Cooking Is My Passion Quotes

My definition of man is a cooking animal. The beasts have memory, judgement, and the faculties and passions of our minds in a certain degree; but no beast is a cook.

I do not want to die, Croaker. All that I am shrieks against the unrighteousness of death. All that I am, was, and probably will be, is shaped by my passion to evade the end of me.

I don't have a talent, unless you count hunting illegally, which they don't. Or maybe singing, which I wouldn't do for the Capitol in a million years. My mother tried to interest me in a variety of suitable alternatives from a list Effie Trinket sent her. Cooking, flower arranging, playing the flute. None of them took, although Prim had a knack for all three. Finally Cinna stepped in and offered to help me develop my passion for designing clothes, which really required development since it was non-existent.

My first husband dismissed my passion for cameras over cooking, and that’s why I have a second one.” Mollie

Sure, I love hearing the expression “Bon appétit!” But the two words I like even better: “Let’s cook!

To do better, to be better, to make other things better. My whole damn life is my passion project. You think I have big hair; you should see my dreams.

Oh well,' said Jack: and then, 'Did you ever meet Bach?' 'Which Bach?' 'London Bach.' 'Not I.' 'I did. He wrote some pieces for my uncle Fisher, and his young man copied them out fair. But they were lost years and years ago, so last time I was in town I went to see whether I could find the originals: the young man has set up on his own, having inherited his master's music-library. We searched through the papers — such a disorder you would hardly credit, and I had always supposed publishers were as neat as bees — we searched for hours, and no uncle's pieces did we find. But the whole point is this: Bach had a father.' 'Heavens, Jack, what things you tell me. Yet upon recollection I seem to have known other men in much the same case.' 'And this father, this old Bach, you understand me, had written piles and piles of musical scores in the pantry.' 'A whimsical place to compose in, perhaps; but then birds sing in trees, do they not? Why not antediluvian Germans in a pantry?' 'I mean the piles were kept in the pantry. Mice and blackbeetles and cook-maids had played Old Harry with some cantatas and a vast great passion according to St Mark, in High Dutch; but lower down all was well, and I brought away several pieces, 'cello for you, fiddle for me, and some for both together. It is strange stuff, fugues and suites of the last age, crabbed and knotted sometimes and not at all in the modern taste, but I do assure you, Stephen, there is meat in it. I have tried this partita in C a good many times, and the argument goes so deep, so close and deep, that I scarcely follow it yet, let alone make it sing. How I should love to hear it played really well — to hear Viotti dashing away.

I immersed myself in my relationship with my husband, in little ways at first. Dutch would come home from his morning workout and I’d bring him coffee as he stepped out of the shower. He’d slip into a crisp white shirt and dark slacks and run a little goop through his hair, and I’d eye him in the mirror with desire and a sultry smile that he couldn’t miss. He’d head to work and I’d put a love note in his bag—just a line about how proud I was of him. How beautiful he was. How happy I was as his wife. He’d come home and cook dinner and instead of camping out in front of the TV while he fussed in the kitchen, I’d keep him company at the kitchen table and we’d talk about our days, about our future, about whatever came to mind. After dinner, he’d clear the table and I’d do the dishes, making sure to compliment him on the meal. On those weekends when he’d head outside to mow the lawn, I’d bring him an ice-cold beer. And, in those times when Dutch was in the mood and maybe I wasn’t, well, I got in the mood and we had fun. As the weeks passed and I kept discovering little ways to open myself up to him, the most amazing thing happened. I found myself falling madly, deeply, passionately, head-over-heels in love with my husband. I’d loved him as much as I thought I could love anybody before I’d married him, but in treating him like my own personal Superman, I discovered how much of a superhero he actually was. How giving he was. How generous. How kind, caring, and considerate. How passionate. How loving. How genuinely good. And whatever wounds had never fully healed from my childhood finally, at long last, formed scar tissue. It was like being able to take a full breath of air for the first time in my life. It was transformative. And it likely would save our marriage, because, at some point, all that withholding would’ve turned a loving man bitter. On some level I think I’d known that and yet I’d needed my sister to point it out to me and help me change. Sometimes it’s good to have people in your life that know you better than you know yourself.

Vita had the same crooked smile I had, and that many of the women in my family had, what we called our Mona Lisa smile, a hesitant smirk that didn’t give much away. You didn’t get the full-on smile until we knew you better, and then we would bend over backward for you, cook you elaborate meals, and do anything you asked. Well, almost anything. Vita

We always ate with gusto...It would have offended the cook if we had nibbled or picked...Our mothers and zie [aunties] didn't inquire as to the states of our bellies; they just put the food on our plates. 'You only ask sick people if they're hungry,' my mother said. 'Everyone else must eat, eat!' But when Italians say 'Mangia! Mangia!' they're not just talking about food. They're trying to get you to stay with them, to sit by them at the table for as long as possible. The meals that my family ate together- the many courses, the time in between at the table or on the mountain by the sea, the hours spent talking loudly and passionately and unyieldingly and laughing hysterically the way Neapolitans do- were designed to prolong our time together; the food was, of course, meant to nourish us, but it was also meant to satisfy, in some deeper way, our endless hunger for one another.

How can they possibly know such things? No member of this family reads novels, except for mass-market bestsellers, clichéd thrillers with contrived plots, idiotic romances or discounted pseudoeroticism. And so forth. They drag the books around with them during the summer, glancing at a few lines and then quickly going back to their preferred activities—catching up on the latest gossip and convincing themselves that the life they’ve chosen is better than it is. Voilà. The absence of literature, among my children, is the most crushing failure of my existence. It’s not yours, Hélène, I know. You used to reproach my passion for reading. My dilettantism—you used to say there are so many other more interesting and certainly more useful things to do—fixing things around the house, rearranging the furniture, laundry, cooking. Don’t misunderstand me. I did my share of household chores, you can’t say otherwise, but it was never enough.

One night, as I cooked dinner in our home on the zoo grounds, I brooded over my troubles. I didn’t want to spend the evening feeling sorry for myself, so I thought about Steve out in the back, fire-gazing. He was a very lucky man, because for Steve, fire-gazing literally meant getting to build a roaring fire and sitting beside it, to contemplate life. Suddenly I heard him come thundering up the front stairs. He burst wild-eyed into the kitchen. He’s been nailed by a snake, I thought immediately. I didn’t know what was going on. “I know what we have to do!” he said, extremely excited. He pulled me into the living room, sat me down, and took my hands in his. Looking intensely into my eyes, he said, “Babe, we’ve got to have children.” Wow, I thought, that must have been some fire. “Ok-aaay,” I said. “You don’t understand, you don’t understand!” he said, trying to catch me up to his thoughts. “Everything we’ve been working for, the zoo that we’ve been building up, all of our efforts to protect wildlife, it will all stop with us!” As with every good idea that came into his head, Steve wanted to act on it immediately. Just take it in stride, I said to myself. But he was so sincere. We’d talked about having children before, but for some reason it hit him that the time was now. “We have got to have children,” he said. “I know that if we have kids, they will carry on when we’re gone.” “Great,” I said. “Let’s get right on that.” Steve kept pacing around the living room, talking about all the advantages of having kids--how I’d been so passionate about carrying on with the family business back in Oregon, and how he felt the same way about the zoo. He just knew our kids would feel the same too. I said, “You know, there’s no guarantee that we won’t have a son who grows up to be a shoe salesman in Malaysia.” “Come off the grass,” Steve said. “Any kid of ours is going to be a wildlife warrior.” I thought of the whale calves following their mamas below the cliffs of the Great Australian Bight and prepared myself for a new adventure with Steve, maybe the greatest adventure of all.

I understand, intellectually, that the death of a parent is a natural, acceptable part of life. Nobody would call the death of a very sick eighty-year-old woman a tragedy. There was soft weeping at her funeral and red watery eyes. No wrenching sobs. Now I think that I should have let myself sob. I should have wailed and beaten my chest and thrown myself over her coffin. I read a poem. A pretty, touching poem I thought she would have liked. I should have used my own words. I should have said: No one will ever love me as fiercely as my mother did. I should have said: You all think you’re at the funeral of a sweet little old lady, but you’re at the funeral of a girl called Clara, who had long blond hair in a heavy thick plait down to her waist, who fell in love with a shy man who worked on the railways, and they spent years and years trying to have a baby, and when Clara finally got pregnant, they danced around the living room but very slowly, so as not to hurt the baby, and the first two years of her little girl’s life were the happiest of Clara’s life, except then her husband died, and she had to bring up the little girl on her own, before there was a single mother’s pension, before the words “single mother” even existed. I should have told them about how when I was at school, if the day became unexpectedly cold, Mum would turn up in the school yard with a jacket for me. I should have told them that she hated broccoli with such a passion she couldn’t even look at it, and that she was in love with the main character on the English television series Judge John Deed. I should have told them that she loved to read and she was a terrible cook, because she’d try to cook and read her latest library book at the same time, and the dinner always got burned and the library book always got food spatters on it, and then she’d spend ages trying to dab them away with the wet corner of a tea towel. I should have told them that my mum thought of Jack as her own grandchild, and how she made him a special racing car quilt he adored. I should have talked and talked and grabbed both sides of the lectern and said: She was not just a little old lady. She was Clara. She was my mother. She was wonderful.

The closer Finn`s island come to extinction, the more I wandered back in my mind to the lives that come before us, the huts and the houses, the remains of animals and clothing, the coins and the latrines and cooking pots, the messages from the past left in bones and kitchen dumps. And the people. Sometimes I thought about the content of those lives, the intangible things that leave no fossils and no marks, no history. Would people from the future excavate traces of passion? Of hope, disappointment, despair? Or would the entire human race end up drowned and forgotten, buried under waves of melting ice, with no on left to dig us up or wonder at what was or what might have been?

My passion for cooking grew as my mother taught me how to make her chewy cranberry bread, Dijon mustard vinaigrette, and Nantucket quahog chowder thickened with chopped clams, potatoes, and sweet onions. Then it reached new heights in college when I took a year off to study French cooking at Le Cordon Bleu in Paris, where I learned to master a mean spinach soufflé, make a perfect sauce Bordelaise, and craft authentic shiny chocolate-topped éclairs. When I was hired as the sous-chef at Le Potiron (The Pumpkin), a Parisian restaurant near Les Halles, I used my newfound skills to transform tough cuts of beef into tender stews, improvise with sweetbreads, and bake cakes from memory.

This is an art I can enjoy. There is a kind of sorcery in all cooking; in the choosing of ingredients, the process of mixing, grating, melting, infusing, and flavoring, the recipes taken from ancient books, the traditional utensils- the pestle and mortar with which my mother made her incense turned to a more homely purpose, her spices and aromatics giving up their subtleties to a baser, more sensual magic. And it is partly the transience of it delights me; so much loving preparation, so much art and experience, put into a pleasure that can last only a moment, and which only a few will ever fully appreciate. My mother always viewed my interest with indulgent contempt. To her, food was no pleasure but a tiresome necessity to be worried over, a tax on the price of our freedom. I stole menus from restaurants and looked longingly into patisserie windows. I must have been ten years old- maybe older- before I first tasted real chocolate. But still the fascination endured. I carried recipes in my head like maps. All kinds of recipes: torn from abandoned magazines in busy railway stations, wheedled from people on the road, strange marriages of my own confection. Mother with her cards, her divinations, directed our mad course across Europe. Cookery cards anchored us, placed landmarks on the bleak borders. Paris smells of baking bread and croissants; Marseille of bouillabaisse and grilled garlic. Berlin was Eisbrei with sauerkraut and Kartoffelsalat, Rome was the ice cream I ate without paying in a tiny restaurant beside the river.

Smokers exist in every kitchen. It kills a tastebud or two but we all die, and no one knows better than those who club the fish, clean the guts from the meat, and serve for your delectation a plate from which all blood has been wiped. We cook despite bad pay and sore backs and inadequate sleeps in apartments we can't afford and we wake up choosing again that most temporary of glories that is made, and then consumed: we know. We all die. Whether it comes after thirty years of hard labor or sixty at a desk, whether we calculate or plan, in the end we have only the choice of what touches the lips before we go: lobster if you like it or cold pizza if you don't, a sip of smoke, a drink, a job, a reckless passion, raw fish, the beguilement of mushrooms, cheese luscious beneath its crown of mold. What sustains in the end are doomed romances, and nicotine, and crappy peanut butter, damn the additives and cholesterol because life is finite and not all nourishment can be measured. When I learned to smoke behind a restaurant, my breath curling toward an inconsolable sky, I learned what it means to live by the tongue, dumb beast, obedient to neither time nor money, past nor future, loyal to a now worth living. I took my cigarette to the filter, and for the first time I appraised my employer back. He claimed to have evolved past fear. He lied. Behind the mask was a damp, scared boy. Fear of toxins, fear of carcinogens, tear of flood and smog and protest and entropy and all that could not be optimized, controlled, bought and held behind glass. Fear fueled a country so intent on perfection that they would give up the world.

The key to this risotto is Japanese peppers of all things?!" "It's sharp, refreshing aroma highlights the mellow body of the cheese... while making the eel's umami flavor flash like an explosion!" "And that one key ingredient that quietly ties it all together... ... is garlic!" "Garlic?! In traditional Japanese cuisine?! That's almost unheard of!" "Those are special smoked garlic chips a junior of mine made. They were smoked using wood from a walnut tree, which is known to emphasize seafood flavors well. By lightly crushing those chips and sprinkling them on as a topping, I added a pleasantly crunchy texture to the dish. But the most critical feature of my dish... is that I broiled the eel using the Kansai region Kabayaki style. Unlike the Kanto region style, there's no steaming step. Leaving all that oil in gives the eel a more fragrant aroma with a heavier texture and stronger flavor... ... meaning it pairs much more naturally with a flavor as powerful as garlic. *Steaming the eel makes much of its natural oil seep out, leaving the flesh light and fluffy.* But what makes these chips so extraordinary... is that they're infused with Ibusaki's earnest passion and the pure sweat of his helpers, Aoki and Sato. There's no way they could not be delicious!" "Ew! Don't say they're infused with sweat! That's gross!" "This much alone is already an impressively polished gourmet course. What's in store for us in that teapot?" "That is eel-liver broth, my lady. I dressed the eel's liver and then sautéed it in olive oil with some smoked garlic chips. Then I poured the sake Sakaki and Marui made over the top and let the alcohol cook off before adding bonito stock to make a broth. It matches beautifully with the cheese that Yoshino and Nikumi made, creating a soft flavor with a splendid aftertaste.

My mother is finally rolling out her kulebiaka dough, maneuvering intently on a dime size oasis of kitchen counter. I inhale the sweetish tang of fermented yeast once again and try to plumb my unconscious for some collective historical taste memory. No dice. There's no yeast in my DNA. No heirloom pie recipes passed down by generations of women in the yellowing pages of family notebooks, scribbled in pre-revolutionary Russian orthography. My two grandmothers were emaciated New Soviet women, meaning they barely baked, wouldn't be caught dead cooking 'czarist.' Curious and passionate about food all her life, Mom herself only became serious about baking after we emigrated. In the USSR she relied on a dough called na skoruyu ruku ('flick of a hand'), a version involving little kneading and no rising. It was a recipe she'd had to teach her mother. My paternal babushka, Alla, simply wasn't interested.

Why would anyone write anything after Hemingway, or compose a symphony after Beethoven, or paint a landscape after Turner? It isn't necessarily about doing it better. It's about doing it." "Michael, that isn't what I meant. It's just, why should I slave away in the kitchen when I can just come here and pay for someone really talented to do all the work while I enjoy the results?" "Tell her, Mira," Michael says, reaching back into Renata's dish for another taste. I know what Michael means. If someone told me that I could travel anywhere and eat anything I wanted, choosing, if I so desired, to eat only in Michelin-rated restaurants for the rest of my life, but the price for such a gourmand's dream would be that I could never cook again, I'd turn it down without a moment's hesitation. It's about doing your best by a pile of mussels sweet from the sea, or holding a perfect tomato, warm, rosy, and smelling like summer, and knowing that there are a dozen ways that you can prepare it, each one a delicious homage.

If you’re hoping for a good meal, you’ve come to the wrong place. Miss Cameron has already attempted to sacrifice herself on the altar of domesticity this morning, and we both narrowly escaped death from her efforts. I’m cooking supper,” he finished, “and it may not be much better.” “I’ll try my hand at breakfast,” the vicar volunteered good-naturedly. When Elizabeth was out of earshot, Ian said quietly, “How badly is the woman hurt?” “It’s hard to say, considering that she was almost too angry to be coherent. Or it might have been the laudanum that did it.” “Did what?” The vicar paused a moment to watch a bird hop about in the rustling leaves overhead, then he said, “She was in a rare state. Quite confused. Angry, too. On the one hand, she was afraid you might decide to express your ‘tender regard’ for Lady Cameron, undoubtedly in much the way you were doing it when I arrived.” When his gibe evoked nothing but a quirked eyebrow from his imperturbable nephew, Duncan sighed and continued, “At the same time, she was equally convinced that her young lady might try to shoot you with your own gun, which I distinctly understood her to say the young lady had already tried to do. It is that which I feared when I heard the gunshots that sent me galloping up here.” “We were shooting at targets.” The vicar nodded, but he was studying Ian with an intent frown. “Is something else bothering you?” Ian asked, noting the look. The vicar hesitated, then shook his head slightly, as if trying to dismiss something from his mind. “Miss Throckmorton-Jones had more to say, but I can scarcely credit it.” “No doubt it was the laudanum,” Ian said, dismissing the matter with a shrug. “Perhaps,” he said, his frown returning. “Yet I have not taken laudanum, and I was under the impression you are about to betroth yourself to a young woman named Christina Taylor.” “I am.” His face turned censorious. “Then what excuse can you have for the scene I just witnessed a few minutes ago?” Ian’s voice was clipped. “Insanity.” They walked back to the house, the vicar silent and thoughtful, Ian grim. Duncan’s untimely arrival had not bothered him, but now that his passion had finally cooled he was irritated as hell with his body’s uncontrollable reaction to Elizabeth Cameron. The moment his mouth touched hers it was as if his brain went dead. Even though he knew exactly what she was, in his arms she became an alluring angel.

But soon the steeples called good people all, to church and chapel, and away they came, flocking through the streets in their best clothes, and with their gayest faces. And at the same time there emerged from scores of bye-streets, lanes, and nameless turnings, innumerable people, carrying their dinners to the bakers’ shops. The sight of these poor revellers appeared to interest the Spirit very much, for he stood with Scrooge beside him in a baker’s doorway, and taking off the covers as their bearers passed, sprinkled incense on their dinners from his torch. And it was a very uncommon kind of torch, for once or twice when there were angry words between some dinner-carriers who had jostled with each other, he shed a few drops of water on them from it, and their good humour was restored directly. For they said, it was a shame to quarrel upon Christmas Day. And so it was! God love it, so it was! In time the bells ceased, and the bakers’ were shut up; and yet there was a genial shadowing forth of all these dinners and the progress of their cooking, in the thawed blotch of wet above each baker’s oven; where the pavement smoked as if its stones were cooking too. “Is there a peculiar flavour in what you sprinkle from your torch?” asked Scrooge. “There is. My own.” “Would it apply to any kind of dinner on this day?” asked Scrooge. “To any kindly given. To a poor one most.” “Why to a poor one most?” asked Scrooge. “Because it needs it most.” “Spirit,” said Scrooge, after a moments thought, “I wonder you, of all the beings in the many worlds about us, should desire to cramp these peoples opportunities of innocent enjoyment.” “I!” cried the Spirit. “You would deprive them of their means of dining every seventh day, often the only day on which they can be said to dine at all,” said Scrooge. “Wouldn’t you?” “I!” cried the Spirit. “You seek to close these places on the Seventh Day?” said Scrooge. “And it comes to the same thing.” “I seek!” exclaimed the Spirit. “Forgive me if I am wrong. It has been done in your name, or at least in that of your family,” said Scrooge. “There are some upon this earth of yours,” returned the Spirit, “who lay claim to know us, and who do their deeds of passion, pride, ill-will, hatred, envy, bigotry* and selfishness in our name; who are as strange to us and all our kith and kin, as if they had never lived. Remember that, and charge their doings on themselves, not us.

When we pulled up to Marlboro Man’s house, I saw my Camry sitting in his driveway. I didn’t expect it to be there; I figured it was still on Marlboro Man’s parents’ road, sitting all crooked in the ditch where I’d left it the night before. Marlboro Man had already fixed it, fishing it out of the ditch and repairing the mangled tires and probably, knowing him, filling the tank with gas. “Oh, thank you so much,” I said as we walked toward the front door. “I thought maybe I’d killed it.” “Aw, it’s fine,” he replied. “But you might want to learn to drive before you get in it again.” He flashed his mischievous grin. I slugged him in the arm as he laughed. Then he lunged at me, grabbing my arms and using his leg to sweep my supporting leg right out from under me. Within an instant, he had me on the ground, right on the soft, green grass of his front yard. I shrieked and screamed, trying in vain to wrestle my way out of his playful grasp, but my wimpy upper body was no match for his impossible strength. He tickled me, and being the most ticklish human in the Northern Hemisphere, I screamed bloody murder. Afraid I’d wet my pants (it was a valid concern), I fought back the only way I knew how--by grabbing and untucking his shirt from his Wranglers…and running my hand up his back, poking at his rib cage. The tickling suddenly stopped. Marlboro Man propped himself on his elbows, holding my face in his hands. He kissed me passionately and seriously, and what started as a playful wrestling match became an impromptu make-out session in his front yard. It was an unlikely place for such an event, and considering it was at the very beginning of our night together, an unlikely time. But it was also strangely perfect. Because sometime during all the laughing and tickling and wrestling and rolling around in the grass, my worry and concern over my parents’ troubles had magically melted away. Only when the chiggers began biting did Marlboro Man suggest an alternate plan. “Let’s go inside,” he said. “I’m cooking dinner.” Yummy, I thought. That means steak. And as we walked into the house, I smiled contentedly, realizing that the stress of the previous twenty-four hours had all but disappeared from view. And I knew it, even then: Marlboro Man, not only that night but in the months to come, would prove to be my savior, my distraction, my escape in the midst of troubles, my strength in the face of upheaval, my beauty in times of terrible, heartbreaking ugliness. He held my heart entirely in his hands, this cowboy, and for the first time in my life, despite everything I’d ever believed about independence and feminism and emotional autonomy, I knew I’d be utterly incomplete without him. Talk about a terrifying moment.

I opened the front door of my parents’ house the next evening. His starched blue denim shirt caught my eye only seconds before his equally blue eyes did. “Hello,” he said, smiling. Those eyes. They were fixed on mine, and mine on his, for more seconds than is customary at the very beginning of a first date. My knees--the knees that had turned to rubber bands that night four months earlier in a temporary fit of illogical lust--were once again as firm as cooked spaghetti. “Hello,” I answered. I was wearing sleek black pants, a violet V-necked sweater, and spiked black boots--a glaring contrast to the natural, faded denim ensemble he’d chosen. Fashionwise, we were hilariously mismatched. I could sense that he noticed this, too, as my skinny heels obnoxiously clomped along the pavement of my parents’ driveway. We talked through dinner; if I ate, I wasn’t aware of it. We talked about my childhood on the golf course; about his upbringing in the country. About my dad, the doctor; about his dad, the rancher. About my lifelong commitment to ballet; about his lifelong passion for football. About my brother Mike; about his older brother, Todd, who had died when he was a teenager. About Los Angeles and celebrities; cows and agriculture. By the end of the evening, I had no idea what exactly I’d even said. All I knew was, I was riding in a Ford F250 diesel pickup with a cowboy--and there was nowhere else on earth I wanted to be.

My mother had a passion for all fruit except oranges, which she refused to allow in the house. She named each one of us, on a seeming whim, after a fruit and a recipe- Cassis, for her thick black-currant cake. Framboise, her raspberry liqueur, and Reinette after the reine-claude greengages that grew against the south wall of the house, thick as grapes, syrupy with wasps in midsummer. At one time we had over a hundred trees (apples, pears, plums, gages, cherries, quinces), not to mention the raspberry canes and the fields of strawberries, gooseberries, currants- the fruits of which were dried, stored, made into jams and liqueurs and wonderful cartwheel tarts on pâte brisée and crème pâtissière and almond paste. My memories are flavored with their scents, their colors, their names. My mother tended them as if they were her favorite children. Smudge pots against the frost, which we base every spring. And in summer, to keep the birds away, we would tie shapes cut out of silver paper onto the ends of the branches that would shiver and flick-flack in the wind, moose blowers of string drawn tightly across empty tin cans to make eerie bird-frightening sounds, windmills of colored paper that would spin wildly, so that the orchard was a carnival of baubles and shining ribbons and shrieking wires, like a Christmas party in midsummer. And the trees all had names. Belle Yvonne, my mother would say as she passed a gnarled pear tree. Rose d'Aquitane. Beurre du Roe Henry. Her voice at these times was soft, almost monotone. I could not tell whether she was speaking to me or to herself. Conference. Williams. Ghislane de Penthièvre. This sweetness.

When we first started dating, my talent in the kitchen was a turn-on. The prospect of me in the kitchen, wearing a skimpy apron and holding a whisk in my hand- he thought that was sexy. And, as someone with little insight into how to work her own sex appeal, I pounced on the opportunity to make him want and need me. I spent four days preparing my first home-cooked meal for him, a dinner of wilted escarole salad with hot bacon dressing, osso bucco with risotto Milanese and gremolata, and a white-chocolate toasted-almond semifreddo for dessert. At the time, I lived with three other people in a Columbia Heights town house, so I told all of my housemates to make themselves scarce that Saturday night. When Adam showed up at my door, as the rich smell of braised veal shanks wafted through the house, I greeted him holding a platter of prosciutto-wrapped figs, wearing nothing but a slinky red apron. He grabbed me by the waist and pushed me into the kitchen, slowly untying the apron strings resting on my rounded hips, and moments later we were making love on the tiled kitchen floor. Admittedly, I worried the whole time about when I should start the risotto and whether he'd even want osso bucco once we were finished, but it was the first time I'd seduced someone like that, and it was lovely. Adam raved about that meal- the rich osso bucco, the zesty gremolata, the sweet-and-salty semifreddo- and that's when I knew cooking was my love language, my way of expressing passion and desire and overcoming all of my insecurities. I learned that I may not be comfortable strutting through a room in a tight-fitting dress, but I can cook one hell of a brisket, and I can do it in the comfort of my own home, wearing an apron and nothing else. Adam loved my food, and he loved watching me work in the kitchen even more, the way my cheeks would flush from the heat of the stove and my hair would twist into delicate red curls along my hairline. As the weeks went by, I continued to seduce him with pork ragu and roasted chicken, creamed spinach and carrot sformato, cannolis and brownies and chocolate-hazelnut cake.

Sometimes Marlboro Man and I would venture out into the world--go to the city, see a movie, eat a good meal, be among other humans. But what we did best was stay in together, cooking dinner and washing dishes and retiring to the chairs on his front porch or the couch in his living room, watching action movies and finding new and inventive ways to wrap ourselves in each other’s arms so not a centimeter of space existed between us. It was our hobby. And we were good at it. It was getting more serious. We were getting closer. Each passing day brought deeper feelings, more intense passion, love like I’d never known it before. To be with a man who, despite his obvious masculinity, wasn’t at all afraid to reveal his soft, affectionate side, who had no fears or hang-ups about declaring his feelings plainly and often, who, it seemed, had never played a head game in his life…this was the romance I was meant to have. Occasionally, though, after returning to my house at night, I’d lie awake in my own bed, wrestling with the turn my life had taken. Though my feelings for Marlboro Man were never in question, I sometimes wondered where “all this” would lead. We weren’t engaged--it was way too soon for that--but how would that even work, anyway? It’s not like I could ever live out here. I tried to squint and see through all the blinding passion I felt and envision what such a life would mean. Gravel? Manure? Overalls? Isolation? Then, almost without fail, just about the time my mind reached full capacity and my what-ifs threatened to disrupt my sleep, my phone would ring again. And it would be Marlboro Man, whose mind was anything but scattered. Who had a thought and acted on it without wasting even a moment calculating the pros and cons and risks and rewards. Who’d whisper words that might as well never have existed before he spoke them: “I miss you already…” “I’m thinking about you…” “I love you…” And then I’d smell his scent in the air and drift right off to Dreamland. This was the pattern that defined my early days with Marlboro Man. I was so happy, so utterly content--as far as I was concerned, it could have gone on like that forever. But inevitably, the day would come when reality would appear and shake me violently by the shoulders. And, as usual, I wasn’t the least bit ready for it.

Astonishment: these women’s military professions—medical assistant, sniper, machine gunner, commander of an antiaircraft gun, sapper—and now they are accountants, lab technicians, museum guides, teachers…Discrepancy of the roles—here and there. Their memories are as if not about themselves, but some other girls. Now they are surprised at themselves. Before my eyes history “humanizes” itself, becomes like ordinary life. Acquires a different lighting. I’ve happened upon extraordinary storytellers. There are pages in their lives that can rival the best pages of the classics. The person sees herself so clearly from above—from heaven, and from below—from the ground. Before her is the whole path—up and down—from angel to beast. Remembering is not a passionate or dispassionate retelling of a reality that is no more, but a new birth of the past, when time goes in reverse. Above all it is creativity. As they narrate, people create, they “write” their life. Sometimes they also “write up” or “rewrite.” Here you have to be vigilant. On your guard. At the same time pain melts and destroys any falsehood. The temperature is too high! Simple people—nurses, cooks, laundresses—behave more sincerely, I became convinced of that…They, how shall I put it exactly, draw the words out of themselves and not from newspapers and books they have read—not from others. But only from their own sufferings and experiences. The feelings and language of educated people, strange as it may be, are often more subject to the working of time. Its general encrypting. They are infected by secondary knowledge. By myths. Often I have to go for a long time, by various roundabout ways, in order to hear a story of a “woman’s,” not a “man’s” war: not about how we retreated, how we advanced, at which sector of the front…It takes not one meeting, but many sessions. Like a persistent portrait painter. I sit for a long time, sometimes a whole day, in an unknown house or apartment. We drink tea, try on the recently bought blouses, discuss hairstyles and recipes. Look at photos of the grandchildren together. And then…After a certain time, you never know when or why, suddenly comes this long-awaited moment, when the person departs from the canon—plaster and reinforced concrete, like our monuments—and goes on to herself. Into herself. Begins to remember not the war but her youth. A piece of her life…I must seize that moment. Not miss it! But often, after a long day, filled with words, facts, tears, only one phrase remains in my memory (but what a phrase!): “I was so young when I left for the front, I even grew during the war.” I keep it in my notebook, although I have dozens of yards of tape in my tape recorder. Four or five cassettes… What helps me? That we are used to living together. Communally. We are communal people. With us everything is in common—both happiness and tears. We know how to suffer and how to tell about our suffering. Suffering justifies our hard and ungainly life.

Sung was a land which was famous far and wide, simply because it was so often and so richly insulted. However, there was one visitor, more excitable than most, who developed a positive passion for criticizing the place. Unfortunately, the pursuit of this hobby soon lead him to take leave of the truth. This unkind traveler once claimed that the king of Sung, the notable Skan Askander, was a derelict glutton with a monster for a son and a slug for a daughter. This was unkind to the daughter. While she was no great beauty, she was definitely not a slug. After all, slugs do not have arms and legs - and besides, slugs do not grow to that size. There was a grain of truth in the traveler's statement, in as much as the son was a regrettable young man. However, soon afterwards, the son was accidentally drowned when he made the mistake of falling into a swamp with his hands and feet tied together and a knife sticking out of his back. This tragedy did not encourage the traveler to extend his sympathies to the family. Instead, he invented fresh accusations. This wayfarer, an ignorant tourist if ever there was one, claimed that the king had leprosy. This was false. The king merely had a well-developed case of boils. The man with the evil mouth was guilty of a further malignant slander when he stated that King Skan Askander was a cannibal. This was untrue. While it must be admitted that the king once ate one of his wives, he did not do it intentionally; the whole disgraceful episode was the fault of the chef, who was a drunkard, and who was subsequently severely reprimanded. .The question of the governance, and indeed, the very existence of the 'kingdom of Sung' is one that is worth pursuing in detail, before dealing with the traveler's other allegations. It is true that there was a king, his being Skan Askander, and that some of his ancestors had been absolute rulers of considerable power. It is also true that the king's chief swineherd, who doubled as royal cartographer, drew bold, confident maps proclaiming that borders of the realm. Furthermore, the king could pass laws, sign death warrants, issue currency, declare war or amuse himself by inventing new taxes. And what he could do, he did. "We are a king who knows how to be king," said the king. And certainly, anyone wishing to dispute his right to use of the imperial 'we' would have had to contend with the fact that there was enough of him, in girth, bulk, and substance, to provide the makings of four or five ordinary people, flesh, bones and all. He was an imposing figure, "very imposing", one of his brides is alleged to have said, shortly before the accident in which she suffocated. "We live in a palace," said the king. "Not in a tent like Khmar, the chief milkmaid of Tameran, or in a draughty pile of stones like Comedo of Estar." . . .From Prince Comedo came the following tart rejoinder: "Unlike yours, my floors are not made of milk-white marble. However, unlike yours, my floors are not knee-deep in pigsh*t." . . .Receiving that Note, Skan Askander placed it by his commode, where it would be handy for future royal use. Much later, and to his great surprise, he received a communication from the Lord Emperor Khmar, the undisputed master of most of the continent of Tameran. The fact that Sung had come to the attention of Khmar was, to say the least, ominous. Khmar had this to say: "Your words have been reported. In due course, they will be remembered against you." The king of Sung, terrified, endured the sudden onset of an attack of diarrhea that had nothing to do with the figs he had been eating. His latest bride, seeing his acute distress, made the most of her opportunity, and vigorously counselled him to commit suicide. Knowing Khmar's reputation, he was tempted - but finally, to her great disappointment, declined. Nevertheless, he lived in fear; he had no way of knowing that he was simply the victim of one of Khmar's little jokes.

Shall I compare thee to a shepard's pie: Shakespeare for the Cooking Channel Shall I compare thee to a shepard's pie? Thou art more tasty and less filling Without the extra pound of lamb mince, Brown onions, carrots and celery sticks. Thou art more saucy than all Worcestershire, More earthy than peal'd Désirée potatoes. Sometime too hot the red brick oven shines, Leaving others pies with a golden brown complexion, But yours, pure ivory white, refined as manchet flour, In passion hides the sweet blush of claret wine, infused with cinnamon, ginger, nutmeg and clove. So long as men can eat, or eyes can see, So long lives my appetite, to feast in thee.

We have seventy of Chicago's most passionate foodies descending on us in an hour, the maximum our space can handle. Lois and Eloise and Benji have been cooking from the book all week in preparation, making everything from homemade marshmallows and chewy pâtés de fruit, to homemade Oreos and Better than Nutter Butters. Caramels, macarons, miniparfaits filled with apple compote and vanilla custard and olive oil cake. Insane little chocolate tarts. Shortbreads and chocolates and my personal favorite, the Chocolate Bouchon, essentially a cork-shaped brownie that is one of the most delicious things I have ever tasted.

Every New Year's Day, my parents had a big party, and their friends came over and bet on the Rose Bowl and argued about which of the players on either team were Jewish, and my mother served her famous lox and onions and eggs, which took her the entire first half to make. It took her so long, in fact, that I really don't have time to give you the recipe, because it takes up a lot of space to explain how slowly and painstakingly she did everything, sautéing the onions over a tiny flame so none of them would burn, throwing more and more butter into the pan, cooking the eggs so slowly that my father was always sure they wouldn't be ready until the game was completely over and everyone had gone home. We should have known my mother was crazy years before we did just because of the maniacal passion she brought to her lox and onions and eggs, but we didn't. Another thing my mother was famous for serving was a big ham along with her casserole of lima beans and pears. A couple of years ago, I was in Los Angeles promoting Uncle Seymour's Beef Borscht and a woman said to me at a party, "Wasn't your mother Bebe Samstat?" and when I said yes, she said, "I have her recipe for lima beans and pears. " I like to think it would have amused my mother to know that there is someone in Hollywood who remembers her only for her lima beans and pears, but it probably wouldn't have. Anyway, here's how you make it: Take 6 cups defrosted lima beans, 6 pears peeled and cut into slices, 1/2 cup molasses, 1/2 cup chicken stock, 1/2 onion chopped, put into a heavy casserole, cover and bake 12 hours at 200*. That's the sort of food she loved to serve, something that looked like plain old baked beans and then turned out to have pears up its sleeve. She also made a bouillabaisse with Swiss chard in it. Later on, she got too serious about food- started making egg rolls from scratch, things like that- and one night she resigned from the kitchen permanently over a lobster Cantonese that didn't work out, and that was the beginning of the end.

We also ate well in the kitchen, and I found that I had inherited my father's palate and appreciation of good food. Our cuisine at home always been rather basic, even in the days when we had a cook, and I became fascinated with the process of creating such wonderful flavors. "Show me how you made that parsley sauce, those meringues, that oyster stew," I'd say to Mrs Robbins, the cook. And if she had a minute to spare, she would show me. After a while, seeing my willingness as well as my obvious aptitude for cooking, she suggested to Mrs Tilley that her old legs were not up to standing for hours any more and that she needed an assistant cook. And she requested me. Mrs Tilley agreed, but only if she didn't have to pay me more money and I should still be available to do my party piece whenever she entertained. And so I went to work in the kitchen. Mrs Robbins found me a willing pupil. After lugging coal scuttles up all those stairs, it felt like heaven to be standing at a table preparing food. We had a scullery maid who did all the most menial of jobs, like chopping the onions and peeling the potatoes, but I had to do the most basic of tasks- mashing the potatoes with lots of butter and cream until there wasn't a single lump, basting the roast so that the fat was evenly crisp. I didn't mind. I loved being amongst the rich aromas. I loved the look of a well-baked pie. The satisfaction when Mrs Robbins nodded with approval at something I had prepared. And of course I loved the taste of what I had created. Now when I went home to Daddy and Louisa, I could say, "I roasted that pheasant. I made that apple tart." And it gave me a great rush of satisfaction to say the words. "You've a good feel of it, I'll say that for you," Mrs Robbins told me, and after a while she even sought my opinion. "Does this casserole need a touch more salt, do you think? Or maybe some thyme?" The part I loved the best was the baking. She showed me how to make pastry, meringues that were light as air, all sorts of delicate biscuits and rich cakes.

Smoked Trout Gloria YIELD: 4 SERVINGS GLORIA BECAME PASSIONATE about trout fishing when we lived in Hunter. She would go to the river at an ungodly early morning hour, usually with Pierre Larré, and arrive back home, wet and exhilarated, with a bunch of fresh trout at about 9:00 A.M., when I was getting up. She liked them best smoked and served with creamy scrambled eggs on buttered toast, a dish that is a welcome treat for breakfast, brunch, lunch, or even dinner. You can, of course, buy smoked trout, but we smoke our own. I first soak the trout for 2 hours in a brine made of 1 cup of kosher salt, 2 cups of water, and 2 tablespoons of sugar; then I wash and pat it dry. I spread a handful of hickory chips or sawdust in an old roasting pan and add some crumpled pieces of aluminum foil to the pan to support a wire rack, on which I arrange the trout. I cover the pan tightly with a large piece of foil and place it on a small electric burner over medium heat for 10 to 15 minutes, until the trout is golden. After it rests for an hour or so, I remove the skin and head, and the moist, fragrant flesh slides off the central bone. Smoked trout is best served lukewarm or at room temperature. 8 large eggs ½ teaspoon salt ½ teaspoon freshly ground black pepper 4 large slices country bread 4 tablespoons (½ stick) unsalted butter for cooking the eggs, plus extra for spreading on the toast 2 to 3 tablespoons cream or milk 4 smoked trout, 6 to 10 ounces each, with skin and head removed and the flesh separated from the bones Beat the eggs in a bowl, and add the salt and pepper. Toast the bread, and coat it with butter. Heat the 4 tablespoons of butter in a sturdy saucepan. When it is hot, add the eggs, and mix them gently and continuously with a whisk to create a creamy mixture with small curds. Keep cooking for about 2 minutes, until the eggs are thick and creamy but still slightly runny. Do not overcook. Remove the pan from the heat, and add a few tablespoons of the cream or milk to stop the cooking and keep the mixture from becoming too tight. Place a slice of toast on each of four plates, spoon the eggs on top, and surround with pieces of smoked trout. Serve immediately.

Oh Jesus, you think I’m letting you come over and pester me all the time because you’re the only available man in my age group!” He lifted one black bushy brow. “But am I?” “That’s so irrelevant! Chasing a good-looking thirty-year-old was never beneath me!” She made him laugh. That was the linchpin—she always made him laugh. “That doesn’t surprise me. Not that there are many of those, either.” “Walt, for God’s sake, I have my own transportation if Virgin River isn’t amusing enough for me.” She stalked over to him, put her arms on his shoulders, got up on her toes and laid a lip-lock on him that shocked his eyebrows up high and his eyes round. But she kept at him until he finally put his big arms around her slim body, pulled her hard against him, let his lips open, opened hers and experienced, for the first time since they met almost three months ago, a wholly passionate, wet, deep kiss. It was fantastic. Delicious. And long. When he finally relaxed his arms a bit, she pulled back and gave him a whack in the chest. “Now stop being a fool or you’re going to mess this up. I’ll come to dinner Friday night. You cook. I’ll bring wine.” “Okay, fine,” he said a little breathlessly. “Dinner. With the family.

What does my being your life mate mean exactly?” Anders stared at her blankly, and then said, “I told you, a life mate is a rare and precious treasure. They are someone an immortal can live with happily and in peace.” “Yes, but—” Valerie hesitated, a bit frustrated in her effort to verbalize what she wanted to know. Finally, she just asked, “What do you want from me, Anders?” “You,” he said simply, and reached out to take her hands gently in his. “I realize that your experiences in that house were horrible and traumatizing, and most likely turned you against my kind, Valerie. But I would remind you there are evil and bad mortals as well. All immortals are not like the one who attacked and took you from the street that night, then kept you in a cage to feed on.” Valerie stared at him silently, memories of the house running through her head. They were quickly followed by the memories she’d made with this man. The drive to Cambridge and back, the pool, their walk, the shared meals, cooking together, the overwhelming passion, waking up cradled in his arms . . . Oddly enough, the horror and trauma from the house had paled somewhat next to the vibrancy of the memories she’d started to make with Anders. They were like sepia photos next to new, modern, color ones. Anders continued, “And I also know that as a mortal you are more used to a long and slow courtship before making such an important decision. But for my kind it is different. A life mate is a gift to us and knowing we cannot read or control them, that we share pleasure, and that our other appetites are returning is enough in our minds to tell us that this is the one we are meant to be with. That this is the one who suits us in all ways. So, what I want is to spend the rest of my very long life with you at my side and in my bed. And if you agree to that, I promise I will never hurt or bring harm to you. I would sooner hurt myself.” He squeezed her fingers gently. “I would give my life for you, Valerie. Because having experienced the vibrancy and tasted the spice of life with you, returning to the dull, cold existence I had before you is unbearable to even consider.” Anders stared solemnly into her wide eyes as he said that, and then released her hands and sat back, adding, “However, I know you may need more time to make up your mind about whether you are willing to be my life mate. And that is the real reason you were moved to Leigh and Lucian’s home, to give you the chance to get to know me, to see if you could accept being my life mate.” “And if I can’t?” Valerie asked quietly. “Then your memories will be erased like the other women and you too, will be returned to your life to live it out as you choose without your experiences to haunt you.

Imagine what you can give in these areas of the Twelve Areas of Balance: 9.​YOUR CAREER. What are your visions for your career? What level of competence do you want to achieve and why? How would you like to improve your workplace or company? What contribution to your field would you like to make? If your career does not currently seem to contribute anything meaningful to the world, take a closer look—is that because the work is truly meaningless or does it just not have meaning to you? What career would you like to get into? 10.​YOUR CREATIVE LIFE. What creative activities do you love to do or what would you like to learn? It could be anything from cooking to singing to photography (my own passion) to painting to writing poetry to developing software. What are some ways you can share your creative self with the world? 11.​YOUR FAMILY LIFE. Picture yourself being with your family not as you think you “should” be but in ways that fill you with happiness. What are you doing and saying? What wonderful experiences are you having together? What values do you want to embody and pass along? What can you contribute to your family that is unique to you? Keep in mind that your family doesn’t have to be a traditional family—ideas along those lines are often Brules. “Family” may be cohabiting partners, a same-sex partner, a marriage where you decided not to have children, or a single life where you consider a few close friends as family. Don’t fall into society’s definition of family. Instead, create a new model of reality and think of family as those whom you truly love and want to spend time with. 12.​YOUR COMMUNITY LIFE. This could be your friends, your neighborhood, your city, state, nation, religious community, or the world community. How would you like to contribute to your community? Looking at all of your abilities, all of your ideas, all of the unique experiences you’ve had that make you the person you are, what is the mark you want to leave on the world that excites and deeply satisfies you? For me, it’s reforming global education for our children. What is it for you? This brings us to Law 8. Law 8: Create a vision for your future. Extraordinary minds create a vision for their future that is decidedly their own and free from expectations of the culturescape. Their vision is focused on end goals that strike a direct chord with their happiness.

She put so much love and magic into her baking. I bet you all had your favorite-" Kat tries to swallow her tears but she can't. "Pistachio cream croissants!" Noa shouts out. Kat blinks, scanning the crowd for the perpetrator and sees Noa looking up at her, grinning. Kat nods. "My favorite too." She looks out at the congregation again, blinking back her tears. "Zucchini and caramelized onion pizza!" someone else shouts. Kat sniffs, wiping her eyes with the back of her hand. "Tiramisu cheesecake!" "Vanilla and elderflower brownies!" "Cinnamon and nutmeg biscuits!" "Spiced chocolate cake!" Kat starts to smile. She looks out at the congregation, at their happy, memory-filled faces, the taste of Cosima's baking still on their tongues, and feels her heart begin to lift. "Passion fruit and pear cannoli!" "Chocolate and pistachio cream cupcakes!" shouts Amandine. "Dough twists dipped in Nutella!" Heloise calls out.

My passion for cooking meals for loved ones originated when I was growing up. Because our family didn't have much materially, my siblings and I didn't get excited about gifts and Christmas and birthdays--but we were exuberant in anticipation of the food! I remember my mother preparing and cooking food for days before Christmas. You could smell the aromas wafting throughout the house, and if you were lucky, she would allow you to lick the spoon and taste a little bit beforehand. As a result, my wife and I now delight in showing the same love my mother put into the preparation of special meals into the celebrations we enjoy. From all those years of watching my mother prepare food for the family, and from my own limited experience in the kitchen, I've realized an important lesson: quality takes time. While most people tend to agree with me, no one particularly enjoys waiting patiently for the turkey to come out of the oven or for the pie crust to be made from scratch. We want the quality, but we don't want to wait for it. As I look around, it doesn't take much to see that this current generation is accustomed to fast foods, instant information, and new friendships at the click of a button. Because of such immediate results, we've ignored the diminishing quality of those things we recieve instantly and our subsequent lack of appreciation for them. Our desire for instant gratification has ushered us to the point that we sacrifice excellent quality because of the difficulty and time it takes to produce it.

My whole damn life is my passion project.

It’s not an accident that the best cooking in Tuscany is found at home. It’s the place where Tuscans’ passionate love for food meets their passionate love for family and friends.

As much as I loved my family, I was entirely dependent on them, against my will. I wanted to live on my own—make decisions without asking for permission from my family. Cook my own dinner. Pay for my own shit. Create a life of my own. And at the end of the day, I wanted to live a life I was proud of. And I wouldn’t achieve it until I moved out. I needed to follow my passion.

As much as I loved my family, I was entirely dependent on them, against my will. I wanted to live on my own—make decisions without asking for permission from my family. Cook my own dinner. Pay for my own shit. Create a life of my own. And at the end of the day, I wanted to live a life I was proud of. And I wouldn’t achieve it until I moved out. I needed to follow my passion.

What would have happened if Julia—who once dreamed of becoming a novelist and, as a child, possessed, as she put it, “zero interest in the stove”—had returned home to California after that fateful bite of perfectly cooked fish? We can’t know for sure, but clearly in Julia’s romance with French food, that first bite of sole was just the first kiss. “Really, the more I cook, the more I like to cook,” she later told her sister-in-law. “To think it has taken me forty years to find my true passion (cat and husband excepted).

My whole damn life is my passion project.

I'd love to cook," she says, "but who has the time? I can't afford to spend two days baking a cake." The implication, of course, is that only unimportant people have that kind of time. Unimportant people like me. I wait for Adam to jump in and save me, but instead he shoves a forkful of lamb into his mouth and feigns deep interest in the contents of his dinner plate. For someone with Adam's political ambitions and penchant for friendly debate, I'm always amazed at the lengths he goes to avoid confrontation with his parents. "I have a full-time job," I say, offering Sandy a labored smile, "and somehow I manage." Sandy delicately places her fork on the table and interlaces her fingers. "I beg your pardon?" My cheeks flush, and all the champagne and wine rush to my head at once. "All I'm saying is... we make time for the things we actually want to do. That's all." Sandy purses her lips and sweeps her hair away from her face with the back of her hand. "Hannah, dear, I am very busy. I am on the board of three charities and am hosting two galas this year. It's not a matter of wanting to cook. I simply have more important things to do." For a woman so different from my own mother- the frosted, well-groomed socialite to my mother's mousy, rumpled academic- she and my mother share a remarkably similar view of the role of cooking in a modern woman's life. For them, cooking is an irrelevant hobby, an amusement for women who lack the brains for more high-powered pursuits or the money to pay someone to perform such a humdrum chore. Sandy Prescott and my mother would agree on very little, but as women who have been liberated from the perfunctory task of cooking a nightly dinner, they would see eye to eye on my intense interest in the culinary arts. Were I a stronger person, someone more in control of her faculties who has not drunk multiple glasses of champagne, I would probably let Sandy's remark go without commenting any further. But I cannot be that person. At least not tonight. Not when Sandy is suggesting, as it seems everyone does, that cooking isn't a priority worthy of a serious person's time. "You would make the time if you wanted to," I say. "But obviously you don't.

What would have happened if Julia—who once dreamed of becoming a novelist and, as a child, possessed, as she put it, “zero interest in the stove”—had returned home to California after that fateful bite of perfectly cooked fish? We can’t know for sure, but clearly in Julia’s romance with French food, that first bite of sole was just the first kiss. “Really, the more I cook, the more I like to cook,” she later told her sister-in-law. “To think it has taken me forty years to find my true passion (cat and husband excepted).” So, while we might envy those who love what they do for a living, we shouldn’t assume that they started from a different place than the rest of us. Chances are, they took quite some time figuring out exactly what they wanted to do with their lives. Commencement speakers may say about their vocation, “I can’t imagine doing anything else,” but, in fact, there was a time earlier in life when they could.

I wasn’t just working on technique, I was working on my identity as a cook. I hadn’t fallen back on food as a safety net because I believed it to be the only skill I had ever really learned; it was becoming my absolute passion. I understood then, in perfect clarity, what drove my father to do what he did all those years, even at the expense of his family. But while feeding people was a driving force, it wasn’t in spite of my family, it was for them. And for the first time in so very long, it was something for me, too.

As the excesses of 'molecular gastronomy' have slowly faded away, like the smell of a particularly pungent fart, a breath of fresh culinary air has swept across the country. I've been passionately interested in food and drink for more than 30 years and writing about it for a decade. In my experience there has never been a more exciting time to eat out in this country.

Her feet moved into the vast space, but all she could see was Cyrus. He strode through the room the way a captain commands his ship. Was it possible his maroon bruise made him more dashing? He was a fine sight in a black broadcloth coat. Her salacious gaze dropped to a brass button lower on his waistcoat. The metal glimmered, winking at her with flirtatious intent very near the tuft of hair she remembered so well at his navel. The corner of Cyrus’s mouth crooked. If she looked ready to devour him, he read the message on her face, no words required. “Claire.” He said her name like a treasured sound. Then, her landlord bent low over her hand, kissing her knuckles and keeping her fingers in a tender hold. Her flesh sung a merry tune recalling how she’d gripped those broad shoulders of his in a fit of passion. Was that only two nights ago? Her cheeks turned hot at the memory. Cyrus rose to his full height, holding her hand. He planted a kiss on her forehead. “Mmmm…” he hummed approvingly. “You smell of almonds.” His lips lingered on her hairline, giving her another soft kiss. “And vanilla, I think. Something you cooked?” He breathed in her scent, standing close yet not intimidating in the least. His own smell was clean and starched with a hint of coffee. She reached high, touching his face like a woman with every right to partake of the feast he offered. “It’s face powder.” One finger stroked the smooth square of his jaw, her voice curving with amusement. “Today I join the ranks of ladies who meet for luncheon, and I can’t be sure if I’ve been lured here or goaded by one very challenging man put on earth to harass my senses.” She caressed his jaw, the grain of his skin smooth to the touch. He must’ve shaved in the last hour. His mouth quirked sideways, pressing the maroon bruise higher up his cheek. “Something tells me you’re the perfect woman to soothe such a man or put him in his place.” His pewter stare flicked over her exposed skin, settling on her cleavage. “As to your senses, I shall treat them with the utmost care.

In my heart, I believe that I am a passionate and intuitive cook who could make a five-course meal without even looking at a recipe. I feel I have the flash and charismatic personality of a famous chef, the fiery tenacity of Gordon Ramsay, and the soulful sexuality of Tom Colicchio. The problem is that I lack all basic skill. For instance, my dad had to come over to show me how to turn my oven on. It is sad when your hopes and your abilities do not line up. I

I love easy, judge no one, laugh often, and smile always. I listen, I love, I joke, I support, I comfort. I keep my tears in check, my emotions in check, and my heart is forever open. I am not jealous, I give you freedom, speak my mind. I do not lie, and will never seek to change you or hold you down. And I hold all the passion of Ireland in my heart. To boot, I took the time to learn what a man wants and needs…in and out of bed. I don’t cook. And I can not be had. If you’re lucky, I’ll love you. Don’t ever love me back. I’m only worth a dollar.”... “I didn’t choose loneliness. I simple chose to accept it! To stop fighting it. Once I did that, my war ended. What I chose was to no longer bring anyone down with me. I am a black widow. I am the worst kind. I am the widow who destroys lives, kills hearts, and shatters dreams and walks away, leaving the man a hollowed shell and a life that resembles mine. And I do this without wanting or meaning to. I do it without knowing I’ve done it at all! “But I, unlike them, am broken. I’m fucked up so much that I can live quite comfortably with my lot. While others—normal people, unbroken people—can’t. No one is scarred enough to live with me. Not Isaiah. Not even Raven. So, no, William. I am too broken to be loved.” ... “I found the tunnel’s end and the light that shines from the other side of sanity. Who others have done what I have done and have emerged unscarred, unscathed, and as kind as I? I am still smiling a warm and sincere smile. While others emerge cold and cruel and vile.” “I have simply come to terms with what I am and I know if I were to change this about me, I could not live as I do now, happy and content and alone. If I try to fix this mess I have become, I will not survive it. And will do more damage than good. No. There are no others like me. I am very much alone, as I will ever be.” ... “My needs are met,” I assured him and smiled. “I am smiling with my head held high. I am smiling with my face to the sky. And although I am dying inside, I am crying with my head raised high. I only wish to love greater than I have hurt. And I will spend the rest of my days laughing and smiling to compensate for all the crying I have done.

I like your passion. It makes me happy to meet people who know what they want and are going for it. Especially when those people are beautiful, like you." I retreated into the shadow of the banquette. Man, he made me feel so good. "It can be scary to pursue your dream, but I think the key is to surround yourself with people who support you," he said. 'My parents loved to cook. My mom is Filipino and my dad is French- both food cultures. They put me on this cooking track and I never looked back." "Oh!" I said. So that's why he looked a little like me. "I'm also mixed," I said. He smiled shyly. "I know," he said. And then I blushed, too.