Fine Dining Quotes

Well, then, happy news! Hakuna matata and all that," Ian said cheerily. "We'll rest and have a fine dining moment while we wait." He looked around at the various airport fast-food choices. "Well, er, we'll rest...

Why the hell would anyone be eating at the Grease Trap? I’ve seen flies die from buzzing by that place.” Andrea crossed her arms. “Oh, I don’t know, probably because your career just ended and you are depressed and don’t feel like breathing, let alone going out, but your body still needs food and that’s the closest place to your apartment and they don’t mind if you bring a giant dog with you.” “What, you couldn’t find a Dumpster that was closer?” Andrea glared at me. “What are you implying?” “The Dumpster would have better food in it.” “Well, excuse me, Miss Fine Dining.

Bridget decided she should at least enjoy some of the advantages of having a pretend boyfriend, especially the 3 Fs. Flowers. Fine Dining. Fine-looking man. And threw in an N: No expectations.

But for me, dinner at a fine restaurant was the ultimate luxury. It was the very height of civilization. For what was civilization but the intellect's ascendancy out of the doldrums of necessity (shelter, sustenance and survival) into the ether of the finely superfluous (poetry, handbags and haute cuisine)? So removed from daily life was the whole experience that when all was rotten to the core, a fine dinner could revive the spirits. If and when I had twenty dollars left to my name, I was going to invest it right here in an elegant hour that couldn't be hocked.

Ivanov's fear was of a literary nature. That is, it was the fear that afflicts most citizens who, one fine (or dark) day, choose to make the practice of writing, and especially the practice of fiction writing, an integral part of their lives. Fear of being no good. Also fear of being overlooked. But above all, fear of being no good. Fear that one's efforts and striving will come to nothing. Fear of the step that leaves no trace. Fear of the forces of chance and nature that wipe away shallow prints. Fear of dining alone and unnoticed. Fear of going unrecognized. Fear of failure and making a spectacle of oneself. But above all, fear of being no good. Fear of forever dwelling in the hell of bad writers.

The meat's so tough that it got up off the plate and beat the shit out of the coffee, which was too weak to defend itself.

When the humours were handed out, Ankh-Morpork got the one for joking and Quirm had to do make do with their expertise in fine dining and love-making.

Cooking and eating food outdoors makes it taste infinitely better than the same meal prepared and consumed indoors.

I dined with Legrandin on the terrace of his house by moonlight. "There is a charming quality, is there not," he said to me, "in this silence; for hearts that are wounded, as mine is, a novelist whom you will read in time to come asserts that there is no remedy but silence and shadow. And you see this, my boy, there comes in all our lives a time, towards which you still have far to go, when the weary eyes can endure but one kind of light, the light which a fine evening like this prepares for us in the stillroom for darkness, when the ears can listen to no music save what the moonlight breathes through the flute of silence.

Holding this book in your hand, sinking back in your soft armchair, you will say to yourself: perhaps it will amuse me. And after you have read this story of great misfortunes, you will no doubt dine well, blaming the author for your own insensitivity, accusing him of wild exaggeration and flights of fancy. But rest assured: this tragedy is not a fiction. All is true.

In a policy shift which the historian Guy de la Bedoyere has compared with Western Imperialism, the Romans converted militant Britons to their way of life with consumer entincements, introducing them to the urbane pleasures of hot spas and fine dining, encouraging them to wear togas and speak Latin.

People should have fun with wine. A bottle should sit on your dinner table like all of the other condiments.

If someone were to ask about your taste in fine dining and you were to say, “I lean toward food served with vivid adjectives,” you’d probably get a pretty strange look;

Mastership of great culinary skills enriches the wholeness of a fine dining experience.

Reading is a lot like fine dining... Some readers prefer just the meat and potatoes; I enjoy a seven-course meal.

At this juncture, the entire planet is locked, figuratively, in a room with the sociocultural equivalent of Hannibal Lecter. An individual of consummate taste and refinement, imbued with indelible grace and charm, he distracts his victims with the brilliance of his intellect, even while honing his blade. He is thus able to dine alone upon their livers, his feast invariably candlelit, accompanied by lofty music and a fine wine. Over and over the ritual is repeated, always hidden, always denied in order that it may be continued. So perfect is Lecter's pathology that, from the depths of his scorn for the inferiors upon whom he feeds, he advances himself as their sage and therapist, he who is incomparably endowed with the ability to explain their innermost meanings, he professes to be their savior. His success depends upon being embraced and exalted by those upon whom he preys. Ultimately, so long as Lecter is able to retain his mask of omnipotent gentility, he can never be stopped. The spirit of Hannibal Lecter is thus at the core of an expansionist European 'civilization' which has reached out to engulf the planet.

We were in the main dining-room, and there was a fine-dressed crowd there, all talking loud and enjoyable about the two St. Louis topics, the water supply and the colour line. They mix the two subjects so fast that strangers often think they are discussing water-colours; and that has given the old town something of a rep as an art centre.

like to do it because I believe hospitality is about love, not logic.

For what was civilization but the intellect’s ascendancy out of the doldrums of necessity (shelter, sustenance and survival) into the ether of the finely superfluous (poetry, handbags and haute cuisine)?

What is the end of study? let me know. Why, that to know, which else we should not know. Things hid and barr'd, you mean, from common sense? Ay, that is study's godlike recompense. Come on, then; I will swear to study so, To know the thing I am forbid to know: As thus,--to study where I well may dine, When I to feast expressly am forbid; Or study where to meet some mistress fine, When mistresses from common sense are hid; Or, having sworn too hard a keeping oath, Study to break it and not break my troth. If study's gain be thus and this be so, Study knows that which yet it doth not know: -- ACT I, SCENE 1, Loves Labour's Lost

I like your hair," he said quietly, "but I think you'd look good whatever you did with it." Here's the thing.He looked like he meant it, and like it had been the most natural thing in the world to say. I blinked at him. "Okay," I said. "You want to know something about me that I don't really want to tell you? How about this. I dont get it.This.I hate that I don't. I wish I were the kind of girl who took guys like you as my sovereign right in life. But I don't." "Yeah,I've sorta figured that out,too." He let go of my hair and put his hand on my waist, so his thumb was against my skin. I shivered. "Here's my first reveal for the night. One day, not so long ago, I'm just sitting in the dining room, digesting, minding my own business-literally. Trying to decide whether the second hamburger had been such a good idea and whether to break up with my girlfriend of a year and a half. Then I try to stand up, and suddenly there's this really pretty girl doubled over and looking at my book like it was covered with crap-" "I wasn't." "Yeah.You were. So there you were, with that amazing face and a yard of hair that smelled like flowers, and all this stuff drawn on your jeans. I really liked that." "You liked my jeans." "Among other things.But, jeez, Ella. After that, if you weren't making me feel like I had the IQ of a stone, your friends were looking at me like I'd crawled out from under one. I won't even go into what you obviously think of my friends." "Chase Vere is a reptile.

Helsinki’s fine-dining restaurants turn heads all over the north. Ally that with traditional places serving heart-warming wintry fare and a wonderful array of offbeat drinking options and you’ve got quite a package.

Oh, I’m sorry!” he said. “I just fell out of the sky. I constructed a helicopter in midair, burst into flames halfway down, crash-landed and barely survived. But by all means – let’s talk about your dining table!” He snatched up a half-melted goblet. “Who puts a dining table on the beach where innocent demigods can crash into it? Who does that?” The girl clenched her fists. Leo was pretty sure she was going to march down the crater and punch him in the face. Instead she looked up at the sky. “REALLY?” she screamed at the empty blue. “You want to make my curse even worse? Zeus! Hephaestus! Hermes! Have you no shame?” “Uh …” Leo noticed that she’d just picked three gods to blame, and one of them was his dad. He figured that wasn’t a good sign. “I doubt they’re listening. You know, the whole split-personality thing—” “Show yourself!” the girl yelled at the sky, completely ignoring Leo. “It’s not bad enough I am exiled? It’s not bad enough you take away the few good heroes I’m allowed to meet? You think it’s funny to send me this—this charbroiled runt of a boy to ruin my tranquillity? This is NOT FUNNY! Take him back!” “Hey, Sunshine,” Leo said. “I’m right here, you know.” She growled like a cornered animal. “Do not call me Sunshine! Get out of that hole and come with me now so I can get you off my island!” “Well, since you asked so nicely …” Leo didn’t know what the crazy girl was so worked up about, but he didn’t really care. If she could help him leave this island, that was totally fine by him. He clutched his charred sphere and climbed out of the crater. When he reached the top, the girl was already marching down the shoreline. He jogged to catch up. She gestured in disgust at the burning wreckage. “This was a pristine beach! Look at it now.” “Yeah, my bad,” Leo muttered. “I should’ve crashed on one of the other islands. Oh, wait – there aren’t any!” She snarled and kept walking along the edge of the water.

Jareed tended to rush in and out of the dining room; he had Willing worlds to conquer every day. But he made sure to stop in the doorway on his way out and give Sadie a huge, flourishing farewell bow.It stopped traffic.

The wealthy and the powerful aren’t just wealthy and powerful; they follow a different set of norms and mores. When you go from working-class to professional-class, almost everything about your old life becomes unfashionable at best or unhealthy at worst. At no time was this more obvious than the first (and last) time I took a Yale friend to Cracker Barrel. In my youth, it was the height of fine dining—my grandma’s and my favorite restaurant. With Yale friends, it was a greasy public health crisis.

Sweet are the oases in Sahara; charming the isle-groves of August prairies; delectable pure faith amidst a thousand perfidies; but sweeter, still more charming, most delectable, the dreamy Paradise of Bachelors, found in the stony heart of stunning London. In mild meditation pace the cloisters; take your pleasure, sip your leisure, in the garden waterward; go linger in the ancient library; go worship in the scultured chapel; but little have you seen, just nothing do you know, not the sweet kernel have you tasted, till you dine among the banded Bachelors, and see their convivial eyes and glasses sparkle. Not dine in bustling commons, during term time, in the hall; but tranquilly, by private hint, at a private table; some fine Templar's hospitably invited guest.

I contrive to get through my day by sinking the morning in bed, and killing the evening in company; dressing and dining in the intermediate space, and stopping the chinks and crevices of the few vacant moments that remain with a little easy reading. And that amiable discontent and antisociality which you reprobate in our present drawing-room-table literature, I find, I do assure you, a very fine mental tonic, which reconciles me to my favourite pursuit of doing nothing, by showing me that nobody is worth doing any thing for.

I dined with Legrandin on the terrace of his house, by moonlight. “There is a charming quality, is there not,” he said to me, “in this silence; for hearts that are wounded, as mine is, a novelist, whom you will read in time to come, claims that there is no remedy but silence and shadow. And see you this, my boy, there comes in all lives a time, towards which you still have far to go, when the weary eyes can endure but one kind of light, the light which a fine evening like this prepares for us in the stillroom of darkness, when the ears can listen to no music save what the moonlight breathes through the flute of silence.

I fought to stay awake and keep the car on the road. And I thought back to texts I had read from the British Army in India, during the Raj, at the height of their empire. Young subalterns trapped in junior ranks had their own mess. They would dine together in splendid dress uniforms and talk about their chances of promotion. But they had none, unless a superior officer died. Dead men's shoes was the rule. So they would raise their crystal glasses of fine French wine and toast "bloody wars and dread diseases" because a casualty further up the chain of command was their only way to get ahead. Brutal, but that's how it's always been, in the military.

You may ask whether I have changed my own educational practice and assessment. I have. There are no “final” exams at the end of the semester in my classes. Instead, I split my courses up into thirds so that students only have to study a handful of lectures at a time. Furthermore, none of the exams are cumulative. It’s a tried-and-true effect in the psychology of memory, described as mass versus spaced learning. As with a fine-dining experience, it is far more preferable to separate the educational meal into smaller courses, with breaks in between to allow for digestion, rather than attempt to cram all of those informational calories down in one go. In

London, December 1915. In the master bedroom (never was the estate agent's epithet more appropriate) of Flat 21, Carlyle Mansions, Cheyne Walk, Chelsea, the distinguished author is dying - slowly, but surely. In Flanders, less than two hundred miles away, other men are dying more quickly, more painfully, more pitifully - young men, mostly, with their lives still before them, blank pages that will never be filled. The author is seventy-two. He has had an interesting and varied life, written many books, travelled widely, enjoyed the arts, moved in society (one winter he dined out 107 times), and owns a charming old house in Rye as well as the lease of this spacious London flat with its fine view of the Thames. He has had deeply rewarding friendships with both men and women. If he has never experienced sexual intercourse, that was by his own choice, unlike the many young men in Flanders who died virgins either for lack of opportunity or because they hoped to marry and were keeping themselves chaste on principle.

Mexico City is a perpetual picnic. Literally. There is a dizzying amount of wonderful food here, and the majority of it is consumed standing on one’s feet, on the scarred and broken concrete sidewalk. It is dispensed from whitewashed metal stands, doled out of baskets and buckets, fried on griddles barely balanced over planks, ladled out of huge metal pots.

Bet you didn't know that when you agreed to be 'betrothed' to me, huh? Husband-eviscerating apparently runs in my family." Still no reaction, and I felt shame curl in my belly. "Of course, you also didn't know you were getting a damon bride," I added in a softer tone. Very few people knew what my dad really was. I'd always assumed Cal had found out the same night I did. That's why I was really surprised when he raised his head and said, "I knew." "What?" "I knew what you were then, Sophie. Your dad told me before the betrothal. And he told me about your grandmother, and what happened to your grandfather." I shook my head. "Then,why?" Cal took his time before answering. "For one thing, I like your dad. He's done good things for Prodigium. And it-" He broke off with a long exhale. "It felt like some kind of honor, you know? Being asked to be the head of the Council's son-in-law. Plus, your dad, he,uh,told me a lot about you." My voice was barely above a whisper. "What did he say?" "That you were smart, and strong. Funny. That you had trouble using your powers, but you were always trying to use them to help people." He shrugged. "I thought we'd be a good match." The vast dining room suddenly felt very small, like it consisted only of this table and me and Cal. "Look, Sophie," he started to say. But before he could finish, Jenna walked in. "I am so glad I still get to eat human food, because that bacon smells insane..." she said, and then froze. "Oh!" she exclaimed, her ealier bounciness draining out of her. "Sorry! I didn't mean to interrupt...whatever. I c-can...leave?" She gestured with her thumb over her shoulder. "And then come back,uh, later?" But the moment was broken. Cal sat back, and I pushed my hair behind my ears. "No,it's fine," I said quickly, concentrating harder on my eggs than I had on my SAT.

My childhood was full of culinary contradiction, and I’ve dined on both hand-dived scallops and boil-in-the-bag cod over the years. After much reflection on the political and sociological aspects of the table, I have realized that I am completely uninterested in food. My preference is for fodder that is cheap, quick and simple to procure and prepare, whilst providing the

The torta, Mexico’s version of the sandwich, is the quintessential comida capitalina – urban fast food that is both European and truly Mexican. According to legend, they were invented at the turn of the 20th century by one Sr. Armando, an Italian immigrant, as his riff on the Italian pannino, adapting it to available ingredients and the locals’ penchant for avocado and chili.

Something like that,” Mom said, then turned back to me. “See, I never thought through the actual implication of you applying to boarding schools. I.e., that you’d be leaving us. But really, it’s fine with me if you run off. I’ll still see you every day.” I glowered at her. “Oh, didn’t I tell you?” she said. “I’m going to move to Wallingford and rent a house off campus. I already got a job working in the Choate dining hall.” “Don’t even joke,” I said.

Her passion is hard to forget. I still remember one dinner at my grandfather's house. The whole extended family was there, and Marti, at the time, refused to eat at the same table where flesh was being served. Half the family was fine with that. But the other half wanted chicken. The solution? We had to set up two separate tables in the dining room--a meat table and a nonmeat table. My diplomatic grandparents didn't want to take sides, so they sat at a third table in the middle, a dietary DMZ/

In the past few years, I’ve vacationed in Panama and England. I’ve bought my groceries at Whole Foods. I’ve watched orchestral concerts. I’ve tried to break my addiction to “refined processed sugars” (a term that includes at least one too many words). I’ve worried about racial prejudice in my own family and friends. None of these things is bad on its own. In fact, most of them are good—visiting England was a childhood dream; eating less sugar improves health. At the same time, they’ve shown me that social mobility isn’t just about money and economics, it’s about a lifestyle change. The wealthy and the powerful aren’t just wealthy and powerful; they follow a different set of norms and mores. When you go from working-class to professional-class, almost everything about your old life becomes unfashionable at best or unhealthy at worst. At no time was this more obvious than the first (and last) time I took a Yale friend to Cracker Barrel. In my youth, it was the height of fine dining—my grandma’s and my favorite restaurant.

I imagine a hierarchy of happiness; first purchased in the 1970s, a couple would sit here, dining on meals cooked from brand-new recipe books, eating and drinking from wedding china like proper grown-ups. They’d move to the suburbs after a couple of years; the table, too small to accommodate their growing family, passes on to a cousin newly graduated and furnishing his first flat on a budget. After a few years, he moves in with his partner and rents the place out. For a decade, tenants eat here, a whole procession of them, young people mainly, sad and happy, sometimes alone, sometimes with friends, lovers. They’d serve fast food here to fill a gap, or five stylish courses to seduce, carbohydrates before a run and chocolate pudding for broken hearts. Eventually, the cousin sells up and the house clearance people take the table away. It languishes in a warehouse, spiders spinning silk inside its unfashionable rounded corners, bluebottles laying eggs in the rough splinters. It’s given to another charity. They gave it to me, unloved, unwanted, irreparably damaged. Also the table.

I may just have one or two of your favorite films waiting downstairs for you. We could even order some pizza and dine in style. Is it a date?” “A real date! I accept!” I almost squealed, and then, trying to dampen my enthusiasm, continued, “Only since you claim you’ll be such boring company, of course. Otherwise I’d be fine just sitting here, staring into your eyes all night.” Vincent paused, looking at me suspiciously for a second, and then, grinning, asked, “Sarcasm?” “Yes,” I laughed. “You’re pretty quick for an old guy.” “Damn, and I thought I had finally found a true romantic,” 

The girls walked into the long, empty hall, which sent out hollow echoes when the visitors spoke. From there Mr. March led them to the music room. The only furniture in it was an old-fashioned piano with yellowed keys and a thread-bare chair in front of it. Several other rooms on the first floor were empty and dismal. Heavy silken draperies, once beautiful, but now faded and worn, hung at some of the windows. The dining room still had its walnut table, chairs, and buffet, but a built-in corner cupboard was bare. “I sold the fine old glass and china that used to be in there,” Mr. March said to Nancy in a strained voice.

Life is a tiring business indeed. Soy sauce runs out. Milk runs out. Dishwashing detergent runs out. Lancôme lipsticks—I thought I had stockpiled several years' worth—run out. Dust underneath the dining table becomes dust balls. Newspapers and magazines pile up, and so does laundry. E-mail and junk mail keep coming. When occasion demands, I make myself presentable and I present myself. I listen to my sister's same old complaints on the phone. I withdraw money for my elderly mother, whose tongue works fine but whose body is a mess. I contact her caseworker. And now I have reached a stage in life when my own health is prone to betray me.

Most fish—like skate wing—naturally taper off and narrow at the outer edges and toward the tail. Which is fine for moving through the water. Not so good for even cooking. A chef or cook looks at that graceful decline and sees a piece of protein that will cook unevenly: will, when the center—or fattest part—is perfect, be overcooked at the edges. They see a piece of fish that does not look like you could charge $39 for it. Customers should understand that what they are paying for, in any restaurant situation, is not just what’s on the plate—but everything that’s not on the plate: all the bone, skin, fat, and waste product which the chef did pay for, by the pound. When Eric Ripert, for instance, pays $15 or $20 a pound for a piece of fish, you can be sure, the guy who sells it to him does not care that 70 percent of that fish is going in the garbage. It’s still the same price. Same principle applies to meat, poultry—or any other protein. The price of the protein on the market may be $10 per pound, but by the time you’re putting the cleaned, prepped piece of meat or fish on the plate, it can actually cost you $35 a pound. And that’s before paying the guy who cuts it for you. That disparity in purchase price and actual price becomes even more extreme at the top end of the dining spectrum. The famous French mantra of “Use Everything,” by which most chefs live, is not the operative phrase of a three-starred Michelin restaurant. Here, it’s “Use Only the Very Best.

wide open falsehood the clandestine truths rival till the end in a series of duels pardon the drapery language I choose Waltz in Vienna has taught me to use every tall room a fiction leatherbound treasure books up to the ceiling gold spine upon spine the guile and the treason the faith and allegiance wide open falsehood the clandestine truths rival till the end in a series of duels pardon the drapery language I choose the author grew fat to imagine his lead pen careening gave voice to the scheming an Aryan cabale to dethrone the guile and the treason the faith and allegiance to the empire unknown the baron and his mistress dine in a fine banquet hall as rebel insurgents plot in the attic space crawl the guile and the treason the faith and allegiance now lie in my hand

I daresay he is not happy that his daughter is now unchaperoned. A gentleman would bid his adieu." "You can't leave!" The words hung in the air.Sophia hid a wince and said again, in a more measured tone, "I'm sorry. I'm distraught over my father." MacLean gave her a devastatingly sexy half-smile. "You misunderstood me; I said, a gentleman would bid his adieu." His voice, low and soft, rolled over her senses like liguid silk. "Fortunately for us both, I am not a gentleman." "No?" She flicked a finger at the lace on his wrist. "You dress like one." "I dress like a dandy. Or,as my oldest brother, Alexander, often says, like a 'damned dandy.'" Her lips quirked. "Your brother sounds a bit harsh." "You have no idea." He smiled. "As I was saying, dressing fashionably does not make me a gentleman." "Fine.You are not a gentleman, and I am far from a child," she returned with a lofty wave of her hand. "I don't need my father's presence for protection." "But perhaps I do." She had to smile. "You don't need protection from me, Lord MacLean. I don't bite-though if I don't get something to eat soon, I may change my mind." His eyes sparkled with laughter. "By all means, then, let us eat." He led the way to the dining room, standing aside to allow her to enter. As she brushed past him, a hot sensation told her that his gaze was lingering on her posterior. She glanced back and found that she was correct. "Lord MacLean!" He reluctantly lifted hia gaze. "Yes?" "Is something wrong with my gown?" "No.There's absolutely nothing wrong with your gown. Or what's in it." She should have been shocked by his impropriety but instead was pleased he'd noticed. "Thank you. I must say..." She allowed her gaze to travel across him. "You fill your clothes well, too.

Dear Lily Don't think me silly, but I forget what time you said. Are we meeting at two thirty? It's gone right from my head. Did you say Monday or Thursday? I have quite forgotten what day. Was it late lunch, or afternoon tea? Tell me, what did you say? I think I would like to do Tuesday. Let's go for a lovely lunch. Or, if you prefer we could even go early, and settle for brunch. A lovely Bistro or Cafe Bar, or maybe a country pub. I don't really mind that much, as long as we get some grub. Dear Maisie, Are you going crazy? We didn't set a date. You needed to check your diary. I think you are losing it, mate. But since you are free on Tuesday, and that day suits me fine. Could we meet, about twelve…ish? Its early I like to dine. You mentioned the pub, or Bistro, or some fancy Cafe Bar. Not sure I like the sound of that, and I'm not coming in the car. If the weather is bright and sunny, we could always dine al fresco. Failing that, we could just go get a cake and a cuppa in Tesco.

Cheat wore a Valorian jacket Kestrel was sure she had seen on the governor the night before. He sat at the right hand of the empty head of the dining table, but stood when Kestrel and Arin entered. He approached. His eyes dragged over her. “Arin, your slave looks positively wild.” Lack of sleep made her thoughts broken and shiny, like pieces of mirrors on strings. Cheat’s words spun in her head. Arin tensed beside her. “No offense,” Cheat told him. “It was a compliment to your taste.” “What do you want, Cheat?” Arin said. The man stroked a thumb over his lower lip. “Wine.” He looked straight at Kestrel. “Get some.” The order itself wasn’t important. It was how Cheat had meant it: as the first of many, and how, in the end, they translated into one word: obey. The only thing that kept Kestrel’s face clean of her thoughts was the knowledge that Cheat would take pleasure in any resistance. Yet she couldn’t make herself move. “I’ll get the wine,” Arin said. “No,” Kestrel said. She didn’t want to be left alone with Cheat. “I’ll go.” For an uncertain moment, Arin stood awkwardly. Then he walked to the door and motioned a Herrani girl into the room. “Please escort Kestrel to the wine cellar, then bring her back here.” “Choose a good vintage,” Cheat said to Kestrel. “You’ll know the best.” As she left the room, his eyes followed her, glittering. She returned with a clearly labeled bottle of Valorian wine dated to the year of the Herran War. She placed it on the table in front of the two seated men. Arin’s jaw set, and he shook his head slightly. Cheat lost his grin. “This was the best,” Kestrel said. “Pour.” Cheat shoved his glass toward her. She uncorked the bottle and poured--and kept pouring, even as the red wine flowed over the glass’s rim, across the table, and onto Cheat’s lap. He jumped to his feet, swatting wine from his fine stolen clothes. “Damn you!” “You said I should pour. You didn’t say I should stop.” Kestrel wasn’t sure what would have happened next if Arin hadn’t intervened. “Cheat,” he said, “I’m going to have to ask you to stop playing games with what is mine.

And another thing that makes Moscow different from Chicago or Cleveland, or New York, is that in the cities at home Negroes--like me--must stay away from a great many places--hotels, clubs, parks, theatres, factories, offices, and union halls--because they are not white. And in Moscow, all the doors are open to us just the same of course, and I find myself forgetting that the Russians are white folks. They're too damn decent and polite. To walk into a big hotel without the doorman yelling at me (at my age), "Hey, boy, where're you going?" Or to sit at the table in any public restaurant and not be told, "We don't serve Negroes here." Or to have the right of seeking a job at any factory or in any office where I am qualified to work and never be turned down on account of color or a WHITE ONLY sign at the door. To dance with a white woman in the dining room of a fine restaurant and not be dragged out by the neck--is to wonder if you're really living in a city full of white folks (as is like Moscow). But then the papers of the other lands are always calling the Muscovites red. I guess it's the red that makes the difference. I'll be glad when Chicago gets that way, and Birmingham.

I met a man. I met a man. I let him throw me raound the bed. And smoked, me, spliffs and choked my neck until I said I was dead. I met a man who took me for walks. Long ones in the country. I offer up. I offer up in the hedge. I met a man I met with her. She and me and his friend to bars at night and drink champagne and bought me chips at every teatime. I met a man with condoms in his pockets. Don't use them. He loves children in his heart. No. I met a man who knew me once. who saw me around when I was a child. Who said you're a fine looking woman now. Who said come back marry me live on my farm. No. I met a man who was a priest I didn't I did. Just as well as many another one would. I met a man. I met a man. who said he'd pay me by the month. who said he'd keep me up in style and I'd be waiting when he arrived. No is what I say. I met a man who hit me a smack. I met a man who cracked my arm. I met a man who said what are you doing out so late at night. I met a man. I met a man. And wash my mouth out with soap. I wish I could. That I did then. I met a man. A stupid thing. I met a man. Should have turned on my heel. I thought. I didn't know to think. I didn't even know to speak. I met a man. I kept on walking. I met a man. I met a man. And I lay down. And slapped and cried and wined and dined. I met a man and many more and I didn't know you at all.

So I was just sitting in the dining room feeling sorry for myself. “What am I going to do?” Almost as soon as I asked that question, the answer came. “End it all.” Oh, I don’t know what possessed me. I really don’t have any idea at all. But I got up and walked over to a window. Well, that window was painted shut, so I went to another window. That one led out to a gangway, a stairwell, where I figured no one would find me until my body started to smell. No, that wouldn’t do. I looked at the front windows. One was a picture window that didn’t open, but then I couldn’t jump from those windows on the sides, either. Children played out front and that would be so traumatic for them. Besides, after I thought about it a little more, I realized something else that was very important: I wasn’t wearing pants. I didn’t wear pants back then. I was wearing a dress that Mama had made for me. Oh, I remember that dress. It was sleeveless, real tight in the waist with a long flared skirt. It was a white dress, white with a floral pattern, some kind of design in it, and that design was pink. That was one of my favorite dresses. I couldn’t stand the thought of jumping in that dress. More important, I couldn’t stand the thought that my skirt might fly up. Just then, as I was thinking about all that, the phone rang. It was a reporter. He was thinking about doing a follow-up story on me and he wanted to know what I was planning to do. Well, I couldn’t tell him I was planning to jump out the window. So I said I wanted to go back to school and become a teacher. I turned around as if to ask, “Who said that?” Now, I don’t know to this day where it came from, but he said he would take me to register for classes. I mean, he was just going to carry me down to the college and walk me through it. That was fine with me, because I didn’t even know where to go. I hadn’t exactly given this a whole lot of thought. As it turns out, the place to go was Chicago Teachers College. He took me there and, unfortunately, we were told that registration for classes had just closed. Before I even got a chance to start thinking about those windows back home again, he somehow convinced them to admit just one more student, and that’s how it all started. That’s how I was able to start over. I was going to go to college. I was going to become a teacher. I would be able to work with children, to teach them, to help shape them, to introduce them to a whole world of possibilities. In the process, a whole world of possibilities was opening up to me. Throughout my life I have heard a great many stories about how people received the call to their life’s mission. I have to smile when I recall how I received mine. For me, the call came by phone, from a reporter.

You might think lunchtime at Willing would be different from other high schools. That everyone would be welcome at any table, united by the knowledge that we, at Willing, are the Elite, the Chosen, stellar across the board. Um.No.Of course not.High school is high school, regardless of how much it costs or how many kids springboard into the Ivies. And nowhere is social status more evident than in the dining room (freshman and sophomores at noon; upperclassmen at one). Because, of course, Willing doesn't have a cafeteria, or even a lunch hall. It has a dining room, complete with oak tables and paneled walls that are covered with plaques going all the way back to 1869, the year Edith Willing Castoe (Edward's aunt) founded the school to "prepare Philadelphia's finest young ladies for Marriage,for Leadership, and for Service to the World." Really. Until the sixties, the school's boastful slogan was "She's a Willing Girl." Almost 150 years, three first ladies, and one attorney general-not to mention the arrival of boys-later, female members of the student body are still called Willing Girls. You'd think someone in the seventies would have objected to that and changed it. But Willing has survived the seventies of two different centuries. They'll probably still be calling us Willing Girls in 2075. It's a school that believes in Tradition, sometimes regardless of how stupid that Tradition is.

Tina was hosting. She's a thirty-five-year-old version of Sienne, only bottle blonde.Same blind-you lipstick, same taste in clothes,same complete disregard for anyone else's opinion on anything. They hate each other. "You hate me!" Sienna wailed. It wasn't Tina's voice that snapped back, but Dad's, "Oh,no. I am not playing that game with you. Do you have any idea what a hundred pounds of filet is gonna cost me? And now you want lobster?" "But it's my wedding! Daddy-" "Don't you Daddy me, princess! I'm already five grand in the hole for the damned hotel,not to mention two for the dress, and every time I turn around, you and your mother have added a new guest, bridesmaid,or crustacean!" First of all,Dad was yelling.Almost. Second,he was swearing.Even damn is fighting talk for him.I set down my pizza and debated the best route for a sealthy escape. I'd seen the dress.Pretty, in a Disney-princess, twenty-yards-of-tulle, boobs-shaped-into-missiles sort of way. Sienne looked deliriously happy in it. She looked beautiful.The less said about the bridesmaids' dressed, I'd decided, on seeing the purple sateen,the better. "No lobster!" he yelled. There was a dramatic howl, followed by the bang of the back door. When I peeked out,it was like a photo. Everything was frozen.Dad was standing over the massive pasta pot, red-faced and scowling, wooden spoon brandished like a sword. Leo and Ricky had retreated to the doorway of the freezer. Nonna had her eyes turned heavenward, and Tina was halfway through the dining room door, smirking a little.

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Um, I think I left my handkerchief on the table,” Jane said. “I’ll just run down and fetch it. There’s no need to wait for me--you go on to bed.” Lisette stopped to stare at her in bewilderment. “Your handkerchief will be perfectly fine where it is. A footman will find it and give it to you in the morning.” “No, I dare not leave it or I’ll forget about it in the confusion of our departure.” She was already turning to descend the stairs. “And it’s my favorite.” Jane didn’t stop to see if Lisette believed that nonsense. She just hastened down, trying to figure out how to get Dom alone. Fortunately, just as she approached the dining room, she heard the duke say from inside, “Sorry to be a wet blanket, old chap, but I shall turn in, too. Lisette and I don’t usually rise as early as we did this morning.” “So I’ve noticed.” Then Dom added hastily, “Not that it matters, mind you. Everyone has his own habits.” “Yes, that’s true.” The duke’s puzzled tone showed he was unaware of what his wife had said yesterday about his “habits.” “Don’t forget that we must leave as early tomorrow as possible.” “Of course.” “I’m hoping Tristan will have arrived by then, but if not, we’ll press on without him.” “Certainly,” Max said, rather stiffly now. He probably wasn’t used to being ordered about by anyone, even his brother-in-law. “Well, good night, then.” Hearing footsteps approaching, Jane darted quickly into an alcove and waited with heart pounding as the duke emerged from the dining room. He strode, with a surprisingly quick step for a man who claimed to be tired, in the direction his wife had gone. Only after he’d disappeared up the stairs did Jane relax. This was her chance.

Calypso Blues" Wa oh oh, wa oh oh Wa oh wa oh wa oh way Wa oh oh, wa oh oh Wa oh wa oh wa oh way Sittin' by de ocean Me heart, she feel so sad, Sittin' by de ocean, Me heart, she feel so sad Don't got de money To take me back to Trinidad. Fine calypso woman, She cook me shrimp and rice, Fine calypso woman, She cook me shrimp and rice These Yankee hot dogs Don't treat me stomach very nice. In Trinidad, one dollar buy Papaya juice, banana pie, Six coconut, one female goat, An' plenty fish to fill de boat. One bushel bread, one barrel wine, An' all de town, she come to dine. But here is bad, one dollar buy Cup of coffee, ham on rye. Me throat she sick from necktie, Me feet hurt from shoes. Me pocket full of empty, I got Calypso blues. She need to, bubble like perculatah' She come from Trinidad so winin' in her nature Never can't I assess a reps until failure Tell her if she stops she needs fe fly Air Jamaica Anytime she land she nah go feel like no stranger Carry us beyond we similar in behavior Them no understand our customs and we flavor Need a natty dred to be the new care taker, lord! These Yankee girl give me big scare, Is black de root, is blond de hair. Her eyelash false, her face is paint, And pads are where de girl she ain't! She jitterbugs when she should waltz, I even think her name is false. But calypso girl is good a lot, Is what you see, is what she got. Sittin' by de ocean Me heart, she feel so sad, Don't got de money To take me back to Trinidad. Wa oh oh, wa oh oh Wa oh wa oh wa oh way Wa oh oh, wa oh oh Wa oh wa oh wa oh way She need to, she need to, she need to, bubble like perculatah' She come from Trinidad so winin' in her nature Never can't I assess a reps until failure Tell her if she stops she needs fe fly Air Jamaica Anytime she land she nah go feel like no stranger Carry us beyond we similar in behavior Them no understand our customs and we flavor Need a natty dred to be the new care taker, lord! Wa oh oh, wa oh oh Wa oh wa oh wa oh way Wa oh oh, wa oh oh Wa oh wa oh wa oh way

Can you just imagine the two of them next year at the Phi Delta Carnation Ball?” Laura Grace asks, clapping her hands together. Daddy looks confused. “The two of who?” “Why, Ryder and Jemma, of course.” Mama pats him on the hand. “You remember the Carnation Ball--it’s the first Phi Delta party of the year. They have to go together, right, Laura Grace?” She nods. “We’ve been waiting all our lives for this.” Mama finally glances my way and sees my scowl. “Aw, honey. We’re just teasing, that’s all.” This sort of teasing has been going on my entire life--second verse, same as the first. It’s gotten real old, real fast. “May I be excused?” I ask, pushing back from the table. “You go on and finish your dinner,” Laura Grace says, entirely unperturbed. “We’ll stop teasing. I promise.” “It’s okay. I’m done. It was delicious, thanks. I just need to get some air, that’s all. I’m getting a bit of a headache.” Laura Grace nods. “It’s this heat--way too hot for September.” She waves a hand in my direction. “Go on, then. Ryder, why don’t you go get Jemma some aspirin or something.” I glance over at Ryder, and our eyes meet. I shake my head, hoping he gets the message. “No, it’s fine. I’m…uh…I’ve got some in my purse.” “Go with her, son,” Mr. Marsden prods. “Be a gentleman, and get her a bottle of water to take outside with her.” Ugh. I give up. My escape plot is now ruined. Wordlessly, Ryder rises from the table and stalks out of the dining room. I follow behind, my sandals slapping noisily against the hardwood floor. “Do you want water or not?” he asks me as soon as the door swings shut behind us. “Sure. Fine. Whatever.” He turns to face me. “It is pretty hot out there.” “I near about melted on the drive over.” His lips twitch with the hint of a smile. “Your dad refused to turn on the AC, huh?” I nod as I follow him out into the cavernous marble-tiled foyer. “You know his theory--‘no point when you’re just going down the road.’ Must’ve been a thousand degrees in the car.” He tips his head toward the front door. “You wait out on the porch--I’ll bring you a bottle of water.” “Thanks.” I watch him go, wondering if we’re going to pretend like last night’s fight didn’t happen. I hope that’s the case, because I really don’t feel like rehashing it.

We eat in silence for a few minutes, and then Alexandra says, “That reminds me. Matthew, could you escort me to a charity dinner the second Saturday in December? Steven is going to be out of town.” She looks toward me. “I would ask my darling brother to do it, but we all know he spends his Saturday nights with the city slu—” she glances at her daughter “—undesirables.” Before Matthew can answer, Mackenzie puts her two cents in. “I don’t think Uncle Matthew can come, Momma. He been too busy bein’ pussy whipped. Wha’s pussy whipped, Daddy?” As soon as the words leave her angelic little lips, a horrendous chain reaction is set off: Matthew chokes on the black olive in his mouth, which flies out and nails Steven right in the eye. Steven doubles over, holding his eye and yelling, “I’m hit! I’m hit!” and then goes on about how the salt from the olive juice is eating away at his cornea. My father starts coughing. George stands up and begins pounding on his back while asking no one in particular if he should perform the Heimlich. Estelle knocks over her glass of red wine, which quickly seeps into my mother’s lace tablecloth. She makes no move to clean up the mess, but instead chants, “Oh, my goodness. Oh, my goodness.” My mother runs around the dining room like a chicken with its head cut off, searching for non-cloth napkins to wipe up the stain, all the while assuring Estelle that everything’s fine. And Frank…well…Frank just keeps eating. While the chaos continues around us, Alexandra’s death-ray glare never wavers from Matthew and me. After squirming under it for about thirty seconds, Matthew caves. “It wasn’t me, Alexandra. I swear to Christ it wasn’t me.” Chicken shit. Thanks, Matthew. Way to leave my ass blowing in the wind. Remind me never to go to war with him as my wingman. But as The Bitch glower is turned full force on me alone, I forgive him. I feel like at any moment I’ll be reduced to a smoking pile of Drew ash on the chair. I dig deep and give her the sweetest Baby Brother smile I can manage. Take a look. Is it working? I’m so fucking dead. See, there’s one thing about Bitch Justice you should know. It’s swift and merciless. You won’t know when it’s coming; all you can be certain of is that it will come. And when it does, it will be painful. Very, very painful.

Where the bloody hell is my wife?” Godric yelled into the aether. As if in response, a footman came up the stairs and handed Cedric a slip of paper. Dumbfounded, Cedric opened it and read it aloud. My Dear Gentlemen, We await you in the dining room. Please do not join us until you have decided upon a course of action regarding the threat to Lord Sheridan. We will be more than delighted to offer our opinions on the matter, but in truth, we suspect you do not wish to hear our thoughts. It is a failing of the male species, and we shan’t hold it against you. In the future, however, it would be advisable not to lock us in a room. We simply cannot resist a challenge, something you should have learned by now. Intelligent women are not to be trifled with. Fondest Regards, ~ The Society of Rebellious Ladies ~ “Fondest regards?” Lucien scoffed. A puzzled Jonathan added, “Society of Rebellious Ladies?” “Lord help us!” Ashton groaned as he ran a hand through his hair. “They’ve named themselves.” “I’ll wager a hundred pounds that Emily’s behind this. Having a laugh at our expense,” Charles said in all seriousness. “Let’s go and see how rebellious they are when we’re done with them.” Cedric rolled up the sleeves of his white lawn shirt as he and the others stalked down the stairs to the dining room. They found it empty. The footman reappeared and Cedric wondered if perhaps the man had never left. At the servant’s polite cough he handed Cedric a second note. “Another damn note? What are they playing at?” He practically tore the paper in half while opening it. Again he read it aloud. Did you honestly believe we’d display our cunning in so simple a fashion? Surely you underestimated us. It is quite unfair of you to assume we could not baffle you for at least a few minutes. Perhaps you should look for us in the place where we ought to have been and not the place you put us. Best Wishes, ~ The Society of Rebellious Ladies ~ “I am going to kill her,” Cedric said. It didn’t seem to matter which of the three rebellious ladies he meant. The League of Rogues headed back to the drawing room. Cedric flung the door open. Emily was sitting before the fire, an embroidery frame raised as she pricked the cloth with a fine pointed needle. Audrey was perusing one of her many fashion magazines, eyes fixed on the illustrated plates, oblivious to any disruption. Horatia had positioned herself on the window seat near a candle, so she could read her novel. Even at this distance Lucien could see the title, Lady Eustace and the Merry Marquess, the novel he’d purchased for her last Christmas. For some reason, the idea she would mock him with his own gift was damned funny. He had the sudden urge to laugh, especially when he saw a soft blush work its way up through her. He’d picked that particular book just to shock her, knowing it was quite explicit in parts since he’d read it himself the previous year. “Ahem,” Cedric cleared his throat. Three sets of feminine eyes fixed on him, each reflecting only mild curiosity. Emily smiled. "Oh there you are.

Despite an icy northeast wind huffing across the bay I sneak out after dark, after my mother falls asleep clutching her leather Bible, and I hike up the rutted road to the frosted meadow to stand in mist, my shoes in muck, and toss my echo against the moss-covered fieldstone corners of the burned-out church where Sunday nights in summer for years Father Thomas, that mad handsome priest, would gather us girls in the basement to dye the rose cotton linen cut-outs that the deacon’s daughter, a thin beauty with short white hair and long trim nails, would stitch by hand each folded edge then steam-iron flat so full of starch, stiffening fabric petals, which we silly Sunday school girls curled with quick sharp pulls of a scissor blade, forming clusters of curved petals the younger children assembled with Krazy glue and fuzzy green wire, sometimes adding tissue paper leaves, all of us gladly laboring like factory workers rather than have to color with crayon stubs the robe of Christ again, Christ with his empty hands inviting us to dine, Christ with a shepherd's staff signaling to another flock of puffy lambs, or naked Christ with a drooping head crowned with blackened thorns, and Lord how we laughed later when we went door to door in groups, visiting the old parishioners, the sick and bittersweet, all the near dead, and we dropped our bikes on the perfect lawns of dull neighbors, agnostics we suspected, hawking our handmade linen roses for a donation, bragging how each petal was hand-cut from a pattern drawn by Father Thomas himself, that mad handsome priest, who personally told the Monsignor to go fornicate himself, saying he was a disgruntled altar boy calling home from a phone booth outside a pub in North Dublin, while I sat half-dressed, sniffing incense, giddy and drunk with sacrament wine stains on my panties, whispering my oath of unholy love while wiggling uncomfortably on the mad priest's lap, but God he was beautiful with a fine chiseled chin and perfect teeth and a smile that would melt the Madonna, and God he was kind with a slow gentle touch, never harsh or too quick, and Christ how that crafty devil could draw, imitate a rose petal in perfect outline, his sharp pencil slanted just so, the tip barely touching so that he could sketch and drink, and cough without jerking, without ruining the work, or tearing the tissue paper, thin as a membrane, which like a clean skin arrived fresh each Saturday delivered by the dry cleaners, tucked into the crisp black vestment, wrapped around shirt cardboard, pinned to protect the high collar.

I’ll walk you to the path.” Cole stood too and followed them out of the dining room and into the common area of the lodge. “How do you feel?” he asked when they were out of earshot. “Great. Fine. For the first time in . . . forever, pretty much

linoleum at the base of the refrigerator. The pressure-fit plastic lid, which hadn’t withstood the pressure of impact, had rolled under parrot Bella’s cage. With hearing finely tuned to recognize the distinctive characteristics of tuna-packed-in-oil slopping across the floor, Lucy had materialized to lap up the chemical spill. “How did you get in here with the door closed?” Linda said to her. “I guess I let her in before I went outdoors.” It was my latest ploy to get Lucy to like me. Snoozing under the dining room table was her latest gesture of defiance toward house rules, and I was helping her get away with it. “She doesn’t even look at the birds.

The lights went out in the dining room and Owen entered the kitchen, stopping several feet away. She leaned on her hands, her head bent nearly to her chest. She could only see his feet and legs. “Claire, you’re exhausted. Why didn’t you just go up to bed?” “The meds kicked in. Too tired to move.” Unexpected and exciting, he plucked her right off the counter and settled her in his arms and against his broad, hard chest. Too tired to make a fuss and exert her independence, she gave in to something else entirely and snuggled closer, nestling her face in his neck and settling her head on his strong shoulder. His chest rumbled with a laugh. “You’re like a contented cat, snuggling in for the night.” “Deep down, I’m fine on my own. The meds have made me mushy and weak.” “Not weak. After the night you’ve had, you just need a hug.” He squeezed her to his chest. She tried to hide the wince of pain, but he felt her stiffen in his arms. “Sorry, overstepped.” They reached the top of the stairs, and he stopped. “No, you didn’t. I didn’t realize how banged up I got. I feel like I got hit by a car,” she joked. “The meds are helping out considerably. My room’s on the right.” Owen walked down the hall and entered her room, stopping just inside and looking around. “Wow. It’s like another house in here.” “I moved in over a year ago, but I spent all my time opening the shop and running it. A couple of months ago, I started on the house. I spend so much time at the shop, the most time I spend here is sleeping, so I redid the master bedroom first. I’ve upgraded the bathroom, but I still need to add the finishing touches.” “You added the flower pots on the back patio with the lounge and table set.” “I like to drink my coffee out there in the morning when the weather is nice.” “You spend a lot of time working, so spending the morning outside is relaxing.” “Yes. Sounds like the same is true for you, too.” He nodded. “I spend most evenings outside reading over briefs and preparing for court. I take care of the horses and barn cats. It gets me out of my head.” “You can put me down now.” “I knew you’d say that.” She laughed, and he set her on her bed. -Owen & Claire

But Parks has got three good points to set against that one. The first is the temperature thing–something he noticed when he was out in the field, and teaches to all the soldiers under his command, even though Caldwell says the evidence is still “far from conclusive”. The hungries’ known triggers are endocrine sweat from an unmasked human body, rapid movement and loud noises. But there’s a fourth, which mostly comes into play when the temperature drops at night. They can zero in on you by your body heat, somehow. They can pick you out in the dark like you were a neon sign saying fine dining here. And

We're not cannibals,' he said as if to remind them. 'Cannibals boil people alive in cauldrons. I prefer to think of ourselves as evolved eaters. As a family, we're at the forefront of fine dining. Human flesh is an acquired taste, and I've worked hard to give you all the chance to appreciate it for yourselves.

I’m tired of sitting. I’m tired of watching everyone else work. I can set my own limits, Amelia. Let me do as I wish.” “No.” Incredulously Amelia watched as Win picked up a broom from the corner. “Win, put that down and stop being silly!” Annoyance whipped through her. “You’re not going to help anyone by expending all your reserves on menial tasks.” “I can do it.” Win gripped the broom handle with both hands as if she sensed Amelia was on the verge of wrenching it away from her. “I won’t overtax myself.” “Put down the broom.” “Leave me alone,” Win cried. “Go dust something!” “Win, if you don’t—” Amelia’s attention was diverted as she saw her sister’s gaze fly to the kitchen threshold. Merripen stood there, his broad shoulders filling the doorway. Although it was early morning, he was already dusty and perspiring, his shirt clinging to the powerful contours of his chest and waist. He wore an expression they knew well—the implacable one that meant you could move a mountain with a teaspoon sooner than change his mind about something. Approaching Win, he extended a broad hand in a wordless demand. They were both motionless. But even in their stubborn opposition, Amelia saw a singular connection, as if they were locked in an eternal stalemate from which neither wanted to break free. Win gave in with a helpless scowl. “I have nothing to do.” It was rare for her to sound so peevish. “I’m sick of sitting and reading and staring out the window. I want to be useful. I want…” Her voice trailed away as she saw Merripen’s stern face. “Fine, then. Take it!” She tossed the broom at him, and he caught it reflexively. “I’ll just find a corner somewhere and quietly go mad. I’ll—” “Come with me,” Merripen interrupted calmly. Setting the broom aside, he left the room. Win exchanged a perplexed glance with Amelia, her vehemence fading. “What is he doing?” “I have no idea.” The sisters followed him down a hallway to the dining room, which was spattered with rectangles of light from the tall multipaned windows that lined one wall. A scarred table ran down the center of the room, every available inch covered with dusty piles of china … towers of cups and saucers, plates of assorted sizes sandwiched together, bowls wrapped in tattered scraps of gray linen. There were at least three different patterns all jumbled together. “It needs to be sorted,” Merripen said, gently nudging Win toward the table. “Many pieces are chipped. They must be separated from the rest.” It was the perfect task for Win, enough to keep her busy but not so strenuous that it would exhaust her. Filled with gratitude, Amelia watched as her sister picked up a teacup and held it upside down. The husk of a tiny dead spider dropped to the floor. “What a mess,” Win said, beaming. “I’ll have to wash it, too, I suppose.” “If you’d like Poppy to help—” Amelia began. “Don’t you dare send for Poppy,” Win said. “This is my project, and I won’t share it.” Sitting at a chair that had been placed beside the table, she began to unwrap pieces of china.

In the first century ad, the Spanish-born Roman poet Martial wrote an epigram addressed to his patron, Ponticus, complaining about the poorer food that his patron served to his lower status guests at his banquets. Ponticus reserved his Lucrine oysters for himself and his most important guests; there were to be no oysters for the poet: Now I get a proper invitation to dinner since my days as a paid entertainer are past, why am I given a different dinner from you? You feed on big fat oysters from the Lucrine lagoon; I’m left sucking mussel shells and split lips. You get the choicest mushrooms, I get fungus pigs won’t touch. You toy with turbot; I’m down there with the catfish. You stuff yourself with fine roast peacock, its rump indecently plump; laid out on my plate is the kitchen canary’s corpse – found dead of old age in its cage. Why don’t we dine together, Ponticus, when I come to dinner with you? No longer being hired to come could be a step up the social ladder – if we supped the same.

If a man had any idea what effect fine dining had on me, he'd want to eat out every day of the week.

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‪“This is a story about two bloody feet, and how the sight of them changed a young couple’s plans. ... It’s about fine dining, a bicycle, burritos at midnight, and a girl who dreamed of being a dancer. This is a Las Vegas story.”‬

The pages of history go silent. But the stones of Athens provide a small coda to the story of the seven philosophers. It is clear, from the archaeological evidence, that the grand villa on the slopes of the Acropolis was confiscated not long after the philosophers left. It is also clear that it was given to a new Christian owner. Whoever this Christian was, they had little time for the ancient art that filled the house. The beautiful pool was turned into a baptistery. The statues above it were evidently considered intolerable: the finely wrought images of Zeus, Apollo and Pan were hacked away. Mutilated stumps are now all that remain of the faces of the gods; ugly and incongruous above the still-delicate bodies. The statues were tossed into the well. The mosaic on the floor of the dining room fared little better. Its great central panel, which had contained another pagan scene, was roughly removed. A crude cross pattern, of vastly inferior workmanship, was laid in its place. The lovely statue of Athena, the goddess of wisdom, suffered as badly as the statue of Athena in Palmyra had. Not only was she beheaded she was then, a final humiliation, placed face down in the corner of a courtyard to be used as a step. Over the coming years, her back would be worn away as the goddess of wisdom was ground down by generations of Christian feet. The ‘triumph’ of Christianity was complete.

On such a tight budget, how do sommeliers afford all the fancy wine and expensive dinners they advertise on their Instagrams? They don’t. Often, they’re posting a picture of a bottle that isn’t their own but instead was served to a guest. Meals out are sponsored by large wineries who hope to influence their palates.

There was something about the world of beverages that reignited my passion for hospitality. What Franky from the diner used to tell me was true: “Only happy people can give good hospitality.

I imagined how much pressure he must have felt as a reviewer who could destroy entire careers. Who would want that sort of power? Especially over something as simple and charming as food?

Several years ago I visited a church in a nearby city. The pastor was known as a godly man and a prayer warrior. As we spoke about life in general, he said, “We’re not supposed to enjoy life, are we?” To him it was a rhetorical question; unfortunately most Christians hold this same view. They believe in Christ; He is their savior. They love Him with all their heart. Their future home is in heaven, they attend church each Sunday and most mid- week services. They endeavor to raise their children in the nurture and admonition of the Lord. They witness to friends and family, yet to them, life is something to endure. They are like the small orphan boy adopted by a well-to-do family from a poor orphanage. The child reveled in the luxury of his own room. Sleeping in such a wonderful bed was a dream come true. He awoke the next morning to the sun streaming in his open window. The songs of birds welcomed him to a beautiful summer day. As he came down to breakfast, he saw a place was set for him at the large table in the dining room. Fine china and silverware gleamed in the light of the expensive chandelier. At his plate set a large glass of milk filled to the brim. At the orphanage each child would drink from the glass only so far, then pass it on. This continued until the glass was empty. The glass was then refilled and passed to the next child. With big eyes the little child looked at his new mother. “Please, ma’am, how deeply may I drink?” With tears in her eyes, his mother said “Drink it all son, it’s all for you.” I believe God has given us the cup of life filled to the brim and overflowing. God says, “Drink it all, my child, it’s all for you.” Many Christians believe life is drudgery. Therefore they miss the real pleasures God has intended for His children. His word promises us abundant life. Albert Einstein said, “There are only two ways to live your life. One is as though nothing is a miracle. The other is as though everything is a miracle.” We can choose to view everything as a miracle from God. Will there be sorrows? Of course. Will we suffer difficult setbacks? Undoubtedly. Are there enemies of Christians and the Lord? Surely. Does this mean God has changed His mind or abandoned us? No. In this book we will discuss ways of enjoying living on God’s blessings. You can indeed “live life to the fullest.

Forest by Maisie Aletha Smikle In the forest there lived a man Who was chased from his land They took his toil As their spoil They wine and dine And drank his fine wine They took his precious coin And bank it like a mine Like pirates they hoard and stash Heaping loot on top of loot No one dare to ask From whence such treasure came But took taxes, bribes and gifts Like Christmas comes on shifts The looters chimed and said We are not Robin Wood Who took from the rich And gave to the poor So the poor could have more Instead we are wood robins That take from the poor And give to the rich So the rich can have more O what a stitch While the wealthy is richer Another is that much poorer Robin Wood is outlawed And wood robin is in the law Indeed it is flawed Robin Wood is wood robin The spoils only shift From the poor to the rich

The year that passed is marked by scarcity: “Not much fine dining, touring, and money.” Yet, there’s my family and I’m healthy: “For that alone, I do remain happy.” Facing this new year of 2020, “if it be marked again by scarcity,” but there’s my family and I’m healthy, “for still that alone, I’d remain happy.

Even when a situation felt impossible, I learned not to give up. Instead of escaping into the relief that distraction would bring, I found that there was an absolute beauty in facing what is hard, or sad, and trying to change it.

People who sometimes frustrated me to no end, but Franky was right; they were still people. It broke my heart to think of how much they probably wanted to be loved and accepted.

About these times, my father says that he wishes he had made better decisions. That the burden of raising us alone led him to favor strict regimens and that he wasn’t able to talk about his emotions. In retrospect, there is a lot he wishes he’d done differently.

WITH LYLE, I SAW the real world of wine. Our trips weren’t sponsored, and we paid our way equally, allowing us to experience regions on our terms.

I thought back to texts I had read from the British Army in India, during the Raj, at the height of their empire. Young subalterns trapped in junior ranks had their own mess. They would dine together in splendid dress uniforms and talk about their chances of promotion. But they had none, unless a superior officer died. Dead men’s shoes was the rule. So they would raise their crystal glasses of fine French wine and toast bloody wars and dread diseases, because a casualty further up the chain of command was their only way to get ahead. Brutal, but that’s how it’s always been, in the military. I

Black Dress” By Charmaine J Forde She likes fine wines and the great outdoors, Surf boarding from dust to dawn, Summertime dining in Lexington and Texas, She prefers first class- no need for the Lexus Some say this beauty never takes a rest, A million dollar smile in a short black dress

As quickly as possible, write three associations for that word. Take the last word you came up with, and then as quickly as possible, write three associations for that new word. Repeat three times, and then move to the next set of words.   Napkin        -> table, spoon, fine dining. Fine dining -> France, Michelin Star, butler. Butler          -> Jeeves, white gloves, Michael Jackson. And so on.   Practicing

THE APOSTOLIC CAFÉ had expanded its offerings to include Euclid’s Grill—casual buffet by day, fine dining by night, served in the former nave.

MICROS POS Systems offers innovative and customer-proven Point-Of-Sales solutions to suit all restaurant types like Fine-Dining, Takeaway, Casual-Dining, Lounges, and Bakery. It is preferred by leading brands in the hospitality business and accredited by successful proprietors and managers of restaurants and bars.

In just a bony fistful of years, classical Russian food culture vanished, almost without a trace. The country's nationalistic euphoria on entering World War I in 1914 collapsed under nonstop disasters presided over by the 'last of the Romanovs': clueless, autocratic czar Nicholas II and Alexandra, his reactionary, hysterical German-born wife. Imperial Russia went lurching toward breakdown and starvation. Golden pies, suckling pigs? In 1917, the insurgent Bolsheviks' banners demanded simply the most basic of staples - khleb (bread) - along with land (beleaguered peasants were 80 percent of Russia's population) and an end to the ruinous war. On the evening of October 25, hours before the coup by Lenin and his tiny cadre, ministers of Kerensky's foundering provisional government, which replaced the czar after the popular revolution of February 1917, dined finely at the Winter Palace: soup, artichokes, and fish. A doomed meal all around.

And as Alexander Pope observed at the time, Blenheim has always felt more monument than home: Thanks, Sir, cry’d I, ’tis very fine. But where d’ye sleep, or where d’ye dine? I find by all you have been telling, That ’tis a house, but not a dwelling.

There used to be so many good times, when I was your age." She ran her finger slowly round and round her cup, as though it were a fine-stemmed wine glass rather than a chipped and stained dining-room survivor, as though she were trying to recapture an echo of times past.

Shake Shack- The now multinational, publicly traded fast-food chain was inspired by the roadside burger stands from Danny's youth in the Midwest and serves burgers, dogs, and concretes- frozen custard blended with mix-ins, including Mast Brothers chocolate and Four & Twenty Blackbirds pie, depending on the location. Blue Smoke- Another nod to Danny's upbringing in the Midwest, this Murray Hill barbecue joint features all manner of pit from chargrilled oysters to fried chicken to seven-pepper brisket, along with a jazz club in the basement. Maialino- This warm and rustic Roman-style trattoria with its garganelli and braised rabbit and suckling pig with rosemary potatoes is the antidote to the fancy-pants Gramercy Park Hotel, in which it resides. Untitled- When the Whitney Museum moved from the Upper East Side to the Meatpacking District, the in-house coffee shop was reincarnated as a fine dining restaurant, with none other than Chef Michael Anthony running the kitchen, serving the likes of duck liver paté, parsnip and potato chowder, and a triple chocolate chunk cookie served with a shot of milk. Union Square Café- As of late 2016, this New York classic has a new home on Park Avenue South. But it has the same style, soul, and classic menu- Anson Mills polenta, ricotta gnocchi, New York strip steak- as it first did when Danny opened the restaurant back in 1985. The Modern- Overlooking the Miró, Matisse, and Picasso sculptures in MoMA's Sculpture Garden, the dishes here are appropriately refined and artistic. Think cauliflower roasted in crab butter, sautéed foie gras, and crispy Long Island duck.

I spent a year learning how to slice, dice, chop, and taste- perfecting dishes like boeuf bourguignon, cassoulet, filet de porc vouvray, and lapin à la moutarde. I studied fine wines and the difference between a brunoise and a mirepoix. I apprenticed with Jacques Vincent at Le Diamond in the Jura Mountains outside of Geneva. I dined at some of the best restaurants in France. I had it good and I know it. Plenty of people would kill to go to cooking school in France. It was the opportunity of a lifetime.

Things in the kitchen were, thankfully, going according to plan. Ginny's hands moved at a gratifying pace over the stove. She deftly controlled the four burners to simmer sauces with ease. A pair of solid wooden cutting boards were positioned at her elbow, piled with minced garlic, leafy herbs, and fresh root vegetables. A beautiful cut of Angus beef rested on the counter, coming to room temperature and marinating in rich juices. An elevated twist on a white chocolate cheesecake chilled on the packed refrigerator shelf. All in all, she had planned a fabulous meal. This was how Ginny had always envisioned Mesquite running, smooth and well staffed, with happy guests at the table and herself at the helm. If she thought about it hard enough, which she rarely had time to do, Ginny would say this evening was damn near perfection. Feeling sentimental, she allowed herself a pour from the bottle of chilled Oregon pinot noir in the refrigerator. She wiped her fingers clean with a nearby tea towel and watched as the golden evening light filtered through the windows, illuminating the translucent burgundy liquid in her glass. This is how it should be, she thought to herself. Happy customers in the other room, her daughter and her sister all under one roof, and a warm place to call home. She'd be content if she knew it could last.

You look confused.” “Oh, good evening, Mr Curtis. I’m fine, thank you. I was debating whether to go into the saloon or down to the dining room.” “If you’re heading into the saloon, may we order a couple of Manhattans from you?” He gazed at his wife. “We can’t bear the thought of leaving the United States.” “Well, then, you’ve helped me decide. Come and take a seat.” She ushered them to their usual table. “Perhaps you can go back to New York one day.” “I’m sure we will.” He patted his wife’s hand. “We’re already talking about it.” “That’s something to look forward to, then.” She headed to the bar, where Mr Brennan was

We slurp a clear soup with dumplings and eat savory custard with eel and mushroom, grilled baby ayu, and bowls of sticky white rice with red beans. Mariko told me clearing one's plate was polite. That I can do.

I’m a man who delights in fine dining and right now you’re on the menu. I want to taste you, lick you, fuck you and when I’m done, you’ll want me for seconds.

What if I tell you that for a fine dining experience, you don’t have to leave your home. Well, you may think that is not possible, but wait a minute, because we have done something impossible. You can transform your kitchen & dining room for a complete fine dining experience without emptying your pockets. All you have to do is just visit market99.com, and you will find a huge collection of the latest and best quality kitchen & dining products. There are so many good options that can make you confused. Well, that is why we compiled a list of the best kitchen & dining products available on Market 99 for a fine dining experience.

The famous art deco architecture, fine dining, spas, and legendary nightlife make for an unforgettable vacation day in Miami Beach.

Financial Advisor: “A Plan for Your Retirement” College Alumni Association: “Leave a Meaningful Legacy” Fine-Dining Restaurant: “A Meal Everybody Will Remember” Real Estate Agent: “The Home You’ve Dreamed About” Bookstore: “A Story to Get Lost In” Breakfast Bars: “A Healthy Start to Your Day

New Year’s Eve and New Year’s Day are usually huge celebrations in Bulgaria. People traditionally dine out at fine restaurants, where they are entertained by popular artists or host parties at their homes. Gabby decided to invite her friends to the restaurant where she was working that night. That way, they could add a modern spin to old traditions. This was one of the downfalls of being a hospitality worker—working during holidays. After Gabby’s shift ended, long after midnight, all three of them roamed the festive streets of New York. The crisp air was filled with music and good cheer. People were dancing in the streets; the three amigos joined them, dancing, laughing, and having a great time. " The Porcelain Doll, Part IV, Chapter 4 Holidays

As she waitress hurried off toward the back, I turned to look at Gemma and grinned. “Benjamin? The full name, Gems? Was that really necessary?” She leaned in and laughed. “A girl’s gotta have some fun.” “Well, I could think of a few ways to aid in that cause.” Blood rushed to Gemma’s cheeks as she glanced around, apparently to make sure no one had been paying us any mind. Fortunately for her, no one else was within earshot, allowing her to relax. Still, it didn’t take away from my pleasure of seeing her squirm in her seat. Although she wouldn’t admit it aloud, I knew Gemma’s mind had gone there, too. “Will you behave? This is a fine-dining establishment,” she quipped. “You’re adorable.” I leaned over, somewhat hanging off the stool, and pressed a quick kiss to her cheek. “Now let’s get you some pizza, shall we?” “I knew there was a reason I loved you.

where you’ll pass farms, ponds, and the Nantucket Shipwreck and Lifesaving Museum. The Wauwinet is located on the harbor at the entry to Great Point. The hotel has an expansive deck lined with Adirondack chairs that overlook the harbor. There’s a library, a charming tucked-away bar, and a fine-dining restaurant, Topper’s (which is where Bone Williams takes Alessandra in this book and where Benji and Celeste