Flavor Town Quotes

A traditional New Mexico Christmas differs from the rest of the world with four amazing traditions: tamales, bisochitos, empanadas, and luminarias. The first three Mexican specialties add delicious flavor to any meal, and the last one lights up our towns!

Eighteen luscuios scrumpitous flavors, Chocolate,Lime and Cherry Coffee,Pumpkin, Fudge-Banana, Caramel Cream and boysenberry. Rocky Road and Toasted Almond, Butterscotch,Vanilla Dip, Butter Brinkle, Apple Ripple,Coconut,and Mocha Chip, Brandy Peach and Lemon Custard. Each scoop lovely.smooth and round. Tallest cream cone in town lying there on the ground.

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.

Denial is the secret sauce in this town,” he said. “It’s the flavor that holds all the other ingredients together. Here’s what I tell the newly elected: the truth is gonna get out—it always does—but it’s gonna blend in with all the lies.” The Senator twirled a hand in the air. “You have to deny each lie and every truth with the same vinegar. Let those websites and blowhards who bitch about cover-ups confuse the public for you.

Ridin'" [Lana Del Rey] I want to be your object, of your affection Give me all your time, touch, money, and attention [Lana Del Rey] I want to be your object, of your affection Give me all your time, touch, money, and attention Pick me up after school, you can be my baby Maybe we could go somewhere, get a little crazy He’s rich and I’m wishin’, um, he could be my Mister Yum Delicious to the maximum, chew him up like bubble gum Mama’s pretty party favor, he says I’m his favorite flavor [Hook] Uh, uh, catch me ridin’ like a bitch Got the six forty-five, catch me ridin’ with my bitch Uh, long hair, Lana, that’s my bitch Uh, You can tell by the swagger and the lips, uh Uh, uh, catch me ridin’ like a bitch Got the six forty-five, catch me ridin’ with my bitch Uh, long hair, Lana, that’s my bitch Uh, You can tell by the swagger and the lips, uh [Lana Del Rey] You say that I am flawless, true perfection So give me all your drugs, props, money, and connections Pick me up after school, actin’ kinda shady You’re the coolest kid in town, I’m your little lady Your sick and I’m kissin’ him, magical musician, how I’m Drivin’ at the cinema, lovin’ him and lickin’ him He’s my love, the life saver Don’t step on my bad behavior Uh, uh, catch me ridin’ like a bitch Got the six forty-five, catch me ridin’ with my bitch Uh, long hair, Lana, that’s my bitch Uh, You can tell by the swagger and the lips, uh Uh, uh, catch me ridin’ like a bitch Got the six forty-five, catch me ridin’ with my bitch Uh, long hair, Lana, that’s my bitch Uh, You can tell by the swagger and the lips, uh [A$AP Rocky] Swervin’, swervin’, gettin’ all them dimes Tell her I be doin’, I be swaggin’ to my prime This ain’t all the time, it happens all the time That’s a big contradiction, get your money on your mind What, what, tell her I be on a chase Chasin’ for that paper and you see me on that race What, what, tell her I be goin’ first I be gon’ first and they put me in a herse, oh One big room, full of bad bitches, no One big room and it’s full of mad bitches Lana, Lana, tell them what it is Tell ‘em that you doin’ it, you mean to do it big I said, one big room, full of bad bitches, no it’s One big room and it’s full of mad bitches, I said Lana, Lana, tell them what it is Tell ‘em when you do it that you only do it big Uh, uh, catch me ridin’ like a bitch Got the six forty-five, catch me ridin’ with my bitch Uh, long hair, Lana, that’s my bitch Uh, You can tell by the swagger and the lips, uh Uh, uh, catch me ridin’ like a bitch Got the six forty-five, catch me ridin’ with my bitch Uh, long hair, Lana, that’s my bitch Uh, You can tell by the swagger and the lips, uh

When Magnus looked at Imasu, he saw Imasu had dropped his head into his hands. "Er," Magnus said. "Are you quite all right?" "I was simply overcome," Imasu said in a faint voice. Magnus preened slightly. "Ah. Well." "By how awful that was," Imasu said. Magnus blinked. "Pardon?" "I can't live a lie any longer!" Imasu burst out. "I have tried to be encouraging. Dignitaries of the town have been sent to me, asking me to plead with you to stop. My own sainted mother begged me, with tears in her eyes - " "It isn't as bad as all that - " "Yes, it is!" It was like a dam of musical critique had broken. Imasu turned on him with eyes that flashed instead of shining. "It is worse than you can possibly imagine! When you play, all of my mother's flowers lose the will to live and expire on the instant. The quinoa has no flavor now. The llamas are migrating because of your music, and llamas are not a migratory animal. The children now believe there is a sickly monster, half horse and half large mournful chicken, that lives in the lake and calls out to the world to grant it the sweet release of death. The townspeople believe that you and I are performing arcane magic rituals - " "Well, that one was rather a good guess," Magnus remarked. " - using the skull of an elephant, an improbably large mushroom, and one of your very peculiar hats!" "Or not," said Magnus. "Furthermore, my hats are extraordinary." "I will not argue with that." Imasu scrubbed a hand through his thick black hair, which curled and clung to his fingers like inky vines. "Look, I know that I was wrong. I saw a handsome man, thought that it would not hurt to talk a little about music and strike up a common interest, but I don't deserve this. You are going to get stoned in the town square, and if I have to listen to you play again, I will drown myself in the lake." "Oh," said Magnus, and he began to grin. "I wouldn't. I hear there is a dreadful monster living in that lake." Imasu seemed to still be brooding about Magnus's charango playing, a subject that Magnus had lost all interest in. "I believe the world will end with a noise like the noise you make!" "Interesting," said Magnus, and he threw his charango out the window. "Magnus!" "I believe that music and I have gone as far as we can go together," Magnus said. "A true artiste knows when to surrender." "I can't believe you did that!" Magnus waved a hand airily. "I know, it is heartbreaking, but sometimes one must shut one's ears to the pleas of the muse." "I just meant that those are expensive and I heard a crunch.

Ye gods and fishes, lad, every town has its resident witch. Every town hides some old Greek pagan priest, some Roman worshipper of tiny gods who ran up the roads, hid in culverts, sank in caves to escape the Christians! In every tiny village, boy, in every scrubby farm the old religions hide out . . . all the little lollygaggin' cults, all flavors and types, scramble to survive. See how they run, boys!

Denial is the secret sauce in this town,’ he said. ‘It’s the flavor that holds all the other ingredients together. Here’s what I tell the newly elected: the truth is going to get out – it always does – but it’s going to blend in with all the lies.

Beer was good, too, but its flavor depended on the skill of the craftsman and the tastes the person drinking it. Unlike wine, whose quality depended entirely on price, a beer's deliciousness was unrelated to its cost, so merchants tended to avoid it. There was no way to know if the particular brew would suit your taste unless you were from the region or town - so when he wanted to appear local, Lawrence would order beer.

When the carnivorous animal finds prey, he boldly seizes the prey and greedily laps the jetting blood. On the contrary, the herbivorous animal refuses his natural food, leaving it untouched, if it is sprinkled with a little blood. In men we find they cannot bear even the sight of [animal] killings. Slaughterhouses are always recommended to be removed far from the towns. Can flesh then be considered the natural food of man, when both his eyes and his nose are so much against it, unless deceived by flavors of spices, salt and sugar?

I drove back into town, full of the look of her, full of the impact of her. It was an impact that made the day, the trees, the city, all look more vivid. Her face was special and clear in my mind—the wide mouth, the one crooked tooth, the gray slant of her eyes. Her figure was good, shoulders just a bit too wide, hips just a shade too narrow to be classic. Her legs were long, with clean lines. Her flat back and the inswept lines of her waist were lovely. Her breasts were high and wide spaced, with a flavor of impertinence, almost arrogance. It was the coloring of her though that pleased me most. Dark red of the hair, gray of the eyes, golden skin tones.

What is of interest is what our minds retain, what our lives have given to the air. The witches are gone, vanished; we were just an interval in their lives, and they in ours. But as Sukie’s blue-green ghost continues to haunt the sun-struck pavement, and Jane’s black shape to flit past the moon, so the rumors of the days when they were solid among us, gorgeous and doing evil, have flavored the name of the town in the mouths of others, and for those of us who live here have left something oblong and invisible and exciting we do not understand. We meet it turning the corner where Hemlock meets Oak; it is there when we walk the beach in offseason and the Atlantic in its blackness mirrors the dense packed gray of the clouds: a scandal, life like smoke twisted into legend.

Carbonara: The union of al dente noodles (traditionally spaghetti, but in this case rigatoni), crispy pork, and a cloak of lightly cooked egg and cheese is arguably the second most famous pasta in Italy, after Bologna's tagliatelle al ragù. The key to an excellent carbonara lies in the strategic incorporation of the egg, which is added raw to the hot pasta just before serving: add it when the pasta is too hot, and it will scramble and clump around the noodles; add it too late, and you'll have a viscous tide of raw egg dragging down your pasta. Cacio e pepe: Said to have originated as a means of sustenance for shepherds on the road, who could bear to carry dried pasta, a hunk of cheese, and black pepper but little else. Cacio e pepe is the most magical and befuddling of all Italian dishes, something that reads like arithmetic on paper but plays out like calculus in the pan. With nothing more than these three ingredients (and perhaps a bit of oil or butter, depending on who's cooking), plus a splash of water and a lot of movement in the pan to emulsify the fat from the cheese with the H2O, you end up with a sauce that clings to the noodles and to your taste memories in equal measure. Amatriciana: The only red pasta of the bunch. It doesn't come from Rome at all but from the town of Amatrice on the border of Lazio and Abruzzo (the influence of neighboring Abruzzo on Roman cuisine, especially in the pasta department, cannot be overstated). It's made predominantly with bucatini- thick, tubular spaghetti- dressed in tomato sauce revved up with crispy guanciale and a touch of chili. It's funky and sweet, with a mild bite- a rare study of opposing flavors in a cuisine that doesn't typically go for contrasts. Gricia: The least known of the four kings, especially outside Rome, but according to Andrea, gricia is the bridge between them all: the rendered pork fat that gooses a carbonara or amatriciana, the funky cheese and pepper punch at the heart of cacio e pepe. "It all starts with gricia.

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

The town fair, which took place over the last weekend of August each year, was just over a month away. If their family agreed about anything, it was the town fair. Twiss loved the Wild West game and the spun sugar; their father loved the putting game and the caramel apples; their mother loved the bean counting game- last year she'd guessed 1,245 beans and won a forty-pound sack of kidney beans- and the Ferris wheel; and Milly loved what everyone else loved, except the livestock show and the amateur rodeo, where boys from the 4-H club wrestled calves to the ground for giant gold belt buckles. Milly also loved how the fair transformed the abandoned field behind the high school from twenty-five dandelion-inhabited acres that went unnoticed most of the year into a kind of fairy-tale place, where people sucked on cherry-flavored ice chips and honey-roasted peanuts, and the Ferris wheel went round and round, and the firecrackers reached higher and higher.

I was starting to learn that there’s a lot about the South African culture that follows the ceremony of a set rhythm. Love being the overarching ingredient – the flavor not openly mentioned yet fundamentally enjoyed -- from the freshly made homemade bread to how she had carefully chosen the right cut of biltong to accompany the flavor tones of the breakfast for the biltong sandwiches. It was all part of the little details – little thumbprints of love – that goes into the essence of the South African culture that most South Africans are oblivious, too, yet that only makes it more powerful – profound in its value since it’s so deeply engraved into the subconsciousness of the country’s expression of hospitality.

At its core, town government is the closest government to the people and, accordingly, you truly get a flavor for the residents of the town by watching their best-and-brightest elected leaders reviewing rezoning applications peacefully during one meeting and cussing one another out at the next. Oftentimes, members conduct themselves just as professionally mundane as in any other form of government, but when they do flare up, it’s the sort of rocket launch that occasionally gets the cops and/or the courts involved, as I covered multiple times in Haymarket. (My favorite, of course, involved a town council member being found guilty of “using abusive language” following a dispute about what synonym for testicle he told the mayor to suck during a parade.) After all, nothing exemplifies former U.S. House Speaker Tip O’Neill’s famous observation that “All politics is local” like town government, especially with the more modern take that “All politics is personal.

Sea Salt I always use hand-harvested sea salt from Guérande, on the southwestern coast of Brittany. It comes in three varieties: coarse gray salt, which is used primarily in cooking and roasting; fine gray sea salt, which is used primarily at table; and pure white fleur de sel, which is used on certain delicate foods where its flavor and crunch will be appreciated. Fleur de sel is rare. Unlike the gray sea salts of Guérande, which are formed through carefully controlled evaporation, fleur de sel forms on top of the shallow water in the salt marshes only when the east wind blows. Then, its crystals sparkle and the paludières go into the marshes with their rakes and gently scrape the fleur de sel from the water—the men won’t do it, for they claim they aren’t careful enough.

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1. Sri Lanka’s Cultural and Historical Richness "Sri Lanka is a place where history lives in harmony with the present. From ancient temples to colonial fortresses, every corner of this island tells a story." Sri Lanka’s history stretches over 2,500 years, featuring incredible landmarks like the Sigiriya Rock Fortress and Anuradhapura's ancient ruins. The country is also home to the famous Temple of the Tooth in Kandy, an important religious site for Buddhists around the world. Each historic site tells a different story, making Sri Lanka a treasure trove of cultural and spiritual experiences. Find out more about planning a visit here. ________________________________________ 2. Nature’s Bounty and Biodiversity "In Sri Lanka, nature isn't merely observed; it's experienced with all the senses — from the scent of spice plantations to the sight of vibrant tea terraces and the sound of waves on pristine beaches." Sri Lanka’s national parks, like Yala and Udawalawe, are among the best places to see elephants, leopards, and a diverse range of bird species. The island’s ecosystems, from rainforests to coastal mangroves, create an incredible array of landscapes for nature lovers to explore. For those planning to visit these natural wonders, start your journey with a visa application. ________________________________________ 3. Sri Lankan Hospitality and Warmth "The true beauty of Sri Lanka is found in its people — hospitable, welcoming, and ready to share a smile or story over a cup of tea." The warmth of Sri Lankans is a common highlight for visitors, whether encountered in bustling cities or quiet villages. Tourists are frequently invited to join meals or participate in local festivities, making Sri Lanka a welcoming destination for international travelers. To experience this hospitality firsthand, ensure you have the right travel documents, accessible here. ________________________________________ 4. Beaches and Scenic Coastal Areas "Sri Lanka’s coastline is a place where sun meets sand, and every wave brings with it a sense of peace." With over 1,300 kilometers of beautiful coastline, Sri Lanka offers something for everyone. The south coast is famous for relaxing beaches like Unawatuna and Mirissa, while the east coast’s Arugam Bay draws surfing enthusiasts from around the globe. To enjoy these beaches, start by obtaining a Sri Lanka visa. ________________________________________ 5. Tea Plantations and the Hill Country "The heart of Sri Lanka beats in the hill country, where misty mountains and lush tea plantations stretch as far as the eye can see." The central highlands of Sri Lanka, with towns like Ella and Nuwara Eliya, are dotted with tea plantations that produce some of the world’s finest teas. Visiting a tea plantation offers a chance to see tea processing and sample fresh brews, with the cool climate adding to the serene experience. Secure your entry to the hill country with a visa application. ________________________________________ 6. Sri Lankan Cuisine: A Feast for the Senses "In Sri Lanka, food is more than sustenance — it’s an art form, a burst of flavors that range from spicy curries to sweet desserts." Sri Lankan cuisine is a rich blend of spices and textures. Popular dishes like rice and curry, hoppers, and kottu roti offer a true taste of the island. Food tours and local markets provide immersive culinary experiences, allowing visitors to discover the flavors of Sri Lanka. For a trip centered on food and culture, start your journey here.

Let's start with ice cream and go from there." "You're gonna love it." Holly nodded. "All their ingredients are fresh, and they make the most delicious, wackiest flavors you've ever heard of." Clearly she'd forgotten that Lindsey had come from D.C. "Like what?" "Honey lavender. Sweet corn raspberry. Toasted coconut fudge. Lemon fig....blueberry pie... marshmallow peach... salted caramel chocolate chunk...

He smoothed his fingers along her jawline and lifted her chin, kissing her gently, testing. Lindsey went light-headed with the rush of sensation, the touch of his lips leaving her longing for more. Clutching his shirt in her fingers - napkin and all - she pulled him closer, melting into his kiss. Carden took it from tentative to tender, then parted her lips with the velvety sweep of his tongue. She matched his languid rhythm, hypnotized. He was all chocolate and caramel, creamy cool and sweet. 'Sinfully delicious'. No doubt he was 31 flavors of trouble, but resisting him seemed impossible.

The Milked Duck was empty, save for Dahlia’s two part-time helpers, but they were all rushing around, anticipating the first guests for her Risqué Flavor Tasting event any moment now. The up front freezers were stocked with Chocolate Orgasm, Peachy Passion, Sexual Favors, Mikey’s favorite Cherry Popper and more. She had a case of Sin on a Stick treats ready to go and a temporary menu up on the board behind her.

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.

Reading Group Guide  1.   The river town of Hobnob, Mississippi, is in danger of flooding. To offset the risk, the townspeople were offered the chance to relocate in exchange for money. Some people jumped at the opportunity (the Flooders); others (the Stickers) refused to leave, so the deal fell through. If you lived in Hobnob, which choice would you make and why? If you’d lived in New Orleans at the time of Hurricane Katrina, would you have fled the storm or stayed to protect your house? Did the two floods remind you of each other in terms of official government response or media coverage?  2.   How are the circumstances during the Prohibition era (laws against consuming or selling alcohol, underground businesses that make and sell booze on the black market, corruption in the government and in law enforcement) similar to what’s happening today (the fight to legalize and tax marijuana, the fallout of the drug war in countries like Mexico and Colombia, jails filled with drug abusers)? How are the circumstances different? Do you identify with the bootleggers or the prohibitionists in the novel? What is your stance on the issue today?  3.   The novel is written in third person from two different perspectives—Ingersoll’s and Dixie Clay’s—in alternating chapters. How do you think this approach adds to or detracts from the story? Are you a fan of books written from multiple perspectives, or do you prefer one character to tell his/her side of the story?  4.   The Tilted World is written by two authors. Do you think it reads differently than a book written by only one? Do you think you could coauthor a novel with a loved one? Did you try to guess which author wrote different passages?  5.   Language and dialect play an important role in the book. Do you think the southern dialect is rendered successfully? How about the authors’ use of similes (“wet towels hanging out of the upstairs windows like tongues”; “Her nylon stockings sagged around her ankles like shedding snakeskin.”). Do they provide necessary context or flavor?  6.   At the end of Chapter 5, when Jesse, Ham, and Ingersoll first meet, Ingersoll realizes that Jesse has been drinking water the entire time they’ve been at dinner. Of course, Ham and Ingersoll are both drunk from all the moonshine. How does this discovery set the stage for what happens in the latter half of the book?  7.   Ingersoll grew up an orphan. In what ways do you think that independence informed his character? His choices throughout the novel? Dixie Clay also became independent, after marrying Jesse and becoming ostracized from friends and family. Later, after Ingersoll rescues her, she reflects, “For so long she’d relied only on herself. She’d needed to. . . . But now she’d let someone in. It should have felt like weakness, but it didn’t.” Are love and independence mutually exclusive? How did the arrival of Willy prepare these characters for the changes they’d have to undergo to be ready for each other?  8.   Dixie Clay becomes a bootlegger not because she loves booze or money but because she needs something to occupy her time. It’s true, however, that she’s not only breaking the law but participating in a system that perpetrates violence. Do you think there were better choices she could have made? Consider the scene at the beginning of the novel, when there’s a showdown between Jesse and two revenuers interested in making an arrest. Dixie Clay intercepts the arrest, pretending to be a posse of gunslingers protecting Jesse and the still. Given what you find out about Jesse—his dishonesty, his drunkenness, his womanizing—do you think she made the right choice? If you were in Dixie Clay’s shoes, what would you have done?  9.   When Ham learns that Ingersoll abandoned his post at the levee to help Dixie Clay, he feels not only that Ingersoll acted

Nicolas Appert, a talented chef with no formal education, wondered whether the method he used to put up sugared fruit in glass jars might be applied to the problem of conserving soup, vegetables, beef stew, and beans. “A dynamic and jovial little man,” according to French historian Maguelonne Toussaint-Samat, Appert began his experiments by funneling peas and boiled beef into old champagne bottles, corking them, and sitting them in hot-water baths for varying lengths of time. As curiosity became obsession, Appert sold his Parisian confectionery business and retired to a small town just outside the city, where he spent the better part of a decade perfecting his method. In 1803, Appert delivered the first batch of preserved food to the French navy for field-testing. The contents of his bottles received rave reviews: the beef was pronounced “very edible,” while the beans and green peas had “all the freshness and flavor of freshly picked vegetables.” Appert was awarded the prize and promptly used the money to finance more experiments. Rather than patent his technique, he published a book of detailed instructions so that anyone could master “l’art de conserver.” Perhaps unsurprisingly, he died a pauper. Despite being formally recognized as “a benefactor of humanity” by the French government, even his wife eventually left him, and he ended up buried in a mass grave.

When people ate what Anna O'Brien baked, they smiled wider, laughed louder, and left the bakery she'd inherited with more confidence than when they arrived. Her chocolate chip cookies made Jordan Hillman propose to Julie Farmer on their fourth date. Her OREO brownies caused Roger Jackson to think he could dance the Charleston like he had in the '40's. One sip of her Saturday morning hot chocolate made everyone a good neighbor. People in town swore Anna could make anything better than the original, and they were right. It was a skill she'd been honing since she was big enough to stand on a step stool and help her grandma in the kitchen. While most children spent their after-school time watching cartoons and their summers flying kites and playing pickup games of baseball, Anna spent almost all her free time helping at Bea's Bakery. Anna had a superior sense for knowing how to combine ingredients and flavors into delicious creations. She also had an unusually strong sense of smell, which gave her an incredible advantage for pairing ingredients in a way that enhanced the eating experience. Each treat she made engaged the eyes, the nose, the tongue, and every pleasing nerve in the body.

We see this even more in Seven Brides For Seven Brothers (1954), with Mercer again at MGM, collaborating with composer Gene De Paul. This one has a real Broadway score, every number embedded in the characters’ attitudes. Ragged, bearded, buckskinned Howard Keel has come to town to take a wife, and a local belle addresses him as “Backwoodsman”: it’s the film’s central image, of rough men who must learn to be civilized in the company of women. The entire score has that flavor—western again, rustic, primitive, lusty. “Bless Yore Beautiful Hide,” treating Keel’s tour of the Oregon town where he seeks his bride, sounds like something Pecos Bill wrote with Calamity Jane. When the song sheet came out, the tune was marked “Lazily”—but that isn’t how Keel sings it. He’s on the hunt and he wants results, and, right in the middle of the number, he spots Jane Powell chopping wood and realizes that he has found his mate. But he hasn’t, not yet. True, she goes with him, looking forward to love and marriage. But her number, “Wonderful, Wonderful Day,” warns us that she is of a different temperament than he: romantic, vulnerable, poetic. They don’t suit each other, especially when he incites his six brothers to snatch their intended mates. Not court them: kidnap them. “Sobbin’ Women” (a pun on the Sabine Women of the ancient Roman legend, which the film retells, via a story by Stephen Vincent Benét) is the number outlining the plan, in more of Keel’s demanding musical tone. But the six “brides” are horrified. Their number, in Powell’s pacifying tone, is “June Bride,” and the brothers in turn offer “Lament” (usually called “Lonesome Polecat”), which reveals that they, too, have feelings. That—and the promise of good behavior—shows that they at last deserve their partners, whereupon each brother duets with each bride, in “Spring, Spring, Spring.” And we note that this number completes the boys’ surrender, in music that gives rather than takes. Isn’t

All citrus fruits—grapefruits, oranges, lemons—are high in nobiletin, but Okinawa’s shikuwasas have forty times as much as oranges. Consuming nobiletin has been proven to protect us from arteriosclerosis, cancer, type 2 diabetes, and obesity in general. Shikuwasas also contain vitamins C and B1, beta carotene, and minerals. They are used in many traditional dishes and to add flavor to food, and are squeezed to make juice. While conducting research at the birthday parties of the town’s “grandparents,” we were served shikuwasa cake.

Stella daydreamed about Continental delicatessen stores and the scent of ripe tomatoes. She and Michael had liked to go to Covent Garden and Billingsgate together, to Fortnum & Mason, and to the little foreign grocers' shops around Golders Green, Soho and Camden Town. She'd loved to see the sacks of pistachio nuts and the jars of crystallized ginger, the bottles of orange-flower water and distillations of rose petals, suggestive of the flavors of dishes from The Arabian Nights, the barrels of pickled herrings and the sides of salt beef. Together they enjoyed talking about what they might do with the star anise and the brined green peppercorns, the tarragon vinegar and the bottled bilberries. People had sometimes given Stella questioning looks when she took her sketchpad to the markets, but there was a pleasure in trying to capture the textures of the piled oranges and peaches and the glimmer of mackerel scales.

The Town and Country Market was just a half mile from Bee's home. I used to walk there as a girl, with my sister or my cousins, or sometimes all by myself, picking purple clover flowers along the way until I had a big round bunch, which, when pressed up to your nose, smelled exactly of honey. Before the walk, we'd always beg the adults for twenty-five cents and return with pockets full of pink Bazooka bubble gum. If summer had a flavor, it was pink bubble gum.

This time it was a strawberry shortcake with homemade whipped cream. If Angela closed her eyes, she could still remember the fluffy perfection of the shortcake, the ripe flavor of the strawberries, the sweet thickness of the cream. But more than that, she remembered a summer day from her childhood that the cake made her recall. She'd been only seven years old, and on the hottest day of the summer, she and Daddy had gone down to Sweet Creek, which ran right through town, meandering behind houses and through the park, until it emptied into Dove Pond itself. Daddy had loved creeks, and there was nothing he liked better than to roll up his pants and walk barefoot over rocks worn smooth by cool, shimmering water. She'd learned to love that same experience herself. That summer day, the heat of the late afternoon had dissipated as the coolness of the water washed over their feet. They'd held hands as they walked, and had laughed and talked as they splashed and scared off more fish than she could count. Oh, how she relished that memory. And Ella's cake had made it so immediate, so real, that when Angela had finished swallowing the final bite, she'd had to wipe away happy tears. That had been one of the best days of her life. But then that was the beauty of an Ella Dove cake. It wasn't just the flawlessness of the bake, or the richness of the flavors, although they were something to behold themselves. It was the unexpected memories of those perfect combinations of flavor and texture stirred. The glimpses of special, exquisite moments from one's past were astoundingly real and, oh, so precious.

And then there are the new companions, the chemical comrades who've stormed the fortress of my psyche. Oxy's, muscle relaxers—the whole pharmaceutical circus has come to town. They're all invited—Xanax, Phenibut—each providing a different brand of forgetfulness, each adding their own flavors to this twisted recipe.

It was a good-sized trout, opened out, salted, pressed, floured and fried. The entrails had been cooked with some vinegar and mint, mashed up and spooned onto the plate as a sort of afterthought. It was delicious: simple and honest. I ate it all, and didn't give a single thought for what it might do to my humors. I sucked every bone, washed it down with some thick, spicy red wine- peasants' wine- from the hills above the town. I knew that I was tasting the place itself: the fish from the river I had crossed on my way into the town, the pig that had rooted in the woods I had ridden through, olives grown a short walk away. The pig had snuffled under the pine trees whose nuts had adorned its sausages. I had eaten the land. The town itself will always be nameless in my memory, but even now I can assemble it from its flavors, because I have never forgotten any of them. A meal of pigs' liver and fish, served with apologies.

Baby Harper and I were having dinner together, as we had done every Saturday night for close to a year by then. We went into Shelby and sat in our usual booth at Bridges Barbecue Lodge. We each ordered a pulled pork sandwich, a side of coleslaw, fries with an extra order of barbecue sauce for dipping, peach cobbler (only available on Saturdays), and a bottle of Cheerwine, a cherry-flavored cola, bottled in nearby Salisbury, which my great-uncle said brought out the "fruit" in Bridges's sauce. Bridges Barbecue Lodge had two things going for it, which was more than I could say for the other dining options in town, Pizza Inn, Waffle House, Arby's, Roy Rogers, and Hardee's. In the mid-eighties the greater Boiling Springs-Shelby area attracted only the B-list fast-food chains. Bridges was in a league of its own. The first thing that made Bridges special was that, even by the standards of North Carolina barbecue, Bridges's sauce was extraordinarily vinegary, which meant it was extraordinarily good.

Brit: "You know what I hate most about it> It's like someone copy-and-pasted the landscape. Just the same sky and the same field over and over again. Like, have some creativity, at least. Break it up with a little flavor every now and then." Dash: "The billboards add flavor." Brit: "We clearly have different ideas about flavor, Dashiell.

The ultimate diagnosis was a broken ankle, bruised ribs, a sprained wrist. "One in every flavor," August said with a weak smile. "You're like the Yum Yum Shoppe of bodily harm." He shook his head. 'Fourteen flavors of fun. I would need eleven more injuries." "You'll probably have a bunch of bruises." "Eleven of them?" "Yup." "Then I'm the Yum Yum Shoppe.

She hands me back the bottle. The stuff we’re drinking is vile. Greasy and fishy, but even flounder-flavored turpentine will taste good when it’s the only drink in town.

A few years back, the New York Times called Shauna's pork the "finest pork in America," and she has never let anyone forget it. Admittedly, her pork is fantastic- rich and flavorful, with the perfect amount of fat. Most of the charcuterie shops in town buy her meat and turn it into pâté and prosciutto and pancetta- all of which, Shauna will remind you, are so good because they start with the "finest pork in America.

In addition to Cupcakes & Co., there is Berko, an American-style French bakery with outposts in the tourist-friendly Marais and Montmartre quartiers, serving circus-like flavors such as banana and Nutella, tarte tatin, and Oreo. Across town in Saint-Germain, Synie's Cupcakes takes the elegant route with chocolate ganache, lemon ginger, and dulce de leche with sea salt.

We window-shopped along Court Street, the closest thing Brooklyn has to Manhattan, perusing the indie clothing boutiques, bookstores, and Italian bakeries, and stopped at Frankies 457 Spuntino, a casual Italian restaurant that every young Brooklynite loves, to pound fresh ricotta, gnocchi, and meatballs. Afterward, I dragged us ten blocks out of the way to hit up Sugar Shop, a modern-retro candy store I loved, to load up on malt balls and gummies. We strolled the magnificent blocks of Victorian homes and green lawns in Ditmas Park, as if suddenly transported from the city's whirl to a faraway college town, perusing the rhubarb, Bibb lettuces, and buckets of fresh clams at the farmers' market, before demolishing fried egg sandwiches on ciabatta at the Farm on Adderly, one of the boroughs now-prolific farm-to-table restaurants. We shared pizza at Franny's: one red, one white, both pockmarked with giant charred blisters from the exceedingly hot brick oven. In a borough known for its temples of pizza worship, before it closed in the summer of 2017, Franny's was right up there, owing to the perfect flavors oozing from each simple ingredient, from the milky mozzarella to the salty-sweet tomato sauce to the briny black olives.

It ain't my idea to leave before dawn. My ole lady decided to visit Nana, that's why the house stinks of hairspray. You know why she's leaving early: so nobody sees her scurry through town on foot. All she wants is for them to see her arrived, all hunky-dory. Not scurrying. It's a learning I made since the car went. 'Well I just can't believe there isn't a pair of Tumbledowns around town, I mean, I'll have to try down by Nana's.' She gives off breathy noises, and flicks her fingertips through my hair. Then she takes a step back and frowns. It means goodbye. 'Promise me you won't miss your therapy.' An electric purple sky spills stars behind the pumpjack, calling home the last moths for the night. It reminds me of the morning when ole Mrs Lechuga was out here, all devastated. I try not to think about it. Instead I look ahead to today. Going to Keeter's is a smart idea; if anybody sees me out there, they'll say, 'We saw Vernon out by Keeter's,' and nobody will know if they mean the auto shop, or the piece of land. See? Vernon Gray-matter Little. In return, I've asked Fate to help me solve the cash thing. It's become clear that cash is the only way to deal with problems in life. I even scraped up a few things to pawn in town, if it comes to that. I know it'll come to that, so I have them with me in my pack – my clarinet, my skateboard, and fourteen music discs. They're in the pack with my lunchbox, which contains my sandwich, the two joints, and a piece of paper with some internet addresses on it. As for the joints and the piece of paper, I heard the voice of Jesus last night. He advised me to get wasted, fast. If at first you don't succeed, he said, get wasted off your fucken ass. My plan is to sit out at Keeter's and get some new ideas, ideas borne out of the bravery of wastedness. I ride down empty roads of frosted silver, trees overhead swish cool hints of warm panties in bedclothes. Liberty Drive is naked, save for droppings of hay, and Bar-B-Chew Barn wrappers. In this light you can't see the stains on the sidewalk by the school. As the gym building passes by, all hulky and black, I look the other way, and think of other things. Music's a crazy thing, when you think about it. Interesting how I decided which discs not to pawn. I could've kept some party music, but that would've just tried to boost me up, all this thin kind of 'Tss-tss-tss,' music. You get all boosted up, convinced you're going to win in life, then the song's over and you discover you fucken lost. That's why you end up playing those songs over and over, in case you didn't know. Cream pie, boy. I could've kept back some heavy metal too, but that's likely to drive me to fucken suicide. What I need is some Eminem, some angry poetry, but you can't buy that stuff in Martirio. Like it was an animal sex doll or something, you can't buy angry poetry. When you say gangsta around here, they still think of Bonnie & fucken Clyde. Nah, guess what: I ended up keeping my ole Country albums. Waylon Jennings, Willie Nelson, Johnny Paycheck – even my daddy's ole Hank Williams compilation. I kept them because those boys have seen some shit – hell, all they sing about is the shit they've seen; you just know they woke up plenty of times on a wooden floor somewhere, with ninety flavors of trouble riding on their ass. The slide-guitar understands your trouble. Then all you need is the beer.

In each portside town, enticing aromas waft from every harborside taverna, mountaintop inn, and home. Not only do the Greeks appreciate good food, it is central to their culture. Produce markets spill over with fragrant local provender: grapes, cucumbers, lemons, and tomatoes, as well as sardines, shellfish, and lamb. Lunch--usually the largest meal of the day--begins after 2 P.M., and is followed by an ample siesta. The long work day resumes, and dinner begins after 9 P.M. It may last well into the night among friends: a glass of ouzo--accompanied by singing, guitar playing, and dancing--often ends the evening meal, postponing bedtime until the wee hours. Laughter and conversation flavor the food at every meal. The Mediterranean climate is conductive to year-round outdoor eating. In each home, a table on the patio or terrace takes pride of place. Many home cooks build outdoor ovens and prepare succulent roasted meats and flavorful, herb-scented potatoes that soak up the juice of the meat and the spritz of a lemon. Tavernas, shaded by grape arbors, are synonymous with Greece and its outdoor culinary culture. One of the greatest pleasures of the Greek Isles is enjoying a relaxing meal while breathing the fresh sea air and gazing out on spectacular vistas and blue waters.

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sadly); Hagrid was there to take them down to the fleet of boats that sailed across the lake; they were boarding the Hogwarts Express; talking and laughing as the countryside became greener and tidier; eating Bertie Bott’s Every Flavor Beans as they sped past Muggle towns; pulling off their wizard robes and putting on jackets and coats; pulling into platform nine and three-quarters at King’s Cross station. It took quite a while for them all to get off the platform. A wizened old guard was up by the ticket barrier, letting them go through the gate

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