Cool Plates With Quotes

I finally found him sitting on his balcony. He was leaning back against the wall with his eyes closed. Soft music played, and a cool ocean breeze blew back my hair as I stepped on to the balcony and inhaled the scent of the sea. "May I join you?" I asked softly. He didn’t bother opening his eyes. "If you like." The moon in the dark sky looked like a giant white plate dipping its edge into the ocean. We sat quietly for a while. I closed my eyes too and listened to him hum along in harmony with the music. "You haven’t played your guitar in a long time. I miss it," I said when the song was finished. Ren turned away. "I fear there is no music left in me.

I split the omelet between the plates and stopped when Curran's arms closed about me. He pulled me against him, pressing my back against his chest. I heard him inhale my scent. His lips grazed my temple. Here we were, alone, in my kitchen, holding each other while breakfast cooled on the table. This was some sort of alternate universe, with a different Kate, who wasn't hunted like a wild animal and who could have these sorts of things. "What's up?" I asked softly. "Just making sure you know you're caught.

The Cool Stuff Theory of Literature is as follows: All literature consists of whatever the writer thinks is cool. The reader will like the book to the degree that he agrees with the writer about what's cool. And that works all the way from the external trappings to the level of metaphor, subtext, and the way one uses words. In other words, I happen not to think that full-plate armor and great big honking greatswords are cool. I don't like 'em. I like cloaks and rapiers. So I write stories with a lot of cloaks and rapiers in 'em, 'cause that's cool. Guys who like military hardware, who think advanced military hardware is cool, are not gonna jump all over my books, because they have other ideas about what's cool. The novel should be understood as a structure built to accommodate the greatest possible amount of cool stuff.

But what after all is one night? A short space, especially when the darkness dims so soon, and so soon a bird sings, a cock crows, or a faint green quickens, like a turning leaf, in the hollow of the wave. Night, however, succeeds to night. The winter holds a pack of them in store and deals them equally, evenly, with indefatigable fingers. They lengthen; they darken. Some of them hold aloft clear planets, plates of brightness. The autumn trees, ravaged as they are, take on the flash of tattered flags kindling in the gloom of cool cathedral caves where gold letters on marble pages describe death in battle and how bones bleach and burn far away in Indian sands. The autumns trees gleam in the yellow moonlight, in the light of harvest moons, the light which mellows the energy of labour, and smooths the stubble, and brings the wave lapping blue to the shore.

You might think that, by now, people would have become accustomed to the idea of natural catastrophes. We live on a planet that is still cooling and which has fissures and faults in its crust; this much is accepted even by those who think that the globe is only six thousand years old, as well as by those who believe that the earth was "designed" to be this way. Even in such a case, it is to be expected that earthquakes will occur and that, if they occur under the seabed, tidal waves will occur also. Yet two sorts of error are still absolutely commonplace. The first of these is the idiotic belief that seismic events are somehow "timed" to express the will of God. Thus, reasoning back from the effect, people will seriously attempt to guess what sin or which profanity led to the verdict of the tectonic plates. The second error, common even among humanists, is to borrow the same fallacy for satirical purposes and to employ it to disprove a benign deity.

I plastered on my best poker face, attempting to appear cool and casual even thought I had never been so eager to deliver two Chicken Parmagianas in my life. "Just be careful, hon," Rosanna said. "Oh, are the plates hot?" I flinched back just before my hands made contact. Rosanna laughed. "No, but hot boys can burn just as easily.

Do you radiate cold magic when you punch people?" Kail asked. "I do not engage in physical combat," Icy replied, taking a bite from his vegetable plate, "and I possess no elemental magic ability." "Then why Icy Fist?" "It is short for 'Indomitable Courteous Fist,' which is my full name." "That's significantly less cool, Icy.

So I pulled a gun on him and demanded his wallet.” The soda in my mouth becomes the soda in my nose. “You had a gun?” I cough and sputter into my napkin. Mom’s eyes go round and she pressed her finger to her lips, mouthing, “Shhh!” “Where did you get a gun?” I hiss. “Oliver lent it to me. He was always looking out for me. Told me to shoot first and run. He said the asking-questions-later part was for the police.” She grins at my expression. “Does that earn me cool points?” I swirl a fry in the mound of ketchup on my plate. “You want cool points for pulling a gun on my father?” I say it with all the appropriate disdain and condescension it deserves, but deep down, we both know she gets mega cool points for it. “Psh.” She waves her hand. “I didn’t even know whether or not it would fire. And anyway, he didn’t hand me his wallet. He propositioned me instead.” “Okay. Ew.” “Not like that, you brat.

They had Rembrandt on the calendar that year, a rather smeary self-portrait due to imperfectly registered color plate. It showed him holding a smeared palette with a dirty thumb and wearing a tam-o’-shanter which wasn’t any too clean either. His other hand held a brush poised in the air, as if he might be going to do a little work after a while, if somebody made a down payment. His face was aging, saggy, full of the disgust of life and the thickening effects of liquor. But it had a hard cheerfulness that I liked, and the eyes were as bright as drops of dew. I was looking at him across my office desk at about four-thirty when the phone rang and I heard a cool, supercilious voice that sounded as if it thought it was pretty good. It said drawlingly, after I had answered: “You are Philip Marlowe, a private detective?

Cinder." Kai pulled one leg onto the bank, turning his body so they were facing each other. He took her hands between his and her heart began to drum unexpectedly. Not because of his touch, and not even because of his low, serious tone, but because it occurred to Cinder all at once that Kai was nervous. Kai was never nervous. "I asked you once," he said, running his thumbs over her knuckles, "if you thought you would ever be willing to wear a crown again. Not as the queen of Luna, but ... as my empress. And you said that you would consider it, someday." She swallowed a breath of cool night air. "And ... this is that day?" His lips twitched, but didn't quite become a smile. "I love you. I want to be with you for the rest of my life. I want to marry you, and, yes, I want you to be my empress." Cinder gaped at him for a long moment before she whispered, "That's a lot of wanting." "You have no idea." She lowered her lashes. "I might have some idea." Kai released one of her hands and she looked up again to see him reaching into his pocket - the same that had held Wolf's and Scarlet's wedding rings before. His fist was closed when he pulled it out and Kai held it toward her, released a slow breath, and opened his fingers to reveal a stunning ring with a large ruby ringed in diamonds. It didn't take long for her retina scanner to measure the ring, and within seconds it was filling her in on far more information than she needed - inane worlds like carats and clarity scrolled past her vision. But it was the ring's history that snagged her attention. It had been his mother's engagement ring once, and his grandmother's before that. Kai took her hand and slipped the ring onto her finger. Metal clinked against metal, and the priceless gem looked as ridiculous against her cyborg plating as the simple gold band had looked on Wolf's enormous, deformed, slightly hairy hand. Cinder pressed her lips together and swallowed, hard, before daring to meet Kai's gaze again. "Cinder," he said, "will you marry me?" Absurd, she thought. The emperor of the Eastern Commonwealth was proposing to her. It was uncanny. It was hysterical. But it was Kai, and somehow, that also made it exactly right. "Yes," she whispered. "I will marry you." Those simple words hung between them for a breath, and then she grinned and kissed him, amazed that her declaration didn't bring the surge of anxiety she would have expected years ago. He drew her into his arms, laughing between kisses, and she suddenly started to laugh too. She felt strangely delirious. They had stood against all adversity to be together, and now they would forge their own path to love. She would be Kai's wife. She would be the Commonwealth's empress. And she had every intention of being blissfully happy for ever, ever after.

When he was finished, he set his plate down, looked at me, and raised an eyebrow. I leaned forward and whispered angrily, “I am not going to sit on your lap, so don’t get your hopes up, Mister.” He still waited until I picked up a fork and took a few bites. I speared a bite of macadamia nut crusted ruby snapper and said, “Whew. Time’s up. Isn’t it? The clock is ticking. You must be sweating it, huh? I mean, you could turn any second.” He just took a bite of curried lamb and then some saffron rice and sat there chewing as cool as a cucumber. I watched him closely for a full two minutes and then folded up my napkin. “Okay, I give. Why are you acting so smug and confident? When are you going to tell me what’s going on?” He wiped his mouth carefully and took a sip of water. “What’s going on, my prema, is that the curse has been lifted.” My mouth dropped open. “What? If it was lifted, why were you a tiger for the last two days?” “Well, to be clear, the curse is not completely gone. I seem to have been granted a partial removal of the curse.” “Partial? Partial meaning what, exactly?” “Partial, meaning a certain number of hours per day. Six hours to be exact.” I recited the prophecy in my mind and remembered that there were four sides to the monolith, and four times six was…”Twenty-four.” He paused. “Twenty-four what?” “Well, six hours makes sense because there are four gifts to obtain for Durga and four sides of the monolith. We’ve only completed one of the tasks, so you only get six hours.” He smiled. “I guess I get to keep you around then, at least until the other tasks are finished.” I snorted. “Don’t hold your breath, Tarzan. I might not need to be present for the other tasks. Now that you’re a man part of the time, you and Kishan can resolve this problem yourselves, I’m sure.” He cocked his head and narrowed his eyes at me. “Don’t underestimate your level of…involvement, Kelsey. Even if you weren’t needed anymore to break the curse, do you think I’d simply let you go? Let you walk out of my life without a backward glance?” I nervously began toying with my food and decided to say nothing. That was exactly what I’d been planning to do. Something had changed. The hurt and confused Ren that made me feel guilty for rejecting him in Kishkindha was gone. He was now supremely confident, almost arrogant, and very sure of himself.

Through the noon heat and into the dusk where lizards lay with their leather chins flat to the cooling rocks and fended off the world with thin smiles and eyes like cracked stone plates

1 The summer our marriage failed we picked sage to sweeten our hot dark car. We sat in the yard with heavy glasses of iced tea, talking about which seeds to sow when the soil was cool. Praising our large, smooth spinach leaves, free this year of Fusarium wilt, downy mildew, blue mold. And then we spoke of flowers, and there was a joke, you said, about old florists who were forced to make other arrangements. Delphiniums flared along the back fence. All summer it hurt to look at you. 2 I heard a woman on the bus say, “He and I were going in different directions.” As if it had something to do with a latitude or a pole. Trying to write down how love empties itself from a house, how a view changes, how the sign for infinity turns into a noose for a couple. Trying to say that weather weighed down all the streets we traveled on, that if gravel sinks, it keeps sinking. How can I blame you who kneeled day after day in wet soil, pulling slugs from the seedlings? You who built a ten-foot arch for the beans, who hated a bird feeder left unfilled. You who gave carrots to a gang of girls on bicycles. 3 On our last trip we drove through rain to a town lit with vacancies. We’d come to watch whales. At the dock we met five other couples—all of us fluorescent, waterproof, ready for the pitch and frequency of the motor that would lure these great mammals near. The boat chugged forward—trailing a long, creamy wake. The captain spoke from a loudspeaker: In winter gray whales love Laguna Guerrero; it’s warm and calm, no killer whales gulp down their calves. Today we’ll see them on their way to Alaska. If we get close enough, observe their eyes—they’re bigger than baseballs, but can only look down. Whales can communicate at a distance of 300 miles—but it’s my guess they’re all saying, Can you hear me? His laughter crackled. When he told us Pink Floyd is slang for a whale’s two-foot penis, I stopped listening. The boat rocked, and for two hours our eyes were lost in the waves—but no whales surfaced, blowing or breaching or expelling water through baleen plates. Again and again you patiently wiped the spray from your glasses. We smiled to each other, good troopers used to disappointment. On the way back you pointed at cormorants riding the waves— you knew them by name: the Brants, the Pelagic, the double-breasted. I only said, I’m sure whales were swimming under us by the dozens. 4 Trying to write that I loved the work of an argument, the exhaustion of forgiving, the next morning, washing our handprints off the wineglasses. How I loved sitting with our friends under the plum trees, in the white wire chairs, at the glass table. How you stood by the grill, delicately broiling the fish. How the dill grew tall by the window. Trying to explain how camellias spoil and bloom at the same time, how their perfume makes lovers ache. Trying to describe the ways sex darkens and dies, how two bodies can lie together, entwined, out of habit. Finding themselves later, tired, by a fire, on an old couch that no longer reassures. The night we eloped we drove to the rainforest and found ourselves in fog so thick our lights were useless. There’s no choice, you said, we must have faith in our blindness. How I believed you. Trying to imagine the road beneath us, we inched forward, honking, gently, again and again.

Howard had a pine display case, fastened by fake leather straps and stained to look like walnut. Inside, on fake velvet, were cheap gold-plated earrings and pendants of semiprecious stones. He opened this case for haggard country wives when their husbands were off chopping trees or reaping the back acres. He showed them the same half-dozen pieces every year the last time he came around, when he thought, This is the season - preserving done, woodpile high, north wind up and getting cold, night showing up earlier every day, dark and ice pressing down from the north, down on the raw wood of their cabins, on the rough-cut rafters that sag and sometimes snap from the weight of the dark and the ice, burying families in their sleep, the dark and the ice and sometimes the red in the sky through trees: the heartbreak of a cold sun. He thought, Buy the pendant, sneak it into your hand from the folds of your dress and let the low light of the fire lap at it late at night as you wait for the roof to give out or your will to snap and the ice to be too thick to chop through with the ax as you stand in your husband's boots on the frozen lake at midnight, the dry hack of the blade on ice so tiny under the wheeling and frozen stars, the soundproof lid of heaven, that your husband would never stir from his sleep in the cabin across the ice, would never hear and come running, half-frozen, in only his union suit, to save you from chopping a hole in the ice and sliding into it as if it were a blue vein, sliding down into the black, silty bottom of the lake, where you would see nothing, would perhaps feel only the stir of some somnolent fish in the murk as the plunge of you in your wool dress and the big boots disturbed it from its sluggish winter dreams of ancient seas. Maybe you would not even feel that, as you struggled in clothes that felt like cooling tar, and as you slowed, calmed, even, and opened your eyes and looked for a pulse of silver, an imbrication of scales, and as you closed your eyes again and felt their lids turn to slippery, ichthyic skin, the blood behind them suddenly cold, and as you found yourself not caring, wanting, finally, to rest, finally wanting nothing more than the sudden, new, simple hum threading between your eyes. The ice is far too thick to chop through. You will never do it. You could never do it. So buy the gold, warm it with your skin, slip it onto your lap when you are sitting by the fire and all you will otherwise have to look at is your splintery husband gumming chew or the craquelure of your own chapped hands.

It was becoming more and more evident that Salem was a town that celebrated individuality, a real live-and-let-live kind of place. Melody felt a gut punch of regret. Her old nose would have fit in here. "Look!" She pointed at the multicolored car whizzing by. Its black door were from a Mercedes coupe, the white hood from a BMW; the silver trunk was Jaguar, the red convertible top was Lexus, the whitewall tires were Bentley, the sound system was Bose, and the music was classical. A hood ornament from each model dangled from the rear view mirror. Its license plate appropriately read MUTT. "That car looks like a moving Benton ad." "Or a pileup on Rodeo drive." Candace snapped a picture with her iPhone and e-mailed to her friends back home. They responded instantly with a shot of what they were doing. It must have involved the mall because Candace picked up her pace and began asking anyone under the age of fifty where the cool people hung out.

But what after all is one night? A short space, especially when the darkness dims so soon, and so soon a bird sings, a cock crows, or a faint green quickens, like a turning leaf, in the hollows of the wave. Night, however, succeeds to night. The winter holds a pack of them in store and deals them equally, evenly, with indefatigable fingers. They lengthen; they darken. Some of them hold aloft clear planets, plates of brightness. The autumn trees, ravaged as they are, take on the flesh of tattered flags kindling in the doom of cool cathedral caves where gold letters on marble pages describe death in battle and how bones bleach and burn far away in Indian sands. The autumn trees gleam in the yellow moonlight, in the light of harvest moons, the light which mellows the energy of labour, and smooths the stubble, and brings the wave lapping blue to the shore. It seemed now as if, touched by human penitence and all its toil, divine goodness had parted the curtain and displayed behind it, single, distinct, the hare erect; the wave falling; the boat rocking; which, did we deserve them, should be ours always. But alas, divine goodness, twitching the cord, draws the curtain; it does not please him; he covers his treasures in a drench of hail, and so breaks them, so confuses them that it seems impossible that their calm should ever return or that we should ever compose from their fragments a perfect whole or read in the littered pieces the clear words of truth. For our penitence deserves a glimpse only; our toil respite only. The nights now are full of wind and destruction; the trees plunge and bend and their leaves fly helter skelter until the lawn is plastered with them and they lie packed in gutters and choke rain pipes and scatter damp paths. Also the sea tosses itself and breaks itself, and should any sleeper fancying that he might find on the beach an answer to his doubts, a sharer of his solitude, throw off his bedclothes and go down by himself to walk on the sand, no image with semblance of serving and divine promptitude comes readily to hand bringing the night to order and making the world reflect the compass of the soul. The hand dwindles in his hand; the voice bellows in his ear. Almost it would appear that it is useless in such confusion to ask the night those questions as to what, and why, and wherefore, which tempt the sleeper from his bed to seek an answer.

Like most people who love to cook, I like the tangible things. I like the way the knife claps when it meets the cutting board. I like the haze of sweet air that hovers over a hot cake as it sits, cooling, on the counter. I like the way a strip of orange peel looks on an empty plate. But what I like even more are the intangible things: the familiar voices that fall out of the folds of an old cookbook, or the scenes that replay like a film reel across my kitchen wall. When we fall in love with a certain dish, I think that’s what we’re often responding to: that something else behind the fork or the spoon, the familiar story that food tells.

Anney makes the best gravy in the county, the sweetest biscuits, and puts just enough vinegar in those greens. Glenn nodded, though the truth was he’d never had much of a taste for greens, and his well-educated mama had always told him that gravy was bad for the heart. So he was not ready for the moment when Mama pushed her short blond hair back and set that big plate of hot food down in front of his open hands. Glenn took a bite of gristly meat and gravy, and it melted between his teeth. The greens were salt sweet and fat rich. His tongue sang to his throat; his neck went loose, and his hair fell across his face. It was like sex, that food, too good to waste on the middle of the day and a roomful of men too tired to taste. He chewed, swallowed began to come alive himself. He began to feel for the first time like one of the boys, a grown man accepted by the notorious and dangerous Earle Boatwright, staring across the counter at one of the prettiest woman he’d ever seen. His face went hot, and he took a big drink of ice tea to cool himself.

The spiking temps spiked a fever for cool commons, so I made a plate of tapenade, bruschetta, and prosciutto, with orange creamsicle martinis flowing like a Zen fountain. It was hard for me to believe that I woke up that morning fighting back tears for no reason and all kinds of reasons. It is still... hard for me to believe that you have become no reason, at all.

Wendy sat by herself in the kitchen, regarding the notebook and the abandoned and untouched tea plates. Madeleines were all the rage right now and it had been wonderful spending the afternoon trying to make them with Mother, but after the first day they had sort of dried out and become a little tasteless. She picked one up and tentatively dipped it in her cooling tea, then nibbled its now soft edge. Much better. They almost tasted a little bit like sunshine- like warm, exotic days...

Soba noodles with eggplant and mango This dish has become my mother’s ultimate cook-to-impress fare. And she is not the only one, as I have been informed by many readers. It is the refreshing nature of the cold buckwheat noodles the sweet sharpness of the dressing and the muskiness of mango that make it so pleasing. Serve this as a substantial starter or turn it into a light main course by adding some fried firm tofu. Serves 6 1/2 cup rice vinegar 3 tbsp sugar 1/2 tsp salt 2 garlic cloves, crushed 1/2 fresh red chile, finely chopped 1 tsp toasted sesame oil grated zest and juice of 1 lime 1 cup sunflower oil 2 eggplants, cut into 3/4-inch dice 8 to 9 oz soba noodles 1 large ripe mango, cut into 3/8-inch dice or into 1/4-inch-thick strips 12/3 cup basil leaves, chopped (if you can get some use Thai basil, but much less of it) 21/2 cups cilantro leaves, chopped 1/2 red onion, very thinly sliced In a small saucepan gently warm the vinegar, sugar and salt for up to 1 minute, just until the sugar dissolves. Remove from the heat and add the garlic, chile and sesame oil. Allow to cool, then add the lime zest and juice. Heat up the sunflower oil in a large pan and shallow-fry the eggplant in three or four batches. Once golden brown remove to a colander, sprinkle liberally with salt and leave there to drain. Cook the noodles in plenty of boiling salted water, stirring occasionally. They should take 5 to 8 minutes to become tender but still al dente. Drain and rinse well under running cold water. Shake off as much of the excess water as possible, then leave to dry on a dish towel. In a mixing bowl toss the noodles with the dressing, mango, eggplant, half of the herbs and the onion. You can now leave this aside for 1 to 2 hours. When ready to serve add the rest of the herbs and mix well, then pile on a plate or in a bowl.

I said, "I want to wear something funny and cool. Marjorie, could I wear your sparkly baseball hat?" The three of us looked at Marjorie. Now I remember thinking that her answer could change everything back to the way it was; Dad could find a job and stop praying all the time and Mom could be happy and call Marjorie shellfish again and show us funny videos she found on YouTube, and we all could eat more than just spaghetti at dinner and, most important, Marjorie could be normal again. Everything would be okay if Marjorie would only say yes to me wearing the sparkly sequined baseball hat, the one she'd made in art class a few years ago. The longer we watched Marjorie and waited for her response, the more the temperature in the room dropped and I knew that nothing would ever be the same again. She stopped twisting her spaghetti around her fingers. She opened her mouth, and vomit slowly oozed out onto her spaghetti plate. Dad: "Jesus!" Mom: "Honey, are you okay?" She jumped out of her seat and went over to Marjorie, stood behind her, and held her hair up. Marjorie didn't react to either parent, and she didn't make any sounds. She wasn't retching or convulsing involuntarily like one normally does when throwing up. It just poured out of her as though her mouth was an opened faucet. The vomit was as green as spring grass, and the masticated pasta looked weirdly dry, with a consistency of mashed-up dog food. She watched Dad the whole time as the vomit filled her plate, some of it slopping over the edges and onto the table. When she finished she wiped her mouth on her sleeve. "No, Merry. You can't wear my hat." She didn't sound like herself. Her voice was lower, adult, and growly. "You might get something on it. I don't want you to mess it up." She laughed. Dad: "Marjorie..." Marjorie coughed and vomited more onto her too-full plate. "You can't wear the hat because you're going to die someday." She found a new voice, this one treacly baby-talk. "I don't want dead things wearing my very special hat.

Madarjoon was reminding Oliver how to set a table, while Benyamin and Alice carried steaming dishes into the dining room in preparation for their dinner. The air was thick with the aroma of saffron and fresh turmeric, cinnamon and salted olive oil; fresh bread was cooling on the kitchen counter beside large plates of fluffy rice, sautéed raisins, heaps of barberries, and sliced almonds. Feta cheese was stacked beside a small mountain of fresh walnuts—still soft and damp—and handfuls of basil, mint, scallions, and radishes. There were spiced green beans, ears of grilled corn, dense soups, bowls of olives, and tricolored salads. There was so much food, in fact, I simply cannot describe it all. But

As a girl, it had been firmly set down that one ought never speak until one was spoken to, and when one did, one ought not speak of anything that might provoke or worry. One referred to the limb of the table, not the leg, the white meat on the chicken, not the breast. Good manners were the foundations of civilization. One knew precisely with whom one sat in a room based entirely on how well they behaved, and in what manner. Forks and knives were placed at the ten-twenty on one's plate when one was finished eating, One ought to walk straight and keep one's hands to oneself when one s poke, least one be taken for an Italian or Jew. A woman was meant to tend a child, a garden, or a conversation. A woman ought to know how to mind the temperature in a room, adding a little heat in a well-timed question, or cool a warm temper with the suggestion of another drink, a bowl of nuts, and a smile. What Kitty had learned at Miss Porter's School---handed down from Sarah Porter through the spinsters teaching there, themselves the sisters of Yale men who handed down the great words, Truth. Verity. Honor--was that your brothers and your husbands and your sons will lead, and you will tend., You will watch and suggest, guide and protect. You will carry the torch forward, and all to the good. There was the world. And one fixed an eye keenly on it. One learned its history; one understood the causes of its wars. One debated and, gradually, a picture emerged of mankind over the centuries; on understood the difference between what was good and what was right. On understood that men could be led to evil, against the judgment of their better selves. Debauchery. Poverty of spirit. This was the explanation for so many unfortunate ills--slavery, for instance. The was the reason. Men, individual men, were not at fault. They had to be taught. Led. Shown by example what was best. Unfairness, unkindness could be addressed. Queitly. Patiently.. Without a lot of noisy attention. Noise was for the poorly bred. If one worried, if one were afraid, if one doubted--one kept it to oneself. One looked for the good, and one found it. The woman found it, the woman pointed it out, and the man tucked it in his pocket, heartened. These were the rules.

A long time later, after the bath had cooled, Lottie dressed in a fresh white nightgown and approached the bedroom table, where Nick was standing. She felt herself color as he stared at her with a half-smile. “I like the way you look in this,” he said, brushing his fingers over the high-necked bodice of the gown. “Very innocent.” “Not any longer,” Lottie said with an abashed smile. He lifted her against his body, his face rubbing into the cool dampness of her hair. His beguiling mouth found her neck. “Oh, yes, you are,” he said. “It’s going to require a great deal of time and effort to debauch you completely.” “I have every faith you’ll succeed,” she said, and sat before a plate loaded with ham, vegetable pudding, potatoes, and open-faced tarts. -Nick & Lottie

The next forty minutes are a festival of soul eating. I know many immigrant families incorporate their traditional dishes into the Thanksgiving feast, but not my folks. Our menu is Norman Rockwell on crack. Turkey with gravy. Homemade cranberry relish and the jellied stuff from the can. Mashed potatoes, sweet potatoes with marshmallows, green bean casserole. Cornbread stuffing and buttery yeast rolls. The only nods to our heritage are mustard-seed pickled carrots and dill-cucumber salad, to have something cool and palate-cleansing on the plate. A crazy layered Jello-O dish, with six different colors in thin stripes, looking like vintage Bakelite. Jeff and the girls show up just in time for desserts... apple pie, pumpkin pie, pecan bars, cheesecake brownies, and Maria's flan.

Molten Chocolate Cakes Makes 4 single-serve cakes Ingredients 1 stick unsalted butter 6 ounces semisweet chocolate chips 2 egg yolks 2 eggs ¼ cup sugar 1 teaspoon vanilla extract 2 tablespoons all-purpose flour Directions 1. Preheat the oven to 450°F. 2. Spray the insides of 4 ramekins with baking spray. Put the ramekins on a baking sheet. 3. Microwave the butter and chocolate chips in a microwave-safe bowl for 1 minute. The butter should be almost all melted. The chocolate won’t be completely melted. 4. Whisk the butter and chocolate mixture until smooth. 5. Separate two egg yolks from their whites: Crack both eggs into a bowl without breaking the yolks. Then take an empty, disposable plastic water bottle, squeeze it, hold the opening to a yolk, and then release to suck the yolk into the bottle. Repeat with the second yolk. Then deposit both yolks into a clean bowl by squeezing the bottle and pouring them out. 6. Beat the egg yolks, eggs, sugar, and vanilla extract in an electric mixer on high or with a whisk until the mixture is thick. 7. Fold the butter and chocolate mixture into the egg mixture. 8. Add the flour to the mixture gradually. Don’t overmix. 9. Divide the batter into the 4 ramekins. 10. Bake the cakes for 8 to 12 minutes or until the cakes have risen over the sides of the ramekins and the tops of the cakes no longer jiggle when the baking sheet is given a little shake. The cake centers should still be soft. 11. Remove the cakes from the oven and let them cool for 1 minute. 12. Cover the cakes with upside-down dessert plates, flip the ramekins over, and remove the ramekins from the cakes. Eat immediately!

Maria winks at me, takes a mouthful of stuffing, and rolls her eyes in ecstasy. The next forty minutes are a festival of soul eating. I know many immigrant families incorporate their traditional dishes into the Thanksgiving feast, but not my folks. Our menu is Norman Rockwell on crack. Turkey with gravy. Homemade cranberry relish and the jellied stuff from the can. Mashed potatoes, sweet potatoes with marshmallows, green bean casserole. Cornbread stuffing and buttery yeast rolls. The only nods to our heritage are mustard-seed pickled carrots and dill-cucumber salad, to have something cool and palate-cleansing on the plate. A crazy layered Jello-O dish, with six different colors in thin stripes, looking like vintage Bakelite. Jeff and the girls show up just in time for desserts... apple pie, pumpkin pie, pecan bars, cheesecake brownies, and Maria's flan.

There was nothing like an extra helping of guilt to cool a man's blood.And it was guilt as much as the hot food and the glass of good wine that got Brian through the evening in the Grant kitchen. The size of it left little room for lust, considering. There was Adelia Grant giving him a warm greeting as if he was welcome to swing in for dinner anytime he had the whim, and Travis getting out an extra plate himself-as if he waited on employees five days a week-and saying that there was plenty to go around as Brendon had other plans for dinner. Before he knew it, he was sitting down, having food heaped in front of him and being asked how his day had been.And not in a way that expected a report. He didn't know what to do about it. He liked these people, genuinely liked them. And there he was lusting after their daughter. An alley mutt after a registered purebred.

As soon as we take our seats, a sequence of six antipasti materialize from the kitchen and swallow up the entire table: nickels of tender octopus with celery and black olives, a sweet and bitter dance of earth and sea; another plate of polpo, this time tossed with chickpeas and a sharp vinaigrette; a duo of tuna plates- the first seared and chunked and served with tomatoes and raw onion, the second whipped into a light pâté and showered with a flurry of bottarga that serves as a force multiplier for the tuna below; and finally, a plate of large sea snails, simply boiled and served with small forks for excavating the salty-sweet knuckle of meat inside. As is so often the case in Italy, we are full by the end of the opening salvo, but the night is still young, and the owner, who stops by frequently to fill my wineglass as well as his own, has a savage, unpredictable look in his eyes. Next comes the primo, a gorgeous mountain of spaghetti tossed with an ocean floor's worth of clams, the whole mixture shiny and golden from an indecent amount of olive oil used to mount the pasta at the last moment- the fat acting as a binding agent between the clams and the noodles, a glistening bridge from earth to sea. "These are real clams, expensive clams," the owner tells me, plucking one from the plate and holding it up to the light, "not those cheap, flavorless clams most restaurants use for pasta alle vongole." Just as I'm ready to wave the white napkin of surrender- stained, like my pants, a dozen shades of fat and sea- a thick cylinder of tuna loin arrives, charred black on the outside, cool and magenta through the center. "We caught this ourselves today," he whispers in my ear over the noise of the dining room, as if it were a secret to keep between the two of us. How can I refuse?

I spent another sleepless night in my apartment and in the early hours of the morning I snuck once more into my little kitchen, to prepare a huge torta di ricotta. I needed a cheesecake: it was the only thing that could give me the peace of mind I craved. Had I been too hasty in offering to give l'Inglese lessons? I asked myself, as I ground green almonds with my pestle. The power of my wrist quickly turned the almonds to powder. If only I could grind my worries away as easily. I beat the ricotta, egg yolks, honey, sugar, lemon juice, and rind into the almonds. I beat and beat and beat the mixture until a sweat formed on my brow and my body began to glow with warmth. Even then I did not stop beating. I welcomed the exhaustion that began to creep up on me: I could feel the healing power of my cooking. Really I knew nothing about l'Inglese. Nothing at all. Except that everything about him spelled danger to an inexperienced woman like me. I was afraid of him, yet could not bear the thought of not seeing him again. I was always thinking of him, imagining our next meeting: amusing myself with every possible scenario. I whisked the egg whites into peaks in a matter of seconds. I reasoned that I had been right to speak out to him when I did. I knew how I would have hated myself if I had let the moment slip by. I knew how wretched and foolish I would have felt at my impotence, and yet this turbulence inside me was almost as bad. Acrobatic butterflies fluttered in my stomach, however much I tried to feed them into submission. When the torta had baked to a golden, angel-scented crust, and after waiting impatiently for it to cool, I helped myself to a large slice with a thick dollop of cream. Ooh, it was good. I mopped up every crumb from the plate with my finger. Then I switched out the lights and climbed back into bed. I resigned myself to the thought that what was done could not be undone and drifted into a lemon-flavored sleep.

Back in the twentieth century, American girls had used baseball terminology. “First base” referred to embracing and kissing; “second base” referred to groping and fondling and deep, or “French,” kissing, commonly known as “heavy petting”; “third base” referred to fellatio, usually known in polite conversation by the ambiguous term “oral sex”; and “home plate” meant conception-mode intercourse, known familiarly as “going all the way.” In the year 2000, in the era of hooking up, “first base” meant deep kissing (“tonsil hockey”), groping, and fondling; “second base” meant oral sex; “third base” meant going all the way; and “home plate” meant learning each other’s names. Getting to home plate was relatively rare, however. The typical Filofax entry in the year 2000 by a girl who had hooked up the night before would be: “Boy with black Wu-Tang T-shirt and cargo pants: O, A, 6.” Or “Stupid cock diesel”—slang for a boy who was muscular from lifting weights—“who kept saying, ‘This is a cool deal’: TTC, 3.” The letters referred to the sexual acts performed (e.g., TTC for “that thing with the cup”), and the Arabic number indicated the degree of satisfaction on a scale of 1 to 10. In the year 2000, girls used “score” as an active verb indicating sexual conquest, as in: “The whole thing was like very sketchy, but I scored that diesel who said he was gonna go home and caff up [drink coffee in order to stay awake and study] for the psych test.” In the twentieth century, only boys had used “score” in that fashion, as in: “I finally scored with Susan last night.” That girls were using such a locution points up one of the ironies of the relations between the sexes in the year 2000. The continuing vogue of feminism had made sexual life easier, even insouciant, for men. Women had been persuaded that they should be just as active as men when it came to sexual advances. Men were only too happy to accede to the new order, since it absolved them of all sense of responsibility

Pastry for double-crust, 9-inch pie ¾ cup sugar 1 teaspoon nutmeg Enough pared and sliced apples to fill a 9-inch pie generously 1 ½ tablespoons butter, cut into small pieces ½ cup liquid honey 1 tablespoon grated orange rind Confectioners’ sugar Preheat oven to 425° F. Prepare pastry sufficient for a double-crust, 9-inch pie. Roll out half the dough and line the pie plate. Combine sugar and nutmeg; pour over apples, lifting and tossing with two forks until well combined. Pile fruit into pie pan, heaping to make a nice fat pie, and dot with butter. Roll out remaining pastry and cut into ½-inch strips. Arrange strips lattice fashion over apples, pressing edges down firmly. Bake 10 minutes, then lower the oven temperature to 350°F. Bake 30–40 minutes more, or until apples are tender and crust is brown. Remove from oven. Combine honey and orange rind, and pour mixture through openings in lattice; return pie to oven and bake another 5 minutes. Cool to lukewarm and dredge with confectioners’ sugar. Serve warm or cold.

Nut Cake 3½ cups plain flour, not self-rising ½ pound salted butter, room temperature 3 cups sugar 6 large eggs 1 cup heavy whipping cream 3 cups chopped pecans 1 teaspoon vanilla extract 1 teaspoon lemon extract Preheat oven to 325°F. Generously grease a tube pan with Crisco and lightly flour. Sift flour three times and set aside. Cream butter with sugar until light and fluffy. Add eggs, one at a time. Beat only until each disappears. Blend in 1 cup flour followed by ½ cup whipping cream. Repeat with 1 cup flour then ½ cup whipping cream. Add 1 cup flour. Coat pecans with remaining ½ cup flour. Carefully fold pecans into batter. Fold in vanilla and lemon extracts. Add batter to pan, level it, and knock bottom of pan on the edge of the counter, once, to get out the air bubbles. Place in the center of the oven and bake for 1 hour and 15 minutes, or until it’s medium brown on top and begins to pull away from the sides of the pan.* Remove from oven. Wait 10 minutes and invert on a cake plate. Do not cover until cool to touch.

The next day, Angelina was tending a fresh pot of red gravy on the stove. She was going to make Veal Parmigiana for dinner, to be accompanied by pasta, fresh bread, and salad. She left the sauce on low and went to put the finishing touches on the pie she had planned. Earlier, she had made 'a vol-au-vent'- the word means "windblown" in French- a pastry that was as light and feathery as a summer breeze, that Angelina had adapted to serve as a fluffy, delicately crispy pie crust. The crust had cooled and formed a burnished auburn crown around the rim of the pie plate. She took a bowl of custardy creme anglaise out of the refrigerator and began loading it into a pie-filling gadget that looked like a big plastic syringe. With it, she then injected copious amounts of the glossy creme into the interior of the pie without disturbing the perfect, golden-crusty dome. That done, she heated the chocolate and cream on the stove top to create a chocolate ganache, which she would use as icing on the pie, just to take it completely over the top.

BONNIE BROWNIE COOKIE BARS Preheat oven to 350 degrees F., rack in the middle position.   4 one-ounce squares semi-sweet chocolate (or 3/4 cup chocolate chips) 3/4 cup butter (one and a half sticks) 1½ cups white (granulated) sugar 3 beaten eggs (just whip them up in a glass with a fork) 1 teaspoon vanilla extract 1 cup flour (pack it down in the cup when you measure it) 1/2 cup chopped cashews 1/2 cup chopped butterscotch chips 1/2 cup semi-sweet chocolate chips (I used Ghirardelli)   Prepare a 9-inch by 13-inch cake pan by lining it with a piece of foil large enough to flap over the sides. Spray the foil-lined pan with Pam or another nonstick cooking spray.   Microwave the chocolate squares and butter in a microwave-safe mixing bowl on HIGH for 1 minute. Stir. (Since chocolate frequently maintains its shape even when melted, you have to stir to make sure.) If it’s not melted, microwave for an additional 20 seconds and stir again. Repeat if necessary.   Stir the sugar into the chocolate mixture. Feel the bowl. If it’s not so hot it’ll cook the eggs, add them now, stirring thoroughly. Mix in the vanilla extract.   Mix in the flour, and stir just until it’s moistened.   Put the cashews, butterscotch chips, and chocolate chips in the bowl of a food processor, and chop them together with the steel blade. (If you don’t have a food processor, you don’t have to buy one for this recipe—just chop everything up as well as you can with a sharp knife.)   Mix in the chopped ingredients, give a final stir by hand, and spread the batter out in your prepared pan. Smooth the top with a rubber spatula.   Bake at 350 degrees F. for 30 minutes.   Cool the Bonnie Brownie Cookie Bars in the pan on a metal rack. When they’re thoroughly cool, grasp the edges of the foil and lift the brownies out of the pan. Place them facedown on a cutting board, peel the foil off the back, and cut them into brownie-sized pieces.   Place the squares on a plate and dust lightly with powdered sugar if you wish.   Hannah’s Note: If you’re a chocoholic, or if you’re making these for Mother, frost them with Neverfail Fudge Frosting before you cut them.

When they got to the table, it was easy to recognize some of the dishes just from their pictures in the book. Skillet Broken Lasagna, which smelled of garlic and bright tomato; Fluffy Popovers with Melted Brie and Blackberry Jam (she started eating that the minute she picked it up and could have cried at the sweet, creamy-cheesy contrast to the crisp browned dough). There were also the two versions of the coconut rice, of course, and Trista had placed them next to the platter of gorgeously browned crispy baked chicken with a glass bowl of hot honey, specked with red pepper flakes, next to it, and in front of the beautifully grilled shrimp with serrano brown sugar sauce. Every dish was worthy of an Instagram picture. Which made sense, since Trista had, as Aja had pointed out, done quite a lot of food porn postings. There was also Cool Ranch Taco Salad on the table, which Margo had been tempted to make but, as with the shrimp dish, given that she had been ready to bail on the idea of coming right up to the last second, had thought better of, lest she have taco salad for ten that needed to be eaten in two days. Not that she couldn't have finished all the Doritos that went on top that quickly. But there hadn't been a Dorito in her house since college, and she kind of thought it ought to be a cause for celebration when she finally brought them back over the threshold of Calvin's ex-house. The Deviled Eggs were there too, thank goodness, and tons of them. They were creamy and crunchy and savory, sweet and- thanks to an unexpected pocket of jalapeño- hot, all at the same time. Classic party food. Classic church potluck food too. Whoever made those knew that deviled eggs were almost as compulsively delicious as potato chips with French onion dip. And, arguably, more healthful. Depending on which poison you were okay with and which you were trying to avoid. There was a gorgeous galaxy-colored ceramic plate of balsamic-glazed brussels sprouts, with, from what Margo remembered of the recipe, crispy bacon crumbles, sour cranberries, walnuts, and blue cheese, which was- Margo tasted it with hope and was not disappointed- creamy Gorgonzola Dolce.

Thanks.” “For what?” “For everything.” I shrug and my smile wobbles a little. “Thanks for talking me into taking this trip instead of staying home and wallowing in self-pity. For sticking by my side, but also giving me space. For…being my best friend.” She gives the impression of being cool, clipped, controlled, but deep down Fanny is a smushy-mushy sentimental marshmallow. She grabs me and gives me a fierce hug. “It’s just my time,” she finally says, pulling away. “You know?” I shake my head. I don’t know. “Being best friends is like playing baseball. Right now, it’s my turn to step up to the plate and carry the team.” She lifts her chin and looks up at me with her trademark confidence. “Don’t worry. Your time at bat will come.” “I hope I will carry the team as well as you have.” “You will.” “Wait!” I laugh. “Did you just make a baseball analogy?” “Yeah. So?” “The Americanization of Fanny is complete.” I stroke my chin and chuckle maniacally. “Funny!” Fanny snaps. “I don’t think so!” “It starts with reality television binges and baseball analogies. Soon, you’ll be forgoing French chocolate for Hershey’s bars and baguettes for Wonder Bread.

When she was finished with the mailbox, Lisey trudged back down the driveway with her buckets in the long evening light. Breakfast had been coffee and oatmeal, lunch little more than a scoop of tuna and mayo on a scrap of lettuce, and dead cat or no dead cat, she was starved. She decided to put off her call to Woodbody until she had some food in her belly. The thought of calling the Sheriff's Office—anyone in a blue uniform, for that matter—hadn't yet returned to her. She washed her hands for three minutes, using very hot water and making sure any speck of blood was gone from under her nails. Then she found the Tupperware dish containing the leftover Cheeseburger Pie, scraped it onto a plate, and blasted it in the microwave. While she waited for the chime, she hunted a Pepsi out of the fridge. She remembered thinking she'd never finish the Hamburger Helper stuff once her initial lust for it had been slaked. You could add that to the bottom of the long, long list of Things in Life Lisey Has Been Wrong About, but so what? Big diddly, as Cantata had been fond of saying in her teenage years. "I never claimed to be the brains of the outfit," Lisey told the empty kitchen, and the microwave bleeped as if to second that. The reheated gloop was almost too hot to eat but Lisey gobbled it anyway, cooling her mouth with fizzy mouthfuls of cold Pepsi. As she was finishing the last bite, she remembered the low whispering sound the cat's fur had made against the tin sleeve of the mailbox, and the weird pulling sensation she'd felt as the body began, reluctantly, to come forward. He must have really crammed it in there, she thought, and Dick Powell once more came to mind, black-and-white Dick Powell, this time saying And have some stuffing! She was up and rushing for the sink so fast she knocked her chair over, sure she was going to vomit everything she'd just eaten, she was going to blow her groceries, toss her cookies, throw her heels, donate her lunch. She hung over the sink, eyes closed, mouth open, midsection locked and straining. After a pregnant five-second pause, she produced one monstrous cola-burp that buzzed like a cicada. She leaned there a moment longer, wanting to make absolutely sure that was all. When she was, she rinsed her mouth, spat, and pulled "Zack McCool"'s letter from her jeans pocket. It was time to call Joseph Woodbody.

He insisted on clearing the table, and again devoted himself to his game of patience: piecing together the map of Paris, the bits of which he’d stuffed into the pocket of his raincoat, folded up any old how. I helped him. Then he asked me, straight out, ‘What would you say was the true centre of Paris?’ I was taken aback, wrong-footed. I thought this knowledge was part of a whole body of very rarefied and secret lore. Playing for time, I said, ‘The starting point of France’s roads . . . the brass plate on the parvis of Notre-Dame.’ He gave me a withering look. ‘Do you take for me a sap?’ The centre of Paris, a spiral with four centres, each completely self-contained, independent of the other three. But you don’t reveal this to just anybody. I suppose - I hope - it was in complete good faith that Alexandre Arnoux mentioned the lamp behind the apse of St-Germain-l’Auxerrois. I wouldn’t have created that precedent. My turn now to let the children play with the lock. ‘The centre, as you must be thinking of it, is the well of St-Julien-le-Pauvre. The “Well of Truth” as it’s been known since the eleventh century.’ He was delighted. I’d delivered. He said, ‘You know, you and I could do great things together. It’s a pity I’m already “beyond redemption”, even at this very moment.’ His unhibited display of brotherly affection was of childlike spontaneity. But he was still pursuing his line of thought: he dashed out to the nearby stationery shop and came back with a little basic pair of compasses made of tin. ‘Look. The Vieux-Chene, the Well. The Well, the Arbre-a-Liege On either side of the Seine, adhering closely to the line he’d drawn, the age-old tavern signs were at pretty much the same distance from the magic well. ‘Well, now, you see, it’s always been the case that whenever something bad happens at the Vieux-Chene, a month later — a lunar month, that is, just twenty-eight days — the same thing happens at old La Frite’s place, but less serious. A kind of repeat performance. An echo Then he listed, and pointed out on the map, the most notable of those key sites whose power he or his friends had experienced. In conclusion he said, ‘I’m the biggest swindler there is, I’m prepared to be swindled myself, that’s fair enough. But not just anywhere. There are places where, if you lie, or think ill, it’s Paris you disrespect. And that upsets me. That’s when I lose my cool: I hit back. It’s as if that’s what I was there for.

Cheddar Cheese Grits Ingredients: 2 cups whole milk 2 cups water 1 1/2 teaspoons salt 1 cup coarse ground cornmeal 1/2 teaspoon freshly ground black pepper 4 tablespoons unsalted butter 4 ounces sharp Cheddar, shredded Directions: Place the milk, water, and salt into a large, heavy-gauge pan over medium-high heat and bring to a boil. Once the milk mixture comes to a boil, gradually add the cornmeal while continually stirring. Once all of the cornmeal has been incorporated, decrease the heat to low and cover. Remove lid and stir frequently, every few minutes, to prevent grits from sticking or forming lumps; make sure to get into corners of the pan when stirring. Cook for 20 to 25 minutes or until mixture is creamy. Remove from the heat, add the pepper and butter, and whisk to combine. Once the butter is melted, gradually whisk in the cheese a little at a time. Serve immediately. Sweet Potato Casserole Ingredients: For the sweet potatoes 3 cups (1 29-ounce can) sweet potatoes, drained ½ cup melted butter ⅓ cup milk ¾ cup sugar 1 teaspoon vanilla 2 beaten eggs salt to taste For the topping: 5 tablespoons melted butter ⅔ cup brown sugar ⅔ cup flour 1 cup pecan pieces Instructions: Preheat the oven to 350 degrees. Mash the sweet potatoes and add the melted butter, milk, sugar, vanilla, beaten eggs, and a pinch of salt. Stir until incorporated. Pour into a shallow baking dish or a cast iron skillet. Combine the butter, brown sugar, flour, and pecan pieces in a small bowl, using your fingers to create moist crumbs. Sprinkle generously over the casserole. Bake for 25-35 minutes, until the edges pull away from the sides of the pan and the top is golden brown. Let stand for the mixture to cool and solidify a little bit before serving. Southern Fried Chicken Ingredients: 4 pounds chicken pieces 1 1/2 cups milk 2 large eggs 2 1/2 cups all-purpose flour 2 tablespoons salt 2 teaspoons pepper 3 cups vegetable oil salt to taste Preparation: Rinse chicken; pat dry and then set aside. Combine milk and eggs in a bowl; whisk to blend well. In a large heavy-duty plastic food storage bag, combine the flour, salt, and pepper. Dip a chicken piece in the milk mixture; let excess drip off into bowl. Put a few chicken pieces in the food storage bag and shake lightly to coat thoroughly. Remove to a plate and repeat with remaining chicken pieces. Heat oil to 350°. Fry chicken, a few pieces at a time, for about 10 minutes on each side, or until golden brown and cooked through. Chicken breasts will take a little less time than other pieces. Pierce with a fork to see if juices run clear to check for doneness. With a slotted spoon, move to paper towels to drain; sprinkle with salt.

This is what I least wished to write about last night, but I am going to try to write it down this evening. Once, as I lay there at the bottom of the pit, it seemed to me that a man with a long nose (a tall man or an immense spider) stood over me. I did not move or even open my eyes, knowing that if I did he would be gone. He touched my forehead with something he held, and the pit vanished. I was standing in Nettle’s kitchen. She was making soup, and I watched her add a whole plateful of chopped meat to her kettle and shake the fire. She turned and saw me, and we kissed and embraced. I explained to her that I was not really in her kitchen at all, that I lay at the bottom of a pit in a ruin of the Vanished People on an island far away, and that I was dying of thirst. “Oh,” Nettle said, “I’ll get you some water.” She went to the millstream and brought back a dipper of clean, cool water for me; but I could not drink. “Come with me,” I told her. “I’ll show you where I am, and when you give me your water there I’ll be able to drink it.” I took her hand (yes, Nettle my darling, I took your hard, hardworking little hand in mine) and tried to lead her back to the pit in which I lay. She stared at me then as if I were some horror from the grave, and screamed. I can never forget that scream. And I lay in the pit, as before. The Short Sun was burning gold. *

This stuff is kind of gross,” he says, draining his cup and setting it down. “Yes, it is,” I say, staring at what remains in mine. I drink it in one gulp, wincing as the bubbles burn my throat. “I don’t know what the Erudite are always bragging about. Dauntless cake is much better.” “I wonder what the Abnegation treat would have been, if they had one.” “Stale bread.” He laughs. “Plain oatmeal.” “Milk.” “Sometimes I think I believe everything they taught us,” he says. “But obviously not, since I’m sitting here holding your hand right now without having married you first.” “What do the Dauntless teach about…that?” I say, nodding to our hands. “What do the Dauntless teach, hmm.” He smirks. “Do whatever you want, but use protection, is what they teach.” I raise my eyebrows. Suddenly my face feels warm. “I think I’d like to find a middle ground for myself,” he says. “To find that place between what I want and what I think is wise.” “That sounds good.” I pause. “But what do you want?” I think I know the answer, but I want to hear him say it. “Hmm.” He grins, and leans forward onto his knees. He presses his hands to the metal plate, framing my head with his arms, and kisses me, slowly, on my mouth, under my jaw, right above my collarbone. I stay still, nervous about doing anything, in case it’s stupid or he doesn’t like it. But then I feel like a statue, like I am not really here at all, and so I touch his waist, hesitantly. Then his lips are on mine again, and he pulls his shirt out from under my hands so that I am touching his bare skin. I come to life, pressing closer, my hands creeping up his back, sliding over his shoulders. His breaths come faster and so do mine, and I taste the lemon-syrup-fizz we just drank and I smell the wind on his skin and all I want is more, more. I push his shirt up. A moment ago I was cold, but I don’t think either of us is cold now. His arm wraps around my waist, strong and certain, and his free hand tangles in my hair and I slow down, drinking it in--the smoothness of his skin, marked up and down with black ink, and the insistence of the kiss, and the cool air wrapped around us both. I relax, and I no longer feel like some kind of Divergent soldier, defying serums and government leaders alike. I feel softer, lighter, and like it is okay to laugh a little as his fingertips brush over my hips and the small of my back, or to sigh into his ear when he pulls me against him, burying his face in the side of my neck so that he can kiss me there. I feel like myself, strong and weak at once--allowed, at least for a little while, to be both. I don’t know how long it is before we get cold again, and huddle under the blanket together. “It’s getting more difficult to be wise,” he says, laughing into my ear. I smile at him. “I think that’s how it’s supposed to be.

Cakes: Microwave milk, water, oil, and butter for two minutes. Make certain it is not too hot to touch (90–100 degrees. We don’t want to kill off our little hardworking yeast, do we? No. We are not killers). Crack eggs into liquid. In the mixing bowl of a standing mixer, combine 1 ½ cups of flour, the salt, sugar, and yeast. Add the liquid and stir thoroughly. Add remaining 2 cups of flour one cup at a time, stirring between each addition. With mixer on low and using the bread paddle or hook, mix dough for 4 minutes. If you don’t have a standing mixer for some strange reason, which I cannot fathom because they are the most useful things ever, you can knead it by hand for 8 minutes instead. Scrape dough into a greased and floured mixing bowl. Let rise for one hour in a warm place. (I preheat my oven to 100 degrees and then turn it off before putting the dough inside, covered with a towel. This is a Great Way to Not Kill Your Yeast.) After one hour, remove the dough and place on a floured cutting board. Gently roll it out to a 12 x 20 inch(ish) rectangle. Combine 3 tablespoons melted butter and ¼ teaspoon orange extract for the filling. Spoon the filling to cover the rectangle, then roll it up. It will be . . . slimy. Delicious, but slimy. Use a sharp knife to cut the log into 12 rolls. (They should be swirled like cinnamon rolls.) Place each roll cut side up in a greased muffin tin and let rise for a half hour covered with the towel. Preheat the oven to 400 degrees, then bake rolls (remove the towel first, flames are such a pain in the kitchen) for 14 minutes. Let them cool in the pan for a few minutes, then tip them out onto a large plate for the next step.

When Dennis McKenna drank ayahuasca , he had a vision in which he became “a sentient water molecule, percolating randomly through the soil, lost amid the tangle of the enormous root fibers of the Banisteriopsis World Tree.” I could feel the coolness, the dank dampness of the soil surrounding me. I felt suspended in an enormous underground cistern, a single drop among billions of drops … as if squeezed by the implacable force of irresistible osmotic pressures, I was rapidly translocated into the roots of the Banisteriopsis tree …” He was “carried through the articulating veins toward some unknown destination”. McKenna found himself within the extraordinary cellular mechanisms that turn light into “the molecular stuff of life”. Pulled on a kind of conveyor belt to the place where photosynthesis occurs. His consciousness exploded as he was “smited by the bolt of energy emitted by the phytic acid transducers and my poor water-molecule soul was split asunder”. As this vision ended, he found himself “embedded in the matrix” of the plant’s biochemical makeup. Suddenly he was suspended above the Amazon rainforest, looking over its vast expanse: “The vista stretching to the curved horizon was blue and green and bluish green, the vegetation below, threaded with shining rivers, looked like green mold covering an overgrown petri plate.” McKenna felt: “anger and rage toward my own rapacious, destructive species, scarcely aware of its own devastating power, a species that cares little about the swath of destruction it leaves in its wake as it thoughtlessly decimates ecosystems and burns thousands of acres of rainforest.” He wept. Suddenly a voice spoke to him: “You monkeys only think you’re running things. You don’t think we would really allow this to happen, do you?

Apricot and chocolate muffins Muffins are a great way to introduce new fruits to your child’s diet. Once they have enjoyed apricots in a muffin, you can serve the ‘real thing’, saying it’s what they have for breakfast. Or you can put some fresh versions of the fruit on the same plate. Other fruits to try in muffins include blueberries and raspberries. A word of warning: the muffins don’t taste massively sweet so may seem a bit underwhelming to the adult palette. We tend to have them with a glass of milk-based, homemade fruit smoothie, spreading them with ricotta cheese to make them more substantial. 250g plain wholemeal flour 2 tsp baking powder 30g granulated fruit sugar 1 egg 30ml vegetable oil 150ml whole milk 180g ripe apricots, de-stoned and chopped 20g milk chocolate, cut into chips Put muffin cases into a muffin tray (this makes about 8–10 small muffins). Heat the oven to 180°C/gas 4. Put the flour and baking powder in a bowl and mix well. Next add the sugar and mix again. Make a ‘well’ in the middle of the mixture. Crack the egg into another bowl and add the oil and milk. Whisk well, then pour into the ‘well’ in the mixture in the other bowl. Stir it briskly and, once well mixed, stir in the apricot and the chocolate chips. Spoon equal amounts into the muffin cases and bake. Check after 25 minutes. If ready, a sharp knife will go in and out with no mixture attached. If you need another 5 minutes, return to the oven until done. Cool and serve. Makes 10 mini- or 4 regular-sized muffins. Great because:  The chocolate is only present in a tiny amount but is enough to make the muffins feel a bit special while the apricots provide a little fruit. If you have them with a milk-based smoothie and ricotta it means that you boost the protein content of the meal to make it more filling.

The mood at the table is convivial throughout the meal. A dried-sausage and prosciutto plate gives way to briny sardines, which give way to truffle-covered gnocchi topped with a plethora of herbs. Richness cut with acidity, herbaceousness and cool breezes at every turn. A simple ricotta and lemon fettuccine topped with sharp pecorino is the perfect counterpoint. I am not driving, and apparently Anjana isn't, either, so we both order a Cynar and soda. "How can we digest all the pasta without another digestif?" we exclaim to the waiter, giddily. Meat, carbs, sunshine, and lingering music coming from across the plaza have stirred us up, and soon our dessert--- some sort of chocolate cake with walnuts--- arrives. It's dense in that fudgey way a flourless concoction can be, like it has molded itself into the perfection of pure chocolate. The crunch of the walnuts is a counterweight, drawing me deeper into the flavor. I haven't been inspired by food like this in a long time, despite spending so much time thinking about food. The atmosphere at work has sucked so much of the joy out of thinking about recipes, but I find myself taking little notes on my phone for recipe experimentation when I get home. The realization jolts me. I've always felt like I have the perfect job for a creative who happens to also be left-brained. Recipes are an intriguing puzzle every single time. Today's fettuccine is the perfect example. The tartness of the lemon paired with the smooth pasta and pillowy ricotta is the no-brainer part. But the trickier puzzle piece--- the one that is necessary to connect the rest of the puzzle to the whole--- is the light grating of the pecorino on top. That tang, that edge, that cutting spice works in tangent with the lemon to give the dish its power. Lemon alone wouldn't have been enough. Pecorino alone wouldn't have been enough. The dish is so simple, but it has to fit together perfectly to work. These little moments, these exciting eurekas, are the elation I normally get in my job.

SNAPPY TURTLE PIE   1 chocolate cookie crumb pie shell (chocolate is best, but shortbread or graham cracker will also work just fine) 1 pint vanilla ice cream 4 ounces ( of a 6-ounce jar) caramel ice cream topping (I used Smucker’s) ½ cup salted pecan pieces 4 ounces ( of a 6-ounce jar) chocolate fudge ice cream topping (I used Smucker’s) 1 small container frozen Cool Whip (original, not low-fat, or real whipped cream) Hannah’s Note: If you can’t find salted pecans, buy plain pecans. Measure out ½ cup of pieces, heat them in the microwave or the oven until they’re hot and then toss them with 2 Tablespoons of melted, salted butter. Sprinkle on ¼ teaspoon of salt, toss again, and you have salted pecan pieces. Set your cookie crumb pie shell on the counter along with your ice cream carton. Let the ice cream soften for 5 to 10 minutes. You want it approximately the consistency of soft-serve. Using a rubber spatula, spread out your ice cream in the bottom of the chocolate cookie crumb crust. Smooth the top with the spatula. Working quickly, pour the caramel topping over the ice cream. You can drizzle it, pour it, whatever. Just try to get it as evenly distributed as you can. Sprinkle the salted pecan pieces on top of the caramel layer. Pour or drizzle the chocolate fudge topping over the pecans. Cover the top of your pie with wax paper (don’t push it down—you don’t want it to stick) and put your Snappy Turtle Pie in the freezer overnight. Put your container of Cool Whip in the refrigerator overnight. Then it’ll be spreadable in the morning. In the morning, remove your pie from the freezer and spread Cool Whip over the top. Cover it with wax paper again and stick it back into the freezer for at least 6 hours. If you’re not planning to serve your pie for dinner that night, wait until the 6 hours are up and then put it into a freezer bag and return it to the freezer for storage. It will be fine for about a month. Take your Snappy Turtle Pie out of the freezer and place it on the countertop about 15 minutes before you’re ready to serve it. When it’s time for dessert, cut it into 6 pieces as you would a regular pie, put each piece on a dessert plate, and place one Snappy Turtle Cookie (recipe follows) on the center of each piece, the head of the turtle facing the tip of the pie. Yield: 6 slices of yummy ice cream pie that all of your guests will ooh and ahh over.

After Marcus had wiped her perspiring body with a cool, damp cloth, he dressed her in his discarded shirt, which held the scent of his skin. He brought her a plate containing a poached pear, and a glass of sweet wine, and even allowed her to feed him a few bites of the silky-soft fruit. When her appetite was sated, Lillian set aside the empty plate and spoon, and turned to snuggle against him. He rose on one elbow and looked down at her, his fingers playing idly in her hair. “Are you sorry that I wouldn’t let St. Vincent have you?” She gave him a puzzled smile. “Why would you ask such a thing? Surely you’re not having pangs of conscience.” Marcus shook his head. “I am merely wondering if you had any regrets.” Surprised and touched by his need for reassurance, Lillian toyed with the dark curls on his chest. “No,” she said frankly. “He is attractive, and I do like him… but I didn’t want him.” “You did consider marrying him, however.” “Well,” she admitted, “it did cross my mind that I would like to be a duchess— but only to spite you.” A smile flashed across his face. He retaliated with a punishing nip at her breast, causing her to yelp. “I couldn’t have borne it,” he admitted, “seeing you married to anyone but me.” “I don’t think Lord St. Vincent will have any difficulty finding another heiress to suit his purposes.” “Perhaps. But there aren’t many women with fortunes comparable to yours… and none with your beauty.” Smiling at the compliment, Lillian crawled halfway over him and hitched one leg over his. “Tell me more. I want to hear you wax lyrical about my charms.” Levering himself to a sitting position, Marcus lifted her with an ease that made her gasp, and settled her until she straddled his hips. He stroked a fingertip along the pale skin that was exposed at the open vee of the shirt. “I never wax lyrical,” he said. “Marsdens are not a poetic sort. However…” He paused to admire the sight of the long-limbed young woman who sat astride him while her hair trailed to her waist in tangled streamers. “I could at least tell you that you look like a pagan princess, with your tangled black hair and your bright, dark eyes.” “And?” Lillian encouraged, linking her arms loosely around his neck. He set his hands at her slender waist and moved them down to grasp her strong, sleek thighs. “And that every erotic dream I’ve ever had about your magnificent legs pales in comparison to the reality.” “You’ve dreamed about my legs?” Lillian wriggled as she felt his palms slide up her inner thighs in a lazy, teasing path. “Oh yes.

The village square teemed with life, swirling with vibrant colors and boisterous chatter. The entire village had gathered, celebrating the return of their ancestral spirit. Laughter and music filled the air, carrying with it an energy that made Kitsune smile. Paper lanterns of all colors floated lazily above, their delicate glow reflecting on the smiling faces below. Cherry blossoms caught in the playful breeze, their sweet, earthy scent settling over the scene. At the center, villagers danced with unbridled joy, the rhythm of the taiko drums and the melody of flutes guiding their steps. To the side, a large table groaned under the weight of a feast. Sticky rice balls, steamed dumplings, seaweed soup, sushi, and more filled the air with a mouthwatering aroma. As she approached the table, she was greeted warmly by the villagers, who offered her food, their smiles genuine and welcoming. She filled a plate and sat at a table with Goro and Sota, overlooking the celebration. The event brought back a flood of memories of a similar celebration from her childhood—a time when everything was much simpler and she could easily answer the question who are you? The memory filled her heart with a sweet sadness, a reminder of what she lost and what had carved the road to where she was now. Her gaze fell on the dancing villagers, but she wasn’t watching them. Not really. Her attention was fully embedded in her heart ache, longing for the past, for the life that was so cruelly ripped away from her. “I think... I think I might know how to answer your question,” she finally said, her voice soft and steady, barely audible over the cacophony of festivity around them. “Oh?” Goro responded, his face alight with intrigue. “I would have to tell you my story.” Kitsune’s eyes reflected the somber clouds of her past. Goro swallowed his bite of food before nodding. “Let us retire to the dojo, and you can tell me.” They retreated from the bustling square, leaving behind the chaos of the celebration. The sounds of laughter and chatter and drums carried away by distance. The dojo, with its bamboo and sturdy jungle planks, was bathed in the soft luminescence of the moonlight, the surface of its wooden architecture glistening faintly under the glow. They stepped into the silent tranquility of the building, and Kitsune made her way to the center, the smooth, cool touch of the polished wooden floor beneath her providing a sense of peace. Assuming the lotus position, she calmed herself, ready to speak of memories she hadn’t confronted in a long time. Not in any meaningful way at least. Across from her, Goro settled, his gaze intense yet patient, encouraging her with a gentle smile like he somehow already understood her story was hard to verbalize.

Suddenly he felt his foot catch on something and he stumbled over one of the trailing cables that lay across the laboratory floor. The cable went tight and pulled one of the instruments monitoring the beam over, sending it falling sideways and knocking the edge of the frame that held the refractive shielding plate in position. For what seemed like a very long time the stand wobbled back and forth before it tipped slowly backwards with a crash. ‘Take cover!’ Professor Pike screamed, diving behind one of the nearby workbenches as the other Alpha students scattered, trying to shield themselves behind the most solid objects they could find. The beam punched straight through the laboratory wall in a cloud of vapour and alarm klaxons started wailing all over the school. Professor Pike scrambled across the floor towards the bundle of thick power cables that led to the super-laser, pulling them from the back of the machine and extinguishing the bright green beam. ‘Oops,’ Franz said as the emergency lighting kicked in and the rest of the Alphas slowly emerged from their hiding places. At the back of the room there was a perfectly circular, twenty-centimetre hole in the wall surrounded by scorch marks. ‘I am thinking that this is not being good.’ Otto walked cautiously up to the smouldering hole, glancing nervously over his shoulder at the beam emitter that was making a gentle clicking sound as it cooled down. ‘Woah,’ he said as he peered into the hole. Clearly visible were a series of further holes beyond that got smaller and smaller with perspective. Dimly visible at the far end was what could only be a small circle of bright daylight. ‘Erm, I don’t know how to tell you this, Franz,’ Otto said, turning towards his friend with a broad grin on his face, ‘but it looks like you just made a hole in the school.’ ‘Oh dear,’ Professor Pike said, coming up beside Otto and also peering into the hole. ‘I do hope that we haven’t damaged anything important.’ ‘Or anyone important,’ Shelby added as she and the rest of the Alphas gathered round. ‘It is not being my fault,’ Franz moaned. ‘I am tripping over the cable.’ A couple of minutes later, the door at the far end of the lab hissed open and Chief Dekker came running into the room, flanked by two guards in their familiar orange jumpsuits. Otto and the others winced as they saw her. It was well known already that she had no particular love for H.I.V.E.’s Alpha stream and she seemed to have a special dislike for their year in particular. ‘What happened?’ she demanded as she strode across the room towards the Professor. Her thin, tight lips and sharp cheekbones gave the impression that she was someone who’d heard of this thing called smiling but had decided that it was not for her. ‘There was a slight . . . erm . . . malfunction,’ the Professor replied with a fleeting glance in Franz’s direction. ‘Has anyone been injured?’ ‘It doesn’t look like it,’ Dekker replied tersely, ‘but I think it’s safe to say that Colonel Francisco won’t be using that particular toilet cubicle again.’ Franz visibly paled at the thought of the Colonel finding out that he had been in any way responsible for whatever indignity he had just suffered. He had a sudden horribly clear vision of many laps of the school gym somewhere in his not too distant future.

MONKEY BREAD   Preheat oven to 350 degrees F., rack in the middle position. 1 and ¼ cups white (granulated) sugar 1 and ½ teaspoons ground cinnamon 4 cans (7.5 ounce tube) unbaked refrigerated biscuits (I used Pillsbury) 1 cup chopped nuts of your choice (optional) 1 cup chocolate chips (optional) (that’s a 6-ounce size bag) ½ cup salted butter (1 stick, 4 ounces, ¼ pound) Hannah’s 1st Note: If you prefer, you can use 16.3 ounce tubes of Pillsbury Grands. If you do this, buy only 2 tubes. They are larger—you will use half a tube for each layer. Tony’s Note: If you use chocolate chips and/or nuts, place them between each biscuit layer. Spray the inside of a Bundt pan with Pam or another nonstick cooking spray. Set your prepared pan on a drip pan just in case the butter overflows. Then you won’t have to clean your oven. Mix the white sugar and cinnamon together in a mixing bowl. (I used a fork to mix it up so that the cinnamon was evenly distributed.) Open 1 can of biscuits at a time and break or cut them into quarters. You want bite-size pieces. Roll the pieces in the cinnamon and sugar mixture, and place them in the bottom of the Bundt pan. Sprinkle one-third of the chopped nuts and one-third of the chocolate chips on top of the layer, if you decided to use them. Open the second can of biscuits, quarter them, roll them in the cinnamon and sugar, and place them on top of the first layer. (If you used Pillsbury Grands, you’ll do this with the remainder of the first tube.) Sprinkle on half of the remaining nuts and chocolate chips, if you decided to use them. Repeat with the third can of biscuits (or the first half of the second tube of Grands). Sprinkle on the remainder of the nuts and chocolate chips, if you decided to use them. Repeat with the fourth can of biscuits (or the rest of the Grands) to make a top layer in your Bundt pan. Melt the butter and the remaining cinnamon and sugar mixture in a microwave safe bowl on HIGH for 45 seconds. Give it a final stir and pour it over the top of your Bundt pan. Bake your Monkey Bread at 350 degrees F. for 40 to 45 minutes, or until nice and golden on top. Take the Bundt pan out of the oven and let it cool on a cold burner or a wire rack for 10 minutes while you find a plate that will fit over the top of the Bundt pan. Using potholders or oven mitts invert the plate over the top of the Bundt pan and turn it upside down to unmold your delicious Monkey Bread. To serve, you can cut this into slices like Bundt cake, but it’s more fun to just let people pull off pieces with their fingers. Hannah’s 2nd Note: If you’d like to make Caramel Monkey Bread, use only ¾ cup of white sugar. Mix it with the cinnamon the way you’d do if it was the full amount of white sugar. At the very end when you melt the butter with the leftover cinnamon and sugar mixture, add ¾ cup of brown sugar to the bowl before you put it in the microwave. Pour that hot mixture over the top of your Bundt pan before baking and it will form a luscious caramel topping when you unmold your Monkey Bread. Hannah’s 3rd Note: I don’t know why this is called “Monkey Bread”. Norman thinks it has something to do with the old story about the monkey that couldn’t get his hand out of the hole in the tree because he wouldn’t let go of the nut he was holding in his fist. Mike thinks it’s because monkeys eat with their hands and you can pull this bread apart and eat it with your hands. Mother says it’s because monkeys are social animals and you can put this bread in the center of the table and everyone can sit around it and eat. Tracey says it’s because it’s a cute name. Bethie doesn’t care. She just wants to eat it.

Ronan was normally a shy guy with the nerdy classes and was never a hit with the babes and thought he was been offered it on a plate. He had died and gone to heaven, been in the limelight was all good. This stout was great stuff it totally relaxed him and made him cool and the babes loved it. Who would have guessed it Ronan was a sex machine? He wriggled his hips and enjoyed the moment oblivious to Katie’s glares and killer looks from the edge of the dance floor. Katie stood with a raised complexion with her hands folded across her chest and tapped her heels in irritation. It did her no good, nobody noticed”.

Have they all bought Kindles? I have one, and I use it most nights. I always imagine the books staring and whispering, Traitor! -- but come on, I have a lot of free first chapters to get through. My Kindle is a hand-me-down from my dad, one of the original models, a slanted, asymmetrical plate with a tiny gray screen and a bed of angled keys. It looks like a prop from 2001: A Space Odyssey. There are newer Kindles with bigger screens and subtler industrial design, but this one is like Penumbra's postcards: so uncool it's cool again.

Daniel.” “Ma.” “Are you well?” She was angry. If the straight-to-voicemail treatment for the last week hadn’t tipped me off, her tone now was a dead giveaway. “I’m great,” I lied. “And how are you?” “Fine.” I laughed, silently. If she heard me laugh, she’d have my balls. “Did you get my messages?” “Yes. Thank you for calling.” I waited for a minute, for her to say more. She didn’t. “I leave you twenty-one messages, three calls a day, and that’s all you got for me?” “I’m not going to apologize for needing some time to cool off and I’m not going to sugarcoat it. Who do you think I am? Willy Wonka? You missed my birthday.” She sniffed. And these weren’t crocodile tears either. I’d hurt her feelings. Ahh, there it is. The acrid taste of guilt. “Ma . . .” “I don’t ask for a lot. I love you. I love my children. I want you to call me on my birthday.” “I know.” I was clutching my chest so my heart didn’t fall out and bleed all over the grass. “What could have been so important that you couldn’t spare a few minutes for your mother? I was so worried.” “I did call you—” “Don’t shit on a plate and tell me it’s fudge, Daniel. You called after midnight.” I hadn’t come up with a plausible lie for why I hadn’t called on her birthday, because I wasn’t a liar. I hated lying. Premeditated lying, coming up with a story ahead of time, crafting it, was Seamus’s game. If I absolutely had to lie, I subscribed to spur-of-the-moment lying; it made me less of a soulless maggot. “That’s true, Ma. But I swear I—” “Don’t you fucking swear, Daniel. Don’t you fucking do that. I raised you kids better.” “Sorry, sorry.” “What was so important, huh?” She heaved a watery sigh. “I thought you were in a ditch, dying somewhere. I had Father Matthew on standby to give you your last rights. Was your phone broken?” “No.” “Did you forget?” Her voice broke on the last word and it was like being stabbed. The worst. “No, I sw—ah, I mean, I didn’t forget.” Lie. Lying lie. Lying liar. “Then what?” I grimaced, shutting my eyes, taking a deep breath and said, “I’m married.” Silence. Complete fucking silence. I thought maybe she wasn’t even breathing. Meanwhile, in my brain: Oh. Shit. What. The. Fuck. Have. I. Done. . . . However. However, on the other hand, I was married. I am married. Not a lie. Yeah, we hadn’t had the ceremony yet, but the paperwork was filed, and legally speaking, Kat and I were married. I listened as my mom took a breath, said nothing, and then took another. “Are you pulling my leg with this?” On the plus side, she didn’t sound sad anymore. “No, no. I promise. I’m married. I—uh—was getting married.” “Wait a minute, you got married on my birthday?” Uh . . . “Uh . . .” “Daniel?” “No. We didn’t get married on your birthday.” Shit. Fuck. “We’ve been married for a month, and Kat had an emergency on Wednesday.” Technically, not lies. “That’s her name? Cat?” “Kathleen. Her name is Kathleen.” “Like your great aunt Kathleen?” Kat wasn’t a thing like my great aunt. “Yeah, the name is spelled the same.” “Last month? You got married last month?” She sounded bewildered, like she was having trouble keeping up. “Is she—is she Irish?” “No.” “Oh. That’s okay. Catholic?” Oh jeez, I really hadn’t thought this through. Maybe it was time for me to reconsider my spur-of-the-moment approach to lying and just surrender to being a soulless maggot. “No. She’s not Catholic.” “Oh.” My mom didn’t sound disappointed, just a little surprised and maybe a little worried. “Daniel, I—you were married last month and I’m only hearing about it now? How long have you known this woman?” I winced. “Two and a half years.” “Two and a half years?” she screeched...

On the trip to lunch, Mom and Demi chatted constantly, while Star and I sat in the back seat – in total silence! In the restaurant, things continued much the same, until in a moment of unexpected meanness, Star tips her glass of juice into my lap. I squeal as the cold liquid hits my thighs. Finally Mom and Demi stop talking. They both grab some napkins and start to try and soak up the mess. The waiter comes over too and helps clean up the juice. He even replaces Star’s drink. Star keeps saying that she is sorry. I know she doesn’t mean it. Mom says, “Don’t worry dear, accidents happen.” Star gives me her best fake smile and winks at me. I feel like tipping my juice over Star’s head but show some restraint and decide to wait for a better chance for revenge. The meals arrive, Star and I both have nachos with little side dishes of sour cream and chilli sauce. The chilli sauce is in a bottle that looks like a soda bottle. Star announces that she needs to go to the bathroom and I see my chance. As the waiter goes past I ask if I can I swap my chilli sauce for extra hot chilli sauce. I think he feels sorry for me and rushes off to change the sauce bottles. I quickly swap it with the bottle next to Star’s plate. Star returns and grabs the extra hot sauce bottle and dumps the whole lot over her nachos. She must be hungry, as she quickly scoffs two large mouthfuls of food into her mouth. Suddenly her eyes widen and she starts to cough. I guess that the extra hot chilli sauce is starting to take effect. While she is distracted I hand her the second bottle of chilli sauce, she thinks it is her soft drink and takes a large gulp. Her eyes bulge like some type of wild cartoon character and she explodes. A mouthful of sauce and nachos flies across the table. A bit hits Mom, but most of it splashes onto Demi. Needless to say, after that, lunch is over. The ride home is pretty quiet, except for me munching my nachos and Star’s occasional coughing and whimpering that her mouth is on fire. The waiter put my nachos in a take-away container and with a wink said, “Careful with that sauce.” Demi and Star head off in their car as soon as we got home. Mom gave me a stern look and asked if I had anything to do with what happened at lunch. I just smiled and replied, “I think those nachos had a dash of karma.

The real game, as I soon discover, is donburi. Donburi, often shortened to don, means "bowl," and the name encapsulates a vast array of rice bowls topped with delicious stuff: oyakodon (chicken and egg), unadon (grilled eel), tendon (tempura). As nice as meat and tempura and eel can be, the donburi of yours and mine and every sensible person's dreams is topped with a rainbow bounty of raw fish. Warm rice, cool fish, a dab of wasabi, a splash of soy- sushi, without the pageantry and without the price tag. At Kikuyo Shokudo Honten you will find more than three dozen varieties of seafood dons, including a kaleidoscopic combination of uni, salmon, ikura (salmon roe), quail eggs, and avocado. I opt for what I've come to call the Hokkaido Superhero's Special: scallops, salmon roe, hairy crab, and uni. It's ridiculous hyperbole to call a simple plate of food life changing, but as the tiny briny eggs pop and the sweet scallops dissolve and the uni melts like ocean Velveeta, I feel some tectonic shift taking place just below my surface.

The kids had already mangled the fruit plate, but the sashimi- fresh raw tuna- fanned out in cool pink glory next to makizushi sushi rolls. Marinated mochiko chicken still steamed, crispy fresh from the deep fryer, and Grandma's homemade pickled vegetables- takuwan and tsukemono- lay in small dishes next to it. "Oooh, one of the aunties made shrimp tempura." Trish piled hand-battered, deep-fried shrimp on a paper plate.

Do you have a frying pan? Not Teflon, I hate that stuff. Cast iron? Or stainless steel?" I found River an old cast iron pan in the cabinet by the sink. I put it on the stove, and I imagined, for a second, Freddie, young, wearing a pearl necklace and a hat that slouched off to one side, standing over that very pan and making an omelet after a late night spent dancing those crazy, cool dances they did back in her day. "Brilliant," River said. He lit the gas stove and threw some butter in the pan. Then he cut four pieces of the baguette, rubbed them with a clove of garlic, and tore a hole out in each. He set the bread in the butter and cracked an egg onto the bread so it filled up the hole. The yolks of the eggs were a bright orange, which, according to Sunshine's dad, meant the chickens were as happy as a blue sky when they laid them. "Eggs in a frame," River smiled at me. When the eggs were done, but still runny, he put them on two plates, diced a tomato into little juicy squares, and piled them on top of the bread. The tomato had been grown a few miles outside of Echo, in some peaceful person's greenhouse, and it was red as sin and ripe as the noon sun. River sprinkled some sea salt over the tomatoes, and a little olive oil, and handed me a plate. "It's so good, River. So very, very good. Where the hell did you learn to cook?" Olive oil and tomato juice were running down my chin and I couldn't have cared less. "Honestly? My mother was a chef." River had the half smile on his crooked mouth, sly, sly, sly. "This is sort of a bruschetta, but with a fried egg. American, by way of Italy.

There was a bar in a standalone wooden building, with a patch of weedy gravel for parking, and on the gravel were seven Harley-Davidsons, all in a neat line. Possibly not actual Hells Angels as such. Possibly one of many other parallel denominations. Bikers were as split as Baptists. All the same, but different. Apparently these particular guys liked black leather tassels and chromium plating. They liked to lie back and ride with their legs spread wide and their feet sticking out in front of them. Possibly a cooling effect. Perhaps necessary. Generally they wore heavy leather vests. And pants, and boots. All black. Hot, in late summer.

What's this?" I asked, putting her cup on the counter next to the plate. "Rocky Road Bars," she supplied with a shrug. "Is that some kind of message?" I asked, head dipped. "Message?" she asked, her brows drawing together and proving that it wasn't. "Never mind," I said, shaking my head, feeling a small wave of relief even if she was standing there wound like a clock for some untold reason. Maybe that was the reason that when she shrugged at me and went to reach for her coffee, I reached over the counter, snagged her chin in my thumb and forefinger and leaned in to lick a small bit of chocolate from beside her lips from where she had smudged it. Her entire body stiffened then trembled at the contact. It was all the encouragement I needed. So right there, a dozen eyes no doubt on us, I framed her face in my hands and pressed my lips to hers. There was nothing sweet or chaste about it. I fucking devoured her mouth, my tongue moving to invade, drawing a quiet whimper from her as her hands slammed down on the counter. The sound was enough to remind me that I couldn't take it any further right then and there and better stop before either of us got too worked up. But as I pulled away and her eyes fluttered open and all I could see was a deep desire there, I knew she was a little bit more worked up than I intended. There were a couple chuckles and one brave soul let out a loud whistle as we pulled apart, making my smile tip up slightly, knowing I had just, whether I truly intended it or not, staked a claim. I let the whole town know that I was messing around with one of their favorite daughters. "I hate you right now," she said, her voice airy, her cheeks pink, her lips swollen. "No you don't," I countered, shaking my head. "You just hate that you can't climb over this counter and let me fuck you right here and now. Don't worry, you can have me all to yourself in just a couple of hours. If you can control yourself until then..." "Control myself," she hissed, both looking slightly outraged and equally amused. "I believe you were the one half-mauling me in public." "And I'm pretty sure it was your tongue moving over mine and your whimper I heard, right? Or was that Old Mildred. Hey, Milly..." I started to call, making Maddy's eyes bulge comically as she slammed her hand into my shoulder hard enough to send me back a foot. "Shut up!" she hissed, making me let out a chuckle. "Alright fine. You made your point," she said, shaking her head as she reached for her coffee. "What was my point, exactly?" I asked, curious. "You just like... marked your territory or whatever," she said, rolling her eyes at the very idea, but a small smile pulled at her lips. "So, what, you're mine now?" "Oh, I, well... I thought..." she fumbled, shaking her head at her lack of explanations. "Relax, sweetheart," I said, saving her from her misery. "Like I said last night, I'm in. You were the one who came in all anti-social this morning." "That had nothing to do with you," she informed me, looking almost pained. "Alice?" "My mom needs to find some friends to talk to about sex, Brant. I can't take it. I can't," she said, looking horrified. "I thought I was a cool, mature, experienced, metropolitan woman. But when your mom starts talking about blowjobs, it makes you really, really want to stick your fingers in your ears and scream 'I'm not hearing this, I'm not hearing this' until she shuts up." "Traumatized for life, huh?" "He's coming over tonight. Did I mention that part? He's coming to dinner and then, ah, staying the night. Because apparently it's... serious. Do they still sell earplugs at the pharmacy? I think I might actually die if I have to listen to them doing it.'' I laughed at that, finding myself charmed by her embarrassment. "Tell you what, why don't you come to my place for dinner.

I walked to the fridge and slipped the desserts and whipped cream inside, taking a deep breath. "What is that?" I asked, not able to place the smell that still somehow made my stomach growl. "Tacos?" I asked, brows drawn together. "Don't insult me," he said with a smile. "Not an insult. I like tacos." "Okay, next time. This time, we're having wet burritos." "What is a wet burrito?" I asked, propping myself up on the counter and watching as he scooped rice and then a supply of cooked veggies and beans onto the tortilla. "Depends on your taste. But in general, a tortilla filled with rice, veggies, meat, beans, and cheese. Then you roll it up, melt some more cheese on top then add some Pica de Gallo, salsa verde, rojo, or habanero- depending on what heat-level you can take." "That sounds too good to be true," I said, meaning it. "It is. And it goes great with the beer I have cooling in the fridge," he told me, rolling up one burrito and putting a mix of shredded cheeses on top before nuking it for a couple seconds and handing me the plate, gesturing toward the supply of salsas. He wasn't trying to sweep me off my feet with some three-course meal, but he cooked me something that made that frappe foodgasm moan sound tame when I had my first bite. "Oh my God." "I know," he agreed, smiling big at my enjoyment. And I realized with a sort of blinding clarity that I literally couldn't remember the last time I felt quite so content. It wasn't that kind of 'high' you get when something goes right or you achieve something after a long time trying; it was deeper. It was soul deep. I felt it into my marrow. "What's that look for?" he asked as he took my plate and put it beside his on the coffee table. Not sure how to explain it and thinking it was perhaps too soon to even if I could, I took a long swig of my beer and shrugged. "What look?" To that, his lips tipped up devilishly. "You really want to do this again?" "Do what?" I asked as he stood suddenly and walked toward the kitchen. He didn't answer me though as I heard some shuffling before he came walking back with the whipped cream. "Do the 'I am going to get what I want out of you by using sex to do it' thing," he explained as he slammed the can down on the coffee table and moved to stand between it and the couch, reaching down and pulling me onto my feet. "Brant..." I said as his fingers teased up under the material of my tee, running across my lower back and inching it off my skin. "Know what?" he asked as his fingers paused to unclasp my bra. "No, what?" I asked, feeling my chest get heavier as desire started to course through my system. "I'm still hungry," he told me, pulling my shirt until I had no choice but to raise up my hands as he pulled off both my shirt and my bra. "Brant, please..'' "Begging won't help you this time," he informed me as his hands whispered down my belly and unfastened my button and zip before yanking the thick material over my butt then down my thighs. I stepped out of the material as his hands pressed into my hips and pushed me back toward the couch. I had barely sat down before he was grabbing for the whipped cream and shaking the can, eyes devilish, smirk downright sinful. "Lay back," he commanded and I automatically moved to do just that. "Unless you want to end it without all the torture and tell me." Tell him what? I had no idea what I was even supposed to tell him anymore and, honestly, even if I did know what... I was pretty sure I wanted every second of a torment that involved him licking things off my body. I jumped slightly as he circled my nipple with the cold whipped cream, an unexpectedly erotic sensation. He covered both nipples and created a line down the center of my belly and completely covered the skin above my sex. I waited for him to move over me, to kiss me, then move down to my chest.

The walls were painted a robin's-egg blue. Antique wood-and-glass display cases had mottled milk chocolate-brown marble countertops. Antique iron-and-glass stands would make the future little cakes (under their glass domes) pop up and down on the counter like jaunty hats. From the top of the left wall of the bakery, Gavin had hung a canvas curtain and arranged a display area in front of it. Both the curtain and display would change each month- as would, of course, the colors and flavors we showcased. The idea was to sell not only cakes, but also cake stands, serving pieces, plates, paper napkins, and other goodies, so once your little cakes got home, they'd look as good as they did in my bakery. One-stop shopping. On the right, Gavin had arranged a seating area with dark bentwood chairs and cafe tables. It looked like a tea salon in Paris. I sighed with delight. But I wanted to see where I would spend most of my time. The work and storage areas were screened off in the back, although I would have been happy to show off my two Vulcan convection-ovens-on-wheels and the big stainless steel worktable with the cool marble slab at one end for chocolate work. The calm milk-chocolate plaster walls, stainless steel, and white marble made the workspace look like a shrine to the cake baker's art.

You can eat wonderful food in a junked train car on plebeian plates served by waitresses more likely to start dancing with the bartender to the beat of the indie music playing on the sound system than to inquire, “More Dom Pérignon, sir?” Truffles and oysters can still appear on the Brooklyn menu, but more common is old-fashioned “comfort food” turned into something haute: burgers made from grass-fed cattle from a New York farm, butchered in-house, and served on a perfectly grilled brioche bun; mac ‘n’ cheese made from heritage grains and artisanal cow and sheep’s milk. Tarlow was not the only Williamsburg artist unknowingly helping to define a Brooklyn brand at the turn of the millennium. Around the same time he opened up Diner, twenty-six-year-old Lexy Funk and thirty-one-year-old Vahap Avsar were stumbling into creating a successful business in an entirely different discipline. Their beginning was just as inauspicious as Diner’s: a couple in need of some cash found the canvas of a discarded billboard in a Dumpster and thought that it could be turned into cool-looking messenger bags. The fabric on the bags looked worn and damaged, a textile version of Tarlow’s rusted railroad car, but that was part of its charm. Funk and Avsar rented an old factory, created a logo with Williamsburg’s industrial skyline, emblazoned it on T-shirts, and pronounced their enterprise

The teenager brought us a small white plate with a square slab of white cheese doused in a clear liquor. He used a lighter and after several tries flames leapt up, surely singeing the hair on his fingers, then died down to a cool, stovetop blue before going out, leaving the cheese prettily browned and crisp. I wrote, Saganaki---scary but fun. "Oh!" I said. "I forgot about the booze, Charlotte. That was insensitive of me." "It's all burned off," she said. "Besides, if I'm going to blow thirty-two years of sobriety and get drunk, it won't be on flaming Greek cheese!" We scooped it onto warm, puffy pita bread. "If I closed my eyes, I could be in Patmos right now," said Belinda. A bowl of cunning little meatballs appeared with its snow-white yogurt and fish-egg dip. Another plate held three plump, golden triangular spinach pies.

I pile the plates on the counter and go to the back door. The kitchen is warm from the stove, so I open the door a crack. A winter wind comes in, and I stand for a minute, looking out into the snowy dark and letting it cool my face. What if I were to simply walk out into the back garden? I could cross to the stables, surely full of the horses belonging to the hussars, and ride away into the night to find my fortune. Fly, the wind seems to whisper in my ear. Fly away. But I don’t fly away. I have no wings. My head might be in the clouds too often, but that doesn’t lift my feet from the ground. I close the door and shut out the wind, then turn back into the house and my family.

      Later we went back to Ryan’s house and hung out. He seemed like a cool guy, and we had a lot in common. Nothing about Ryan suggested that his beliefs were fundamentally different from mine. Ryan offered Katie and me something to drink after a while: he had OJ, Coke, bottled water, and rice milk. I’d never heard of rice milk, so I asked if I could give it a try. It wasn’t the best thing I’d ever tasted, but it wasn’t bad either.       Why, I wondered, would this guy my own age deprive himself of a glass of milk, a Big Mac, or a plate of cheese fries? Given how much I enjoyed those things, his decision to abstain based on a set of beliefs actually struck me as rather commendable. He had to feel pretty strongly about it to refuse something so delicious. So I asked him why he chose to be vegan. His answer—that he wasn’t willing to cause suffering to other living creatures, and then his recitation of lots of intense and awful details about that suffering—changed my life.       Effective that day, I was vegan, and have been ever since. It just made sense. Why should I eat something that caused an animal to suffer when I could choose to buy something else? Rice milk wasn’t as good as milk, I thought, but it wasn’t bad enough to justify buying cow’s milk, which, as Ryan explained, came from an animal that was continually impregnated to maximize her dairy production, and her male calves were likely slaughtered for veal.

Beef & Butternut Squash Stew 6 Servings   Ingredients: 2 tablespoons olive or vegetable oil 1 pound beef stew meat, cut into 1-inch cubes 1/4 cup of flour 3 carrots, chopped 1 onion, coarsely chopped 2 cloves garlic, minced 4 cups beef stock 1 (14.5-ounce) can whole tomatoes, crushed with your hands or a potato masher 1 tablespoon Worcestershire sauce (optional) 2 bay leaves 1 teaspoon dried thyme 1 small butternut squash, peeled and cut into 1-inch cubes 1 cup frozen or canned peas 1 teaspoon salt and, plus extra 1/2 teaspoon pepper, plus extra   Directions: 1. Preheat oven to 325 degrees F. 2. Heat oil over medium-high heat in a Dutch oven, or large skillet. While the oil is heating, blot the beef cubes with a paper towel to remove the moisture (this will allow them to get nice and brown in the pan). Next, season the beef cubes with 1 teaspoon of salt, and 1/2 teaspoon of pepper. Toss the seasoned beef cubes with the flour, and then brown the beef in the hot oil. 3. Remove the browned beef from the pot with a slotted spoon, and set aside on a plate. In the same pot, cook the carrots, onion and garlic over medium heat until they have a little color (about 10 minutes,) 4. If you used a Dutch oven to brown the meat and vegetables, go ahead and return the beef to the Dutch oven and toss with the vegetables. If you browned the meat and vegetables skillet, transfer everything to an oven-proof pot or casserole dish. 5. Add the beef stock, crushed tomatoes, Worcestershire sauce, bay leaves and thyme to the pot. Cover tightly and put into the oven for 90 minutes. 6. Remove from the oven and add the butternut squash. You will want the meat and vegetables to be submerged in liquid, so add a little more water or stock to the pot if needed. Give everything a stir, and cover, this time leaving the lid slightly ajar so that the steam can escape. Return to the oven for another 60 minutes, or until beef and squash are tender. 7. Remove from the oven and stir the peas into the hot stew. Allow the stew to cool for about 15 minutes before serving. Add salt and pepper, to taste.

hippy type mom, carefree and always looking on the bright side of things. Like when I dropped two dinner plates and they both broke, Mom just comes out with, “That’s okay, Madonna, it just means less washing up to do.” And that is why her nickname is Mrs. Absolutely

She knocked at the door and was admitted by Corporal Pierce, the good-looking, dark-haired young man who worked in Colonel Tibbet’s office and had leave time coming up soon. He smiled broadly and ran one hand over his slicked-back hair. “Hello, Miss Lily,” he said, and he made a great business out of helping Lily off with her cloak, as if she hadn’t removed it on her own a thousand times. “Would you like some punch and cake?” Lily cast a surreptitious glance around the crowded parlor and saw Caleb standing on the far side of the room, a cup of punch in his hand, speaking with Sandra’s friend, Lieutenant Costner. He met Lily’s look, as quick as it was, but there was time enough for her to see the lack of interest in his eyes. “Yes, please,” she said brightly to Corporal Pierce, who was still standing attentively at her side. “Punch and cake would be very nice, thank you.” While the corporal hurried off to the refreshment table Lily scanned the room again, this time slowly, her gaze deliberately skirting Caleb. Despite her cool demeanor, however, she felt bruised. Just a day before he’d brought her candy and demanded that she come and live with him. Now he didn’t seem aware of her existence. “My first name is Wilbur, ma’am,” the corporal confided, returning with a plate of cake and a cup brimming with pink punch. Lily spotted a nearby chair and wended her way toward it. Reaching her destination, she sat down, balancing her cake plate on her knees, and gazed up at her new friend with her most devastating smile. “Wilbur,” she echoed, saying the name as though it were somehow Olympian and anyone bearing it would surely have wings upon his feet. Wilbur crouched beside her. “I know those rumors aren’t true,” he said earnestly. “About your washing business, I mean.” Lily might have choked on her first bite of cake if she hadn’t seen out of the corner of her eye that Caleb was watching her. She set her punch on the figurine-cluttered table beside her chair and patted Wilbur’s cheek affectionately. “Thank you, Wilbur,” she said softly. The young man fairly beamed. “I’ll bring, my wash over tomorrow, if that’s all right with you.” Lily risked a glance at Caleb and found that he was concentrating on a conversation with a plump blond woman wearing a blue sateen dress. “That’ll be fine,” she answered distractedly. “Of course, if it’s raining again, everything will take longer.” Before

When I got home, a spicy scent lured me into the kitchen. My stomach grumbled and I might’ve started drooling the moment I spotted the cheesy enchiladas cooling on the counter. They were drenched in homemade queso. My favorite. Dropping my bag on the floor, I skipped over to where Rosa was placing the plates on the table. I wrapped my arms around her from behind and squeezed. Rosa laughed as she turned. “It’s the queso, isn’t it?” Nodding, I dropped my arms and stepped back.

Winters in Portugal had been, at worst, cool and gloomy. In Quebec, Serafim discovered that the coolness in the air could quickly reach a point where the particles themselves felt jagged, like teeth that could bite pinholes into his skin, despite the layers and layers of clothing he wore. Serafim observed oblong puddles from bitter rain begin to clamp shut overnight, incisors of ice sealing themselves up into plate glass smiles, cross-hatches of canines and molars maniacally clenched. He sometimes wondered how people in the streets, slouching with their collars high and going about their daily business, didn't die in great numbers.

Grilled Yellowfin Tuna with a White Bean and Oregano Salad 6 ounces sushi-grade yellowfin tuna Salt Cracked black pepper ¼ teaspoon crushed garlic ½ lemon, juice of 2 ounces olive oil ¼ cup water 1 teaspoon fresh basil, chopped ½ tablespoon dried oregano 12 ounces cooked white beans 1 teaspoon parsley, chopped Season the tuna with the salt and pepper and grill each side for 30–45 seconds. Set aside to cool. Mix the garlic, lemon juice, olive oil, water, basil, oregano, and beans in a cold mixing bowl and let marinate for 3 hours in the refrigerator. To serve, bring the salad to room temperature and place it in the middle of a shallow bowl. Slice the tuna thinly, and lay it on top of the bean mixture. Garnish the plate with the chopped parsley.

Star announces that she needs to go to the bathroom and I see my chance. As the waiter goes past I ask if I can I swap my chilli sauce for extra hot chilli sauce. I think he feels sorry for me and rushes off to change the sauce bottles. I quickly swap it with the bottle next to Star’s plate.   Star returns and grabs the extra hot sauce bottle and dumps the whole lot over her nachos. She must be hungry, as she quickly scoffs two large mouthfuls of food into her mouth. Suddenly her eyes widen and she starts to cough. I guess that the extra hot chilli sauce is starting to take effect. While she is distracted I hand her the second bottle of chilli sauce, she thinks it is her soft drink and takes a large gulp. Her eyes bulge like some type of wild cartoon character and she explodes. A mouthful of sauce and nachos flies across the table. A bit hits Mom, but most of it splashes onto Demi. Needless to say, after that, lunch is over.   The

You described U Street in Washington, DC, as “an inferno of hipsterdom” (“Bring on the hipsters”, February 21st, 2015). Please. U Street is so passé. H Street is the current epicentre of designer facial hair, overpriced small plates, Mumford & Sons, and slow, “ironic” fixed-gear bicycles. The always soon-to-open H Street streetcar, a multimillion dollar “cool” boondoggle that combines the charm of a slow-moving bus with the steering manoeuvrability of a railway train, will only increase the area’s cachet. I would mock further. However, as I am reading your newspaper on an iPad, accompanied by a $12 White Lady expertly concocted by a

The real hell of Hell is that it is forever." Sula said that. She said doing anything forever and ever was hell. Nel didn't understand it then, but now in the bathroom, trying to feel, she thought, "If I could be sure that I could stay here in this small white room with the dirty tile and water gurgling in the pipes and my head on the cool rim of this bathtub and never have to go out the door, I would be happy. If I could be certain that I never had to get up and flush the toilet, go in the kitchen, watch my children grow up and die, see my food chewed on my plate... Sula was wrong. Hell ain't things lasting forever. Hell is change.

Staff meal." The words are sweet relief, and I untie the apron Roberto gave me, hanging it up on the hook by the entrance. Sure, I ate here last night. But there were so many things on the menu I didn't order. The open-faced duck confit sandwich with red wine aioli, the almond-crusted salmon with zucchini puree, tempura vegetables, chipotle oil. I wonder how this works, if we get to choose whatever we want. Or maybe it's some new creation, some experimental dish that Chef tries out on the staff before adding it to the menu. To think that I might try one of her dishes before anyone else is all the reward I need for today's scrubbing, for the hot water that has splashed all over me throughout the day. What I find instead is a sheet tray of charred burger patties, most of them covered in toxic-yellow American cheese. There's another sheet tray with toasted buns and matchstick fries. Morris and Boris are leaning against the coffee station, taking huge bites in sync. I try to hide my disappointment, follow Elias's lead and grab a plate. I'm shocked that some people are eating it just like that, munching down as quickly as possible without bothering with the condiments. I'm starving too, but it's crazy to me that Chef Elise's food is at their fingertips and everyone's just letting it sit there. There's a whole line of deli containers right in front of us, and I can't even tell what's in them, but the mere thought is making my mouth water. Whispering so that no one can laugh and/or yell at me, I ask Elias if it's cool to use some of the mise to spruce up the burger. He shrugs. "Do your thing." It mellows the disappointment a little: pickled red jalapeños, cilantro aioli, Thai slaw.

To me, the heart of all successful human interactions is we look at each other and we know we’re about to attempt something that is difficult/ impossible. And we look in each other’s eyes, and we shake hands, and we both vow to die before we quit. And that’s what I thought we did. This is such a simple idea to me. The vows are “til death do us part”—God agrees with me. The vow is not to your partner—the vow is to the weakest part of yourself. How could you not quit if that’s one of the options? The reason you say you’re gonna do it or die is because death is what happens when you don’t do it. Your mind is trying to protect you from hard things, to defend you from pain. The problem is, all of your dreams are on the other side of pain and difficulty. So, a mind that tries to seek pleasure and comfort and the easy way inadvertently poisons its dreams—your mind becomes a barrier to your dreams, an internal enemy. If it was easy, everybody would do it. The reason we make vows is because we know we’re about to do a hell walk. You don’t have to vow to do easy things. No one ever said, “I vow to eat every ounce of this crème brulee—I swear to the wide heavens that I will not leave one speck on my plate! And I vow to skip my run tomorrow morning, and I vow to sleep in!” We wouldn’t need to make vows if it was easy. The reason the vows are so extreme—“in sickness and in health, till death do us part”—is because life is so extreme. Nothing else can keep us there. That’s the point of devotion. I’m not against divorce, and I’m not against surrendering in a battle, but it has to be at the end of the battle—not while you’re putting your armor on, not the first scary moment, not the first casualty. In my experience, most people get divorced too soon, before they’ve extracted the lessons that will keep them from doing the exact same things in their next relationships. I’m still not totally sure what I was thinking. Maybe it was pain; maybe it was delirium. Maybe I wasn’t thinking at all. Maybe I didn’t need to think, because I was clear. I could see the North Star through the fog. On February 19, only five days after I received my divorce papers, I called Jada. I hadn’t seen her, or heard from her, in months. The phone seemed to ring forever. Click. “Hello?” “Whatup, Jada. It’s Will.” “Heyyyy!” she said. Her voice seemed to still echo with the magic of our night at the Baked Potato. “How you doin’?” “I’m good. Better now that I’m talkin’ to you.” In hindsight, I probably could have given her a little more context, or warning. “Hey, are you seeing anybody?” I said. Jada hesitated—partly stunned, partly confused. “Um, no. Why?” “Cool, you’re seeing me now,

two or ALL the puppies if I could’ve. But whatever, it was just cool to have puppies in the mall. My sister’s gonna FREAK when I tell her about it. Anyways, Fergus and Annie returned to our tournament table with the biggest plate of nachos I’d ever seen in my whole entire life, so me and Emma went and joined them. The four of us dug into the towering mountain of chips and cheese and chicken and onions and queso and tomatoes and salsa and sour cream and guac and jalapenos and O.M.CHEESE, it was SO good! I filled my belly with warm food and then sat back, watching all the people around the tournament having fun. What a great start to a weekend full of friends, puppies, and video games. I mean, seriously, everything was PERFECT, and there wasn’t a single thing that could change that… And immediately, Annie goes, “It was stolen,” but she didn’t know that! Isn’t it funny how some people go to the worst-case scenario first? That’s called “catastrophic thinking” and helps ABSOLUTELY NOBODY in times of stress. So, until we had more details, I thought it best to simply call the camera “missing.” I ran up to Callie, HOPING that maybe she had taken the camera to a Lost & Found box somewhere inside Hacktronics, but nope. Apparently, they didn’t have one. Not good. That meant somebody MIGHT have stolen it. I went to the other players in the tournament and asked if THEY saw anything suspicious, but nobody did! I just couldn’t believe it! How was it possible that NOBODY saw some fool GANK an $800 camera?? That doesn’t even make any sense! Fergus had completely shut down. Annie was angry at me. And Emma was just caught in the middle of it, sitting there, like, “Awkwaaaaaard.” Then, outta nowhere, Annie let me have it. She shouted a bunch of stuff at me that weren’t the kindest things ever, but I fixed all that through the MAGIC of editing…

We gather as we always have: Naomi and Ruth, Aphrodite and Helen, Eve and her lioness. We are good girls. Mothers and dancers and counselors. We are wicked too, but we won't tell you this. Instead we arrange plates of bread and fruit, slip into the center of each other. Find our childhoods, our varied pleasures, the aged and blistered scars. We are half drunk, half destroyed. Nothing left but blood and bone. Still we surface— fold into each other like paper cranes. Her, like a long-lost lover. Her, a cool and healing balm.

The following are all foods you should feel welcome to eat freely (unless, of course, you know they bother your stomach): Alliums (Onions, Leeks, Garlic, Scallions): This category of foods, in particular, is an excellent source of prebiotics and can be extremely nourishing to our bugs. If you thought certain foods were lacking in flavor, try sautéing what you think of as that “boring” vegetable or tofu with any member of this family and witness the makeover. Good-quality olive oil, sesame oil, or coconut oil can all help with the transformation of taste. *Beans, Legumes, and Pulses: This family of foods is one of the easiest ways to get a high amount of fiber in a small amount of food. You know how beans make some folks a little gassy? That’s a by-product of our bacterial buddies chowing down on that chili you just consumed for dinner. Don’t get stuck in a bean rut. Seek out your bean aisle or peruse the bulk bin at your local grocery store and see if you can try for three different types of beans each week. Great northern, anyone? Brightly Colored Fruits and Vegetables: Not only do these gems provide fiber, but they are also filled with polyphenols that increase diversity in the gut and offer anti-inflammatory compounds that are essential for disease prevention and healing. Please note that white and brown are colors in this category—hello, cauliflower, daikon radish, and mushrooms! Good fungi are particularly anti-inflammatory, rich in beta-glucans, and a good source of the immune-supportive vitamin D. Remember that variety is key here. Just because broccoli gets a special place in the world of superfoods doesn’t mean that you should eat only broccoli. Branch out: How about trying bok choy, napa cabbage, or an orange pepper? Include a spectrum of color on your plate and make sure that some of these vegetables are periodically eaten raw or lightly steamed, which may have greater benefits to your microbiome. Herbs and Spices: Not only incredibly rich in those anti-inflammatory polyphenols, this category of foods also has natural digestive-aid properties that can help improve the digestibility of certain foods like beans. They can also stimulate the production of bile, an essential part of our body’s mode of breaking down fat. Plus, they add pizzazz to any meal. Nuts, Seeds, and Their Respective Butters: This family of foods provides fiber, and it is also a good source of healthy and anti-inflammatory fats that help keep the digestive tract balanced and nourished. It’s time to step out of that almond rut and seek out new nutty experiences. Walnuts have been shown to confer excellent benefits on the microbiome because of their high omega-3 and polyphenol content. And if you haven’t tasted a buttery hemp seed, also rich in omega-3s and fantastic atop oatmeal, here’s your opportunity. Starchy Vegetables: These hearty vegetables are a great source of fiber and beneficial plant chemicals. When slightly cooled, they are also a source of something called resistant starch, which feeds the bacteria and enables them to create those fantabulous short-chain fatty acids. These include foods like potatoes, winter squash, and root vegetables like parsnips, beets, and rutabaga. When was the last time you munched on rutabaga? This might be your chance! Teas: This can be green, white, or black tea, all of which contain healthy anti-inflammatory compounds that are beneficial for our microbes and overall gut health. It can also be herbal tea, which is an easy way to add overall health-supportive nutrients to our diet without a lot of additional burden on our digestive system. Unprocessed Whole Grains: These are wonderful complex carbohydrates (meaning fiber-filled), which both nourish those gut bugs and have numerous vitamins and minerals that support our health. Branch out and try some new ones like millet, buckwheat, and amaranth. FOODS TO EAT IN MODERATION

In a medium bowl, whisk together the cocoa, sugar, salt, flour, and baking soda, then sift into a large bowl. In a medium bowl, stir the vanilla and oil together. Bring the water to a boil or brew the coffee. Add it to the oil-vanilla mixture. Make a well in the center of the dry ingredients and gradually whisk in the water-oil mixture until incorporated. Gradually whisk in the eggs and stir until smooth. The batter will be thin. Divide the batter evenly between the prepared pans. Drop the pan onto the counter from a height of 3 inches a couple of times to release any air bubbles that may have formed. Bake in the upper third of the oven for 25 to 30 minutes, until the cakes spring back from the touch and just pull away from the edges of the pan. An inserted toothpick should come out clean. Cool the cakes completely on a wire rack before unmolding them from the pan and peeling off the parchment paper. To serve, place one layer down on a cake plate. Spread 1 cup Vanilla Cream in the center of the cake and gently place the second layer atop it. Spread

She flowed across that office with the rippling, effortless progress of a cylinder of jelly sliding off a tilted plate.

Help…” The pups would have to be patient. He sensed their meal wasn’t ready, not quite. But his lunch was cooling. He studied the plate and the choices before him. A chicken wing, perhaps. Or some of those ribs. He sunk his teeth into a sausage and moaned as he chewed. Yes, it was delicious, more flavorful than he imagined, each bite better than the last.

When I was a child, charlottes--- French desserts made traditionally out of brioche, ladyfingers, or sponge and baked in a charlotte mold--- were everywhere. Charlotte au chocolat wasn't the only variety, though being chocolate, it had the edge on my mother's autumn-season apple charlotte braised with brioche and poached in clarified butter, and even on the magnificent charlotte Malakoff she used to serve in the summer: raspberries, slivered almonds, and Grand Marnier in valleys of vanilla custard. But it is charlotte au chocolat, being my namesake dessert, that I remember most, for we offered it on the menu all year long. I walked into the pastry station and saw them cooling in their rusted tin molds on the counter. I saw them scooped onto lace doilies and smothered in Chantilly cream, starred with candied violets and sprigs of wet mint. I saw them lit by birthday candles. I saw them arranged, by the dozens, on silver trays for private parties. I saw them on customers' plates, destroyed, the Chantilly cream like a tumbled snowbank streaked with soot from the chocolate. And charlottes smelled delightful: they smelled richer, I thought, than any dessert in the world. The smell made me think of black velvet holiday dresses and grown-up perfumes in crystal flasks. It made me want to collapse and never eat again.

With my high heels that I couldn’t properly walk in on and my dress that was so snug that one wrong move might mean I would moon all of Catering, I felt so unnatural and unlike myself as I stood around awkwardly making sure I introduced myself to everyone, with dry hands this time. To my shock, someone actually came up to me and started a conversation. And not just anyone: he was Seth Rollins (real name Colby Lopez), one of WWE’s biggest stars, one-third of its hottest faction, The Shield, i.e., the Backstreet Boys of wrestling, along with Roman Reigns and Dean Ambrose. Colby had a plate of food in one hand and a sheet of paper in another. “Hey, I’m Colby.” “Nice to meet you, I’m Rebecca.” “What’s your story? Why are you here?” he asked, genuinely interested. An avalanche of words fell out of my mouth, and I divulged my whole life story up until that very moment, with my very short dress and my poorly done hair. By the time I was finished, his plate of food was gone. He had an ease about him. A familiar feeling, like we had been friends for years. As if I could tell him anything and everything and he’d understand. He was a megastar and held himself as such but was also personable and down-to-earth. We talked for forty-five minutes until he was summoned to work. “Good talk,” he said calmly and coolly as he walked away. “You too!” I yelled after him, nearly falling over in my high heels, not at all calm. Or cool. I liked it up here. I had even just made a new friend.

We're on our way to the Grand Canyon!" the woman said. She used big gestures and smiled too wide in her "I Heart Albuquerque" tank top. She was clearly a morning person. "Oh, that's cool!" Miranda said, equally as cheery. "We're from Arizona. You're going to love it; it's beautiful there." "That's what we've heard!" She leaned down, pressing both of her hands into the table. "And we paid for the tour into the Canyon. We're going to go down into it and see real, live Indians!" Miranda immediately began to laugh. She bent over her plate of muffins, body shaking and eyes squeezed shut. The woman's face was blank, then slowly morphed into offended confusion. Her hands were still pressed into the table, and she turned her full attention toward me; now her posture looked more like a cop conducting an interrogation. She said nothing but her face shouted, 'What's so funny?' "She's laughing because I'm actually Native American," I said. I resisted the urge to do jazz hands at this woman, and instead offered up whatever a fake smile looks like at too-damn-early in the morning.

It’s so liberating not being told what to do. Not being a captive. Not being kept. It’s an indulgence I’ve never had the opportunity to enjoy. It’s a balm, cool and brisk, against a part of me that’s been tepidly stagnant for far too long.

I feel like the industry hasn’t caught up to the fact that people don’t want to see clothes only in cool fashion pictures but in a context. This attitude is also completely mad when houses lend to street-style girls to be snapped by hordes of Japanese photographers as a way of marketing. Yet they won’t, for instance, want to lend something to be worn by a head of pathology in a hospital. How are we meant to inspire young girls…when worlds they admire, like high fashion, don’t encourage the notion that you can mix being a fashion plate with working in other fields?

right.When the man who does the cooking greets you as if he’s genuinely glad that you’ve come to his restaurant, which on the outside looks like a hole-in-the-wall in a crumbling building off a cobbled street, but on the inside is all warmly decorated with red walls and white tablecloths and flickering candlelight; and you are encouraged to work your way slowly through a meal, course by course, with waiters flitting quietly like angels, their presence delicate and unobtrusive when they appear at your side just as you want more wine, or to change the forks and knives (which come from a locked china cupboard’s drawers) as a herald of each new plate of food, which they handle in an unfussy but respectful way as if it were sacred; and when the food is so spectacularly good that it dawns on you slowly that you have died and gone to heaven; and when the wine is cool and soft and works its magic slowly, gently, like the lapping sea—well, you can’t be melancholy at all.You can only be glad that you were born in the first place and are lucky enough to be here on this night, at this table, with this nice person sitting across from you who understands how you feel and is enjoying your company as much as the meal because, for once, the world is full of nothing but people of good will. “Jeremy,

browned on the edges and just beginning to brown toward the center. Leave them in the oven for an additional minute or so if they aren’t and they still seem pale and doughy on the surface. 7. Cool the cookies completely on the sheet pans before transferring to a plate or to an airtight container for storage. At room temperature, the cookies will keep fresh for 5 days; in the freezer, they will keep for 1 month.

STRAWBERRY FLIP COOKIES Preheat oven to 375 degrees F., rack in the middle position. 1 cup melted butter (2 sticks) 1 cup white (granulated) sugar 2 beaten eggs (just whip them up with a fork) 1/3 cup seedless strawberry jam 1 teaspoon strawberry extract (or vanilla, if you can’t find it) 1 teaspoon baking powder ½ teaspoon soda ½ teaspoon salt 1½ cups chopped walnuts (or pecans) 3 cups flour (not sifted) small bowl of powdered (confectioner’s) sugar 1 bag frozen strawberries for garnish*** Melt the butter and add the white sugar. Then add the eggs and the strawberry jam. When the jam is fully incorporated, add the strawberry extract, baking powder, soda, and salt. Then add the chopped walnuts and the flour, and mix well. Roll dough balls with your hands about the size of unshelled walnuts. (If the dough is too sticky, chill it for a half hour or so and then try it again.) Roll the dough balls in the powdered sugar and place them on a greased cookie sheet, 12 to a standard sheet. Make a deep thumbprint in the center of each cookie. While the strawberries are still partially frozen, cut them in half lengthwise. (If your berries are too large to fit on your cookie balls, cut them in quarters instead of halves.) Flip the cut piece over and place it skin side up in the thumbprint you’ve made on top of each cookie. Bake at 375 degrees F. for 10 to 12 minutes. Cool on the cookie sheet for 2 minutes, then transfer to a wire rack to finish cooling. Dust the cookies with powdered sugar and place them on a pretty plate before serving. Yield: 7 to 8 dozen cookies. The tart strawberry pieces are wonderful with the sweet cookie. Carrie Rhodes just adores these. As a variant, you can also makes these with seedless raspberry jam and whole fresh raspberries on top. Chapter

Forty-five minutes later, Troy and Hannah returned with a speeding ticket, a pan of fresh salmon, one black truffle, three tins of caviar, a covered box of mushrooms, and twelve filet mignons that had originally been intended to be served with a spicy Gorgonzola sauce of shiitake mushrooms and chipotle chilies. That sauce now coated a good portion of the highway. "Start slicing the beef," ordered Carmen, "and make it paper thin. We're going to wrap it around the green onions we already have here, and God help me, we're going to make it stretch." The salmon was quickly thrown into the Aga to bake, then drizzled with a vanilla-infused vegetable oil and sprinkled with roe. "We're going to run out of plates," said Oliver. "Good thing I saw more potatoes in the pantry," said Carmen. "We'll make smaller galettes, and use them as though they were plates." "What do you want me to do with the mushrooms?" Troy was rubbing each mushroom with a clean soft cloth, as Oliver had instructed him. "Get them started in a pan with a little olive oil, and we'll brown them with some of our fresh garlic and the thyme from Gus's garden," said Carmen. "We'll finish them with a few drops of sherry. Hannah!" Hannah waited for her marching orders. "Find those oranges I saw you pigging out on earlier, and bring them to the stovetop." "And then what?" said Hannah. "Then it's time for you to cook," said Carmen. "You're going to create a syrup from red wine, a little zest, cinnamon, and sugar, and let it simmer for a half hour. We'll cool it in an ice bath and drench the oranges.

We began with two buttery sweet edamame and one sugar syrup-soaked shrimp in a crunchy soft shell. A lightly simmered baby octopus practically melted in our mouths, while a tiny cup of clear, lemony soup provided cooling refreshment. The soup held three slices of okra and several slippery cool strands of junsai (water shield), a luxury food that grows in ponds and marshes throughout Asia, Australia, West Africa, and North America. In the late spring the tiny plant develops leafy shoots surrounded by a gelatinous sheath that floats on the water's surface, enabling the Japanese to scoop it up by hand from small boats. The edamame, okra, and water shield represented items from the mountains, while the shrimp and octopus exemplified the ocean. I could tell John was intrigued and amused by this artistic (perhaps puny?) array of exotica. Two pearly pieces of sea bream, several fat triangles of tuna, and sweet shelled raw baby shrimp composed the sashimi course, which arrived on a pale turquoise dish about the size of a bread plate. It was the raw fish portion of the meal, similar to the mukozuke in a tea kaiseki. To counter the beefy richness of the tuna, we wrapped the triangles in pungent shiso leaves , then dunked them in soy. After the sashimi, the waitress brought out the mushimono (steamed dish). In a coal-black ceramic bowl sat an ivory potato dumpling suspended in a clear wiggly broth of dashi thickened with kudzu starch, freckled with glistening orange salmon roe. The steamed dumplings, reminiscent of a white peach, was all at once velvety, sweet, starchy, and feathery and had a center "pit" of ground chicken. The whole dish, served warm and with a little wooden spoon, embodied the young, tender softness of spring.

I fired up the brick oven, reminding myself that garlic has no place in a confection and butter becomes a layer of oil floating atop the cheese. I felt confident and excited; this time I would get it right. I helped myself to the triple-cream cheese (still convinced it it would make a delicious base) and then added a dollop of honey to sweeten it and heavy cream to thin it enough for my whisk. Since my last endeavor, I'd noticed that wine was primarily used in sauces and stews, and so, in a moment of blind inspiration, I added, instead, a splash of almond liqueur, which I hoped would add subtle flavor without changing the creamy color of the cheese. Instead of the roach-like raisins, I threw in a handful of chopped almonds that I imagined would provide a satisfying crunch and harmonize with the liqueur. I beat it all to a smooth batter and poured it into a square pan, intending to cut rectangular slices after it cooled. I slid the pan, hopefully, into the oven. Once again, I watched the edges bubble and noticed, with satisfaction, that instead of an overpowering smell of garlic there was a warm seductive hint of almond in the air. The bubbles turned to a froth that danced over the entire surface, and I assumed this was a sign of cohesion. My creation would come out of the oven like firm custard with undertones of almond and an unexpected crunch. The rectangular servings would make an unusual presentation- neither cheese nor pudding nor custard, but something completely new and unique. The bubbling froth subsided to a gently bumpy surface, and to my horror those damnable pockmarks began to appear with oil percolating in the tiny craters. The nuts completed the disruption of the creamy texture and gave the whole thing a crude curdled look. If only this cross-breed concoction would cohere, it might yet be cut up into squares and served on a plate with some appealing garnish, perhaps strawberries and mint leaves for color. I took the pan out and stared at it as it cooled, willing it to stand up, pull itself together, be firm. When the pan was cool enough to touch, I dipped my spoon into the mixture and it came out dripping and coated in something with the consistency of buttermilk. It didn't taste bad at all, in fact I licked the spoon clean, enjoying the balance of sweetness and almond, but it wasn't anything I could present to the chef. It was like a sweet, cheesy soup into which someone had accidentally dropped nuts. Why was the cheese breaking down? Why wasn't it holding together like cake or custard?

My silk slick black muscular back- talking uncle driving me and a school of fish corpses to church. The sick-eyed gap-mouthed bass, the kingfish without kingdom, the silver-thin silver fish--each dead and separate in a cool bucket. Gilded and shapely as a necktied Sunday morning, the fish. Sit uptight, he said, and I sat right up, riding shotgun looking hard at the road. He muttered, Crackers, as if it was something swinging from a thin clear wire, the clump of tiny maggots in a trout's brain, the flies lazing like the devil's jewelry at our backs. Last night when the white boy's arm lassoed his daughter's neck, my uncle said nothing until they left. I let him feed me the anger I knew was a birthright, a plate of bones thin enough to puncture a lung. But the words did things in my mouth I'd heard they killed people for. They went to a movie and sat quietly and touched or did not touch the darkness. My uncle watched the news with the sound turned down until she came in, my silk slick black back- talking cousin, his daughter. He went to work beating a prayer out her skin.

Pissenlit (DANDELION SALAD) YIELD: 4 SERVINGS PISSENLIT, as the common dandelion is often called in France, is considered a great early-spring treat in our family. Gloria loves to pick the greens at the end of March and the beginning of April, especially the small white specimens hidden in the fallen leaves behind our guesthouse. This family tradition started for me with my father and my two brothers, and now my wife and daughter, Claudine, are great lovers of pissenlit salad. The leaves should be picked before the flowers start forming, while they are small, white, and tender. There is no comparison between the tender wild dandelion greens you pick yourself and the ones that are found in markets. With a small paring knife, cut about an inch below the ground to get the dandelion plant in one piece. Cut the leaves away from the root, and discard any that are damaged or darkened. Our version always includes pieces of pancetta as well as croutons, boiled eggs with soft yolks, and a dressing made of garlic, anchovies, and olive oil. 4 large eggs 5 ounces pancetta, cut into pieces about 1 inch long, ½ inch wide, and ½ inch thick (about 2 dozen) 2 cups water 6 tablespoons extra-virgin olive oil 2 teaspoons chopped garlic 4 anchovy fillets in oil, finely chopped 1 tablespoon red wine vinegar ½ teaspoon salt ½ teaspoon freshly ground black pepper A piece of baguette (about 3 ounces), cut into sixteen ¼-inch slices About 8 ounces (8 cups packed) dandelion greens, washed two or three times and spun dry Lower the eggs carefully into boiling water, and boil them at a simmer for 7 minutes. Pour out the water, shake the pan to crack the shells, then fill the pan with ice, and let the eggs cool in the pan for at least 15 minutes. Peel the eggs under cold running water, and cut them into quarters. Meanwhile, put the pancetta pieces in a saucepan, and cover them with the water. Bring the water to a boil, and boil gently for 10 minutes. Drain, then put the pancetta in a saucepan with 1 tablespoon of the olive oil. Cook gently for 5 minutes, or until crisp and lightly browned. Transfer the pancetta along with the rendered fat to a salad bowl, and add the garlic, anchovies, vinegar, salt, pepper, and 4 tablespoons of the olive oil. Mix well. Preheat the oven to 400 degrees. Spread the remaining 1 tablespoon oil on a cookie sheet, press the slices of bread into the oil, and then turn them over, so they are oiled on the second side. Bake for 8 to 10 minutes, until nicely browned. At serving time, add the greens to the salad bowl, and toss them with the dressing. Divide among four plates, and top with the bread and quartered eggs. Serve.

2 tablespoons unsalted butter 1 teaspoon finely chopped garlic 1½ cups (½ bottle) fruity white wine, such as a Sauvignon Blanc About ¾ teaspoon salt, or to taste ½ teaspoon freshly ground black pepper 3 packed cups grated Swiss cheese, preferably Emmenthaler or Gruyère (about 12 ounces) About 36 cubes (each 2 inches square) crusty French-style bread Melt the butter in a sturdy saucepan (preferably enameled cast iron), and add the garlic. Cook for 10 seconds over high heat, then add the wine, salt, and pepper. Bring to a boil to evaporate the alcohol in the wine. (You may flambé it, if you like, at this point, but one way or the other the alcohol will rise in the form of vapor.) Add the cheese, and stir gently with a wooden spatula or spoon until it is totally melted and the mixture is just reaching a boil. Do not let it come to a strong boil. Taste for seasoning, trying the fondue on a piece of the bread, and then correct the seasonings, if necessary. Bring the pan to the table, and set over a burner to keep hot. Instruct guests to use this technique: Impale one piece of bread, soft side first, on a dinner fork, and stir it gently into the mixture until coated with the cheese. With a twist of the wrist, lift the bread from the cheese, and set it on a plate for a few seconds to cool slightly before eating. When only about 1 cup of the mixture is left in the bottom of the pan, make the “soup” by adding a dozen or so pieces of the bread to the pot and mixing well to coat them with the leftover liquid and cheese. Don’t forget to eat the crusty bits of cheese sticking to the bottom of the pan.

Taking this enthusiastic exhortation as a model, here we see the divine endorsement of sensible pleasures, that is, things that we enjoy through our bodily senses. Things we see-the brilliant purples, reds, and oranges of a sunset; the diamond blanket of stars arrayed every night; the panoramic glory of a fertile valley seen from the top of a mountain; the majesty of a well-cultivated garden in early summer. Things we hear-the steady crashing of waves on a shoreline; the songs of birds in early spring after the long silence of winter; the soul-stirring harmony of strings, woodwinds, brass, and percussion; the innocent refreshment of laughter of children. Things we smell-the fragrance of roses, the aroma of pine, the delightful odor of cedar, the scene of a home cooked meal. Things we taste-the warm sweetness of chocolate chip cookies, the puckering sour of a glass of lemonade, the heavenly savoriness of a plate piled high with bacon, the surprising ye delightful bitterness of herbs, the piercing saltiness of well-seasoned meat. And things we touch-the cool smoothness of cotton bedsheets, the warm comfort of a wool blanket, the reassuring strength of a hug from a friend, the soft tenderness of a kiss from your spouse. All of these are gifts from God for our enjoyment.

Take halfe a pound of Ground Almonds and a little more than that of Sugar. Make it up in a stiff paste with Whites of five Eggs and a little Essence of Almond whipt to a Froth. Beat it all well in a Mortar, and make it up in little Loaves, then bake them in a very cool oven on Paper and Tin-Plates.