Coconut Summer Quotes

We’re going to build a big pen out of that chicken wire,” he said. “It’ll have a top on it and a door with a snap latch. We’ll put those coconuts right in the center of the pen and leave the door open. Then we’ll tie the binder twine to the door and run it back through the pen and out into the brush a little way. When those monkeys go into the pen after those coconuts, we’ll pull the binder twine and latch the door. What do you think of that idea?” Before I answered Grandpa, I closed my eyes and drew a picture of the pen in my mind.

Sunscreen and watermelon Jolly Ranchers, coconut and sunshine—even in the dead of winter Annie had always smelled like summer.

In the meantime, though my kiss-stung face has returned to normal, my heart and all working body parts are absolutely not normal. Because every time Porter so much as even walks within ten feet of me at work, I have the same reaction. Four knocks on Hotbox door? I flush. Scent of coconut in the break room? I flush. Sound of Porter cracking jokes with Pangborn in the hallway? I flush. And every time this happens, Grace is there like some taunting Greek chorus, making a little mmm-hmmnoise of confirmation. Even Pangborn notices. “Are you ill, Miss Rydell?” “Yes,” I tell him in the break room one day before work. “I’m apparently very ill in the worst way. And I want you to know that I didn’t plan for this to happen. This was not part of my plan at all. If you want to know the truth, I had other plans for the summer!” I think of my boardwalk map, lying folded and abandoned in my purse. Pangborn nods slowly. “I have no idea what you mean, but I support it completely.” “Thank you,” I tell him as he walks away, whistling. Half a minute later, Porter pulls me into a dark corner of the hallway, checks around the corner, and kisses the bejesus out of me. “That’s me, destroying all your other plans,” he says wickedly. And if I didn’t know any better, I’d think he sounds jealous. Then he walks away, leaving me all hot and bothered. I’m going to have a nervous breakdown.

Each breath told the story of summer air finding its way inside the dark; whenever it left his lungs, he looked like he longed to follow it.

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.

I stared at the palm trees, their green fronds rippling in the breeze. Sweat trickled slowly down the side of my face, and the constant smell of coconut on my hands reminded me of suntan lotion. It would always be summer on the island.

Chilled Honeydew and Toasted Almond Milk Soup • MAKES 4 SERVINGS • THIS REFRESHING SUMMER SOUP HAS a delightful sweetness and stunning pale green hue from the melon, enhanced with a little honey and balanced with lime juice. It gets a lightly nutty taste and creamy body from almond milk, which can be made easily as written here, with toasted almonds, a step I think is well worth it, but for a shortcut, you can also use store-bought. Coconut or cashew milk would work nicely too. The garnish of sweet-tart green grapes and floral, fresh basil ribbons adds a beautiful crown of flavor and texture.

Lou loved watching Al savor every bite. She mentally vowed to make him an amazing meal just to see him enjoy it. Maybe her Cuban pork with black beans and cilantro rice. That was a great summer feast- complete with mojitos and mojo sauce. If he savored a burger with such fervor, she he'd swoon over her cooking.

I felt better when I got there. I don't know what it is about a beach - the drifty, fake-coconut scent of suntan lotion, the endless whoosh of little waves lapping the shore, or the way the sun beats down so bright and hot, you feel too baked to think - but when I was there, I could almost forget everything. I floated in the cool water, too tired to actually swim, then flopped down on a towel and read. I read a lot." -Stella

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.

They spent the next hour nibbling their way through the food stalls, sharing spiral-cut potatoes, pork sandwiches, and cream puffs. They found a table in one of the many shaded beer gardens, and Lou retrieved some ice-cold Summer Shandys to go with their food. The beer had a light lemon edge that offset the malt, making it an ideal hot-summer-day drink. The potato spirals, long twirls coated in bright orange cheese, combined the thin crispiness of a potato chip with a French fry. And the cream puffs... The size of a hamburger on steroids, the two pate a choux ends showcased almost two cups of whipped cream- light, fluffy, and fresh.

But nothing is ever enough, have you noticed?” he said. “I can’t touch you enough. I can’t make you happy. I can’t say anything right to you. And you can’t take away from me a single thing I’ve fucked up along the way.” She became deflated. “You’re here, and you’re forgiven for everything,” she said quietly, sitting up and closing her eyes so she wouldn’t have to look at his tattooed arms and his scar-ribbon chest. “Tell me the truth,” Alexander said. “Don’t you sometimes think it’s harder—this—and other stuff like the magazines quizzes—harder for the two of us? That magazine quiz just points up the absurdity of us pretending we’re like normal people. Don’t you sometimes think it would be easier with your Edward Ludlow in New York? Or a Thelma? No history. No memories. Nothing to get over, nothing to claw back from.” “Would it be easier for you?” “Well, I wouldn’t hear you cry every night,” Alexander said. “I wouldn’t feel like such a failure every minute of my life.” “Oh my God! What are you talking about?” Tatiana yanked to get off him, but now it was Alexander who held her in place. “You know what I’m talking about,” he said, his eyes blazing. “I want amnesia! I want a fucking lobotomy. Could I please never think again? Look what’s happened to us, us, Tania. Don’t you remember how we used to be? Just look what’s happened.” His long winter’s night bled into Coconut Grove through all the fields and villages in three countries Alexander plundered through to get to the Bridge to Holy Cross, over the River Vistula, to get into the mountains, to escape to Germany, to save Pasha, to make his way to Tatiana. And he failed. Twenty escape attempts—two in Catowice, one ill-fated one in Colditz Castle, and seventeen desperate ones in Sachsenhausen, and he never got to her. He had somehow made all the wrong choices. Alexander knew it. Anthony knew it. With the son asleep, the parents had hours to mindlessly meander through the fields and rivers of Europe, through the streets of Leningrad. That was not to be wished upon. “Stop it,” Tatiana whispered. “Just stop it! You didn’t fail. You’re looking at it all twisted. You stayed alive, that was all, that was everything, and you know that. Why are you doing this?” “Why?” he said. “You want it out while sitting naked on top of my stomach with your hair down? Well, here it is. You don’t want it out? Then don’t ask me. Turn the light off, keep the braid in, get your”— Alexander stopped himself—“get off me, and say nothing.” Tatiana did none of those things. She didn’t want it out, what she wanted, desperately, was him to touch her. Though the aching in her heart from his words was unabated, the aching in her loins from her desire for him was also unabated.

… The most important contribution you can make now is taking pride in your treasured home state. Because nobody else is. Study and cherish her history, even if you have to do it on your own time. I did. Don’t know what they’re teaching today, but when I was a kid, American history was the exact same every year: Christopher Columbus, Plymouth Rock, Pilgrims, Thomas Paine, John Hancock, Sons of Liberty, tea party. I’m thinking, ‘Okay, we have to start somewhere— we’ll get to Florida soon enough.’…Boston Massacre, Crispus Attucks, Paul Revere, the North Church, ‘Redcoats are coming,’ one if by land, two if by sea, three makes a crowd, and I’m sitting in a tiny desk, rolling my eyes at the ceiling. Hello! Did we order the wrong books? Were these supposed to go to Massachusetts?…Then things showed hope, moving south now: Washington crosses the Delaware, down through original colonies, Carolinas, Georgia. Finally! Here we go! Florida’s next! Wait. What’s this? No more pages in the book. School’s out? Then I had to wait all summer, and the first day back the next grade: Christopher Columbus, Plymouth Rock…Know who the first modern Floridians were? Seminoles! Only unconquered group in the country! These are your peeps, the rugged stock you come from. Not genetically descended, but bound by geographical experience like a subtropical Ellis Island. Because who’s really from Florida? Not the flamingos, or even the Seminoles for that matter. They arrived when the government began rounding up tribes, but the Seminoles said, ‘Naw, we prefer waterfront,’ and the white man chased them but got freaked out in the Everglades and let ’em have slot machines…I see you glancing over at the cupcakes and ice cream, so I’ll limit my remaining remarks to distilled wisdom: “Respect your parents. And respect them even more after you find out they were wrong about a bunch of stuff. Their love and hard work got you to the point where you could realize this. “Don’t make fun of people who are different. Unless they have more money and influence. Then you must. “If someone isn’t kind to animals, ignore anything they have to say. “Your best teachers are sacrificing their comfort to ensure yours; show gratitude. Your worst are jealous of your future; rub it in. “Don’t talk to strangers, don’t play with matches, don’t eat the yellow snow, don’t pull your uncle’s finger. “Skip down the street when you’re happy. It’s one of those carefree little things we lose as we get older. If you skip as an adult, people talk, but I don’t mind. “Don’t follow the leader. “Don’t try to be different—that will make you different. “Don’t try to be popular. If you’re already popular, you’ve peaked too soon. “Always walk away from a fight. Then ambush. “Read everything. Doubt everything. Appreciate everything. “When you’re feeling down, make a silly noise. “Go fly a kite—seriously. “Always say ‘thank you,’ don’t forget to floss, put the lime in the coconut. “Each new year of school, look for the kid nobody’s talking to— and talk to him. “Look forward to the wonderment of growing up, raising a family and driving by the gas station where the popular kids now work. “Cherish freedom of religion: Protect it from religion. “Remember that a smile is your umbrella. It’s also your sixteen-in-one reversible ratchet set. “ ‘I am rubber, you are glue’ carries no weight in a knife fight. “Hang on to your dreams with everything you’ve got. Because the best life is when your dreams come true. The second-best is when they don’t but you never stop chasing them. So never let the authority jade your youthful enthusiasm. Stay excited about dinosaurs, keep looking up at the stars, become an archaeologist, classical pianist, police officer or veterinarian. And, above all else, question everything I’ve just said. Now get out there, class of 2020, and take back our state!

Shura, I did quit. I want you to quit, too.” He sat and considered her. His brow was furled. “You’re working too hard,” she said. “Since when?” “Look at you. All day in the dank basement, working in cellars... what for?” “I don’t understand the question. I have to work somewhere. We have to eat.” Chewing her lip, Tatiana shook her head. “We still have money— some of it left over from your mother, some of it from nursing, and in Coconut Grove you made us thousands carousing with your boat women.” “Mommy, what’s carousing?” said Anthony, looking up from his coloring. “Yes, Mommy, what’s carousing?” said Alexander, smiling. “My point is,” Tatiana went on, poker-faced, “that we don’t need you to break your back as if you’re in a Soviet labor camp.” “Yes, and what about your dream of a winery in the valley? You don’t think that’s back-breaking work?” “Yes . . .” she trailed off. What to say? It was just last week in Carmel that they’d had that wistful conversation. “Perhaps it’s too soon for that dream.” She looked deeply down into her plate. “I thought you wanted to settle here?” Alexander said in confusion. “As it turns out, less than I thought.” She coughed, stretching out her hand. He took it. “You’re away from us for twelve hours a day and when you come back you’re exhausted. I want you to play with Anthony.” “I do play with him.” She lowered her voice. “I want you to play with me, too.” “Babe, if I play with you any more, my sword will fall off.” “What sword, Dad?” “Anthony, shh. Alexander, shh. Look, I don’t want you to fall asleep at nine in the evening. I want you to smoke and drink. I want you to read all the books and magazines you haven’t read, and listen to the radio, and play baseball and basketball and football. I want you to teach Anthony how to fish as you tell him your war stories.” “Won’t be telling those any time soon.” “I’ll cook for you. I’ll play dominoes with you.” “Definitely no dominoes.” “I’ll let you figure out how I always win.” A Sarah Bernhardt-worthy performance. Shaking his head, he said slowly, “Maybe poker.” “Absolutely. Cheating poker then.” Rueful Russian Lazarevo smiles passed their faces. “I’ll take care of you,” she whispered, the hand he wasn’t holding shaking under the table. “For God’s sake, Tania... I’m a man. I can’t not work.” “You’ve never stopped your whole life. Come on. Stop running with me.” The irony in that made her tremble and she hoped he wouldn’t notice. “Let me take care of you,” Tatiana said hoarsely, “like you know I ache to. Let me do for you. Like I’m your nurse at the Morozovo critical care ward. Please.” Tears came to her eyes. She said quickly, “When there’s no more money, you can work again. But for now... let’s leave here. I know just the place.” Her smile was so pathetic. “Out of my stony griefs, Bethel I’ll raise,” she whispered. Alexander was silently contemplating her, puzzled again, troubled again. “I honestly don’t understand,” he said. “I thought you liked it here.” “I like you more.

life. For the Indians living inside the Rocky Mountain Range in the far North of Canada, the successful nutrition for nine months of the year was largely limited to wild game, chiefly moose and caribou. During the summer months the Indians were able to use growing plants. During the winter some use was made of bark and buds of trees. I found the Indians putting great emphasis upon the eating of the organs of the animals, including the wall of parts of the digestive tract. Much of the muscle meat of the animals was fed to the dogs. It is important that skeletons are rarely found where large game animals have been slaughtered by the Indians of the North. The skeletal remains are found as piles of finely broken bone chips or splinters that have been cracked up to obtain as much as possible of the marrow and nutritive qualities of the bones. These Indians obtain their fat-soluble vitamins and also most of their minerals from the organs of the animals. An important part of the nutrition of the children consisted in various preparations of bone marrow, both as a substitute for milk and as a special dietary ration. In the various archipelagos of the South Pacific and in the islands north of Australia, the natives depended greatly on shell fish and various scale fish from adjacent seas. These were eaten with an assortment of plant roots and fruits, raw and cooked. Taro was an important factor in the nutrition of most of these groups. It is the root of a species of lily similar to "elephant ears" used for garden decorations in America because of its large leaves. In several of the islands the tender young leaves of this plant were eaten with coconut cream baked in the leaf of the tia plant. In the Hawaiian group of islands the taro plant is cooked and dried and pounded into powder and then mixed with water and allowed to ferment for twenty-four hours, more or less, in accordance with the stiffness of the product desired. This is called poi

cigarette. They floated in the middle of the tropical green ocean with the islands in view. The water was doing something to Tatiana. It was dismantling her. With every flutter of the water she saw the Neva, the River Neva under the northern sun on the sub-Arctic white night city they once called home, the water rippled and in it was Leningrad, and in Leningrad was everything she wanted to remember and everything she wanted to forget. He was gazing at her. His eyes occasionally softened under the sticky Coconut Grove sun. “You’ve got new freckles, above your eyebrows.” He kissed her eyelids. “Golden, soft hair, ocean eyes.” He stroked her face, her cheeks. “Your scar is almost gone. Just a thin white line now. Can barely see it.” The scar she got escaping from the Soviet Union. “Hmm.” “Unlike mine?” “You have more to heal, husband.” Reaching out, she placed her hand on Alexander’s face and then closed her eyes quickly so he couldn’t pry inside her. “Tatiasha,” he called in a whisper, and then bent to her and kissed her long and true. It had been a year since she had found him shackled in Sachsenhausen’s isolation chamber. A year since she dredged him up from the bottomdwellers of Soviet-occupied Germany, from the grasping hands of Stalin’s henchmen. How could it have been a year? How long did it seem? An eternity in purgatory, a hemidemisemiquaver in heaven.

A silence thick like Georgia air in summer settled over us.

I pulled her to me and wrapped her in my arms. Inhaling deep, I took in the smell that would forever remind me of this summer—faded floral perfume, coconut suntan lotion, and the beach. I wanted to bottle the scent and call it Valentina.

Dopo Coconut Grove scoprirono finalmente cosa preferivano, quello di cui avevano più bisogno: semplicemente di loro tre, in una trinità malconcia ma intatta.

Here we have filet of roasted halibut, caught this morning right here in Cape Cod Bay. It's pan-seared in a sauce of black garlic, blistered cherry tomatoes, and shishito peppers, both from Longnook Farms, served over a bed of coconut-lime rice with sautéed bok choy." She set the second dish down in front of Diana. "Here we have a confit of Maple Hill Farm duck leg and roasted duck breast in a balsamic-fig reduction, served over sweet-potato hash, with local roasted ramps.

This recipe was a variation on Nanny's stout cake. Jena Lynn and I experimented when mango beer came on the market one summer. We added coconut and raspberries, and the mango beer cake was born.

I breathe in the fresh summer air as I pass a table covered with all sorts of cakes---Victorian sponge, Madeira, Battenberg, lemon drizzle. Again my mind drifts to my childhood, this time to the Michigan State Fair, which my family would visit at the end of every summer. It had all sorts of contests---pie eating, hog calling, watermelon seed spitting (Stevie's favorite)---but the cake competition was my favorite challenge of all. Every year I'd eye the confections longingly: the fluffy coconut cakes, the fudge chocolate towers filled with gooey caramel or silky buttercream, the cinnamon-laced Bundts topped with buttery streusel. The competition was divided into adult and youth categories, and when I turned twelve, I decided to enter a recipe for chocolate cupcakes with peanut butter buttercream and peanut brittle. My mom was a little befuddled by my participation (her idea of baking involved Duncan Hines and canned, shelf-stable frosting, preferably in a blinding shade of neon), but she rode along with my dad, Stevie, and me as we carted two-dozen cupcakes to the fairgrounds in Novi. The competition was steep---pumpkin cupcakes with cream cheese frosting, German chocolate cupcakes, zucchini cupcakes with lemon buttercream---but my entry outshone them all, and I ended up taking home the blue ribbon, along with a gift certificate to King Arthur Flour.

pie Week 2 DAYS/ MEALS DAY 1 DAY 2 DAY 3 DAY 4 DAY 5 DAY 6 DAY 7 BREAK- -FAST Banana-Amarnath Porridge Coconut-Almond Risotto Breakfast Tofu Scramble Beet Greens Smoothie Pear Oats with walnuts Breakfast Tofu Scramble Beet Greens Smoothie SNACK Classic Hummus Roasted Corn with poblano-cilantro butter Mushroom bun sliders Roasted Cauliflower Hummus Puffed Rice Balls Latkes Red cabbage with apples and pecans LUNCH Tofu Stir-Fry Zucchini and Avocado Salad with garlic herb dressing Tofu summer rolls Quinoa Vegetable salad Tamale Casserole Autumn Wheat Berry Salad Moroccan Lasagna SNACK An apple Easy garlic roasted potatoes Stuffed mushroom One ounce of water Latkes An orange Classic Hummus DINNER Curried Rice Salad Grilled tofu Caprese Clean Vegan Pad Thai Seitan Satay Warm rice and Bean Salad Mushroom Lasagna Spicy Asian Quinoa Salad

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.

Foreword Reviews Magazine. Foreword Reviews. Summer 2014 issue. "By way of introduction to Vivienne Kruger’s Balinese Food, bear in mind that eight degrees south of the equator, this modest-sized lava rich, emerald green island rests among the 17,508 remote, culturally distinct constellation of Indonesian islands. It is home to three million mortals who believe they are protected by an unfathomable number of Bali-Hindu goddesses and gods that inhabit the island’s sacred mountain peaks. The Balinese are unlike almost any other island people in that they are suspicious, even distrustful of the sea, believing mischievous spirits and negative powers dwell there—the underworld, as it were. Yes, they eat seafood, they just mostly let other Indonesians do the fetching. Fittingly, Kruger’s masterful use of language; dogged, on the ground conversations with thousands of Balinese cooks and farmers; and disarming humanity leads to a culinary-minded compendium unlike almost any other. Bali, you got the scribe you deserved. What made Kruger’s work even more impressive is the fact that almost nothing about Balinese food history has been written down over the years. She writes: “Like so many other traditions in Bali, cooking techniques and eating habits are passed down verbally by elders to their children and grandchildren who help in the kitchen. However, Indonesia has an old orally transmitted food culture because the pleasure of storytelling is entwined with the pleasure and effort of cooking and eating.” Balinese Food is framed around twenty-one chapters, including the all-important Sacred Ceremonial Cuisine, Traditional Village Foods, the Cult of Rice, Balinese Pig, Balinese Duck, and specialized cooking techniques like saté, banana leaf wrappers, and the use of bumbu, a sacred, powerful dry spice paste mixture. In the chapter Seafood in Bali, she lists a popular, fragrant accompaniment called Sambal Matah—chopped shallots, red chilies, coconut oil, and kaffir lime juice—that is always served raw and fresh, in this case, alongside a simple recipe for grilled tuna. An outstanding achievement in the realm of island cooking and Indonesian history, Balinese Food showcases the Balinese people in the most flattering of ways.

Joshua smiles, runs his finger round the rim of the coconut. ‘Some people are summer, and some people are winter,’ he says softly after a moment, but I’m just looking at the ocean now, trying not to fall.

FAB FOUR FISH POCKETS If you tend to stay away from preparing seafood, start with this easy-to-make recipe. Makes 2 servings 4 to 6 ounces fish of choice (salmon, halibut, sole) 1 to 2 cups chopped vegetables of choice (zucchini, summer squash, asparagus, broccolini) 1 tablespoon aromatic of choice (garlic, onion, shallot, chives) 1 tablespoon minced fresh or dried herb of choice (parsley, thyme, sage, herbes de Provence, cilantro) 1 tablespoon fat of choice (olive oil, melted coconut oil, melted butter)

Torta Crema (Italian Cream Cake) 1 stick unsalted butter, softened 1/ 2 cup shortening 2 cups sugar 5 eggs, separated 2 cups flour 1 teaspoon soda 1 cup buttermilk 1 teaspoon vanilla 1 cup flaked coconut 1 cup chopped pecans Cream the butter and shortening, add the sugar and beat some more. Add egg yolks and beat. Mix flour and baking soda, and add alternately with buttermilk. Stir in vanilla, coconut and pecans. Fold in stiffly beaten egg whites. Pour batter into three well-greased round cake pans or a 13 x 9 x 2-inch baking pan. Bake at 350 ° F for 40 to 45 minutes, until a stick of dry spaghetti inserted in the middle comes out clean. Cool before frosting.

Cream Cheese Icing 1 package cream cheese, softened 1/ 2 cup pure unsalted butter, softened 1 box powdered sugar 1 teaspoon vanilla Chopped pecans and coconut Beat cream cheese until smooth. Add butter and sugar, then stir in vanilla and beat until smooth. Frost cooled cake in pan or in layers. Top with chopped pecans and coconut. Serve with good strong coffee, or espresso if you have the equipment.

Starters Corn chowder with red peppers and smoked Gouda $8 Shrimp bisque, classic Chinatown shrimp toast $9 Blue Bistro Caesar $6 Warm chèvre over baby mixed greens with candy-striped beets $8 Blue Bistro crab cake, Dijon cream sauce $14 Seared foie gras, roasted figs, brioche $16 Entrées Steak frites $27 Half duck with Bing cherry sauce, Boursin potato gratin, pearls of zucchini and summer squash $32 Grilled herbed swordfish, avocado silk, Mrs. Peeke's corn spoon bread, roasted cherry tomatoes $32 Lamb "lollipops," goat cheese bread pudding $35 Lobster club sandwich, green apple horseradish, coleslaw $29 Grilled portabello and Camembert ravioli with cilantro pesto sauce $21 Sushi plate: Seared rare tuna, wasabi aioli, sesame sticky rice, cucumber salad with pickled ginger and sake vinaigrette $28 *Second Seating (9:00 P.M.) only Shellfish fondue Endless platter of shrimp, scallops, clams. Hot oil for frying. Selection of four sauces: classic cocktail, curry, horseradish, green goddess $130 (4 people) Desserts- All desserts $8 Butterscotch crème brûlée Mr. Smith's individual blueberry pie à la mode Fudge brownie, peanut butter ice cream Lemon drop parfait: lemon vodka mousse layered with whipped cream and vodka-macerated red berries Coconut cream and roasted pineapple tart, macadamia crust Homemade candy plate: vanilla marshmallows, brown sugar fudge, peanut brittle, chocolate peppermints

Store-bought spices are often sprayed with preservatives to extend shelf life, and yet they lose potency over time. Purchase spices whole and grinds small amounts at a time. Preserve them in airtight glass jars to keep them fresh. Pantry Whole mung beans Split mung beans, also called yellow dal or moong dal Basmati rice Ghee, or grass-fed unsalted butter to make your own Extra-virgin olive oil Coconut oil Apple cider vinegar Tamari (a Japanese variety of soy sauce that is gluten-free and preservative-free) Almonds, cashews, pumpkin seeds, sunflower seeds Shredded coconut Cocoa powder Raw honey Maple syrup Jaggery or Sucanat Fresh produce Lemons, limes, citrus, in season Apples, berries, seasonal fruits Root vegetables, like carrots, sweet potatoes, turnips, according to season Leafy greens, in season Seasonal favorites like avocado, broccoli, pumpkin Fresh peas and green beans Fresh cilantro, parsley, other herbs Spices/herbs Spring: Ground ginger, cinnamon, turmeric, black pepper, cayenne, or red pepper flakes Summer: Ground coriander, turmeric, fennel seeds, mint, dill Autumn: Ground ginger, cinnamon, cardamom, whole nutmeg, fenugreek Winter: Ground ginger, cinnamon, cloves, turmeric, fenugreek General: Mustard seeds (brown), pink or sea salt, whole peppercorns Miscellaneous Whole-milk plain yogurt Dates