Dishes Best Quotes

Revenge is a dish that tastes best when served cold.

The best time for planning a book is while you're doing the dishes.

Everyone knows revenge is a dish best served when you've had enough time to build up enough vitriol and fury.

Another old saying is that revenge is a dish best served cold. But it feels best served piping hot, straight out of the oven of outrage. My opinion? Take care of revenge right away.

Vengeance is a dish best served cold. (Thanatos) We’re in Alaska, dickhead. Here everything is cold. (Zarek)

The best thing you can do for your fellow, next to rousing his conscience, is — not to give him things to think about, but to wake things up that are in him; or say, to make him think things for himself.

There was no doubt in my mind that Daemon believed revenge was a dish best served in my face.

Revenge is a dish best served unexpectedly and from a distance - like a thrown trifle.

Revenge is a dish best served cold… Now that I agree with. It means they forget you’re coming for them, and their screams sound so much prettier when the time finally comes.

Oh, cool,’ Simon said, between bites. ‘Didn’t know the Mafia was still a thing, I love The Godfather. “Revenge is a dish best served cold,”’ he said in a dreadful Italian American accent.

Revenge is a dish best served published!

The best way to keep your daughter out of hot water is to put some dishes in it.

CLAIRE:your washing right? shane:i'll pay you for it. claire:what? shane:best high score wins claire:no bet 'wash, dish boy

Mister Trod?" said Bod. "Tell me about revenge." "Dish best served cold." said Nehemiah Trot.

Revenge is a dish best eaten cold and there is no sweeter dish than outliving an enemy

Revenge is a dish best served cold. It means they forget you're coming for them, and their screams sound so much prettier when the time finally comes.

Creative people need time to just sit around and do nothing. I get some of my best ideas when I'm bored, which is why I never take my shirts to the cleaners. I love ironing my shirts-it's so boring, I almost always get good ideas. If you're out of ideas, wash the dishes. Take really long walk. Stare at a spot on the wall for as long as you can. As the artist Maira Kalman says, "Avoiding work is the way to focus my mind.

When I look at each of my brothers, I see two things. First, I see the next place I want to leave a rosy welt. Second, I see a good man who will always be there, no matter how hard life gets for me or him. Then, I get out of the way because I realize he’s coming at me with a wet dish towel.

Impressive," Court offered, gallantly bending to retrieve the shoe. "You should join the theater." "Fuck you." "I owed you that." "Revenge is a dish best served with a side of handcuffs and a hard ass-fucking. Remember that." Really is a dirty fighter. Goddamn.

La vengeance se mange très-bien froide. (Original version of: "Revenge is a dish best served cold." Often misattributed to Mario Puzo.)

Rebound guys are the best." "They are?" "They never even think of getting serious, because everyone knows you don't jump into a relationship right after a divorce. They just want to be your welcome wagon when you start having sex again. It's your time to experiment, girl!" "The world is my petri dish," I said, raising my drink.

In very truth, a wise imagination, which is the presence of the spirit of God, is the best guide that man or woman can have; for it is not the things we see the most clearly that influence us the most powerfully; undefined, yet vivid visions of something beyond, something which eye has not seen nor ear heard, have far more influence than any logical sequences whereby the same things may be demonstrated to the intellect. It is the nature of the thing, not the clearness of its outline, that determines its operation. We live by faith, and not by sight.

Revenge is a dish best eaten cold. The reason for this, of course, is that while you're gleefully anticipating the event, the victim has plenty of time to worry about when, where, and how you're going to strike.

Revenge is a dish best served in something microwaveable

Hindsight is a dish best served earlier, but it never is. It is inevitably served after the bill has been paid, when you are fucked and full and powerless and bloated and stumbling.

Revenge was a dish best served cold.

Revenge was a dish best eaten cold, but eight years between was arctic.

The proverb says revenge is a dish best eaten cold, but Ronson Fast-Lite had yet to be invented when they made that one up.

Tell me about revenge.” “Dish best served cold,” said Nehemiah Trot. “Do not take revenge in the heat of the moment. Instead, wait until the hour is propitious.

Revenge is a dish best served cold... Now that I agree with. It means they forget you're coming for them, and their screams sound so much prettier when the time finally comes.

Rain soup is best served cold, an upside-down umbrella makes a good bowl, and I wash dishes by hand—the same way I make love to myself.

Another old saying is that revenge is a dish best served cold. But it feels best served piping hot, straight out of the oven of outrage. My opinion? Take care of revenge right away. Push, shove, scratch that person while they’re still within arm’s reach. Don’t let them get away! Who knows when you’ll get this opportunity again?

Some day, I must ask him what it's like to be married to someone who, eyes narrowed in thought, peers at him over the tops of sociology articles with titles like "Who Gets the Best Deal from Marriage: Women or Men?" We've had our disagreements, of course. When, for example, are a few dirty cups a symbol of the exertion of male privilege, and when are they merely unwashed dishes?

Ridoc bedhops like a fucking frog, but no, let’s give me crap.” We make it a few steps before none of us can smother our laughs. “A frog?” Ridoc grins from Sawyer’s left. “That’s the best you can do? A frog?” “Tara and I are old news.” Rhi shrugs. “Leadership is hard on both our schedules. We’re together when we have time, but it’s not like we’re seeing other people.” She shoots a sideways glance my way. “But he’s right, you and Riorson bicker like you’ve been married fifty years and neither of you wants to do the dishes.” “That is not true,” I protest as Sawyer nods. “Agreed,” Ridoc says. “And it’s always the same fight.” He lifts his hand to his chest. “I’ll trust you if you stop keeping secrets!” He drops the hand and scowls. “It’s my secretive nature that attracted you, and why can’t you just stay out of harm’s way for five fucking minutes?” Rhi laughs so hard she nearly chokes. I narrow my gaze on Ridoc. “Keep talking, and I’ll plant my dagger somewhere that prevents all frog-like activity.

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

The past was a consumable, subject to the national preference for familiar products. And history, in America, is a dish best served plain. The first course could include a dollop of Italian in 1492, but not Spanish spice or French sauce or too much Indian corn. Nothing too filling or fancy ahead of the turkey and pumpkin pie, just the way Grandma used to cook it.

The weak get revenge. The strong forgive. The intelligent ignore. Fuck that. Einstein wasn't always right. Revenge is a dish best served cold... Now that I agree with. It means they forget you're coming for them, and their screams sound so much prettier when the time finally comes.

Poverty is a dish best served with Potato Soup.

Dish best served cold,” said Nehemiah Trot. “Do not take revenge in the heat of the moment. Instead, wait until the hour is propitious.

They claim revenge is a dish best served cold, but I've found it to be equally delicious hot - not unlike fried chicken.

Revenge is a dish best served cold, and mine is going to be frozen.

So? If I die, then I die! The loss to the world won’t be great. Yes, and I’m fairly bored with myself already. I am like a man who is yawning at a ball, whose reason for not going home to bed is only that his carriage hasn’t arrived yet. But the carriage is ready . . . farewell! I run through the memory of my past in its entirety and can’t help asking myself: Why have I lived? For what purpose was I born? . . . There probably was one once, and I probably did have a lofty calling, because I feel a boundless strength in my soul . . . But I didn’t divine this calling. I was carried away with the baits of passion, empty and unrewarding. I came out of their crucible as hard and cold as iron, but I had lost forever the ardor for noble aspirations, the best flower of life. Since then, how many times have I played the role of the ax in the hands of fate! Like an instrument of execution, I fell on the head of doomed martyrs, often without malice, always without regret . . . My love never brought anyone happiness, because I never sacrificed anything for those I loved: I loved for myself, for my personal pleasure. I was simply satisfying a strange need of the heart, with greediness, swallowing their feelings, their joys, their suffering—and was never sated. Just as a man, tormented by hunger, goes to sleep in exhaustion and dreams of sumptuous dishes and sparkling wine before him. He devours the airy gifts of his imagination with rapture, and he feels easier. But as soon as he wakes: the dream disappears . . . and all that remains is hunger and despair redoubled! And, maybe, I will die tomorrow! . . . And not one being on this earth will have ever understood me totally. Some thought of me as worse, some as better, than I actually am . . . Some will say “he was a good fellow,” others will say I was a swine. Both one and the other would be wrong. Given this, does it seem worth the effort to live? And yet, you live, out of curiosity, always wanting something new . . . Amusing and vexing!

Remember: The powerful responses to niggling, petty annoyances and irritations are contempt and disdain. Never show that something has affected you, or that you are offended—that only shows you have acknowledged a problem. Contempt is a dish that is best served cold and without affectation.

I wrapped my hands around the familiar cup and tried to draw strength from it. It was from Thea's old Moss Rose set, remnant of careful scrimping and saving in her first year of marriage. Yet the mellow old cup now brought me no comfort, only a feeling of helplessness, of time slipping away. Sunday-best dishes gone to everyday and now to mismatched pieces. Like Thea and me

Happy Families. What's that all about, eh? A bloody busted flush is what it is. You surround yourself with other people so the night doesn't seem quite so dark. Shout down the sound of the wind with arguments about whose turn it is to wash the dishes. Best not to kid yourself. Best not to give any hostages to fortune. You're on your own in the end. Always. Where else would you want to be?

Some of my scientific friends and colleagues confess that they cannot for the life of them see why I don't abandon ship and join them. The short answer is that I have managed, by straddling the boundaries, to have the best of both worlds. By working with scientists I get a rich diet of fascinating and problematic facts to think about, but by staying a philosopher without a lab or a research grant, I get to think about all the theories and experiments and never have to do the dishes

Getting out of the house. Every. Single. Day. The best thing you can do for yourself, your sanity, and your baby is to leave the scene of the crime. Leave the place with the dishes in the sink and the overflowing Diaper Genie. Put your baby in a carrier or a stroller and go on a walk around the neighborhood. Put in some headphones and listen to Beyoncé or Adele or a podcast on business ethics. Do whatever you have to do to remind yourself that there is a life beyond your nest and that you are still part of it.

Revenge is a dish best served cold. – Precious

Revenge isn’t a dish best served cold. It’s a dish best not served at all.

Change, son of mine, should be applied like salt to a dish—best taste it, understand it, and then decide.” “Is

Revenge against bullies is sweet and a dish best served by someone else.

Grief to me is a dish best eaten alone, in a cold room.

Mister Trot?” said Bod. “Tell me about revenge.” “Dish best served cold,” said Nehemiah Trot. “Do not take revenge in the heat of the moment. Instead, wait until the hour is propitious.

I have always disbelieved that Sicilian saying about revenge being a dish best served cold. I feel that – don’t you? – when I see blinking, quivering octogenarian Nazi war criminals being led away in chains. Why not then? It’s too late now. I want to see them taken back in time and punished then.

Revenge is a terrible dish to consume. It eats one from the inside out, no matter what they say about it being best served cold. As the Chinese saying goes, “When a gentleman takes his vengeance, ten years is not too late.”* But you and I know that chilled food inevitably leads to an upset stomach.

On April 1st, 1957, a BBC news program ended with a three minute segment about a Spaghetti farm in Switzerland. In the segment, spaghetti (not being a popular dish in England at the time) was said to grow on trees. Many people believed the report and called the BBC to ask how to grow their own spaghetti tree. The response: "Place a sprig of spaghetti in a tin of tomato sauce and hope for the best.

Life is easy for some, hard for others. Some succeed with minimal effort, others have to put in a lot of efforts and some have it served in a dish. Whichever your case is, make the best of it. Enjoy the journey.You can't control the side of life you fall into but you can rise beyond any limitation it places on you. Those who have it easy are made of plastic, you are made of steel. Do what you must today.

Luckily, I had figured out that life was not a banquet at all but a potluck. A party celebrating nothing but the desire to be together, where everyone brings what they have, what they are able to at any given time, and it is accepted with equal love and equanimity. You can arrive with hot dogs because you are just too tired or too poor to bring anything else, or you can bring the fancier, most elaborate dish in the world, and plenty of it, to share with people who brought the three-bean salad they clearly got at the grocery store. People do the best they can, at any given time. That's the thing to remember.

When I was doing the Mademoiselle application my husband would peer over my shoulder and say, "What are you doing competing with the best brains in the country? Why don't you just wash the dishes?" When the telegram came from Mademoiselle, I ran outside and shouted, "Guess who has the best brains in the country?

ONCE UPON A time there was a king who had three beautiful daughters. As he grew old, he began to wonder which should inherit the kingdom, since none had married and he had no heir. The king decided to ask his daughters to demonstrate their love for him. To the eldest princess he said, “Tell me how you love me.” She loved him as much as all the treasure in the kingdom. To the middle princess he said, “Tell me how you love me.” She loved him with the strength of iron. To the youngest princess he said, “Tell me how you love me.” This youngest princess thought for a long time before answering. Finally she said she loved him as meat loves salt. “Then you do not love me at all,” the king said. He threw his daughter from the castle and had the bridge drawn up behind her so that she could not return. Now, this youngest princess goes into the forest with not so much as a coat or a loaf of bread. She wanders through a hard winter, taking shelter beneath trees. She arrives at an inn and gets hired as assistant to the cook. As the days and weeks go by, the princess learns the ways of the kitchen. Eventually she surpasses her employer in skill and her food is known throughout the land. Years pass, and the eldest princess comes to be married. For the festivities, the cook from the inn makes the wedding meal. Finally a large roast pig is served. It is the king’s favorite dish, but this time it has been cooked with no salt. The king tastes it. Tastes it again. “Who would dare to serve such an ill-cooked roast at the future queen’s wedding?” he cries. The princess-cook appears before her father, but she is so changed he does not recognize her. “I would not serve you salt, Your Majesty,” she explains. “For did you not exile your youngest daughter for saying that it was of value?” At her words, the king realizes that not only is she his daughter—she is, in fact, the daughter who loves him best. And what then? The eldest daughter and the middle sister have been living with the king all this time. One has been in favor one week, the other the next. They have been driven apart by their father’s constant comparisons. Now the youngest has returned, the king yanks the kingdom from his eldest, who has just been married. She is not to be queen after all. The elder sisters rage. At first, the youngest basks in fatherly love. Before long, however, she realizes the king is demented and power-mad. She is to be queen, but she is also stuck tending to a crazy old tyrant for the rest of her days. She will not leave him, no matter how sick he becomes. Does she stay because she loves him as meat loves salt? Or does she stay because he has now promised her the kingdom? It is hard for her to tell the difference.

It wasn’t the best place to go for a walk, really. There were all these things that people had thrown away back there—old cookers and broken dishes and dolls with no arms and no legs and empty cans and broken bottles. Mum and Dad made me promise not to go exploring back there, because there were too many sharp things, and tetanus and such.

Revenge is a dish best served by a tennis racket

Revenge is a dish best served cold.

What do they say about revenge?” “It’s a dish best served cold.

Revenge is a dish best served cold.

Rejection is a dish best served in a paper envelope because then at least you can tear it up or burn it.

There's a bond that forms over a sink, where the silences seem natural and the conversation is broken up with practical exchanges about where the dishes go or what kind of detergent works best.

Mister Trod?" said Bod. "Tell me about revenge." "Dish best served cold," said Nehemiah Trot. "Do not take revenge in the heat of the moment. Instead, wait until the hour is propitious. There was a Grub Street hack named O'Leary--an Irishman, I should add--who had the nerve, the confounded cheek to write of my first slim volume of poems, A Nosegay of Beauty Assembled for Gentleman of Quality, that it was inferior doggerel of no worth whatsoever, and that the paper it was written on would have been better used as--no, I cannot say. Let us simply agree that it was a most vulgar statement.

Jesus said, “I am the way and the truth and the life. No one comes to [God] the Father except through me.” Peter, one of the four fishermen Jesus called, later said of Jesus, “Salvation is found in no one else, for there is no other name under heaven given to men by which we must be saved.” Jesus did not claim to be one dish on the buffet line of spirituality from which we can pick and choose the elements that best suit our taste. And if his claims are true, then his call demands everything, and we have no other choice—like those fishermen before us—but to drop everything and follow him.

When women cook, they're not just doing it for sustenance. An expression of rage and unhappiness and desire and sadness and pleading and pain may lurk in their dishes. Of course, the best kind is food filled with love.

The next day, when I came home from the library, there was a small, used red record player in my room. I found my mother in the kitchen and spotted a bandage taped to her arm. “Ma,” I asked. “Where did you get the money for the record player?” “I had it saved,” she lied. My father lived well, had a large house and an expensive imported car, wanted for little, and gave nothing. My mother lived on welfare in a slum and sold her blood to the Red Cross to get me a record player. “Education is everything, Johnny,” she said, as she headed for the refrigerator to get me food. “You get smart like regular people and you don’t have to live like this no more.” She and I were not hugging types, but I put my hand on her shoulder as she washed the dishes with her back to me and she said, in best Brooklynese, “So go and enjoy, already.” My father always said I was my mother’s son and I was proud of that. On her good days, she was a good and noble thing to be a part of. That evening, I plugged in the red record player and placed it by the window. My mother and I took the kitchen chairs out to the porch and listened to Beethoven’s Sixth Symphony from beginning to end, as we watched the oil-stained waters of the Mad River roll by. It was a good night, another good night, one of many that have blessed my life.

I think I have PTSD from when I was one of the few Asian kids in kindergarten and all the white kids made fun of my "smelly" and "weird" lunch. And now that we're all grown up, those same white kids (I mean literally the same people) like to post pics of their chimichurri bone marrow dish, and I'm like, Bitch, you used to call me a fucking vulture for eating my meat to the bone and sucking out the marrow. Now you're fishing for "Likes" with it??

In a matter of seconds, the sky darkened and the first fat drops of rain splashed around us. We went from table to table to gather our guests, smiling to mask our nervousness as the wind blew harder. As I watched the empty chairs overturning and the linens on the grape arbor flapping like sails, I was seized with a sudden fear. The wind whipped the trees; the creak of branches presaged the first sharp flash of lightning, followed by a thunder crack that set my heart pounding.

Cooking is like playing a violin. The bow is a tool used to play, as is the knives and other tools you use to prepare. (a chef's knife is even held in the same manner) Spices are the notes used in the score. The way the food is cooked and prepared is the rhythm and tempo. The ingredients are the violin themselves, ready to be played upon. The finished dish is the music played to its best melody. All of these things must be applied together at the right pace, manner, and time in order to create a flavourful rush of artwork and beauty.

Much of Chinese society still expected its women to hold themselves in a sedate manner, lower their eyelids in response to men's stares, and restrict their smile to a faint curve of the lips which did not expose their teeth. They were not meant to use hand gestures at all. If they contravened any of these canons of behavior they would be considered 'flirtatious." Under Mao, flirting with./bre/gners was an unspeakable crime. I was furious at the innuendo against me. It had been my Communist parents who had given me a liberal upbringing. They had regarded the restrictions on women as precisely the sort of thing a Communist revolution should put an end to. But now oppression of women joined hands with political repression, and served resentment and petty jealousy. One day, a Pakistani ship arrived. The Pakistani military attache came down from Peking. Long ordered us all to spring-clean the club from top to bottom, and laid on a banquet, for which he asked me to be his interpreter, which made some of the other students extremely envious. A few days later the Pakistanis gave a farewell dinner on their ship, and I was invited. The military attache had been to Sichuan, and they had prepared a special Sichuan dish for me. Long was delighted by the invitation, as was I. But despite a personal appeal from the captain and even a threat from Long to bar future students, my teachers said that no one was allowed on board a foreign ship. "Who would take the responsibility if someone sailed away on the ship?" they asked. I was told to say I was busy that evening. As far as I knew, I was turning down the only chance I would ever have of a trip out to sea, a foreign meal, a proper conversation in English, and an experience of the outside world. Even so, I could not silence the whispers. Ming asked pointedly, "Why do foreigners like her so much?" as though there was something suspicious in that. The report filed on me at the end of the trip said my behavior was 'politically dubious." In this lovely port, with its sunshine, sea breezes, and coconut trees, every occasion that should have been joyous was turned into misery. I had a good friend in the group who tried to cheer me up by putting my distress into perspective. Of course, what I encountered was no more than minor unpleasantness compared with what victims of jealousy suffered in the earlier years of the Cultural Revolution. But the thought that this was what my life at its best would be like depressed me even more. This friend was the son of a colleague of my father's. The other students from cities were also friendly to me. It was easy to distinguish them from the students of peasant backgrounds, who provided most of the student officials.

The best way to spark conversation is to be specific. Include quirky things that make you stand out. If you say, “I like music,” that doesn’t really tell me anything about you. Cool, who doesn’t? Same with writing that you like travel, food, and laughter. That’s like saying you like Tom Hanks. Yeah, dude, he’s an American hero. Don’t tell me you like to cook; describe to me your signature dish and what makes your Vietnamese soup pho-nomenal. The more specific you are, the more opportunities you give potential matches to connect by commenting on that quirk.

It has been a long time since I've been in France. I miss the food like a phantom limb.' ... 'I shall bring you our best dishes,' he promised. 'And the wine to pair with them," she said. He feigned exasperation. 'But of course, he said, 'would I blaspheme?'... She ate, her eyes half closed. All along, she'd known Lotto was with her, across the table, enjoying her food with her. He would've loved this night. Her dress, the food, the wind. The lust welled in her until it was almost unbearable. If she looked up, she knew she would see only an empty chair. She would not look up.

I have feelings about stew. It’s not the best meat, the freshest vegetables, or the subtlest seasonings that make a stew. It’s time. Time is what takes a hodgepodge of often cheap ingredients and turns them into a thick, hearty dish of gravy and texture that warms the heart and settles the soul.

And ever since the day before, Françoise, rejoicing in the opportunity to devote herself to that art of cooking at which she was so gifted, stimulated, moreover, by the prospect of a new guest, and knowing that she would have to compose, by methods known to her alone, a dish of boeuf à la gelée, had been living in the effervescence of creation; since she attached the utmost importance to the intrinsic quality of the materials which were to enter into the fabric of her work, she had gone herself to the Halles to procure the best cuts of rump-steak, shin of beef, calves’-feet, just as Michelangelo spent eight months in the mountains of Carrara choosing the most perfect blocks of marble for the monument of Julius II.

But there is a way of despising the dandelion which is not that of the dreary pessimist, but of the more offensive optimist. It can be done in various ways; one of which is saying, "You can get much better dandelions at Selfridge's," or "You can get much cheaper dandelions at Woolworth's." Another way is to observe with a casual drawl, "Of course nobody but Gamboli in Vienna really understands dandelions," or saying that nobody would put up with the old-fashioned dandelion since the super-dandelion has been grown in the Frankfurt Palm Garden; or merely sneering at the stinginess of providing dandelions, when all the best hostesses give you an orchid for your buttonhole and a bouquet of rare exotics to take away with you. These are all methods of undervaluing the thing by comparison; for it is not familiarity but comparison that breeds contempt. And all such captious comparisons are ultimately based on the strange and staggering heresy that a human being has a right to dandelions; that in some extraordinary fashion we can demand the very pick of all the dandelions in the garden of Paradise; that we owe no thanks for them at all and need feel no wonder at them at all; and above all no wonder at being thought worthy to receive them. Instead of saying, like the old religious poet, "What is man that Thou carest for him, or the son of man that Thou regardest him?" we are to say like the discontented cabman, "What's this?" or like the bad-tempered Major in the club, "Is this a chop fit for a gentleman?" Now I not only dislike this attitude quite as much as the Swinburnian pessimistic attitude, but I think it comes to very much the same thing; to the actual loss of appetite for the chop or the dish of dandelion-tea. And the name of it is Presumption and the name of its twin brother is Despair. This is the principle I was maintaining when I seemed an optimist to Mr. Max Beerbohm; and this is the principle I am still maintaining when I should undoubtedly seem a pessimist to Mr. Gordon Selfridge. The aim of life is appreciation; there is no sense in not appreciating things; and there is no sense in having more of them if you have less appreciation of them.

Meanwhile Florence and Miranda bathed their children and prepared them for bed, but they would eat with the adults before heading upstairs to snuggle into the old feather beds that had come with the house. It was the kind of evening that Bruno most enjoyed. It felt like being part of a family, with friends and good food, the presence of children, even when they squabbled, and the comforting knowledge that this had taken place last week and the week before that. Above all, he could expect to be with these same people the following week and uncounted weeks ahead. Strange, he thought, that they never ran out of things to talk about: local politics, the economics of riding schools, the merits of local vineyards and the best way to prepare various dishes. As

Finn didn’t even seem to care that he was dying,” I said. And it was true. Finn was as calm as ever right up to the very last time I saw him. “Don’t you know? That’s the secret. If you always make sure you’re exactly the person you hoped to be, if you always make sure you know only the very best people, then you won’t care if you die tomorrow.” “That doesn’t make any sense. If you were so happy, then you’d want to stay alive, wouldn’t you? You’d want to be alive forever, so you could keep being happy.” I reached over and tapped my ash into a pretty pottery dish that Toby was using for an ashtray. “No, no. It’s the most unhappy people who want to stay alive, because they think they haven’t done everything they want to do. They think they haven’t had enough time. They feel like they’ve been shortchanged.

It is one of the greatest Curses visited upon Mankind, he told me, that they shall fear where no Fear is: this astrological and superstitious Humour disarms men's Hearts, it breaks their Courage, it makes them help to bring such Calamities on themselves. Then he stopped short and looked at me, but my Measure was not yet fill'd up so I begg' d him to go on, go on. And he continued: First, they fancy that such ill Accidents must come to pass, and so they render themselves fit Subjects to be wrought upon; it is a Disgrace to the Reason and Honour of Mankind that every fantasticall Humourist can presume to interpret the Skies (here he grew Hot and put down his Dish) and to expound the Time and Seasons and Fates of Empires, assigning the Causes of Plagues and Fires to the Sins of Men or the Judgements of God. This weakens the Constancy of Humane Actions, and affects Men with Fears, Doubts, Irresolutions and Terrours. I was afraid of your Moving Picture, I said without thought, and that was why I left. It was only Clock-work, Nick. But what of the vast Machine of the World, in which Men move by Rote but in which nothing is free from Danger? Nature yields to the Froward and the Bold. It does not yield, it devours: You cannot master or manage Nature. But, Nick, our Age can at least take up the Rubbidge and lay the Foundacions: that is why we must study the principles of Nature, for they are our best Draught. No, sir, you must study the Humours and Natures of Men: they are corrupt, and therefore your best Guides to understand Corrupcion. The things of the Earth must be understood by the sentient Faculties, not by the Understanding. There was a Silence between us now until Sir Chris. says, Is your Boy in the Kitchin? I am mighty Hungry.

Torin began to fold the plaid, in the same way he liked to fold his own. He brought it behind her, then across her chest before cinching it in place at her right shoulder. Yes, he thought. It was perfect on her. He stepped back to regard Mirin’s handiwork. Sidra glanced down at it, and she still appeared confused until Torin laid his palm over her chest, where the plaid now granted her protection. He could feel the enchantment within the pattern, holding firm, like steel. He touched the place she had been kicked, where her bruises had been slow to heal, as if her heart had shattered beneath her skin and bones. She understood now. She gasped and glanced up at him. Again, he wished that he could speak to her. Their last conversation still rattled in his mind, and he didn’t like the distance that had come between them. Let my secret guard your heart, he thought. “Thank you,” Sidra whispered, as if she had heard him. It renewed his hope, and he sat at the table before his knees gave out. His gaze snagged on a pie, whose center had been eaten away in a perfect circle, the spoon still in the dish. He pointed to the gaping hole, brow arched. Sidra smiled. “The middle is the best part.” No, the crust is. He shook his head, reaching for the spoon to eat the crisp places she had left behind. He was halfway done when there came a bark, followed by a knock on the open door.

The whole suggestion is predicated on a damnable fucking lie—the BIG lie, actually—one which Richman himself happily helped create and which he works hard, on a daily basis, to keep alive. See … it makes for a better article when you associate the food with a personality. Richman, along with the best and worst of his peers, built up these names, helped make them celebrities by promoting the illusion that they cook—that if you walk into one of dozens of Jean-Georges’s restaurants, he’s somehow back there on the line, personally sweating over your halibut, measuring freshly chopped herbs between thumb and forefinger. Every time someone writes “Mr. Batali is fond of strong, assertive flavors” (however true that might be) or “Jean Georges has a way with herbs” and implies or suggests that it was Mr. Batali or Mr. Vongerichten who actually cooked the dish, it ignores the reality, if not the whole history, of command and control and the creative process in restaurant kitchens. While helpful to chefs, on the one hand, in that the Big Lie builds interest and helps create an identifiable brand, it also denies the truth of what is great about them: that there are plenty of great cooks in this world—but not that many great chefs. The word “chef” means “chief.” A chef is simply a cook who leads other cooks. That quality—leadership, the ability to successfully command, inspire, and delegate work to others—is the very essence of what chefs are about. As Richman knows. But it makes better reading (and easier writing) to first propagate a lie—then, later, react with entirely feigned outrage at the reality.

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.*

Your character and soul, intelligence and creativity, love and experiences, goodness and talents, your bright and lovely self are entwined with your body, and she has delivered the whole of you to this very day. What a partner! She has been a home for your smartest ideas, your triumphant spirit, your best jokes. You haven’t gotten anywhere you’ve ever gone without her. She has served you well. Your body walked with you all the way through childhood—climbed the trees and rode the bikes and danced the ballet steps and walked you into the first day of high school. How else would you have learned to love the smell of brownies, toasted bagels, onions and garlic sizzling in olive oil? Your body perfectly delivered the sounds of Stevie Wonder, Whitney Houston, and Bon Jovi right into your memories. She gave you your first kiss, which you felt on your lips and in your stomach, a coordinated body venture. She drove you to college and hiked the Grand Canyon. She might have carried your backpack through Europe and fed you croissants. She watched Steel Magnolias and knew right when to let the tears fall. Maybe your body walked you down the aisle and kissed your person and made promises and threw flowers. Your body carried you into your first big interview and nailed it—calmed you down, smiled charmingly, delivered the right words. Sex? That is some of your body’s best work. Your body might have incubated, nourished, and delivered a whole new human life, maybe even two or three. She is how you cherish the smell of those babies, the feel of their cheeks, the sound of them calling your name. How else are you going to taste deep-dish pizza and French onion soup? You have your body to thank for every good thing you have ever experienced. She has been so good to you. And to others. Your body delivered you to people who needed you the exact moment you showed up. She kissed away little tears and patched up skinned knees. She holds hands that need holding and hugs necks that need hugging. Your body nurtures minds and souls with her presence. With her lovely eyes, she looks deliberately at people who so deeply need to be seen. She nourishes folks with food, stirring and dicing and roasting and baking. Your body has sat quietly with sad, sick, and suffering friends. She has also wrapped gifts and sent cards and sung celebration songs to cheer people on. Her face has been a comfort. Her hands will be remembered fondly—how they looked, how they loved. Her specific smell will still be remembered in seventy years. Her voice is the sound of home. You may hate her, but no one else does.

The only thing I can’t figure out is why you still eat the food your captors fed you. Why don’t you hate it as much as you hate them?” Fila glanced down at her plate. It contained a strange mixture of Afghan and Mexican dishes. She held up a flatbread. “This isn’t Taliban food—it’s Afghan food. It’s my mother’s food. I grew up eating it before I was ever captured. To me it means love and tenderness, not hate and violence.” “Taliban, Afghan—it’s all the same.” She waved the bread. “No, it’s not. Not one bit. Afghan culture is over two thousand years old. And it’s a conservative culture—it’s had to be—but it’s not a culture of monsters. Afghans are people like you, Holt. They’re born, they grow up, they live and love and they die just like we do. I didn’t study much history before I was taken, but I know this much. America’s story is that of the frontier—of always having room to grow. Afghanistan’s story is that of occupation. By the Russians, the British, the Mongols—even the ancient Greeks. On and on for century after century. Imagine all those wars being fought in Montana. Foreign armies living among us, taking over your ranch, stealing everything you own, killing your wife and children, over and over and over again.” She paused to catch her breath. “Death is right around the corner for them—all the time. Is it any wonder that a movement that turns men into warriors and codes everything else into rigid rules might seem like the answer?” She still wasn’t sure if Holt was following her. What analogy would make sense to him? She wracked her brain. “If a bunch of Californians overran Chance Creek and forced everyone to eat tofu, would you refuse to ever eat steak again?” He made a face. “Of course not!” “Then imagine the Taliban are the Californians, forcing everyone to eat tofu. And everyone does it because they don’t know what else to do. They still love steak, but they will be severely punished if they eat it—so will their families. That’s what it’s like for many Afghans living under Taliban control. It’s not their choice. They still love their country. They still love their heritage. That doesn’t mean they love the group of extremists who have taken over.” “Even if those Taliban people went away, they still wouldn’t be anything like you and me.” Holt crossed his arms. Fila suppressed a smile at his inclusion of her. That was a step in the right direction even if the greater message was lost on him. “They’re more like you than you think. Defensive. Angry. Always on the lookout for trouble.” Holt straightened. “I have four sons. Of course I’m on the lookout for trouble.” “They have sons, too.” She waited to see if he understood. Holt shook his head. “We’re going to see different on this one. But I understand about the food. Everyone likes their mother’s cooking best.” He surveyed her plate. “You got any more of that bread?” She’d take that as a victory.

The day wore on.While yet Rycca slept, Dragon did all the things she had said he would do-paced back and forth, contemplated mayhem,and even honed his blade on the whetstone from the stable.All except being oblivious to her,for that he could never manage. But when she awoke,sitting up heavy-lidded, her mouth so full and soft it was all he could do not to crawl back into bed with her,he put aside such pursuits and controlled himself admirably well,so he thought. Yet in the midst of preparing a meal for them from the provisions in the pantry of the lodge,he was stopped by Rycca's hand settling upon his. "Dragon," she said softly, "if you add any more salt to that stew, we will need a barrel of water and more to drink with it." He looked down, saw that she was right, and cursed under his breath. Dumping out the spoiled stew, he started over. They ate late but they did eat.He was quite determined she would do so,and for once she seemed to have a decent appetite. "I'm glad to see your stomach is better," he said as she was finishing. She looked up,startled. "What makes you say that?" "You haven't seemed able to eat regularly of late." "Oh,well,you know...so many changes...travel...all that." He nodded,reached for his goblet, and damn near knocked it over as a sudden thought roared through him. "Rycca?" She rose quickly,gathering up the dishes. His hand lashed out, closing on her wrist. Gently but inexorably, he returned her to her seat. Without taking his eyes from her,he asked, "Is there something you should tell me?" "Something...?" "I ask myself what sort of changes may cause a woman to be afflicted with an uneasy stomach and it occurs to me I've been a damned idiot." "Not so! You could never be that." "Oh,really? How otherwise would I fail to notice that your courses have not come of late? Or is that also due to travel,wife?" "Some women are not all that regular." "Some women do not concern me.You do,Rycca. I swear,if you are with child and have not told me, I will-" She squared her shoulders,lifted her head,and met his eyes hard on. "Will what?" "What? Will what? Does that mean-" "I'm sorry,Dragon." Truly repentant, Rycca sighed deeply. "I was going to tell you.I was just waiting for a calmer time.I didn't want you to worry more." Still grappling with what she had just revealed,he stared at her in astonishment. "You mean worry that my wife and our child are bait for a murderous traitor?" "I know you're angry and you have a right to be.But if I had told you, we wouldn't be here now." "Damn right we wouldn't be!" He got up from the table so abruptly that his chair toppled over and crashed to the floor.Ignoring it,Dragon paced back and forth,glaring at her. Rycca waited,trusting the storm to pass. As she did,she counted silently, curious to see just how long it would take her husband to grasp fully what he had discovered. Nine...ten... "We're going to have a baby." Not long at all. She nodded happily. "Yes,we are, and you're going to be a wonderful father." He walked back to the table,picked her up out of her chair,held her high against his chest,and stared at her. "My God-" Rycca laughed. "You can't possibly be surprised.It's not as though we haven't been doing our best to make this happen." "True,but still it's absolutely incredible." Very gently,she touched his face. "Perhaps we think of miracles wrongly. They're supposed to be extraordinarily rare but in fact they're as commonplace as a bouquet of wildflowers plucked by a warrior...or a woman having a baby." Dragon sat down with her still in his arms and held her very close.He swallowed several times and said nothing. Both could have remained contentedly like that for a long while, but only a few minutes passed before they were interrupted. The raven lit on the sill of the open window just long enough to catch their attention,then she was gone into the bloodred glare of the dying day.

Dougal lifted his spoon and slit it into his mouth. Immediately, a frozen look came over his face. Sophia tensed. He removed the spoon from his mouth. Sophia gripped her own spoon tighter. A slow red crept up his face, his eyes watering slightly. Ha! Mary's soup was working its magic. Pleased, Sophia pretended to eat some soup. Dougal slapped a hand on the table. The dishes and Sophia jumped. "What's wrong?" He pointed to his bowl with his spoon. "That." "The soup? Why, whatever's wrong with it?" "Nothing.That is the best soup I've ever had." Sophia blinked. Surely he hadn't just said- He dipped his spoon back into his bowl and took another large bite. Though his eyes watered and his face turned a deeper red, he continued to eat, murmuring, "Excellent!" every third bite or so. Sophia looked at her own soup, which reeked of garlic and pepper and onion. Mary had added a large amount of salt, as well. But watching MacLean eat with gusto made her question her perceptions. What if Mary's natural ability to cook had overcome her attempts to provide an inedible meal? Sophia dipped her spoon into herbowl and gingerly sniffed the contents, grimacing at the strong odor. Casting a puzzled look at MacLean, who was about finished with his soup, she put the spoon into her mouth. The burning sensation of pepper mingled with the rancid taste of uncooked garlic and what could only have been salted dishwater. She jerked the spoon from her mouth and grabbed her water goblet, pouring it into her mouth to wash down the horrid taste. Gasping, she glared with watery, accusing eyes at MacLean. He seemed not to have noticed anything, too busy scraping the bottom of his bowl, as if afraid some succulent tidbit might have escaped him. Finding nothing more, he placed his spoon on the table and sat back, wiping his mouth with his napkin. "That was the best soup I've ever been served. I believe I'll have more." "More? Are you...are you certain?" "I'm positive.

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

Great writers and my mom never used food as an object. Instead it was a medium, a catalyst to mend hearts, to break down barriers, to build relationships. Mom's cooking fed body and soul. She used to quip, "If the food is good, there's no need to talk about the weather." That was my mantra for years---food as meal and conversation, a total experience. I leaned my forehead against the glass and thought again about Emma and the arrowroot. Mom had highlighted it in my sophomore English class. "Jane Fairfax knew it was given with a selfish heart. Emma didn't care about Jane, she just wanted to appear benevolent." "That girl was stupid. She was poor and should've accepted the gift." The football team had hooted for their spokesman. "That girl's name was Jane Fairfax, and motivation always matters." Mom's glare seared them. I tried to remember the rest of the lesson, but couldn't. I think she assigned a paper, and the football team stopped chuckling. Another memory flashed before my eyes. It was from that same spring; Mom was baking a cake to take to a neighbor who'd had a knee replacement. "We don't have enough chocolate." I shut the cabinet door. "We're making an orange cake, not chocolate." "Chocolate is so much better." "Then we're lucky it's not for you. Mrs. Conner is sad and she hurts and it's spring. The orange cake will not only show we care, it'll bring sunshine and spring to her dinner tonight. She needs that." "It's just a cake." "It's never just a cake, Lizzy." I remembered the end of that lesson: I rolled my eyes----Mom loathed that----and received dish duty. But it turned out okay; the batter was excellent. I shoved the movie reel of scenes from my head. They didn't fit in my world. Food was the object. Arrowroot was arrowroot. Cake was cake. And if it was made with artisan dark chocolate and vanilla harvested by unicorns, all the better. People would crave it, order it, and pay for it. Food wasn't a metaphor---it was the commodity---and to couch it in other terms was fatuous. The one who prepared it best won.

HERE ARE MY TEN BEEF NOODLE SOUP COMMANDMENTS: 1. Throw out the first: always flash-boil your bones and beef to get the “musk” out. I’ve gone back and forth on this a lot. I would sometimes brown the meat as opposed to boil, but decided in the end that for this soup, you gotta boil. If you brown, it’s overpowering. The lesson that beef noodle soup teaches you is restraint. Sometimes less is more if you want all the flavors in the dish to speak to you. 2. Make sure the oil is medium-high when the aromatics go down and get a slight caramelization. It’s a fine line. Too much caramelization and it becomes too heavy, but no caramelization and your stock is weak. 3. Rice wine can be tricky. Most people like to vaporize it so that all the alcohol is cooked off. I like to leave a little of the alcohol flavor ’cause it tends to cut through the grease a bit. 4. Absolutely no butter, lard, or duck fat. I’ve seen people in America try to “kick it up a notch” with animal fats and it ruins the soup. Peanut oil or die. 5. Don’t burn the chilis and peppercorns, not even a little bit. You want the spice and the numbness, but not the smokiness. 6. After sautéing the chilis/peppercorns, turn off the heat and let them sit in the oil to steep. This is another reason you want to turn the heat off early. 7. Strain your chilis/peppercorns out of the oil, put them in a muslin bag, and set them aside. Then add ginger/garlic/scallions to the oil in that order. Stage them. 8. I use tomatoes in my beef noodle soup, but I add them after the soup is finished and everything is strained. I let them hang out in the soup as it sits on the stove over the course of the day. I cut the tomatoes thin so they give off flavor without having to cook too long and so you can serve them still intact. 9. Always use either shank or chuck flap. Brisket is too tough. If you want to make it interesting, add pig’s foot or oxtail. 10. Do you. I don’t give you measurements with this because I gave you all the ingredients and the technique. The best part about beef noodle soup is that there are no rules. It just has to have beef, noodle, and soup. There are people that do clear broth beef noodle soup. Beef noodle soup with dairy. Beef noodle soup with pig’s blood. It would suck if you looked at my recipe and never made your own, ’cause everyone has a beef noodle soup in them. Show it to me.

Syn pulled his boxers on and quietly left the bedroom, walking angrily to the kitchen. He turned the corner and wanted to throw a shit-fit at the sight before him. Day was standing at his stove loading some type of egg dish onto a plate before turning and setting it in front of God. God folded down one side of his newspaper, peering at Syn from behind it. “Well good morning, sunshine,” Day said way too cheerily for five-fucking-a.m. “We brought breakfast.” Syn clenched his jaw, trying not to yell at his superior officers. “Have you two lost your fuckin’ minds? Come on. It’s, it’s ... early.” Syn turned his wrist, forgetting he didn’t have his watch on yet. “Damn, you guys are always at the office, or at a crime scene, or over fucking here at god-awful hours.” “Oh, it’s early?” Day said disbelievingly. God shrugged like he hadn’t realized either. “Seriously. When the fuck do you guys sleep?” “Never,” God said nonchalantly. “When do you fuck?” Syn snapped. “Always,” Day quipped. “Just did thirty minutes ago. Nice couch by the way, real comfy, sorry for the stain.” Syn tiredly flipped Day off. “Don’t be pissed,” Day sing-songed. “A dab of Shout will get that right out.” Syn rubbed angrily at his tired eyes, growling, “Day.” “He’s not in a joking mood, sweetheart,” God said from behind his paper. “You know we didn’t fuck on your couch so calm the hell down. Damn you’re moody in the morning. Unless ... We weren’t interrupting anything, were we? So, how’s porn boy?” God’s gruff voice filled the kitchen, making Syn cringe. “First of all. Don’t fucking call him that, ever, and damnit God. Lower your voice. Shit. He’s still asleep,” Syn berated his Lieutenant, who didn’t look the slightest bit fazed by Syn’s irritation. “You guys could let him sleep, he’s had a rough night, ya know.” Day leaned his chest against God’s large back, draping his arms over his shoulders. “Oh damn, what kind of friends are we? It was rough, huh?” Day looked apologetic. “Yes, it was, Day. He just–” “Try water-based lube next time,” Day interrupted, causing God to choke on his eggs. “Day, fuck.” Syn tried not to grin, but when he thought about it, it really was funny. “I knew I’d get you to smile. Have some breakfast Sarge, we gotta go question the crazy chicks. You know how much people feel like sharing when they’ve spent a night in jail.” “Damn. Alright, just let me–” “Wow. Something smells great.” Furi’s deep voice reached them from down the hall as he made his way to the kitchen. “You cook babe? Who knew? I’ll have the Gladiator portion.” Furi used his best Roman accent as he sauntered into the kitchen with his hands on hips and his head high. Syn turned just as Furi noticed God and Day. “Oh, fuck, shit, Jesus Christ!” Furi stumbled, his eyes darting wildly between all of them. “Damn, I’m so sorry.” Furi looked at Syn trying to gauge exactly how much he’d fucked up just now. Syn smiled at him and Furi immediately lost the horrified expression. Syn held his hand out and mouthed to him 'it's okay.

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

Lillian’s lashes lowered as she let him ease her closer, his hand sliding over the length of her spine. Her breasts and waist felt swollen within the insulating grip of her corset, and she suddenly longed to be rid of it. Taking as deep a breath as the stays would allow, she became aware of a sweetly spicy scent in the air. “What is that?” she murmured, drawing in the fragrance. “Cinnamon and wine…” Turning in the circle of his arms, she looked around the spacious bedroom, past the poster bed to the small table that had been set near the window. There was a covered silver dish on the table, from which a few traces of sweet-scented steam were still visible. Perplexed, she twisted back to look at Marcus. “Go and find out,” he said. Curiously Lillian went to investigate. Taking hold of the cover’s handle, which had been wrapped with a linen napkin, she lifted the lid, letting a soft burst of intoxicating fragrance into the air. Momentarily puzzled, Lillian stared at the dish, and then burst out laughing. The white porcelain dish was filled with five perfect pears, all standing on end, their skin gleaming and ruby-red from having been poached in wine. They sat in a pool of clear amber sauce that was redolent of cinnamon and honey. “Since I couldn’t obtain a pear from a bottle for you,” came Marcus’s voice from behind her, “this was the next best alternative.” Lillian picked up a spoon and dug into one of the melting-soft pears, lifting it to her lips with relish. The bite of warm, wine-soaked fruit seemed to dissolve in her mouth, the spiced honey sauce causing a tingle in the back of her throat. “Mmmm…” She closed her eyes in ecstasy. Looking amused, Marcus turned her to face him. His gaze fell to the corner of her lips, where a stray drop of honey sauce glittered. Ducking his head, he kissed and licked away the sticky drop, the caress of his mouth causing a new pleasurable ache deep inside her. “Delicious,” he whispered, his lips settling more firmly, until she felt as if her blood were flowing in streams of white-hot sparks. She dared to share the taste of wine and cinnamon with him, tentatively exploring his mouth with her tongue, and his response was so encouraging that she wrapped her arms around his neck and pressed herself closer. He was delicious, the taste of his mouth clean and sweet, the feel of his lean, solid body immeasurably exciting. Her lungs expanded with shaky-hot breaths, restrained by the clench of her corset stays, and she broke the kiss with a gasp. “I can’t breathe.” Wordlessly Marcus turned her around and unfastened the gown. Reaching her corset, he untied the laces and loosened them with a series of expert tugs, until the stays expanded and Lillian gulped in relief. “Why did you lace so tightly?” she heard him ask. “Because the dress wouldn’t fasten otherwise. And because, according to my mother, Englishmen prefer their women to be narrow-waisted.” Marcus snorted as he eased her back to face him. “Englishmen prefer women to have larger waists in lieu of fainting from lack of oxygen. We’re rather practical that way.” Noticing that the sleeve of her unfastened gown had slipped over her white shoulder, he lowered his mouth to the smooth curve.

Spinach Quiche Preheat oven to 375 degrees F., rack in the middle position   This is my recipe. It can be served as an appetizer if you cut it into thin slices and arrange them on a platter. It can also be served as an entrée.   One 9-inch unbaked pastry shell 1 beaten egg yolk (reserve the white in a small dish) 10-ounce package frozen chopped spinach ½ teaspoon salt ½ teaspoon pepper (freshly ground is best) 3 Tablespoons horseradish sauce 2 ounces shredded Jarlsberg (or good Swiss cheese) 4 eggs 1½ cups Half & Half (or light cream) 1/8 teaspoon salt 1/8 teaspoon cayenne pepper 1/8 teaspoon nutmeg (freshly ground is best)   Beat the egg yolk in a glass with a fork. Brush the inside of the unbaked pastry shell with the yolk. Set the shell aside to dry. Cook and drain the spinach. Squeeze out as much moisture as you can and then blot with a paper towel. In a bowl, combine the spinach with the salt, pepper, and horseradish sauce. Spread it in the bottom of the pastry shell. Sprinkle the top with the grated cheese. Beat the 4 whole eggs with the reserved egg white. Add the Half & Half, salt, and cayenne pepper. Mix well and pour on top of cheese. Sprinkle the top with nutmeg. Bake at 375 degrees F. for 40 minutes, or until a knife inserted one inch from the center comes out clean. Let cool for ten minutes and then cut into wedges and serve. This quiche can be served warm or at room temperature. I’ve even been known to eat it cold, straight out of the refrigerator. It’s perfect for a fancy brunch or a lazy, relaxed breakfast on the weekend. Yield: Serves from 12 to 18 as an appetizer. Serves six as an entrée if they only have one piece.

GERMAN PANCAKES Preheat oven to 375 degrees F., rack in the middle position.   Prepare an 8-inch square pan by spraying it with Pam or another nonstick cooking spray, or coating the inside with butter. Hannah’s 1st Note: You can double this recipe if you like, so that it will serve 8 people. If you double this recipe, it will take approximately 55 minutes to bake. Hannah’s 2nd Note: This dish works best if you use an electric mixer. 6 strips bacon (I used applewood smoked bacon) 4 large eggs 1 cup whole milk (I’ve used heavy cream and that works also) 1 cup flour (Just scoop it up and level it off with a table knife.) 1 teaspoon vanilla extract 1 teaspoon salt 4 ounces cream cheese (half of an 8-ounce package) minced parsley to sprinkle on top (optional) Fry the bacon in a frying pan on the stovetop until it’s crispy. Let it cool to room temperature, and then crumble it into the bottom of your baking pan. In an electric mixer, beat the eggs with half of the milk (that’s ½ cup). Continue to beat until the mixture is light and fluffy. Add vanilla extract and salt. Beat until they’re well combined. Mix in the flour and beat for 40 seconds. Add the second half of the milk (another ½ cup) and beat until everything is light and fluffy. Pour half of the mixture over the bacon crumbles in the 8-inch square pan. Cut the cream cheese into 1-inch-square cubes. Place them evenly over the egg mixture in the pan. Pour the second half of the mixture over the cream cheese. Bake at 375 degrees F. for 45 to 55 minutes, or until it’s golden brown and puffy on top. Hannah’s 3rd Note: This breakfast entree is excellent when served with biscuits or crispy buttered toast.

Every few months or so at home, Pops had to have Taiwanese ’Mian. Not the Dan-Dan Mian you get at Szechuan restaurants or in Fuchsia Dunlop’s book, but Taiwanese Dan-Dan. The trademark of ours is the use of clear pork bone stock, sesame paste, and crushed peanuts on top. You can add chili oil if you want, but I take it clean because when done right, you taste the essence of pork and the bitterness of sesame paste; the texture is somewhere between soup and ragout. Creamy, smooth, and still soupy. A little za cai (pickled radish) on top, chopped scallions, and you’re done. I realized that day, it’s the simple things in life. It’s not about a twelve-course tasting of unfamiliar ingredients or mass-produced water-added rib-chicken genetically modified monstrosity of meat that makes me feel alive. It’s getting a bowl of food that doesn’t have an agenda. The ingredients are the ingredients because they work and nothing more. These noodles were transcendent not because he used the best produce or protein or because it was locally sourced, but because he worked his dish. You can’t buy a championship. Did this old man invent Dan-Dan Mian? No. But did he perfect it with techniques and standards never before seen? Absolutely. He took a dish people were making in homes, made it better than anyone else, put it on front street, and established a standard. That’s professional cooking. To take something that already speaks to us, do it at the highest level, and force everyone else to step up, too. Food at its best uplifts the whole community, makes everyone rise to its standard. That’s what that Dan-Dan Mian did. If I had the honor of cooking my father’s last meal, I wouldn’t think twice. Dan-Dan Mian with a bullet, no question.

It’s just a devilish odd coincidence. I shared a boat – and a carriage – with Balcourt’s sister and cousin." "I didn’t realise he had a sister." "Well, he does." Richard abruptly pushed away his empty bowl. "What a great stroke of luck! Could you use the acquaintance with the sister to discover more about Balcourt’s activities?" "That," Richard said grimly, "is not an option." Geoff eyed him quizzically. "I realise that any sister of Balcourt’s is most likely repugnant at best, but you don’t need to propose to the girl. Just flirt with her a bit. Take her for a drive, call on her at home, use her as an entrée into the house. You’ve done it before." "Miss Balcourt is not repugnant." Richard twisted in his chair, and stared at the door. "What the devil is keeping supper?" Geoff leant across the table. "Well, if she’s not repugnant, then-what’s the – ah." "Ah? Ah? What the deuce do you mean by ‘ah’? Of all the nonsensical…" "You" – Geoff pointed at him with fiendish glee – "are unsettled not because you find her repugnant, but because you find her not repugnant." Richard was about to deliver a baleful look in lieu of a response, when he was saved by the arrival of the footman bearing a large platter of something covered with sauce. Richard leant forward and speared what looked like it might once have been part of a chicken, as the footman whisked off with his soup dish. "Have some," Richard suggested to Geoff, ever so subtly diverting the conversation to culinary appreciation. "Thank you." Undiverted, Geoff continued, "Tell me about your Miss Balcourt." "Leaving aside the fact that she is by no means my Miss Balcourt" – Richard ignored the sardonic stare coming from across the table – "the girl is as complete an opposite to her brother as you can imagine. She was raised in England, somewhere out in the countryside. She’s read Homer in the original Greek—" "This is serious," murmured Geoff. "Is she comely?" "Comely?" "You know, nice hair, nice eyes, nice…" Geoff made a gesture that Richard would have expected more readily from Miles.