Eating Cherries Quotes

Life is a bowl of cherries. Some cherries are rotten while others are good; its your job to throw out the rotten ones and forget about them while you enjoy eating the ones that are good! There are two kinds of people: those who choose to throw out the good cherries and wallow in all the rotten ones, and those who choose to throw out all the rotten ones and savor all the good ones.

I think you have every right to cherry-pick when it comes to moving your spirit and finding peace in God. You take whatever works from wherever you can find it, and you keep moving toward the light.

Real monsters eat you from the inside out.

By this point Viviane Lavender had loved Jack Griffith for twelve years, which was far more than half of her life. If she thought of her love as a commodity and were to, say, eat it, it would fill 4,745 cherry pies. If she were to preserve it, she would need 23,725 glass jars and labels and a basement spanning the length of Pinnacle Lane. If she were to drink it, she'd drown.

I love it when you look at me like that,' he murmured, his fingers kneading into the plump flesh of her cheeks, 'How am I looking at you?' she managed. 'Like you want to eat me alive, but you don't have a spoon.

That's the thing they never tell you about love stories: just because one ends, that doesn't mean it failed. A cherry pie isn't a failure just because you eat it all. It's perfect for what it is, and then it's gone. And exchanging the truest parts of yourself--all the things you are--with someone? What a slice of life. One I'll carry with me into every single someday.

You look happy, sweetie. Did you just eat a cherry pie?

We all eat a handful of dirt before we die, who cares if it tastes like cherries?

Giovanni had awakened an itch, had released a gnaw in me. I realized it one afternoon, when I was taking him to work via the Boulevard Montparnasse. We had bought a kilo of cherries and we were eating them as we walked along. We were both insufferably childish and high-spirited that afternoon and the spectacle we presented, two grown men jostling each other on the wide sidewalk and aiming the cherry pits, as though they were spitballs, into each other's faces, must have been outrageous. And I realized that such childishness was fantastic at my age and the happiness out of which it sprang yet more so; for that moment I really loved Giovanni, who had never seemed more beautiful than he was that afternoon.

For as long as I can remember, my father saved. He saves money, he saves disfigured sticks that resemble disfigured celebrities, and most of all, he saves food. Cherry tomatoes, sausage biscuits, the olives plucked from other people's martinis --he hides these things in strange places until they are rotten. And then he eats them.

Eliza got vanilla ice cream with butterscotch sauce, whipped cream, and a cherry. She asked me to get chocolate ice cream with hot fudge and marshmallows. This way, she explained, we could share without overlapping flavors. Except she was pretty goddamn stingy with hers. She only gave me one bite. Meanwhile I was supposed to let her eat half of mine.

I wished I had put more cherries on that slice. The whole jar of cherries. I could watch him eat a whole jar of cherries. Jesus Christ on a pogo stick, what was happening to me?

Your job then, should you choose to accept it, is to keep searching for the metaphors, rituals and teachers that will help you move ever closer to divinity. The Yogic scriptures say that God responds to the sacred prayers and efforts of human beings in any way whatsoever that mortals choose to worship—just so long as those prayers are sincere. I think you have every right to cherry-pick when it comes to moving your spirit and finding peace in God. I think you are free to search for any metaphor whatsoever which will take you across the worldly divide whenever you need to be transported or comforted. It's nothing to be embarrassed about. It's the history of mankind's search for holiness. If humanity never evolved in its exploration of the divine, a lot of us would still be worshipping golden Egyptian statues of cats. And this evolution of religious thinking does involve a fair bit of cherry-picking. You take whatever works from wherever you can find it, and you keep moving toward the light. The Hopi Indians thought that the world's religions each contained one spiritual thread, and that these threads are always seeking each other, wanting to join. When all the threads are finally woven together they will form a rope that will pull us out of this dark cycle of history and into the next realm. More contemporarily, the Dalai Lama has repeated the same idea, assuring his Western students repeatedly that they needn't become Tibetan Buddhists in order to be his pupils. He welcomes them to take whatever ideas they like out of Tibetan Buddhism and integrate these ideas into their own religious practices. Even in the most unlikely and conservative of places, you can find sometimes this glimmering idea that God might be bigger than our limited religious doctrines have taught us. In 1954, Pope Pius XI, of all people, sent some Vatican delegates on a trip to Libya with these written instructions: "Do NOT think that you are going among Infidels. Muslims attain salvation, too. The ways of Providence are infinite." But doesn't that make sense? That the infinite would be, indeed ... infinite? That even the most holy amongst us would only be able to see scattered pieces of the eternal picture at any given time? And that maybe if we could collect those pieces and compare them, a story about God would begin to emerge that resembles and includes everyone? And isn't our individual longing for transcendence all just part of this larger human search for divinity? Don't we each have the right to not stop seeking until we get as close to the source of wonder as possible? Even if it means coming to India and kissing trees in the moonlight for a while? That's me in the corner, in other words. That's me in the spotlight. Choosing my religion.

Isn’t it enough you have poor Mitch here playing against bears?” They all looked at “poor Mitch,” who seemed to be having the equivalent of an orgasm eating that slice of cherry pie.

The window rattles without you, you bastard. The trees are the cause, rattling in the wind, you jerk, the wind scraping those leaves and twigs against my window. They'll keep doing this, you terrible husband, and slowly wear away our entire apartment building. I know all these facts about you and there is no longer any use for them. What will I do with your license plate number, and where you hid the key outside so we'd never get locked out of this shaky building? What good does it do me, your pants size and the blue cheese preference for dressing? Who opens the door in the morning now, and takes the newspaper out of the plastic bag when it rains? I'll never get back all the hours I was nice to your parents. I nudge my cherry tomatoes to the side of the plate, bastard, but no one is waiting there with a fork to eat them. I miss you and I love you, bastard bastard bastard, come and clean the onion skins out of the crisper and trim back the tree so I can sleep at night.

When I sound the fairy call, gather here in silent meeting, Chin to knee on the orchard wall, cooled with dew and cherries eating. Merry, merry, take a cherry, mine are sounder, mine are rounder, Mine are sweeter for the eater, when the dews fall, and you'll be fairies all.

berries he would have to eat the gut cherries again

That's the thing about love stories: Just because one ends, that doesn't mean it failed. A cherry pie isn't a failure just because you eat it all. It's perfect for what it is, and then it's gone. And exchanging the truest parts of yourself - all the things you are - with someone? What a slice of life. One I'll carry with me into every single someday. I lie down in the cool grass beside him as planets collide above us and we stay like this for a long time, down to every last crumb. My cheeks are wet, but oh, my heart - it is so full.

Any time you feel the desire to eat a pint of Cherry Garcia ice cream, commit adultery, avoid confessing your sins, or hate your boss, your concupiscible passions are stirring.

Eating cherries on a hot July afternoon in Michigan is one of the greatest things that can happen to anybody, and here it is right now - three minutes after three - happening to ME, and to you.

Obviously, the eating or drinking of Fairy foodstuffs constitutes a binding contract to return at least once a year in accordance with seasonal myth cycles.” September started. “What? What does that mean?” The Green Wind stroked his neatly pointed beard. “It means: Eat anything you like, precious cherry child!

We had bought a kilo of cherries and we were eating them as we walked along. We were both insufferably childish and high-spirited that afternoon and th spectacle we presented, two grown men, jostling each other on the wide sidewalk, and aiming the cherry-pips, as though they were spitballs, into each other's facesm must have been outrageous. And I realized that such childishness was fantastic at my age and the happiness out of which it sprang yet more so; for that moment I really loved Giovanni, who had never seemed more beautiful than he was that afternoon. And, watching his face, I realized that it meant much to me that I could make his face so bright. I saw that I might be willing to give a great deal not to lose that power. And I felt myself flow toward him, as a river rushes when the ice breaks up.

She’s in every place I visit, in all the love songs I listen to. She’s in the chocolate-cherry ice cream I eat and the 2000s movies I watch and the Jeep I still drive and the thunderstorms outside my window and the quotes I read about love and pain and beauty and heartache.

They thought more before nine a.m. than most people thought all month. I remember once declining cherry pie at dinner, and Rand cocked his head and said, 'Ahh! Iconoclast. Disdains the easy, symbolic patriotism.' And when I tried to laugh it off and said, well, I didn't like cherry cobbler either, Marybeth touched Rand's arm: 'Because of the divorce. All those comfort foods, the desserts a family eats together, those are just bad memories for Nick.' It was silly but incredibly sweet, these people spending so much energy trying to figure me out. The answer: I don't like cherries.

I think that there are those who write of life being a skip on the sidewalk, a chocolate bar, a bowl of cherries... the problem with that is it ends up disappointing people. Because life is more like being on the tube in London; you never really know what could happen! But then there are those people who bring a box of chocolates to eat on the tube...so life, it isn't a skip on the sidewalk, but it is a matter of strength: "Can I bring my bowl of cherries to feast on while I stand here in the gutter?" that's the essence of life. Can you still put on your rose-colored glasses while your eyes are filled with tears, and see everything in rosy colors? That's the strength that fuels a true life. Can you think to bring your little box of chocolates with you while you sit on the tube running under the streets of London? Because you should. Because even if you don't know anybody, and you don't know what's gonna happen next, you should have your box of chocolates with you. You should eat your bowl of cherries. And that is what life is.

Yesterday it was sun outside. The sky was blue and people were lying under blooming cherry trees in the park. It was Friday, so records were released, that people have been working on for years. Friends around me find success and level up, do fancy photo shoots and get featured on big, white, movie screens. There were parties and lovers, hand in hand, laughing perfectly loud, but I walked numbly through the park, round and round, 40 times for 4 hours just wanting to make it through the day. There's a weight that inhabits my chest some times. Like a lock in my throat, making it hard to breathe. A little less air got through and the sky was so blue I couldn’t look at it because it made me sad, swelling tears in my eyes and they dripped quietly on the floor as I got on with my day. I tried to keep my focus, ticked off the to-do list, did my chores. Packed orders, wrote emails, paid bills and rewrote stories, but the panic kept growing, exploding in my chest. Tears falling on the desk tick tick tick me not making a sound and some days I just don't know what to do. Where to go or who to see and I try to be gentle, soft and kind, but anxiety eats you up and I just want to be fine. This is not beautiful. This is not useful. You can not do anything with it and it tries to control you, throw you off your balance and lovely ways but you can not let it. I cleaned up. Took myself for a walk. Tried to keep my eyes on the sky. Stayed away from the alcohol, stayed away from the destructive tools we learn to use. the smoking and the starving, the running, the madness, thinking it will help but it only feeds the fire and I don't want to hurt myself anymore. I made it through and today I woke up, lighter and proud because I'm still here. There are flowers growing outside my window. The coffee is warm, the air is pure. In a few hours I'll be on a train on my way to sing for people who invited me to come, to sing, for them. My own songs, that I created. Me—little me. From nowhere at all. And I have people around that I like and can laugh with, and it's spring again. It will always be spring again. And there will always be a new day.

Those Hut Point days, would prove some of the happiest of my life. Just enough to eat and keep warm, no more - no frills or trimmings: there is many a worse and more elaborate life...the luxuries of civilisation satisfy only those wants which they themselves create.

A cherry pie isn't a failure just because you eat it all. It's perfect for what it is, and then it's gone.

Each cherry took about three seconds to eat. Three seconds to eat, but at least five years in the making. It seemed unfair to the hard-working cherry tree. The least I could do was to devote my attention to the cherry in those three seconds, really appreciate the tartness of the skin and the faint crunching sound when I bite down. I guess it's called mindfulness. Or being in the moment, or making the mundane sacred. Whatever it is, I'm doing it more. Like the ridiculously extended thank-you list for my hummus, the fruit taboo made me more aware of the whole cherry process, the seed, the soil, the five years of watering and waiting. That's the paradox: I thought religion would make me live with my head in the clouds, but as often as not, it grounds me in this world.

In Port William, more than anyplace else I had been, this religion that scorned the beauty and goodness of this world was a puzzle to me. To begin with, I don’t think anybody believed it. I still don’t think so. Those world-condemning sermons were preached to people who, on Sunday mornings, would be wearing their prettiest clothes. Even the old widows in their dark dresses would be pleasing to look at. By dressing up on the one day when most of them had leisure to do it, they had signified their wish to present themselves to one another and to Heaven looking their best. The people who heard those sermons loved good crops, good gardens, good livestock and work animals and dogs; they loved flowers and the shade of trees, and laughter and music; some of them could make you a fair speech on the pleasures of a good drink of water or a patch of wild raspberries. While the wickedness of the flesh was preached from the pulpit, the young husbands and wives and the courting couples sat thigh to thigh, full of yearning and joy, and the old people thought of the beauty of the children. And when church was over they would go home to Heavenly dinners of fried chicken, it might be, and creamed new potatoes and hot biscuits and butter and cherry pie and sweet milk and buttermilk. And the preacher and his family would always be invited to eat with somebody and they would always go, and the preacher, having just foresworn on behalf of everybody the joys of the flesh, would eat with unconsecrated relish.

Here are five simple rules for a powerful immune system that you should commit to memory: 1. Eat a large salad every day. 2. Eat at least a half-cup serving of beans/legumes in soup, salad, or another dish once daily. 3. Eat at least three fresh fruits a day, especially berries, pomegranate seeds, cherries, plums, oranges. 4. Eat at least one ounce of raw nuts and seeds a day. 5. Eat at least one large (double-size) serving of green vegetables daily, either raw, steamed, or in soups or stews.

I could just eat you up." "I'm here to be your popsicle." She laughed as she nibbled his neck. "Did you really have that fantasy?" He sucked his breath in sharply between his teeth as he cupped her head in his hands. "Depends. Would it be a buzzkill or turn-on?" "Definitely makes me hot." "Then I am a banana-cherry pop, baby. Lick me to your content. I am yours to play with.

If she thought of her love as a commodity and were to, say, eat it, it would fill 4,745 cherry pies. If she were to preserve it, she would need 23,725 glass jars and labels and a basement spanning the length of Pinnacle Lane. If she were to drink it, she’d drown.

In the morning they rose in a house pungent with breakfast cookery, and they sat at a smoking table loaded with brains and eggs, ham, hot biscuit, fried apples seething in their gummed syrups, honey, golden butter, fried steak, scalding coffee.  Or there were stacked batter-cakes, rum-colored molasses, fragrant brown sausages, a bowl of wet cherries, plums, fat juicy bacon, jam.  At the mid-day meal, they ate heavily: a huge hot roast of beef, fat buttered lima- beans, tender corn smoking on the cob, thick red slabs of sliced tomatoes, rough savory spinach, hot yellow corn-bread, flaky biscuits, a deep-dish peach and apple cobbler spiced with cinnamon, tender cabbage, deep glass dishes piled with preserved fruits-- cherries, pears, peaches.  At night they might eat fried steak, hot squares of grits fried in egg and butter, pork-chops, fish, young fried chicken.

They’re ice cream cufflinks,” I said brightly. “I know a jeweler on Rue de la Paix who makes customized pieces. The onyx is the soy sauce. The ruby is the cherry, even though you don’t eat it with cherry, but I think the red ties the design together.” It was a half-joke gift, half-sincere. Dante owned dozens of luxury cufflinks, but I wanted to give him something more personal. “Do you like them?” I asked. “I love them.” He removed his current cufflinks and replaced them with the new ones. “Thank you, mia cara.

My grandma always had chocolate-covered cherries," D said, his tone curled at the edges, like he'd surprised himself with the memory. Jack slid up a little so he could watch D's face. "Usedta love them things. The way they'd kinda burst open when ya bit 'em, and that syrupy stuff inside, then the cherry. I'd bite off one side a the shell real careful-like, so none a the syrup spilled, then suck all the gooey out, then fish out the cherry with my tongue, then I'd just have the chocolate shell left and I'd nibble on it 'til it was gone. She'd only let me have one or two so I hadta make 'em last." He glanced at Jack, who was just staring at him, his mouth open. "What?" "That is the sexiest thing I've ever heard." D flushed and fidgeted. "Aw, hell." "Seriously. Ask me how much I want to go get some chocolate-covered cherries right now just so I can watch you eat them.

If she thought of her love as a commodity and were to, say, eat it, it would fill 4,745 cherry pies.

The way he looked…Glassy eyes, flushed cheeks, cherry pink, trembling lips… Roman wanted to lick him all over and eat him whole. He

Oh," he said again and picked up two petals of cherry blossom which he folded together like a sandwich and ate slowly. "Supposing," he said, staring past her at the wall of the house, "you saw a little man, about as tall as a pencil, with a blue patch in his trousers, halfway up a window curtain, carrying a doll's tea cup-would you say it was a fairy?" "No," said Arrietty, "I'd say it was my father." "Oh," said the boy, thinking this out, "does your father have a blue patch on his trousers?" "Not on his best trousers. He does on his borrowing ones." 'Oh," said the boy again. He seemed to find it a safe sound, as lawyers do. "Are there many people like you?" "No," said Arrietty. "None. We're all different." "I mean as small as you?" Arrietty laughed. "Oh, don't be silly!" she said. "Surely you don't think there are many people in the world your size?" "There are more my size than yours," he retorted. "Honestly-" began Arrietty helplessly and laughed again. "Do you really think-I mean, whatever sort of a world would it be? Those great chairs . . . I've seen them. Fancy if you had to make chairs that size for everyone? And the stuff for their clothes . . . miles and miles of it . . . tents of it ... and the sewing! And their great houses, reaching up so you can hardly see the ceilings . . . their great beds ... the food they eat ... great, smoking mountains of it, huge bogs of stew and soup and stuff." "Don't you eat soup?" asked the boy. "Of course we do," laughed Arrietty. "My father had an uncle who had a little boat which he rowed round in the stock-pot picking up flotsam and jetsam. He did bottom-fishing too for bits of marrow until the cook got suspicious through finding bent pins in the soup. Once he was nearly shipwrecked on a chunk of submerged shinbone. He lost his oars and the boat sprang a leak but he flung a line over the pot handle and pulled himself alongside the rim. But all that stock-fathoms of it! And the size of the stockpot! I mean, there wouldn't be enough stuff in the world to go round after a bit! That's why my father says it's a good thing they're dying out . . . just a few, my father says, that's all we need-to keep us. Otherwise, he says, the whole thing gets"-Arrietty hesitated, trying to remember the word-"exaggerated, he says-" "What do you mean," asked the boy, " 'to keep us'?

What did you do?" said Charles. "You know that night all our shoes went into the hall," said Nirupam. "Well, we had a feast that night. Dan Smith made me get up the floorboards and get the food out. He says I have no right to be so large and so weak," Nirupam said resentfully, "and I was hating him for it, when I took the boards up and found a pair of running shoes, with spikes, hidden there with the food. I turned those shoes into a chocolate cake. I knew Dan was so greedy that he would eat it all himself. And he did eat it. He didn't let anyone else have any. You may have noticed that he wasn't quite himself the next day." So much had happened to Charles that particular day, that he could not remember Dan seeming anything at all. He didn't have the heart to explain all the trouble Nirupam had caused him. "Those were my spikes," he said sadly. He wobbled along on the mop rather awed at the thought of iron spikes passing through Dan's stomach. "He must have a digestion like an ostrich!" "The spikes were turned into cherries," said Nirupam. "The soles were the cream. The shoes as a whole became what is called a Black Forest gateau.

Wild Peaches" When the world turns completely upside down You say we’ll emigrate to the Eastern Shore Aboard a river-boat from Baltimore; We’ll live among wild peach trees, miles from town, You’ll wear a coonskin cap, and I a gown Homespun, dyed butternut’s dark gold color. Lost, like your lotus-eating ancestor, We’ll swim in milk and honey till we drown. The winter will be short, the summer long, The autumn amber-hued, sunny and hot, Tasting of cider and of scuppernong; All seasons sweet, but autumn best of all. The squirrels in their silver fur will fall Like falling leaves, like fruit, before your shot. 2 The autumn frosts will lie upon the grass Like bloom on grapes of purple-brown and gold. The misted early mornings will be cold; The little puddles will be roofed with glass. The sun, which burns from copper into brass, Melts these at noon, and makes the boys unfold Their knitted mufflers; full as they can hold Fat pockets dribble chestnuts as they pass. Peaches grow wild, and pigs can live in clover; A barrel of salted herrings lasts a year; The spring begins before the winter’s over. By February you may find the skins Of garter snakes and water moccasins Dwindled and harsh, dead-white and cloudy-clear. 3 When April pours the colors of a shell Upon the hills, when every little creek Is shot with silver from the Chesapeake In shoals new-minted by the ocean swell, When strawberries go begging, and the sleek Blue plums lie open to the blackbird’s beak, We shall live well — we shall live very well. The months between the cherries and the peaches Are brimming cornucopias which spill Fruits red and purple, sombre-bloomed and black; Then, down rich fields and frosty river beaches We’ll trample bright persimmons, while you kill Bronze partridge, speckled quail, and canvasback. 4 Down to the Puritan marrow of my bones There’s something in this richness that I hate. I love the look, austere, immaculate, Of landscapes drawn in pearly monotones. There’s something in my very blood that owns Bare hills, cold silver on a sky of slate, A thread of water, churned to milky spate Streaming through slanted pastures fenced with stones. I love those skies, thin blue or snowy gray, Those fields sparse-planted, rendering meagre sheaves; That spring, briefer than apple-blossom’s breath, Summer, so much too beautiful to stay, Swift autumn, like a bonfire of leaves, And sleepy winter, like the sleep of death.

The way my face is without a jaw, my throat just ends in sort of a hole with my tongue hanging out. Around the hole, the skin is all scar tissue: dark red lumps and shiny the way you’d look if you got the cherry pie in a pie eating contest. If I let my tongue hang down, you can see the roof of my mouth, pink and smooth as the inside of a crab’s back, and hanging down around the roof is the white vertebrae horseshoe of the upper teeth I have left.

A few days ago he asked what I like to eat, said he wanted to have my favorites on hand, and he shows me the three pints of expensive ice cream in the freezer, a six-pack of Cherry Coke in the fridge, two big bags of potato chips on the counter.

It’s been three years and eight months since I’ve seen her last. I need to move on. I know I do. But Amy, she’s all of my daydreams. Not a moment goes by when I don’t think to myself, “Fuck, do I love her.” She’s in every place I visit, in all the love songs I listen to. She’s in the chocolate-cherry ice cream I eat and the 2000s movies I watch and the Jeep I still drive and the thunderstorms outside my window and the quotes I read about love and pain and beauty and heartache. She’s ruined summer for me.

And you snap out of it. Or are snapped out of it. Never again will you lay a hand against yourself, not so long as there are plums to eat and somebody—anybody—who gives enough of a damn to haul them to you. So long as you bear the least nibblet of love for any other creature in this dark world, though in love portions are never stingy. There are no smidgens or pinches, only rolling abundance. That’s how you acquire the resolution for survival that the coming years are about to demand. You don’t earn it. It’s given.

Consider the exquisite torture of all those little girls never allowed to eat dancing as costumed Sugar Plums, as fat Bonbons gushing cherry slicks. Tutus like ribbon candy, boys spinning great hoops of peppermint, and everywhere black slathers of licorice and marzipan glistening like snow.

Today, and let us celebrate this fact, We can eat the light of our beloved, warmed by compassion or cooled by intellectual feeling. And if we are surprised, and some of us disappointed, that the light is now only green - well, such was the vital probability awaiting us. We have, after all, an increase in the energy available for further evolution; we can use the energy of our position relative to the probabilities in the future to reach the future we desire. The full use of this energy is just beginning to be explored, and we have the opportunity open to few generations to create our best opportunities. We must not slacken in our desire now if we desire a future. The pressure of probabilities on the present increases the momentum of evolution, and as the voluble helix turns, and turns us away from our improbable satiation, we can see that the shadow cast on the present from the future is not black but rainbowed, brilliant with lemon yellow, plum-purple, and cherry-red. I have no patience with those who say that their desire for light is satisfied. Or that they are bored. I have myself a still unsatisfied appetite for green: eucalyptus, celadon, tourmaline, and apple. ("Desire")

He said, “WHY DON’T YOU EAT MEAT, PRIVATE? ARE YOU RICH?” He talked like a Chicano Macho Man Randy Savage. I said I wasn’t rich. He said, “I SAW A SHOW ON TV. IT SAID THAT PEOPLE WHO DON’T EAT MEAT HAVE WEAK MINDS. THEY ARE EASY TO BRAINWASH. THAT MEANS THAT YOU ARE EASY TO BRAINWASH.” “YES, DRILL SERGEANT.

We navigate the produce stands, plucking palms full of cherries from every pile we pass, chewing them and spitting the seeds on the ground. We eat tiny tomatoes with taut skins that snap under gentle pressure, releasing the rabid energy of the Sardinian sun trapped inside. We crack asparagus like twigs and watch the stalks weep chlorophyll tears. We attack anything and everything that grows on trees- oranges, plums, apricots, peaches- leaving pits and peels, seeds and skins in our wake. Downstairs in the seafood section, the heart of the market, the pace quickens. Roberto turns the market into a roving raw seafood bar, passing me pieces of marine life at every stand: brawny, tight-lipped mussels; juicy clams on the half shell with a shocking burst of sweetness; tiny raw shrimp with beads of blue coral clinging to their bodies like gaudy jewelry. We place dominoes of ruby tuna flesh on our tongues like communion wafers, the final act in this sacred procession.

Just like last year, yes, between the 23rd And 24th of June, when I felt my heart Grow in me and glow, heart in solstice, In maximum expansion of light. All those rays then- I remember I was eating Huge cherries that were almost too sweet- Had a mooring, though distant And uncertain. What ill I invent now For this repeating heart Obeying seasons, Where will I send it now, into what void?

Yesterday I just felt like eating my ass off so I did. I ate two Chef Boyardee pizzas, a Fifth Avenue candy bar, an entire package of fun size Snickers (that was fun!), several cherry sours (not the entire package, there are still a few left), an apple (apples don’t taste as good as they used to), several Slim Jims, a slice of burnt garlic toast, white cheddar popcorn and microwave popcorn. Today I will drink black coffee, eat a bowl of oatmeal (old school, boiled on the stove but no butter but lots of cinnamon and brown sugar) and dance to various YouTubes. I need to buy a pair of gloves, get my ass to the boxing gym and learn to love protein shakes. Also, I want to run a marathon. Then I want to get a backpack, stuff it with trail mix and the like and take to the road like the chick in that Wild book.

Something about Tokyo's exuberant modernism made Iris and me feel like the city existed just to make us happy: Cheer up! the waving maneki-neko cats seemed to whisper. You're in Tokyo! Iris and I came back with a list of Tokyo attractions we never made it to on our first trip, a list about a month long. And we started to drive Laurie insane by breaking into misty-eyed reminiscences about our cherry blossom days in Japan.

. . . I bet I'm beginning to make some parents nervous - here I am, bragging of being a dropout, and unemployable, and about to make a pitch for you to follow your creative dreams, when what parents want is for their children to do well in their field, to make them look good, and maybe also to assemble a tasteful fortune . . . But that is not your problem. Your problem is how you are going to spend this one odd and precious life you have been issued. Whether you're going to live it trying to look good and creating the illusion that you have power over people and circumstances, or whether you are going to taste it, enjoy it, and find out the truth about who you are . . . I do know you are not what you look like, or how much you weigh, or how you did in school, or whether you start a job next Monday or not. Spirit isn't what you do, it's . . . well, again, I don't actually know. They probably taught this junior year at Goucher; I should've stuck around. But I know that you feel best when you're not doing much - when you're in nature, when you're very quiet or, paradoxically, listening to music . . . We can see Spirit made visible when people are kind to one another, especially when it's a really busy person, like you, taking care of the needy, annoying, neurotic person, like you. In fact, that's often when we see Spirit most brightly . . . In my twenties I devised a school of relaxation that has unfortunately fallen out of favor in the ensuing years - it was called Prone Yoga. You just lay around as much as possible. You could read, listen to music, you could space out or sleep. But you had to be lying down. Maintaining the prone. You've graduated. You have nothing left to prove, and besides, it's a fool's game. If you agree to play, you've already lost. It's Charlie Brown and Lucy, with the football. If you keep getting back on the field, they win. There are so many great things to do right now. Write. Sing. Rest. Eat cherries. Register voters. And - oh my God - I nearly forgot the most important thing: refuse to wear uncomfortable pants, even if they make you look really thin. Promise me you'll never wear pants that bind or tug or hurt, pants that have an opinion about how much you've just eaten. The pants may be lying! There is way too much lying and scolding going on politically right now without having your pants get in on the act, too. So bless you. You've done an amazing thing. And you are loved; you're capable of lives of great joy and meaning. It's what you are made of. And it's what you're here for. Take care of yourselves; take care of one another. And give thanks, like this: Thank you.

NUTRIENT DENSITY SCORES OF THE TOP 30 SUPER FOODS To make it easy for you to achieve Super Immunity, I’ve listed my Top 30 Super Foods below. These foods are associated with protection against cancer and promotion of a long, healthy life. Include as many of these foods in your diet as you possibly can. You are what you eat. To be your best, you must eat the best! Collard greens, mustard greens, turnip greens 100 Kale 100 Watercress 100 Brussels sprouts 90 Bok choy 85 Spinach 82 Arugula 77 Cabbage 59 Broccoli 52 Cauliflower 51 Romaine lettuce 45 Green and red peppers 41 Onions 37 Leeks 36 Strawberries 35 Mushrooms 35 Tomatoes and tomato products 33 Pomegranates / pomegranate juice 30 Carrots / carrot juice 30/37 Blackberries 29 Raspberries 27 Blueberries 27 Oranges 27 Seeds: flax, sunflower, sesame, hemp, chia 25 (avg) Red grapes 24 Cherries 21 Plums 11 Beans (all varieties) 11 Walnuts 10 Pistachio nuts 9 If you are a female eating

Eliminate these foods: • Sugar • Soda • Processed carbs • Trans fats • Processed meats • Excess vegetable oils Eat more of these foods: • Wild salmon • Berries and cherries • Grass-fed meat • Vegetables • Nuts • Beans • Dark chocolate • Garlic and turmeric • Pomegranate juice, green tea, and red wine • Extra-virgin olive oil Make these lifestyle changes to reduce stress: • Meditate or practice deep breathing • Express your emotions • Play • Cultivate intimacy and pleasure • And most of all . . . enjoy your life!

We had bought a kilo of cherries and we were eating them as we walked along. We were both insufferably childish and high-spirited that afternoon and the spectacle we presented, two grown men jostling each other on the wide sidewalk and aiming the cherry pits, as though they were spitballs, into each other's faces, must have been outrageous. And I realized that such childishness was fantastic at my age and the happiness out of which it sprang yet more so; for that moment I really loved Giovanni, who had never seemed more beautiful than he was that afternoon.

In hidden orchards the stone fruit ripened so fast that what we didn't eat was given to the animals, and so like chimps like finches like gilas we glutted on plums so ripe they split if looked at, cherries and blackberries staining our sheets. We distilled summer meads heady with anise and yogurt, and watered fields with the barrels' dregs. To the tidal boom of an underground aquarium, I cut a sturgeon nose to slit and ransacked its body for that other fruit, pure caviar. I looked to Aida for the salt. Sweaty, unshowered, her pubis its own rough ocean. Saline, the meat of her as she bucked against my tongue, split open, gleaming.

They sat eating ham sandwiches and fresh strawberries and waxy oranges and Mr. Tridden told them how it had been twenty years ago, the band playing on that ornate stand at night, the men pumping air into their brass horns, the plump conductor flinging perspiration from his baton, the children and fireflies running in the deep grass, the ladies with long dresses and high pompadours treading the wooden xylophone walks with men in choking collars. There was the walk now, all softened into a fiber mush by the years. The lake was silent and blue and serene, and fish peacefully threaded the bright reeds, and the motorman murmured on and on, and the children felt it was some other year, with Mr. Tridden looking wonderfully young, his eyes lighted like small bulbs, blue and electric. It was a drifting, easy day, nobody rushing, and the forest all about, the sun held in one position, as Mr. Tridden's voice rose and fell, and a darning needle sewed along the air, stitching, restitching designs both golden and invisible. A bee settled into a flower, humming and humming. The trolley stood like an enchanted calliope, simmering where the sun fell on it. The trolley was on their hands, a brass smell, as they ate ripe cherries. The bright odor of the trolley blew from their clothes on the summer wind.

His eyes light up. “Wait, this is a sakura mochi. How did you remember—" I glance down and curse internally at the faintly pink, round dessert, pale as a cherry blossom petal. How did I remember his favorite? His mom used to take us, Cam, and Remy down to San Jose to go around Japantown, picking up bentos from a homey restaurant to eat at the park, and then we’d stop at Shuei-Do Manju Shop. Every time, without fail, Jack would choose sakura mochi. The times that there was only one left in stock, the rest of us purposefully ordered other sweets, just so Jack could get his favorite. And his eyes would shine with delight as he munched on the pink rice cake, the way he’s smiling now.

The story was simple: a child named Amanda Pine, who enjoyed food in a way some therapists consider significant, was eating Madeline’s lunch. This was because Madeline’s lunch was not average. While all the other children gummed their peanut butter and jelly sandwiches, Madeline opened her lunch box to find a thick slice of leftover lasagna, a side helping of buttery zucchini, an exotic kiwi cut into quarters, five pearly round cherry tomatoes, a tiny Morton salt shaker, two still-warm chocolate chip cookies, and a red plaid thermos full of ice-cold milk. These contents were why everyone wanted Madeline’s lunch, Madeline included. But Madeline offered it to Amanda because friendship requires sacrifice, but also because Amanda was the only one in the entire school who didn’t make fun of the odd child Madeline already knew she was.

AUTUMN WAS COMING; the evergreens might not have noticed, but the sycamores did. They flashed thousands of golden leaves across slate-gray skies. Late one afternoon, after the lesson, Tate lingering when he should have left, he and Kya sat on a log in the woods. She finally asked the question she’d wanted to ask for months. “Tate, I appreciate your teaching me to read and all those things you gave me. But why’d you do it? Don’t you have a girlfriend or somebody like that?” “Nah—well, sometimes I do. I had one, but not now. I like being out here in the quiet and I like the way you’re so interested in the marsh, Kya. Most people don’t pay it any attention except to fish. They think it’s wasteland that should be drained and developed. People don’t understand that most sea creatures—including the very ones they eat—need the marsh.” He didn’t mention how he felt sorry for her being alone, that he knew how the kids had treated her for years; how the villagers called her the Marsh Girl and made up stories about her. Sneaking out to her shack, running through the dark and tagging it, had become a regular tradition, an initiation for boys becoming men. What did that say about men? Some of them were already making bets about who would be the first to get her cherry. Things that infuriated and worried him. But that wasn’t the main reason he’d left feathers for Kya in the forest, or why he kept coming to see her. The other words Tate didn’t say were his feelings for her that seemed tangled up between the sweet love for a lost sister and the fiery love for a girl. He couldn’t come close to sorting it out himself, but he’d never been hit by a stronger wave. A power of emotions as painful as pleasurable.

As the dawn was just breaking he found himself close to Covent Garden. The darkness lifted, and, flushed with faint fires, the sky hollowed itself into a perfect pearl. Huge carts filled with nodding lilies rumbled slowly down the polished empty street. The air was heavy with the perfume of the flowers, and their beauty seemed to bring him an anodyne for his pain. He followed into the market, and watched the men unloading their wagons. A white-smocked carter offered him some cherries. He thanked him, and wondered why he refused to accept any money for them, and began to eat them listlessly. They had been plucked at midnight, and the coldness of the moon had entered into them. A long line of boys carrying crates of striped tulips, and of yellow and red roses, defiled in front of him, threading their way through the huge, jade-green piles of vegetables.

Pigeons wrapped in the leaves of vines. Oysters in crisp pastry cases. Whole Gloucester salmon in aspic. Yarmouth lobsters cooked in wine and herbs. Glazed tarts of pippin apples. Paper-thin layers of buttery pastry spread with greengages, apricots, peaches, cherries, served with great gouts of golden cream. "Well," I say, "it's gruel for us tonight, with a smidgeon of salt and pepper." Whereupon he reaches into his pocket, pulls out a twist of greased paper, and opens it. Immediately I smell the tang of heather honey. "For you, Ann." In his grimed palm sits an oozing chunk of honeycomb as big as a plover's egg. I clap my hands in delight, my tongue waggling with greed. As we eat our gruel I make the clots of chewy wax last as long as possible, pushing them around and around my mouth, pressing them against my molars, sucking on them 'til they slip sweetly down my throat.

Well, remember when your husband died and you disappeared for a year and then came back, but were super depressed and you started banging an asshole who turned out to not be an asshole but just a dude who was hurt because his wife and son died? And then you two like kind of fell into a weird sexlationship where you pretended you were both someone else but then one day you were like, ‘But I want you to be you and me to be me,’ so you fell in love. And then you found out that your husband was involved in his family’s deaths, and then shit got weird and the dude left town, but for some reason thought it was okay to keep leaving you Post-It notes that just left you even more confused and hurt and totally, ‘Oh my gosh, it feels like I’m PMSing for four weeks out of every month and I can’t even eat any more ice cream because my hot tears melt it every time I cry into the Ben and Jerry’s.’ Do you remember all of that?

So after all of Joey's talk of science and preparation, I was imagining the corned-beef contest to be somehow more graceful and balletic. But as Shea counts down to zero and the eating begins, what I see instead are twelve people grotesquely cramming huge piles of meat and fat-sodden rye bread into their mouths. The juice drips down their arms, saturating their shirts. Their puffed-out cheeks are beetroot red. They resemble sweaty, meat-smeared squirrels. The sickly smell of fat permeates the hot air. I notice that the fastest eaters are squeezing the sandwiches in their clenched fists before swallowing them. With one hand they're shovelling in the food, with the other they're gulping liters of water or, in the case of Pat Bertoletti, bright red cherry limeade. Coupled with the semi-masticated sandwiches that are spraying from their mouths in globules as they slobber onto themselves and the table, the whole thing looks like an unimaginable crime scene.

Can I make you a cup of tea?” He says that would be wonderful, and she smiles handsomely; then her face darkens in terrible sorrow. “And I am so sorry, Mr. Arthur,” she says, as if imparting the death of a loved one. “You are too early to see the cherry blossoms.” After the tea (which she makes by hand, whisking it into a bitter green foam—“Please eat the sugar cookie before the tea”) he is shown to his room and told it was, in fact, the novelist Kawabata Yasunari’s favorite. A low lacquered table is set on the tatami floor, and the woman slides back paper walls to reveal a moonlit corner garden dripping from a recent rain; Kawabata wrote of this garden in the rain that it was the heart of Kyoto. “Not any garden,” she says pointedly, “but this very garden.” She informs him that the tub in the bathroom is already warm and that an attendant will keep it warm, always, for whenever he needs it. Always. There is a yukata in the closet for him to wear. Would he like dinner in the room? She will bring it personally for him: the first of the four kaiseki meals he will be writing about. The kaiseki meal, he has learned, is an ancient formal meal drawn from both monasteries and the royal court. It is typically seven courses, each course composed of a particular type of food (grilled, simmered, raw) and seasonal ingredients. Tonight, it is butter bean, mugwort, and sea bream. Less is humbled both by the exquisite food and by the graciousness with which she presents it. “I most sincerely apologize I cannot be here tomorrow to see you; I must go to Tokyo.” She says this as if she were missing the most extraordinary of wonders: another day with Arthur Less. He sees, in the lines around her mouth, the shadow of the smile all widows wear in private. She bows and exits, returning with a sake sampler. He tries all three, and when asked which is his favorite, he says the Tonni, though he cannot tell the difference. He asks which is her favorite. She blinks and says: “The Tonni.” If only he could learn to lie so compassionately.

...but in 1917 we had no cares except the mundane ones of starvation and occupation and civil war, and for those of us in our armored trains traveling up and down the front waging brilliant campaigns, or for our young Natashas and Alyoshas experiencing the education and class steeling of the Komsomol for the first time, learning to ask in every historical situation: How many workers are there? how many peasants, intellectuals? how do they stand on this issue? it was a very exciting and romantic period; what I am getting at is that probably no one felt alone as Bug had felt alone; for everyone worked together and loved each other- oh, I hope that that was true. For if life is worth living at all you can have your cake and eat it, too (съесть ее тунцом as the Russians say, и ее мудак- literally to eat out her tuna and her asshole); when you fight together you feel together; love and politics go hand in hand, and I can demonstrate this feasibly with another linguistic point. A girl's cherry is her tsélka. Raskobót cya kak tsélochka, to pop like a little cherry, means in fact to crack under interrogation. I want to draw your attention, comrades, to that highly significant trope.

Ellie goes back to the kitchen . . . and screams bloody murder. “Nooooooo!” Adrenaline spikes through me and I dart to the kitchen, ready to fight. Until I see the cause of her screaming. “Bosco, noooooo!” It’s the rodent-dog. He got into the kitchen, somehow managed to hoist himself up onto the counter, and is in the process of demolishing his fourth pie. Fucking Christ, it’s impressive how fast he ate them. That a mutt his size could even eat that many. His stomach bulges with his ill-gotten gains—like a snake that ingested a monkey. A big one. “Thieving little bastard!” I yell. Ellie scoops him off the counter and I point my finger in his face. “Bad dog.” The little twat just snarls back. Ellie tosses the mongrel on the steps that lead up to the apartment and slams the door. Then we both turn and assess the damage. Two apple and a cherry are completely devoured, he nibbled at the edge of a peach and apple crumb and left tiny paw-prints in two lemon meringues. “We’re going to have re-bake all seven,” Ellie says. I fold my arms across my chest. “Looks that way.” “It’ll take hours,” she says. “Yeah.” “But we have to. There isn’t any other choice.” Silence follows. Heavy, meaningful silence. I glance sideways at Ellie, and she’s already peeking over at me. “Or . . . is there?” she asks slyly. I look at what remains of the damaged pastries, considering all the options. “If we slice off the chewed bits . . .” “And smooth out the meringue . . .” “Put the licked ones in the oven to dry out . . .” “Are you two out of your motherfucking minds?” I swing around to find Marty standing in the alley doorway behind us. Eavesdropping and horrified. Ellie tries to cover for us. But she’s bad at it. “Marty! When did you get here? We weren’t gonna do anything wrong.” Covert ops are not in her future. “Not anything wrong?” he mimics, stomping into the room. “Like getting us shut down by the goddamn health department? Like feeding people dog-drool pies—have you no couth?” “It was just a thought,” Ellie swears—starting to laugh. “A momentary lapse in judgment,” I say, backing her up. “We’re just really tired and—” “And you’ve been in this kitchen too long.” He points to the door. “Out you go.” When we don’t move, he goes for the broom. “Go on—get!” Ellie grabs her knapsack and I guide her out the back door as Marty sweeps at us like we’re vermin

The morning after / my death” The morning after my death we will sit in cafés but I will not be there I will not be * There was the great death of birds the moon was consumed with fire the stars were visible until noon. Green was the forest drenched with shadows the roads were serpentine A redwood tree stood alone with its lean and lit body unable to follow the cars that went by with frenzy a tree is always an immutable traveller. The moon darkened at dawn the mountain quivered with anticipation and the ocean was double-shaded: the blue of its surface with the blue of flowers mingled in horizontal water trails there was a breeze to witness the hour * The sun darkened at the fifth hour of the day the beach was covered with conversations pebbles started to pour into holes and waves came in like horses. * The moon darkened on Christmas eve angels ate lemons in illuminated churches there was a blue rug planted with stars above our heads lemonade and war news competed for our attention our breath was warmer than the hills. * There was a great slaughter of rocks of spring leaves of creeks the stars showed fully the last king of the Mountain gave battle and got killed. We lay on the grass covered dried blood with our bodies green blades swayed between our teeth. * We went out to sea a bank of whales was heading South a young man among us a hero tried to straddle one of the sea creatures his body emerged as a muddy pool as mud we waved goodbye to his remnants happy not to have to bury him in the early hours of the day We got drunk in a barroom the small town of Fairfax had just gone to bed cherry trees were bending under the weight of their flowers: they were involved in a ceremonial dance to which no one had ever been invited. * I know flowers to be funeral companions they make poisons and venoms and eat abandoned stone walls I know flowers shine stronger than the sun their eclipse means the end of times but I love flowers for their treachery their fragile bodies grace my imagination’s avenues without their presence my mind would be an unmarked grave. * We met a great storm at sea looked back at the rocking cliffs the sand was going under black birds were leaving the storm ate friends and foes alike water turned into salt for my wounds. * Flowers end in frozen patterns artificial gardens cover the floors we get up close to midnight search with powerful lights the tiniest shrubs on the meadows A stream desperately is running to the ocean The Spring Flowers Own & The Manifestations of the Voyage (The Post-Apollo Press, 1990)

Not only was the four-poster- a lofty structure that would have put princesses and peas to shame- a place of rest and relaxation but it was, and had been for quite some time now, a portal for her magic carpet escapades. It was there that Estelle first began to practice what Marjan had called "eating at the edge of a ready 'sofreh'." Estelle always followed the same routine when assembling her dinner 'sofreh' on her bed. First, she would spread the paisley blanket Marjan had given her, tucking the fringed ends in tight around the sides of her mattress. Then, having already wetted a pot of jasmine tea, she would dig a trivet into the blanket's left corner and place the piping pot on top of it. Following the Persian etiquette of placing the main dishes at the center of the 'sofreh', Estelle would position the plate of saffron 'chelow' (with crunchy 'tadig'), the bowl of stew or soup that was the day's special, and the 'lavash' or 'barbari' bread accordingly. She would frame the main dishes with a small plate of 'torshi', pickled carrots and cucumbers, as well as a yogurt dip and some feta cheese with her favorite herb: balmy lemon mint. Taking off her pink pom-pom house slippers, Estelle would then hoist herself onto her high bed and begin her ecstatic epicurean adventure. She savored every morsel of her nightly meal, breathing in the tingle of sumac powder and nutmeg while speaking to a framed photograph of Luigi she propped up on its own trivet next to the tea. Dinner was usually Persian, but her dessert was always Italian: a peppermint cannoli or marzipan cherry, after which she would turn on the radio, always set to the 'Mid-West Ceili Hour', and dream of the time when a young Luigi made her do things impossible, like when he convinced her to enter the Maharajah sideshow and stand on the tallest elephant's trunk during carnival season in her seaside Neapolitan town.

But wait. My eyes are almost burned by what I see. There’s a bowl in front of me that wasn’t there before. A brown button bowl and in it some apricots, some small oranges, some nuts, cherries, a banana. The fruits, the colours, mesmerize me in a quiet rapture that spins through my head. I am entranced by colour. I lift an orange into the flat filthy palm of my hand and feel and smell and lick it. The colour orange, the colour, the colour, my God the colour orange. Before me is a feast of colour. I feel myself begin to dance, slowly, I am intoxicated by colour. I feel the colour in a quiet somnambulant rage. Such wonder, such absolute wonder in such an insignificant fruit. I cannot. I will not eat this fruit. I sit in quiet joy, so complete, beyond the meaning of joy. My soul finds its own completeness in that bowl of colour. The forms of each fruit. The shape and curl and bend all so rich, so perfect. I want to bow before it. Loving that blazing, roaring, orange colour ... Everything meeting in a moment of colour and form, my rapture no longer abstract euphoria. It is there in that tiny bowl, the world recreated in that broken bowl. I feel the smell of each fruit leaping into me and lifting me and carrying me away. I am drunk with something that I understand but cannot explain. I am filled with a sense of love. I am filled and satiated by it. What I have waited and longed for has without my knowing come to me, and taken all of me. For days I sit in a kind of dreamy lethargy, in part contemplation and in part worship. The walls seem to be singing. I focus all of my attention on the bowl of fruit. At times I fondle the fruits, at times I rearrange them, but I cannot eat them. I cannot hold the ecstasy of the moment and its passionate intensity. It seems to drift slowly from me as the place in which I am being held comes back to remind me of where I am and of my condition. But my containment does not oppress me. I sit and look at the walls but now this room seems so expansive, it seems I can push the walls away from me. I can reach out and touch them from where I sit and yet they are so far from me.

TREASURE CHEST COOKIES (Lisa’s Aunt Nancy’s Babysitter’s Cookies) Preheat oven to 350 degrees F., rack in the middle position. The Cookie Dough: ½ cup (1 stick, 4 ounces, ¼ pound) salted butter, room temperature ¾ cup powdered sugar (plus 1 and ½ cups more for rolling the cookies in and making the glaze) ¼ teaspoon salt 2 tablespoons milk (that’s cup) 1 teaspoon vanilla extract 1 and ½ cups all-purpose flour (pack it down when you measure it) The “Treasure”: Well-drained Maraschino cherries, chunks of well-drained canned pineapple, small pieces of chocolate, a walnut or pecan half, ¼ teaspoon of any fruit jam, or any small soft candy or treat that will fit inside your cookie dough balls. The Topping: 1 cup powdered (confectioners) sugar To make the cookie dough: Mix the softened butter and ¾ cup powdered sugar together in a medium-sized mixing bowl. Beat them until the mixture is light and fluffy. Add the salt and mix it in. Add the milk and the vanilla extract. Beat until they’re thoroughly blended. Add the flour in half-cup increments, mixing well after each addition. Divide the dough into 4 equal quarters. (You don’t have to weigh it or measure it, or anything like that. It’s not that critical.) Roll each quarter into a log shape and then cut each log into 6 even pieces. (The easy way to do this is to cut it in half first and then cut each half into thirds.) Roll the pieces into balls about the size of a walnut with its shell on, or a little larger. Flatten each ball with your impeccably clean hands. Wrap the dough around a “treasure” of your choice. If you use jam, don’t use over a quarter-teaspoon as it will leak out if there’s too much jam inside the dough ball. Pat the resulting “package” into a ball shape and place it on an ungreased cookie sheet, 12 balls to a standard-size sheet. Push the dough balls down just slightly so they don’t roll off on their way to your oven. Hannah’s 1st Note: I use baking sheets with sides and line them with parchment paper when I bake these with jam. If part of the jam leaks out, the parchment paper contains it and I don’t have sticky jam on my baking sheets or in the bottom of my oven. Bake the Treasure Chest Cookies at 350° F. for approximately 18 minutes, or until the bottom edge is just beginning to brown when you raise it with a spatula. Remove the cookies from the oven and allow them to cool on the sheets for about 5 minutes. Place ½ cup of powdered sugar in a small bowl. Place wax paper or parchment paper under the wire racks. Roll the still-warm cookies in the powdered sugar. The sugar will stick to the warm cookies. Coat them evenly and then return them to the wire racks to cool completely. (You’ll notice that the powdered sugar will “soak” into the warm cookie balls. That’s okay. You’re going to roll them in powdered sugar again for a final coat when they’re cool.) When the cookies are completely cool, place another ½ cup powdered sugar in your bowl. Roll the cooled cookies in the powdered sugar again. Then transfer them to a cookie jar or another container and store them in a cool, dry place. Hannah’s 2nd Note: I tried putting a couple of miniature marshmallows or half of a regular-size marshmallow in the center of my cookies for the “treasure”. It didn’t work. The marshmallows in the center completely melted away. Lisa’s Note: I’m going to try my Treasure Chest Cookies with a roll of Rollo’s next time I make them. Herb just adores those chocolate covered soft caramels. He wants me to try the miniature Reese’s Pieces, too. Yield: 2 dozen delicious cookies that both kids and adults will love to eat.

EASY FRUIT PIE   Preheat oven to 375 degrees F., rack in the middle position. Note from Delores: I got this recipe from Jenny Hester, a new nurse at Doc Knight’s hospital. Jenny just told me that her great-grandmother used to make it whenever the family came over for Sunday dinner. Hannah said it’s easy so I might actually try to make it some night for Doc. ¼ cup salted butter (½ stick, 2 ounces, pound) 1 cup whole milk 1 cup white (granulated) sugar 1 cup all-purpose flour (pack it down in the cup when you measure it) 1 and ½ teaspoons baking powder ½ teaspoon salt 1 can fruit pie filling (approximately 21 ounces by weight—3 to 3 and ½ cups, the kind that makes an 8-inch pie) Hannah’s 1st Note: This isn’t really a pie, and it isn’t really a cake even though you make it in a cake pan. It’s almost like a cobbler, but not quite. I have the recipe filed under “Dessert”. You can use any canned fruit pie filling you like. I might not bake it for company with blueberry pie filling. It tasted great, but didn’t look all that appetizing. If you love blueberry and want to try it, it might work to cover the top with sweetened whipped cream or Cool Whip before you serve it. I’ve tried this recipe with raspberry and peach . . . so far. I have the feeling that lemon pie filling would be yummy, but I haven’t gotten around to trying it yet. Maybe I’ll try it some night when Mike comes over after work. Even if it doesn’t turn out that well, he’ll eat it. Place the butter in a 9-inch by 13-inch cake pan and put it in the oven to melt. Meanwhile . . . Mix the milk, sugar, flour, baking powder and salt together in a medium-size bowl. This batter will be a little lumpy and that’s okay. Just like brownie batter, don’t over-mix it. Using oven mitts or potholders, remove the pan with the melted butter from the oven. Pour in the batter and tip the pan around to cover the whole bottom. Then set it on a cold stove burner. Spoon the pie filling over the stop of the batter, but DO NOT MIX IN. Just spoon it on as evenly as you can. (The batter will puff up around it in the oven and look gorgeous!) Bake the dessert at 375 degrees F., for 45 minutes to 1 hour, or until it turns golden brown and bubbly on top. To serve, cool slightly, dish into bowls, and top with sweetened whipped cream or vanilla ice cream. It really is yummy. Hannah’s 2nd Note: The dessert is best when it’s baked, cooled slightly, and served right away. Alternatively you can bake it earlier, cut pieces to put in microwave-safe bowls, and reheat it in the microwave before you put on the ice cream or sweetened whipped cream. Yield: Easy Fruit Pie will serve 6 if you don’t invite Mike and Norman for dinner. Note from Jenny: I’ve made this by adding ¼ cup cocoa powder and 1 teaspoon of vanilla to the batter. If I do this, I spoon a can of cherry pie filling over the top.

Sometimes details can make a difference. For example, a sugarcoated cherry on the top of a cupcake. If we eat the cherry at first, we will have a plain cupcake, but if we left it until the end, we could say that we ate a cupcake with a cherry, which is quite different than a cherry and a simple cupcake apart.

So she was still single. She wondered sometimes if Blake was being deprived of male companionship solely because of her attitudes. It bothered her, but she didn’t want to change. “Snow is awesome,” he sighed, using a word that he used to denote only the best things in his life. Cherry pie was awesome. So was baseball, if the Atlanta Braves were playing, and football if the Dallas Cowboys were. She smiled at his dark head, so like her own. He had her slender build, too, but he had his father’s green eyes. Bob had been a handsome man. Handsome and far too brave for his own good. Dead at twenty-seven, she sighed, and for what? She folded her arms across her chest, cozy in the oversize red flannel shirt that she wore over well-broken-in jeans. “It’s freezing, that’s what it is,” she informed her offspring. “And it isn’t awesome; it’s irritating. Apparently, the electric generator goes out every other day, and the only man who can fix it stays drunk.” “That cowboy seems to know how,” Blake said hesitantly. Maggie agreed reluctantly. “I know. Things were running great until our foreman asked for time off to spend Christmas with his wife’s family in Pennsylvania. That leaves me in charge, and what do I know about running a ranch?” she moaned. “I grew up on a small farm, but I don’t know beans about how to manage this kind of place, and the men realize it. I suppose they don’t have any confidence in working for a secretary, even just temporarily.” “Well, there’s always Mr. Hollister,” Blake said with pursed lips and a wicked grin. She glared at him. “Mr. Hollister hates me. He hates you, too, in fact, but you don’t seem to let that stand in the way of your admiration for the man.” She threw up her hands, off on her favorite subject again. “For heaven’s sake, he’s a cross between a bear and a moose! He never comes off his mountain except when he wants to cuss somebody out or raise hell!” “He’s lonely,” Blake pointed out. “He lives all by himself. It’s hard going, I’ll bet, and he has to eat his own cooking.” He sat up enthusiastically, his thick hair over his brow. “Grandpa said he once knew a man who quit working for Mr. Hollister just because the cook got sick and Mr. Hollister had to feed the men.” Maggie glanced at her son with a wicked gleam in her eyes. “He probably fed them some of his

Everybody likes to eat, and you never know who likes to read until you bring up a few pop culture references. That’s where you separate the TV watchers and moviegoers from the readers.

One of the best pairings we’ve ever done was of Champagnemarinated strawberries with Kyoto Cherry Rose tea.

He made his way down to the creek, down a five-foot muddy bank to a band of sand too narrow to lie down on. He had to force his way through honeysuckle vines and the branches of low wild cherry trees, so his approach was clumsy, noisy. As he slid to his feet, a great blue heron croaked loudly just off to his left and at the same time rose out and flew away — complaining — to land on the far side of the creek. From there, the bird stared at Jeff. Jeff stared back, not moving, except for the smile on his mouth. The bird decided Jeff was harmless and paced slowly upstream, its attention on the shallow water where prey might be found. The long stilty legs, the long curved neck, the awkward perfect body moved inland, away from Jeff. He watched it. He watched it not find anything to eat, watched it come to a rest and blend into the stillness of a dead tree that had fallen out into the creek. The two men were still inside when Jeff rejoined them. The Professor looked at his face and said, “You like it.” Jeff nodded. “I saw a blue heron.” “They’re common around here,” the agent said. “You-all birdwatchers?” But the Professor remembered and understood what Jeff meant. “You take that as a sign from the gods?” Jeff nodded.

EWG’s Dirty Dozen+ List: 12+ of the most pesticide-laden fruits and vegetables (eat these organic when possible): Apples Celery Cherry tomatoes Cucumbers Grapes Hot peppers Nectarines Peaches Potatoes Spinach Strawberries Sweet bell peppers Kale and collard greens Summer squash

The main protagonist in the Christmas menu is the meat, which is either roast pork or duck—often both. It will be accompanied by boiled potatoes, or caramelized potatoes, stewed sweet-and-sour red cabbage, gravy, and pickled gherkins. Some have cream-stewed cabbage, sausages, and various types of bread, too. To complete the feast, we have a truly Danish invention: risalamande (it comes from the French ris à l’amande, and this makes it sound fancier) is half part-whipped cream, half part-boiled rice, with finely chopped almonds and topped with hot cherry sauce. Eating risalamande is not just a delicious experience, though. It is very much social. Because hidden in the big bowl of dessert is one whole almond.

Favorite ice cream flavor on the count of three,” Kennedy said as we sat in the woods one Sunday morning, eating granola bars and watching the birds fly by. “One, two, three!” “Blue moon!” I shouted. “Cherry chip!” she exclaimed. She pointed my way and gasped. “Oh my gosh! Who likes blue moon? What flavor is that anyway? Honestly, blue moon? What does that even mean?” “It means it’s a delicious ice cream that tastes like heaven. It’s as if Froot Loops had a love child with cotton candy.

The waitress comes over with a tray of the official cocktail of the evening, the ELT French 40. It's a riff on a French 75, adjusted to suit us, with bourbon instead of gin, champagne, lemon juice, and simple syrup, with a Luxardo cherry instead of a lemon twist. "Here you go, ladies. As soon as your guests are here we will start passing hors d'oeuvres, but I thought you might want a little sampler plate before they arrive." "That is great, thanks so much!" I say, knowing that in a half hour when people start to come in, we'll have a hard time eating and mingling. We accept the flutes and toast each other. The drink is warming and refreshing at the same time. The platter she has brought us contains three each of all the passed appetizers we chose: little lettuce cups with spicy beef, mini fish tacos, little pork-meatball crostini, fried calamari, and spoons with creamy burrata topped with grapes and a swirl of fig balsamic. There will also eventually be a few of their signature pizzas set up on the buffet, and then, for dinner, everyone has their choice of flat-iron steak, roasted chicken, or grilled vegetables, served with roasted fingerlings. For dessert, there is either a chocolate chunk or apple oatmeal cookie, served toasty warm with vanilla ice cream and either hot fudge or caramel on top, plus there will be their famous Rice Krispies Treats on the tables to share.

5 × 5 × 5 Daily Worksheet—Preferred Foods List Choose one item from each defense category to eat each day. Defense: Angiogenesis Antiangiogenic Almonds Anchovies Apple peel Apples (Granny Smith, Red Delicious, Reinette) Apricot Arctic char Arugula Bamboo shoots Barley Beer Belgian endive Bigeye tuna Black bass Black beans Black plums Black raspberries Black tea Blackberries Blueberries Blueberries (dried) Bluefin tuna Bluefish Bok choy Bottarga Broccoli Broccoli rabe Cabbage Camembert cheese Capers Carrots Cashews Cauliflower Caviar (sturgeon) Chamomile tea Cherries Cherries (dried) Cherry tomatoes Chestnuts Chia seeds Chicken (dark meat) Chile peppers Cinnamon Cloudy apple cider Cockles (clam) Coffee Cranberries Cranberries (dried) Dark chocolate Eastern oysters Edam cheese Eggplant Emmenthal cheese Escarole Fiddleheads Fish roe (salmon) Flax seeds Frisee Ginseng Gouda cheese Gray mullet Green tea Guava Hake Halibut Jamón iberico de bellota Jarlsberg cheese Jasmine green tea John Dory (fish) Kale Kimchi Kiwifruit Licorice root Lychee Macadamia nuts Mackerel Mangoes Manila clams Mediterranean sea bass Muenster cheese Navy beans Nectarine Olive oil (EVOO) Onions Oolong tea Oregano Pacific oysters Peaches Pecans Peppermint Pine nuts Pink grapefruit Pistachios Plums Pomegranates Pompano Proscuitto di Parma Pumpkin seeds Puntarelle Radicchio Rainbow trout Raspberries Red black-skin tomatoes Redfish Red-leaf lettuce Red mullet Red wine (Cabernet, Cabernet Franc, Petit Verdot) Romanesco Rosemary Rutabaga Salmon San Marzano tomatoes Sardine Sauerkraut Sea bream Sea cucumber Sencha green tea Sesame seeds Soy Spiny lobster Squash blossoms Squid ink Stilton cheese Strawberries Sultana raisins Sunflower seeds Swordfish Tangerine tomatoes Tardivo di Treviso Tieguanyin green tea Tuna Turmeric Turnips Walnuts Watermelon Yellowtail (fish)

Angiogenesis Stimulating Apple peel Apples (Granny Smith, Red Delicious, Reinette) Asparagus Barley Belgian endive Black plums Blueberries (dried) Capers Cherries (dried) Chia seeds Chile peppers Cranberries Cranberries (dried) Escarole Flax seeds Frisee Ginseng Onions Peppermint Pumpkin seeds Puntarelle Radicchio Red-leaf lettuce Rosemary Sesame seeds Sultana raisins Sunflower seeds Tardivo di Treviso

Defense: Regeneration Anchovies Apple peel Apples (Granny Smith, Red Delicious, Reinette) Apricots Arctic char Bamboo shoots Barley Beer Belgian endive Bigeye tuna Bitter melon Black bass Black chokeberry Black plums Black raspberries Black tea Blackberries Blueberries Blueberries (dried) Bluefin tuna Bluefish Bottarga Capers Carrots Caviar (sturgeon) Celery Chamomile tea Cherries Cherries (dried) Chestnuts Chia seeds Chile peppers Chinese celery Cockles (clam) Coffee Collard greens Concord grape juice Cranberries Cranberries (dried) Dark chocolate Eastern oysters Eggplant Escarole Fiddleheads Fish roe (salmon) Flax seeds Frisee Ginseng Goji berries Grapes Gray mullet Green beans Green tea Hake Halibut John Dory (fish) Kale Kiwifruit Lychee Mackerel Mangoes Manila clams Mediterranean sea bass Mustard greens Nectarines Olive oil (EVOO) Onions Oregano Pacific oysters Peaches Peanuts Peppermint Persimmon Pistachios Plums Pomegranates Pompano (fish) Pumpkin seeds Puntarelle Purple potatoes Radicchio Rainbow trout Raspberries Razor clams Red-leaf lettuce Red mullet Red wine (Cabernet, Cabernet Franc, Petit Verdot) Redfish Rice bran Rosemary Saffron Salmon Sardine Sea bass Sea bream Sea cucumber Sesame seeds Soy Spinach Spiny lobster Squash blossoms Squid ink Strawberries Sultana raisins Sunflower seeds Swiss chard Swordfish Tardivo di Treviso Thyme Truffles Tuna Turmeric Walnuts Wasabi Watercress Whole grains Yellowtail (fish)

Defense: Microbiome Apricots Arugula Asparagus Bamboo shoots Black beans Black tea Blueberries Bok choy Broccoli Cabbage Camembert cheese Carrots Cauliflower Chamomile tea Chanterelle mushrooms Cherries Chia seeds Chickpeas Chile peppers Coffee Concord grape juice Cranberries Cranberry juice Dark chocolate Eggplant Enoki mushrooms Escarole Fiddleheads Flax seeds Frisee Gouda cheese Green tea Kale Kimchi Kiwifruit Lentils Lion’s mane mushrooms Lychee Maitake mushrooms Mangoes Morel mushrooms Navy beans Nectarines Olive oil (EVOO) Oolong tea Oyster mushrooms Pao cai Parmigiano-Reggiano Peaches Peas Plums Pomegranate juice Porcini mushrooms Pumpernickel bread Pumpkin seeds Puntarelle Radicchio Red wine (Cabernet, Cabernet Franc, Petit Verdot) Rutabaga Sauerkraut Sesame seeds Shiitake mushrooms Sourdough bread Squid ink Sunflower seeds Tardivo di Treviso Tomatoes Turnips Walnuts White button mushrooms Whole grains Yogurt

Defense: DNA Protection Acerola Almond butter Almonds Anchovies Apricots Arctic char Arugula Bamboo shoots Basil Bigeye tuna Black bass Black tea Blueberries Bluefin tuna Bluefish Bok choy Bottarga Brazil nuts Broccoli Broccoli rabe Broccoli sprouts Cabbage Camu camu Carrots Cashew butter Cashews Cauliflower Caviar (sturgeon) Chamomile tea Cherries Cherry tomatoes Chestnuts Cockles (clam) Coffee Concord grape juice Dark chocolate Eastern oysters Eggplant Fiddleheads Fish roe (salmon) Flax seeds Grapefruit Gray mullet Green tea Guava Hake Halibut Hazelnuts John Dory (fish) Kale Kiwifruit Lychee Macadamia nuts Mackerel Mangoes Manila clams Marjoram Mediterranean sea bass Mixed berry juice Nectarines Olive oil (EVOO) Oolong tea Orange juice Oranges Oyster sauce Pacific oysters Papaya Peaches Peanut butter Peanuts Pecans Peppermint Pine nuts Pink grapefruit Pistachios Plums Pompano Pumpkin seeds Rainbow trout Red black-skin tomatoes Red mullet Redfish Romanesco Rosemary Rutabaga Sage Salmon San Marzano tomato Sardine Sea bass Sea bream Sea cucumber Sesame seeds Soy Spiny lobster Squash blossoms Squash seeds Squid ink Strawberries Sunflower seeds Swordfish Tahini Tangerine tomatoes Thyme Truffles Tuna Turmeric Turnips Walnuts Watermelon Yellowtail (fish)

Defense: Immunity Acerola Aged garlic Apple peel Apples (Granny Smith, Red Delicious, Reinette) Apricots Arugula Bamboo shoots Barley Belgian endive Black plums Black raspberries Black tea Blackberries Blackberries (dried) Blueberries Blueberries (dried) Bok choy Broccoli Broccoli rabe Broccoli sprouts Cabbage Camu camu Capers Carrots Cauliflower Chamomile tea Chanterelle mushrooms Cherries Cherries (dried) Cherry tomatoes Chestnuts Chia seeds Chile peppers Coffee Collard greens Concord grape juice Cranberries Cranberries (dried) Cranberry juice Dark chocolate Eggplant Enoki mushrooms Escarole Fiddleheads Flax seeds Frisee Ginseng Goji berries Grapefruit Green tea Guava Kale Kimchi Kiwifruit Licorice root Lychee Maitake mushrooms Mangoes Morel mushrooms Mustard greens Nectarines Olive oil (EVOO) Onions Orange juice Oranges Oyster mushrooms Pacific oysters Peaches Peppermint Plums Pomegranates Porcini mushrooms Pumpkin seeds Puntarelle Radicchio Raspberries Razor clams Red-leaf lettuce Red wine (Cabernet, Cabernet Franc, Petit Verdot) Romanesco Rosemary Rutabaga Saffron Sauerkraut Sesame seeds Shiitake mushrooms Spinach Squash blossoms Squid ink Strawberries Sultana raisins Swiss chard Tardivo di Treviso Truffles Turmeric Turnips Walnuts Watercress White button mushrooms

He always planted at a new moon and picked when the moon was full. He had a lunar chart in his greenhouse, each day marked in a dozen different inks; brown for potatoes, yellow for parsnips, orange for carrots. Watering too was done to an astrological schedule, as was the pruning and positioning of trees. And the garden thrived on this eccentric treatment, growing strong, luxuriant rows of cabbages and turnips, carrots which were sweet and succulent and mysteriously free of slugs, trees whose branches fairly touched the ground under the weight of apples, pears, plums, cherries. Brightly colored Oriental-looking signs taped to tree branches supposedly kept the birds from eating the fruit. Astrological symbols- painstakingly constructed from pieces of broken pottery and colored glass set into the gravel path- lined the garden beds.

For some time I had been staring at the jar of cherries without realizing fully what they were. "Why are you eating those?" I said. "I don't know," he said, staring down at the jar. "They taste really bad.

When I awoke, a blanket had been thrown over me, and the room was blue with a cold dawn light. Francis sat in the windowsill with his back to me; he was wearing his clothes from the night before and he was eating maraschino cherries from a jar balanced on his knee.

When life hands you rotten eggs, don't eat the fuckers. Just throw them at someone you hate.

Cherry Cream Cheese Surprise Recipe   Ingredients: From Scratch Pie Crust: (8 or 9 inch pie crust) 1/3 cup plus 1 tablespoon shortening (Crisco) OR 1/3 cup lard 1 cup all-purpose flour ½ teaspoon salt 2 to 3 tablespoons cold water Steps: Cut shortening into flour and salt until particles are the size of small peas.  Sprinkle in water, 1 tablespoon at a time, tossing with a fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 tablespoons water can be added, if needed.) Gather pastry into a ball.  Flatten the ball on a lightly floured cloth-covered board. (A hard, floured surface will also work.) Roll pastry 2 inches larger than inverted pie plate using floured rolling pin.  (Note: I use a lightly floured spatula to loosen the piecrust from the surface.) Fold pastry into quarters, unfold and ease into lightly greased pie plate, pressing firmly against bottom and sides of plate.  Trim overhang excess and then press fork tines along rim of pie plate.  Cream Cheese Layer: 8 ounces whipped cream cheese ½ cup white sugar ½ tsp. vanilla extract Mix ingredients and spread on the bottom and sides of the piecrust. Mix 1 tablespoon brown sugar and ½ teaspoon cinnamon together and sprinkle over top of cream cheese mixture.   PREHEAT OVEN TO 375 DEGREES. Cherry Pie Filling: 4 cups fresh or frozen cherries, thawed (if frozen, make sure to drain juice after thawing) ¾ cup sugar 3 tbsp cornstarch or Mix ingredients and pour on top of cream cheese/brown sugar and cinnamon mixture. Topping: 2/3 cup packed brown sugar ½ cup all-purpose flour ½ cup oats ¾ teaspoon ground cinnamon ¾ teaspoon ground nutmeg ½ cup margarine or butter, softened Mix ingredients and sprinkle over top of cherry mixture.   Bake 30 minutes at 375 degrees.  *For a quicker, easier version, substitute with a refrigerated (ready-to-bake) pie crust and 2 cans of cherry pie filling. *Serve warm with ice cream…or eat a piece for breakfast with a fresh cup of coffee .

Blueberries SIDEKICKS: Purple grapes, cranberries, boysenberries, raspberries, strawberries, currants, blackberries, cherries, and all other varieties of fresh, frozen, or dried berries TRY TO EAT: 1 to 2 cups daily

Because cherries are loaded with anti-inflammatory, antiaging, anticancer compounds that don’t show up on your average nutrition facts label. The cancer-fighting agents in cherries include a flavonoid called quercetin, as well as ellagic acid and perillyl alcohol. The Wonders of Quercetin and Ellagic Acid Quercetin has been found be researchers to be a potent anticancer agent. It also exhibits

That's the thing they never tell you about love stories: just because one ends, that doesn't mean it failed. A cherry pie isn't a failure just because you eat it all. It's perfect for what it is, and then it's gone

It’s nothing. It’s fine.” Ryan spins back around, walks the three steps to the marble counter and downs half my glass of wine. Yeah. Sure. Nothing. And if I continue to eat cherry Danish for breakfast every morning, my ass won’t spread

According to a meta-analysis of clinical trials evaluating fructose intake, 25 to 40 grams of fructose per day has no negative impact on our health.12 That’s 3 to 6 bananas, 6 to 10 cups of strawberries, 10 to 15 cherries, or 2 to 3 apples per day. Or, as the old advice goes, a few servings of fruit every day. Problems with fructose intake are only seen among those who regularly eat large amounts of refined sugars, like HFCS or sucrose. For instance, a 20-ounce bottle of soda sweetened with HFCS contains about 35 grams of fructose. One gram of sucrose is about half glucose, half fructose, so if you eat a dessert with 50 grams of sugar, you’re getting about 25 grams of fructose. Even agave nectar, which is touted as healthy by many due to its low-glycemic properties, can be as high as 90 percent fructose. Other less processed forms can be as

Of course making berry ice cream or at least a berry-banana mix is even healthier. My favorite is chocolate. To make it, blend dark, sweet cherries or strawberries mixed with a tablespoon of cocoa power, a splash of a milk of your choice (more if you want a milkshake), a capful of vanilla extract, and some pitted dates. If you didn’t yet get your nuts for the day, you can add some almond butter. Either way, you get an instant, decadent, chocolate dessert so nutritious that the more you eat, the healthier you are. Let me repeat that: The more you eat, the healthier you are. That’s my kind of ice cream!

Cucumber Sandwiches • Mayonnaise • Cucumbers, thinly sliced • Salt and pepper • Parsley, chopped fine Spread each slice of your sandwich bread with the thinnest bit of mayonnaise you can spread. Pile 8 to 10 slices of cucumber on one side. Salt and pepper. Top with the other slice of bread. Trim off any cucumber sticking out over the edges. Then cut the sandwich into 4 triangles. Spread very thin mayo on one edge of each of the triangles and then dip that into your chopped parsley. Arrange on a plate, standing up like little sails with the parsley side showing. Pepper Jelly Triple-Decker Surprise Sandwiches • Pepper jelly • Cream cheese Spread pepper jelly on one slice of bread and cream cheese on the other. You know what to do—put them together. Now spread cream cheese on the top of that sandwich. Take another slice of bread and spread pepper jelly on that and put it on top. You should now have a triple-decker sandwich with pretty stripes. These get sliced into 4 long fingers. Pimento Cheese and Tomato Sandwiches • Pimento cheese (I know I put my pimento cheese recipe in here somewhere. Just look it up because I am not writing it down again.) • Cherry tomatoes This is a real pretty open-face sandwich. Spread your pimento cheese on a slice of bread all the way to the edges. Cut the bread into quarters. Slice 2 cherry tomatoes in half. Top each bread quarter with a tomato half, cut side up. If you have a wait before you start eating, cover the sandwiches with a wet paper towel that you’ve wrung out till it’s just damp. I like to arrange them all nice and fancy on my pressed-glass plate that I got from my mama. Then I call a girlfriend over for a chat and some sweet tea. What occasion could be more special than that? Serves 2.