Famous Soup Quotes

It never stopped, even at night, it was our lullaby. It was our metronome, our pulse. It was our lives measured out in doses slightly larger than those famous coffee spoons. Soup spoons, maybe? Dented tin spoons brimming with what should have been sweet but was sour, gone off, gone by without our savouring it: our lives

There is no shortage of well-known pirates, including: Henry Morgan, Captain Kidd, Blackbeard, Blue beard, Yellowbeard, and Yellow beard with Black Roots, who surmised that, if blondes have more fun, then blond pirates must have a heck of a lot more fun.

The pizza at Brick Oven tastes like that classic line from that famous murder mystery movie “Rambo,” where Nicholas Cage rips off his tuxedo and says, “I may be a lot of things, but I ain’t no bowl of duck soup, sloshing around in a hurricane." Rambo II is even more romantic.

What kinds of creatures are we? Just because we want a piece of meat, we take a life. Just because we want a bowl of soup, we kill the child of another being. In exchange for a good taste in our mouth that will last seconds, we take endless years from another animal, causing them to suffer fear, pain, and sadness. These questions are not odd to ask. Centuries ago, the famous poet Su Shi asked them too—as have others. We all must eat of course. But we should find a way to do this compassionately. And our efforts should be more thoughtful than a short fast here and there. Such half measures foster evil while making people feel like they’re accomplishing great good.

but the most sumptuous thing in the room at that moment was naturally the sumptuously laid table, though, of course, even that was comparatively speaking: the table-cloth was clean, the silver was brightly polished; three kinds of wonderfully baked bread, two bottles of wine, two bottles of excellent monastery mead, and a large glass jug of monastery kvas, famous throughout the neighbourhood. There was no vodka at all. Rakitin related afterwards that this time it was a five-course dinner: fish soup of sterlets served with fish patties; then boiled fish excellently prepared in a special way; then salmon cutlets, ice cream and stewed fruits and, finally, a fruit jelly.

Kraus asks the question of Freudian analysis: What would be enough? At what point would talking about one’s problems for x hours a week, be sufficient to bring one to a state of “normalcy”? The genius of Freudianism, Kraus writes, is not the creation of a cure, but of a disease—the universal, if intermittent, human sentiment that “something is not right,” elaborated into a state whose parameters, definitions, and prescriptions are controlled by a self-selecting group of “experts,” who can never be proved wrong. It was said that the genius of the Listerine campaign was attributable to the creation not of mouthwash, but of halitosis. Kraus indicts Freud for the creation of the nondisease of dissatisfaction. (See also the famous “malaise” of Jimmy Carter, which, like Oscar Wilde’s Pea Soup Fogs, didn’t exist ’til someone began describing it.) To consider a general dissatisfaction with one’s life, or with life in general as a political rather than a personal, moral problem, is to exercise or invite manipulation. The fortune teller, the “life coach,” the Spiritual Advisor, these earn their living from applying nonspecific, nonspecifiable “remedies” to nonspecifiable discomforts.The sufferers of such, in medicine, are called “the worried well,” and provide the bulk of income and consume the bulk of time of most physicians. It was the genius of the Obama campaign to exploit them politically. The antecedent of his campaign has been called Roosevelt’s New Deal, but it could, more accurately, be identified as The Music Man.

And historians have now discovered an even earlier Thanksgiving than the 1621 Plymouth celebration that English-American historians made famous. Half a century before Plymouth, early American settlers celebrated Thanksgiving with the Timucua Indians in what is now Florida —the best evidence suggests that the settlers were Catholic rather than Protestant, and spoke Spanish rather than English. They dined on bean soup.

The now-famous yearly Candlebrow Conferences, like the institution itself, were subsidized out of the vast fortune of Mr. Gideon Candlebrow of Grossdale, Illinois, who had made his bundle back during the great Lard Scandal of the '80s, in which, before Congress put an end to the practice, countless adulterated tons of that comestible were exported to Great Britain, compromising further an already debased national cuisine, giving rise throughout the island, for example, to a Christmas-pudding controversy over which to this day families remain divided, often violently so. In the consequent scramble to develop more legal sources of profit, one of Mr. Candlebrow's laboratory hands happened to invent "Smegmo," an artificial substitute for everything in the edible-fat category, including margarine, which many felt wasn't that real to begin with. An eminent Rabbi of world hog capital Cincinnati, Ohio, was moved to declare the product kosher, adding that "the Hebrew people have been waiting four thousand years for this. Smegmo is the Messiah of kitchen fats." [...] Miles, locating the patriotically colored Smegmo crock among the salt, pepper, ketchup, mustard, steak sauce, sugar and molasses, opened and sniffed quizzically at the contents. "Say, what is this stuff?" "Goes with everything!" advised a student at a nearby table. "Stir it in your soup, spread it on your bread, mash it into your turnips! My doormates comb their hair with it! There's a million uses for Smegmo!

I reach out and squeeze her hand, and remember everything we’ve lived through together. The normal things we endured as we grew from girls to women. The days in school where boys would line us up in order of our fuckability. The parties where it was normal to lie on top of a semi-conscious girl, do things to her, then call her a slut afterwards. A Christmas number-one song about a pregnant woman being stuffed into the boot of a car and driven off a bridge. Laughing when your male friends made rape jokes. Opening a newspaper and seeing the breasts of a girl who had only just turned legal, dressed in school uniform to make her look underage. Of the childhood films we grew up on, and loved, and knew all the words to, where, at the end, a girl would always get chosen for looking the prettiest compared to all the others. Reading magazines that told you to mirror men’s body language, and hum on their dick when you went down on them, that turned into books about how to get them to commit by not being yourself. Of size zero, and Atkins, and Five-Two, and cabbage soup, and juice cleanses and eat clean. Of pole-dancing lessons as a great way to get fit, and actually, if you want to be really cool, come to the actual strip club too. Of being sexually assaulted when you kissed someone on a dance floor and not thinking about it properly until you are twenty-seven and read a book about how maybe it was wrong. Of being jealous of your friend who got assaulted on the dance floor because why didn’t he pick you to assault? Boys not wanting to be with you unless you fuck them quickly. Boys not wanting to be with you because you fucked them too quickly. Being terrified to walk anywhere in the dark in case the worst thing happens to you, and so your male friend walks you home to keep you safe, and then comes into your bedroom and does the worst thing to you, and now, when you look him up online, he’s engaged to a woman who wears a feminist T-shirt and isn’t going to change her name when they get married. Of learning to have no pubic hair, and how liberating it is to pay thirty-five pounds a month to rip this from your body and lurch up in agony. Rings around famous women’s bodies saying ‘look at this cellulite’, oh, by the way, here is a twenty-quid cream so you don’t get

Dinners at Stony Cross Park were famously lavish, and this one was no exception. Eight courses of fish, game, poultry, and beef were served, accompanied by fresh flower arrangements that were brought to the table with each new remove. They began with turtle soup, broiled salmon with capers, perch and mullet in cream, and succulent Jon Dory fish dressed with a delicate shrimp sauce. The next course consisted of peppered venison, herb-garnished ham, gently fried sweetbreads floating in steaming gravy, and crisp-skinned roast fowl. And so on and so forth, until the guests were stuffed and lethargic, their faces flushed from the constant replenishing of their wineglasses by attentive footmen. The dinner was concluded with a succession of platters filled with almond cheesecakes, lemon puddings, and rice souffles.

He worked at a feverish pace. He experimented with all manner of pies: tortoises, eel, chicken, frog, mushroom, artichoke, apricot, cherry, and his favorite of all, a luscious strawberry pie. He made omelets, stuffed eggs, and poached eggs with rosemary over toast. There were soups galore: fennel, tortellini, Hungarian milk, millet, kohlrabi, pea, and his famous Venetian turnip soup, which this time he made with apples instead. He molded jelly into the shapes of the cardinali crests, colored with wine, carrot, and saffron. He delighted most in the moments when he worked with his favorite knife, carving and slicing roasted cockerel, peacock, capons, turtledoves, ortolans, blackbirds, partridges, pheasants, and wood grouse. Every slice of the knife gave him greater confidence and belief in his power to make the world his.

In camp, too, a man might draw the attention of a comrade working next to him to a nice view of the setting sun shining through the tall trees of the Bavarian woods (as in the famous water color by Dürer), the same woods in which we had built an enormous, hidden munitions plant. One evening, when we were already resting on the floor of our hut, dead tired, soup bowls in hand, a fellow prisoner rushed in and asked us to run out to the assembly grounds and see the wonderful sunset. Standing outside we saw sinister clouds glowing in the west and the whole sky alive with clouds of ever-changing shapes and colors, from steel blue to blood red. The desolate grey mud huts provided a sharp contrast, while the puddles on the muddy ground reflected the glowing sky. Then, after minutes of moving silence, one prisoner said to another, “How beautiful the world could be!

The entire Habsburg landscape was given a deep, even coating of musical interpretation, whether Smetana and Dvorak in Bohemia or Haydn and Schubert in Austria or Bartok and Kodaly in Hungary. As soon as you head south from Hungary or the Carpathians this music stops. And with food, the greedy, complex and extravagant Habsburg world of layered cakes, a mad use of chocolate, subtle soups and fine wines goes off a cliff. This is obviously an enormous subject, ludicrously compressed here, but the very idea of such complex foods trickled down in the west from royal courts, famously with the development of the idea of the 'French restaurant' in the aftermath of the Revolution. Indeed, we all eagerly guzzle a range of court foods - with many Indian and Chinese restaurants in the west also serving essentially court Mughal or Qing banquet foods, albeit in mutilated forms.

We start with a next-generation miso soup: Kyoto's famous sweet white miso whisked with dashi made from lobster shells, with large chunks of tender claw meat and wilted spinach bobbing on the soup's surface. The son takes a cube of topflight Wagyu off the grill, charred on the outside, rare in the center, and swaddles it with green onions and a scoop of melting sea urchin- a surf-and-turf to end all others. The father lays down a gorgeous ceramic plate with a poem painted on its surface. "From the sixteenth century," he tells us, then goes about constructing the dish with his son, piece by piece: First, a chunk of tilefish wrapped around a grilled matsutake mushroom stem. Then a thick triangle of grilled mushroom cap, plus another grilled stem the size of a D-sized battery, topped with mushroom miso. A pickled ginger shoot, a few tender soybeans, and the crowning touch, the tilefish skin, separated from its body and fried into a ripple wave of crunch. The rice course arrives in a small bamboo steamer. The young chef works quickly. He slices curtains of tuna belly from a massive, fat-streaked block, dips it briefly in house-made soy sauce, then lays it on the rice. Over the top he spoons a sauce of seaweed and crushed sesame seeds just as the tuna fat begins to melt into the grains below. A round of tempura comes next: a harvest moon of creamy pumpkin, a gold nugget of blowfish capped with a translucent daikon sauce, and finally a soft, custardy chunk of salmon liver, intensely fatty with a bitter edge, a flavor that I've never tasted before. The last savory course comes in a large ice block carved into the shape of a bowl. Inside, a nest of soba noodles tinted green with powdered matcha floating in a dashi charged with citrus and topped with a false quail egg, the white fashioned from grated daikon.

I first came to Hokkaido for two reasons: miso ramen and uni, the island's most famous foods and two items on my short list for Last Supper constituents. The only thing they share in common, besides a home, is the intense fits of joy they deliver: the former made from an unholy mix of pork-bone broth, thick miso paste, and wok-crisped pork belly (with the optional addition of a slab of melting Hokkaido butter), the latter arguably the sexiest food on earth, yolk-orange tongues of raw sea urchin roe with a habit-forming blend of fat and umami, sweetness and brine. Fall for uni at your own peril; like heroin and high-stakes poker, it's an expensive addiction that's tough to kick. But my dead-simple plan- to binge on both and catch the first flight back to Tokyo- has been upended by a steam locomotive and Whole Foods foliage, and suddenly Hokkaido seems much bigger than an urchin and a bowl of soup. No one told me about the rolling farmlands, the Fuji-like volcanoes, the stunning national parks, one stacked on top of the other. Nobody said there would be wine. And cheese. And bread.

This rich pork flavor, which lands on the tongue with a thump... It's Chinese Dongpo Pork! He seasoned pork belly with a blend of spices and let it marinate thoroughly... ... before finely dicing it and mixing it into the fried rice!" "What? Dongpo Pork prepared this fast?! No way! He didn't have nearly enough time to simmer the pork belly!" "Heh heh. Actually, there's a little trick to that. I simmered it in sparkling water instead of tap water. The carbon dioxide that gives sparkling water its carbonation helps break down the fibers in meat. Using this, you can tenderize a piece of meat in less than half the normal time!" "That isn't the only protein in this dish. I can taste the seafood from an Acqua Pazza too!" "And these green beans... it's the Indian dish Poriyal! Diced green beans and shredded coconut fried in oil with chilies and mustard seeds... it has a wonderfully spicy kick!" "He also used the distinctly French Mirepoix to gently accentuate the sweetness of the vegetables. So many different delicious flavors... ... all clashing and sparking in my mouth! But the biggest key to this dish, and the core of its amazing deliciousness... ... is the rice!" "Hmph. Well, of course it is. The dish is fried rice. If the rice isn't the centerpiece, it isn't a..." "I see. His dish is fried rice while simultaneously being something other than fried rice. A rice lightly fried in butter before being steamed in some variety of soup stock... In other words, it's actually closer to that famous staple from Turkish cuisine- a Pilaf! In fact, it's believed the word "pilaf" actually comes from the Turkish word pilav. To think he built the foundation of his dish on pilaf of all things!" "Heh heh heh! Yep, that's right! Man, I've learned so much since I started going to Totsuki." "Mm, I see! When you finished the dish, you didn't fry it in oil! That's why it still tastes so light, despite the large volume and variety of additional ingredients. I could easily tuck away this entire plate! Still... I'm surprised at how distinct each grain of rice is. If it was in fact steamed in stock, you'd think it'd be mushier." "Ooh, you've got a discerning tongue, sir! See, when I steamed the rice... ... I did it in a Donabe ceramic pot instead of a rice cooker!" Ah! No wonder! A Donabe warms slowly, but once it's hot, it can hold high temperatures for a long time! It heats the rice evenly, holding a steady temperature throughout the steaming process to steam off all excess water. To think he'd apply a technique for sticky rice to a pilaf instead! With Turkish pilaf as his cornerstone... ... he added super-savory Dongpo pork, a Chinese dish... ... whitefish and clams from an Italian Acqua Pazza... ... spicy Indian green bean and red chili Poriyal... ... and for the French component, Mirepoix and Oeuf Mayonnaise as a topping! *Ouef is the French word for "egg."* By combining those five dishes into one, he has created an extremely unique take on fried rice! " "Hold it! Wait one dang minute! After listening to your entire spiel... ... it sounds to me like all he did was mix a bunch of dishes together and call it a day! There's no way that mishmash of a dish could meet the lofty standards of the BLUE! It can't nearly be gourmet enough!" "Oh, but it is. For one, he steamed the pilaf in the broth from the Acqua Pazza... ... creating a solid foundation that ties together the savory elements of all the disparate ingredients! The spiciness of the Poriyal could have destabilized the entire flavor structure... ... but by balancing it out with the mellow body of butter and soy sauce, he turned the Poriyal's sharp bite into a pleasing tingle!

First, a little plate of nibbles. Gingersnaps with a chunk of Port Salut drizzled with white truffle honey and chopped chili, a recipe I absconded from Phil's friends Peter and David when we visited them in New York last year." I can feel the mix of sweet heat and creamy cheese on my tongue. "Then, little espresso cups with kari squash soup. Braised short ribs with a pomegranate bourbon glaze, your famous asparagus salad, smashed fingerling potatoes with mascarpone and lobster chunks and chervil, and vanilla panna cotta with mixed berries macerated in elderflower liqueur and chocolate truffles.

Dr. Fuhrman’s Famous Anticancer Soup Serves: 10 1 cup dried split peas ½ cup dried adzuki or cannellini beans 4 cups water 6 to 10 medium zucchini 5 pounds large organic carrots, juiced (6 cups juice; see Note) 2 bunches celery, juiced (2 cups juice; see Note) 2 tablespoons VegiZest* or other no-salt seasoning blend, adjusted to taste 1 teaspoon Mrs. Dash no-salt seasoning 4 medium onions, chopped 3 leek stalks, cut lengthwise and cleaned carefully, then coarsely chopped 2 bunches kale, collard greens, or other greens, tough stems and center ribs removed and leaves chopped 1 cup raw cashews 2½ cups chopped fresh mushrooms (shiitake, cremini, and/or white) Place the peas and beans and water in a very large pot over low heat. Bring to a boil, and reduce heat. Add the zucchini whole to the pot. Add the carrot juice, celery juice, VegiZest, and Mrs. Dash. Put the onions, leeks, and kale in a blender and blend with a little bit of the soup liquid. Pour this mixture into the soup pot. After at least 10 minutes, remove the softened zucchini with tongs and blend them in the blender with the cashews until creamy. Pour this mixture back into the soup pot. Add the mushrooms and continue to simmer until the beans are soft, about 2 hours total cooking time. Note: Freshly juiced organic carrots and celery will maximize the flavor of this soup. PER SERVING: CALORIES 296; PROTEIN 14g; CARBOHYDRATE 49g; TOTAL FAT 7.5g; SATURATED FAT 1.4g; SODIUM 172mg; FIBER 10.2g; BETA-CAROTENE 16,410mcg; VITAMIN C 90mg; CALCIUM 178mg; IRON 4.8mg; FOLATE 203mcg; MAGNESIUM 151mg; ZINC 3mg; SELENIUM 10.1mcg

This one is skewered guts. It's all the guts except the liver." "It's got that unique texture of a gut, with a slightly bitter taste!" "The flavor of the guts tends to seep out when you make soup with it, but this retains all its refreshing original flavor!" "This is a fin skewer. As you can guess from its name, it's the dorsal fin of the eel... ... wrapped around a skewer with ribs and garlic chives." "This is my favorite one!" "They throw these parts away when they make kabayaki." "Ah! I understand why this is your favorite, Yamaoka-san! The eel and the garlic chives create a rich, savory flavor!" "I never thought eel and garlic chives would go so well together!" "The dorsal fin of a left-eyed flounder is called an engawa, and it's considered a delicacy. It's the most active part of the fish's body, so it's fatty and good to eat." "The same goes for the eel." "This one is the collar. It's the meat around the neck, below the eyes... ... which I cut open and skewered after taking the head off. The head bone is very tough, so this is the only part of the eel I throw away." "Hmm, so it's called the "collar" because it's the area around the neck." "It has a complex flavor to it too. It's totally different from the stomach meat, the guts or the dorsal fin!" "It kind of tastes like a mixture of fish and lamb meat! There are so many other skewers, right?!" "Yahata-maki, which is eel meat wrapped around burdock. Tanzaku, where the meat has been cut like strips of paper. Smoked eel. And of course, we can't forget the famous kabayaki.

You quickly simmer the hamaguri clams in sake, mirin, and soy sauce, then serve them on the rice. At Fusa Sushi, the resulting leftover liquid was boiled down and used as a glaze for the conger eel and hamaguri clam sushi. But because Kazusa-meshi was so popular, there was still plenty of the stuff left over. Rather than waste it, the owner started taking it over to his brother next door--- who put it in his ten-don sauce. The owner of Fusa Sushi kindly told me the recipe." "So that sauce I just ate was flavored with... hamaguri clams?" asked Keiko, gazing steadily at the photo. "That's right. Now, the soup at Tenfusa was hamaguri broth. I made the fish ball the way he told me too, using a mix of hamaguri and white-fleshed fish. That's right--- the first time you visited, I happened to be serving a sake-simmered hamaguri stock for the soup. Of course, in that soup, the fish balls were made from sardines--- which your hometown of Ishinomaki is famous for. That, combined with the clam-flavored broth, explains why you found the flavor so nostalgic. You've quite the discerning palate, clearly!

Of course, I asked him about it, very matter-of-factly. Yes, he fucked her once. So what?” Rozanova found it easy to blame Svetlana. She was “a hysterical woman—to have such a father.” Sinyavsky was just being a man. She recalled his famous joke. He used to say, “If I’m sitting in a train car with a woman, I have to make her an offer, as a polite human being.” Rozanova added that in a relationship, sexual fidelity “is not important. [This] is not what connects people. Without me he would not be able to work, nor live. To live—it is not the same as making soup.” But she would never forgive Svetlana. Svetlana didn’t seem to understand the sexual double standard that flourished everywhere in the 1950s and 1960s. She was the “sexually deranged” one, while the artist Sinyavsky was forgiven his sexual dalliance, necessary for his work, which had so raised her hopes. The women became rivals and enemies, while the husband stood blithely by. And Svetlana was far from unusual in believing that her only route to a creative life was adjacent to a man.

Campbell Soup Co. will sell its famous soups in a K-cup.

DR. FUHRMAN’S FAMOUS ANTI-CANCER SOUP SERVES 10 ½ cup dried split peas ½ cup dried beans (can use any variety) 4 cups water 4 medium onions chopped 6–8 medium zucchini, cut into 1-inch pieces 3 leek stalks, coarsely chopped 2 bunches kale, collard greens, or other greens, tough stems and center ribs removed and leaves chopped 5 pounds carrots, juiced (5–6 cups juice; see note) 2 bunches celery, juiced (2 cups juice; see note) 2 tablespoons Dr. Fuhrman’s VegiZest or Mrs. Dash 1 cup raw cashews 8 ounces fresh mushrooms (shiitake, cremini, and/or oyster), chopped Place the split peas, beans, and water in a very large pot over low heat. Bring to a boil and simmer for 30 minutes. Add the onions, zucchini, leeks, and kale to the pot. Add the carrot juice, celery juice, and VegiZest. Simmer until the onions, zucchini, and leeks are soft, about 40 minutes. Remove 2 cups of the soup liquid, being careful to leave the beans and at least half of the kale in the pot. Using a high-powered blender or food processor, blend the soup liquid with the cashews. Return the creamy mixture to the pot. Add the mushrooms and simmer for 30 minutes, or until the beans are soft. Note: Freshly juiced organic carrots and celery will maximize the flavor of this soup.

The city had 72 straight, wide and well-built streets and sidewalks. The Congress meeting hall has the “finest view imaginable,” and there is a “very famous College with the title of University” (the present University of Pennsylvania). At the home of Joseph Reed, “President of the State [sic] of Pennsylvania,” the visitors are entertained at a ceremonial dinner of which the main feature was an immense ninety-pound turtle with soup served in its shell.

We’re eight around the table. After we finish the soup the others stop talking, and she and I carry on. We’re discussing a film, which I liked, so I defend it. But she insists that the actor, a famous leading man, gave a terrible performance. Though I’m not drunk I can’t help it, I say: “Do you realize you have no idea what the fuck you’re talking about?” She doesn’t reply, and after that she erases me out of her evening. The others exchange embarrassed glances. I’ve never exploded like that at a small dinner among friends. The husband looks at me, gelid.

Difficult Distinctions: Famous and Infamous In a book by a well-known writer I once saw the phrase “Mom’s infamous recipe for pumpkin soup,” in which one mischosen word turned the meaning of the phrase around. Something famous is well known for its good or desirable qualities; a famous person is outstanding or distinguished in some way, and therefore admired. But something infamous (IN-fuh-mus) is remarkable for its bad qualities and bad reputation; it is notorious, scandalous, disgraceful, or evil. Thus, a family with a famous recipe for soup would cherish that recipe for generations, while a family with an infamous recipe for soup would have a hard time filling the chairs at the dinner table.

Me Time Zone It’s okay to be a “me-time mom.” ~Author Unknown The day has ended yet only just begun for I have two lives — one that hides behind the sun You may not see my secret life — the one lurking in the dark, the one that eagerly awaits its time to spark Daytime me puts the other me aside Daytime me doesn’t get to hide Daytime me washes all the clothes Daytime me kisses the injured toes I am a teacher, a maid and a cook I hand out the cuddles and the disconcerting looks I referee the arguments, the teasing and the fights I fasten the helmets to go ride the bikes Nighttime me relaxes in the chair Nighttime me reads books without a care Nighttime me watches comedy shows Nighttime me eats the treats that I chose I sometimes wonder whether I used to be bored when I had just one life and hardly any chores I want to do all the things that I did before but how do I fit them in now there’s so much more? I read books, played piano and swam I cycled and socialised and ran I wrote poetry, played video games and went to bars I knew popular culture and all the famous stars Now my me time has become so small sometimes I feel it’s hardly there at all When the children will not settle but the sun has gone away I throw my arms in the air, for daytime me has to stay. I count to ten and breathe in deep Why oh why won’t they go to sleep? Me time is a ship that has sailed past How could I be so foolish to think that it would last I tuck their hair behind their ears and then I begin to feel the tears Am I crying for my me time? That seems a little mad Surely it’s something else that’s making me sad Crying for my me time does seem a little daft As I leave the children’s room I begin to laugh. I’m trying to put me time into a time slot I precariously balance it on the top. But I realise my me time comes in different forms to be enjoyed even while daytime storms I read a book whilst I make the tea I play ukulele whilst the children dance with me I swim in the sea with the children under my wings I run around the park between pushing them on swings And there are famous stars that I know, even if they come from the children’s favourite show Yes the ultimate me time is when I’m on my own but me time can also be enjoyed when you’re not alone My me time is a state of mind When I’m in the me time zone who knows what I’ll find? — Anneliese Rose Beeson —

Onion Soup Gratinée YIELD: 4 SERVINGS ONE OF MY greatest treats when working in Paris was to go with my fellow chefs and commis to les Halles, the big market of Paris that spreads through many streets of the Châtelet neighborhood. The excitement in the streets and cafés started a little before 3:00 A.M. and ended around 7:00 or 8:00 A.M. Our nocturnal forays would, more often than not, finish at Le Pied de Cochon (The Pig’s Foot), the quintessential night brasserie of les Halles. There, large, vociferous butchers in bloody aprons would rub shoulders with tuxedoed and elegantly evening-gowned Parisians stopping by for late-night Champagne and a meal after the opera or the theater. The restaurant was famous for its onion-cheese gratinée; it was one of the best in Paris, and hundreds of bowls of it were served every night. For this recipe, you will need four onion soup bowls, each with a capacity of about 12 ounces and, preferably, with a lip or rim around the edge that the cheese topping will stick to as it melts to form a beautiful crust on top of the soup. 2 tablespoons unsalted butter 3 onions (about 12 ounces), cut into thin slices About 7 cups good-quality chicken stock, or a mixture of chicken and beef stock About ½ teaspoon salt, more or less, depending on the saltiness of the stock ½ teaspoon freshly ground black pepper 16 slices of baguette, each cut about ⅜ inch thick About 3 cups grated Swiss cheese, preferably Gruyère, Comté, or Emmenthaler (about 10 ounces) Melt the butter in a saucepan, and sauté the sliced onions in the butter over medium to high heat for about 8 minutes, or until lightly browned. Add the stock, salt, and pepper, and boil gently for 15 minutes. Meanwhile, preheat the oven to 400 degrees. Arrange the bread slices in a single layer on a tray, and bake them for 8 to 10 minutes, or until they are nicely browned. Divide the toast among the bowls, and sprinkle ¼ cup of cheese into each bowl. When the stock and onions have cooked for 15 minutes, pour the soup into the bowls, filling each to the top. Sprinkle on the remainder of the cheese, dividing it among the bowls and taking care not to push it down into the liquid. Press the cheese around the rim or lip of the bowls, so it adheres there as it cooks and the crust does not fall into the liquid. Arrange the soup bowls on a baking sheet, and bake for 35 to 45 minutes, or until a glorious brown, rich crust has developed on top. Serve hot right out of the oven.

The war years ended the depression, but brought on many other stressful problems, such as living in a country that was at war with my parents’ homeland. Life changed, and with so many men being drafted into the military, jobs at last became available. By this time, my father was beyond the age of compulsory military service and fortunately found employment as a cook in midtown Manhattan. My parents sold the burdensome delicatessen and bought a house at nearby 25 Nelson Avenue. For years thereafter, my father worked at the then-famous Lindy’s Restaurant on Broadway in New York City. Starting as a cook, he was soon elevated to Night Chef. Eventually he became the Sous Chef and later the Head Chef at the well-known restaurant. It was a long commute into the city by both bus and train, but his steady employment, gratefully, brought in a sustaining income. Fuel and food were rationed during the war years, so there were times when he brought home meaty bones, supposedly for our dog “Putzy,” which instead wound up in our soup pot, which of course we shared with our dog. Most people we knew were poor and struggling to make ends meet, but since everyone was in the same boat, we took our lifestyle in stride. Things were still difficult, but we had shelter and food. I guess you might say we were luckier than most.

Lucullus placed a live fish in a glass jar in front of every diner at his table. The better the death, the better the meal would taste. Catherine de Medici brought her cooks to France when she married, and those cooks brought sherbet and custard and cream puffs, artichokes and onion soup, and the idea of roasting birds with oranges. As well as cooks, she brought embroidery and handkerchiefs, perfumes and lingerie, silverware and glassware and the idea that gathering around a table was something to be done thoughtfully. In essence, she brought being French to France. Everything started somewhere else. She thought of Tim's note: write to me. He didn't want to hear about Lucullus and Catherine de Medici; but she loved her old tomes and the things unearthed there, the ballast they lent, the safety of information. She spread her notebooks open across the table. There was a recipe for roasted locusts from ancient Egypt, and on the facing page, her own memory of the first thing she ever cooked, the curry sauce and Anne's chocolate.

An Image of Disorder Consider the consequences of disorder, and you will be strengthened in choosing order in your life. The Torah gives us a direct teaching in this regard in the famous story of the Tower of Babel.16 The Hebrew word for sin, averah—like its English counterpart transgression—means “straying across a boundary.” The tower builders’ efforts to reach out to touch heaven were sinful because they transgressed the limits and constraints that are laid into the deep structure of the universe. Stretching for heaven, they failed to honor the distinction between the human and the divine. Since they flaunted order, their punishment was to suffer disorder, as represented by their inability to communicate with one another. Failure to honor the need for order brings on chaos. This cautionary tale applies to our lives, too. How much time, energy, emotion, and life is diverted into the channels that spring from disorder? Where are the Haggadot for the Seder? Where is my tallis? Who forgot to set the clock? Why didn’t you take the soup out of the freezer? Why would I buy milk if it wasn’t on the list? It’s in here somewhere. I almost got there. How many relationships are challenged or even destroyed by lack of attention to order? Without order, you are bound to be wasting something—whether time, resources, things themselves that get lost, relationships, and so on. Not wasting is a Jewish ethical principle.17 Any management consultant will tell you that you have to get organized if you want to be effective, but our concern goes far beyond that. Our concern is how living in chaos throws up impediments to being attentive to the divine will. And isn’t a life at the other end of the spectrum, which would be obsessively rigid, every bit as much an obstacle to spiritual living? Picture chaos, with stuff flying and piles of junk and cluttered thinking and a clanging ruckus: who could possibly hear the fragile voice of truth whispering in the midst of the tornado? And in contrast, but equally disabling, where order has been taken to the point of extreme inflexibility, even if you heard the divine will, would there be anything you could do to meld your own personal will to the will of God, so unbending would your ways have become?

Charles’s childhood coincided with America’s first great depression, the Panic of 1837, which lasted a Biblical seven years. A newspaper out of Albany, the Knickerbocker, reported in 1837 that “there never was a time like this,” with “rumor after rumor of riot, insurrection, and tumult.”26 Banks collapsed, and unemployment climbed to 25 percent. Factories along the eastern seaboard were shuttered, and soup kitchens opened in major cities. Two out of three New Yorkers were said to be without means of support. Eight states defaulted on loans. In his literary magazine, Horace Greeley made the first of his famous entreaties to pull up stakes: “Fly, scatter through the country, go to the Great West, anything rather than remain here.”27