Exotic Fruits Quotes

I do not approve of anything that tampers with natural ignorance. Ignorance is like a delicate exotic fruit; touch it and the bloom is gone. The whole theory of modern education is radically unsound. Fortunately in England, at any rate, education produces no effect whatsoever.

Ignorance is like a delicate exotic fruit; touch it and the bloom is gone.

I named my camel Katrina. She was a natural disaster. She slobbered everywhere and seemed to think the purple streak in my hair was some kind of exotic fruit. She was obsessed with trying to eat my head. I named Walt's camel Hindenburg. He was almost as large as a zeppelin and definitely as full of gas.

I never want to be apart from you,” he said. “I’m going to buy an island and take you there. A ship will come once a month with supplies. The rest of the time it will be just the two of us, wearing leaves and eating exotic fruit and making love on the beach . . .” You’d start a produce export business and organize a local economy within a month,” she said flatly. Harry groaned as he recognized the truth of it. “God. Why do you tolerate me?” Poppy grinned and slid her arms around his neck. “I like the side benefits,” she told him. “And really, it’s only fair since you tolerate me.

Once upon a time, there was a king who ruled a great and glorious nation. Favourite amongst his subjects was the court painter of whom he was very proud. Everybody agreed this wizzened old man pianted the greatest pictures in the whole kingdom and the king would spend hours each day gazing at them in wonder. However, one day a dirty and dishevelled stranger presented himself at the court claiming that in fact he was the greatest painter in the land. The indignant king decreed a competition would be held between the two artists, confident it would teach the vagabond an embarrassing lesson. Within a month they were both to produce a masterpiece that would out do the other. After thirty days of working feverishly day and night, both artists were ready. They placed their paintings, each hidden by a cloth, on easels in the great hall of the castle. As a large crowd gathered, the king ordered the cloth be pulled first from the court artist’s easel. Everyone gasped as before them was revealed a wonderful oil painting of a table set with a feast. At its centre was an ornate bowl full of exotic fruits glistening moistly in the dawn light. As the crowd gazed admiringly, a sparrow perched high up on the rafters of the hall swooped down and hungrily tried to snatch one of the grapes from the painted bowl only to hit the canvas and fall down dead with shock at the feet of the king. ’Aha!’ exclaimed the king. ’My artist has produced a painting so wonderful it has fooled nature herself, surely you must agree that he is the greatest painter who ever lived!’ But the vagabond said nothing and stared solemnly at his feet. ’Now, pull the blanket from your painting and let us see what you have for us,’ cried the king. But the tramp remained motionless and said nothing. Growing impatient, the king stepped forward and reached out to grab the blanket only to freeze in horror at the last moment. ’You see,’ said the tramp quietly, ’there is no blanket covering the painting. This is actually just a painting of a cloth covering a painting. And whereas your famous artist is content to fool nature, I’ve made the king of the whole country look like a clueless little twat.

Mr. Bingley observed the desserts his poor servants had been attending to at the time of their demise - a delightful array of tarts, exotic fruits and pies, sadly soiled by blood and brains, and thus unusable.

I look up at the ceiling, tracing the foliage of the wreath. Today it makes me think of a hat, the large-brimmed hats women used to wear at some period during the old days: hats like enormous halos, festooned with fruit and flowers, and the feathers of exotic birds; hats like an idea of paradise, floating just above the head, a thought solidified.

Ignorance is like a delicate exotic fruit; touch it and the bloom is gone. 

Jack.  [After some hesitation.]  I know nothing, Lady Bracknell. Lady Bracknell.  I am pleased to hear it.  I do not approve of anything that tampers with natural ignorance.  Ignorance is like a delicate exotic fruit; touch it and the bloom is gone.  The whole theory of modern education is radically unsound.  Fortunately in England, at any rate, education produces no effect whatsoever.  If it did, it would prove a serious danger to the upper classes, and probably lead to acts of violence in Grosvenor Square. 

There was already a shop selling fabrics there; another sold mangoes and lentils and yams. There was a café- no alcohol, but mint tea, and glass-water pipes of kif- that fragrant blend of tobacco and marijuana so common in Morocco. There was a market every week, selling strange and exotic fruit and vegetables brought in from the docks at Marseille, and a little bakery, selling flatbread and pancakes and sweet milk rolls and honey pastries and almond briouats.

I do not approve of anything that tampers with natural ignorance. Ignorance is like a delicate exotic fruit; touch it and the bloom is gone.

Unlike exotic fruit or fancy cars, democracy is best if it is grown locally. It may take root in the common desire of the people who choose to adopt it, but it cannot be imposed from the outside.

Onion tartlets, pastry puffs stuffed with cheese, a terrine of mushroom and hazelnuts. There's an pharaoh-sized pyramid of exotic fruits. The pineapples alone must have cost a small fortune. And, of course, there's the sham.

Arab merchants with their long caravans of camels traded Indian spices, hemp, opium and Chinese silk along the Incense Route which linked the Mediterranean world with Egypt, Arabia, India and Java. Although the merchants risked robbery and slavery along the way, the rich women of the Roman Empire could enjoy the perfumes of frankincense and myrrh, the flavours of Eastern spices, and the juices of exotic fruits such as guava, muskmelon and pomegranate

What, everyone you know has been kidnapped by pirates and forced to chop octopus in a kitchen that smells like a whale's stomach?" "Quite a lot of them, yes," said Trudi, who appeared to be one of those people who'd heard of sarcasm but thought it was some sort of exotic fruit like a pineapple.

Lady Bracknell.  A very good age to be married at.  I have always been of opinion that a man who desires to get married should know either everything or nothing.  Which do you know? Jack.  [After some hesitation.]  I know nothing, Lady Bracknell. Lady Bracknell.  I am pleased to hear it.  I do not approve of anything that tampers with natural ignorance.  Ignorance is like a delicate exotic fruit; touch it and the bloom is gone.  The whole theory of modern education is radically unsound.  Fortunately in England, at any rate, education produces no effect whatsoever.  If it did, it would prove a serious danger to the upper classes, and probably lead to acts of violence in Grosvenor Square. 

A langorous island, where Nature abounds With exotic trees and luscious fruit; And with men whose bodies are slim and astute, And with women whose frankness delights and astounds.

LADY BRACKNELL. I have always been of the opinion that a man who desires to be married should know either everything or nothing. Which do you know? JACK. [After some hesitation.] I know nothing, Lady Bracknell. LADY BRACKNELL. I am please to hear it. I do not approve of anything that tampers with natural ignorance. Ignorance is like a delicate exotic fruit; touch it and the bloom is gone. The whole theory of modern education is radically unsound. Fortunately in England, at any rate, education produces no effect whatsoever.

LADY BRACKNELL. I have always been of the opinion that a man who desires to be married should know either everything or nothing. Which do you know? JACK. [After some hesitation.] I know nothing, Lady Bracknell. LADY BRACKNELL. I am pleased to hear it. I do not approve of anything that tampers with natural ignorance. Ignorance is like a delicate exotic fruit; touch it and the bloom is gone. The whole theory of modern education is radically unsound. Fortunately in England, at any rate, education produces no effect whatsoever.

A Wrong Planet Chef always take an interest in the origins of the food he cooks. A particular dish of vegetables, herbs and spices could, for instance, have begun life 5000 years ago on the Indian subcontinent, perhaps in Central India where vegetarian Hindi food is considered as God (Brahman) as it sustains the entire physical, mental, emotional and sensual aspects of the human being. The dish may then have migrated to the Punjab region of the Indian-Pakistan border - The Land of Five Waters - around 250 BC, and from here could have moved on to Western Asia or North Africa as soldiers and merchants moved west with their families into the Eastern parts of the Roman empire, where the cooks would have experimented with new combinations of food, adding fruits, shellfish or poultry to the exotic dish. The dish could then have travelled in any direction heading North through Germany or Sweden to Britain or maybe migrating through Persia or North Africa to Spain and Portugal, creating two very distinct and separate menus but meeting once again in France

Because the scientific understanding of manic-depressive illness is so ultimately beholden to the field of molecular biology, it is a world in which I have spent an increasing amount of time. It is an exotic world, one developed around an odd assortment of plants and animals—maize, fruit flies, yeast, worms, mice, humans, puffer fish—and it contains a somewhat strange, rapidly evolving, and occasionally quite poetic language system filled with marvelous terms like “orphan clones,” “plasmids,” and “high-density cosmids”; “triple helices,” “untethered DNA,” and “kamikaze reagents”; “chromosome walking,” “gene hunters,” and “gene mappers.” It is a field clearly in pursuit of the most fundamental of understandings, a search for the biological equivalent of quarks and leptons.

The male staff all wore gorgeous colored loin cloths that always seem to be about to fall off they’re wonderful hips. Their upper bodies were tanned sculpted and naked. The female staff wore short shorts and silky flowing tops that almost but didn’t expose their young easy breasts. I noticed we only ever encountered male staff, and the men walking through the lobby were always greeted by the female staff. Very ingenious, as Rebecca said later - if we had ticked Lesbians on the form I wonder what would have happened? -There was a place to tick for Lesbians, I said ? -Sexual Persuasion- it was on all the forms -Really. And, how many options were there? -You’re getting the picture, said Jillian. This was not your basic check in procedure as at say a Best Western. Our Doormen/Security Guards , held out our chairs for us to let us sit at the elegant ornate table. Then they poured us tea, and placed before each of us a small bowl of tropical fruit, cut into bite size pieces. Wonderful! Almost immediately a check in person came and sat opposite us at the desk. Again a wonderful example of Island Male talent. (in my mind anyway) We signed some papers, and were each handed an immense wallet of information passes, electronic keys, electronic ID’s we would wear to allow us to move through the park and its ‘worlds’ and a small flash drive I looked at it as he handed it to me, and given the mindset of the Hotel and the murals and the whole ambiance of the place, I was thinking it might be a very small dildo for, some exotic move I was unaware of. -What’s this? I asked him -Your Hotel and Theme Park Guide I looked at it again, huh, so not a dildo.

... the exotic spices arriving daily from the East Indies and the Americas, the crates of sweet oranges and bitter lemons from Sicily, the apricots from Mesopotamia, the olive oil from Naples, the almonds from the Jordan valley... I have seen and smelled these delicacies at market. But does any English person know how to cook with such foods? I think back to my time in France and Italy, of all the delicacies that passed across my tongue. And then to the gardens I've seen in Tonbridge with their raised beds of sorrel, lettuce, cucumbers, marrows, pumpkins. Already the banks are starred bright with blackberries and rose hips, with damsons and sour sloes, the bloom still upon them. Trees are weighted down with green apples and yellow mottled pears and crab apples flushed pink and gold. Soon there will be fresh cobnuts in their husks, and ripe walnuts, and field mushrooms, and giant puffballs.

I could smell the rich dark scent- she uses only the finest beans, shipped from a plantation off the west coast of Africa- the chocolate infused with spices, the names of which sound like islands in a vanished archipelago. She tells me their names- Tonka. Vanilla. Saffron. Clove. Green ginger. Cardamom. Pink peppercorn. I have never travelled, père, and yet those names take me elsewhere, to undiscovered islands, where even the stars are different. I pick up the chocolate. It is perfectly round, a marble between my fingers. I used to play marbles once, long ago, when I was a boy. I used to put them to my eye and turn them round and round, to see the colors winding through the glass. I put the chocolate, whole, in my mouth. The red glaze tastes of strawberries. But the heart is dark and soft, and smells of autumn, ripe and sweet; of peaches fallen to the ground and apples baked in cinnamon. And as the taste of it fills my mouth and begins to deliver its subtleties, it tastes of oak and tamarind, metal and molasses.

A fresh, uplifting mélange of Italian bergamot, mandarin, and raspberry that comprised the opening accord filled her nostrils with the carefree scents of spring. Her imagination soared with memories. The gardens of Bellerose, picnic baskets bursting with summer fruits on sunny Mediterranean beaches, summers spent on the Riviera, yacht parties, and the casino in Monte Carlo. The plain little bottle held the essence of the happy life she had known. She inhaled again, closed her eyes, and allowed her mind to wander, to visualize the images the aroma evoked. Excitement coursed through her veins. She imagined a glamorous, luxurious lifestyle of exotic locales, mysterious lovers, sandy beaches, glittering parties, elegant gowns, and precious jewels. And amid it all, sumptuous bouquets of fabulous flowers, enchanting and romantic, intense aromas of pure, bridal white jasmine and sultry tuberose, and the heady, evocative aroma of rose. Seductive spices, clove with musk and patchouli, smoothed with sandalwood and vanilla, elegant and sensual, like a lover in the night. And finally, she realized what was missing. A strong, smooth core, a warm amber blend that would provide a deep connection to the soul. Love.

Sade’s success in our day is explained by the dream that he had in common with contemporary thought: the demand for total freedom, and dehumanization coldly planned by the intelligence. The reduction of man to an object of experiment, the rule that specifies the relation between the will to power and man as an object, the sealed laboratory that is the scene of this monstrous experiment, are lessons which the theoreticians of power will discover again when they come to organizing the age of slavery. Two centuries ahead of time and on a reduced scale, Sade extolled totalitarian societies in the name of unbridled freedom—which, in reality, rebellion does not demand. The history and the tragedy of our times really begin with him. He only believed that a society founded on freedom of crime must coincide with freedom of morals, as though servitude had its limits. Our times have limited themselves to blending, in a curious manner, his dream of a universal republic and his technique of degradation. Finally, what he hated most, legal murder, has availed itself of the discoveries that he wanted to put to the service of instinctive murder. Crime, which he wanted to be the exotic and delicious fruit of unbridled vice, is no more today than the dismal habit of a police-controlled morality. Such are the surprises of literature.

At the end of the evening, when Winterborne was donning his hat and gloves in the entrance hall, Helen impulsively picked up her potted orchid from a table in the drawing room, and brought it to him. “Mr. Winterborne,” she said earnestly, “I would like very much for you to have this.” He gave her a questioning glance as she pushed the pot into his hands. “It’s a Blue Vanda orchid,” she explained. “What should I do with it?” “You might wish to keep it in a place where you can see it often. Remember that it doesn’t like to be cold and wet, or hot and dry. Whenever it’s moved to a new environment, the Vanda usually becomes distressed, so don’t be alarmed if a flower shrivels and drops off. Generally it’s best not to set it where there may be a draft, or too much sun. Or too much shadow. And never place it next to a bowl of fruit.” She gave him an encouraging glance. “Later, I’ll give you a special tonic to mist over it.” As Winterborne stared at the exotic flower in his hands with perplexed reluctance, Helen began to regret her spontaneous action. He didn’t seem to want the gift, but she couldn’t very well ask to have it back. “You needn’t take it if you don’t want it,” she said. “I would understand--” “I want it.” Winterborne looked into her eyes and smiled slightly. “Thank you.” Helen nodded and watched forlornly as he departed with the orchid caught firmly in his grasp. “You gave him the Blue Vanda,” Pandora said in wonder, coming to stand beside her. “Yes.” Cassandra came to her other side. “The most diabolically temperamental orchid of your entire collection.” Helen sighed. “Yes.” “He’ll kill it within a week,” Kathleen said flatly. “Any of us would.” “Yes.” “Then why did you give it to him?” Helen frowned and gestured with her palms up. “I wanted him to have something special.” “He has thousands of special things from all over the world,” Pandora pointed out. “Something special from me,” Helen clarified gently, and no one asked her about it after that.

We've been here three days already, and I've yet to cook a single meal. The night we arrived, my dad ordered Chinese takeout from the old Cantonese restaurant around the corner, where they still serve the best egg foo yung, light and fluffy and swimming in rich, brown gravy. Then there had been Mineo's pizza and corned beef sandwiches from the kosher deli on Murray, all my childhood favorites. But last night I'd fallen asleep reading Arthur Schwartz's Naples at Table and had dreamed of pizza rustica, so when I awoke early on Saturday morning with a powerful craving for Italian peasant food, I decided to go shopping. Besides, I don't ever really feel at home anywhere until I've cooked a meal. The Strip is down by the Allegheny River, a five- or six-block stretch filled with produce markets, old-fashioned butcher shops, fishmongers, cheese shops, flower stalls, and a shop that sells coffee that's been roasted on the premises. It used to be, and perhaps still is, where chefs pick up their produce and order cheeses, meats, and fish. The side streets and alleys are littered with moldering vegetables, fruits, and discarded lettuce leaves, and the smell in places is vaguely unpleasant. There are lots of beautiful, old warehouse buildings, brick with lovely arched windows, some of which are now, to my surprise, being converted into trendy loft apartments. If you're a restaurateur you get here early, four or five in the morning. Around seven or eight o'clock, home cooks, tourists, and various passers-through begin to clog the Strip, aggressively vying for the precious few available parking spaces, not to mention tables at Pamela's, a retro diner that serves the best hotcakes in Pittsburgh. On weekends, street vendors crowd the sidewalks, selling beaded necklaces, used CDs, bandanas in exotic colors, cheap, plastic running shoes, and Steelers paraphernalia by the ton. It's a loud, jostling, carnivalesque experience and one of the best things about Pittsburgh. There's even a bakery called Bruno's that sells only biscotti- at least fifteen different varieties daily. Bruno used to be an accountant until he retired from Mellon Bank at the age of sixty-five to bake biscotti full-time. There's a little hand-scrawled sign in the front of window that says, GET IN HERE! You can't pass it without smiling. It's a little after eight when Chloe and I finish up at the Pennsylvania Macaroni Company where, in addition to the prosciutto, soppressata, both hot and sweet sausages, fresh ricotta, mozzarella, and imported Parmigiano Reggiano, all essential ingredients for pizza rustica, I've also picked up a couple of cans of San Marzano tomatoes, which I happily note are thirty-nine cents cheaper here than in New York.

Royal Hawaiian on the famed and romantic Waikiki Beach in Honolulu, Hawaii. I am looking into a garden filled with graceful palm trees, swaying in the balmy breeze. The air is laden with the aroma of exotic flowers. Hibiscus, of which on these islands there are two thousand varieties, fill the garden. Outside my windows are papaya trees laden with ripening fruit. The brilliant color of the royal poinciana, the flame of the forest trees, adds to the glamor of the scene; and the acacia trees are hung heavily with their exquisite white flowers. The incredible blue ocean surrounding these islands stretches away to the horizon. The white waves are surging in, and the Hawaiians and my fellow visitors are riding gracefully on surf-boards and outrigger canoes.

For generations beyond count, this land sustained one of the highest densities of population on earth. Without any chemical 'fertilizers', pesticides, exotic dwarf strains of grain, or the new, fancy 'bio-tech' inputs that [agricultural scientists] champion… The Upanishads say: Om Purnamadaha Purnamidam Purnat Purnamudachyate Purnasya Purnamadaya Purnamewa Vashishyate "This creation is whole and complete. From the whole emerge creations, each whole and complete. Take the whole from the whole, but the whole yet remains, Undiminished, complete!" In our forests, the trees like ber (jujube), jambul (jambolan), mango, umbar (wild fig), mahua (Madhuca indica), imli (tamarind), yield so abundantly in their season that the branches sag under the weight of the fruit. The annual yield per tree is commonly over a tonne - year after year. But the earth around remains whole and undiminished. – Open Letter from Bhaskar Save to M.S.Swaminathan

I look down at my list of fruits and recite the names under my breath, syncing into the rhythms of nearby batucada drummers. Softly chanting, I close my eyes, and feel a sense of peace. For a moment, I forget everything. I forget my name. I forget why I came here. All I know is abacaxí, açai, ameixa, cupuaçu, graviola, maracujá, taperebá, uva, umbu.

The exotic flower of love blooms in one glorious morning and fades in a pleasant evening, but the fruitful tree of love never stops blossoming.

I named my camel Katrina. She was a natural disaster. She slobbered everywhere and seemed to think the purple streak in my hair was some kind of exotic fruit. She was obsessed with trying to eat my head. I named Walt’s camel Hindenburg. He was almost as large as a zeppelin and definitely as full of gas.

Instead of searching for the essence of the Qur’an and embracing it as a whole, however, the bigots single out a specific verse or two, giving priority to the divine commands that they deem to be in tune with their fearful minds. They keep reminding everyone that on the Day of Judgment all human beings will be forced to walk the Bridge of Sirat, thinner than a hair, sharper than a razor. Unable to cross the bridge, the sinful will tumble into the pits of hell underneath, where they will suffer forever. Those who have led a virtuous life will make it to the other end of the bridge, where they will be rewarded with exotic fruits, sweet waters, and virgins. This, in a nutshell, is their notion of afterlife. So great is their obsession with horrors and rewards, flames and fruits, angels and demons, that in their itch to reach a future that will justify who they are today they forget about God! Don’t they know one of the forty rules? Hell is in the here and now. So is heaven. Quit worrying about hell or dreaming about heaven, as they are both present inside this very moment. Every time we fall in love, we ascend to heaven. Every time we hate, envy, or fight someone, we tumble straight into the fires of hell. This is what Rule Number Twenty-five is about.

Oh, heaven protect us from ladies armed with a knowledge of exotic fruit!

Voila. Macarons. These ones I made yesterday for a party tonight, so they should be delicious." He is right, of course; they are perfect. The first one I taste is dark chocolate with a center that is firmer than I had expected but that melts on my tongue in seconds. The second one is raspberry, the ganache retaining the roughness and texture of the fruit. The almond paste is stronger in this one, nuttier; blended together with the raspberry, it tastes of autumn. The last macaron is passion fruit. I know the shells are unflavored, but it tastes as though the entire sweet- the shells, the ganache, the scent- is alive with the zest of passion fruit before it even enters my mouth. Then, acidic on the tongue and rounding off a heavy sweetness. The perfume of the passion fruit macaron is like a bunch of lilies, assaulting and exotic. I close my eyes for a second, savoring each one.

Unlike Alexander’s Greeks, Muslim invaders were well aware of India’s immensity, and mightily excited by its resources. As well as exotic produce like spices, peacocks, pearls, diamonds, ivory and ebony, the ‘Hindu country’ was renowned for its skilled manufactures and its bustling commerce. India’s economy was probably one of the most sophisticated in the world. Guilds regulated production and provided credit; the roads were safe, ports and markets carefully supervised, and tariffs low. Moreover capital was both plentiful and conspicuous. Since at least Roman times the subcontinent seems to have enjoyed a favourable balance of payments. Gold and silver had been accumulating long before the ‘golden Guptas’, and they continued to do so. Figures in the Mamallapuram sculptures and the Ajanta frescoes are as strung about with jewellery as those in the Sanchi and Amaravati reliefs. Divine images of solid gold are well attested and royal temples were rapidly becoming royal treasuries as successful dynasts endowed them with the fruits of their conquests. The devout Muslim, although ostensibly bent on converting the infidel, would find his zeal handsomely rewarded.

It is easy to ascribe the success of such hokum to the gullibility of another age, until we stop to reflect that the techniques successfully used to sell patent medicine are still routinely used today. The lotions and potions of our times inevitably promise youthfulness, health, or weight loss, thanks to exotic ingredients like antioxidants, amino acids, miracle fruits like the pomegranate and açaí berry, extracted ketones, or biofactors. There is scarcely a shampoo or lotion for sale that does not promise an extraordinary result owing to essence of coconut, or rosemary extracts, or another botanical. As devotees of technology we are, if anything, more susceptible to the supposed degree of difference afforded by some ingenious proprietary innovation, like the “air” in Nike’s sports shoes, triple reverse osmosis in some brands of water, or the gold-plating of audio component cables. For all our secular rationalism and technological advances, potential for surrender to the charms of magical thinking remains embedded in the human psyche, awaiting only the advertiser to awaken it.

Self-Portrait as Mango She says, Your English is great! How long have you been in our country? I say, Suck on a mango, bitch, since that’s all you think I eat anyway. Mangoes are what margins like me know everything about, right? Doesn’t a mango just win spelling bees and kiss white boys? Isn’t a mango a placeholder in a poem folded with burkas? But this one, the one I’m going to slice and serve down her throat, is a mango that remembers jungles jagged with insects, the river’s darker thirst. This mango was cut down by a scythe that beheads soldiers, mango that taunts and suns itself into a hard-palmed fist only a few months per year, fattens while blood stains green ponds. Why use a mango to beat her perplexed? Why not a coconut? Because this “exotic” fruit won’t be cracked open to reveal whiteness to you. This mango isn’t alien just because of its gold-green bloodline. I know I’m worth waiting for. I want to be kneaded for ripeness. Mango: my own sunset-skinned heart waiting to be held and peeled, mango I suck open with teeth. Tappai! This is the only way to eat a mango.

We were inundated with food. Delivery, vans from local supermarkets arrived, laden with crates of booze, fine chocolates, cooked meats, exotic fruits.... What once had felt necessary, then abundant, now began to feel obscene. In part, we revelled in that obscenity. We took pictures of ourselves awash with food, not, just eating it, but rolling in it, lying on it, burying ourselves in it. When people found this offensive, we simply absorbed and digested their disgust in much the same way as we re-absorbed the shit we produced from our bodies. Zelma, in particular, enjoyed this aspect of what we did. It harked back to her adjustment of adverts. Her violent hatred of consumerism. This isn't our life, she wrote in the caption of a particularly excessive and indulgent image - Kim lying on her back while from above eight bottles of champagne were emptied over her face - it's yours. The post attracted a particularly high level of outrage. What was this? People wanted to know. Was this a protest? Or just debauchery? Were we anti-consumerist, as many seemed to feel we should be, or in fact, hyper-consumerist, an idea which some people found it offensive as the idea that we were some sort of plague cult. (p.266)

I am your instrument, I am the exotic fruit of your teeth, I am the food for your insane appetites, I am the drug that makes you die and rise again, the gravestone that crushes and makes you eternal, I am the chisel that sculpts you from within, in a star-filled cavern, I am your fated instrument, I am made for you.

Gerald and I saw the Azore Islands, Talcahuano, Tumbez, San Francisco, and Nome from afar while the captain and officers rowed to shore for fresh food and fresh whalers. Even at Nome, not two days ago, Gerald and I watched the Alaskan town from the ship. We saw Talcahuano at night, the town alive with lights and torches. We heard music across the water. People celebrated an event on shore. We thought it might be a wedding. We imagined walking the clay, brick roads, ordering crabs and clams near the sea, sampling the local exotic fruits and plants growing in their vibrant colors and prickly skins, and of course, seducing the dark- skinned indigenous women emanating macadamia oil, musk, and leafy air. Merihim laughed at our children’s eyes and said to act like men, not like guttersnipes at a bakery window.

I get straight to work preparing my yeast, mixing it with a splash of milk and warming it in a pan as an image of a Swedish cardamom twist comes into my head. With its elaborate plaiting, it's like a cinnamon roll but more complex. I love a bread tied in knots. I'll make mine savory. That will be interesting. I turn off the burner and rush to my designated sage-green refrigerator on the side of the tent. It's stocked to the brim, stuffed full of fresh produce, exotic fruits, and dairy from local farms. I get to work, sorting through my options. What is this? Spring onion? No, chives. That'll be perfect. I'll dice them and mix them with olive oil, so they crisp up in the cracks of the bread, along with some mature cheddar. I dig deeper in the dairy compartment and find a log of expensive goat cheese. Even better! Then I'll add a ton of fresh-ground black pepper and top with some flaky sea salt. My mouth is already watering. Pair a few of these freshly baked buns with a crisp, mineral white and aperitvo is served!

LEGENDS & LATTES ~ MENU ~ Coffee ~ exotic aroma & rich, full-bodied roast—½ bit Latte ~ a sophisticated and creamy variation—1 bit Any drink ICED ~ a refined twist—add ½ bit Cinnamon Roll ~ heavenly frosted cinnamon pastry—4 bits Thimblets ~ crunchy nut & fruit delicacies—2 bits * FINER TASTES FOR THE ~ WORKING GENT & LADY ~

sublimation a term that references a cor paradox of healthy adult life, namely that we need to give up in order to get. We we accept the limits and structure of a role-be it to parent to child, husband to wife, teacher to student- we paradoxically gain freedom to express the full range of emotion within that role. This bargain can be surprisingly hard to strike because the gain is tied to the loss. Accepting the need to behave within the limits of roles involves relinquishment for sure: the frustration of wises, the loss of a fantasy of infinite possibilities, even grief at what we cannot have. But all told, it's a productive and creative exchange. Reinvesting time and energy into our limits life often yields the greatest bounty of fruits, even if we are aware that somewhere over there is an exotic variety we'll never get a chance to try. Holding onto limits even when they are tested, is what allows us to conserve and preserve those things we care most about nurturing whether it's a stable home for our children , the time and energy to pay attention to them, or the pleasure to develop our interests. Having confidence in our boundaries also allows for the flourishing of much more diverse relationships.

Away... In a mirror, I caught a glimpse of a shadowy figure alone away from home standing in silence. His mind traveling far away in a temporary place with strangers all around. The adventure that lay ahead enticing all of his senses making him more alive than the comforts of home. Careful his approach to all encounters because the eye has an appetite sweet and sour. The taste of exotic dishes and scent of forbidden fruit lay in abundance in this distant place. I open my eyes carefully and protect my mind to control the lust for life for I am a man captain of my vessel.

Away... In a mirror, I caught a glimpse of a shadowy figure alone away from home standing in silence. His mind traveling far away in a temporary place with strangers all around. The adventure that lay ahead enticing all of his senses making him more alive than the comforts of home. Careful his approach to all encounters because the eye has an appetite sweet and sour. The taste of exotic dishes and scent of forbidden fruit lay in abundance in this place far away. I open my eyes carefully and protect my mind to control the lust for life for I am a man captain of my vessel. The day is far spent the night is upon me where every being must lay and rest. This is where the true test of character begins and it looks like it’s gonna be a long night.

There was a bustle of people in the street as I made my way to La Bonbonnière, which is, quite simply, the most beautiful candy store in the world. The best thing about La Bonbonnière is that it's all windows. Before I even walk through the door I am greeted by a fuzzy three-foot-high statue of a polar bear trying to dip his paws into a copper cauldron filled with marrons glacés--- whole candied chestnuts. Each one was meticulously wrapped in gold foil, a miniature gift in and of itself. If nothing else, Christmas in Provence reminds you of a time when sugar was a luxury as fine and rare as silk. Back to my assignment: I needed two kinds of nougat: white soft nougat made with honey, almonds, and fluffy egg whites (the angel's part) and hard dark nougat--- more like honey almond brittle--- for the devil. Where are the calissons d'Aix? There they are, hiding behind the cash register, small ovals of almond paste covered with fondant icing. Traditional calissons are flavored with essence of bitter almond, but I couldn't resist some of the more exotic variations: rose, lemon verbena, and génépi, an astringent mountain herb. Though I love the tender chew of nougat and the pliant sweetness of marzipan, my favorite of the Provençal Christmas treats is the mendiant--- a small disk of dark or milk chocolate topped with dried fruit and nuts representing four religious orders: raisins for the Dominicans, hazelnuts for the Augustinians, dried figs for the Franciscans, and almonds for the Carmelites. When Alexandre is a bit older, I think we'll make these together. They seem like an ideal family project--- essentially puddles of melted chocolate with fruit and nut toppings. See, as soon as you say "puddles of melted chocolate," everyone's on board. Though fruits confits--- candied fruit--- are not, strictly speaking, part of les trieze desserts, I can't resist. I think of them as the crown jewels of French confiserie, and Apt is the world capital of production. Dipped in sugar syrup, the fruits become almost translucent; whole pears, apricots, and strawberries glow from within like the gems in a pirate's treasure chest. Slices of kiwi, melon, and angelica catch the light like the panes of a stained-glass window. All the dazzling tastes of a Provençal summer, frozen in time.

The second main argument to support the idea that simple living enhances our capacity for pleasure is that it encourages us to attend to and appreciate the inexhaustible wealth of interesting, beautiful, marvelous, and thought-provoking phenomena continually presented to us by the everyday world that is close at hand. As Emerson says: “Things near are not less beautiful and wondrous than things remote. . . . This perception of the worth of the vulgar is fruitful in discoveries.”47 Here, as elsewhere, Emerson elegantly articulates the theory, but it is his friend Thoreau who really puts it into practice. Walden is, among other things, a celebration of the unexotic and a demonstration that the overlooked wonders of the commonplace can be a source of profound pleasure readily available to all. This idea is hardly unique to Emerson and Thoreau, of course, and, like most of the ideas we are considering, it goes back to ancient times. Marcus Aurelius reflects that “anyone with a feeling for nature—a deeper sensitivity—will find it all gives pleasure,” from the jaws of animals to the “distinct beauty of old age in men and women.”48 “Even Nature’s inadvertence has its own charms, its own attractiveness,” he observes, citing as an example the way loaves split open on top when baking.49 With respect to the natural world, celebrating the ordinary has been a staple of literature and art at least since the advent of Romanticism in the late eighteenth century. Wordsworth wrote three separate poems in praise of the lesser celandine, a common wildflower; painters like van Gogh discover whole worlds of beauty and significance in a pair of peasant boots; many of the finest poems crafted by poets like Thomas Hardy, Robert Frost, Elizabeth Bishop, William Carlos Williams, and Seamus Heaney take as their subject the most mundane objects, activities, or events and find in these something worth lingering over and commemorating in verse: a singing thrush, a snowy woods, a fish, some chilled plums, a patch of mint. Of course, artists have also celebrated the extraordinary, the exotic, and the magnificent. Homer gushes over the splendors of Menelaus’s palace; Gauguin left his home country to seek inspiration in the more exotic environment of Tahiti; Handel composed pieces to accompany momentous ceremonial occasions. Yet it is striking that a humble activity like picking blackberries—the subject of well-known poems by, among others, Sylvia Plath, Seamus Heaney, and Richard Wilbur—appears to be more inspirational to modern poets, more charged with interest and significance, than, say, the construction of the world’s tallest building, the Oscar ceremonies, the space program, or the discovery of DNA’s molecular structure. One might even say that it has now become an established function of art to help us discover the remarkable in the commonplace

I wanted to inform her there were more than two countries that made up the Asian continent but I was too confounded to answer. There was something in my face that other people deciphered as a thing displaced from its origin, like I was some kind of alien or exotic fruit. 'What are you, then?' was the last thing I wanted to be asked at twelve because it established that I stuck out, that I was unrecognizable, that I didn't belong. Until then, I'd always been proud of being half Korean, but suddenly I feared it'd become my defining feature and so I began to efface it.

But why ‘summer pudding’ I wondered. My guess was that prosperous Victorians or Edwardians, or their cooks, faced with an unprecedented abundance of home-grown berries, and new exotic berries and fruits from the empire, but unfamiliar with the delights (or benefits) of eating them raw, straight from tree or vine, were compelled to turn them into something they could recognise. And as they had always called the course after the main course ‘pudding’, and as it was always stodgy and cooked in a round pudding bowl, they did to that fresh summer fruit the only thing they knew: they put it into a pudding bowl, shaped it into a pudding shape, and called it a pudding. A summer pudding.

Maya were largely farmers, growing domesticated crops, such as maize, all kinds of exotic fruits, cacao, and root crops. But their diet (one of the healthiest diets you could have in the ancient world) still depended largely on hunting and fishing in the lush fields and waters that surrounded them.

This is not to say that I have outgrown those elemental desires that drew me to transhumanism—just that they express themselves in more conventional ways. Over the intervening years, I have given up alcohol, drugs, sugar, and bread. On any given week, my Google search history is a compendium of cleanse recipes, high-intensity workouts, and the glycemic index of various exotic fruits. I spend my evenings in the concrete and cavernous halls of a university athletic center, rowing across virtual rivers and cycling up virtual hills, guided by the voice of my virtual trainer, Jessica, who came with an app that I bought. It’s easy enough to justify these rituals of health optimization as more than mere vanity, especially when we’re so frequently told that physical health determines our mental and emotional well-being. But if I’m honest with myself, these pursuits have less to do with achieving a static state of well-being than with the thrill of possibility that lies at the root of all self-improvement: the delusion that you are climbing an endless ladder of upgrades and solutions. The fact that I am aware of this delusion has not weakened its power over me. Even as I understand the futility of the pursuit, I persist in an almost mystical belief that I can, through concerted effort, feel better each year than the last, as though the trajectory of my life led toward not the abyss but some pinnacle of total achievement and solution, at which point I will dissolve into pure energy. Still, maintaining this delusion requires a kind of willful vigilance that can be exhausting.

Behind its outer walls, the Temple of Inanna was another world. When they entered the bronze gates from the dusty barren city streets, patrons became submerged in a world of sensuality, a garden of earthly delights. Lush flora filled the open courtyard: exotic fruit trees with dates, figs, and pomegranates. Tamarisk and palm trees rose above the floor in a canopy of leaves. The complex artificial irrigation channels of the city watered this botanical paradise of flowers and vegetation. A wisp of incense mixed with perfume wafted through the air, teasing the nostrils. The temple and palace gardens replicated a memory of Eden. It was as if gods and kings sought to retain their ancestral past even as they perverted it into its mirror opposite.

Amanda lost count of the various delicacies that were offered to her. There were four kinds of soup, including turtle and lobster, and several roast turkeys dressed with sausages and herbs. A never-ending parade of servants brought platters of veal in béchamel sauce, capons, sweetbreads, roast quail and hare, venison, swans' eggs, and a dazzling array of vegetable casseroles. Puddings made of exotic fish and game were presented in steaming silver bowls, followed by trays of luxury fruits and salads, and crystal plates laden with truffles in wine. There were even tender stalks of asparagus, well out of season and therefore highly prized at Christmastime.

I still imagine Mr. Kim's and Mr. Yoon's children, lonely for their fathers, gratefully eating whatever was brought home to them, our overripe and almost rotten mangoes, our papayas, kiwis, pineapples, those exotic tastes of their wondrous new country, this joyful fruit now too soft and too sweet for those of us who knew better, us near natives, us earlier Americans.

Whether she was writing to tell her followers about a local cheesemaker, a new farm-to-table restaurant, or what to do with an exotic heirloom fruit that was organically produced and newly marketed, she spent hours each day scouring Philadelphia and the outlying towns for material.

The restaurant owner brought them wine, pale and golden and cool. There were just four oysters each, and when they were all gone they turned their attention to the cecinella. After the soft shapeless texture of the oysters these were almost the opposite: hard, crunchy skeletons whose flavor was all on the outside, a crisp bite of garlic and peperone that dissolved to nothing in your mouth. The ricci, or sea urchins, were another taste again, salty and exotic and rich. It was hard to believe that he had once thought they could be an austerity measure. After that they were brought without being asked a dish of baby octopus, cooked with tomatoes and wine mixed with the rich, gamey ink of a squid. For dessert the owner brought them two peaches. Their skins were wrinkled and almost bruised, but the flesh, when James cut into it with his knife, was unspoiled and perfectly ripe, so dark it was almost black. He was about to put a slice into his mouth when Livia stopped him. "Not like that. This is how we eat peaches here." She cut a chunk from the peach into her wine, then held the glass to his lips. He took it, tipping the wine and fruit together into his mouth. It was a delicious, sensual cascade of sensations, the sweet wine and the sweet peach rolling around his mouth before finally, he had to bite it, releasing the fruit's sugary juices. It was like the oyster all over again, a completely undreamt-of experience, and one that he found stirringly sexual, in some strange way that he couldn't have defined.

I never want to be apart from you,” he said. “I’m going to buy an island and take you there. A ship will come once a month with supplies. The rest of the time it will be just the two of us, wearing leaves and eating exotic fruit and making love on the beach . . .” “You’d start a produce export business and organize a local economy within a month,” she said flatly. Harry groaned as he recognized the truth of it. “God. Why do you tolerate me?” Poppy grinned and slid her arms around his neck. “I like the side benefits,” she told him. “And really, it’s only fair since you tolerate me.” “You’re perfect,” Harry said with heated earnestness. “Everything about you, everything you do or say. And even if you have a little flaw here or there . . .” “Flaws?” she asked in mock indignation. “. . . I love those best of all.

Our tapas look exquisite: little squares of spiced honey-cake decorated with goat's cheese and roast pears, chicken livers on port on slices of potato with onion marmalade, rolled up radicchio with honey and haddock. Ben has been to buy some boxes from the patisserie to stow our treasures. The exotic menu is made up of taramasalata, roulade of tuna and capers, salad of peppers sautéed in garlic, and aubergine caviar. It isn't very exotic for an inhabitant of the Balkans but it probably would be for someone from Vietnam or Brittany. The giant salad really is a giant: there's a whole meal in it, from the first course to the dessert and all that with no rice and no tinned sweet corn. Slivers, slivers of all sorts of different things- vegetables, cheese, fruit- all blended without crushing each other, side by side without working against each other.

Even the narrow canals around the Rialto teemed with floating shops- a small barge piled with jumbled green grapes, a boat heaped with oranges and limes, and another listing under a mountain of melons. I jogged along, drunk on all the colors and smells of the known world: pyramids of blood oranges from Greece, slender green beans from Morocco, sun-ripened cherries from Provence, giant white cabbages from Germany, fat black dates from Constantinople, and shiny purple eggplants from Holland.

Home Cooking: The Comforts of Old Family Favorites." Easy. Baked macaroni and cheese with crunchy bread crumbs on top; simple mashed potatoes with no garlic and lots of cream and butter; meatloaf with sage and a sweet tomato sauce topping. Not that I experienced these things in my house growing up, but these are the foods everyone thinks of as old family favorites, only improved. If nothing else, my job is to create a dreamlike state for readers in which they feel that everything will be all right if only they find just the right recipe to bring their kids back to the table, seduce their husbands into loving them again, making their friends and neighbors envious. I'm tapping my keyboard, thinking, what else?, when it hits me like a soft thud in the chest. I want to write about my family's favorites, the strange foods that comforted us in tense moments around the dinner table. Mom's Midwestern "hot dish": layers of browned hamburger, canned vegetable soup, canned sliced potatoes, topped with canned cream of mushroom soup. I haven't tasted it in years. Her lime Jell-O salad with cottage cheese, walnuts, and canned pineapple, her potato salad with French dressing instead of mayo. I have a craving, too, for Dad's grilling marinade. "Shecret Shauce" he called it in those rare moments of levity when he'd perform the one culinary task he was willing to do. I'd lean shyly against the counter and watch as he poured ingredients into a rectangular cake pan. Vegetable oil, soy sauce, garlic powder, salt and pepper, and then he'd finish it off with the secret ingredient: a can of fruit cocktail. Somehow the sweetness of the syrup was perfect against the salty soy and the biting garlic. Everything he cooked on the grill, save hamburgers and hot dogs, first bathed in this marinade overnight in the refrigerator. Rump roasts, pork chops, chicken legs all seemed more exotic this way, and dinner guests raved at Dad's genius on the grill. They were never the wiser to the secret of his sauce because the fruit bits had been safely washed into the garbage disposal.

She reached first for one labeled The Glory of Gardenia and quickly set it down after a brief sniff. The flowery scent was fiercely overwhelming. She continued down the row, trying several more: one scented with orange blossoms and juniper, one laced with lavender, one that contained an interesting blend of rose and mint, and one that was crisp with the scent of lemon and some exotic spice.

Spiro was pointing at a gentle curve of hillside that rose from the glittering sea. The hill and the valleys around it were an eiderdown of olive groves that shone with a fishlike gleam where the breeze touched the leaves. Halfway up the slope, guarded by a group of tall, slim cypress trees, nestled a small strawberry-pink villa, like some exotic fruit lying in the greenery. The cypress trees undulated gently in the breeze, as if they were busily painting the sky a still brighter blue for our arrival.

It’s a Blue Vanda orchid,” she explained. “What should I do with it?” “You might wish to keep it in a place where you can see it often. Remember that it doesn’t like to be cold and wet, or hot and dry. Whenever it’s moved to a new environment, the Vanda usually becomes distressed, so don’t be alarmed if a flower shrivels and drops off. Generally it’s best not to set it where there may be a draft, or too much sun. Or too much shadow. And never place it next to a bowl of fruit.” She gave him an encouraging glance. “Later, I’ll give you a special tonic to mist over it.” As Winterborne stared at the exotic flower in his hands with perplexed reluctance, Helen began to regret her spontaneous action. He didn’t seem to want the gift, but she couldn’t very well ask to have it back. “You needn’t take it if you don’t want it,” she said. “I would understand--” “I want it.” Winterborne looked into her eyes and smiled slightly. “Thank you.

The coming together of races generally produced the most exotic and beautiful fruit, however the core was unpredictable and often sour.