Delicious Dinner Quotes

These are delicious! What are they?" "Double chocolate chip with peanut butter filling." "They're the second best thing I've ever tasted." I laughed. "You said the same thing at dinner." "I recently readjusted the ranking.

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.

You look like a naughty waiter," I remarked with a smile. "You look like my delicious dinner." His dark gaze was in fact eating me up with relish.

I like idling when I ought not to be idling; not when it is the only thing I have to do. Thatis my pig-headed nature. The time when I like best to stand with my back to the fire, calculating how much I owe, is when my desk is heaped highest with letters that must be answered by the next post. When I like to dawdle longest over my dinner is when I have a heavy evening's work before me. And if, for some urgent reason, I ought to be up particularly early in the morning, it is then, more than at any other time, that I love to lie an extra half-hour in bed. Ah! how delicious it is to turn over and go to sleep again: "just for five minutes." Is there any human being, I wonder, besides the hero of a Sunday-school "tale for boys," who ever gets up willingly?

How little Americans know when they disparage acquaintanceship in favour of real, true friendship. It is in acquaintanceship, bringing wiht it as it does delicious dinners, comfortable weekends, gossip shared in picturesque surroundings, but no real intimacy, no responsibility, that the greatest charm of social intercourse lies.

I'm eating' it quick... but I'll remember it a long time.

Tadas was sent to the principal today," announced Jonas at dinner. He wedged a huge piece of sausage into his small mouth. "Why?" I asked. "Because he talked about hell," sputtered Jonas, juice from the plump sausage dribbling down his chin. "Jonas, don't speak with your mouth full. Take smaller pieces," scolded Mother. "Sorry," said Jonas with his moth stuffed. "It's good." He finished chewing. I took a bite of sausage. It was warm and the skin was deliciously salty. "Tadas told one of the girls that hell is the worst place ever and there's no escape for all eternity." "Now why would Tadas be talking of hell?" asked Papa, reaching for the vegetables. "Because his father told him that if Stalin comes to Lithuania, we'll all end up there.

I started to crawl off; then I remembered my leftover pizza, and I peeled off the salami, pepperoni, and anchovies and placed them on the CD tray (whicn no one used these days with flash drives around)on Boone's computer. I hit the close button and watched the smelly part of my delicious dinner slide away. Boone would have a great time wondering 'where's that smell coming from?

Hey, my spaghetti’s moving!” cried Mr. Twit, poking around in it with his fork. “It’s a new kind,” Mrs. Twit said, taking a mouthful from her own plate which of course had no worms. “It’s called Squiggly Spaghetti. It’s delicious. Eat it up while it’s nice and hot.

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!

You sometimes hear about people who have lost their sense of smell and taste: for those people, a plate of the most delicious food means nothing at all. That was how I looked at life sometimes, as a warm meal that was growing cold. I knew I had to eat, otherwise I would die, but I had lost my appetite.

After Elsa’s death, Einstein established a routine that as the years passed varied less and less. Breakfast between 9 and 10 was followed by a walk to the institute. After working until 1pm he would return home for lunch and a nap. Afterwards he would work in his study until dinner between 6.30 and 7pm. If not entertaining guests, he would return to work until he went to bed between 11 and 12. He rarely went to the theatre or to a concert, and unlike Bohr, hardly ever watched a movie. He was, Einstein said in 1936, ‘living in the kind of solitude that is painful in one’s youth but in one’s more mature years is delicious’.

All the London ton acknowledged Scotland as a barbaric place. The packs there cared very little for the social niceties of daytime folk. Highland werewolves had a reputation for doing atrocious and highly unwarranted things, like wearing smoking jackets to the dinner table. Lyall shivered at the delicious horror of the very idea.

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.

He brought leftover cauliflower in cheese sauce for dinner. “Not yuckyflower!” Ursa said. “Jo made me eat it last night!” “This has gooey cheese on it,” he said, “and gooey cheese makes anything, even dirt, taste delicious.” “Can I eat dirt instead?

Well, " said her daddy, "your careless heedlessness has almost lost me my life. I am now going to give you a spanking." And he did and so dinner was a snuffling red-eyed meal filled with cold looks and long silences and the cheese souffle, which was delicious.

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.

Those people who post pictures of their dinner on Facebook, only to be disappointed by the lack of “likes” from friends, are simply trying to appeal to the wrong audience. If there were such a thing as Facebug (Facebook for microbes!), a picture of your dinner would provoke an excited response from millions of users—and shudders of disgust from millions more. The menu changes daily: useful milk digesters contained in a cheese sandwich, armies of Salmonella bacteria hiding in a delicious dish of tiramisu.

delicious dinner of spring lamb, rice and mushrooms, fresh peas and chocolate angel cake with vanilla ice cream, the conversation revolved around the railroad bridge mystery and then the haunted Twin Elms mansion.

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.

We are taught in this culture that if we can grasp enough pleasurable experiences quickly, one after another, our life will be happy. By following a good game of tennis with a delicious dinner, a fine movie, then wonderful sex and sleep, a good morning jog, a fine hour of meditation, an excellent breakfast, and off to an exciting morning of work, over and over, our happiness will last. Our driven society is masterful at perpetuating this ruse. But will this satisfy the heart?

They walked up the stone steps into the Entrance Hall, where the delicious smells of dinner wafted towards them from the Great Hall. "Poor old Snuffles," said Ron, breathing deeply. "He must really like you, Harry... imagine having to live off rats.

There’s something special about gathering a few favorite people for a meal. A beautifully set table is the perfect canvas for a delicious meal.

Because as delicious as my dinners are, they pale in comparison to my breakfasts.

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.

Hecate smelt the odour of death as clearly as she might smell the wonderful, scented fragrance of blooming flowers in springtime or the delicious smell of dinner wafting down the hallway.

Alice made a simple supper of Welsh rarebit (toast points smothered in a sauce of cheddar, cream, dry mustard, and spices) with tomato slices, from Nellie's cookbook, and barbecued sausages, along with a "fluffy white cake" that turned out not to be that fluffy but was still delicious.

They were served asparagus in a mousseline sauce so delicious you could faint, then the Easter pâté à la Paulette Lestafier, then a roasted carré d'agneau accompanied by tians of tomatoes, and zucchini with thyme flowers, then a tart of strawberries and wild strawberries with homemade whipped cream.

Those river boats saw lots of good times, I guess,” Nancy remarked. Afterward, the two ate dinner in a river steamer anchored nearby. It was furnished elegantly in nineteenth-century style. “Um! It’s delicious,” said Julie Anne, biting into a broiled, freshly caught fish topped with buttered almonds.

Ungh,” Ryan said. “That shit is so hot.” Everyone turned to stare at him. He was bright red. “I said that out loud, didn’t I? Dammit.” “What?” I squeaked. “When you do magic, it turns me on,” Ryan said, shaking his head frantically. “Ah gods. I can’t—stop. Just stop. Ahhh, I get erections when you cast spells. Oh shit.” “Sweet molasses,” I managed to say. “This… this is not what I thought was going to happen today,” Gary said. “What you think happen?” Tiggy asked. “I thought Ryan and Sam would continue to ignore how much they want to bone each other and we would all be suffering in silence because Sam won’t pull his head out of his ass to see that Ryan wants to eat said ass for dinner.” “I do,” Ryan said through gritted teeth. “For breakfast, even. And lunch. And a midnight snack. Especially when you do magic.” “You have a magic kink?” I said, because that was the only thing I could focus on. “Yes. But only for you. Your magic gets me hard,” he said, looking like he wished he could be anywhere but where he was. “When you do anything, I get hard, really. Even your ridiculous sex puns. You remember when you wrapped those Dark wizards in stone at the restaurant?” “Yeah,” I managed to say. “I wanted to tell you that you gave me an e-rock-tion.” He bent over and banged his forehead against the table. “Why, why, why did I say that out loud? Please. Someone. Anyone. Kill me.” “Sex puns,” I breathed. “Knight Delicious Face said a sex pun.” “There it is again!” he exclaimed. “Knight Delicious Face. What is that?” “You’re a knight,” I said. “And your face is delicious.” “You think I’m delicious?” he said, suddenly shy. “Oh my gods,” Gary moaned. “This is so awkward I can’t even stand it. I physically hurt from how awkward this is. I don’t even care that we’re apparently in mortal danger. I just don’t want to listen to you two flirt anymore. Eloise? Yoo-hoo, Eloise? If you’re going to kill us, can you please do it now? I can’t take this anymore.

Conner, what did you write for dinner?" Alex asked. "Tomato soup, mashed potatoes, and rosary chicken," Conner said, and licked his lips. "Rosary chicken?" she asked. "Did you mean rotisserie chicken?" "Oh no," he said fearfully. Fish-Lips Lucy uncovered the largest serving tray, and rather than a delicious roasted chicken, she revealed a live chicken wearing a Catholic rosary. The chicken panicked and fluttered amok around the chambers, squawking loudly and shedding feathers whenever she went. Auburn Sally gave Fish-Lips Lucy a dirty look. "The chicken seems a little undercooked," she said. "Sorry, Captain," Fish-Lips Lucy said. "I knew I was forgetting something.

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.

Cultivate gratitude. Carve out an hour a day for solitude. Begin and end the day with prayer, meditation, reflection. Keep it simple. Keep your house picked up. Don’t overschedule. Strive for realistic deadlines. Never make a promise you can’t keep. Allow an extra half hour for everything you do. Create quiet surroundings at home and at work. Go to bed at nine o’clock twice a week. Always carry something interesting to read. Breathe—deeply and often. Move—walk, dance, run, find a sport you enjoy. Drink pure spring water. Lots of it. Eat only when hungry. If it’s not delicious, don’t eat it. Be instead of do. Set aside one day a week for rest and renewal. Laugh more often. Luxuriate in your senses. Always opt for comfort. If you don’t love it, live without it. Let Mother Nature nurture. Don’t answer the telephone during dinner. Stop trying to please everybody. Start pleasing yourself. Stay away from negative people. Don’t squander precious resources: time, creative energy, emotion. Nurture friendships. Don’t be afraid of your passion. Approach problems as challenges. Honor your aspirations. Set achievable goals. Surrender expectations.

The poulterers' shops were still half open, and the fruiterers' were radiant in their glory. There were great, round, pot-bellied baskets of chestnuts, shaped like the waistcoats of jolly old gentleman, lolling at the doors, and tumbling out into the street in their apoplectic opulence. There were ruddy, brown-faced broad-girthed Spanish onions, shining in the fatness of their growth like Spanish friars, and winking from their shelves in wanton slyness at the girls as they went by, and glanced demurely at the hung-up mistletoe. There were pears and apples, clustered high in blooming pyramids; there were bunches of grapes, made, in the shopkeepers' benevolence, to dangle from conspicuous hooks, that people's mouths might water gratis as they passed; there were piles of filberts, mossy and brown, recalling, in their fragrance, ancient walks among the woods, and pleasant shufflings ankle deep through withered lanes; there were Norfolk Biffins, squab and swarthy, setting off the yellow of the oranges and lemons, and, in the great compactness of their juicy persons, urgently entreating and beseeching to be carried home in paper bags and eaten after dinner.

The dinner is delicious- the poivre sauce is perfect with the medium-rare duck, which cuts like butter. The potatoes are creamy, well seasoned, and cheesy, the rabe bright green, croquant and garlicky. Gustav has brought along a bottle of Cru Bourgeois, and I'm drinking it like grape juice. Dessert is an assortment of small tarts- vanilla crème brûlée with a chocolate crust, key lime, and pear.

The name Gilberte passed close by me, evoking all the more forcibly her whom it labelled in that it did not merely refer to her, as one speaks of a man in his absence, but was directly addressed to her; it passed thus close by me, in action, so to speak, with a force that increased with the curve of its trajectory and as it drew near to its target;—carrying in its wake, I could feel, the knowledge, the impression of her to whom it was addressed that belonged not to me but to the friend who called to her, everything that, while she uttered the words, she more or less vividly reviewed, possessed in her memory, of their daily intimacy, of the visits that they paid to each other, of that unknown existence which was all the more inaccessible, all the more painful to me from being, conversely, so familiar, so tractable to this happy girl who let her message brush past me without my being able to penetrate its surface, who flung it on the air with a light-hearted cry: letting float in the atmosphere the delicious attar which that message had distilled, by touching them with precision, from certain invisible points in Mlle. Swann's life, from the evening to come, as it would be, after dinner, at her home,—forming, on its celestial passage through the midst of the children and their nursemaids, a little cloud, exquisitely coloured, like the cloud that, curling over one of Poussin's gardens, reflects minutely, like a cloud in the opera, teeming with chariots and horses, some apparition of the life of the gods; casting, finally, on that ragged grass, at the spot on which she stood [....]

Imagine that the brain and the genitals are a couple of friends on vacation together, wandering down the street deciding where to have dinner. If they're women, it goes like this: The genitals notice any restaurant they pass, whether it's Thai food or pub grub, fast food or gourmet (while ignoring all the museums and shops),and say, "This is a restaurant. We could eat here." She has no strong opinion, she's just good at spotting restaurants. Meanwhile, the brain is assessing all the contextual factors [...] to decide whether she wants to try a place. "This place isn't delicious smelling enough," or "This place isn't clean enough," or "I'm not in the mood for pizza." The genitals might even notice a pet store and say, "There's pet food in here, I guess..." and the brain rolls her eyes and keeps walking. [...] Now, if the friends are men, it goes like this: The genitals notice only specific restaurants -- diners, say -- and don't notice any restaurants that aren't diners. Once they find a diner, the brain says, "A diner! I love diners," and the genitals agree, "This is a restaurant, we could eat here," unless there's some pretty compelling reason not to, like a bunch of drunks brawling outside.

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.

But I was stuck--stuck in a delicious, glorious, beautiful, inescapable La Brea tar pit of romance with a rough, rugged, impossibly tender cowboy. As soon as I’d have any thoughts of escaping to Chicago to avoid my parents’ problems, within seconds I’d shoot myself down. Something major would have to happen to pry me out of his arms. Marlboro Man filled my daydreams, filled my thoughts, my time, my heart, my mind. When I was with him, I was able to forget about my parents’ marital problems. On our drives together, preparing our dinners, watching our VHS action movies, all of those unhappy things disappeared from view. This became a crutch for me, an addictive drug of escape. Ten seconds in Marlboro Man’s pickup, and I saw only goodness and light. And the occasional bra-and-panty-wearing grandma mowing her yard.

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.

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.

He broke away a little to murmur, ‘You’re sure about this?’ ‘I need to feel alive, Mac,’ said Simone ‘I have to know it . . . I don’t need flowers . . . I don’t need dinner . . . I don’t need romance . . . I need fucked.’ The word had an electric effect on Macandrew, who despite now wanting Simone so badly, still had reservations about the situation – mainly the fear that he was taking advantage of it. He felt the last of them wash away as she uttered the word. He pinned her to the wall and freed himself before reaching under her skirt to push her panties to one side and enter her hard and long. He cupped his hands round her backside and pulled her on to him, matching the thrust of his hips and being exhorted to ever greater efforts by Simone’s moans in his ear. ‘Christ, I want you,’ he gasped. ‘Then have me . . .’ The all too brief outcome of such passion left Macandrew holding Simone to him and resting his forehead on the wall as his breathing subsided. Simone broke the silence. ‘Tell me how you feel?’ she murmured. ‘After a moment’s thought, Macandrew said, ‘Embarrassed. Dare I ask about you?’ ‘Fucked,’ replied Simone. Macandrew smiled, feeling such a surge of relief when he saw that Simone was smiling too. She ran the tips of her fingers softly down his cheek. ‘Let’s go shower,’ she said. Showering together was as gentle an experience as their love-making had been passionate. They took lingering pleasure in tracing the contours of each other with soap and sponge and found it deliciously sensual. ‘Do you know what I’m going to do now?’ murmured Simone. ‘Tell me,’ said Macandrew drowsily as he closed his eyes and put his head back on the shower wall. Simone reached up and yanked the regulator over to COLD, causing Macandrew to let out a yelp of surprise. ‘Make an omelette,’ she said.

I would amuse myself by watching the glass jars which the boys used to lower into the Vivonne, to catch minnows, and which, filled by the current of the stream, in which they themselves also were enclosed, at once ‘containers’ whose transparent sides were like solidified water and ‘contents’ plunged into a still larger container of liquid, flowing crystal, suggested an image of coolness more delicious and more provoking than the same water in the same jars would have done, standing upon a table laid for dinner, by shewing it as perpetually in flight between the impalpable water, in which my hands could not arrest it, and the insoluble glass, in which my palate could not enjoy it.

These noodles are so supple and chewy it's difficult to believe they're 90 percent buckwheat! The sweet taste of buckwheat blooms in the mouth like a fragile flower. What a wondrously delicate flavor! That does it. I'm having soba noodles for dinner tonight! "Now for the tempura shrimp!" How light and crispy! The sakura shrimp are pleasantly crunchy, while their tempura shell is airy and crispy! I can easily distinguish the texture and deliciousness of each individual shrimp in every bite! The crispy crunch of the tempura shrimp and the sleek smoothness of the noodles make for an excellent contrast in textures. Even after I've swallowed a bite, the sweetly savory aftertaste of the sakura shrimp lingers in the mouth like a perfume.

Buffalo Chicken Mac & Cheese This easy meal combines the flavors of buffalo wings and mac and cheese.  To cut down on prep/cooking time, use a pre-cooked rotisserie chicken! 1 Cup milk 1 (12 oz) can evaporated milk ¼ Tsp garlic powder ½ Cup buffalo hot sauce (Frank’s Red Hot is a good bet) 3 Cups shredded cheese (just cheddar or a mix if you’d like) 1 lb pre-cooked chicken, shredded ½ lb uncooked pasta (such as elbow macaroni) Chopped onion/celery/carrots, crumbled blue cheese (optional) Mix milk, evaporated milk, garlic powder, and hot sauce in slow cooker until combined.  Add salt & pepper (to taste).  Stir in cheese, chicken, and uncooked pasta. Cook on low for approximately 1 hour, stir, then continue cooking an additional 30-60 minutes, or until pasta is tender. Garnish with chopped vegetables and/or blue cheese (if desired).  Enjoy!

Whoa, Kay, what happened, did you forget how to cook?” I asked her. Phil was even more critical, but it was all in good fun. “Don’t you know you’re only supposed to cook shrimp for three minutes?” Phil asked her. “These are terrible. I wouldn’t even put them in my crawfish nets.” At every Christmas dinner since, we always ask Kay if she’s going to serve overcooked shrimp and everyone has a good laugh at Kay’s expense. She doesn’t mind; she can dish it up as good as she can take it. Korie: I ate those shrimp and thought they were delicious. But in the Robertson family you can’t get away with anything. I think I burned the break like once and Willie loves to joke that you know when dinner’s ready at our house when you hear me scraping the bread! They’re a tough crowd in the kitchen, but it’s all in good fun. I tell people you have to have healthy self-esteem to be married to a Roberston.

COOKBOOK FOR THE MODERN HOUSEWIFE The cover was red with a subtle crosshatch pattern and distressed, the book's title stamped in black ink- all of it faded with age. Bordering the cookbook's cover were hints of what could be found inside. Alice tilted her head as she read across, down, across, and up the cover's edges. Rolls. Pies. Luncheon. Drinks. Jams. Jellies. Poultry. Soup. Pickles. 725 Tested Recipes. Resting the spine on her bent knees, the cookbook dense yet fragile in her hands, Alice opened it carefully. There was an inscription on the inside cover. Elsie Swann, 1940. Going through the first few, age-yellowed pages, Alice glanced at charts for what constituted a balanced diet in those days: milk products, citrus fruits, green and yellow vegetables, breads and cereals, meat and eggs, the addition of a fish liver oil, particularly for children. Across from it, a page of tips for housewives to avoid being overwhelmed and advice for hosting successful dinner parties. Opening to a page near the back, Alice found another chart, this one titled Standard Retail Beef Cutting Chart, a picture of a cow divided by type of meat, mini drawings of everything from a porterhouse-steak cut to the disgusting-sounding "rolled neck." Through the middle were recipes for Pork Pie, Jellied Tongue, Meat Loaf with Oatmeal, and something called Porcupines- ground beef and rice balls, simmered for an hour in tomato soup and definitely something Alice never wanted to try- and plenty of notes written in faded cursive beside some of the recipes. Comments like Eleanor's 13th birthday-delicious! and Good for digestion and Add extra butter. Whoever this Elsie Swann was, she had clearly used the cookbook regularly. The pages were polka-dotted in brown splatters and drips, evidence it had not sat forgotten on a shelf the way cookbooks would in Alice's kitchen.

Dear Mr. Vermylen: Your company has been one of our good customers for fourteen years. Naturally, we are very grateful for your patronage and are eager to give you the speedy, efficient service you deserve. However, we regret to say that it isn’t possible for us to do that when your trucks bring us a large shipment late in the afternoon, as they did on November 10. Why? Because many other customers make late afternoon deliveries also. Naturally, that causes congestion. That means your trucks are held up unavoidably at the pier and sometimes even your freight is delayed. That’s bad, but it can be avoided. If you make your deliveries at the pier in the morning when possible, your trucks will be able to keep moving, your freight will get immediate attention, and our workers will get home early at night to enjoy a dinner of the delicious macaroni and noodles that you manufacture. Regardless of when your shipments arrive, we shall always cheerfully do all in our power to serve you promptly. You are busy. Please don’t trouble to answer this note.

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.

Dinner passed in silence, and the occasional groan as she ate. It was that good. As for the dessert, it proved even better than he claimed. The low, rumbling hum rolled from her mouth as the chocolate and caramel hit her tongue. “Oh my god that’s good. So good. So incredibly delicious.” She groaned that last bit. “Holy fuck, baby. Stop that, or I won’t be responsible for what I do.” She opened her eyes to find his smoldering gaze on her. The tension in his body practically vibrated the space in between them. Say something. Tell him to stop staring at you. To stop looking like he’ll devour you. But I like it. She wanted his ardent flirtation. But she also wanted control. How to achieve it? The solution seemed too simple. Fight sensuality with… sensuality. “Stop what?” she innocently said. Holding his stare, she brought a heaping forkful of nirvana to her mouth. She slid the top of the spoon between her lips, lapped it with the tip of her tongue. A nerve twitched in his cheek. The spoon pushed its way into her mouth. She sucked the sugary bite from it. He swallowed. Slowly, she withdrew the spoon and licked it clean. He groaned. “That has got to be the cruelest thing anyone has ever done to me.

your mother about you and let her know that you are at our place. So, there will be no reason for her to worry about you.” They sat for a little time at the dinner table, trying some dainty things and telling each other interesting stories. At last the hedgehog said to his new friend: “It is time to go home! My mother won’t like the fact that I was visiting you for such a long time.” The beaver-mother decided to see the hedgehog off and the three of them proceeded to the beaver’s pathways. When they found out the hare’s pathway, the beaver said: “Go down this path and after three hundred feet, if you’ll stay on the path and not turn off of it, you will arrive at the rootstock above your house.” The hedgehog thanked him and asked in the end: “How do you manage to know the forest so well?” The beaver explained: “My mom often reads books to me about different travelers and their journeys. I have learned about our forest and the beast’s pathways from these books. Also, I’ve learned about the wolf’s wide roads and how the wolves walk along these ways. I have also learned about the paths which little foxes walk along towards the fields in the evening. There they train their eyesight in order to be able to look afar. These books also tell about the hare’s paths. The hares scamper all day long from one glade to another, where the delicious sorrel and sappy sedge grows. In these books,

Women have served all these centuries as looking-glasses possessing the magic and delicious power of reflecting the figure of man at twice its natural size. Without that power probably the earth would still be swamp and jungle. The glories of all our wars would he unknown. We should still be scratching the outlines of deer on the remains of mutton bones and bartering flints for sheep skins or whatever simple ornament took our unsophisticated taste. Supermen and Fingers of Destiny would never have existed. The Czar and the Kaiser would never have worn crowns or lost them. Whatever may be their use in civilized societies, mirrors are essential to all violent and heroic action. That is why Napoleon and Mussolini both insist so emphatically upon the inferiority of women, for if they were not inferior, they would cease to enlarge. That serves to explain in part the necessity that women so often are to men. And it serves to explain how restless they are under her criticism; how impossible it is for her to say to them this book is bad, this picture is feeble, or whatever it may be, without giving far more pain and rousing far more anger than a man would do who gave the same criticism. For if she begins to tell the truth, the figure in the looking-glass shrinks; his fitness for life is diminished. How is he to go on giving judgement, civilizing natives, making laws, writing books, dressing up and speechifying at banquets, unless he can see himself at breakfast and at dinner at least twice the size he really is?

Brian and Avis deliver their stacks and try to refuse dinner, but the waiters bring them glasses of burgundy, porcelain plates with thin, peppery steaks redolent of garlic, scoops of buttery grilled Brussels sprouts, and a salad of beets, walnuts, and Roquefort. They drag a couple of lawn chairs to a quiet spot on the street and they balance the plates on their laps. Some ingredient in the air reminds Avis of the rare delicious trips they used to make to the Keys. Ten years after they'd moved to Miami they'd left Stanley and Felice with family friends and Avis and Brian drove to Key West on a sort of second honeymoon. She remembers how the land dropped back into distance: wetlands, marsh, lazy-legged egrets flapping over the highway, tangled, sulfurous mangroves. And water. Steel-blue plains, celadon translucence. She and Brian had rented a vacation cottage in Old Town, ate small meals of fruit, cheese, olives, and crackers, swam in the warm, folding water. Each day stirring into the next, talking about nothing more complicated than the weather, spotting a shark off the pier, a mysterious constellation lowering in the west. Brian sheltered under a celery-green umbrella while Avis swam: the water formed pearls on the film of her sunscreen. They watched the night's rise, an immense black curtain from the ocean. Up and down the beach they hear the sounds of the outdoor bars, sandy patios switching on, distant strains of laughter, bursts of music. Someone played an instrument- quick runs of notes, arpeggios floating in soft ovals like soap bubbles over the darkening water.

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.

I look over the recipe again. It sounds very simple. You boil some rice in water like pasta, I can do that. You cook some onion in butter, stir in the rice, pop it in the oven. Add some cream and grated cheese and mix it up. And voila! A real dinner. I pull out a couple of the pots Caroline gave me, and began to get everything laid out. Grant always yammered on about mise en place, that habit of getting all your stuff together before you start cooking so you can be organized. It seems to make sense, and appeals to the part of me that likes to make lists and check things off of them. I manage to chop a pile of onions without cutting myself, but with a lot of tears. At one point I walk over to the huge freezer and stick my head in it for some relief, while Schatzi looks at me like I'm an idiot. Which isn't unusual. Or even come to think of it, wrong. But I get them sliced and chopped, albeit unevenly, and put them in the large pot with some butter. I get some water boiling in the other pot and put in some rice. I cook it for a few minutes, drain it, and add it to the onions, stirring them all together. Then I put the lid on the pot and put it in the oven, and set my phone with an alarm for thirty-five minutes. The kitchen smells amazing. Nothing quite like onions cooked in butter to make the heart happy. While it cooks, I grab a beer, and grate some Swiss cheese into a pile. When my phone buzzes, I pull the pot out of the oven and put it back on the stovetop, stirring in the cream and cheese, and sprinkling in some salt and pepper. I grab a bowl and fill it with the richly scented mixture. I stand right there at the counter, and gingerly take a spoonful. It's amazing. Rich and creamy and oniony. The rice is nicely cooked, not mushy. And even though some of my badly cut onions make for some awkward eating moments, as the strings slide out of the spoon and attach themselves to my chin, the flavor is spectacular. Simple and comforting, and utterly delicious.

Did you eat?” he asked as he backed out of the parking lot. “No.” “Do you want to stop somewhere?” “Like Burger King?” “I was thinking something a little nicer.” “I’m wearing sweaty clothes and sneakers.” Briefly taking his eyes off the road, he glanced at her. “I think you look nice.” “Says the man in a dress shirt and tie.” “Trust me, you could wear a sack and I’d still be the inappropriate factor in the equation. Let’s stop and have dinner. We’ll go someplace small and quiet.” She sighed. “Fine. But you have to take off your tie and un-tuck your shirt.” “What?” “Either that or I’m not going. I look like a slob.” His fingers noticeably tightened on the wheel. “Fine.” When they arrived at the restaurant, a little corner place with outdoor seating and Italian cuisine, Elliot stood at the car door and loosened his tie. After unclasping the top button of his shirt, he frowned at his hips. “My shirttails will be wrinkled. Can’t this be enough?” She laughed at how uncomfortable the idea of wrinkles made him. “Fine.” Untwisting the clip in her hair, she flipped her head over and shook out her waves, hoping to hide the fact that she was in an old tank top with a bleach stain on the side. Flipping back, she paused as she caught him staring. “What?” His eyes were wide behind his glasses. “Nothing.” He shook his head and looked away. He took her hand and escorted her into the restaurant. The smell of delicious pasta cranked up her hunger. The hostess greeted them, and before Nadia could manage a word, Elliot asked for a private table in the back. They were escorted to the rear of the restaurant, far away from all other patrons. “Do they know you here?” He seemed to have some pull. “No, but if you make a direct request people don’t often tell you no.” She raised a brow. “I’ll have to remember that trick.” For as gentle as he was, he had a knack for being equally commanding. His clout was subtle but undeniable. She wondered if he even realized the influence he held over others. He wore authority very well.

He served Adaira the first slice and grinned when she cast a wary look his way. “You made this?” “Aye,” he said, standing close to her, waiting. Adaira took her spoon and poked at the pie. “What’s in it, Jack?” “Oh, what all did we dump in there, Frae? Blackberries, strawberries, pimpleberries—” “Pimpleberries?” Frae gasped in alarm. “What’s a pim—” “Honey and butter and a dash of good luck,” he finished, his gaze remaining on Adaira. “All of your favorite things, as I recall, heiress.” Adaira stared at him, her face composed save for her pursed lips. She was trying not to laugh, he realized. He was suddenly flustered. “Heiress, I did not put pimpleberries in there,” Frae frantically said. “Oh, sweet lass, I know you didn’t,” Adaira said, turning a smile upon the girl. “Your brother is teasing me. You see, when we were your age, there was a great dinner in the hall one night. And Jack brought me a piece of pie, to say sorry for something he had done earlier that day. He looked so contrite that I foolishly believed him and took a bite, only to realize something was very strange about it.” “What was it?” Frae asked, as if she could not imagine Jack doing something so awful. “He called it a ‘pimpleberry’, but it was actually a small skin of ink,” Adaira replied. “And it stained my teeth for a week and made me very ill.” “Is this true, Jack?” Mirin cried, setting her teacup down with a clatter. “‘Tis truth,” he confessed, and before any of the women could say another word, he took the plate and the spoon from Adaira and ate a piece of the pie. It was delicious, but only because he and Frae had found and harvested the berries and rolled out the dough and talked about swords and books and baby cows while they made it. He swallowed the sweetness and said, “I believe this one is exceptional, thanks to Frae.” Mirin bustled into the kitchen to cut a new slice for Adaira and find her a clean utensil, muttering about how the mainland must have robbed Jack of all manners. But Adaira didn’t seem to hear. She took the plate from his hands, as well as the spoon, and ate after him.

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.

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.

She knew the effort it took to keep one’s exterior self together, upright, when everything inside was in pieces, broken beyond repair. One touch, one warm, compassionate hand, could shatter that hard-won perfect exterior. And then it would take years and years to restore it. This tiny, effeminate creature dressed in velvet suits, red socks, an absurdly long scarf usually wrapped around his throat, trailing after him like a coronation robe. He who pronounced, after dinner, “I’m going to go sit over here with the rest of the girls and gossip!” This pixie who might suddenly leap into the air, kicking one foot out behind him, exclaiming, “Oh, what fun, fun, fun it is to be me! I’m beside myself!” “Truman, you could charm the rattle off a snake,” Diana Vreeland pronounced. Hemingway - He was so muskily, powerfully masculine. More than any other man she’d met, and that was saying something when Clark Gable was a notch in your belt. So it was that, and his brain, his heart—poetic, sad, boyish, angry—that drew her. And he wanted her. Slim could see it in his hungry eyes, voraciously taking her in, no matter how many times a day he saw her; each time was like the first time after a wrenching separation. How to soothe and flatter and caress and purr and then ignore, just when the flattering and caressing got to be a bit too much. Modesty bores me. I hate people who act coy. Just come right out and say it, if you believe it—I’m the greatest. I’m the cat’s pajamas. I’m it! He couldn’t humiliate her vulnerability, her despair. Old habits die hard. Particularly among the wealthy. And the storytellers, gossips, and snakes. Is it truly a scandal? A divine, delicious literary scandal, just like in the good old days of Hemingway and Fitzgerald? The loss of trust, the loss of joy; the loss of herself. The loss of her true heart. An amusing, brief little time. A time before it was fashionable to tell the truth, and the world grew sordid from too much honesty. In the end as in the beginning, all they had were the stories. The stories they told about one another, and the stories they told to themselves. Beauty. Beauty in all its glory, in all its iterations; the exquisite moment of perfect understanding between two lonely, damaged souls, sitting silently by a pool, or in the twilight, or lying in bed, vulnerable and naked in every way that mattered. The haunting glance of a woman who knew she was beautiful because of how she saw herself reflected in her friend’s eyes. The splendor of belonging, being included, prized, coveted. What happened to Truman Capote. What happened to his swans. What happened to elegance. What truly was the price they paid, for the lives they lived. For there is always a price. Especially in fairy tales.

One day, because I was bored in our usual spot, next to the merry-go-round, Françoise had taken me on an excursion – beyond the frontier guarded at equal intervals by the little bastions of the barley-sugar sellers – into those neighbouring but foreign regions where the faces are unfamiliar, where the goat cart passes; then she had gone back to get her things from her chair, which stood with its back to a clump of laurels; as I waited for her, I was trampling the broad lawn, sparse and shorn, yellowed by the sun, at the far end of which a statue stands above the pool, when, from the path, addressing a little girl with red hair playing with a shuttlecock in front of the basin, another girl, while putting on her cloak and stowing her racket, shouted to her, in a sharp voice: ‘Good-bye, Gilberte, I’m going home, don’t forget we’re coming to your house tonight after dinner.’ That name, Gilberte, passed by close to me, evoking all the more forcefully the existence of the girl it designated in that it did not merely name her as an absent person to whom one is referring, but hailed her directly; thus it passed close by me, in action so to speak, with a power that increased with the curve of its trajectory and the approach of its goal; – transporting along with it, I felt, the knowledge, the notions about the girl to whom it was addressed, that belonged not to me, but to the friend who was calling her, everything that, as she uttered it, she could see again or at least held in her memory, of their daily companionship, of the visits they paid to each other, and all that unknown experience which was even more inaccessible and painful to me because conversely it was so familiar and so tractable to that happy girl who grazed me with it without my being able to penetrate it and hurled it up in the air in a shout; – letting float in the air the delicious emanation it had already, by touching them precisely, released from several invisible points in the life of Mlle Swann, from the evening to come, such as it might be, after dinner, at her house; – forming, in its celestial passage among the children and maids, a little cloud of precious colour, like that which, curling over a lovely garden by Poussin,15 reflects minutely like a cloud in an opera, full of horses and chariots, some manifestation of the life of the gods; – casting finally, on that bald grass, at the spot where it was at once a patch of withered lawn and a moment in the afternoon of the blonde shuttlecock player (who did not stop launching the shuttlecock and catching it again until a governess wearing a blue ostrich feather called her), a marvellous little band the colour of heliotrope as impalpable as a reflection and laid down like a carpet over which I did not tire of walking back and forth with lingering, nostalgic and desecrating steps, while Françoise cried out to me: ‘Come on now, button up your coat and let’s make ourselves scarce’, and I noticed for the first time with irritation that she had a vulgar way of speaking, and alas, no blue feather in her hat.

Wyatt." She tore it open and stood there, drinking him in.Just the sight of him had her heart doing a happy dance in her chest. "Don't throw me out." He lifted a hand. "I come in peace.With food." When she didn't say a word he added, "Pizza.With all your favorite toppings.Sausage, mushrooms, green..." "Well,then." To hide the unexpected tears that sprang to her eyes,she turned away quickly. "Since you went to so much trouble,you may as well come in." "It was no trouble.I just rode a hundred miles on my Harley,fought my way through the smoke screen at the Fortune Saloon,had to fend off Daffy's attempts to have her way with me, and discovered that I'd left my wallet back at the ranch,which meant I had to sign away my life before Vi would turn over this pizza,wine,and dessert. But hey, no trouble at all.It's the sort of thing I do nearly every day." He followed her to the kitchen, where he set down the pizza box and a brown bag. He glanced over at the stove. "Are you going to lift that kettle, or did I interrupt you making a recording of you whistling along with it in harmony?" Despite her tears,she found herself laughing hysterically at his silly banter. Oh,how she'd missed it. He set the kettle aside.The sudden silence was shocking. Because she had her back to him, he fought the urge to touch her.Instead he studied the way her shoulders were shaking. Troubled,he realized he'd made her cry. "Sorry." Deflated,his tone lowered. "I guess this was a bad idea." "Wyatt." He paused. "It was a good idea.A very good idea." She turned,and he saw the tears coursing down her cheeks. "Oh,God,Marilee,I'm sorry.I didn't mean to make you..." "I'm not crying." She brushed furiously at the tears. "I mean I was,but then you made me laugh and..." "This is how you laugh?" He caught her by the shoulders and held her a little away. "Woman,I didn't realize just how weird you are. Wait a minute.Do you think being weird might be contagious? Maybe I ought to get out of here before I turn weird,too." The more she laughed,the harder the tears fell. Through a torrent of tears she wrapped her arms around his waist and held on, burying her face in his neck. "You can't leave.I won't let you." He tipped up her face,wiping her tears with his thumbs. "You mean that? You really don't want me to go?" "I don't.I really want you to stay, Wyatt." "For dinner?" "And more." "Dessert?" "And more." His smile was quick and dangerous. "I'm beginning to like the 'and more.'" She smiled through her tears. "Me,too." "Maybe we could have the 'and more' as an appetizer, before the pizza." Her laughter bubbled up and over, wrapping itself around his heart. "Oh, how I've missed your silly sense of humor." "You have?" "I have.I've missed everything about you." "Everything?" He leaned close to nibble her ear,sending a series of delicious shivers along her spine. "Everything." Catching his hand,she led him to the bedroom. "I worked very hard today making up the bed with fresh linens. Want to be the first to mess it up?" He looked from the bed to her and then back again. "Oh,yeah." He drew her close and brushed her mouth with his. Just a soft,butterfly kiss, but she felt it all the way to her toes. "I mean I want to really, really mess it up." "Me,t..." And then there was no need for words.

By thinking that other people are inferior to oneself. By feeling that one has some innate superiority it may be wealth, or rank, a straight nose, or the portrait of a grandfather by Romney - for there is no end to the pathetic devices of the human imagination over other people. Hence the enormous importance to a patriarch who has to conquer, who has to rule, of feeling that great numbers of people, half the human race indeed, are by nature inferior to himself. It must indeed be one of the chief sources of his power. But let me turn the light of this observation on to real life, I thought. Does it help to explain some of those psychological puzzles that one notes in the margin of daily life? Does it explain my astonishment the other day when Z, most humane, most modest of men, taking up some book by Rebecca West and reading a passage in it, exclaimed, 'The arrant feminist! She says that men are snobs!' The exclamation, to me so surprising for why was Miss West an arrant feminist for making a possibly true if uncomplimentary statement about the other sex? - was not merely the cry of wounded vanity; it was a protest against some infringement of his power to believe in himself. Women have served all these centuries as looking-glasses possessing the magic and delicious power of reflecting the figure of man at twice its natural size. Without that power probably the earth would still be swamp and jungle. The glories of all our wars would be unknown. We should still be scratching the outlines of deer on the remains of mutton bones and bartering flints for sheep skins or whatever simple ornament took our unsophisticated taste. Supermen and Fingers of Destiny would never have existed. The Tsar and the Kaiser would never have worn crowns or lost them. Whatever may be their use in civilized societies, mirrors are essential to all violent and heroic action. That is why Napoleon and Mussolini both insist so emphatically upon the inferiority of women, for if they were not inferior, they would cease to enlarge. That serves to explain in part the necessity that women so often are to men. And it serves to explain how restless they are under her criticism; how impossible it is for her to say to them this book is bad, this picture is feeble, or whatever it may be, without giving far more pain and musing far more anger than a man would do who gave the same criticism. For if she begins to tell the truth, the figure in the looking-glass shrinks; his fitness for life is diminished. How is he to go on giving judgement, civilizing natives, making laws, writing books, dressing up and speechifying at banquets, unless he can see himself at breakfast and at dinner at least twice the size he really is? So I reflected, crumbling my bread and stirring my coffee and now and again looking at the people in the street. The looking-glass vision is of supreme importance because it charges the vitality; it stimulates the nervous system. Take it away and man may die, like the drug fiend deprived of his cocaine. Under the spell of that illusion, I thought, looking out of the window, half the people on the pavement are striding to work. They put on their hats and coats in the morning under its agreeable rays. They start the day confident, braced, believing themselves desired at Miss Smith's tea party; they say to themselves as they go into the room, I am the superior of half the people here, and it is thus that they speak with that self-confidence, that self-assurance, which have had such profound consequences in public life and lead to such curious notes in the margin of the private mind.

The secret to successfully staying within your budget and enjoying delicious one serving meals at the same time is through planning. Set aside an hour each week and dedicate it to planning your breakfast, lunch and dinner meals.

Martin eyed the buffet table because he'd slept through dinner and was ravenous; but as luck would have it, who was standing next to the tower of cream cakes but Evelyn- looking equally delicious in a stunning, pale yellow gown of light diaphanous fabric that seemed to flutter around her legs on a nonexistent breeze. And her bosom... Well, she looked delectable with pearls crisscrossing over her lush, alluring breasts.

The dinner Parrin serves- vichyssoise, squab, rice pilaf, green salad, chocolate-orange mousse- is all very "of the moment" and delicious, as I knew it would be.

How little Americans know when they disparage acquaintanceship in favour of real, true friendship. It is in acquaintanceship, bringing with it as it does delicious dinners, comfortable weekends, gossip shared in picturesque surroundings, but no real intimacy, no responsibility, that the greatest charm of social intercourse lies. I am an observer. It troubles me to be forced into the role of participant.

So what's on the menu?" "We soak prunes in whisky and tea, dip them in honey, and stuff them with walnuts. These are mixed with sausage for the stuffing. I usually soak the prunes for several days, but we'll make do." "My God. That sounds fabulous." Elliott nodded, but said nothing. He was staring at her intently. "And..." "And..." What was he waiting for? He started to fiddle with the pencil. Finally she realized he was waiting for her input! He had no idea how to banter back-and-forth or to brainstorm creatively. She broke the awkward silence. "Elliott, are you waiting for my suggestions for dinner?" "Aye. I'm waiting." "I think... we should go with the honey." "I use heather honey in North Berwick. But I'm sure the honey here will be fine." "My favorite is from the Akins Apiary. They have delicious apple honey. It's rare, but I'll see if they have some in the pantry." "Excellent. What... what else do you like about the honey?" Sophia tried not to laugh out loud at Elliott's stilted and awkward attempt at conversation. The give-and-take was clearly not a natural process for him. "Let's use the honey in all our dishes. How about roasted vegetables in a balsamic-honey dressing? With thyme? I think rutabaga and turnips would be a nice side for the turkey." He scratched something on his tablet. "Keep going." "And how about a bitter green salad? Maybe arugula and dandelion greens with a honey vinaigrette That will cut the richness of the bird." Elliott nodded. "I like both of those ideas. This meal will showcase the best of both of us... a traditional Scottish roast bird and various preparations for the vegetables and greens.

Two each,” said Jessie. She gave them out. That is, she rolled two potatoes to each one. “Now let’s put the canned milk in the water pail with some spring water.” “What a dinner!” cried Benny. “I don’t like canned milk when I’m home. But it tastes all right here.” It was certainly queer not to have any dishes except a water pail and milk cans. But even as the wind kept on blowing and the rain kept on falling, everyone was very happy to have tin cups and a water pail. “We are pretty lucky to have anything to eat,” said Violet. “If you hadn’t found the bag, Benny, we wouldn’t be eating now.” The children opened the hot potatoes with sticks. They ate them with small sticks. “Awfully hot, aren’t they?” said Henry, burning his fingers. “But aren’t they delicious!” “We have to eat slowly this time,” said Joe. “Make them last as long as you can.

The halo effect depends not on the ingredients themselves but on the eater, or more specifically, on the degree of control the eater has over his or her food. Before the 1800s, sugar itself separated rich from poor; now it is your state of mind while enjoying the sugar that separates the haves from the have-nots. For instance, Drewnowski’s absolute favorite dessert is a slice of coconut cream pie—not just any coconut cream pie, but the signature dessert by Seattle’s resident celebrity chef Tom Douglas. (“You have to share it,” he warns. “There’s a lot of sugar and cream in it, but it’s delicious.”) So he and his dinner companion savor the slice of pie, which happens to cost $8 (or the price of about two bags of Chips Ahoy! cookies). Nice sweets with a big price tag are meant to be appreciated like that. You eat a little at a time. Sensory-specific satiety, as we saw earlier, may compel you to eat more than you need, but chances are, if you’re making at least middle-class wages, you’re not wolfing it down to ease hunger. Nor are you eating sweets all the time. Sometimes you might have fruit; sometimes you might have a cappuccino. If you’re making at least middle-class wages, then you have the freedom and the money to decide how much to eat and when to eat it. That’s how even down-market foods can sometimes be elite in the right context. Lollipops at fashion shows and Coca-Cola-infused sauces in trendy restaurants aren’t demonized because the people who consume such items in those contexts have the power to choose something else entirely if they feel like it.

Moving into the Jackson’s house was as easy as returning home after a long vacation. The night of my arrival, Andrea and Richard invited Mrs. Williams to stay for dinner. Andrea prepared a delicious home cooked meal of crispy roast chicken complete with gravy and a variety of freshly baked vegetables. This was followed by a home-made apple pie with creamy vanilla ice cream. I thought I was in heaven over Andrea’s cooking and could not resist her offer of a second helping for dessert.

As soon as we open the apartment door, we can smell the turkey roasting. I've cooked it in a paper bag (a neat trick that ensures an incredibly moist bird without basting). The smell is a heady combination of roasting turkey, and apple brandy, butter, and wild mushrooms that I've combined and rubbed on the inside of the bird and under the skin of the breast and legs. It will be delicious.

One Sunday a girl from our study group, Jenny, invited us all to her mom's house in Hyde Park for a true Sunday Soul Food Dinner. Jenny's mom, Billie, a tiny woman with skin the color of café au lait, and silvery hair in a perfect chignon, laid out a soul food spread that brought a tear to the eye. Barbecue ribs, macaroni and cheese, collard greens with ham hocks, bread dressing, green beans, biscuits, candied sweet potatoes, creamed corn, and in the center of the table, a huge pile of fried chicken. I had never tasted anything like that fried chicken. The perfect balance of crisp batter to tender juicy meat. Everything that day was delicious, but the fried chicken was transcendent.

Kai enlisted the help of some culinary students for prep work and serving, and pulled out all the stops for this party, skipping the sit-down dinner in favor of endless little nibbles, sort of like tapas or a wonderful tasting menu. Champagne laced with Pineau des Charentes, a light cognac with hints of apple that essentially puts a velvet smoking jacket around the dry sparkling wine. Perfect scallops, crispy on the outside, succulent and sweet within, with a vanilla aioli. Tiny two-bite Kobe sliders on little pretzel rolls with caramelized onions, horseradish cream, and melted fontina. Seared tuna in a spicy soy glaze, ingenious one-bite caprese salads made by hollowing out cherry tomatoes, dropping some olive oil and balsamic vinegar inside, and stuffing with a mozzarella ball wrapped in fresh basil. Espresso cups of chunky roasted tomato soup with grilled cheese croutons. The food is delicious and never-ending, supplemented with little bowls of nuts, olives, raw veggies, and homemade potato chips with lemon and rosemary.

She is never going to let me live down that stupid Thanksgiving," Kai says. I can't help but take the bait. "You made prime rib!" "It was delicious," Kai says, shrugging. "IT WAS BEEF! You can't have beef on Thanksgiving, except for appetizers like meatballs or something. You have TURKEY on Thanksgiving." Last Thanksgiving I spent with Phil and Kai, since I was orphaned and separated and Gilly couldn't make it from London. Everything was delicious, but it was like a dinner party and not Thanksgiving. The prime rib wasn't the only anomaly. No mashed potatoes or stuffing or sweet potatoes with marshmallows or green bean casserole. He had acorn squash with cippolini onions and balsamic glaze. Asparagus almondine. Corn custard with oyster mushrooms. Wild rice with currants and pistachios and mint. All amazing and perfectly cooked and balanced, and not remotely what I wanted for Thanksgiving. When I refused to take leftovers, his feelings were hurt, and when he got to the store two days later, he let me know. "Look," Kai says with infinite patience. "For a week we prepped for the Thanksgiving pickups." He ticks off on his fingers the classic menu we developed together for the customers who wanted a traditional meal without the guilt. "Herb-brined turkey breasts with apricot glaze and roasted shallot jus. Stuffing muffins with sage and pumpkin seeds. Cranberry sauce with dried cherries and port. Pumpkin soup, and healthy mashed potatoes, and glazed sweet potatoes with orange and thyme, and green beans with wild mushroom ragu, and roasted brussels sprouts, and pumpkin mousse and apple cake. We cooked Thanksgiving and tasted Thanksgiving and took Thanksgiving leftovers home at the end of the day. I just thought you would be SICK OF TURKEY!

The Bread Whenever I have a friend or family member over for dinner, they often ask the following question: “Are you making The Bread?” And I always smile and say: “Yes. I am making The Bread.” I smile because it’s a foregone conclusion that I will be making The Bread. I smile because The Bread is so darn delicious and no one who tastes it can believe it contains only two ingredients. I smile because it’s probably the easiest, simplest, most effortless thing I make. I smile. Because butter is involved.

But I did wonder what she did, on those afternoons—not just Fridays either, because on the days I had speech team, somebody else’s mother or father dropped her at her door. It seemed like a lot of time to be alone. When I was by myself—and I loved being in my room on my own, reading on my bed or listening to music and staring at the glow-in-the-dark stars that my father had stuck on the ceiling when I was small—I could hear my mother moving around the house, the creaky boards upstairs or the faint murmur of the radio from the kitchen, and then I could smell dinner: the onions in the pan, or the whiff of meat cooking or the delicious pastry scent of a baking tart. Even when I was alone, I liked to know that I wasn’t really entirely alone; but that wasn’t how it was for Cassie.

Twenty-eight courses?" Dylan mused. "Get comfortable," Grace said with anticipation. They came on little spoons, tiny plates, in small glasses, atop mini-pedestals even speared and hung, suspended on custom-made wire serving devices like little edible works of art, which was entirely the point: mint-scented lamb lollypops, osetra and oysters on frothed tapioca, beet gazpacho and savory mustard shooters, foie gras porridge with a sweet ginger spritz in an atomizer, ankimo sashimi on house-made pop-rocks, plums in powdered yogurt, goat cheese marshmallows, venison maple syrup mastic, warm black truffle gumdrops with chilled sauternes centers. Foamed and freeze-dried, often accompanied by little spray bottles of fragrance and tiny scent-filled pillows, the food crackled and smoked and hissed and sizzled, appealing to all the senses. Thin slices of blast-frozen Kobe carpaccio were hung on little wire stands to thaw between courses at the table. All sorts of textures and presentations were set forth. Many were entirely novel and unexpected renderings of traditional dishes. Intrigued and delighted by the sensory spectacle, Dylan and Grace enjoyed the experience immensely, oohing and aahing, and mostly laughing. For as strange as each course might be, as curious as the decorative objects that presented them, each one was an adventure of sorts, and without exception, each one was delicious, some to the point of profound. And each one came with an expertly matched extraordinary wine, in the precisely correct Riedel glass.

She retreated into the table, before remembering that she didn’t want him to know he made her nervous. Still, she gulped before she spoke. It was just that he was so tall, and he watched her with such attention. And that wet shirt stuck so lovingly to every line of his impressive torso. When she read her father’s letter, she’d pictured Lord Lyle as a weedy creampuff. The sort of milksop who let other people arrange his life. The man standing near enough for her to catch the delicious scents of rain and male was more roast beef dinner than fussy French patisserie. “Miss

Buddhists sharply distinguished Zazen from Yoga, and have the method peculiar to themselves. Kei-zan[FN#244] describes the method to the following effect: 'Secure a quiet room neither extremely light nor extremely dark, neither very warm nor very cold, a room, if you can, in the Buddhist temple located in a beautiful mountainous district. You should not practise Zazen in a place where a conflagration or a flood or robbers may be likely to disturb you, nor should you sit in a place close by the sea or drinking-shops or brothel-houses, or the houses of widows and of maidens or buildings for music, nor should you live in close proximity to the place frequented by kings, ministers, powerful statesmen, ambitious or insincere persons. You must not sit in Meditation in a windy or very high place lest you should get ill. Be sure not to let the wind or smoke get into your room, not to expose it to rain and storm. Keep your room clean. Keep it not too light by day nor too dark by night. Keep it warm in winter and cool in summer. Do not sit leaning against a wall, or a chair, or a screen. You must not wear soiled clothes or beautiful clothes, for the former are the cause of illness, while the latter the cause of attachment. Avoid the Three Insufficiencies-that is to say, insufficient clothes, insufficient food, and insufficient sleep. Abstain from all sorts of uncooked or hard or spoiled or unclean food, and also from very delicious dishes, because the former cause troubles in your alimentary canal, while the latter cause you to covet after diet. Eat and drink just too appease your hunger and thirst, never mind whether the food be tasty or not. Take your meals regularly and punctually, and never sit in Meditation immediately after any meal. Do not practise Dhyana soon after you have taken a heavy dinner, lest you should get sick thereby. Sesame, barley, corn, potatoes, milk, and the like are the best material for your food. Frequently wash your eyes, face, hands, and feet, and keep them cool and clean. [FN#243]

The meal began with pickled squid, oyster shooters, marinated anchovies, and scungilli salad. Then Rosalie set an enormous bowl of pasta con le vongole in front of Sal, who ladled it out, talking the entire time. The pasta was followed by huge platters of scampi, which we passed around. It was almost eleven when Rosalie set three enormous stuffed turbots on the table, and it was near midnight when she appeared with a plate of warm sugar-dusted sfinge. "So our first taste of the New Year will be sweet," Sal whispered in my ear.

There was a game they played at dinner. The word “delicious” was out of bounds. On this occasion the eggs were robust, the grilled salmon was succulent, the salad had verve, Polly’s blackberry cobbler had zest, and Qwilleran’s seven-layer chocolate cake had a certain nobility.

I can tell right away by looking at you what you want to eat," he says. "I can tell how many brothers and sisters you have." After divining my favorite color (blue) and my astrological sign (Aquarius), Nakamura pulls out an ivory stalk of takenoko, fresh young bamboo ubiquitous in Japan during the spring. "This came in this morning from Kagumi. It's so sweet that you can eat it raw." He peels off the outer layer, cuts a thin slice, and passes it across the counter. First, he scores an inch-thick bamboo steak with a ferocious santoku blade. Then he sears it in a dry sauté pan until the flesh softens and the natural sugars form a dark crust on the surface. While the bamboo cooks, he places two sacks of shirako, cod milt, under the broiler. ("Milt," by the way, is a euphemism for sperm. Cod sperm is everywhere in Japan in the winter and early spring, and despite the challenges its name might create for some, it's one of the most delicious things you can eat.) Nakamura brings it all together on a Meiji-era ceramic plate: caramelized bamboo brushed with soy, broiled cod milt topped with miso made from foraged mountain vegetables, and, for good measure, two lightly boiled fava beans. An edible postcard of spring. I take a bite, drop my chopsticks, and look up to find Nakamura staring right at me. "See, I told you I know what you want to eat." The rest of the dinner unfolds in a similar fashion: a little counter banter, a little product display, then back to transform my tastes and his ingredients into a cohesive unit. The hits keep coming: a staggering plate of sashimi filled with charbroiled tuna, surgically scored squid, thick circles of scallop, and tiny white shrimp blanketed in sea urchin: a lesson in the power of perfect product. A sparkling crab dashi topped with yuzu flowers: a meditation on the power of restraint. Warm mochi infused with cherry blossoms and topped with a crispy plank of broiled eel: a seasonal invention so delicious it defies explanation.

But for now, you are only mine," she said a bit more fiercely than she had intended. "And I am not ready to share you with them all just yet." His low laugh, which had been coming more easily lately, rolled freely from his throat as he brought her back into his arms. "Yet, you force meto share you," he stated. "You realize that once we are married, I will be able to take you away on a grand honeymoon. It will be just the two of us. Not only for the darkest hours of the night," he murmured suggestively as his hands began to roam up and down the length of her back, inciting delicious shivers. He lowered his head beside hers to tease the sensitive skin of her neck with his lips and breath. "But all day, as well. Through sunrise, midday, and dusk. Breakfast, lunch, and dinner." Lily sighed, melting into him. Her hands reached around to grasp his buttocks, and she pressed her lips to his bare shoulder before asking, "Can we take all of our meals to bed?" His laughter was deep, rolling, and infectious as he stepped away. "I had better get you home, or I shall make another meal of you.

soy beans

recommend peanut, sunflower, or canola oil. These are the oils I mean when I simply specify “oil” in a recipe. Avoid highly polyunsaturated oils such as safflower; they deteriorate quickly both from heat and from contact with oxygen, and they’ve been associated with an increased risk of cancer.

How they eat: Remember the last time you had dinner with your naturally skinny friend? “I’m starving!” she exclaimed, poring over the menu. For you: The (boring) garden salad, of course. Low-fat vinaigrette, on the side. For her: The spinach ravioli in lemon cream sauce. “How can you stand to eat that rabbit food?!” she asked incredulously, eyeing your plate. Which did look pretty sad next to her puffy pasta pillows of ricotta, swimming in creamy, lemon-y deliciousness. While you resigned yourself to your salad, she dove in. “This is so good!” she declared. And then a few minutes later, after just twelve bites, she did the unthinkable—she stopped eating. Because she was full.

She munched contemplatively on her dinner for a few moments. ‘I say,’ she said. ‘This trout is delicious.’ ‘Thank you, my lady. It’s the cyanide that makes the difference. Some people use flaked almonds, but I find that a touch of prussic acid adds a piquancy that can’t be matched.

My mom was a devoted wife and mother. The first up every morning, she would don her very practical apron, which was usually made out of floral feed-sack material and went over her head and buttoned or tied behind her back. She'd prepare lunches for my five sisters and me, and one for Dad, too... About three o'clock in the afternoon, Mom would straighten the house, vacuuming and dusting, and by the time we walked in from school, she'd be in the kitchen with her apron on, preparing the evening meal. Every dinner was complete with meat, potatoes, salad, two vegetables, and bread and butter. And the dining table was always set with a vase of fresh flowers or green cuttings. When dinner was just about ready, she'd go freshen up, changing clothes and putting on makeup. When one of my sisters once asked her how come she "got ready" and changed clothes right before dinner, Mom smiled and said, "Because my husband is coming home." When our father walked into the house from work, he was greeted with a delicious home-cooked meal on the table and Mom, all decked out in a fresh, pretty apron. [Dick Amman]

A sign advertising lunches and dinners swung from a post in front of a small white cottage. Flowered curtains hung at the windows and rose-bushes were in bloom along the walk. “Doesn’t look like a hideout for thieves,” said Joe, disappointed. Frank pointed out that the attractive front might be only a cover for some sinister doings inside. He insisted they find out, adding: “Guess we all could eat, anyway. Let’s go in. I’ll telephone and tell Mother we won’t be home for lunch.” The woman who owned the restaurant prepared a delicious meal for the boys, while they looked around. They saw the entire cottage, even the basement, for the owner proudly showed them her preserve closet. There was nothing the least bit suspicious about the house.

The spirit of the place is not not friendly. Meals begin in silence; once everyone is seated, someone slaps the wooden clackers and leads a little chant. The food is often amazingly good, and despite the growing number of vegans in the ranks, heaps of delicious cheese are often melted and sprinkled and layered into the hot things that come out of the kitchen. At breakfast, watch the very senior people deal with rice gruel, and you'll know enough to spike yours with brown sugar and stir in some whole milk or cream, and you could do much worse on a morning in March. ("You can't change your karma, but you can sweeten your cereal," whispered an elderly priest when I nobly and foolishly added nothing to that blob in my bowl during my first stay at the farm.) Once eating is under way, the common dining room looks rather like a high school cafeteria; there are insider and outsider tables, and it is often easy to spot the new students and short-term guests—they're a few minutes late because they haven't memorized the schedule; they're smiling bravely, wielding their dinner trays like steering wheels, weaving around, desperately looking for a public parking space, hoping someone will wave or smile or otherwise signal them to safety I asked a practice leader about this, and she said she knew it was hard but people have to get over their self consciousness; for some newcomers, she said, that's zazen, that's their meditative practice. I think that's what I mean by not not friendly

I should up my game. That’s what I should do. I should make him a delicious home-cooked meal. No, make that a candlelit dinner. And we haven’t had sex in weeks and that’s my fault. I’ll wear something sexy. Do I have something sexy to wear? Something that still fits me? Something that won’t make me look like salami encased in twine?

A family’s dog was killed by a car in front of their house. They had heard that dog meat was delicious, so they cut up the dog’s body and cooked it and ate it for dinner. Nobody saw them do this.

Being cooped up with someone in a snowstorm brought out the truth faster than any candlelit dinner. It was a great way to learn what a woman was really like, outside the pretentiousness of the dating scene.

Garlic Chicken   A little garlic never hurt anyone.

Reaching for his water glass, Jack rubbed his thumb over the film of condensation on the outside. Then he shot me a level glance as if taking up a challenge. “My turn,” he said. I smiled, having fun. “You’re going to guess my perfect day? That’s too easy. All it would involve is earplugs, blackout shades, and twelve hours of sleep.” He ignored that. “It’s a nice fall day—” “There’s no fall in Texas.” I reached for a cube of bread with little shreds of basil embedded in it. “You’re on vacation. There’s fall.” “Am I by myself or with Dane?” I asked, dipping a corner of the bread into a tiny dish of olive oil. “You’re with a guy. But not Dane.” “Dane doesn’t get to be part of my perfect day?” Jack shook his head slowly, watching me. “New guy.” Taking a bite of the dense, delicious bread, I decided to humor him. “Where are New Guy and I vacationing?” “New England. New Hampshire, probably.” Intrigued, I considered the idea. “I’ve never been that far north.” “You’re staying in an old hotel with verandas and chandeliers and gardens.” “That sounds nice,” I admitted. “You and the guy go driving through the mountains to see the color of the leaves, and you find a little town where there’s a crafts festival. You stop and buy a couple of dusty used books, a pile of handmade Christmas ornaments, and a bottle of genuine maple syrup. You go back to the hotel and take a nap with the windows open.” “Does he like naps?” “Not usually. But he makes an exception for you.” “I like this guy. So what happens when we wake up?” “You get dressed for drinks and dinner, and you go down to the restaurant. At the table next to yours, there’s an old couple who looks like they’ve been married at least fifty years. You and the guy take turns guessing the secret of a long marriage. He says it’s lots of great sex. You say it’s being with someone who can make you laugh every day. He says he can do both.” I couldn’t help smiling. “Pretty sure of himself, isn’t he?” “Yeah, but you like that about him. After dinner, the two of you dance to live orchestra music.” “He knows how to dance?” Jack nodded. “His mother made him take lessons when he was in grade school.” I forced myself to take another bite of bread, chewing casually. But inside I felt stricken, filled with unexpected yearning. And I realized the problem: no one I knew would have come up with that day for me. This is a man, I thought, who could break my heart.

Happiness is never far away, as long as you’re looking in all the right places. What he meant was, you need to follow your dreams. Whatever they are, go after them and make them a reality. You’ll never be happy if you aren’t being true to yourself. So go out there and be you, be proud to be you.