Finger Licking Food Quotes

Tis an ill cook that cannot lick his own fingers.

Some people when they see cheese, chocolate or cake they don't think of calories.

Then she let him lick her fingers for her. He ran his tongue around the small ovals of her nails. This was the closest she could get to him without becoming food: she was in him, or part of her was in part of him. Sex was the other way around: While that was going on, he was in her. I'll make you mine, lovers said in old books. They never said, I'll make you me.

Dante watched Tess eat the thick, caramel-laced brownie, feeling her pleasure radiate across the small space that separated them on the river-walk bench. She’d offered him a bite, and although his kind could not consume crude human food in anything more than a mouthful, he accepted a small taste of the sticky chocolate confection if only to share in Tess’s unabashed enjoyment. He swallowed the heavy, pretty much revolting bit of pasty sweetness with a tight smile. “Good, huh?” Tess licked her chocolate-coated fingers, slipping one after the other into her mouth and sucking them clean. “Delicious,” Dante said, watching her with his own brand of hunger. “You can have some more if you want it.” “No.” He drew back, shaking his head. “No, it’s all yours. Please. Enjoy it.

More than nine million people a year come to the Smokies, many of them to picnic. So bears have learned to associate people with food. Indeed, to them people are overweight creatures in baseball caps who spread lots and lots of food out on picnic tables and then shriek a little and waddle off to get their video cameras when old Mr. Bear comes along and climbs onto the table and starts devouring their potato salad and chocolate cake. Since the bear doesn’t mind being filmed and indeed seems indifferent to his audience, pretty generally some fool will come up to it and try to stroke it or feed it a cupcake or something. There is one recorded instance of a woman smearing honey on her toddler’s fingers so that the bear would lick it off for the video camera. Failing to understand this, the bear ate the baby’s hand.

My fingers, which a second before had been taste buds savouring the food a little ahead of my mouth, became dirty under his gaze. They froze like criminals caught in the act. I didn’t dare lick them. I wiped them guiltily on my napkin. He had no idea how deeply those words wounded me. They were like nails being driven into my flesh. I picked up the knife and fork. I had hardly ever used such instruments. My hands trembled. My sambar lost its taste.

Indeed, to them people are overweight creatures in baseball caps who spread lots and lots of food out on picnic tables and then shriek a little and waddle off to get their video cameras when old Mr. Bear comes along and climbs onto the table and starts devouring their potato salad and chocolate cake. Since the bear doesn’t mind being filmed and indeed seems indifferent to his audience, pretty generally some fool will come up to it and try to stroke it or feed it a cupcake or something. There is one recorded instance of a woman smearing honey on her toddler’s fingers so that the bear would lick it off for the video camera. Failing to understand this, the bear ate the baby’s hand.

It was simply that we grow dull with the passing years. We grow tired. We lose all true talent for grief or for faithfulness. We surrender to time. Yet every day we swallow food and lick our fingers—in this respect we are unyielding. If we’re not fed for two days we go out of our minds, we start climbing up the wall. Fine progress we’ve made, we human beings.

...to pick up an old-fashioned newspaper, ink barely dry, staining my fingers in that beautiful hue of grey that is messy and decadent at the same time. I lick to get to the Food section and the Arts and Entertainment section, my greedy little fingers wrapped around both the awkward pages of the dying art and my coffee mug as I curl into what I deem relaxation.

Lila smiles, reaches into the cloth covering whatever goodies are in the basket, and pulls out a concha. The top of the pastry is a swirl of colors- deep purple, inky blue, pink, green, gold. It reminds me of the galaxy, and I stare for a moment, mesmerized, before I take it from her. My mouth begins to water. "This smells incredible," I say. "What do I owe you?" "It's on the house," she says, already turning away. "Enjoy." I want to argue, but the urge to bite into the pastry is nearly irresistible now. I've never had Mexican pastries before. But first... I pick up my phone from the bench and take a picture of the gorgeous creation. Then, putting it back down, I take a big bite and close my eyes. My mouth explodes with flavors and sensations- sweet, yeasty, warm. In another three bites, I've eaten the entire four-inch ball of dough and am licking my fingers.

Elide licked her fingers clean of the berry juice, dirt and all, and hissed as she stood on stiff, sore legs. She wouldn’t last long without food but couldn’t risk venturing into a village with the money Manon had given her, or toward any of the hunters’ fires she’d spotted these past few weeks. No—she had seen enough of the kindness and mercy of men. She would never forget how those guards had leered at her naked body, why her uncle had sold her to Duke Perrington.

The first time I went to an Indian restaurant in Canada, I used my fingers. The waiter looked at me critically and said, "Fresh off the boat are you?" I blanched. My fingers which had seconds before had been taste buds savoring the food a little ahead of my mouth, became dirty under his gaze. They froze like criminals caught in the act. I didn't dare lick them. I wiped them guiltily on my napkin. He had no idea how deeply those words wounded me. They were like nails being driven into my flesh.

When we’re in line for food, Peter reaches for a brownie and I say, “Don’t--I brought cookies,” and he gets excited. “Can I have one now?” he asks. I pull my Tupperware out of my bag and Peter grabs one. “Let’s not share with anybody else,” he says. “Too late,” I say, because our friends have spotted us. Darrell is singing, “Her cookies bring all the boys to the yard,” as we walk up to the table. I set the Tupperware down on the table and the boys wrestle for it, snatching cookies and gobbling them up like trolls. Pammy manages to snag one and says, “Y’all are beasts.” Darrell throws his head back and makes a beastlike sound, and she giggles. “These are amazing,” Gabe groans, licking chocolate off his fingers. Modestly I say, “They’re all right. Good, but not amazing. Not perfect.” I break a piece off of Peter’s cookie. “They taste better fresh out of the oven.” “Will you please come over to my house and bake me cookies so I know what they taste like fresh out of the oven?” Gabe bites into another one and closes his eyes in ecstasy. Peter snags one. “Stop eating all my girlfriend’s cookies!” Even a year later, it still gives me a little thrill to hear him say “my girlfriend” and know that I’m her. “You’re gonna get a gut if you don’t quit with that shit,” Darrell says. Peter takes a bite of cookie and lifts up his shirt and pats his stomach. “Six-pack, baby.” “You’re a lucky girl, Large,” Gabe says. Darrell shakes his head. “Nah, Kavinsky’s the lucky one.” Peter catches my eye and winks, and my heart beats quicker. I have a feeling that when I’m Stormy’s age, these everyday moments will be what I remember: Peter’s head bent, biting into a chocolate chip cookie; the sun coming through the cafeteria window, bouncing off his brown hair; him looking at me.

I ate and drank what I wanted in Paris. Butter, duck fat, liver fat, triple-cream brie, deep cherry-red wines, pear, clementine and lavender jelly, crème cakes, caviar, escargot in sautéed pine nuts and garlic butter. I did what the French did, I licked my fingers, didn't care if people saw, what they thought. Father would've hated it, would've told me I was uncouth. I ate everything up, ate his money, was delightful everywhere I went. I learned how to wrap my tongue around accented vowels, spoke to this stranger and that. Nobody knew me, didn't expect anything from me. I wanted to stay like that forever.

A honey pie, lovingly made. The tiny sugar bee, still perched on the edge of the flaky crust, mocked me. That little bee nibbling on her honey pie. A pulse of sheer heat lit up my sex, licked down my thighs, tweaked my nipples. I shoved another messy bite into my mouth, relishing the taste, wanting...him. This was his work, made with his hands, his skill, his mind. My grumpy man with the ability to create sweetness in the most unexpected of ways. Somehow, at the back of my mind, I'd known from the start. From the way he'd all but ordered me to try his brest. How he'd watched me eat it with that strange intent look upon his face. Pride. That was what it was. He was proud of his work. I ate up my honey pie without pause, devouring it until it was nothing more than a sticky paste on my fingers, buttery crumble on my lips. Moaning, I licked my skin clean like a cat might. I swore I felt claws prickling, aching to come out. Because he had known, and I hadn't. Was it a joke to him? What had he said? The chef was temperamental. Oh, how he must have laughed on the inside at that. With a growl, I washed my hands and headed for the door, half of me more turned on than I'd ever been in my life, the other half ready to tear into the most irritating man I'd ever met.

Every dish I cooked exhumed a memory. Every scent and taste brought me back for a moment to an unravaged home. Knife-cut noodles in chicken broth took me back to lunch at Myeondong Gyoja after an afternoon of shopping, the line so long it filled a flight of stairs, extended out the door, and wrapped around the building. The kalguksu so dense from the rich beef stock and starchy noodles it was nearly gelatinous. My mother ordering more and more refills of their famously garlic-heavy kimchi. My aunt scolding her for blowing her nose in public. Crispy Korean fried chicken conjured bachelor nights with Eunmi. Licking oil from our fingers as we chewed on the crispy skin, cleansing our palates with draft beer and white radish cubes as she helped me with my Korean homework. Black-bean noodles summoned Halmoni slurping jjajangmyeon takeout, huddled around a low table in the living room with the rest of my Korean family. I drained an entire bottle of oil into my Dutch oven and deep-fried pork cutlets dredged in flour, egg, and panko for tonkatsu, a Japanese dish my mother used to pack in my lunch boxes. I spent hours squeezing the water from boiled bean sprouts and tofu and spooning filling into soft, thin dumpling skins, pinching the tops closed, each one slightly closer to one of Maangchi's perfectly uniform mandu.

She had never eaten food like this before. No: she had never eaten before. It was as if these flavors had always existed, had always been there in her imagination, but now she was tasting them properly for the very first time. Each course was more intense than the last. The spaghetti was coated in a thick sauce of meat, tomatoes, and wine, rich, pungent, and sticky. The lamb, by contrast, was pink and sweet, so tender it seemed to dissolve in her mouth. It was served without vegetables, but afterward Tommaso brought the first of the contorni to the table: a whole artichoke, slathered in warm olive oil and lemon juice and sprinkled with chopped mint. Laura licked every drop of oil off her fingers, amazed by the depth of the flavor.

The sauce. Memories flooded into her brain. It was zabaione. She had a sudden vision of herself, that first night in Tomasso's apartment, licking sauce from her fingers. Coffee. The next taste was coffee. Memories of Gennaro's espresso, and mornings in bed with a cup of cappuccino... but what was this? Bread soaked in sweet wine. And nuts--- a thin layer of hazelnut paste---and then fresh white peaches, sweet as sex itself, and then a layer of black chocolate so strong and bitter she almost stopped dead. There was more sweetness beyond it, though, a layer of pastry flavored with blackberries, and, right at the center, a single tiny fig. She put down the spoon, amazed. It was all gone. She had eaten it without being aware of eating, her mind in a reverie. "Did you like it?" She looked up. Somehow she wasn't surprised. "What was it?" she asked. "It doesn't have a name," Bruno said. "It's just... it's just the food of love.

Many wild foods have their charms, but the dearest one to my heart - my favorite fruit in the whole world - is the thimbleberry. Imagine the sweetest strawberry you've ever tasted, crossed with the tartest raspberry you've ever eaten. Give in the texture of silk velvet and make it melt to sweet juice the moment it hints your tongue. Shape it like the age-old sewing accessory that gives the fruit its name, and make it just big enough to cup a dainty fingertip. That delicious jewel of a fruit is a thimbleberry. They're too fragile to ship and too perishable to store, so they are one of those few precious things in life that can't be commoditized, and for me they always symbolize the essence of grabbing joy while I can. When it rains in thimbleberry season, the delicate berries get so damp that even the gentlest pressure crushes them, so instead of bringing them home as mush, I lick each one of my fingers as soon as it is picked. These sweet berries are treasure beyond price...

The waitress delivered me a plate of towering blueberry pancakes dripping in butter. The sweet scent of the fluffy goodness had my stomach rumbling in appreciation. I pushed back my tall glass of orange juice to make way for the food that was about to be introduced to my belly. I swirled my finger around in a giant pad of softening butter and brought it to my lips as the waitress handed Holt his own stack of pancakes plus a plate loaded with scrambled eggs, bacon, and toast. When she was gone, I reached for the syrup. “Are you trying to kill me?” Holt said, leaning over the table and stabbing his fork in my direction. I glanced dubiously at the fork. “Are you trying to kill me?” He grinned. “You can’t just go around licking your fingers like that, Freckles. It makes a man forget he’s in a public place.” I laughed and dug into my pancakes, shoving an unladylike bite into my mouth and then groaning as the sweetness slid over my tongue. “There you go again,” he said, his eyes darkening with desire. “Wasn’t last night and this morning enough for you?” I asked playfully. “I don’t think I’ll ever get enough of you.

were more than mere insects. Over time I realized the bees could tell my emotional or energetic state. When I embodied kindness around them, they treated me with the same. A cloud of exuberance surrounded us, as though the bees were templating euphoria into the air. I want you to know I didn’t just tear off my bee suit one day and “become one with the bees.” That took years. But eventually I did retire my bee suit. The first time I walked right up to the hives wearing only a T-shirt and shorts, I felt a bit anxious and self-absorbed, but then I remembered to turn my thoughts away from myself, to open myself to the bees and let them feel me out — which they did. They landed on my bare arms and licked my skin for the salty minerals. When I held a finger next to the entrance, a sweet little bee delicately walked onto my fingertip and faced me. She looked right into my eyes, and for the first time, we saw each other. And so I became part of bee life. Becoming Kin I soon found myself having more intuition about the hives. One morning in early spring, before the flowers had come into bloom, I suddenly had the idea that I should check one of my hives. I found the bees unexpectedly out of food; so I fed them honey saved from the year before. That call I intuitively heard from the hive likely saved its life. Another time I had the feeling that a distant hive in the east pasture was on the verge of swarming. When I walked up to see, sure enough, they were. Events like this taught me to trust my intuition more, and listening to my intuition continues to bring me into a closer relationship with all the hives. In my sixth year with bees, something new happened. I had begun a morning practice of contemplation, quieting my mind and opening my heart. I entered this prayerful state, asking for guidance, direction, courage, and truth. Even though I didn’t mention honeybees, they immediately began appearing in my thoughts and passing me information I had never read or learned from other sources. I believe the sincerity of my questions opened a door. When the information began coming to me, I listened with attentiveness, respect, and gratitude. The more I listened, the more information they shared. Since my first intuitive conversation with the bees, I have had many others. At first I didn’t know how to explain where the information came from, and that bothered me. I told my husband’s

In the half darkness, piles of fish rose on either side of him, and the pungent stink of fish guts assaulted his nostrils. On his left hung a whole tuna, its side notched to the spine to show the quality of the flesh. On his right a pile of huge pesce spada, swordfish, lay tumbled together in a crate, their swords protruding lethally to catch the legs of unwary passersby. And on a long marble slab in front of him, on a heap of crushed ice dotted here and there with bright yellow lemons, where the shellfish and smaller fry. There were ricco di mare---sea urchins---in abundance, and oysters, too, but there were also more exotic delicacies---polpi, octopus; aragosti, clawless crayfish; datteri di mare, sea dates; and grancevole, soft-shelled spider crabs, still alive and kept in a bucket to prevent them from making their escape. Bruno also recognized tartufo di mare, the so-called sea truffle, and, right at the back, an even greater prize: a heap of gleaming cicale. Cicale are a cross between a large prawn and a small lobster, with long, slender front claws. Traditionally, they are eaten on the harbor front, fresh from the boat. First their backs are split open. Then they are marinated for an hour or so in olive oil, bread crumbs, salt, and plenty of black pepper, before being grilled over very hot embers. When you have pulled them from the embers with your fingers, you spread the charred, butterfly-shaped shell open and guzzle the meat col bacio----"with a kiss," leaving you with a glistening mustache of smoky olive oil, greasy fingers, and a tingling tongue from licking the last peppery crevices of the shell. Bruno asked politely if he could handle some of the produce. The old man in charge of the display waved him on. He would have expected nothing less. Bruno raised a cicala to his nose and sniffed. It smelled of ozone, seaweed, saltwater, and that indefinable reek of ocean coldness that flavors all the freshest seafood. He nodded. It was perfect.

Grilled Chicken Wings with Burnt-Scallion Barbeque Sauce ____________ Makes 12 pieces I am borderline obsessed with chicken wings. It’s the perfect food after a long work shift or on a chill day with your friends, crushin’ cheap American beers in the backyard. It’s food that allows you to let your guard down. After all, you’re eating food cooked on the bone with your hands and licking the sauce from your fingers in between chugs of ice-cold beer. Pure heaven. Note that the wings must be brined overnight. Brine 8 cups water ¼ cup kosher salt 1 tablespoon sorghum (see Resources) Wings 6 chicken wings, cut into tips and drumettes 3 tablespoons green peanut oil (see Resources) 1 tablespoon Husk BBQ Rub ¾ cup thinly sliced scallions (white and green in equal parts) ½ cup dry-roasted peanuts, preferably Virginia peanuts, chopped Sauce 10 scallions, trimmed 1 tablespoon peanut oil Kosher salt 1 cup Husk BBQ Sauce 1 tablespoon Bourbon Barrel Foods Bluegrass Soy Sauce (see Resources) 1 cup cilantro leaves Equipment 1 pound hickory chips Charcoal chimney starter 3 pounds hardwood charcoal Kettle grill For the brine: Combine the ingredients for the brine. I brine the wings using either a heavy-duty plastic bag that the wing tips can’t puncture or a Cryovac machine (you use a lot less brine this way). Place the wings in the brine and turn to cover well. Refrigerate overnight. Soak the wood chips in water for a minimum of 30 minutes but preferably overnight. For the sauce: Toss the scallions in the peanut oil and season with salt. Lay them out on the grill rack and heavily char them on one side, about 8 minutes (the charred side should be black). Remove them from the grill and cool for about 5 minutes. Clean the grill rack if necessary. Put the scallions and the remaining sauce ingredients in a blender and process until smooth, about 3 minutes. Set aside at room temperature. For the wings: Fill a chimney starter with 3 pounds hardwood charcoal, ignite the charcoal, and allow to burn until the coals are evenly lit and glowing. Distribute the coals in an even layer in the bottom of a kettle grill. Place the grill rack as close to the coals as possible. Drain the wings; discard the brine. Dry the wings with paper towels, toss in the peanut oil, and season with the BBQ rub. Place the wings in a single layer on the grill rack over the hot coals and grill until they don’t stick to the rack anymore, about 5 minutes. Turn the wings over and grill for 8 minutes more. Transfer the wings to a baking sheet. Drain the wood chips. Lift the rack from the grill and push the coals to one side. Place the wood chips on the coals and replace the rack. After about 2 minutes, place the wings in a single layer over the side of the grill where there are no coals. Place the lid on the grill, with the lid’s vents slightly open; the vents on the bottom of the grill should stay closed. Smoke the wings for 10 minutes. It’s important to monitor the airflow of the grill: keeping the lid’s vents slightly open allows a nice steady flow of subtle smoke. Remove the wings from the grill, toss them in the sauce, and place them on a platter or in a serving pan. Top with the chopped scallions and peanuts and serve.

Leftovers are less tasty if they were left over by someone else, unless you are poor.

Carefully leaning across the table so the candle would not singe her sleeve, she met that challenging stare with an equally challenging one of her own and placed the morsel of cheese against her husband's lips. His sensuous, lazily smiling lips. His gaze locked on hers, but he did not open his mouth. He merely gave her a warm, assessing look that melted every bone in her body. And then his lips parted, and his tongue came out to lazily circle the edge of the cheese. Raw desire shot through Juliet's blood, centered between her legs. Her hand shook. Her heart pounded. His lips, soft and warm, feathered against her fingers as he slowly took the cheese, his gaze still holding hers. He finally began to chew, and Juliet — trembling — started to pull away, but his hand came up and closed warmly around her own, trapping her fingers within his strong, hard grasp. He brought her hand to his lips, and, watching her from above her knuckles, slowly licked each fingertip clean. Juliet gasped and yanked her hand back. "I — think I've had enough food for tonight," she said shakily, pushing her chair back. Laughing, he leaned an elbow against the table, propped his dimpled chin in his palm, and calmly swallowed the cheese. "Coward." "I am not!  It's just that ... well, this is —" "Wicked?" "Well, yes!" "Unseemly?" "It's —" "Juliet." She froze. Her insides were hot and shaking, her throat as dry as cinders. Her bones were suddenly so weak she didn't know if she could stand up, anyhow. She clenched her hands to still her wildly pounding heart and forced herself to meet his amused gaze. "Y-yes?" "You, my dear, do not know how to have fun.

I spun around at the door. “Yes?” “Word of advice,” he said. “Gem had nothing to do with this. Not to mention, Alastair contributes generously to the police department every year.” “What’s that supposed to mean?” Wes cracked his knuckles, then winced and shook out his hand. “Alastair Gem is not a man you want to offend.” Chapter 9 “Iexpect you’ll fill me in,” Jimmy said as I climbed back into the car. “Dare I suggest it be over a bucket of chicken?” I swerved into the left lane and put on my blinker for The Chicken Hut, a fried food joint near the station. We crawled through the drive thru line and put in our orders. A king-sized pail for Jimmy, a queen for me. A few minutes later, the tantalizing smell of fried chicken was working its way into the car’s upholstery. Jimmy had shiny fingers by the time we returned to the station parking lot. He mopped his chin with a napkin. “I’m ready to hear the details whenever you’re done with that wing.” I sighed, tossing the wing back into the bucket. I wasn’t all that hungry. It was hard to care much about food when a case consumed me. “My sister brought Wes home last night,” I said. “Like, on a date. Wes Remington—the manager of Rubies—was at my house. Rubies is Alastair Gem’s latest venture.” “No kidding? That’s neat.” “What’s neat?” “Gem is like the Tony Stark of the Twin Cities. His latest restaurant has the best food I’ve ever tasted—it set me back a year into retirement to eat there, though. Now I hear he’s got an Emerald hotel coming soon that’s gonna cost two grand a pop for a night. That man is rich, powerful, and handsome. The rest of us don’t stand a chance.” “I beg to differ,” I said. “Anyone who is that rich, handsome, and powerful has secrets to hide.” Jimmy shrugged. “Probably. Still doesn’t mean I wouldn’t date him, and I’m a happily married straight man.” “As it turns out, Wes doesn’t have an alibi for the night of the murder. He says he was upstairs working, but we don’t have anyone who can confirm it.” “Do you like him for Jane Doe’s murder?” I licked my fingers. “It’s too early to tell. My head says yes. He’s new to town and had easy access to the victim. But I don’t have any clue as to a motive. Why would he grab her specifically?” “We’re looking for a serial killer. Is there any saying why they do what they do?” “Maybe not,” I agreed. “But my gut’s telling me Wes isn’t our guy. He seemed...

A simple dinner had been prepared. The first course comprised soup a la reine, chicken stew with oysters, fried tripe, and boiled cauliflower; the second course, a wholesome ragout of pig ears, macaroni pie, roast mutton, mushrooms, and cabbage in butter sauce; for dessert there would be jam tartlets and apple pie. Mrs. Tooley had enlisted the help of both Doris and Nancy and they had made a good start. The desserts were prepared, the stew set to simmer, the mutton already darkening to the spit. With an hour left to complete the rest, Agnes rose to the challenge, which she felt better equipped to handle than consorting with thief takers and street rogues. Turning first to the soup, she picked up a pot containing lean beef and a knuckle of veal, onions, carrots, celery, parsnips, leeks, and a little thyme, which had been simmering for most of the morning. She strained it through a muslin cloth, then thickened it with bread crumbs soaked in boiled cream, half a pound of ground almonds, and the yolks of six hard eggs. She licked her little finger thoughtfully and adjusted the seasoning, while issuing a barrage of further instructions to Doris. "Water on for the vegetables, then slice up the ears in strips; then baste the joint- careful, mind- so the fat don't catch on the fire." Cheeks glowing from steam and heat, Agnes wiped a damp hand across her brow, then began on the gravy, adding a pinch of mace and a glassful of claret as the French chef had taught her. She poured the gravy over the sliced ears. "Into the hot cupboard with this, Doris. And then get me the cabbage and cauliflower, please." She basted the mutton with a long-handled spoon, and fried the tripe in a deep pan of lard until it was brown and crisp. She set a pan of mushrooms alongside, and tossed the cabbage leaves in a pan of boiling water and the cauliflower in another. "More cream, Doris. Are the plates warmed?" she called, shaking the mushrooms while tasting the macaroni. "Vegetables need draining. Where are John and Philip?" Without waiting for a reply, she garnished the tripe with parsley and poured the soup into a large tureen.

What it is is amazing: a fresh burst of sweet, briny crab flavor, beautifully complimented by just a hint of lemon, followed by a soft crunch from the biscuit, which dissolves more slowly than the mousse and has a slightly salty, vegetal flavor. Susan's sorry when it's done; she could happily eat a dozen of these, or just a bowl filled with that mousse. But she doesn't want to show her hand, so she keeps her face as still as she can manage and just makes a little "hmm" noise as she wipes a little mousse off her fingers with a kitchen towel (hard to resist licking them clean). "Is that seaweed?" she asks, indicating a tray of biscuits, lined up nearby. Without the mousse topping, she can see that they weren't really biscuits at all, but many layers of paper-thin seaweed, pressed together to form a semi-firm base. "It is," Gloria confirms. "Foraged from Scottish coasts, with Orkney crab mousse and Scottish salmon roe. Scotland's waters, on a plate.

We ate slowly, looking at each other the whole while, silent, anticipating, savoring the sensations building, mounting inside. Utterly enthralled I watched him eat chicken, his strong white teeth tearing the flesh apart, and it was thrilling, tantalizing. I observed the way his neck muscles worked when he swallowed his wine, and that was thrilling, too and I watched with fascination as his large brown hand reached out, fingers wrapping around a fuzzy golden-pink peach, clutching it. He took up a knife and carefully peeled the peach and divided it into sections and ate them one by one, his brown eyes devouring me as he did so. The tip of his tongue slipped out and slowly licked the peach juice from his lips…

His last name sounds French, but his olive skin, black wavy hair, strong jawline, and five o’clock shadow deep enough to crawl into, make him look all Greek. I don’t know much about the Greek, but I do know they make finger-licking good food. So throw this man on a platter and call him a snack, because I. Am. Salivating.

A French cook (...) is an artist, but his art is not cleanliness. To a certain extent he is even dirty because he is an artist, for food, to look smart, needs dirty treatment. When a steak, for instance, is brought up for the head cook's inspection, he does not handle it with a fork. He picks it up in his fingers and slaps it down, runs his thumb round the dish and licks it to taste the gravy, runs it round and licks it again, then steps back and contemplates the piece of meat like an artist judging a picture, then presses it lovingly into place with his fat, pick fingers, every one of which he has licked a hundred times that morning. When he is satisfied, he takes a cloth and wipes his fingerprints from the dish and hands it to the waiter. (...) Whenever one pays more than, say, ten francs for a dish of meat in Paris, one may be certain that it has been fingered in this manner. In very cheap restaurants it is different; there, the same trouble is not taken over the food, and it is just forked out of the pan and flung onto a plate, without handling. Roughly speaking, the more one pays for food, the more sweat and spittle one is obliged to eat with it.

Someone said: “I have neglected that true purpose.” Rumi replied: When this thought enters a person’s mind and they criticize them self, saying, “What am I about, and why do I do these things?” When this happens, it is a sure proof that God loves them and cares for them. “Love continues so long as reprimands continue,” said the poet. We may reprimand our friends, but we never reprimand a stranger. Now there are levels of reprimand. When a person is stung by it and sees the truth in it, that is a sign that God loves them and cares for them. But if the reprimand flies by that person without causing any pain at all, then this is no sign of love. When a carpet is beaten to get rid of the dust, intelligent people do not call that a reprimand. But if a woman beats her own darling child, then that is called a reprimand and is a proof of her love. Therefore, as long as you find pain and regret within yourself, that is a proof of God’s love and guidance. If you find fault in your brother or sister, the fault you see in them is within yourself. The true Sufi is like a mirror where you see your own image, for “The believer is a mirror of their fellow believers.” Get rid of those faults in yourself, because what bothers you in them bothers you in yourself. An elephant was led to a well to drink. Seeing itself in the water, it shied away. It thought it was shying away from another elephant. It did not realize it was shying away from its own self. All evil qualities—oppression, hatred, envy, greed, mercilessness, pride—when they are within yourself, they bring no pain. When you see them in another, then you shy away and feel the pain. We feel no disgust at our own scab and abscess. We will dip our infected hand into our food and lick our fingers without turning in the least bit squeamish. But if we see a tiny abscess or half a scratch on another’s hand, we shy away from that person’s food and have no stomach for it whatsoever. Evil qualities are just like scabs and abscesses; when they are within us they cause no pain, but when we see them even to a small degree in another, then we feel pain and disgust. Just as you shy away from your brother or sister, so you should excuse them for shying away from you. The pain you feel comes from those faults, and they see the same faults. The seeker of truth is a mirror for their neighbors. But those who cannot feel the sting of truth are not mirrors to anyone but themselves.

Jasmine licked her finger and flipped through her notes: Smoked Chicken with Pureed Spiced Lentils, Hot Ham and Bacon Biscuits, Cassoulet Salad with Garlic Sausages. After three cookbooks, she was finally finding her voice. She had discovered her future lay in rustic, not structure. Oh, she had tried the nouvelle rage. Who could forget her Breast of Chicken on a Bed of Pureed Grapes, her Diced Brie and Kumquat Salsa, her Orange and Chocolate Salad with Grand Marnier Vinaigrette? But her instincts had rightly moved her closer to large portions. She hated the increasing fad of so much visible white plate. She preferred mounds of gorgeous food and puddles of sauces. Jasmine kneaded her heavy flesh and smiled. She had finally found her term. She was going to be a gastrofeminist. She would be Queen of Abundance, Empress of Excess. No apologies of appetite for her, no 'No thank you, I'm full,' no pushing away her plate with a sad but weary smile. Her dishes would fulfill the deepest, most primal urge. Beef stews enriched with chocolate and a hint of cinnamon, apple cakes dripping with Calvados and butter, pork sautéed with shallots, lots of cream, and mustard.

True, there's an aisle devoted to foreign foods, and then there are familiar foods that have been through the Japanese filter and emerged a little bit mutated. Take breakfast cereal. You'll find familiar American brands such as Kellogg's, but often without English words anywhere on the box. One of the most popular Kellogg's cereals in Japan is Brown Rice Flakes. They're quite good, and the back-of-the-box recipes include cold tofu salad and the savory pancake okonomiyaki, each topped with a flurry of crispy rice flakes. Iris and I got mildly addicted to a Japanese brand of dark chocolate cornflakes, the only chocolate cereal I've ever eaten that actually tastes like chocolate. (Believe me, I've tried them all.) Stocking my pantry at Life Supermarket was fantastically simple and inexpensive. I bought soy sauce, mirin, rice vinegar, rice, salt, and sugar. (I was standing right in front of the salt when I asked where to find it This happens to me every time I ask for help finding any item in any store.) Total outlay: about $15, and most of that was for the rice. Japan is an unabashed rice protectionist, levying prohibitive tariffs on imported rice. As a result, supermarket rice is domestic, high quality, and very expensive. There were many brands of white rice to choose from, the sacks advertising different growing regions and rice varieties. (I did the restaurant wine list thing and chose the second least expensive.) Japanese consumers love to hear about the regional origins of their foods. I almost never saw ingredients advertised as coming from a particular farm, like you'd see in a farm-to-table restaurant in the U.S., but if the milk is from Hokkaido, the rice from Niigata, and the tea from Uji, all is well. I suppose this is not so different from Idaho potatoes and Florida orange juice. When I got home, I opened the salt and sugar and spooned some into small bowls near the stove. The next day I learned that Japanese salt and sugar are hygroscopic: their crystalline structure draws in water from the air (and Tokyo, in summer, has enough water in the air to supply the world's car washes). I figured this was harmless and went on licking slightly moist salt and sugar off my fingers every time I cooked.

One day they let me knead the ingredients for sausage meat, and the raw foods themselves seized me: lean pork and soft, white fat- The one talks to the other, said Carenza. Without the fat, the lean is too dry, and without the lean... she stuck out her tongue, too much. I grated some cheese: dry pecorino that had been in our larder for months, and some fresh marzolino, tasting both. Mace went in, and cinnamon, and black pepper. How much salt? Mamma showed me in the palm of her hand, Let me sweep it into the bowl. Then she broke some eggs onto the mixture. This is my secret, she said, and grated the rind of an orange so that the crumbs covered everything in a thin layer of gold. Do you want to mix it, Nino? Almost laughing with excitement, I plunged my fingers through the cold silkiness of the eggs, feeling the yolks pop, then made fists deep inside the meat. I could smell the orange, the pork, the cheese, the spices, and then they started to melt together into something else. When it was all mixed together I licked my fingers, though Carenza slapped my hand away from my mouth, and after we'd stuffed them into the slimy pink intestines and cooked up a few for ourselves, I discovered how the fire had changed the flavors yet again. The clear, fresh taste of the pork had deepened and intensified, while the cool blandness of the fat had changed into something rich and buttery that held the spices and the orange zest. And the salt seemed to have performed this magic, because it was everywhere, but at the same time hardly noticeable.