Delicious Cooking Quotes

For is there any practice less selfish, any labor less alienated, any time less wasted, than preparing something delicious and nourishing for people you love?

PETA doesn't want stressed animals to be cruelly crowded into sheds, ankle-deep in their own crap, because they don't want any animals to die-ever-and basically think chickens should, in time, gain the right to vote. I don't want animals stressed or crowded or treated cruelly or inhumanely because that makes them probably less delicious.

Invest in what's real. Clean as you go. Drink while you cook. Make it fun. It doesn't have to be complicated. It will be what it will be.

in the abstract art of cooking, ingredients trump appliances, passion supersedes expertise, creativity triumphs over technique, spontaneity inspires invention, and wine makes even the worst culinary disaster taste delicious.

The oven became hotter and hotter, and Hansel began to sweat. Then a delicious smell wafted to his nostrils. Oh no! he thought. I'm cooking! He sniffed at the air. And I smell delicious!

Preheat the oven to full whack.

What a sweet and succulent morsel: so soft, so salty, so deliciously delectable, it makes me want to wiggle with delight. You should cook for me more often, Roran Stronghammer. Only next time, I think you should prepare several deer at once. Otherwise, I won't get a proper meal.' Roran hesitated, as if unable to decide whether her request was serious and, if so, how he could politely extricate himself froim such an unlooked -for and rather onerous obligation.

My mom was never the type to write me long letters or birthday cards. We never got mani-pedis together, she never gave me a locket with our picture in it. She wouldn't tell me I looked beautiful, or soothe me when a boy broke my heart. But she was there. She kept me safe. She did her best to make me tough. She fed me the most delicious home-cooked meals. For lunch, she'd pack me rare sliced steak over white rice and steamed broccoli. She sent me to private school from kindergarten through twelfth grade. She is still there for me. She will always be there for me, as long as she's able. That's a great mom.

I walked in without knocking. The screen door banged to a close behind me announcing my presence. I followed my nose to the kitchen and found Kaleb standing by the stove. He stirred something that smelled absolutely delicious a wooden spoon in one hand and a huge chef’s knife in the other. “Are you sober?” I asked from the doorway. He turned and leveled a smile at me that made me a little wobbly. “I am." “Good. Because if not I was going to take the deadly kitchen utensil away from you.” I crossed the room and pulled myself up to sit on the counter beside the stove. A cutting board full of green peppers and two uncut stalks of celery waited for attention from the knife. Melted butter and diced onions bubbled in a sauté pan on the stove. “You cook." Kaleb was so pretty I was jealous. Pretty with ripped muscles and a tattoo of a red dragon covering most of his upper body. “Yes,” he said. “I cook.” “Do you usually wear a wife beater and,” I pushed him back a little by his shoulder “an apron that says ‘Kiss the Cook’ while you’re doing it? ” He leaned so close to me my heart skipped a couple of beats. “I’ll wear it all the time if you’ll consider it.

I don't believe in twisting yourself into knots of excuses and explanations over the food you make. When one's hostess starts in with self-deprecations such as "Oh, I don't know how to cook...," or "Poor little me...," or "This may taste awful...," it is so dreadful to have to reassure her that everything is delicious and fine, whether it is or not. Besides, such admissions only draw attention to one's shortcomings (or self-perceived shortcomings), and make the other person think, "Yes, you're right, this really is an awful meal!" Maybe the cat has fallen into the stew, or the lettuce has frozen, or the cake has collapsed -- eh bien, tant pis! Usually one's cooking is better than one thinks it is. And if the food is truly vile, as my ersatz eggs Florentine surely were, then the cook must simply grit her teeth and bear it with a smile -- and learn from her mistakes.

sometimes i feel like a great chef who has devoted his entire life to monastic study of the art of cooking & gathered the finest ingredients & built the most advanced kitchen & prepared the most exquisite meal so perfect, so delicious, so extraordinary more astounding than any meal ever created yet each day i stand in my window & watch ninety-seven percent of the world walk past my restaurant into the mcdonald's across the street

From Jess: FANG. I've commented your blog with my questions for THREE YEARS. You answer other people's STUPID questions but not MINE. YOU REALLY ASKED FOR IT, BUDDY. I'm just gonna comment with this until you answer at least one of my questions. DO YOU HAVE A JAMAICAN ACCENT? No, Mon DO YOU MOLT? Gross. WHAT'S YOUR STAR SIGN? Dont know. "Angel what's my star sign?" She says Scorpio. HAVE YOU TOLD JEB I LOVE HIM YET? No. DOES NOT HAVING A POWER MAKE YOU ANGRY? Well, that's not really true... DO YOU KNOW HOW TO DO THE SOULJA BOY? Can you see me doing the Soulja Boy? DOES IGGY KNOW HOW TO DO THE SOULJA BOY? Gazzy does. DO YOU USE HAIR PRODUCTS? No. Again,no. DO YOU USE PRODUCTS ON YOUR FEATHERS? I don't know that they make bird kid feather products yet. WHAT'S YOU FAVORITE MOVIE? There are a bunch WHAT'S YOUR FAVORITE SONG? I don't have favorites. They're too polarizing. WHAT'S YOUR FAVORITE SMELL? Max, when she showers. DO THESE QUESTIONS MAKE YOU ANGRY? Not really. IF I CAME UP TO YOU IN A STREET AND HUGGED YOU, WOULD YOU KILL ME? You might get kicked. But I'm used to people wanting me dead, so. DO YOU SECRETLY WANT TO BE HUGGED? Doesn't everybody? ARE YOU GOING EMO 'CAUSE ANGEL IS STEALING EVERYONE'S POWERS (INCLUDING YOURS)? Not the emo thing again. WHAT'S YOUR FAVORITE FOOD? Anything hot and delicious and brought to me by Iggy. WHAT DID YOU HAVE FOR BREAKFAST THIS MORNING? Three eggs, over easy. Bacon. More Bacon. Toast. DID YOU EVEN HAVE BREAKFAST THIS MORNING? See above. DID YOU DIE INSIDE WHEN MAX CHOSE ARI OVER YOU? Dudes don't die inside. DO YOU LIKE MAX? Duh. DO YOU LIKE ME? I think you're funny. DOES IGGY LIKE ME? Sure DO YOU WRITE DEPRESSING POETRY? No. IS IT ABOUT MAX? Ahh. No. IS IT ABOUT ARI? Why do you assume I write depressing poetry? IS IT ABOUT JEB? Ahh. ARE YOU GOING TO BLOCK THIS COMMENT? Clearly, no. WHAT ARE YOU WEARING? A Dirty Projectors T-shirt. Jeans. DO YOU WEAR BOXERS OR BRIEFS? No freaking comment. DO YOU FIND THIS COMMENT PERSONAL? Could I not find that comment personal? DO YOU WEAR SUNGLASSES? Yes, cheap ones. DO YOU WEAR YOUR SUNGLASSES AT NIGHT? That would make it hard to see. DO YOU SMOKE APPLES, LIKE US? Huh? DO YOU PREFER BLONDES OR BRUNETTES? Whatever. DO YOU LIKE VAMPIRES OR WEREWOLVES? Fanged creatures rock. ARE YOU GAY AND JUST PRETENDING TO BE STRAIGHT BY KISSING LISSA? Uhh... WERE YOU EXPERIMENING WITH YOUR SEXUALITY? Uhh... WOULD YOU TELL US IF YOU WERE GAY? Yes. DO YOU SECRETLY LIKE IT WHEN PEOPLE CALL YOU EMO? No. ARE YOU EMO? Whatever. DO YOU LIKE EGGS? Yes. I had them for breakfast. DO YOU LIKE EATING THINGS? I love eating. I list it as a hobby. DO YOU SECRETLY THINK YOU'RE THE SEXIEST PERSON IN THE WHOLE WORLD? Do you secretly think I'm the sexiest person in the whole world? DO YOU EVER HAVE DIRTY THOUGHTS ABOUT MAX? Eeek! HAS ENGEL EVER READ YOUR MIND WHEN YOU WERE HAVING DIRTY THOUGHT ABOUT MAX AND GONE "OMG" AND YOU WERE LIKE "D:"? hahahahahahahahahahah DO YOU LIKE SPONGEBOB? He's okay, I guess. DO YOU EVER HAVE DIRTY THOUGHT ABOUT SPONGEBOB? Definitely CAN YOU COOK? Iggy cooks. DO YOU LIKE TO COOK? I like to eat. ARE YOU, LIKE, A HOUSEWIFE? How on earth could I be like a housewife? DO YOU SECRETLY HAVE INNER TURMOIL? Isn't it obvious? DO YOU WANT TO BE UNDA DA SEA? I'm unda da stars. DO YOU THINK IT'S NOT TOO LATE, IT'S NEVER TOO LATE? Sure. WHERE DID YOU LEARN TO PLAY POKER? TV. DO YOU HAVE A GOOD POKER FACE? Totally. OF COURSE YOU HAVE A GOOD POKER FACE. DOES IGGY HAVE A GOOD POKER FACE? Yes. CAN HE EVEN PLAY POKER? Iggy beats me sometimes. DO YOU LIKE POKING PEOPLE HARD? Not really. ARE YOU FANGALICIOUS? I could never be as fangalicious as you'd want me to be. Fly on, Fang

Though the kitchen's decor stinks, the smell of something wonderful pulls me away from Charlie's chattering. Bacon. Right there cooking on the stove. Yeah, I know. I'm dead. But I can still eat like a sumo wrestler. And if that deliciousness isn't on a plate in front of me within two minutes, I'm eating it straight from the pan.

I'll keep it," she said. "Then, when you get back, after you and the dark one are done making out and planning a future filled with blond-haired, green-eyed, pigment-challeneged rug rats, I'll bring it over and you can add it to your scrapbook, right before you start cooking me dinner. I like vegetarian lasagna with cottage cheese instead of ricotta." "Gwen?" "And don't forget the mushrooms. Garlic bread, too, please. That is, as long as your vampire lover doesn't object." "I want to say thank you," Isobel said. "For... everything." "No," Gwen said. "Thank you for the delicious dinner. I can almost taste the baklava you and Darth Vader will be making for dessert. Something tells me you're gonna have to look that one up, though.

Serving delicious food in its most delicious state." Cooking is as simple as that.

Cooking is about creating something delicious for someone else.

Now, before I extend this metaphor, let me make a distinction between career and creativity. Creativity is connected to your passion, that light inside you that drives you. That joy that comes when you do something you love. That small voice that tells you, “I like this. Do this again. You are good at it. Keep going.” That is the juicy stuff that lubricates our lives and helps us feel less alone in the world. Your creativity is not a bad boyfriend. It is a really warm older Hispanic lady who has a beautiful laugh and loves to hug. If you are even a little bit nice to her she will make you feel great and maybe cook you delicious food.

Now he came home to Flit's cheerful smile, and Flit's annoying remarks, and Flit's bossy attitude, and Flit's decorating fanaticism, and Flit's delicious cooking, and Flit's dumb advice column mail, and Flit's kisses, and it was all his. That made it different, because all of it – the good, the bad, the stupid, the annoying – it belonged to Talon.

Cooking is not a science but an art, mistakes are okay, messes are fine—the pleasure is in the creating and the sharing of the result.

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

But housekeeping is fun. It is one job where you enjoy the results right along as you work. You may work all day washing and ironing, but at night you have the delicious feeling of sunny clean sheets and airy pillows to lie on. If you clean, you sit down at nightfall with the house shining and faintly smelling of wax, all yours to enjoy right then and there. And if you cook—that creation you lift from the oven goes right to the table.

For the next few minutes, there was a thorough rehashing of the courses (That meat was delicious. The sauce was perfect. And ooh that chocolate mousse.) This was a social nicety that seemed more prevalent the higher you climbed the social ladder and the less your hostess cooked.

For is there any practice less selfish, any labor less alienated, any time less wasted, than preparing something delicious and nourishing for people you love? So

When you have the best and tastiest ingredients, you can cook very simply and the food will be extraordinary because it tastes like what it is.

Toward the end of February 1954, James Beard was at work in his Greenwich Village kitchen doing what he most loved to do: cooking delicious meals.

Kitchen solace—the feeling that a delicious meal is simmering on the kitchen stove, misting up the windows, and that at any moment your lover will sit down to dinner with you and, between mouthfuls, gaze happily into your eyes. (Also known as living.)” RECIPES THE CUISINE of Provence is as diverse as its scenery: fish by the coast, vegetables in the countryside, and in the mountains lamb and a variety of staple dishes containing pulses. One region’s cooking is influenced by olive oil, another’s is based on wine, and pasta dishes are common along the Italian border. East kisses West in Marseilles with hints of mint, saffron and cumin, and the Vaucluse is a paradise for truffle and confectionery lovers. Yet

Best Recipes from Eastern Europe” is not only a guide about how to cook, but also about how to decorate dishes in beautiful and unique ways. Let’s make our breakfasts or dinners look classy, lovely, unusual or funny; it will add bright feelings of joy and amazement to our being. Big happiness consists of small pleasant things—like these!

Never underestimate the power of cookies.

I could smell garlic, butter, and wine - the world's most delicious flavor combination. It made me feel warm, like the first few sips of wine always do.

Sour Milk You can't make it turn sweet again. Once it was an innocent color like the flowers of wild strawberries, and its texture was simple would pass through a clean cheesecloth, its taste was fresh. And now with nothing more guilty that the passage of time to chide it with, the same substance has turned sour and lumpy. The sour milk makes interesting & delicious doughs, can be carried to a further state of bacterial action to create new foods, can in its own right be considered complicated and more interesting in texture to one who studies it closely, like a map of the world. But to most of us: it is spoiled. Sour. We throw it out, down the drain-not in the backyard- careful not to spill any because the smell is strong. A good cook would be shocked with the waste. But we do not live in a world of good cooks. I am the milk. Time passes. You cannot make it turn sweet again. I sit guiltily on the refrigerator shelf trembling with hope for a cook who dreams of waffles, biscuits, dumplings and other delicious breads fearing the modern housewife who will lift me off the shelf and with one deft twist of a wrist... you know the rest. You are the milk. When it is your turn remember, there is nothing more than the passage of time we can chide you with.

My dad: “Emily, this risotto…” My mom: “It’s just delicious.” Gus’s mom: “Oh, thanks. I’d be happy to give you the recipe.” Gus, swallowing a bite: “You know, this primary taste I’m getting is not-Oranjee.” Me: “Good observation, Gus. This food, while delicious, does not taste like Oranjee.” My mom: “Hazel.” Gus: “It tastes like…” Me: “Food.” Gus: “Yes, precisely. It tastes like food, excellently prepared. But it does not taste, how do I put this delicately…?” Me: “It does not taste like God Himself cooked heaven into a series of five dishes which were then served to you accompanied by several luminous balls of fermented, bubbly plasma while actual and literal flower petals floated down all around your canal-side dinner table.” Gus: “Nicely phrased.” Gus’s father: “Our children are weird.” My dad: “Nicely phrased.

Cooking, I found, gives us the opportunity, so rare in modern life, to work directly in our own support, and in the support of the people we feed. If this is not “making a living,” I don’t know what is. In the calculus of economics, doing so may not always be the most efficient use of an amateur cook’s time, but in the calculus of human emotion, it is beautiful even so. For is there any practice less selfish, any labor less alienated, any time less wasted, than preparing something delicious and nourishing for people you love?

Baking calms me; it's stabilizing. It's what I do when I don't want to think about anything hard. It is an activity that requires very little from you- you just follow the directions, and then at the end you have created something. From ingredients to an actual dessert. It's like magic. Poof, deliciousness.

Without pushing an agenda (okay, maybe I've pushed a bit), I've spread a little veganism wherever I've gone. I've become friends with chefs at the meatiest restaurants you can imagine, and shown them a few things that opened their minds (and their menus) to vegan options. It's easy to be convincing when the food is delicious. It doesn't feel like a sacrifice--it feels like a step up.

The problem of food, for one: it symbolizes everything. She wants delicious morsels, yet cooking for herself is so defeating: a surplus of ingredients, the washing-up unshared, and the sense that it doesn’t matter—the production of it or whether it’s nice.

The great secret of an authentic tagine is to simmer the ingredients over a low heat, so that everything remains deliciously moist and tender.

Nana’s oven-baked fried chicken cut off the bone (with plenty of ketchup) was a huge hit. So were Thanksgiving turkey bathed in gravy and Nana’s Passover brisket

On Hallows Eve, we witches meet to broil and bubble tasty treats like goblin thumbs with venom dip, crisp bat wings, and fried fingertips. We bake the loudest cackle crunch, and brew the thickest quagmire punch. Delicious are the rotting flies when sprinkled over spider pies. And, my oh my, the ogre brains all scrambled up with wolf remains! But what I love the most, it’s true, are festered boils mixed in a stew. They cook up oh so tenderly. It goes quite well with mugwort tea. So don’t be shy; the cauldron’s hot. Jump in! We witches eat a lot!

Although we couldn’t entertain on the same level we had previously enjoyed, we did have several friends over for dinner and managed to cook some delectable meals. For Mama’s birthday, we made a delicious chilled artichoke soup to accompany a French Provencal chicken dish served with leeks, rice, and John’s special green salad. We poured a classic white Burgundy and topped it off with a frozen lemon souffle. Not too bad for an out-of-work couple with a new baby.

My husband cooed as he dug into his plate of delicious flambéed crepes. If there's a sexier sound on this planet than the person you're in love with cooing over the crepes you made for him, I don't know what is.

Dinner was wonderful. There was a joint of beef, with roast potatoes, golden-crisp on the outside and soft and white inside, buttered greens I did not recognize, although I think now that they might have been nettles, toasted carrots all blackened and sweet (I did not think that I liked cooked carrots, so I nearly did not eat one but I was brave, and I tried it, and I liked it, and was disappointed in boiled carrots for the rest of my childhood.) For dessert there was the pie, stuffed with apples and with swollen raisins and crushed nuts, all topped with a thick yellow custard, creamier and richer than anything I had ever tasted at school or at home. The kitten slept on a cushion beside the fire, until the end of the meal, when it joined a fog-colored house cat four times its size in a meal of scraps of meat.

You pull a book from the shelf and there was an invention... Almost like cooking, I thought sleepily. Instead of heat transforming the ingredients, there's pure invention, the spark, the hidden element. What resulted was more than the sum of parts... At one level it was obvious enough how these separarte parts were tipped in and deployed. The mystery was in how they were blended into somthing cohesive and plausible, how the ingredients were cooked into something so delicious. As my thought scattered and I drifted toward the borders of oblivion, I thought I almost understood how it was done.

Cade: Want to come over for a delicious home-cooked meal tonight? Would love to see you! Jasper: Why are you talking all weird like that? Cade: Like what? Jasper: Nevermind. I’ll ask Sloane. Cade: Are you guys banging yet? Jasper: Jesus, Willa. Give Cade his phone back.

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

So, he cooks and cleans?” Morana chewed on the delicious eggs. “A man after my own heart.

To eat is a necessity, but to eat intelligently is an art

The next two weeks of class focused on cooking and I used my flour baby to make a pineapple upside-down cake. My baby was delicious.

Don't you just love the idea of cooking flowers? I imagine them bursting into bloom, right in the pan.

Gran follows recipes by looking at picture—to the eye, delicious; to the tongue, boiled socks. Makes you wanna cry really.

Had a cold hummus with pita bread, Under a delicious food, yellow or red. Might just have the appetite to cook Urgent dinner by hook or crook. So that's just a humus humor spread.

I'm not a person whom the sight of olive oil repels, and I love Greek cooking. We had onion soup with grated cheese on top; then the souvlaka, which comes spiced with lemon and herbs, and flanked with chips and green beans in oil and a big dish of tomato salad. Then cheese, and halvas, which is a sort of loaf made of grated nuts and honey, and is delicious. And finally the wonderful grapes of Greece.

Luella had been Lou's favorite grandma. Some grandmas took their grandchildren to parks, or bought them books and dolls, or shared their special stories. Her grandma shared her recipes. She taught Lou how to check when a roast turkey was done, chop veggies without cutting off a finger, and bake a coconut cake grown men swooned over. A fog of comforting smells had perpetually blanketed her kitchen- an expression of her love so strong you could taste it. Lou caught the culinary bug during those early days and loved that she was named after her grandma, even if Lou believed she'd never make food quite as delicious.

It's not important whether someone is a gourmet. Everyone wants to eat and knows that food is crucial to live. But everyone has his own special reaction toward food. One person can become so excited about a certain dish that his eyes sparkle and his muscles harden, while someone else shovels in the same dish without paying any thought to what he's eating. A gourmet appreciates beauty. Gourmets eat slowly and thoughtfully experience taste—they don't rush through a meal and leave the table as soon as they're done. People who are not gourmets don't see cooking as an art. Gourmandism is an interested in everything that can be eaten, and this deep affection for food birthed the art of cooking. Other animals have limited tastes, some eating only plants and others subsisting solely on but, but humans are omnivores. They can eat everything. Love for delicious food is the first emotion gourmets feel. Sometimes that love can't be thwarted, not by anything.

She wondered if they would taste the same over the mere application of ingredients in the correct amounts, without the memory of Karinne explaining how to do it. . . . Logically, she knew it should taste the same regardless. Food was a matter of practical application. But to those who ate, it was full of memories, the significance of 'delicious as always.' It seemed impossible that it could taste the same if it was not made with equally tactile memories going into the cooking.

My thanks, m'lady." He reached for the bowl and sniffed the pottage, followed by a cringe. She bit her fingernail. "Oh dear, I'm afraid I'm not much of a cook, either." "Yer scones are right delicious." He took a bite. "Mm. This is no' near as bad as the last batch.

The bones and shells and peels of things are where a lot of their goodness resides. It's no more or less lamb for being meat or bone; it's no more or less pea for being pea or pod. Grappa is made from the spent skins and stems and seeds of wine grapes; marmalade from the peels of oranges. The wine behind grappa is great, but there are moments when only grappa will do; the fruit of the orange is delicious, but it cannot be satisfactorily spread. “The skins of onions, green tops from leeks, stems from herbs must all be swept directly into a pot instead of the garbage. Along with the bones from a chicken, raw or cooked, they are what it takes to make chicken stock, which you need never buy, once you decide to keep its ingredients instead of throwing them away. If you have bones from fish, it's fish stock. If there are bones from pork or lamb, you will have pork or lamb stock.

I used to believe that I could do everything and be everywhere. I could work longer hours, make the dead line, cook delicious meals, play with the kids, get enough sleep, focus on my health. And I can absolutely can do all these things. But not at the same time. Not on the same day. Realizing that was a delightful freedom. Letting go of that notion of constant balance was releasing a breath I didn't realize I'd been holding. You mean I don't have to be everything to everyone all the time? I don't have to keep all the balls in the air all the time? I can change balls? I can choose different balls? Balance is finding the correct weight for every area of life and understanding that the correctness of that weight will change over time. Balance is fluid and flexible. Balance is alive and aware. Balance is intention. This idea of balance- a correctness rather than an equalness has taught me some of the most important lessons of my life. - I can not be everything to everyone - I can not be in all places at once. - Saying yes to one thing means saying no to another. - Saying no to one thing means I can say yes to another. - Perfection doesn't exist. Let it go. - I can not change people - I have to stop comparing myself to others. They aren't me. I'm not them. - I will never finish the laundry - I can't control everything - Bad things happen to good people and vice versa. - My kids aren't me. - Being all in a moment means I'm all out of another. - Envy and jealousy are different things. - Achievements never look like I thought they were going to. - Being kind to others is addictive. - I can't always be self- possessed. - Sometimes I need a cheerleader. - I like being part of a community. - Asking for help is hard, but necessary. Embrace the wobbly balance.

Work hard. Work dirty. Choose your favourite spade and dig a small, deep hole; located deep in the forest or a desolate area of the desert or tundra. Then bury your cellphone and then find a hobby. Actually, 'hobby' is not a weighty enough word to represent what I am trying to get across. Let's use 'discipline' instead. If you engage in a discipline or do something with your hands, instead of kill time on your phone device, then you have something to show for your time when you're done. Cook, play music, sew, carve, shit - bedazzle! Or, maybe not bedazzle... The arrhythmic is quite simple, instead of playing draw something, fucking draw something! Take the cleverness you apply to words with friends and utilise it to make some kick ass cornbread, corn with friends - try that game. I'm here to tell you that we've been duped on a societal level. My favourite writer, Wendell Berry writes on this topic with great eloquence, he posits that we've been sold a bill of goods claiming that work is bad. That sweating and working especially if soil or saw dust is involved are beneath us. Our population especially the urbanites, has largely forgotten that working at a labour that one loves is actually a privilege.

Humans can’t fly. The Earth isn’t flat. Her mother couldn’t lie. Three facts Aisha Malik would have been willing to bet her life on. Good thing she hadn’t, because her mother, in an attempt to secure a marriage proposal for her, had just told a lie. Aisha was an adequate cook as far as preparing normal, everyday meals was concerned, but making mind-blowing desserts, like the delicious chocolate cake everyone was generously praising? That was far beyond her culinary expertise. Contrary to what her mother had just said to impress their guests, that chocolate cake was not baked by Aisha. It was made in a bakery.

This wrap! It's made of rice! Now I get it... it's a variation on a Bánh Xèo!" BÁNH XÈO Literally meaning "Sizzling Cake," it is a Vietnamese rice-flour pancake. The batter is made from rice flour, water, coconut milk and other ingredients and is then spread thinly and fried like a crepe. Once cooked, ingredients like pork, shrimp, and bean sprouts are folded inside. I see the concept behind this dish now! It's mixing piping-hot rice with juicy fried chicken! Fried chicken and rice have always been a golden combination. Here they've recreated that in a form that's easy to eat on the go and just as delicious. And they even managed to do it in an innovative and eye-catching way!

Kitchen technology is not just about how well something works on its own terms—whether it produces the most delicious food—but about all the things that surround it: kitchen design; our attitude to danger and risk; pollution; the lives of women and servants; how we feel about red meat, indeed about meat in general; social and family structures; the state of metallurgy.

In the back of the fridge I checked out some stewed apples destined to fester. I examined them closely and reckoned they had only a day to go, even by my standards. I spooned the apples into tiny bowls, tossed in some dried fruit and sprinkled them with crumble topping. Delicious, they said that night, scraping the bowls so clean they hardly needed to go in the dishwasher. The fools.

The house had a small galley kitchen where my mother performed daily miracles, stretching a handful into a potful, making the most of what we raised. Cooking mostly from memory and instinct, she took a packet of meat, a bunch of greens or a bag of peas, a couple of potatoes, a bowl of flour, a cup of cornmeal, a few tablespoons of sugar, added a smattering of this and a smidgeon of that, and produced meals of rich and complementary flavors and textures. Delicious fried chicken, pork chops, and steak, sometimes smothered with hearty gravy, the meat so tender that it fell from the bone. Cob-scraped corn pan-fried in bacon drippings, served with black-eyed peas and garnished with thick slices of fresh tomato, a handful of diced onion, and a tablespoon of sweet pickle relish. A mess of overcooked turnips simmering in neck-bone-seasoned pot liquor, nearly black—tender and delectable. The greens were minced on the plate, doused with hot pepper sauce, and served with a couple sticks of green onions and palm-sized pieces of hot-water cornbread, fried golden brown, covered with ridges from the hand that formed them, crispy shell, crumbly soft beneath.

Is there something fundamentally, ethically … wrong about a meal so Pantagruelian in its ambition and proportions? Other than the “people are starving in Africa” argument, and the “250,000 people lost their jobs in America last month alone” argument, there’s the fact that they must necessarily trim off about 80 percent of the fish or bird to serve that perfectly oblong little nugget of deliciousness on the plate. There’s the unavoidable observation that it’s simply more food and alcohol than the human body is designed to handle. That you will, after even the best of times, the most wonderful of such meals, need to flop onto your bed, stomach roiling with reflux, the beginnings of a truly awful hangover forming in your skull, farting and belching like a medieval friar.

It's not like you ate Filipino food all the time. You loved Emperor's Way takeout, and the friendly Chinese girl there who you were too shy to ask but whose name tag said to call her Ming always gave you extra sauce for your orange chicken. The sweet potato pie from Butter was absolutely to die for, and it made you feel soft and warm the same way Lola's leche flan did. The youngest Manzano once handed you a delicious pastry without prompting or demanding payment before drifting away, seemingly lost in a world of her own. If this was a marketing strategy for their pastelería, it worked. But you could tell that there were differences in the way they cooked and baked, that they took old and treasured recipes and put in their own unique, modern spin to them. Why couldn't you do the same?

Trailing veils of steam, Grandma came and went and came again with covered dishes from kitchen to table while the assembled company waited in silence. No one lifted lids to peer in at the hidden victuals. At last Grandma sat down, Grandpa said grace, and immediately thereafter the silverware flew up like a plague of locusts on the air. When everyone's mouths were absolutely crammed full of miracles, Grandmother sat back and said, "Well, how do you like it?" And the relatives, including Aunt Rose, and the boarders, their teeth deliciously mortared together at this moment, faced a terrible dilemma. Speak and break the spell, or continue allowing this honey-syrup food of the gods to dissolve and melt away to glory in their mouths? They looked as if they might laugh or cry at the cruel dilemma. They looked as if they might sit there forever, untouched by fire or earthquake, or shooting in the street, a massacre of innocents in the yard, overwhelmed with effluviums and promises of immortality. All villains were innocent in this moment of tender herbs, sweet celeries, luscious roots. The eye sped over a snow field where lay fricassees, salmagundis, gumbos, freshly invented succotashes, chowders, ragouts.

If you suspect that your mind is succumbing to the call of The Void, immediately stop reading this guidebook for at least four hours. During that time, it is recommended that you find calming things to relate to from this timeline, like a favorite show on television, or a delicious home cooked meal of spaghetti and chocolate milk. The more you can learn about your own body during this time of healing, the better.

Each course was more delectable than the last. Phoebe would have thought nothing could have surpassed the efforts of the French cook at Heron's Point, but this was some of the most delicious fare she'd ever had. Her bread plate was frequently replenished with piping-hot milk rolls and doughy slivers of stottie cake, served with thick curls of salted butter. The footmen brought out perfectly broiled game hens, the skin crisp and delicately heat-blistered... fried veal cutlets puddled in cognac sauce... slices of vegetable terrine studded with tiny boiled quail eggs. Brilliantly colorful salads were topped with dried flakes of smoked ham or paper-thin slices of pungent black truffle. Roasted joints of beef and lamb were presented and carved beside the table, the tender meat sliced thinly and served with drippings thickened into gravy.

Chang-bo took to his bed, or rather to the quilts on the floor that was all they had left. His legs swelled up like balloons with what Mrs. Song had come to recognize as edema — fluid retention brought on by starvation. He talked incessantly about food. He spoke of the tofu soups his mother made him as a child and an unusually delicious meal of steamed crab with ginger that Mrs. Song had cooked for him when they were newlyweds. He had an uncanny ability to remember details of dishes she had cooked decades earlier. He was sweetly sentimental, even romantic, when he spoke about their meals together. He would take her hand in his own, his eyes wet and cloudy with the mist of his memories. “Come, darling. Let’s go to a good restaurant and order a nice bottle of wine,” he told his wife one morning when they were stirring on the blankets. They hadn’t eaten in three days. Mrs. Song looked at her husband with alarm, worried that he was hallucinating. She ran out the door to the market, moving fast and forgetting all about the pain in her back. She was determined to steal, beg — whatever it took — to get some food for her husband. She spotted her older sister selling noodles. Her sister wasn’t faring well — her skin was flaked just like Chang-bo’s from malnutrition — so Mrs. Song had resisted asking her for help, but now she was desperate, and of course, her sister couldn’t refuse. “I’ll pay you back,” Mrs. Song promised as she ran back home, the adrenaline pumping her legs. Chang-bo was curled up on his side under the blanket. Mrs. Song called his name. When he didn’t respond, she went to turn him over — it wasn’t diffcult now that he had lost so much weight, but his legs and arms were stiff and got in the way. Mrs. Song pounded and pounded on his chest, screaming for help even as she knew it was too late.

I placed my hands on the edge of the table and leaned into her, extremely annoyed. “I’ve been cooking since I was a kid. I’ve been cooking this dish for three years straight through culinary school. I could make this food in my goddamn sleep and it would taste like something I’d feed to the president. My food isn’t bland. My food is flavorful, and delicious. And you are just nuts!” I hollered. “Why are you yelling?” she whispered. “I don’t know!” She laughed, making me want to kiss her.

Roasted Tomato Soup Serves 4-6 This soup is perfect for those cold winter nights when you want to relax with a comforting grilled cheese and tomato soup combo. The slow roasting of the tomatoes gives it tons of flavor. If you have a garden full of fresh tomatoes, feel free to use those instead of the canned variety. Stay away from fresh grocery store tomatoes in the winter, as they are usually flavorless and mealy and won’t give you the best results. This creamy soup also makes a luxurious starter for a dinner party or other occasion. 1 28 ounce can peeled whole tomatoes, drained 1/4 cup olive oil 1 teaspoon dried Italian seasoning 1/2 small red onion, chopped 2 cloves garlic, rough chopped 1/4 cup chicken broth 1/2 cup ricotta cheese 1/2 cup heavy cream Add the tomatoes, olive oil, herbs, and broth to your slow cooker pot. Cover and cook on low for about 6 hours, until the vegetables are soft. Use either a blender or immersion blender to puree the soup and transfer back to slow cooker. Add the ricotta and heavy cream and turn the cooker to warm if you can. Serve warm.

This dish... it's sweet-and-sour pork but with black vinegar. In fact, you could call it "Black Vinegar Pork." The glossy black of the vinegar was used to great effect in the plating, giving the dish a classy and luxuriant appearance. But the moment you put a bite in your mouth... fresh, vibrant green tea explodes in a sea of invigorating green. It is extravagantly delicious. Chef Kuga's Sweet-and-Sour sauce includes not just black vinegar but also balsamic vinegar as well as Chef Mimasaka's smoked soy sauce! It destroys the traditional boundaries of sweet-and-sour pork, creating a dish that's rich, tangy and savory while erasing the pork's thick greasiness to push the taste of the green tea to the forefront! He has completely succeeded in taking the green tea leaves and making them the centerpiece of his dish! But the point most worthy of attention... ... is that this sublime taste experience wasn't created using solely Chinese-cooking techniques. It shows an equally deft use of traditional French techniques!" "What the... French?! But isn't he supposed to be a purely Sichuan-Chinese chef?!" "Yes, yes. I'm gonna explain, so quiet down and listen up, 'kay? See, there's another secret y'all don't know. That sweet-and-sour sauce? I based it on Sauce au Vinaigre Balsamique. That's a balsamic vinegar sauce used in a whole lot of French recipes." "Aha! Now I see. So that's where it came from! French Vinaigre Balsamique sauce is a reduction of balsamic vinegar and Glacé de Viande! It has a light tanginess and thick richness, which must have boosted the deliciousness of the sweet-and-sour pork into the stratosphere!

In these churches, the ministers are second in importance to the church ladies, who organize voters, make sure the church-run buses are ready on Election Day, and help people fill out absentee ballots. These ladies often, but not always, are also the ones cooking the fish. The churches almost always serve whiting because it’s cheap. Whiting is also delicious after it’s been fried golden in hot grease and Lawry’s Seasoned Salt and slathered with hot sauce and mustard. You walk into the fellowship hall to the sound of crackling and popping and the smell of hot grease wafting through the air. Every politician knows you eat white bread with fried fish, but they’re also aware that white bread sticks to your teeth and the roof of your mouth like glue. If you’re an elected official, the thing you don’t want to do is get that white bread stuck in your teeth. So you need to use your tongue and suck that bread off your teeth very, very hard. A country biscuit might come with your meal, but if you’re at a real country church, you’ll likely be served some liver pudding with the fish and grits.

Needless to say, cooking for a man with such a delicate palate can be challenging and every once in a while I like to make something that isn't served with a glass of milk and a side of applesauce. This can be difficult with a husband with such discriminating taste buds. Difficult, but not impossible, if you're willing to lie. Which I am.   During the winter months I love to make soups and one of my favorites is taco soup. It has all of the basic food groups in one bowl; meat, veggies, beans, and Fritos. It's perfection. I've been warming bodies and cleaning colons with this recipe for years. However, when I met my husband he advised he didn't like beans, so he couldn't eat taco soup. This was not the response I hoped for.   I decided to make it for him anyway. The first time I did I debated whether to add beans. I knew he wouldn't eat it if I did, but I also knew the beans were what gave it the strong flavor. I decided the only way to maintain the integrity of the soup was to sacrifice mine. I lied to him about the ingredients. Because my husband is not only picky but also observant, I knew I couldn't just dump the beans into the soup undetected. Rather, I had to go incognito. For that, I implored the use of the food processor, who was happy to accommodate after sitting in the cabinet untouched for years.   I dumped the cans of beans in the processor and pureed them into a paste. I then dumped the paste into the taco soup mixture, returning the food processor to the cabinet where it would sit untouched for another six months.   When it came time to eat, I dished out a heaping bowl of soup and handed it to my husband. We sat down to eat and I anxiously awaited his verdict, knowing he was eating a heaping bowl of deceit.   “This is delicious. What's in it?” he asked, in between mouthfuls of soup.   “It's just a mixture of taco ingredients,” I innocently replied, focusing on the layer of Fritos covering my bowl.   “Whatever it is, it's amazing,” he responded, quickly devouring each bite.   At that moment I wanted nothing more than to slap the spoon out of his hand and yell “That's beans, bitch!” However, I refrained because I'm classy (and because I didn't want to clean up the mess).

During this hour in the waking streets I felt at ease, at peace; my body, which I despised, operated like a machine. I was spaced out, the catchphrase my friends at school used to describe their first experiments with marijuana and booze. This buzzword perfectly described a picture in my mind of me, Alice, hovering just below the ceiling like a balloon and looking down at my own small bed where a big man lay heavily on a little girl I couldn’t quite see or recognize. It wasn’t me. I was spaced out on the ceiling. I had that same spacey feeling when I cooked for my father, which I still did, though less often. I made omelettes, of course. I cracked a couple of eggs into a bowl, and as I reached for the butter dish, I always had an odd sensation in my hands and arms. My fingers prickled; it didn’t feel like me but someone else cutting off a great chunk of greasy butter and putting it into the pan. I’d add a large amount of salt — I knew what it did to your blood pressure, and I mumbled curses as I whisked the brew. When I poured the slop into the hot butter and shuffled the frying pan over the burner, it didn’t look like my hand holding the frying-pan handle and I am sure it was someone else’s eyes that watched the eggs bubble and brown. As I dropped two slices of wholemeal bread in the toaster, I would observe myself as if from across the room and, with tingling hands gripping the spatula, folded the omelette so it looked like an apple envelope. My alien hands would flip the omelette on to a plate and I’d spread the remainder of the butter on the toast when the two slices of bread leapt from the toaster. ‘Delicious,’ he’d say, commenting on the food before even trying it.

What is this food in my head, anyway? Let’s see...it’s green and good for you and so delicious. It’s prepared by angels with love. The minute you bite into it, it’s savory, chewy, nourishing, and whole- some. You feel instantly revitalized. A small, tiny amount, just a few bites, rejuvenates every cell, deepens your breath, clears your mind, heals your wounds, and mends your heart. It’s made from joyous plants that voluntarily separate themselves from their stalks, laying themselves at the feet of the approaching gardener who gathers them. They eagerly offer their vital energies to nourish living spirits. The angels in their chef hats, singing mantras, cook it tenderly to retain all the benefits of the generous plants. It’s barely sweet, barely salty, and contains all the freshness of spring herbs, summer fruit, spreading leaves, and burgeoning seeds. It comes premade in bags or boxes...you just open it up, sit down, and enjoy. It’s a full meal, enough maybe for a whole day, maybe for a week, maybe for your family, maybe for your friends and neighbors. It multiplies like loaves and fishes, in little biodegradable containers that vaporize instantly the moment you finish them, without any greenhouse emissions. Nothing to clean up!

After all, a kiss between real lovers is not some type of contract, a neatly defined moment of pleasure, something obtained by greedy conquest, or any kind of clear saying of how it is. It is a grief-drenched hatching of two hearts into some ecstatic never-before-seen bird whose new uncategorizable form, unrecognized by the status quo, gives the slip to Death's sure rational deal. For love is a delicious and always messy extension of life that unfrantically outgrows mortality's rigid insistence on precise and efficient definition. Having all the answers means you haven't really ecstatically kissed or lived, thereby declaring the world defined and already finished. Loving all the questions on the other hand is a vitality that makes any length of life worth living. Loving doesn't mean you know all the notes and that you have to play all the notes, it just means you have to play the few notes you have long and beautifully. Like the sight of a truly beautiful young woman, smooth and gliding, melting hearts at even a distant glimpse, that no words, no matter how capable, can truly describe; a woman whose beauty is only really known by those who take a perch on the vista of time to watch the years of life speak out their long ornate sentences of grooves as they slowly stretch into her smoothness, wrinkling her as she glides struggling, decade by decade, her gait mitigated by a long trail of heavy loads, joys, losses, and suffering whose joint-aching years of traveling into a mastery of her own artistry of living, becomes even more than beauty something about which though we are even now no more capable of addressing than before, our admiration as original Earth-loving human beings should nonetheless never remain silent. And for that beauty we should never sing about, but only sing directly to it. Straightforward, cold, and inornate description in the presence of such living evidence of the flowering speech of the Holy in the Seed would be death of both the beauty and the speaker. Even if we always fail when we speak, we must be willing to fail magnificently, for even an eloquent failure, if in the service of life, feeds the Divine. Is it not a magical thing, this life, when just a little ash, cinder, and unclear water can arrange themselves into a beautiful old woman who sways, lifts, kisses, loves, sickens, argues, loses, bears up under it all, and, wrinkling, still lives under all that and yet feeds the Holy in Nature by just the way she moves barefoot down a path? If we can find the hearts, tongues, and brightness of our original souls, broken or not, then no matter from what mess we might have sprung today, we would be like those old-time speakers of life; every one of us would have it in our nature to feel obligated by such true living beauty as to know we have to say something in its presence if only for our utter feeling of awe. For, finally learning to approach something respectfully with love, slowly with the courtesy of an ornate indirectness, not describing what we see but praising the magnificence of her half-smiles of grief and persistent radiance rolling up from the weight-bearing thumping of her fine, well-oiled dusty old feet shuffling toward the dawn reeds at the edge of her part of the lake to fetch a head-balanced little clay jar of water to cook the family breakfast, we would know why the powerful Father Sun himself hurries to get his daily glimpse of her, only rising early because she does.

Shergahn and friend lay like poleaxed steers, and the Daranfelian's greasy hair was thick with potatoes, carrots, gravy, and chunks of beef. His companion had less stew in his hair, but an equally large lump was rising fast, and Brandark flipped his improvised club into the air, caught it in proper dipping position, and filled it once more from the pot without even glancing at them. He raised the ladle to his nose, inhaled deeply, and glanced at the cook with an impudent twitch of his ears. "Smells delicious," he said while the laughter started up all around the fire. "I imagine a bellyful of this should help a hungry man sleep. Why, just look what a single ladle of it did for Shergahn!

The more I experimented, the more I wanted to discover flavor, texture, scent. Gently toasting spices. Mixing herbs. My immediate instincts were toward anything like comfort food, the hallmarks of which were a moderate warmth and a sloppy, squelching quality: soups, stews, casseroles, tagines, goulashes. I glazed cauliflower with honey and mustard, roasted it alongside garlic and onions to a sweet gold crisp, then whizzed it up in a blender. I graduated to more complicated soups: Cuban black bean required slow cooking with a full leg of ham, the meat falling almost erotically away from the bone, swirled up in a thick, savory goo. Italian wedding soup was a favorite, because it looked so fundamentally wrong- the egg stringy and half cooked, swimming alongside thoughtlessly tossed-in stale bread and not-quite-melted strips of Parmesan. But it was delicious, the peculiar consistency and salty heartiness of it. Casseroles were an exercise in patience. I'd season with sprigs of herbs and leave them ticking over, checking up every half hour or so, thrilled by the steamy waves of roasting tomatoes and stewed celery when I opened up the oven. Seafood excited me, but I felt I had too much to learn. The proximity of Polish stores resulted in a weeklong obsession with bigos- a hunter's stew made with cabbage and meat and garnished with anything from caraway seeds to juniper berries.

Get your sticky fingers away from my cookies,” Ben ordered, without turning his head, to see Jaxton trying to steal one from the cooking tray. “You weren't saying that last night,” Jaxton retaliated, coming up to Ben's side, to give him a nudge. They were both smiling, while looking down at the counter, where Ben was making his delicious rosemary cookies. “In fact, I seem to remember you grabbing my sticky fingers and putting them in your mouth,” he teased, speaking quietly, so that Lyon wouldn't hear them at the other side of the room. Ben turned to Jaxton and abandoned his baking, to catch his face in flour covered hands and plant a deep kiss on his lips. Jaxton opened his mouth, in acceptance of his kiss. ~ From the Heart

I began by preparing my pasta: my deft fingers forming the intricate shapes of rigatoni, ravioli, spiralli, spaghetti, cannelloni, and linguini. Then I would brew sauces of sardines, or anchovies or zucchini or sheep's cheeses, of saffron, pine nuts, currants, and fennel. These I would simmer in the huge iron cauldrons, which were constantly bubbling above the fire. My pasta dishes, I have to say, were famous throughout the province, and the scent of my sauces carried by the breeze was sufficient to fill a poor man's stomach. I also kneaded bread and produced the finest pane rimacinato, the most delicious ciabatta and focaccia that had ever been tasted in the region. Sometimes I would add wild thyme to the dough, or fragrant rosemary; plucked fresh from the hedgerow, with the dew still on the leaves.

No one ever warns you about the complicated and political decisions regarding lessons and classes and sports you’ll have to make when you become a parent. When I was in eighth grade everyone in Home Economics had to care for flour-sack babies for two weeks to teach us about parenting and no one ever mentioned enrolling your flour baby in sports. Basically, everyone got a sealed paper sack of flour that puffed out flour dust whenever you moved it. You were forced to carry it around everywhere because I guess it was supposed to teach you that babies are fragile and also that they leave stains on all of your shirts. At the end of the two weeks your baby was weighed and if it lost too much weight that meant you were too haphazard with it and were not ready to be a parent. It was a fairly unrealistic child-rearing lesson. Basically all we learned about babies in that class was that you could use superglue to seal your baby’s head after you dropped it. And that eighth-grade boys will play keep-away with your baby if they see it so it’s really safer in the trunk of your car. And that you should just wrap your baby up in plastic cling wrap so that its insides don’t explode when it’s rolling around in the trunk on your way home. And also that if you don’t properly store your baby in the freezer your baby will get weevils and then you have to throw your baby in the garbage instead of later making it into a cake that you’ll be graded on. (The next two weeks of class focused on cooking and I used my flour baby to make a pineapple upside-down cake. My baby was delicious. These are the things you never realize are weird until you start writing them down.)

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

FETTUCCINI “PORCINI” (Australian Fettuccini) Trudi’s 1st Note: We just returned from a trip to Australia. This is my version of a recipe we experienced in Sydney. It’s easy to make and a wonderful flavor. For the Pasta: Prepare a package of your favorite brand fettuccini pasta as instructed on the package. Use the size that serves 4. When the pasta is cooked, drain it, give it a stir to keep it from sticking together, cover it loosely with foil and set it aside on a cold burner to wait for its yummy sauce. For the Sauce: ¼ pound bacon (regular sliced, not thick) ½ pound (8 ounces) fresh mushrooms sliced, or chopped ½ cup chopped onions (regular yellow onions or green onions—if you use green onions, you can use up to 2 inches of the stem) 4-inch square of fresh salmon filet 15-ounce (approximate—if it’s a bit more, that’s okay) jar of prepared Alfredo sauce Pan fry the bacon until it’s crispy and lift it out of the fat with a slotted spoon to drain it on paper towels. Use the remaining bacon fat in the pan to fry the mushrooms until they are very well done. Add the onions to the pan and continue to fry until the onions are translucent and fully cooked. Cut the raw salmon into cubes and add it to the pan. Fry it until the salmon is fully cooked. Add the drained bacon pieces to the pan and add the Alfredo sauce. Stir everything together until it’s well-combined and heated through. Arrange the pasta you’ve cooked on 4 plates. Ladle the delicious mixture in the frying pan over the pasta and serve to rave reviews! Trudi’s 2nd Note: The porcini is in quotes because I’m sure the restaurant used them, but regular mushrooms work just as well and are easier on the budget. Fresh salmon works great but since it sort of falls apart in the cooking anyway, you probably could use canned or packaged salmon and get the same results. If you prefer, you could also use packaged Alfredo sauce mix and prepare it yourself.

It's eight, and it's time to prepare the filet mignons encrusted with pepper, sliced and served with an Israeli couscous salad with almonds, feta cheese, cherry tomatoes, roasted red peppers, preserved lemons, braised fennel, and artichoke bottoms. Funny, when I'd first made this meal for Caro, she didn't believe me when I'd presented the fine or medium grains at Moroccan or Algerian restaurants. Regardless of the name, Israeli couscous is more pasta-like and not crushed, but delicious all the same, and I love the texture---especially when making a Mediterranean-infused creation that celebrates the flavors of both spring and summer. While Oded preps the salad, I sear the steaks, and an aroma hits my nostrils---more potent than pepper---with a hint of floral notes, hazelnut, and citrus. I don't think anything of it, because my recipe is made up from a mix of many varieties of peppercorns---black, green, white, red, and pink. Maybe I'd added in a fruitier green?

Many wild foods have their charms, but the dearest one to my heart - my favorite fruit in the whole world - is the thimbleberry. Imagine the sweetest strawberry you've ever tasted, crossed with the tartest raspberry you've ever eaten. Give in the texture of silk velvet and make it melt to sweet juice the moment it hints your tongue. Shape it like the age-old sewing accessory that gives the fruit its name, and make it just big enough to cup a dainty fingertip. That delicious jewel of a fruit is a thimbleberry. They're too fragile to ship and too perishable to store, so they are one of those few precious things in life that can't be commoditized, and for me they always symbolize the essence of grabbing joy while I can. When it rains in thimbleberry season, the delicate berries get so damp that even the gentlest pressure crushes them, so instead of bringing them home as mush, I lick each one of my fingers as soon as it is picked. These sweet berries are treasure beyond price...

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

You’re just pushing your food around, aren’t you? You’ve barely taken two bites. I thought you loved Lou’s Cornish hens.” “I do. I’m sorry. All I can think about is that English project due this week.” I look over at Ryder with a faux scowl. “We’re already way behind--you’ve always got some excuse. We should probably work on it tonight.” “Probably so,” Ryder says with an exasperated-sounding sigh. “That’s the third project the two of you have been paired up on,” Mama says, shaking her head. “I hope you two can behave well enough to get your work done properly. No more arguing like the last time.” We’d pretended to fight over a calculus project. Yes, a calculus project. Is there really any such thing? “We’re trying really hard to behave,” I say, shooting Ryder a sidelong glance. “Right?” His cheeks pinken deliciously at the innuendo. I love it when Ryder blushes. Totally adorable. “Right,” he mumbles, his gaze fixed on his lap. Laura Grace gives us both a pointed look. “You two better learn to get along, you hear? You’re going to be spending a lot of time together for the next four years.” Four years. Just the two of us--away from our meddling mamas. I have to bite my lip to force back the smile that’s threatening to give us away. “She’s right,” Mama says, nodding. “The only way I’m allowing Jemma to go to NYU is if she promises not to go off campus without Ryder to escort her.” Escort me? What is it, the 1950s or something? Besides, I don’t think she realizes that NYU isn’t a traditional campus. There’s no fences or gates or anything like that. I guess she’ll find out when she comes to visit over Thanksgiving, but by then it’ll be too late. That’s what she gets for not looking over the application materials I gave her. “Fine,” I say, trying to sound slightly annoyed. “I promise.” Beneath the table, Ryder releases my hand and lays it open in my lap, palm up. And then I feel him tracing letters on my palm with his fingertip. I. L. O. V. E. Y.O.U. I can’t help myself--I shiver. I shiver a lot when Ryder’s around, it turns out. He seems to have that effect on me.

We talked into the night, the room blurring around us as it had done at the dance in West Side Story when Tony and Maria first saw each other across a crowd of people. Tonight, tonight, it all began tonight. My friends giggled and sipped wine at the table where I’d abandoned them earlier in the night, oblivious to the fact that their redheaded amiga had just been struck by a lightning bolt. Before I could internally break into the second chorus of song, my version of Tony--this mysterious cowboy--announced abruptly that he had to go. Go? I thought. Go where? There’s no place on earth but this smoky bar…But there was for him: he and his brother had plans to cook Christmas turkeys for some needy folks in his small town. Mmmm. He’s nice, too, I thought as a pang stabbed my insides. “Bye,” he said with a gentle smile. And with that, his delicious boots walked right out of the J-Bar, his dark blue Wranglers cloaking a body that I was sure had to have been chiseled out of granite. My lungs felt tight, and I still smelled his scent through the bar smoke in the air. I didn’t even know his name. I prayed it wasn’t Billy Bob.

Did they have all the ingredients for the seed cake, Miss Sophia? The caraway and rye, and the currants for the top?" "Yes," Sophia replied as the cook-maid disappeared into the larder. "But we could find no red currants, and-" Suddenly her words were smothered into silence as Sir Ross pulled her into his arms. His lips descended to hers in a kiss so tender and carnal that she could not help responding. Stunned, she struggled to retain her hatred of him, to remember the wrongs of the past, but his lips were utterly warm and compelling, and her thoughts scattered crazily. The pink rose dropped from her nerveless fingers. Sophia swayed against him, groping for his hard shoulders in a futile bid for balance. His tongue searched her mouth... delicious... sweetly intimate. Sophia inhaled sharply and tilted her head back in utter surrender, her entire existence distilled to this one burning moment. Through the pounding heartbeat in her ears she dimly heard Eliza's concerned voice echoing from the larder. "No red currants? But what will we top the seed cake with?" Sir Ross released Sophia's mouth, leaving her lips moist and kiss-softened. His face remained close to hers, and Sophia felt as if she were drowning in the silver pools of his eyes. His hand came to the side of her face, his fingers curving over her cheek, his thumb brushing the corner of her mouth. Somehow Sophia managed to answer Eliza. "We f-found golden currants instead-" As soon as the words left her mouth, Sir Ross kissed her again, his tongue exploring, teasing. Her groping fingers touched the back of his neck, where the thick black hair curled against his nape. Sensation rustled through her, spurring her pulse to an intemperate pace. Taking advantage of her surrender, he kissed her more aggressively, hunting for the deepest, sweetest taste of her. As her knees weakened, his arms wrapped securely around her, supporting her body as he continued to ravish her mouth. "Golden currants?" came Eliza's dissatisfied voice. "Well, the flavor won't be quite the same, but they will be better than nothing." Sir Ross released Sophia and steadied her with his hands at her waist. While she stared at him blankly, he gave her a brief smile and left the kitchen just as Eliza reemerged from the larder.

Rice is sacred to the Japanese people," he says. "We eat it at every meal, yet we never get tired of it." He points out that the word for rice in Japanese, gohan, is the same as the word for meal. When he finally lifts the lid of the first rice cooker, releasing a dramatic gasp of starchy steam, the entire restaurant looks ready to wave their white napkins in exuberant applause. The rice is served with a single anchovy painstakingly smoked over a charcoal fire. Below the rice, a nest of lightly grilled matsutake mushrooms; on top, an orange slice of compressed fish roe. Together, an intense wave of umami to fortify the tender grains of rice. Next comes okoge, the crispy rice from the bottom of the pan, served with crunchy flakes of sea salt and oil made from the outside kernel of the rice, spiked with spicy sansho pepper. For the finale, an island of crisp rice with wild herbs and broth from the cooked rice, a moving rendition of chazuke, Japanese rice-and-tea soup. It's a husk-to-heart exposé on rice, striking in both its simplicity and its soul-warming deliciousness- the standard by which all rice I ever eat will be judged.

I want you to cook more. It's good for you. You know exactly what you're nourishing yourself with (which for me almost always includes a healthy dose of fresh vegetables). It allows you to feel the natural rhythms of life in a way that microwaved frozen dinners never can. And cooking often draws people to the table, encouraging dialogue and providing a moment to appreciate the good (and truly tasty) things in life. I know: if I want you to cook more, I need to make it easy for you. And to my way of thinking, that means I need to help you with three things: First I need to help wean you from a slavish dependency on recipes - I need to hand you a few go-to recipes that are easily varied depending on what you have on hand, and teach you to look at other recipes with an eye to how they can be varied to suit your own tastes and kitchen. Second, I need to help you know what ingredients and basic preparations to have on hand so that a good meal is never more than a few minutes away. And third, I need to help you know which kitchen equipment will enable you to create delicious food fast (and, of course, I need to guide you in how to use it to its best advantage). I can do all that.

Dear Mr. Beard, On the radio last spring, President Roosevelt said that each and every one of us here on the home front has a battle to fight; We must keep our spirits up. I am doing my best, but in my opinion Liver Gems are a lost cause, because they would take the spirit right out of anyone. So when Mother says it is wrong for us to eat better than our brave men overseas, I tell her that I don't see how eating disgusting stuff helps them in the least. But, Mr. Beard, it is very hard to cook good food when you're only a beginner! When Mother decided it was her patriotic duty to work at the airplane factory, she should have warned me about the recipes. You just can't trust them! Prudence Penny's are so revolting. I want to throw them right into the garbage. Mrs. Davis from next door lent me one of her wartime recipe pamphlets, and I read about liver salmi, which sounded so romantic. But by the time I had cooked the liver for twenty minutes in hot water, cut it into little cubes, rolled them in flour, and sautéed them in fat, I'd made flour footprints all over the kitchen floor. The consommé and cream both hissed like angry cats when I added them. Then I was supposed to add stoned olives and taste for seasoning. I spit it right into the sink.

And there, until 1884, it was possible to gaze on the remains of a generally neglected monument, so-called Dagobert’s Tower, which included a ninth-century staircase set into the masonry, of which the thirty-foot handrail was fashioned out of the trunk of a gigantic oak tree. Here, according to tradition, lived a barber and a pastry-cook, who in the year 1335 plied their trade next door to each other. The reputation of the pastry-cook, whose products were among the most delicious that could be found, grew day by day. Members of the high-ranking clergy in particular were very fond of the extraordinary meat pies that, on the grounds of keeping to himself the secret of how the meats were seasoned, our man made all on his own, with the sole assistance of an apprentice who was responsible for the pastry. His neighbor the barber had won favor with the public through his honesty, his skilled hairdressing and shaving, and the steam baths he offered. Now, thanks to a dog that insistently scratched at the ground in a certain place, the ghastly origins of the meat used by the pastry-cook became known, for the animal unearthed some human bones! It was established that every Saturday before shutting up shop the barber would offer to shave a foreign student for free. He would put the unsuspecting young man in a tip-back seat and then cut his throat. The victim was immediately rushed down to the cellar, where the pastry-cook took delivery of him, cut him up, and added the requisite seasoning. For which the pies were famed, ‘especially as human flesh is more delicate because of the diet,’ old Dubreuil comments facetiously. The two wretched fellows were burned with their pies, the house was ordered to be demolished, and in its place was built a kind of expiatory pyramid, with the figure of the dog on one of its faces. The pyramid was there until 1861. But this is where the story takes another turn and joins the very best of black comedy. For the considerable number of ecclesiastics who had unwittingly consumed human flesh were not only guilty before God of the very venial sin of greed; they were automatically excommunicated! A grand council was held under the aegis of several bishops and it was decided to send to Avignon, where Pope Clement VI resided, a delegation of prelates with a view to securing the rescindment if not of the Christian interdiction against cannibalism then at least of the torments of hell that faced the inadvertent cannibals. The delegation set off, with a tidy sum of money, bare-footed, bearing candles and singing psalms. But the roads of that time were not very safe and doubtless strewn with temptation. Anyway, the fact is that Clement VI never saw any sign of the penitents, and with good reason.

Step 6. Ensure That Your Environment Supports Your Goals Some people subscribe to the philosophy that if the cure doesn’t hurt, it can’t be working. When it comes to permanent changes in diet and lifestyle, the opposite philosophy is the best: The less painful the program, the more likely it is to succeed. Take steps to make your new life easier. Modify your daily behavior so that your surroundings work for you, not against you. Have the right pots, pans, and utensils to cook with; have the right spices, herbs, and seasonings to make your meals delicious; have your cookbooks handy and review them often to make your dishes lively and appealing. Make sure you give yourself the time to shop for food and cook your meals. Change your life to support your health. Don’t sacrifice your health for worthless conveniences. Avoid temptation. Very few people could quit smoking without ridding their house of cigarettes. Alcoholics avoid bars to stop drinking. Protect yourself by protecting your environment. Decrease the time when you are exposed to rich foods to avoid testing your “willpower.” One of the best ways to do this is to throw all the rich foods out of the house. Just as important is to replace harmful foods with those used in the McDougall Program for Maximum Weight Loss. If many of your meals are eaten away from home, make the situations meet your needs. Go to restaurants that offer at least one delicious, nutritious item. Ask the waiter to remove the butter and olive oil from the table. Accept invitations to dinner from friends who eat and live healthfully. Bring healthful foods with you whenever possible. Keep those people close who support your efforts and do not try to sabotage you. Ask family and friends to stop giving you boxes of candy and cakes as gifts. Instead suggest flowers, a card, or a fruit basket. Tell your mother that if she really loves you she’ll feed you properly, forgoing her traditional beef stroganoff.

We had a second date that night, then a third, and then a fourth. And after each date, my new romance novel protagonist called me, just to seal the date with a sweet word. For date five, he invited me to his house on the ranch. We were clearly on some kind of a roll, and now he wanted me to see where he lived. I was in no position to say no. Since I knew his ranch was somewhat remote and likely didn’t have many restaurants nearby, I offered to bring groceries and cook him dinner. I agonized for hours over what I could possibly cook for this strapping new man in my life; clearly, no mediocre cuisine would do. I reviewed all the dishes in my sophisticated, city-girl arsenal, many of which I’d picked up during my years in Los Angeles. I finally settled on a non-vegetarian winner: Linguine with Clam Sauce--a favorite from our family vacations in Hilton Head. I made the delicious, aromatic masterpiece of butter, garlic, clams, lemon, wine, and cream in Marlboro Man’s kitchen in the country, which was lined with old pine cabinetry. And as I stood there, sipping some of the leftover white wine and admiring the fruits of my culinary labor, I was utterly confident it would be a hit. I had no idea who I was dealing with. I had no idea that this fourth-generation cattle rancher doesn’t eat minced-up little clams, let alone minced-up little clams bathed in wine and cream and tossed with long, unwieldy noodles that are difficult to negotiate. Still, he ate it. And lucky for him, his phone rang when he was more than halfway through our meal together. He’d been expecting an important call, he said, and excused himself for a good ten minutes. I didn’t want him to go away hungry--big, strong rancher and all--so when I sensed he was close to getting off the phone, I took his plate to the stove and heaped another steaming pile of fishy noodles onto his plate. And when Marlboro Man returned to the table he smiled politely, sat down, and polished off over half of his second helping before finally pushing away from the table and announcing, “Boy, am I stuffed!” I didn’t realize at the time just how romantic a gesture that had been.

Can you just imagine the two of them next year at the Phi Delta Carnation Ball?” Laura Grace asks, clapping her hands together. Daddy looks confused. “The two of who?” “Why, Ryder and Jemma, of course.” Mama pats him on the hand. “You remember the Carnation Ball--it’s the first Phi Delta party of the year. They have to go together, right, Laura Grace?” She nods. “We’ve been waiting all our lives for this.” Mama finally glances my way and sees my scowl. “Aw, honey. We’re just teasing, that’s all.” This sort of teasing has been going on my entire life--second verse, same as the first. It’s gotten real old, real fast. “May I be excused?” I ask, pushing back from the table. “You go on and finish your dinner,” Laura Grace says, entirely unperturbed. “We’ll stop teasing. I promise.” “It’s okay. I’m done. It was delicious, thanks. I just need to get some air, that’s all. I’m getting a bit of a headache.” Laura Grace nods. “It’s this heat--way too hot for September.” She waves a hand in my direction. “Go on, then. Ryder, why don’t you go get Jemma some aspirin or something.” I glance over at Ryder, and our eyes meet. I shake my head, hoping he gets the message. “No, it’s fine. I’m…uh…I’ve got some in my purse.” “Go with her, son,” Mr. Marsden prods. “Be a gentleman, and get her a bottle of water to take outside with her.” Ugh. I give up. My escape plot is now ruined. Wordlessly, Ryder rises from the table and stalks out of the dining room. I follow behind, my sandals slapping noisily against the hardwood floor. “Do you want water or not?” he asks me as soon as the door swings shut behind us. “Sure. Fine. Whatever.” He turns to face me. “It is pretty hot out there.” “I near about melted on the drive over.” His lips twitch with the hint of a smile. “Your dad refused to turn on the AC, huh?” I nod as I follow him out into the cavernous marble-tiled foyer. “You know his theory--‘no point when you’re just going down the road.’ Must’ve been a thousand degrees in the car.” He tips his head toward the front door. “You wait out on the porch--I’ll bring you a bottle of water.” “Thanks.” I watch him go, wondering if we’re going to pretend like last night’s fight didn’t happen. I hope that’s the case, because I really don’t feel like rehashing it.

pine nuts and toss gently again. Green Bean, Tuna, and Mushroom “Casserole” One of my favorite things from my Midwestern upbringing is the green bean and mushroom casserole at Thanksgiving—probably the same one that was on your holiday table, thanks to the canned-mushroom-soup marketing campaign. This is my grown-up version of that casserole, which has all the comfort appeal of the childhood dish, but way better flavor and nutritional value. Make it with a one-to-one ratio of mushrooms to green beans, and have some fun with the beans, if you like—you can grill them, slice them thin and use raw, use pickled green beans, or use a mix of all of the above. » Serves 4 Kosher salt and freshly ground black pepper Extra-virgin olive oil 2 garlic cloves, smashed and peeled 1 pound wild mushrooms, wiped off and cut into bite-size pieces (about 6 cups) One 5-ounce can oil-packed tuna, drained 1 pound green beans, trimmed 1 cup heavy cream 1 teaspoon finely grated lemon zest 1 tablespoon fresh lemon juice ⅓ cup Dried Breadcrumbs Bring a large pot of water to a boil and add salt until it tastes like the sea. Meanwhile, add ¼ cup olive oil to a skillet that’s large enough to hold all the mushrooms and beans and still have some room to stir the ingredients. Add the garlic and cook slowly over medium heat to toast the garlic so it’s very soft, fragrant, and nicely golden brown—but not burnt—about 5 minutes. Scoop out the garlic and set it aside so it doesn’t burn. Increase the heat to medium-high and add the mushrooms. Season generously with pepper and salt and sauté, tossing frequently, until the mushrooms are nicely browned around the edges, 5 to 7 minutes. Add the tuna and toss to incorporate. Keep this warm until the green beans are ready. Add the beans to the boiling water and boil until they are just a bit beyond crisp-tender, 4 to 7 minutes. Drain them thoroughly in a colander and then add them to the mushrooms and tuna. Add the cream, toss all the ingredients to coat, and simmer until the cream has reduced to a nice cloaking consistency and all the flavors are nicely blended, 6 to 9 minutes. Add the lemon zest and lemon juice and toss. Taste and adjust with more salt, pepper, or lemon juice. When the flavors are delicious, pile into a serving bowl and top with the breadcrumbs.

went off, without waiting for serving men, and unsaddled my horse, and washed such portions of his ribs and his spine as projected through his hide, and when I came back, behold five stately circus tents were up—tents that were brilliant, within, with blue, and gold, and crimson, and all manner of splendid adornment! I was speechless. Then they brought eight little iron bedsteads, and set them up in the tents; they put a soft mattress and pillows and good blankets and two snow-white sheets on each bed. Next, they rigged a table about the centre-pole, and on it placed pewter pitchers, basins, soap, and the whitest of towels—one set for each man; they pointed to pockets in the tent, and said we could put our small trifles in them for convenience, and if we needed pins or such things, they were sticking every where. Then came the finishing touch—they spread carpets on the floor! I simply said, "If you call this camping out, all right—but it isn't the style I am used to; my little baggage that I brought along is at a discount." It grew dark, and they put candles on the tables—candles set in bright, new, brazen candlesticks. And soon the bell—a genuine, simon-pure bell—rang, and we were invited to "the saloon." I had thought before that we had a tent or so too many, but now here was one, at least, provided for; it was to be used for nothing but an eating-saloon. Like the others, it was high enough for a family of giraffes to live in, and was very handsome and clean and bright-colored within. It was a gem of a place. A table for eight, and eight canvas chairs; a table-cloth and napkins whose whiteness and whose fineness laughed to scorn the things we were used to in the great excursion steamer; knives and forks, soup-plates, dinner-plates—every thing, in the handsomest kind of style. It was wonderful! And they call this camping out. Those stately fellows in baggy trowsers and turbaned fezzes brought in a dinner which consisted of roast mutton, roast chicken, roast goose, potatoes, bread, tea, pudding, apples, and delicious grapes; the viands were better cooked than any we had eaten for weeks, and the table made a finer appearance, with its large German silver candlesticks and other finery, than any table we had sat down to for a good while, and yet that polite dragoman, Abraham, came bowing in and apologizing for the whole affair, on account of the unavoidable confusion of getting under way for a very long trip, and promising to do a great deal better in future! It is midnight, now, and we break camp at six in the morning. They call this camping out. At this rate it is a glorious privilege to be a pilgrim to the Holy Land.

During this time my father was in a labor camp, for the crime of wanting to leave the country, and my mother struggled to care for us, alone and with few provisions. One day she went out to the back patio to do the wash and saw a cute little frog sitting by the door to the kitchen. My mother has always liked frogs, and this frog by the kitchen door gave her an idea. She began to spin wonderful stories about a crazy, adventurous frog named Antonica who would overcome great odds with her daring and creativity. Antonica helped us dream of freedom and possibilities. These exciting tales were reserved for mealtime. We ate until our bowls were empty, distracted from the bland food by the flavor of Antonica’s world. Mamina knew her children were well nourished, comforted, and prepared for the challenges and adventures to come. In 2007, I was preparing to host a TV show on a local station and was struggling with self-doubt. With encouragement and coaching from a friend, I finally realized that I had been preparing for this opportunity most of my life. All I needed was confidence in myself, the kind of confidence Antonica had taught me about, way back in Cuba. Through this process of self-discovery, the idea came to me to start cooking with my mother. We all loved my Mamina’s cooking, but I had never been interested in learning to cook like her. I began to write down her recipes and take pictures of her delicious food. I also started to write down the stories I had heard from my parents, of our lives in Cuba and coming to the United States. At some point I realized I had ninety recipes. This is a significant number to Cuban exiles, as there are ninety miles between Cuba and Key West, Florida. A relatively short distance, but oh, so far! My effort to grow closer to my mother through cooking became another dream waiting to be fulfilled, through a book called 90 Miles 90 Recipes: My Journey to Understanding. My mother now seemed as significant as our journey to the United States. While learning how she orchestrated these flavors, I began to understand my mother as a woman with many gifts. Through cooking together, my appreciation for her has grown. I’ve come to realize why feeding everyone was so important to her. Nourishing the body is part of nurturing the soul. My mother is doing very poorly now. Most of my time in the last few months has been dedicated to caring for her. Though our book has not yet been published, it has already proven valuable. It has taught me about dreams from a different perspective—helping me recognize that the lives my sisters and I enjoy are the realization of my parents’ dream of freedom and opportunity for them, and especially for us.