Coconut Girl Quotes

I draw a breath, comforting myself with her scent of coconut oil and lily flower.

If you don't like the smell of Christmas trees, get the hula girls; they smell like coconuts.

Key Lime Pie Smoothie   2 cups non-dairy milk ¼ cup raw cashews 4 Tbsp. lime juice ½ ripe avocado 2 handfuls spinach 1 large ripe frozen banana 2 Tbsp. coconut butter 2 Tbsp. chia seeds ¼ tsp. vanilla extract Zest of one lime Raw honey or other liquid sweetener, to taste

I don’t mean you’re mine for the fucking week. I mean always.” He turns over the coconut and warm, sticky moisture spills down onto my belly, trickling lower and creating a river of wetness that travels through the folds of my bare sex. “Open your legs for me, sweet little girl, and show me what I own by rights from now through eternity.

Impossible. I’d heard this word before and pounded it like a hard coconut shell. Then I used the rich, white flesh to make a cake.

Even through the smell of rain and exhaust, I catch the scent of her shampoo, which smells like coconuts and summer, and it sends a jolt of excitement through my veins. Oh man, I’ve got it bad for this girl.

We made close to forty boxes today. Fifteen truffles (still selling well), but also a batch of coconut squares, some sour cherry gobstoppers, some bitter-coated orange peel, some violet creams, and a hundred or so lunes de miel, those little discs of chocolate made to look like the waxing moon, with her profile etched in white against the dark face. It's such a delight to choose a box, to linger over the shape- will it be heart shaped, round, or square? To select the chocolates with care; to see them nestled between the folds of crunchy mulberry-colored paper; to smell the mingled perfumes of cream, caramel, vanilla, and dark rum; to choose a ribbon; to pick out a wrapping; to add flowers or paper hearts; to hear the silky whisssh of rice paper against the lid-

Every moment for all the generations was leading to you here on my lap, your head against your granddaddy’s chest, already four years old. Hair smelling like coconut oil. Something beneath that, though. Little-girl sweat—almost sour, but then just when I think that’s what it is, it turns, sweetens somehow. Makes me want to sit here forever breathing in your scalp. When did your arms get so long? Your feet so big? These footie pajamas with reindeer all over them remind me of the ones your mama used to wear. She used to fall asleep on my lap just like this. Back at the other house. Oh time time time time. Where’d you go where’d you go? My legs hurt tonight. Another place too—deep in my back somewhere, there’s a dull, aching pain. I try not to think about it. Old people used to always say, You only as old as you feel. Here I am closer to fifty than forty, but I feel older than that most days. Feel like the world is trying to pull me down back into it. Like God went ahead and said, I’ve changed my mind about you, Po’Boy. A bath with Epsom salts helps some evenings. Ginger tea keeps Sabe’s good cooking in my belly. Sitting here holding you at the end of the day—that’s . . . well, I’m not going to lie and say this isn’t the best thing that ever happened to my life because it is. Look at you laughing in your sleep. Got me wondering what you’re dreaming about. What’s making you laugh like that? Tell your granddaddy what’s playing in your pretty brown head, my little Melody. Name like a song. Like you were born and it was cause for the world to sing. You know how much your old granddaddy loves when you sing him silly songs? Sabe says she’s gonna have to get some earplugs if she has to hear one more verse of “Elmo’s World” or that song about how to grow a garden. But me, I can listen to your voice forever. Can’t hear you singing enough.

Tatiasha, my wife, I got cookies from you and Janie, anxious medical advice from Gordon Pasha (tell him you gave me a gallon of silver nitrate), some sharp sticks from Harry (nearly cried). I’m saddling up, I’m good to go. From you I got a letter that I could tell you wrote very late at night. It was filled with the sorts of things a wife of twenty-seven years should not write to her far-away and desperate husband, though this husband was glad and grateful to read and re-read them. Tom Richter saw the care package you sent with the preacher cookies and said, “Wow, man. You must still be doing something right.” I leveled a long look at him and said, “It’s good to know nothing’s changed in the army in twenty years.” Imagine what he might have said had he been privy to the fervent sentiments in your letter. No, I have not eaten any poison berries, or poison mushrooms, or poison anything. The U.S. Army feeds its men. Have you seen a C-ration? Franks and beans, beefsteak, crackers, fruit, cheese, peanut butter, coffee, cocoa, sacks of sugar(!). It’s enough to make a Soviet blockade girl cry. We’re going out on a little scoping mission early tomorrow morning. I’ll call when I come back. I tried to call you today, but the phone lines were jammed. It’s unbelievable. No wonder Ant only called once a year. I would’ve liked to hear your voice though: you know, one word from you before battle, that sort of thing . . . Preacher cookies, by the way, BIG success among war-weary soldiers. Say hi to the kids. Stop teaching Janie back flip dives. Do you remember what you’re supposed to do now? Kiss the palm of your hand and press it against your heart.   Alexander   P.S. I’m getting off the boat at Coconut Grove. It’s six and you’re not on the dock. I finish up, and start walking home, thinking you’re tied up making dinner, and then I see you and Ant hurrying down the promenade. He is running and you’re running after him. You’re wearing a yellow dress. He jumps on me, and you stop shyly, and I say to you, come on, tadpole, show me what you got, and you laugh and run and jump into my arms. Such a good memory. I love you, babe.

Lou took a deep breath, inhaling the scent of just-cut flowers, fresh tamales from the food stands, and sunshine. She preferred the West Allis farmers' market to all others in the area, with its open sides, wide walkways, and rows of stalls. More recently, small tents serving hot sandwiches and fresh Mexican food had popped up outside the brick walls. It all looked so good, she'd learned long ago to come with limited funds or she would buy more produce than she could possibly use. She relished talking to the farmers, learning about what they grew and where. She liked to search for farmers growing something new and interesting she could use at Luella's. But today's visit was personal, not business. Sue had dragged her out to West Allis for a little lunch and some girl time with fall squash and Honeycrisp apples.

No way you can get stuck. Your head is much smaller. Look at this big coconut of mine. It's practically Jupiter. Yours is more like, I don't know, Mercury or something." "That doesn't mean I'm going along with an idea that you're pulling out of Uranus." We both stopped to snicker. Hard to resist a Uranus joke.

Lou's arteries congealed as she recalled the pounds of butter that went into the meal and the two pies cooling in the kitchen. But you couldn't skimp on butter on a holiday, and any substitute would feel wrong to a girl born and raised in the Dairy State. At least she'd resisted putting cheese in half the dishes.

As a general rule, sour or acidic fruits (grapefruits, kiwis, and strawberries) can be combined with “protein fats” such as avocado, coconut, coconut kefir, and sprouted nuts and seeds. Both acid fruits and sub-acid fruits like apples, grapes, and pears can be eaten with cheeses; and vegetable fruits (avocados, cucumbers, tomatoes, and peppers) can be eaten with fruits, vegetables, starches, and proteins. I’ve also found that apples combine well with raw vegetables.

Recently I found out that eating the flower at the tip of the coconut on the coconut tree guarantees the birth of a son. That makes me wonder why Kerala has the best girl-to-boy ratio. Well, if this secret leaks out to Haryana, the most boy-obsessed state in India, I foresee a spurt in coconut plantations there. Each tree will serve a dual purpose: one, aid in producing a boy, and two, when the boy grows up, offer itself in marriage to the very same boy, since there would no girls left to marry by then

Milk in the pan, couverture, sugar, nutmeg, chili. A coconut macaroon on the side. Comforting, like all rituals; gestures handed down from my mother to me, to Anouk, and maybe to her daughter too, someday in a future too distant to imagine. "Great chocolate," he said, eager to please, cupping the little demitasse in hands best suited to building walls. I sipped mine; it tasted of autumn and sweet smoke, of bonfires and temples and mourning and grief. I should have put some vanilla in, I told myself. Vanilla, like ice cream- like childhood.

A Rakshasi did not live here. A princess did. I was staring into the most dazzling garden I had ever seen. Cobblestone pathways meandered between rows of salmon-hued hibiscus, regal hollyhock, delicate impatiens, wild orchids, thorny rosebushes, and manicured shrubs starred with jasmine. Bunches of bougainvillea cascaded down the sides of the wall, draped across the stone like extravagant shawls. Magnolia trees, cotton-candy pink, were interspersed with coconut trees, which let in streaks of purplish light through their fanlike leaves. A rock-rimmed pond glistened in a corner of the garden, and lotus blossoms sprouting from green discs skimmed its surface. A snow white bird that looked like a peacock wove in and out through a grove of pomegranate trees, which were set aflame by clusters of deep orange blossoms. I had seen blue peacocks before, but never a white one. An Ashoka tree stood at one edge of the garden, as if on guard, near the door. A brief wind sent a cluster of red petals drifting down from its branches and settling on the ground at my feet. A flock of pale blue butterflies emerged from a bed of golden trumpet flowers and sailed up into the sky. In the center of this scene was a peach stucco cottage with green shutters and a thatched roof, quaint and idyllic as a dollhouse. A heavenly perfume drifted over the wall, intoxicating me- I wanted nothing more than to enter.

The stern broad-shouldered spear-girl and her jollier companion seemed to think them to some degree their property. The one opened the drinking-coconuts and passed them, the other handed the dried fishes, one by one. But not very valuable property: the spear-girl, whose name appeared to be Taio, looked at the white, hairy, waterlogged, waterwrinkled skin of Jack's leg where his trousers were rolled back, and uttered a sound of sincere and candid disgust, while the other one, Manu, took hold of a lock of his long yellow hair, now untied and hanging down his back, plucked out a few strands, turned them in her fingers and tossed them over the side, shaking her head and then carefully washing her hands.

Anderson has spent enough time poring over ancient pictures that they seldom affect him. He can usually ignore the foolish confidence of the past—the waste, the arrogance, the absurd wealth—but this one irritates him: the fat flesh hanging off the farang, the astonishing abundance of calories that are so obviously secondary to the color and attractiveness of a market that has thirty varieties of fruit: mangosteens, pineapples, coconuts, certainly. . . but there are no oranges, now. None of these. . . these. . . dragon fruits, none of these pomelos, none of these yellow things. . . lemons. None of them. So many of these things are simply gone. But the people in the photo don't know it. These dead men and women have no idea that they stand in front of the treasure of the ages, that they inhabit the Eden of the Grahamite Bible where pure souls go to live at the right hand of God. Where all the flavors of the world reside under the careful attentions of Noah and Saint Francis, and where no one starves. Anderson scans the caption. The fat, self-contented fools have no idea of the genetic gold mine they stand beside. The book doesn't even bother to identify the ngaw. It's just another example of nature's fecundity, taken entirely for granted because they enjoyed so damn much of it.

With the heady scent of yeast in the air, it quickly becomes clear that Langer's hasn't changed at all. The black-and-white-checked linoleum floor, the tin ceiling, the heavy brass cash register, all still here. The curved-front glass cases with their wood counter, filled with the same offerings: the butter cookies of various shapes and toppings, four kinds of rugelach, mandel bread, black-and-white cookies, and brilliant-yellow smiley face cookies. Cupcakes, chocolate or vanilla, with either chocolate or vanilla frosting piled on thick. Brownies, with or without nuts. Cheesecake squares. Coconut macaroons. Four kinds of Danish. The foil loaf pans of the bread pudding made from the day-old challahs. And on the glass shelves behind the counter, the breads. Challahs, round with raisins and braided either plain or with sesame. Rye, with and without caraway seeds. Onion kuchen, sort of strange almost-pizza-like bread that my dad loves, and the smaller, puffier onion rolls that I prefer. Cloverleaf rolls. Babkas. The wood-topped cafe tables with their white chairs, still filled with the little gossipy ladies from the neighborhood, who come in for their mandel bread and rugelach, for their Friday challah and Sunday babka, and take a moment to share a Danish or apple dumpling and brag about grandchildren.

Next, I drink a few more glasses of water containing liquid chlorophyll to build my blood. If I’m stressed, I’ll have some diluted black currant juice for an antioxidant boost to the adrenals. Once I’m hungry, I sip my way through a big green alkaline smoothie (a combination of spinach, cucumber, coconut, avocado, lime, and stevia is a favorite) or tuck into a fruit salad or parfait. And tomatoes, cucumbers, and avocados are fruits, too; a morning salad is a good breakfast and keeps the sugar down. But, this kind of morning regime isn’t for everyone. You can get really hungry, particularly when you first start eating this way. And some people need to start the day with foods that deliver more heat and sustenance. If that’s how you roll, try having fruit or a green smoothie and then waiting for 30 minutes (if your breakfast includes bananas, pears, or avocados, make it 45) before eating something more. As a general rule, sour or acidic fruits (grapefruits, kiwis, and strawberries) can be combined with “protein fats” such as avocado, coconut, coconut kefir, and sprouted nuts and seeds. Both acid fruits and sub-acid fruits like apples, grapes, and pears can be eaten with cheeses; and vegetable fruits (avocados, cucumbers, tomatoes, and peppers) can be eaten with fruits, vegetables, starches, and proteins. I’ve also found that apples combine well with raw vegetables. Leafy greens (spinach, kale, collard greens), along with the vegetable fruits noted above, are my go-to staples. They are the magic foods that combine well with every food on the planet. I blend them together in green smoothies, cold soups, and salads.

Saturday is birthday cake day. During the week, the panadería is all strong coffee and pan dulce. But on weekends, it's sprinkle cookies and pink cake. By ten or eleven this morning, we'll get the first rush of mothers picking up yellow boxes in between buying balloons and paper streamers. In the back kitchen, my father hums along with the radio as he shapes the pastry rounds of ojos de buey, the centers giving off the smell of orange and coconut. It may be so early the birds haven't even started up yet, but with enough of my mother's coffee and Mariachi Los Camperos, my father is as awake as if it were afternoon. While he fills the bakery cases, my mother does the delicate work of hollowing out the piñata cakes, and when her back is turned, I rake my fingers through the sprinkle canisters. During open hours, most of my work is filling bakery boxes and ringing up customers (when it's busy) or washing dishes and windexing the glass cases (when it's not). But on birthday cake days, we're busy enough that I get to slide sheet cakes from the oven and cover them in pink frosting and tiny round nonpareils, like they're giant circus-animal cookies. I get to press hundreds-and-thousands into the galletas de grajea, the round, rainbow-sprinkle-covered cookies that were my favorite when I was five. My mother finishes hollowing two cake halves, fills them with candy- green, yellow, and pink this time- and puts them back together. Her piñatas are half our Saturday cake orders, both birthday girls and grandfathers delighting at the moment of seeing M&M's or gummy worms spill out. She covers them with sugar-paste ruffles or coconut to look like the tiny paper flags on a piñata, or frosting and a million rainbow sprinkles.

Calypso Blues" Wa oh oh, wa oh oh Wa oh wa oh wa oh way Wa oh oh, wa oh oh Wa oh wa oh wa oh way Sittin' by de ocean Me heart, she feel so sad, Sittin' by de ocean, Me heart, she feel so sad Don't got de money To take me back to Trinidad. Fine calypso woman, She cook me shrimp and rice, Fine calypso woman, She cook me shrimp and rice These Yankee hot dogs Don't treat me stomach very nice. In Trinidad, one dollar buy Papaya juice, banana pie, Six coconut, one female goat, An' plenty fish to fill de boat. One bushel bread, one barrel wine, An' all de town, she come to dine. But here is bad, one dollar buy Cup of coffee, ham on rye. Me throat she sick from necktie, Me feet hurt from shoes. Me pocket full of empty, I got Calypso blues. She need to, bubble like perculatah' She come from Trinidad so winin' in her nature Never can't I assess a reps until failure Tell her if she stops she needs fe fly Air Jamaica Anytime she land she nah go feel like no stranger Carry us beyond we similar in behavior Them no understand our customs and we flavor Need a natty dred to be the new care taker, lord! These Yankee girl give me big scare, Is black de root, is blond de hair. Her eyelash false, her face is paint, And pads are where de girl she ain't! She jitterbugs when she should waltz, I even think her name is false. But calypso girl is good a lot, Is what you see, is what she got. Sittin' by de ocean Me heart, she feel so sad, Don't got de money To take me back to Trinidad. Wa oh oh, wa oh oh Wa oh wa oh wa oh way Wa oh oh, wa oh oh Wa oh wa oh wa oh way She need to, she need to, she need to, bubble like perculatah' She come from Trinidad so winin' in her nature Never can't I assess a reps until failure Tell her if she stops she needs fe fly Air Jamaica Anytime she land she nah go feel like no stranger Carry us beyond we similar in behavior Them no understand our customs and we flavor Need a natty dred to be the new care taker, lord! Wa oh oh, wa oh oh Wa oh wa oh wa oh way Wa oh oh, wa oh oh Wa oh wa oh wa oh way

You know those statistics people are always spouting off, about teenage boys thinking about sex every seven seconds? Is that really true?” “Nope. And I just want to point out that you’re the one who keeps bringing up sex. I think teenage girls might be more obsessed than boys.” “Maybe,” I say, and his eyes widen, all excited. Hastily I add, “I mean, I’m definitely curious about it. It’s definitely a thought. But I don’t see myself doing it anytime soon. With anybody. Including you.” I can tell Peter is embarrassed, the way he rushes to say, “Okay, okay, I got it. Let’s just change the subject.” Under his breath he mutters, “I didn’t even want to talk about it in the first place.” It’s sweet that he’s embarrassed. I didn’t think he would be, with all his experience. I tug on his sweater sleeve. “At some point, when I’m ready, if I’m ready, I’ll let you know.” And then I pull him toward me and press my lips against his softly. His mouth opens, and so does mine, and I think, I could kiss this boy for hours. Mid-kiss, he says, “Wait, so we’re never having sex? Like ever?” “I didn’t say never. But not now. I mean, not until I’m really, really sure. Okay?” He lets out a laugh. “Sure. You’re the one driving this bus. You have been from the start. I’m still catching up.” He snuggles closer and sniffs my hair. “What’s this new shampoo you’re wearing?” “I stole it from Margot. It’s juicy pear. Nice, right?” “It’s all right, I guess. But can you go back to the one you used to wear? The coconut one? I love the smell of that one.” A dreamy look crosses his face, like evening fog settling over a city. “If I feel like it,” I say, which makes him pout. I’m already thinking I should buy a bottle of the coconut hair mask, too, but I like to keep him on his toes. Like he said, “I’m the one driving this bus. Peter pulls me against him so he’s curved around my back like shelter. I let my head rest on his shoulder, rest my arms on his kneecaps. This is nice. This is cozy. Just me and him, just for a while, apart from the rest of the world.

Moreover, Nancy Sinatra was afflicted, as the overwhelming majority of Americans were, with monolingualism. Lana’s richer, more textured version of “Bang Bang” layered English with French and Vietnamese. Bang bang, je ne l’oublierai pas went the last line of the French version, which was echoed by Pham Duy’s Vietnamese version, We will never forget. In the pantheon of classic pop songs from Saigon, this tricolor rendition was one of the most memorable, masterfully weaving together love and violence in the enigmatic story of two lovers who, regardless of having known each other since childhood, or because of knowing each other since childhood, shoot each other down. Bang bang was the sound of memory’s pistol firing into our heads, for we could not forget love, we could not forget war, we could not forget lovers, we could not forget enemies, we could not forget home, and we could not forget Saigon. We could not forget the caramel flavor of iced coffee with coarse sugar; the bowls of noodle soup eaten while squatting on the sidewalk; the strumming of a friend’s guitar while we swayed on hammocks under coconut trees; the football matches played barefoot and shirtless in alleys, squares, parks, and meadows; the pearl chokers of morning mist draped around the mountains; the labial moistness of oysters shucked on a gritty beach; the whisper of a dewy lover saying the most seductive words in our language, anh oi; the rattle of rice being threshed; the workingmen who slept in their cyclos on the streets, kept warm only by the memories of their families; the refugees who slept on every sidewalk of every city; the slow burning of patient mosquito coils; the sweetness and firmness of a mango plucked fresh from its tree; the girls who refused to talk to us and who we only pined for more; the men who had died or disappeared; the streets and homes blown away by bombshells; the streams where we swam naked and laughing; the secret grove where we spied on the nymphs who bathed and splashed with the innocence of the birds; the shadows cast by candlelight on the walls of wattled huts; the atonal tinkle of cowbells on mud roads and country paths; the barking of a hungry dog in an abandoned village; the appetizing reek of the fresh durian one wept to eat; the sight and sound of orphans howling by the dead bodies of their mothers and fathers; the stickiness of one’s shirt by afternoon, the stickiness of one’s lover by the end of lovemaking, the stickiness of our situations; the frantic squealing of pigs running for their lives as villagers gave chase; the hills afire with sunset; the crowned head of dawn rising from the sheets of the sea; the hot grasp of our mother’s hand; and while the list could go on and on and on, the point was simply this: the most important thing we could never forget was that we could never forget.

On days when I feel the most invisible, I lie in my bed and pretend I’m not who I really am. I pretend I’m a girl who lives far, far away in a tropical place and I know how to sail the sea. I imagine my life is the sea. My bronze, beautiful-self smells of coconut oil. The sun kisses my long, straight hair. I’ve never been to the ocean, and it’s the sound of the waves that makes me open my eyes and know for sure I’m not in my attic any more. All

What is this?" Emily asked, looking in the largest Styrofoam container. There was a bunch of dry-looking chopped meat inside. "Barbecue." "This isn't barbecue," Emily said. "Barbecue is hot dogs and hamburgers on a grill." Vance laughed, which automatically made Emily smile. "Ha! Blasphemy! In North Carolina, barbecue means pork, child. Hot dogs and hamburgers on a grill- that's called, 'cooking out' around here," he explained with sudden enthusiasm. "And there are two types of North Carolina barbecue sauce-Lexington and Eastern North Carolina. Here, look." He excitedly found a container of sauce and showed her, accidentally spilling some on the table. "Lexington-style is the sweet sugar-and-tomato-based sauce, some people call it the red sauce, that you put on chopped or pulled pork shoulder. Julia's restaurant is Lexington-style. But there are plenty of Eastern North Carolina-style restaurants here. They use a thin, tart, vinegar-and-pepper based sauce. And, generally, they use the whole hog. But no matter the style, there's always hush puppies and coleslaw. And, if I'm not mistaken, those are slices of Milky Way cake. Julia makes the best Milky Way cakes." "Like the candy bar?" "Yep. The candy bars are melted and poured into the batter. It means 'Welcome.'" Emily looked over to the cake Julia had brought yesterday morning, still on the counter. "I thought an apple stack cake meant 'Welcome.'" "Any kind of cake means 'Welcome,'" he said. "Well, except for coconut cake and fried chicken when there's a death." Emily looked at him strangely. "And occasionally a broccoli casserole," he added.

At the sight of the dozen assorted cupcakes, as bright and optimistic as party hats, Louise's eyes lit up. "How wonderful!" she said, clapping her hands together again. I handed her one of the red velvet cupcakes that I'd made in the old-fashioned style, using beets instead of food coloring. I'd had to scrub my fingers raw for twenty minutes to get the crimson beet stain off them, but the result was worth it: a rich chocolate cake cut with a lighter, nearly unidentifiable, earthy sweetness, and topped with cream cheese icing and a feathery cap of coconut shavings. For Ogden, I selected a Moroccan vanilla bean and pumpkin spice cupcake that I'd been developing with Halloween in mind. It was not for the faint of heart, and I saw the exact moment in Ogden's eyes that the dash of heat- courtesy of a healthy pinch of cayenne- hit his tongue, and the moment a split-second later that the sugary vanilla swept away the heat, like salve on a wound. "Oh," he said, after swallowing. He looked at me, and I could see it was his turn to be at a loss for words. I smiled. Louise, on the other hand, was half giggling, half moaning her way through a second cupcake, this time a lemonade pound cake with a layer of hot pink Swiss meringue buttercream icing curling into countless tiny waves as festive and feminine as a little girl's birthday tiara. "Exquisite!" she said, mouth full. And then, shrugging in her son's direction, her eyes twinkling. "What? I didn't eat lunch.

LAVENDER & LEMON SUGAR SCRUB 2 1/2 cups granulated sugar (white or raw) 1/4 cup coconut oil (olive oil or almond oil will also work) 6–8 drops lemon essential oil 6–8 drops lavender essential oil Freshly grated zest from 1 lemon (optional) Measure the sugar into a mixing bowl and set aside. Measure the coconut oil into a microwave-safe bowl. Heat until melted (30 seconds). Pour the coconut oil into the sugar. Mix until well combined. Add in the lemon and lavender oils. If desired, zest the rind of 1 lemon and add to the mixture. Stir to combine. Additional sugar may be added to thicken the mixture to the desired consistency.

Anjali is Guyanese, and her braid looks like a thick rope that lays heavy against her back, curly baby hairs tamed by coconut oil. Michaela is Haitian and likes to mimic her parents’ French accents on the school bus (Take zee twash out! she says, as we clutch our sides in laughter), and Naz’s family is from the Ivory Coast—I mean, we’re practically cousins, she says to Michaela. Our teachers snap at Sophie to STOP TALKING NOW, but call her Mae’s name. Sophie, who is Filipino, clamps a hand over her big-ass mouth, which is never closed—she loves to gossip and flirt with the boys we call “Spanish”—while Mae, who is Chinese and polite to teachers, at least to their faces, jolts from the bookshelf where she’s stealthily shuffling novels from their alphabetical spots, in order to disrupt our English class two periods later.

Relief because it meant the girl I couldn’t stop thinking about was thinking about me, and my life, and my past, and my tours, and the shit that made me a thirty-five-year-old bachelor with a roommate and a season pass to Butterflyland.

The truth is, I was a big, fat cliché. I ate too much and most of my exercise involved walking from the couch to the refrigerator between commercial breaks. I stole the last piece of pie. I went back for a third slice of cake. I ate all the Girl Scout cookies and I probably would have eaten the Girl Scout too if she had been covered in chocolate, caramel, and coconut flakes.

May 4, 2006 Blog Entry #1 There once was a girl who took everything for granted.
 She had friends.
She had good friends—friends who saw her geeky exterior but loved her anyway, friends who had known her since before she knew herself. But she wanted more.
She had people who loved her. She had a huge house on a hill. A bedroom as big as a studio apartment. But she still wasn't satisfied. She moved to the ends of the earth … Long Island, New York. She thought it would be exciting. And for a little while it was. But she soon found that life in the “city” wasn’t everything she hoped for. Before long, all the shops and landmarks were meaningless, and she realized that all the parties in the world meant nothing—especially if she didn't have the people to share them with. She decided to make a distress call. She lined up coconuts. H–E–L–P She spent one and a half years on her “deserted island.” Then, a moving truck finally answered her call. But little did she know that she was returning to her home as a different person. She was returning with lessons of contentment that would stick with her forever. Lessons of gratitude, integrity, faith, and love. Exposure to things and ideas she would have never seen in Snellville, Georgia. How she could be and how her life could be… She drove back down only to find that she wasn't the only one who had changed.

Chocolate Macaroons ¾ cup sugar 4 large egg whites 4 cups shredded sweetened coconut 3 tablespoons matzah cake meal 3 tablespoons cocoa powder Preheat the oven to 375 degrees. Line a baking sheet with parchment. Set aside. Combine the sugar and egg whites in the top of a double boiler over simmering water (boil 2 inches of water in the bottom of the double boiler and reduce the heat to simmer). Cook the mixture, stirring until the sugar is dissolved. Stir in the coconut, cake meal, and cocoa until smooth. Spoon 24 mounds of macaroons onto the baking sheet and bake for 15 to 18 minutes, until the tops are just golden. Allow to cool completely before removing from the baking sheet. Yield: 24 macaroons. Evangeline’s Cook’s Notes Naturally this is a new recipe for the girls and me, but from what I hear they turned out pretty yummy. So yummy, I decided to try it myself. Vernon made an absolute pig of himself! Lemon Chicken 1/3 cup flour 1 teaspoon salt 1 teaspoon paprika 1 frying chicken (2½ to 3 pounds) 3 tablespoons lemon juice 3 tablespoons Crisco 1 chicken bouillon cube ¼ cup green onion, sliced 2 tablespoons brown sugar 1½ teaspoons lemon peel, grated chopped parsley for garnish In paper or plastic bag, combine flour, salt, and paprika. Brush the cut-up chicken with lemon juice. Add 2 to 3 pieces of chicken at a time to the bag and shake well. In a large skillet, brown chicken in hot Crisco. Dissolve bouillon cube in ¾cup boiling water; pour over chicken. Stir in onion, brown sugar, lemon peel, and remaining lemon juice. Cover, reduce heat, and cook chicken over low heat until tender, 40 to 50 minutes. Garnish with chopped parsley. Serves 4. Goldie’s Cook’s Notes Sally is a real doll for sharing this recipe with me. She says she found it in an old cookbook of her mother’s and that nothing but nothing her mother ever cooked came out bad. One taste of this recipe and you’ll be a believer in old cookbooks too!

Next, I drink a few more glasses of water containing liquid chlorophyll to build my blood. If I’m stressed, I’ll have some diluted black currant juice for an antioxidant boost to the adrenals. Once I’m hungry, I sip my way through a big green alkaline smoothie (a combination of spinach, cucumber, coconut, avocado, lime, and stevia is a favorite) or tuck into a fruit salad or parfait. And tomatoes, cucumbers, and avocados are fruits, too; a morning salad is a good breakfast and keeps the sugar down.

I had tried to fill the void with a woman whose mouth could hold more balls than a Hungry, Hungry Hippo, but walking in on her playing hide the salami with our neighbor made me realize two things. One, I should have never tried to blot out the memory of my dream girl with someone else. And by “someone else” I meant a whore. And two, our neighbor had Elephantitis of the ball and should seriously get that looked at by a medical professional of some sort. And no, that wasn’t a mistake. I really meant ball, as in singular. Dude only had one ball and it was the size of a coconut.

When a girl criticizes herself, you really should crawl to the ends of the earth to contradict her, you know. It was a well-known fact that, throughout all of the entire history of mankind, Israeli figs have always been considered the most valuable figs in the world. Israeli figs taste like granulated honey. They have skins like thin caramels. He ate more vegetables than a hippie. People thought he was crazy. Eating Haitian mangos the Puerto Rican way. First, he massaged and squeezed the mango with his thumbs until the flesh was soft and pulpy beneath the skin. He worked the fruit with his thumbs until it had the consistency of jelly. Then he bit a small hole in the top and sucked out the insides. Sweet like coconut. Foreign-tasting, but nice.

Some people are blessed with resilient nervous systems and temperaments. Things just roll off their backs more easily. They are emotionally built like coconuts—harder to bruise. Other people are blessed with more sensitive nervous systems and temperaments. They are often empathetic, imaginative people who sense everything (changes, emotions, smells, textures, etc.) more intensely. They are emotionally built like peaches—easier to bruise. If God made you a peach, you will likely struggle more to heal from difficult experiences than a coconut will.

The girls used to play together in Portsmouth Square, surrounded by Chinese grannies sipping their milk tea and playing board games. They'd snack on soft buns filled with sweet coconut, and when it rained, they'd dunk into the curio shops or the Golden Gate Fortune Cookie Factory, their senses dazzled by the delicious, sugary aroma.

Bang bang was the sound of memory’s pistol firing into our heads, for we could not forget love, we could not forget war, we could not forget lovers, we could not forget enemies, we could not forget home, and we could not forget Saigon. We could not forget the caramel flavor of iced coffee with coarse sugar; the bowls of noodle soup eaten while squatting on the sidewalk; the strumming of a friend’s guitar while we swayed on hammocks under coconut trees; the football matches played barefoot and shirtless in alleys, squares, parks, and meadows; the pearl chokers of morning mist draped around the mountains; the labial moistness of oysters shucked on a gritty beach; the whisper of a dewy lover saying the most seductive words in our language, anh oi; the rattle of rice being threshed; the workingmen who slept in their cyclos on the streets, kept warm only by the memories of their families; the refugees who slept on every sidewalk of every city; the slow burning of patient mosquito coils; the sweetness and firmness of a mango plucked fresh from its tree; the girls who refused to talk to us and who we only pined for more; the men who had died or disappeared; the streets and homes blown away by bombshells; the streams where we swam naked and laughing; the secret grove where we spied on the nymphs who bathed and splashed with the innocence of the birds; the shadows cast by candlelight on the walls of wattled huts; the atonal tinkle of cowbells on mud roads and country paths; the barking of a hungry dog in an abandoned village; the appetizing reek of the fresh durian one wept to eat; the sight and sound of orphans howling by the dead bodies of their mothers and fathers; the stickiness of one’s shirt by afternoon, the stickiness of one’s lover by the end of lovemaking, the stickiness of our situations; the frantic squealing of pigs running for their lives as villagers gave chase; the hills afire with sunset; the crowned head of dawn rising from the sheets of the sea; the hot grasp of our mother’s hand; and while the list could go on and on and on, the point was simply this: the most important thing we could never forget was that we could never forget.

But the minute the elevator doors close, Crew runs his nose up the side of my leg, inhaling the scent of coconut tanning oil and my sweat before he drops the pillow and bites my ass. I can’t help it. I suck in a gasp, gushing wetness between my squeezed-together thighs. And as the ding sounds for our floor, Crew pushes his fingers between my legs, tucking just inside the lining of my bikini bottoms and dragging over my arousal before he brings those fingers to his lips and sucks them loudly. “Fuck yeah. That’s a good fucking girl. Now, let me clean you up.

I have a half-drunk bottle of cheap white wine—she strikes me as the red type—a bouquet of flowers that I put on my chair and bounced on with my ass, and a box of coconut chocolates on the table. Ambrosia hates coconut like normal people hate expired milk or wasp stings. Probably because she’s allergic. If this doesn’t say I hate you, let’s go fuck in the back alley, I’ll have to accept the fact that I’ll spend

The Mariner’s Officers Club was a classy place and much the same as the one I had heard about in Cape Town. Complete with “linen service” it was about as good as it gets. The Monkey Gland Steak… Not to worry, it’s only a name; no monkeys are a part of this tangy sauce that is a delicious blend of fruit and splices. The sauce can also be used as a marinade. As far as I know it is not on the market but can be made by frying minced onions, garlic and ginger in coconut oil until the onions are translucent. Pour this over your favorite steak or hamburger for an exciting taste treat. From here we took a taxi to the Smuggler’s Inn which was in a British Colonial Style building on Point Road. Although the area that the nightclub was in was considered part of the red light district it was a popular Avant guarde area where the younger in crowd of Durban would go. With upbeat music in the days prior to rock & roll it was a lot of fun. The bottom end of Point Road Mahatma Gandhi Road at night was always a hive of activity with Smugglers leading the way as an offbeat entertainment center. Before returning to Kerstin’s flat we had the driver take us to the end of the point where we could find the newest nightclubs with strip shows, music, dancing. We even witnessed a slug fest between some guys, known as a raut. For us it was a hoot and lots of fun but I’m certain that they were black & blue for days. Kerstin told me that many of the participants of these fights could be expected to show up at Dr. Acharya’s practice the following Monday. Returning to her apartment we enjoyed the rest of the evening in bed. At six o’clock the taxi I had called was waiting curbside. I considered how lucky I was to have connected with Kerstin but I still didn’t know much about her. Why did this beautiful girl come into my life? It was a mystery without an answer!

During a lull in Adam's act, Juanita appears with my carrot cake, an eight-inch tower of spiced cake, caramelized pecan filling, cream cheese frosting, and toasted coconut. Miraculously, none of the frosting stuck to the foil- a small triumph. Juanita starts cutting into the cake, but I shoo her away and volunteer to serve the cake myself. If Adam wants to cut me out of the conversation, fine, but no one will cut me out of my culinary accolades. I hand a fat slice to Sandy, whose eyes widen at the thick swirls of frosting and gobs of buttery pecan goo.

Mounds of toasted coconut cling to the side of the cake, held in place by the fluffy cream cheese frosting. Beneath the frosting lies a moist and fragrant cake bursting with carrots and cinnamon and golden raisins, stuffed with a gooey caramelized pecan filling. It is, in my eyes, a dessert approximating perfection. "A thing of beauty," Rachel says, twirling the cake stand by its base.

Moreover, Nancy Sinatra was afflicted, as the overwhelming majority of Americans were, with monolingualism. Lana’s richer, more textured version of “Bang Bang” layered English with French and Vietnamese. Bang bang, je ne l’oublierai pas went the last line of the French version, which was echoed by Pham Duy’s Vietnamese version, We will never forget. In the pantheon of classic pop songs from Saigon, this tricolor rendition was one of the most memorable, masterfully weaving together love and violence in the enigmatic story of two lovers who, regardless of having known each other since childhood, or because of knowing each other since childhood, shoot each other down. Bang bang was the sound of memory’s pistol firing into our heads, for we could not forget love, we could not forget war, we could not forget lovers, we could not forget enemies, we could not forget home, and we could not forget Saigon. We could not forget the caramel flavor of iced coffee with coarse sugar; the bowls of noodle soup eaten while squatting on the sidewalk; the strumming of a friend’s guitar while we swayed on hammocks under coconut trees; the football matches played barefoot and shirtless in alleys, squares, parks, and meadows; the pearl chokers of morning mist draped around the mountains; the labial moistness of oysters shucked on a gritty beach; the whisper of a dewy lover saying the most seductive words in our language, anh oi; the rattle of rice being threshed; the workingmen who slept in their cyclos on the streets, kept warm only by the memories of their families; the refugees who slept on every sidewalk of every city; the slow burning of patient mosquito coils; the sweetness and firmness of a mango plucked fresh from its tree; the girls who refused to talk to us and who we only pined for more; the men who had died or disappeared; the streets and homes blown away by bombshells; the streams where we swam naked and laughing; the secret grove where we spied on the nymphs who bathed and splashed with the innocence of the birds; the shadows cast by candlelight on the walls of wattled huts; the atonal tinkle of cowbells on mud roads and country paths; the barking of a hungry dog in an abandoned village; the appetizing reek of the fresh durian one wept to eat; the sight and sound of orphans howling by the dead bodies of their mothers and fathers; the stickiness of one’s shirt by afternoon, the stickiness of one’s lover by the end of lovemaking, the stickiness of our situations; the frantic squealing of pigs running for their lives as villagers gave chase; the hills afire with sunset; the crowned head of dawn rising from the sheets of the sea; the hot grasp of our mother’s hand; and while the list could go on and on and on, the point was simply this: the most important thing we could never forget was that we could never forget. When Lana was finished, the audience clapped, whistled, and stomped, but I sat silent and stunned as she bowed and gracefully withdrew, so disarmed I could not even applaud.

Growing up outside of Philadelphia, I never wanted for diner food, whether it was from Bob's Diner in Roxborough or the Trolley Car Diner in Mount Airy. The food wasn't anything special- eggs and toast, meat loaf and gravy, the omnipresent glass case of pies- but I always found the food comforting and satisfying, served as it was in those old-fashioned, prefabricated stainless steel trolley cars. Whenever we would visit my mom's parents in Canterbury, New Jersey, we'd stop at the Claremont Diner in East Windsor on the way home, and I'd order a fat, fluffy slice of coconut cream pie, which I'd nibble on the whole car ride back to Philly. I'm not sure why I've always found diner food so comforting. Maybe it's the abundance of grease or the utter lack of pretense. Diner food is basic, stick-to-your-ribs fare- carbs, eggs, and meat, all cooked up in plenty of hot fat- served up in an environment dripping with kitsch and nostalgia. Where else are a jug of syrup and a bottomless cup of coffee de rigueur? The point of diner cuisine isn't to astound or impress; it's to fill you up cheaply with basic, down-home food. My menu, however, should astound and impress, which is why I've decided to take up some of the diner foods I remember from my youth and put my own twist on them. So far, this is what I've come up with: Sloe gin fizz cocktails/chocolate egg creams Grilled cheese squares: grappa-soaked grapes and Taleggio/ Asian pears and smoked Gouda "Eggs, Bacon, and Toast": crostini topped with wilted spinach, pancetta, poached egg, and chive pesto Smoky meat loaf with slow-roasted onions and prune ketchup Whipped celery root puree Braised green beans with fire-roasted tomatoes Mini root beer floats Triple coconut cream pie