Flavor Of The Week Quotes

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.

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.

...Many shadows hide behind light, and the best lies are those seasoned liberally with truth: salt covering the flavor of rotten meat.

What would you rather have?" "Cheeseburger and a small fry. Coke classic. Better yet, dope classic." "Sure. I'll take a milkshake. What's the special flavor this week, chocolate Jack Daniels?" "Strawberry scotch." "Stick one of those paper umbrellas in mine." "Shove a syringe in mine. And a plastic tombstone. RIP, baby. He was born a rock star. He died a junkie." "Rock in peace." [...] "He wanted the world and lost his soul. [...] Sold it all for rock and roll. Lost his heart in a needle. Found his life in the grave. The road to hell is paved in marijuana leaves. Now he rocks in peace.

The hell I care with your flavor of the month?' Sabi ko. Yeah, yun yung girlfiend niya which I consider his flavor of the month. Or should I say, flavor of the week? Ang bilis niya kasing magpalit ng babae, well I'm the only exception! Hahaha!" - Arkisha

I don’t remember that, either. I remember thinking he’d cheated. But maybe there is no cheating, there’s only success and a thousand flavors of failure.” “Thanks.” Old me is a dick. Guess that proves it is old me.

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.

The problem with movements is that, all too often, they are associated only with the most visible figures, the people with the biggest platforms and the loudest, most provocative voices. But feminism is not whatever philosophy is being spouted by the popular media feminist flavor of the week, at least not entirely.

Gyokuro is one of the highest quality (and most expensive) green teas in Japan. The major difference between the processes of growing gyokuro and regular green tea is that the gyokuro bushes are shaded with clod or reed screens for several weeks before harvesting, which gives the leaves a sweeter flavor and more intensely green color.

The memory of the previous nights fun and games rose again. Hell this whole week had been weird. With the attack at the boat launch being the shit flavored ice cream on top of the crazy pie.

We light the candle and ask the Lord Jehovah to illuminate the week ahead. We sprinkle spices into the flame and remind ourselves that the Sabbath should remain a sweet scent in our lives, flavoring the days to come.

She said she loved me, and I believed her, because she was looking directly at another man when she said it. It's the extra romance that gives my Duck Soup the flavor that sticks in your mouth for weeks, if not years.

Ben & Jerry’s avoided temptation for years. If they didn’t have a super-cool flavor or a great promotional idea, they did nothing. Yes to free ice cream once a year at every scoop shop, but no to 5 percent off any pint this week at your local store.

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 are other, savager, and more primeval aspects of Nature than our poets have sung. It is only white man's poetry. Homer and Ossian even can never revive in London or Boston. And yet behold how these cities are refreshed by the mere tradition, or the imperfectly transmitted fragance and flavor of these wild fruits. If we could listen but for an instant to the chaunt of the Indian muse, we should understand why he will not exchange his savageness for civilization. Nations are not whimsical. Steel and blankets are strong temptations; but the Indian does well to continue Indian.

I should have done this weeks ago. Now, I can’t wait another second.” Cradling my head in his hands he smashes our lips together. He bends down and scoops me up. I wrap my legs around his waist without removing my mouth from his. His tongue is soft as he pushes it into my mouth with skilled flicks and twirls. Mint flavor hits me, mingling with his cologne and I think I might devour him forever.

So before the bus left, before Sammy's week was up, Sammy and Billy snuck into the church building, sat in the pews, and ate a mess of pineapple and peach and butter and nuts with some mint, all dumped and baked into cake batter. The end result was the distinctive flavor of strawberries. Proof that dump cake is life. No matter what you put in it, no matter what you try, how you're received is not always up to you.

But isn’t that half the fun?” he asked, more genuinely than I had expected. “Guessing the end and then being able to celebrate yourself if you’re right, or celebrate the storyteller if you’re wrong?” So that was why the king of Naenden had kept me alive? Because he was bored and couldn’t stand a cliffhanger? As if murdering both his brother’s wife and his own a few weeks ago hadn’t flavored his life with enough drama.

Either Jupiter or Saturn was still visible, pale against the lightening sky. The wind was blustery and full of voices. I sat as sun lipped the horizon. The grass changed in the light, from brown to yellowish to green. The grass: it was green. It was the end of March. I'd been in the country for three weeks. All around me, as if the scales had fallen from my eyes, I saw color flushing the slopes, a color I'd never again hoped to see: that green that is the herald of flavor and pleasure, that says: look, says: wait, says: taste: the gates of the underworld unlatched for mints and sorrels and pine-dark needles in shade and the pale sun-swell of the honeysuckle that bells out the triumphant return, after long winter, of a daughter. It was a green made possible by a man who held in his sway horticulturalists and biologists and chicken geneticists and meteorologists who could control the weather itself, and I forgot those wan, distant orbs in the sky as I opened my mouth, I bayed. And then, at last, it was spring.

MAKES: 2 quarts COOKING METHOD: stove COOKING TIME: 20 minutes This is an all-purpose barbecue sauce, with a distinct garlic and tomato flavor. We have used this recipe to rave reviews at the James Beard Foundation and the American Institute of Wine and Food’s “Best Ribs in America” competition. Use it as a finishing glaze or serve it on the side as a dip for any type of barbecue. 2 TABLESPOONS OLIVE OIL ¼ CUP CHOPPED ONION 1 TEASPOON FRESH MINCED GARLIC 4 CUPS KETCHUP 1⅓ CUPS DARK BROWN SUGAR 1 CUP VINEGAR 1 CUP APPLE JUICE ¼ CUP HONEY 1½ TABLESPOONS WORCESTERSHIRE SAUCE 1½ TABLESPOONS LIQUID SMOKE 1 TEASPOON SALT 1 TEASPOON BLACK PEPPER 1 TEASPOON CAYENNE PEPPER 1 TEASPOON CELERY SEED Heat the olive oil in a large nonreactive saucepan over medium heat. Add the onion and garlic and lightly sauté. Stir in the remaining ingredients and heat until the sauce bubbles and starts to steam. Remove from the heat and cool to room temperature. Transfer to a tightly covered jar or plastic container and store refrigerated for up to 2 weeks.

This column was an attempt to convey to British readers something of the flavor of high-school graduation, a ritual largely unknown across the Atlantic and one at odds with the basic organizing principle of English education: The continual assurances by commencement speakers that yours is the most awesome generation ever to walk the earth ring a little odd if you're a survivor of some grim Dotheboys Hall where the prevailing educational philosophy was to lower your self-esteem to undetectable levels by the end of the first week.

Do you have any cheese preferences?” Jack asked. “All cheese is good cheese, Lend said. “True dat.” I nodded solemnly. “You did not just say ‘true dat,’” Arianna said, walking into the kitchen. “Because if you think you have any ability whatsoever to pull that off, we are going to have to have a long, long talk.” “Can I at least use it ironically? Or ‘dude.’ Can I use ‘dude?’ Because I really want to be able to use ‘dude.’” “No. No, you cannot, but thank you for asking. Besides, ironic use always segues into non-ironic use, and unless you suddenly become far cooler or far more actually Californian than you are now, I simply cannot allow it.” “But on Easton Heights—” “You are not going to bring up Cary’s cousin Trevyn’s multiepisode arc where he’s sent there as punishment for his pot-smoking surf-bum ways, are you? Because that arc sucked, and he wasn’t even very hot. Also, what’s the lunatic doing?” She jerked her head toward Jack. He flipped a gorgeous looking omelet onto a plate and placed it with a flourish in front of Lend. “I am providing insurance against frying pan boy deciding to enact all the very painful fantasies he’s no doubt entertained about me for the last few weeks. An omelet this good should rule out any dismemberment vengeance.” “Have you been reading his diary?” I asked. “Because I’ll bet he got really creative with the violence ideas.” “No, I only ever read yours. But let me tell you, one more exclamation mark dotted with a heart while talking about how good a kisser Lend is and I was about ready to do myself in. You’re rather single-minded when it comes to adoring him.” “True dat,” Arianna said, nodding. “How come you can use ‘true dat’ if I can’t?” I asked, rightfully outraged. “Because I’m dead, and none of the rules apply anymore.” Lend ate his omelet, refusing to answer Jack’s questions about just how delicious it was on a scale from cutting off limbs to just breaking his nose. I gave Jack full points for flavor but noted the texture was slightly off, exempting him from name-calling but not from dirty looks. Arianna lounged against the counter, and when I finished first we debated the usage rules of “dude,” “true dat,” and my favorite, “for serious.” “I kind of wish they’d shut up,” Jack said. “Dude, true dat,” Lend answered. Jack nodded solemnly. “For serious.

How Robin would have loved this!’ the aunts used to say fondly. 'How Robin would have laughed!’ In truth, Robin had been a giddy, fickle child - somber at odd moments, practically hysterical at others - and in life, this unpredictability had been a great part of his charm. But his younger sisters, who had never in any proper sense known him at all, nonetheless grew up certain of their dead brother’s favorite color (red); his favorite book (The Wind in the Willows) and his favorite character in it (Mr. Today); his favorite flavor of ice cream (chocolate) and his favorite baseball team (the Cardinals) and a thousand other things which they - being living children, and preferring chocolate ice cream one week and peach the next - were not even sure they knew about themselves. Consequently their relationship with their dead brother was of the most intimate sort, his strong, bright, immutable character shining changelessly against the vagueness and vacillation of their own characters, and the characters of people that they knew; and they grew up believing that this was due to some rare, angelic incandescence of nature on Robin’s part, and not at all to the fact that he was dead.

...the question of portion size. When I ate Doritos or a Big Mac, I dept on eating and eating, and later experienced McRegret. So why when I ate a fourteen-week-old barred rock [heirloom breed chicken] or a grapefruit did I find it tremendously delicious and yet tremendously satisfying? If these foods tasted better, shouldn't I have just kept on gorging? Fred Provenza believes the difference comes down to what he calls "deep satiety." "Fundamentally," he told me, "eating too much is an inability to satiate." Wen food meets needs at "multiple levels," it provides a feeling of "completeness" and offers a satisfaction that's altogether different from being stuffed.

People are not sophisticated. They see dark, they think “bad,” “shady,” “untrustworthy.” They see light, they think “clean,” “pure,” “fresh.” Jason tells me this is racist. So sue me: I’m just saying what I’ve observed. In the ice cream industry, you always want your chocolate-based flavors to appear creamy, not earthy or bitter. Our Devil’s Food Cake, our Molten Fudge, our Cocoa-Loco. Marvelous flavors, all of them, but most of them sat in the cases for weeks, slowly crystallizing. Vanilla, meanwhile, is the number-one-selling flavor in America. You can’t tell me this is simply because of the taste. Not when you have rum raisin available. Or mint chip. Yet Aryanism still carries the day, darlings, even in the ice cream freezer. I don’t like this any more than you do. But there it is.

My own odyssey of therapy, over my forty-five-year career, is as follows: a 750-hour, five-time-a-week orthodox Freudian psychoanalysis in my psychiatric residency (with a training analyst in the conservative Baltimore Washington School), a year’s analysis with Charles Rycroft (an analyst in the “middle school” of the British Psychoanalytic Institute), two years with Pat Baumgartner (a gestalt therapist), three years of psychotherapy with Rollo May (an interpersonally and existentially oriented analyst of the William Alanson White Institute), and numerous briefer stints with therapists from a variety of disciplines, including behavioral therapy, bioenergetics, Rolfing, marital-couples work, an ongoing ten-year (at this writing) leaderless support group of male therapists, and, in the 1960s, encounter groups of a whole rainbow of flavors, including a nude marathon group.

Even if you come up with Y-matches that are distant, but they all have the same name, you can say that is probably Mr. X’s last name and he belongs to the same extended family as those matches (along the direct line), maybe going back many generations. But in this case, there are a variety of names, so you can’t pin one down. The ‘flavor’ of the names can sometimes give you some ethnicity for your Mr. X. Say, if his list is made of all Irish names, you can say he’s probably Irish. That is what I did on the canal murders. Not only did I come up with the name Miller for their Canal Murderer, I also told the Phoenix PD that he was a Miller of Irish extraction. A few weeks later, they arrested Bryan Patrick Miller. That’s where I got the idea that the EAR had a German name but was from the UK. In the tests I ran for Michelle, that’s the ‘flavor’ of names I was coming up with.” So we were looking for a guy with a German name whose family at some point lived in the UK. Of course, he could have been adopted; then all bets are off.

But I love [America] the way you love a wife of many years: not because you have a sentimental notion of her perfection, but because you know her thoroughly, from the courage of the maternity room to the pettiness of her morning moods; from seeing her sit for weeks by her dying mother's bedside, to watching her worry about which shoes to wear to a cocktail party given by a person she does not like. You know she has the capacity to get up at five in the morning and make you pancakes before you set off on a particularly arduous business trip, and you know she also has the capacity to say things, in the heat of an argument, that she should not say, to sneak the last piece of chocolate cake, to lose track of time and keep the rest of the family waiting for an hour, at the beach, on a burning hot afternoon. You know everything from what flavor lip gloss she likes to what books she would bring with her to the proverbial desert island and what she believes the meaning of life to be. And then, always, there is a part of her you do not know.

The Chocolate meditation Choose some chocolate—either a type that you’ve never tried before or one that you have not eaten recently. It might be dark and flavorsome, organic or fair-trade or whatever you choose. The important thing is to choose a type you wouldn’t normally eat or that you consume only rarely. Here goes: Open the packet. Inhale the aroma. Let it sweep over you. Break off a piece and look at it. Really let your eyes drink in what it looks like, examining every nook and cranny. Pop it in your mouth. See if it’s possible to hold it on your tongue and let it melt, noticing any tendency to suck at it. Chocolate has over three hundred different flavors. See if you can sense some of them. If you notice your mind wandering while you do this, simply notice where it went, then gently escort it back to the present moment. After the chocolate has completely melted, swallow it very slowly and deliberately. Let it trickle down your throat. Repeat this with the next piece. How do you feel? Is it different from normal? Did the chocolate taste better than if you’d just eaten it at a normal breakneck pace?

I’d gone on dates with every flavor of cute boy under the sun. Except for one. Cowboy. I’d never even spoken to a cowboy, let alone ever known one personally, let alone ever dated one, and certainly, absolutely, positively never kissed one--until that night on my parents’ front porch, a mere couple of weeks before I was set to begin my new life in Chicago. After valiantly rescuing me from falling flat on my face just moments earlier, this cowboy, this western movie character standing in front of me, was at this very moment, with one strong, romantic, mind-numbingly perfect kiss, inserting the category of “Cowboy” into my dating repertoire forever. The kiss. I’ll remember this kiss till my very last breath, I thought to myself. I’ll remember every detail. Strong, calloused hands gripping my upper arms. Five o’clock shadow rubbing gently against my chin. Faint smell of boot leather in the air. Starched denim shirt against my palms, which have gradually found their way around his trim, chiseled waist… I don’t know how long we stood there in the first embrace of our lives together. But I do know that when that kiss was over, my life as I’d always imagined it was over, too. I just didn’t know it yet.

The good news was that he wasn't sixteen anymore and he had this, his art. His food. And if this dinner continued to go the way it was going, if Mrs. Raje stood by her word and gave DJ the contract for her son's fund-raising dinner next month based on tonight's success... well, then they'd be fine. Mrs. Raje had been more impressed thus far. Everything from the steamed momos to the dum biryani had turned out just so. The mayor of San Francisco had even asked to speak to DJ after tasting the California blue crab with bitter coconut cream and tucked DJ's card into his wallet. Only dessert remained, and dessert was DJ's crowning glory, his true love. With sugar he could make love to taste buds, make adult humans sob. The reason Mina Raje had given him, a foreigner and a newbie, a shot at tonight was his Arabica bean gelato with dark caramel. DJ had created the dessert for her after spending a week researching her. Not just her favorite restaurants, but where she shopped, how she wore her clothes, what made her laugh, even the perfume she wore and how much. The taste buds drew from who you were. How you reacted to taste as a sense was a culmination of how you processed the world, the most primal form of how you interacted with your environment. It was DJ's greatest strength and weakness, needing to know what exact note of flavor unfurled a person. His need to find that chord and strum it was bone deep.

I gave them the same advice that had worked for me: Start by stocking your sense memory. Smell everything and attach words to it. Raid your fridge, pantry, medicine cabinet, and spice rack, then quiz yourself on pepper, cardamom, honey, ketchup, pickles, and lavender hand cream. Repeat. Again. Keep going. Sniff flowers and lick rocks. Be like Ann, and introduce odors as you notice them, as you would people entering a room. Also be like Morgan, and look for patterns as you taste, so you can, as he does, “organize small differentiating units into systems.” Master the basics of structure—gauge acid by how you drool, alcohol by its heat, tannin by its dryness, finish by its length, sweetness by its thick softness, body by its weight—and apply it to the wines you try. Actually, apply it to everything you try. Be systematic: Order only Chardonnay for a week and get a feel for its personality, then do the same with Pinot Noir, and Sauvignon Blanc, and Cabernet Franc (the Wine Folly website offers handy CliffsNotes on each one’s flavor profile). Take a moment as you drink to reflect on whether you like it, then think about why. Like Paul Grieco, try to taste the wine for what it is, not what you imagine it should be. Like the Paulée-goers, splurge occasionally. Mix up the everyday bottles with something that’s supposed to be better, and see if you agree. Like Annie, break the rules, do what feels right, and don’t be afraid to experiment.

Kamimura has been whispering all week of a sacred twenty-four-hour ramen spot located on a two-lane highway in Kurume where truckers go for the taste of true ramen. The shop is massive by ramen standards, big enough to fit a few trucks along with those drivers, and in the midafternoon a loose assortment of castaways and road warriors sit slurping their noodles. Near the entrance a thick, sweaty cauldron boils so aggressively that a haze of pork fat hangs over the kitchen like waterfall mist. While few are audacious enough to claim ramen is healthy, tonkotsu enthusiasts love to point out that the collagen in pork bones is great for the skin. "Look at their faces!" says Kamimura. "They're almost seventy years old and not a wrinkle! That's the collagen. Where there is tonkotsu, there is rarely a wrinkle." He's right: the woman wears a faded purple bandana and sad, sunken eyes, but even then she doesn't look a day over fifty. She's stirring a massive cauldron of broth, and I ask her how long it's been simmering for. "Sixty years," she says flatly. This isn't hyperbole, not exactly. Kurume treats tonkotsu like a French country baker treats a sourdough starter- feeding it, regenerating, keeping some small fraction of the original soup alive in perpetuity. Old bones out, new bones in, but the base never changes. The mother of all ramen. Maruboshi Ramen opened in 1958, and you can taste every one of those years in the simple bowl they serve. There is no fancy tare, no double broth, no secret spice or unexpected toppings: just pork bones, noodles, and three generations of constant simmering. The flavor is pig in its purest form, a milky broth with no aromatics or condiments to mitigate the purity of its porcine essence.

I am assured that this is a true story. A man calls up his computer helpline complaining that the cupholder on his personal computer has snapped off, and he wants to know how to get it fixed. “Cupholder?” says the computer helpline person, puzzled. “I’m sorry, sir, but I’m confused. Did you buy this cupholder at a computer show or receive it as a special promotion?” “No, it came as part of the standard equipment on my computer.” “But our computers don’t come with cupholders.” “Well, pardon me, friend, but they do,” says the man a little hotly. “I’m looking at mine right now. You push a button on the base of the unit and it slides right out.” The man, it transpired, had been using the CD drawer on his computer to hold his coffee cup. I bring this up here by way of introducing our topic this week: cupholders. Cupholders are taking over the world. It would be almost impossible to exaggerate the importance of cupholders in automotive circles these days. The New York Times recently ran a long article in which it tested a dozen family cars. It rated each of them for ten important features, among them engine size, trunk space, handling, quality of suspension, and, yes, number of cupholders. A car dealer acquaintance of ours tells us that they are one of the first things people remark on, ask about, or play with when they come to look at a car. People buy cars on the basis of cupholders. Nearly all car advertisements note the number of cupholders prominently in the text. Some cars, like the newest model of the Dodge Caravan, come with as many as seventeen cupholders. The largest Caravan holds seven passengers. Now you don’t have to be a nuclear physicist, or even wide awake, to work out that that is 2.43 cupholders per passenger. Why, you may reasonably wonder, would each passenger in a vehicle need 2.43 cupholders? Good question. Americans, it is true, consume positively staggering volumes of fluids. One of our local gas stations, I am reliably informed, sells a flavored confection called a Slurpee in containers up to 60 ounces in size. But even if every member of the family had a Slurpee and a personal bottle of

It’s so weird that it’s Christmas Eve,” I said, clinking my glass to his. It was the first time I’d spent the occasion apart from my parents. “I know,” he said. “I was just thinking that.” We both dug into our steaks. I wished I’d made myself two. The meat was tender and flavorful, and perfectly medium-rare. I felt like Mia Farrow in Rosemary’s Baby, when she barely seared a steak in the middle of the afternoon and devoured it like a wolf. Except I didn’t have a pixie cut. And I wasn’t harboring Satan’s spawn. “Hey,” I began, looking into his eyes. “I’m sorry I’ve been so…so pathetic since, like, the day we got married.” He smiled and took a swig of Dr Pepper. “You haven’t been pathetic,” he said. He was a terrible liar. “I haven’t?” I asked, incredulous, savoring the scrumptious red meat. “No,” he answered, taking another bite of steak and looking me squarely in the eye. “You haven’t.” I was feeling argumentative. “Have you forgotten about my inner ear disturbance, which caused me to vomit all across Australia?” He paused, then countered, “Have you forgotten about the car I rented us?” I laughed, then struck back. “Have you forgotten about the poisonous lobster I ordered us?” Then he pulled out all the stops. “Have you forgotten all the money we lost?” I refused to be thwarted. “Have you forgotten that I found out I was pregnant after we got back from our honeymoon and I called my parents to tell them and I didn’t get a chance because my mom left my dad and I went on to have a nervous breakdown and had morning sickness for six weeks and now my jeans don’t fit?” I was the clear winner here. “Have you forgotten that I got you pregnant?” he said, grinning. I smiled and took the last bite of my steak. Marlboro Man looked down at my plate. “Want some of mine?” he asked. He’d only eaten half of his. “Sure,” I said, ravenously and unabashedly sticking my fork into a big chuck of his rib eye. I was so grateful for so many things: Marlboro Man, his outward displays of love, the new life we shared together, the child growing inside my body. But at that moment, at that meal, I was so grateful to be a carnivore again.

You can use blueberries, raspberries, blackberries, strawberries, watermelon pieces, tangerine slices, orange slices, grapefruit slices, lemon slices, lime slices, mango pieces, cucumber slices, fresh mint, fresh basil, cinnamon sticks, and fresh ginger slices. You can also add organic coconut water to contribute even more flavor.

You can also drink apple cider vinegar diluted in water for a tangy flavor. Dilute one to two tablespoons in a big glass of water and sip it along with your meals one or two times a day.

Make fruit-infused water so that the beverage is palatable to your taste buds. You can also drink apple cider vinegar diluted in water for a tangy flavor. Dilute one to two tablespoons in a big glass of water and sip it along with your meals one or two times a day.

Give me thirty pounds of mussels, twenty-five of scampi, as much squid as you can get me, some whitefish, snapper, sea bass, and sardines- whatever you've got. That will get me through today, and when you get here I'll give you an order for the rest of the week." I'm too spent to repeat my outraged performance for Rob, the meat guy, because by now I know that neither he nor Eddie is to blame. But because we're great customers, Rob agrees to rush me over some sausage, a dozen pork tenderloins, and some flank steak, which I can cook quickly, for braciole. I instruct the prep cooks to roll out some lasagna noodles and to start preparing béchamel in large quantities. We will resort to a couple of baked pasta entrees, flavored with meat and sausage and, depending on what Eddie sends over, a cioppino.

Signs of Hokkaido's muscular dairy industry tattoo the terrain everywhere: packs of Holsteins chew cud unblinkingly in the sunlight, ice cream shops proffer hyperseason flavors to hungry leaf gazers, and giant silos offer advice to the calcium deficient: "Drink Hokkaido Milk!" Even better than drinking the island's milk is drinking its yogurt, which you can do at Milk Kobo, a converted red barn with cows and tractors and generous views of Mount Yotei, which locals call Ezo Fuji. Kobo sells all manner of dairy products, but you're here for the drinkable yogurt, which has a light current of sweetness and a deep lactic tang, a product so good that the second it hits my lips, I give up water for the week.

True to its name (gelato spelled backwards), Oletag is swimming against the tide of cost-cutting convenience that dominates Italy's ice cream industry. Sixty flavors at a given time, rotating daily- most rigorously tied to the season, many inspired by a pantry of savory ingredients: mustard, Gorgonzola with white chocolate and hazelnuts, pecorino with bitter orange. He seeks out local flavors, but never at the expense of a better product: pistachios from Turkey, hazelnuts from Piedmont, and (gasp!) French-born Valrhona chocolate. Extractions, infusions, experiments- whatever it takes to get more out of the handful of ingredients he puts into each creation. In the end, what matters is what ends up in the scoop, and the stuff at Oletag will make your toes curl- creams and chocolates so pure and intense they must be genetically manipulated, fruit-based creations so expressive of the season that they actually taste different from one day to the next. And a licorice gelato that will change you- if not for life, at least for a few weeks. Radicioni and Torcè are far from alone in their quest to lift the gelato genre. Fior di Luna has been doing it right- serious ingredients ethically sourced and minimally processed- since 1993. At Gelateria dei Gracchi, just across the Regina Margherita bridge, Alberto Monassei obsesses over every last detail, from the size of the whole hazelnuts in his decadent gianduia to the provenance of the pears that he combines with ribbons of caramel. And Maria Agnese Spagnuolo, one of Torcè's many disciples, continues to push the limits of gelato at her ever-expanding Fatamorgana empire, where a lineup of more than fifty choices- from basil-honey-walnut to dark chocolate-wasabi- attracts a steady crush of locals and savvy tourists.

According to Britt, Hector was spending the last few weeks before Stray opened perfecting some mad scientist's ice cream cone, cacao custard in a cup constructed out of malt or something equally odd, plus a salted, buttered popcorn ice cream. He'd created some kind of hot fried pastry with a cool Meyer lemon center, served with Thai basil cream and a sparkling drift of sugared zest. Britt had described them as otherworldly beignets.

Three square tiers of hazelnut cake filled with caramel mousse and sliced poached pears, sealed with vanilla buttercream scented with pear eau-de-vie. It's covered in a smooth expanse of ivory fondant decorated with what appear to be natural branches of pale green dogwood but are actually gum paste and chocolate, and with almost-haphazard sheer spheres of silvery blown sugar, as if a child came by with a bottle of bubbles and they landed on the cake. On the top, in lieu of the traditional bride and groom, is a bottle of Dexter's favorite Riesling in a bow tie and a small three-tier traditional wedding cake sporting a veil, both made out of marzipan. It took me the better part of the last three weeks to make this cake. Not to mention the loaves of banana bread, the cellophane bags of pine nut shortbread cookies, and the little silver boxes of champagne truffles in the gift bags. And the vanilla buttermilk panna cottas we're serving with balsamic-macerated berries as the pre-dessert before the cake. And the hand-wrapped caramels and shards of toffee and dark-chocolate-covered candied ginger slices that will be served with the coffee.

Yeah, just what I needed, a massive three-day Hostess binge, followed by a week of trying to replicate recipes so that if no one decides to buy and reissue Twinkies and Suzy Q's, I'll be all set. It was a ridiculous endeavor, since most of the experience of Hostess is in the slightly plasticky tastes and textures, which cannot be replicated in a home kitchen. You can make a delicious moist yellow cake and fill it with a marshmallowy vanilla cream, and it will be spectacular, trust me; I ate at least a dozen. But it won't taste like a Twinkie. The cake won't have the springiness, the filling won't have the fluff, and it is impossible to get those three little dots in the bottom. Which would be fine, since I hadn't actually eaten a Hostess product for the better part of a decade, hadn't missed them either. But that little news item hit, and in a Pavlovian fit of nostalgia, I was off to the local gas station to load up on white boxes with blue and red details. Twinkies, Sno Balls, Ding Dongs... even a cherry Fruit Pie. All of them the flavors of my youth, and proof that there are certain things you should leave as fond memories, since they don't really hold up.

In what’s fondly called the spinning disk experiment, Jenkins trained them to reach through the bars of their cage and keep a couple of digits in contact with wedge-shaped grooves in a four-inch disk that was spinning like an old LP. The monkeys had to modulate carefully the force they applied to the disk: too little, and their fingers would lose contact with the disk; too much and their fingers would ride along as if on a carousel. But if the animals did it just right, maintaining contact without getting taken for a ride, they were rewarded with a banana-flavored pellet. “I’d sit there for hours, hand-training a hungry monkey until he got it,” says Jenkins. Then, some 500 times a day, the monkeys practiced the move; if successful, they got a pellet. “We made sure the monkeys were hungry, and put the disk near them,” recalls Allard. “Once they had mastered the task and were performing it hundreds of times a day for several weeks, we went in to their brains. We found a fourfold increase in the area of the somatosensory cortex responding to signals from these fingers.” This wasn’t a response to something as traumatic as an amputation, a lesion, or a nerve transection, as the earlier work had been. The researchers didn’t have to cut the animal to get a change in its brain: the rezoning was purely a response to purposeful behavior.

WES’S SIMPLE SOURDOUGH STARTER & BREAD STARTER Making a sourdough starter is the first step in opening the door to all kinds of delicious, nutritious, and traditionally baked breads and pastries. PREP: 5 minutes PROCESS: 3–5 days COOL: none 1-quart Mason jar with lid 1 five-pound bag of your favorite flour (non-white is recommended and an organic sprouted whole wheat flour gives a rustic sourdough loaf flavor) lukewarm water CREATING THE STARTER 1.​Mix ¼ cup flour and ¼ cup warm water in a Mason jar until it looks like a pancake mix. Based on your climate and altitude, you may need to add in a splash more water or flour. 2.​Cover the container loosely and allow mixture to stand overnight at room temperature. 3.​Repeat these steps and continue adding to the starter for the next four days. Between days two and three, your starter will begin to bubble. You should be able to see air pockets on the side of your Mason jar and “rivulets” or fine air bubbles on the top of your mixture by day five. If not, remove ½ cup of starter and continue the same steps for two more days. The starter should have a tangy aroma that’s not overpowering. The bubbling mixture is now ready to use for baking. MAINTAINING THE STARTER 1.​Store the starter in the refrigerator with lid. Once or twice a week remove ½ cup of starter and add ¼

The reality, when the sexy advertisements have been stripped away, is that the actual product is ethanol.122 It is a horrible-tasting, addictive poison. So we sweeten it with sugar and flavoring or process it to make it more palatable. The product’s product is inebriation, a gradual deadening of your senses until you become completely intoxicated. And the side effects that are never disclosed are many. Think about ads for new medications, like Viagra or blood pressure medication. They are legally required to disclose all the statistically relevant side effects. Alcohol has the same cancer-causing effects as asbestos,123 and just three drinks per week can increase a woman’s chance of developing breast cancer by 15%,124 yet there are no labeling requirements whatsoever. Yet compared to other drugs (illegal, legal, and prescription), alcohol bears the highest harm rating.125

If you are otherwise in good health and you desire animal products, you can chop a small amount into small pieces and add it to any soup, vegetable, or bean dish to enhance flavor. Don’t eat more than 1–2 ounces per day. If you decide to use small amounts of animal products in your diet, then your animal product consumption should be a mix of fish and wild fowl. You should avoid eating red meats and cheese, or only consume these very rarely. I generally advise that the intake of all animal products combined should not exceed 8–10 ounces a week for a woman and 10–12 ounces a week for a man. Avoid all processed, cured, and barbecued meats and full-fat dairy.

You should also eliminate two things from your diet: Eliminate or severely limit animal products. If using animal products (strive to keep to less than 10 ounces a week), use only wild, low-mercury seafood or naturally raised fowl. Animal products are best used in very small amounts as flavor enhancers or as a condiment, not as a main dish. Eliminate all refined grains and sweeteners. Avoid all white flour products, white rice, processed/cold breakfast cereals, sugar, and other sweetening agents.

the flavors and get yourself used to the process of chewing and swallowing all over again, as you may have gotten so used to just drinking fluids and pureed foods over the previous three weeks.

Satrangi Re” is a compilation of Hindi stories encompassing unique colors of love, relations, friendship, parent-child associations, and passion & emotions. These are my stories, your stories, and stories of our lives. These are the stories of seven different colors, fragrances, and flavors which after placing them together make a splendid rainbow, a vibrant bouquet, and a scrumptious buffet of stories. So, what are you waiting for? Pick up your cup of tea, a mug of coffee, a bowl of Maggi, and dive deep into your childhood innocence, youthful negligence, the hustle & bustle of relationships, the whiff of first love, the huddle of friends, and affectionate scolding of parents. And while doing all this, close your computer’s window and look outside the real window of your house and the window of your heart, which you might not have opened for weeks and months and try to see the splendid rainbow that you may have not seen for a long time. Saw your rainbow? If yes, Congrats. it’s the icing on the cake. If not, don’t worry…you have. Satrangi Re…. Now Available on Amazon and Flipkart....

Chicken meat, gizzard, chicken skin and chicken wing. This time, I added about 10 percent more water to the Takazasu I gave to you... ...and let it sit for about a week to blend the alcohol and flavor together. And I've warmed it just like the last one so that it will be 118 degrees when poured into the cup. If the temperature is any lower than that, the sweetness of the sake becomes too distinct and it loses its lightness." "Hmmm! This one tastes so light, even though it's the same temperature!" "After eating for a while, people tend to start getting a bit tired. If you warm this sake up to the right temperature, it helps you continue to eat." "That's right. And this sake is not only light, but it also has a strong, rich taste... ... so it can capture the fatty parts like the chicken skin and chicken wing and boost their flavor." "This way, you can continue to eat, and you'll never get tired of drinking.

2½ cups all-purpose flour ¾ tsp baking powder 2 sticks butter 1½ tbsp sugar 1 tsp salt ¾ tsp cumin seeds ½ tsp cumin powder (optional) 2 to 2½ tbsp plain whole milk yogurt Sift the flour and baking powder. Cream the butter and sugar. Mix in the salt, cumin seeds, and cumin powder (if you like the flavor of cumin, adding the powder is recommended). Add the sifted flour to the creamed mixture. Knead into a dough, adding the yogurt as you do so. Roll the dough ⅛-inch thick. Cut into round shapes with cookie cutter. Place on a greased cookie tray and bake in a preheated oven at 350 degrees Fahrenheit for about 20 minutes. Remove from the oven and leave on a rack to cool. Enjoy the naan khatais with a cup of hot Indian chai.

The latest research shows that dietary diversity ¬– eating a minimum of thirty different kinds of plants a week ¬– is more predictive of good health and freedom from disease than whether or not you follow a vegetarian or vegan diet. Yet of the 10,000 plants that have nourished Homo sapiens over the millennia, only 150 are cultivated for food today, and just 14 animal species provide 90 percent of the calories we get from livestock.

So heaven right? Do you just get to do what you love for all of eternity? Cause you know, you spend your life finding and trying your best to do what you love, some people have passions, others have hobbies, and some just like to sit and do nothing. So if you're into getting drunk at the bar with friends is that what you get to do in heaven - minus the hangover? I'm a musician, and I'd love to have an eternal jam session with Duke Ellington, but what about people who really enjoy screaming at rats? Would that be their version of heaven? Some people are sexually attracted to cars, will they just get to make out with a BMW for all eternity? Now let's say there's an unlimited all you can eat banquet in heaven of all the best food you can taste with your "heavenly" body. Would you still need to take a shit? I mean it's heaven that sounds rather unholy, maybe there'd just be food flavored gum... or maybe the shit would go down the heavenly sewer pipe and land on the heads of those in hell. Just an idea... I mean who the heck really knows? Maybe heaven is just getting to perpetually have the feeling of having just taken a fresh sip of water after being in the desert for a week. Or maybe it's the perpetual feeling of getting the text from your ex that they want you back. In the meantime, let's drink a nice hot cup of existentialism!

To meet the demands and marketability of lowering fat in foods while maintaining flavorful options, food manufacturers got busy adding increasing levels of sugars in everything from spaghetti sauce to salad dressings. Labels and packages touted health claims because of low-fat ingredients, while completely forgetting to mention that the fat, that actually wasn’t bad, had been replaced by an overload of Sugar Calories that cause weight gain.

Szechuan Ginger Beer The schizoid effect of ginger on the palate — at once hot and cooling — is reinforced in this recipe with an added kick of aromatic Szechuan peppercorns. This pepper, named after its native Szechuan province of China, is the dried berry of prickly ash (Zanthoxylum spp.) and is not related to the vine peppercorn (Piper nigrum) commonly served at tables. It has a fruity, floral fragrance that is a wonderful complement to the pungency of ginger. This recipe does not begin with a flavor base. Follow the complete brewing instructions to make one gallon of Szechuan Ginger Beer. TO BREW 1 GALLON 31⁄2 quarts water 4 ounces fresh gingerroot, coarsely grated 1 tablespoon Szechuan peppercorns 1 pound sugar 2 tablespoons unflavored rice vinegar 1⁄8 teaspoon champagne yeast (Saccharomyces bayanus) Combine the water, ginger, and peppercorns in a large pot. Bring to a simmer over medium heat. Let simmer for 5 minutes, then add the sugar and vinegar, stirring until the sugar dissolves. Remove from the heat and let cool until the mixture reaches warm room temperature, from 75 to 80°F. Strain out the ginger and peppercorns. Add the yeast, stirring until it is completely dissolved. Pour the mixture into sanitized plastic bottles (see here) using a sanitized kitchen funnel, leaving 11⁄4 inches of air space at the top of each bottle. Seal the bottles. Store for 3 to 5 days at room temperature. When the bottles feel rock hard, the soda is fully carbonated. Refrigerate for at least 1 week before serving; drink within 3 weeks to avoid overcarbonation.

Routine activities we normally miss Choose one of the following (or another of your own choosing), and each day for the next week, see if you can remember to pay attention while you are doing it. You do not have to slow it down, or even enjoy it. Simply do what you normally do, but see if you can be fully alive to it as you do so. Brushing your teeth Walking from one room to another at home or work Drinking tea, coffee, juice taking out the garbage Loading the washing machine or dryer Write your own choices here     Try this as an experiment with the same chosen activity each day for this week. See what you notice. The idea is not to make you feel different, but simply to allow a few more moments in the day when you are “awake.” Go at your own pace when doing your chosen routine activity, for example: Brushing your teeth: where is your mind when you are brushing your teeth? Pay careful attention to all the sensations—the toothbrush in relation to the teeth, the flavor of the toothpaste, moisture building up in the mouth, all the movements required to spit, etc. Showering: pay attention to the sensations of the water on your body, the temperature and the pressure. Notice the movements of your hand as you wash and the movements of your body as you turn and bend, etc. If you decide to take some of your showering time to plan or reflect, do so intentionally, with awareness that this is where you have decided to focus your attention. Next week, feel free to continue this experiment with a different activity.

Bravo’s did indeed serve a quality steak, without need of adulteration with sauce. The blood, the heat, the salt rub applied just before the flames charred the surface to lock in its flavor—this one thing done right redeemed a week’s worth of wrong. Daisy’s advances seemed clumsy in comparison to the grace McCutchen found in his ribeye.

TINY CRAB CAKES 1 egg 1½ cups fresh breadcrumbs (see Note) ¼ cup finely chopped scallions (2–3 scallions) 1 tablespoon mayonnaise 1 teaspoon lemon juice (juice of about ⅙ medium lemon) ½ teaspoon Worcestershire sauce ¼ teaspoon seafood seasoning mix, such as Old Bay 8 ounces fresh lump-style crabmeat, picked over 2–3 tablespoons vegetable oil Scallion brushes for garnish (optional; see page 19) MAKES ABOUT 24 MINI CAKES (4–6 SERVINGS) 1. To make the Curry-Orange Mayo, whisk together the mayonnaise, curry powder, orange zest, orange juice, and Tabasco in a small bowl. Refrigerate for at least 2 hours or up to 3 days. When ready to serve, transfer to a pretty bowl and sprinkle with the scallions. 2. To make the crab cakes, lightly beat the egg in a large bowl. Add ¾ cup of the breadcrumbs, the scallions, mayonnaise, lemon juice, Worcestershire sauce, and seasoning mix. Stir well to blend. Add the crabmeat and mix gently, being careful not to shred the crabmeat entirely. 3. Spread the remaining ¾ cup of breadcrumbs onto a plate. Form the crab mixture into 24 cakes, using a scant tablespoon for each one, and dredge lightly in the crumbs. Arrange on a wax paper-lined baking sheet. 4. Heat 2 tablespoons of the oil in one or two large skillets over medium heat. Cook the cakes until golden brown and crisp on one side, about 2 to 2½ minutes. Flip and repeat. The cakes should be hot inside. Repeat with any remaining cakes, adding more oil as necessary. Serve immediately, or place on a foil-lined baking sheet, wrap well, and refrigerate for up to 24 hours, or freeze for up to 2 weeks. 5. If you make the cakes ahead, remove from the refrigerator or freezer 30 minutes prior to reheating. Preheat the oven to 375°F. Bake the cakes until hot and crisp, 10 to 15 minutes. 6. Arrange on a platter with the sauce for dipping, and garnish with the scallion brushes, if desired. Note: Tear 3 slices of good-quality bread into pieces and whir in a food processor to make breadcrumbs. Portland Public Market The Portland Public Market, which opened in 1998, continues Maine’s long tradition of downtown public markets, dating back to the 19th century. Housed in an award-winning brick, glass, and wood structure, the market, which was the brainchild of Maine philanthropist Elizabeth Noyce, is a food-lover’s heaven. Vendors include organic produce farms; butchers selling locally raised meat; purveyors of Maine-made cheeses, sausages, and smoked seafood; artisan bakers; and flower sellers. Prepared take-away food includes Mexican delicacies, pizza, soups, smoothies, and sandwiches, and such well-known Portland culinary stars as Sam Hayward (see page 127) and Dana Street (see page 129) have opened casual dining concessions.

ARE YOU LIVING THE LIFE THAT YOUR MAKER INTENDED? Does your life lack the flavor, the crackle, the intensity you've hoped for? Daily, we find ourselves bombarded by a thousand recommendations for extending the duration of our lives - exercise three times weekly! smoke in moderation! exchange sugar for saccharine! - but the truth is that time does not gain value by accruing. Time acquires value by being "spent," and spent freely. The longest life is not always the best one; in the marjority of cases, just the opposite. If you are, in fact, living the life that your maker intended - it may be time to seek another maker.

Salmon en Croute In Celtic mythology, the salmon is a magical fish that grants the eater knowledge of all things. Notes: Nonstick spray may be substituted for melted butter. Keep the phyllo covered with plastic wrap and a damp towel until ready to assemble; otherwise, it will dry out. 2 cloves garlic 1 7-oz. jar sun-dried tomatoes in olive oil 3 cups torn fresh basil leaves salt and pepper to taste 1 package 9x14 phyllo dough, thawed 1 cup melted butter 10 4-oz. salmon fillets, skin removed 2 eggs, beaten with ¼ cup water Preheat oven to 425 degrees. In a food processor, blend garlic, tomatoes with oil, basil, and salt and pepper. Set aside. Grease two large cookie sheets. Carefully lay five sheets of phyllo across each cookie sheet, overlapping and brushing each sheet with melted butter. Repeat. Divide salmon evenly between the cookie sheets and place vertically on top of phyllo, leaving a space between each fillet. Divide and spread basil mixture on top of each individual salmon fillet. Cover salmon with five sheets of phyllo, brushing each sheet with butter. Repeat. With a pizza cutter or knife, slice in between each fillet. Using egg wash, fold sides of phyllo together to form individual “packets.” Bake for 15–20 minutes. Serves 10. Lemon Zucchini Bake Use lemon thyme to add a sweet citrus flavor to everything from poultry to vegetables. If you can’t find it in your area, try chopped lemon balm, lemon verbena, or lemon basil. ¼ cup seasoned bread crumbs ¼ cup grated Parmesan cheese 2 teaspoons lemon thyme leaves 2 large zucchinis, thinly sliced 1 large Vidalia onion, thinly sliced 4 tablespoons melted butter Preheat oven to 350 degrees. Mix bread crumbs, cheese, and thyme. In a round casserole dish, layer half of the zucchini and half of the onion slices. Baste with melted butter. Add half of the bread crumb mixture. Repeat layers and bake, covered, for 20 minutes. Serves 4–6. Body Scrub Sugar scrubs are a great way to slough off stress and dead skin. For unique scents, try layering dried herbs like lavender (revitalizing) or peppermint (energizing) with a cup of white sugar and let stand for two weeks before use, shaking periodically. Then blend with a tablespoon of light oil such as sunflower seed. Slough away dead skin in the shower or tub.

His eyes were growing darker. They dipped to her lips. “Make any dirty cupcakes this week?” “Yes. Two orders.” “What flavors?” “No.” “No?” “I don’t want to tell you.” She totally wanted to tell him. She wanted to watch his eyes go darker when she said the dirty words. And she wanted him to keep touching her cheek. And then touch her in other places. “You should stop.” “Probably.

Shrimp, 6 large Tuna, canned, packed in water, 5 ounces White fish (halibut, cod, tilapia), 6 ounces PRODUCE (Determine what smoothie flavors you intend to drink and add those fruits to your grocery list for the week) Bananas, 2 small Basil, 1 bunch Bell pepper, 2 red Blueberries, 1 pint Bok choy, 1 bunch Cantaloupe, 1 small Carrots, 1 bag of baby and 1 small bag of regular size Celery, 1 small bunch

Tokyu Hands assumes that the customer is very serious about something. If that happens to be shining a pair of shoes, and the customer is sufficiently serious about it, he or she may need the very best German sole-edge enamel available—for the museum-grade weekly restoration of the sides of the soles.

He put his hands on her waist. “Kiss me,” he said. “No,” she said. “Come on. Haven’t I been perfect? Haven’t I followed all your rules? How can you be so selfish? There’s no one around—they’re busy drinking.” “I think you should go back to your reunion,” she said, but she laughed at him again. Boldly, he picked her up under her arms and lifted her high, holding her above him, slowly lowering her mouth to his. “You’re shameless,” she told him. “Kiss me,” he begged. “Come on. Gimme a little taste.” It was simply irresistible. He was irresistible. She grabbed his head in her hands and met his lips. She opened hers, moving over his mouth. When he did this to her, she thought of nothing but the kiss. It consumed her deliciously. She allowed his tongue, he allowed hers, and she reached that moment when she wanted it to never end. It was so easy to become lost in his tenderness, his strength. And then, inevitably, it had to end. They were standing in the street, after all, though it was almost dark. “Thank you,” he said. He put her on her feet and behind them, a raucous cheer erupted. There, on the porch at Jack’s, stood eight marines and Rick, their tankards raised, shouting, cheering, whistling, cat-calling. “Oh, brother,” she said. “I’m going to kill them.” “Is this some kind of marine tradition?” she asked him. “I’m going to kill them,” he said again, but he kept his arm around her shoulders. “You realize what this means,” she said. “These little kisses are no longer our little secret.” He looked down into her eyes. The shouts had subsided into a low rumble of laughter. “Mel, they are not little. And since it’s leaked,” he said, grabbing her up in his arms, lifting her up to him again, her feet clear of the ground, and planted another one on her, to the excited shouts of the old 192nd. Even with that riot in the background, she found herself responding. She was growing addicted to the perfect flavor of his mouth. When it was done she said, “I knew it was a mistake to let you get to first base.” “Ha, I haven’t even thrown out the first pitch yet. You’re invited to go fishing with us, if you like.” “Thanks, but I have things to do. I’ll see you tomorrow night for a beer. And I’ll get myself to my car. I’m not going to make out in front of them for the next week.” *

he’d known exactly what he would find when he opened the refrigerator doors: one solitary unopened Egg Beater carton that had expired four weeks earlier; a bag of bagels and three tubs of different-flavored cream cheeses, all one schmear away from empty; and two dozen Lean Cuisine entrees in the freezer, neatly organized according to the four major food ethnicities: Italian, Asian, Mexican, and macaroni and cheese.

She told them about the mini-cupcakes she'd been asked to provide for a christening. "I'm going to introduce them into the shop, maybe three days a week, see how they sell. They're fiddly, but there's a better markup on them." She described a new variety she was trying out in the regular size. "Pineapple-mango. I'm calling it Tropical Delight.

Angelina simmered the veal shanks all afternoon in homemade chicken stock and vermouth, with shallots, garlic, and dried herbs. She made fresh egg noodles and an antipasto of spicy pickled vegetables she had put up herself the week before. When the veal had fully imparted its subtle but unmistakable flavor to the braising liquid, and the meat was beginning to bid a bond farewell to the bones, Angelina retrieved and strained the pan juices, reducing them before carefully adding eggs and cream for a thick and lustrous sauce that she brightened with a squeeze of lemon before she ladled it all over big platters of egg noodles and garnished the dishes generously with parsley and capers.

Perhaps under the influence of too much Filipino palm wine, Pigafetta marveled at the coconut and all its uses. “This palm bears a fruit, named cocho, which is as large as the head or thereabouts, and its first husk is green and two fingers thick, in which are found certain fibers of which those people make the ropes by which they bind their boats. Under this husk is another, very hard and thicker than that of a nut. . . . And under the said husk there is a white marrow of a finger’s thickness, which they eat with meat and fish, as we do bread, and it has the flavor of an almond. . . . From the center of this marrow there flows a water which is clear and sweet and very refreshing, like an apple.” The Filipinos taught their visitors how to produce milk from the coconut, “as we proved by experience.” They pried the meat of the coconut from the shell, combined it with the coconut’s liquor, and filtered the mixture through cloth. The result, said the chronicler, “became like goat’s milk.” Pigafetta was so moved by the coconut’s versatility that he declared, with some exaggeration, that two palm trees could sustain a family of ten for a hundred years. Their idyll lasted a week, each day bringing with it new discoveries and a growing intimacy with their genial Filipino hosts. “These people entered into very great familiarity and friendship with us, and made us understand several things in their language, and the name of some islands which we saw before us,” Pigafetta commented. “We took great pleasure with them, because they were merry and conversable.” But Magellan nearly destroyed the idyll when he invited the Filipinos aboard Trinidad. He incautiously showed his guests “all his merchandise, namely cloves, cinnamon, pepper, walnut, nutmeg, ginger, mace, gold, and all that was in the ship.” Clearly

One early morning last week, I walked through a terraced garden over the ocean, peeling a blood orange. It was a Taroco orange, or arancia rossa, brought from Sicily many years ago, its skin thin with a hint of blush, its flesh the color of a setting sun, its sweetness beyond that of any other orange." Pursing his lips in remembrance, he went on, his voice rich with reverence and wonder. "The salt air on my lips, combined with the sweet juice, inspired this new effort. Try it for me. I'd love to know what you think." Celina brought the dark chocolate-enrobed delicacy to her nose and inhaled, reveling in the juxtaposition of aromas. Biting into it, a complexity of flavors melted across her tongue. The intense aroma of blood orange with its singular sweetness... a bitter edge of dark chocolate with hints of tropical earthiness... a tart explosion of sea salt that intensified every flavor.

I thought you said these were Chinese-style noodles... ...so I was expecting something with pork spareribs on top. The fish dumpling noodles in Hong Kong are good... but I've never seen anything like this in China. What's this on the top?" "Barbecued pork made from Berkshire boar, and jakoten." " 'Jakoten'? " "It's a specialty from the Shikoku prefecture. They're fish cakes made from ground sardines and deep-fried in oil. They're nutritious and taste good too." "Sardines, is it?" "Ah, this barbecued pork is completely different from Chinese-style barbecued pork!" "And this soup?" "I made the stock with pork bones and flying fish yakiboshi... ... and boosted the flavor with some miso and soy sauce. I don't use any MSG in it." "Hmm... the combination of pork bones and yakiboshi isn't something that a Chinese chef would have thought of." "I've never tasted a soup like this before!" "The noodles have no kansui in them. After kneading the dough with eggs... ... I let it rest for a whole week." "Mmm... they're firm and flavorful!" "I haven't seen noodles like this in China either!" "The aged noodles taste so good!

Mom, I think you've done enough experimenting. All of these batches have been delicious." I dip the other, unbitten end into a small dish of sweet chili sauce. "You never know what people will want," she says. "Some like it with pork, some like it with chicken, some like it with shrimp." Our post-work evening has been spent testing out different batches of lumpia for the upcoming Maui Food Festival. Ever since I told her we'd be competing to keep our spot on Makena Road, she's been in a food-prepping frenzy. Every night after work for the past week she's spent hours testing out new dishes, tweaking ingredients to get the flavors just right. Yesterday it was adjusting the level of fish sauce in the pansit, then attempting to perfect the ratio of rice noodle to meat and vegetables.

Several weeks before he left Peking, Meyer visited a small village and noticed, in a house's doorway, a small bush with fruit as yellow as a fresh egg yolk. Meyer ignored a man who told him the plant was ornamental, its fruit not typically eaten but prized for its year-round production. The fruit looked like a mix between a mandarin and a citron (which later genetic testing would confirm). It was a lemon, but smaller and rounder---its flavor surprised him as both sweeter than a citron and tarter than an orange. And its price, twenty cents per fruit or ten dollars per tree, suggested that people with an abundance of other citrus valued it greatly. Meyer had little room in his baggage, but he used his double-edged bowie knife to take a cutting where the branches formed a V, the choice spot to secure its genetic material. That cutting made the voyage to Washington, and then the trip to an experiment station in Chico, California, where it propped up a new lemon industry grateful to receive a sweeter variety. The lemon became known as the Meyer lemon, and from it came lemon tarts, lemon pies, and millions of glasses of lemonade.

The following are all foods you should feel welcome to eat freely (unless, of course, you know they bother your stomach): Alliums (Onions, Leeks, Garlic, Scallions): This category of foods, in particular, is an excellent source of prebiotics and can be extremely nourishing to our bugs. If you thought certain foods were lacking in flavor, try sautéing what you think of as that “boring” vegetable or tofu with any member of this family and witness the makeover. Good-quality olive oil, sesame oil, or coconut oil can all help with the transformation of taste. *Beans, Legumes, and Pulses: This family of foods is one of the easiest ways to get a high amount of fiber in a small amount of food. You know how beans make some folks a little gassy? That’s a by-product of our bacterial buddies chowing down on that chili you just consumed for dinner. Don’t get stuck in a bean rut. Seek out your bean aisle or peruse the bulk bin at your local grocery store and see if you can try for three different types of beans each week. Great northern, anyone? Brightly Colored Fruits and Vegetables: Not only do these gems provide fiber, but they are also filled with polyphenols that increase diversity in the gut and offer anti-inflammatory compounds that are essential for disease prevention and healing. Please note that white and brown are colors in this category—hello, cauliflower, daikon radish, and mushrooms! Good fungi are particularly anti-inflammatory, rich in beta-glucans, and a good source of the immune-supportive vitamin D. Remember that variety is key here. Just because broccoli gets a special place in the world of superfoods doesn’t mean that you should eat only broccoli. Branch out: How about trying bok choy, napa cabbage, or an orange pepper? Include a spectrum of color on your plate and make sure that some of these vegetables are periodically eaten raw or lightly steamed, which may have greater benefits to your microbiome. Herbs and Spices: Not only incredibly rich in those anti-inflammatory polyphenols, this category of foods also has natural digestive-aid properties that can help improve the digestibility of certain foods like beans. They can also stimulate the production of bile, an essential part of our body’s mode of breaking down fat. Plus, they add pizzazz to any meal. Nuts, Seeds, and Their Respective Butters: This family of foods provides fiber, and it is also a good source of healthy and anti-inflammatory fats that help keep the digestive tract balanced and nourished. It’s time to step out of that almond rut and seek out new nutty experiences. Walnuts have been shown to confer excellent benefits on the microbiome because of their high omega-3 and polyphenol content. And if you haven’t tasted a buttery hemp seed, also rich in omega-3s and fantastic atop oatmeal, here’s your opportunity. Starchy Vegetables: These hearty vegetables are a great source of fiber and beneficial plant chemicals. When slightly cooled, they are also a source of something called resistant starch, which feeds the bacteria and enables them to create those fantabulous short-chain fatty acids. These include foods like potatoes, winter squash, and root vegetables like parsnips, beets, and rutabaga. When was the last time you munched on rutabaga? This might be your chance! Teas: This can be green, white, or black tea, all of which contain healthy anti-inflammatory compounds that are beneficial for our microbes and overall gut health. It can also be herbal tea, which is an easy way to add overall health-supportive nutrients to our diet without a lot of additional burden on our digestive system. Unprocessed Whole Grains: These are wonderful complex carbohydrates (meaning fiber-filled), which both nourish those gut bugs and have numerous vitamins and minerals that support our health. Branch out and try some new ones like millet, buckwheat, and amaranth. FOODS TO EAT IN MODERATION

Mint Julep Ice Cream Use this to clear out the past and start over by painting all past painful memories in a happier light. Don’t eat too much, or you’ll be forgetting other things too, until you’re a doddery old fool like me, who can’t remember what day of the week it is. Getting old really is a son of a bitch. Ingredients 1 c. sugar ½ c. water ½ c. bourbon 1 tsp. vanilla 2 c. milk 2 c. heavy cream 6 large egg yolks 8–10 large sprigs fresh mint (plus extra for garnish) Directions 1. Bruise the leaves of the mint leaves to release oils and flavors. Combine the sugar, water, and the 8 mint sprigs in a small saucepan over medium heat, and bring to a boil, stirring to dissolve the sugar. Cook for 2 minutes. Remove from the heat, and let cool completely. Strain through a fine-mesh strainer, then add the bourbon. 2. Combine the milk and cream in a large nonreactive saucepan, and bring to a gentle boil. In a small mixing bowl, whisk the egg yolks together. Whisk 1 cup of the hot cream mixture into the egg mixture. In a slow, steady stream, add the egg mixture to the hot cream mixture. Continue to cook for 4 minutes, stirring occasionally, until the mixture thickens enough to coat the back of a spoon. Remove from heat and let cool completely. 3. Whisk the bourbon mixture into the cream mixture. Cover with plastic wrap, pressing the wrap down against the surface of the mixture to keep a skin from forming, and chill in the refrigerator for at least 2 hours. 4. Remove from the refrigerator, and pour the mixture into an ice-cream machine. Churn according to the manufacturer’s directions. For an extra kick, add a spoonful of bourbon over ice cream before serving.

Andy liked to juxtapose contradictory flavors. Call it the cuisine of shock and awe. He craved both the treacly and the brackish and, if at all possible, one right after the other. It captivated him how the savory enhanced the sweet. He adored the way the piquant stung his tongue, especially when he could comfort his palate immediately with a bite of the insipid or the zestless. He salt and peppered his cantaloupe, though it had been three years since he had tasted any. He would drizzle honey on broccoli. He once put tabasco sauce on a glazed donut. Sifting through the garbage behind an Italian restaurant a week earlier, he scarfed down a slice of moldy tiramisu with half a tin of anchovies dumped on top.

on a seagull poo–like texture when mixed into cold water. Amelia saved my palate and joints by introducing me to the Great Lakes hydrolyzed version (green label), which blends easily and smoothly. Add a tablespoon of beet root powder like BeetElite to stave off any cow-hoof flavor, and it’s a whole new game. Amelia uses BeetElite pre-race and pre-training for its endurance benefits, but I’m much harder-core: I use it to make tart, low-carb gummy bears when fat Tim has carb cravings. RumbleRoller: Think foam roller meets monster-truck tire. Foam rollers have historically done very little for me, but this torture device had an immediate positive impact on my recovery. (It also helps you sleep if used before bed.) Warning: Start slow. I tried to copy Amelia and did 20-plus minutes my first session. The next day, I felt like I’d been put in a sleeping bag and swung against a tree for a few hours. Rolling your foot on top of a golf ball on the floor to increase “hamstring” flexibility. This is infinitely more helpful than a lacrosse ball. Put a towel on the floor underneath the golf ball, lest you shoot your dog’s eye out. Concept2 SkiErg for training when your lower body is injured. After knee surgery, Amelia used this low-impact machine to maintain cardiovascular endurance and prepare for the 2014 World’s Toughest Mudder, which she won 8 weeks post-op. Kelly Starrett (page 122) is also a big fan of this device. Dry needling: I’d never heard of this before meeting Amelia. “[In acupuncture] the goal is not to feel the needle. In dry-needling, you are sticking the needle in the muscle belly and trying to get it to twitch, and the twitch is the release.” It’s used for super-tight, over-contracted muscles, and the needles are not left in. Unless you’re a masochist, don’t have this done on your calves. Sauna for endurance: Amelia has found using a sauna improves her endurance, a concept that has since been confirmed by several other athletes, including cyclist David Zabriskie, seven-time U.S. National Time Trial Championship winner. He considers sauna training a more practical replacement for high-altitude simulation tents. In the 2005 Tour de France, Dave won the Stage 1 time trial, making him the first American to win stages in all three Grand Tours. Zabriskie beat Lance Armstrong by seconds, clocking an average speed of 54.676 kilometers per hour (!). I now use a sauna at least four times per week. To figure out the best protocols, I asked

Hm. A dal bean curry, eh? It looks similar to Chana Masala, a Punjabi dish that uses chickpeas... ! This viscous stickiness...!" "It's Natto!" Gooey texture and savory flavor are melding together inside my mouth! Was natto ever this delicious? "Wait... this is no normal natto! Could it be..." "Yes, sir. This natto I made by hand using charcoal smoke. It's charcoal-aged natto. After I added the natto spores to a batch of soybeans, I stored them in an underground room. There I lit a charcoal fire and then kept the room at just the right temperature and humidity to ferment the soybeans. As this process takes several days to complete, I prepared it ahead of time, over my summer break." "The carbon dioxide generated by the charcoal fire impacts the maturation of the soy proteins. It gives the natto a richer flavor. It also halts bacteria death in the beans, preventing the typical smell of ammonia from developing!" "Did you know all that?" "I heard a little about it once. It's supposed to be a really hard process that takes loads of time to finish!" "And she made it by herself?!" "But that isn't all. There's another flavor--- a deeper, more savory one that resonates across the tongue like a deep bass chord." "Oh, that? As a special hidden seasoning, I added shoyu koji." SHOYU KOJI Instead of salt, soy sauce is added to the koji bacteria and mixed with the rice until thick. Then it is left to ferment at a constant temperature for several weeks. So that's the black stuff that was in that jar! Shoyu koji has over ten times glutamic acid---an umami component--- than shio koji does. I see. While the strong flavor of curry spices drowns out most other seasonings, shoyu koji's flavor is powerful enough to that it is instead a savory magnifier! Her curry takes full advantage of her detailed knowledge of fermentation techniques! It is truly a magnificent dish! "The creamy Japanese-style curry roux has blended in with the natto's gooeyness beautifully!" "The mound of crisp, minced green onion on top is hard to resist as well!"

The lemons I used were pickled in salt for over two weeks!" "I knew it! You used preserved lemons!" A North African condiment, salted lemons are made by pickling whole lemons in salty brine for weeks or months. Because the entire lemon, including the peel, is pickled parts of it can be used to emphasize just about any flavor... ... be it tartness, saltiness, bitterness, freshness or mellowness! "I added the zest and pickling brine in my sponge cake, pralines and even the sauce! Its mild tartness should make the sweetness of the semifreddo stand out even more!

Evidence of acid reflux triggers is varies widely, but some of the most common are as follows: Spicy or strong flavored foods like onion and garlic Chocolate Coffee Alcohol High acid foods like citrus or tomato, including tomato sauce Caffeinated drinks like soda High carbohydrate foods

Sometimes people’s diets take on a religiosity of their own. I remember a man once telling me that he could never “go plant based” because he could never give up his grandma’s chicken soup. Huh? Then don’t! After I asked him to say hello to his bubby for me, I told him that enjoying her soup shouldn’t keep him from making healthier choices the rest of the time. The problem with all-or-nothing thinking is that it keeps people from even taking the first steps. The thought of never having pepperoni pizza again somehow turns into an excuse to keep ordering it every week. Why not scale down to once a month or reserve it for special occasions? We cannot let the “perfect” be the enemy of the good. It’s really the day-to-day stuff that matters most. What you eat on special occasions is insignificant compared to what you eat day in and day out. So don’t beat yourself up if you really want to put edible bacon-flavored candles on your birthday cake. (I’m not making those up!40) Your body has a remarkable ability to recover from sporadic insults as long as you’re not habitually poking it with a fork.

I look inside. There is a large roll, a miniature pie about four inches across with a golden crust that is sprinkled with large crystals of sugar, a stack of cookies, a square of what looks like bread pudding, and a small tub. "Okay, what am I looking at?" I say. "This is the rustic roll I was telling you about last week, the one based on the classic Poilâne bread." My favorite bread of all time, with its dark, almost burnt chewy crust and the tangy, fermented chestnut-colored crumb. "Yum, very excited about that." "Us too. I think we've finally nailed it. This is what we are thinking for pie service, all individual whole pies instead of slices. This one is classic apple." "Because you still can't stand it when the servers don't get the pie slices out of the pan perfectly." "True. The cookies are cornflake snickerdoodle, Black Forest, and ginger lemon cream." "Cornflake snickerdoodle?" "Sophie's thing. She wanted a cookie that tasted like the top of a good noodle kugel." "She's fucking brilliant, that woman." "I know, right? This is a piece of the palmier bread pudding, and that is the vanilla semolina pudding.

SALSA VERDE. A sauce made primarily of finely minced Italian parsley and cured anchovies... it is often a garnish for grilled meat or vegetable dishes... and is considered a staple sauce in Italian cuisine. "What was he thinking? This was supposed to be a Japanese dish! Making something Italian means he automatically fails!" "No, he does not. This salsa wasn't made from cured anchovies. Instead, it primarily uses uruka, a specific type of shiokara sauce made from sweetfish. *Shiokara is salted, fermented fish viscera.* Uruka typically requires over a week to make. However, this is an "instant" version, is it not?" "Correct! Wash sweetfish viscera and boil them in saké for two minutes. Then flavor with soy sauce, salt and mirin. The result is a quickly made, yet still rich and appropriately bitter, uruka. "Instant uruka?!" "I didn't know that was possible!" "That wasn't the only place he was creative. Instead of parsley, he minced Japanese perilla leaves and green onion to give it a bright green color and refreshing kick. And since garlic is hardly used in traditional Japanese cuisine, he chose yuzukosho, a seasoning made from chili peppers, yuzu fruit peels and salt, to give it a distinctly Japanese flavor." "Exactly. With instant uruka as its base... ... I made a Japanese-style salsa verde!

Not one thing on the planet operates as I would have it, and only here can I plot my counterattacks. Problem one: The fevers my year-old son gets every few weeks can spike to 105°, which means waking the husband, a frantic trip to Children’s Hospital, a sleepless night in the waiting room. No reason for this, nothing wrong with his immune system or growth. They’ll give him the cherry-flavored goop that makes him shit his brains out, and the cough will ease, but his stomach will cramp, and on the nights he ingests that medicine, he’ll draw his stumpy legs to his chest in agony and ball up tight, then arch his back and scream, and though no one suggests this is my fault, my inability to stop it is my chief failure in the world. Problem two: If he’s sick, I’ll have to cancel classes so maybe the real professors who just hired me on a friend’s recommendation—despite my being too muttonheaded to sport a very relevant diploma—will fail to renew me next semester. I’ve published one slim volume of verse and some essays, but so has every other semiliterate writer in Cambridge.

The law gave me an entirely new vocabulary, a language that non-lawyers derisively referred to as "legalese." Unlike the basic building blocks- the day-to-day words- that got me from the subway to the office and back, the words of my legal vocabulary, more often than not, triggered flavors that I had experienced after leaving Boiling Springs, flavors that I had chosen for myself, derived from foods that were never contained within the boxes and the cans of DeAnne's kitchen. Subpoenakiwifruit. InjunctionCamembert. Infringementlobster. Jurisdictionfreshgreenbeans. Appellantsourdoughbread. ArbitrationGuinness. Unconstitutionalasparagus. ExculpatoryNutella. I could go on and on, and I did. Every day I was paid an astonishing amount of money to shuffle these words around on paper and, better yet, to say them aloud. At my yearly reviews, the partners I worked for commented that they had never seen a young lawyer so visibly invigorated by her work. One of the many reasons I was on track to make partner, I thought. There were, of course, the rare and disconnecting exceptions. Some legal words reached back to the Dark Ages of my childhood and to the stunted diet that informed my earlier words. "Mitigating," for example, brought with it the unmistakable taste of elementary school cafeteria pizzas: rectangles of frozen dough topped with a ketchup-like sauce, the hard crumbled meat of some unidentifiable animal, and grated "cheese" that didn't melt when heated but instead retained the pattern of a badly crocheted coverlet. I had actually looked forward to the days when these rectangles were on the lunch menu, slapped onto my tray by the lunch ladies in hairnets and comfortable shoes. Those pizzas (even the word itself was pure exuberance with the two z's and the sound of satisfaction at the end... ah!) were evocative of some greater, more interesting locale, though how and where none of us at Boiling Springs Elementary circa 1975 were quite sure. We all knew what hamburgers and hot dogs were supposed to look and taste like, and we knew that the school cafeteria served us a second-rate version of these foods. Few of us students knew what a pizza was supposed to be. Kelly claimed that it was usually very big and round in shape, but both of these characteristics seemed highly improbable to me. By the time we were in middle school, a Pizza Inn had opened up along the feeder road to I-85. The Pizza Inn may or may not have been the first national chain of pizzerias to offer a weekly all-you-can-eat buffet. To the folks of the greater Boiling Springs-Shelby area, this was an idea that would expand their waistlines, if not their horizons. A Sizzler would later open next to the Pizza Inn (feeder road took on a new connotation), and it would offer the Holy Grail of all-you-can-eat buffets: steaks, baked potatoes, and, for the ladies, a salad bar complete with exotic fixings such as canned chickpeas and a tangle of slightly bruised alfalfa sprouts. Along with "mitigating," these were some of the other legal words that also transported me back in time: Egressredvelvetcake. PerpetuityFrenchsaladdressing. Compensatoryboiledpeanuts. ProbateReese'speanutbuttercup. FiduciaryCheerwine. AmortizationOreocookie.

Locust Flower (Acacia) Fritters YIELD: 6 SERVINGS, 12 TO 15 FRITTERS THIS IS A TASTE from my youth that we still enjoy a few times each early summer. Two large locust trees next to our garden supply more fragrant flowers than we can use during the few weeks a year that these blossoms are available. The tiny white flowers have the sweet flavor of honey and a powerful spicy and musky aroma. 4 cups locust flowers, stems removed 4 tablespoons Grand Marnier ¼ cup sugar 1½ cups all-purpose flour 1 can (12 ounces) beer 1 teaspoon pure vanilla extract 2 large egg whites 2½ cups canola oil, for cooking the fritters Confectioners’ sugar, to dust the finished fritters Mix the flowers, Grand Marnier, and sugar together in a bowl, cover, and refrigerate for 1 hour. When ready to cook the fritters, place the flour, about two thirds of the beer, and the vanilla in a bowl. Mix well with a whisk until the batter is smooth, then add the remainder of the beer, and mix well. In a separate bowl beat the egg whites until they form peaks but are not too firm. Using the whisk, combine them with the beer batter. Fold in the locust flower mixture. At serving time, preferably, put enough of the oil in a large saucepan so that it is about 1 inch deep in the pan. Heat to 375 degrees. Using a large spoon or a small measuring cup, pour about ⅓ cup of the batter into the hot oil. Repeat, cooking 4 or 5 fritters at a time in the oil. Cook the fritters for about 4 minutes on one side, then turn with tongs, and cook for 4 minutes on the other side. They should be crisp and nicely browned on both sides. Lift the fritters from the oil with a slotted spoon, and place them on a wire rack. Repeat, making additional fritters with the remaining batter. Dust with confectioners’ sugar before serving. NOTE: If cooking the fritters ahead, recrisp in a 425-degree oven for 5 to 6 minutes, or until crisp and hot, then dust with the confectioners’ sugar just before serving.

Keep staring at my dick like that and I’m going to pull it out and fuck you with it,” Hendrix said. Best friend. Best friend. Best friend. I chanted the words in my mind like a mantra.

Pick an act or task. Think back on your day and choose one self-contained, seemingly insignificant act that you performed. (Hint: pick something you think is routine and boring.) This could be saying hi to another person, smiling at someone, or having a conversation in line for coffee. The key is that you choose an act that happened only once. Try to avoid general actions that span a longer time frame like, “I went to work.” Be very specific. Now, write down what you did or said. Imagine. Albert Einstein once said, “Imagination is more important than knowledge. Knowledge is limited. Imagination encircles the world.” This is where the fun starts. Start to imagine and follow the “ripple” of the act that you wrote down. Who did and could the act impact? How? Did it change someone’s emotions? Did it change someone’s mind-set? Someone’s perception? Did it change the simple direction they were walking or what flavor latte they ordered? Now, start thinking about one step removed from your act. What changed as a result of the initial change the act caused? Now keep imagining, step by step, how each act builds on the former, describing what and who changed after each successive act. Keep going until you reach a point of global impact. Now, if you’re like me, you will inevitably get to the point of saying to yourself “no way this would ever happen” or “this is so cheesy.” This is the precise barrier you need to break through. Our doubt can consume us and bring us down into a nice, comfortable place called complacency. Map it. As you trace your act, literally draw it out. Draw one arrow or path leading from one effect to the next and write out a short description of each effect as you go. Try to imagine at least ten steps removed from the original act until you reach a global level of impact. The first time you do this, it will be very hard. But do it daily, weekly, or monthly and it can change your thinking. Believe it. Once you finish your map, you’re not done. Now, you have to believe it. Do you believe that this is all possible? What if you did this exercise for every moment in your day? Imagine if just one of those trajectories turned out the way you imagined. One will. I never imagined that when I said, “Hey, how’s it going?” to a fellow student during my summer job it would completely transform her entire life trajectory. But I wish I had every day. My alarm clock would have meant much more.

Chicken Tenders (Traditional Flavor) 1 cup almond flour 1 teaspoon garlic powder ½ teaspoon salt ½ teaspoon black pepper ½ teaspoon cayenne pepper (optional) 2 egg whites 2 pounds chicken tenders Preheat the oven to 450 ° F. Mix the almond flour, garlic powder, salt, black pepper, and cayenne pepper (if using) in a small bowl and pour the mixture onto a plate. Put the egg whites in a nearby bowl. Dip the chicken tenders in the egg whites, then evenly coat them in the flour mixture and lay out on a cookie sheet sprayed with cooking spray. Bake for about 16 minutes, flipping them halfway through, until both sides are crisp.

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I loved the counter filled with lox, whitefish, sturgeon. Saperstein looked like a sturgeon, long, white, sharp-toothed. I marveled at the way he wielded his razor-sharp knife. Cutting a bit of translucent smoked sturgeon, you expected it to shred if you breathed on it. Manya achieved status as his sturgeon expert. She had grown up with sturgeon, a staple along the Black Sea, and she pronounced a sample too salty, too mealy from being packed in ice, too strong in flavor, or absolutely perfect. Saperstein, a purist, inevitably felt sad that his customers did not truly appreciate his top-of-the-line products. He communed with Bubby over a slice of sturgeon or belly lox as if having a religious moment. Even when bad weather kept customers away from our restaurant and we were low in cash, Bubby invested in a few slices of smoked sturgeon, not for her customers, but for our family. She could ignore lox, smoked whitefish, pickles or fresh herring, but she couldn't do without a weekly treat of sturgeon. To prove that he was a sporting man who approved of her taste, Saperstein created a cone from white paper and dropped in some caviar, which he kept in a tin secreted in a hole under the counter- God forbid during a robbery, the thieves would never discover his hiding place.

The pastry came first. If cooks had their mother sauces, pastry chefs had their mother doughs, and pâte à choux was the grand dame among them. It was one of the first things she'd learned to make and still one of her favorites. There was magic in the way the dough went together, butter and flour and salt, cooked until the raw flavor of the flour disappeared, but not so much that it went dry and crumbly. Then four or five eggs got added one at a time until it transformed into a thick batter. It was traditional to beat it by hand, but Melody had learned long ago she got more consistent results with far less effort by using a stand mixer. Then she spooned the batter into a piping bag fitted with star tip and piped long, uniform lines of dough onto a parchment-lined baking sheet. As soon as those went into the oven, she began to concoct her flavors. A maple-and-vanilla crème that would be topped with a maple glaze and bacon bits. A lemon curd topped with toasted meringue, the filling for which was already prepared and jarred in her fridge from her lemon bar experiment earlier that week. A cardamom-scented custard paired with a brûléed sugar glaze.

The cumin and cardamom I used in testing worked great with curry... ... but they were too sharp for the stew. After trying lots of stuff, I settled on the heavy and mildly sweet flavor of cloves... ... and some black pepper to give it just a little bit of bite! "Oh, I get it! Cloves will help highlight the mellow yet deep flavor of the sauce! That he rubbed only salt and pepper on the oxtails themselves makes sense too. If he dusted them with cloves, that would give them too much flavor, making them stick out from the rest of the dish. " "Look! Now he's dicing some vegetables!" "Is he going to simmer those with the stew as well?" That combination of vegetables- a Matignon! He really did think this through! MATIGNON Celery, carrots and onions are minced and then sautéed with diced ham or bacon in butter, white wine or Madeira wine. Meant primarily to impart its sweetness onto other meats or fish, Matignon is more commonly used as a bed on which other things are cooked as opposed to being served in its own right. Yet another thing that will preserve the gentle flavor of the dish while still giving it impact. This stew he's making now... ... is going to taste better than the one he made only last week by an order of magnitude!

The big news in biology this week was the announcement that we’ve stopped evolving, in the biological sense. I’ll buy that. Technology has stopped us, and technology will take us on, into a new evolution, one Mr. Bush never dreamed of, and neither, I’m sure, have I.

Shopping for the essentials of the Eat Clean diet can be tricky. For some people, just the thought of replacing all their “unclean” food scares them. This overwhelming reaction is normal and is typical among those who are still on the adjustment phase of the program. If you find yourself in this stage, you don’t have to fret. Here are some tips to help you get at ease with the process: Take Your Time You don’t have to rush. Take your time in examining each item in your pantry. Bear in mind that it is not necessary to eliminate all the bad foods. You can just eliminate the worst items first, and then gradually get rid of the others in the next few days or weeks. Once you have already discarded some of the worst food items, you may start making your grocery list. Prepare Your Grocery List Preparing your grocery list is the start of this Clean Eating journey. Allow yourself to make necessary adjustments, especially if you personally feel that it is a major transition and you want to tackle it step by step. It’s okay to miss an item or two. The important thing here is to stick to the basic principle of the program. Below are some of the essential items that you should consider when going shopping for this Eat Clean diet: Grains and Protein ·Brown rice ·Millet ·Black beans ·Pinto beans ·Lentils ·Chickpeas ·Raw almonds ·Raw cashews ·Sunflower seeds ·Walnuts ·Almond butter ·Cannellini beans ·Flax seed Vegetables/Herbs ·Kale ·Lettuces ·Onions ·Garlic ·Cilantro ·Parsley ·Tomatoes ·Broccoli ·Potatoes ·Fennel Condiments/Flavoring ·Extra virgin olive oil ·Coconut oil ·Sesame oil ·Black pepper ·Pink Himalayan salt ·Hot sauce ·Turmeric ·Cayenne ·Gomasio ·Cinnamon ·Red pepper flakes ·Maple syrup ·Tamari ·Stevia ·Dijon mustard ·Apple cider vinegar ·Red wine vinegar Fruits ·Lemons ·Avocado ·Apples ·Bananas ·Melon ·Grapes ·Berries Snacks ·Raw chocolate ·Coconut ice cream ·Tortilla chips ·Popcorn ·Pretzels ·Dairy-free cheese shreds ·Frozen fruits for smoothies ·Bagged frozen veggies ·Organic canned soups Beverages ·Coconut water ·Herbal teas ·Almond or hemp milk Pick the Fresh Ones You will know if the fruit or vegetable is fresh through its appearance and texture.

She was looking for a certain toxin Leng had been fascinated with, found in the death cap mushroom, Amanita phalloides. The toxins of that infamous species of mushroom were thermostable: they could be cooked yet remain deadly. In addition, the mushroom had a pleasant taste resembling beef broth, allowing food to be heavily laced with it yet take on no bitter or unusual flavor. But what primarily attracted Leng was the fact that the mushroom’s deadly effects took days to appear—much too late to purge the stomach with an emetic. By the time you felt sick enough to realize something was seriously wrong, you were already a dead person. You could ingest a fatal dose and remain unaware of it for as long as two weeks—until your liver began inexorably to fail. For this reason, the death cap had been used as a poison for thousands of years, playing a role in the demise of, among others, the Roman emperor Claudius, Pope Clement VII, and the Austrian emperor Charles VI. Once the poison finally manifested, it made itself felt in a most unpleasant manner indeed. An antidote was not developed until some time into the twenty-first century. Prior to that, nothing could save the victim except immediate liver transplantation.

People with depression-flavored anxiety suffer crippling worry about the past, not despite our inability to change it but because of that. We ruminate endlessly about shit we did this morning or yesterday or last week or last year and how unforgivable it was and how everyone judged and continues to judge us and maybe we should ask them about it or no that would make it worse and what are all the possible ways they could have been upset about it and who are all the people they probably told? Angsty, ruminating moose.