Flavor Of The Day Quotes

Although it may not seem like it, this isn’t a story about darkness. It’s about light. Kahlil Gibran says Your joy can fill you only as deeply your sorrow has carved you. If you’ve never tasted bitterness, sweet is just another pleasant flavor on your tongue. One day I’m going to hold a lot of joy.

I remember it as October days are always remembered, cloudless, maple-flavored, the air gold and so clean it quivers.

What's a rainy day without some delicious coffee-flavoured loneliness?

If I were human, I’d plow the nicest farm for you.’ He sounds completely sincere. ‘Better than anyone else’s. It would have golden pineapples, the juiciest grapes, and the most flavorful radishes in the entire world.’ I just stare at him, trying to figure out if he’s joking. I think he’s serious. ‘You haven’t been to a lot of farms, have you, Raffe? Most of us aren’t farmers anymore anyway.’ ‘That wouldn’t diminish my little human commitment to you.

I will love you with no regard to the actions of our enemies or the jealousies of actors. I will love you with no regard to the outrage of certain parents or the boredom of certain friends. I will love you no matter what is served in the world’s cafeterias or what game is played at each and every recess. I will love you no matter how many fire drills we are all forced to endure, and no matter what is drawn upon the blackboard in blurry, boring chalk. I will love you no matter how many mistakes I make when trying to reduce fractions, and no matter how difficult it is to memorize the periodic table. I will love you no matter what your locker combination was, or how you decided to spend your time during study hall. I will love you no matter how your soccer team performed in the tournament or how many stains I received on my cheerleading uniform. I will love you if I never see you again, and I will love you if I see you every Tuesday. I will love you if you cut your hair and I will love you if you cut the hair of others. I will love you if you abandon your baticeering, and I will love you if you if you retire from the theater to take up some other, less dangerous occupation. I will love you if you drop your raincoat on the floor instead of hanging it up and I will love you if you betray your father. I will love you even if you announce that the poetry of Edgar Guest is the best in the world and even if you announce that the work of Zilpha Keatley Snyder is unbearably tedious. I will love you if you abandon the theremin and take up the harmonica and I will love you if you donate your marmosets to the zoo and your tree frogs to M. I will love you as a starfish loves a coral reef and as a kudzu loves trees, even if the oceans turn to sawdust and the trees fall in the forest without anyone around to hear them. I will love you as the pesto loves the fettuccini and as the horseradish loves the miyagi, as the tempura loves the ikura and the pepperoni loves the pizza. I will love you as the manatee loves the head of lettuce and as the dark spot loves the leopard, as the leech loves the ankle of a wader and as a corpse loves the beak of the vulture. I will love you as the doctor loves his sickest patient and a lake loves its thirstiest swimmer. I will love you as the beard loves the chin, and the crumbs love the beard, and the damp napkin loves the crumbs, and the precious document loves the dampness in the napkin, and the squinting eye of the reader loves the smudged print of the document, and the tears of sadness love the squinting eye as it misreads what is written. I will love you as the iceberg loves the ship, and the passengers love the lifeboat, and the lifeboat loves the teeth of the sperm whale, and the sperm whale loves the flavor of naval uniforms. i will love you as a child loves to overhear the conversations of its parents, and the parents love the sound of their own arguing voices, and as the pen loves to write down the words these voices utter in a notebook for safekeeping. I will love you as a shingle loves falling off a house on a windy day and striking a grumpy person across the chin, and as an oven loves malfunctioning in the middle of roasting a turkey. I will love you as an airplane loves to fall from a clear blue sky and as an escalator loves to entangle expensive scarves in its mechanisms. I will love you as a wet paper towel loves to be crumpled into a ball and thrown at a bathroom ceiling and as an eraser loves to leave dust in the hairdos of people who talk too much. I will love you as a cufflink loves to drop from its shirt and explore the party for itself and as a pair of white gloves loves to slip delicately into the punchbowl. I will love you as the taxi loves the muddy splash of a puddle and as a library loves the patient tick of a clock.

Have you ever spent days and days and days making up flavors of ice cream that no one's ever eaten before? Like chicken and telepone ice cream? Green mouse ice cream was the worst. I didn't like that at all.

And I was normally a pretty emotional person. In any given day, I experienced a hundred different things like I was trying ice cream flavors.

Gideon cupped my face in his hands and kissed me, our flavors mingling. “Thank you.” “What are you thanking me for? You did all the work.” “There’s no work involved in fucking you, angel.” His slow smile was pure satiated male. “I’m grateful for the privilege.” I sank back onto my heels. “You’re killing me. You can’t be that gorgeous and sexy and say stuff like that. It’s overload. It fries my brain. Sends me into a meltdown.” His smile widened and he kissed me again. “I know the feeling.

Liam cleared his throat again and turned to fully face me. “So, it’s the summer and you’re in Salem, suffering through another boring, hot July, and working part-time at an ice cream parlor. Naturally, you’re completely oblivious to the fact that all of the boys from your high school who visit daily are more interested in you than the thirty-one flavors. You’re focused on school and all your dozens of clubs, because you want to go to a good college and save the world. And just when you think you’re going to die if you have to take another practice SAT, your dad asks if you want to go visit your grandmother in Virginia Beach.” “Yeah?” I leaned my forehead against his chest. “What about you?” “Me?” Liam said, tucking a strand of hair behind my ear. “I’m in Wilmington, suffering through another boring, hot summer, working one last time in Harry’s repair shop before going off to some fancy university—where, I might add, my roommate will be a stuck-up-know-it-all-with-a-heart-of-gold named Charles Carrington Meriwether IV—but he’s not part of this story, not yet.” His fingers curled around my hip, and I could feel him trembling, even as his voice was steady. “To celebrate, Mom decides to take us up to Virginia Beach for a week. We’re only there for a day when I start catching glimpses of this girl with dark hair walking around town, her nose stuck in a book, earbuds in and blasting music. But no matter how hard I try, I never get to talk to her. “Then, as our friend Fate would have it, on our very last day at the beach I spot her. You. I’m in the middle of playing a volleyball game with Harry, but it feels like everyone else disappears. You’re walking toward me, big sunglasses on, wearing this light green dress, and I somehow know that it matches your eyes. And then, because, let’s face it, I’m basically an Olympic god when it comes to sports, I manage to volley the ball right into your face.” “Ouch,” I said with a light laugh. “Sounds painful.” “Well, you can probably guess how I’d react to that situation. I offer to carry you to the lifeguard station, but you look like you want to murder me at just the suggestion. Eventually, thanks to my sparkling charm and wit—and because I’m so pathetic you take pity on me—you let me buy you ice cream. And then you start telling me how you work in an ice cream shop in Salem, and how frustrated you feel that you still have two years before college. And somehow, somehow, I get your e-mail or screen name or maybe, if I’m really lucky, your phone number. Then we talk. I go to college and you go back to Salem, but we talk all the time, about everything, and sometimes we do that stupid thing where we run out of things to say and just stop talking and listen to one another breathing until one of us falls asleep—” “—and Chubs makes fun of you for it,” I added. “Oh, ruthlessly,” he agreed. “And your dad hates me because he thinks I’m corrupting his beautiful, sweet daughter, but still lets me visit from time to time. That’s when you tell me about tutoring a girl named Suzume, who lives a few cities away—” “—but who’s the coolest little girl on the planet,” I manage to squeeze out.

Love is Chocolate The unprocessed kind. Dark. Bitter. But always with the promise of sweet perfection. All it takes is sugar- that certain someone's kiss, flavored with possibility. If Dani has taught me anything, it's that life is brimming with possibilities. Every single day brings choices.

True love is delicate and kind, full of gentle perception and understanding, full of beauty and grace, full of joy unutterable. There should be some flavor of this in all our love for others. We are all one. We are one flesh in the Mystical Body as man and woman are said to be one flesh in marriage. With such a love one would see all things new; we would begin to see people as they really are, as God sees them.

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

Live. And Live Well. BREATHE. Breathe in and Breathe deeply. Be PRESENT. Do not be past. Do not be future. Be now. On a crystal clear, breezy 70 degree day, roll down the windows and FEEL the wind against your skin. Feel the warmth of the sun. If you run, then allow those first few breaths on a cool Autumn day to FREEZE your lungs and do not just be alarmed, be ALIVE. Get knee-deep in a novel and LOSE track of time. If you bike, pedal HARDER and if you crash then crash well. Feel the SATISFACTION of a job well done-a paper well-written, a project thoroughly completed, a play well-performed. If you must wipe the snot from your 3-year old's nose, don't be disgusted if the Kleenex didn't catch it all because soon he'll be wiping his own. If you've recently experienced loss, then GRIEVE. And Grieve well. At the table with friends and family, LAUGH. If you're eating and laughing at the same time, then might as well laugh until you puke. And if you eat, then SMELL. The aromas are not impediments to your day. Steak on the grill, coffee beans freshly ground, cookies in the oven. And TASTE. Taste every ounce of flavor. Taste every ounce of friendship. Taste every ounce of Life. Because-it-is-most-definitely-a-Gift.

No, you're not free," he said. "The string you're tied to is perhaps no longer than other people's. That's all. You're on a long piece of string, boss; you come and go, and think you're free, but you never cut the string in two. And when people don't cut that string . . ." "I'll cut it some day!" I said defiantly, because Zorba's words had touched an open wound in me and hurt. "It's difficult, boss, very difficult. You need a touch of folly to do that; folly, d'you see? You have to risk everything! But you've got such a strong head, it'll always get the better of you. A man's head is like a grocer; it keeps accounts: I've paid so much and earned so much and that means a profit of this much or a loss of that much! The head's a careful little shopkeeper; it never risks all it has, always keeps something in reserve. It never breaks the string. Ah no! It hangs on tight to it, the bastard! If the string slips out of its grasp, the head, poor devil, is lost, finished! But if a man doesn't break the string, tell me, what flavor is left in life? The flavor of camomile, weak camomile tea! Nothing like rum-that makes you see life inside out!

I want to taste you all the time, Mia. I want the flavor of you on my tongue every fucking minute of the day. And you know it. You shouldn’t tease me by telling me you’re not wearing panties when I can’t have my mouth on you.

The minute you land in New Orleans, something wet and dark leaps on you and starts humping you like a swamp dog in heat, and the only way to get that aspect of New Orleans off you is to eat it off. That means beignets and crayfish bisque and jambalaya, it means shrimp remoulade, pecan pie, and red beans with rice, it means elegant pompano au papillote, funky file z'herbes, and raw oysters by the dozen, it means grillades for breakfast, a po' boy with chowchow at bedtime, and tubs of gumbo in between. It is not unusual for a visitor to the city to gain fifteen pounds in a week--yet the alternative is a whole lot worse. If you don't eat day and night, if you don't constantly funnel the indigenous flavors into your bloodstream, then the mystery beast will go right on humping you, and you will feel its sordid presence rubbing against you long after you have left town. In fact, like any sex offender, it can leave permanent psychological scars.

I will defend pumpkin until the day I die. It's delicious. It's healthy. I don't understand the backlash. How did pumpkin become this embarrassing thing to love but bacon is still the cool flavor to add to everything? I don't have anything against bacon; just don't come after pumpkin like it's a crime to love an American staple.

Anything goes when everyone knows Where do you hide when their highs are your lows? So much, so hard, so long, so tired, Let them eat until you’re ground into nothing. Don’t you worry your glossy little lips. What they savor ‘ventually loses it’s flavor. I wanna lick, while you still taste like you. Bookmark it, says the cheerleader I promise we’ll come back to this spot. I have shit to do first. You won’t wait a lot. I can’t make her stay, and I can’t watch her go. I’ll keep her hellfire heart, And bookmark it ‘fore it goes cold. Fifty-seven times I didn’t call Fifty-seven letters I didn’t send, Fifty-seven stitches to breathe again, and then I fucking pretend. Fifty-seven days to not need you Fifty-seven times to give up on you Fifty-seven steps away from you, Fifty-seven nights of nothing but you.

In AP Bio, I learned that the cells in our body are replaced every seven years, which means that one day, I'll have a body full of cells that were never sick. But it also means that parts of me that knew and loved Sadie will disappear. I'll still remember loving her, but it'll be a different me who loved her. And maybe this is how we move on. We grow new cells to replace the grieving ones, diluting our pain until it loses potency. The percentage of my skin that touched hers will lessen until one day my lips won't be the same lips that kissed hers, and all I'll have are the memories. Memories of cottages in the woods, arranged in a half-moon. Of the tall metal tray return in the dining hall. Of the study tables in the library. The rock where we kissed. The sunken boat in Latham's lake, Sadie, snapping a photograph, laughing the lunch line, lying next to me at the movie night in her green dress, her voice on the phone, her apple-flavored lips on mine. And it's so unfair. All of it.

I remember it as October days are always remembered, cloudless, maple-flavored, golden and so clean it quivers.

Human beings, in a sense, may be thought of as multidimensional creatures composed of such poetic considerations as the individual need for self-realization, subdued passions for overwhelming beauty, and a hunger for meaning beyond the flavors that enter and exit the physical body.

A mark was on him from the day's delight, so that all his life, when April was a thin green and the flavor of rain was on his tongue, an old wound would throb and a nostalgia would fill him for something he could not quite remember.

We don’t “crave” animal-based meat, dairy, and eggs, but we do crave fat, salt, flavor, texture, and familiarity.

He could be shorter than Kevin Hart and look like Flavor Flav.

Unto my Books-so good to turn- Far ends of tired Days- It half endears the Abstinence- And Pain-is missed-in Praise- As Flavors-cheer Retarded Guests With Banquettings to be- So Spices-stimulate the time Till my small Library- It may be Wilderness-without- Far feet of failing Men- But Holiday-excludes the night- And it is Bells-within- I thank these Kinsmen of the Shelf- Their Countenances Kid Enamor-in Prospective- And satisfy-obtained-

Breakfast! My favorite meal- and you can be so creative. I think of bowls of sparkling berries and fresh cream, baskets of Popovers and freshly squeezed orange juice, thick country bacon, hot maple syrup, panckes and French toast - even the nutty flavor of Irish oatmeal with brown sugar and cream. Breaksfast is the place I splurge with calories, then I spend the rest of the day getting them off! I love to use my prettiest table settings - crocheted placemats with lace-edged napkins and old hammered silver. And whether you are inside in front of a fire, candles burning brightly on a wintery day - or outside on a patio enjoying the morning sun - whether you are having a group of friends and family, a quiet little brunch for two, or an even quieter little brunch just for yourself, breakfast can set the mood and pace of the whole day. And Sunday is my day. Sometimes I think we get caught up in the hectic happenings of the weeks and months and we forget to take time out to relax. So one Sunday morning I decided to do things differently - now it's gotten to be a sort of ritual! This is what I do: at around 8:30 am I pull myself from my warm cocoon, fluff up the pillows and blankets and put some classical music on the stereo. Then I'm off to the kitchen, where I very calmly (so as not to wake myself up too much!) prepare my breakfast, seomthing extra nice - last week I had fresh pineapple slices wrapped in bacon and broiled, a warm croissant, hot chocolate with marshmallows and orange juice. I put it all on a tray with a cloth napkin, my book-of-the-moment and the "Travel" section of the Boston Globe and take it back to bed with me. There I spend the next two hours reading, eating and dreaming while the snowflakes swirl through the treetops outside my bedroom window. The inspiring music of Back or Vivaldi adds an exquisite elegance to the otherwise unruly scene, and I am in heaven. I found time to get in touch with myself and my life and i think this just might be a necessity! Please try it for yourself, and someone you love.

...bands fall out. But at the end of the day, they're like family. You get back together because you have to, because you're stronger together than you are apart.

You've got to take time for you, or your internal organs get all shriveled and your skin goes saggy. I read all about it. Anyway, Trina's got some outrageous new body paint." "No. Absolutely. I don't do body paint." Mavis rolled her eyes. "For me, Dallas. We know you. But I think you should give it a try one of these days. I bet Roarke would really go for the Gold-Dust. It does amazing things for the boobs. Makes them sparkle." "I don't want sparkling boobs." "It's flavored, too. Frangipani." "Really?" Roarke blew out a stream of smoke. "I'm very fond of tropical flavors.

You are my favorite flavor,” he said. “I could drink from you all day.” Hades gripped her hips and pulled her toward him, sliding into her in one slick thrust. She felt him in her blood and bones and soul.

There is only one invitation it would kill me to refuse, yet I'm tempted to turn it down all the time. I get the invitation every morning when I wake up to actually live a life of complete engagement, a life of whimsy, a life where love does. It doesn't come in an envelope. It's ushered in by a sunrise, the sound of a bird, or the smell of coffee drifting lazily from the kitchen. It's the invitation to actually live, to fully participate in this amazing life for one more day. Nobody turns down an invitation to the White House, but I've seen plenty of people turn down an invitation to fully live. Turning down this invitation comes in lots of flavors. It looks like numbing yourself or distracting yourself or seeing something really beautiful as normal. It can also look like refusing to forgive or not being grateful or getting wrapped around the axle with fear or envy. I think every day God sends us an invitation to live and sometimes we forget to show up or get head-faked into thinking we haven't really been invited. But you see, we have been invited -- every day, all over again

Kahlil Gibran says Your joy can fill you only as deeply your sorrow has carved you. If you’ve never tasted bitterness, sweet is just another pleasant flavor on your tongue. One day I’m going to hold a lot of joy.

Turning down this invitation comes in lots of flavors. It looks like numbing yourself or distracting yourself or seeing something really beautiful as just normal. It can also look like refusing to forgive or not being grateful or getting wrapped around the axle with fear or envy. I think every day God sends us an invitation to live and sometimes we forget to show up or get head-fakes into thinking we haven't really been invited. But you see, we have been invited - every day, all over again.

Many of our days should be spent, not in vain expectations and lying on our oars, but in carrying out deliberately and faithfully the hundred little purposes which every man’s genius must have suggested to him. Let not your life be wholly without an object, though it be only to ascertain the flavor of a cranberry, for it will not be only the quality of an insignificant berry that you will have tasted, but the flavor of your life to that extent, and it will be such a sauce as no wealth can buy.

It is a common sentence that Knowledge is power; but who hath duly Considered or set forth the power of Ignorance? Knowledge slowly builds up what Ignorance in an hour pulls down. Knowledge, through patient and frugal centuries, enlarges discovery and makes record of it; Ignorance, wanting its day’s dinner, lights a fire with the record, and gives a flavor to its one roast with the burned souls of many generations. Knowledge, instructing the sense, refining and multiplying needs, transforms itself into skill and makes life various with a new six days’ work; comes Ignorance drunk on the seventh, with a firkin of oil and a match and an easy “Let there not be,” and the many-coloured creation is shriveled up in blackness. Of a truth, Knowledge is power, but it is a power reined by scruple, having a conscience of what must be and what may be; whereas Ignorance is a blind giant who, let him but wax unbound, would make it a sport to seize the pillars that hold up the long-wrought fabric of human good, and turn all the places of joy dark as a buried Babylon.

My geography savors a delicious paradox: Home - a grounding - found in unearthly beauty. The predominant colors are blue, emerald, and terra-cotta. Every day, every season, I taste these colors and the intricate flavors of their unaccountable tones and hues. I have yet to earn this land. Perhaps I never will. Home is a religion. Sensibly you understand the need for it, yet not even sensible people can explain it. - from the Chapter "Finding Home

This is most authentic of dying old U.S. culture, a rare retained artifact carrying flavor of bygone halcyon day.

Pain is the seasoning that gives pleasure its flavor.

This is where I finally realized that even though we call them all “bookstores,” each store has its own totally distinct flavor.

WELCOME CHALLENGING TIMES as opportunities to trust Me. You have Me beside you and My Spirit within you, so no set of circumstances is too much for you to handle. When the path before you is dotted with difficulties, beware of measuring your strength against those challenges. That calculation is certain to riddle you with anxiety. Without Me, you wouldn’t make it past the first hurdle! The way to walk through demanding days is to grip My hand tightly and stay in close communication with Me. Let your thoughts and spoken words be richly flavored with trust and thankfulness. Regardless of the day’s problems, I can keep you in perfect Peace as you stay close to Me. Consider it pure joy, my brothers, whenever you face trials of many kinds. —JAMES 1:2 I can do everything through him who gives me strength. —PHILIPPIANS 4:13 You will keep in perfect peace him whose mind is steadfast, because he trusts in you. —ISAIAH 26:3

Coffee beans are at their peak flavor for fourteen days from the roaster. Beyond that, they should be stored consistently below 0C/32F, ideally near the temperature where Walt Disney is kept.

I loved rhubarb, that hardy, underappreciated garden survivor that leafed out just as the worst of winter melted away. Not everyone was a fan, especially of the bitter, mushy, overcooked version. Yet sometimes a little bitterness could bring out the best in other flavors. Bitter rhubarb made sunny-day strawberry face the realities of life- and taste all the better for it. As I brushed the cakes with a deep pink glaze made from sweet strawberry and bottled rhubarb bitters, I hoped I would change rhubarb doubters. Certainly, the little Bundt cakes looked as irresistible as anything I had ever seen in a French patisserie.

So here is my profound thought for the day: This is the first time I have met someone who seeks out people and who sees beyond. That may seem trivial but I think it is profound all the same. We never look beyond our assumptions and, what's worse, we have given up trying to meet others; we just meet ourselves. We don't recognize each other because other people have become our permanent mirrors. If we actually realized this, if we were to become aware of the fact that we are only ever looking at ourselves in the other person, that we are alone in the wilderness, we would go crazy. When my mother offers macaroons from Chez Laduree to Madame de Broglie, she is telling herself her own life story and just nibbling at her own flavor; when Papa drinks his coffee and reads his paper, he is contemplating his own reflection in the mirror, as if practicing the Coue method or something; when Colombe talks about Marian's lectures, she is ranting about her own reflection; and when people walk by the concierge, all they see is a void, because she is not from their world. As for me, I implore fate to give me the chance to see beyond myself and truly meet someone.

An orange day, a happy day, a brand-new day in the secret language that only the three of us seemed to understand. "Mmmmm," Daddy said, taking a bite of his roll. "Orange wakes you up, but cinnamon makes you remember.

Nellie didn't make these lavender muffins often, as they brought forth memories of her mother in better days, which was difficult. Yet, it remained one of her favorite recipes. Lemon the flavor of sunshine, and lavender, a most powerful herb. It symbolized feminine beauty and grace, and Nellie could think of nothing better with which to celebrate Martha's recent delivery.

They had always been accustomed to eat a great deal of smoked sausage, and how could they know that what they bought in America was not the same—that its color was made by chemicals, and its smoky flavor by more chemicals, and that it was full of "potato flour" besides? Potato flour is the waste of potato after the starch and alcohol have been extracted; it has no more food value than so much wood, and as its use as a food adulterant is a penal offense in Europe, thousands of tons of it are shipped to America every year. It was amazing what quantities of food such as this were needed every day, by eleven hungry persons. A

I will love you with no regard to the actions of our enemies or the jealousies of actors. I will love you with no regard to the outrage of certain parents or the boredom of certain friends. I will love you no matter what is served in the world’s cafeterias or what game is played at each and every recess. I will love you no matter how many fire drills we are all forced to endure, and no matter what is drawn upon the blackboard in a blurring, boring chalk. I will love you no matter how many mistakes I make when trying to reduce fractions, and no matter how difficult it is to memorize the periodic table. I will love you no matter what your locker combination was, or how you decided to spend your time during study hall. I will love you no matter how your soccer team performed in the tournament or how many stains I received on my cheerleading uniform. I will love you if I never see you again, and I will love you if I see you every Tuesday. I will love you if you cut your hair and I will love you if you cut the hair of others. I will love you if you abandon your baticeering, and I will love you if you retire from the theater to take up some other, less dangerous occupation. I will love you if you drop your raincoat on the floor instead of hanging it up and I will love you if you betray your father. I will love you even if you announce that the poetry of Edgar Guest is the best in the world and even if you announce that the work of Zilpha Keatley Snyder is unbearably tedious. I will love you if you abandon the theremin and take up the harmonica and I will love you if you donate your marmosets to the zoo and your tree frogs to M. I will love you as the starfish loves a coral reef and as kudzu loves trees, even if the oceans turn to sawdust and the trees fall in the forest without anyone around to hear them. I will love you as the pesto loves the fetuccini and as the horseradish loves the miyagi, as the tempura loves the ikura and the pepperoni loves the pizza. I will love you as the manatee loves the head of lettuce and as the dark spot loves the leopard, as the leech loves the ankle of a wader and as a corpse loves the beak of the vulture. I will love you as the doctor loves his sickest patient and a lake loves its thirstiest swimmer. I will love you as the beard loves the chin, and the crumbs love the beard, and the damp napkin loves the crumbs, and the precious document loves the dampness in the napkin, and the squinting eye of the reader loves the smudged print of the document, and the tears of sadness love the squinting eye as it misreads what is written. I will love you as the iceberg loves the ship, and the passengers love the lifeboat, and the lifeboat loves the teeth of the sperm whale, and the sperm whale loves the flavor of naval uniforms. I will love you as a child loves to overhear the conversations of its parents, and the parents love the sound of their own arguing voices, and as the pen loves to write down the words these voices utter in a notebook for safekeeping. I will love you as a shingle loves falling off a house on a windy day and striking a grumpy person across the chin, and as an oven loves malfunctioning in the middle of roasting a turkey. I will love you as an airplane loves to fall from a clear blue sky and as an escalator loves to entangle expensive scarves in its mechanisms. I will love you as a wet paper towel loves to be crumpled into a ball and thrown at a bathroom ceiling and an eraser loves to leave dust in the hairdos of the people who talk too much. I will love you as a taxi loves the muddy splash of a puddle and as a library loves the patient tick of a clock. I will love you as a thief loves a gallery and as a crow loves a murder, as a cloud loves bats and as a range loves braes. I will love you as misfortune loves orphans, as fire loves innocence and as justice loves to sit and watch while everything goes wrong.

When she left I realized my roommate, Dave, was awake the whole time and was witness to my entire interaction with Heather. He said something like, 'Good try, man. Just remember, if Christ wants something to happen it will, but it will happen in his time.' which was my first real taste of the born-again-flavored shit pie he was going to force-feed down my throat every day of our freshman year.

While dragging herself up she had to hang onto the rail. Her twisted progress was that of a cripple. Once on the open deck she felt the solid impact of the black night, and the mobility of the accidental home she was about to leave. Although Lucette had never died before—no, dived before, Violet—from such a height, in such a disorder of shadows and snaking reflections, she went with hardly a splash through the wave that humped to welcome her. That perfect end was spoiled by her instinctively surfacing in an immediate sweep — instead of surrendering under water to her drugged lassitude as she had planned to do on her last night ashore if it ever did come to this. The silly girl had not rehearsed the technique of suicide as, say, free-fall parachutists do every day in the element of another chapter. Owing to the tumultuous swell and her not being sure which way to peer through the spray and the darkness and her own tentaclinging hair—t,a,c,l—she could not make out the lights of the liner, an easily imagined many-eyed bulk mightily receding in heartless triumph. Now I’ve lost my next note. Got it. The sky was also heartless and dark, and her body, her head,and particularly those damned thirsty trousers, felt clogged with Oceanus Nox, n,o,x. At every slap and splash of cold wild salt, she heaved with anise-flavored nausea and there was an increasing number, okay, or numbness, in her neck and arms. As she began losing track of herself, she thought it proper to inform a series of receding Lucettes—telling them to pass it on and on in a trick-crystal regression—that what death amounted to was only a more complete assortment of the infinite fractions of solitude. She did not see her whole life flash before her as we all were afraid she might have done; the red rubber of a favorite doll remained safely decomposed among the myosotes of an un-analyzable brook; but she did see a few odds and ends as she swam like a dilettante Tobakoff in a circle of brief panic and merciful torpor. She saw a pair of new vairfurred bedroom slippers, which Brigitte had forgotten to pack; she saw Van wiping his mouth before answering, and then, still withholding the answer, throwing his napkin on the table as they both got up; and she saw a girl with long black hair quickly bend in passing to clap her hands over a dackel in a half-tom wreath. A brilliantly illumined motorboat was launched from the not-too-distant ship with Van and the swimming coach and the oilskin-hooded Toby among the would-be saviors; but by that time a lot of sea had rolled by and Lucette was too tired to wait. Then the night was filled with the rattle of an old but still strong helicopter. Its diligent beam could spot only the dark head of Van, who, having been propelled out of the boat when it shied from its own sudden shadow, kept bobbing and bawling the drowned girl’s name in the black, foam-veined, complicated waters.

It is a way to keep cider sweet without boiling. Let the frost come to freeze them first, solid as stones, and then the rain or a warm winter day to thaw them, and they will seem to have borrowed a flavor from heaven through the medium of the air in which they hang.

There were shelves upon shelves of the most succulent-looking sweets imaginable. Creamy chunks of nougat, shimmering pink squares of coconut ice, fat, honey-colored toffees; hundreds of different kinds of chocolate in neat rows; there was a large barrel of Every Flavor Beans, and another of Fizzing Whizbees, the levitating sherbert balls that Ron had mentioned; along yet another wall were "Special Effects" sweets: Droobles Best Blowing Gum (which filled a room with bluebell-colored bubbles that refused to pop for days), the strange, splinter Toothflossing Stringmints, tiny black Pepper Imps ("breathe fire for your friends!"), Ice Mice ("hear your teeth chatter and squeak!"), peppermint creams shaped like toads ("hop realistically in the stomach!"), fragile sugar-spun quills, and exploding bonbons.

My mind has circled back again to that conversation with Helen on the steps of Schermerhorn about how each culture has a flavor. What she said that night comes back to me at least once a day. Have I ever said anything to anyone that has come back once a day for 8 years?

She couldn't see the homemade colored sprinkles, the tender yellow cake, or the pale pink frosting made with strawberry syrup enhanced with a little rosewater. Although our local strawberries weren't in season yet, I had conjured the aroma and taste of juicy berries warmed by the sun. I hoped this flavor would help the two old people return once more to their youth and the carefree feeling of a summer day.

The sea, as much as the light, gives this curve of coast it's flavor. The light takes it's color from the sea, sometimes seems to be emerging from it. And the sea here is ever-present. On clear days it coats the air with a transparent tinge of palest blue that salts and sharpens every detail.

At Rainbow Cake, January's special flavors would be dark chocolate and coffee, those pick-me-ups we all needed to start the day- or a new year. To me, their toasty-toasty flavors said that even if you only had a mere handful of beans and your life went up in flames, you could still create something wonderful. A little trial by fire could do you good. After all, if it worked so well with raw cacao and coffee beans, it could work for others, including me.

Maybe he used to like me, but I doubt he does anymore, now that I’ve insulted his bird fetish.” Peter smiled.   “He’s not going to stop liking you over one little argument.   I don’t think he’s the type to just fall for someone and then hate them the next day.   We don’t live in that kind of world anymore, anyway.” “What do you mean?”   “Well, when there were thousands of possible mates to choose from, it was like being a huge candy store with a billion types of sugary things to choose from.   You could sample one of everything and not worry about whether you’d like it much or whatever, because there was always another jar of candy nearby.   But now, there’s no candy store.   There’s a single jawbreaker that you found in the gutter.   And there are no more jawbreaker factories.   No more candy stores.   No more refined sugar.   That one jawbreaker you found could be the only one you’ll ever have again.   You aren’t going to just eat it and say goodbye.” His analogy wasn’t perfect but I saw where he was going with it.   “So I’m like a jawbreaker.   A dirty one you find in the gutter.” “Yeah.   And he likes that candy.   It’s his favorite.   So he doesn’t care that it has smelly feet.” I scowled at him.   “How do you know he likes jawbreakers so much?” “I just know.   I can tell a good match when I see one.   He needs someone spunky and tough, someone different than other girls.   That’s you.” I smiled, liking how Peter had described me.   “But what if he just decides to eat it real quick and then move on?   I mean, there are other jawbreakers out there.   They’re just more rare.” “That’s not how he is.   He’s methodical.   A thinking person.   He’s not rash. And he knows his odds of finding a jawbreaker of this flavor?   Are pretty slim.” “I’ve seen him do some stupid, rash things … like going after the candy at the Cracker Barrel.” “That was all a very carefully-crafted way of making sure he had a good grip on his jawbreaker.   He wants to keep the candy happy.   Keep it sweet.” I rolled my eyes.   “Ugh.   Your analogy is making me want to eye gouge you right now.

Many great thinkers are said to be misanthropes, usually because they did not embrace all people around them as the greatest thing since sliced bread (which is actually a terrible thing: it massively reduces flavor if you keep it more than a day, which the shipping process by very nature imposes). This enables us to write off their opinions as “subjective,” with an airy wave of our hand and the all-knowing proclamation, “You know he was a misanthrope” or “Her misanthropy kept her from knowing the good in humanity.” This dismissive outlook is designed to protect the meek among us, who might be offended by the knowledge that recreational heroin use is actually a somewhat illogical outlook (to avoid absolute categories, we say “for most,” since for some people, dying of heroin addiction is the best solution). Misanthropy goes into the file with evil, terrorists, hackers, Nazis, pot smokers and Montana cabin-dwellers – people who have rejected society, and thus cannot be trusted.

We reduce everything into a how. There is a great how-to-ism all over the world, and every person, particularly the modern contemporary mind, has become a how-to-er: how to do this, how to do that, how to grow rich, how to be successful, how to influence people and win friends, how to meditate, even how to love. The day is not far off when some stupid guy is going to ask how to breathe. It is not a question of how at all. Don’t reduce life into technology. Life reduced into technology loses all flavor of joy.

My son, you are just an infant now, but on that day when the world disrobes of its alluring cloak, it is then that I pray this letter is in your hands. Listen closely, my dear child, for I am more than that old man in the dusty portrait beside your bed. I was once a little boy in my mother’s arms and a babbling toddler on my father's lap. I played till the sun would set and climbed trees with ease and skill. Then I grew into a fine young man with shoulders broad and strong. My bones were firm and my limbs were straight; my hair was blacker than a raven's beak. I had a spring in my step and a lion's roar. I travelled the world, found love and married. Then off to war I bled in battle and danced with death. But today, vigor and grace have forsaken me and left me crippled. Listen closely, then, as I have lived not only all the years you have existed, but another forty more of my own. My son, We take this world for a permanent place; we assume our gains and triumphs will always be; that all that is dear to us will last forever. But my child, time is a patient hunter and a treacherous thief: it robs us of our loved ones and snatches up our glory. It crumbles mountains and turns stone to sand. So who are we to impede its path? No, everything and everyone we love will vanish, one day. So take time to appreciate the wee hours and seconds you have in this world. Your life is nothing but a sum of days so why take any day for granted? Don't despise evil people, they are here for a reason, too, for just as the gift salt offers to food, so do the worst of men allow us to savor the sweet, hidden flavor of true friendship. Dear boy, treat your elders with respect and shower them with gratitude; they are the keepers of hidden treasures and bridges to our past. Give meaning to your every goodbye and hold on to that parting embrace just a moment longer--you never know if it will be your last. Beware the temptation of riches and fame for both will abandon you faster than our own shadow deserts us at the approach of the setting sun. Cultivate seeds of knowledge in your soul and reap the harvest of good character. Above all, know why you have been placed on this floating blue sphere, swimming through space, for there is nothing more worthy of regret than a life lived void of this knowing. My son, dark days are upon you. This world will not leave you with tears unshed. It will squeeze you in its talons and lift you high, then drop you to plummet and shatter to bits . But when you lay there in pieces scattered and broken, gather yourself together and be whole once more. That is the secret of those who know. So let not my graying hairs and wrinkled skin deceive you that I do not understand this modern world. My life was filled with a thousand sacrifices that only I will ever know and a hundred gulps of poison I drank to be the father I wanted you to have. But, alas, such is the nature of this life that we will never truly know the struggles of our parents--not until that time arrives when a little hand--resembling our own--gently clutches our finger from its crib. My dear child, I fear that day when you will call hopelessly upon my lifeless corpse and no response shall come from me. I will be of no use to you then but I hope these words I leave behind will echo in your ears that day when I am no more. This life is but a blink in the eye of time, so cherish each moment dearly, my son.

Ree Dolly stood at the break of day on her cold front steps and smelled coming flurries and saw meat. Meat hung from trees across the creek. Carcasses hung pale of flesh with fatty gleam from low limbs of saplings in the side yards. Three halt haggard houses formed a kneeling rank on the far creekside and each had two or more skinned torsos dangling by rope from sagged limbs, venison left to the weather for two nights and three days so the early blossoming of decay might round the flavor, sweeten that meat to the bone.

Was there any special reason for selecting French chocolate ice cream to spoon into the broadcasting unit?' Brock thought about it and smiled. 'It’s my favorite flavor.' 'Oh,' said the doctor. 'I figured, hell, what’s good enough for me is good enough for the radio transmitter.' 'What made you think of spooning ice cream into the radio?' 'It was a hot day.

One day, maybe, when Ava has settled in a new home, she will need a sweet substitute for baking, a remedy for a sore throat, some flavor for her tea. She will stand in her pantry, and her hand will close around that jar. Maybe so much time will have passed that she will not remember where it came from. But in all those years, it will never go bad. It will keep, until she’s ready.

My mother was born on Valentine’s Day and because of that, I have oddly always loved Valentine’s Day. I have friends who absolutely hate the day. And I get that, I do. I can see through it as much as the next person, but I still believe that at its core, it’s a day to recognize love. A day to send a note to someone, eye a new crush, make out, open champagne or sparkling apple cider, pop a cinnamon flavored gummy, and just remember for a moment that even if you’re not in love at the moment, love exists. That even when we don’t have love, there is the possibility of love.

In Paris in the 1950s, I had the supreme good fortune to study with a remarkably able group of chefs. From them I learned why good French good is an art, and why it makes such sublime eating: nothing is too much trouble if it turns out the way it should. Good results require that one take time and care. If one doesn't use the freshest ingredients or read the whole recipe before starting, and if one rushes through the cooking, the result will be an inferior taste and texture--a gummy beef Wellington, say. But a careful approach will result in a magnificent burst of flavor, a thoroughly satisfying meal, perhaps even a life-changing experience. Such was the case with the sole meunière I ate at La Couronne on my first day in France, in November 1948. It was an epiphany. In all the years since the succulent meal, I have yet to lose the feelings of wonder and excitement that it inspired in me. I can still almost taste it. And thinking back on it now reminds me that the pleasures of table, and of life, are infinite--toujours bon appétit!

My God, don’t they know? This stuff is simulacra of simulacra of simulacra. A diluted tincture of Ralph Lauren, who had himself diluted the glory days of Brooks Brothers, who themselves had stepped on the product of Jermyn Street and Savile Row, flavoring their ready-to-wear with liberal lashings of polo knit and regimental stripes. But Tommy surely is the null point, the black hole. There must be some Tommy Hilfiger event horizon, beyond which it is impossible to be more derivative, more removed from the source, more devoid of soul. Or so she hopes, and doesn’t know, but suspects in her heart that this in fact is what accounts for his long ubiquity.

Feel the greatness This is a great day to be alive. This is a great day to be who you are, where you are, and the way you are. On this day, you can begin by assuming the best. Then you can follow through and do everything in your power to make it happen. Today there will be all kinds of challenges and frustrations. And today, you can use each one of them as a way to grow stronger, more compassionate, more capable and more accomplished. This is a day that’s too unique and precious to waste. This is a day that’s filled with new and exciting possibilities for making a difference. Though there are certainly things to complain about, there is much more to be thankful for. Focus on the gratitude instead of the shortcomings, and you’ll invite today’s special flavor of abundance into your life. This is a great day to be positive, purposeful and filled with enthusiasm for all you can do. Feel all the potential greatness in this day, and get busy bringing it to life in your own special way. — Ralph Marston

She would have to relinquish her feelings for water to the power of numbers, navigational compasses, Napier’s Rules, coordinates and geopolitics. She watched her lecturer. Could she propose that the sea sweats differently depending on the time and flavor of day and night? That there are doorways within the sea and portals in the wind? That she had heard the earth and moon and sea converge to sing a single storm-borne wind, and these had called her to dance, and that she had danced at night with them under a fecund moon?

Okay, so what’s your favorite color, your favorite ice cream flavor, and your favorite season? “Blue, coffee, and winter.” “Winter. No one likes winter.” “It gets dark early, I like that.” “Why?” Because that means the day has ended. I like checking days off a calendar—

Some flavor of all of this would have remained undiscovered to me. If you try to observe the world for long enough through the perfect lens, then one day it will surely settle permanently into place, and then every object is a still life. You live in the moments between blinks.

As I learned the house, and began to read, and began to see more of the Quality, I saw that just as the fields and its workers were the engine of everything, the house itself would have been lost without those who tasked within it. My father, like all the masters, built an entire apparatus to disguise this weakness, to hide how prostrate they truly were. The tunnel, where I first entered the house, was the only entrance that the Tasked were allowed to use, and this was not only for the masters’ exaltation but to hide us, for the tunnel was but one of the many engineering marvels built into Lockless so as to make it appear powered by some imperceptible energy. There were dumbwaiters that made the sumptuous supper appear from nothing, levers that seemed to magically retrieve the right bottle of wine hidden deep in the manor’s bowels, cots in the sleeping quarters, drawn under the canopy bed, because those charged with emptying the chamber-pot must be hidden even more than the chamber-pot itself. The magic wall that slid away from me that first day and opened the gleaming world of the house hid back stairways that led down into the Warrens, the engine-room of Lockless, where no guest would ever visit. And when we did appear in the polite areas of the house, as we did during the soirées, we were made to appear in such appealing dress and grooming so that one could imagine that we were not slaves at all but mystical ornaments, a portion of the manor’s charm. But I now knew the truth—that Maynard’s folly, though more profane, was unoriginal. The masters could not bring water to boil, harness a horse, nor strap their own drawers without us. We were better than them—we had to be. Sloth was literal death for us, while for them it was the whole ambition of their lives. It occurred to me then that even my own intelligence was unexceptional, for you could not set eyes anywhere on Lockless and not see the genius in its makers—genius in the hands that carved out the columns of the portico, genius in the songs that evoked, even in the whites, the deepest of joys and sorrows, genius in the men who made the fiddle strings whine and trill at their dances, genius in the bouquet of flavors served up from the kitchen, genius in all our lost, genius in Big John. Genius in my mother.

As I was editing this chapter, a survey of more than thirty-five hundred Australian surgeons revealed a culture rife with bullying, discrimination, and sexual harassment, against women especially (although men weren’t untouched either). To give you a flavor of professional life as a woman in this field, female trainees and junior surgeons “reported feeling obliged to give their supervisors sexual favours to keep their jobs”; endured flagrantly illegal hostility toward the notion of combining career with motherhood; contended with “boys’ clubs”; and experienced entrenched sexism at all levels and “a culture of fear and reprisal, with known bullies in senior positions seen as untouchable.”68 I came back to this chapter on the very day that news broke in the state of Victoria, Australia, where I live, of a Victorian Equal Opportunity and Human Rights Commission report revealing that sexual discrimination and harassment is also shockingly prevalent in the Victorian Police, which unlawfully failed to provide an equal and safe working environment.69 I understand that attempts to identify the psychological factors that underlie sex inequalities in the workplace are well-meaning. And, of course, we shouldn’t shy away from naming (supposedly) politically unpalatable causes of those inequalities. But when you consider the women who enter and persist in highly competitive and risky occupations like surgery and policing—despite the odds stacked against them by largely unfettered sex discrimination and harassment—casual scholarly suggestions that women are relatively few in number, particularly in the higher echelons, because they’re less geared to compete in the workplace, start to seem almost offensive. Testosterone

lower her to my side and pull her against me so that her head is resting on my jacket. Her breath tastes like starburst and it makes me want to keep kissing her until I can identify every single flavor. Her hand touches my arm and she gives it a tight squeeze just as my tongue slips inside her mouth. That would be strawberry on the tip of her tongue. She keeps her hand on my arm, periodically moving it to the back of my head, then returning it to my arm. I keep my hand on her waist, never once moving it to touch any other part of her. The only thing we explore is each other’s mouths. We kiss without making another sound. We kiss until the alarm sounds off on my phone. Despite the noise, neither of us stops kissing. We don’t even hesitate. We kiss for another solid minute until the bell rings in the hallway outside and suddenly lockers are slamming shut and people are talking and everything about our moment is stolen from us by all the inconvenient external factors of school. I still my lips against hers, then slowly pull back. “I have to get to class,” she whispers. I nod, even though she can’t see me. “Me, too,” I reply. She begins to scoot out from beneath me. When I roll onto my back, I feel her move closer to me. Her mouth briefly meets mine one more time, then she pulls away and stands up. The second she opens the door, the light from the hallway pours in and I squeeze my eyes shut, throwing my arm over my face. I hear the door shut behind her and by the time I adjust to the brightness, the light is gone again. I sigh heavily. I also remain on the floor until my physical reaction to her subsides. I don’t know who the hell she was or why the hell she ended up here, but I hope to God she comes back. I need a whole hell of a lot more of that. • • • She didn’t come back the next day. Or the day after that. In fact, today marks exactly a week since she literally fell into my arms, and I’ve convinced myself that maybe that whole day was a dream. I did stay up most of the night before watching zombie movies with Chunk, but even though I was going on two hours of sleep, I don’t know that I would have been able to imagine that. My fantasies aren’t that fun. Whether she comes back or not, I still don’t have a fifth period and until someone calls me out on it, I’ll keep hiding out in here. I actually slept way too much last night, so I’m not tired. I pull my phone out to text Holder when the door to the closet begins to open. “Are you in here, kid?” I hear her whisper. My heart immediately picks up pace and I can’t tell if it’s that she came back or if it’s because the

There will be a cauldron of spiced hot cider, and pumpkin shortbread fingers with caramel and fudge dipping sauces as our freebies, and I've done plenty of special spooky treats. Ladies' fingers, butter cookies the shape of gnarled fingers with almond fingernails and red food coloring on the stump end. I've got meringue ghosts and cups of "graveyard pudding," a dark chocolate pudding layered with dark Oreo cookie crumbs, strewn with gummy worms, and topped with a cookie tombstone. There are chocolate tarantulas, with mini cupcake bodies and legs made out of licorice whips, sitting on spun cotton candy nests. The Pop-Tart flavors of the day are chocolate peanut butter, and pumpkin spice. The chocolate ones are in the shape of bats, and the pumpkin ones in the shape of giant candy corn with orange, yellow, and white icing. And yesterday, after finding a stash of tiny walnut-sized lady apples at the market, I made a huge batch of mini caramel apples.

Resistence takes place on many planes. Occasionally it can be dramatic and public, but most of the decisions we are faced with are mundane and private. What to eat is a choice that we make several times a day, if we are lucky. The cumulative choices we make about food have profound implications. Food offers us many opportunities to resist the culture of mass marketing and commodification. Though consumer action can take many creative and powerful forms, we do not have to be reduced to the role of consumers selecting from seductive convenience items. We can merge appetite with activism and choose to involve ourselves in food as cocreators. (Page 27)

A scientist who studied monkeys on an island in Indonesia was able to teach a certain one to wash bananas in the river before eating them. Cleansed of sand and dirt, the food was more flavorful. The scientist who did this only because he was studying the learning capacity of monkeys did not imagine what would eventually happen. So he was surprised to see that the other monkeys on the island began to imitate the first one. "And then, one day, when a certain number of monkeys had learned to wash their bananas, the monkeys on all of the other islands in the archipelago began to do the same thing. What was most surprising, though, was that the other monkeys learned to do so without having had any contact with the island where the experiment had been conducted." He stopped. "Do you understand?" "No," I answered. "There are several similar scientific studies. The most common explanation is that when a certain number of people evolve, the entire human race begins to evolve. We don't know how many people are needed but we know that's how it works.

The following day, the scent Garrance has created is soon dispersed through the restaurant via an electric diffuser---the aromas of citrus, coconut, and ginger hitting me in waves. Ravenous, I set to making a roasted red pepper and garlic hummus, incorporating the urfa biber to see if it really makes a difference. I dip my finger into the dark purplish-brown flakes to taste, and I'm blown away by the earthiness of the flavors. I smack my lips, tasting undertones of raisins, chocolate, and maybe a little coffee. Even though I've made a crudité platter with some pan-seared padron peppers sprinkled with sea salt and homemade garlic-infused naan, I can't help shoving spoonfuls of the hummus into my eager mouth.

The Lutz heck that emerges from his writings and actions drifted like a weather vane: charming when need be, cold-blooded when need be, tigerish or endearing, depending on his goal. Still, it is surprising that Heck the zoologist chose to ignore the accepted theory of hybrid vigor: that interbreeding strengthens a bloodline. He must have known that mongrels enjoy better immune systems and have more tricks up their genetic sleeves, while in a closely knit species, however "perfect," any illness that kills one animal threatens to wipe out all the others, which is why zoos keep careful studbooks of endangered animals such as cheetahs and forest bison and try to mate them advantageously. In any case, in the distant past, long before anyone was recognizably Aryan, our ancestors shared the world with other flavors of hominids, and interbreeding among neighbors often took place, producing hardier, nastier offspring who thrived. All present-day humans descend from that robust, talkative mix, specifically from a genetic bottleneck of only about one hundred individuals. A 2006 study of mitochondrial DNA tracks Ashkenazi Jews (about 92 percent of the world’s Jews in 1931) back to four women, who migrated from the Near East to Italy in the second and third centuries. All of humanity can be traced back to the gene pool of one person, some say to a man, some a woman. It’s hard to imagine our fate being as iffy as that, be we are natural wonders.

Every generation of children instinctively nests itself in nature, no matter matter how tiny a scrap of it they can grasp. In a tale of one city child, the poet Audre Lord remembers picking tufts of grass which crept up through the paving stones in New York City and giving them as bouquets to her mother. It is a tale of two necessities. The grass must grow, no matter the concrete suppressing it. The child must find her way to the green, no matter the edifice which would crush it. "The Maori word for placenta is the same word for land, so at birth the placenta is buried, put back in the mothering earth. A Hindu baby may receive the sun-showing rite surya-darsana when, with conch shells ringing to the skies, the child is introduced to the sun. A newborn child of the Tonga people 'meets' the moon, dipped in the ocean of Kosi Bay in KwaZulu-Natal. Among some of the tribes of India, the qualities of different aspects of nature are invoked to bless the child, so he or she may have the characteristics of earth, sky and wind, of birds and animals, right down to the earthworm. Nothing is unbelonging to the child. "'My oldest memories have the flavor of earth,' wrote Frederico García Lorca. In the traditions of the Australian deserts, even from its time in the womb, the baby is catscradled in kinship with the world. Born into a sandy hollow, it is cleaned with sand and 'smoked' by fire, and everything -- insects, birds, plants, and animals -- is named to the child, who is told not only what everything is called but also the relationship between the child and each creature. Story and song weave the child into the subtle world of the Dreaming, the nested knowledge of how the child belongs. "The threads which tie the child to the land include its conception site and the significant places of the Dreaming inherited through its parents. Introduced to creatures and land features as to relations, the child is folded into the land, wrapped into country, and the stories press on the child's mind like the making of felt -- soft and often -- storytelling until the feeling of the story of the country is impressed into the landscape of the child's mind. "That the juggernaut of ants belongs to a child, belligerently following its own trail. That the twitch of an animal's tail is part of a child's own tale or storyline, once and now again. That on the papery bark of a tree may be written the songline of a child's name. That the prickles of a thornbush may have dynamic relevance to conscience. That a damp hollow by the riverbank is not an occasional place to visit but a permanent part of who you are. This is the beginning of belonging, the beginning of love. "In the art and myth of Indigenous Australia, the Ancestors seeded the country with its children, so the shimmering, pouring, circling, wheeling, spinning land is lit up with them, cartwheeling into life.... "The human heart's love for nature cannot ultimately be concreted over. Like Audre Lord's tufts of grass, will crack apart paving stones to grasp the sun. Children know they are made of the same stuff as the grass, as Walt Whitman describes nature creating the child who becomes what he sees: There was a child went forth every day And the first object he look'd upon, that object he became... The early lilacs became part of this child... And the song of the phoebe-bird... In Australia, people may talk of the child's conception site as the origin of their selfhood and their picture of themselves. As Whitman wrote of the child becoming aspects of the land, so in Northern Queensland a Kunjen elder describes the conception site as 'the home place for your image.' Land can make someone who they are, giving them fragments of themselves.

I said something that surprised me. I said, after two such men had just walked slowly by, “I know it’s terrible of me, but I’m almost jealous of them. Because they have each other, they’re tied together in a real community.” And he looked at me then, and with real kindness on his face, and I see now that he recognized what I did not: that in spite of my plenitude, I was lonely. Lonely was the first flavor I had tasted in my life, and it was always there, hidden inside the crevices of my mouth, reminding me. He saw this that day, I think. And he was kind. “Yes” is all he said. He could easily have said, “Are you crazy, they’re dying!” But he did not say that, because he understood that loneliness about me. That is what I want to think. That is what I think.

The Pop-Tarts page is often aflutter. Pop-Tarts, it says as of today (February 8, 2008), were discontinued in Australia in 2005. Maybe that's true. Before that it said that Pop-Tarts were discontinued in Korea. Before that Australia. Several days ago it said: "Pop-Tarts is german for Little Iced Pastry O' Germany." Other things I learned from earlier versions: More than two trillion Pop-Tarts are sold each year. George Washington invented them. They were developed in the early 1960s in China. Popular flavors are "frosted strawberry, frosted brown sugar cinnamon, and semen." Pop-Tarts are a "flat Cookie." No: "Pop-Tarts are a flat Pastry, KEVIN MCCORMICK is a FRIGGIN LOSER notto mention a queer inch." No: "A Pop-Tart is a flat condom." Once last fall the whole page was replaced with "NIPPLES AND BROCCOLI!!!!!

And on the moon there is surely water...And up there, if water exists, and air, then so does life. A life perhaps different from ours. Perhaps that water has the flavor of (let us say) glycyrrhizin, or cardamon, or even of pepper. If there are infinite worlds, this proves the infinite ingenuity of the Engineer of our Universe, but then there is no limit to this Poet. He can have created inhabited worlds everywhere, but inhabited by ever-different creatures. Perhaps the inhabitants of the sun are sunnier, brighter, and more illuminated than are the inhabitants of the earth, who are heavy with matter, and the inhabitants of the moon lie somewhere in between. On the sun live beings who are all Form, or all Act, if you prefer, while on the earth beings are made of mere Potentials that evolve, and on the moon they are in medio fluctuantes, lunatics, so to speak...

Dear Pinterest, When we first started dating, you lured me in with Skittles-flavored vodka and Oreo-filled chocolate chip cookies. You wooed me with cheesy casseroles adjacent to motivational fitness sayings. I loved your inventiveness: Who knew cookies needed a sugary butter dip? You did. You knew, Pinterest. You inspired me, not to make stuff, but to think about one day possibly making stuff if I have time. You took the cake batter, rainbow and bacon trends to levels nobody thought were possible. You made me hungry. The nights I spent pinning and eating nachos were some of the best nights of my life. Pinterest, we can’t see each other anymore. You see, it’s recently come to my attention that some people aren’t just pinning, they are making. This makes me want to make, too. Unfortunately, I’m not good at making, and deep down I like buying way more. Do you see where I’m going with this? I’m starting to feel bad, Pinterest. I don’t enjoy you the way I once did. We need to take a break. I’m going to miss your crazy ideas (rolls made with 7Up? Shut your mouth). This isn’t going to be easy. You’ve been responsible for nearly every 2 a.m. grilled cheese binge I’ve had for the past couple of years, and for that I’ll be eternally grateful. Stay cool, Pinterest. PS. You hurt me. PPS. I’m also poor now. Xo Me 10

Mrs. Heath wanted to sprinkle their minds with grass seed and watch the blades spike up through the earth, flat and predictable as a golf course. She wanted dependable students, well fed but not necessarily nourished. But he was not in that category. Admittedly, he could not count on his perceptions of letters and words, and he was not always accurate. He misused words most when he liked their sound. A sentence had a kind of music, and the word sounded right. The definitions were never as interesting as the sound they made coming out of your mouth. He rolled their flavors around on his tongue, tasting every nook and cranny, but he could not be trusted to deliver the right answer and she would never give him better than a C, no matter what genius work he produced. The way he saw it, his mind was a big unruly field of wildflowers. One day he would shower the world with blossoms.

Apprentices have asked me, what is the most exalted peak of cuisine? Is it the freshest ingredients, the most complex flavors? Is it the rustic, or the rare? It is none of thesse. The peak is neither eating nor cooking, but the giving and sharing of food. Great food should never be taken alone. What pleasure can a man take in fine cuisine unless he invites cherised friends, counts the days until the banquet, and composes an anticipatory poem for his letter of invitation?

The police think maybe it was the gas. Maybe the pilot light on the stove went out or a burner was left on, leaking gas, and the gas rose to the ceiling, and the gas filled the condo from ceiling to floor in every room. The condo was seventeen hundred square feet with high ceilings and for days and days, the gas must’ve leaked until every room was full. When the rooms were filled to the floor, the compressor at the base of the refrigerator clicked on. Detonation. The floor-to-ceiling windows in their aluminum frames went out and the sofas and the lamps and dishes and sheet sets in flames, and the high school annuals and the diplomas and telephone. Everything blasting out from the fifteenth floor in a sort of solar flare. Oh, not my refrigerator. I’d collected shelves full of different mustards, some stone-ground, some English pub style. There were fourteen different flavors of fat-free salad dressing, and seven kinds of capers. I know, I know, a house full of condiments and no real food.

The flavor that came to me was a luscious Suncrest peach that I once had in California. This heirloom variety needed time to ripen on the tree to achieve its peak flavor. Unlike other peaches that were picked unripe so they would ship more easily. Suncrest peaches had to be eaten right away. But they were worth it- fragrant, luscious, juice-dripping-down-your-chin perfection. The problem was that I didn't have any peach mousse or filling. But I quickly improvised. "You're getting married in August, when peaches are in season," I said. "Taste our browned butter yellow cake with a little apricot and some vanilla-almond buttercream, and see what you think." As they each took a small bite of what I hoped would be their signature cake flavors, I was drawn back into the taste of the peach. It was juicy and sweet, but as I got close to the center of the peach, their was an off flavor of rot. In my mind's eye, I could see a darkened area close to the center that would soon cause the peach to wither. I knew what that meant. I didn't know whose life would be blighted, but these golden days were few. They wouldn't have much time together.

You are not conscious of having grossly violated any moral low. But have you never heard of a gentleman in India who had a tame leopard that went about his house? It was as playful as a cat, and did no one any harm till one day, as he lay asleep, the leopard licked his hand, and licked until it had licked a sore place and tasted blood. After that there was nothing for it but to destroy it; for all the leopard-nature was aroused by that taste of blood. And some of you young people, with all the godly associations that are round about you, will — I am always afraid — get a taste of the devilry outside, of the world’s vice and sin; and then there is the leopard’s nature in you. If you once get the taste and flavor of it, you will be prone to be always thirsting for it. Then, instead of the hope we now cherish, that we shall soon see you at your parents’ side, serving Christ — see you take your father’s place, young man, in after-years — see you, young woman, grow up to be a matron in the Church of God, bringing many others to the Savior — we may have to lament that the children are not as the parents, and cry, “Woe is the day that ever they were born.

BULLETPROOF TACO SALAD When I make this, I like to prepare extra meat and save it for another meal or even eat it by itself for a quick lunch the next day. This satisfying meal can easily be eaten for dinner, too. TACO MIX 1 pound grass-fed, organic fatty ground beef 2 tablespoons grass-fed unsalted butter or ghee ½ fresh lime, squeezed 1 to 2 tablespoons cayenne powder (warning: Suspect, don’t use if you’re sensitive!) 1 teaspoon dried oregano Sea salt to taste SALAD 1 cup spring lettuce ¼ cup shredded red cabbage 2 shredded carrots 1 cucumber, cut into slices ½ avocado, sliced “Creamy” Avocado Dressing To make the taco mix: In a medium pan, sauté the beef on medium-low until cooked gently but thoroughly. Your goal is not to brown the meat but to heat it enough that it’s cooked through. Burned, caramelized meat tastes good, but it causes food cravings. Drain the excess liquid. Add the butter or ghee, lime juice, cayenne powder, oregano, and salt. Add more seasoning if you wish and play around with flavors! To make the salad: Lay a bed with all of the salad ingredients, starting with the lettuce. Add a suitable portion of beef on top and then drizzle with dressing.

The seafood is so fresh it is otherworldly! Their rich umami flavors swirl together in my mouth like a whirlpool! The pike is transcendental fresh, yes? It's tender and fatty and melty sweet!" "I'm impressed he had the strength to cram this much powerful umami into a single dish! So refined, yet utterly savage. Ryo Kurokiba has reached a new pinnacle!" "That looks sooo good!" "But still, do all Japan pike have this much flavor in season?" "Good point. Not all do. How did he manage to create this strong of a flavor while using hardly any seasonings? Hm? Wait... it's faint, but I smell hints of a refreshing scent. A scent that is not seafood!" "It is the fragrance of herbs." "Exactly! I added a pat of this to the dish!" "Aha! Herb butter! Finely chopped herbs and spices are mixed into softened butter... ... and then wrapped up and chilled in the refrigerator for a day to allow the flavors to meld." "I stuck a pat of homemade herb butter into each wrap right before I put 'em in the oven. Baking on low heat made the butter melt slowly... ... allowing its richness to seep into every nook and cranny of the entire dish!" Both flavor and fragrance have the punch of an exploding warhead! What an impeccably violent dish!

In the deep woods of the far North, under feathery leaves of fern, was a great fairyland of merry elves, sometimes called forest brownies. These elves lived joyfully. They had everything at hand and did not need to worry much about living. Berries and nuts grew plentiful in the forest. Rivers and springs provided the elves with crystal water. Flowers prepared them drink from their flavorful juices, which the munchkins loved greatly. At midnight the elves climbed into flower cups and drank drops of their sweet water with much delight. Every elf would tell a wonderful fairy tale to the flower to thank it for the treat. Despite this abundance, the pixies did not sit back and do nothing. They tinkered with their tasks all day long. They cleaned their houses. They swung on tree branches and swam in forested streams. Together with the early birds, they welcomed the sunrise, listened to the thunder growling, the whispering of leaves and blades of grass, and the conversations of the animals. The birds told them about warm countries, sunbeams whispered of distant seas, and the moon spoke of treasures hidden deeply in the earth. In winter, the elves lived in abandoned nests and hollows. Every sunny day they came out of their burrows and made the forest ring with their happy shouts, throwing tiny snowballs in all directions and building snowmen as small as the pinky finger of a little girl. The munchkins thought they were giants five times as large as them. With the first breath of spring, the elves left their winter residences and moved to the cups of the snowdrop flowers. Looking around, they watched the snow as it turned black and melted. They kept an eye on the blossoming of hazel trees while the leaves were still sleeping in their warm buds. They observed squirrels moving their last winter supplies from storage back to their homes. Gnomes welcomed the birds coming back to their old nests, where the elves lived during winters. Little by little, the forest once more grew green. One moonlight night, elves were sitting at an old willow tree and listening to mermaids singing about their underwater kingdom. “Brothers! Where is Murzilka? He has not been around for a long time!” said one of the elves, Father Beardie, who had a long white beard. He was older than others and well respected in his striped stocking cap. “I’m here,” a snotty voice arose, and Murzilka himself, nicknamed Feather Head, jumped from the top of the tree. All the brothers loved Murzilka, but thought he was lazy, as he actually was. Also, he loved to dress in a tailcoat, tall black hat, boots with narrow toes, a cane and a single eyeglass, being very proud of that look. “Do you know where I’m coming from? The very Arctic Ocean!” roared he. Usually, his words were hard to believe. That time, though, his announcement sounded so marvelous that all elves around him were agape with wonder. “You were there, really? Were you? How did you get there?” asked the sprites. “As easy as ABC! I came by the fox one day and caught her packing her things to visit her cousin, a silver fox who lives by the Arctic Ocean. “Take me with you,” I said to the fox. “Oh, no, you’ll freeze there! You know, it’s cold there!” she said. “Come on.” I said. “What are you talking about? What cold? Summer is here.” “Here we have summer, but there they have winter,” she answered. “No,” I thought. “She must be lying because she does not want to give me a ride.” Without telling her a word, I jumped upon her back and hid in her bushy fur, so even Father Frost could not find me. Like it or not, she had to take me with her. We ran for a long time. Another forest followed our woods, and then a boundless plain opened, a swamp covered with lichen and moss. Despite the intense heat, it had not entirely thawed. “This is tundra,” said my fellow traveler. “Tundra? What is tundra?” asked I. “Tundra is a huge, forever frozen wetland covering the entire coast of the Arctic Ocean.

Fresh seafood stock made from shrimp and crab... It's hot and spicy- and at the same time, mellow and savory! Visions of lush mountains, cool springs and the vast ocean instantly come to mind! She brought out the very best flavors of each and every ingredient she used! "I started with the fresh fish and veggies you had on hand... ... and then simmered them in a stock I made from seafood trimmings until they were tender. Then I added fresh shrimp and let it simmer... seasoning it with a special blend I made from spices, herbs like thyme and bay leaves, and a base of Worcestershire sauce. I snuck in a dash of soy sauce, too, to tie the Japanese ingredients together with the European spices I used. Overall, I think I managed to make a curry sauce that is mellow enough for children to enjoy and yet flavorful enough for adults to love!" "Yum! Good stuff!" "What a surprise! To take the ingredients we use here every day and to create something out of left field like this!" "You got that right! This is a really delicious dish, no two ways about it. But what's got me confused... ... is why it seems to have hit him way harder than any of us! What on earth is going on?!" This... this dish. It... it tastes just like home! It looks like curry, but it ain't! It's gumbo!" Gumbo is a family dish famously served in the American South along the shores of the Gulf of Mexico. A thick and spicy stew, it's generally served over steamed rice. At first glance, it closely resembles Japan's take on curry... but the gumbo recipe doesn't call for curry powder. Its defining characteristic is that it uses okra as its thickener. *A possible origin for the word "gumbo" is the Bantu word for okra-Ngombu.*

In front of the mound: a mile of naked strangers. In groups of twenty, like smokes, they are directed to the other side by a man with a truncheon and a whip. It will not help to ink in his face. Several men with barrows collect clothes. There are young women still with attractive breasts. There are family groups, many small children crying quietly, tears oozing from their eyes like sweat. In whispers people comfort one another. Soon, they say. Soon. No one wails and no one begs. Arms mingle with other arms like fallen limbs, lie like shawls across bony shoulders. A loose gray calm descends. It will be soon . . . soon. A grandmother coos at the infant she cuddles, her gray hair hiding all but the feet. The baby giggles when it’s chucked. A father speaks earnestly to his son and points at the heavens where surely there is an explanation; it is doubtless their true destination. The color of the sky cannot be colored in. So the son is lied to right up to the last. Father does not cup his boy’s wet cheeks in his hands and say, You shall die, my son, and never be remembered. The little salamander you were frightened of at first, and grew to love and buried in the garden, the long walk to school your legs learned, what shape our daily life, our short love, gave you, the meaning of your noisy harmless games, every small sensation that went to make your eager and persistent gazing will be gone; not simply the butterflies you fancied, or the bodies you yearned to see uncovered—look, there they are: the inner thighs, the nipples, pubes—or what we all might have finally gained from the toys you treasured, the dreams you peopled, but especially your scarcely budded eyes, and that rich and gentle quality of consciousness which I hoped one day would have been uniquely yours like the most subtle of flavors—the skin, the juice, the sweet pulp of a fine fruit—well, son, your possibilities, as unrealized as the erections of your penis—in a moment—soon—will be ground out like a burnt wet butt beneath a callous boot and disappear in the dirt. Only our numbers will be remembered—not that you or I died, but that there were so many of us. And that we were.

HERE ARE MY TEN BEEF NOODLE SOUP COMMANDMENTS: 1. Throw out the first: always flash-boil your bones and beef to get the “musk” out. I’ve gone back and forth on this a lot. I would sometimes brown the meat as opposed to boil, but decided in the end that for this soup, you gotta boil. If you brown, it’s overpowering. The lesson that beef noodle soup teaches you is restraint. Sometimes less is more if you want all the flavors in the dish to speak to you. 2. Make sure the oil is medium-high when the aromatics go down and get a slight caramelization. It’s a fine line. Too much caramelization and it becomes too heavy, but no caramelization and your stock is weak. 3. Rice wine can be tricky. Most people like to vaporize it so that all the alcohol is cooked off. I like to leave a little of the alcohol flavor ’cause it tends to cut through the grease a bit. 4. Absolutely no butter, lard, or duck fat. I’ve seen people in America try to “kick it up a notch” with animal fats and it ruins the soup. Peanut oil or die. 5. Don’t burn the chilis and peppercorns, not even a little bit. You want the spice and the numbness, but not the smokiness. 6. After sautéing the chilis/peppercorns, turn off the heat and let them sit in the oil to steep. This is another reason you want to turn the heat off early. 7. Strain your chilis/peppercorns out of the oil, put them in a muslin bag, and set them aside. Then add ginger/garlic/scallions to the oil in that order. Stage them. 8. I use tomatoes in my beef noodle soup, but I add them after the soup is finished and everything is strained. I let them hang out in the soup as it sits on the stove over the course of the day. I cut the tomatoes thin so they give off flavor without having to cook too long and so you can serve them still intact. 9. Always use either shank or chuck flap. Brisket is too tough. If you want to make it interesting, add pig’s foot or oxtail. 10. Do you. I don’t give you measurements with this because I gave you all the ingredients and the technique. The best part about beef noodle soup is that there are no rules. It just has to have beef, noodle, and soup. There are people that do clear broth beef noodle soup. Beef noodle soup with dairy. Beef noodle soup with pig’s blood. It would suck if you looked at my recipe and never made your own, ’cause everyone has a beef noodle soup in them. Show it to me.

JUMBO GINGERBREAD NUT MUFFINS Once you try these jumbo-size, nut- and oil-rich muffins, you will appreciate how filling they are. They are made with eggs, coconut oil, almonds, and other nuts and seeds, so they are also very healthy. You can also add a schmear of cream cheese or a bit of unsweetened fruit butter for extra flavor. To fill out a lunch, add a chunk of cheese, some fresh berries or sliced fruit, or an avocado. While walnuts and pumpkin seeds are called for in the recipe to add crunch, you can substitute your choice of nut or seed, such as pecans, pistachios, or sunflower seeds. A jumbo muffin pan is used in this recipe, but a smaller muffin pan can be substituted. If a smaller pan is used, reduce baking time by about 5 minutes, though always assess doneness by inserting a wooden pick into the center of a muffin and making sure it comes out clean. If you make the smaller size, pack 2 muffins for lunch. Makes 6 4 cups almond meal/flour 1 cup shredded unsweetened coconut ½ cup chopped walnuts ½ cup pumpkin seeds Sweetener equivalent to ¾ cup sugar 2 teaspoons ground cinnamon 1 tablespoon ground ginger 1 teaspoon ground nutmeg ½ teaspoon ground cloves 1 teaspoon sea salt 3 eggs ½ cup coconut oil, melted 1 teaspoon vanilla extract ½ cup water Preheat the oven to 350°F. Place paper liners in a 6-cup jumbo muffin pan or grease the cups with coconut or other oil. In a large bowl, combine the almond meal/flour, coconut, walnuts, pumpkin seeds, sweetener, cinnamon, ginger, nutmeg, cloves, and salt. Mix well. In a medium bowl, whisk the eggs. Stir in the coconut oil, vanilla, and water. Pour the egg mixture into the almond meal mixture and combine thoroughly. Divide the batter evenly among the muffin cups. Bake for 30 minutes, or until a wooden pick inserted in the center of a muffin comes out clean. Per serving (1 muffin): 893 calories, 25 g protein, 26 g carbohydrates, 82 g total fat, 30 g saturated fat, 12 g fiber, 333 mg sodium BRATWURST WITH BELL PEPPERS AND SAUERKRAUT Living in Milwaukee has turned me on to the flavors of German-style bratwurst, but any spicy sausage (such as Italian, chorizo, or andouille) will do just fine in this recipe. The quality of the brat or sausage makes the dish, so choose your favorite. The spices used in various sausages will vary, so I kept the spices and flavors of the sauerkraut mixture light. However, this makes the choice of bratwurst or sausage the crucial component of this dish. You can also add ground coriander, nutmeg, and

O Come, O Come, Emmanuel “T hey shall call his name Immanuel” (which means, God with us)” (Matthew 1:23 ESV). This is perhaps our oldest Christmas carol. Historians say its roots go back to the 8th century. In its earliest form, it was a “plain song” or a chant and the monks sang it a cappella. It was sung or chanted in Latin during the seven days leading up to Christmas. Translated into English by John Mason Neale in 1851, we sing it to the tune “Veni, Emmanuel,” a 15th-century melody. Many churches sing it early in the Advent season because of its plaintive tone of expectant waiting. Traditionally Advent centers on the Old Testament preparation for the coming of the Messiah who will establish his kingdom on the earth. When the words form a prayer that Christ will come and “ransom captive Israel,” we ought to remember the long years of Babylonian captivity. Each verse of this carol features a different Old Testament name or title of the coming Messiah: “O come, O come, Emmanuel.” “O come, Thou Wisdom from on high.” “O come, Thou Rod of Jesse.” “O come, Thou Day-spring.” “O come, Thou Key of David.” “O come, Thou Lord of Might.” “O come, Desire of Nations.” This carol assumes a high level of biblical literacy. That fact might argue against singing it today because so many churchgoers don’t have any idea what “Day-spring” means or they think Jesse refers to a wrestler or maybe to a reality TV star. But that argument works both ways. We ought to sing this carol and we ought to use it as a teaching tool. Sing it—and explain it! We can see the Jewish roots of this carol in the refrain: Rejoice! Rejoice! Emmanuel Shall come to thee, O Israel. But Israel’s Messiah is also our Savior and Lord. What Israel was waiting for turns out to be the long-expected Jesus. So this carol rightly belongs to us as well. The first verse suggests the longing of the Jewish people waiting for Messiah to come: O come, O come, Emmanuel And ransom captive Israel That mourns in lonely exile here Until the Son of God appears The second verse pictures Christ redeeming us from hell and death: O come, Thou Rod of Jesse, free Thine own from Satan’s tyranny From depths of Hell Thy people save And give them victory o’er the grave This verse reminds us only Christ can take us home to heaven: O come, Thou Key of David, come, And open wide our heavenly home; Make safe the way that leads on high, And close the path to misery. Rejoice! Rejoice! Emmanuel Shall come to thee, O Israel. Let’s listen as Selah captures the Jewish flavor of this carol. Lord, we pray today for all those lost in the darkness of sin. We pray for those who feel there is no hope. May the light of Jesus shine in their hearts today. Amen.

It is a common sentence that Knowledge is power; but who hath duly Considered or set forth the power of Ignorance? Knowledge slowly builds up what Ignorance in an hour pulls down. Knowledge, through patient and frugal centuries, enlarges discovery and makes record of it; Ignorance, wanting its day's dinner, lights a fire with the record, and gives a flavor to its one roast with the burned souls of many generations. Knowledge, instructing the sense, refining and multiplying needs, transforms itself into skill and makes life various with a new six days' work; comes Ignorance drunk on the seventh, with a firkin of oil and a match and an easy ‘Let there not be,’ and the many-colored creation is shriveled up in blackness. Of a truth, Knowledge is power, but it is a power reined by scruple, having a conscience of what must be and what may be; whereas Ignorance is a blind giant who, let him but wax unbound, would make it a sport to seize the pillars that hold up the long-wrought fabric of human good, and turn all the places of joy dark as a buried Babylon. And looking at life parcel-wise, in the growth of a single lot, who having a practiced vision may not see that ignorance of the true bond between events, and false conceit of means whereby sequences may be compelled - like that falsity of eyesight which overlooks the gradations of distance, seeing that which is afar off as if it were within a step or a grasp - precipitates the mistaken soul on destruction?

This Compost" Something startles me where I thought I was safest, I withdraw from the still woods I loved, I will not go now on the pastures to walk, I will not strip the clothes from my body to meet my lover the sea, I will not touch my flesh to the earth as to other flesh to renew me. O how can it be that the ground itself does not sicken? How can you be alive you growths of spring? How can you furnish health you blood of herbs, roots, orchards, grain? Are they not continually putting distemper'd corpses within you? Is not every continent work'd over and over with sour dead? Where have you disposed of their carcasses? Those drunkards and gluttons of so many generations? Where have you drawn off all the foul liquid and meat? I do not see any of it upon you to-day, or perhaps I am deceiv'd, I will run a furrow with my plough, I will press my spade through the sod and turn it up underneath, I am sure I shall expose some of the foul meat. 2 Behold this compost! behold it well! Perhaps every mite has once form'd part of a sick person—yet behold! The grass of spring covers the prairies, The bean bursts noiselessly through the mould in the garden, The delicate spear of the onion pierces upward, The apple-buds cluster together on the apple-branches, The resurrection of the wheat appears with pale visage out of its graves, The tinge awakes over the willow-tree and the mulberry-tree, The he-birds carol mornings and evenings while the she-birds sit on their nests, The young of poultry break through the hatch'd eggs, The new-born of animals appear, the calf is dropt from the cow, the colt from the mare, Out of its little hill faithfully rise the potato's dark green leaves, Out of its hill rises the yellow maize-stalk, the lilacs bloom in the dooryards, The summer growth is innocent and disdainful above all those strata of sour dead. What chemistry! That the winds are really not infectious, That this is no cheat, this transparent green-wash of the sea which is so amorous after me, That it is safe to allow it to lick my naked body all over with its tongues, That it will not endanger me with the fevers that have deposited themselves in it, That all is clean forever and forever, That the cool drink from the well tastes so good, That blackberries are so flavorous and juicy, That the fruits of the apple-orchard and the orange-orchard, that melons, grapes, peaches, plums, will none of them poison me, That when I recline on the grass I do not catch any disease, Though probably every spear of grass rises out of what was once a catching disease. Now I am terrified at the Earth, it is that calm and patient, It grows such sweet things out of such corruptions, It turns harmless and stainless on its axis, with such endless successions of diseas'd corpses, It distills such exquisite winds out of such infused fetor, It renews with such unwitting looks its prodigal, annual, sumptuous crops, It gives such divine materials to men, and accepts such leavings from them at last.

The hot case at a kombini features tonkatsu, fried chicken, menchikatsu (a breaded hamburger patty), Chinese pork buns, potato croquettes, and seafood items such as breaded squid legs or oysters. In a bit of international solidarity, you'll see corn dogs, often labeled "Amerikandoggu." One day for lunch I stopped at 7-Eleven and brought home a pouch of "Gold Label" beef curry, steamed rice, inarizushi (sushi rice in a pouch of sweetened fried tofu), cold noodle salad, and a banana. Putting together lunch for the whole family from an American 7-Eleven would be as appetizing as scavenging among seaside medical waste, but this fun to shop for and fun to eat. Instant ramen is as popular in Japan as it is in college dorms worldwide, and while the selection of flavors is wider than at an American grocery, it serves a predictable ecological niche as the food of last resort for those with no money or no time. (Frozen ramen, on the other hand, can be very good; if you have access to a Japanese supermarket, look for Myojo Chukazanmai brand.) That's how I saw it, at least, until stumbling on the ramen topping section in the 7-Eleven refrigerator case, where you can buy shrink-wrapped packets of popular fresh ramen toppings such as braised pork belly and fermented bamboo shoots. With a quick stop at a convenience store, you can turn instant ramen into a serious meal. The pork belly is rolled and tied, braised, chilled, and then sliced into thick circular slices like Italian pancetta. This is one of the best things you can do with pork, and I don't say that lightly.

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

The first thing I see when I get home from the hospital after midnight is the glint of the stainless steel oven in the semidarkness of the kitchen. The air smells sweet and eggy. I walk to the oven and pull open the door. Six white ramekins hold six perfect-looking crème caramels, and I wonder if they're safe to eat. It's been more than three hours since I turned off the oven. I remember a Swedish chef telling me years ago when I worked as a prep cook that unrefrigerated food will keep for four hours, but he also cleaned his fingernails with the tip of his chef's knife, so who knows. I pick up one of the dishes and sniff it. It smells fine. Without taking off my coat, I dig into a drawer for a spoon and eat the crème caramel in five seconds flat. The texture is silky and it tastes sweet and custardy, if not perfect. I pull the rest of the dishes from the oven to put in the fridge, telling myself one was enough. An extra treat at the end of a hard day. I've put three ramekins into the refrigerator when I can't stand it and dig into the second, eating more slowly this time, slipping out of my coat, savoring the custard on my tongue. Two is definitely enough, I'm thinking as I lick the inside of the cup, two is perfect. I'm picking up the remaining cup to put in the fridge but I turn instead, head for the bedroom with ramekin in hand. At least wait until you've gotten undressed and in bed, I told myself, surely you can wait. I make it as far as the doorway and I'm digging my spoon into a third caramel. Don't beat yourself up, I think when I'm done, it's just fake eggs and skim milk, a little sugar. It's for Cooking for Life, for God's sake, it can't be bad for you, but I feel bad somehow as I finish off the third ramekin. Okay, I'm satisfied now, I tell myself, and I can go to sleep. I get undressed , pull on my T-shirt and flannel boxers, head for the bathroom to brush my teeth, but suddenly I'm taking a detour to the kitchen, opening the fridge, staring at the three remaining custards. If I eat just one more, there'll be two left and I can take them to share with Benny tomorrow. That won't be so bad. I pick up the fourth ramekin, close the fridge, and eat as slowly as I can to truly appreciate the flavor. Restaurant desserts are easily as big as four of these little things.

A word of explanation about how the information in this book was obtained, evaluated and used. This book is designed to present, as best my reporting could determine, what really happened. The core of this book comes from the written record—National Security Council meeting notes, personal notes, memos, chronologies, letters, PowerPoint slides, e-mails, reports, government cables, calendars, transcripts, diaries and maps. Information in the book was supplied by more than 100 people involved in the Afghanistan War and national security during the first 18 months of President Barack Obama’s administration. Interviews were conducted on “background,” meaning the information could be used but the sources would not be identified by name. Many sources were interviewed five or more times. Most allowed me to record the interviews, which were then transcribed. For several sources, the combined interview transcripts run more than 300 pages. I have attempted to preserve the language of the main characters and sources as much as possible, using their words even when they are not directly quoted, reflecting the flavor of their speech and attitudes. Many key White House aides were interviewed in-depth. They shared meeting notes, important documents, recollections of what happened before, during and after meetings, and assisted extensively with their interpretations. Senior and well-placed military, intelligence and diplomatic officials also provided detailed recollections, read from notes or assisted with documents. Since the reporting was done over 18 months, many interviews were conducted within days or even hours after critical discussions. This often provided a fresher and less-calculated account. Dialogue comes mostly from the written record, but also from participants, usually more than one. Any attribution of thoughts, conclusions or feelings to a person was obtained directly from that person, from notes or from a colleague whom the person told. Occasionally, a source said mid-conversation that something was “off-the-record,” meaning it could not be used unless the information was obtained elsewhere. In many cases, I was able to get the information elsewhere so that it could be included in this book. Some people think they can lock up and prevent publication of information by declaring it “off-the-record” or that they don’t want to see it in the book. But inside any White House, nearly everyone’s business and attitudes become known to others. And in the course of multiple, extensive interviews with firsthand sources about key decision points in the war, the role of the players became clear. Given the diversity of sources, stakes and the lives involved, there is no way I could write a sterilized or laundered version of this story. I interviewed President Obama on-the-record in the Oval Office for one hour and 15 minutes on Saturday, July 10, 2