Different Flavors Quotes

We’re all seeking that special person who is right for us. But if you’ve been through enough relationships, you begin to suspect there’s no right person, just different flavors of wrong. Why is this? Because you yourself are wrong in some way, and you seek out partners who are wrong in some complementary way. But it takes a lot of living to grow fully into your own wrongness. And it isn’t until you finally run up against your deepest demons, your unsolvable problems—the ones that make you truly who you are—that we’re ready to find a lifelong mate. Only then do you finally know what you’re looking for. You’re looking for the wrong person. But not just any wrong person: it's got to be the right wrong person—someone you lovingly gaze upon and think, “This is the problem I want to have.” I will find that special person who is wrong for me in just the right way.

I think choosing between men and women is like choosing between cake and ice cream. You'd be daft not to try both when there are so many different flavors.

Cutting pain was a different flavor of hurt. It made it easier not to think about having my body and my family and my life stolen, made it easier not to care... -Wintergirls

Do we have a plan?” “A couple.” Jim said. “Either of them good?” “Oh, no. Not at all. Just different flavors of terrible.

The pair of us are like salt and sugar: such different flavors, but so close in every other way you could never sort us apart once we're together.

A fruit salad is delicious precisely because each fruit maintains its own flavor.

And I was normally a pretty emotional person. In any given day, I experienced a hundred different things like I was trying ice cream flavors.

Fear. I was familiar with fear, yet each time I felt it, it was never the same as the other times, as though it came in different flavors and colors.

There’s a different flavor to children’s literature you read after you grow up than there was reading it as a child. Things that were sweet as a child become bitter once you grow up.

Vanilla and vanilla bean are two different flavors, and vanilla bean is a much more intense experience

Human beings, however, were different from apples and oranges: The flavor of the peel did not reliably predict the taste of the pulp.

Similar to siblings, French Fries all stem from the same family, the potato family. Yet each and every one is different. A different shape, a different flavor, a different purpose, etc. Now, despite all these differences, each French fry in the batch will share a similar origin story. However, the outcome will be unique. The point is to have patience with your sibling French fry and realize that life imprints differently on each and every one of us. Some of us will be salty, some of us will be peppered, but in the end we are all just trying to catch up.

A traditional New Mexico Christmas differs from the rest of the world with four amazing traditions: tamales, bisochitos, empanadas, and luminarias. The first three Mexican specialties add delicious flavor to any meal, and the last one lights up our towns!

I also feared boredom and mediocrity much more than I feared failure. For me, great is better than terrible, and terrible is better than mediocre, because terrible at least gives life flavor. The high school yearbook quote my friends chose for me was from Thoreau: “If a man does not keep pace with his companions, perhaps it is because he hears a different drummer. Let him step to the music which he hears, however measured or far away.

Its. A. Chicken. There ain’t no Chef Boyardee prepackaged meals in nine different flavors.

In fact, there is absolutely nothing healthy in your house. And you thought you were eating healthily this whole time. Every food and drink item in your pantry and refrigerator has been slowly killing you. General supermarkets aren’t much different—over ninety-five percent of the food and drinks neatly stacked on shelves are slowly killing humans. Just like your water supply we’ve poisoned, we’ve made sure the places you go to purchase food are overflowing with poison for you to freely ingest. But we don’t force you to eat poisonous food, you choose to eat it yourselves. Most of the poisons are shown right on the food or drinks’ ingredient list for you to peruse through.” “Yeah, right. Like I can understand half of the words on those ingredient lists.” Karver laughed while filling a pot full of fluoride tap water and putting it on a burner to boil. “It’s pretty simple. If you don’t understand what an ingredient is, you shouldn’t be putting it in your body. Natural flavors …” Karver laughed.

In AP Bio, I learned that the cells in our body are replaced every seven years, which means that one day, I'll have a body full of cells that were never sick. But it also means that parts of me that knew and loved Sadie will disappear. I'll still remember loving her, but it'll be a different me who loved her. And maybe this is how we move on. We grow new cells to replace the grieving ones, diluting our pain until it loses potency. The percentage of my skin that touched hers will lessen until one day my lips won't be the same lips that kissed hers, and all I'll have are the memories. Memories of cottages in the woods, arranged in a half-moon. Of the tall metal tray return in the dining hall. Of the study tables in the library. The rock where we kissed. The sunken boat in Latham's lake, Sadie, snapping a photograph, laughing the lunch line, lying next to me at the movie night in her green dress, her voice on the phone, her apple-flavored lips on mine. And it's so unfair. All of it.

It’s not my place to debate different flavors of belief in the places I visit,” they said.

Three years later, a new girl sits cross-legged on your bed. She tastes like a different flavor of bubblegum than you are used to. She opens up a book that you had to read in high school, and a folded picture of us falls out of chapter three. Now there are two unfinished stories resting in her lap. Inevitably, she asks, and you tell her. You say: I dated her a while back. You don’t say: Sometimes, when I’m holding you, I imagine the smell of her vanilla perfume. You say: She was younger than me. You don’t say: The sixteen summers in her bones warmed the eighteen winters my skin had weathered. You say: It’s nothing now. You don’t say: But it was everything then.

Each moment has different flavor, different beauty and different texture.

If you know something bad is coming, can't you plan to avoid it or try to do something differently?" said Charles. Probably", said the Cartographer, "but then the good events would have no flavor. The joy you find in life is paid for by suffering that comes later, just as sometimes, the suffering is redeemed by a joy unexpected. That's the trade that makes a life worth living.

Not at all. It's why people come. They say it's about looking smart, or beautiful, or professional, but it's not. Gray-haired ladies try to recapture their former brunette. Brunettes want to go blond. Other women go for colors that don't arise in nature. Each group thinks it's completely different than the others, but I don't see it that way. I've watched them looking at themselves in the mirror, and they're not interested in conforming or rebelling, they just want to walk out of here feeling like themselves again.

the Christianity of the peasants Farmer talked to had a different flavor: “the shared conviction that the rest of the world was wrong for screwing them over, and that someone, someone just and perhaps even omniscient, was keeping score.

When you traveled as much as I have, seen and done things that I’ve done, you learn that under the skin we’re all meat. It just comes in different flavors.

There’s about a hundred shades of green in a Minnesota summer, light like celery, deep like emeralds. You wouldn’t think one color could have so many different flavors.

Do we have a plan?” “A couple,” Jim said. “Either of them good?” “Oh, no. Not at all. Just different flavors of terrible.

Breakfast! My favorite meal- and you can be so creative. I think of bowls of sparkling berries and fresh cream, baskets of Popovers and freshly squeezed orange juice, thick country bacon, hot maple syrup, panckes and French toast - even the nutty flavor of Irish oatmeal with brown sugar and cream. Breaksfast is the place I splurge with calories, then I spend the rest of the day getting them off! I love to use my prettiest table settings - crocheted placemats with lace-edged napkins and old hammered silver. And whether you are inside in front of a fire, candles burning brightly on a wintery day - or outside on a patio enjoying the morning sun - whether you are having a group of friends and family, a quiet little brunch for two, or an even quieter little brunch just for yourself, breakfast can set the mood and pace of the whole day. And Sunday is my day. Sometimes I think we get caught up in the hectic happenings of the weeks and months and we forget to take time out to relax. So one Sunday morning I decided to do things differently - now it's gotten to be a sort of ritual! This is what I do: at around 8:30 am I pull myself from my warm cocoon, fluff up the pillows and blankets and put some classical music on the stereo. Then I'm off to the kitchen, where I very calmly (so as not to wake myself up too much!) prepare my breakfast, seomthing extra nice - last week I had fresh pineapple slices wrapped in bacon and broiled, a warm croissant, hot chocolate with marshmallows and orange juice. I put it all on a tray with a cloth napkin, my book-of-the-moment and the "Travel" section of the Boston Globe and take it back to bed with me. There I spend the next two hours reading, eating and dreaming while the snowflakes swirl through the treetops outside my bedroom window. The inspiring music of Back or Vivaldi adds an exquisite elegance to the otherwise unruly scene, and I am in heaven. I found time to get in touch with myself and my life and i think this just might be a necessity! Please try it for yourself, and someone you love.

The difference between the quest for the Holy Grail and someone saying ‘bring me a cup’ is the flavor text and the number of stops involved.

Eli had as many different smiles as ice cream shops had flavors,

Influence can be defined as earning the right to be heard so that others are moved toward their best. Like Salt shaken out influence is hard to see, but its flavor is impossible to miss

The carnistic schema, which twists information so that nonsense seems to make perfect sense, also explains why we fail to see the absurdities of the system. Consider, for instance, advertising campaigns in which a pig dances joyfully over the fire pit where he or she is to be barbecued, or chickens wear aprons while beseeching the viewer to eat them. And consider the Veterinarian's Oath of the American Veterinary Medical Association, 'I solemnly swear to use my...skills for the...relief of animal suffering,' in light of the fact that the vast majority of veterinarians eat animals simply because they like the way meat tastes. Or think about how poeple won't replace their hamburgers with veggie burgers, even if the flavor is identical, because they claim that, if they try hard enough, they can detect a subtle difference in texture. Only when we deconstruct the carnistic schema can we see the absurdity of placing our preference for a flawless re-creation of a textural norm over the lives and deaths of billions of others.

Hawai’i has often been called a melting pot, but I think of it more as a “mixed plate”—a scoop of rice with gravy, a scoop of macaroni salad, a piece of mahi-mahi, and a side of kimchi. Many different tastes share the plate, but none of them loses its individual flavor, and together they make up a uniquely “local” cuisine. This is also, I believe, what America is at its best—a whole greater than the sum of its parts. I

Can you remember your first taste of spice?” “It tasted like cinnamon.” “But never twice the same,” he said. “It’s like life—it presents a different face each time you take it. Some hold that the spice produces a learned-flavor reaction. The body, learning a thing is good for it, interprets the flavor as pleasurable—slightly euphoric. And, like life, never to be truly synthesized.

My goal is to draw a line with some 'flavor' to it.

The night had made a sharp difference in the weather and there was an autumn flavor in the air.

The difference between envy and jealousy is subtle but distinct, once you know the flavors and contours of both.

Cutting pain was a different flavor of hurt.

Do we have a plan?” “A couple,” Jim said. “Either of them good?” “Oh, no. Not at all. Just different flavors of terrible.” The

What type of flavor do you think I prefer?" She cocked her head. "The subtle, the delicately made. You're the type of person who wants the mystery inside the flower bud." I can still appreciate the different nuances of the stronger flavors." He studied the orchid in the center of the table. "With the very delicate, you sculpt something down to such a whisper of form, there's nothing else it can be. It's in strength you find surprises, variation.

Hawai'i has often been called a melting pot, but I think of it more as a 'mixed plate'---a scoop of rice with gravy, a scoop of macaroni salad, a piece of mahi-mahi, and a side of kimchi. Many different tastes share the plate, but none of them lose their individual flavor, and together they make up a uniquely 'local' cuisine. This is also, I believe, what America is at its best---a whole greater than the sum of it's parts.

From now on this is an entirely different story. Completely new and unpredictable. I do not know how this story will unfold. As I said, neither you nor I nor anyone can ever know whether a story is happy or tragic. It may be impossible to categorize a story so neatly in the first place. Life takes on various flavors as it flows. I've decided to confront it. Confront whatever life throws at me, as I always have. And however much I can feel, nothing more, nothing less.

There were shelves upon shelves of the most succulent-looking sweets imaginable. Creamy chunks of nougat, shimmering pink squares of coconut ice, fat, honey-colored toffees; hundreds of different kinds of chocolate in neat rows; there was a large barrel of Every Flavor Beans, and another of Fizzing Whizbees, the levitating sherbert balls that Ron had mentioned; along yet another wall were "Special Effects" sweets: Droobles Best Blowing Gum (which filled a room with bluebell-colored bubbles that refused to pop for days), the strange, splinter Toothflossing Stringmints, tiny black Pepper Imps ("breathe fire for your friends!"), Ice Mice ("hear your teeth chatter and squeak!"), peppermint creams shaped like toads ("hop realistically in the stomach!"), fragile sugar-spun quills, and exploding bonbons.

the difference between restaurant cooking and home cooking—and often, too, the difference between great flavor and tasteless food—is two things: more heat and more seasoning. His constant refrain as he made his way around the kitchen: “More heat. More salt. More butter.

I found myself when I least expected you- at the same old rocking chair in the room with the same flavor of tea. The only difference was the tea had turned cold, just as life had. And I found myself with an option. I could abandon this tea anytime and make a fresh one. You see?

It tasted somehow like orange and green and dizzyingly sweet, but like Birdie had said, not too sweet. The taste was so rich it made her lips pulse. It was different on different parts of her tongue---the tartness hit the tip, the sweetness tingled at the sides and at the back.

The air of the islands, she believed, was different than the air of other regions of the world. It engulfed her now, carrying with it flavors of sun-drenched soil and foam-flecked sea, aromas of virgin woods and naked rocks, its tang of citrus trees and its fizz of foreign wine-misted lips. It carried in its pockets the sounds of children's laughter, the clatter of drunken brawls, the mandolin music thrumming sensually from decades-old cassette tapes in the colorful souvenir shops where old ladies and young women waved at passersby. It came from near and far, rebounding off the blue-white flag strapped to ferry masts rearing above the sparkling waters, glinting in the brown-eyed winks and twirled mustaches of the locals.

Perhaps it goes without saying that I believe in the geographic cure. Of course you can't out-travel sadness. You will find it has smuggled itself along in your suitcase. It coats the camera lens, it flavors the local cuisine. In that different sunlight, it stands out, awkward, yours, honking in the brash vowels of your native tongue in otherwise quiet restaurants. You may even feel proud of its stubbornness as it follows you up the bell towers and monuments, as it pants in your ear while you take in the view. I travel not to get away from my troubles but to see how they look in front of famous buildings or on deserted beaches. I take them for walks. Sometimes I get them drunk. Back at home we generally understand each other better.

The Coroner's Office didn't look any different from the rest of Cozumel. It was colorful in that Spanish flavor; an orange-brown background trimmed in soft yellow only slightly brighter than pastel. Palm trees kissed each corner. It was set back from the thoroughfare some distance and well-manicured shrubbery lined the long brick walkway leading to the entrance. Massive Ceiba trees -- ironically, the Mayan tree of life -- shielded curious tourists from reality. The sight of dead people was not compatible to festivity, nor would it encourage vacationing gringos to spend often and unwisely.

Each new relationship was ‘different’ and he ‘really meant it this time.’ But he was like a kid eating a bag of M&M’s for the first time. With each new color he tried, he got excited about getting a new flavor. But once that candy coating melted off, it was still just plain old chocolate like the one before it.

Southern political personalities, like sweet corn, travel badly. They lose flavor with every hundred yards away from the patch. By the time they reach New York, they are like Golden Bantam that has been trucked up from Texas ― stale and unprofitable. The consumer forgets that the corn tastes different where it grows.

Maybe he used to like me, but I doubt he does anymore, now that I’ve insulted his bird fetish.” Peter smiled.   “He’s not going to stop liking you over one little argument.   I don’t think he’s the type to just fall for someone and then hate them the next day.   We don’t live in that kind of world anymore, anyway.” “What do you mean?”   “Well, when there were thousands of possible mates to choose from, it was like being a huge candy store with a billion types of sugary things to choose from.   You could sample one of everything and not worry about whether you’d like it much or whatever, because there was always another jar of candy nearby.   But now, there’s no candy store.   There’s a single jawbreaker that you found in the gutter.   And there are no more jawbreaker factories.   No more candy stores.   No more refined sugar.   That one jawbreaker you found could be the only one you’ll ever have again.   You aren’t going to just eat it and say goodbye.” His analogy wasn’t perfect but I saw where he was going with it.   “So I’m like a jawbreaker.   A dirty one you find in the gutter.” “Yeah.   And he likes that candy.   It’s his favorite.   So he doesn’t care that it has smelly feet.” I scowled at him.   “How do you know he likes jawbreakers so much?” “I just know.   I can tell a good match when I see one.   He needs someone spunky and tough, someone different than other girls.   That’s you.” I smiled, liking how Peter had described me.   “But what if he just decides to eat it real quick and then move on?   I mean, there are other jawbreakers out there.   They’re just more rare.” “That’s not how he is.   He’s methodical.   A thinking person.   He’s not rash. And he knows his odds of finding a jawbreaker of this flavor?   Are pretty slim.” “I’ve seen him do some stupid, rash things … like going after the candy at the Cracker Barrel.” “That was all a very carefully-crafted way of making sure he had a good grip on his jawbreaker.   He wants to keep the candy happy.   Keep it sweet.” I rolled my eyes.   “Ugh.   Your analogy is making me want to eye gouge you right now.

To get the feeling of what it is like to be a creature of the sea requires the active exercise of the imagination and the temporary abandonment of many human concepts and human yardsticks. For example, time measured by the clock or the calendar means nothing if you are a shore bird or a fish, but the succession of light and darkness and the ebb and the flow of the tides mean the difference between the time to eat and the time to fast, between the time an enemy can find you easily and the time you are relatively safe. We cannot get the full flavor of marine life—cannot project ourselves vicariously into it—unless we make these adjustments in our thinking.

Gyokuro is one of the highest quality (and most expensive) green teas in Japan. The major difference between the processes of growing gyokuro and regular green tea is that the gyokuro bushes are shaded with clod or reed screens for several weeks before harvesting, which gives the leaves a sweeter flavor and more intensely green color.

If you think of someone’s good qualities as the umeboshi in an onigiri it’s as if their qualities are stuck to their back! People around the world are like onigiri. Everyone has an umeboshi with a different shape and color and flavor. But because it’s stuck on their back they might not be able to see their umeboshi. “There’s nothing special about me. I’m just white rice.” That’s not true. There is an umeboshi on your back. Maybe the reason people get jealous of each other is because they can see so clearly the umeboshi on other people’s backs…even now someone might be envying another for something they don’t see in themselves. They might be longing for a quality they already possess. When I think of it that way even just a little I realize that I need to do my best with the qualities I have, even if I can’t always see what they are.

The part of a person that's remarkable is like the umeboshi on the back of a rice ball. All around the world, there are different colors, shapes, and flavors, but because it's stuck to the back, they might not be able to see their precious umeboshi. 'I'm not special,' each one would think, 'just plain ole rice.' Even though that's not true, and there is an umeboshi on the back. The reason people get jealous of one another is because they can see the umeboshi on other people's backs. Even now, someone might be feeling envious of something you don't recognize in yourself.

The flavor is not the important element. What really matters is the water. If th pitcher (Christian) is filled with water (Jesus), the flavor (personality) of th tea doesn't really matter. Some people will be drawn to Christ because of the appeal of one flavor, while other unsaved people will be more receptive to anothr. As long as they receive the Water of LIfe, what difference does the flavor make?

Interpreters package and then sell, rent, or impose upon us artificially flavored illusions of truth, salvation, enlightenment, and happiness that are built upon their goals. That twisted information and those errant goals and are often very different from those of the original teachers that these interpreters are borrowing moral authority from. Following our own inner guidance would yield better results than following the village idiot. Neither Buddha nor Jesus was waiting for a Buddha or a Jesus to come solve their personal problems or those of humanity. The key to whatever we need is within us. The job of uncovering it is ours to do.

things were created by God and for God, no exceptions. Every note of music. Every color on the palette. Every flavor that tingles the taste buds. Arnold Summerfield, the German physicist and pianist, observed that a single hydrogen atom, which emits one hundred frequencies, is more musical than a grand piano, which only emits eighty-eight frequencies. Every single atom is a unique expression of God’s creative genius. And that means every atom is a unique expression of worship. According to composer Leonard Bernstein, the best translation of Genesis 1:3 and several other verses in Genesis 1 is not “and God said.” He believed a better translation is “and God sang.” The Almighty sang every atom into existence, and every atom echoes that original melody sung in three-part harmony by the Father, Son, and Holy Spirit. Did you know that the electron shell of the carbon atom produces the same harmonic scale as the Gregorian chant? Or that whale songs can travel thousands of miles underwater? Or that meadowlarks have a range of three hundred notes? But the songs we can hear audibly are only one instrument in the symphony orchestra called creation. Research in the field of bioacoustics has revealed that we are surrounded by millions of ultrasonic songs. Supersensitive sound instruments have discovered that even earthworms make faint staccato sounds! Lewis Thomas put it this way: “If we had better hearing, and could discern the descants [singing] of sea birds, the rhythmic tympani [drumming] of schools of mollusks, or even the distant harmonics of midges [flies] hanging over meadows in the sun, the combined sound might lift us off our feet.” Someday the sound will lift us off our feet. Glorified eardrums will reveal millions of songs previously inaudible to the human ear.

In spiritlessness there is no anxiety. It is too happy for that, too content, and too spiritless. But this is a very pitiable reason, and paganism differs from spiritlessness in the former being definable as directed toward spirit and the latter as directed from spirit. Paganism is, if you will, the absence of spirit and thus differs far from spiritlessness. Paganism is in this respect much to be preferred. Spiritlessness is spirit’s stagnation and ideality’s caricature. Spiritlessness is accordingly not literally dumb when it comes to repetition by rote, but it is dumb [has lost its sense] in the way in which it is said of salt that it has lost its flavor† and when one asks then how it can be salted.

These two visions—Darwinian organicism and Christian messianism—seem contradictory today because they reside on different sides of the culture war. But in the Progressive Era, these visions complemented each other perfectly. And Wilson embodied this synthesis. The totalitarian flavor of such a worldview should be obvious. Unlike classical liberalism, which saw the government as a necessary evil, or simply a benign but voluntary social contract for free men to enter into willingly, the belief that the entire society was one organic whole left no room for those who didn’t want to behave, let alone “evolve.” Your home, your private thoughts, everything was part of the organic body politic, which the state was charged with redeeming.

The police think maybe it was the gas. Maybe the pilot light on the stove went out or a burner was left on, leaking gas, and the gas rose to the ceiling, and the gas filled the condo from ceiling to floor in every room. The condo was seventeen hundred square feet with high ceilings and for days and days, the gas must’ve leaked until every room was full. When the rooms were filled to the floor, the compressor at the base of the refrigerator clicked on. Detonation. The floor-to-ceiling windows in their aluminum frames went out and the sofas and the lamps and dishes and sheet sets in flames, and the high school annuals and the diplomas and telephone. Everything blasting out from the fifteenth floor in a sort of solar flare. Oh, not my refrigerator. I’d collected shelves full of different mustards, some stone-ground, some English pub style. There were fourteen different flavors of fat-free salad dressing, and seven kinds of capers. I know, I know, a house full of condiments and no real food.

Feel the greatness This is a great day to be alive. This is a great day to be who you are, where you are, and the way you are. On this day, you can begin by assuming the best. Then you can follow through and do everything in your power to make it happen. Today there will be all kinds of challenges and frustrations. And today, you can use each one of them as a way to grow stronger, more compassionate, more capable and more accomplished. This is a day that’s too unique and precious to waste. This is a day that’s filled with new and exciting possibilities for making a difference. Though there are certainly things to complain about, there is much more to be thankful for. Focus on the gratitude instead of the shortcomings, and you’ll invite today’s special flavor of abundance into your life. This is a great day to be positive, purposeful and filled with enthusiasm for all you can do. Feel all the potential greatness in this day, and get busy bringing it to life in your own special way. — Ralph Marston

'how then does soul differ from spirit?' you're probably asking yourself. although he must have been reasonably sure nobody was. "Well, soul is darker of color, denser of volume, saltier of flavor, rougher of texture, and tends to be more maternalistic than paternalistic: soul is connected to Mother Earth just as spirit is connected to Father Sky. Of course, mothers and fathers are prone to copulation, and in their commingled state, soul and spirit often can be difficult to distinguish the one from the other. Generally, if spirit is the fresh air cent and ambient lighting in the house of consciousness, if the spirit is the electrical system that illuminates that house, then soul is the smoky fireplace, the fragrant oven, the dusty wine cellar, the strange creeks we hear in the floorboards late at night. "It's a bit of a cliche to say it, but when you think of soul, you should think of things that are authentic and things that are deep. Anything superficial is not soulful. Anything artificial, imitative, or overly refined is not soulful. Wood has a stronger connection to soul than does plastic, although, paradoxically, thanks to human interface, a funky wooden table or chair can sometimes exceed in soulfulness the soul that may be invoked by a living tree.

To attempt to describe how music pervades and flavors a life feels a little like an invasion of privacy, even if the privacy is my own. Listening to music,...is finally the most inward of acts--so inward that even language, even the language of thought, can come to seem intrusive...After all these procedures the unbreachable mysteriousness of music remains intact. The book can never be more than an interruption. Afterward, the listening begins again, to generate, in turn, other and completely different books.

She would have to relinquish her feelings for water to the power of numbers, navigational compasses, Napier’s Rules, coordinates and geopolitics. She watched her lecturer. Could she propose that the sea sweats differently depending on the time and flavor of day and night? That there are doorways within the sea and portals in the wind? That she had heard the earth and moon and sea converge to sing a single storm-borne wind, and these had called her to dance, and that she had danced at night with them under a fecund moon?

Before World War II, when physics was primarily a European enterprise, physicists used the Greek language to name particles. Photon, electron, meson, baryon, lepton, and even hadron originated from the Greek. But later brash, irreverent, and sometimes silly Americans took over, and the names lightened up. Quark is a nonsense word from James Joyce’s Finnegan’s Wake, but from that literary high point, things went downhill. The distinctions between the different quark types are referred to by the singularly inappropriate term flavor. We might have spoken of chocolate, strawberry, vanilla, pistachio, cherry, and mint chocolate chip quarks but we don’t. The six flavors of quarks are up, down, strange, charmed, bottom, and top. At one point, bottom and top were considered too risqué, so for a brief time they became truth and beauty.

I seem to have contracted a style, yet I'm not quite sure what that style is - except that it won't let me write certain things on Facebook. I have contracted a name too it seems. And a face. And a body. And forty seven different flavors of who am I. I have a mother. I have a father. A sister. And a brother. Friends. Three dogs. A knife. A spoon. Dental Floss and a pair of fancy tight jeans. Is the world waiting for me to save it? What is this thing called World anyway and who was it told me it was false but that I should work like hell to save it? Purifying forty seven flavors of who am I. I've no idea what this means or even if it's allowed on Facebook. Mother, sister, father, brother, friends, dogs - a small sharp knife with a bent point that refuses to fit in the slot. Did God come to tell me She is real? The world false? Did Buddha? It's just an ordinary Wednesday night and I seem to have contracted a style - and a name - and a body - but when I look for the one who did, I can't seem to find him anywhere. Yet here came all these words. Good night, my friends. Sleep. Sleep like you've never slept before.

Do you remember your first sip of beer? Terrible! How could anyone like that stuff? But beer, you reflect, is an acquired taste; one gradually trains oneself—or just comes—to enjoy that flavor. What flavor? The flavor of that first sip? No one could like that flavor! Beer tastes different to the experienced beer drinker. Then beer isn't an acquired tast; one doesn't learn to like that first taste; one gradually comes to experience a different, and likable, taste. Had the first sip tasted that way, you would have liked beer wholeheartedly from the beginning!

It was like putting ten different savory things in the cold-pantry all at once, so each took on a bit of the others’ flavors; the mushrooms had a taste of ham and the ham of mushrooms; the venison had the slightest wild taste of partridge and the partridge had the tiniest hint of cucumbers. Later

Sometimes people ask me why I travel so much, and specifically why we travel with Henry so often. I think they think it’s easier to keep the kids at home, in their routines, surrounded by their stuff. It is. But we travel because it’s there. Because Capri exists and Kenya exists and Tel Aviv exists, and I want to taste every bite of it. We travel because I want my kids to learn, as I learned, that there are a million ways to live, a million ways to eat, a million ways to dress and speak and view the world. I want them to know that “our way” isn’t the right way, but just one way, that children all over the world, no matter how different they seem, are just like the children in our neighborhood—they love to play, to discover, to learn. I want my kids to learn firsthand and up close that different isn’t bad, but instead that different is exciting and wonderful and worth taking the time to understand. I want them to see themselves as bit players in a huge, sweeping, beautiful play, not as the main characters in the drama of our living room. I want my kids to taste and smell and experience the biggest possible world, because every bite of it, every taste and texture and flavor, is delicious.

If you think of someone's good qualities as the umeboshi in an onigiri, it's as if their qualities are stuck to their back! People around the world are like onigiri. Everyone has an umeboshi with a different shape and color and flavor. But because it's stuck on their back, they might not be able to see their umeboshi. There's nothing special about me. I'm just white rice. That's not true. There is an umeboshi -- on your back. Maybe the reason people get jealous of each other, is because they can see so clearly the umeboshi on other people's backs. I can see them, too. I can see them perfectly. There's an amazing umeboshi on your back, Kyo-kun.

I’m a big believer in cooking your own meals. It makes it much easier not only to ensure that you eat fresh foods but also to follow the second rule of eating (see previous chapter), which advises incorporating as many colors, tastes, textures, and aromas as possible into one’s meal. Beyond those benefits, I feel that cooking celebrates self-respect, and it’s especially important on the Warrior Diet. Through cooking, you can control exactly what you put inside your body. It’s a creative process, where you use trial and error to determine what you like.You can use different herbs and spices to increase or balance flavors, aromas, and textures.You’re not a scavenger on the Warrior Diet.

The following day, the scent Garrance has created is soon dispersed through the restaurant via an electric diffuser---the aromas of citrus, coconut, and ginger hitting me in waves. Ravenous, I set to making a roasted red pepper and garlic hummus, incorporating the urfa biber to see if it really makes a difference. I dip my finger into the dark purplish-brown flakes to taste, and I'm blown away by the earthiness of the flavors. I smack my lips, tasting undertones of raisins, chocolate, and maybe a little coffee. Even though I've made a crudité platter with some pan-seared padron peppers sprinkled with sea salt and homemade garlic-infused naan, I can't help shoving spoonfuls of the hummus into my eager mouth.

Every generation of children instinctively nests itself in nature, no matter matter how tiny a scrap of it they can grasp. In a tale of one city child, the poet Audre Lord remembers picking tufts of grass which crept up through the paving stones in New York City and giving them as bouquets to her mother. It is a tale of two necessities. The grass must grow, no matter the concrete suppressing it. The child must find her way to the green, no matter the edifice which would crush it. "The Maori word for placenta is the same word for land, so at birth the placenta is buried, put back in the mothering earth. A Hindu baby may receive the sun-showing rite surya-darsana when, with conch shells ringing to the skies, the child is introduced to the sun. A newborn child of the Tonga people 'meets' the moon, dipped in the ocean of Kosi Bay in KwaZulu-Natal. Among some of the tribes of India, the qualities of different aspects of nature are invoked to bless the child, so he or she may have the characteristics of earth, sky and wind, of birds and animals, right down to the earthworm. Nothing is unbelonging to the child. "'My oldest memories have the flavor of earth,' wrote Frederico García Lorca. In the traditions of the Australian deserts, even from its time in the womb, the baby is catscradled in kinship with the world. Born into a sandy hollow, it is cleaned with sand and 'smoked' by fire, and everything -- insects, birds, plants, and animals -- is named to the child, who is told not only what everything is called but also the relationship between the child and each creature. Story and song weave the child into the subtle world of the Dreaming, the nested knowledge of how the child belongs. "The threads which tie the child to the land include its conception site and the significant places of the Dreaming inherited through its parents. Introduced to creatures and land features as to relations, the child is folded into the land, wrapped into country, and the stories press on the child's mind like the making of felt -- soft and often -- storytelling until the feeling of the story of the country is impressed into the landscape of the child's mind. "That the juggernaut of ants belongs to a child, belligerently following its own trail. That the twitch of an animal's tail is part of a child's own tale or storyline, once and now again. That on the papery bark of a tree may be written the songline of a child's name. That the prickles of a thornbush may have dynamic relevance to conscience. That a damp hollow by the riverbank is not an occasional place to visit but a permanent part of who you are. This is the beginning of belonging, the beginning of love. "In the art and myth of Indigenous Australia, the Ancestors seeded the country with its children, so the shimmering, pouring, circling, wheeling, spinning land is lit up with them, cartwheeling into life.... "The human heart's love for nature cannot ultimately be concreted over. Like Audre Lord's tufts of grass, will crack apart paving stones to grasp the sun. Children know they are made of the same stuff as the grass, as Walt Whitman describes nature creating the child who becomes what he sees: There was a child went forth every day And the first object he look'd upon, that object he became... The early lilacs became part of this child... And the song of the phoebe-bird... In Australia, people may talk of the child's conception site as the origin of their selfhood and their picture of themselves. As Whitman wrote of the child becoming aspects of the land, so in Northern Queensland a Kunjen elder describes the conception site as 'the home place for your image.' Land can make someone who they are, giving them fragments of themselves.

Obviously, he didn’t think I understood the whole ritual scene, and in truth, I didn’t. I mean, sure, when I played softball, I always chewed cinnamon-flavored gum during the game, and I never started chewing until after the national anthem. But that was different. If I didn’t do that, I missed way more balls than I caught. But home runs? There was nothing that guaranteed home runs.

Does it hurt you or something? Can I ask you that?" "Eye contact? No. Maybe it hurts for some people, but not for me. It's..." I've tried for years to put it into words. All the things I want to compare it to—music that's too loud, flavor that's too strong, images that flash too quickly—are different for other people, too, so it never feels quite right {...} "I can do it for, like, half a second. Anything longer is just too much. Too intense. It scrambles my brain." It's intimate, I think, but don't say aloud. "Right," he says slowly. "Like a shock," I say, trying again. "Like a jolt that goes through me the second I make eye contact, or someone touches me when I don't expect it... like those things are suddenly so present, so loud and intrusive. It's so overwhelming I can't think right.

And on the moon there is surely water...And up there, if water exists, and air, then so does life. A life perhaps different from ours. Perhaps that water has the flavor of (let us say) glycyrrhizin, or cardamon, or even of pepper. If there are infinite worlds, this proves the infinite ingenuity of the Engineer of our Universe, but then there is no limit to this Poet. He can have created inhabited worlds everywhere, but inhabited by ever-different creatures. Perhaps the inhabitants of the sun are sunnier, brighter, and more illuminated than are the inhabitants of the earth, who are heavy with matter, and the inhabitants of the moon lie somewhere in between. On the sun live beings who are all Form, or all Act, if you prefer, while on the earth beings are made of mere Potentials that evolve, and on the moon they are in medio fluctuantes, lunatics, so to speak...

Sarah's first introduction was the signature sugardoodle. Big, billowy, and buttery, sparkling with a generous coating of sugar crystals and cinnamon, it has the perfect savory-sweet balance that comes from creamed butter and sugar. When she created it, the bakery's cookie menu was dominated by chocolaty options. She was looking to add something with a different flavor profile. Then, for the 2013 holiday season, she was playing with recipe ideas that would evoke nostalgia and home baking and struck upon the ginger spice cookie, a soft, sweet molasses number with the bite of ginger, cinnamon, and nutmeg. It was so popular it stuck around beyond the holidays and became a year-round best seller. Then came the killer red velvet. Rich from cocoa, savory from a cream-cheese center, and crunchy from its sugar-dusted top, it gives red velvet lovers a whole new creation to die for.

Neither Rafi nor I saw what was happening. No one did. That computers would take over our lives: Sure. But the way that they would turn us into different beings? The full flavor of our translated hearts and minds? Not even my most enlightened fellow programmers at CRIK foresaw that with any resolution. Sure, they predicted personal, portable Encyclopedia Britannicas and group real-time teleconferencing and personal assistants that could teach you how to write better. But Facebook and WhatsApp and TikTok and Bitcoin and QAnon and Alexa and Google Maps and smart tracking ads based on keywords stolen from your emails and checking your likes while at a urinal and shopping while naked and insanely stupid but addictive farming games that wrecked people’s careers and all the other neural parasites that now make it impossible for me to remember what thinking and feeling and being were really like, back then? Not even close.

Then Bacchus and Silenus and the Maenads began a dance, far wilder than the dance of the trees; not merely a dance of fun and beauty (though it was that too) but a magic dance of plenty, and where their hands touched, and where their feet fell, the feast came into existence- sides of roasted meat that filled the grove with delicious smells, and wheaten cakes and oaten cakes, honey and many-colored sugars and cream as thick as porridge and as smooth as still water, peaches, nectarines, pomegranates, pears, grapes, straw-berries, raspberries- pyramids and cataracts of fruit. Then, in great wooden cups and bowls and mazers, wreathed with ivy, came the wines; dark, thick ones like syrups of mulberry juice, and clear red ones like red jellies liquefied, and yellow wines and green wines and yellow-green and greenish-yellow. But for the tree people different fare was provided. When Lucy saw Clodsley Shovel and his moles scuffling up the turf in various places (when Bacchus had pointed out to them) and realized that the trees were going to eat earth it gave her rather a shudder. But when she saw the earths that were actually brought to them she felt quite different. They began with a rich brown loam that looked almost exactly like chocolate; so like chocolate, in fact, that Edmund tried a piece of it, but he did not find it all nice. When the rich loam had taken the edge off their hunger, the trees turned to an earth of the kind you see in Somerset, which is almost pink. They said it was lighter and sweeter. At the cheese stage they had a chalky soil, and then went on to delicate confections of the finest gravels powdered with choice silver sand. They drank very little wine, and it made the Hollies very talkative: for the most part they quenched their thirst with deep draughts of mingled dew and rain, flavored with forest flowers and the airy taste of the thinnest clouds.

Another result of amnesia is arrogance, and it is available in both conservative and progressive flavors. In the progressive version, our current mores are self-evidently correct, which means that anyone who thought differently a hundred years ago, or even ten years ago, must have been either stupid or evil (or both). In the conservative version, the only reasons for a person’s success are their own ability and effort, which means that anyone who highlights the importance of historical privileges, or oppression, must be either jealous or lazy (or both).

The Chocolate meditation Choose some chocolate—either a type that you’ve never tried before or one that you have not eaten recently. It might be dark and flavorsome, organic or fair-trade or whatever you choose. The important thing is to choose a type you wouldn’t normally eat or that you consume only rarely. Here goes: Open the packet. Inhale the aroma. Let it sweep over you. Break off a piece and look at it. Really let your eyes drink in what it looks like, examining every nook and cranny. Pop it in your mouth. See if it’s possible to hold it on your tongue and let it melt, noticing any tendency to suck at it. Chocolate has over three hundred different flavors. See if you can sense some of them. If you notice your mind wandering while you do this, simply notice where it went, then gently escort it back to the present moment. After the chocolate has completely melted, swallow it very slowly and deliberately. Let it trickle down your throat. Repeat this with the next piece. How do you feel? Is it different from normal? Did the chocolate taste better than if you’d just eaten it at a normal breakneck pace?

A Super-Integral Spirituality has all the features of an Integral Spirituality, plus, among other things, an inherent conjunction of each stage with a given state, giving all of its stages a transpersonal or spiritual flavor (at least the possibility of either gross nature mysticism, subtle deity mysticism, causal formless mysticism, or nondual Unity mysticism). These mystical states are, of course, available to virtually all the lower 1st- and 2nd-tier stages, although there are likely some significant differences in 3rd tier, given its inherent conjunction of structures and states.

Language is like the thread that holds a composition. It is also to be kept in mind that whenever the plot or characters are in hold of the stirring, then it has to take back seat and hide itself, but when other things get a little slow in the whole journey, then the language has to emerge from the backstage for some time, so that the flavor remains there in the composition. In the whole process, sometimes the language becomes a bit complicated, taking different forms according to the situation. But a writer’s job is also to provoke the reader to go some extra miles in decoding the text.

The difference between envy and jealousy is subtle but distinct, once you know the flavors and contours of both. Jealousy is wanting what someone else has, like for example, wanting the same kind of car or house as a neighbor. (Or wanting to be the man who owns your girlfriend’s heart rather than some WASP-y asshole who probably has a drawer just for all of his cuff links.) Envy is hating the fact that someone else has something you don’t, and hating them for having it, like wanting to slash your neighbor’s tires because he doesn’t fucking deserve a BMW and everyone fucking knows it, and if you can’t have it, then it’s no fucking fair that he gets to have one either.

My hand lingers in spite of itself; a hovering dragonfly above a cluster of dainties. A Plexiglas tray with a lid protects them; the name of each piece is lettered on the lid in fine, cursive script. The names are entrancing: Bitter orange cracknell. Apricot marzipan roll. Cerisette russe. White rum truffle. Manon blanc. Nipples of Venus. I feel myself flushing beneath the mask. How could anyone order something with a name like that? And yet they look wonderful, plumply white in the light of my torch, tipped with darker chocolate. I take one from the top of the tray. I hold it beneath my nose; it smells of cream and vanilla. No one will know. I realize that I have not eaten chocolate since I was a boy, more years ago than I can remember, and even then it was a cheap grade of chocolat à croquer, fifteen percent cocoa solids- twenty for the dark- with a sticky aftertaste of fat and sugar. Once or twice I bought Süchard from the supermarket, but at five times the price of the other, it was a luxury I could seldom afford. This is different altogether; the brief resistance of the chocolate shell as it meets the lips, the soft truffle inside.... There are layers of flavor like the bouquet of a fine wine, a slight bitterness, a richness like ground coffee; warmth brings the flavor to life, and it fills my nostrils, a taste succubus that has me moaning.

Lemon and... blueberries, right? No, hold on- blackberries, I think. And... lavender? Lavender, for... excitement? I think there's an old saying that lavender is good for something like that." That sounded familiar. "Just a second." I took the book out of my backpack and flipped through the beginning again. "This isn't in alphabetical order, or any kind of order at all. Oh, here it is. Lavender brings luck and adventure for those who choose to embrace it," I said. "You were right." "What book is that?" asked Vik. "It looks ancient." "I just found it. It's got all these drawings and descriptions of herbs and spices." "Cool! Can I take a look?" I handed him the book, and he spent the next few minutes leafing through it, but then returned to eating the cupcake. "I love this. It's so different from the usual boring things people make. Although..." He took another bite. "I have a suggestion." He studied the cupcake. "The cake is light, fluffy, and complex, and the creamy, tangy frosting complements it so well. It might be even better with an edible garnish. Like a sugared mint leaf." He took another bite. "Or a sugared violet," he said with his mouth half full. "That would be lovely." I gaped in surprise. He was right. It would be lovely. I'd thought about topping them with fresh, mouth-puckering blackberries, but these suggestions were so much more elegant.

Flavors are much more intense for people these days, so some of the old recipes don't stand up the way they used to. Think about what people are eating now, all kinds of hot sauces and spicy foods. Intensely spiced global cuisines. Bitter kale instead of buttery spinach, funky goat cheese instead of mild cheddar." He tilts his head at me, pondering. "So what you are saying is that because people are much more exposed to these things, the original recipes taste different to them?" "Exactly! Sriracha is as common as ketchup in most houses these days, so people's palates are used to more oomph in their flavors. Think about how it all used to be basic caramel, and now salted caramel is everywhere! When I was a kid it was all about milk chocolate, and now the darker and more intense the better.

Chef Ayden says you have something special. An 'affinity with the things that come from the dirt,' he says. A master of spices. And coming from Ayden that means a lot. He doesn't usually believe in natural inclinations. Only in working hard enough to make the hard work seem effortless. Is it true about you?" I know my eyebrows look about ready to parachute off my face. "You mean the bay-leaf thing?" "No more oil, that's good." She takes the bowl of marinated octopus from my hand, covers it with a red cloth, and puts it in the fridge. "The 'bay-leaf thing' is exactly what I mean. You're new to Spain. From what your teacher tells me, not many of you have had exposure to world cuisines. Yet, you know a variety of herb that looks and smells slightly different when found outside of this region. I'm sure you've probably seen it in other ways. You've probably mixed spices together no one told you would go together. Cut a vegetable in a certain way that you believe will render it more flavorful. You know things that no one has taught you, sí?" I shake my head no at her. 'Buela always said I had magic hands but I've never said it out loud about myself. And I don't know if I believed it was magic as much as I believed I'm a really good cook. But she is right; most of my experimenting is with spices. "My aunt Sarah sends me recipes that I practice with. And I watch a lot on Food Network. Do you have that channel here? It's really good. They have this show called Chopped-" Chef Amadí puts down the rag she was wiping down the counter with and takes my hands in hers. Studies my palms. "Chef Ayden tells me you have a gift. If you don't want to call it magic, fine. You have a gift and it's probably changed the lives of people around you. When you cook, you are giving people a gift. Remember that.

It's different from both chicken and duck. It's flavorful and tender. Lots of umami.' 'The skin is crispy like Peking duck, but the flesh is so moist and creamy.' 'I've never eaten anything like this before! The stuffing in the middle is out of this world. Did you make it all from scratch? I'd love the recipe. Will you give it to me later?' Rika was the last to pick up her fork and tuck in to the meat. The first thing she experienced was simple relief that the pink flesh was sufficiently cooked. It had a unique fragrance to it, which made her think of walking along a path with fallen leaves crunching underfoot, and its clear juice filled her mouth. The stuffing of mochi rice, mince and pine nuts, now swollen with all the turkey juice and butter it had soaked up, had a sticky texture and a concentrated richness of flavor totally different to before it had been stuffed, which made Rika feel that she wanted to carry on eating it forever.

O Come, O Come, Emmanuel “T hey shall call his name Immanuel” (which means, God with us)” (Matthew 1:23 ESV). This is perhaps our oldest Christmas carol. Historians say its roots go back to the 8th century. In its earliest form, it was a “plain song” or a chant and the monks sang it a cappella. It was sung or chanted in Latin during the seven days leading up to Christmas. Translated into English by John Mason Neale in 1851, we sing it to the tune “Veni, Emmanuel,” a 15th-century melody. Many churches sing it early in the Advent season because of its plaintive tone of expectant waiting. Traditionally Advent centers on the Old Testament preparation for the coming of the Messiah who will establish his kingdom on the earth. When the words form a prayer that Christ will come and “ransom captive Israel,” we ought to remember the long years of Babylonian captivity. Each verse of this carol features a different Old Testament name or title of the coming Messiah: “O come, O come, Emmanuel.” “O come, Thou Wisdom from on high.” “O come, Thou Rod of Jesse.” “O come, Thou Day-spring.” “O come, Thou Key of David.” “O come, Thou Lord of Might.” “O come, Desire of Nations.” This carol assumes a high level of biblical literacy. That fact might argue against singing it today because so many churchgoers don’t have any idea what “Day-spring” means or they think Jesse refers to a wrestler or maybe to a reality TV star. But that argument works both ways. We ought to sing this carol and we ought to use it as a teaching tool. Sing it—and explain it! We can see the Jewish roots of this carol in the refrain: Rejoice! Rejoice! Emmanuel Shall come to thee, O Israel. But Israel’s Messiah is also our Savior and Lord. What Israel was waiting for turns out to be the long-expected Jesus. So this carol rightly belongs to us as well. The first verse suggests the longing of the Jewish people waiting for Messiah to come: O come, O come, Emmanuel And ransom captive Israel That mourns in lonely exile here Until the Son of God appears The second verse pictures Christ redeeming us from hell and death: O come, Thou Rod of Jesse, free Thine own from Satan’s tyranny From depths of Hell Thy people save And give them victory o’er the grave This verse reminds us only Christ can take us home to heaven: O come, Thou Key of David, come, And open wide our heavenly home; Make safe the way that leads on high, And close the path to misery. Rejoice! Rejoice! Emmanuel Shall come to thee, O Israel. Let’s listen as Selah captures the Jewish flavor of this carol. Lord, we pray today for all those lost in the darkness of sin. We pray for those who feel there is no hope. May the light of Jesus shine in their hearts today. Amen.

That knife! It looks similar to a machete-like weapon used in India- the Kukri! He's using it to chop leeks, ginger and some herbs... Which he's tossing into a pot of rich chicken stock!" "Ah! Now he's grinding his spices!" Cross! "What?! He's crossing different implements in every step of his recipe?! Can he even do that?!" "I recognize that mortar and pestle. It's the kind they use in India to grind spices." "Oh gosh... I can already smell the fragrance from here!" He clearly knows just how much to grind each spice... ... and to toast each in a little oil to really bring out its fragrance! "Ah, I see! What he has steaming on that other burner is shark fin!" "From Indian cuisine, we dive straight into something very Chinese! Cross! Saiba x Mò Liú Zhâo!" "What the heck? He's stroking the fin... ... quickly running the claws along its grain!" Ah! I see what he's doing! Shark fin by itself is flavorless. Even in true Chinese cuisine... ...it's simmered in Paitan stock or oyster sauce first to give it a stronger, more concentrated umami punch. But by using those claws, he can't skip that step... ... and directly infuse the fin with umami flavor compounds! "Saiba... Cross..." "Aaaah! That implement! I recognize that one! Eishi Tsukasa!" Tsukasa Senpai's Super-Sized Grater-Sword! "He took a huge lump of butter... ... and is grating it down into shavings at unbelievable speed!"

You've had hot coffee before, and in the hands of a skilled maker, coffee can be amazing. But the fact is that coffee is one of the hardest things to get right in the world. Even with great beans and a great roast and great equipment, a little too much heat, the wrong grind, or letting things go on too long will produce a cup of bitterness. Coffee's full of different acids, and depending on the grind, temperature, roast, and method, you can "overextract" the acids from the beans, or overheat them and oxidize them, producing that awful taste you get at donut shops and Starbucks. But there is Another Way. If you make coffee in cold water, you only extract the sweetest acids, the highly volatile flavors that hint at chocolate and caramel, the ones that boil away or turn to sourness under imperfect circumstances. Brewing coffee in cold water sounds weird, but in fact, it's just about the easiest way to make a cup (or a jar) of coffee. Just grind coffee -- keep it coarse, with grains about the size of sea salt -- and combine it with twice as much water in an airtight jar. Give it a hard shake and stick it somewhere cool overnight (I used a cooler bag loaded with ice from ice camp and wrapped the whole thing in bubble wrap for insulation). In the morning, strain it through a colander and a paper coffee filter. What you've got now is coffee concentrate, which you can dilute with cold water to taste -- I go about half and half. If you're feeling fancy, serve it over ice.

Good game,” someone said, patting my shoulder. “Thanks,” I said, laughing. Then I felt arms come around me and pull me close. “Hey,” Jason said, kissing my neck before parking his chin on my shoulder. Smiling brightly, I turned around in his arms. “Great game.” “Thanks.” “You hit a home run,” I said, like maybe he hadn’t realized it. “I know it seems odd, considering how long I’ve played baseball, but I’ve never hit one before,” he said. “But I knew, I knew as soon as I felt the bat make contact with the ball, that it was going to go out of the park. I don’t know if it sounded different or felt different, but I just knew.” “You did look stunned out there.” “I was. Like I said, I’d never done that before. I mean, hitting has never been my strength.” “It was tonight.” I reached up and kissed his chin. “I need to figure out what it was I did that made me hit the home run.” “You connected the bat to the ball.” “No, it was more than that. Something I did before the game, maybe--” “No, no, no,” I said, lifting myself up onto my toes so I could look directly into his eyes. “There was no thing you did other than keeping your eye on the ball and hitting at the precise moment when the impact would send the ball over the fence.” “I’m not so sure.” “Okay, you want to know what it was? It was having me for a girlfriend--” He put his hand behind my head and kissed me to shut me up. Obviously, he didn’t think I understood the whole ritual scene, and in truth, I didn’t. I mean, sure, when I played softball, I always chewed cinnamon-flavored gum during the game, and I never started chewing until after the national anthem. But that was different. If I didn’t do that, I missed way more balls than I caught. But home runs? There was nothing that guaranteed home runs. Jason drew back. “Maybe it is having you for a girlfriend.” “I was kidding.” “I’m not.

In the late afternoon he was standing by a tent run by a trapper-merchant from Oregon, an Englishman named Haversham, the only man at the rendezvous in European dress, and Haversham asked, “Care for a cup of tea?” It had been a long time since McKeag had drunk tea and he said, “Don’t mind if I do.” The Englishman had two china cups and a small porcelain pot. Washing the cups with steaming water, he took down a square brown tin, opened the top carefully and placed a small portion of leaves in the pot. To McKeag they bore no visible difference from the tea leaves his mother had used, but when Haversham poured him a cup and he took his first sip, an aroma unlike any he had ever known greeted him. He sniffed it several times, then took a deep taste of the hot tea. It was better than anything he had previously tasted, better even than whiskey. What did it taste like? Well, at first it was tarry, as if the person making the tea had infused by mistake some stray ends of well-tarred rope. But it was penetrating too, and a wee bit salty, and very rich and lingering. McKeag noticed that its taste dwelled in the mouth long after that of an ordinary tea. It was a man’s tea, deep and subtle and blended in some rugged place. “What is it?” he asked. Haversham pointed to the brown canister, and McKeag said, “I can’t read.” Haversham indicated the lettering and the scene of tea-pickers in India. “Lapsang souchong,” he said. “Best tea in the world.” Impulsively McKeag asked, “You have some for sale?” “Of course. We’re the agents.” It was a tea, Haversham explained, blended in India especially for men who had known the sea. It was cured in a unique way which the makers kept secret. “But smoke and tar must obviously play a part,” he said. It came normally from India to London, but the English traders in Oregon imported theirs from China. “How long would a can like that last?” McKeag asked, cautiously again. “It’ll keep forever … with the top on.” “I mean, how many cups?” “I use it sparingly. It would last me a year.” “I’ll take two cans,” McKeag said, without asking the price. It was expensive, and as he tucked his small supply of coins back into his belt, Haversham explained, “The secret in making good lapsang souchong lies in heating the cup first. Heat it well. Then the flavor expands.” McKeag hid the canisters at the bottom of his gear, for he knew they were precious.

this thing—his thing—still well and alive inside me. # I dreamed of clawed hooks and sexual abandon. Faces covered in leather masks and eyeliner so dark I could only see black. Here the monsters would come alive, but not the kind you have come to expect. I watched myself as if I were outside my own flesh, free from the imprisonment of bone and conscience. Swollen belly stretch-marked and ugly; my hair tethered and my skin vulnerable. Earthquake beats blared from the DJ booth as terrible looking bodies thrashed, moshed and convulsed. Alone, so alone. Peter definitely gone, no more tears left but the ones that were to come from agony. She was above me again, Dark Princess, raging beauty queen, and I was hers to control. The ultimate succession into human suspension. Like I’d already learned: the body is the final canvas. There is no difference between love and pain. They are the same hopeless obsession. The hooks dived, my legs opened and my back arched. Blood misted my face; pussy juice slicked my inner thigh as my water suddenly broke. # The next night I had to get to the club. 4 A.M. is a time that never lets me down; it knows why I have nightmares, and why I want to suspend myself above them. L train lunacies berated me once again, but this time I noticed the people as if under a different light. They were all rather sad, gaunt and bleary. Their faces were to be pitied and their hands kept shaking, their legs jittering for another quick fix. No matter how much the deranged governments of New York City have cleaned up the boroughs, they can’t rid us of our flavor. The Meatpacking District was scarily alive. Darkness laced with sizzling urban neon. Regret stitched up in the night like a black silk blanket. The High Line Park gloomed above me with trespassers and graffiti maestros. I was envious of their creative freedom, their passion, and their drive. They had to do what they were doing, had to create. There was just no other acceptable life than that. I was inside fast, my memories of Peter fleeting and the ache within me about to be cast off. Stage left, stage right, it didn’t matter. I passed the first check point with ease, as if they already knew the click of my heels, the way my protruding stomach curved through my lace cardigan. She found me, or I found her, and we didn’t exchange any words, any warnings. It was time. Face up, legs open, and this time I’d be flying like Superman, but upside down. There were many hands, many faces, but no

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

NOTE: Practice your most effective relaxation techniques before you begin these exercises (refer to Chapter 6 if necessary). People are better able to concentrate when they are relaxed. Listening -Pay attention to the sounds coming from outside: from the street, from above in the air, from as far away as possible. Then focus on one sound only. -Pay attention to the sounds coming from a nearby room—the kitchen, living room, etc. Identify each one, then focus on a single sound. -Pay attention to the sounds coming from the room you are in: the windows, the electrical appliances. Then focus on one sound only. -Listen to your breathing. -Hear a short tune and attempt to re-create it. -Listen to a sound, such as a ringing doorbell, a knock on the door, a telephone ringing, or a siren. How does it make you feel? -Listen to a voice on the telephone. Really focus on it. -Listen to the voices of family members, colleagues, or fellow students, paying close attention to their intonation, pacing, and accent. What mood are they conveying? Looking -Look around the room and differentiate colors or patterns, such as straight lines, circles, and squares. -Look at the architecture of the room. Now close your eyes. Can you describe it? Could you draw it? -Look at one object in the room: chair, desk, chest of drawers, whatever. Close your eyes and try to picture the shape, the material, and the colors. -Notice any changes in your environment at home, at school, or in your workplace. -Look at magazine photos and try to guess what emotions the subjects’ expressions show. -Observe the effect of light around you. How does it change shapes? Expressions? Moods? Touching -When shaking a person’s hand, notice the temperature of the hand. Then notice the temperature of your own hand. -Hold an object in your hands, such as a cup of coffee, a brick, a tennis ball, or anything else that is available. Then put it down. Close your eyes and remember the shape, size, and texture of the object. -Feel different objects and then, with your eyes closed, touch them again. Be aware of how the sensations change. -Explore different textures and surfaces with your eyes first open and then closed. Smelling and Tasting -Be aware of the smells around you; come up with words to describe them. -Try to remember the taste of a special meal that you enjoyed in the past. Use words to describe the flavors—not just the names of the dishes. -Search your memory for important smells or tastes. -Think of places with a strong tie to smell. These sensory exercises are an excellent way to boost your awareness and increase your ability to concentrate. What is learned in the fullest way—using all five senses—is unlikely to be forgotten. As you learn concentration, you will find that you are able to be more in tune with what is going on around you in a social situation, which in turn allows you to interact more fully.

There appears to have been institutionalized bias against women right from the earliest times. I don’t think anybody sat down and thought, “Oh, let us be biased.” It’s just that it was part of the prevailing social scene. As the years passed, everything was recited and recorded from the male point of view. I am sure this was not intentional, it was just how it happened. Because most of the texts and the commentaries were written from the male point of view—that is, by monks—women increasingly began to be seen as dangerous and threatening. For example, when the Buddha talked about desire, he gave a meditation on the thirty-two parts of the body. You start with the hair on the top of the head and then go all the way down to the soles of the feet, imagining what you would find underneath if you took the skin off each part; the kidneys, the heart, the guts, the blood, the lymph and all that sort of thing. The practitioner dissects his body in order to cut through the enormous attachment to physical form and see it as it really is. Of course, in losing attachment to our own bodies, we also lose attachment to the bodies of others. But nonetheless, the meditation that the Buddha taught was primarily directed towards oneself. It was designed to cut off attachment to one’s own physical form and to achieve a measure of detachment from it; to break through any preoccupation the meditator might have about the attractiveness of his own body. However, when we look at what was being taught later, in the writings of Nagarjuna in the first century, or Shantideva in the seventh, we see that this same meditation is directed outwards, towards the bodies of women. It is the woman one sees as a bag of guts, lungs, kidneys, and blood. It is the woman who is impure and disgusting. There is no mention of the impurity of the monk who is meditating. This change occurred because this tradition of meditation was carried on by much less enlightened minds than that of the Buddha. So instead of just using the visualization as a meditation to break through attachment to the physical, it was used as a way of keeping the monks celibate. It was no longer simply a means of seeing things as they really are, but instead, as a means of cultivating aversion towards women. Instead of monks saying to themselves, “Women are impure and so am I and so are all the other monks around me,” it developed into “Women are impure.” As a consequence, women began to be viewed as a danger to monks, and this developed into a kind of monastic misogynism. Obviously, if women had written these texts, there would have been a very different perspective. But women did not write the texts. Even if they had been able to write some works from the female point of view, these still would have been imbued with the flavor and ideas of the texts and teachings designed for males. As a result of this pronounced bias, an imbalance developed in the teachings.

This rich pork flavor, which lands on the tongue with a thump... It's Chinese Dongpo Pork! He seasoned pork belly with a blend of spices and let it marinate thoroughly... ... before finely dicing it and mixing it into the fried rice!" "What? Dongpo Pork prepared this fast?! No way! He didn't have nearly enough time to simmer the pork belly!" "Heh heh. Actually, there's a little trick to that. I simmered it in sparkling water instead of tap water. The carbon dioxide that gives sparkling water its carbonation helps break down the fibers in meat. Using this, you can tenderize a piece of meat in less than half the normal time!" "That isn't the only protein in this dish. I can taste the seafood from an Acqua Pazza too!" "And these green beans... it's the Indian dish Poriyal! Diced green beans and shredded coconut fried in oil with chilies and mustard seeds... it has a wonderfully spicy kick!" "He also used the distinctly French Mirepoix to gently accentuate the sweetness of the vegetables. So many different delicious flavors... ... all clashing and sparking in my mouth! But the biggest key to this dish, and the core of its amazing deliciousness... ... is the rice!" "Hmph. Well, of course it is. The dish is fried rice. If the rice isn't the centerpiece, it isn't a..." "I see. His dish is fried rice while simultaneously being something other than fried rice. A rice lightly fried in butter before being steamed in some variety of soup stock... In other words, it's actually closer to that famous staple from Turkish cuisine- a Pilaf! In fact, it's believed the word "pilaf" actually comes from the Turkish word pilav. To think he built the foundation of his dish on pilaf of all things!" "Heh heh heh! Yep, that's right! Man, I've learned so much since I started going to Totsuki." "Mm, I see! When you finished the dish, you didn't fry it in oil! That's why it still tastes so light, despite the large volume and variety of additional ingredients. I could easily tuck away this entire plate! Still... I'm surprised at how distinct each grain of rice is. If it was in fact steamed in stock, you'd think it'd be mushier." "Ooh, you've got a discerning tongue, sir! See, when I steamed the rice... ... I did it in a Donabe ceramic pot instead of a rice cooker!" Ah! No wonder! A Donabe warms slowly, but once it's hot, it can hold high temperatures for a long time! It heats the rice evenly, holding a steady temperature throughout the steaming process to steam off all excess water. To think he'd apply a technique for sticky rice to a pilaf instead! With Turkish pilaf as his cornerstone... ... he added super-savory Dongpo pork, a Chinese dish... ... whitefish and clams from an Italian Acqua Pazza... ... spicy Indian green bean and red chili Poriyal... ... and for the French component, Mirepoix and Oeuf Mayonnaise as a topping! *Ouef is the French word for "egg."* By combining those five dishes into one, he has created an extremely unique take on fried rice! " "Hold it! Wait one dang minute! After listening to your entire spiel... ... it sounds to me like all he did was mix a bunch of dishes together and call it a day! There's no way that mishmash of a dish could meet the lofty standards of the BLUE! It can't nearly be gourmet enough!" "Oh, but it is. For one, he steamed the pilaf in the broth from the Acqua Pazza... ... creating a solid foundation that ties together the savory elements of all the disparate ingredients! The spiciness of the Poriyal could have destabilized the entire flavor structure... ... but by balancing it out with the mellow body of butter and soy sauce, he turned the Poriyal's sharp bite into a pleasing tingle!