Citrus Tree Quotes

in my veins that roll you run citrus watercolor images of serpents on orange trees quietly arise and grow sweet in my midst

We play among dense fields of sugarcane Shaking a citrus tree to taste its rain From scorching sun, we always flee, Panting for an old shadowy tree

There was no Disney World then, just rows of orange trees. Millions of them. Stretching for miles And somewhere near the middle was the Citrus Tower, which the tourists climbed to see even more orange trees. Every month an eighty-year-old couple became lost in the groves, driving up and down identical rows for days until they were spotted by helicopter or another tourist on top of the Citrus Tower. They had lived on nothing but oranges and come out of the trees drilled on vitamin C and checked into the honeymoon suite at the nearest bed-and-breakfast. "The Miami Seaquarium put in a monorail and rockets started going off at Cape Canaveral, making us feel like we were on the frontier of the future. Disney bought up everything north of Lake Okeechobee, preparing to shove the future down our throats sideways. "Things evolved rapidly! Missile silos in Cuba. Bales on the beach. Alligators are almost extinct and then they aren't. Juntas hanging shingles in Boca Raton. Richard Nixon and Bebe Rebozo skinny-dipping off Key Biscayne. We atone for atrocities against the INdians by playing Bingo. Shark fetuses in formaldehyde jars, roadside gecko farms, tourists waddling around waffle houses like flocks of flightless birds. And before we know it, we have The New Florida, underplanned, overbuilt and ripe for a killer hurricane that'll knock that giant geodesic dome at Epcot down the trunpike like a golf ball, a solid one-wood by Buckminster Fuller. "I am the native and this is my home. Faded pastels, and Spanish tiles constantly slipping off roofs, shattering on the sidewalk. Dogs with mange and skateboard punks with mange roaming through yards, knocking over garbage cans. Lunatics wandering the streets at night, talking about spaceships. Bail bondsmen wake me up at three A.M. looking for the last tenant. Next door, a mail-order bride is clubbed by a smelly ma in a mechanic's shirt. Cats violently mate under my windows and rats break-dance in the drop ceiling. And I'm lying in bed with a broken air conditioner, sweating and sipping lemonade through a straw. And I'm thinking, geez, this used to be a great state. "You wanna come to Florida? You get a discount on theme-park tickets and find out you just bough a time share. Or maybe you end up at Cape Canaveral, sitting in a field for a week as a space shuttle launch is canceled six times. And suddenly vacation is over, you have to catch a plane, and you see the shuttle take off on TV at the airport. But you keep coming back, year after year, and one day you find you're eighty years old driving through an orange grove.

The air of the islands, she believed, was different than the air of other regions of the world. It engulfed her now, carrying with it flavors of sun-drenched soil and foam-flecked sea, aromas of virgin woods and naked rocks, its tang of citrus trees and its fizz of foreign wine-misted lips. It carried in its pockets the sounds of children's laughter, the clatter of drunken brawls, the mandolin music thrumming sensually from decades-old cassette tapes in the colorful souvenir shops where old ladies and young women waved at passersby. It came from near and far, rebounding off the blue-white flag strapped to ferry masts rearing above the sparkling waters, glinting in the brown-eyed winks and twirled mustaches of the locals.

I went back in and grabbed my running clothes, then changed in the bathroom. I opened the door to the bathroom, stopping when I saw Kaidan's toiletry bag on the sink. I was overcome with curiosity about his cologne or aftershave, because I'd never smelled it on anyone else before. Feeling sneaky, I prodded one finger into the bag and peeked. No cologne bottle. Only a razor, shaving cream, toothbrush, toothpaste, and deodorant. I picked up the deodorant, pulled off the lid, and smelled it. Nope, that wasn't it. The sound of Kaidan's deep chuckle close to the doorway made me scream and drop the deodorant into the sink with a clatter. I smacked one hand to my chest and grabbed the edge of the sink with the other. He laughed out loud now. “Okay, that must have looked really bad.” I spoke to his reflection in the mirror, then fumbled to pick up the deodorant. I put the lid on and dropped it in his bag. “But I was just trying to figure out what cologne you wear.” My face was on fire as Kaidan stepped into the small bathroom and leaned against the counter, crossing his arms over his chest. I stepped away. He seemed entertained by my predicament. “I haven't been wearing any cologne.” “Oh.” I cleared my throat. “Well, I didn't see any, so I thought it might be your deodorant, but that's not it either. Maybe it's your laundry detergent or something. Let's just forget about it.” “What is it you smell, exactly?” His voice took on a husky quality, and it felt like he was taking up a lot of room. I couldn't bring myself to look at him. Something strange was going on here. I stepped back, hitting the tub with my heel as I tried to put the scent into words. “I don't know. It's like citrus and the forest or something...leaves and tree sap. I can't explain it.” His eyes bored into mine while he wore that trademark sexy smirk, arms still crossed. “Citrus?” he asked. “Like lemons?” “Oranges mostly. And a little lime, too.” He nodded and flicked his head to the side to get hair out of his eyes. Then his smile disappeared and his badge throbbed. “What you smell are my pheromones, Anna.” A small, nervous laugh burst from my throat. “Oh, okay, then. Well...” I eyed the small space that was available to pass through the door. I made an awkward move toward it, but he shifted his body and I stepped back again. “People can't usually smell pheromones,” he told me. “You must be using your extra senses without realizing it. I've heard of Neph losing control of their senses with certain emotions. Fear, surprise...lust.” I rubbed my hands up and down my upper arms, wanting nothing more than to veer this conversation out of the danger zone. “Yeah, I do have a hard time reining in the scent sometimes,” I babbled. “It even gets away from me while I sleep now and then. I wake up thinking Patti's making cinnamon rolls and it ends up being from someone else's apartment. Then I'm just stuck with cereal. Anyway...” “Would you like to know your own scent?” he asked me. My heart swelled up big in my chest and squeezed small again. This whole scent thing was way too sensual to be discussed in this small space. Any second now my traitorous body would be emitting some of those pheromones and there'd be red in my aura. “Uh, not really,” I said, keeping my eyes averted. “I think I should probably go.” He made no attempt to move out of the doorway. “You smell like pears with freesia undertones.” “Wow, okay.” I cleared my throat, still refusing eye contact. I had to get out of there. “I think I'll just...” I pointed to the door and began to shuffle past him, doing my best not to brush up against him. He finally took a step back and put his hands up by his sides to show that he wouldn't touch me. I broke out of the confined bathroom and took a deep breath.

Along the way my eyes drank in the vivid sight of a citrus hedge, its white buds bursting forth from the blackened branches, and a pomegranate tree, the glistening yellowish leaves sprouting from its withered trunk and glowing softly in the sunlight. It was as if I were seeing such things for the first time.

And you take and you take and you take and you take but you taste like the beach in a kiss candy for my watery eyes in my veins that roll you run citrus watercolor images of serpents on orange trees quietly arise and grow sweet in my midst And I keep thinking I could do this forever just like this but my heart is very fragile and I have nothing left to give

I took a cautious step inside, marveling at the sight before me. A vast conservatory awaited, or what 'once' was a conservatory. Sunlight beamed through the enormous glass roof. I realized that its position at the center of the house precluded its visibility from below. In awe, my heart beating wildly, I lingered in an arbor covered with bright pink bougainvillea, with a trunk so thick, it was larger than my waist. Most of it had died off, but a single healthy vine remained, and it burst with magenta blossoms. I could smell citrus warming in the sunlight, and I immediately noticed the source: an old potted lemon tree in the far corner. 'This must have been Lady Anna's.' I walked along the leaf-strewn pathway to a table that had clearly once showcased dozens of orchids. Now it was an orchid graveyard. Only their brown, shriveled stems remained, but I could imagine how they'd looked in their prime. I smiled when I picked up a tag from one of the pots. 'Lady Fiona Bixby. She must have given them her own names.' Perhaps there hadn't been anything sinister going on in the orchard, after all. Lady Anna was clearly a creative spirit, and maybe that played out in her gardens and the names she gave to her flowers and trees.

Alongside the house he planted orange and grapefruit, two more pomegranate trees, and one unbelievable tree that yielded oranges, lemons, tangerines, and other citrus fruits that I do not recall-- perhaps grapefruit and, perhaps, according to the storyline nature of my family, avocado or tomato. Either way, that tree aroused awe and excitement within me, and this is only increased when I asked my mother how her father had managed to create it. 'He's a magician,' she said. Years later I discovered it was a perfectly ordinary grafting of bitter orange understock, but my mother's words were already engraved upon me, and the impression had never dissipated.

He has no friends that I know of, and his few neighbours consider him a bit of a weirdo, but I like to think of him as my friend as he will sometimes leave buckets of compost outside my house, as a gift for my garden. The oldest tree on my property is a lemon, a sprawling mass of twigs with a heavy bow. The night gardener once asked me if I knew how citrus trees died: when they reach old age, if they are not cut down and they manage to survive drought, disease and innumerable attacks of pests, fungi and plagues, they succumb from overabundance. When they come to the end of their life cycle, they put out a final, massive crop of lemons. In their last spring their flowers bud and blossom in enormous bunches and fill the air with a smell so sweet that it stings your nostrils from two blocks away; then their fruits ripen all at once, whole limbs break off due to their excessive weight, and after a few weeks the ground is covered with rotting lemons. It is a strange sight, he said, to see such exuberance before death. One can picture it in animal species, those million salmon mating and spawning before dropping dead, or the billions of herrings that turn the seawater white with their sperm and eggs and cover the coasts of the northeast Pacific for hundreds of miles. But trees are very different organisms, and such displays of overripening feel out of character for a plant and more akin to our own species, with its uncontrolled, devastating growth. I asked him how long my own citrus had to live. He told me that there was no way to know, at least not without cutting it down and looking inside its trunk. But, really, who would want to do that?

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.

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.

There was no Disney World then, just rows of orange trees. Millions of them. Stretching for miles. And somewhere near the middle was the Citrus Tower, which the tourists climbed to see even more orange trees. Every month an eighty-year-old couple became lost in the groves, driving up and down identical rows for days until they were spotted by helicopter

Historians were slow to take up globalization as a source of interest. They had their own reasons for ignoring it, chief among them the straitjacket of nation-centered history writing. The fate of a textbook commissioned in 1949 by UNESCO for fourteen-year-old French students is particularly revealing of the pressures of national and nationalist history. UNESCO wanted to encourage “international comprehension” by providing an example of a more capacious national history, one that would show how much every nation, in this case France, owed to other peoples. Officials hoped that this example would encourage other countries to follow suit. The authors, Lucien Febvre, leader of the Annales school, and François Crouzet, a noted French specialist on British economic history, embraced their mission with enthusiasm and produced a model history of the global influences on life in France. Look at the people around you, they suggested. Are they one race? Hardly: one look would convince anyone that the “French” are a mixture of peoples, including Arabs and Africans. Look at the plants in the local park, they continued. The most “French” of trees came from Asia: the plane tree arrived in the mid-sixteenth century, for example, and the chestnut in the early seventeenth. Similarly, many of the most “classic” French foods originated elsewhere: green beans, potatoes, and tomatoes in the New World; citrus in the Far East; and so on. In short, much of the impact of the world on France was already well known sixty years ago. What happened? Febvre and Crouzet’s book was published for the first time in 2012, its original publication apparently having been blocked by those who disliked its de-emphasis on the nation and Europe.5

What’s in an Orange? Cuba has encouraged foreign investments in agriculture. The Cuban citrus industry was started during the 1960’s to supply the former Soviet Union, as well as other socialist countries in Eastern Europe, with oranges and grapefruit. After the economic crash and the restructuring of the Soviet Union, the demand for citrus crops fell off by about half. In 1994, the National Citrus Corporation was founded in Cuba, and is now known as the “Fruit Trees Enterprise Group.” It consists of 13 nationally owned citrus enterprises, a commercial company and 4 processing plants. Cítricos Caribe S.A. has three cold storage facilities and exports to contracted foreign vendors. A Chilean venture and a Greek-British consortium, both affected by the decline of demand, halted their operations in 2014. However an Israel company has successfully developed huge citrus and tropical fruit plantations on the island, with most of their crops being sold in Europe. Israeli orange groves stretch for miles in the Matanzas Province, east of Havana. The province known chiefly for its white sandy beaches and resorts also has the massive BM Corporation, based in Tel Aviv, operating huge citrus groves and one of its packinghouses there. Its modern processing factory is located in the middle of 115,000 acres of groves. It is known as the world’s largest citrus operation. Read the award winning bock that is at all the US Military Academies,

Several weeks before he left Peking, Meyer visited a small village and noticed, in a house's doorway, a small bush with fruit as yellow as a fresh egg yolk. Meyer ignored a man who told him the plant was ornamental, its fruit not typically eaten but prized for its year-round production. The fruit looked like a mix between a mandarin and a citron (which later genetic testing would confirm). It was a lemon, but smaller and rounder---its flavor surprised him as both sweeter than a citron and tarter than an orange. And its price, twenty cents per fruit or ten dollars per tree, suggested that people with an abundance of other citrus valued it greatly. Meyer had little room in his baggage, but he used his double-edged bowie knife to take a cutting where the branches formed a V, the choice spot to secure its genetic material. That cutting made the voyage to Washington, and then the trip to an experiment station in Chico, California, where it propped up a new lemon industry grateful to receive a sweeter variety. The lemon became known as the Meyer lemon, and from it came lemon tarts, lemon pies, and millions of glasses of lemonade.

In the thousands of years before European colonists landed in the West, the area that would come to be occupied by the United States and Canada produced only a handful of lasting foods---strawberries, pecans, blueberries, and some squashes---that had the durability to survive millennia. Mexico and South America had a respectable collection, including corn, peppers, beans, tomatoes, potatoes, pineapples, and peanuts. But the list is quaint when compared to what the other side of the world was up to. Early civilizations in Asia and Africa yielded an incalculable bounty: rice, sugar, apples, soy, onions, bananas, wheat, citrus, coconuts, mangoes, and thousands more that endure today. If domesticating crops was an earth-changing advance, figuring out how to reproduce them came a close second. Edible plants tend to reproduce sexually. A seed produces a plant. The plant produces flowers. The flowers find some form of sperm (i.e., pollen) from other plants. This is nature beautifully at work. But it was inconvenient for long-ago humans who wanted to replicate a specific food they liked. The stroke of genius from early farmers was to realize they could bypass the sexual dance and produce plants vegetatively instead, which is to say, without seeds. Take a small cutting from a mature apple tree, graft it onto mature rootstock, and it'll produce perfectly identical apples. Millenia before humans learned how to clone a sheep, they discovered how to clone plants, and every Granny Smith apple, Bartlett pear, and Cavendish banana you've ever eaten leaves you further indebted to the people who figured that out. Still, even on the same planet, there were two worlds for almost all of human time. People are believed to have dug the first roots of agriculture in the Middle East, in the so-called Fertile Crescent, which had all the qualities of a farmer's dream: warm climate; rich, airy soil; and two flowing rivers, the Tigris and Euphrates. Around ten thousand years before Jesus walked the earth, humans taught themselves how to grow grains like barley and wheat, and soon after, dates, figs, and pomegranates.

We ordered way too much food, but Vietnamese is a cuisine I don't try often, and I wanted to absorb every taste and texture. We started with the signature Tamarind Tree Rolls---salad rolls with fresh herbs, fried tofu, peanuts, fresh coconut, and jicama. We then moved on to the Crispy Prawn Baguette---a lightly fried prawn and baguette served with hoisin and fresh chili sauce. I was impressed at how light and crisp the batter was----it was no more than a dusting. For a main course Nick ordered a curry chicken braised with potato and served with fresh lime and chili sauce. I couldn't help myself---I ordered the beef stew. I do this almost anywhere I go, because the cultural permutations are infinite. This one was fresh and citrusy with a dash of carrot, lime, pepper, and salt. I mentally developed some changes for my next stew. We also ordered green beans stir fried with garlic, and Shrimp Patty Noodles---a frothy bowl of vermicelli noodles, tomatoes, fresh bean sprouts, shredded morning glory, and banana blossoms.

I went back in and grabbed my running clothes, then changed in the bathroom. I opened the door to the bathroom, stopping when I saw Kaidan's toiletry bag on the sink. I was overcome with curiosity about his cologne or aftershave, because I'd never smelled it on anyone else before. Feeling sneaky, I prodded one finger into the bag and peeked. No cologne bottle. Only a razor, shaving cream, toothbrush, toothpaste, and deodorant. I picked up the deodorant, pulled off the lid, and smelled it. Nope, that wasn't it. The sound of Kaidan's deep chuckle close to the doorway made me scream and drop the deodorant into the sink with a clatter. I smacked one hand to my chest and grabbed the edge of the sink with the other. He laughed out loud now. “Okay, that must have looked really bad.” I spoke to his reflection in the mirror, then fumbled to pick up the deodorant. I put the lid on and dropped it in his bag. “But I was just trying to figure out what cologne you wear.” My face was on fire as Kaidan stepped into the small bathroom and leaned against the counter, crossing his arms over his chest. I stepped away. He seemed entertained by my predicament. “I haven't been wearing any cologne.” “Oh.” I cleared my throat. “Well, I didn't see any, so I thought it might be your deodorant, but that's not it either. Maybe it's your laundry detergent or something. Let's just forget about it.” “What is it you smell, exactly?” His voice took on a husky quality, and it felt like he was taking up a lot of room. I couldn't bring myself to look at him. Something strange was going on here. I stepped back, hitting the tub with my heel as I tried to put the scent into words. “I don't know. It's like citrus and the forest or something...leaves and tree sap. I can't explain it.” His eyes bored into mine while he wore that trademark sexy smirk, arms still crossed. “Citrus?” he asked. “Like lemons?” “Oranges mostly. And a little lime, too.” He nodded and flicked his head to the side to get hair out of his eyes. Then his smile disappeared and his badge throbbed. “What you smell are my pheromones, Anna.” A small, nervous laugh burst from my throat. “Oh, okay, then. Well...” I eyed the small space that was available to pass through the door. I made an awkward move toward it, but he shifted his body and I stepped back again. “People can't usually smell pheromones,” he told me. “You must be using your extra senses without realizing it. I've heard of Neph losing control of their senses with certain emotions. Fear, surprise...lust.” I rubbed my hands up and down my upper arms, wanting nothing more than to veer this conversation out of the danger zone. “Yeah, I do have a hard time reining in the scent sometimes,” I babbled. “It even gets away from me while I sleep now and then. I wake up thinking Patti's making cinnamon rolls and it ends up being from someone else's apartment. Then I'm just stuck with cereal. Anyway...” “Would you like to know your own scent?” he asked me. My heart swelled up big in my chest and squeezed small again. This whole scent thing was way too sensual to be discussed in this small space. Any second now my traitorous body would be emitting some of those pheromones and there'd be red in my aura. “Uh, not really,” I said, keeping my eyes averted. “I think I should probably go.” He made no attempt to move out of the doorway. “You smell like pears with freesia undertones.” “Wow, okay.” I cleared my throat, still refusing eye contact. I had to get out of there. “I think I'll just...” I pointed to the door and began to shuffle past him, doing my best not to brush up against him. He finally took a step back and put his hands up by his sides to show that he wouldn't touch me. I broke out of the confined bathroom and took a deep breath.

So brisk! I can feel the fresh Mediterranean breeze... gently rustling the leaves of the lemon trees. I've had semifreddo desserts many times in my life. But this is unlike anything I've tasted before! And I know the taste of true Italian limoncello. Where on earth did this intense lemony flavor come from?! Is it that fourth layer? What is it?!" "That layer... ... is lemon curd." "Lemon curd?" "Lemon card?" "It isn't curd like curds of milk. It's a dessert spread made with citrus fruits." LEMON CURD A fruit spread originating in Britain, it was intended as an alternative to jams. Egg yolks, sugar, fruit juice and zest are mixed together with a blender and then cooked into a paste and chilled. A centuries-old, traditional dessert, there is even a royal version called Royal Curd. "That vibrant, citrusy tang of the curd has a fresh, refined aroma. Its smoothness combined with the satiny-soft Genoese cake melts in the mouth! What a light and downy texture. It touches the tongue like a feather! The grainy Biscuit Joconde could never be this soft!" "He turned it around! The Genoese cake was supposed to be a liability... but he turned it into an advantage by making it part of an elegant, mature taste experience!" "A British fruit spread, eh? And he put that together right on the spot?" "I'm shocked he had the ingredients." "Fruit curds don't need many ingredients. They use egg yolks, sugar, lemon juice, lemon zest... and butter." "Butter? I thought you barely had a scrap of butter left." "I substituted the butter with this." "Olive oil?!" "Oho! Is that even possible?" "He must certainly know all about it, having grown up in Italy!" "I handicapped myself by choosing Genoese for the sponge cake style. It doesn't have nearly the punch the almondy Biscuit Joconde has. So I turned to the citrusy flavor instead.

I used honey from the Amur Cork Tree !" "Amur Cork...?!" AMUR CORK HONEY The Amur Cork tree is a member of the citrus family. Honey made from its flowers has a clear sweetness to it, with underlying hints of bitterness. Depending on the weather and what other plants are growing nearby, there are years when no honey can be collected from the trees, making Amur Cork Honey one of the rarer, more expensive varieties of honey available. "Most common honeys would have the thick, mellow richness necessary to adequately accentuate the flavor of bear meat. However, when paired with the strong savory punch of the Menchi-Katsu hamburger steak, that thick and sticky flavor would be too much, making the overall dish taste heavy and cloying. Not so in the case of Amur Cork Honey! The hints of astringency in its aftertaste match perfectly with the flavor of the bear meat, and it prevents the sweetness from becoming too cloying. In fact, it's astounding how beautifully the two flavors go together! Not only did Soma Yukihira discover a potent ingredient in honey, he was also diligent enough to think through its weaknesses and search for ways to refine his dish even further!

Fruit trees offered ripe treats from apples to fat pomegranates bursting with seeds, to various citruses. Mist floated above soil near the center, and frost coated the petals of the flowers on the right. The artist’s palette was dark, yet muted. The scene alive, yet frozen. Summer inhabited one side and it was ice-kissed with winter on the other.

Zoopharmacognosy is the long-winded scientific label for studying animal self-medication. You may have seen your pet cat or dog chewing on grass when it's unwell. Chemicals in animal-chosen medicinal plants have been shown to have antibacterial, antiviral, antifungal, and antihelminthic (antiparasitic worm) properties. Wild chimps eat Vernonia amygdalina to rid themselves of intestinal parasites and aspilla leaves for rheumatism, viruses, and fungal infections. Other animals chew on charcoal and clay to neutralize food toxins and rub themselves wtih citrus, clematis, and piper for skin ailments. Pregnant elephants have been seen to walk miles to find a certain tree of the Boraginaceae family that brings on labor. There are undoubtedly many more remarkable opportunities to be understood and adapted.

Meals are occasions to share with family and friends. The ingredients are often simple, but the art lies in orchestrating the sun-warmed flavors. Courses follow in artful and traditional succession, but the showpiece of the meal is tender, juicy meat; this often means lamb or goat grilled or roasted on a spit for hours. Souvlaki--melting pieces of chicken or pork tenderloin on skewers, marinated in lemon, olive oil, and a blend of seasonings--are grilled to mouthwatering perfection. Meze, the Greek version of smorgasbord, is a feast of Mediterranean delicacies. The cooks of the Greek Isles excel at classic Greek fare, such as spanakopita--delicate phyllo dough brushed with butter and filled with layers of feta cheese, spinach, and herbs. Cheeses made from goat’s milk, including the famous feta, are nearly ubiquitous. The fruits of the sun--olive oil and lemon--are characteristic flavors, reworked in myriad wonderful combinations. The fresh, simple cuisine celebrates the waters, olive groves, and citrus trees, as well as the herbs that grow wild all over the islands--marjoram, thyme, and rosemary--scenting the warm air with their sensuous aromas. Not surprisingly, of course, seafood holds pride of place. Sardines, octopus, and squid, marinated in olive oil and lemon juice, are always popular. Tiny, toothsome fried fish are piled high on painted ceramic dishes and served up at the local tavernas and in homes everywhere. Sea urchins are considered special delicacies. Every island has its own specialties, from sardines to pistachios to sesame cakes. Lésvos is well-known for its sardines and ouzo. Zakinthos is famous for its nougat. The Cycladic island of Astypalaia was called the “paradise of the gods” by the ancient Greeks because of the quality of its honey. On weekends, Athenians flock to the nearby islands of Aegina, Angistri, and Evia by the ferryful to sample the daily catch in local restaurants scattered among coastal villages. The array of culinary treats is matched by a similar breadth of local wins. Tended by generation after generation of the same families, vineyards carpet the hillsides of many islands. Grapevines have been cultivated in the Greek Isles for some four thousand years. Wines from Rhodes and Crete were already renowned in antiquity, and traders shipped them throughout the Greek Isles and beyond. The light reds and gently sweet whites complement the diverse, multiflavored Greek seafood, grilled meats, and fresh, ripe fruits and vegetables. Sitting at a seaside tavern enjoying music and conversation over a midday meze and glass of retsina, all the cares in the world seem to evaporate in the sparkling sunshine reflected off the brightly hued boats and glistening blue waters.

My friends often tease me that I see the world through the eyes of a Disney princess, that I open my curtains each morning to savor the sweet smell of citrus trees and the music of songbirds. They’re right, I kind of do.

THE GIRLS: ...He dowses with his hands, rather than a rod. The phallus would defile the process. Men have wagged their rods at the Earth plenty. JIMMER: The kids call them vision quests. I call it listening. He uses his hands because he can't find branches. When was the last time you saw a tree? DALLAS: For Levi, using a tree branch to find a river would be like using a severed arm to find a shallow grave.