Cooking Sunday Quotes

Hey, check this weirdo out." Hi was inspecting a bust on the mantel. "This face is ninety percent eyebrow. What do you want to bet he owned slaves?" Scowling to match the carving's expression, Hi spoke in a gravelly voice. "In my day, we ate the poor people. We had a giant outdoor grill, and we cooked up peasant steaks every Sunday."

Rats They fought the dogs and killed the cats, And bit the babies in the cradles, And ate the cheeses out of the vats, And licked the soup from the cook's own ladles. Split open the kegs of salted sprats, Made nests inside men's Sunday hats, And even spoiled the women's chats By drowning their speaking With shrieking and squeaking In fifty different sharps and flats.

You can try to avoid getting hurt six ways from Sunday, but it still might happen.

Yes, I was a twenty-nine year old woman who lived with her mother. One who didn’t do drugs, party, or have sex. I read books, drank the occasional beer on a hot afternoon, and did the Times crossword puzzle on Sunday afternoons. I hadn’t attended college, I wasn’t particularly gorgeous, and I often forgot to shave my legs. On the upside, I could cook some mean dumplings and bring myself to orgasm within five minutes. Not at the same time, mind you. I wasn’t that talented.

On Sundays Mom invariably ran out of money, which is when she cracked eggs into the skillet over cubes of fried black sourdough bread. It was, I think, the most delicious and eloquent expression of pauperism.

The sight of all the food stacked in those kitchens made me dizzy. It's not that we hadn't enough to eat at home, it's just that my grandmother always cooked economy joints and economy meat loafs and had the habit of saying, the minute you lifted the first forkful to your mouth, "I hope you enjoy that, it cost forty-one cents a pound," which always made me feel I was somehow eating pennies instead of Sunday roast.

The food that comes in Tuesday is fresh, the station prep is new, and the chef is well rested after a Sunday or a Monday off. It's the real start of the new week, when you've got the goodwill of the kitchen on your side. Fridays and Saturdays, the food is fresh, but it's busy, so the chef and cooks can't pay as much attention to your food as they — and you — might like.

Hey, check this weirdo out.” Hi was inspecting a bus on the mantel. “This face is ninety percent eyebrow. What do you wanna bet he owned slaves?” Scowling to match the carving’s expression, Hi spoke in a gravelly voice. “In my day, we ate the poor people. We had a giant outdoor grill, and cooked up peasant steaks every Sunday. “That is General Clemmons Brutus Claybourne, you twit,” a voice said dryly. “He commanded two companies during the Revolution, before dying at Yorktown. You might show a little respect.

You adopted him," I said when Romeo sat on the coffee table in front of me. "You love him," he said simply. Like that was all he needed to know. "But you'll have to take care of him. Feed him. Give him water. Change the litter box." "Thought maybe you'd want to help." I looked up. Our eyes locked. "What if I say no?" I asked. "What happens to Murphy then?" He shrugged. "He's a cook cat. I'll keep him. He can watch football with me on Sundays." I couldn't help but smile at the image that cast in my head. "You'd really do that?" I whispered. He leaned forward, resting his elbows on his knees. "Yes." Then his stoic eyes turned playful and his smile came out. "You wanna watch football with me on Sundays too?" - Rimmel & Romeo

Dear Mr. Wedgewood, Welcome to the Flying Rose. I hope you have settled to sea comfortably. Your lot may improve in direct proportion to your willingness. I do look forward to more of your fare. Let me lay out my proposal: You will, of a Sunday, cook for me, and me alone, the finest supper. You will neither repeat a dish nor serve foods that are in the slightest degree mundane. In return I will continue to keep you alive and well, and we may discuss an improvement of your quarters after a time. Should you balk in any fashion you will find yourself swimming home, whole or in pieces, depending upon the severity of my disappointment. How does this strike you? In anticipation, Capt. Hannah Mabbot

Every time we open one door, we close another. It's lovely to spend Sunday morning with our new love, cooking breakfast and taking a walk together. But in the midst of our happiness, we may feel nostalgia for our former Sunday morning ritual of uninterrupted time alone at a favorite restaurant reading the newspaper. We need to acknowledge the presence of both excitement and loss, to feel their rhythm as they ebb and flow through a new relationship. If we try to deny our losses, they lead to resentments, a gnawing discomfort, and a desire to withdraw. Yet we also need to remind our ego that love means letting go of our entrenched rituals, of comparing, of wanting life to stay the same...Entering a relationship and living in the heart of the Beloved means our life will change, our shells will crack open and we will never be the same again.

At last week's Sunday service, Reverend Pike read a parade from the Gospels in which Jesus and His disciples, having arrived in a village, are invited by a woman into her home. Having made them all comfortable, this woman Martha, retreats into her kitchen to fix them something to eat. And all the while she's cooking and generally seeing to everyone's needs by filling empty glasses and getting second helpings, her sister, Mary is sitting at Jesus's feet. Eventually, Martha has had enough and she lets her feelings be known. "Lord," she says, "can't you see that my idler of a sister has left me to do all the work? Why don't you tell her to lend me a hand?" Or something to that effect. And Jesus, He replies, "Martha, you are troubled by too many things when only one thing is needful. And it is Mary who has chosen the better way." Well, I'm sorry. But if you ever needed proof that the Bible was written by a man, there you have it.

Do you want any breakfast, Sam?” my mom asks. I never eat breakfast at home, but my mom still asks me every day—when she catches me before I duck out, anyway—and in that moment I realize how much I love the little everyday routines of my life: the fact that she always asks, the fact that I always say no because there’s a sesame bagel waiting for me in Lindsay’s car, the fact that we always listen to “No More Drama” as we pull into the parking lot. The fact that my mom always cooks spaghetti and meatballs on Sunday, and the fact that once a month my dad takes over the kitchen and makes his “special stew” which is just hot-dog pieces and baked beans and lots of extra ketchup and molasses, and I would never admit to liking it, but it’s actually one of my favorite meals. The details that are my life’s special pattern, like how in handwoven rugs what really makes them unique are the tiny flaws in the stitching, little gaps and jumps and stutters that can never be reproduced.

Mungojerrie and Rumpleteazer were a very notorious couple of cats. As knockabout clowns, quick-change comedians, Tight-rope walkers and acrobats They had an extensive reputation. [...] When the family assembled for Sunday dinner, With their minds made up that they wouldn’t get thinner On Argentine joint, potatoes and greens, And the cook would appear from behind the scenes And say in a voice that was broken with sorrow "I'm afraid you must wait and have dinner tomorrow! For the joint has gone from the oven like that!" Then the family would say: "It's that horrible cat! It was Mungojerrie – or Rumpleteazer!" - And most of the time they left it at that. Mungojerrie and Rumpleteazer had a wonderful way of working together. And some of the time you would say it was luck And some of the time you would say it was weather. They would go through the house like a hurricane, And no sober person could take his oath Was it Mungojerrie – or Rumpleteazer? Or could you have sworn that it mightn't be both? And when you heard a dining room smash Or up from the pantry there came a loud crash Or down from the library came a loud ping From a vase which was commonly said to be Ming Then the family would say: "Now which was which cat? It was Mungojerrie! And Rumpleteazer!" And there's nothing at all to be done about that!

You start on Monday with the idea implanted in your bosom that you are going to enjoy yourself. You wave an airy adieu to the boys on shore, light your biggest pipe, and swagger about the deck as if you were Captain Cook, Sir Francis Drake, and Christopher Columbus all rolled into one. On Tuesday, you wish you hadn't come. On Wednesday, Thursday, and Friday, you wish you were dead. On Saturday, you are able to swallow a little beef tea, and to sit up on deck, and answer with a wan, sweet smile when kind-hearted people ask you how you feel now. On Sunday, you begin to walk about again, and take solid food. And on Monday morning, as, with your bag and umbrella in your hand, you stand by the gunwale, waiting to step ashore, you begin to thoroughly like it.

The only acceptable hobby, throughout all stages of life, is cookery. As a child: adorable baked items. Twenties: much appreciated spag bol and fry-ups. Thirties and forties: lovely stuff with butternut squash and chorizo from the Guardian food section. Fifties and sixties: beef wellington from the Sunday Telegraph magazine. Seventies and eighties: back to the adorable baked items. Perfect. The only teeny tiny downside of this hobby is that I HATE COOKING. Don't get me wrong; I absolutely adore the eating of the food. It's just the awful boring, frightening putting together of it that makes me want to shove my own fists in my mouth. It's a lovely idea: follow the recipe and you'll end up with something exactly like the pretty picture in the book, only even more delicious. But the reality's rather different. Within fifteen minutes of embarking on a dish I generally find myself in tears in the middle of what appears to be a bombsite, looking like a mentally unstable art teacher in a butter-splattered apron, wondering a) just how I am supposed to get hold of a thimble and a half of FairTrade hazelnut oil (why is there always the one impossible-to-find recipe ingredient? Sesame paste, anyone?) and b) just how I managed to get flour through two closed doors onto the living-room curtains, when I don't recall having used any flour and oh-this-is-terrible-let's-just-go-out-and-get-a-Wagamama's-and-to-hell-with-the-cost, dammit.

dinner was not served at the exact time on that particular Sunday, she would station herself in the kitchen, and wait till it was dished, and then spit in all the kettles and pans that had been used for cooking. She did this to prevent the cook and her children from eking out their meagre fare with the remains of the gravy and other scrapings. The slaves could get nothing to eat except what she chose to give them. Provisions were weighed out by the pound and ounce, three times a

Come on, guys,” I said, laughing. “What? Did you think he was going to ask me to the prom?” I teased. “Or, hey, Mom’s burning macaroni and cheese for supper Sunday night; maybe he can come over and she can tell him about the time she jumped off a ninety-story balcony in Hong Kong with a parachute she made out of pillowcases.

Think about it: If you have saved just enough to have your own house, your own car, a modicum of income to pay for food, clothes, and a few conveniences, and your everyday responsibilities start and end only with yourself… You can afford not to do anything outside of breathing, eating, and sleeping. Time would be an endless, white blanket. Without folds and pleats or sudden rips. Monday would look like Sunday, going sans adrenaline, slow, so slow and so unnoticed. Flowing, flowing, time is flowing in phrases, in sentences, in talk exchanges of people that come as pictures and videos, appearing, disappearing, in the safe, distant walls of Facebook. Dial fast food for a pizza, pasta, a burger or a salad. Cooking is for those with entire families to feed. The sala is well appointed. A day-maid comes to clean. Quietly, quietly she dusts a glass figurine here, the flat TV there. No words, just a ho-hum and then she leaves as silently as she came. Press the shower knob and water comes as rain. A TV remote conjures news and movies and soaps. And always, always, there’s the internet for uncomplaining company. Outside, little boys and girls trudge along barefoot. Their tinny, whiny voices climb up your windowsill asking for food. You see them. They don’t see you. The same way the vote-hungry politicians, the power-mad rich, the hey-did-you-know people from newsrooms, and the perpetually angry activists don’t see you. Safely ensconced in your tower of concrete, you retreat. Uncaring and old./HOW EASY IT IS NOT TO CARE

You put the, 'Sun' into my day. Happy Sunday!

Yes, because I’m going to grant your interview,” Beth said. “We’ll start on Sunday. Be at the mansion at ten. I don’t cook, I don’t make coffee, and I don’t have servants, so bring your own shit.

My mother never stopped cooking. She never stopped nourishing me. On Sundays, her face would disappear into steam from simmering carrots, celery, and onions, as she prepped our soup for the week. Her food processor held a prominent spot on the kitchen counter, mixing homemade sauces. The kitchen always smelled of tahini. She showed me, leading by example, that real food is the right food. It is the only food.

It being Sunday, the cook prepared a special treat for us. Snails in garlic and wine, with saffron rice. The snails came from the local cliffs. A big variety as thick as a child’s arm. But let’s face it, snails are just slugs with a hat on.

The Sunday service alone seldom leads people on deeper or even real journeys; we must begin to be honest about this. All that organized religion can do is to hold you inside the boxing ring long enough so you can begin to ask good questions and expect bigger answers. But it seldom teaches you how to really box with the mystery itself. Organized religion does not tend to cook you! It just keeps you on a low, half-cold simmer. It doesn’t teach you how to expect the mystery to show itself at any profound level. It tends, and I don’t mean to be unkind, to make you codependent upon its own ministry, instead of leading you to know something for yourself, which is really the whole point. It’s like we keep saying, “keep coming back, keep coming back” and you’ll eventually get it. But you don’t because the whole thing is oriented toward something you attend or watch and not to something you can participate in 24/7, even without the ministrations of priest and ministers and formal sacraments. Again, I mean no disrespect. If God-experience depends on formal sacramental ministry from ordained clergy, than 99.9 percent of creation has had no chance to know or love God. That can’t be true. And if the clergy themselves have not gone on a further journey, they don’t know how to send you there or guide you there because they have not gone there themselves yet (see Matthew 23:13). Nemo dat quod not hat, we said in Latin: “You cannot give away what you do not have yourself.

Margo missed cooking for people- really cooking. Here family, her friends, even her husband. Her greatest pleasure had come when they rolled their eyes with the ecstasy of a bite of her chicken spiedini, oozing with melted cheese under a crisp crust of buttery fried panko. Or her Cincinnati chili, aromatic with cinnamon and cocoa, which she served on homemade corn spaghetti. Topped with aged cheddar and sharp, fresh-chopped onion, it had been one of Calvin's favorites, and he always had her make it for Redskins games on Sundays.

But in a pinch, he was a capable coder too. He just wasn’t especially fast. So when he was finally done coding and debugging his program and ran a successful test, it was past eleven on Tuesday night. He hadn’t slept but for a few hours on Sunday night, and the lack of sleep had cooked him.

White women—feminists included—have revealed a historical reluctance to acknowledge the struggles of household workers. They have rarely been involved in the Sisyphean task of ameliorating the conditions of domestic service. The convenient omission of household workers’ problems from the programs of “middle-class” feminists past and present has often turned out to be a veiled justification—at least on the part of the affluent women—of their own exploitative treatment of their maids. In 1902 the author of an article entitled “A Nine-Hour Day for Domestic Servants” described a conversation with a feminist friend who had asked her to sign a petition urging employers to furnish seats for women clerks. “The girls,” she said, “have to stand on their feet ten hours a day and it makes my heart ache to see their tired faces.” “Mrs. Jones,” said I, “how many hours a day does your maid stand upon her feet?” “Why, I don’t know,” she gasped, “five or six I suppose.” “At what time does she rise?” “At six.” “And at what hour does she finish at night?” “Oh, about eight, I think, generally.” “That makes fourteen hours …” “… (S)he can often sit down at her work.” “At what work? Washing? Ironing? Sweeping? Making beds? Cooking? Washing dishes? … Perhaps she sits for two hours at her meals and preparing vegetables, and four days in the week she has an hour in the afternoon. According to that, your maid is on her feet at least eleven hours a day with a score of stair-climbings included. It seems to me that her case is more pitiable than that of the store clerk.” My caller rose with red cheeks and flashing eyes. “My maid always has Sunday after dinner,” she said. “Yes, but the clerk has all day Sunday. Please don’t go until I have signed that petition. No one would be more thankful than I to see the clerks have a chance to sit …

I produced a fulsome sermon. When the appointed Sunday arrived, I used all of my best grooming skills. I picked the cat hairs off my most expensive suit, smoothed my hair, and put a Band-aid on the thumb I had chewed while working overtime on my sermon. Once I met the delegation at church I did my best to dazzle them, and after the service was over we sat for almost two hours in a Sunday School room as I answered question after question about my history, my beliefs, my weaknesses, and my strengths. One man on the committee noticed the Band-aid on my thumb. "What did you do to yourself?" he asked sympathetically. "I cut it while I was cooking, "I lied.

It's not that we hadn't enough to eat at home, it's just that my grandmother always cooked economy joints and economy meat loafs and had the habit of saying, the minute you lifted the first forkful to your mouth, 'I hope you enjoy that, it cost forty-one cents a pound,' which always made me feel I was somehow eating pennies instead of Sunday roast.

The sight of all the food stacked in those kitchens made me dizzy. It’s not that we hadn’t enough to eat at home, it’s just that my grandmother always cooked economy joints and economy meat loafs and had the habit of saying, the minute you lifted the first forkful to your mouth, “I hope you enjoy that, it cost forty-one cents a pound,” which always made me feel I was somehow eating pennies instead of Sunday roast.

All too often, an average evening at home would consist of little more than sitting on the couch, phone in hand, letting my attention lazily ping-pong between Facebook and Instagram and YouTube and whatever happened to be on TV. Hours were spent like this. Days were spent like this. Weekends were lost to this behavior. Sure, there would be evenings spent cooking dinner with friends, Sunday afternoons doing laundry or other house chores that demanded some energy and time. But so many tasks felt like they required a Herculean effort to break free from the malaise of modern life. Maybe I was just incredibly lazy or mildly depressed or who knows. Whatever it was, it was just too damn easy to live like that. Worse was seeing so many others living the exact same way, making it almost impossible to justify the feeling that something about it was wrong.

Nothing worse than grey light coming in your window on a Sunday morning. Personally, I don't like the color grey. It reminds me of the absence of color. I know, I know, people say grey is a color but it isn't. It's grey. Grey like smoke, like clouds, like ash. Grey like dirt and shale. Grey is Mr. Wiley's hair and a cat bit me once was grey. Grey is a deadly color. Grey gets between me and the sun and threatens rain. It's a downer, grey is. Don't ever wear grey, people are likely to avoid you.

Margo missed cooking for people- really cooking. Her family, her friends, even her husband. Her greatest pleasure had come when they rolled their eyes with the ecstasy of a bite of her chicken spiedini, oozing with melted cheese under a crisp crust of buttery fried panko. Or her Cincinnati chili, aromatic with cinnamon and cocoa, which she served on homemade corn spaghetti. Topped with aged cheddar and sharp, fresh-chopped onion, it had been one of Calvin's favorites, and he always had her make it for Redskins games on Sundays.

In the 1930s, the Nazis borrowed the frugal image of the one-pot meal, putting it to ideological use. In 1933, Hitler’s government announced that Germans should put aside one Sunday, from October to March, to eat a one-pot meal: Eintopf. The idea was that people would save enough money in this way to donate whatever was saved to the poor. Cookbooks were hastily rewritten to take account of the new policy. One recipe collection listed no fewer than sixty-nine Eintopfs, including macaroni, goulash, Irish stew, Serbian rice soup, numerous cabbagey medleys, and Old German potato soup.

On one end it had a few tables and a little kitchen that served as a diner where the old men sat and drank their coffee in the morning. “Sweaty Betty” Johnson (we called her Mrs. Johnson to her face) ran the diner and has for longer than I can remember. She’s a one woman operation - she cooks, waitresses, and manages it all on her own. She makes fluffy homemade donuts and the best greasy french fries on the planet. Everything she makes is deep-fried, and her face has a permanent sheen from the grease and the heat – which is how she got the nickname Sweaty Betty. Even cleaned up for church on Sundays her face glows and sadly, it isn’t from the Holy Spirit.

It’s getting late. I should probably go in.” “C’mon, I’ll walk you.” He holds out a hand to me. I take it, falling into step beside him--marveling at how right it feels. I glance up at him, his face illuminated by the moonlight. Something in his expression sparks a memory. Ryder at the beach, watching me when he thought I wasn’t looking. Ryder at school, glancing at me from across the hall. Ryder at Magnolia Landing, sitting across the table from me at Sunday dinner, watching me eat. I always interpreted his expression as something bordering on contempt--disdain, maybe. But now…now he’s looking at me with that exact same expression, and I realize that maybe I was wrong all along. In so, so many ways.

Once upon a time, before the boys were killed and when there were more horses than cars, before the male servants disappeared and they made do, at Upleigh and at Beechwood, with just a cook and a maid, the Sheringhams had owned not just four horses in their own stable, but what might be called a 'real horse', a racehorse, a thoroughbred. Its name was Fandango. It was stabled near Newbury. It had never won a damn thing. But is was the family's indulgence, their hope for fame and glory on the racecourses of southern England. The deal was that Pa and Ma - otherwise known in his strange language as 'the shower' - owned the head and body and he and Dick and Freddy had a leg each. 'What about the fourth leg?' 'Oh the fourth leg. That was always the question.

You start on Monday with the idea implanted in your bosom that you are going to enjoy yourself.  You wave an airy adieu to the boys on shore, light your biggest pipe, and swagger about the deck as if you were Captain Cook, Sir Francis Drake, and Christopher Columbus all rolled into one.  On Tuesday, you wish you hadn’t come.  On Wednesday, Thursday, and Friday, you wish you were dead.  On Saturday, you are able to swallow a little beef tea, and to sit up on deck, and answer with a wan, sweet smile when kind-hearted people ask you how you feel now.  On Sunday, you begin to walk about again, and take solid food.  And on Monday morning, as, with your bag and umbrella in your hand, you stand by the gunwale, waiting to step ashore, you begin to thoroughly like it. I

I guess their plan to escape each other didn’t work out so well after all, did it, now? I’m sure they never even imagined--” “I just hope they don’t kill each other,” Daddy interrupts. “They’ll be fine,” Mr. Marsden answers. “Well, I guess we won this round, didn’t we?” Mama says, her voice full of obvious delight. I glance at up Ryder, dressed for Sunday dinner--khakis, plaid button-down with a T-shirt beneath. His spiky hair is sticking up haphazardly, his dimples wide as he smiles down at me with so much love in those deep, dark chocolate eyes of his that it lights up his whole face. And me? I’m so happy when I’m with him that Nan says I glow, that a bright, shining light seems to radiate off the pair of us wherever we go. Despite their gloating, it’s easy to see that they didn’t win, our parents. Nope. We won.

I began braising and stewing solo, regularly devoting my Sunday afternoons to cooking various pot dishes on my own. The idea was to make a couple of dinners at a time and freeze them to eat during the week: my own home-meal replacements, homemade. Weeknights, it’s often hard to find more than a half hour or so to fix dinner, so I decided to put in a few hours on the weekend, when I would feel less rushed. I also borrowed a couple of minor mass-production techniques from the food industry: I figured that if I was going to chop onions for a mirepoix or soffritto, why not chop enough for two or three dishes? That way, I’d only have to wash the pans, knives, and cutting boards once. Making pot dishes in this way has proved to be the single most practical and sustainable skill—both in terms of money and time spent to eat well—I acquired in my cooking education.

They began with a winter soup, lovingly cooked in a copper pot with a shinbone left over from Sunday lunch- But the witch brought in a light bouillon, simmered with the sweetest of baby shallots and scented with ginger and lemongrass and served with croutons so crisp and small that they seemed to vanish in her mouth- The mother brought in the second course. Sausages and potato mash; a comforting dish the child always loved, with sticky onion marmalade- But the witch brought in a brace of quail that had been gorged on ripe figs all their lives, now roasted and stuffed with chestnuts and foie gras and served with a coulis of pomegranate- Now the mother was close to despair. She brought dessert: a stout apple pie, made to her mother's recipe. But the witch had made a pièce montée: a pastel-colored sugared dream of almonds, summer fruit, and pastries like a puff of air, all scented with rose and marshmallow cream, and served with a glass of Château d'Yquem-

Do you want any breakfast, Sam?” my mom asks. I never eat breakfast at home, but my mom still asks me every day—when she catches me before I duck out, anyway—and in that moment I realize how much I love the little everyday routines of my life: the fact that she always asks, the fact that I always say no because there’s a sesame bagel waiting for me in Lindsay’s car, the fact that we always listen to “No More Drama” as we pull into the parking lot. The fact that my mom always cooks spaghetti and meatballs on Sunday, and the fact that once a month my dad takes over the kitchen and makes his “special stew,” which is just hot-dog pieces and baked beans and lots of extra ketchup and molasses, and I would never admit to liking it, but it’s actually one of my favorite meals. The details that are my life’s special pattern, like how in handwoven rugs what really makes them unique are the tiny flaws in the stitching, little gaps and jumps and stutters that can never be reproduced. So many things become beautiful when you really look.

Jason, it’s a pleasure.” Instead of being in awe or “fangirling” over one of the best catchers in the country, my dad acts normal and doesn’t even mention the fact that Jason is a major league baseball player. “Going up north with my daughter?” “Yes, sir.” Jason sticks his hands in his back pockets and all I can focus on is the way his pecs press against the soft fabric of his shirt. “A-plus driver here in case you were wondering. No tickets, I enjoy a comfortable position of ten and two on the steering wheel, and I already established the rule in the car that it’s my playlist we’re listening to so there’s no fighting over music. Also, since it’s my off season, I took a siesta earlier today so I was fresh and alive for the drive tonight. I packed snacks, the tank is full, and there is water in reusable water bottles in the center console for each of us. Oh, and gum, in case I need something to chew if this one falls asleep.” He thumbs toward me. “I know how to use my fists if a bear comes near us, but I’m also not an idiot and know if it’s brown, hit the ground, if it’s black, fight that bastard back.” Oh my God, why is he so adorable? “I plan on teaching your daughter how to cook a proper meal this weekend, something she can make for you and your wife when you’re in town.” “Now this I like.” My dad chuckles. Chuckles. At Jason. I think I’m in an alternate universe. “I saw this great place that serves apparently the best pancakes in Illinois, so Sunday morning, I’d like to go there. I’d also like to hike, and when it comes to the sleeping arrangements, I was informed there are two bedrooms, and I plan on using one of them alone. No worries there.” Oh, I’m worried . . . that he plans on using the other one. “Well, looks like you’ve covered everything. This is a solid gentleman, Dottie.” I know. I really know. “Are you good? Am I allowed to leave now?” “I don’t know.” My dad scratches the side of his jaw. “Just from how charismatic this man is and his plans, I’m thinking I should take your place instead.” “I’m up for a bro weekend,” Jason says, his banter and decorum so easy. No wonder he’s loved so much. “Then I wouldn’t have to see the deep eye-roll your daughter gives me on a constant basis.” My dad leans in and says, “She gets that from me, but I will say this, I can’t possibly see myself eye-rolling with you. Do you have extra clothes packed for me?” “Do you mind sharing underwear with another man? Because I’m game.” My dad’s head falls back as he laughs. “I’ve never rubbed another man’s underwear on my junk, but never say never.” “Ohhh-kay, you two are done.” I reach up and press a kiss to my dad’s cheek. “We are leaving.” I take Jason by the arm and direct him back to the car. From over his shoulder, he mouths to my dad to call him, which my dad replies with a thumbs up. Ridiculous. Hilarious. When we’re saddled up in the car, I let out a long breath and shift my head to the side so I can look at him. Sincerely I say, “Sorry about that.” With the biggest smile on his face, his hand lands on my thigh. He gives it a good squeeze and says, “Don’t apologize, that was fucking awesome.

Sunday brunch is an easy, pleasant way to entertain a largish group, especially in the country. Americans who overslept invented the word brunch, but the ingredients and the casual atmosphere bear a strong resemblance to breakfast in an English country house or to a French midnight supper. The choice of menu can be as wide as the imagination. Practically anything goes — from hearty breakfast dishes such as filled omelettes, kidneys, chicken livers and bacon, sausages, and eggs Benedict. Something pretty in aspic, or a salmon mousse in a fish-shaped mold, makes a lovely centerpiece. Best of all, most of the meal can be prepared way ahead of time and it can be managed without outside help — if, that is, the hostess puts in a lot of work the day before and early that morning. People can wander in when they feel like it, so there’s no need to tint this one. Drinks are no problem. A big punch bowl with chunks of fresh fruit makes a nice starter, and mixings for bloody Marys, screwdrivers, or bullshots can be left on a table for guests to serve themselves. Of course there should be a big pot of very good coffee.

I want you to want something for once. Something that nobody told you to want. I want. I do. Want things. Like what princess? I want something that will make this all worth it; I want the good stuff. I’m ready for the goddamn silver lining. I want to have sisters who live down the street, I want a family; I want a mother to call when I need to know the right temperature to cook a goddamn chicken. I want Sunday suppers and summer barbecues at lake houses. I want to stop second-guessing every tiny detail of every single day, every word that comes out of my mouth. I want to be brave. I want to jump without looking down all the time. I want to be able to watch a TV show without seeing things that remind me about my sisters, about the could-have-been family. I want us to push tables together in restaurants so we all fit, I want to fill benches and rows of bleachers with us, I want the world to make room. I want to laugh too loud and make people wish they were us. I want them to feel it. Those perfect families, those perfect packages, those smug titles for everyone- mother father sister brother, step-this and half-that. They all have words for what they are. And we don’t. I want that.

The American dinner-table, in truth, becomes a monument to the defective technic of the American housewife. The guest who respects his oesophagus, invited to feed upon its discordant and ill-prepared victuals, evades the experience as long and as often as he can, and resigns himself to it as he might resign himself to being shaved by a paralytic. Nowhere else in the world have women more leisure and freedom to improve their minds, and nowhere else do they show a higher level of intelligence, or take part more effectively in affairs of the first importance. But nowhere else is there worse cooking in the home, or a more inept handling of the whole domestic economy, or a larger dependence upon the aid of external substitutes, by men provided, for the skill that is wanting where it theoretically exists. It is surely no mere coincidence that the land of the emancipated and enthroned woman is also the land of canned soup, of canned pork and beans, of whole meals in cans, and of everything else ready-made. And nowhere else is there more striking tendency to throw the whole business of training the minds of children upon professional teachers, and the whole business of instructing them in morals and religion upon so-called Sunday-schools, and the whole business of developing and caring for their bodies upon playground experts, sex hygienists and other such professionals, most of them mountebanks.

Our streets have days, and even hours. Where I was born, and where my baby will be born, you look down the street and you can almost see what's happening in the house: like, say, Saturday, at three in the afternoon, is a very bad hour. The kids are home from school. The men are home from work. You'd think that this might be a very happy get together, but it isn't. The kids see the men. The men see the kids. And this drives the women, who are cooking and cleaning and straightening hair and who see what men won't see, almost crazy. You can see it in the streets, you can hear it in the way the women yell for their children. You can see it in the way they come down out of the house - in a rush, like a storm - and slap the children and drag them upstairs, you can hear it in the child, you can see it in the way the men, ignoring all this, stand together in front of a railing, sit together in the barbershop, pass a bottle between them, walk to the corner to the bar, tease the girl behind the bar, fight with each other, and get very busy, later, with their vines. Saturday afternoon is like a cloud hanging over, it's like waiting for a storm to break. But, on Sunday mornings the clouds have lifted, the storm has done its damage and gone. No matter what the damage was, everybody's clean now. The women have somehow managed to get it all together, to hold everything together. So, here everybody is, cleaned, scrubbed, brushed, and greased. Later, they're going to eat ham hocks or chitterlings or fried or roasted chicken, with yams and rice and greens or combread or biscuits. They're going to come home and fall out and be friendly: and some men wash their cars, on Sundays, more carefully than they wash their fo­reskins.

Beneath the table, Ryder releases my hand and lays it open in my lap, palm up. And then I feel him tracing letters on my palm with his fingertip. I. L. O. V. E. Y.O.U. I can’t help myself--I shiver. I shiver a lot when Ryder’s around, it turns out. He seems to have that effect on me. “Are you cold, Jemma?” Laura Grace asks me. “Ryder, go get her a sweatshirt or something. You two are done eating, anyway. Go on. Take her into the living room and light the fire.” “Nah, I’m fine,” I say, just because I know the old Jemma would have argued. “Well, go work on your project, then. It’s warmer in the den.” “My room’s like an oven,” Ryder deadpans, and I have to stifle a laugh, pretending to cough instead. “Take her up there, then, before she catches cold. Go. Scoot.” Laura Grace waves her hands in our direction. We rise from the table in unison, both of us trying to look as unhappy about it as possible. Silently, I follow him out. As soon as the door swings shut behind us, he reaches for my hand and pulls me close. “Shh, listen,” I say, cocking my head toward the door. “I still can’t believe it,” comes Laura Grace’s muffled voice. “The both of them, going off to school together, just like we always hoped they would. They’ll find their way into each other’s hearts eventually, just you wait and see.” I hear my mom’s tinkling laughter. “I guess their plan to escape each other didn’t work out so well after all, did it, now? I’m sure they never even imagined--” “I just hope they don’t kill each other,” Daddy interrupts. “They’ll be fine,” Mr. Marsden answers. “Well, I guess we won this round, didn’t we?” Mama says, her voice full of obvious delight. I glance up at Ryder, dressed for Sunday dinner--khakis, plaid button-down with a T-shirt beneath. His spiky hair is sticking up haphazardly, his dimples wide as he smiles down at me with so much love in those deep, dark chocolate eyes of his that it lights up his whole face. And me? I’m so happy when I’m with him that Nan says I glow, that a bright, shining light seems to radiate off the pair of us wherever we go. Despite their gloating, it’s easy to see that they didn’t win, our parents. Nope. We won.

I’ve gotta go,” I say, scowling at my phone. “Now?” Ryder asks, tipping my chin up with one hand so that our eyes meet. “Unfortunately. It’s my mom. Lucy and Morgan are covering for me, but I’ve got to get back. I’m supposed to be at the drugstore.” “What are we going to tell them? Our moms, I mean?” I shake my head. “We can’t tell them anything. At least, not yet. Can you imagine the pressure they’d put on us if they knew? I mean, they already drive us nuts and they think we hate each other.” “You’re right. So…we keep it a secret?” “Not exactly. I’ve got to tell Lucy and Morgan. Just…not our parents, okay? Besides, think how fun it will be, sneaking around.” His eyes light with mischief. “Good point.” “Don’t go getting any naughty ideas,” I tease. “C’mon, walk me to my car.” He takes my hand and falls into step beside me, glancing down at me with a wicked grin. “What?” I ask. “Hey, you’re the one who brought up ‘naughty,’ not me.” I poke him playfully in the ribs. “I’ve got an idea,” he says. “Let’s pretend we’ve got to do a school project together. You know, say that we’ve been paired up against our will. We can make a big fuss about it--complain about having to spend so much time together.” “While we secretly do lots of naughty things?” I offer. He nods. “Exactly.” I shiver, imagining the possibilities. Suddenly, I’m looking forward to those Sunday dinners at Magnolia Landing. And to Christmas and the inevitable Cafferty-Marsden winter vacation. In fact, the rest of the school year looms ahead like a lengthy stretch of opportunities, no longer filled with uncertainty and doubt, but with the knowledge that I’m on the right path now…the perfect path. And like Nan suggested, I’m going to grab it. Embrace it. Hold on to it tightly--just like I’m holding on to this boy beside me. We reach my car way too quickly. I’m not ready to go, to leave him, to begin this necessary charade. I lean against my car’s door with a sigh, drawing Ryder toward me. His entire body is pressed against mine, firing every cell inside me at once. My knees go weak as he kisses me softly, his lips lingering on mine, despite the urgency. “Good night,” I whisper. “Good night,” he whispers back, his breath warm against my cheek. Oh man. It just about kills me to slip inside the car and turn the key in the ignition. I’m grinning to myself as I drive away, watching as Ryder becomes a speck in my rearview mirror before melting into the night.

After that, things happened very quickly. She gave me a key to her house, and I gave her a key to my apartment. If we were in town, we spent every weekend together. She cooked for me—she was good in the kitchen, but then she was good everywhere. We watched the Friday night fights on TV, and on Saturday or Sunday afternoons we'd go for long walks in the mountains above Malibu. Occasionally we would go to a movie, slipping in after the lights went down. Whenever we went out, Barbara [Stanwyck] would wear a scarf over her head, or a kind of hat, so it would be hard to tell who she was. For the next four years, we became part of each other's lives. In a very real way, I think we still are. Barbara proved to be one of the most marvelous relationships of my life. I was twenty-two, she was forty-five, but our ages were beside the point. She was everything to me—a beautiful woman with a great sense of humor and enormous accomplishments to her name.

Mark came home late one frozen Sunday carrying a bag of small, silver fish. They were smelts, locally known as icefish. He’d brought them at the store in the next town south, across from which a little village had sprung up on the ice of the lake, a collection of shacks with holes drilled in and around them. I’d seen the men going from the shore to the shacks on snowmobiles, six-packs of beer strapped on behind them like a half dozen miniature passengers. “Sit and rest,” Mark said. “I’m cooking.” He sautéed minced onion in our homemade butter, added a little handful of crushed, dried sage, and when the onion was translucent, he sprinkled n flour to make a roux, which he loosened with beer, in honor of the fishermen. He added cubed carrot, celery root, potato, and some stock, and then the fish, cut into pieces, and when they were all cooked through he poured in a whole morning milking’s worth of Delia’s yellow cream. Icefish chowder, rich and warm, eaten while sitting in Mark’s lap, my feet so close to the woodstove that steam came off my damp socks.

Gravy is what Italian-Americans call tomato sauce, the three-hour kind with enough meat to feed a small country. My mother makes a huge pot of it every Sunday. It isn't so much about cooking as it is about connecting with her heritage. She likes knowing that generations of her maternal ancestors spent their Sunday mornings stirring what they called 'ragu' in their own kitchens. Even when we ate Sunday dinners at Nonna's, my mother made her own gravy before we went. She'd give half the pot to me to bring to the city, and before the end of the week we had each used up our share for lasagne, sausage-and-pepper sandwiches, baked stuffed peppers, and veal parmigiana.

My mother had just finished kneading a large mass of pasta dough and was patting it into a nice round ball before putting it aside to rest. That meant ravioli. We always began Sunday dinner with either ravioli or lasagne. The homemade pasta meant ravioli, because we buy the large sheets of dough for lasagne from Constantino's. Sitting on the stove, waiting for the oven to get up to temperature, was a roasting pan holding a large pork roast studded with garlic, glistening with olive oil, and surrounded by rosemary sprigs.

He requested recipes from his mother and combed the markets for ingredients, shaping his nostalgia for her cooking into Sunday meals- pickled beets with crème fraîche, crabapple and cabbage dumplings, plum turnovers- and filling envelopes with fantasy menus addressed to Nina. Maman, we must add crepe soufflé to our desserts. You simply fold meringue into your vanilla custard, spoon it into the pancakes, fold them in half, sprinkle with sugar, and bake them. They puff into golden pillows!

Well, I was up bright and early, and while everybody else went to church or whatever they do on Sunday morning, I was chopping turkey and ham and mushrooms for the casserole and mixing chopped pickled peaches and pecans with cream cheese for the salad that had to congeal in the fridge at least two hours. I also decided to go ahead and mix all the dry ingredients and shortening for the biscuits so all I'd have to do would be to add buttermilk at the last minute, cut 'em out, and bake 'em. That left only the cheese grits, which I knew could be boiled in advance, then mixed with butter and sour cream and eggs and cheddar and a little garlic and seasonings, scraped into a big baking dish, and stuck in the oven with the casserole to get nice and golden by the time everybody arrived.

Saturday afternoon she deboned chicken breasts and put the raw meat aside; then she simmered the bones with green onions and squashed garlic and ginger. She mixed ground pork with diced water chestnuts and green onions and soy sauce and sherry, stuffed the wonton skins with this mixture, and froze them to be boiled the next day. Then she made the stuffing for Richard's favorite egg rolls. It was poor menu planning- Vivian would never have served wontons and egg rolls at the same meal- but she felt sorry for Richard, living on hot dogs as he'd been. Anyway they all liked her egg rolls, even Aunt Barbara. Sunday morning she stayed home from church and started the tea eggs simmering (another source of soy sauce for Annie). She slivered the raw chicken breast left from yesterday- dangling the occasional tidbit for J.C., who sat on her stool and cried "Yeow!" whenever she felt neglected- and slivered carrots and bamboo shoots and Napa cabbage and more green onions and set it all aside to stir-fry at the last minute with rice stick noodles. This was her favorite dish, simple though it was, and Aunt Rubina's favorite; it had been Vivian's favorite of Olivia's recipes, too. (Vivian had never dabbled much in Chinese cooking herself.) Then she sliced the beef and asparagus and chopped the fermented black beans for her father's favorite dish.

Tina, who clearly had it in mind to dazzle her new husband in the kitchen, wanted desperately to learn the secrets of Angelina's red gravy. So they picked a Sunday afternoon soon after New Year's and Angelina hauled out her mother's old sausage grinder and stuffer. Gia had volunteered to make the trip to the butcher's shop and brought back good hog casings, a few pounds of beautifully marbled pork butt and shoulder glistening with clean, white fat, and a four-pound beef chuck roast. It wasn't every that the grinder came out for fresh homemade sausages and meatballs, but it wasn't every day that Gia and Angelina teamed up to pass on the Mother Recipe to the next generation. Gia patiently instructed Tina on the proper technique for flushing and preparing the casings, then set them aside while Angelina showed her how to build the sauce: start with white onion, fresh flat-leaf parsley, and deep red, extra-sweet frying peppers; add copious amounts of garlic (chopped not so finely); season with sea salt, crushed red pepper, and freshly ground black pepper; simmer and sweat on a medium flame in good olive oil; generously sprinkle with dried herbs from the garden (palmfuls of oregano, rosemary, and basil); follow with a big dollop of thick, rich tomato paste; cook down some more until all of the ingredients were completely combined; pour in big cans of fresh-packed crushed tomatoes and a cup of red wine (preferably a Sangiovese or a Barolo); reseason, finish with fresh herbs; bring to a high simmer, then down to a low flame; walk away.

Pan-Roasted Chicken Thighs Chicken thighs are my life. Absolutely, positively my life. If I had to choose a cut of chicken to chow down on for the rest of my days, I would choose thighs every day of the week, and nine hundred times on Sunday. I always wonder why breasts get all the dang attention in this world. Thighs are the way to go, baby! (Sorry. There’s just no dignified way to talk about breasts and thighs.) (I’m snickering.)

At last week’s Sunday service, Reverend Pike read a parable from the Gospels in which Jesus and His disciples, having arrived in a village, are invited by a woman into her home. Having made them all comfortable, this woman, Martha, retreats into her kitchen to fix them something to eat. And all the while she’s cooking and generally seeing to everyone’s needs by filling empty glasses and getting second helpings, her sister, Mary, is sitting at Jesus’s feet. Eventually, Martha has had enough and she lets her feelings be known. Lord, she says, can’t you see that my idler of a sister has left me to do all the work? Why don’t you tell her to lend me a hand? Or something to that effect. And Jesus, He replies: Martha, you are troubled by too many things when only one thing is needful. And it is Mary who has chosen the better way. Well, I’m sorry. But if ever you needed proof that the Bible was written by a man, there you have it.

Rosemary cornmeal doughnuts with a lemon glaze, and cornbread tartlets with ricotta and heirloom tomatoes." He set the platter on the table, and Charlotte and Zoey leaned forward to stare. The tartlets were small and perfectly round, with scalloped edges like the hems of Sunday dresses. Purple-tinged tomatoes were fanned on top, obviously cut by someone with seriously good knife skills. The doughnuts appeared to still be warm from the oven, the glaze dripping off them onto the platter. The green scent of rosemary and the sharp scent of lemon made Charlotte picture a long, sandy road. There was an old woman cooking in a summer kitchen somewhere down that road. Home.

On Sunday, after church, Aunt Gertrude said good-by to her nephews and went off with a ladies’ group to visit sick members of the congregation. The boys were alone in the house when the telephone rang. Frank answered and was delighted to hear his father’s voice. “Dad! What a swell surprise! Where are you?” “At Bayport Airport, son. Just landed from Paris this morning and then hopped a plane from New York. Think you and Joe could pick me up?” “You bet. We’ll be there in a jiffy!” Fifteen minutes later the tall, broad-shouldered investigator was embracing his two sons. “Boy, you look great, Dad!” Joe said. “How’d you make out on your case in Europe?” “Tell you about it later. Right now I could use some of Aunt Gertrude’s home cooking.” “You’re out of luck,” Frank said. “She won’t be home until three o’clock.” Mr. Hardy chuckled wryly. “In that case I’ll settle for ham and eggs at the nearest diner.” After stowing their father’s luggage in the trunk of the convertible, the boys took him to a roadside restaurant just outside Bayport. Soon the three were settled in a comfortable booth, enjoying their meal.

The whole restaurant was really about duck, the fact that you passed the tiny kitchen on the way to the tables and the chefs were knee-deep in ducks in there, raw ducks getting plucked, roasted ducks, fried duck legs, ducks cooked six ways from Sunday, the fact that what about that dish they had where the duck was served in a sea of green olives, just like a sea, like two hundred olives at least.

Because trying to remember that you love someone who is screaming that they hate you, who has hurled the tea you lovingly cooked them across the floor, is like trying to recall summer when it’s minus two outside. It’s trying to imagine ever being hungry again, when you’re groaning after Sunday lunch. They are transient, slippery sensations, too quickly forgotten; remembered in the abstract way, but not felt.

Even then Jacky had a chance to save himself. The feds offered him the complete package—immunity, the program, the whole nine yards—to go rat on Pasco Ferri, but Jacky told them they could line up and suck his dick. So now a series of punks perform that service for him as he resides in the North Wing of the old stone house, plays cards, and cooks pasta for the guys on Sundays.

As a Christian university administrator, it has been my life’s work to integrate faith and learning to equip students to be Christian servant leaders in their respective callings. In this book a dear friend of mine, Tony Carvalho, does not just integrate faith and learning, but rather he aids Christians in going beyond that into our central calling of integrating faith and living. Beyond Sunday Morning is a wonderful guide from a gifted business leader who has implemented these practices into his own life and work. This book is insightful, challenging, and inspiring.

this felt good: the safety of friends gathering, of spicy food cooking on the stove, the sound of Josef’s knife cutting through vegetables, wine breathing in bottles, and now candles lit upon the table. Chaos was held at bay for a while.

Embrace the common: a Sunday afternoon watching sports, Starbucks with a friend, cooking dinner for a neighbor, taking the dog for a walk, heading to a job that is making you more humble and needy because it is so unfulfilling, or working through conflict with a friend you have offended. This and more is all part of it. So do your everyday and your ordinary. Godliness is found and formed in those places. No man or woman greatly used by God has escaped them. Great men and women of God have transformed the mundane, turning neighborhoods into mission fields, parenting into launching the next generation of God’s voices, legal work into loving those most hurting, waiting tables into serving and loving in such a way that people see our God.

Even Sunday was no respite. It was a day when no labor was allowed—except, of course, necessary tasks like cooking, cleaning, and childcare, which were women’s work.

I think I added pepper too early in the cooking – did you know it loses its potency?

the same as I do now—you know, cooking, cleaning, gardening—when the weather permits.’ ‘You’ll have to come for Sunday lunch next time and see the garden,’ says Jack. ‘Grace has green fingers.

The sky had changed again; a reddish glow was spreading up beyond the housetops. As dusk set in, the street grew more crowded. People were returning from their walks, and I noticed the dapper little man with the fat wife amongst the passers-by. Children were whimpering and trailing wearily after their parents. After some minutes the local picture houses disgorged their audiences. I noticed that the young fellows coming from them were taking longer strides and gesturing more vigorously than at ordinary times; doubtless the picture they‟d been seeing was of the wild-West variety. Those who had been to the picture houses in the middle of the town came a little later, and looked more sedate, though a few were still laughing. On the whole, however, they seemed languid and exhausted. Some of them remained loitering in the street under my window. A group of girls came by, walking arm in arm. The young men under my window swerved so as to brush against them, and shouted humorous remarks, which made the girls turn their heads and giggle. I recognized them as girls from my part of the town, and two or three of them, whom I knew, looked up and waved to me. Just then the street lamps came on, all together, and they made the stars that were beginning to glimmer in the night sky paler still. I felt my eyes getting tired, what with the lights and all the movement I‟d been watching in the street. There were little pools of brightness under the lamps, and now and then a streetcar passed, lighting up a girl‟s hair, or a smile, or a silver bangle. Soon after this, as the streetcars became fewer and the sky showed velvety black above the trees and lamps, the street grew emptier, almost imperceptibly, until a time came when there was nobody to be seen and a cat, the first of the evening, crossed, unhurrying, the deserted street. It struck me that I‟d better see about some dinner. I had been leaning so long on the back of my chair, looking down, that my neck hurt when I straightened myself up. I went down, bought some bread and spaghetti, did my cooking, and ate my meal standing.I‟d intended to smoke another cigarette at my window, but the night had turned rather chilly and I decided against it. As I was coming back, after shutting the window, I glanced at the mirror and saw reflected in it a corner of my table with my spirit lamp and some bits of bread beside it. It occurred to me that somehow I‟d got through another Sunday, that Mother now was buried, and tomorrow I‟d be going back to work as usual.Really, nothing in my life had changed18

She and her late husband, Leander Cross, a prominent surgeon of the darker nation, were, in my childhood, perhaps the leading host of the Gold Coast party circuit, a circuit my parents traveled often, because it was, in those days, what one did: glittering dinner at one house on the Friday, champagne brunch at another on the Sunday, caterers, cooks, even temporary butlers at the ready as the best of black Washington charged about in mad imitation of white people's foolishness.

Today was a day to face that very temptation. A family who had become dear friends had left the church with no warning or explanation. Not even good bye. When they were missing on that first Sunday, we didn’t realize that they had removed themselves from our church. We thought maybe someone was sick or an alarm clock didn’t go off or something simple. If it had been something serious, they would have called us, of course. We had done so much for them and with them. We rejoiced when they rejoiced, we cried when they cried, we prayed with them, we prayed for them, we loved them and felt as if they loved us in return. Of course, one Sunday turned to two, and then three. I mentioned to Michael that I had called and left a message. He told me that he had the same thought as well. He had left a message and sent a card. We felt sad as the realization sank in: they had left the church. People don’t know how to leave a church, and many pastors don’t take such a loss graciously. In all our determinations about pastoring, we had considered the possibility of losing members, but this family was the first. It was time for a lesson for all of us, and I felt the Lord tugging at my spirit. I was to take the first step. Sunday afternoon, Michael taking a nap, kids playing games in their room... Now was as good a time as any. I got into my car and headed toward their house. Suddenly nervous, I sat in the driveway for a minute at first. What was I doing here again? Pastor’s wives don’t do this. I had been around pastor’s wives all my life. Since sensing my call to full time ministry at eighteen, I had been paying close attention to them, and I had never seen one of them do this. I got my words together. I needed an eloquent prayer for such a moment as this one: “Lord, help” (okay, so it wasn’t eloquent). I remembered a verse in Jeremiah: “I, the LORD, search the heart, I test the mind, Even to give every man according to his ways, According to the fruit of his doings” (17:10). The Lord knew my heart, and He understood. In this situation, I knew that I had opened myself up to Him. In this situation, I knew that my heart was pure before Him. All of a sudden, my courage returned. I opened the car door and willed myself toward the front porch. As I walked up the driveway, I also thought about Paul’s warning which I had read earlier that morning: “they failed to reach their goal... because their minds were fixed on what they achieved instead of what they believed” (Romans 9:31-32). This family was not my achievement; they were the Lord’s creation. What I believed was that I had been right in opening my heart to them. What I believed was that Michael and I had been faithful to the Lord and that we had helped this family while they were in our flock. I had not failed to reach my goal thus far, and I felt determined not to fail now. This front porch was not unfamiliar to me. I had been here before on many occasions, with my husband and children. Happy times: dinners, cook-outs, birthdays, engagement announcements, births.... Sad times as well: teenaged child rebelling, financial struggles, hospital stays or even death .... We had been invited to share heartache and joy alike. No, “invited” is the wrong word. We were needed. We were family, and family comes together at such times. This afternoon, however, was different. I was standing on this familiar front porch for a reason that had never brought me here before: I came to say good bye. On this front porch, I knocked on the door. This family had been with us for years, and we had been with them. Remembering how this family had helped and blessed our congregation, I quietly smiled. Remembering how they had enriched our personal lives with their friendship and encouragement, I could feel the tears burning behind my eyes. We would miss them. Remembering all that we had done for them, I wondered how they could leave with no word or even warning. Just stopped coming. Just

managed to snag the last available table and all three ordered the special with sweet tea to drink. “It’s like Thanksgiving,” Shiloh said. “Not for me. Thanksgiving was working an extra shift so the folks with kids could be home for the day. Christmas was the same,” Bonnie said. Abby shrugged. “The army served turkey and dressing on the holidays. It wasn’t what Mama made, but it tasted pretty damn good.” Since it was a special and only had to be dipped up and served, they weren’t long getting their meal. Abby shut her eyes on the first bite and made appreciative noises. “This is so good. I may eat here every Sunday.” “And break Cooper’s heart?” Bonnie asked. “Hey, now! One night of drinking together does not make us all bosom buddies or BFFs or whatever the hell it’s called these days.” Abby waved at the waitress, who came right over. “I want this plate all over again,” she said. “Did you remember that we do have pie for dessert?” the waitress asked. “Yes, I’ll have two pieces, whipped cream on both. What about you, Shiloh?” She blushed. “I shouldn’t, but . . . yes, and go away before I change my mind.” “Bonnie?” Abby asked. Bonnie shook her head. “Just an extra piece of pie will do me.” “So that’s two more specials and five pieces of pie, right?” the waitress asked. “You got it,” Abby said. “I’m having ice cream when we finish with hair and nails. You two are going to be moaning and groaning about still being too full,” Bonnie said. “Not me. By the middle of the afternoon I’ll be ready for ice cream,” Abby said. “My God, how do you stay so small?” Shiloh asked. “Damn fine genes. Mama wasn’t a big person.” “Well, my granny was as wide as she was tall and every bite of food I eat goes straight to my thighs and butt,” Shiloh said. “But after that wicked, evil stuff last night, I’m starving.” “It burned all the calories right out of your body,” Abby said. “Anything you eat today doesn’t even count.” “You are full of crap,” Shiloh leaned forward and whispered. The waitress returned with more plates of food and slices of pumpkin pie with whipped cream, taking the dirty dishes back away with her. Bonnie picked up the clean fork on the pie plate and cut a bite-size piece off. “Oh. My. God! This is delicious. Y’all can eat Cooper’s cookin’. I’m not the one kissin’ on him, so I don’t give a shit if I hurt his little feelin’s or not. I’m comin’ here for pumpkin pie next Sunday if I have to walk.” “If Cooper doesn’t want to cook, maybe we can all come back here with him and Rusty next Sunday,” Abby said. “And if he does?” Shiloh asked. “Then I’m eating a steak and you can borrow my truck, Bonnie. I’d hate to see you walk that far. You’d be too tired to take care of the milkin’ the next day,” Abby said. “And you don’t know how to milk a cow, do you?” Bonnie’s blue eyes danced when she joked. Abby took a deep breath and told the truth. “No, I don’t, and I don’t like chickens.” “Well, I hate hogs,” Shiloh admitted. “And I can’t milk a cow, either.” “Looks like it might take all three of us to run that ranch after all.” Bonnie grinned. The waitress refilled their tea glasses. “Y’all must be the Malloy sisters. I heard you’d come to the canyon. Ezra used to come in here pretty often for our Sunday special and he always took an extra order home with him. Y’all sound like him when you talk. You all from Texas?” “Galveston,” Abby said. “Arkansas, but I lived in Texas until I graduated high school,” Shiloh said. The waitress looked at Bonnie. “Kentucky after leavin’ Texas.” “I knew I heard the good old Texas drawl in your voices,” the waitress said as she walked away. “Wonder how much she won on that pot?” Abby whispered. Shiloh had been studying her ragged nails but she looked up.

Bread, however, is their chief food. It is cheap; they like it; it comes into the house ready cooked, it is always at hand, and needs no plate and spoon. Spread with a scraping of butter, jam, or margarine, according to the length of purse of the mother, they never, tire of it as long as they are in their ordinary state of health. They receive it into their hands, and can please themselves as to where and how they eat it. It makes the sole article in the menu for two meals in the day. Dinner may consist of anything from the joint on Sunday to boiled rice on Friday. Potatoes will play a great part as a rule, at dinner, but breakfast and tea will be bread.

Sunday dinner at the Marsdens’ is more than a meal--it’s an occasion. I’m dressed accordingly, wearing a pale green sundress with a sweater to ward off the chill of the air-conditioning. “Well, I blame my mama, God rest her soul,” Laura Grace says with a sigh. “She never taught me how to cook. You have no idea how lucky you are, Jemma--you and Nan both. Your mama’s a great cook, and she made sure to teach you. You girls’ husbands are surely going to thank her one day.” It’s impossible to miss the pointed look she gives Ryder. He ignores her and continues to attack his own roast. He’s rolled up the sleeves of his white button-down shirt, but his tie is neat and his khakis perfectly pressed. He cuts off a slice of rare meat and brings it to his mouth. Chewing slowly, he fixes his gaze on the wall directly above my mother’s head. It’s clear that he, too, would rather be anywhere else right now--anywhere but here, a helpless victim of our mothers’ machinations. Laura Grace glances from him to me and back to him again. “Next year, when the two of you are off at Oxford, you better promise to drive over together each week for Sunday dinner, you hear?” “Now, c’mon, Laura Grace,” Mr. Marsden chides. “You know Ryder hasn’t made his decision yet. You’ve got to give the boy some space to figure it out.” She waves one hand in dismissal. “I know. But a mama can hope, can’t she? I’m sorry, but I just can’t imagine the two of them going off in different directions.” “There’s only one choice for the both of them, as far as I’m concerned,” my mom says. “It’s about time the Rebels get their football program back on track, and Ryder’s just the boy to do it--with Jemma cheering him on.” I can’t help but cringe, staring down at my plate. I mean, is this really what my mom dreams about? Is this the best she can imagine for me? For a moment, everyone continues to eat silently. The tension in the air is so thick you could cut it with a knife, but I doubt Mama or Laura Grace even notice.

The important thing is to try and enjoy cooking. It shouldn't be something that you dread. What is there to be scared of? You only learn through making mistakes so they are not something to be afraid of. I still get it wrong sometimes and I am still learning new things - that doesn't stop and you shouldn't either. Keep going until the fear is gone!

Quiet as it's kept, there is a certain type of "upper class" white folks who don't use "colored help" at all. In fact, household labor is a segregated occupation. A Lancashire-born (English) butler, asked if he had encountered many black men and women in his 20 years of service, said reflectively, "I can't think of one I worked with. On one job we had Italian cook, an Irish kitchen man, a French lady's maid, an English butler, and an English parlormaid." The upper echelon's household staff is 99-99/100% white.

The cities change. The bus line is different. The train runs on another track, but the scene is the same. Everyday in America, South Africa and other places in the world like them. Black people. My people. Travelin. To be cooks, janitors, housekeepers, porters, days workers, servants, Black boys, Beige girls, Brown daddies, Ebony mothers.

Least you got a nice, strong reason,” I said. “Don’t like him,” Virgil said. 16 PONY HAD BREAKFAST with us at Café Paris on Friday. The Chinaman who ran the café had some chickens, and they had been laying recently. So, with our beans and salt pork and biscuits, we each had an egg. “Sick of cooking for me and Kha-to-nay,” Pony said. “How is life out on the prairie,” I said. Pony shrugged. “Quiet,” he said. “But Kha-to-nay wants to go back to war with white-eyes.” “Ain’t gonna win that,” I said. “I know,” Pony said. “Try to keep him alive long as I can. Balloon go up here on Sunday?” Virgil shook his head. “No?” I said. Virgil shook his head again. “He backed off the shooting,” Virgil said. “Soon’s we brought it up.” “Scared?” Pony said. Virgil shook his head. “Ambitious,” he said. “Afraid it would spoil his plan to be governor?” I said. “Yep.” “He did shift the tone of the conversation,” I said. “He tell you go,” Pony said. “He tell you, you not go he kill you.” “True,” Virgil said. “But he won’t.” “Think I come in town, anyway,” Pony said. “Stay with you Sunday.” “ ’Preciate it,” Virgil said. “But I ain’t wrong ’bout this.” “Wants to be known as the man who cleaned up Appaloosa,

Tiana peered down in stunned delight at the sparkling white silk draping her body. The rhinestone- and pearl- studded gown she now wore was unlike anything she'd ever owned. When she lifted her head, she gasped at her surroundings. Tiana twirled around in a slow circle, mesmerized by the glitz and glamour of a place she had only seen in her nightly dreams. The old sugar mill she'd had her heart set on buying for years was no longer decrepit and falling apart. The floors gleamed underneath her feet, shining so bright they nearly blinded her. Brilliant crystal chandeliers hung high above her head, illuminating a massive dining room that was crowded with patrons. Men in suit jackets and women wearing their Sunday best sat at cloth-covered tables adorned with extravagant centerpieces and sparkling china. Everyone seemed to be having a grand time, enjoying rich, fragrant dishes that smelled like the food Tiana used to cook with her daddy.

Becoming a mother if -- and this is a critical if -- you have enough money for help does not mean stripping the membranes and being born anew; it means a series of tiny innumerable tasks added to your life that in the short run mean little but in the long run amount to something. It means coming home from work two hours earlier than you did before because that's when the sitter gets off. It means cooking dinners every night because, after all, you don't have just yourself to feed. It means learning about couscous, high-iron rice, organic spinach, nontoxic pots, thing you never thought of, little addendums to your brain, insignificant in isolation but, collectively, it takes up space. Being a mother means going to the pet store for three hours on Sundays so your girl can see the birds. It means learning and seeing colors anew -- there's purple, there's red, say red, red, red and so you see red as though for the first time, blood in the eye, brightness. Being a mother means knowing the luxuriousness of giving comfort, bringing the slack body up, holding her close; she melts into your form, which is, when all is said and done, still your form. Like so much in life, being a mother is entirely undramatic, filled with small pleasures and multiple inconveniences that only over weeks and months leave marks of any significance. You look back and say, "I know things I did not know before. I love like I did not love before, but how, or when, this happened, is really all a mystery, steps in smoke." Being a mother is a lot like growing up. When, or how, did you become an adult? What was the precise moment you lost your childhood? No one can say. It's all so permeable.

That night, I sit in my bed and think about God and who I can invite over. I think it’s desperate of me to want to booty-call someone at eight on a Sunday night, but I want to forget. I don’t necessarily know what I’m looking to forget, but I know there is something inside me that needs to disappear, at least for the moment. It’s probably that I’m lonely. To be honest, I likely need a therapist a lot more than I need religion.

She came by this morning to drop off a meal for Sunday dinner because she's going away on a day trip, and decided to stay and prepare enough food for a family of ten: paneer tikka, dahi bhalla chaat, rajma masala, dal makhani, vegetable korma, chicken karahi, two types of biryani, mango cheesecake..." He trailed off when Zara laughed. "I guess you won't be ordering in for a while." "She was hoping I would have a guest." He hesitated, not wanting to scare her away, but also not wanting to let her go. "Are you free tonight?" "You had me at 'enough food for a family of ten' but I would have been knocking on your door for a slice of mango cheesecake.

On a lazy Sunday afternoon I most enjoy … Cooking. Experimenting with makeup. Going to a museum. Just lounging around the house. Exiling people.

The weekend will always be hidden between days.

As if he senses my internal war, he braces his forearms on the shower wall, trapping me in and demanding my full attention, his blue eyes dark in the haze of mist. “I want to come home to you every day and wake up to you every morning. I want your clothes in my closet and your body in my bed. I want to cook dinners with you and take Sunday naps with you. I want you to fill this place with whatever makes you happy, makes it ours.” He exhales a nervous breath. “Move in with me, Leah. Please.

But you'll have to make it up to Chloe. She likes your dal tadka, paneer masala, methi saag, lamb biryani, and chicken coconut curry." My dad's face softened. He had a sweet spot for Chloe and her daughter, Olivia. "I'll cook on Saturday, and they can have it for Sunday dinner.

The tables were laid with white cloths and decorated with holly and ivy. There were crackers beside each plate. Two turkeys and four geese were carried in, their skins nicely browned and glistening. Mr Francis and Arthur carved for us while tureens of roast potatoes, chestnut stuffing, sage and onion stuffing, bread sauce, Brussels sprouts, cauliflower with a white sauce, cabbage and gravy were passed around. Claret was poured. We pulled our crackers, put on paper hats, read the silly mottos and riddles and demonstrated our toys and puzzles. Then we said grace and ate until we couldn't stuff in another bite. There was a blast on a bugle, and the Christmas puddings were carried in, flaming with brandy and with a sprig of holly stuck in them. I had helped to make these on Stir-up Sunday back in November, and most of them had been sent with the cooks to Osborne House. But there were plenty for us, served with the custard and brandy butter I had prepared.

There is a huge pot of Sunday gravy on the stove, a rich tomato sauce full of pork neck and sausage and oxtails, fragrant with onion and garlic, and hiding a pound of whole peeled carrots. The carrots are Teresa's family recipe secret for a bit of sweetness without grinding up the vegetable, which changes the texture of the sauce. They'll be fished out at the end, soft and imbued with the meaty savoriness of the sauce, and will serve as a special "cook's treat," drizzled with olive oil and sprinkled with coarse salt and ground pepper.

JUST GREAT !! I think my mom is downstairs fixing a fancy Sunday dinner. Lately she’s been watching all of those Food Network cooking shows, and now she’s obsessed with the healthy cooking kick. But the sad thing is that her cooking was never that good to begin with. It’s gone from VERY BAD to HORRIBLE! Sorry, Mom ! Probably the worst thing about her new meals is the very strong and pungent SMELL. We had homemade pizza almost a week ago, and I STILL can’t get the stench out of my hair. And I’ve washed it THREE times. Come on! HOW do you screw up a PIZZA?!! All you have to do is call the pizza delivery service, place your order, open the front door when you hear the doorbell, and THEN open the pizza box and eat it!!

The curious fact about Oxo cubes is that we have probably never really needed them. These little cubes of salt, beef extract and flavourings were, and I suppose still are, used to add ‘depth’ to stews, gravies and pie fillings made with ‘inferior’ meat. Two million are sold in Britain each day. Yet any half-competent cook knows you can make a blissfully flavoursome stew with a bit of scrag and a few carrots, without recourse to a cube full of chemicals and dehydrated cow. Apart from showing disrespect to the animal that has died for our Sunday lunch (imagine bits of someone else being added to your remains after you have been cremated), the use of a strongly seasoned cube to ‘enhance’ the gravy successfully manages to sum up all that is wrong about the British attitude to food. How could we fail to understand that the juices that drip from a joint of decent meat as it cooks are in fact its heart and soul, and are individual to that animal. Why would anyone need to mask the meat’s natural flavour? By making every roast lunch taste the same, smothering the life out of the natural pan juices seems like an act of culinary vandalism, and people did, and still do, just that on a daily basis.

The least appealing part of the day, though, was definitely lunch. Our shepherd had decided that the finest specialty of the area was armadillo, and there wasn't a single Sunday that his wife failed to cook us up an armadillo—but only after clubbing the critter to death before our eyes.

Phips his Wreck-Voyage.

When my mom cooked on Sunday, she made an AMAZING sauce! Even though it instantly smelled great, it took hours to be ready. It was worth the wait! Wonderful things shouldn't be rushed. Lasting memories are built slowly. So if sauce shouldn't be rushed, it's definitely ok to not rush your relationship. Build it slowly... it will be worth it!

The fish vendor had delivered a sea of heavenly delights. Les gambas, large shrimp, were the size of my hand. Once cooked, they'd be lovely and pink. The oysters were enormous and beautiful, the briny scent conjuring up the sea. I couldn't remember the last time I'd swum in open water. Six years ago on a Sunday trip to the Hamptons with Eric? Oh God, I didn't want to think about him. Besides the work of shucking more than three hundred of them, oysters were easy. They'd be served raw with a mignonette sauce and lemons, along with crayfish, crab, and shrimp, accompanied by a saffron-infused aioli dipping sauce. I lifted the top of another crate, and fifty or so lobsters with spiny backs greeted me- beautiful and big, and the top portion freckled by the sea. I loved working with lobster, the way their color changed from mottled brown and orange to a fiery red when cooked. I'd use the tails for le plat principal, flambéed in cognac and simmered in a spicy tomato- my version of my grandmother's recipe for langouste à la armoricaine. The garnish? A sprig of fresh rosemary. The other crates were filled with lovely mussels, scallops, whelks, and smoked salmon filets, along with another surprise- escargots. Save for the snails, this meal would be a true seafood extravaganza.

If it’s a girl,” she continued, “let’s not allow her too much education.” “I agree,” Matsuda answered. “Too much schooling is no good anyway.” “Of course, we’ll have to send her for the compulsory years.” “No, they’re the worst. Let’s hire tutors.” “Far too expensive. I’ll never agree to that,” Fumiko replied. “No, she can just go to the local school. When she graduates from junior high, I’ll keep her at home and treat her like a maid. By this time of the morning, she’ll be up cooking our breakfast. I’ll be lying in bed like this, taking it easy with you.” “That sounds nice.” “So it appeals to you. In that case, I’ll make her cook breakfast when she’s in grammar school.” “Will a first-grader be able to cook?” “She won’t have any choice. And she’d better get the rice just right.” “The poor little thing!” “But it’s best to be strict with girls — better for them.” “True.” “I’m not going to have a girl who thinks too much. Let’s raise her so she’ll never talk back. I don’t mean just so she can restrain herself — I want her incapable of talking back — a girl who has no opinions of her own. A girl who does what she’s told, automatically, like an idiot. Even her face must be an idiot’s face.” “A girl like a doll.” “Yes. When she’s small, I’ll train her to serve other people, like a good little wife — like the girls in ancient China. As soon as she gets out of school, I’ll marry her off.” “I’ll go and visit her. I’ll take her some of that sugar we got as a present, behind your back.” “Will you indeed.” “But you never use it to cook with. There’s too much, anyway.” “How do you know?” “You told me.” “Did I? Well, take it, then.” “I’ll go and see her every Sunday.” “Her husband won’t like that.” “That’s all right. He’ll understand. I’ll find her a kind husband.” “He won’t stay that way. I’ll encourage him to be cruel and mean. You must encourage him, too — to have affairs and drink. If you meet any beautiful women, you mustn’t keep them for yourself. Send them over, lots of them, to him, just like the sugar. She won’t get any sympathy when she comes over to complain. I’ll show her my body. ‘Look!’ I’ll tell her: ‘Look at what your father does to me. I can bear it, and so should you!

On Sundays when Bubby cooked dairy, she would sometimes have a request for scrambled eggs. She beat them with her indispensable broken fork until bubbles formed on top, then added a dash of sweet cream and several chunks of cream cheese. She cooked the eggs over a low flame, stirring constantly. The result was a mountain of fluff, creamy, smooth and delectable enough to tempt us.

Shakshuka with Feta and Mint I started noticing many restaurants serving shakshuka and said to myself, “Hey, I can make that at home for much cheaper and way better.” Turns out I was right! It’s a North African one-pan tomato and egg dish that is perfect for a lazy Sunday morning. You can’t mess it up. Tip When a recipe calls for canned tomatoes, make sure to only buy Italian San Marzano canned tomatoes. They are grown in the rich volcanic ash from Mount Vesuvius and have the best flavor. To watch a similar video tutorial for this recipe, search “FlavCity shakshuka” on YouTube. Ingredients: - 1 green bell pepper, sliced - ½ cup red onions, diced - 4 cloves garlic, minced - ¼ cup roasted assorted bell peppers - 1 teaspoon smoked paprika - 1 teaspoon cumin - ½ teaspoon cayenne pepper - 20 ounces of canned tomatoes, chopped - 4 eggs - ¼ cup feta cheese, crumbled - Fresh mint, minced - Parsley, minced - Kosher salt and fresh pepper - Olive oil Preheat a twelve-inch skillet over medium heat along with 1 tablespoon of oil. Add the green peppers, onions, ¼ teaspoon salt, and a few cracks of pepper. Cook for 12 minutes or until the veggies are soft, stirring often. Add the garlic and cook for 3 minutes. Add the roasted peppers, paprika, cumin, and cayenne pepper and cook for 1 minute. Add the chopped canned tomatoes with juice along with ½ teaspoon of salt and a few cracks of pepper. Bring to a simmer and cook until the tomatoes have reduced and the sauce is somewhat thick, about 15–20 minutes. Turn the heat to medium-low. Then use a spoon to make indentations for the eggs, and crack the eggs directly into the spots. Season the tops of the eggs with a pinch of salt and pepper, cover with a lid or sheet pan, and cook for 7–10 minutes or until the egg whites are set. Remove from the heat, garnish with the feta cheese and herbs, and enjoy! You can use the keto pita bread recipe to dip into the tomato sauce. You can even char the pita bread in a hot grill pan to make it crusty. Storage and reheating: You can store the shakshuka in the fridge for three days and reheat in the oven.

LARGE FUNERAL HOMES Same with real estate: most people, I am convinced, are happier in close quarters, in a real barrio-style neighborhood, where they can feel human warmth and company. But when they have big bucks they end up pressured to move into outsized, impersonal, and silent mansions, far away from neighbors. On late afternoons, the silence of these large galleries has a funereal feel to it, but without the soothing music. This is something historically rare: in the past, large mansions were teeming with servants, head-servants, butlers, cooks, assistants, maids, private tutors, impoverished cousins, horse grooms, even personal musicians. And nobody today will come to console you for having a mansion—few will realize that it is quite sad to be there on Sunday evening.