Cucumber Eyes Quotes

Are you seriously going to walk out of here right now after I just confessed my soul to you, cool as a cucumber, without reciprocating at all?” “What?” I sent him a blank look. Then I rolled my eyes and reached out to ruffle his amazing hair. “Mason Lowe, if you don’t know by now that I’m attracted as hell to you, you’re freaking blind.” He stared at me a moment before muttering, “There. Was that so hard to admit?

The secret weapon is cucumber.' Solange sat all the way up. 'Jasmine, cover your ears.' MaryAnn, Juliette and Jasmine burst out laughing. 'Sheesh, Solange. Get your mind out of the gutter.' 'MY mind is just fine, thank you. It's MaryAnn's I'm concerned about.' 'You put them on your eyes,' MaryAnn said, laughing even harder.

Watching him from a distance for ten years doesn’t make you an expert, you know!” “Sleeping with him for two months doesn’t make you one, either,” she said, cool as a cucumber. Churchill recoiled with a wide-eyed “oh no she DIDN’T” expression that might have been funny under different circumstances.

A distant warm look entered Major Danby's eyes. "It must be nice to live like a vegetable," he conceded wistfully. "It's lousy," answered Yossarian. "No, it must be very pleasant to be free from all this doubt and pressure," insisted Major Danby. "I think I'd like to live like a vegetable and make no important decisions." "What kind of vegetable, Danby?" "A cucumber or a carrot." "What kind of a cucumber? A good one or a bad one?" "Oh, a good one, of course." "They'd cut you off in your prime and slice you up for a salad." Major Danby's face fell. "A poor one, then." "They'd let you rot and use you for fertilizer to help the good ones grow." "I guess I don't want to live like a vegetable, then," said Major Danby with a smile of sad resignation.

Poshlust,” or in a better transliteration poshlost, has many nuances, and evidently I have not described them clearly enough in my little book on Gogol, if you think one can ask anybody if he is tempted by poshlost. Corny trash, vulgar clichés, Philistinism in all its phases, imitations of imitations, bogus profundities, crude, moronic, and dishonest pseudo-literature—these are obvious examples. Now, if we want to pin down poshlost in contemporary writing, we must look for it in Freudian symbolism, moth-eaten mythologies, social comment, humanistic messages, political allegories, overconcern with class or race, and the journalistic generalities we all know. Poshlost speaks in such concepts as “America is no better than Russia” or “We all share in Germany’s guilt.” The flowers of poshlost bloom in such phrases and terms as “the moment of truth,” “charisma,” “existential” (used seriously), “dialogue” (as applied to political talks between nations), and “vocabulary” (as applied to a dauber). Listing in one breath Auschwitz, Hiroshima, and Vietnam is seditious poshlost. Belonging to a very select club (which sports one Jewish name—that of the treasurer) is genteel poshlost. Hack reviews are frequently poshlost, but it also lurks in certain highbrow essays. Poshlost calls Mr. Blank a great poet and Mr. Bluff a great novelist. One of poshlost’s favorite breeding places has always been the Art Exhibition; there it is produced by so-called sculptors working with the tools of wreckers, building crankshaft cretins of stainless steel, Zen stereos, polystyrene stinkbirds, objects trouvés in latrines, cannonballs, canned balls. There we admire the gabinetti wall patterns of so-called abstract artists, Freudian surrealism, roric smudges, and Rorschach blots—all of it as corny in its own right as the academic “September Morns” and “Florentine Flowergirls” of half a century ago. The list is long, and, of course, everybody has his bête noire, his black pet, in the series. Mine is that airline ad: the snack served by an obsequious wench to a young couple—she eyeing ecstatically the cucumber canapé, he admiring wistfully the hostess. And, of course, Death in Venice. You see the range.

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.

A twitching movement drew her eyes higher, and she saw that his cucumber cock had begun to rise, angling upward like a flagpole jutting from the side of a building.

Each person has his own manner of waking in the morning after a drunken orgy, and as nothing is unknown to a Soviet citizen, so there is nothing strange in the fact that one Soviet citizen wakes up in one way, another so, and a third prefers not to awaken, but lies with face to the wall and eyes closed, waiting in vain for the friends who have forgotten to bring him half a vodka and a cucumber.

Corn is what feeds the steer that becomes the steak. Corn feeds the chicken and the pig, the turkey, and the lamb, the catfish and the tilapia and, increasingly, even the salmon, a carnivore by nature that the fish farmers are reengineering to tolerate corn. The eggs are made of corn. The milk and cheese and yogurt, which once came from dairy cows that grazed on grass, now typically comes from Holsteins that spend their working lives indoors tethered to machines, eating corn. Head over to the processed foods and you find ever more intricate manifestations of corn. A chicken nugget, for example, piles up corn upon corn: what chicken it contains consists of corn, of course, but so do most of a nugget's other constituents, including the modified corn starch that glues the things together, the corn flour in the batter that coats it, and the corn oil in which it gets fried. Much less obviously, the leavenings and lecithin, the mono-, di-, and triglycerides, the attractive gold coloring, and even the citric acid that keeps the nugget "fresh" can all be derived from corn. To wash down your chicken nuggets with virtually any soft drink in the supermarket is to have some corn with your corn. Since the 1980s virtually all the sodas and most of the fruit drinks sold in the supermarket have been sweetened with high-fructose corn syrup (HFCS) -- after water, corn sweetener is their principal ingredient. Grab a beer for you beverage instead and you'd still be drinking corn, in the form of alcohol fermented from glucose refined from corn. Read the ingredients on the label of any processed food and, provided you know the chemical names it travels under, corn is what you will find. For modified or unmodified starch, for glucose syrup and maltodextrin, for crystalline fructose and ascorbic acid, for lecithin and dextrose, lactic acid and lysine, for maltose and HFCS, for MSG and polyols, for the caramel color and xanthan gum, read: corn. Corn is in the coffee whitener and Cheez Whiz, the frozen yogurt and TV dinner, the canned fruit and ketchup and candies, the soups and snacks and cake mixes, the frosting and candies, the soups and snacks and cake mixes, the frosting and gravy and frozen waffles, the syrups and hot sauces, the mayonnaise and mustard, the hot dogs and the bologna, the margarine and shortening, the salad dressings and the relishes and even the vitamins. (Yes, it's in the Twinkie, too.) There are some forty-five thousand items in the average American supermarket and more than a quarter of them now contain corn. This goes for the nonfood items as well: Everything from the toothpaste and cosmetics to the disposable diapers, trash bags, cleansers, charcoal briquettes, matches, and batteries, right down to the shine on the cover of the magazine that catches your eye by the checkout: corn. Even in Produce on a day when there's ostensibly no corn for sale, you'll nevertheless find plenty of corn: in the vegetable wax that gives the cucumbers their sheen, in the pesticide responsible for the produce's perfection, even in the coating on the cardboard it was shipped in. Indeed, the supermarket itself -- the wallboard and joint compound, the linoleum and fiberglass and adhesives out of which the building itself has been built -- is in no small measure a manifestation of corn.

Greenery Juniper, Oracle Oak and Hop Tree, California Buckeye, and Elderberry. Pacific Dogwood and the pale green Eucalyptus, Quaking Aspen and Flannelbush. raw, sprouting, lush green love green with envy green with youth green with early spring olive, emerald, avocado, greenlight ready, set, GO! greenhouse, greenbelts, ocean kelp, cucumber, lizard, lime and forest green, spruce, teal, and putting green. green-eyed, verdant, grassy, immature green and leafy green half-formed tender, pleasant, alluring temperate freshly sawed vigorous not ripe yet promising greenbriar, greenbug, green dragon greenshanks running along the ocean's edge greenlings swimming greenlets singing greengage plums green thumbs greenhorns and greenflies- how on earth amid sage swells kelly hillsides and swirls of firs did I ever find that green of hers? holly, drake, and brewster green, pistachio, shamrock, serpentine terre verde, Brunswick, tourmaline, lotus, jade, and spinach green: start to finish lowlands to highs no field, no forest, no leaf, no blade can catch the light or trap the shade; no earthly tones will ever rise to match the green enchantment of her eyes.

Then they had a day together in Melbourne and Jenny stayed in her first hotel, with Luc sparing no expense and treating her to the Windsor for the night. Here, Jenny experienced a luxury that had her wide-eyed, where men in their fine uniform of burgundy jackets, trimmed with gold, fussed around them and suggested an afternoon tea like never before. Luc couldn’t help but grin to see his daughter engulfed in a leather chair, near the huge arched picture windows that fronted Spring Street, choosing cucumber sandwiches and beautiful little cakes and pastries from a silver tiered cake stand.

keep my eyes on the ground, names reappearing, wintergreen, wild mint, Indian cucumber; at one time I could list every plant here that could be used or eaten. I memorized survival manuals, How to Stay Alive in the Bush, Animal Tracks and Signs, The Woods in Winter, at the age when the ones in the city were reading True Romance magazines: it wasn’t till then I realized it was in fact possible to lose your way. Maxims float up: always carry matches and you will not starve, in a snowstorm dig a hole, avoid unclassified mushrooms, your hands and feet are the most important, if they freeze you’re finished.

There's something special about plating a dish for the first time. Making something in real life match what was in your mind's eye. I see one of those long, rectangular platters with three separate compartments. The colors are almost exactly what I was envisioning. The darkness of the sesame crust and the ponzu in the first one, contrasted with the bright green cucumber beneath and the bright red sauce on top. The cauliflower-thyme puree in the middle dish, perfectly off-white and flecked with green, the orange Cajun exterior, the drizzle of lemon oil over all of it. And the taco. The perfect spice of the aioli, the cilantro smelling like home.

I sprinkle some flour on the dough and roll it out with the heavy, wooden rolling pin. Once it’s the perfect size and thickness, I flip the rolling pin around and sing into the handle—American Idol style. “Calling Gloriaaaaaaaaaaaaaaaaaaa . . .” And then I turn around. “AHHHHHHHHHHHHHH!” Without thinking, I bend my arm and throw the rolling pin like a tomahawk . . . straight at the head of the guy who’s standing just inside the kitchen door. The guy I didn’t hear come in. The guy who catches the hurling rolling pin without flinching—one-handed and cool as a gorgeous cucumber—just an inch from his perfect face. He tilts his head to the left, looking around the rolling pin to meet my eyes with his soulful brown ones. “Nice toss.” Logan St. James. Bodyguard. Totally badass. Sexiest guy I have ever seen—and that includes books, movies and TV, foreign and domestic. He’s the perfect combo of boyishly could-go-to-my-school kind of handsome, mixed with dangerously hot and tantalizingly mysterious. If comic-book Superman, James Dean, Jason Bourne and some guy with the smoothest, most perfectly pitched, British-Scottish-esque, Wessconian-accented voice all melded together into one person, they would make Logan fucking St. James. And I just tried to clock him with a baking tool—while wearing my Rick and Morty pajama short-shorts, a Winnie-the-Pooh T-shirt I’ve had since I was eight and my SpongeBob SquarePants slippers. And no bra. Not that I have a whole lot going on upstairs, but still . . . “Christ on a saltine!” I grasp at my chest like an old woman with a pacemaker. Logan’s brow wrinkles. “Haven’t heard that one before.” Oh fuck—did he see me dancing? Did he see me leap? God, let me die now. I yank on my earbuds’ cord, popping them from my ears. “What the hell, dude?! Make some noise when you walk in—let a girl know she’s not alone. You could’ve given me a heart attack. And I could’ve killed you with my awesome ninja skills.” The corner of his mouth quirks. “No, you couldn’t.” He sets the rolling pin down on the counter. “I knocked on the kitchen door so I wouldn’t frighten you, but you were busy with your . . . performance.” Blood and heat rush to my face. And I want to melt into the floor and then all the way down to the Earth’s core.

Miranda was curled up against the wall, her pink calico skirts bunched carelessly above her knees in uncharacteristic abandon. A green measuring worm inched himself unchecked across the smooth bodice of her dress. The May breeze, fragrant with apple-blossoms and clover from the adjacent pasture, blew her loosened hair into her eyes. She pushed the strand back impatiently with one hand while the other clutched her book, as Miranda devoured the fascinating pages of The Beautiful Adulteress. So compelling were the beautiful adulteress's adventures, that even when Miranda's sunbonnet slipped off and hot sunshine fell through the elm trees onto her skin, she did not pause to replace the bonnet. And yet the transparent whiteness of that skin was the envy of her friends and part product of many a tedious treatment with buttermilk and cucumber poultices.

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.

You are very quiet,” Archer remarked as they walked together to the refreshment table. They’d just finished a game of whist and when Rose begged off from a second round, Grey’s brother did the same. “My apologies,” she replied. “I do not mean to be rude.” “My brother doesn’t deserve to take up so much room in that lovely head of yours.” She might have been insulted by his disparaging Grey, or his familiarity with her, had she not been so surprised by the remark itself. “You are impertinent, sir.” He grinned-a grin so much more roguish than Grey’s. “One of my more charming traits. I did not mean offense, dear lady. Only that thinking about him will do you no good. The man is bent on punishing himself for the rest of his life.” Rose accepted the plate he offered her. “Thank you. Why would he wish to punish himself?” “Because he’s an ar…idiot. Sandwich?” He held up a cucumber sandwich caught in silver tongs. “Please. I’m not certain I wish to discuss your brother with you, Lord Archer.” “Not even if I can help you win him?” Rose’s heart froze-no, it simply stopped. Her entire body went numb. She would have dropped her plate had Archer not swept it from her hand into his own. “What makes you think I wish to win him?” He flashed her a coy glance. “Please, lady Rose. I’ve not made a career out of studying your sex to fall for your false innocence now.” Oh dear God. Had Grey told him? “I’ve seen the way you look at him, and I’ve had to put with hearing about you for the last four years-no offense.” Rose arched a brow as he piled food upon her plate. “None taken. I wasn’t aware that I looked at your brother in a manner different from how I might look upon anyone else.” “Mm.” He popped a small cake into his mouth, chewed, and swallowed. “That’s just it. You try too hard to treat him like everyone else. It’s obvious you care for him, and not just as the man who saved your life.” “Saved my life? How very dramatic.” He gave her a very serious look as he handed her the laden plate. “Where do you suppose you’d be right now if Grey hadn’t taken you in? Certainly not here, with such good food and charming company.” Point taken. And now she felt simply awful for the way she had spoken to Grey earlier. She was such a cow. “You shame me, sir.” And worse, he’d made tears come to her eyes. Staring at her food-such a wonderful array he’d picked for her-she blinked them away. He steered her toward a window seat where they sat in plain view of the room, but at least with a modicum of privacy. “My apologies, my lady. I did not mean to offend you with my plain and thoughtless words.” “Plain, perhaps. Thoughtless, I highly doubt it.” She managed a small smile. “I don’t think you do anything without thinking first.” Archer laughed, looking so much like Grey it hurt to look at him. “Were that but true.

If loneliness or sadness or happiness could be expressed through food, loneliness would be basil. It’s not good for your stomach, dims your eyes, and turns your mind murky. If you pound basil and place a stone over it, scorpions swarm toward it. Happiness is saffron, from the crocus that blooms in the spring. Even if you add just a pinch to a dish, it adds an intense taste and a lingering scent. You can find it anywhere but you can’t get it at any time of the year. It’s good for your heart, and if you drop a little bit in your wine, you instantly become drunk from its heady perfume. The best saffron crumbles at the touch and instantaneously emits its fragrance. Sadness is a knobby cucumber, whose aroma you can detect from far away. It’s tough and hard to digest and makes you fall ill with a high fever. It’s porous, excellent at absorption, and sponges up spices, guaranteeing a lengthy period of preservation. Pickles are the best food you can make from cucumbers. You boil vinegar and pour it over the cucumbers, then season with salt and pepper. You enclose them in a sterilized glass jar, seal it, and store it in a dark and dry place. WON’S KITCHEN. I take off the sign hanging by the first-floor entryway. He designed it by hand and silk-screened it onto a metal plate. Early in the morning on the day of the opening party for the cooking school, he had me hang the sign myself. I was meaning to give it a really special name, he said, grinning, flashing his white teeth, but I thought Jeong Ji-won was the most special name in the world. He called my name again: Hey, Ji-won. He walked around the house calling my name over and over, mischievously — as if he were an Eskimo who believed that the soul became imprinted in the name when it was called — while I fried an egg, cautiously sprinkling grated Emmentaler, salt, pepper, taking care not to pop the yolk. I spread the white sun-dried tablecloth on the coffee table and set it with the fried egg, unsalted butter, blueberry jam, and a baguette I’d toasted in the oven. It was our favorite breakfast: simple, warm, sweet. As was his habit, he spread a thick layer of butter and jam on his baguette and dunked it into his coffee, and I plunked into my cup the teaspoon laced with jam, waiting for the sticky sweetness to melt into the hot, dark coffee. I still remember the sugary jam infusing the last drop of coffee and the moist crumbs of the baguette lingering at the roof of my mouth. And also his words, informing me that he wanted to design a new house that would contain the cooking school, his office, and our bedroom. Instead of replying, I picked up a firm red radish, sparkling with droplets of water, dabbed a little butter on it, dipped it in salt, and stuck it into my mouth. A crunch resonated from my mouth. Hoping the crunch sounded like, Yes, someday, I continued to eat it. Was that the reason I equated a fresh red radish with sprouting green tops, as small as a miniature apple, with the taste of love? But if I cut into it crosswise like an apple, I wouldn't find the constellation of seeds.

To wash down your chicken nuggets with virtually any soft drink in the supermarket is to have some corn with your corn. Since the 1980s virtually all the sodas and most of the fruit drinks sold in the supermarket have been sweetened with high-fructose corn syrup (HFCS) -- after water, corn sweetener is their principal ingredient. Grab a beer for you beverage instead and you'd still be drinking corn, in the form of alcohol fermented from glucose refined from corn. Read the ingredients on the label of any processed food and, provided you know the chemical names it travels under, corn is what you will find. For modified or unmodified starch, for glucose syrup and maltodextrin, for crystalline fructose and ascorbic acid, for lecithin and dextrose, lactic acid and lysine, for maltose and HFCS, for MSG and polyols, for the caramel color and xanthan gum, read: corn. Corn is in the coffee whitener and Cheez Whiz, the frozen yogurt and TV dinner, the canned fruit and ketchup and candies, the soups and snacks and cake mixes, the frosting and candies, the soups and snacks and cake mixes, the frosting and gravy and frozen waffles, the syrups and hot sauces, the mayonnaise and mustard, the hot dogs and the bologna, the margarine and shortening, the salad dressings and the relishes and even the vitamins. (Yes, it's in the Twinkie, too.) There are some forty-five thousand items in the average American supermarket and more than a quarter of them now contain corn. This goes for the nonfood items as well: Everything from the toothpaste and cosmetics to the disposable diapers, trash bags, cleansers, charcoal briquettes, matches, and batteries, right down to the shine on the cover of the magazine that catches your eye by the checkout: corn. Even in Produce on a day when there's ostensibly no corn for sale, you'll nevertheless find plenty of corn: in the vegetable wax that gives the cucumbers their sheen, in the pesticide responsible for the produce's perfection, even in the coating on the cardboard it was shipped in. Indeed, the supermarket itself -- the wallboard and joint compound, the linoleum and fiberglass and adhesives out of which the building itself has been built -- is in no small measure a manifestation of corn.

She says, enough, enough, just enough. It's too much already, I've never-- thank God-- had a problem with any of my children, but now all of a sudden it's like you are three different people and I don't ever know which one I'm going to get. It's exhausting, you hear me, you are exhausting me. Can we not just have some real, genuine peace in this house? Between you and your father everyone here is always walking around like someone has died or is about to die. Or people are shouting or sulking or whatever it is you men do. You see my hair. You people are making me old! For once can someone not fucking shout at me for something, I say, I can't wait until I'm out of this stupid fucking place and no one can yell at me. My mother's mouth falls open and her eyes lock on my face. She has heard me swear before. on the phone when joking with some friends but never have I said any such thing to either one of my parents. Never. I have always assumed that such an event would result in my being beaten within an inch of my unborn grandchild's life, but she just stands there like a malfunctioning robot. Is anyone keeping you here, she says finally. If you are unhappy, please go. Go and find the place where you feel happy. I'm sorry, I say, but it's too late. I've fucked up. The less I've said the better things have been, the less likely my father has seemed ready to pounce on me for the smallest mistake. If she tells him what has happened, this might be the end. I'm really sorry. My hands smell of cucumber as I wipe my nose. She tosses the vegetable peeler in her hand to the counter between us. Its protected blades glint in the sunlight streaming through the large bay windows. Do what you like, she says. Mommy, wait please, I say. Get out of here, I don't want to talk to you. Not like this, in my house, my mother says. Her voice is flat and hard, her eyes fixed directly to mine. Ypu should go and find whatever it is you want to find. Me, sef, I'm tired, I'm going upstairs, she says. I listen to her reach the top stair, enter her bedroom, and shut the door. It's just me now.

She says, enough, enough, just enough. It's too much already, I've never-- thank God-- had a problem with any of my children, but now all of a sudden it's like you are three different people and I don't ever know which one I'm going to get. It's exhausting, you hear me, you are exhausting me. Can we not just have some real, genuine peace in this house? Between you and your father everyone here is always walking around like someone has died or is about to die. Or people are shouting or sulking or whatever it is you men do. You see my hair. You people are making me old! For once can someone not fucking shout at me for something, I say, I can't wait until I'm out of this stupid fucking place and no one can yell at me. My mother's mouth falls open and her eyes lock on my face. She has heard me swear before, on the phone when joking with some friends but never have I said any such thing to either one of my parents. Never. I have always assumed that such an event would result in my being beaten within an inch of my unborn grandchild's life, but she just stands there like a malfunctioning robot. Is anyone keeping you here, she says finally. If you are unhappy, please go. Go and find the place where you feel happy. I'm sorry, I say, but it's too late. I've fucked up. The less I've said the better things have been, the less likely my father has seemed ready to pounce on me for the smallest mistake. If she tells him what has happened, this might be the end. I'm really sorry. My hands smell of cucumber as I wipe my nose. She tosses the vegetable peeler in her hand to the counter between us. Its protected blades glint in the sunlight streaming through the large bay windows. Do what you like, she says. Mommy, wait please, I say. Get out of here, I don't want to talk to you. Not like this, in my house, my mother says. Her voice is flat and hard, her eyes fixed directly to mine. Ypu should go and find whatever it is you want to find. Me, sef, I'm tired, I'm going upstairs, she says. I listen to her reach the top stair, enter her bedroom, and shut the door. It's just me now.

Try Evan,” he suggests. “Apart from numbers and heaven, which gets old very quickly, there’s practically nothing.” “Numbers? Oh! Eleven…seven…” I furrow my brow. “Devon,” Kelly calls over. “That’s a county in England.” “Leaven,” I add. “You do it to bread.” Evan’s expression is comical, his blue eyes stretched as wide as they’ll go as he plucks a string and, in a singsong nursery-rhyme voice, intones: “From the age of seven to eleven Before he tragically went to heaven Evan leavened bread in Devon.” He throws his hands wide. “See? Not much to work with.” “At least you don’t have rude stuff that rhymes with you,” Kelly says gloomily. “They called me Smelly Jelly Belly at school for years.” “And Kendra isn’t that great either. It sort of sounds like bend-ya,” Kendra adds. I can’t help smiling that Kendra and Kelly are competitive in everything, even down to whose name rhymes with worse stuff. “Kendra,” Evan sings, playing a chord, “I would never bend ya, or lend ya or send ya… Oh, the words I can engender thinking about Kendra…” “‘Engender’!” Kelly exclaims. “That’s really good!” I pull myself out of the pool and walk over to a lounger, picking up a towel and wrapping it around myself; I sit on one side of Evan, Kelly on the other. Even cool-as-a-cucumber Kendra has sat up to watch Evan playing his guitar. “What about Paige?” I ask, looking over at his sister, the only one uninterested in her brother’s talent. She’s got a moisturizing pack on her hair--her head is wrapped in the special leopard-skin towel she uses when she’s doing a hair treatment--pink headphones on her ears, and a magazine in her hands as she reclines on her lounger. “Paige goes into a rage when you tell her she’s not yet legal drinking age--” Evan sings immediately, and Paige, who must have been listening after all, promptly throws her magazine at his head. He ducks easily, and it flies past and lands on the tiles.

It's slow at the café so Um-Nadia sends Mirielle and Sirine out to the Wednesday afternoon farmer's market in Westwood. The two women comb the tables and stalls full of gleaming tomatoes, black-eyed sunflowers, pomegranates full of blood-red seeds. The air smells like burst fruit. Heat rolls in across the neighborhoods, emptying the streets, rippling above the cars. The two women fill bags with knobs and globes of squashes and another bag with garlic and another bag with cucumbers. "Best walnuts in town," a tanned young farmhand tells Sirine and Mirielle. "They're fresh, perfect, and they taste like butter." Sirine cocks an eyebrow. "At these prices? They better." He smiles, his teeth impossibly white. "Hey, you gotta pay for the good stuff.

Two-dollar beers that tasted like barely fermented, yeasty water. We salivated. There was no coursing - in ten minutes plates started pounding the spinning tray at the center of the table and we fought among ourselves. Conch in a hallucinatory Sichuan oil, a nest of cold sesame noodles, a wild, red stew that Scott called ma po tofu, cold tripe (“Just eat it,” Scott said, and I did), crackling duck, dry-sauteed green beans, skinny molten eggplants, cucumbers in scallion oil… We sweat, we breathed harder, our eyes ran. More napkins. The sauces ran. More rice. I touched my lips, numb and electrified. My stomach bloated out, a hard alien ball. I thought about throwing up so that I could eat another round.

Mediocrity. I tell all my kittens as I pummel their tiny heads with my sandpaper tongue that smells like an eclectic medley of fish. They hear of scratching posts and leather furniture and catnip and Science Diet and the extraordinary pleasure of yarfing on a Persian rug and the magical kkkkkkrrrkkk of a can opening. Because we tell our blue-eyed kittens what to fear and what to love, what is a warm sun spot and what is sinister and menacing, like cucumbers. We must remember the Mediocre Servants when they were less rotten. Dee stroked my head and allowed me to chew on her arm. I claimed her by rubbing my face on her finger. This is a binding contract of ownership, throughout the universe, in perpetuity. I feel change coming in the way the wind whips against my whiskers. I see playful patterns in the rainbow light. I will Dee to live on, the last, the one with eyes that see everything like Genghis. And frankly, one day Dee will be all grown up and able to make cheese. Really, it’s all about the fucking cheese. Mediocre Servants have never been perfect, but they were once a damn sight better and I’m god enough to admit it—I miss them. So now I’m here and I’m not afraid of what’s next. Oh, and I brought some fucking backup with me.

Over the past week Pearl had taught Sugar how to bake, and Sugar showed Pearl, with the help of a large ripe cucumber, the technique of giving hand and giving head. Pearl wriggled her nose in disgust and shook her finger at her in reproach, but her eyes never left the cucumber. Sugar saw that Pearl had finally allowed curiosity and possibility to couple.

You cannot look at me thus and not expect to dive deep into my lady waters,” I panted. “Avert your eyes or make true on the vows that shine within them like the star you are named after, Max Rigel.” “Is that code for ‘please fuck me’?” He smirked, and gracious, that smile was a mountain which I wished to climb, to bury my flag in its peak and announce it as mine. “I could not be clearer,” I panted. “Take me to Davy Jones’ Locker, and plunder my treasure chest with your sea cucumber.

HIGHEST LEVEL (3–30 grams/100 gram of seafood): Hake, sea cucumber, manila clam, big eye tuna, yellowtail, sea bass, bluefin tuna, cockles, bottarga (roe of the gray mullet), caviar (sturgeon), fish roe (salmon). HIGH LEVEL (>0.5–2.44 grams/100 gram): salmon, red mullet, halibut, Pacific oysters, gray mullet, sardines, arctic char, bluefish, sea bream, Mediterranean sea bass, spiny lobster

She returned to where I stood, and handed over a flower. I inspected the borage, holding it up like a culinary scientist, noting the blue petals, offset by white stamens, and a raised white ball-like structure in the center, decorated with a purplish-blue pattern with hints of red that resembled a planet or a galactic moon. My heart skipped a beat. Aside from Marie's desserts, I'd never seen anything so beautiful. "This flower is mystical and magical," I said. "Did fairies or aliens create them?" "I'd go with fairies. The thought of aliens flips me out. Eat it," she said, and I did. The flavors of this edible flower rolled on my tongue in waves. A crunch. A bitterness. And sweetness. I closed my eyes, reveling in the magic, the flavor, thinking about what we could do with this. I met her gaze. "Oh my god. You're so right. They taste like cucumbers," I said, licking my lips.

She will toss the leaves in a wooden bowl with a micro spray of olive oil, a drop of balsamic vinegar, the insanely expensive balsamic vinegar that she bought at the gourmet store, so viscous it drips in a slow, thick stream. A tomato. A Persian cucumber. These will emerge, pristine, from her tiny refrigerator, chilled, perfect. She will slice them thinly and fan them into beautiful patterns, a vegetable mandala, courtesy of the mandoline, a feast for the eyes. She will hand-crumple Parmigiano Reggiano onto the top, and then, from on high, she will brandish the mill and grind coarse crystals of pink salt form the Himalayas into fine, sparkly shavings that will float, like snowflakes, onto the pale green surface of her salad.

And Then It Was Less Bleak Because We Said So" Today there has been so much talk of things exploding into other things, so much that we all become curious, that we all run outside into the hot streets and hug. Romance is a grotto of eager stones anticipating light, or a girl whose teeth you can always see. With more sparkle and pop is the only way to live. Your confetti tongue explodes into acid jazz. Small typewriters that other people keep in their eyes click away at all our farewell parties. It is hard to pack for the rest of your life. Someone is always eating cold cucumber noodles. Someone will drop by later to help dismantle some furniture. A lot can go wrong if you sleep or think, but the trees go on waving their broken little hands.

I have a distinct feeling I’ve missed something rather spectacular,” he said. His voice was a little rough, and he cleared it before adding, “That, and I’m incredibly hungry.” “Oh!” Ceony said, pushing past Fennel to the bread box. “I can make you something. Sit down. Do you like cucumbers? But of course you do . . . They’re your cucumbers.” He quirked an eyebrow, but his eyes still grinned, and the sentiment even reflected in the tilt of his lips. “I believe I’m well enough to make my own sandwich, Ceony.

How do you feel?” Ceony asked, her pulse still thundering in her ears. It made her hands shake as she peeled and cut the cucumber. She forced herself to slow down so she wouldn’t slice open a finger. “Like someone has been tromping around in my chest, looking at things they shouldn’t be looking at.” Her knife froze mid-slice. She met his eyes and saw knowledge behind their amusement.

We end up sitting on the kitchen floor facing each other, too bone-tired to even make it to the table—my back against the oven, hers against the island, our feet tangled in the space that separates us as we eat our grilled cheese with a side of cucumber slices.

She threw up the rattling window and turned to light the lamp. Under the green shade the glow whitened and steadied itself. It illuminated the supper-table prepared for her, the shining plates, the cucumber and the radishes, and neat slices of cold veal and the glistening surface of the junket. Nameless and patient, these things had been waiting in the dark, waiting for her to come back and enjoy them. They met her eye with self-possession. They had been sure that she would be pleased to see them.

Stalks of basil to keep the evil eye at bay. A head of broccoli to heal the body. A bunch of cilantro to mend the soul. Three tomatoes for passion in the bedroom. A cucumber to keep that passion from burning a relationship to the ground. The finishing touch--- one piece of fruit from the shadow garden to amplify it all.

To recover an intuitive sense of what will be in season throughout the year, picture a season of foods unfolding as if from one single plant. Take a minute to study this creation—an imaginary plant that bears over the course of one growing season a cornucopia of all the different vegetable products we can harvest. We’ll call it a vegetannual. Picture its life passing before your eyes like a time-lapse film: first, in the cool early spring, shoots poke up out of the ground. Small leaves appear, then bigger leaves. As the plant grows up into the sunshine and the days grow longer, flower buds will appear, followed by small green fruits. Under midsummer’s warm sun, the fruits grow larger, riper, and more colorful. As days shorten into the autumn, these mature into hard-shelled fruits with appreciable seeds inside. Finally, as the days grow cool, the vegetannual may hoard the sugars its leaves have made, pulling them down into a storage unit of some kind: a tuber, bulb, or root. So goes the year. First the leaves: spinach, kale, lettuce, and chard (here, that’s April and May). Then more mature heads of leaves and flower heads cabbage, romaine, broccoli, and cauliflower (May–June). Then tender young fruit-set: snow peas, baby squash, cucumbers (June), followed by green beans, green peppers, and small tomatoes (July). Then more mature, colorfully ripened fruits: beefsteak tomatoes, eggplants, red and yellow peppers (late July–August). Then the large, hard-shelled fruits with developed seeds inside: cantaloupes, honeydews, watermelons, pumpkins, winter squash (August–September). Last come the root crops, and so ends the produce parade. Plainly these don’t all come from the same plant, but each comes from a plant, that’s the point—a plant predestined to begin its life in the spring and die in the fall. (A few, like onions and carrots, are attempting to be biennials, but we’ll ignore that for now.) Each plant part we eat must come in its turn—leaves, buds, flowers, green fruits, ripe fruits, hard fruits—because that is the necessary order of things for an annual plant. For the life of them, they can’t do it differently. Some minor deviations and a bit of overlap are allowed, but in general, picturing an imaginary vegetannual plant is a pretty reliable guide to what will be in season, wherever you live. If you find yourself eating a watermelon in April, you can count back three months and imagine a place warm enough in January for this plant to have launched its destiny.

use him to occasionally dust the cobwebs off that cucumber canal of yours, but you never had to worry about catching a feeling.” “Cucumber canal?” I asked. He put a hand on his hip. “One-eyed worm hole, cock sock, love canal, you know what I mean.

There were two bartenders and six servers. Black-eyed pea cakes with shrimp. Zucchini and corn fritters. Coriander-spiced beef fritters. Burgundy beet risotto tarts. Lemon-spiced chicken with dilled cucumbers. Pigs in a blanket with mustard, which Claire always threw in as a joke but was invariably the first thing the caterers ran out of because everyone loved tiny hot dogs.

The waitress showed up then with our order, and we had to set to arranging our table so that none of the appetizers fell off. I wouldn't want to have lost any of the crunchy cucumbers marinated in a sweet, tangy vinegar, not quite long enough to become pickles but long enough where they weren't cucumbers anymore, or a single bite of the candied pork belly, rich and marinated in sticky sweet soy sauce, tucked in between pillowy buns and scattered with the crunch of peanuts. Alice pushed the third appetizer, which had only been called Fried Eggplant on the menu, toward me. "Eat this." I obeyed, closing my eyes to focus. The thin sticks of Chinese eggplant crunched with breading on the outside and melted creamy smooth in my mouth on the inside, made even better with a swipe of the silky, mild tofu sauce coating the bottom of the plate. Every time I when I was starting to feel like it was too rich and I might need a break, my tongue would hit a sprinkle of tart black vinegar and reset the richness levels. "Heaven.

She discovered a whole square devoted to seafood- squid and sea bass, shrimp, prawns, rock lobsters, octopus, sea cucumbers, and a pallet of unidentifiable slugs and snails, creatures with fluorescent fins and prehistoric shells, things Marguerite was sure Dusty Tyler had never seen in all his life. In Morocco, the women did the shopping, all of them in ivory or black burkhas. Most of them kept their faces covered as well; Candace called these women the "only eyes." They peered at Marguerite (who wore an Hermés scarf over her hair, a gift from one of her customers) and she shivered. Marguerite's favorite place of all was the spice market- dozens of tables covered with pyramids of saffron and turmeric, curry powder and cumin, fenugreek, mustard seed, cardamom, paprika, mace, nutmeg.

My eyes widened at this jungle of freshness, the earth on the ground. The back wall, around thirty feet high, burst with terra-cotta pots filled with every herb imaginable- basil, thyme, coriander, parsley, oregano, dill, rosemary, and lavender. There were tomatoes of almost every variety beaming with colors of red, dark purple, yellow, and green. Lemon trees. Avocados. Lettuces, like roquette and feuille de chêne. Zucchinis and eggplants. Fennel, celeriac, artichokes, and cucumbers. Leeks, asparagus, cabbages, and shallots, oh my. I exhaled a happy breath. This explosion of color, this climate-controlled greenhouse, was every chef's idea of heaven. I ran my hands over the leaves of a cœur de bœuf tomato plant and brought my fingers to my nose, breathing in the grassy and fragrant aroma, an unmistakable scent no other plant shared. All of the smells from my summers in France surrounded me under one roof. As the recipes Grand-mère taught me when I was a child ran through my head, my heart pumped with happiness, a new vitality. I picked a Black Krim, which was actually colored a reddish purple with greenish brown shoulders, and bit into it. Sweet with just a hint of tartness. Exactly how I summed up my feelings.

Once a monk had given himself to his new monastic master he had to obey him – or face the consequences. Numerous rules begin with the formulation ‘Cursed be . . .’. Cursed were those who didn’t give all their wealth to the monastery; cursed were those who shaved without having been ordered to; cursed were those who looked at another monk with desire. If a monk ate, say, the forbidden fruit of cucumber at the wrong time then, the law informed him, ‘he sins’. At least sixty of the rules were devoted to sexual transgressions. Looking desirously at the nakedness of your neighbour while he washed was wrong; as was staring ‘with desirous feeling’ at your own nakedness; those who sat ‘close to one’s neighbour with a filthy desire in their heart’ were also ‘cursed’. Note that last one: ‘with a filthy desire in their heart’. No sin had been committed. The mere intention of sin was now a sin in itself. In Shenoute’s monastery even thoughts were policed. ‘Can any hide himself in secret places that I shall not see him?’ the Lord had asked. The answer from the White Monastery at least was a resounding no. As this new generation of hard-line Christian preachers constantly reminded their congregations in fierce, hectoring speeches, there was nowhere to hide from the all-seeing eyes of the Lord.