Crab Cake Quotes

Most men would never tell a girl her Pikachu smells like a crab cake. It's just not done. But they would have no qualms about telling their guy friends. Similarly, if you're a guy and you pull your pants down, and the girl you're with immediately stats text messaging her friends, you have a small penis. Are You There Vodka? It's Me, Chelsea

You don't have to eat the entire turd to know that it's not a crab cake.

He stops his conversation with Grom and leans over to kiss my forehead. “How do you feel?” “Hungry.” Rachel sets a plate full of eggs, jalapenos, bacon, cheese, and a bunch of other ingredients that a less-famished person might care about. I don’t even blow on it before I spoon it into my mouth. As soon as I do, of course, Grom says, “Good morning, Emma.” I nod politely. “Goo monig,” I tell him around my good. Galen winks at me, then takes a bite of his own breakfast, which looks like a crab cake the size of his face. Also, it smells like dirty socks and sauerkraut.

Jim Bo Sweeny darted from flipping crab cakes on the griddle to stirring a pot of creamed corn on the burner to poking chicken thighs

You don’t have to eat the entire turd to know that it’s not a crab cake.

It reminds me of going to a seafood buffet with Dad when he took me to a conference in New Orleans. Dad got this intensely focused look on his face. Don't eat the filler, he said, meaning breadsticks, tiny sandwiches, even the beautiful, tiny-but-flavorless cakes. Dad made a beeline for the crab legs, crawdads, and seared tuna. Breathless small talk right now would be breadsticks.

This year there will be an eclipse of the Moon on the fourth day of August.9 Saturn will be retrograde; Venus, direct; Mercury, variable. And a mass of other planets will not proceed as they used to.10 As a result, crabs this year will walk sideways, rope-makers work backwards, stools end up on benches, and pillows be found at the foot of the bed;11 many men’s bollocks will hang down for lack of a game-bag;12 the belly will go in front and the bum be the first to sit down; nobody will find the bean in their Twelfth Night cake; not one ace will turn up in a flush; the dice will never do what you want, however much you may flatter them;13 and the beasts will talk in sundry places.

the first riddle of the universe: asking, when is a man not a man?: telling them take their time, yungfries, and wait till the tide stops (for from the first his day was a fortnight) and offering the prize of a bittersweet crab, a little present from the past, for their copper age was yet un-minted, to the winner. One said when the heavens are quakers, a second said when Bohemeand lips, a third said when he, no, when hold hard a jiffy, when he is a gnawstick and detarmined to, the next one said when the angel of death kicks the bucket of life, still another said when the wine's at witsends, and still another when lovely wooman stoops to conk him, one of the littliest said me, me, Sem, when pappa papared the harbour, one of the wittiest said, when he yeat ye abblokooken and he zmear he zelf zo zhooken, still one said when you are old I'm grey fall full wi sleep, and still another when wee deader walkner, and another when he is just only after having being semisized, another when yea, he hath no mananas, and one when dose pigs they begin now that they will flies up intil the looft. All were wrong, so Shem himself, the doctator, took the cake, the correct solution being — all give it up? — when he is a — yours till the rending of the rocks, — Sham.

Either Kyle was lucky or his mojo had bowled over the headwaiter, because he and Deborah were waiting outside at one of these tables working on a bottle of mineral water and a plate of what appeared to be crab cakes. I grabbed one and took a bite as I slid into a chair facing Kyle. “Yummy,” I said. “This must be where good crabs go when they die.

Her siblings were out there seeing the world while Kit was still slinging crab cakes. She wanted some of the glory, too. Some of the glamour of Nina’s life, some of the thrill of Jay’s and Hud’s. She had spent so much of her childhood following them all into the water. But she suspected that even if none of them had ever picked up a surfboard, she still would have.

Behind the counter, owner-cook Jim Bo Sweeny darted from flipping crab cakes on the griddle to stirring a pot of creamed corn on the burner to poking chicken thighs in the deep fryer, then back again. Putting piled-high plates in front of customers in between. People said he could mix biscuit dough with one hand while filleting a catfish with the other. He offered up his famous specialty- grilled flounder stuffed with shrimp served on pimento-cheese grits- only a few times a year. No advertising needed; word got out.

It has now been many months, at the present writing, since I have had a nourishing meal, but I shall soon have one—a modest, private affair, all to myself. I have selected a few dishes, and made out a little bill of fare, which will go home in the steamer that precedes me, and be hot when I arrive—as follows: Radishes. Baked apples, with cream Fried oysters; stewed oysters. Frogs. American coffee, with real cream. American butter. Fried chicken, Southern style. Porter-house steak. Saratoga potatoes. Broiled chicken, American style. Hot biscuits, Southern style. Hot wheat-bread, Southern style. Hot buckwheat cakes. American toast. Clear maple syrup. Virginia bacon, broiled. Blue points, on the half shell. Cherry-stone clams. San Francisco mussels, steamed. Oyster soup. Clam Soup. Philadelphia Terapin soup. Oysters roasted in shell-Northern style. Soft-shell crabs. Connecticut shad. Baltimore perch. Brook trout, from Sierra Nevadas. Lake trout, from Tahoe. Sheep-head and croakers, from New Orleans. Black bass from the Mississippi. American roast beef. Roast turkey, Thanksgiving style. Cranberry sauce. Celery. Roast wild turkey. Woodcock. Canvas-back-duck, from Baltimore. Prairie liens, from Illinois. Missouri partridges, broiled. 'Possum. Coon. Boston bacon and beans. Bacon and greens, Southern style. Hominy. Boiled onions. Turnips. Pumpkin. Squash. Asparagus. Butter beans. Sweet potatoes. Lettuce. Succotash. String beans. Mashed potatoes. Catsup. Boiled potatoes, in their skins. New potatoes, minus the skins. Early rose potatoes, roasted in the ashes, Southern style, served hot. Sliced tomatoes, with sugar or vinegar. Stewed tomatoes. Green corn, cut from the ear and served with butter and pepper. Green corn, on the ear. Hot corn-pone, with chitlings, Southern style. Hot hoe-cake, Southern style. Hot egg-bread, Southern style. Hot light-bread, Southern style. Buttermilk. Iced sweet milk. Apple dumplings, with real cream. Apple pie. Apple fritters. Apple puffs, Southern style. Peach cobbler, Southern style Peach pie. American mince pie. Pumpkin pie. Squash pie. All sorts of American pastry. Fresh American fruits of all sorts, including strawberries which are not to be doled out as if they were jewelry, but in a more liberal way. Ice-water—not prepared in the ineffectual goblet, but in the sincere and capable refrigerator.

Zoey picked up her spoon and tasted it, and she was immediately and startlingly transported to a perfect autumn childhood day, the kind of day when sunlight is short but it's still warm enough to play outside. For the second course, the chilled crab cake was only the size of a silver dollar and the mustard cream and the green endive were just splashes of color on the plate. The visual experience was like dreaming of faraway summer while staring at Christmas lights through a frosty window. The third course brought to mind the first hot day of spring, when it's too warm to eat in the house so you sit outside with a dinner plate of Easter ham and corn on your lap and a bottle of Coca-Cola sweating beside you. Zoey could feel the excitement of summer coming, and she couldn't wait for it. And then summer arrived with the final course. And, like summer always is, it was worth the wait. The tiny container looked like a miniature milk glass, and the whipped milk in it reminded her of cold, sweet soft-serve ice cream on a day when the pavement burns through flip-flops and even shade trees are too hot to sit under. The savory bits of crispy cornbread mixed in gave the dessert a satisfying campfire crunch.

PRECINCT CRAB CAKES 2 pounds lump crabmeat, drained and picked ¼ cup chopped sweet onion ¼ cup chopped red onion 2 eggs pinch of dry mustard pinch of nutmeg 1 cup breadcrumbs, divided 2 tablespoons mayonnaise salt to taste white pepper to taste cayenne to taste 1 tablespoon olive oil 1 tablespoon butter Crab Cake Sauce (see next column) Gently toss together crabmeat, sweet onions, red onions, eggs, mustard, nutmeg, and 2 tablespoons of the breadcrumbs. Reserve remaining breadcrumbs for dredging. Add mayonnaise, salt, white pepper, and cayenne to crabmeat mixture, being careful not to overseason. Form into 4-ounce balls and refrigerate for 1 hour. Preheat oven to 450 degrees. To cook, lightly dredge crab balls in remaining breadcrumbs, pressing lightly to flatten slightly. Place cakes in a preheated nonstick skillet with olive oil and butter. Cook for 2 minutes on each side at medium-high heat. Place in oven for 2 to 3 minutes. Pour Crab Cake Sauce over cakes and serve immediately. Serves 4.

My vision flooded with kraskan lights and divided into planes. I soon had access to endless data: room tensoo (73° F / 22.7° C), coordinates (40.7142° N, 74.0064° W), elevation (-2 feet); total number of guests on different floors (512 … 513 … 511); mean salary ($847K; thak, I was dragging that down a lot); a list of hors d’oeuvres (carpaccio, crab cakes, balls of rew) and their precise, blinking locations in the room; and so much more, I should have balked, buckled under the weight of information—names and occupations; number of single women (189) and where they were zhank; the latest new “money word” beamed in through Meaning Master (verbled, 8:12 p.m. EST, from a piano teacher in Cleveland); etc.—and yet instead I felt a stranno, enveloping sense of well-being. Beautiful music swerred. Everything sparkled with a pinkish gold hue, and a pleasant smell flushed out remnants of Floyd. My head felt barely tethered to the rest of me. I swiveled it around. I think I felt warm. Even my headache had lifted (though not for long). And I remember feeling nemed less concerned about Floyd’s few garbled words.

CHRISTMAS EVE MENU Foie Gras with Caramelized Apples Salmon with Lemon, Cucumber, and Dill, served on Small Rounds of Toasted Bread Escargots de Bourgogne Oysters with a Mignonette Sauce Oysters with Pimento Peppers and Apple Cider Vinegar Oysters Rockefeller, deglazed with Pernod, served with Spinach, Pimento Peppers, and Lardons Sophie's Spiced Langouste (Spiny Lobster) à l'Armoricaine Crayfish, Crab, and Shrimp with a Saffron-Infused Aioli Dipping Sauce Moules à la Plancha with Chorizo Selection of the Château's Cheeses Three Varieties of Bûche de Noël The kitchen staff walked in as I threw the chalk on the counter. Phillipa snuck up behind me. "Oh my God. That menu looks wicked incredible. I'm already drooling." Clothilde nodded her head in approval. "It's perfect. You've made your grandmother proud." "How many bûches do you think we'll need?" asked Gustave, referring to the celebrated and traditional log cakes served in every French restaurant and household sometime during the holiday season. "Twenty?" I answered. "Good thing I started on them a few days ago," he said. "Pineapple and mango, chocolate and praline, and vanilla and chestnut." "No alcohol?" I asked. "Maybe just a pinch of Armagnac." He held up his forefinger and thumb. Looked like more than a pinch.

Mock-turtle soup, salmon, fricasseed guillemot, spiced musk-ox tongue, crab-salad, roast beef, eider-ducks, tenderloin of musk-ox, potatoes, asparagus, green corn, green peas, cocoanut-pie, jelly-cake, plum-pudding with wine-sauce, several kinds of ice-cream, grapes, cherries, pineapples, dates, figs, nuts, candies, coffee, chocolate.

Jess herself had not eaten fowl or roast or even fish in years, but the books awakened memories of turkey and thick gravy, and crab cakes, and rib-eye roasts. Redolent of smoke and flame, the recipes repelled and also reminded her of pink and tender meat, and breaking open lobster dripping with sweet butter, and sucking marrow out of the bones.

Next thing she knew, Portia hurried into the Fairway Market on Broadway. The grocery store was unlike anything she had seen in Texas. Bins of fruit and vegetables lined the sidewalk, forming narrow entrances into the market. Inside, the aisles were crowded, no inch of space wasted. In the fresh vegetables and fruit section she was surrounded by piles of romaine and red-leaf lettuce, velvety thick green kale that gave away to fuzzy kiwi and mounds of apples. Standing with her eyes closed, Portia waited a second, trying not to panic. Then, realizing there was no help for it, she gave in to the knowing, not to the fluke meal inspired by Gabriel Kane, but to the chocolate cake and roast that had hit her earlier. She started picking out vegetables. Cauliflower that she would top with Gruyere and cheddar cheeses; spinach she would flash fry with garlic and olive oil. In the meat department, she asked for a standing rib roast to serve eight. Then she stopped. "No," she said to the butcher, her eyes half-closed in concentration, "just give me enough for four." Portia made it through the store in record time. Herbs, spices. Eggs, flour. Baking soda. A laundry of staples. At the last second, she realized she needed to make a chowder. Crab and corn with a dash of cayenne pepper. Hot, spicy.

After the buffet dinner of seafood gumbo, snow crab claws, oysters Bienville, crawfish étouffée, and creole jambalaya

I assembled the breakfast while Sam set up the coffee urns. I arranged one platter beautifully, with peach rolls, apple cider doughnuts, mixed fruit turnovers, and healthy slices of cinnamon streusel coffee cake. On the other, breakfast burritos---Eddie's favorite---mini spinach and crab quiches, and bagels with smoked salmon, cream cheese, and chives.

Maybe you can explain how you figured out the time of death.” He flips through his report. It’s an act. He can recite verbatim the contents of his reports from twenty years ago. “In both cases, I put the time of death between one and four in the morning.” “I’ve wondered how you figured that out.” Actually, I already know. He knows I know. I still want to hear it from him. It’s a free preview of his testimony. “We look at a number of factors. First, we look at body temperature, which drops by about one and a half degrees per hour after death. Second, we look at lividity. When you die, your blood pressure goes down to zero, and your body begins to discolor. We can calculate the time of death based upon the amount of discoloration. We look at food in the victim’s stomach. We see how far the digestive process has gone. We know Mr. Holmes and Ms. Kennedy ate dinner around ten o’clock. There was undigested food in their stomachs. Mr. Holmes had crab cakes. Ms. Kennedy ate a cheeseburger. We do a number of other tests.” I try to sound like an earnest high-school student. “And from this evidence, you concluded the time of death was between one and four in the morning

(ha!) or what to wear (hello London wardrobe) can feel like a burden rather than a benefit. Danes specialise in stress-free simplicity and freedom within boundaries. 6. Be proud Find something that you, or folk from your home town, are really good at and Own It. Celebrate success, from football to tiddlywinks (or crab racing). Wave flags and sing at every available opportunity. 7. Value family National holidays become bonding bootcamps in Denmark and family comes first in all aspects of Danish living. Reaching out to relatives and regular rituals can make you happier, so give both a go. Your family not much cop? Start your own with friends or by using tip #3 (the sex part). 8. Equal respect for equal work Remember, there isn’t ‘women’s work’ and ‘men’s work’, there’s just ‘work’. Caregivers are just as crucial as breadwinners and neither could survive without the other. Both types of labour are hard, brilliant and important, all at the same time. 9. Play Danes love an activity for its own sake, and in the land of Lego, playing is considered a worthwhile occupation at any age. So get building. Create, bake, even draw your own Noel Edmonds caricature. Just do and make things as often as possible (the messier the better). 10. Share Life’s easier this way, honest, and you’ll be happier too according to studies. Can’t influence government policy to wangle a Danish-style welfare state? Take some of your cake round to a neighbour’s, or invite someone over to share your hygge and let the warm, fuzzy feelings flow.

From a long board, he watched her rake a pile into the stockpot: tomatoes and garlic, orange peel and bay, the heads and spines and tails of a dozen sardines. She plunged a knife into a spider crab and split it in two, tossing it after. She hadn't noticed Al standing behind her. He cleared his throat, and she swung around. "Oh, goodness," she said. "You've been busy." She held to his face a mortar of green pounded herbs and garlic, a rouille so sharp it made his eyes water. And then a hard loaf of bread, white fish steaks translucent as china; she put a salted almond in his mouth, a crust dipped into the stockpot, her finger. She was giddy, beautiful, his wife. She poured the stock through a strainer, pressing on the bones and shells with the back of a wooden spoon. She poached the fish steaks, some tiny rings and tangles of squid, picking out the mussels as they opened; she toasted bread; she warmed a Delft tureen with boiling water. She set the table, handing a cold bottle of white wine from the refrigerator and a corkscrew to him. "There's so much in this kitchen," she whispered. "Is Gigi here?" "No, not ever, I don't think. But she's got every kind of gadget. Look at this. Do you know what this is?" She held up a Bakelite-handled comb with a dozen tines. Al waited. "It's for slicing cake," she said.

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

Phillipa placed one tray of appetizers after the other on the table---the jambon sec-wrapped chipotle figs with the cocoa-balsamic glaze; the crab cakes with the rémoulade dipping sauce; the varying star-shaped canapés, the bottoms buttery, toasted bread topped with different ingredients and garnished with chopped fresh herbs; the verrines filled with bœuf bourguignon and baby carrots; and the smoke salmon, beet carpaccio, and mascarpone bites served on homemade biscuits and sprinkled with capers. Everybody dug in, oohing and aahing. "I don't know which one I like best," exclaimed Marie, licking her lips. "They're all so delicious. I can't choose a favorite child." Phillipa winked. "Just wait until you see and taste Sophie's plat principal," she said, turning on her heel. She returned with a large pressure cooker, placing it on the table. She lifted the lid, and everybody breathed in the aromas, noses sniffing with anticipation. "This is Sophie's version of pot-au-feu de la mer, but with grilled lobster, crab, abalone, mussels, and large shrimp, along with a variety of root and fresh vegetables, a ginger-lemongrass-infused sauce, and garnished with borage, or starflowers, a smattering of sea salt, a dash of crème fraîche, fresh herbs, and ground pepper.

The cement-paved market is a straight shot from end to end, lined on either side by butchers, cheesemongers, and grocers selling everything from chicken feet to lettuce. The steep, hipped roof rises nearly fifty feet, traversed by white metal scaffolding, and what little sunlight there is today pours through the skylights and windows lining the walls. The air carries a funky mustiness, the combination of aged cheese mixed with fresh fish and bread hot from the oven. A crowd is gathered at the far end of the market in front of the Market Lunch, which serves some of the best blueberry pancakes and crab cakes in town.

TINY CRAB CAKES 1 egg 1½ cups fresh breadcrumbs (see Note) ¼ cup finely chopped scallions (2–3 scallions) 1 tablespoon mayonnaise 1 teaspoon lemon juice (juice of about ⅙ medium lemon) ½ teaspoon Worcestershire sauce ¼ teaspoon seafood seasoning mix, such as Old Bay 8 ounces fresh lump-style crabmeat, picked over 2–3 tablespoons vegetable oil Scallion brushes for garnish (optional; see page 19) MAKES ABOUT 24 MINI CAKES (4–6 SERVINGS) 1. To make the Curry-Orange Mayo, whisk together the mayonnaise, curry powder, orange zest, orange juice, and Tabasco in a small bowl. Refrigerate for at least 2 hours or up to 3 days. When ready to serve, transfer to a pretty bowl and sprinkle with the scallions. 2. To make the crab cakes, lightly beat the egg in a large bowl. Add ¾ cup of the breadcrumbs, the scallions, mayonnaise, lemon juice, Worcestershire sauce, and seasoning mix. Stir well to blend. Add the crabmeat and mix gently, being careful not to shred the crabmeat entirely. 3. Spread the remaining ¾ cup of breadcrumbs onto a plate. Form the crab mixture into 24 cakes, using a scant tablespoon for each one, and dredge lightly in the crumbs. Arrange on a wax paper-lined baking sheet. 4. Heat 2 tablespoons of the oil in one or two large skillets over medium heat. Cook the cakes until golden brown and crisp on one side, about 2 to 2½ minutes. Flip and repeat. The cakes should be hot inside. Repeat with any remaining cakes, adding more oil as necessary. Serve immediately, or place on a foil-lined baking sheet, wrap well, and refrigerate for up to 24 hours, or freeze for up to 2 weeks. 5. If you make the cakes ahead, remove from the refrigerator or freezer 30 minutes prior to reheating. Preheat the oven to 375°F. Bake the cakes until hot and crisp, 10 to 15 minutes. 6. Arrange on a platter with the sauce for dipping, and garnish with the scallion brushes, if desired. Note: Tear 3 slices of good-quality bread into pieces and whir in a food processor to make breadcrumbs. Portland Public Market The Portland Public Market, which opened in 1998, continues Maine’s long tradition of downtown public markets, dating back to the 19th century. Housed in an award-winning brick, glass, and wood structure, the market, which was the brainchild of Maine philanthropist Elizabeth Noyce, is a food-lover’s heaven. Vendors include organic produce farms; butchers selling locally raised meat; purveyors of Maine-made cheeses, sausages, and smoked seafood; artisan bakers; and flower sellers. Prepared take-away food includes Mexican delicacies, pizza, soups, smoothies, and sandwiches, and such well-known Portland culinary stars as Sam Hayward (see page 127) and Dana Street (see page 129) have opened casual dining concessions.

Any chance you might share your secret?" I laugh and tell him, "No real secret. Just plenty of fresh lump crabmeat, and some scallions and bell pepper, and Hellmann's mayonnaise, and not too much breading or handling the cakes too much, and... don't forget these crab cakes are deviled." He gets a cute frown on his tanned face and says, "What's that?" "Deviled," I repeat as I pull the tray outta the convection oven and arrange the little ovals on a platter. "Means they're real spicy with hot dry mustard and a few shakes of Tabasco." "Well, I'll be damned," he says. "No wonder yours are so different. I never heard of deviled crab cakes." "Oh, honey, I'm crazy about deviling lots of things- crab cakes, oysters, oxtails, and, of course, eggs. Gives 'em oomph, if you know what I mean.

Riley ignored her, her eyes scanning for the white shirts of the serving staff. Yeah, so she had a great metabolism. She liked to think it was the universe's way of evening the score for depriving her of sex. Ah. There was the crab cake lady.

Martinis and Champagne were passed, along with a selection of Bobby's best hors d'oeuvres: potato pillows dotted with crème fraîche and caviar, crawfish spread served in toast cups, miniature crab cakes topped with rémoulade, tiny tuna burgers with fresh grated ginger, served on homemade brioche (Alice's recipe, which I discovered was virtually indistinguishable from what my father used to bake for our family). There were all sorts of desserts, too, mostly southern. But the hit of the evening was, as always, Bobby's banana pudding, made with pound cake instead of Nilla wafers. For the party Bobby fixed individual puddings, served in shot glasses, topped with whipped cream instead of meringue.

The crab cakes are golden brown, each topped with a little salad of sliced avocado, green onion, and grapefruit supremes. I fix myself a bite with all of the dish's components. The sweet crabmeat, the crisp, buttery breading, the citrus and avocado salad, splashed with a fruity vinaigrette- together it's a perfect combination of flavors.

table for two next to one of the windows, drink mimosas, and gorge ourselves on Sunday brunch. We start with smoked Scottish salmon, cheeses, and salads from the café table. Then Piper has a Belgian waffle and I have the crab-cake Benedict. We finish off with mini cakes and parfaits. All the while, we gossip like schoolgirls about the dramas of the night before.

Twelve bagpipes wailing, Eleven mermaids dancing.   Ten piskies chanting. Nine boats a fishing. Eight kilts in tartan, Seven shirts for rugby, Six pies of pilchards, Five…rum and shrubs, Four saffron buns, Three hevva cakes, Two Newlyn crabs and a pasty in a pear tree.

Mrs. Rachel, before she had fairly closed the door, had taken mental note of everything that was on that table. There were three plates laid, so that Marilla must be expecting some one home with Matthew to tea;14 but the dishes were everyday dishes and there was only crab-apple preserves and one kind of cake, so that the expected company could not be any particular company. Yet what of Matthew’s white collar and the sorrel mare? Mrs. Rachel was getting fairly dizzy with this unusual mystery about quiet, unmysterious Green Gables.