Dry Wine Quotes

I wonder if you know yet that you’ll leave me. That you are a child playing with matches and I have a paper body. You will meet a girl with a softer voice and stronger arms and she will not have violent secrets or an affection for red wine or eyes that never stay dry. You will fall into her bed and I’ll go back to spending Friday nights with boys who never learn my last name.

The letter had been crumpled up and tossed onto the grate. It had burned all around the edges, so the names at the top and bottom had gone up in smoke. But there was enough of the bold black scrawl to reveal that it had indeed been a love letter. And as Hannah read the singed and half-destroyed parchment, she was forced to turn away to hide the trembling of her hand. —should warn you that this letter will not be eloquent. However, it will be sincere, especially in light of the fact that you will never read it. I have felt these words like a weight in my chest, until I find myself amazed that a heart can go on beating under such a burden. I love you. I love you desperately, violently, tenderly, completely. I want you in ways that I know you would find shocking. My love, you don't belong with a man like me. In the past I've done things you wouldn't approve of, and I've done them ten times over. I have led a life of immoderate sin. As it turns out, I'm just as immoderate in love. Worse, in fact. I want to kiss every soft place of you, make you blush and faint, pleasure you until you weep, and dry every tear with my lips. If you only knew how I crave the taste of you. I want to take you in my hands and mouth and feast on you. I want to drink wine and honey from you. I want you under me. On your back. I'm sorry. You deserve more respect than that. But I can't stop thinking of it. Your arms and legs around me. Your mouth, open for my kisses. I need too much of you. A lifetime of nights spent between your thighs wouldn't be enough. I want to talk with you forever. I remember every word you've ever said to me. If only I could visit you as a foreigner goes into a new country, learn the language of you, wander past all borders into every private and secret place, I would stay forever. I would become a citizen of you. You would say it's too soon to feel this way. You would ask how I could be so certain. But some things can't be measured by time. Ask me an hour from now. Ask me a month from now. A year, ten years, a lifetime. The way I love you will outlast every calendar, clock, and every toll of every bell that will ever be cast. If only you— And there it stopped.

The sun has blessed you," Sarita used to say. "Look how he has left his kisses on your face for all to see and be jealous." "The sun loves you more," I said, rubbing my hands over her dry arms, the color of an aged wine gourd, and she laughed. But this is not India and we are not prized for our freckles here. The sun is not allowed to show his love.

I wonder if you know yet that you’ll leave me. That you are a child playing with matches and I have a paper body. You will meet a girl with a softer voice and stronger arms and she will not have violent secrets or an affection for red wine or eyes that never stay dry. You will fall into her bed and I’ll go back to spending Friday nights with boys who never learn my last name. I have chased off every fool who has tried to sleep beside me You think it’s romantic to fuck the girl who writes poems about you. You think I’ll understand your sadness because I live inside my own. But I will show up at your door at 2 am, wild-eyed and sleepless. and try and find some semblance of peace in your breastbone and you will not let me in. You will tell me to go home.

Welcome,” said the magus. “Would you like some dried beef, some dried beef, or some dried beef for lunch?” “Oh, I’ll take stuffed pigeons in sauce, thank you, and some decent wine to drink. None of that cheap stuff, please.” The magus handed me an almost empty paper package of dried beef and half of a loaf of bread. “Enjoy your meal,” he said.

Indeed, grief is not the clear melancholy the young believe it. It is like a siege in a tropical city. The skin dries and the throat parches as though one were living in the heat of the desert; water and wine taste warm in the mouth, and food is of the substance of the sand; one snarls at one's company; thoughts prick one through sleep like mosquitoes.

I had a ritual—and having any ritual sounded so mature that I told everyone about it, even the regulars. On my days off I woke up late and went to the coffee shop and had a cappuccino and read. Then around five p.m., when the light was failing, I would take out a bottle of dry sherry and pour myself a glass, take out a jar of green olives, put on Miles Davis, and read the wine atlas. I didn't know why it felt so luxurious, but one day I realized that ritual was why I had moved to New York—to eat olives and get tipsy and read about Nebbiolo while the sun set. I had created a life that was bent in service to all my personal cravings.

Contact with [menstrual blood] turns new wine sour, crops touched by it become barren, grafts die, seed in gardens are dried up, the fruit of trees fall off, the edge of steel and the gleam of ivory are dulled, hives of bees die, even bronze and iron are at once seized by rust, and a horrible smell fills the air; to taste it drives dogs mad and infects their bites with an incurable poison.

And in the years when your shadow leaned clear across the land as you lay abed nights with your heartbeat mounting to the billions, his invention must let a man drowse easy in the falling leaves like the boys in autumn who, comfortably strewn in the dry stacks, are content to be a part of the death of the world...

Just looking at her made my mouth water, like a sip of dry wine, that flinty taste. There was a hardness in her eyes, unrelieved by the amiably commercial oriental-Fragonard vivacity you find in nearly all the eyes in these parts.

Dry wine for bad spirits, brandy for heartache oh, my Hot Pink Peach, it is my privilege to reach within your sweet feverings

He drained a bar dry last night and is managing to speak in iambic pentameter. I have two glasses of wine with dinner and I can barely decipher the TV Guide the next day. I’m so freaking old.” “Join

It was your birthday, we had drunk and dined Half of the night with our old friend Who’d showed us in the end To a bed I reached in one drunk stride. Already I lay snug, And drowsy with the wine dozed on one side. I dozed, I slept. My sleep broke on a hug, Suddenly, from behind, In which the full lengths of our bodies pressed: Your instep to my heel, My shoulder-blades against your chest. It was not sex, but I could feel The whole strength of your body set, Or braced, to mine, And locking me to you As if we were still twenty-two When our grand passion had not yet Become familial. My quick sleep had deleted all Of intervening time and place. I only knew The stay of your secure firm dry embrace.

At Swindon we turned off the main road and, as the sun mounted high, we were among dry-stone walls and ashlar houses. It was about eleven when Sebastian, without warning, turned the car into a cart track and stopped. It was hot enough now to make us seek the shade. On a sheep-cropped knoll under a clump of elms we ate the strawberries and drank the wine--as Sebastian promised, they were delicious together--and we lit fat, Turkish cigarettes and lay on our backs, Sebastian's eyes on the leaves above him, mine on his profile, while the blue-grey smoke rose, untroubled by any wind, to the blue-green shadows of foliage, and the sweet scent of the tobacco merged with the sweet summer scents around us and the fumes of the sweet, golden wine seemed to lift us a finger's breadth above the turf and hold us suspended. "Just the place to bury a crock of gold," said Sebastian. "I should like to bury something precious in every place where I've been happy and then, when I was old and ugly and miserable, I could come back and dig it up and remember.

They turned. In the middle of the square three black and white vulturine scavengers with a wingspan of about six feet were disputing the dried remains of a cat. 'What do you call those?' asked Stephen. 'Those?' replied his guide, looking at them with narrowed eyes. 'Those are what we call birds, your worship.

I, Rooster John Byron, hereby place a curse Upon the Kennet and Avon Council, May they wander the land for ever, Never sleep twice in the same bed, Never drink water from the same well, And never cross the same river twice in a year. He who steps in my blood, may it stick to them Like hot oil. May it scorch them for life, And may the heat dry up their souls, And may they be filled with the melancholy Wine won't shift. And all their newborn babies Be born mangled, with the same marks, The same wounds of their fathers. Any uniform which brushes a single leaf of this wood Is cursed, and he who wears it this St George's Day, May he not see the next.

Uncle Albert fished in a canvas bag for bread, wine, cheese, and dried salami. The Beltraminis broke out five ripe cantaloupes. Pino’s father sat in the grass next to his violin case, his arms wrapped around his knees and an enchanted look on his face

I've got my full rucksack pack and it's spring, I'm going to go Southwest to the dry land, to the long lone land of Texas and Chihuahua and the gay streets of Mexico night, music coming out of doors, girls, wine, weed, wild hats, viva! What does it matter? Like the ants that have nothing to do but dig all day, I have nothing to do but what I want and be kind and remain nevertheless uninfluenced by imaginary judgments and pray for the light.

While Apicius is full of ancient delicacies such as roasted peacock, boiled sow vulva, testicles, and other foods we would not commonly eat today, there are many others that are still popular, including tapenade, absinthe, flatbreads, and meatballs. There is even a recipe for Roman milk and egg bread that is identical to what we call French toast. And, contrary to popular belief, foie gras was not originally a French delicacy. The dish dates back twenty-five hundred years, and Pliny credits Apicius with developing a version using pigs instead of geese by feeding hogs dried figs and giving them an overdose of mulsum (honey wine) before slaughtering them.

Even in the Moment of Our Earliest Kiss Even in the moment of our earliest kiss, When sighed the straitened bud into the flower, Sat the dry seed of most unwelcome this; And that I knew, though not the day and hour. Too season-wise am I, being country-bred, To tilt at autumn or defy the frost: Snuffing the chill even as my fathers did, I say with them, "What’s out tonight is lost." I only hoped, with the mild hope of all Who watch the leaf take shape upon the tree, A fairer summer and a later fall Than in these parts a man is apt to see, And sunny clusters ripened for the wine: I tell you this across the blackened vine.

A good sherris-sack hath a twofold operation in it. It ascends me into the brain, dries me there all the foolish and dull and crudy vapors which environ it, makes it apprehensive, quick, forgetive, full of nimble, fiery, and delectable shapes, which, delivered o'er to the voice, the tongue, which is the birth, becomes excellent wit.

It lands halfway down the skirt. The red wine against the green silk makes it look like Gaia, the primordial earth mother, is having her period. I know I should feel guilty. Contrite. I should be rushing to the fridge and grabbing a bottle of club soda before the stain sets, or rushing Viveca’s dress down the street to that dry cleaning place. But I’m not contrite. I’m a little giddy, in fact. I pour another mug of wine and throw it at the other three dresses. In some places the wine seeps in and it dribbles down to the hems in others. I do it again: pour, splash. I feel like Jackson Pollock must have felt, except I’m not dribbling paint; I’m staining beauty with blood.

If all be true that i do think, There are fice reasons we should drink, Good wine- a friend - or being dry- Or lest we should be by and by- Or any other reason why.

Do we not owe the Growth of Wine To the dry shabby crooked Vine?

The best wines are produced when the summer is warm and dry, which makes the Bordeaux wine industry a likely beneficiary of global warming.

today, suffering from drawn out hangover, the world ran dry. Bukowski died and one third of the world's winemakers will go broke.

It is like taking a sip of wine and saying, “It’s a bit dry; it has definitely aged well, but I can taste the bark. I’ve had better.” Instead of simply experiencing the joy and flavors of the wine, we are analyzing the flavor, trying to break it down and fit it into a context and language we already know. In doing this, we miss out on much of the actual experience.

There was no wind, and, outside now of the warm air of the cave, heavy with smoke of both tobacco and charcoal, with the odor of cooked rice and meat, saffron, pimentos, and oil, the tarry, wine-spilled smell of the big skin hung beside the door, hung by the neck and all the four legs extended, wine drawn from a plug fitted in one leg, wine that spilled a little onto the earth of the floor, settling the dust smell; out now from the odors of different herbs whose names he did not know that hung in bunches from the ceiling, with long ropes of garlic, away now from the copper-penny, red wine and garlic, horse sweat and man sweat died in the clothing (acrid and gray the man sweat, sweet and sickly the dried brushed-off lather of horse sweat, of the men at the table, Robert Jordan breathed deeply of the clear night air of the mountains that smelled of the pines and of the dew on the grass in the meadow by the stream.

During Prohibition, enterprising California grape growers kept themselves in business by selling “fruit bricks”—blocks of dried, compressed grapes that were packaged with wine-making yeast. A label warned purchasers not to dissolve the fruit brick in warm water and add the yeast packet, as this would result in fermentation and the creation of alcohol, which was illegal.

you are an exit wound the extra shot of tequila the tangled knot of hair that has to be cut out you are the cell phone ringing in a hushed theatre pebble wedged in the sole of a boot the bloody hangnail you are, just this once you are flip flops in a thunderstorm the boy’s lost erection a pen gone dry you are my father’s nightmare my mother’s mirage you are a manic high which is to say: you are a bad idea you are herpes despite the condom you are, I know better you are pieces of cork floating in the wine glass you are the morning after whose name I can’t remember still in my bed the hole in my rain boots vibrator with no batteries you are, shut up and kiss me you are naked wearing socks mascara bleeding down laughing cheeks you are the wrong guy buying me a drink you are the typo in an otherwise brilliant novel sweetalk into unprotected sex the married coworker my stubbed toe you are not new or uncommon not brilliant or beautiful you are a bad idea rock star in the back seat of a taxi burned popcorn top shelf, at half price you are everything I want you are a poem I cannot write a word I cannot translate you are an exit wound a name I cannot bring myself to say aloud

In the window I smelled all the food of San Francisco. There were seafood places out there where the buns were hot, and the baskets were good enough to eat too; where the menus themselves were soft with foody esculence as though dipped in hot broths and roasted dry and good enough to eat too. Just show me the bluefish spangle on a seafood menu and I’d eat it; let me smell the drawn butter and lobster claws. There were places where they specialized in thick and red roast beef au jus, or roast chicken basted in wine. There were places where hamburgs sizzled on grills and the coffee was only a nickel. And oh, that pan-fried chow mein flavored air that blew into my room from Chinatown, vying with the spaghetti sauces of North Beach, the soft-shell crab of Fisherman’s Wharf — nay, the ribs of Fillmore turning on spits! Throw in the Market Street chili beans, redhot, and french-fried potatoes of the Embarcadero wino night, and steamed clams from Sausalito across the bay, and that’s my ah-dream of San Francisco…

We shall not sip from the same glass, No water for us, or sweet wine; We’ll not embrace at morning, Not gaze from the same sill at night; You breathe the sun, I the moon, Yet the one love keeps us alive. Always with me, tender, true friend, And your smiling friend’s with you. But I know the pain in your grey eyes, And my sickness is down to you, too. In short, we mustn’t meet often, To be certain of peace of mind. Yet it’s your voice sings in my poems, And in your poems my breath sighs, O, beyond the reach of distance or fear, There is a fire… And if you knew how dear to me Are those dry, pale lips of yours now.

A work of art is abundant, spills out, gets drunk, sits up with you all night and forgets to close the curtains, dries your tears, is your friend, offers you a disguise, a difference, a pose. Cut and cut it through and there is still a diamond at the core. Skim the top and it is rich. The inexhaustible energy of art is transfusion for a worn-out world. When I read Virginia Woolf she is to my spirit, waterfall and wine.

Miss Parkinson lived alone in a big bay-windowed house of Edwardian brick with a vast garden of decaying fruit trees and untidy hedges of gigantic size. She was great at making elderberry wine and bottling fruit and preserves and lemon curd and drying flowers for winter. She felt, like Halibut, that things were not as they used to be. The synthetic curse of modern times lay thick on everything. There was everywhere a sad drift from Nature.

All the people within reach had suspended their business, or their idleness, to run to the spot and drink the wine. The rough, irregular stones of the street, pointing every way, and designed, one might have thought, expressly to lame all living creatures that approached them, had dammed it into little pools; these were surrounded, each by its own jostling group or crowd, according to its size. Some men kneeled down, made scoops of their two hands joined, and sipped, or tried to help women, who bent over their shoulders, to sip, before the wine had all run out between their fingers. Others, men and women, dipped in the puddles with little mugs of mutilated earthenware, or even with handkerchiefs from women’s heads, which were squeezed dry into infants’ mouths; others made small mud-embankments, to stem the wine as it ran; others, directed by lookers-on up at high windows, darted here and there, to cut off little streams of wine that started away in new directions; others devoted themselves to the sodden and lee-dyed pieces of the cask, licking, and even champing the moister wine-rotted fragments with eager relish. There was no drainage to carry off the wine, and not only did it all get taken up, but so much mud got taken up along with it, that there might have been a scavenger in the street, if anybody acquainted with it could have believed in such a miraculous presence.

Jesus of Nazareth is so entirely one of them they can hardly find anything special about him at all. He fits right in with the messy busyness of everyday life. And it is here, in their midst, with their routines of fish and wine and bread, that he proclaims the kingdom of heaven. The gospel, Jesus teaches, is in the yeast, as a woman kneads it with her bare hands into the cool, pungent dough. It is in the soil, so warm and moist when freshly turned by muscular arms and backs. It is in the tiny seeds of mustard and wheat, painstakingly saved and dried from last season's harvest... Jesus placed the gospel in these tactile things, with all the grit of life surrounding him, because it is through all this touching, tasting, and smelling that his own sheep- his beloved, hardworking, human flock- know. And it is through these most mundane, touchable, smellable, tasteable pieces of commonplace existence that he shows them, and us, to find God and know him. Jesus delivered the good news in a rough, messy, hands-on package of donkeys and dusty roads, bleeding women and lepers, water from the well, and wine from the water. Holy work in the world has always been like this: messy, earthy, physical, touchable.

Hunter's stew is also known as hunter's pot or perpetual stew. It is made in a large pot, and the ingredients are anything you can find. The idea is that it is never finished, never emptied all the way- instead it is topped up perpetually. It is a stew with an unending cycle. It is a stew that can last for years. It dates back to medieval Poland, first made in cauldrons no one bothered to empty or wash. It began with the simmering of game meat- pigeon, hare, hen, pheasant, rabbit- just anything you could get your hands on. It would then be supplemented with foraged vegetables, seasoned with wild herbs. Sometimes spices or even wine would be added. Then, as time went by, additional food scraps and leftovers were thrown in- recently harvested produce, stale hunks of bread, newly slaughtered meat, or beans dried for the winter months. It would exist in perpetuity, always the same, always new. Traditionally the stew has spicy, savory, and sour notes. An element of sourness is absolutely necessary to cut through the rich and intense flavor. It is said to improve with age.

The magic of your larger blooming life has been trying to reach you -- pouring through cracks, seeping up through the ground around you. It has no aim, save one: to save you; to bring back the moist oasis of midnight wine and pillow talk to that dry desert you've become.

He is going to die, Tyrion realized. He felt curiously calm, though pandemonium raged all about him. They were pounding Joff on the back again, but his face was only growing darker. Dogs were barking, children were wailing, men were shouting useless advice at each other. Half the wedding guests were on their feet, some shoving at each other for a better view, others rushing for the doors in their haste to get away. Ser Meryn pried the king’s mouth open to jam a spoon down his throat. As he did, the boy’s eyes met Tyrion’s. He has Jaime’s eyes. Only he had never seen Jaime look so scared. The boy’s only thirteen. Joffrey was making a dry clacking noise, trying to speak. His eyes bulged white with terror, and he lifted a hand . . . reaching for his uncle, or pointing . . . Is he begging my forgiveness, or does he think I can save him? “Noooo,” Cersei wailed, “Father help him, someone help him, my son, my son . . .” Tyrion found himself thinking of Robb Stark. My own wedding is looking much better in hindsight. He looked to see how Sansa was taking this, but there was so much confusion in the hall that he could not find her. But his eyes fell on the wedding chalice, forgotten on the floor. He went and scooped it up. There was still a half-inch of deep purple wine in the bottom of it. Tyrion considered it a moment, then poured it on the floor.

What you have heard is true. I was in his house. His wife carried a tray of coffee and sugar. His daughter filed her nails, his son went out for the night. There were daily papers, pet dogs, a pistol on the cushion beside him. The moon swung bare on its black cord over the house. On the television was a cop show. It was in English. Broken bottles were embedded in the walls around the house to scoop the kneecaps from a man's legs or cut his hands to lace. On the windows there were gratings like those in liquor stores. We had dinner, rack of lamb, good wine, a gold bell was on the table for calling the maid. The maid brought green mangoes, salt, a type of bread. I was asked how I enjoyed the country. There was a brief commercial in Spanish. His wife took everything away. There was some talk of how difficult it had become to govern. The parrot said hello on the terrace. The colonel told it to shut up, and pushed himself from the table. My friend said to me with his eyes: say nothing. The colonel returned with a sack used to bring groceries home. He spilled many human ears on the table. They were like dried peach halves. There is no other way to say this. He took one of them in his hands, shook it in our faces, dropped it into a water glass. It came alive there. I am tired of fooling around he said. As for the rights of anyone, tell your people they can go f--- themselves. He swept the ears to the floor with his arm and held the last of his wine in the air. Something for your poetry, no? he said. Some of the ears on the floor caught this scrap of his voice. Some of the ears on the floor were pressed to the ground.

I had tried to make it beautiful with a spray of golden and orange autumn leaves in an empty green wine bottle on the floor by the hearth, with a string of tiny mouse skulls and soft white dove feathers hanging above my bed, and a cluster of dried rose hips pinned behind the door.

Peter lifted his head. Hook's hair was tangled around his face like a lion's mane and his eyes were painfully clear, all teasing and mirth gone from his mouth. He took Peter's chin in his hand, his fingers calloused but gentle, and kissed him. Everything in the world grew quiet and Peter's body grew loud. The caress of Hook's fingertips under his chin made his pulse catch, his throat flushing, shoulders tightening. He could only seem to breathe in, breathe Hook in deeper. Hook's lips were dry, and he tasted like salt and sweet wine. He smelled like gunpowder and the sea and he was everywhere, shifting closer across the leaves, his other arm snaking around Peter's waist, the iron claw pressed flat between his shoulder blades. Peter dug his fingers into fistfuls of earth, trying to ground himself as Hook pulled them together, tipping Peter's head back with the gentle thrust of his kiss, a momentum that threatened to tilt them both to the ground. Peter was impossibly hot, hot to his fingertips and toes and his skin was crawling with the need to be touched, the shock of that need. Sweat caught at the back of his shirt. His skin was stark canvas begging for ink, and Hook's touch was going to stain him forever. It was too much, too sudden. Peter recoiled, yanking a knife from his boot and holding it between them. He didn't mean it as a threat, just a way to make distance where none had been.

Sonnet I am no stranger in the house of pain; I am familiar with its every part, From the low stile, then up the crooked lane To the dark doorway, intimate to my heart. Here did I sit with grief and eat his bread, Here was I welcomed as misfortune’s guest, And there’s no room but where I’ve laid my head On misery’s accomodating breast. So, sorrow, does my knocking rouse you up? Open the door, old mother; it is I. Bring grief’s good goblet out, the sad, sweet cup; Fill it with wine of silence, strong and dry. For I’ve a story to amuse your ears, Of youth and hope, of middle age and tears.

Like a dingy London bird among the birds at roost in these pleasant fields, where the sheep are all made into parchment, the goats into wigs, and the pasture into chaff, the lawyer, smoke-dried and faded, dwelling among mankind but not consorting with them, aged without experience of genial youth, and so long used to make his cramped nest in holes and corners of human nature that he has forgotten its broader and better range, comes sauntering home. In the oven made by the hot pavements and hot buildings, he has baked himself dryer than usual; and he has in his thirsty mind his mellowed port-wine half a century old.

As graduate programs are supposed to do, this one stressed excellence: the values that defined it, the quality of work that embodied it. They were inspiring to me. But they came in a package—from my vantage point as a solo black, the package of an all-white program. Thus some of the incidental features of being white academics—the preference for dressing down, the love of seemingly all things European, a preference for dry wines, little knowledge of black life or popular culture—got implicitly associated with excellence. Excellence seemed to have an identity, which I didn’t entirely have and worried that I couldn’t get.

Grand-Mère’s Friday-Night Chicken My mother made a version of this in the 1970s; I have updated it with ingredients that are readily available today, if not necessarily to cooks of 1947. This is the dish that came to mind when I tried to think of something that Miriam would have made, and though it is far from authentic in its origins, it is delicious and relatively easy to make. Serves 4 1 medium orange ½ teaspoon fennel seeds 8 chicken thighs, skin-on and bone-in, about 3½ to 4 pounds Salt and pepper 2 tablespoons extra-virgin olive oil 1 cup prunes, pitted and halved (quarter if especially large) 1 cup green olives, pitted ½ cup dry white wine or dry (white) vermouth

There are souls innumerable in the world, as dry as the Sahara desert—souls which, when they look most gay and summer-like, are only flaunting the flowers gathered from other people's gardens, stuck without roots into their own unproducing soil. Oh, the dreariness, the sandy sadness of such poor arid souls! They are hungry, and eat husks; they are thirsty, and drink hot wine; their sleep is a stupor, and their life, if not an unrest, then a yielded decay. Only when praised or admired do they feel as if they lived! But Joan was not yet of such. She had had too much discomfort to have entered yet into their number. There was water not yet far from the surface of her consciousness.

There were many things Lore didn’t feel like doing today. Getting up early. Choking down breakfast. Her head felt like it was inhabited by a thousand tiny men with hammers, courtesy of the wine she’d downed before bed to make sure she didn’t dream. The combination of ache and dry, sour mouth made even the most delicate pastries taste like something from a refuse pile. Getting dressed also wasn’t high up on her list of things she wanted to do, and she’d let Juliette, her lady’s maid, stuff her into a pale-peach gown that really did nothing for her coloring because she didn’t have the energy to fight about it. That was typical for her, these days. Not having the energy to fight about things.

XII. If there pushed any ragged thistle-stalk Above its mates, the head was chopped, the bents Were jealous else. What made those holes and rents In the dock's harsh swarth leaves, bruised as to baulk All hope of greenness? Tis a brute must walk Pashing their life out, with a brute's intents. XIII. As for the grass, it grew as scant as hair In leprosy; thin dry blades pricked the mud Which underneath looked kneaded up with blood. One stiff blind horse, his every bone a-stare, Stood stupified, however he came there: Thrust out past service from the devil's stud! XIV. Alive? he might be dead for aught I knew, With that red gaunt and colloped neck a-strain. And shut eyes underneath the rusty mane; Seldom went such grotesqueness with such woe; I never saw a brute I hated so; He must be wicked to deserve such pain. XV. I shut my eyes and turned them on my heart, As a man calls for wine before he fights, I asked one draught of earlier, happier sights, Ere fitly I could hope to play my part. Think first, fight afterwards, the soldier's art: One taste of the old time sets all to rights. XVI. Not it! I fancied Cuthbert's reddening face Beneath its garniture of curly gold, Dear fellow, till I almost felt him fold An arm to mine to fix me to the place, The way he used. Alas, one night's disgrace! Out went my heart's new fire and left it cold. XVII. Giles then, the soul of honour - there he stands Frank as ten years ago when knighted first, What honest man should dare (he said) he durst. Good - but the scene shifts - faugh! what hangman hands Pin to his breast a parchment? His own bands Read it. Poor traitor, spit upon and curst! XVIII. Better this present than a past like that: Back therefore to my darkening path again! No sound, no sight as far as eye could strain. Will the night send a howlet or a bat? I asked: when something on the dismal flat Came to arrest my thoughts and change their train. XIX. A sudden little river crossed my path As unexpected as a serpent comes. No sluggish tide congenial to the glooms; This, as it frothed by, might have been a bath For the fiend's glowing hoof - to see the wrath Of its black eddy bespate with flakes and spumes. XX. So petty yet so spiteful! All along, Low scrubby alders kneeled down over it; Drenched willows flung them headlong in a fit Of mute despair, a suicidal throng: The river which had done them all the wrong, Whate'er that was, rolled by, deterred no whit. XXI. Which, while I forded - good saints, how I feared To set my foot upon a dead man's cheek, Each step, of feel the spear I thrust to seek For hollows, tangled in his hair or beard! - It may have been a water-rat I speared, But, ugh! it sounded like a baby's shriek. XXII. Glad was I when I reached the other bank. Now for a better country. Vain presage! Who were the strugglers, what war did they wage, Whose savage trample thus could pad the dank soil to a plash? Toads in a poisoned tank Or wild cats in a red-hot iron cage - XXIII. The fight must so have seemed in that fell cirque, What penned them there, with all the plain to choose? No footprint leading to that horrid mews, None out of it. Mad brewage set to work Their brains, no doubt, like galley-slaves the Turk Pits for his pastime, Christians against Jews.

To cure epilepsy, doctors concocted recipes of dried human heart or made a potion of wine, lily, lavender, and an entire adult brain, which weighed about three pounds. Human fat was used to treat consumption, rheumatism, and gout. Physicians recommended those suffering from hemorrhoids to stroke them with the amputated hand of a dead man—a strangely unpalatable image to ponder.

to catch his breath again, he merely said ‘gun’, and it was then that I took note of the stain on the drooping folds of the pareu wrapped around his waist. In the moonlight, it had at first appeared to be dirt or perhaps red wine—though the Samoans have no taste for wine—but its crust and gleam now revealed it to be dried blood. A sight that you and I, my friend, know all too well.

Think you could at least try to hide the blood stains Chase?" I took a sip of wine and grimaced as the dry liquid damn near choked me to death. Chase looked down at his shirt and shrugged. "Makes mortal men tremble in fear." Nixon smacked Chase on the back of the head and whispered, "See me tremble, oh badass one." Chase rolled his eyes. "Hilarious." Tex snickered. "I thought so.

But Theopompus says, that black wine was first made among the Chians; and, that the Chians were the first people who imparted the knowledge of planting and tending vines to the rest of mankind, having learnt it from Oenopion the son of Bacchus, who was the original colonizer of their island. But white wine is weak and thin; but yellow wine is very digestible, being of a more drying nature. 48.

So when I get home, I go shopping. I fill the cart with steak, fish, broccoli, avocados, canned squid, tuna, tomato juice, romaine lettuce, sour cream, and cashews—tubs of cashews, because they’ll be my go-to temptation snuffer. Also on the “yes” list: eggs, cheese, whole cream, dry white wine, Scotch, and salsa. But no fruit, breads, rice, potatoes, pasta, or honey. No beans, which means no tofu or soy of any stripe. No chips, no beer, no milk or yogurt. No deli ham or roast beef, either, since they’re often cured in sugar. Turkey was fine if you cooked it yourself, but even then you have to be careful. I thought I’d hit the perfect multi-meal solution when I came across a stack of small Butterballs in the frozen food section, and only as an afterthought did I check the label and discover they were sugar-injected.

I discarded jars of dried snails; OIL OF EARTHWORMS—which appeared to be exactly that; VINUM MILLEPEDATUM—millipedes, these crushed to pieces and soaked in wine; POWDER OF EYGYPTIANE MUMMIE—an indeterminate-looking dust, whose origin I thought more likely a silty streambank than a pharaoh’s tomb; PIGEONS BLOOD, ant eggs, a number of dried toads painstakingly packed in moss, and HUMAN SKULL, POWDERED. Whose? I wondered.

Because the grape was proudly multipurpose, the shelf life it had to offer the ancient world was practically without rival. Grapes could be eaten fresh, straight from the vine. Dried, they were renamed raisins, and in the Bible, they were eaten plain or baked into cakes. Pressed, the grapes produced fresh juice, or far more significantly, they could be utterly transformed, possessing new properties and chemistry, into vinegars and wines.

Nothing, sir,” Miles said hastily. “Nothing at all.” Leaping up and screaming, Stop, stop, you’re all eating hideous bug stuff! to his high-powered guests, would be . . . startling. Bug vomit wasn’t, after all, poisonous. If nobody told them, they’d never know. He bit into dry bread, and chased it with a large gulp of wine. The salad plates were removed. Three-quarters of the way down the table, Enrique dinged on his wineglass with his knife, cleared his throat, and stood up.

As we walk through Savignio, the copper light of dusk settling over the town's narrow streets, we stop anyone we can find to ask for his or her ragù recipe. A retired policeman says he likes an all-pork sauce with a heavy hit of pancetta, the better for coating the pasta. A gelato maker explains that a touch of milk defuses the acidity of the tomato and ties the whole sauce together. Overhearing our kitchen talk below, an old woman in a navy cardigan pokes her head out of a second-story window to offer her take on the matter: "I only use tomatoes from my garden- fresh when they're in season, preserved when it gets cold." Inspired by the Savignio citizenry, we buy meat from the butcher, vegetables and wine from a small stand in the town's piazza, and head to Alessandro's house to simmer up his version of ragù: two parts chopped skirt steak, one part ground pancetta, the sautéed vegetable trio, a splash of dry white wine, and a few canned San Marzano tomatoes.

About sexuality of English mice. A warm perfume is growing little by little in the room. An orchard scent, a caramelized sugar scent. Mrs. MOUSE roasts apples in the chimney. The apple fruits smell grass of England and the pastry oven. On a thread drawn in the flames, the apples, from the buried autumn, turn a golden color and grind in tempting bubbles. But I have the feeling that you already worry. Mrs. MOUSE in a Laura Ashley apron, pink and white stripes, with a big purple satin bow on her belt, Mrs. MOUSE is certainly not a free mouse? Certainly she cooks all day long lemon meringue tarts, puddings and cheese pies, in the kitchen of the burrow. She suffocates a bit in the sweet steams, looks with a sigh the patched socks trickling, hanging from the ceiling, between mint leaves and pomegranates. Surely Mrs. MOUSE just knows the inside, and all the evening flavours are just good for Mrs. MOUSE flabbiness. You are totally wrong - we can forgive you – we don’t know enough that the life in the burrow is totally communal. To pick the blackberries, the purplish red elderberries, the beechnuts and the sloes Mr. and Mrs. MOUSE escape in turn, and glean in the bushes the winter gatherings. After, with frozen paws, intoxicated with cold wind, they come back in the burrow, and it’s a good time when the little door, rond little oak wood door brings a yellow ray in the blue of the evening. Mr. and Mrs. MOUSE are from outside and from inside, in the most complete commonality of wealth and climate. While Mrs. MOUSE prepares the hot wine, Mr. MOUSE takes care of the children. On the top of the bunk bed Thimoty is reading a cartoon, Mr. MOUSE helps Benjamin to put a fleece-lined pyjama, one in a very sweet milky blue for snow dreams. That’s it … children are in bed …. Mrs. MOUSE blazes the hot wine near the chimney, it smells lemon, cinnamon, big dry flames, a blue tempest. Mr. and Mrs. MOUSE can wait and watch. They drink slowly, and then .... they will make love ….You didn’t know? It’s true, we need to guess it. Don’t expect me to tell you in details the mice love in patchwork duvets, the deep cherry wood bed. It’s just good enough not to speak about it. Because, to be able to speak about it, it would need all the perfumes, all the silent, all the talent and all the colors of the day. We already make love preparing the blackberries wine, the lemon meringue pie, we already make love going outside in the coldness to earn the wish of warmness and come back. We make love downstream of the day, as we take care of our patiences. It’s a love very warm, very present and yet invisible, mice’s love in the duvets. Imagine, dream a bit ….. Don’t speak too badly about English mice’s sexuality …..

The grilled foie gras brought out next was accompanied by dried persimmons sautéed in butter. The saltiness of the butter drew out the persimmons' clinging, pervasive flavor. So tenaciously umami-rich was their taste, it was almost impossible to believe this was fruit that had once grown on a tree. It seemed more like a sweet flaky meat-- no less so than the foie gras, in fact, which was so exquisitely tender that it broke apart on the tongue, oozing thick blood-scented liquid. Though she hadn't planned it so, the dish made a perfect match with the smoky notes of the red wine.

I leave a white and turbid wake; pale waters, paler cheeks, where'er I sail. The envious billows sidelong swell to whelm my track; let them; but first I pass.Yonder, by the ever-brimming goblet's rim, the warm waves blush like wine. The gold brow plumbs the blue. The diver sun—slow dived from noon,—goes down; my soul mounts up! she wearies with her endless hill. Is, then, the crown too heavy that I wear? this Iron Crown of Lombardy. Yet is it bright with many a gem; I, the wearer, see not its far flashings; but darkly feel that I wear that, that dazzlingly confounds. 'Tis iron—that I know—not gold. 'Tis split, too—that I feel; the jagged edge galls me so, my brain seems to beat against the solid metal; aye, steel skull, mine; the sort that needs no helmet in the most brain- battering fight! Dry heat upon my brow? Oh! time was, when as the sunrise nobly spurred me, so the sunset soothed. No more. This lovely light, it lights not me; all loveliness is anguish to me, since I can ne'er enjoy. Gifted with the high perception, I lack the low, enjoying power; damned, most subtly and most malignantly! damned in the midst of Paradise! Good night, good night!

أعطني الناي وغني ~ جبران خليل جبران أعطني الناي وغني فالغنا سر الوجود وأنين الناي يبقى بعد أن يفنى الوجود هل إتخذت الغاب مثلي منـزلاً دون القصور فتتبعت السواقي وتسلقت الصخور هل تحممت بعطره وتنشفت بنور وشربت الفجر خمراً من كؤوس من أثير هل جلست العصر مثلي بين جفنات العنب والعناقيد تدلت كثريات الذهب هل فرشت العشب ليلاً وتلحفت الفضاء زاهداً في ما سيأتي ناسياً ما قد مضى أعطني الناي وغني وانسى داء ودواء إنما الناس سطورٌ كتبت لكن بماء. Give me the Flute and Sing Give me the flute and sing for singing is the secret of existence. And the sound of the flute remains. After the end of existence. Have you, as i did, taken the jungle. A house without limitations. Have you followed the Runnels. And climbed the rocks. have you bathed in its fragrance and dried yourself in its light. Have you tried drinking the Dawn as your wine out of divine cups. Have you, as i did, sat in the afternoon. Between the grapes plants with the clusters hanging like golden chandlers. Have you, as i did, slept on the grass at night. And used the sky as you blanket. Ascetic in what will come. Forgetting what has passed. Give me the flute and sing. Forget the disease and medication. For people are only lines. written with water.

The rosé was dry and crisp and perfect. The baguette was ambrosia: crispy on the outside, chewy on the inside. What was it about bread in France? Like the French version of butter, it seemed to bear little relation to the item of the same name back home. Genevieve sliced a wedge of pâté, topped it with a cornichon, and made a little sandwich. Another glass of wine, a bit of cheese: P’tit Basque, tangy Roquefort, a stinky and delicious washed-rind Brie. Even the pear seemed better than the ones she was used to: the perfect combination of tangy and sweet, the juice running down her arm as she ate. Sated,

Cersei cupped the other woman’s breast. Softly at first, hardly touching, feeling the warmth of it beneath her palm, the skin as smooth as satin. She gave it a gentle squeeze, then ran her thumbnail lightly across the big dark nipple, back and forth and back and forth until she felt it stiffen. When she glanced up, Taena’s eyes were open. “Does that feel good?” she asked. “Yes,” said Lady Merryweather. “And this?” Cersei pinched the nipple now, puling on it hard, twisting it between her fingers. The Myrish woman gave a gasp of pain. “You’re hurting me.” “It’s just the wine. I had a flagon with my supper, and another with the widow Stokeworth. I had to drink to keep her calm.” She twisted Taena’s other nipple too, puling until the other woman gasped. “I am the queen. I mean to claim my rights.” “Do what you wil.” Taena’s hair was as black as Robert’s, even down between her legs, and when Cersei touched her there she found her hair al sopping wet, where Robert’s had been coarse and dry. “Please,” the Myrish woman said, “go on, my queen. Do as you wil with me. I’m yours.” But it was no good. She could not feel it, whatever Robert felt on the nights he took her. There was no pleasure in it, not for her. For Taena, yes. Her nipples were two black diamonds, her sex slick and steamy. Robert would have loved you, for an hour. The queen slid a finger into that Myrish swamp, then another, moving them in and out, but once he spent himself inside you, he would have been hard-pressed to recal your name. She wanted to see if it would be as easy with a woman as it had always been with Robert. Ten thousand of your children perished in my palm, Your Grace, she thought, slipping a third finger into Myr. Whilst you snored, I would lick your sons of my face and fingers one by one, al those pale sticky princes. You claimed your rights, my lord, but in the darkness I would eat your heirs. Taena gave a shudder. She gasped some words in a foreign tongue, then shuddered again and arched her back and screamed. She sounds as if she is being gored, the queen thought. For a moment she let herself imagine that her fingers were a bore’s tusks, ripping the Myrish woman apart from groin to throat. It was stil no good. It had never been any good with anyone but Jaime. When she tried to take her hand away, Taena caught it and kissed her fingers. “Sweet queen, how shal I pleasure you?” She slid her hand down Cersei’s side and touched her sex. “Tel me what you would have of me, my love.

There are four on whose pots the Holy One, blessed he, knocked, only to find them filled with piss, and these are they: Adam, Cain, the wicked Balaam, and Hezekiah." Again, an abrupt transposition from the divine to the domestic, from upper to lowly spheres, occurs in the midrash. The homely image of the Holy One knocking on pots apparently derives from the practice of tapping on a clay or earthen pot to hear its ring in order to decide if it is worthy of holding wine. In current Hebrew usage, the expression 'to assess or gauge someone's pot' still denotes taking in the measure of a person's character. From Adam's answer to God, we learn that he turned out to be a pisspot.

Hold on, hold on," said Susan. "This makes no sense. Auditors hate everything about life. And you are an Auditor, aren’t you?" "I have no idea what I am," sighed Lady LeJean. "But right now I know that I am everything an Auditor should not be. We … they … we have to be stopped!" "With chocolate?" said Susan. "The sense of taste is new to us. Alien. We have no defences." "But … chocolate?" "A dry biscuit almost killed me," said her ladyship. "Susan, can you imagine what it is like to experience taste for the first time? We built our bodies well. Oh, yes. Lots of tastebuds. Water is like wine. But chocolate … even the mind stops. There is nothing but the taste." She sighed. "I imagine it is a wonderful way to die.

Give me the flute and sing for singing is the secret of existence And the sound of the flute remains after the end of existence. Have you, as i did, taken the jungle A house without limitations Have you followed the Runnels And climbed the rocks have you bathed in its fragrance and dried yourself in its light Have you tried drinking the Dawn as your wine out of divine cups Have you, as i did, sat in the afternoon Between the grapes plants with the clusters hanging like golden chandlers... Have you, as i did, slept on the grass at night And used the sky as you blanket Ascetic in what will come Forgetting what has passed Give me the flute and sing Forget the disease and medication For people are only lines written with water

She had a collection of matchbooks from extravagant places, dropped here and there on tables in the dingy apartment she still shared with Gregg. They made it look as if she lived a gay, mad life. What a typical picture for anyone from out of New York: career girl's apartment, stockings drying over the shower rod, clothes flung helter-skelter in the rush to get to the office on time, to a date on time, a bottle of wine there too, wads of dust lying under the studio couch because you couldn't clean except weekends and sometimes not even then, and all those brightly colored matchbooks with names of well-known eating places, so that even if one managed only two good and sufficient meals a week one could still light one's cigarettes for the rest of the week with the memory.

Hymn to Mercury : Continued 11. ... Seized with a sudden fancy for fresh meat, He in his sacred crib deposited The hollow lyre, and from the cavern sweet Rushed with great leaps up to the mountain's head, Revolving in his mind some subtle feat Of thievish craft, such as a swindler might Devise in the lone season of dun night. 12. Lo! the great Sun under the ocean's bed has Driven steeds and chariot—the child meanwhile strode O'er the Pierian mountains clothed in shadows, Where the immortal oxen of the God Are pastured in the flowering unmown meadows, And safely stalled in a remote abode.— The archer Argicide, elate and proud, Drove fifty from the herd, lowing aloud. 13. He drove them wandering o'er the sandy way, But, being ever mindful of his craft, Backward and forward drove he them astray, So that the tracks which seemed before, were aft; His sandals then he threw to the ocean spray, And for each foot he wrought a kind of raft Of tamarisk, and tamarisk-like sprigs, And bound them in a lump with withy twigs. 14. And on his feet he tied these sandals light, The trail of whose wide leaves might not betray His track; and then, a self-sufficing wight, Like a man hastening on some distant way, He from Pieria's mountain bent his flight; But an old man perceived the infant pass Down green Onchestus heaped like beds with grass. 15. The old man stood dressing his sunny vine: 'Halloo! old fellow with the crooked shoulder! You grub those stumps? before they will bear wine Methinks even you must grow a little older: Attend, I pray, to this advice of mine, As you would 'scape what might appal a bolder— Seeing, see not—and hearing, hear not—and— If you have understanding—understand.' 16. So saying, Hermes roused the oxen vast; O'er shadowy mountain and resounding dell, And flower-paven plains, great Hermes passed; Till the black night divine, which favouring fell Around his steps, grew gray, and morning fast Wakened the world to work, and from her cell Sea-strewn, the Pallantean Moon sublime Into her watch-tower just began to climb. 17. Now to Alpheus he had driven all The broad-foreheaded oxen of the Sun; They came unwearied to the lofty stall And to the water-troughs which ever run Through the fresh fields—and when with rushgrass tall, Lotus and all sweet herbage, every one Had pastured been, the great God made them move Towards the stall in a collected drove. 18. A mighty pile of wood the God then heaped, And having soon conceived the mystery Of fire, from two smooth laurel branches stripped The bark, and rubbed them in his palms;—on high Suddenly forth the burning vapour leaped And the divine child saw delightedly.— Mercury first found out for human weal Tinder-box, matches, fire-irons, flint and steel. 19. And fine dry logs and roots innumerous He gathered in a delve upon the ground— And kindled them—and instantaneous The strength of the fierce flame was breathed around: And whilst the might of glorious Vulcan thus Wrapped the great pile with glare and roaring sound, Hermes dragged forth two heifers, lowing loud, Close to the fire—such might was in the God. 20. And on the earth upon their backs he threw The panting beasts, and rolled them o'er and o'er, And bored their lives out. Without more ado He cut up fat and flesh, and down before The fire, on spits of wood he placed the two, Toasting their flesh and ribs, and all the gore Pursed in the bowels; and while this was done He stretched their hides over a craggy stone.

1¼ cups white wine vinegar 1¾ cups water 2½ tablespoons sugar ½ bay leaf 4 thyme sprigs A pinch of dried chile flakes ½ teaspoon coriander seeds 2 whole cloves 4 garlic cloves, halved 1½ teaspoons sea salt Combine all the ingredients in a saucepan and bring to a boil. Add small or chopped vegetables to the brine, cooking each type of vegetable separately and removing them when they are cooked but still a little crisp. Remove the vegetables with a slotted spoon and set them aside to cool to room temperature. Once all the vegetables are cooked and cooled, allow the brine to cool as well. Stir the vegetables together gently in a large bowl, then transfer to jars or other covered containers, cover with the cooled pickle brine, and refrigerate. You can keep this basic brine in your refrigerator and reheat it to make fresh pickles when you are inspired by a trip to the farmers’ market.

The cabin; by the stern windows; Ahab sitting alone, and gazing out. I leave a white and turbid wake; pale waters, paler cheeks, where'er I sail. The envious billows sidelong swell to whelm my track; let them; but first I pass. Yonder, by the ever-brimming goblet's rim, the warm waves blush like wine. The gold brow plumbs the blue. The diver sun— slow dived from noon—goes down; my soul mounts up! she wearies with her endless hill. Is, then, the crown too heavy that I wear? this Iron Crown of Lombardy. Yet is it bright with many a gem; I the wearer, see not its far flashings; but darkly feel that I wear that, that dazzlingly confounds. 'Tis iron—that I know—not gold. 'Tis split, too—that I feel; the jagged edge galls me so, my brain seems to beat against the solid metal; aye, steel skull, mine; the sort that needs no helmet in the most brain-battering fight! Dry heat upon my brow? Oh! time was, when as the sunrise nobly spurred me, so the sunset soothed. No more. This lovely light, it lights not me; all loveliness is anguish to me, since I can ne'er enjoy. Gifted with the high perception, I lack the low, enjoying power; damned, most subtly and most malignantly! damned in the midst of Paradise! Good night—good night! (waving his hand, he moves from the window.) 'Twas not so hard a task. I thought to find one stubborn, at the least; but my one cogged circle fits into all their various wheels, and they revolve. Or, if you will, like so many ant-hills of powder, they all stand before me; and I their match. Oh, hard! that to fire others, the match itself must needs be wasting! What I've dared, I've willed; and what I've willed, I'll do! They think me mad— Starbuck does; but I'm demoniac, I am madness maddened! That wild madness that's only calm to comprehend itself! The prophecy was that I should be dismembered; and—Aye! I lost this leg. I now prophesy that I will dismember my dismemberer. Now, then, be the prophet and the fulfiller one. That's more than ye, ye great gods, ever were. I laugh and hoot at ye, ye cricket-players, ye pugilists, ye deaf Burkes and blinded Bendigoes! I will not say as schoolboys do to bullies—Take some one of your own size; don't pommel me! No, ye've knocked me down, and I am up again; but ye have run and hidden. Come forth from behind your cotton bags! I have no long gun to reach ye. Come, Ahab's compliments to ye; come and see if ye can swerve me. Swerve me? ye cannot swerve me, else ye swerve yourselves! man has ye there. Swerve me? The path to my fixed purpose is laid with iron rails, whereon my soul is grooved to run. Over unsounded gorges, through the rifled hearts of mountains, under torrents' beds, unerringly I rush! Naught's an obstacle, naught's an angle to the iron way! CHAPTER

Good faith, this same young sober-blooded boy doth not love me; nor a man cannot make him laugh—but that's no marvel; he drinks no wine. There's never none of these demure boys come to any proof; for thin drink doth so over-cool their blood, and making many fish-meals, that they fall into a kind of male green-sickness; and then, when they marry, they get wenches. They are generally fools and cowards-which some of us should be too, but for inflammation. A good sherris-sack hath a two-fold operation in it. It ascends me into the brain; dries me there all the foolish and dull and crudy vapours which environ it; makes it apprehensive, quick, forgetive, full of nimble, fiery, and delectable shapes; which delivered o'er to the voice, the tongue, which is the birth, becomes excellent wit. The second property of your excellent sherris is the warming of the blood; which before, cold and settled, left the liver white and pale, which is the badge of pusillanimity and cowardice; but the sherris warms it, and makes it course from the inwards to the parts extremes. It illumineth the face, which, as a beacon, gives warning to all the rest of this little kingdom, man, to arm; and then the vital commoners and inland petty spirits muster me all to their captain, the heart, who, great and puff'd up with this retinue, doth any deed of courage—and this valour comes of sherris. So that skill in the weapon is nothing without sack, for that sets it a-work; and learning, a mere hoard of gold kept by a devil till sack commences it and sets it in act and use. Hereof comes it that Prince Harry is valiant; for the cold blood he did naturally inherit of his father, he hath, like lean, sterile, and bare land, manured, husbanded, and till'd, with excellent endeavour of drinking good and good store of fertile sherris, that he is become very hot and valiant. If I had a thousand sons, the first humane principle I would teach them should be to forswear thin potations and to addict themselves to sack.

from Testimony" Outside the night was cold, the snow was deep on sill and sidewalk; but in our kitchen it was bright and warm. I smelt the damp clothes as my mother lifted them from the basket, the pungent smell of melting wax as she rubbed it on the iron, and the good lasting smell of meat and potatoes in the black pot that simmered on the stove. The stove was so hot it was turning red. My mother lifted the lid of the pot to stir the roast with a long wooden spoon: Father would not be home for another hour. I tugged at her skirts. Tell me a story! Once upon a time (the best beginning!) there was a rich woman, a baroness, and a poor woman, a beggar. The poor woman came every day to beg and every day the rich woman gave her a loaf of bread until the rich woman was tired of it. I will put poison in the next loaf, she thought, to be rid of her. The beggar woman thanked the baroness for that loaf and went to her hut, but, as she was going through the fields, she met the rich woman's son coming out of the forest. "Hello, hello, beggar woman!" said the young baron, "I have been away for three days hunting and am very hungry. I know you are coming from my mother's and that she has given you a loaf of bread; let me have it--she will give you another." "Gladly, gladly," said the beggar woman, and, without knowing it was poisoned, gave him the loaf. But, as he went on, he thought, I am nearly home-- I will wait. You may be sure that his mother was glad to see him, and she told the maids to bring a cup of wine and make his supper--quickly quickly! "I met the beggar woman," he said, "And was so hungry I asked for the loaf you gave her." "Did you eat it, my son?" the baroness whispered. "No, I knew you had something better for me than this dry bread." She threw it right into the fire, and every day, after that, gave the beggar woman a loaf and never again tried to poison her. So, my son, if you try to harm others, you may only harm yourself. And, Mother, if you are a beggar, sooner or later, there is poison in your bread.

She and I spend a good twenty minutes talking about sperm (truly a magnificent topic), then dry shampoo, then book recommendations. We talk so much that we get distracted from our work. And it clicks. I’ve been on so many average friend-dates and had so many lacklustre networking chats that I now recognise chemistry when I see it. I take the leap of faith and ask for her number. She invites me to her book club. This time, I don’t have to walk into an unfamiliar flat full of strangers alone – I walk in with her, my new friend, who introduces me to everyone. A small book club, at someone’s house, eating homemade pie: this was where I want to be. It is somehow one of the most outgoing things I have ever done and also somehow feels kinda normal. Everyone here works in the same field, but we aren’t talking about work. We are drinking wine and discussing the book over dinner. Casual. Intimate. This is what Emma had meant. And it all started with a single question: what was the deal with all this sperm from Denmark in the noughties?

Seafood, of course, has aphrodisiac qualities. Mollusks, too---like lanarche ajo e ojo, snails in oil and garlic. Perhaps some carciofioni, baby artichokes cooked with mint, pulled apart with the fingers and dipped in soft, melted butter. Wine, obviously. And then, to finish, a burst of sugar, something light but artificial, so that you feel full of energy and happiness---but that's only one side of the story. If you want someone to fall in love with you, you would cook for them something very different, something perfectly simple but intense. Something that shows you understand their soul." "Such as?" "Well, that's the difficulty. It will vary from individual to individual. You'd have to really know the person concerned---their history, their background, whether they are raw or refined, dry or oily. You would have to have tasted them, to know whether their own flesh is sweet or savory, salty or bland. In short, you would have to love them, and even then you might not truly know them well enough to cook a dish that would capture their heart.

Sensuality is for you, not about you. It’s for you in a sense that you are allowed to indulge all of your senses and taste the goodness of this world and beyond. It’s also for you in a sense that you’re allowed to curate and express yourself in an authentic way (i.e. in the way you dress, communicate, live, love, play, etc.). However, sensuality is not ABOUT you, it’s about those to whom you were brought here to touch and inspire. It’s about the joy and pleasure you’re here to bring. You didn’t come here for yourself nor empty-handed, but you came here bearing special gifts. You were brought here to be a vessel of sensual innovation and a conveyor of heaven’s most deepest pleasures. Your passion is an indication of the sensual gift(s) you were endowed with before you made your grand entry into this world. Your divine mandate now is to exploit every sensual gift you have to the fullest whether it’s music, photography, boudoir or fashion modeling, etc. If you have a love for fashion, always dress impeccably well like my friend Kefilwe Mabote. If you have a love for good food and wine, create culinary experiences the world has never seen before like chef Heston Blumenthal whom I consider as one of the most eminent sensual innovators in the culinary field. Chef Heston has crafted the most sensually innovative culinary experience where each sense has been considered with unparalleled rigour. He believes that eating is a truly multi-sensory experience. This approach has not only led to innovative dishes like the famous bacon and egg ice cream, but also to playing sounds to diners through headphones, and dispersing evocative aromas with dry ice. Chef Heston is indeed a vessel of sensual innovation and a conveyor of heaven’s most deepest pleasures in his own right and field. So, what sensual gift(s) are you here to use? It doesn’t have to be a big thing. For instance, you may be a great home maker. That may be an area where you’re endowed with the most sensual innovative abilities than any other area in your life. You need to occupy and shine your light in that space, no matter how small it seems.

Barrels of oysters wrapped in seaweed came by boat from Stollport. Fat beam and trout were carried in dripping wooden boxes lined with wet straw. A great conger eel arrived in a crate large enough to hold a cannon and appeared so fearsome Mister Bunce quelled the kitchen boys' mock-screams only by bringing out Mister Stone to take his pick among the screechers. Sacks of raisins, currants, dried prunes and figs piled up in the dry larder. In the wet room, soused brawn, salted ling and gallipots of anchovies crowded the shelves and floor. In the butchery, Colin and Luke marshalled four undercooks, six men from the Estate armed with saws, a grumbling Barney Curle and his barrow to skin, draw and joint the hogs. Simeon, Tam Yallop and the other bakers lugged in sacks of meal from the Callock Marwood mill while a dray from the ale-house made journeys over the hill, past the gatehouse and into the yard until the buttery and cellar were filled with kegs and barrels. Rhenish wine arrived in a covered wagon, the dark oak tuns resting on a thick bed of bracken. Scents of cinnamon and saffron drifted out of the spice room.

In the window I smelled all the food of San Francisco. There were seafood places out there where the buns were hot, and the baskets were good enough to eat too; where the menus themselves were soft with foody esculence as though dipped in hot broths and roasted dry and good enough to eat too. Just show me the bluefish spangle on a seafood menu and I’d eat it; let me smell the drawn butter and lobster claws. There were places where they specialized in thick red roast beef au jus, or roast chicken basted in wine. There were places where hamburgs sizzled on grills and the coffee was only a nickel. And oh, that pan-fried chow mein flavored air that blew into my room from Chinatown, vying with the spaghetti sauces of North Beach, the soft-shell crab of Fisherman’s Wharf—nay, the ribs of Fillmore turning on spits! Throw in the Market Street chili beans, redhot, and french-fried potatoes of the Embarcadero wino night, and steamed clams from Sausalito across the bay, and that’s my ah-dream of San Francisco. Add fog, hunger-making raw fog, and the throb of neons in the soft night, the clack of high-heeled beauties, white doves in a Chinese grocery window . . .

NOURISH YOUR HAIR: 1. There are a number of 'kitchen recipes' for feeding hair. It needs the contents of your refrigerator just as much as your skin does. Right back to mayonnaise! Olive oil, eggs, and lemon juice. Massage the mixture into your hair, let it stay on for ten or fifteen minutes, then rinse it off with cool water. Cool - or you'll have scrambled eggs on your head. 2. For years I washed my daughter' hair with raw eggs, never soap or shampoo. I wet their hair fist and then rubbed in six whole eggs, one by one - a trick I learned from Katherine. Hepburn. (Four eggs will do for short hair, but theirs was long.) Some people use eggs beaten up with a jigger of rum; others mix an egg with red wine. 3. Hot oils is good for dry hair. Apply it with the fingertips and then wrap your head in a warm towel. Keep changing the oil for an hour, to keep it hot and penetrating. Then shampoo. 4. I believe in brushing. I made my girls give their hair the old-fashioned hundred strokes every night, using two brushes, and bending forward from the waist. It stimulates hair grows, and the rush of blood to the face is an added benefit. I pull my hair gently to encourage growth too.

Joe had always pretended indifference to flowers. He preferred fruit trees, herbs and vegetables, things to be picked and harvested, stored, dried, pickled, bottled, pulped, made into wine. But there were always flowers in his garden all thee same. Planted as if on an afterthought: dahlias, poppies, lavender, hollyhocks. Roses twined among the tomatoes. Sweet peas among the bean poles. Part of it was camouflage, of course. Part of it a lure for bees. But the truth was that Joe liked flowers, and was reluctant even to pull weeds. Jay would not have seen the rose garden if he had not known where to look. The wall against which the roses had once been trained had been partly knocked down, leaving an irregular section of brick about fifteen feet long. Greenery had shot up it, almost reaching the top, creating a dense thicket in which he hardly recognized the roses themselves. With the shears he clipped a few briars free and revealed a single large red rose almost touching the ground. "Old rose," remarked Joe, peering closer. "Best kind for cookin'. You should try makin' some rose petal jam. Champion." Jay wielded the shears again, pulling the tendrils away from the bush. He could see more rosebuds now, tight and green away from the sun. The scent from the open flower was light and earthy.

Could I have something to drink?" Jake asked. His voice came out sounding furry and nasal. Both his mouth and the tissues in his abused nose were swelling up. He looked like someone who has gotten the worst of it in a nasty street-fight. "Oh, yes," Tick-Tock replied judiciously. "You could. I'd say you certainly could. We have lots to drink, don't we, Copperhead?" "Ar," said a tall, bespectacled man in a white silk shirt and a pair of black silk trousers. He looked like a college professor in a turn of the century Punch cartoon. "No shortage of po-ter-bulls here." The Tick-Tock Man, once more seated at ease in his throne-like chair, looked humorously at Jake. "We have wine, beer, ale, and, of course, good old water. Sometimes that's all a body wants, isn't it? Cool, clear, sparkling water. How does that sound, cully?" Jake's throat, which was also swollen and as dry as sandpaper, prickled painfully. "Sounds good," he whispered. "It's woke my thirsty up, I know that," Tick-Tock said. His lips spread in a smile. His green eyes sparkled. "Bring me a dipper of water, Tilly--I'll be damned if I know what's happened to my manners." Tilly stepped through the hatchway on the far side of the room--it was opposite the one through which Jake and Gasher had entered. Jake watched her go and licked his swollen lips.

Cups and Rings and Drawings. I stopped by a famed park, Picked a blank sheet And drew a cup. For me, it represented me holding myself up in a storm, It represented the start of life, Something to pour out every lesson learnt Out of every misfortune we’ve ever been. The cup — the container to hold chocolate drink Water. Wine and strawberries. I drew a ring, A marriage between blessing and joy The bloom of flowers in spring The sprouting of leaves in midsummer And the smell of fresh grasses at night. I drew Monalisa I painted art I became Michaelangelo Da Vinci I became the Renaissance I healed through art “Don’t you know that you are gods?” So the first day, I cleared the storms out of my life. The second day, I dried all my tears The third day, I reinvented myself. The fourth day, I finally remembered what it felt like to be happy Like two children drawing arts on a canvass. Delilah & Annabelle Arts curled out of girls trying to reinvent the world Or the colours of the rainbow. The fifth day, I opened the windows wide To let the lights shine in. “When I’m down on my knees you’re how I pray.” The sixth day I created my favourite masterpiece — Baroque. The seventh day, I admired myself in the mirror. I missed me I missed the time I had so much optimism I miss you And I miss writing so innocently.

The last meal aboard the Titanic was remarkable. It was a celebration of cuisine that would have impressed the most jaded palate. There were ten courses in all, beginning with oysters and a choice of Consommé Olga, a beef and port wine broth served with glazed vegetables and julienned gherkins, or Cream of Barley Soup. Then there were plate after plate of main courses- Poached Salmon and Cucumbers with Mousseline Sauce, a hollandaise enriched with whipped cream; Filet Mignon Lili, steaks fried in butter, hen topped with an artichoke bottom, foie gras and truffle and served with a Périgueux sauce, a sauté of Chicken Lyonnaise; Lamb with Mint Sauce; Roast Duckling with Apple Sauce; Roast Squash with Cress and Sirloin Beef. There were also a garden's worth of vegetables, prepared both hot and cold. And several potatoes- Château Potatoes, cut to the shape of olives and cooked gently in clarified butter until golden and Parmentier Potatoes, a pureed potato mash garnished with crouton and chervil. And, of course, pâté de foie gras. To cleanse the palate, there was a sixth course of Punch à la Romaine, dry champagne, simple sugar syrup, the juice of two oranges and two lemons, and a bit of their zest. The mixture was steeped, strained, fortified with rum, frozen, topped with a sweet meringue and served like a sorbet. For dessert there was a choice of Waldorf Pudding, Peaches in Chartreuse Jelly, Chocolate and Vanilla Èclairs and French ice cream.

A Season in Hell - 1854-1891 A while back, if I remember right, my life was one long party where all hearts were open wide, where all wines kept flowing. One night, I sat Beauty down on my lap.—And I found her galling.—And I roughed her up. I armed myself against justice. I ran away. O witches, O misery, O hatred, my treasure's been turned over to you! I managed to make every trace of human hope vanish from my mind. I pounced on every joy like a ferocious animal eager to strangle it. I called for executioners so that, while dying, I could bite the butts of their rifles. I called for plagues to choke me with sand, with blood. Bad luck was my god. I stretched out in the muck. I dried myself in the air of crime. And I played tricks on insanity. And Spring brought me the frightening laugh of the idiot. So, just recently, when I found myself on the brink of the final squawk! it dawned on me to look again for the key to that ancient party where I might find my appetite once more. Charity is that key.—This inspiration proves I was dreaming! "You'll always be a hyena etc. . . ," yells the devil, who'd crowned me with such pretty poppies. "Deserve death with all your appetites, your selfishness, and all the capital sins!" Ah! I've been through too much:-But, sweet Satan, I beg of you, a less blazing eye! and while waiting for the new little cowardly gestures yet to come, since you like an absence of descriptive or didactic skills in a writer, let me rip out these few ghastly pages from my notebook of the damned.

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.

There are some people who throw down a book after having read it, as one leaves a bottle after having drank the wine from it. There are others who read books with a pencil in their hands, and they mark the most striking passages. Afterward, in the hours of rest, in the moments when one needs a stimulant from within and one searches for harmony, sympathy of a thing apparently so dead and strange as a book is, they come back to the marked passages, to their own thoughts, more comprehensible since an author expressed them; to their own sentiments, stronger and more natural since they found them in somebody else's words. Because ofttimes it seems to us—the common readers—that there is no difference between our interior world and the horizon of great authors, and we flatter ourselves by believing that we are 'only less daring, less brave than are thinkers and poets, that some interior lack of courage stopped us from having formulated our impressions. And in this sentiment there is a great deal of truth. But while this expression of our thoughts seems to us to be a daring, to the others it is a need; they even do not suspect how much they are daring and new. They must, according to the words of a poet, "Spin out the love, as the silkworm spins its web." That is their capital distinction from common mortals; we recognize them by it at once; and that is the reason we put them above the common level. On the pages of their books we find not the traces of the accidental, deeper penetrating into the life or more refined feelings, but the whole harvest of thoughts, impressions, dispositions, written skilfully, because studied deeply. We also leave something on these pages. Some people dry flowers on them, the others preserve reminiscences. In every one of Sienkiewicz's volumes people will deposit a great many personal impressions, part of their souls; in every one they will find them again after many years.

The Princeton economist and wine lover Orley Ashenfelter has offered a compelling demonstration of the power of simple statistics to outdo world-renowned experts. Ashenfelter wanted to predict the future value of fine Bordeaux wines from information available in the year they are made. The question is important because fine wines take years to reach their peak quality, and the prices of mature wines from the same vineyard vary dramatically across different vintages; bottles filled only twelve months apart can differ in value by a factor of 10 or more. An ability to forecast future prices is of substantial value, because investors buy wine, like art, in the anticipation that its value will appreciate. It is generally agreed that the effect of vintage can be due only to variations in the weather during the grape-growing season. The best wines are produced when the summer is warm and dry, which makes the Bordeaux wine industry a likely beneficiary of global warming. The industry is also helped by wet springs, which increase quantity without much effect on quality. Ashenfelter converted that conventional knowledge into a statistical formula that predicts the price of a wine—for a particular property and at a particular age—by three features of the weather: the average temperature over the summer growing season, the amount of rain at harvest-time, and the total rainfall during the previous winter. His formula provides accurate price forecasts years and even decades into the future. Indeed, his formula forecasts future prices much more accurately than the current prices of young wines do. This new example of a “Meehl pattern” challenges the abilities of the experts whose opinions help shape the early price. It also challenges economic theory, according to which prices should reflect all the available information, including the weather. Ashenfelter’s formula is extremely accurate—the correlation between his predictions and actual prices is above .90.

She lay quiet, looking at the ceiling. 'I wish the peace to come back,' she said. 'He himself is the peace. He comes if we invite him, and stays, if we ask. It's ourselves who wander away.' 'Why do we wander away?' 'Its the old free-will business—we're charmed by the self, by our own pointless self-seeking.' 'What does he want from us?' 'He wants us to ask him into our lives, to give everything over to him, once and for all.' 'I can't imagine.' 'I couldn't either. I heard it preached and talked about all my life. I exegeted Romans and memorized vast amounts of scripture before I was twelve years old, but somehow it went in one ear and out the other—I got the bone, but not the marrow. Long after becoming a priest, I remained terrified of surrendering anything, much less everything. And then one day I did.' 'Why?' 'Because I could no longer bear the separation from him.' She licked her dry lips. 'You said there would be nothing to lose.' 'And everything to gain.' 'I don't wish to be humiliated.' 'By God?' He took the lid from the balm and moistened the swab. 'By anyone, and especially God.' 'God does not humiliate the righteous. He may fire us in the kiln to make us vessels, crush us like grapes so we become wine—but he never humiliates. That is the game of little people.' 'I have always depended on my own resources.' 'God gives us everything, including resources. But without him in our lives, even our resources fail.' He applied the balm. 'Tell me again why the peace comes—and then goes away.' 'His job is to stick with us, no matter what, and it's our job to stay close to him. Draw nigh to me, he says, and I will draw nigh to you. When we wander away, all we need to do is cry out to him, and he draws us back—into his peace, his love, his grace. He doesn't wander, we do.' 'Why must it come to this? Why must our lives be shackled to some so-called being who can't even be seen?' 'But he can be seen. We see him in each other every day. I see him in you.' She closed her eyes, A long breath from her, as if she'd been holding it back. 'I've hurt many people,' she said 'Despair can be passed like a wafer to everyone around us, especially to those close to us. Into the bloodstream it goes, and down along the family line . . . .' 'Such an emptiness,' she said. 'Blaise Pascal . . . said, There's a God-shaped vacuum in the heart of every person, and it can't be filled by any created thing. It can only be filled by God, made know through Jesus Christ.' 'I don't wish to go on . . . without the peace . . . .' It was his own surrender he saw in her.

Similarly, German wines indicate the sugar content of the wine on the label: Kabinet, refers to dry and semi-dry wines. Auslese or selected harvest, are slightly sweet due to grapes which have botrytized. Beerenauselese or berry flavored wine, also affected with botrytis cinerea. Trockenbeerenauselese, are the sweetest wines. Eiswein or ice wine is made with frozen grapes. These classifications do not denote price or quality. Geographically, Germany has 13 regions which produce quality wines.

Pantry Staples Our pantry is organized to stock a limited and set amount of jars, which contain either a permanent staple or rotational staple. Permanent staples will vary from family to family. Ours include: • Flour, sugar, salt, baking soda, cornstarch, baking powder, yeast, oatmeal, coffee, dry corn, powdered sugar • Jam, butter, peanut butter, honey, mustard, canned tomatoes, pickles, olives, capers • Olive oil, vegetable oil, apple cider vinegar, wine vinegar, tamari, vanilla extract • A selection of spices and herbs Rotational staples represent groups of foods that we used to buy in many different forms. In the past, our legume collection consisted of chickpeas, lentils, peas, red beans, fava beans, pinto beans, etc. Even though stocking many types of food appears to stimulate variety, the contrary is often the case. Similar to wardrobe items, pantry favorites get picked first while nonfavorites get pushed back and forgotten, take up space, and ultimately go bad (i.e., become rancid or bug infested). Today, instead of storing many versions of a staple, we have dedicated one specific jar and adopted a system of rotation. For example, our rotating jar of grain might be filled with rice one week, couscous another. Our rotating collection includes: • Grain • Pasta • Legume • Cereal • Cookie • Nut • Sweet snack • Savory snack • Tea This system has proved not only to maintain variety in our diet and free up storage space; it has also been efficient at keeping foods from going bad.

When it comes to flavor, I am drawn to the Old World. I like liquor with hard-to-define tastes: the bitter complexity of Italian amari, the ancient herbs of Chartreuse, the primal maltiness of Dutch genever. And I'm also drawn to the wilder, untamed parts of the New World: the agave bite of real tequila; the earthy, rustic edge to Brazilian cachaca; the strange, dry conundrum of Peruvian pisco. I don't know why - I guess it's the same reason I like stinky cheeses, funky wines, wild game, or yeasty beers. I'm of a similar mind to A. J. Liebling, who wrote in his classic food memoir, Between Meals, "I like tastes that know their own minds.

It got this hot in the south of France, but it was a dry heat, cooled and tempered by the mistral and scented with the powerful fragrances of lavender, thyme, and rosemary. Here the air was so thick I could practically see it and the smell was the dank chemical odor of soil and plants and grass decomposing

She hadn't had a bite of her dinner. I'd even curled the pasta into a little linguine nest in the center of each bowl. My mother's was still perfect and round and cold. The sauce had darkened. "This is delish," she said. "But it needs red wine. I tell you because I love you and you should know for the future." She went on about deglazing and how it brings out the earthy taste of the onions and never use wine you wouldn't drink yourself and a young, robust wine is what you use in red sauces, nothing fortified or dry, for example.

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

For the sauce 4 tablespoons olive oil 2 cloves garlic, chopped 2 medium onions, sliced thinly 3 sweet bell peppers (a combination of red, green, and/or yellow), thinly sliced and slices cut in half 1⁄2 teaspoon hot pepper, seeded and finely chopped Salt and freshly ground black pepper 2 green onions, thinly sliced on the diagonal 1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme 2 tablespoons cilantro, chopped 3–4 tomatoes, chopped 1⁄2 cup white wine (approx.) For the fish 2 limes 2 1⁄2–3 pounds dorado or other fish fillets 1 cup flour Salt and freshly ground black pepper 2 tablespoons butter 2 tablespoons olive oil 2 cloves garlic, thickly sliced 1. To make the sauce: In a large, heavy pan with a lid, heat the olive oil. Add the garlic and onions and cook gently over medium heat, stirring frequently, until the onions are meltingly soft and translucent (but not brown), about 10 minutes. 2. Add the sweet and hot peppers, and cook about 10 minutes more, stirring occasionally. Season with salt and pepper and add green onions, thyme, cilantro, and tomatoes. Cover and cook until the sauce has thickened a bit, about 10 minutes. 3. Add the white wine and simmer a bit longer for the flavors to blend. Taste and adjust seasoning, adding a bit more wine, stock, or water if the sauce seems too thick. Keep warm over low heat. 4. Meanwhile, squeeze the limes over the fish, and rub with the pith. Season the flour with salt and pepper and dredge the fillets in the mixture. 5. In a large skillet, heat the butter and oil. Add the sliced garlic cloves and allow them to sauté for about 5 minutes over low heat. 6. Remove the garlic and raise the heat to medium. Sauté the dorado fillets, about 4 minutes per side (if thick), turning only once. Fish is done when it just flakes. Serve with rice and the warm tomato sauce. Serves 6

I had made a sort of Japanese antipasto to accompany a bottle of French Bordeaux I had bought in the food hall of Daimaru department store. So while John sat on a blue cotton cushion hunched over the low unfinished wooden table sipping red wine from a small glass tumbler, I presented him with a succession of nibbles: chili-speckled rice crackers and peanuts; boiled edamame tossed with coarse salt; chewy strands of dried calamari; and chilled steamed asparagus that I had bought fresh that morning at Nishiki market. For a taste of home, I sautéed pudgy slices of herb-flavored wheat gluten, soft as gnocchi, in garlic butter with sliced shiitake mushrooms. Dinner ended with snappy red grapes and imported coconut sables that broke into buttery splinters in our cupped palms.

While Mrs. Hisa steeped fresh fava beans in sugar syrup, Stephen dry-fried baby chartreuse peppers. I made a salad of crunchy green algae and meaty bonito fish cubes tossed with a bracing blend of soy and ginger juice. Mrs. Hisa created a tiny tumble of Japanese fiddleheads mixed with soy, rice vinegar, and salted baby fish. For the horse mackerel sushi, Stephen skinned and boned several large sardine-like fillets and cut them into thick slices along the bias. I made the vinegared rice and then we all made the nigiri sushi. After forming the rice into triangles, we topped each one with a slice of bamboo grass, as if folding a flag. Last, we made the wanmori, the heart of the tenshin. In the center of a black lacquer bowl we placed a succulent chunk of salmon trout and skinned kabocha pumpkin, both of which we had braised in an aromatic blend of dashi, sake, and sweet cooking wine. Then we slipped in two blanched snow peas and surrounded the ingredients with a bit of dashi, which we had seasoned with soy to attain the perfect whiskey color, then lightly salted to round out the flavor. Using our teacher's finished tenshin as a model, we arranged most of the dishes on three polished black lacquer rectangles, first lightly spraying them with water to suggest spring rain. Then we actually sat down and ate the meal. To my surprise, the leaf-wrapped sushi, the silky charred peppers, candied fava beans, and slippery algae did taste cool and green.

Luke dug up a bottle of port from the Citizen's dusty Cask of Amontillado wine cellar, and took turns sipping from the bottle with Sunshine while River and I gathered dried-out driftwood into a pile and set it on fire. I'd found an old camping grill in the basement while Luke was looking for the wine, and River made grilled cheese, tomato, and mustard sandwiches for lunch.

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

After several courses, Dylan looked at the menu, noting that "Cheeseburger" was next up. "Okay, this is something I recognize," he said with relief. "Don't get too excited," said Grace knowingly as she sipped the last of a bright and barnyard funky Romanee-Saint-Vivant from a big-bowled burgundy stem. The waiter stepped out of the shadows and set two servings of the next course on the table simultaneously. Another server placed two very large Bordeaux stems on the table, and then carefully filled each with just one and a half ounces of wine. "This is Chef's cheeseburger," the waiter said. "Paired with the '70 Latour." The waiter and other server then backed away. Dylan and Grace leaned forward, examining the strange creation. It smelled amazing, though it looked much more like something from a science class than from a Michelin-starred restaurant-- a tiny piece of freeze-dried cheese on a teaspoon of bison tartare, lying atop a small lettuce pillow that had been filled with Vidalia onion smoke. It sat on a small warm open-face wheat bun, and the whole thing was presented on a miniature plate on which was a little pool of foamed heirloom tomato, and another of foamed mustard seed. And it was all topped with a few droplets of pureed brined Japanese cucumber. Dylan just stared at it. "I feel like it belongs in a museum." "I know. It's almost too beautiful to eat," Grace said. They were both captivated by the variety of scents coming from the presentation. It did, indeed, smell like an amazing cheeseburger. "Well, I'm gonna try," said Dylan, putting the little top bun on. Grace watched as he picked it all up with his thumb and forefinger, dapped it in the foamed tomato and mustard, and popped it in his mouth. Dylan's mouth and nose were filled to bursting with all the expected flavors and scents of a great cheeseburger-- bread, meat and cheese, ketchup and mustard, lettuce and pickle. Oh, wow, it was good. And as he chewed, he popped the lettuce pillow, adding just the right touch of sweet onion scent and flavor to the mouthful.