Delicious Fish Quotes

Fenchurch had red mullet and said it was delicious. Arthur had a swordfish steak and said it made him angry. He grabbed a passing waitress by the arm and berated her. “Why’s this fish so bloody good?” he demanded, angrily.

It is a common belief that we breathe with our lungs alone, but in point of fact, the work of breathing is done by the whole body. The lungs play a passive role in the respiratory process. Their expansion is produced by an enlargement, mostly downward, of the thoracic cavity and they collapse when that cavity is reduced. Proper breathing involves the muscles of the head, neck, thorax, and abdomen. It can be shown that chronic tension in any part of the body's musculature interferes with the natural respiratory movements. Breathing is a rhythmic activity. Normally a person at rest makes approximately 16 to 17 respiratory incursions a minute. The rate is higher in infants and in states of excitation. It is lower in sleep and in depressed persons. The depth of the respiratory wave is another factor which varies with emotional states. Breathing becomes shallow when we are frightened or anxious. It deepens with relaxation, pleasure and sleep. But above all, it is the quality of the respiratory movements that determines whether breathing is pleasurable or not. With each breath a wave can be seen to ascend and descend through the body. The inspiratory wave begins deep in the abdomen with a backward movement of the pelvis. This allows the belly to expand outward. The wave then moves upward as the rest of the body expands. The head moves very slightly forward to suck in the air while the nostrils dilate or the mouth opens. The expiratory wave begins in the upper part of the body and moves downward: the head drops back, the chest and abdomen collapse, and the pelvis rocks forward. Breathing easily and fully is one of the basic pleasures of being alive. The pleasure is clearly experienced at the end of expiration when the descending wave fills the pelvis with a delicious sensation. In adults this sensation has a sexual quality, though it does not induce any genital feeling. The slight backward and forward movements of the pelvis, similar to the sexual movements, add to the pleasure. Though the rhythm of breathing is pronounced in the pelvic area, it is at the same time experienced by the total body as a feeling of fluidity, softness, lightness and excitement. The importance of breathing need hardly be stressed. It provides the oxygen for the metabolic processes; literally it supports the fires of life. But breath as "pneuma" is also the spirit or soul. We live in an ocean of air like fish in a body of water. By our breathing we are attuned to our atmosphere. If we inhibit our breathing we isolate ourselves from the medium in which we exist. In all Oriental and mystic philosophies, the breath holds the secret to the highest bliss. That is why breathing is the dominant factor in the practice of Yoga.

In Santa Barbara they stopped at a fish restaurant in what seemed to be a converted warehouse. Fenchurch had red mullet and said it was delicious. Arthur had a swordfish steak and said it made him angry. He grabbed a passing waitress by the arm and berated her. "Why's this fish so bloody good?" he demanded, angrily. "Please excuse my friend," said Fenchurch to the startled waitress. "I think he's having a nice day at last.

On the fourth day, we came upon a cavern with a perfectly still pool that gave the illusion of a night sky, its depths sparkling with tiny luminescent fish. Mal and I were slightly ahead of the others. He dipped his hand in, then yelped and drew back. “They bite.” “Serves you right,” I said. “‘Oh, look, a dark lake full of something shiny. Let me put my hand in it.’” “I can’t help being delicious,” he said, that familiar cocky grin flashing across his face like light over water. Then he seemed to catch himself. He shouldered his pack, and I knew he was about to move away from me. I wasn’t sure where the words came from: “You didn’t fail me, Mal.” He wiped his damp hand on his thigh. “We both know better.” “We’re going to be traveling together for who knows how long. Eventually, you’re going to have to talk to me.” “I’m talking to you right now.” “See? Is this so terrible?” “It wouldn’t be,” he said, gazing at me steadily, “if all I wanted to do was talk.” My cheeks heated. You don’t want this, I told myself. But I felt my edges curl like a piece of paper held too close to fire. “Mal—” “I need to keep you safe, Alina, to stay focused on what matters. I can’t do that if . . .” He let out a long breath. “You were meant for more than me, and I’ll die fighting to give it to you. But please don’t ask me to pretend it’s easy.” He plunged ahead into the next cave. I looked down into the glittering pond, the whorls of light in the water still settling after Mal’s brief touch. I could hear the others making their noisy way through the cavern. “Oncat scratches me all the time,” said Harshaw as he ambled up beside me. “Oh?” I asked hollowly. “Funny thing is, she likes to stay close.” “Are you being profound, Harshaw?” “Actually, I was wondering, if I ate enough of those fish, would I start to glow?” I shook my head. Of course one of the last living Inferni would have to be insane. I fell into step with the others and headed into the next tunnel. “Come on, Harshaw,” I called over my shoulder. Then the first explosion hit.

Before roaring over Fingap Falls, the River Blapp was wide and peaceful, clear as a spring, and the fish to be caught there were both delicious and docile, except for the many fish that were poisonous to the touch, and the daggerfish that were known to leap into boats and impale the stoutest fisherman.

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

SN: what was under the glass tonight? Me: Some sort of delicious fish and the big couscous. What’s that called? SN: Israeli. Me: Ha, I know. Just wanted to make you use your shift key. I want to get you a T-shirt that says “No proper noun left uncapitalized.” SN: and I’m the weirdo.

They fried the fish with the bacon and were astonished; for no fish had ever seemed so delicious before. They did not know that the quicker a fresh-water fish is on the fire after he is caught the better he is; and they reflected little upon what a sauce open-air sleeping, open-air exercise, bathing, and a large ingredient of hunger makes, too.

Sun, and sky, and breeze, and solitary walks, and summer holidays, and the greenness of fields, and the delicious juices of meats and fishes, and society, and the cheerful glass, and candle-light, and fire-side conversations, and innocent vanities, and irony itself-- do these things go out with life? Can a ghost laugh, or shake his gaunt sides, when you are pleasant with him?

In the West the word “delicious” is likely to conjure up something laced with sugar, fat and salt, whereas in Japan it signifies a flavour found in mushrooms, grilled fish and light broths.

The sun began to rise in earnest; Tess loved the way it illuminated treetops first, turning the foliage white-gold. The sky behind was warmly blue, and in the west a gibbous moon lingered in the branches like a pale fish caught in a net. Like a delicious secret. Tess blew it a cheeky kiss.

Lulu writes: “When Mother, Mr. Jones and I were walking through those strange, crowded downtown streets, where people were sticking their hands into pickle barrels, pointing to smoked fish, and eating sliced herring, I saw the scene in a whole new way. They weren’t buying food: They were finding their way home.

him. “This isn’t the only item I questioned,” he said. “I want to taste the others, too.” “Try this first,” she said, making no effort to conceal her certainty. “Taste it and weep. I’m going to step back a little so you’ll have room to come crawling to me.” Yeah, right. She’d served fish and chips. How good could

I wonder if a fish's One and only wish is That other fish will never say, "This fish is sure delicious!

Orange roughy, a sluggish but delicious ocean fish, were caught in vast numbers before marine biologists realized how desperately susceptible to extinction they were.

Eat the fish, leave twenty percent to indicate its deliciousness did not overpower my resolve or make slaves of my taste-buds.

The gunslinger had no idea what tooter-fish was—only that it was delicious. That seemed enough.

It was a delicious meal -- skim milk, wheat middlings, leftover pancakes, half a doughnut, the rind of a summer squash, two pieces of stale toast, a third of a gingersnap, a fish tail, one orange peel, several noodles from a noodle soup, the scum off a cup of cocoa, an ancient jelly roll, a strip of paper from the lining of the garbage pail, and a spoonful of raspberry jello.

FM poked at her own fish, then took a bite. “This is delicious.” “Eh,” Nedd said, settling down cross-legged on the sand by Kimmalyn. “It’s a little fishy.” FM blinked at him. “It is literally fish.” “Right,” Nedd said. “But…fishy fish.” “Totally,” Catnip said. “I hate it when my food adjectives its own noun.” “Exactly,” Nedd said. “It’s like the Saint says,” Kimmalyn added. “You are what you eat.

The bus stops at the O’Connell Monument and Uncle Pat goes to the Monument Fish and Chip Café where the smells are so delicious my stomach beats with the hunger. He gets a shilling’s worth of fish and chips and my mouth is watering

On the fourth day, we came upon a cavern with a perfectly still pool that gave the illusion of a night sky, its depths sparkling with tiny luminescent fish. Mal and I were slightly ahead of the others. He dipped his hand in, then yelped and drew back. “They bite.” “Serves you right,” I said. “‘Oh, look, a dark lake full of something shiny. Let me put my hand in it.’” “I can’t help being delicious,” he said, that familiar cocky grin flashing across his face like light over water.

My family tries to follow the MIND diet but not too strictly. It’s big on fresh fruits, vegetables, nuts, fish, and chicken, and down on red meat, saturated fats, and sweets. It is simple and delicious, but I want to emphasize that we use it as only a basic guideline.

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

[Lunch] was composed of one of the fish she had caught, evidently rescued from Mogget. This had been grilled with ginger, pepper, and some spice she didn't know, set atop a salad of grains and greenleaf, accompanied by a lightly sparkling clear wine she had to admit was delicious and refreshing.

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.

The progress of Sybilla though a market was the progress of worker bee through a bower of intently propagating blossoms. Everything stuck. From the toy stall she bought two ivory dolls, a hen whistle, a rattle and a charming set of miniature bells for a child’s skirts: all were heroically received and borne by Tom, henceforth marked by a faint, distracted jingling. From the spice booth, set with delicious traps for the fat purse, she took cinnamon, figs, cumin seed and saffron, ginger, flower of gillyflower and crocus and—an afterthought—some brazil for dyeing her new wool. These were distributed between Christian and Tom. They listened to a balladmonger, paid him for all the verses of “When Tay’s Bank,” and bought a lengthy scroll containing a brand-new ballad which Tom Erskine read briefly and then discreetly lost. “No matter,” said the Dowager cheerfully, when told. “Dangerous quantity, music. Because it spouts sweet venom in their ears and makes their minds all effeminate, you know. We can’t have that.” He was never very sure whether she was laughing at him, but rather thought not. They pursued their course purposefully, and the Dowager bought a new set of playing cards, some thread, a boxful of ox feet, a quantity of silver lace and a pair of scissors. She was dissuaded from buying a channel stone, which Tom, no curling enthusiast, refused utterly to carry, and got a toothpick in its case instead. They watched acrobats, invested sixpence for an unconvincing mermaid and finally stumbled, flattened and hot, into a tavern, where Tom forcibly commandeered a private space for the two women and brought them refreshments. “Dear, dear,” said Lady Culter, seating herself among the mute sea of her parcels, like Arion among his fishes. “I’m afraid I’ve forgotten which are the squashy ones. Never mind. If we spread them out, they can’t take much hurt, I should think. Unless the ox feet … Oh. What a pity, Tom. But I’m sure it will clean off.

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.

The kingdom is like a tiny mustard seed, he said, that grows into an enormous tree with branches wide and strong enough to make a home for all the birds. It is like a buried treasure, a delicious feast, or a net that catches an abundance of fish. The kingdom is right here, Jesus said. It is present and yet hidden, immanent yet transcendent. The kingdom isn’t some far-off place you go when you die; the kingdom is at hand—among us and beyond us, now and not-yet. It is the wheat growing in the midst of weeds, the yeast working its magic in the dough, the pearl germinating in a sepulchral shell. It can come and go in the twinkling of an eye, Jesus said. So pay attention; don’t miss it.

Luxury, I think, is the total fulfillment of all five senses at once. Luxury is now. I feel warm; and, if I wish, I can reach out and touch your hand. I smell the sea and, as well, somebody inside the hotel is frying onions. Delicious. I am tasting cold beer, and I can hear the gulls, and water lapping, and the fishing boat’s engine going chug-chug-chug in the most satisfactory way.

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

(There was an idea much beloved and written about by this country’s philosophers that magic had to do with negotiating the balance between earth and air and water; which is to say that things with legs or wings were out of balance with their earth element by walking around on feet or, worse, flying above the earth in the thin substance of air, obviously entirely unsuitable for the support of solid flesh. The momentum all this inappropriate motion set up in their liquid element unbalanced them further. Spirit, in this system, was equated with the fourth element, fire. All this was generally felt to be a load of rubbish among the people who had to work in the ordinary world for a living, unlike philosophers living in academies. But it was true that a favourite magical trick at fetes was for theatrically-minded fairies to throw bits of chaff or seed-pods or conkers in the air and turn them into things before they struck the ground, and that the trick worked better if the bits of chaff or seed-pods or conkers were wet.) Slower creatures were less susceptible to the whims of wild magic than faster creatures, and creatures that flew were the most susceptible of all. Every sparrow had a delicious memory of having once been a hawk, and while magic didn’t take much interest in caterpillars, butterflies spent so much time being magicked that it was a rare event to see ordinary butterflies without at least an extra set of wings or a few extra frills and iridescences, or bodies like tiny human beings dressed in flower petals. (Fish, which flew through that most dangerous element, water, were believed not to exist. Fishy-looking beings in pools and streams were either hallucinations or other things under some kind of spell, and interfering with, catching, or—most especially—eating fish was strictly forbidden. All swimming was considered magical. Animals seen doing it were assumed to be favourites of a local water-sprite or dangerously insane; humans never tried.)

On the fourth day, we came upon a cavern with a perfectly still pool that gave the illusion of a night sky, its depths sparkling with tiny luminescent fish. Mal and I were slightly ahead of the others. He dipped his hand in, then yelped and drew back. "They bite." "Serves you right," I said. "Oh, look, a dark lake full of something shiny. Let me put my hand in it." "I can't help being delicious," he said, that familiar cocky grin flashing across his face like light over water.

EGGS BENEDICT It is made up of a poached egg, cheese, bacon and other ingredients on top of a muffin and seasoned with tangy hollandaise. It is one of the more traditional breakfast dishes served in North America. However, Eggs Benedict alone can hardly be called an original dish. Where's the surprise? Still, faced with such beauty... ... I can't help but want to take a bite. AAAH! A perfectly poached egg so soft it melts on the tongue. The refined tang of high-quality hollandaise sauce. Crispy, salty bacon and a sweet, soft muffin! All of these together wrap the tongue in an exquisite harmony of deliciousness! Wait, no. That isn't all. There is a greater depth to the flavor than that. But from what? Hm? What is that golden powder I see? AH! Karasumi! You've sprinkled karasumi on the muffin! *Karasumi: Dried mullet roe. It is considered a delicacy in Japan* I see! Karasumi is made of roe, which are fish eggs! It was the salty delicacy of the karasumi mixed with the richness of the egg yolk... ... that created such a deep and robust flavor!

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

Harriet turned round, and we both saw a girl walking towards us. She was dark-skinned and thin, not veiled but dressed in a sitara, a brightly coloured robe of greens and pinks, and she wore a headscarf of a deep rose colour. In that barren place the vividness of her dress was all the more striking. On her head she balanced a pitcher and in her hand she carried something. As we watched her approach, I saw that she had come from a small house, not much more than a cave, which had been built into the side of the mountain wall that formed the far boundary of the gravel plateau we were standing on. I now saw that the side of the mountain had been terraced in places and that there were a few rows of crops growing on the terraces. Small black and brown goats stepped up and down amongst the rocks with acrobatic grace, chewing the tops of the thorn bushes. As the girl approached she gave a shy smile and said, ‘Salaam alaikum, ’ and we replied, ‘Wa alaikum as salaam, ’ as the sheikh had taught us. She took the pitcher from where it was balanced on her head, kneeled on the ground, and gestured to us to sit. She poured water from the pitcher into two small tin cups, and handed them to us. Then she reached into her robe and drew out a flat package of greaseproof paper from which she withdrew a thin, round piece of bread, almost like a large flat biscuit. She broke off two pieces, and handed one to each of us, and gestured to us to eat and drink. The water and the bread were both delicious. We smiled and mimed our thanks until I remembered the Arabic word, ‘Shukran.’ So we sat together for a while, strangers who could speak no word of each other’s languages, and I marvelled at her simple act. She had seen two people walking in the heat, and so she laid down whatever she had been doing and came to render us a service. Because it was the custom, because her faith told her it was right to do so, because her action was as natural to her as the water that she poured for us. When we declined any further refreshment after a second cup of water she rose to her feet, murmured some word of farewell, and turned and went back to the house she had come from. Harriet and I looked at each other as the girl walked back to her house. ‘That was so…biblical,’ said Harriet. ‘Can you imagine that ever happening at home?’ I asked. She shook her head. ‘That was charity. Giving water to strangers in the desert, where water is so scarce. That was true charity, the charity of poor people giving to the rich.’ In Britain a stranger offering a drink to a thirsty man in a lonely place would be regarded with suspicion. If someone had approached us like that at home, we would probably have assumed they were a little touched or we were going to be asked for money. We might have protected ourselves by being stiff and unfriendly, evasive or even rude.

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

But between them and the foot of the sky there was something so white on the green grass that even with their eagles’ eyes they could hardly look at it. They came on and saw that it was a Lamb. “Come and have breakfast,” said the Lamb in its sweet milky voice. Then they noticed for the first time that there was a fire lit on the grass and fish roasting on it. They sat down and ate the fish, hungry now for the first time for many days. And it was the most delicious food they had ever tasted. “Please, Lamb,” said Lucy, “is this the way to Aslan’s country?” “Not for you,” said the Lamb. “For you the door into Aslan’s country is from your own world.” “What!” said Edmund. “Is there a way into Aslan’s country from our world too?” “There is a way into my country from all the worlds,” said the Lamb; but as he spoke his snowy white flushed into tawny gold and his size changed and he was Aslan himself, towering above them and scattering light from his mane. Oh, Aslan,” said Lucy. “Will you tell us how to get into your country from our world?” “I shall be telling you all the time,” said Aslan. “But I will not tell you how long or short the way will be; only that it lies across a river. But do not fear that, for I am the great Bridge Builder.

Mao asks Zhou Enlai and Deng Xiaoping, “How do you get a cat to bite a hot pepper?” Zhou says, “You hold him down, pry his jaws open, and shove the pepper into his mouth.” Mao says, “No, that’s force. We want the cat to bite the pepper of his own free will.” Deng says, “You take the pepper, wrap it in a delicious piece of fish, and, before he knows it, the cat has bitten the pepper.” Mao says, “No, that’s trickery. We want the cat to know he’s biting the pepper.” Zhou and Deng say, “We give up. How do you make a cat bite a hot pepper?” “It’s easy,” Mao says. “Stick the pepper up the cat’s ass. He’ll be glad to bite it.

Baking with a salt crust! Salt is mixed with egg whites and then spread over the top of the dish to form a thick crust. This ensures no moisture escapes during baking, keeping the goodness of the ingredients concentrated inside. It's said that centuries ago, when Shogun Hideyoshi Toyotomi was deployed on maneuvers, he'd cover his fish in a salt crust to prevent it from rotting. Because of the insulating wall of salt, the dish is heated gently and evenly while in the oven... ... its juiciness and deliciousness slowly growing within its protective shell. The dish is considered complete... ... when you crack open the now golden-brown salt crust.

Nona was pushing mush around with her spoon when Camilla came in, rolling down the rolled-up cuffs of her shirt, and she said: “Oh, God, we’re on baby food,” which of course meant it wasn’t Camilla at all. “Delicious num-nums for baby,” said Pyrrha. “Anyway, it’s this or beans and dried fish flakes.” “I thought you were bringing home groceries last night.” “I’m on half pay until they find someone to foot the drill bill,” said Pyrrha. “Yes, but what happened to that half?” Pyrrha spooned the softened mush into the big-sized bowl and handed it to Palamedes. “You’re going to make someone a really irritating wife one day, Sextus,” she said pleasantly.

Fish roe and butter makes for a truly exquisite pairing! By adding butter to pollock roe, with its clusters of firm little orbs just like miniature egg yolks, you take away any unpleasant fishiness from the roe, instead producing a sauce with an inexplicable fullness of taste that forms a perfect coating for the carbohydrates, setting off their plumpness and texture like a dream. Perhaps best of all is the pretty pink hue of the roe, like a gorgeous spring evening (you may know by now that pink is my favorite color!). The butter and rosy-colored roe combination coats each and every spaghetti strand, bringing out that delicious semolina scent and generating a flavor that feels like a wave of kindness rising up uncontrollably from inside your chest.

Jeremy fixed her with a dark look, full of reproach. A hot blush singed the tips of her opal-adorned ears. For a moment, Lucy felt as though she were sitting in the breakfast room wearing only her nightgown—or less. But if he meant to shame her, he would be sorely disappointed. Her lips tingled, and she slowly wet them with her tongue before flashing him a bold grin. He quickly looked away. Oh, what fun it was to vex him. He made it so easy to do. Hunting and fishing were all welland good, but truly, Jemmy-baiting had always been her favorite autumn sport. Lucy viewedhis staid countenance as an unending challenge. A smooth, thick-shelled egg that begged to be cracked. Any rearrangement of his features constituted a victory, be it a wince, a scowl, or that rarest of expressions—a smile. A smile that showed teeth counted double.Last night had shown her an entirely new way to bedevil Jeremy Trescott. Not with girlish pranks, but with womanly wiles. Oh, yes. She ‟ d cracked the egg last night, but good. Hisexpression of befuddled desire was far more amusing than a wince or a scowl, or even asmile that showed teeth. That last kiss had to count at least ten.She lifted her cup of chocolate to her lips. Closing her eyes, she pressed her tongue againstthe cool china rim, remembering the power of a proper kiss. Drinking in the hot, sweetrichness, feeling delicious warmth spread down her throat and pool in her belly. And lower.She sighed into the cup. If Jeremy ‟ s kiss could rival chocolate, Lucy shivered to imaginehow it would be to kiss—

Fresh seafood stock made from shrimp and crab... It's hot and spicy- and at the same time, mellow and savory! Visions of lush mountains, cool springs and the vast ocean instantly come to mind! She brought out the very best flavors of each and every ingredient she used! "I started with the fresh fish and veggies you had on hand... ... and then simmered them in a stock I made from seafood trimmings until they were tender. Then I added fresh shrimp and let it simmer... seasoning it with a special blend I made from spices, herbs like thyme and bay leaves, and a base of Worcestershire sauce. I snuck in a dash of soy sauce, too, to tie the Japanese ingredients together with the European spices I used. Overall, I think I managed to make a curry sauce that is mellow enough for children to enjoy and yet flavorful enough for adults to love!" "Yum! Good stuff!" "What a surprise! To take the ingredients we use here every day and to create something out of left field like this!" "You got that right! This is a really delicious dish, no two ways about it. But what's got me confused... ... is why it seems to have hit him way harder than any of us! What on earth is going on?!" This... this dish. It... it tastes just like home! It looks like curry, but it ain't! It's gumbo!" Gumbo is a family dish famously served in the American South along the shores of the Gulf of Mexico. A thick and spicy stew, it's generally served over steamed rice. At first glance, it closely resembles Japan's take on curry... but the gumbo recipe doesn't call for curry powder. Its defining characteristic is that it uses okra as its thickener. *A possible origin for the word "gumbo" is the Bantu word for okra-Ngombu.*

Irie serves me three ramens, including a bowl made with a rich dashi and head-on shrimp and another studded with spicy ground pork and wilted spinach and lashed with chili oil. Both are exceptionally delicious, sophisticated creations, but it's his interpretation of tonkotsu that leaves me muttering softly to myself. The noodles are firm and chewy, the roast pork is striped with soft deposits of warm fat, and the toppings- white curls of shredded spring onion, chewy strips of bamboo, a perfect square of toasted seaweed- are skillfully applied. Here it is the combination of tare, the culmination of years of careful tinkering, and broth, made from whole pig heads and knots of ginger, that defies the laws of tonkotsu: a soup with the savory, meaty intensity of a broth made from a thousand pigs that's light enough to leave you wanting more. And more. And more.

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.

This texture... you used an aspic." "Bingo! Those golden cubes under the egg... are a chicken aspic! So what's an "aspic"? Easy! It's a jelly made from the chilled broth of gelatin-rich meats and fishes. I simmered chicken wings in bonito broth seasoned with saké and light soy sauce. This drew the chicken's natural savory flavor and gelatin into the broth. I quickly chilled the resulting broth until it gelled, and then cut it into small cubes." "It was the aspic he was making in that enormous pot." "Sprinkle the cubes over piping-hot rice... and the rich chicken aspic will melt and coat the egg curds with a "ploop"!" I see. In other words... the aspic is really a thick, rich and savory chicken soup! The full-bodied and salty flavor of the aspic broth... brings out the soft, mild sweetness of the egg curds perfectly. Not only that, each bite is a heaven of fluffy smoothness. In every way, the aspic is emphasizing and magnifying the deliciousness of the eggs!

When the crab arrives, I realize I've barely given any thought to Ann and her ministrations. To my surprise she has added a few finishing touches of her own. The crab sits snugly in its pink shell, beside a neat mound of delicately green mayonnaise. How has she colored it green? "This could be made into a curry," pronounces Mr. Arnott. "In Madras, curried sea oysters are considered the pinnacle of fine food. Anything can be curried... fish, fowl, even eggs." "Eggs?" Again, he has intrigued me. "Indeed eggs," he says. "Hard-boiled and placed in a hot curried gravy, they are quite delicious." I taste the mayonnaise, trying to fathom how Ann has greened it. Simultaneously I try to commit Mr. Arnott's recipe for curried eggs to memory, while also checking the seasoning in the crab. "Do you think the crab would benefit from a little more lemon juice?" I ask. "Or perhaps chili vinegar should have been used." "It is certainly fresh." He slowly savors the crab upon his tongue. "It tastes of the sea.

The whiff of Ben's parcel hovered under the delicious aroma of fish. Suddenly John felt hungry. The men, he saw, were sipping from a ladle which they passed between them. The tallest of the three slurped and smiled. 'Whether or not Miss Lucretia consumes it, the kitchen has discharged its duty,' he declared cheerfully. He towered a whole head over the others. 'A simple broth is most apt for a young stomach, especially a stomach which chooses privation over nourishment. Lampreys. Crab shells ground fine. Stockfish and...' He sniffed then frowned. 'Simple, Mister Underley?' jibed Vanian in a nasal voice. 'If it is simple, then how is it spiced?' 'Came in a parcel this morning,' Henry Palewick offered. 'Down from Soughton. Master Scovell had it out in a moment. Smelled like flowers to me. Whatever it was.' 'Which flowers?' demanded the fourth man of the quartet, in a foreign accent. He pointed a large-nostrilled nose at Henry. 'Saffron, agrimony and comfrey bound the cool-humored plants; meadowsweet, celandine and wormwood the hot.

By 2030, says the UN Food and Agriculture Organization, fish farming will dominate fish supplies. Given how wrong the FAO has been in the past--saying catches were going up when, in fact, they were going down--this statement is worth examining carefully. When you do, you find it to be an observation of previous trends, not a reflection of what could happen or what people might want--in the same way as Red Delicious was once far and away the most popular apple in the United States because it was basically the only apple you could get. The FAO is simply observing that fish farming is the fastest growing form of food production in the world--growing at 9 percent a year and by 12-13 percent in the United States. Nobody is asking us whether we want this. It is just happening. The continued destruction of mangrove swamps in poor countries to provide shrimp for people living in rich countries is simply the market operating in a vacuum untroubled by ethics. It is a reflection of what will go on happening if we do not find ways of exercising any choice in the matter.

Marilee lay perfectly still,waiting for her world to settle.She had to fight the unreasonable urge to weep. Wyatt's face was pressed to the hollow of her throat,his breathing rough, his damp body plastered to hers. He nuzzled her neck. "Am I too heavy?" "Umm." It was all she could manage. "You all right?" "Umm." "Did anybody ever tell you that you talk too much?" "Umm." He brushed his mouth over hers. "If you hum a bit more,I might be able to name that tune." That broke the spell of tears that had been threatening and caused her to laugh. She wrapped her arms around his neck and kissed him back. "Have I told you how much I like your silly sense of humor?" "No,you haven't." He rolled to his side and gathered her into his arms,nuzzling her cheek,while his big hands moved over her hip,her back,her waist, as though measuring every inch of her. "What else do you like about me?" "You fishing for compliments?" "Of course I am." "Glutton. Your sense of humor isn't enough?" "Not nearly enough.How about my looks?" "They're okay,for a footloose rebel." "Stop.All these mushy remarks will inflate my ego." He gave a mock frown. "How about the way I kiss?" "You're not bad." "Not bad?" His hands stopped their movement. He drew a little away. "That's all you can say?" "If you recall,tonight was the first time we've kissed.I haven't had nearly enough practice to be a really good judge of your talent." "Then we'd better take care of that right now." He framed her face. With his eyes steady on hers, he lowered his mouth to claim her lips. Marilee's eyelids fluttered and she felt an explosion of color behind them. As though the moon and stars had collided while she rocketed through space. It was the most amazing sensation, and, as his lips continued moving over hers,she found herself wishing it could go on forever. When at last they came up for air, she took in a long,deep breath before opening her eyes. "Oh,yes,rebel.I have to say,I do like the way you kiss." "That's good,because I intend to do a whole lot more of it." He lay back in the grass,one hand beneath his head. "Now it's my turn.Want to know all the things I like about you?" "I'm afraid to hear it." Marilee lay on her side,her hand splayed across his chest. "Besides your freckles,which I've already mentioned,the thing about you I like best is your take-charge attitude." She chuckled. "A lot of guys feel intimidated by that." "They're idiots.Don't they know there's something sexy about a woman who knows what to do and how to do it? I've watched you as a medic and as a pilot, and I haven't decided which one turns me on more." "Really?" She sat up. "Want me to fetch my first-aid kit from the plane? I could always splint your arm or leg and really turn you on." He dragged her down into his arms and growled against her mouth, "You don't need to do a single thing to turn me on. All I need to do is look at you and I want you." "You mean now? Again? So soon?" "Oh,yeah." "Liar.I don't believe it's possible." "You ought to know by now that I never say anything I can't back up with action." "Prove it,rebel." "My pleasure." There was a wicked smile on his lips as he rolled over her and began to kiss her breathless,all the while taking her on a slow,delicious ride to paradise.

Ah!" said the doctor, in his most complacent manner, "here is the opportunity I have long been waiting for. I have often desired to test and taste the indian mode of cooking. What do you suppose this is?" holding up the dripping morsel. Unable to obtain the desired information, the doctor, whose naturally good appetite had been sensibly sharpened by his recent exercise á la quadrupède, set to with a will and ate heartily of the mysterious contents of the kettle. "What can this be?" again inquired the doctor. He was only satisfied on one point, that it was delicious - a dish fit for a king. Just then Gurrier, the half-breed, entered the lodge. He could solve the mystery, having spent years among the Indians. To him the doctor appealed for information. Fishing out a huge piece and attacking it with the voracity of a hungry wolf, he was not long in determining what the doctor had supped so heartily upon. His first words settled the mystery: "Why this is dog." I will not attempt to repeat the few but emphatic words uttered by the heartedly disgusted member of the medical fraternity as he rushed from the lodge.

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

Below us was a frozen lake. It was perfectly round, a great gleaming eye in which the moon and stars were mirrored. Lanterns glowing the same cold white as the aurora dangled from the lake's edge to a scattering of benches and merchant-stands, draped in bright awnings of opal and blue. Delicious smells floated on the wind---smoked fish; fire-roasted nuts and candies; spiced cakes. A winter fair.* * Outside of Russia, almost all known species of courtly fae, and many common fae also, are fond of fairs and markets; indeed, such gatherings appear in stories as the interstitial spaces between their worlds and ours, and thus it is not particularly surprising that they feature in so many encounters with the Folk. The character of such markets, however, varies widely, from sinister to benign. The following features are universal: 1) Dancing, which the mortal visitor may be invited to partake in; 2) A variety of vendors selling foods and goods which the visitor is unable to recall afterwards. More often than not, the markets take place at night. Numerous scholars have attempted to document these gatherings; the most widely referenced accounts are by Baltasar Lenz, who successfully visited two fairs in Bavaria before his disappearance in 1899.

This white broth... ... is soy milk!" "That's right! I mixed a dash of parmesan cheese and a little dollop of miso paste into the soy milk and then lightly simmered it. This is my pike dish... Pike Takikomi Rice, Ojiya Style!" OJIYA Also called "Zosui," Ojiya is soup stock and seasonings added to precooked rice, vegetables and fish and cooked into a thick porridge. It is distinctly different from dishes like risotto, which is uncooked rice that is first sautéed in butter and oils before adding liquid... and Okayu, which is a rice gruel cooked to soupy softness in extra water. "Soy milk?" "Ah, so you finally see it, Alice. Like all soups, the most important part of Ojiya porridge is the stock! He built this dish to be porridge from the start... ... with soy milk as the "stock"!" "Soy milk as soup stock?!" "Can you even do that?!" "So that's what it is! Soup stock is essentially meant to be pure umami. Like kombu kelp- a common stock- soy milk is packed with the umami component glutamic acid. It's more than good enough to serve as a sound base for the Ojiya porridge! Not only that, umami flavors synergies with each other. Adding two umami components to the same dish will magnify the flavor exponentially! The inosinic acid in the pike and the glutamic acid in the soy milk... combining the two makes perfect, logical sense! " "Soy milk Ojiya Porridge. Hm. How interesting!" " Mm! Delicious! The full-bodied richness of the cheese and the mild, salty flavor of the miso meld brilliantly with the rice! Then there are the chunks of tender pike meat mixed in... ... with these red things. Are they what I think they are?" "Yep! They're crunchy pickled-plum bits!" "What?!" "Again with the dirt cheap, grocery store junk food! Like that cracker breading and the seaweed jelly pearls..." "He totally dumped those in there just for the heck of it!" "These pickled plums are a very important facet of the overall dish! They have a bright, pleasing color and a fun, crunchy texture. Not only that, their tart flavor cuts through the rich oiliness of the pike meat, giving the dish a fresh, clean aftertaste. And, like all vinegary foods, they stir the appetite- a side effect that this dish takes full advantage of! Finally, these plums are salt pickled! It is no wonder they make a perfect accent to the pickled pike at the center of the dish!"

What a wonderful crunch! And yet the char's meat was still hot and deliciously juicy! The breading perfectly contained inside its protective shell the savory flavor of the fish! The Kaki no Tane Crackers came already seasoned... ... so the breading itself had a solid, delicious taste. And the dipping sauce is perfect! The Ki no Me mixed with Tamago no Moto is wonderfully light and fluffy!" *Ki no Me: The young leaves of the Japanese pepper plant. Clapping one in your palm crushes the leaf's cells, releasing a distinctive scent.* TAMAGO NO MOTO. Mayonnaise without the vinegar, it is simply egg yolks and vegetable oil whisked into a creamy consistency. It's often used to bring ingredients together or to add flavor to a dish. Some salt and minced Ki no Me adds an overall refreshing taste to the fish... ... erasing any oiliness and giving it a refined flavor. "That wonderfully smooth creaminess hiding between the crispy crunchiness of the breading really spurs the appetite! The breaded and deep-fried mountain vegetables on the side cannot be ignored, either. They provide an eye-pleasing contrast when arranged side-by-side with the deep-fried fish. " "Soma, where on earth did you get the idea for this?" "In Japanese cooking, there's a type of tempura called Okakiage, right? When deep-frying things, use crushed-up Okaki Rice Crackers instead of panko to give the dish some uniqueness and kick. I made this at home once long ago with my dad. " "And that gave you the idea to use the Kaki no Tane Crackers in place of the Okaki Rice Crackers?" "Yep! I call it the Yukihira Style Okaki- YUKIHIRA STYLE OKAKI-NO-TANE-AGE CHAR!" "You just slapped the two names together!" On one hand, Takumi Aldini maintained a broad version that did not overlook potential ingredients, such as the duck. On the other, Soma Yukihira's rare ability to think outside the box... ... led him to create a dish that no one else even expected! Neither was intimidated by the time constraints or the limited ingredients. They instead focused on what they could do to create their dish. That is the spirit of a true professional! Hee hee! This is hardly the first time I've given this assignment. And students have made deep-fried items before... without breading. But he is the first one to find a way to present to me fish that is both breaded and deep-fried! The char, in season this spring... ... is snuggly wrapped in a protective shell of Kaki no Tane Cracker breading.

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

Mr. Rutledge, please don’t take this as an affront, but you don’t have the qualities I seek in a husband.” “How do you know? I have some excellent qualities you haven’t even seen yet.” Poppy gave a shaky laugh. “I think you could talk a fish out of its skin,” she told him. “But still, I don’t—” She stopped with a gasp as he ducked his head and stole an off-center kiss from her lips, as if her laughter were something he could taste. She felt the imprint of his mouth even after he drew back, her excited nerves reluctant to release the sensation. “Spend an afternoon with me,” he urged. “Tomorrow.” “No, Mr. Rutledge. I’m—” “Harry.” “Harry, I can’t—” “An hour?” he whispered. He bent to her again, and she turned her face away in confusion. He sought her neck instead, his lips brushing the vulnerable flesh with half-open kisses. No one had ever done such a thing, even Michael. Who would have thought it would feel so delicious? Dazed, Poppy let her head fall back, her body accepting the steady support of his arms. He searched her throat with devastating care, touching his tongue to her pulse. His hand cradled her nape, the pad of his thumb tracing the satiny edge of her hairline. As her balance faltered, she reached around his neck. He was so gentle, teasing color to the surface of her skin, chasing little shivers with his mouth. Blindly she followed, wanting the taste of him. As she angled her face toward his, her lips grazed the close-shaven surface of his jaw. His breath caught. “You should never cry over a man,” he said against her cheek. His voice was soft, dark, like smoked honey. “No one is worth your tears.” Before she could answer, he caught her mouth in a full, open kiss.

Please tell me we don’t have to go all the way upstairs for a condom,” she said. “Back pocket.” She leaned with him as he fished it out, then tried to help him get his jeans down over his hips. Her foot hit the coffee table, which snagged on the throw rug and sent the Scrabble tiles sliding all over the board. She laughed as he tore open the condom packet. “Now nobody wins.” “I was ahead.” He put one hand on her hip, using the other to guide himself into her. “So I win.” Emma moaned as he filled her, bracing herself against the couch with a hand on either side of his head. “The game wasn’t over. It’s a draw.” He pulled down on her hips as he drove up into her, making her gasp. “Ties are for pussies. Admit I won.” She looked down into his blue eyes, crinkled with amusement as he grinned at her. God, she loved…having sex with this man. “One good word isn’t a victory.” “That’s not what the score sheet said.” He stopped moving, and when she tried to rock against him, he held down on her hips so she couldn’t move, either. Then he had the nerve to chuckle at her growl of sexual frustration. “Admit it. I can sit here all night.” “Oh, really?” She went straight for a known weak spot—nipping at his earlobe before sucking it into her mouth. He let go of her hips with one hand, intending to push her mouth away, but she rocked her hips. He groaned and put his hand back. She breathed softly against his ear and then ran her tongue along the outside. “Admit I was going to win,” she whispered, “because I can do this all night.” With one leg, he kicked at the table, sending it over and the letter tiles flying. Before Emma could react, she was on her back on the throw rug with Sean between her legs and her hands held over her head. “I don’t lose.” He crossed her wrists so he could hold them with one hand, then used the other to pull her leg up over his hip so he was totally buried in her. “Give up?” She shook her head, but couldn’t hold back the sigh as he oh, so slowly withdrew almost completely and then just as slowly filled her again. “You’re cheating.” He did it again and again, the slow friction delicious and frustrating, until they were both trembling and on the edge. Then, as he was pulling out of her once again with a self-control that made her want to scream, it became a matter of life or death, because she was going to die if she didn’t get what her body was looking for. “Okay, fine. You win.” He drove into her hard, his fingers biting into her wrists before he released them so he could lift her legs to her shoulder. She cried his name as his fingers dug into her hips and he gave them what they both wanted. When he collapsed on top of her, breathing hard against her neck, she wrapped her legs and arms around him, holding him close. “Another one for the win column,” he said once they’d caught their breath. “It has an asterisk, though, because you totally cheated.” “All’s fair in sex and Scrabble, baby.” He propped his head on his hand and smiled down at her. “What should we play next?” “I’ve still got clothes on. You’ve still got clothes on. Maybe we should break out a deck of cards.” “You’re my kinda girl, Emma Shaw,” he said, and thankfully, he was in the process of getting up off the floor, because she didn’t think she did a good job of hiding how happy those words made her.

Rome We stopped for lunch at a sidewalk café. Like the Italians, we started with an antipasto (appetizer) of grilled vegetables. I also ordered gnocchi (small potato dumplings), cacciucco (fish stew), and for dessert, torta di ricotta (cheesecake). Everything was delicious! Our waiter told us that each of Italy’s 20 regions has its own specialty dishes. And I thought pizza and pasta were Italy’s main foods!

7. SUSHI IS ABOUT THE FISH, IDIOTS Sushi is raw fish, Fresh, oily, fatty, delicate, slightly cool, thinly sliced or expertly cubed sections of the delicious nectar of the sea. That’s the whole point of sushi. When you eat rolls slathered with cream cheese, fried onions, flavored mayonnaise, syrup, tempura shrimp poppers, mango chutney, and deep-fried marshmallows, you are missing the entire point of sushi and should just go eat at Applebee’s. (Especially on “Wings ‘n’ Waffles Wednesdays.”) When you roll your piece of sushi in a pool of salty soy sauce, stack a pile of ginger on top of your fish, or wipe the entire surface of the sushi with ewasabi, you are committing a crime against a fish, the ocean, and even the great Poseidon himself. Eat a delicious raw piece of fish, wrapped in a tiny belt of seaweed on a small bed of fluffy rice. Stir a little bit of wasabi into the soy sauce and let a small amount graze the fish itself (without using your rice as a soy sauce sponge). Enjoy the piece in one single bite, and savor the glorious explosion of seafood goodness. You’re welcome, America. And Japan.

You know how you’ve been avoiding steak and cheese to try and stay thin? Not any more. Ever pass by someone’s house in the morning, smell bacon cooking and get pissed off because you’ve had Cheerios for a million days in a row? Guess what’s back on your diet? Bacon. What about those egg whites you were cooking in the Teflon pan? Are you crazy? Not only have you been giving up the yolk, the most nutritional part of the egg, you’ve been giving up the best tasting part. What a tragedy! Fish, pork, steak, Italian sausage—all sausage for that matter—eat to your heart’s content. And, from the plant world, what about all the delicious stuff you stayed away from because they were high-fat foods with lots of calories? Olives, avocados, coconuts. Enjoy! You like heavy cream in your coffee? Dump it in! And guess how much you can have of this stuff? As much as you want. When you start eating properly, when you rid yourself of those insulin swings, you’ll lose the feeling of being a bottomless pit that can never be sated. You’ll regulate the amount you eat naturally and you’ll find yourself feeling full much quicker. Don

She had never had such delicious food... tender cockerel that had been simmered with tiny onions in red wine... duck confit expertly roasted until it was melting-soft beneath crisp oiled skin... rascasse fish served in thick truffled sauce... then, of course, there were the desserts... thick slices of cake soaked in liqueur and heaped with meringue, and puddings layered with nuts and glaceed fruit. As Simon witnessed Annabelle's agonized choice of what to order for dessert each night, he assured her gravely that generals had gone to war with far less deliberation than she gave to the choice between the pear tart or the vanilla souffle.

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.

How many of you know the similarity between the woman and the fish, they both are difficult to catch, they both quickly slip from the hands if we do not care that. They both smell, but both are delicious.

Well, Ramón, I must tell you the irony of this entire situation." A smug smile graced Linda's face. "When your father first tried my tacos, do you know what he liked about them?" "He just told me he tried fish tacos during spring break, and that he met a beautiful señorita on the beach. He never said that they were your tacos." She shook her head. "Well, ask him again. And if he still lies, bring him to me---let him lie to my face. Yes, they were my tacos. I had a stand on the beach, and he ordered two tacos and a beer." He'd told Ramón this part of the story many times; he'd just never said that she had been the one to make the tacos. Then again, he had also left out the part about how he had stolen her recipe, if that was true. "He loved the fresh fish." Linda laughed. "No, that was not it at all. Yes, he did love the fish, and he had never had a fish taco. But he loved the fresh salsa. He loved the spicy batter. He loved the handmade tortillas. It's funny to me, because you have absolutely none of those elements left today in your tacos." Linda's words struck Ramón deep in his chest. She was right. Ramón had heard the story so many times. And Papá had always talked about how fresh and delicious all the ingredients were, including the handmade tortillas. Ramón looked at her. "I know. He told me the same thing." Linda placed her hand on Ramón's arm. "Ironic, isn't it? He used to tell me a story about a girlfriend he had in college who had made him an awful taco with canned tomatoes, American cheese, and iceberg lettuce. That her taco was so awful, that he could never marry her. And now, that is exactly the type of taco that you serve in your restaurant." Wow. She was absolutely right. The full reason that Papá had started Taco King was to bring authentic Mexican food to the college kids at San Diego. Somewhere along the line---due to business advisers who'd suggested cutting costs and replacing fresh tomatoes with canned, crumbled queso fresco with American cheese, and handmade tortillas with mass-produced hard shells---Papá had abandoned his vision.

Ramón examined the plate carefully and even lifted it to smell the tacos. There was no fishy scent at all---just a heavenly aroma of ocean mixed with heat. A crispy, yet not greasy, corn tortilla enveloped the fried and battered fish, garnished with lime, avocado, crema, cabbage, and pico de gallo, which was as fresh as his beloved abuela's salsa. Ramón squeezed lime on the taco, raised it to his mouth, and took the first bite. The crunch of the cabbage contrasted with the soft avocado. But the real star was the fish. Crispy, spicy, and delicious. The buttery flesh melted in his mouth. Ramón devoured both tacos in a matter of minutes.

D. Donovan, Senior Reviewer, Midwest Book Review writes: "Sea Creatures and Poems: Plus Some Other Fish Rhymes illustrates the fun that poetry can embrace, providing a zany collection for all ages that is both ocean-focused and whimsical. The operative description for both poems and pictures is "silly," and the book fulfills this promise with a series of engaging observations that belay the usual staid approaches of too many poetry books. Art combined with poetry is "a delicious combination," as Richard Merritts reflects in the collection's introduction. The poems inspired the author to add illustrations which are just as whimsically touched...and, also, quite artistically rendered. These aren't demanding works. Take "Pompano Pompano Pompano," for example. Its very short observation concludes with an ironic twist after identifying the "flat fish from Florida" outside of its normal sea environment. Succinct? Yes. But the poem really...snags readers, landing a winning insight on both the pompano and its ultimate fate. Readers trawling for humor will find plenty in this book. Even the poetry titles present original, fun observations, as in "By Jove, I Hooked a Snook." Aside from its delightful observations, the poems represent diverse structures, from free verse to rhyme: "From the depths of the sea;/Came a fish that could be;/From a prison did flee;/Dressed in stripes, so you see..." From redfish and ahi to the anglers who long for them, Sea Creatures and Poems will appeal to a wide audience, especially those who do not view poetry as an opportunity for philosophical and psychological analysis alone. Its blend of natural history info, inviting color illustrations, and accompanying fun insights is recommended for those who fish to those who enjoy eating or studying them, as well as poetry lovers who will appreciate the very different approaches, poetic variety, and whimsical inspections within. Libraries catering to these audiences will want to include it in their collections, but Sea Creatures and Poems will prove a delightful choice for adults who seek to instill in the young an appreciation for poetry's capability for fun and its diverse structural representations.

—V. V. Ganeshananthan, author of Love Marriage “Compulsive reading. A deliciously timely, whip-smart buoyant dissection of men and women on the rise and the dynamics at play.” —Irenosen Okojie, author of Butterfly Fish “Beneath its high-octane, hi-tech surface, The Startup Wife is a funny, poignant, and supersmart story of ambition, independence, and love—a brilliant portrait of the times we live in.” —Tash Aw, author of Five Star Billionaire “Brilliant… A modern novel about love, startups, technology, ambition, and the future, all wrapped up in one. It’s very clever, but also subtle and very funny too.” —Emma Gannon, author of Olive

They each contribute at least one dish to their new menu. It's not an extensive list, just a handful of favorites that are not only delicious and filling, but affordable as well. Peter makes the most mouthwatering shucos on heavenly soft long bread buns, buttered and toasted to perfection before being topped with halved hotdogs, guacamole, cabbage, mayonnaise, tomato sauce, chili sauce, and mustard. It's both crispy and soft at the same time, a perfect combination of textures in one's mouth. It's honestly the perfect dish for anyone looking for a quick but hearty meal for lunch. Freddie brings fish and chips to the table. Simple, delectable, but hardly anything to scoff at. He makes sure to use a beer batter to bring out the subtle flavors of the fresh halibut he uses. It's then fried to golden perfection. The fries are lovingly cut and seasoned by hand, optional Cajun spice in a small serving bowl to the side. He never skimps on the portion sizes, either. The fish is massive, and he makes sure to pile fries so high, a few always fall off the expo line. Rina contemplated making a classic pho from scratch, but eventually decided on her and her sister's personal favorite gỏi cuõn--- savory braised pork, massive prawns, soft vermicelli, cucumbers, lettuce, and diced carrots all wrapped up in a pretty rice paper blanket. The way she plates everything makes the dish look like a masterpiece that's too good to eat. Most people do, however, eat it eventually, because it'd be a right shame to waste such an amazing meal. Eden makes her mother's macaroni and cheese. The cheap, boxed shit from grocery stores doesn't even begin to compare. She comes in early to make the macaroni from scratch, rolling and kneading pasta dough with deft hands. The cheese sauce she uses is also made from scratch, generous helpings of butter and cream and sharp cheddar--- a sprinkle of salt and pepper and oregano, too--- melting into one cohesive concoction she then pours over her recently boiled pasta. She makes every bowl to order, placing everything in cute little ramekins they found on sale, popping it into the oven beneath the broiler so that the butter-coated bread crumb topping can turn a beautiful golden brown. With a bit of chopped bacon and fresh green onions sprinkled on top, it's arguably one of the most demanded dishes at The Lunchbox.

In the bottom right is the grilled fish of the day--- in this case, teriyaki yellowtail. Top left is a selection of sashimi and pickled dishes.: Akashi sea bream, Kishu tuna, and flash-grilled Karatsu abalone. Seared Miyajima conger eel, served with pickled cucumber and myoga ginger. And in the bottom left is the matsutake rice--- the mushrooms are from Shinshu, and wonderfully fragrant. I'll bring some soup over shortly. In the meantime, enjoy!' Nagare bowed and turned back to the kitchen. 'Let's tuck in,' said Tae, joining her hands together in appreciation before reaching for her chopsticks. 'It's delicious,' said Nobuko, who had already reached into the bento and sampled the sea bream. 'The sashimi looks wonderful, but these appetizers are simply exquisite. Let's see... rolled barracuda sushi, dash-maki omelette, and those look like quail tsukume balls. And this simmered octopus--- it just melts on your tongue!

Servers swept across the floor as they could hear invisible music to oohs and aahs from all the tables. Ours presented us with a palm-sized white plate with two teensy golden choux pastry puffs. "Foie gras spheres with Sauternes jelly," he proclaimed. The sweet-savory cloud dissolved on my plate, and I couldn't help but hum. "Holy crap, can I have fifty of those and call it a day?" I said. "That's fantastic." Nicole nudged me with a grin. "Told you." After the puffs came neatly squared smoked eel sandwiches, the fish's smoky richness bitten off by sharp horseradish. They were delicious, and fairy-sized. So were the next two dishes.

Dina hummed to herself as she pulled out an empty jam jar from a busy cupboard. It was still labeled "Apricot Jam" from the batch her mum had made for her last year--- jam that tasted like bottled sunshine. There wasn't an exact science to the magic, but Dina often found that the best tea blends were ones she put into secondhand jars, ones that had been full of delicious, wonderful things. She clipped her curls out of her face and headed into the pantry. The walls were lined floor-to-ceiling with all manner of jars and boxes, all individually labeled in Dina's messy handwriting. She kept her spices together, along with other baking essentials like fish vanilla, cake flour, and a tin that was labeled "Eye of Newt" but actually contained nutmeg. Her tea selection had several shelves dedicated to it. Aside from the specialty blends she made for the shop, Dina kept a collection of tea and tisane ingredients, which she could mix into more personal blends at a moment's notice. Dina never felt more in her element as a kitchen witch than when she was looking through her pantry. Scott's tea blend needed to be something that encapsulated his energies yet also helped him in some way. A tea to drink in the middle of a long work day, Dina decided. She twirled a curl around her finger as she focused. She hadn't met any of his fellow curators yet, but from what Scott had told her they could be a bit of a handful. So the kind of tea that would help him get through a long meeting. Something to sharpen a tired mind. Dina knew just the thing for it. She scooped up several jars and laid them out on the counter before her. Black tea--- a full-bodied assam, cacao nibs, dried ginger and... it was missing something. Dina stepped back into the pantry and surveyed her shelves with her hands on her hips. She knew that this would need one more ingredient to be perfect for Scott. Lion's mane mushroom? Perhaps a little too earthy. Clove? Too heavy. It would overpower the other flavors. As her eyes skirted over the rows of jars, she spotted it. A small glass jar with a dark red powder in it. Dried beetroot! Perfect! Energizing yet slightly sweet and smooth, and it would make Scott look like he was drinking some kind of red-velvet-themed drink. Which was also his favorite cake flavor.

Whoopee!” Michael said as his barbecued fish arrived. “Look at that! Amazing.” A meal was never just a meal; with Michael Foot it was a celebration. Nearly every mouthful got its own cry of satisfaction. I remembered, though, that on the boat he had been excited about the fishing and then sobered by seeing the fish pulled on board. He was going to eat it, but for that moment he did not like staring death in the face. Now, even with the whole fish—head and all on his plate, he devoured his delicacy without a qualm. While we talked, Michael put his head down and dug in. All he managed to utter, again and again, was “now, now, delicious.” Later I questioned him, “You’re not really against fishing, are you Michael?” “Well, not really, but every now and again I’m shaken.” Even after what I told you about Benjamin Franklin?” “Yes,” he insisted. I had told Michael the story from Franklin’s autobiography. Although he was a vegetarian, Franklin had been lured by the wonderful smell of sailors cooking fish aboard ship and had forsaken his principles, pointing out that he had watched the fish opened up and saw inside them smaller fish. He reasoned that if the bigger fish could eat the smaller fish, he could eat the bigger fish. “Good excuse that is,” Michael conceded, but he had read Brigid Brophy’s brief in favour of vegetarianism and been persuaded (mostly). “My father was a seaman,” I said to Michael gravely, “and it would be hard to convince me.

Izaka contains three different restaurants in it. Mezze Mare serves its customers fabulous seafood dishes of the Mediterranean cuisine; The Midd serves delicious kebabs of Turkey and Hitode serves the best sushi that you can eat in Istanbul. Thanks all of our master chiefs for preparing all recipies with extreme care for the health and the cullinary delight of our customers.

As she was getting ready to leave, Alexander sat and smoked. “Why do you always have to go to your stupid sewing circle?” “Not always. It’s just for an hour.” Tatiana smiled, wrapping her arms around him. “You can wait an hour, can’t you, Captain?” she whispered huskily. “Mmm,” he said, holding her with one arm. His cigarette was in the other hand. “Can’t they manage without you, for God’s sake?” She kissed his damp forehead. “Shura, have you noticed the days have been getting hotter?” “I noticed. Can’t you just sew here? I brought your sewing machine, your desk. I’ve made you a stool. I see you sewing; just the other day you were sewing all those dark clothes. What was that?” “Nothing, just something silly.” “Well, continue sewing something silly here.” “I’m teaching them how to fish, Alexander.” “What?” “Give a man a fish and he’ll eat for a day,” said Tatiana. “Teach him how to fish and he’ll eat for a lifetime.” Shaking his head and sighing, Alexander said, “All right. I’ll come with you.” “Stop it. Church is one thing, but no soldier husband of mine is going to a sewing circle. It’ll unman you. Besides, you already know how to fish. Stay home. Play with your rifle or something. I’ll be back in an hour. Do you want something delicious to eat before I go?” “Yes, and I know exactly what I want,” he said, laying her down on the blanket in the grass. The sun burned over their heads. “Shura, I’m going to be late.” “Tell them your husband was starving and you had to feed him.

Tilapia with Mango Salsa   INGREDIENTS: 1/3 cup extra-virgin olive oil 1 tablespoon lemon juice 1 tablespoon minced fresh parsley 1 clove garlic, minced 1 teaspoon dried basil 1 teaspoon ground black pepper 1/2 teaspoon salt 2 (6 ounce) tilapia fillets 1 large ripe mango, peeled, pitted and diced 1/2 red bell pepper, diced 2 tablespoons minced red onion 1 tablespoon chopped fresh cilantro 1 jalapeno pepper, seeded and minced 2 tablespoons lime juice 1 tablespoon lemon juice salt and pepper to taste   INSTRUCTIONS: ●Whisk together the extra-virgin olive oil, 1 tablespoon lemon juice, parsley, garlic, basil, 1 teaspoon pepper, and 1/2 teaspoon salt in a bowl and pour into a re-sealable plastic bag. ●Add the tilapia fillets, coat with the marinade, squeeze out excess air, and seal the bag. ●Marinate in the refrigerator for 1 hour. ●Prepare the mango salsa by combining the mango, red bell pepper, red onion, cilantro, and jalapeno pepper in a bowl. ●Add the lime juice and 1 tablespoon of lemon juice, and toss well. ●Season to taste with salt and pepper, and refrigerate until ready to serve. ●Preheat an outdoor grill for medium-high heat, and lightly oil grate. ●Remove the tilapia from the marinade, and shake off excess. ●Discard the remaining marinade. Grill the fillets until the fish is no longer translucent in the center, and flakes easily with a fork, 3 to 4 minutes per side, depending on the thickness of the fillets. ●Serve the tilapia topped with mango salsa. ●Enjoy!

He smoothed a little hair off her forehead. “I’m proud of you.” “It was so awesome.” “See? I knew you’d find something here to sink your teeth into.” He reached down, crossed his arms under her bottom and lifted her straight up so that her face was even with his. “Nowwww, what did we decide?” she asked, but her tone was teasing. Her smile was playful. “We decided that I would not kiss you.” “That’s right.” “I haven’t,” he said. “Maybe we should have talked about this,” she added, but she certainly didn’t struggle. In fact, this seemed oddly right. Celebratory. Like being picked up and swung around after the win of a big game. And that was how she felt—as though she’d just scored a touchdown. Arms resting on his shoulders, she clasped her hands behind his head. “We further decided that if you kissed me, I would let you,” he said. “You’re fishing.” “Does this look like fishing to you?” “Begging?” “Doing exactly as I’ve been told. Waiting.” What the hell, she thought. Absolutely nothing could feel better after the night she’d just spent than to plant a big wet one on this guy—a guy who’d keep his business open all night just in case they needed something. So she laid one on him. She slid her lips over his, opening them, moving over his with wicked and delicious intent, getting her tongue involved. And he did nothing but hold her there, allowing this. “Did you not like that?” she asked. “Oh,” he said. “Am I allowed to respond?” She whacked him softly in the head, making him laugh. She tried it again, and this time it was much more interesting. It made her heart beat faster, made her breathe hard. Yes, she thought. It is okay to feel something that doesn’t hurt sometimes. This wasn’t because she was grief-stricken or needy, this was because she was victorious. And all she could think about at the moment was his delicious mouth. When their mouths came apart, she said, “I feel like a total champ.” “You are,” he said, enjoying her mood more than she would ever guess. “God, you taste good.” “You don’t taste that bad,” she said, laughing. “Put me down now,” she instructed. “No. Do it again.” “Okay, but only one more, then you have to behave.” She planted another one on him, thoroughly enjoying his lips and tongue, the strength of the arms that held her. She refused to worry about whether this was a mistake. She was here, she was happy for once, and his mouth felt as natural to hers as if she’d been kissing him for years. She let the kiss be a little longer and deeper than she thought prudent, and even that made her smile. When it was over, he put her on her feet. “Whew,” she said. “We don’t have nearly enough births in this town.” “We have another one in about six weeks. And if you’re very, very good…” Ah, he thought. That gives me six weeks. He touched the end of her nose. “Nothing wrong with a little kissing, Mel.” “And you won’t get ideas?” He bellowed. “You can make me behave, it turns out. But you can’t keep me from getting ideas.” *

Ah! said the doctor, in his most complacent manner, "here is the opportunity I have long been waiting for. I have often desired to test and taste the indian mode of cooking. What do you suppose this is?" holding up the dripping morsel. Unable to obtain the desired information, the doctor, whose naturally good appetite had been sensibly sharpened by his recent exercise á la quadrupède, set to with a will and ate heartily of the mysterious contents of the kettle. "What can this be?" again inquired the doctor. He was only satisfied on one point, that it was delicious - a dish fit for a king. Just then Gurrier, the half-breed, entered the lodge. He could solve the mystery, having spent years among the Indians. To him the doctor appealed for information. Fishing out a huge piece and attacking it with the voracity of a hungry wolf, he was not long in determining what the doctor had supped so heartily upon. His first words settled the mystery: "Why this is dog." I will not attempt to repeat the few but emphatic words uttered by the headily disgusted member of the medical fraternity as he rushed from the lodge.

Method of Preparation: Rinse fish fillets and set on a plate. Cut fish in small pieces and remove any bones. Put eggs in a bowl.  In another bowl put flour and salt. Dip fish fingers

Heat 3 tablespoons oil in a skillet. Put fish fingers in the skillet. Cook for a few minutes on each side.

Ingredients: 32 ounces white fish 2 teaspoon Salt 8 tablespoons  olive oil 4 eggs, whisked 2 cup blanched almond flour

Cold-water, fatty fishes such as salmon, sardines, cod, haddock, and mackerel are highest in omega-3 fats. You may also enjoy shellfish such as mussels, clams, oysters, shrimp, crab, and lobster.

He put his hands on her waist. “Kiss me,” he said. “No,” she said. “Come on. Haven’t I been perfect? Haven’t I followed all your rules? How can you be so selfish? There’s no one around—they’re busy drinking.” “I think you should go back to your reunion,” she said, but she laughed at him again. Boldly, he picked her up under her arms and lifted her high, holding her above him, slowly lowering her mouth to his. “You’re shameless,” she told him. “Kiss me,” he begged. “Come on. Gimme a little taste.” It was simply irresistible. He was irresistible. She grabbed his head in her hands and met his lips. She opened hers, moving over his mouth. When he did this to her, she thought of nothing but the kiss. It consumed her deliciously. She allowed his tongue, he allowed hers, and she reached that moment when she wanted it to never end. It was so easy to become lost in his tenderness, his strength. And then, inevitably, it had to end. They were standing in the street, after all, though it was almost dark. “Thank you,” he said. He put her on her feet and behind them, a raucous cheer erupted. There, on the porch at Jack’s, stood eight marines and Rick, their tankards raised, shouting, cheering, whistling, cat-calling. “Oh, brother,” she said. “I’m going to kill them.” “Is this some kind of marine tradition?” she asked him. “I’m going to kill them,” he said again, but he kept his arm around her shoulders. “You realize what this means,” she said. “These little kisses are no longer our little secret.” He looked down into her eyes. The shouts had subsided into a low rumble of laughter. “Mel, they are not little. And since it’s leaked,” he said, grabbing her up in his arms, lifting her up to him again, her feet clear of the ground, and planted another one on her, to the excited shouts of the old 192nd. Even with that riot in the background, she found herself responding. She was growing addicted to the perfect flavor of his mouth. When it was done she said, “I knew it was a mistake to let you get to first base.” “Ha, I haven’t even thrown out the first pitch yet. You’re invited to go fishing with us, if you like.” “Thanks, but I have things to do. I’ll see you tomorrow night for a beer. And I’ll get myself to my car. I’m not going to make out in front of them for the next week.” *

He put one of the platters in front of Liv, forcing her to get up-close and personal with his dinner creation. It looked even worse on her plate than it had from a distance. Liv was glad she had a strong stomach. She’d seen some fairly disgusting things during nursing school, especially during her surgery rotation and in the burn unit, but none of them were quite as nasty as Baird’s “pizza.” “Well, go ahead. I thought you were starving.” She looked up to see him watching her, black eyebrows raised in anticipation. Oh my God, I’m actually going to have to eat it! Her stomach rolled at the thought. “You, uh, gave me so much I don’t know where to begin,” she lied weakly. “Only one piece.” He frowned. “Is it too much?” “It’s just a little more than I’m used to. Uh, on Earth we cut a pizza into eight or ten wedges.” And we don’t top it with fruit cocktail! “I can cut it into smaller pieces if you want,” he offered. “No, no. That’s okay. I’ll make do.” There was no putting it off anymore. Taking a deep breath, Liv lifted the huge sloppy slice and forced herself to take a bite. “You like it?” Baird stared at her suspiciously. “Mmm, delicious,” Liv mumbled, fighting her gag reflex. Inside her mouth the flavors of canned salmon, lima beans, and fruit cocktail were fighting and she wondered how in the world she would swallow without throwing up. But the big warrior was still watching her carefully for her reaction and she didn’t want to insult him. With a monumental effort she choked down the mess and prayed it wouldn’t come back up. “So it’s good?” he asked again. “Unforgettable,” Liv assured him which for once was the absolute truth. “Glad you like it.” Baird lifted his own piece of pizza and, keeping his eyes on her the entire time, took a huge bite. But when he started to chew, his face turned a peculiar shade of red. “Gods!” Getting up from the table in a hurry, he ran to the sink and spat out the mouthful. Then he turned back to Liv. “That was fuckin’ horrible. Why didn’t you tell me?” Liv shrugged, not sure if she should laugh or feel sorry for him. “I didn’t want to hurt your feelings.” “I’d rather have my feelings hurt than eat that slop.” Baird frowned. “I don’t understand what you humans see in that dish anyway.” “Well…” Liv tried to think of a way to put it tactfully. “We don’t always make it exactly like that.” She nodded at the half a pizza she’d put back down on the metal serving tray. “But I did everything the clerk told me to,” Baird protested. “He said it was mistake proof. That anyone could do it.” “Anyone can do it. You just put a little too much on it, that’s all.” “Damn it to hell.” Baird sighed. “I’m sorry, Olivia. I wanted to make all your favorites—the things I saw you eating in my dreams. It was between this and that other stuff you like with the raw sea creatures rolled in the white grains. I thought this would be easier.” “Sushi?” Liv bit her lip to keep from laughing. “You were going to try and make me sushi?” As badly as he’d screwed up the pizza, she couldn’t imagine what his version of sushi would look like. Visions of a whole dead fish coated in sticky rice and rolled in peas and carrots instead of roe rose to mind. Ugh. Baird shrugged. “I wanted to. I wanted to make you something special every night. But I guess I’m not very good at cooking human food. Sorry.” He sounded so crestfallen and his broad shoulders slumped so sadly that Liv couldn’t help but feel sorry for him. She rose and went to put a hand lightly on his arm. “Hey, don’t worry about it. I’m sure if I tried to make Kindred cuisine I wouldn’t do any better.” Baird

ORIGINAL RECIPE: An other [Sallets for fish days] Salmon cut long waies with slices of onyons upon it layd and upon that to cast Violets, Oyle and Vineger. THE GOOD HUSWIFES JEWELL, 1587 Spring Pea Tortellini SERVES 8 TO 10 (APPROXIMATELY 80 TORTELLINI) … and I remember the wooing of a peascod instead of her, from whom I took two cods and, giving her them again, said with weeping tears ‘Wear these for my sake.’ AS YOU LIKE IT, 2.4 PEASCODS, OR PEA PODS, usually gathered in springtime, were exchanged as a token of love. An old English proverb states, “Winter time for shoeing, peascod time for wooing.” According to Elizabethans, if you tugged a pea pod off the vine and it stayed intact, it meant someone was in love with you. If you don’t want to make the tortellini, you can get almost the same taste combination by tossing one pound of cooked spaghetti with the pea mixture and sprinkling on the delicious and unusual Parmesan-cinnamon topping. 2 large eggs

The lionfish comes from the tropical waters around Indonesia. Though beautiful to look at, it is a voracious predator of other fish, and is able to eat as many as 30 in half an hour. Furthermore, one female lionfish can produce over two million eggs per year, which was a particular problem in the Caribbean, where it has no natural predators. The decimation of local species threatened the environment and the economics of Colombia, much of which depends on fishing. It was also destroying the ecology of coral reefs. This was when some colleagues of mine borrowed an idea from Frederick the Great; Ogilvy & Mather in Bogotá decided that the solution was to create a predator for the lionfish – humans. The simplest and most cost-effective way to rid Colombia’s waters of lionfish was to encourage people to eat them, which would encourage anglers to catch them. The agency recruited the top chefs in Colombia and encouraged them to create lionfish recipes for the best restaurants. As they explained, a lionfish is poisonous on the outside but delicious on the inside, so they created an advertising campaign titled ‘Terribly Delicious’. Working with the Colombian Ministry of the Environment, they generated a cultural shift by turning the invader into an everyday food. Lionfish soon appeared in supermarkets. Some 84 per cent of Colombians are Roman Catholic, so they asked the Catholic Church to recommend lionfish to their congregations on Fridays and during Lent. That additional element – recruiting the Catholic Church – was the true piece of alchemy. Today, indigenous fish species are recovering and the lionfish population is in decline.

This wasn’t the delicious food he was used to. The food that tasted of salmon and tuna and other remnants of deliciously smelling fishes. This was some new poison Mom had given him. It tasted of cardboard and salt. He heard her talking about it one time, calling it, “Die cat! Food.

One of them, a redhead with green eyes and freckles—Cole, maybe—held out his hand to me. “Hey,” he said. “Nice to meet you.” I stared at his hand like it was a dead fish floating in the pool.

Her sweet lips find my ear, licking the shell before whispering, “You’re a goddamn genius.” She finally understands my sacrifice, my need to surrender. My reasons for willingly putting myself through the torment and pain. “Nah,” I whisper back, keeping my gaze down. “I just get hard for a dramatic ending.” She smirks before she turns her back to me, straddling me by tossing a leg over the chair. Pressing her back against my bare and bloodied chest, she avoids my lap by squatting above my thighs. “You brought me all my favorites,” she whispers back at me, her hand reaching to cup the back of my neck as her body rolls in those intoxicating waves. “Deliciously sick revenge.” “Fish in a bucket, baby.” I hiss in pain as she rubs against the raw flesh from the oil burns. “You ready to hunt?” “I didn’t come here to hunt.” She stands again, turning to face me. Her leg kicks up and rests on my shoulder, dangling seductively as she grips the hair at the top of my head. Tipping my neck to the side, I wince in delightful pain as she whispers, “I came here to torture.

I tried the deep-fried horse mackerel--- your father's favorite, apparently--- and it was far better than any version of it I've ever had in Kyoto." "You're rambling, Dad," complained Koishi. "Tell him about the nori-ben." "What's the rush? Anyway, the point is, Mr. Aramiya knows his fish. He comes from a long line of fishermen, and apparently even ran his own sushi place at one point. With someone like that whispering secrets in your father's ear, it's no wonder his nori-ben turned out so delicious." Nagare picked up the right-hand bento and continued. "Sure, it looks exactly the same. Both on top---" he inserted a pair of chopsticks into the top-right section, which Kyosuke hadn't yet reached--- "and when you dig down inside." Koishi and Kyosuke watched as Nagare carefully set the segment on the lid of the bento, revealing the individual layers. "And yet it's not the same." "Hmm... it has the same three layers. Looks identical to me," said Koishi, inspecting it from the side. Kyosuke nodded in agreement. "The difference is this part in the middle," said Nagare, removing the top layer of nori. "Look carefully. Those aren't bonito flakes, are they?" "You're right!" exclaimed Koishi, leaning in for a closer look. "Is that... fish meat?" Kyosuke was still gazing blankly, apparently unable to see the difference. Nagare darted into the kitchen, emerging a moment later with a styrofoam box. He held it up in front of the waiting pair, then opened it to reveal a fish. "Cutlass fish, this is called. See how it looks just like a sword? That's what's in the bento. Grilled, minced, and seasoned with soy sauce and kabosu fruit. Both cutlass fish and kabosu are Oita specialties--- and the citric acid in the kabosu stops the dish from spoiling too. If you just use bonito flakes, the flavor can get a little monotonous, but this gives it heaps of depth.

fish, chicken, and beef. By this time, you

I eyed the spread, wondering where I should start. Skewers of pork barbecue, the slightest hint of char releasing a delicious, smoky aroma, beckoned me, as did the platter of grilled adobo chicken wings next to it. As I loaded up my plate with meat, my aunt reached over to put a tofu-and-mushroom skewer on my mountain of rice. "Can you tell me what you think of this, anak? I'm testing the recipes for our Founder's Day booth and this will be our main vegetarian offering. I used a similar marinade as our barbecue, but it's not quite right." Looking at the array of food on the table, I noticed it was all pica-pica, or finger food. Things that could easily be prepared at the booth and eaten while wandering the festival. The barbecue skewers were obviously the mains, but she also had fish balls (so much better than it sounded) and my favorite, kwek-kwek. The hard-boiled quail eggs were skewered, dipped in a bright orange batter colored with annatto seeds, and deep-fried. So simple and delicious, especially if you dipped it in my aunt's sweet and spicy vinegar sauces.

out of the corner of his eye, Cuphead spotted a very curious thing. It was a positively delicious-looking pie just sitting there on the end of the pier. And when he moved closer, he saw that it was a cherry pie—his favorite—and sticking out of it was a little sign: FREE PI! TASTE GUD. EET IT! Well, Cuphead didn’t have to be told twice. He reached down, picked up the magnificent pastry, and then— YOINNNNNK! He was yanked right off the pier. Then down he went, deeper and deeper under the water, pulled by some unknown force. When he finally reached the bottom, he saw that a very large bass was reeling him in with a fishing rod.

Counters selling local cheeses, rough rye breads, handmade chocolates, Finnish sausages and smoked fish fill each town's indoor kauppahalli (covered market). Tampere's – try traditional mustamakkara (blood sausage) – is typical, with delicious aromas wafting between stalls. In summer the kauppatori (market square) in the towns burst with straight-from-the-garden fruit and vegetables such as sweet, nutty new potatoes, juicy red strawberries, or peas popped fresh from the pod. Autumn’s approach is softened by piles of peppery chanterelles and glowing Lapland cloudberries, appearing in August like a magician’s trick.

6 large eggs 1/4 cup chopped fresh basil leaves 1/2 cup crumbled goat cheese 1/2 teaspoon salt 1/4 teaspoon ground black pepper 1 tablespoon olive oil 2 cups sliced baby bella mushrooms 1 small yellow onion, peeled and diced 1 cup water 1 In a medium bowl, whisk together eggs, basil, goat cheese, salt, and pepper. Set aside. 2 Press the Sauté button on the Instant Pot®. Heat oil 30 seconds and stir-fry mushrooms and onions 5 minutes until onions are translucent. 3 Transfer cooked mushroom mixture to a 7-cup glass bowl greased with either oil or cooking spray and set aside to cool 5 minutes. Pour

Mom, I think you've done enough experimenting. All of these batches have been delicious." I dip the other, unbitten end into a small dish of sweet chili sauce. "You never know what people will want," she says. "Some like it with pork, some like it with chicken, some like it with shrimp." Our post-work evening has been spent testing out different batches of lumpia for the upcoming Maui Food Festival. Ever since I told her we'd be competing to keep our spot on Makena Road, she's been in a food-prepping frenzy. Every night after work for the past week she's spent hours testing out new dishes, tweaking ingredients to get the flavors just right. Yesterday it was adjusting the level of fish sauce in the pansit, then attempting to perfect the ratio of rice noodle to meat and vegetables.

How many of you know the similarity between the woman and the fish, they both are difficult to catch, they both slip quickly from the hands if we do not care that. They both smell, but both are delicious.

The classification system is now called the NOVA system, and it divides food into four groups.1 The first is ‘unprocessed or minimally processed foods’ – foods found in nature like meat, fruit and vegetables, but also things like flour and pasta. Group 2 is ‘processed culinary ingredients’, including oils,‡ lard, butter, sugar, salt, vinegar, honey, starches – traditional foods that might well be prepared using industrial technologies. They’re not things we can survive on, because they tend to be nutrient-poor and energy-dense. But mix them with stuff from the first group, and you’ve got the basis of some delicious food. Group 3 is ‘processed food’, ready-made mixtures of groups 1 and 2, processed mainly for preservation: think tins of beans, salted nuts, smoked meat, canned fish, chunks of fruit in syrup and proper freshly made bread. And then we come to Group 4, ‘ultra-processed foods’. It’s long, perhaps the longest definition I’d ever read of a scientific category: ‘Formulations of ingredients, mostly of exclusive industrial use, made by a series of industrial processes, many requiring sophisticated equipment and technology.

She had imagined fresh, wholesome food; less cream than they ate in France, less sugar, more fish. She had imagined that their bodies would strengthen and unfurl like shoots towards the sun, and that everything would be easy: her writing, her children, being in love with Chopin.

that later). For each food, you can also see the food safety issue: Pregnancy Off-limits Food List Raw eggs (salmonella) Raw fish (salmonella, campylobacter) Raw shellfish (salmonella, campylobacter, toxoplasmosis) Unwashed vegetables and fruits (toxoplasmosis, E. coli) Raw/rare meat and poultry (salmonella, toxoplasmosis, campylobacter, E. coli) Smoked fish (Listeria) Pâté (Listeria) Unpasteurized (raw) milk (Listeria, campylobacter) Raw milk soft cheese (Listeria) Deli meats (Listeria) Let’s start with an obvious point: some of these foods are not that hard to avoid. Raw poultry, for example, would rarely be served except by accident. Raw eggs may be an occasional salad dressing ingredient, but avoiding them feels like a minor change. Similarly, unwashed vegetables can be easily avoided by washing them, which hopefully you are doing anyway. But other risky foods are more common and more delicious: a rare steak, a turkey sandwich, a nice raw-milk brie. There are five types of infection that are possible from these foods: salmonella, E. coli, campylobacter, Listeria, and toxoplasmosis (actually caused by a parasite, not a bacteria). In fact, three of the five are really no worse during pregnancy than at any other time! Salmonella, E. Coli, and Campylobacter: Proceed with normal caution. Salmonella and E. coli are by far the most common causes of food-borne illnesses. Campylobacter is similar in its effects, although less common. All three bacteria cause basic stomach-flu symptoms: diarrhea, nausea, and vomiting. Unless you are very lucky or have a stomach made of iron, you have probably been sickened by one of these before. It’s unpleasant, sure. But illnesses from these causes are not especially more likely during pregnancy,