Eggplant Quotes

Very well, I will marry you if you promise not to make me eat eggplant.

The dark prince sat astride his black steed, his sable cape flowing behind him. A golden circlet bound his blond locks, his handsome face was cold with the rage of battle, and... "And his arm looked like an eggplant," Clary muttered to herself in exasperation.

I doubt that the imagination can be suppressed. If you truly eradicated it in a child, he would grow up to be an eggplant.

What does an introvert do when he's left alone? He stays alone.

Chicks dig a dude who’s sporting the latest eggplant turtleneck styles.

My mother's voice intruded on a dream in which a large animated eggplant named Bob teetered on the edge of a cliff with thoughts of suicide and Parmesan.

or 3 sprigs fresh thyme or ½ teaspoon dried thyme 1 bay leaf Reduce the heat to low, cover, and cook for 5 minutes. Add the eggplant and zucchini and cook until everything is tender, about 20 minutes more. Taste and adjust the seasonings. Stir in: ¼ cup chopped basil (Chopped pitted Niçoise or Kalamata olives to taste)

If we go that way, it seems less like we’ll be shot for trespassing. We can’t be low profile because of your shirt.” “Aquamarine is a wonderful color, and I won’t be made to feel bad for wearing it,” Gansey said. But his voice was a bit thin, and he glanced back at the church again. Just then he looked younger than she’d ever seen him, his eyes narrowed, hair messed up, features unstudied. Young and, strangely enough, afraid. Blue thought: I can’t tell him. I can never tell him. I have to just try to stop it from happening. Then Gansey, suddenly charming again, flipped a hand in the direct of her purple tunic dress. “Lead the way, Eggplant.” She found a stick to poke at the ground for snakes before they set off through the grass. The wind smelled like rain, and the ground rumbled with thunder, but the weather held. The machine in Gansey’s hands blinked red constantly, only flickering to orange when they stepped too far away from the invisible line. “Thanks for coming, Jane,” Gansey said. Blue shot him a dirty look. “You’re welcome, Dick.” He looked pained. “Please don’t.

RATATOUILLE PROVENÇALE 8 servings Served on a platter that shows off its contrasting colors, this dish looks like a colorful Cubist still life. Heat in a large skillet or Dutch oven over medium heat: ¼ cup olive oil Add and cook, stirring, until golden and just tender, 10 to 12 minutes: 1 medium eggplant (about 1 pound), peeled and cut into 1-inch chunks 2 large zucchini (about 1 pound), cut into 1-inch chunks

I'm going to be sick. I'm going to vomit that weird eggplant tapenade I had for dinner, and everyone will hear, and no one will invite me to watch the mimes escape from their invisible boxes, or whatever it is people do here in their spare time.

The fact is, I love to feed other people. I love their pleasure, their comfort, their delight in being cared for. Cooking gives me the means to make other people feel better, which in a very simple equation makes me feel better. I believe that food can be a profound means of communication, allowing me to express myself in a way that seems much deeper and more sincere than words. My Gruyere cheese puffs straight from the oven say 'I'm glad you're here. Sit down, relax. I'll look after everything.' - Ann Patchett, "Dinner For One, Please, James

I have an eggplant face. That’s basically a dick face. A mushy dick face with a Carhartt logo.

We were both chilled from the rain and as hungry as wolves. Over a fine meal of oysters, cappeletti alla cortigiana and orecchiette with tomatoes, anchovies and eggplant served with a crisp dry chablis, we discussed our plans, if not for immortality, at least for defying the eroding qualities of time.

Let’s face it - English is a crazy language. There is no egg in eggplant nor ham in hamburger; neither apple nor pine in pineapple. English muffins weren’t invented in England or French fries in France. Sweetmeats are candies while sweetbreads, which aren’t sweet, are meat. We take English for granted. But if we explore its paradoxes, we find that quicksand can work slowly, boxing rings are square and a guinea pig is neither from Guinea nor is it a pig. And why is it that writers write but fingers don’t fing, grocers don’t groce and hammers don’t ham? If the plural of tooth is teeth, why isn’t the plural of booth beeth? One goose, 2 geese. So one moose, 2 meese? One index, 2 indices? Doesn’t it seem crazy that you can make amends but not one amend? If you have a bunch of odds and ends and get rid of all but one of them, what do you call it? If teachers taught, why didn’t preachers praught? If a vegetarian eats vegetables, what does a humanitarian eat? In what language do people recite at a play and play at a recital? Ship by truck and send cargo by ship? Have noses that run and feet that smell? How can a slim chance and a fat chance be the same, while a wise man and a wise guy are opposites? You have to marvel at the unique lunacy of a language in which your house can burn up as it burns down, in which you fill in a form by filling it out and in which an alarm goes off by going on. English was invented by people, not computers, and it reflects the creativity of the human race (which, of course, isn’t a race at all). That is why, when the stars are out, they are visible, but when the lights are out, they are invisible. And finally, why doesn't "buick" rhyme with "quick"?

Taking solitude in stride was a sign of strength and of a willingness to take care of myself. This meant - among other things - working productively, remembering to leave the house, and eating well. I thought about food all the time. I had a subscription to Gourmet and Food & Wine. Cooking for others had often been my way of offering care. So why, when I was alone, did I find myself trying to subsist on cereal and water? I'd need to learn to cook for one.

Because cooks love the social aspect of food, cooking for one is intrinsically interesting. A good meal is like a present, and it can feel goofy, at best, to give yourself a present. On the other hand, there is something life affirming in taking the trouble to feed yourself well, or even decently. Cooking for yourself allows you to be strange or decadent or both. The chances of liking what you make are high, but if it winds up being disgusting, you can always throw it away and order a pizza; no one else will know. In the end, the experimentation, the impulsiveness, and the invention that such conditions allow for will probably make you a better cook.

Isabel: It’s weird that I don’t know what your boyfriend looks like. Is he ugly? That’s okay. I bet he makes up for it in other ways. *eggplant emoji*

Dear Ms. Baird,   As of today, you do have a slave clause in your contract. It means you do everything I say. Under no circumstances are you to eat, sleep, take breaks, or check in to hotel rooms with men named Eggplant.   Sincerely, Gabriel

See, if you said green bean, I'd be very upset. However, if you told her an eggplant, I'd probably never wear pants again. So what's it going to be, Jess?

The fuck I can’t,” I bark, glowering at Jay as he meticulously paints his nails eggplant purple from the seat next to my hospital bed.

One Monday, just for sport, Charlie grabbed an eggplant that a spectacularly wizened granny was going for, but instead of twisting it out of his hand with some mystic kung fu move as he expected, she looked him in the eye and shook her head - just a jog, barely perceptible really - it might have been a tic, but it was the most eloquent of gestures. Charlie read it as saying: O White Devil, you do not want to purloin that purple fruit, for I have four thousand years of ancestors and civilization on you; my grandparents built the railroads and dug the silver mines, and my parents survived the earthquake, the fire, and a society that outlawed even being Chinese; I am mother to a dozen, grandmother to a hundred, and great-grandmother to a legion; I have birthed babies and washed the dead; I am history and suffering and wisdom; I am a Buddha and a dragon; so get your fucking hand off my eggplant before you lose it.

Sending someone all of the possible birthday party emoji is extra festive: great! But sending someone all of the possible phallic emoji (say, the eggplant and the cucumber and the corncob and the banana) is NOT extra sexxaayy: that’s a weird salad.

You should have tried the eggplant parmesan she tried to hoist on me at the church bake sale. No wonder her children turned to Satan. He probably showed up as an angel of light and promised them a decent meal.

Today, while Mother was watching me work, she suddenly remarked, “They say that people who like summer flowers die in the summer. I wonder if it’s true.” I did not answer but went on watering the eggplants. It is already the beginning of summer. She continued softly, “I am very fond of hibiscus, but we haven’t a single one in this garden.” “We have plenty of oleanders,” I answered in an intentionally sharp tone. “I don’t like them. I like almost all summer flowers, but oleanders are too loud.” “I like roses best. But they bloom in all four seasons. I wonder if people who like roses best have to die four times over again.” We both laughed.

She pulls her hand away and Damian feels the sensation of falling, a somersault into a foreign abyss where a girl with eggplant hair and a hoop in her brow waits in the darkness.

Why can I remember eggplant, when I can't remember my own name?!

What? What is it?” Big Aunt says. “He sound like very nice boy, offer to cook eggplant for you.

Lima beans, watermelons, potatoes, eggplants, and cabbages are among the many other familiar crops whose wild ancestors were bitter or poisonous, and

(Potatoes were, for some reason, more prone to fits of random magic than most vegetables. It would take a remarkable magic to affect turnips or kale. No one bothered planting eggplants—they would run into the woods or fly away on leafy kites the instant your back was turned.)

Border crossings in the Balkans, where bitter wars have been waged, were not regarded as pleasurable; in many places, they weren't even possible, and one avoided them. But, while riding in the droshky and later, when we dismounted, we saw the most luxuriant orchards and vegetable gardens, dark-violet eggplants, peppers, tomatoes, cucumbers, gigantic pumpkins and melons; I couldn't get over my amazement at all the different things that grew here. "That's what it's like here", said Mother, "a blessed land. And it's a civilized land, no one should be ashamed of being born here.

There was real plasure to be had eating ice cream out of container and pickles out of a glass jar, standing up at the counter. I wondered whether the cravings associated with pregnancy were really only a matter of women feeling empowered to admit their odd longings to their husbands, to ask another person to bring them the eccentric combinations they'd long enjoyed in private.

Never be daunted in public' was an early Hemingway phrase that had more than once bolstered me in my timid twenties. I changed it resolutely to 'Never be daunted in private'. - M.F.K. Fisher "A Is for Dining Alone

Many people are partial to the notion that . . . all writers are somehow mere vessels for Truth and Beauty when they compose. That we are not really in control. This is a variation on that twee little fable that writers like to pass off on gullible readers, that a character can develop a will of his own and 'take over a book.' This makes writing sound supernatural and mysterious, like possession by faeries. The reality tends to involve a spare room, a pirated copy of MS Word, and a table bought on sale at Target. A character can no more take over your novel than an eggplant and a jar of cumin can take over your kitchen.

Peeling an eggplant was like unveiling an ivory-skinned woman dressed all in black.

Here’s the list of stuff I don’t like: apples, the fork in my bowl, Honey Nut Cheerios, eggplant parmesan, worms, watching baseball, and Taylor Swift.

Nothing could appear to be more human than refusing to believe extinction possible so long as you were encircled by luscious eggplants and ripe tomatoes[..]

summer twilight that was so beautiful she ached. The sky was an eggplant purple, the clouds the color of bruises.

I had for breakfast more paprika, and a sort of porridge of maize flour which they said was "mamaliga", and egg-plant stuffed with forcemeat, a very excellent dish, which they call "impletata". (Mem.,get recipe for this also.)

‎"Repeat that?" "It's National Talk Like a Pirate Day. Didn't you know?" "Somehow I missed the memo." "You mean, 'Somehow I missed the memo, arrr!'" "Precisely. Arr. So, Mrs. Jack... Er, is that still your name? Or, I tremble to ask, have you adopted a pirate identity?" "Arr, matey, of course I have! It's..." She pulled an eggplant from the grocery bag. "Captain Eggplantier." She needed to stop speaking the first words that popped into her mind. "Captain Eggplanteir." He sounded very doubtful. "That's right. A family name. It's Belgian.

Later, when April dropped me off at the house on her way to pick up Caitlin, my phone buzzed with a text. I smiled. Stacey. "You alive?" "I'm ok." I texted back. "How was your date?" Three fire emojis popped up in response, followed by an eggplant and ... were those water droplets? Oh, dear. I had no answer for that.

There aren’t a lot of hobbies you can eat. Like, let’s say you love to cook. That’s a bad example. Let’s say you love to travel, and everywhere you go, you try the food at the best local— My point is, I love gardening as a hobby. Right now in our garden, Portia and I are growing tomatoes, peppers, zucchini, beets, eggplant,

Eating as a simple means of ending hunger is one of the great liberties of being alone ... It is a pleasure to not have to take anyone else's tastes into account or explain why I like to drink my grapefruit juice out of the carton." - Ann Patchett, "Dinner for One, Please, James

We surf-fished in the breakers catching spottail bass and flounder for dinner. I discovered that summer that I loved to cook and feed my friends, and I enjoyed the sound of their praise as they purred with pleasure at the meals I fixed over glowing iron and fire. I had the run of my grandparents’ garden and I would put ears of sweet corn in aluminum foil after washing them in seawater and slathering them with butter and salt and pepper. Beneath the stars we would eat the beefsteak tomatoes okra and the field peas flavored with salt pork and jalapeno peppers. I would walk through the disciplined rows that brimmed with purple eggplants and watermelons and cucumbers, gathering vegetables. My grandfather, Silas, told us that summer that low country earth was so fertile you could drop a dime into it and grow a money tree.

Dear Ms. Baird, As of today, you do have a slave clause in your contract. It means you do everything I say. Under no circumstances are you to eat, sleep, take breaks, or check in to hotel rooms with men named Eggplant. Sincerely, Gabriel

The very thought of maintaining high standards meal after meal is exhausting. It discounts all the peanut butter that is available in the world. When

You’re here to express your appreciation by proposing a kinky doppelganger ménage à trois? In which case, I’m going to have to turn you down. I’m sad to say it, but Ethan gives me the impression he’d be about as exciting in the sack as an eggplant.

The Story of the Rabbit and the Eggplant Once there was a race between a rabbit and an eggplant. Now, the eggplant, as you know, is a member of the vegetable kingdom, and the rabbit is a very fast animal. Everybody bet lots of money on the eggplant, thinking that if a vegetable challenges a live animal with four legs to a race, then it must be that the vegetable knows something. People expected the eggplant to win the race by some clever trick of philosophy. The race was started, and there was a lot of cheering. The rabbit streaked out of sight. The eggplant just sat there at the starting line. Everybody knew that in some surprising way the eggplant would wind up winning the race. Nothing of the sort happened. Eventually, the rabbit crossed the finish line and the eggplant hadn’t moved an inch. The spectators ate the eggplant. Moral: Never bet on an eggplant.

Since that era the question “Do you have any food restrictions?” has become a part of the etiquette of a dinner invitation, and participants at conference dinners can now tick a box that will replace a plate of rubber chicken with a plate of sodden eggplant.

By the time the first Europeans arrived in the New World, farmers there were harvesting more than a hundred kinds of edible plants—potatoes, tomatoes, sunflowers, eggplants, avocados, sweet potatoes, peanuts, cashews, pineapples, papaya, guava, yams, manioc (or cassava), pumpkins, vanilla, a whole slew of beans and squashes, four types of chili peppers, and chocolate, among rather a lot else—not a bad haul. It has been estimated that 60 percent of all the crops grown in the world today originated in the Americas.

Dinner that night is a feast of flavor. To celebrate the successful exorcism, Kagura has cooked several more dishes than the shrine's usual, simple fare- fragrant onigiri, balls of rice soaked in green tea, with umeboshi- salty and pickled plums- as filling. There is eggplant simmered in clear soup, green beans in sesame sause, and burdock in sweet-and-sour dressing. The mood is festive.

What are you making?" he asked me. "Eggplant with a pomegranate walnut sauce." It was nice to be able to answer at least something with certainty. I turned the eggplant over in the pan. The sauce was just a mixture of pomegranate juice, good red wine vinegar, garlic, red pepper flakes, and salt. Nothing else. It was hard for me to resist embellishing recipes that called for so little, but the complexity of the juice transformed what would otherwise be the world's most basic support ingredients into a symphony of flavor.

My point is, I love gardening as a hobby. Right now in our garden, Portia and I are growing tomatoes, peppers, zucchini, beets, eggplant, basil, and a whole assortment of herbs. It smells nice, it looks nice, and I can't tell you how satisfying it is to be able to host a dinner party and offer my quests the literal fruits of my labor. (As it turns out, these are very different than the fruits of one's loins. At a recent dinner party, I accidently asked Martha Stewart how she was enjoying the fruits of my loins and she nearly choked on her stew.)

You know, hon, after Stephie died, we never really talked about her." she says, her hands tight around the cart handle. "There's a lot of pain there. Still. I guess we feel like we failed her. Like maybe if we were home instead of away at college, we could've done something to fix her. Something my patents and the doctors and her boyfriend missed. Sometimes I think I don't have the right to talk about her. Like at the end, I don't know her well enough to say anything. So much of her life became secret. She spent all of her time with her boyfriend, and when she was home, her nose was buried in her diary. I swear that diary was her best friend, even more than Megan." "Did you ever read it?" I ask. "No." "Not even after she died?" Aunt Rachel shakes her head, removing an eggplant from the middle row and pressing her fingers against its flesh. "To this day, I don't know if I would've, either. We never found it, Delilah. It's like she just…took it with her.

This was Antonio's interpretation of "anything": succulent black olives, sun-dried tomatoes and marinated artichokes, three kinds of salami, tiny balls of fresh mozzarella, roasted cherry tomatoes, some kind of creamy eggplant dip that made her swoon, and a basket of warm focaccia.

Eating as a simple means of ending hunger is one of the great liberties of being alone, like going to the movies by yourself in the afternoon or, back in those golden days of youth, having a cigarette in the bathtub. It is a pleasure to not have to take anyone else's tastes into account or explain why I like to drink my grapefruit juice out of the carton. Eating, after all, is a matter of taste, and taste cannot always be good taste. The very thought of maintaining high standards meal after meal is exhausting. It discounts all the peanut butter that is available in the world.

every session I had no fewer than sixteen girls with “allergies” to dairy and wheat—cheese and bread basically—but also to garlic, eggplant, corn, and nuts. They had cleverly developed “allergies,” I believe, to the foods they had seen their own mothers fearing and loathing as diet fads passed through their homes. I could’ve strangled their mothers for saddling these girls with the idea that food is an enemy—some of them only eight years old and already weird about wanting a piece of bread—and I would’ve liked to bludgeon them, too, for forcing me to participate in their young daughters’ fucked-up relationship with food.

As while other passions in your life may, at some point, begin to bank their fires, the shared happiness of good homemade food can last as long as we do.

It has an eggplant in it, so it must be a good dream.

He wore a forest green T-shirt and straight-legged black jeans that fit snugly, but not enough to advertise his eggplant emoji.

Me: *grin* *peach* *eggplant* *waterdrops* *drool* Fox: Emojis exist. Me: But this way you know I’ve intentionally sexted you.

I'm so small that my husband won't be able to find me in the bed. And when he does, he'll discover that my breasts are uneven and I'm shaped like an eggplant.

Eggplant,” I say, my voice tremulous. “It’s the worst vegetable.”  Rowan’s huff of a laugh warms my neck and sends a current through my skin. “It’s not. Celery is the worst vegetable.

I feel it coming, but I can't stop it. PANIC. They left me.My parents actually left me! IN FRANCE! Meanwhile, Paris is oddly silent.Even the opera singer has packed it in for the night. I cannot lose it.The walls here are thinner than Band-Aids, so if I break down, my neighbors-my new classmates-will hear everything. I'm going to be sick.I'm going to vomit that weird eggplant tapenade I had for dinner, and everyone will hear,and no one will invite me to watch the mimes escape from their invisible boxes, or whatever it is people do here in their spare time.

The fact was, I wanted the same thing again and again. And so I yielded, bought the good, took them home, cooked, ate, accompanied usually by music, preferably a public radio station that played music I liked. And I am here to tell you, the pleasure never diminished I was happy every time. - Beverly Lowery

My fingers play with my hospital bracelet. I stare at my name. Carley Connors. Thirteen letters. How unlucky can one person be? I think about my mother. Still there, lying in her hospital bed like an eggplant.

Once we obtain high-quality foods, we still must prepare them properly. The first step in nontoxic food preparation is to wash or peel foods in order to remove agricultural chemicals, bacteria and molds. Waxed foods (such as most cucumbers, eggplant, turnips and apples) definitely should be peeled, because the wax often is covering surface residues of pesticides and fungicides that are applied before the wax is applied; also, questions abound about the safety of some of the waxes. For foods that cannot be peeled, washing under running water for a minute or two does a relatively good cleaning job; using a pure, liquid castile soap (a mild soap made from olive oil and sodium hydroxide) cleans even better. For foods like lettuce,

That color doesn’t remind me of eggplant, for what it’s worth. It reminds me of blackberries. The best berry, if you ask me. It reminds me of irises. They have the best scent of any flower. It reminds me of night, just before dawn. The best time of day.

Often in the morning he drove a long hour or more to the markets in the city, there to behold what would determine the day’s special. With the crates of fresh selesctions snuggled into his station wagon, his thoughts on the ride back confronted the culinary equivalent of the writer’s blank page. Sometimes his head swirled with exciting ideas; other mornings he was in a panic upon returning with the same old eggplant and squash and zucchini and nothing but the dullness of the word ratatouille standing by to mock him.

On Chicken Parmesan: It was all downhill from there. Eventually, the boneless chicken breast replaced the chicken breast as America’s favorite tasteless meat product, and then boneless skinless chicken breast, and somewhere in between the birth of my ultimate nemesis: The Chicken Patty. How things went quite so far downhill that the patty found its way into ANY Italian food is beyond me, but I can assure you this dish isn’t what anyone back in Italy had in mind when they sent Vito through Ellis Island with an eggplant recipe.

The recipes of the dishes served Khubilai Khan still survive. They include a variety of foods but maintain the traditional Mongol emphasis on meat and dairy products. The members of the Mongol court ate such delicacies as strips of mutton tail fat dusted with flour and baked with leeks. Bull testicles fried in hot oil, basted with saffron paste, and sprinkled with coriander. Mutton boiled with cardamom and cinnamon and served with rice and chickpeas. Young eggplant stuffed with chopped mutton, fat, yogurt, orange peel, and basil.

Still, we permit the appearance of our meats, sauces, fruits, and vdgetables to dominate our tongues until it is difficult to divide a twist of lemon or squeeze of lime from the colors of their rinds or separate yellow from its yolk or chocolate from the quenchless brown which seems to be the root, shoot, stalk, and bloom of it. Yet I hardly think the eggplant's taste is as purple as its skin. In fact, there are few flavors at the violet end, odors either, for the acrid smell of blue smoke is deceiving, as is the tooth of the plum, though there may be just a hint of blue in the higher sauces. Perceptions are always profound, associations deceiving. No watermelon tastes red. Apropos: while waiting for a bus once, I saw open down the arm of a midfat, midlife, freckled woman, suitcase tugging at her hand like a small boy needing to pee, a deep blue crack as wide as any in a Roquefort. Split like paper tearing. She said nothing. Stood. Blue bubbled up in the opening like tar. One thing is certain: a cool flute blue tastes like deep well water drunk from a cup.

Would you like to dance?" I knew I had frosting on my nose. Alex leaned over and wuped it off with his thumb. "Well?" I could only nod. I had a full mouth, too. I stood up, swallowed, and accepted the napkin he was holding. "You're here." "I'm here," he agreed, like it hadn't been a ridiculous thing to say. "I am crashing your sister's wedding. Hope she won't mind." "She won't mind." He was wearing a tux. A real tux, complete with bow tie and silk lapels. I stroked one. "I'm guessing this isn't a rental." He squirmed a little. "No, it's mine. Nice dress." I looked down at the snug purple monstrosity my sister had chosen. At least it had a mandarin collar and some sleeves. "It's a cheongsam," she'd announced proudly. "It's Eggplant Ho Lee Mess" was Frankie's take. My pear-shaped cousin Vanessa got strapless. Now she looked like an eggplant. "You look beautiful," Alex said, but the corner of his mouth was twitching. "Well,you look like...like..." I sighed. "Okay, you look really really good." Then, again, "You're here." "I'm here." "Why?" "I missed you," he said simply. "It's only been four days." "A very,very long four days. But your e-mail helped." He reached for my hand. "Now,are we dancing or not?" We did, and it wasn't as complicated as I'd thought it might be. I stood on my toes, he bent down a little, and we fit together pretty well. The song ended way too soon. "So," Alex said. "So." "We can stay here if you want to...or if you have to. But I have another suggestion. Let's go watch the sun rise." It sounded like a good idea to me. Except... "It's ten o'clock. And it's freezing out there." "Trust me," he said. "okay.

We are at stake to each other...We are all lichens, so we can be scraped off the rocks by the Furies, who still erupt to avenge crimes against the Earth. Alternatively, we can join in the metabolic transformations between and among rocks and critters, for living and dying well. "Do you realize," the phytolinguists will say to the aesthetic critic, "that once upon a time, they couldn't even read eggplant?" And they will smile at our ignorance, as they pick up their rucksacks and hike on up to read the newly deciphered lyrics of the lichen on the north face of Pike's Peak.

The U.S. Army in 1974 devised a food called funistrada as a test word during a survey of soldiers’ dietary preferences. Although no such food existed, funistrada ranked higher in the survey than lima beans and eggplant (which seems about right to me, at least as far as the lima beans go).

I still face a final, cold truth: eating alone isn’t natural. Life’s greatest sensual pleasure (or at least its most consistently attainable) should be shared. I happen to believe that humans were born to feed one another. The meal is our celebration of nurturance, our secular communion. Does

She explained that she’d felt herself to be a child, she was a child, she was naïve, so young. And Jerome, aged thirty-six, had been a full-fledged adult. Having married Jerome when he was thirty-nine, I can attest that he was still in most ways a child, as he continues to be. At thirty-nine, the only dinner he could make was eggplant parmesan. He would ruin suede sneakers in the washing machine. He’d never registered to vote. I’m wary of the narrative that suggests men mature so slowly that they pair best with younger women; I just mean that Jerome in particular was not terribly grown-up in his thirties.

mamaliga", and egg-plant stuffed with forcemeat, a very excellent dish, which they call "impletata". (Mem., get recipe for this also.)

I’m eighty-two, can you believe it?” She’s actually ageless, given that her purple face is stretched tighter than an eggplant. “So what did you have done?” I ask, unable to help myself. “The whole package,” she says. “Got my eyelids done, some Botox, a little filler, chin implant, cheekbones, got my lips done, neck lift, breast implants, tummy tuck, ass lift.

HIGHEST IN PESTICIDES— BUY ORGANIC IF POSSIBLE LOWEST IN PESTICIDES— BUY EITHER ORGANIC OR CONVENTIONAL Celery Onion Peaches Avocado Strawberries Sweet corn Apples Pineapple Blueberries Mango Nectarines Sweet peas Bell peppers Asparagus Spinach Kiwi Kale Cabbage Cherries Eggplant Potatoes Cantaloupe Grapes (imported) Watermelon Grapefruit Sweet potato Honeydew

● Cabbage ● Cactus (nopal) ● Cauliflower ● Celery ● Chayote squash ● Cucumber ● Eggplant ● Garlic ●     Greens: beet, collard, dandelion, mustard, spinach, kale, chard, turnip greens, spinach, watercress, bok choy, arugula, etc. ● Tomatillo ● Tomato ● Green beans ● Kohlrabi ● Leek ● Lettuce: endive, escarole, iceberg, romaine, “baby” greens, etc. ● Mushroom ● Okra ● Onion (all types)

When it came down to it, though, could anything be completely correct, or completely incorrect? We lived in a world where rain might fall thirty percent, or seventy percent, of the time. Truth was probably no different. There could be thirty percent or seventy percent truth. Crows had it a lot easier. For them, it was either raining or not raining, one or the other. Percentages never crossed their minds.

The guy was lying next to the neighbor's house with his limbs pointing in painful-looking directions. I was pretty sure arms and legs weren't supposed to bend in that many places. And I was also pretty sure I'd have a hard time explaining the vaguely person-shaped crater in the neighbor's second-story siding. Maybe no one would notice. Like, if the police sent over a blind cop with the IQ of an eggplant.

I decided to serve him even more luxurious versions of the foods he had loved when we were young. The centerpiece of the meal would be braised beef shank, flavored with fennel pollen, cinnamon, ginger, and a hint of rose vinegar. I stewed it with plums and cherries and doused it with a little malmsey for good measure. Then I made a casserole of eggplant and cheese, ray fish in pastry wraps, capon meatballs, and a blackberry tourte.

It's all messed up," she said. "What is?" he asked quietly from behind her. "Us." "We're doing okay." "I didn't set out to trap you or anything." Keith had accused her of that a hundred times. "I don't feel trapped." "Why?" "I'm a simple guy. I have a beautiful woman in my arms. What's there to complain about?" "I'm hardly beautiful. I look like an eggplant." "Purple is my favorite color." "There's a really annoying dinosaur you might want to watch with Justin over breakfast." But she smiled into the darkness.

Stewed eggplant; chicken steaks in egg batter; marinated peppers with buckwheat honey; herring under potatoes, beets, carrots, and mayonnaise; bow-tie pasta with kasha, caramelized onions, and garlic; ponchiki with mixed-fruit preserves; pickled cabbage; pickled eggplant; meat in aspic; beet salad with garlic and mayonnaise; kidney beans with walnuts; kharcho and solyanka; fried cauliflower; whitefish under stewed carrots; salmon soup; kidney beans with the walnuts swapped out for caramelized onions; sour cabbage with beef; pea soup with corn; vermicelli and fried onions.

Soba noodles with eggplant and mango This dish has become my mother’s ultimate cook-to-impress fare. And she is not the only one, as I have been informed by many readers. It is the refreshing nature of the cold buckwheat noodles the sweet sharpness of the dressing and the muskiness of mango that make it so pleasing. Serve this as a substantial starter or turn it into a light main course by adding some fried firm tofu. Serves 6 1/2 cup rice vinegar 3 tbsp sugar 1/2 tsp salt 2 garlic cloves, crushed 1/2 fresh red chile, finely chopped 1 tsp toasted sesame oil grated zest and juice of 1 lime 1 cup sunflower oil 2 eggplants, cut into 3/4-inch dice 8 to 9 oz soba noodles 1 large ripe mango, cut into 3/8-inch dice or into 1/4-inch-thick strips 12/3 cup basil leaves, chopped (if you can get some use Thai basil, but much less of it) 21/2 cups cilantro leaves, chopped 1/2 red onion, very thinly sliced In a small saucepan gently warm the vinegar, sugar and salt for up to 1 minute, just until the sugar dissolves. Remove from the heat and add the garlic, chile and sesame oil. Allow to cool, then add the lime zest and juice. Heat up the sunflower oil in a large pan and shallow-fry the eggplant in three or four batches. Once golden brown remove to a colander, sprinkle liberally with salt and leave there to drain. Cook the noodles in plenty of boiling salted water, stirring occasionally. They should take 5 to 8 minutes to become tender but still al dente. Drain and rinse well under running cold water. Shake off as much of the excess water as possible, then leave to dry on a dish towel. In a mixing bowl toss the noodles with the dressing, mango, eggplant, half of the herbs and the onion. You can now leave this aside for 1 to 2 hours. When ready to serve add the rest of the herbs and mix well, then pile on a plate or in a bowl.

There was a bag of coffee beans beneath a harpoon gun and a frozen hunk of spinach, but there was no way to grind the beans into tiny pieces to make coffee. Near a picnic basket and a large bag of mushrooms was a jug of orange juice, but it had been close to one of the bullet holes in the trunk, and so had frozen completely solid in the cold. And after Sunny moved aside three chunks of cold cheese, a large can of water chestnuts, and an eggplant as big as herself, she finally found a small jar of boysenberry jam, and a loaf of bread she could use to make toast, although it was so cold it felt more like a log than a breakfast ingredient.

Pleasure Principles What you pay attention to grows. This will be familiar to those who have read Emergent Strategy. Actually, all the emergent strategy principles also apply here! (Insert eggplant emoji). Tune into happiness, what satisfies you, what brings you joy. We become what we practice. I learned this through studying somatics! In his book The Leadership Dojo, Richard Strozzi-Heckler shares that “300 repetitions produce body memory … [and] 3,000 repetitions creates embodiment.”12 Yes is the way. When it was time to move to Detroit, when it was time to leave my last job, when it was time to pick up a meditation practice, time to swim, time to eat healthier, I knew because it gave me pleasure when I made and lived into the decision. Now I am letting that guide my choices for how I organize and for what I am aiming toward with my work—pleasure in the processes of my existence and states of my being. Yes is a future. When I feel pleasure, I know I am on the right track. Puerto Rican pleasure elder Idelisse Malave shared with me that her pleasure principle is “If it pleases me, I will.” When I am happy, it is good for the world.13 The deepest pleasure comes from riding the line between commitment and detachment.14 Commit yourself fully to the process, the journey, to bringing the best you can bring. Detach yourself from ego and outcomes. Make justice and liberation feel good. Your no makes the way for your yes. Boundaries create the container within which your yes is authentic. Being able to say no makes yes a choice. Moderation is key.15 The idea is not to be in a heady state of ecstasy at all times, but rather to learn how to sense when something is good for you, to be able to feel what enough is. Related: pleasure is not money. Pleasure is not even related to money, at least not in a positive way. Having resources to buy unlimited amounts of pleasure leads to excess, and excess totally destroys the spiritual experience of pleasure.

Not every change is so subtle. There are chefs in Rome taking the same types of risks other young cooks around the world are using to bend the boundaries of the dining world. At Metamorfosi, among the gilded streets of Parioli, the Columbian-born chef Roy Caceres and his crew turn ink-stained bodies into ravioli skins and sous-vide egg and cheese foam into new-age carbonara and apply the tools of the modernist kitchen to create a broad and abstract interpretation of Italian cuisine. Alba Esteve Ruiz trained at El Celler de Can Roca in Spain, one of the world's most inventive restaurants, before, in 2013, opening Marzapane Roma, where frisky diners line up for a taste of prawn tartare with smoked eggplant cream and linguine cooked in chamomile tea spotted with microdrops of lemon gelée.

It never ceased to surprise him how many of her dishes were cooked without meat. Her pasta sauces often consisted of just one or two ingredients, such as garlic and oil, or grated lemon zest and cream. Many more were based on a vegetable, with peperone, anchovy or cheese providing a subtle kick. Often it didn't occur to him that he hadn't eaten meat until after the meal was over. His very favorite dish was her melanzane alla parmigiana, but it was only as his palate became more trained that he realized this, too, contained nothing more substantial than dense chunks of eggplant. As for gravy, he had never missed it once. He mentioned this to her, and she laughed. "We've never had a lot of meat to spare in Campania. Even before the war, it was expensive. So we had to learn to use our ingenuity.

They all felt gloomy that evening as they set out trick-or-treating and hoped that no one they knew would see them. But their troubles were far from over. At some houses, they were surprised with tricks instead of treats. At other houses, the treats were weird, or awful. Soon their bags were full of candy with names like “Broccoli Chews,” “Sweet ‘n’ Sauerkraut,” and “Eggplant Fizzlers.” “I can’t believe this is happening,” Wendell grumbled. At that moment a screech of laughter came from down the block. Floyd peered through his spyglass and groaned. “It’s Leona Fleebish and her nasty friends.” “Not them!” Mona squeaked. “They’re the worst!” “We’d better run for it!” cried Wendell. Floyd led them down a hidden path through the woods behind the old Dreedle House. But soon Leona’s jeering voice rang out: “We see you! You can’t hide!” The chase was on!

Time passes, and as the hot midday sun and cool mountain nights alternately bake and freeze the blackened landscape of Vesuvius, something remarkable happens. Gradually, the streams of cold lava are colonized by a lichen, stereocaulon vesuvianim. This lichen is so tiny that it is almost invisible to the naked eye, but as it grows, it turns the lava from black to silvery gray. Where the lichen has gone, other plants can follow- first mugwort, valerian, and Mediterranean scrub, but later ilex and birch trees, along with dozens of species of apricot. Meanwhile, the clinkers and ash that covered the landscape like so much grubby gray snow are slowly, inexorably, working their way into the fields and the vineyards, crumbling as they do so, adding their richness to the thick black soil, and an incomparable flavor to tomatoes, zucchini, eggplants, fruit and all the other produce which grows there.

But your lolas took offense at being called witches. That is an Amerikano term, they scoff, and that they live in the boroughs of an American city makes no difference to their biases. Mangkukulam was what they styled themselves as, a title still spoken of with fear in their motherland, with its suggestions of strange healing and old-world sorcery. Nobody calls their place along Pepper Street Old Manila, either, save for the women and their frequent customers. It was a carinderia, a simple eatery folded into three food stalls; each manned by a mangkukulam, each offering unusual specialties: Lola Teodora served kare-kare, a healthy medley of eggplant, okra, winged beans, chili peppers, oxtail, and tripe, all simmered in a rich peanut sauce and sprinkled generously with chopped crackling pork rinds. Lola Teodora was made of cumin, and her clients tiptoed into her stall, meek as mice and trembling besides, only to stride out half an hour later bursting at the seams with confidence. But bagoong- the fermented-shrimp sauce served alongside the dish- was the real secret; for every pound of sardines you packed into the glass jars you added over three times that weight in salt and magic. In six months, the collected brine would turn reddish and pungent, the proper scent for courage. unlike the other mangkukulam, Lola Teodora's meal had only one regular serving, no specials. No harm in encouraging a little bravery in everyone, she said, and with her careful preparations it would cause little harm, even if clients ate it all day long. Lola Florabel was made of paprika and sold sisig: garlic, onions, chili peppers, and finely chopped vinegar-marinated pork and chicken liver, all served on a sizzling plate with a fried egg on top and calamansi for garnish. Sisig regular was one of the more popular dishes, though a few had blanched upon learning the meat was made from boiled pigs' cheeks and head.

Garnish soft comfort foods with crunchy crumbs, toasted nuts, or crisp bits of bacon to make things interesting. Serve rich meats with bright, acidic sauces and clean-tasting blanched or raw vegetables. Serve mouth-drying starches with mouthwatering sauces, and recognize that a well-dressed, juicy salad can serve as both a side dish and a sauce. On the other hand, pair simply cooked meats, such as grilled steak or poached chicken, with roasted, sautéed, or fried vegetables glazed with Maillard’s dark lacquer. Let the seasons inspire you; foods that are in season together naturally complement one another on the plate. For example, corn, beans, and squash grow as companions in the field, then the three sisters find their way together into succotash. Tomatoes, eggplant, zucchini, and basil become ratatouille, tian, or caponata depending on where you are on the Mediterranean coast. Sage, a hardy winter herb, is a natural complement to winter squash because its leaves—and its flavor—stand up to the cold of winter.

Ryder’s in jeans and his shirt from last night, and he’s staring at the fridge. When I pad closer, I see he’s not just staring at the door. I’ve hung my various ultrasound pictures to the silvery surface, and he’s studying them. His index finger is poised over my recent twenty-week one, and he’s tracing the outline of the baby’s legs. “Hi,” I say, clearing my throat. He straightens and then smiles. It’s a sheepish look, as if he’s been caught. “Just checking out Papaya.” I love that the name Papaya has stuck. That must be a sign he feels the same. I gesture to the thirteen-week picture, when I first heard the heartbeat. “I think Papaya was a fig in that one. Funny thing—when I was so sick, Papaya was only a kidney bean.” “Kidney beans are known to be troublemakers.” He steps closer, drops a strangely chaste kiss to my forehead, and sets his hands on my belly. “And I think Papaya is almost a mango now, right?” I nod. “How did you know?” “I might have googled pregnancy-to-fruit comparisons. Papaya will be an eggplant in a little while.” I blink. Holy shit. He really knows his pregnancy fruits. Better than I do.

All of this could fall flat, feel too much like a caricature of a Sicilian trattoria, if the food itself weren't so damn good: arancini, saffron-scented rice fried into crunchy, greaseless golf balls; polpette di pesce spada, swordfish meatballs with a taste so deep and savory they might as well be made of dry-aged beef; and a superlative version of caponata di melanzane, that ubiquitous Sicilian starter of eggplant, capers, and various other vegetation, stewed into a sweet and savory jam that you will want to smear on everything. Everything around you screams Italy, but those flavors on the end of the fork? The sweet-and-sour tandem, the stain of saffron, the grains of rice: pure Africa. The pasta: even better. Chewy noodles tinted jet black with squid ink and tossed with sautéed rings and crispy legs of calamari- a sort of nose-to-tail homage to the island's cherished cephalopod. And Palermo's most famous dish, pasta con le sarde, a bulge of thick spaghetti strewn with wild fennel, capers, raisins, and, most critically, a half dozen plump sardines slow cooked until they melt into a briny ocean ragù. Sweet, salty, fatty, funky- Palermo in a single bite.

By the time Lillian had turned twelve ears old, cooking had become her family. It had taught her lessons usually imparted by parents- economy from a limp head of celery left too long in the hydrator, perseverance from the whipping of heavy cream, the power of memories from oregano, whose flavor only grew stronger as it dried. Her love of new ingredients had brought her to Abuelita, the owner of the local Mexican grocery store, who introduced her to avocados and cilantro, and taught her the magic of matching ingredients with personalities to change a person's mood or a life. But the day when twelve-year-old Lillian had handed her mother an apple- fresh-picked from the orchard down the road on an afternoon when Indian summer gave over to autumn- and Lillian's mother had finally looked up from the book she was reading, food achieved a status for Lillian that was almost mystical. "Look how you've grown," Lillian's mother had said, and life had started all over again. There was conversation at dinner, someone else's hand on the brush as it ran through her hair at night. A trip to New York, where they had discovered a secret fondue restaurant, hidden behind wooden shutters during the day, open by candlelight at night. Excursions to farmers' markets and bakeries and a shop that made its own cheese, stretching and pulling the mozzarella like taffy. Finally, Lillian felt like she was cooking for a mother who was paying attention, and she played in an open field of pearl couscous and Thai basil, paella and spanakopita and eggplant Parmesan.

By the time Lillian had turned twelve years old, cooking had become her family. It had taught her lessons usually imparted by parents- economy from a limp head of celery left too long in the hydrator, perseverance from the whipping of heavy cream, the power of memories from oregano, whose flavor only grew stronger as it dried. Her love of new ingredients had brought her to Abuelita, the owner of the local Mexican grocery store, who introduced her to avocados and cilantro, and taught her the magic of matching ingredients with personalities to change a person's mood or a life. But the day when twelve-year-old Lillian had handed her mother an apple- fresh-picked from the orchard down the road on an afternoon when Indian summer gave over to autumn- and Lillian's mother had finally looked up from the book she was reading, food achieved a status for Lillian that was almost mystical. "Look how you've grown," Lillian's mother had said, and life had started all over again. There was conversation at dinner, someone else's hand on the brush as it ran through her hair at night. A trip to New York, where they had discovered a secret fondue restaurant, hidden behind wooden shutters during the day, open by candlelight at night. Excursions to farmers' markets and bakeries and a shop that made its own cheese, stretching and pulling the mozzarella like taffy. Finally, Lillian felt like she was cooking for a mother who was paying attention, and she played in an open field of pearl couscous and Thai basil, paella and spanakopita and eggplant Parmesan.

Gian Pero Frau, one of the most important characters in the supporting cast surrounding S'Apposentu, runs an experimental farm down the road from the restaurant. His vegetable garden looks like nature's version of a teenager's bedroom, a rebellious mess of branches and leaves and twisted barnyard wire. A low, droning buzz fills the air. "Sorry about the bugs," he says, a cartoonish cloud orbiting his head. But beneath the chaos a bloom of biodynamic order sprouts from the earth. He uses nothing but dirt and water and careful observation to sustain life here. Every leaf and branch has its place in this garden; nothing is random. Pockets of lettuce, cabbage, fennel, and flowers grow in dense clusters together; on the other end, summer squash, carrots, and eggplant do their leafy dance. "This garden is built on synergy. You plant four or five plants in a close space, and they support each other. It might take thirty or forty days instead of twenty to get it right, but the flavor is deeper." (There's a metaphor in here somewhere, about his new life Roberto is forging in the Sardinian countryside.) "He's my hero," says Roberto about Gian Piero. "He listens, quietly processes what I'm asking for, then brings it to life. Which doesn't happen in places like Siddi." Together, they're creating a new expression of Sardinian terreno, crossing genetic material, drying vegetables and legumes under a variety of conditions, and experimenting with harvesting times that give Roberto a whole new tool kit back in the kitchen. We stand in the center of the garden, crunching on celery and lettuce leaves, biting into zucchini and popping peas from their shells- an improvised salad, a biodynamic breakfast that tastes of some future slowly forming in the tangle of roots and leaves around us.

The store smells of roasted chicken and freshly ground coffee, raw meat and ripening stone fruit, the lemon detergent they use to scrub the old sheet-linoleum floors. I inhale and feel the smile form on my face. It's been so long since I've been inside any market other than Fred Meyer, which smells of plastic and the thousands of people who pass through every day. By instinct, I head for the produce section. There, the close quarters of slim Ichiban eggplant, baby bok choy, brilliant red chard, chartreuse-and-purple asparagus, sends me into paroxysms of delight. I'm glad the store is nearly empty; I'm oohing and aahing with produce lust at the colors, the smooth, shiny textures set against frilly leaves. I fondle the palm-size plums, the soft fuzz of the peaches. And the berries! It's berry season, and seven varieties spill from green cardboard containers: the ubiquitous Oregon marionberry, red raspberry, and blackberry, of course, but next to them are blueberries, loganberries, and gorgeous golden raspberries. I pluck one from a container, fat and slightly past firm, and pop it into my mouth. The sweet explosion of flavor so familiar, but like something too long forgotten. I load two pints into my basket. The asparagus has me intrigued. Maybe I could roast it with olive oil and fresh herbs, like the sprigs of rosemary and oregano poking out of the salad display, and some good sea salt. And salad. Baby greens tossed with lemon-infused olive oil and a sprinkle of vinegar. Why haven't I eaten a salad in so long? I'll choose a soft, mild French cheese from the deli case, have it for an hors d'oeuvre with a beautiful glass of sparkling Prosecco, say, then roast a tiny chunk of spring lamb that I'm sure the nice sister will cut for me, and complement it with a crusty baguette and roasted asparagus, followed by the salad. Followed by more cheese and berries for dessert. And a fruity Willamette Valley Pinot Noir to wash it all down. My idea of eating heaven, a French-influenced feast that reminds me of the way I always thought my life would be.