Flavors Of Life Quotes

Hey. Sometimes life is a shit flavored Popsicle.

Everything in excess! To enjoy the flavor of life, take big bites. Moderation is for monks.

I think choosing between men and women is like choosing between cake and ice cream. You'd be daft not to try both when there are so many different flavors.

Lonely was the first flavor I had tasted in my life, and it was always there, hidden inside the crevices of my mouth, reminding me.

What she did have were Bertie Bott's Every Flavor Beans, Drooble's Best Blowing Gum, Chocolate Frogs, Pumpkin Pasties, Cauldron Cakes, Licorice Wands, and a number of other strange things Harry had never seen in his life.

Cutting pain was a different flavor of hurt. It made it easier not to think about having my body and my family and my life stolen, made it easier not to care... -Wintergirls

Sure, we'd faced some things as children that a lot of kids don't. Sure, Justin had qualified for his Junior de Sade Badge in his teaching methods for dealing with pain. We still hadn't learned, though, that growing up is all about getting hurt. And then getting over it. You hurt. You recover. You move on. Odds are pretty good you're just going to get hurt again. But each time, you learn something. Each time, you come out of it a little stronger, and at some point you realize that there are more flavors of pain than coffee. There's the little empty pain of leaving something behind - gradutaing, taking the next step forward, walking out of something familiar and safe into the unknown. There's the big, whirling pain of life upending all of your plans and expecations. There's the sharp little pains of failure, and the more obscure aches of successes that didn't give you what you thought they would. There are the vicious, stabbing pains of hopes being torn up. The sweet little pains of finding others, giving them your love, and taking joy in their life they grow and learn. There's the steady pain of empathy that you shrug off so you can stand beside a wounded friend and help them bear their burdens. And if you're very, very lucky, there are a very few blazing hot little pains you feel when you realized that you are standing in a moment of utter perfection, an instant of triumph, or happiness, or mirth which at the same time cannot possibly last - and yet will remain with you for life. Everyone is down on pain, because they forget something important about it: Pain is for the living. Only the dead don't feel it. Pain is a part of life. Sometimes it's a big part, and sometimes it isn't, but either way, it's a part of the big puzzle, the deep music, the great game. Pain does two things: It teaches you, tells you that you're alive. Then it passes away and leaves you changed. It leaves you wiser, sometimes. Sometimes it leaves you stronger. Either way, pain leaves its mark, and everything important that will ever happen to you in life is going to involve it in one degree or another.

You've never lived until you've almost died. For those who have fought for it, life has a flavor the protected shall never know.

For those who fight for it life has a flavor the sheltered will never know

Bean finds the best apple in our tree and hands it up to me. "You know what this tastes like when you first bite into it?" she asks. "No, what?" "Blue sky." "You're zoomed." "You ever eat blue sky?" "No," I admit. "Try it sometime," she says. "It's apple-flavored.

The writer can grow as a person or he can shrink. ... His curiosity, his reaction to life must not diminish. The fatal thing is to shrink, to be interested in less, sympathetic to less, desiccating to the point where life itself loses its flavor, and one’s passion for human understanding changes to weariness and distaste.

Suddenly yearning had a flavor. It tasted like a king, a beautiful, frightening, infuriating man who flew into my life and began to free my words.

Wise is the one who flavors the future with some salt from the past. Becoming dust is no threat to the phoenix born from the ash.

Households that have lost the soul of cooking from their routines may not know what they are missing: the song of a stir-fry sizzle, the small talk of clinking measuring spoons, the yeasty scent of rising dough, the painting of flavors onto a pizza before it slides into the oven.

You’ll find out it’s little savors and little things that count more than big ones. A walk on a spring morning is better than an eighty-mile ride in a hopped-up car, you know why? Because it’s full of flavors, full of a lot of things growing. You’ve time to seek and find. I know, you’re after the broad effect now, I suppose that’s fit and proper. But you got to look at grapes as well as watermelons. You greatly admire skeletons and I like fingerprints; well, and good. Right now such things are bothersome to you, and I wonder if it isn’t because you never learned to use them. If you had your way you’d pass a law to abolish all the little jobs, the little things. But then you’d leave yourselves nothing to do between the big jobs and you’d have a devil of a time thinking up things? Cutting grass and pulling weeds can be a way of life.

Mornings at Blackwater For years, every morning, I drank from Blackwater Pond. It was flavored with oak leaves and also, no doubt, the feet of ducks. And always it assuaged me from the dry bowl of the very far past. What I want to say is that the past is the past, and the present is what your life is, and you are capable of choosing what that will be, darling citizen. So come to the pond, or the river of your imagination, or the harbor of your longing, and put your lips to the world. And live your life.

No one who loves life can ignore literature, and no one who loves literature can ignore life.

I drink coffee for the taste, of course, since caffeine is the last thing I need. Most of the things I do in life are for flavor, not necessity

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

If it looks a bit rough, a little worn, with little splotches - those have the swetest flavor. The ones that are perfect on the outside tend to be a bit more bland. That is true about many things in life.

My wish for all of us is that we love whole-heartedly and are present enough in our relationships that when we part our only regret is quantity not quality. That we all understand that the pain of loss is what gives the rest of our life color and flavor and texture.

But you have to understand, mental illness is like cholesterol. There is is good kind and the bad. Without the good kind- less flavor to life. Van Gogh, Beethoven, Edgar Allen Poe, Sylvia Plath, Pink Floyd (the early Piper at the Gates of Dawn line up), scientific breakthroughs, spiritual revolution, utopian visions, zany nationalism that kills millions- wait, that’s the bad kind. Tim Dorsey (Hurricane Punch)

Being weird adds spice to life. Having weird friends just deepens the flavor

The terror of being judged sharpens the memory: it sends an inevitable glare over that long-unvisited past which has been habitually recalled only in general phrases. Even without memory, the life is bound into one by a zone of dependence in growth and decay; but intense memory forces a man to own his blameworthy past. With memory set smarting like a reopened wound, a man’s past is not simply a dead history, an outworn preparation of the present: it is not a repented error shaken loose from the life: it is a still quivering part of himself, bringing shudders and bitter flavors and the tinglings of a merited shame.

If life were predictable it would cease to be life,and be without flavor

I want the flower and fruit of a man; that some fragrance be wafted over from him to me, and some ripeness flavor our intercourse.

I also feared boredom and mediocrity much more than I feared failure. For me, great is better than terrible, and terrible is better than mediocre, because terrible at least gives life flavor. The high school yearbook quote my friends chose for me was from Thoreau: “If a man does not keep pace with his companions, perhaps it is because he hears a different drummer. Let him step to the music which he hears, however measured or far away.

Laughter is the jam on the toast of life. It adds flavor, keeps it from being too dry, and makes it easier to swallow.

Food is one of the best things about being alive. Not just food. Good food. There is a chasm between sustenance and satisfaction, and while she spent the better part of three hundred years eating to stave off the pangs of hunger, she has spent the last fifty delighting in the discovery of flavor. So much of life becomes routine, but food is like music, like art, replete with the promise of something new.

I quickly scoop up the rest of my personal life on display on the sidewalk and I'm relieved that I had removed the flavored condoms that Regina had shoved into my purse before I left yesterday. Bacon Flavor. What woman wants to taste meat while, you know, tasting meat?

After a few mouthfuls of moon-flavored air, even the stubbornly drowsy can find themselves wide-eyed.. All the normal noises of life were gone, leaving behind the secretive sounds, the shy sounds, the whispers and conversations of moss disputing with grass over some soft piece of earth, or the hummingbird snoring.

Poetry and art nourish the soul of the world with the flavor-filled substances of beauty, wisdom and truth.

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

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

The interaction of disparate cultures, the vehemence of the ideals that led the immigrants here, the opportunity offered by a new life, all gave America a flavor and a character that make it as unmistakable and as remarkable to people today as it was to Alexis de Tocqueville in the early part of the nineteenth century.

Great is better than terrible, and terrible is better than mediocre, because terrible at least gives life flavor.

Mayonnaise is a lot like men, it can make everything much better, adding flavor and ease to your life. Or, it can just be sticky and gross and make you nauseous"- "Keeping the Moon

Though all one's life a fool associates with a wise person,one no more comprehends the Truth than a spoon tastes the flavor of the soup.

Dear Collector: We hate you. Sex loses all its power and magic when it becomes explicit, mechanical, overdone, when it becomes a mechanistic obsession. It becomes a bore. You have taught us more than anyone I know how wrong it is not to mix it with emotion, hunger, desire, lust, whims, caprices, personal ties, deeper relationships that change its color, flavor, rhythms, intensities. "You do not know what you are missing by your micro-scopic examination of sexual activity to the exclusion of aspects which are the fuel that ignites it. Intellectual, imaginative, romantic, emotional. This is what gives sex its surprising textures, its subtle transformations, its aphrodisiac elements. You are shrinking your world of sensations. You are withering it, starving it, draining its blood. If you nourished your sexual life with all the excitements and adventures which love injects into sensuality, you would be the most potent man in the world. The source of sexual power is curiosity, passion. You are watching its little flame die of asphyxiation. Sex does not thrive on monotony. Without feeling, inventions, moods, no surprises in bed. Sex must be mixed with tears, laughter, words, promises, scenes, jealousy, envy, all the spices of fear, foreign travel, new faces, novels, stories, dreams, fantasies, music, dancing, opium, wine. How much do you lose by this periscope at the tip of your sex, when you could enjoy a harem of distinct and never-repeated wonders? No two hairs alike, but you will not let us waste words on a description of hair; no two odors, but if we expand on this you cry Cut the poetry. No two skins with the same texture, and never the same light, temperature, shadows, never the same gesture; for a lover, when he is aroused by true love, can run the gamut of centuries of love lore. What a range, what changes of age, what variations of maturity and innocence, perversity and art . . . We have sat around for hours and wondered how you look. If you have closed your senses upon silk, light, color, odor, character, temperament, you must be by now completely shriveled up. There are so many minor senses, all running like tributaries into the mainstream of sex, nourishing it. Only the united beat of sex and heart together can create ecstasy.

He worked too hard, smiled too little and dined as one indifferent to both flavor and fate; he clearly was a hero in need of rescue by a princess.

Flavour your life in such a way that anyone who thinks he or she is biting or back-biting you, will rather take smiles away unexpectedly and with surprises.

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

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

Similar to siblings, French Fries all stem from the same family, the potato family. Yet each and every one is different. A different shape, a different flavor, a different purpose, etc. Now, despite all these differences, each French fry in the batch will share a similar origin story. However, the outcome will be unique. The point is to have patience with your sibling French fry and realize that life imprints differently on each and every one of us. Some of us will be salty, some of us will be peppered, but in the end we are all just trying to catch up.

You are eating the sea, that's it, only the sensation of a gulp of sea water has been wafted out of it by some sorcery, and you are on the verge of remembering you don't know what, mermaids or the sudden smell of kelp on the ebb tide or a poem you read once, something connected with the flavor of life itself...

Books are the salt of life; without them, there is no flavor.

The time it took to prepare didn't matter, because there is no such thing as wasted time in the kitchen--rather that is where we go to recover lost time.

The praying which makes a prayerful ministry is not a little praying put in as we put flavor to give it a pleasant smack, but the praying must be in the body, and form the blood and bones. Prayer is no petty duty, put into a corner; no piecemeal performance made out of the fragments of time which have been snatched from business and other engagements of life; but it means that the best of our time, the heart of our time and strength must be given.

Gordie: Alright, alright, Mickey's a mouse, Donald's a duck, Pluto's a dog. What's Goofy? Vern: If I could only have one food for the rest of my life? That's easy-Pez. Cherry-flavored Pez. No question about it. Teddy: Goofy's a dog. He's definitely a dog. Gordie: I knew the $64,000 question was fixed. There's no way anybody could know that much about opera! Chris: He can't be a dog. He drives a car and wears a hat. Gordie: Wagon Train's a really cool show, but did you notice they never get anywhere? They just keep wagon training. Vern: Oh, God. That's weird. What the hell is Goofy?

I don't know what rituals my kids will carry into adulthood, whether they'll grow up attached to homemade pizza on Friday nights, or the scent of peppers roasting over a fire, or what. I do know that flavors work their own ways under the skin, into the heart of longing. Where my kids are concerned I find myself hoping for the simplest things: that if someday they crave orchards where their kids can climb into the branches and steal apples, the world will have trees enough with arms to receive them.

I also feared boredom and mediocrity much more than I feared failure. For me, great is better than terrible, and terrible is better than mediocre, because terrible at least gives life flavor.

I had thought fermentation was controlled death. Left alone, a head of cabbage molds and decomposes. It becomes rotten, inedible. But when brined and stored, the course of its decay is altered. Sugars are broken down to produce lactic acid, which protects it from spoiling. Carbon dioxide is released and the brine acidifies. It ages. Its color and texture transmute. Its flavor becomes tarter, more pungent. It exists in time and transforms. So it is not quite controlled death, because it enjoys a new life altogether. The memories I had stored, I could not let fester. Could not let trauma infiltrate and spread, to spoil and render them useless. They were moments to be tended. The culture we shared was active, effervescent in my gut and in my genes, and I had to seize it, foster it so it did not die in me. So that I could pass it on someday. The lessons she imparted, the proof of her life lived on in me, in my every move and deed. I was what she left behind. If I could not be with my mother, I would be her.

When God's favour and Godly flavour is in you, your haters will taste wisdom and the only thing they can do is to regret ever tasting a sweet thing.

So long as man is man, variety will still be the flavor of life.

Time exists so that you can experience these flavors as deeply as possible. On the path of devotion, if you can experience even a glimmer of love, its possible to experience a little more love. When you experience that a little more, then the next degree of intensity is possible. Thus, love engenders love until you reach the point of saturation, when you totally merge with the divine love. this is what the mystics mean when they say that they plunge into the ocean of love to drown themselves.

What I'm feeling, I think, is joy. And it's been some time since I've felt that blinkered rush of happiness, This might be one of those rare events that lasts, one that'll be remembered and recalled as months and years wind and ravel. One of those sweet, significant moments that leaves a footprint in your mind. A photograph couldn't ever tell its story. It's like something you have to live to understand. One of those freak collisions of fizzing meteors and looming celestial bodies and floating debris and one single beautiful red ball that bursts into your life and through your body like an enormous firework. Where things shift into focus for a moment, and everything makes sense. And it becomes one of those things inside you, a pearl among sludge, one of those big exaggerated memories you can invoke at any moment to peel away a little layer of how you felt, like a lick of ice cream. The flavor of grace.

Life, after all, was a secret with the self. The more one gave out, the less there remained for the center--that center which she coveted for herself and recognized instantly in others. Fruits had it, the very heart of, say, a cherry, where the true worth and flavor lay. Some of course were flawed or hollow in there. Many, in fact.

Mmm, butt bagels." Elody reaches into the bag and pulls out a bagel, half squashed, then makes a big deal of taking an enormous bite out of it. "Taste like Victoria's Secret." "Taste like thong floss," I say. "Taste like crack," Lindsay says. "Taste like fart," Elody says, and Lindsay spits coffee on the dashboard, and I start laughing and can't stop, and all the way to school we're thinking of flavors for butt bagels, and I'm thinking that this---my life, my friends---might be weird or screwy or imperfect or damaged or whatever, but it's never seemed better to me.

If you know something bad is coming, can't you plan to avoid it or try to do something differently?" said Charles. Probably", said the Cartographer, "but then the good events would have no flavor. The joy you find in life is paid for by suffering that comes later, just as sometimes, the suffering is redeemed by a joy unexpected. That's the trade that makes a life worth living.

Poetry comes to me like breathing. I inhale and breathe in the fragrances, flavors, emotions, sentiments, and feelings of people and places and breathe out poetry.

The body, learning a thing is good for it, interprets the flavor as pleasurable—slightly euphoric. And, like life, never to be truly synthesized.

Hospital food is a funeral of flavor in your mouth.

It’s a bit burned,” my mother would say apologetically at every meal, presenting you with a piece of meat that looked like something — a much-loved pet perhaps — salvaged from a tragic house fire. “But I think I scraped off most of the burned part,” she would add, overlooking that this included every bit of it that had once been flesh. Happily, all this suited my father. His palate only responded to two tastes - burned and ice cream — so everything suited him so long as it was sufficiently dark and not too startlingly flavorful. Theirs truly was a marriage made in heaven, for no one could burn food like my mother or eat it like my dad.

Growing old is to be set free. It is a slow and long-simmering process that extracts you from what you are really made of. But it requires acceptance. You cannot put a flailing chicken in a boiling pot. You must accept the heat and the pain with serenity so that the full flavors of your life maybe released.

She could see all of Ferenwood from here: the rolling hills, the endless explosion of color cascading down and across the lush landscape. Reds and blues: Maroon and ceruleans. Yellow and tangerine and violet and aquamarine. Every hue held a flavor, a heartbeat, a life. She took a deep breath and drew it all in.

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 nerd flavor of masculinity has overwhelmed the macho kind in real-life power dynamics, and therefore in popular culture.

Sensuality is not just the spice of life, it’s the juice of life.

Even the most beautiful woman will lose her flavours. However, the flavours of the woman who is always in touch with her sensuality will outlive her.

From a spiritual perspective, each individual heart is a place where Divine love is expressed and experienced. That's what it's designed for. That love shows up in an unlimited number of shapes and sizes, colors and flavors. We are here to love, as big and as fearlessly as we possibly can.

Chipper intuited that this feeling of futility would be a fixture in his life. A dull waiting and then a broken promise, a panicked realization of how late it was. This futility had let's call it a flavor.

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 difference between the quest for the Holy Grail and someone saying ‘bring me a cup’ is the flavor text and the number of stops involved.

You will no longer pick this sage that flavors your whole life.

Sensuality never runs out of new, delicious, and orgasmic flavours. In fact, it’s got more flavours than can ever be tasted in a million lifetimes. It’s flavours are new every morning.

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

This isn't my story, but hers. In a world full of actors trying to cunningly maneuver themselves into the lead role, she was the star of that night without even trying. She didn't realize it then, and she probably still hasn't. This is a chronicle of her majestic journey through an alcohol-steeped night and my distress at failing to secure the lead role and making do with my existence as a pebble by the wayside. Wise readers, relish both her cuteness and my stupidity; savor the exquisite and subtle flavor of life, not unlike that of almond tofu. I hope you will cheer her on.

That's a story that a lot of people don't know. I was about to do something really stupid, and Tupac stopped me. Actually, God stopped me and he used Tupac to do it. Life is deep, man. Wowwww....

Okay," said Harry, staring at it, "Pear Drop. Er – Licorice Wand. Fizzing Whizbee. Drooble's Best Blowing Gum. Bertie Bott's Every Flavor Beans… oh no, he doesn't like them, does he?… oh just open, can't you?" He said angrily. "I really need to see him, it's urgent!" The gargoyle remained immovable. Harry kicked it, achieving nothing but an excruciating pain in his big toe. "Chocolate frog!" he yelled angrily, standing on one leg. "Sugar Quill! Cockroach Cluster! The gargoyle sprang to life and jumped aside. Harry blinked.

It was always the same for her when she arrived to meet the body. After she unbuckled her seat belt, after she pulled a stick pen from the rubber band on the sun visor, after her long fingers brushed her hip to feel the comfort of her service piece, what she always did was pause. Not long. Just the length of a slow deep breath. That's all it took for her to remember the one thing she will never forget. Another body waited. She drew the breath. And when she could feel the raw edges of the hole that had been blown in her life, Detective Nikki Heat was ready. She opened the car door and went to work . . . Heat could have made it easier on herself by parking closer, but this was another of her rituals: the walk up. Every crime scene was a flavor of chaos, and these two hundred feet afforded the detective her only chance to fill the clean slate with her own impressions.

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

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

Can you remember your first taste of spice?” “It tasted like cinnamon.” “But never twice the same,” he said. “It’s like life—it presents a different face each time you take it. Some hold that the spice produces a learned-flavor reaction. The body, learning a thing is good for it, interprets the flavor as pleasurable—slightly euphoric. And, like life, never to be truly synthesized.

The French dine to gratify, we to appease appetite,” observed John Sanderson. “We demolish dinner, they eat it.” The general misconception back home was that French food was highly seasoned, but not at all, wrote James Fenimore Cooper. The genius in French cookery was “in blending flavors and in arranging compounds in such a manner as to produce … the lightest and most agreeable food.” The charm of a French dinner, like so much in French life, was the “effect.

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.

As a rule, you knew it was time to eat when you could hear potatoes exploding in the oven. Happily, all this suited my father. His palate only responded to two tastes - burned and ice cream - so everything suited him so long as it was sufficiently dark and not startlingly flavorful. Theirs truly was a marriage made in heaven, for no one could burn food like my mother or eat it like my Dad.

From now on this is an entirely different story. Completely new and unpredictable. I do not know how this story will unfold. As I said, neither you nor I nor anyone can ever know whether a story is happy or tragic. It may be impossible to categorize a story so neatly in the first place. Life takes on various flavors as it flows. I've decided to confront it. Confront whatever life throws at me, as I always have. And however much I can feel, nothing more, nothing less.

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

Furthermore, the world of books, like meat in cans, was somehow richer and more flavorful than the everyday variety. In ordinary life, for example, one saw many people without really knowing them, while in books one even knew what people were thinking and planning.

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

Forbidden fruit a flavor has That lawful orchards mocks ; How luscious lies the pea within The pod that Duty locks !

I want to taste my life and love the flavor. I want to drink deeply of the magic of being.

I’ve sometimes imagined that if sin had a flavor, it might very well be bacon. It even tastes smoky, as if it emerged piping hot out of the fiery pans of hell

The pursuit of dreams is what gives life its flavor.

The nerd flavor of masculinity has overwhelmed the macho kind in real-life power dynamics, and therefore in popular culture.

The key lies in finding the delicious flavorings in one’s life, no matter how fancy your blue jeans may or may not be.

To enjoy the flavor of life, take big bites!

For those who fight for it, life has a flavor the sheltered will never know.

Cosimo did not yet know love, and what is any experience without that? What point is there in risking life, when the real flavor of life is as yet unknown?

I was in pure, flavorful heaven at the Cordon Bleu.

There is one indisputable way to identify a cult, one characteristic they all share. If is not a belief in alien spacecraft or a plentiful supply of Flavor Aid. It is the notion that anyone who does not agree with the group's beliefs or choices, who expresses concerns, who simply dare to ask questions, is deemed "unsafe". Every good thing about that person must be subsumed by the fact that they disagree with me, so I can boil down their character into something vilifiable. For mind control to work, there has to be heroes and villains. It has to be us versus them. In a cult, it isn't good enough for you to say, "I love you, but I disagree with you." You must affirm my choices and beliefs. Only then can you be considered "safe". In a cult, safety means agreement. The irony of course, is that while you are not allowed to have your own opinions about my beliefs, I am allowed to have an opinion about yours.

Kuan Yin Speaks on Reincarnation: “Beliefs are so powerful that they can create expansive or entrapping lifetimes over and over…Another life offers another opportunity, a chance to switch flavors so to speak. Taking oneself too personally, however, can cause a soul to get caught up, stuck in redundancy: in a particular (and perhaps unfortunate) flavor. In such instances, the individual is forgetting one has the ability to choose from a variety of flavors, lives!

The start of any journey - whether pilgrimage or promenade - is one of life's true joys. Every moment is charged with an excitement about things to come. Obstacles and complications are seen not as discouragement, but as seasoning that only improves the flavor of one's adventure.

Writing a novel is like making soup. The base is a broth we make up wholesale—for instance, I have one child, not five, and am not only not a doctor but, in fact, am made woozy by paper cuts. Then, to that entirely made-up broth, we add a sprinkling of research, some chunks of childhood memories, a handful of sautéed morsels overheard at the playground, a few diced bits we weren’t planning on but turned out to need for depth of flavor, and some finely chopped pieces of our own lives. Simmer until all the disparate parts mellow and blend but still enhance and augment one another. This is how you cook a novel. Some made up, some real life, all true.

Coffee is a lot like people. In many ways, it’s deceiving. The sweetness that you smell as it brews is more often than not a fallacy. The scent of a dark roasted coffee bean promises you rich flavors with hints of chocolate and hazelnut, but if you’re not used to coffee’s deceptiveness, you’re left with a bitter aftertaste dangling at the back of your throat. To those of us who are used to it- we’ve grown a fondness for that bitter taste. It’s complex. It’s teasing. It reminds us that most things in life are not consistently sweet with every sip. One morning, your coffee might brew mild with just a flirtation of nutty undertones, And the next morning, it might be pelting you in the face with those same nuts, leaving little stinging marks with each sip. It’s moody. It’s not easy to perfect. But when you get the perfect brew, it’s rewarding. And that same perfection is not guaranteed tomorrow just because you managed it today.

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

Oh, the dream. The goddamned man + baby dream. Written by the High Commission on Heterosexual Love and Sexual Reproduction and practiced by couples across the land, the dream's a bitch if you're a maternally inclined straight female and not living it by the age of thirty-seven -- a situation of a spermicidally toxic flavor. Of course you want to bring out your six-shooter every time you see another bloated mom hoisting up another pinched-faced spawn on Facebook. You want the dream too!

My point is: our mistakes are our mark, our adventure, our flavor. They are the only way we ever learn anything; the only tool we have to design our life. Unless. Unless what we do is irreversible.

Life had to be lived forward. And it all had to happen exactly the way that it did or she may not have found herself here, in this moment, with her best friends and a brand-new frozen yogurt flavor.

Memories Memories are real life experiences distilled over time into a palatable elixir that one can selectively choose to indulge. Heartbreak and misfortune are most often entombed in cerebral mausoleums. Due to their caustic essence they are prohibitive to access and are accompanied by a lingering bitter aftertaste. Pleasant recollections may be retrieved at will as if tethered to the end of a string on a reel. They are often seasoned to taste and bursting with flavor and pungent aromas.

One might trouble one's dainty snout with a whiff of the taleggio displayed in an artisanal cheese shop, or take a saucer of jasmine tea and a knuckle of fennel-scented snuff at a counter of buffed Big Nothing granite. But there was a want in these ladies yet, and it was for the rude life of youth.

I had a dream about you. You asked how long I’ve loved you, and I replied, “About 5,280 feet.” It was true. Ever since the car ran out of gas a mile back, and we were forced to walk, I’ve been thinking a lot about life, love, and how much I wish the first gas station we see has mashed-potato-flavored bubblegum.

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

That's the trouble with your generation,' said Grandpa. 'Bill, I'm ashamed of you, you a newspaperman. All the things in life that were put here to savor, you eliminate. Save time, save work, you say.' He nudged the grass trays disrespectfully. 'Bill, when your'e my age, you'll find out it's the little savors and little things that count more than big ones. A walk on a spring morning is better than an eighty-mile ride in a hopped-up car, you know why? Because it's full of flavors, full of a lot of things growing. You've time to seek and find. I know--you're after the broad effect now, and I suppose that's fit and proper. But for a young man working on a newspaper, you got to look for grapes as well as watermelons. You greatly admire skeletons and I like fingerprints; well and good. Right now such things are bothersome to you, and I wonder if it isn't because you've never learned to use them. If you had your way you'd pass a law to abolish all the little jobs, the little things. But then you'd leave yourselves nothing to do between the big jobs and you'd have a devil of a time thinking up things to do so you wouldn't go crazy. Instead of that, why not let nature show you a few things? Cutting grass and pulling weeds can be a way of life, son.

The nuns complained that religion was not a buffet from which I could select only certain dishes. I politely smiled and quietly disagreed. Life, religion, and learning were exactly that. A series of choices. If I had tried to consume everything that was presented to me all at once, I would have become too full too quickly, and all the flavors would have run together. Nothing would have made any sense in and of itself.

Deep in our nature we are foragers, and life is a process of gathering the resources we need from a large connected planet. It's all out there -- every color, shade, flavor and mutation of life and experience. Whatever we are looking for, we will find... if it doesn't find us first. However, the result will not be what we're consciously looking for but what we're unconsciously seeking. And so, what we want, will never be anything like what we expect. It is the forager's law -- you can find the berry bush, but you can't control its yield.

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

Aging brings out the flavors of a personality. The individual emerges over time, the way fruit matures and ripens. In the Renaissance view, depression, aging, and individuality all go together: the sadness of growing old is part of becoming an individual. Melancholy thoughts carve out an interior space where wisdom can take up residence. Saturn

Too often we only identify the crucial points in our lives in retrospect. At the time we are too absorbed in the fetid detail of the moment to spot where it is leading us. But not this time. I was experiencing one of my dad’s deafening moments. If my life could be understood as a meal of many courses (and let’s be honest, much of it actually was), then I had finished the starters and I was limbering up for the main event. So far, of course, I had made a stinking mess of it. I had spilled the wine. I had dropped my cutlery on the floor and sprayed the fine white linen with sauce. I had even spat out some of my food because I didn’t like the taste of it. “But it doesn’t matter because, look, here come the waiters. They are scraping away the debris with their little horn and steel blades, pulled with studied grace from the hidden pockets of their white aprons. They are laying new tablecloths, arranging new cutlery, placing before me great domed wine glasses, newly polished to a sparkle. There are more dishes to come, more flavors to try, and this time I will not spill or spit or drop or splash. I will not push the plate away from me, the food only half eaten. I am ready for everything they are preparing to serve me. Be in no doubt; it will all be fine.” (pp.115-6)

Because she stepped into my world, I began to savor everything, be it a glass of water or a walk in the park. I was positively in-love with her, because she was the greatest positive force in my life. People tried to tell me that I was not in-love with her, and that I only thought that I was. However, reality is almost always wrong, and no one sees the world the way that I do. No one sees her the way that I do. She is the one that puts flavor into my water, and makes an average walk in the park absolutely divine. In my world, in my reality, she is the one that I choose to be in-love with.

What we hadn’t known about, back then, was pain. Sure, we’d faced some things as children that a lot of kids don’t. Sure, Justin had qualified for his Junior de Sade Badge in his teaching methods for dealing with pain. We still hadn’t learned, though, that growing up is all about getting hurt. And then getting over it. You hurt. You recover. You move on. Odds are pretty good you’re just going to get hurt again. But each time, you learn something. Each time, you come out of it a little stronger, and at some point you realize that there are more flavors of pain than coffee. There’s the little empty pain of leaving something behind—graduating, taking the next step forward, walking out of something familiar and safe into the unknown. There’s the big, whirling pain of life upending all of your plans and expectations. There’s the sharp little pains of failure, and the more obscure aches of successes that didn’t give you what you thought they would. There are the vicious, stabbing pains of hopes being torn up. The sweet little pains of finding others, giving them your love, and taking joy in their life as they grow and learn. There’s the steady pain of empathy that you shrug off so you can stand beside a wounded friend and help them bear their burdens. And if you’re very, very lucky, there are a very few blazing hot little pains you feel when you realize that you are standing in a moment of utter perfection, an instant of triumph, or happiness, or mirth which at the same time cannot possibly last—and yet will remain with you for life. Everyone is down on pain, because they forget something important about it: Pain is for the living. Only the dead don’t feel it. Pain is a part of life. Sometimes it’s a big part, and sometimes it isn’t, but either way, it’s part of the big puzzle, the deep music, the great game. Pain does two things: It teaches you, tells you that you’re alive. Then it passes away and leaves you changed. It leaves you wiser, sometimes. Sometimes it leaves you stronger. Either way, pain leaves its mark, and everything important that will ever happen to you in life is going to involve it in one degree or another.

How meanly and miserably we live for the most part! We escape fate continually by the skin of our teeth, as the saying is. We are practically desperate. What kind of gift is life unless we have spirits to enjoy it and taste its true flavor?

Such is the indomitable spirit of saffron that even after years stale on my chest, it brought the rice to life with flavor and the color of a sunset. Or perhaps my wife leaned down and touched my efforts with a kettle-blessing to keep me safe.

The last ten years it has been the two of us and your flavor of the month. This guy, BE, he’s not a flavor of the month. BE is the spice of life. You know it, and I know it. I know how unsettling this is for you. Just know that he won’t let you down. He’s not going to stand you up. You can focus on doing what needs to be done and soon, you will be together again.

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

the difference between restaurant cooking and home cooking—and often, too, the difference between great flavor and tasteless food—is two things: more heat and more seasoning. His constant refrain as he made his way around the kitchen: “More heat. More salt. More butter.

Mama and Daddy told me being weird was a good thing, though. If a person was weird, that meant they had flavor, and I didn’t want my life to be bland. I had so many big, colorful dreams and I didn’t ever want to lose my way on achieving them because I gave up my weirdness.

I found myself when I least expected you- at the same old rocking chair in the room with the same flavor of tea. The only difference was the tea had turned cold, just as life had. And I found myself with an option. I could abandon this tea anytime and make a fresh one. You see?

What a joy life is when you have made a close working partnership with Nature, helping her to produce for the benefit of mankind new forms, colors, and perfumes in flowers which were never known before; fruits in form, size, and flavor never before seen on this globe." -Luther Burbank.

A friend will soothe, like a cough drop smooth, Making the symptoms of our condition not so bad. You will soothe me, like a cough drop thick, Making the pain go away while I'm still sick. There's nothing we can do to close our interval, But celebrate your flavor that makes a sore life bearable.

The Coroner's Office didn't look any different from the rest of Cozumel. It was colorful in that Spanish flavor; an orange-brown background trimmed in soft yellow only slightly brighter than pastel. Palm trees kissed each corner. It was set back from the thoroughfare some distance and well-manicured shrubbery lined the long brick walkway leading to the entrance. Massive Ceiba trees -- ironically, the Mayan tree of life -- shielded curious tourists from reality. The sight of dead people was not compatible to festivity, nor would it encourage vacationing gringos to spend often and unwisely.

I suppose it must be admitted that I was raised in a "dysfunctional" family, but in truth, I do not think I had any sense of that as I was growing up. Probably part of the reason was that all of my extended kin had families at least as dysfunctional as mine. Just to give a little of the flavor of it, my "Aunt Fern," who lived just across the street and was one of the most present and puissant female relatives in my life, was, to be genealogically precise, my mother's brother's, first wife's, second husband's, father's, 3rd, 4th, and 5th wife. (She married "Uncle Lew" three times in the course of her seven matrimonial ventures.)

Mom is losing, no doubt, because our vegetables have come to lack two features of interest: nutrition and flavor. Storage and transport take predictable tolls on the volatile plant compounds that subtly add up to taste and food value. Breeding to increase shelf life also has tended to decrease palatability. Bizarre as it seems, we've accepted a tradeoff that amounts to: "Give me every vegetable in every season, even if it tastes like a cardboard picture of its former self.

Growing old is to be set free, Brother. It is aslow and long-simmering process that extracts from you what you are really made of. But it requires acceptance. You cannot put a flailing chicken in a boiling pot. You must accept the heat and the pain with serenity so that the full flavors of your life may be released. You may see this as decay, and it is. But it is also much more than that. As the body rots, so does the cage that traps us in our worldly concerns. When my legs became too weak to carry my body, I stopped pacing with worry. When my fingers became twisted, I stopped pointing blame. When I lost my sight, I stopped seeing illusions. It may be dark in the pot that I am simmering in, but I can see more clearly than I have ever seen in my life. I can see you, Brother, and I know who you are.

I let no chance go by untaken. I never hesitated to follow where my curiosity beckoned. I willingly went where there was danger in beauty and beauty in danger. I had experiences in plenty. Many were enjoyable, some were instructive, a few I would rather have missed. But I had them, and I have them still in memory. If, as soon as tomorrow, I go to my grave, it will be no black and silent hole. I can paint the darkness with vivid colors, and fill it with music both martial and languorous, with the flicker of swords and the flutter of kisses, with flavors and excitements and sensations, with the fragrance of a field of clover that has been warmed in the sun and then washed by a gentle rain, the sweetest-scented thing God ever put on this earth. Yes, I can enliven eternity. Others may have to endure it; I can enjoy it.

What are bad recommendations you hear in your profession or area of expertise? If you put ten people in a room and they have to choose an ice cream flavor, they’re gonna arrive at vanilla. There is always constant pressure to conform. But originality only happens on the edges of reality. And working on that line is always dangerous because it’s only a short step to disconnected insanity. So resist temptations and advice to play to the middle. The best work always comes from pushing the edge.

To get the feeling of what it is like to be a creature of the sea requires the active exercise of the imagination and the temporary abandonment of many human concepts and human yardsticks. For example, time measured by the clock or the calendar means nothing if you are a shore bird or a fish, but the succession of light and darkness and the ebb and the flow of the tides mean the difference between the time to eat and the time to fast, between the time an enemy can find you easily and the time you are relatively safe. We cannot get the full flavor of marine life—cannot project ourselves vicariously into it—unless we make these adjustments in our thinking.

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

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

I love humanity, which has been a constant delight to me during all my seventy-seven years of life; and I love flowers, trees, animals, and all the works of Nature as they pass before us in time and space. What a joy life is when you have made a close working partnership with Nature, helping her to produce for the benefit of mankind new forms, colors, and perfumes in flowers which were never known before; fruits in form, size, and flavor never before seen on this globe; and grains of enormously increased productiveness, whose fat kernels are filled with more and better nourishment, a veritable storehouse of perfect food—new food for all the world's untold millions for all time to come.

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

My first encounter with a baguette, torn still warm from its paper sheathing, shattered and sighed on contact. The sound stopped me in my tracks, the way a crackling branch gives deer pause; that’s what good crust does. Once I began to chew, the flavor unfolded, deep with yeast and salt, the warm humidity of the tender crumb almost breathing against my lips.

At Delmonico’s, the celebrated New York restaurant, customers could order pumpernickel rye ice cream and asparagus ice cream, among many other unexpected flavors. Manhattan

Virtue is the sweet flavor of the peach; vice, the tiny droplet of prussic acid - its delicious savor. Life, without either, would be vapid.

Lastly, because you are a superhero, you are really good at putting together a good team. You can look around the room and notice the other superheroes because they are the ones noticing you. The friends you meet over forty are really juicy. They are highly emulsified and full of flavor. Now that you’re starting to have a sense of who you are, you know better what kind of friend you want and need. My peers are crushing it right now and it’s totally amazing and energizing to watch. I have made friends with older women whom I have admired for years who let me learn from their experience. I drink from their life well. They tell me about hormones and vacation spots and neck cream. I am interested in people who swim in the deep end. I want to have conversations about real things with people who have experienced real things. I’m tired of talking about movies and gossiping about friends. Life is crunchy and complicated and all the more delicious.

The rare, delicate flavor of a life after retiring in one's sixties, whatever one has "retired" from, the pleasure I experienced beyond my job at Columbia, is a gift of life in the last decades. but it is not easily learned. . . . But sometimes, the only way to live is to get out, or at least seriously to contemplate getting out, doing the impossible,flinging the conventional tea.

The flavor is not the important element. What really matters is the water. If th pitcher (Christian) is filled with water (Jesus), the flavor (personality) of th tea doesn't really matter. Some people will be drawn to Christ because of the appeal of one flavor, while other unsaved people will be more receptive to anothr. As long as they receive the Water of LIfe, what difference does the flavor make?

Social status among humans actually comes in two flavors: dominance and prestige.12 Dominance is the kind of status we get from being able to intimidate others (think Joseph Stalin), and on the low-status side is governed by fear and other avoidance instincts. Prestige, however, is the kind of status we get from being an impressive human specimen (think Meryl Streep), and it’s governed by admiration and other approach instincts.

All the things in life that were put here to savor, you eliminate. Save time, save work, you say.” He nudged the grass trays disrespectfully. “Bill, when you’re my age, you’ll find out it’s the little savors and little things that count more than big ones. A walk on a spring morning is better than an eighty-mile ride in a hopped-up car, you know why? Because it’s full of flavors, full of a lot of things growing. You’ve time to seek and find.

things were created by God and for God, no exceptions. Every note of music. Every color on the palette. Every flavor that tingles the taste buds. Arnold Summerfield, the German physicist and pianist, observed that a single hydrogen atom, which emits one hundred frequencies, is more musical than a grand piano, which only emits eighty-eight frequencies. Every single atom is a unique expression of God’s creative genius. And that means every atom is a unique expression of worship. According to composer Leonard Bernstein, the best translation of Genesis 1:3 and several other verses in Genesis 1 is not “and God said.” He believed a better translation is “and God sang.” The Almighty sang every atom into existence, and every atom echoes that original melody sung in three-part harmony by the Father, Son, and Holy Spirit. Did you know that the electron shell of the carbon atom produces the same harmonic scale as the Gregorian chant? Or that whale songs can travel thousands of miles underwater? Or that meadowlarks have a range of three hundred notes? But the songs we can hear audibly are only one instrument in the symphony orchestra called creation. Research in the field of bioacoustics has revealed that we are surrounded by millions of ultrasonic songs. Supersensitive sound instruments have discovered that even earthworms make faint staccato sounds! Lewis Thomas put it this way: “If we had better hearing, and could discern the descants [singing] of sea birds, the rhythmic tympani [drumming] of schools of mollusks, or even the distant harmonics of midges [flies] hanging over meadows in the sun, the combined sound might lift us off our feet.” Someday the sound will lift us off our feet. Glorified eardrums will reveal millions of songs previously inaudible to the human ear.

It’s worth noting up front that I have always conceived of my mind as a digestive organ. A stomach for processing knowledge, if you will. As a looping, wrinkled mass, a human brain unmistakably looks like gray intestines, and it’s within these thinking bowels that my experiences are broken down, consumed to become my life story. My thoughts occur as flavorful burps or acrid barf. The indigestible gristle and bone of my memories are expelled as these words.

And while she read her cards and muttered to herself, I would leaf through my collection of cookery cards, incanting the names of never-tasted dishes like mantras, like the secret formulae of life. Boeuf en daube. Champignons farcis à la grèque. Escalopes à la Reine. Crème caramel. Schokoladentorte. Tiramisu. In the secret kitchen of my imagination I made them all, tested, tasted them, added to my collection of recipes wherever we went, pasted them into my scrapbook like photographs of old friends. They gave weight to my wanderings, the glossy clippings shining out from between the smeary pages like signposts along our erratic path. I bring them out now like long-lost friends. Soupe de tomates à la gasconne, served with fresh basil and a slice of tartelette méridonale, made on biscuit-thin pâte brisée and lush with the flavors of olive oil and anchovy and the rich local tomatoes, garnished with olives and roasted slowly to produce a concentration of flavors that seems almost impossible.

If you could possibly understand how precious and powerful your experience of this one lifetime as yourself is, you wouldn't be trying to go anywhere else. If you could know the perfection of time and space, You would slow each moment down To drain every possible nuance of juice and flavor from it. When you leave this place, your body and mind and the earth which holds you, you will look back and only wish you had known the immense richness that you hurried through trying to find other better states of being. But this is the best bite. Heaven is here. Nirvana is now. As soon as you know that for sure Your life will never be the same again. In fact, in every way it seeks to get your attention. begs you to awaken to the magic right before your eyes.

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

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

To attempt to describe how music pervades and flavors a life feels a little like an invasion of privacy, even if the privacy is my own. Listening to music,...is finally the most inward of acts--so inward that even language, even the language of thought, can come to seem intrusive...After all these procedures the unbreachable mysteriousness of music remains intact. The book can never be more than an interruption. Afterward, the listening begins again, to generate, in turn, other and completely different books.

Hunter's stew is also known as hunter's pot or perpetual stew. It is made in a large pot, and the ingredients are anything you can find. The idea is that it is never finished, never emptied all the way- instead it is topped up perpetually. It is a stew with an unending cycle. It is a stew that can last for years. It dates back to medieval Poland, first made in cauldrons no one bothered to empty or wash. It began with the simmering of game meat- pigeon, hare, hen, pheasant, rabbit- just anything you could get your hands on. It would then be supplemented with foraged vegetables, seasoned with wild herbs. Sometimes spices or even wine would be added. Then, as time went by, additional food scraps and leftovers were thrown in- recently harvested produce, stale hunks of bread, newly slaughtered meat, or beans dried for the winter months. It would exist in perpetuity, always the same, always new. Traditionally the stew has spicy, savory, and sour notes. An element of sourness is absolutely necessary to cut through the rich and intense flavor. It is said to improve with age.

1:337-338 GREAT CHANGES IN ME I CANNOT DESCRIBE I told the local astrologer that the fact that he doesn't see something doesn't mean it doesn't exist. A lover may perceive a certain light in the beloved's face that another person can't. A healthy person tastes a variety of flavorings in food that a patient with a coated tongue cannot. To the sick everything tastes bitter. Great changes and shifts occur in me that I cannot describe, but they are very real. Ways open. A fragrance from the divine comes through. No one sees this, but it is the most profound event in my life. Friendship cannot be seen or measured, but the experience of living within it is beyond argument. Words like belief, righteousness, and faith can be used however a debater wants. With Hasan the silk-weaver recently I spoke of the power of the Islamic prophets. Then he used my words to support his free-thinking lineage. Soul comes here from the unseen to observe this world, the body, the night, and the sunlit morning landscape, saying, I have seen this; now show me your other properties, Lord of the universes (3:26).

We go quiet as the next episode picks up exactly where it left off. Antoine manages to subdue Marie-Thérèse, and the two proceed to argue for ten minutes. Don’t ask me about what, because it’s in French, but I do notice that the same word—héritier—keeps popping up over and over again during their fight. “Okay, we need to look up that word,” I say in aggravation. “I think it’s important.” Allie grabs her cell phone and swipes her finger on the screen. I peek over her shoulder as she pulls up a translation app. “How do you think you spell it?” she asks. We get the spelling wrong three times before we finally land on a translation that makes sense: heir. “Oh!” she exclaims. “They’re talking about the father’s will.” “Shit, that’s totally it. She’s pissed off that Solange inherited all those shares of Beauté éternelle.” We high five at having figured it out, and in the moment our palms meet, pure clarity slices into me and I’m able to grasp precisely what my life has become. With a growl, I snatch the remote control and hit stop. “Hey, it’s not over yet,” she objects. “Allie.” I draw a steady breath. “We need to stop now. Before my balls disappear altogether and my man-card is revoked.” One blond eyebrow flicks up. “Who has the power to revoke it?” “I don’t know. The Man Council. The Stonemasons. Jason Statham. Take your pick.” “So you’re too much of a manly man to watch a French soap opera?” “Yes.” I chug the rest of my margarita, but the salty flavor is another reminder of how low I’ve sunk. “Jesus Christ. And I’m drinking margaritas. You’re bad for my rep, baby doll.” I shoot her a warning look. “Nobody can ever know about this.” “Ha. I’m going to post it all over the Internet. Guess what, folks—Dean Sebastian Kendrick Heyward-Di Laurentis is over at my place right now watching soaps and drinking girly drinks.” She sticks her tongue out at me. “You’ll never get laid again.” She’s right about that. “Can you at least add that the night ended with a blowjob?” I grumble. “Because then everyone will be like, oh, he suffered through all that so he could get his pole waxed.” “Your pole waxed? That’s such a gross description.” But her eyes are bright and she’s laughing as she says it.

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

What a joy life is when you have made a close working partnership with Nature, helping her to produce for the benefit of mankind new forms, colors, and perfumes in flowers which were never known before; fruits in form, size, and flavor never before seen on this globe.”—Luther Burbank. “It’s the

Sometimes people ask me why I travel so much, and specifically why we travel with Henry so often. I think they think it’s easier to keep the kids at home, in their routines, surrounded by their stuff. It is. But we travel because it’s there. Because Capri exists and Kenya exists and Tel Aviv exists, and I want to taste every bite of it. We travel because I want my kids to learn, as I learned, that there are a million ways to live, a million ways to eat, a million ways to dress and speak and view the world. I want them to know that “our way” isn’t the right way, but just one way, that children all over the world, no matter how different they seem, are just like the children in our neighborhood—they love to play, to discover, to learn. I want my kids to learn firsthand and up close that different isn’t bad, but instead that different is exciting and wonderful and worth taking the time to understand. I want them to see themselves as bit players in a huge, sweeping, beautiful play, not as the main characters in the drama of our living room. I want my kids to taste and smell and experience the biggest possible world, because every bite of it, every taste and texture and flavor, is delicious.

Here I am, here to please, to knock on your heart, tug on your sleeve, and sir, do you have a moment to discuss your life goals? The state of the economy? The state that wants secession? The recession of hair, of tides? The ceasefire and the forest fire and the brand-new flavor of fire-roasted pretzels? The exegesis of today’s front-page headlines? The story of how the world will end, slash, how the world began, slash, what kind of world is this, anyway, slash, how ‘bout that certain team that plays that certain sport? How about the environment? The economy? The bathroom? As in, can I use yours? Do you like comedy? Would you perhaps consider a list of vintage novelties you played with as a child? A listicle of popsicles you ate as a child? The story of your inner child? The story of the baby and the bathwater? The story of the baby otter and the baby giraffe and their unlikely friendship? “Can you just skip the stories and give me the pamphlet?

You look beautiful.” Lindsay giggles, checks Elody out in the rearview. “There are some bagels under your butt, beautiful.” “Mmm, butt bagels.” Elody reaches into the bag and pulls out a bagel, half squashed, then makes a big deal of taking an enormous bite out of it. “Tastes like Victoria’s Secret.” “Tastes like thong floss,” I say. “Tastes like crack,” Lindsay says. “Tastes like fart,” Elody says, and Lindsay spits coffee on the dashboard, and I start laughing and can’t stop, and all the way to school we’re thinking of flavors for butt bagels, and I’m thinking that this—my life, my friends—might be weird or screwy or imperfect or damaged or whatever, but it’s never seemed better to me.

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

Christianity was originally called good news. It used to be a happy message that people wanted to be a part of. The original version of the gospel seemed too good to be true. That’s why it spread like wildfire. Heaven as a free gift. Your sinfulness abolished. Effortless union with God. Amazing benefits! Easy, instant soul purge. Let me tell you, if the gospel you’ve heard is not too good to be true, it probably isn’t. The frequency of the gospel always inspires, always brings life and hope. The flavor and sound of the true gospel never puts rule and regulation and heavy trips on you. Never makes you feel you have to live up to any systematic expectations for acceptance. It always encourages, always hopes, always trusts, and always loves.

That sadness—the sadness of loss—is a different flavor than the sadness of reckoning. The sadness of reckoning feels visceral and angry and tinged with violence. It feels healable, somehow, with revenge or justice. But the sadness of a lost childhood feels like yearning, impossible desire. It feels like a hollow, insatiable hunger. I’d spent my life telling myself I didn’t need a mommy or a daddy. But now I was beginning to realize that this hunger isn’t childish—it is a universal, primal need. We all want to be taken care of, and that’s okay. The woman who appears to me when I meditate, in her soft, baggy clothes—she isn’t quite the same as a parent, and she never will be. But she takes me into her arms and whispers, “I want to love you.” I lean in and let her.

The imagination, aroused by the possibility that it will not achieve its aim, is obliged to mask it with another, and, by replacing sensual pleasure with the idea of penetrating someone’s life, makes sure we neither recognize that pleasure, experience its true flavor, nor restrict it to its dimension of mere pleasure. If we were to set eyes on a fish for the first time as it might be served on a dinner table, it would hardly appear to be worth the countless ruses and devious tricks required to land it, unless between us and it there were afternoons spent fishing, eddies through which glimpses barely caught of fleshy gleams and an imprecise shape ruffle the surface of our indecision about what to do with them, in the blue fluidity of a transparent and mobile medium.

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.

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.

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

Wolfe scowled at her. I could see he was torn with conflicting emotions. A female in his kitchen was an outrage. A woman criticizing his or Fritz’s cooking was an insult. But corned beef hash was one of life’s toughest problems, never yet solved by anyone. To tone down the corned flavor and yet preserve its unique quality, to remove the curse of its dryness without making it greasy—the theories and experiments had gone on for years.

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

Lemon drop?” he tried tentatively. The gargoyle did not move. “Okay,” said Harry, staring at it, “Pear Drop. Er — Licorice Wand. Fizzing Whizbee. Drooble’s Best Blowing Gum. Bertie Bott’s Every Flavor Beans . . . oh no, he doesn’t like them, does he? . . . oh just open, can’t you?” he said angrily. “I really need to see him, it’s urgent!” The gargoyle remained immovable. Harry kicked it, achieving nothing but an excruciating pain in his big toe. “Chocolate Frog!” he yelled angrily, standing on one leg. “Sugar Quill! Cockroach Cluster!” The gargoyle sprang to life and jumped aside. Harry blinked. “Cockroach Cluster?” he said, amazed. “I was only joking. . . .” He hurried through the gap in the walls and stepped onto the foot of a spiral stone staircase, which moved slowly upward as the doors closed behind him, taking him up to a polished oak door with a brass door knocker.

We seem afraid of the natural forces. John Burroughs puts it well, says, if the American is only dry, he is not content to take a drink of pure cold water, but must put sugar into it, or a flavor. To me, these things—the things of which these are the type—are the prominent dangers in the future of our America. The exhilaration of such freedom—the going and coming—the being master of yourself and of the road! No one who is not a walker can begin to know it! Oh! the long, long walks, way into the nights!—in the after hours—sometimes lasting till two or three in the morning! The air, the stars, the moon, the water—what a fullness of inspiration they imparted!—what exhilaration! And there were the detours, too—wanderings off into the country out of the beaten path: I remember one place in Maryland in particular to which we would go. How splendid, above all, was the moon—the full moon, the half moon: and then the wonder, the delight, of the silences.

No one can say what the inner life is, but poetry tries to, and no one can say what poetry is, but let's be bold and claim that there are two major streamings in consciousness, particularly in the ecstatic life, and in Rumi's poetry: call them fana and baqa, Arabic words that refer to the play and intersection of human with divine. Rumi's poetry occurs in that opening, a dervish doorway these energies move through in either direction. A movement out, a movement in. Fana is the streaming that moves from the human out into mystery-the annihilation, the orgasmic expansion, the dissolving swoon into the all. The gnat becomes buttermilk; a chickpea disappears into the flavor of the soup; a dead mule decays into salt flat; the infant turns to the breast. These wild and boundaryless absorptions are the images and the kind of poem Rumi is most well known for, a drunken clairvoyant tavern voice that announces, "Whoever brought me here will have to take me home.

Experiential versus the God eye! Possessing ‘ego vision’, a person’s view through her/his physical eyes is quite versatile; able to discern wide and varied vistas over huge distances or scrutinizing the minutest of details. Ego’s very nature: capable of relatively expansive, detailed, and yet individualistic perspective is crucial. Separating itself out from the God Force, ego extracts infinite unique experiences, integral to humanity’s process of spiritualizing matter. Incarnating on the earth, achieving individualism is therefore critical for attainment of divinity. Individualism may cause momentary estrangement from the God Self. However, this person has forgotten that they are everything in the mirror, the ‘sliver’ and the ‘ball of light’,” continues Kuan Yin. During this complex passage Lena was inundated by infinite rapid-fire visuals: emanations from the God Mind. “Further and unfortunately, wrong assumptions are made about suffering. Some individuals even believe that it is required, that suffering brings one closer to salvation. Quite the contrary,” disputes Kuan Yin, “the God Force likes to play. Therefore, if all individuals could unite creating a real sense of community many problems could be healed. The God Force is separate and not separate, whole and not whole at the same time. Really, it is not ‘sliceable’, not reducible. Even when it is sliced into individual energies, it does not diminish the total God Force or the power of the individual. Each of you has the potential for the God Force potency. However, no individual can overcome the God Force. There is a misinterpretation, (by some) that Satan is as powerful as God. Limited energy cannot live on its own. Every experience must exist and yet they (the limiting forces) can never exist on their own. Limited energy, then, is the experience of the absence of the God Force. Therefore, there is no need to fear it. Those choosing such experiences have a need to understand how it feels to believe evil powers exist. Again, I say those who pursue this route are taking it too personally. They believe the story they’ve made up about themselves. It is similar to a person going into an ice cream store and only choosing one flavor from many. Preoccupied with tasting that flavor for a very long time, they are probably quite sick and tired of it. Still, they don’t want to believe there are any other flavors available. The ‘agreement’, then, is to continue to believe in that particular flavor. Here’s where reincarnation and its opportunity for experiencing a vast array of perspectives, “agreements”, enters in. Another life offers another opportunity, a chance to ‘switch flavors’ so to speak. Taking oneself too personally, however, can cause a soul to get caught up, stuck in redundancy: in a particular (and perhaps unfortunate) flavor. In such instances, the individual is forgetting one has the ability to choose his or her flavors, lives,” contends Kuan Yin.

We repent in proportion to our belief in the forgiving love of Christ. We rejoice in the fullness of Jesus’ absolution in proportion to our repentance of sin and our hatred of evil. You will never value pardon unless you feel repentance. You will never taste the deepest portion of repentance until you know that you are pardoned. It may seem like a strange thing, and so it is. The bitterness of repentance and the sweetness of pardon blend in the flavor of every gracious life and make up an incomparable happiness.

Memories fill my mind, as though they are my own, of not just events from Gideon's life, but of various flavors and textures: breast milk running easily down into my stomach, chicken cooked with butter and parsley, split peas and runner beans and butter beans, and oranges and peaches, strawberries freshly picked from the plant; hot, strong coffees each morning; pasta and walnuts and bread and brie; then something sweet: a pan cotta, with rose and saffron, and a white wine: tannin, soil, stone fruits, white blossom; and---oh my god---ramen, soba, udon, topped with nori and sesame seeds; miso with tofu and spring onions, fugu and tuna sashimi dipped in soy sauce, onigiri with a soured plum stuffed in the middle; and then something I don't know, something unfamiliar but at the same time deeply familiar, something I didn't realize I craved: crispy ground lamb, thick, broken noodles, chili oil, fragrant rice cooked in coconut milk, tamarind... and then a bright green dessert---the sweet, floral flavor of pandan fills my mouth.

So I pause before the door and I know that of all the houses turning after me as I passed, this house is the one where I was young and where I turned through time ... and this doorstep is the one crowded with the ghosts of boys and all varieties of kisses... and I am surrounded by the friendly fingered familiar places of the brief whirl in color and motion and words and actions ... which has been my life ... so I know instinctively, like the rat in the maze, that this door opens... this of all the doors ... my feet know this is the door... my eyes know... and there is no doubt whether it will be the lady or the tiger" ... because here I snip off the thread of aloneness and enter into the ritual and rooms that are the family, that are the home .... and my umbilical cord never has been cut cleanly... so I press thumb-down-on-latch and step up into light, into tomorrow, into people I know by sight, by sound, by touch, by smell, by flavor .... and the door closes behind me, and I turn the lock with a click that shuts out the disturbing wasteland of sleeping streets and fenceless acres of night.

Oh God. We’re talking about me being naked, in the shower with cooter cream. Please world, end. Kill me. “I know it’s not soap. I just… if it’s scented… I can’t do scented. Flowers and stuff like that. Fruit-flavored soaps make… things… burnish.” She could tell from the peeks at his face Mr. Fitzwell had never stepped foot in bath and lotion store, wanting to try the array of fun fragrances. Nor had he purchased Peppermint Candy shower gel, foamed up his nether regions, and felt like he had dipped them in lava. Dove crossed and uncrossed her legs at the memory. Mr. Fitzwell seemed concerned. “Okay, just a heads-up. It’s definitely not good to put any fruits or plant life near your genitals.” He made a V with his hands and formed his own pretend vagina in front of his pants. Dove covered her eyes and tried to defend herself because now she could hear the sickly older woman beating her supporters with a purse. Dove’s mumbling got louder with her embarrassment. “I don’t put weird things down… there. Just make sure that the cream’s vagina-scented. Just plain. For vaginas.” She kept her eyes on the counter.

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

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

You hurt. You recover. You move on. Odds are pretty good you're just going to get hurt again. But each time, you learn something.  Each time, you come out of it a little stronger, and at some point you realize that there are more flavors of pain than coffee. There's the little empty pain of leaving something behind—graduating, taking the next step forward, walking out of something familiar and safe into the unknown. There's the big, whirling pain of life upending all of your plans and expectations. There's the sharp little pains of failure, and the more obscure aches of successes that didn't give you what you thought they would. There are the vicious, stabbing pains of hopes being torn up. The sweet little pains of finding others, giving them your love, and taking joy in their life as they grow and learn. There's the steady pain of empathy that you shrug off so you can stand beside a wounded friend and help them bear their burdens.  And if you're very, very lucky, there are a very few blazing hot little pains you feel when you realize that you are standing in a moment of utter perfection, an instant of triumph, or happiness, or mirth which at the same time cannot possibly last—and yet will remain with you for life.  Everyone is down on pain, because they forget something im-portant about it: Pain is for the living. Only the dead don't feel it.  Pain is a part of life. Sometimes it's a big part, and sometimes it isn't, but either way, it's part of the big puzzle, the deep music, the great game. Pain does two things: It teaches you, tells you that you're alive. Then it passes away and leaves you changed. It leaves you wiser, sometimes. Sometimes it leaves you stronger. Either way, pain leaves its mark, and everything important that will ever happen to you in life is going to involve it in one degree or another.

My hand lingers in spite of itself; a hovering dragonfly above a cluster of dainties. A Plexiglas tray with a lid protects them; the name of each piece is lettered on the lid in fine, cursive script. The names are entrancing: Bitter orange cracknell. Apricot marzipan roll. Cerisette russe. White rum truffle. Manon blanc. Nipples of Venus. I feel myself flushing beneath the mask. How could anyone order something with a name like that? And yet they look wonderful, plumply white in the light of my torch, tipped with darker chocolate. I take one from the top of the tray. I hold it beneath my nose; it smells of cream and vanilla. No one will know. I realize that I have not eaten chocolate since I was a boy, more years ago than I can remember, and even then it was a cheap grade of chocolat à croquer, fifteen percent cocoa solids- twenty for the dark- with a sticky aftertaste of fat and sugar. Once or twice I bought Süchard from the supermarket, but at five times the price of the other, it was a luxury I could seldom afford. This is different altogether; the brief resistance of the chocolate shell as it meets the lips, the soft truffle inside.... There are layers of flavor like the bouquet of a fine wine, a slight bitterness, a richness like ground coffee; warmth brings the flavor to life, and it fills my nostrils, a taste succubus that has me moaning.

Kiss me already, god. I can’t take the hungry looks any longer.” She told him with boldness. Her breath fanning his face and her eyes … fuck, her eyes could seduce any man and they trained on him. Then he kissed her. A growl gurgling at the back of his throat, he took her lips like he’d been starving for his whole life waiting for a kiss like this one. Her mouth offered him everything Butcher didn’t know he’d needed and now was dying for. She was a breath. A yearning. Her mouth parted so inviting and he dove in with his tongue. When her taste filled his mouth, the ticking bomb inside his head intensified. It only grew louder as her fingers speared into his hair and kissed him back like she was meant to kiss only him. Like she needed his flavor drenching her mouth in the same way. She moaned. Butcher grunted his arousal, holding the back of her head to keep her right there. And when her mouth opened again, he pushed in to chase her tongue. His free hand sloped down the curve of her back until he had a grip of her ass, helping her to move on him. Fuck, she was like a serpent curling her hips, driving him crazy and then crazier still, he lifted his pelvis from the chair in hopes of getting closer to that heaven but that would only happen if she let Butcher take her somewhere private. One more taste. Another bite and suck. One more bruising kiss. Not a kiss. It was a possession.

We still hadn’t learned, though, that growing up is all about getting hurt. And then getting over it. You hurt. You recover. You move on. Odds are pretty good you’re just going to get hurt again. But each time, you learn something. Each time, you come out of it a little stronger, and at some point you realize that there are more flavors of pain than coffee. There’s the little empty pain of leaving something behind—graduating, taking the next step forward, walking out of something familiar and safe into the unknown. There’s the big, whirling pain of life upending all of your plans and expectations. There’s the sharp little pains of failure, and the more obscure aches of successes that didn’t give you what you thought they would. There are the vicious, stabbing pains of hopes being torn up. The sweet little pains of finding others, giving them your love, and taking joy in their life as they grow and learn. There’s the steady pain of empathy that you shrug off so you can stand beside a wounded friend and help them bear their burdens. And if you’re very, very lucky, there are a very few blazing hot little pains you feel when you realize that you are standing in a moment of utter perfection, an instant of triumph, or happiness, or mirth which at the same time cannot possibly last—and yet will remain with you for life. Everyone is down on pain, because they forget something important about it: Pain is for the living. Only the dead don’t feel it.

My mother has followed us into the house. My mother is the name I’ve given his grief. She was gone long before I knew what death was so, for me, she is an abstract loss, a game of guessing at the life I might have lived. My mother is a collection of stories and inanimate objects. She is a wedding ring in my father’s bedside drawer, a rosehips-flavored tea bag in the back of our kitchen cupboard that we both refuse to use or throw out. She is a picture of someone standing on the rims too far away to see. She is a book underlined only to page seven. She is a pair of burnt rosebushes in the yard that Pop won’t dig up. She is the line between his eyebrows, the groove where his smile would be. She is a feeling in the gut I can’t name or move.

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.

It’s nice when grown people whisper to each other under the covers. Their ecstasy is more leaf-sigh than bray and the body is the vehicle, not the point. They reach, grown people, for something beyond, way beyond and way, way down underneath tissue. They are remembering while they whisper the carnival dolls they won and the Baltimore boats they never sailed on. The pears they let hang on the limb because if they plucked them, they would be gone from there and who else would see that ripeness if they took it away for themselves? How could anybody passing by see them and imagine for themselves what the flavor would be like? Breathing and murmuring under covers both of them have washed and hung out on the line, in a bed they chose together and kept together nevermind one leg was propped on a 1916 dictionary, and the mattress, curved like a preacher’s palm asking for witnesses in His name’s sake, enclosed them each and every night and muffled their whispering, old-time love. They are under the covers because they don’t have to look at themselves anymore; there is no stud’s eye, no chippie glance to undo them. They are inward toward the other, bound and joined by carnival dolls and the steamers that sailed from ports they never saw. That is what is beneath their undercover whispers. But there is another part, not so secret. The part that touches fingers when one passes the cup and saucer to the other. The part that closes her neckline snap while waiting for the trolley; and brushes lint from his blue serge suit when they come out of the movie house into the sunlight. I envy them their public love. I myself have only known it in secret, shared it in secret and longed, aw longed to show it—to be able to say out loud what they have no need to say at all: That I have loved only you, surrendered my whole self reckless to you and nobody else. That I want you to love me back and show it to me. That I love the way you hold me, how close you let me be to you. I like your fingers on and on, lifting, turning. I have watched your face for a long time now, and missed your eyes when you went away from me. Talking to you and hearing you answer —that’s the kick. But I can’t say that aloud; I can’t tell anyone that I have been waiting for this all my life and that being chosen to wait is the reason I can. If I were able I’d say it. Say make me, remake me. You are free to do it and I am free to let you because look, look. Look where your hands are. Now.

He was deeply in love with her. Truly. Madly. A kind of love he'd never dared fathom. It hadn't happened in an instant--- a flash in the pan, quick sear, raw within--- but over time, his initial wallop of attraction so thin and bland beside the concentrated feeling that consumed him now, this love that had simmered slowly, sauce marrying over long, low heat. Maura with the tarot, shuffling his cards, dashing his dreams, telling him to quit in a way that only drove him to think about her: the tartness of tomato, stewing over flame. Maura in the dark, pulling down his mask, kissing him in the stairwell of that strange immersion theater: the heat of hot pepper flakes. Maura in his bed, in his T-shirt, eating grilled cheese in the middle of the night, feeding it to him, crumbs on the comforter, her fingers in his mouth: the sweet emulsion of butter. Maura arguing with him, one hand on her hip, pissed the hell off: basil, torn. Maura working through a problem, her forehead furrowed, eyes in such sharp focus: the concentration of tomato paste. Maura walking into a room, the air shifting, his eyes finding hers: garlic, caramelized. Maura when she said his name, when she whispered it, when she traced it into his shoulder, gasped it, screamed it, held it in her mouth like a secret: pepper--- red and black and white--- grinding in a mill. Maura in the world, living with so much life, so much yearning, so much hunger, that all he ever wanted to do was feed her, satisfy her, love her, make her feel as full as she made him: streams of salt and salt and salt. It had all stirred together inside him until there it was--- love--- and everything else he'd ever tried just fell away, tasteless.

As soon as I was immersed in my work, cutting up the kabocha squash for the winter butternut squash soup, dicing the carrots to braise in orange juice, and starting another giant vat of chicken stock, I allowed the aromas and natural muscle rhythms of the kitchen to sweep me up in what I loved. I calmed down and experienced--- as corny as it might sound--- the joy of cooking. I was in love with food, obsessed with it. Food wasn't just fuel; it could heal a broken heart, it could entertain, it could bring you home. Magic happened when a perfectly balanced dish came together. A beautiful symphony of flavors. Salty, sweet, acidic, crunchy, colorful, soft, hard, warm, cold. It should take you on a journey. Once I had an Italian dish called Genovese, consisting of braised rabbit over thick noodles with a carrot and pea sauce. It was so beautiful, earthy, clever, and delicious, and it warmed you from the inside. It was what I liked to call a "circle of life plate.

What do you remember most about what your pai put in his lamb chops?" "I think it was basically salt, pepper, and garlic." He squeezed his eyes shut and focused so hard that not dropping a kiss on his earnestly pursed mouth was the hardest thing. His eyes opened, bright with memory. "Of course. Mint." "That's perfect. Since we're only allowed only five tools, simple is good." "My mãe always made rice and potatoes with it. How about we make lamb chops and a biryani-style pilaf?" Ashna blinked. Since when was Rico such a foodie? He shrugged but his lips tugged to one side in his crooked smile. "What? I live in London. Of course Indian is my favorite cuisine." Tossing an onion at him, she asked him to start chopping, and put the rice to boil. Then she turned to the lamb chops. The automatic reflex to follow Baba's recipe to within an inch of its life rolled through her. But when she ignored it, the need to hyperventilate didn't follow. Next to her Rico was fully tuned in to her body language, dividing his focus between following the instructions she threw out and the job at hand. As he'd talked about his father's chops, she'd imagined exactly how she wanted them to taste. An overtone of garlic and lemon and an undertone of mint. The rice would be simple, in keeping with the Brazilian tradition, but she'd liven it up with fried onions, cashew nuts, whole black cardamom, cloves, bay leaves, and cinnamon stick. All she wanted was to create something that tasted like Rico's childhood, combined with their future together, and it felt like she was flying. Just like with her teas, she knew exactly what she wanted to taste and she knew exactly how to layer ingredients to coax out those flavors, those feelings. It was her and that alchemy and Rico's hands flying to follow instructions and help her make it happen. "There's another thing we have to make," she said. Rico raised a brow as he stirred rice into the spice-infused butter. "I want to make tea. A festive chai." He smiled at her, heat intensifying his eyes. Really? Talking about tea turned him on? Wasn't the universe just full of good news today.

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

I’m going to be discussing some of the common attitudes held by people writing about free will. These come in four basic flavors: The world is deterministic and there’s no free will. In this view, if the former is the case, the latter has to be as well; determinism and free will are not compatible. I am coming from this perspective of “hard incompatibilism.” The world is deterministic and there is free will. These folks are emphatic that the world is made of stuff like atoms, and life, in the elegant words of psychologist Roy Baumeister (currently at the University of Queensland in Australia), “is based on the immutability and relentlessness of the laws of nature.” No magic or fairy dust involved, no substance dualism, the view where brain and mind are separate entities. Instead, this deterministic world is viewed as compatible with free will. This is roughly 90 percent of philosophers and legal scholars, and the book will most often be taking on these “compatibilists.” The world is not deterministic; there’s no free will. This is an oddball view that everything important in the world runs on randomness, a supposed basis of free will. We’ll get to this in chapters 9 and 10. The world is not deterministic; there is free will. These are folks who believe, like I do, that a deterministic world is not compatible with free will—however, no problem, the world isn’t deterministic in their view, opening a door for free-will belief. These “libertarian incompatibilists” are a rarity, and I’ll only occasionally touch on their views.

You... you were telling me about your diet?" "Well, mostly I was raised on milk, potatoes, dulse, fish-" "I beg your pardon, did you say 'dulse'? What is that, exactly?" "A kind of seaweed," MacRae said. "As a lad, it was my job to go out at low tide before supper and cut handfuls of it from the rocks on shore." He opened a cupboard to view a small store of cooking supplies and utensils. "It goes in soup, or you can eat it raw." He glanced at her over his shoulder, amusement touching his lips as he saw her expression. "Seaweed is the secret to good health?" Merritt asked dubiously. "No, milady, that would be whisky. My men and I take a wee dram every day." Seeing her perplexed expression, her continued, "Whisky is the water of life. It warms the blood, keeps the spirits calm, and the heart strong." "I wish I liked whisky, but I'm afraid it's not to my taste." MacRae looked appalled. "Was it Scotch whisky?" "I'm not sure," she said. "Whatever it was, it set my tongue on fire." "It was no' Scotch, then, but rotgut. Islay whisky starts as hot as the devil's whisper... but then the flavors come through, and it might taste of cinnamon, or peat, or honeycomb fresh from the hive. It could taste of a long-ago walk on a winter's eve... or a kiss you once stole from your sweetheart in the hayloft. Whisky is yesterday's rain, distilled with barley into a vapor that rises like a will-o'-the-wisp, then set to bide its time in casks of good oak." His voice had turned as soft as a curl of smoke. "Someday we'll have a whisky, you and I. We'll toast health to our friends and peace to our foes... and we'll drink to the loves lost to time's perishing, as well as those yet to come.

Oatmeal Breakfast Soup YIELD: 6 SERVINGS (ABOUT 8 CUPS) BREAKFAST was the inspiration for this soup, which has become a favorite at our house. Bacon, oatmeal, and milk are breakfast ingredients. And leeks? Well, I always put leeks in my soup. I microwave the bacon until crisp because Gloria always does so with good results, but it could be cooked in a skillet as well. Although I use coarsely granulated Irish oatmeal, which is chewy and flavorful, the soup is good made with quick-cooking oatmeal, provided you reduce the preparation time and the liquid accordingly. The first part of the recipe—bacon, leeks, and oatmeal—can be prepared ahead. It is better to add the milk and half-and-half at the last moment, however, for a fresher, cleaner-tasting soup. Finishing the soup with both milk and half-and-half is best, although using milk only is fine. 6 slices bacon (6 to 7 ounces), preferably maple- or honey-cured 2 small leeks, trimmed, with most of the green left on, sliced thin, and washed (2½ cups) 5 cups water 1 cup Irish coarse oatmeal 1½ teaspoons salt (less if bacon is highly salted) 1 cup half-and-half 1 cup milk ½ teaspoon freshly ground black pepper Arrange the bacon on a microwave oven tray, cover with paper towels, and cook on full power for about 4 minutes, or until the slices are crisp and brown. Reserve about 2 tablespoons of the bacon fat, and transfer the bacon to a cutting board. Cut the bacon into ½-inch pieces, and set it aside. Put the reserved bacon fat in a saucepan. Add the sliced leeks, and cook over medium heat for 5 to 6 minutes, until softened. Add the water, and bring to a boil. Add the oatmeal and salt, stir, and bring to a boil. Reduce the heat to very low, cover (with the lid placed slightly ajar, so the oatmeal doesn’t boil over), and cook gently for 25 to 30 minutes, or until the oatmeal is tender. (The recipe can be made to this point up to 24 hours ahead of time.) At serving time, add the half-and-half, milk, and pepper, and bring to a boil. Serve hot with the bacon pieces sprinkled on top.

this thing—his thing—still well and alive inside me. # I dreamed of clawed hooks and sexual abandon. Faces covered in leather masks and eyeliner so dark I could only see black. Here the monsters would come alive, but not the kind you have come to expect. I watched myself as if I were outside my own flesh, free from the imprisonment of bone and conscience. Swollen belly stretch-marked and ugly; my hair tethered and my skin vulnerable. Earthquake beats blared from the DJ booth as terrible looking bodies thrashed, moshed and convulsed. Alone, so alone. Peter definitely gone, no more tears left but the ones that were to come from agony. She was above me again, Dark Princess, raging beauty queen, and I was hers to control. The ultimate succession into human suspension. Like I’d already learned: the body is the final canvas. There is no difference between love and pain. They are the same hopeless obsession. The hooks dived, my legs opened and my back arched. Blood misted my face; pussy juice slicked my inner thigh as my water suddenly broke. # The next night I had to get to the club. 4 A.M. is a time that never lets me down; it knows why I have nightmares, and why I want to suspend myself above them. L train lunacies berated me once again, but this time I noticed the people as if under a different light. They were all rather sad, gaunt and bleary. Their faces were to be pitied and their hands kept shaking, their legs jittering for another quick fix. No matter how much the deranged governments of New York City have cleaned up the boroughs, they can’t rid us of our flavor. The Meatpacking District was scarily alive. Darkness laced with sizzling urban neon. Regret stitched up in the night like a black silk blanket. The High Line Park gloomed above me with trespassers and graffiti maestros. I was envious of their creative freedom, their passion, and their drive. They had to do what they were doing, had to create. There was just no other acceptable life than that. I was inside fast, my memories of Peter fleeting and the ache within me about to be cast off. Stage left, stage right, it didn’t matter. I passed the first check point with ease, as if they already knew the click of my heels, the way my protruding stomach curved through my lace cardigan. She found me, or I found her, and we didn’t exchange any words, any warnings. It was time. Face up, legs open, and this time I’d be flying like Superman, but upside down. There were many hands, many faces, but no

Davy, ever the daring one, bought a jumbo peppermint milk shake and got fifty cents back. He talked me out of getting plain vanilla. “You can get plain vanilla anytime!” he said. “Try…” He scanned the chalkboard that listed all the flavors. “Try peanut butter!” I did. I have never been sorry, because it was the best milk shake I ever tasted, like a melted and frozen Reese’s cup. And then it happened. We were walking across the parking lot, under the burning sun, with our shakes freezing our hands in the big white paper cups that had Spinnin’ Wheel in red across the sides. A sound began: music, first from a few car radios and then others as teenaged fingers turned the dial to that station. The volume dials were cranked up, and the music flooded out from the tinny speakers into the bright summer air. In a few seconds the same song was being played from every radio on the lot, and as it played, some of the car engines started and revved up and young laughter flew like sparks. I stopped. Just couldn’t walk anymore. That music was unlike anything I’d ever heard: guys’ voices, intertwining, breaking apart, merging again in fantastic, otherworldly harmony. The voices soared up and up like happy birds, and underneath the harmony was a driving drumbeat and a twanging, gritty guitar that made cold chills skitter up and down my sunburned back. “What’s that, Davy?” I said. “What’s that song?” …Round…round…get around…wha wha wha-oooooo… “What’s that song?” I asked him, close to panic that I might never know. “Haven’t you heard that yet? All the high-school guys are singin’ it.” …Gettin’ bugged drivin’ up and down the same ol’ strip…I gotta find a new place where the kids are hip… “What’s the name of it?” I demanded, standing at the center of ecstasy. “It’s on the radio all the time. It’s called—” Right then the high-school kids in the lot started singing along with the music, some of them rocking their cars back and forth, and I stood with a peanut butter milk shake in my hand and the sun on my face and the clean chlorine smell of the swimming pool coming to me from across the street. “—by the Beach Boys,” Davy Ray finished. “What?” “The Beach Boys. That’s who’s singin’ it.” “Man!” I said. “That sounds…that sounds…” What would describe it? What word in the English language would speak of youth and hope and freedom and desire, of sweet wanderlust and burning blood? What word describes the brotherhood of buddies, and the feeling that as long as the music plays, you are part of that tough, rambling breed who will inherit the earth? “Cool,” Davy Ray supplied. It would have to do. …Yeah the bad guys know us and they leave us alone…I get arounnnnddddd… I was amazed. I was transported. Those soaring voices lifted me off the hot pavement, and I flew with them to a land unknown. I had never been to the beach before. I’d never seen the ocean, except for pictures in magazines and on TV and movies. The Beach Boys. Those harmonies thrilled my soul, and for a moment I wore a letter jacket and owned a red hotrod and had beautiful blondes begging for my attention and I got around.