the wadis, the hamsins, the domes of the walled convents, the ice-cold water from the jarra, the cultural evenings with accordion and harmonica music, the cooperative bus drivers in their khaki shorts, the sounds of English (the language of the rulers of the country), the dark orchards, the minarets, strings of camels carrying building sand, Hebrew watchmen, suntanned pioneers from the kibbutz, construction workers in shabby caps? How much was she repelled, or attracted, by tempestuous nights of arguments, ideological conflicts, and courtships, Saturday afternoon outings, the fire of party politics, the secret intrigues of the various underground groups and their sympathizers, the enlisting of volunteers for agricultural tasks, the dark blue nights punctuated by howls of jackals and echoes of distant gunfire?

Our sense of scent has a limited vocabulary. Across known languages, anthropologists have found fewer words for our olfactory experience than any other sensation. So, we speak of our olfactory experience in similes and metaphors. We reach for language to describe smells in relation to our other senses. Bright, green, metallic, smoky, floral, fecal, loud, round, sharp, or citrus are words I might use, but these notes can be traced to objects, not the odors themselves. My favorite perfumes are slightly addictive, like the feeling of devouring a book. Perfume language is purple, its prose comfortable for me, it’s as if I revert to sensory language when I forget the performance of writing for a society (a country? a culture?) that loves a bare, spare sentence. I’ve been a devotee of purple anything since childhood: clothes, lipstick—a sentence. I admit that when I write in perfumed language, I feel truer as a writer, wilder and messier, anachronistic or mystic, I feel more embodied, when I write the physical materials I work with, encapsulating a story inside of a vessel. I perfume with materials distilled from the earth, but also aroma chemicals extracted from fossil fuels. This leaves me with more questions than answers, but perhaps that’s how we know there is a future, when we continue seeking answers to eternal questions: What is real, what is false? What is natural, what is artificial? What is necessary, what must be thrown away?

Use herbs and spices to impart mild or bold flavors to your recipes. International cuisines each have their own characteristic set of seasonings, which add flavor without the use of salt. You can add a moderate level of heat with ingredients such as black pepper, cayenne pepper, or crushed red pepper flakes. Vinegar and citrus ingredients such as lemon, lime, and orange are also terrific flavor enhancers. I love to use raw or roasted garlic to pump up the flavor when I cook.

I love the reward of my house smelling of citrus afterward so I clean as often as I can.

Ancient Ways Considering their favorable strategic location, pleasant climate, and natural beauty, is it any wonder that the Greek Isles became the cradle of Western culture? For millennia, the Greek islands have exerted a powerful magnetic force on people around the world. Seafaring conquerors have long recognized the importance and beauty of these islands. Ancient Phoenician ships came ashore as early as the third millennium B.C.E., followed by would-be conquerors from mainland Greece, Rome, Venice, and Turkey. Invaders have laid claim to these islands from antiquity well into the modern era. Pleasure seekers have also been drawn to the area. Ancient Minoan kings built their luxurious palaces among the citrus groves and rugged hillsides that overlook the placid seas. Scenes depicted in ancient wall paintings and on decorated pottery suggest that the islands have been a center of hedonistic activity--dancing, drinking, and romance--for eons. Today, visitors from around the world indulge in these same activities, drawn to the beaches, tavernas, and discotheques that pepper the many island harbors. Contemporary travelers to the Greek Isles come for myriad reasons and find a dazzling array of unexpected delights, for each of the more than three thousand islands has its own particular character. From the larger, bustling islands of Crete, Rhodes, and the island nation of Cyprus to the quieter havens of Folegandros and Kárpathos, to the hundreds of tiny, uninhabited islets of the region, the Greek Isles present a collage of diverse landscapes and customs. Mykonos is fun-loving, with lively tavernas and populated beaches. Delos is stoic, protecting the ruins of its ancient sanctuaries in solemn dignity. Milos is magical, with its volcanic rock formations and stunning village vistas.

He produced a wide silver tray with wrought handles that was piled with sliced bread, grapes, apricots, oranges, apples, cheeses, and a goblet of red wine, and put it on the bed. "Wine?" I asked. I wanted a cup of tea. "Your blood needs its elements. Drink at least some of it." He sat on the bed next to me. "You must eat now. You will need your strength." At that moment, the pungent aroma of the cheeses, the sharp citrus of sliced oranges, and the yeasty smell of the bread overrode both my fear and my curiosity. I wanted to dive into the food like a hungry dockworker. With great discipline, I picked up a silver knife and spread soft butter across a slice of the warm bread and then daintily cut a piece of dark cheddar cheese. The food tasted exquisite, and I tried to chew slowly, as he was taking in my every move. We sat in silence for a while as I ate my fill and let the wine relax me.

From time to time she tasted his food. The sausage was delicious, seasoned with ginger and spices. His sides were all buttery and rich- the mushrooms sautéed in butter, the tattie scones cooked in butter. She tried the black pudding with trepidation. It wasn't her favorite item, but it wasn't awful. It tasted a bit like liverwurst mixed with oatmeal. All of his dishes were rich and heavy. She had to lighten up their menu. Her vegetables looked beautiful- red and yellow tomatoes, grilled Portobello mushrooms, purple potatoes. Colorful, bright, bursting with flavor. She prepared an orange marmalade, another Scottish specialty, and paired it with crispy challah toast. Cady and Em would have loved that part. The fruit salad was all citrus and lemon basil. The sauce fruity and tart.

Grapefruits I can eat. They spray citrus perfume into the cold air and I can pick and pick on their generous flesh for only a hundred calories.

Olive oil cooking spray 1½ cups panko breadcrumbs 2 teaspoons garlic powder 2 teaspoons dried oregano 2 tablespoons sweet or smoked paprika 1 teaspoon kosher salt ½ cup all-purpose flour ½ teaspoon freshly ground black pepper 2 large eggs 4 to 6 boneless, skinless chicken breasts or cutlets, each about ½ inch thick (about 1½ pounds total) 1 jar (24 ounces) good-quality marinara sauce (I love Rao’s) 6 to 8 slices provolone cheese ¼ cup shredded Parmesan cheese Let’s cook: 1. Preheat oven to 400°F with a rack in the upper third. Generously mist a sheet pan with cooking spray. 2. Stir together the panko, garlic powder, oregano, paprika, and ½ teaspoon of the salt in a large bowl to combine. In another large bowl, whisk together the flour, the remaining ½ teaspoon salt, and the pepper. In a third shallow bowl, whisk together the eggs. 3. Dip each chicken cutlet first in the flour mixture, shaking off any excess, then in the eggs, and finally in the panko mixture, patting to coat thoroughly on both sides. Place the breaded chicken cutlets on the prepared pan. Mist the chicken with cooking spray to lightly coat. 4. Bake the chicken until the panko has browned and the cutlets are almost entirely cooked through (they’ll no longer feel squishy when you poke them), about 15 minutes. 5. Remove the pan from the oven. Top each chicken cutlet with about ½ cup marinara sauce (use up the jar) and the provolone and Parmesan, and return to the oven. Bake until the cheese is melted and bubbly, an additional 10 minutes. 6. Serve hot. Chicken Legs with Fennel & Orange Serves 4 I love the classic pairing of fennel and citrus.

Eden plates the shrimp stew and adds a bit of orange zest on top for a hit of refreshing citrus. The shrimp--- now a beautiful bright red amidst roasted garlic and fennel--- radiates steam. The soup itself is more of a sauce, hearty and thick and zesty. Next is the coq au vin. She's prepared a smaller batch in light of the fast serving time. It's as traditional as they come, but Eden honestly can't think of any way to make it 'her rendition.' She's added a side of white rice and places a savory chicken thigh atop of the mound, broth soaking into each individual grain. The mousse is a pain in the ass, but Eden doesn't give up. As much as she loves to eat desserts, she has a hell of a time preparing them. Eden just doesn't have the patience. Mousse itself takes forever to whip up to the right consistency, and considering the fact that she has a million other things to worry about, she can't get it quite the way she likes. She tops it off with a healthy dose of whipped cream, sprinkling bits of hard chocolate overtop to cover up the fact that it isn't the prettiest thing to look at.

Rhys cringed. “My mother was low-born,” he told me, “and worked as a seamstress in one of their many mountain war-camps. When females come of age in the camps—when they have their first bleeding—their wings are … clipped. Just an incision in the right place, left to improperly heal, can cripple you forever. And my mother—she was gentle and wild and loved to fly. So she did everything in her power to keep herself from maturing. She starved herself, gathered illegal herbs—anything to halt the natural course of her body. She turned eighteen and hadn’t yet bled, to the mortification of her parents. But her bleeding finally arrived, and all it took was for her to be in the wrong place, at the wrong time, before a male scented it on her and told the camp’s lord. She tried to flee—took right to the skies. But she was young, and the warriors were faster, and they dragged her back. They were about to tie her to the posts in the center of camp when my father winnowed in for a meeting with the camp’s lord about readying for the War. He saw my mother thrashing and fighting like a wildcat, and …” He swallowed. “The mating bond between them clicked into place. One look at her, and he knew what she was. He misted the guards holding her.” My brows narrowed. “Misted?” Cassian let out a wicked chuckle as Rhys floated a lemon wedge that had been garnishing his chicken into the air above the table. With a flick of his finger, it turned to citrus-scented mist. “Through the blood-rain,” Rhys went on as I shut out the image of what it’d do to a body, what he could do, “my mother looked at him. And the bond fell into place for her. My father took her back to the Night Court that evening and made her his bride. She loved her people, and missed them, but never forgot what they had tried to do to her—what they did to the females among them. She tried for decades to get my father to ban it, but the War was coming, and he wouldn’t risk isolating the Illyrians when he needed them to lead his armies. And to die for him.