Flour Child Quotes

The worst illiterate is the political illiterate, he doesn’t hear, doesn’t speak, nor participates in the political events. He doesn’t know the cost of life, the price of the bean, of the fish, of the flour, of the rent, of the shoes and of the medicine, all depends on political decisions. The political illiterate is so stupid that he is proud and swells his chest saying that he hates politics. The imbecile doesn’t know that, from his political ignorance is born the prostitute, the abandoned child, and the worst thieves of all, the bad politician, corrupted and flunky of the national and multinational companies.

Suddenly Yankel was overcome with a fear of dying, stronger than he felt when his parents passed of natural causes, stronger than when his only brother was killed in the flour mill or when his children died, stronger even than when he was a child and it first occurred to him that he must try to understand what it could mean not to be alive -- to be not in darkness, not in unfeeling -- to be not being, not to be.

Somehow, the notion that Professor Moriarty had parents - might have been a child - never sat right. A viper is a snake straight from the egg. I couldn't help but picture little Jamie as a balding midget in a sailor suit, spying Cook and the baker's boy rolling in the flour on the kitchen table through his toy telescope, and blackmailing them for extra buns.

The only acceptable hobby, throughout all stages of life, is cookery. As a child: adorable baked items. Twenties: much appreciated spag bol and fry-ups. Thirties and forties: lovely stuff with butternut squash and chorizo from the Guardian food section. Fifties and sixties: beef wellington from the Sunday Telegraph magazine. Seventies and eighties: back to the adorable baked items. Perfect. The only teeny tiny downside of this hobby is that I HATE COOKING. Don't get me wrong; I absolutely adore the eating of the food. It's just the awful boring, frightening putting together of it that makes me want to shove my own fists in my mouth. It's a lovely idea: follow the recipe and you'll end up with something exactly like the pretty picture in the book, only even more delicious. But the reality's rather different. Within fifteen minutes of embarking on a dish I generally find myself in tears in the middle of what appears to be a bombsite, looking like a mentally unstable art teacher in a butter-splattered apron, wondering a) just how I am supposed to get hold of a thimble and a half of FairTrade hazelnut oil (why is there always the one impossible-to-find recipe ingredient? Sesame paste, anyone?) and b) just how I managed to get flour through two closed doors onto the living-room curtains, when I don't recall having used any flour and oh-this-is-terrible-let's-just-go-out-and-get-a-Wagamama's-and-to-hell-with-the-cost, dammit.

An aunt, who though not a midwife was expert in that kind of work, helped bring forth the child, cleaning his face with butter and, to save money, powdering his thighs with some flour scraped from a crust of bread in lieu of talcum. "So you see, my boy, you come from humble stock," his Aunt Eudore would say, acquainting him of these petty details, and from an early age Jean didn't dare hope for any kind of good fortune in the future.

After sending Bella a Christmas card for years with no response, a few years before I'd decided to add something more personal- one of Mum's recipes. I had included various Christmas recipes each year since, from gingerbread to chocolate and cranberry brownies- Bella's favorite as a child. I saw these as a reminder of the good times we'd shared and hoped she'd feel the same. Just writing down those recipes reminded me of Mum in her kitchen- the soft, wobbly fold of flour into butter, the grit of sugar, the heady fragrance of chocolate, sweet vanilla and the warmth of ginger.

1 cup of ordinary white flour a pinch of salt 2 eggs 2½ cups of milk and water (1½ cups of milk and 1 cup of water mixed) 1 tablespoon of either vegetable oil or melted butter (You’ll also need some granulated sugar and a couple of lemons to put on the pancakes, along with other things like jams and possibly even maple syrup because you’re American.) Put the flour and salt in a mixing bowl. Crack the eggs in and whisk/fork the egg into the flour. Slowly add the milk/water mixture, stirring as you go, until there are no lumps and you have a liquid the consistency of a not-too-thick cream. Then put the mixture in the fridge overnight. Grease or butter or oil a nonstick frying pan. Heat it until it’s really hot (375 degrees according to one website, but basically, it has to be hot for the pancake to become a pancake. And these are crepes, French style, not thick American round pancakes). Stir the mixture you just took from the fridge thoroughly because the flour will all be at the bottom. Get an even consistency. Then ladle some mixture into the pan, thinly covering the bottom of the pan. When the underside of the pancake is golden, flip it (or, if you are brave, toss it). Cook another 30 seconds on the other side. For reasons I do not quite understand (although pan heat is probably the reason), the first one is always a bit disappointing. Often it’s a burnt, sludgy, weird thing, always, in my family, eaten by the cook (which was me). Just keep going, and the rest will be fine. Sprinkle sugar in the middle. And then squeeze some lemon juice on, preferably from a lemon. Then wrap it like a cigar and feed it to a child. (You can experiment with other things in the middle, like Nutella or jam or even maple syrup—but remember that these pancakes are not syrup-absorbent like American-style pancakes.) This is a very peculiar interview, Joe. Let me know how the pancakes come out.

I go to one of my favorite Instagram profiles, the.korean.vegan, and I watch her last video, in which she makes peach-topped tteok. The Korean vegan, Joanne, cooks while talking about various things in her life. As she splits open a peach, she explains why she gave up meat. As she adds lemon juice, brown sugar, nutmeg, a pinch of salt, cinnamon, almond extract, maple syrup, then vegan butter and vegan milk and sifted almond and rice flour, she talks about how she worried about whitewashing her diet, about denying herself a fundamental part of her culture, and then about how others don't see her as authentically Korean since she is a vegan. I watch other videos by Joanne, soothed by her voice into feeling human myself, and into craving the experiences of love she talks of and the food she cooks as she does. I go to another profile, and watch a person's hands delicately handle little knots of shirataki noodles and wash them in cold water, before placing them in a clear oden soup that is already filled with stock-boiled eggs, daikon, and pure white triangles of hanpen. Next, they place a cube of rice cake in a little deep-fried tofu pouch, and seal the pouch with a toothpick so it looks like a tiny drawstring bag; they place the bag in with the other ingredients. "Every winter my mum made this dish for me," a voice says over the video, "just like how every winter my grandma made it for my mum when she was a child." The person in the video is half Japanese like me, and her name is Mei; she appears on the screen, rosy cheeked, chopsticks in her hand, and sits down with her dish and eats it, facing the camera. Food means so much in Japan. Soya beans thrown out of temples in February to tempt out demons before the coming of spring bring the eater prosperity and luck; sushi rolls eaten facing a specific direction decided each year bring luck and fortune to the eater; soba noodles consumed at New Year help time progress, connecting one year to the next; when the noodles snap, the eater can move on from bad events from the last year. In China too, long noodles consumed at New Year grant the eater a long life. In Korea, when rice-cake soup is eaten at New Year, every Korean ages a year, together, in unison. All these things feel crucial to East Asian identity, no matter which country you are from.

No one ever warns you about the complicated and political decisions regarding lessons and classes and sports you’ll have to make when you become a parent. When I was in eighth grade everyone in Home Economics had to care for flour-sack babies for two weeks to teach us about parenting and no one ever mentioned enrolling your flour baby in sports. Basically, everyone got a sealed paper sack of flour that puffed out flour dust whenever you moved it. You were forced to carry it around everywhere because I guess it was supposed to teach you that babies are fragile and also that they leave stains on all of your shirts. At the end of the two weeks your baby was weighed and if it lost too much weight that meant you were too haphazard with it and were not ready to be a parent. It was a fairly unrealistic child-rearing lesson. Basically all we learned about babies in that class was that you could use superglue to seal your baby’s head after you dropped it. And that eighth-grade boys will play keep-away with your baby if they see it so it’s really safer in the trunk of your car. And that you should just wrap your baby up in plastic cling wrap so that its insides don’t explode when it’s rolling around in the trunk on your way home. And also that if you don’t properly store your baby in the freezer your baby will get weevils and then you have to throw your baby in the garbage instead of later making it into a cake that you’ll be graded on. (The next two weeks of class focused on cooking and I used my flour baby to make a pineapple upside-down cake. My baby was delicious. These are the things you never realize are weird until you start writing them down.)

More Activities to Develop Sensory-Motor Skills Sensory processing is the foundation for fine-motor skills, motor planning, and bilateral coordination. All these skills improve as the child tries the following activities that integrate the sensations. FINE-MOTOR SKILLS Flour Sifting—Spread newspaper on the kitchen floor and provide flour, scoop, and sifter. (A turn handle is easier to manipulate than a squeeze handle, but both develop fine-motor muscles in the hands.) Let the child scoop and sift. Stringing and Lacing—Provide shoelaces, lengths of yarn on plastic needles, or pipe cleaners, and buttons, macaroni, cereal “Os,” beads, spools, paper clips, and jingle bells. Making bracelets and necklaces develops eye-hand coordination, tactile discrimination, and bilateral coordination. Egg Carton Collections—The child may enjoy sorting shells, pinecones, pebbles, nuts, beans, beads, buttons, bottle caps, and other found objects and organizing them in the individual egg compartments. Household Tools—Picking up cereal pieces with tweezers; stretching rubber bands over a box to make a “guitar”; hanging napkins, doll clothes, and paper towels with clothespins; and smashing egg cartons with a mallet are activities that strengthen many skills.

Apricot and chocolate muffins Muffins are a great way to introduce new fruits to your child’s diet. Once they have enjoyed apricots in a muffin, you can serve the ‘real thing’, saying it’s what they have for breakfast. Or you can put some fresh versions of the fruit on the same plate. Other fruits to try in muffins include blueberries and raspberries. A word of warning: the muffins don’t taste massively sweet so may seem a bit underwhelming to the adult palette. We tend to have them with a glass of milk-based, homemade fruit smoothie, spreading them with ricotta cheese to make them more substantial. 250g plain wholemeal flour 2 tsp baking powder 30g granulated fruit sugar 1 egg 30ml vegetable oil 150ml whole milk 180g ripe apricots, de-stoned and chopped 20g milk chocolate, cut into chips Put muffin cases into a muffin tray (this makes about 8–10 small muffins). Heat the oven to 180°C/gas 4. Put the flour and baking powder in a bowl and mix well. Next add the sugar and mix again. Make a ‘well’ in the middle of the mixture. Crack the egg into another bowl and add the oil and milk. Whisk well, then pour into the ‘well’ in the mixture in the other bowl. Stir it briskly and, once well mixed, stir in the apricot and the chocolate chips. Spoon equal amounts into the muffin cases and bake. Check after 25 minutes. If ready, a sharp knife will go in and out with no mixture attached. If you need another 5 minutes, return to the oven until done. Cool and serve. Makes 10 mini- or 4 regular-sized muffins. Great because:  The chocolate is only present in a tiny amount but is enough to make the muffins feel a bit special while the apricots provide a little fruit. If you have them with a milk-based smoothie and ricotta it means that you boost the protein content of the meal to make it more filling.

As I tried various restaurants, certain preconceptions came crashing down. I realized not all Japanese food consisted of carefully carved vegetables, sliced fish, and clear soups served on black lacquerware in a highly restrained manner. Tasting okonomiyaki (literally, "cook what you like"), for example, revealed one way the Japanese let their chopsticks fly. Often called "Japanese pizza," okonomiyaki more resembles a pancake filled with chopped vegetables and your choice of meat, chicken, or seafood. The dish evolved in Osaka after World War II, as a thrifty way to cobble together a meal from table scraps. A college classmate living in Kyoto took me to my first okonomiyaki restaurant where, in a casual room swirling with conversation and aromatic smoke, we ordered chicken-shrimp okonomiyaki. A waitress oiled the small griddle in the center of our table, then set down a pitcher filled with a mixture of flour, egg, and grated Japanese mountain yam made all lumpy with chopped cabbage, carrots, scallions, bean sprouts, shrimp, and bits of chicken. When a drip of green tea skated across the surface of the hot meal, we poured out a huge gob of batter. It sputtered and heaved. With a metal spatula and chopsticks, we pushed and nagged the massive pancake until it became firm and golden on both sides. Our Japanese neighbors were doing the same. After cutting the doughy disc into wedges, we buried our portions under a mass of mayonnaise, juicy strands of red pickled ginger, green seaweed powder, smoky fish flakes, and a sweet Worcestershire-flavored sauce. The pancake was crispy on the outside, soft and savory inside- the epitome of Japanese comfort food. Another day, one of Bob's roommates, Theresa, took me to a donburi restaurant, as ubiquitous in Japan as McDonald's are in America. Named after the bowl in which the dish is served, donburi consists of sticky white rice smothered with your choice of meat, vegetables, and other goodies. Theresa recommended the oyako, or "parent and child," donburi, a medley of soft nuggets of chicken and feathery cooked egg heaped over rice, along with chopped scallions and a rich sweet bouillon. Scrumptious, healthy, and prepared in a flash, it redefined the meaning of fast food.

They killed everyone in the camps. The whole world was dying there. Not only Jews. Even a black woman. Not gypsy. Not African. American like you, Mrs. Clara. They said she was a dancer and could play any instrument. Said she could line up shoes from many countries and hop from one pair to the next, performing the dances of the world. They said the Queen of Denmark honored her with a gold trumpet. But she was there, in hell with the rest of us. A woman like you. Many years ago. A lifetime ago. Young then as you would have been. And beautiful. As I believe you must have been, Mrs. Clara. Yes. Before America entered the war. Already camps had begun devouring people. All kinds of people. Yet she was rare. Only woman like her I saw until I came here, to this country, this city. And she saved my life. Poor thing. I was just a boy. Thirteen years old. The guards were beating me. I did not know why. Why? They didn't need a why. They just beat. And sometimes the beating ended in death because there was no reason to stop, just as there was no reason to begin. A boy. But I'd seen it many times. In the camp long enough to forget why I was alive, why anyone would want to live for long. They were hurting me, beating the life out of me but I was not surprised, expected no explanation. I remember curling up as I had seen a dog once cowering from the blows of a rolled newspaper. In the old country lifetimes ago. A boy in my village staring at a dog curled and rolling on its back in the dust outside a baker's shop and our baker in his white apron and tall white hat striking this mutt again and again. I didn't know what mischief this dog had done. I didn't understand why the fat man with flour on his apron was whipping it unmercifully. I simply saw it and hated the man, felt sorry for the animal, but already the child in me understood it could be no other way so I rolled and curled myself against the blows as I'd remembered the spotted dog in the dusty village street because that's the way it had to be. Then a woman's voice in a language I did not comprehend reached me. A woman angry, screeching. I heard her before I saw her. She must have been screaming at them to stop. She must have decided it was better to risk dying than watch the guards pound a boy to death. First I heard her voice, then she rushed in, fell on me, wrapped herself around me. The guards shouted at her. One tried to snatch her away. She wouldn't let go of me and they began to beat her too. I heard the thud of clubs on her back, felt her shudder each time a blow was struck. She fought to her feet, dragging me with her. Shielding me as we stumbled and slammed into a wall. My head was buried in her smock. In the smell of her, the smell of dust, of blood. I was surprised how tiny she was, barely my size, but strong, very strong. Her fingers dug into my shoulders, squeezing, gripping hard enough to hurt me if I hadn't been past the point of feeling pain. Her hands were strong, her legs alive and warm, churning, churning as she pressed me against herself, into her. Somehow she'd pulled me up and back to the barracks wall, propping herself, supporting me, sheltering me. Then she screamed at them in this language I use now but did not know one word of then, cursing them, I'm sure, in her mother tongue, a stream of spit and sputtering sounds as if she could build a wall of words they could not cross. The kapos hesitated, astounded by what she'd dared. Was this black one a madwoman, a witch? Then they tore me from her grasp, pushed me down and I crumpled there in the stinking mud of the compound. One more kick, a numbing, blinding smash that took my breath away. Blood flooded my eyes. I lost consciousness. Last I saw of her she was still fighting, slim, beautiful legs kicking at them as they dragged and punched her across the yard. You say she was colored? Yes. Yes. A dark angel who fell from the sky and saved me.

I know your given name is Katherine. So why does everyone call you Kitty?” He pulled a bag of dried apple slices from his medical bag. With a few pieces in his hand, he gestured to Kitty but she shook her head to decline.  She sat straight. “Do you not know?” Holding a piece of apple up to his mouth, Nathaniel prepared for a bite. “I’m waiting.” He flicked the morsel in his mouth and began to chew. She grinned and played with the printed floral fabric of her skirt. “Father was in his study reviewing materials one evening, when Peter—” Nathaniel raised his hand, his expression tender. “You mean your older brother... the one you lost.” “Aye.” The pain of her brother’s death, though always fresh, receded as she prepared to share how her dear sibling had given her such a name. She brushed a blade of grass from her knee. “Peter must have been about two and a half years old, perhaps older. Father said Peter came rushing in babbling something about a kitty and pointing vigorously in the direction of the kitchen.”  Kitty imitated the motion, making Nathaniel’s handsome smile widen. “I’m intrigued. Continue.” “Father followed Peter toward the kitchen where, inside the barrel of flour and covered from top to toe was none other than the baby of the family. So, from that moment on Peter, Father, Mother and Liza all called me Kitty.” Nathaniel pelted the air with that buoyant laugh Kitty loved. “How did you get into the barrel without your mother’s notice?” “’Tis a mystery.” He leaned back onto the grass and rested against his elbow, nodding with mock disapproval. “So you were a wily child then?” “Am I not wily now?” “I should say so. And you’ve enjoyed getting your fingers messy in the kitchen ever since.” “Aye, I have.” He

You seem to be getting better, if the dogs are any indication,” Zeff said wryly. “What do they know,” she sniffed. “I am still going crazy.” “Perhaps,” laughed Zeff, as he pulled a bowl off a shelf and went in search of flour, eggs and milk, “but dogs cannot live in the past or the future so they do not understand insanity.

One evening, we stopped at a charming Tudor inn, where we were served boiled chicken, with little feathers sticking out of the skin, partially covered with a typical English white sauce. Aha! At last I would try the infamous sauce that the French were so chauvinistic about. The sauce was composed of flour and water (not even chicken bouillon) and hardly any salt. It was truly horrible to eat, but a wonderful cultural experience.

Research shows that what works and is healthy for adults also works well for children, if adjusted to be age-appropriate. Children, like adults, do not suffer from a deficiency of white sugar, white flour, junk food, or processed foods. A growing child as well as an adult is hurt by junk foods and benefited by healthy foods.

constantly urging them to ever greater speed. All the villagers had survived such storms before. They could taste the friction on their tongues, feel the hair standing away from their bodies, as if the earth were quarreling with the sky. The storm lasted two and a half days. Below them in the valley, the sand boiled and rushed, like a nightmare river. The Valley of Megiddo was filled from one end to the other, north to south, east to west. The sand was the color of old rust, and the noise was fierce. A howling dominated the world and did not stop, not to draw breath nor to let them sleep. Sand rattled against the doors, fistfuls of grit tossed upward like froth from a crashing wave. The dust settled everywhere. Abigail bathed Dorcas, and before the child was dressed again she would be covered with sand as fine as milled flour. It was in their food and in their water. It clogged their nostrils and filled their ears. They took to wearing their shawls wrapped around their faces even when indoors.

When I was a child, my grandmother used to mix a paste for me of flour and water. Then I would go out into the yard and pick grass and make drawings out of pencil and grass pasted to the paper.

Clean your face," I said to the child. "It's dirty." "It's not," the child said. "By God it is," I said, "filth adheres in ine areas which I shall enumerate." "That is because of the dough," the child said. "We were taking death masks." "Dough!" I exclaimed, shocked at the idea that the child had wasted flour and water and no doubt paper too in this lightsome pastime, taking death masks. "Death!" I exclaimed for added emphasis. "What do you know of death?" "It is the end of the world," the child said, "for the death-visited individual. The world ends," the child said, "when you turn out your eyes." This was true, I could not dispute it. I returned to the main point. "Your father is telling you to wash your face," I said, locating myself in the abstract where I was more comfortable.

In hindsight, though, I might have overdone it by adding that flour, which means before I depart for Abigail’s cottage I need to tidy up this room.” “If you’re moving out, I’m moving with you,” Thaddeus said, slipping up beside Millie and taking hold of her hand. Elizabeth was the next to move. She reached out and put her arm around Millie’s middle, leaning in to rest her head against Millie’s side. “I’m coming too,” she said as she snuggled closer right as Millie smiled and placed a quick kiss on top of Elizabeth’s paste-covered head. Everett’s heart immediately took to the unusual act of lurching, no doubt due to the sight of Millie’s understated affection. Ladies of society always made a big production out of kissing their children when company was present, but Millie . . . Her kiss had been the real thing, a show of regard for a child who’d caused her no small amount of trouble. Expecting

Flour boiled thoroughly in milk, so as to make quite a thick porridge, is good in cases of dysentery.

This is illustrated in the following case. A minister in an industrial section of our city, during the period of severe depression, telephoned me stating that he had just been called to baptize a dying child. The child was not dead although almost constantly in convulsions. He thought the condition was probably nutritional and asked if he could bring the boy to the office immediately. The boy was badly emaciated, had rampant tooth decay, one leg in a cast, a very bad bronchial cough and was in and out of convulsions in rapid succession. His convulsions had been getting worse progressively during the past eight months. His leg had been fractured two or three months previously while walking across the room when he fell in one of his convulsions. No healing had occurred. His diet consisted of white bread and skimmed milk. For mending the fracture the boy needed minerals, calcium, phosphorus and magnesium. His convulsions were due to a low calcium content of the blood. All of these were in the skimmed milk for the butter-fat removed in the cream contains no calcium nor phosphorus, except traces. The program provided was a change from the white flour bread to wheat gruel made from freshly ground wheat and the substitution of whole milk for skimmed milk, with the addition of about a teaspoonful of a very high vitamin butter with each feeding. He was given this meal that evening when he returned to his home. He slept all night without a convulsion. He was fed the same food five times the next day and did not have a convulsion. He proceeded rapidly to regain his health without recurrence of his convulsions.

The Hebrews come into the bread eaters' land with no bread of their own. It's famine, and Jacob's sons travel to Egypt in hopes of finding something to save their families. They find not only grain but forgiveness. Joseph is there, whom God takes from them so he can later deliver them. They find a new home. And they, too, find the miracle of yeast. Surely the descendants of Abraham bake their grains, mixing flour and oil and kneading it to dough. But this is 'uggah'- a flat cake baked on hot stones or in the ashes, the same given to the Lord by Abraham when he visits and pronounces Isaac's birth. Nomads have no time for fermentation, for waiting for dough to ripen. They have enough to carry from place to place. And they have no ovens, probably have never conceived of such a thing. Again, too heavy to move. So what must it have been like for them to see these risen loaves come from strange Egyptian baking containers? It becomes part of them, the first thing they cry out for in the wilderness, not any bread but that of those who enslaved them. The Hebrews have freedom. Instead, they want food, their bellies filled with the earthly comfort they know. And God, the heavenly Comforter, sends bread of a different kind. 'What is it?' They call it 'manna'. And it's given 'to' the wandering children of Israel, but not only 'for' them. For us. For all who brush away the veil and will one day lay eyes on the true manna, a child they do not yet know will be born in Beth-lehem, the house of bread.

SWEET POTATO BISQUE WITH CRABMEAT GRAPEFRUIT ICE IN A SWEET TORTILLA CRISP LAMB SEARED IN ANCHO CHILI PASTE ON POLENTA TWO CHUTNEYS: PEAR & MINT ASPARAGUS FLAN AMERICAN GOAT CHEESE, EAST & WEST, WITH RED-WINE BISCUITS AVOCADO KEY LIME PIE PINON TORTA DE CIELO & CHOCOLATE MOCHA SHERBET She'd invented the cake just for tonight; the sherbet came from Julia Child, a remarkably simple confection made with sour cream. Torta de cielo was a traditional wedding cake from the Yucatan, slim and sublime, light but chewy, where pulverized almonds stood in for flour. This time, instead of almonds, Greenie used the fat, velvety pignoli she ordered from an importer on Grand Street, mincing them by hand to keep them from turning to paste. She did not know whether you could tell the best Italian pine nuts from those grown in New Mexico, but, she caught herself thinking, and not without a touch of spite, she might soon find out.

It was five o’clock and Susan agreed to join Pam for a drink while I made supper. I pounded some lamb steaks I’d bought for lamb cutlets. Dipped them in flour, then egg, then bread crumbs. When they were what Julia Child calls nicely coated I put them aside and peeled four potatoes. I cut them into little egg-shaped oblongs, which took a while, and started them cooking in a little oil, rolling them around to get them brown all over. I also started the cutlets in another pan. When the potatoes were evenly browned I covered them, turned down the heat and left them to cook through. When the cutlets had browned, I poured off the fat, added some Chablis and some fresh mint, covered them and let them cook. Susan came out into the kitchen once to make two new drinks. I made a Greek salad with feta cheese and ripe olives and Susan set the table while I took the lamb cutlets out of the pan and cooked down the wine. I shut off the heat, put in a lump of unsalted butter, swirled it through the wine essence and poured it over the cutlets. With the meal we had warm Syrian bread and most of a half gallon of California Burgundy. Pam Shepard told me it was excellent and what a good cook I was.

Four pounds of fish are enough to make a chowder for four or five people; half a dozen slices of salt pork in the bottom of the pot; hang it high, so that the pork may not burn; take it out when done very high brown; put in a layer of fish, cut in lengthwise slices, then a layer formed of crackers, small or sliced onions, and potatoes sliced as thin as a four pence, mixed with pieces of pork you have fried; then a layer of fish again, and so on. Six crackers are enough. Strew a little salt and pepper over each layer; over the whole pour a bowl-full of flour and water, enough to come up even with the surface of what you have in the pot. A sliced lemon adds to the flavor. A cup of tomato catsup is very excellent. Some people put in beer. A few clams are a pleasant addition. It should be covered so as not to let a particle of steam escape, if possible. Do not open it, except when nearly done, to taste if it be well seasoned. —Lydia Maria Child, The American Frugal Housewife, Boston, 1829

Don’t even think of serving him on our dish. He’ll break the dish and won’t even touch the offerings. He flares up in an instant. When he’s enraged he doesn’t even spare his wife. He beat his son black and blue the other day, and the poor child is nursing a broken arm. You’ll have to place the offerings on the mat itself. But make sure you don’t touch any of it. Take Jhudi Gour’s daughter along with you, and buy all the stuff from Shah’s shop in the market. The offerings have to be generous, or he’ll get upset. One kilo flour, half a kilo of rice, quarter kilo pulses, some ghee, salt, turmeric, and don’t forget to add a few coins to all this. If you can’t find Gour’s daughter, beg Bhurji’s wife to go with you and get the stuff. Remember, don’t touch any of it—or else we’ll be in deep trouble.’ Having instructed his wife thus, Dukhi picked up his stick and a large bundle of grass, and set off to meet Pandit-ji. — Munshi Premchand, From the short story “Deliverance

One day he started a water fight between the men and women. Another time, they had a flour fight. All of them, dressed in the few clothes they owned, threw white powder back and forth, laughing and screaming as though they had forgotten how fun fun was. They were children again, but their laughter was a strange sound in the house. Even to Ummi’s own ears, her happiness sounded odd. Everyone had a good time that day, but after all the mess was made, the women were left to clean the fine dust off the walls and from between the wooden floorboards, handwash their garbs, and panic over what to eat that night since they wasted all the flour on child’s play.

LUMMUR (ICELANDIC PANCAKES) Rice pudding leftovers, (approximately 2 cups), 1 cup of flour, 2 eggs, ½ teaspoon of salt, ½ teaspoon of baking soda, 1 tablespoon of brown sugar, 1½ cups of milk, frying butter. Mix everything together in a bowl, adding the milk last. Melt butter in a pan. A four-year-old can make lummur with very little assistance when he/she is, for example, recovering from being drenched in a puddle. Place your assistant on a safe stool by the stove, tie an apron around him and allow him to place the floating dough on the hot pan with a small ladle. If you hold the handle of the pan for the child and make sure he/she doesn’t burn him/herself, the child can easily flip the pancakes with a spatula and then fish them out when they have been browned and place them on a plate. Allow the child to sugar the lummur. Lummur can also be eaten with syrup or jam. It is a good idea to make lummur and hot chocolate while the child’s boots are drying by the oven.

PEPPER COOKIES WITH ICING SUGAR The baking of pepper cookies in close collaboration with a child is a permanent feature in any household with a kid in the lead-up to Christmas. 150 grams of sugar, 250 grams of syrup, ½ teaspoon of pepper, 2 teaspoons of ginger, 2 teaspoons of cinnamon, ½ teaspoon of cloves, 125 grams of butter, 1 egg, 2 teaspoons of baking soda, 400 grams of flour. Mix the sugar, syrup and butter and bring to simmering point. Mix in the baking soda with all the spices, pepper, ginger, cinnamon and cloves. Then add the egg and flour. Keep 1–2 cups of flour to knead the dough. Knead the dough on the table with the child. Roll out the dough and let the child cut out the shapes him/herself (Santa Clauses, Christmas trees, bells, angels and reindeer) and decorate the cookies with the icing. Icing: 125 grams of icing sugar and 1–1½ egg whites mixed well together. Colour according to taste.

We stop, together as if on signal, and stand and look at the bodies. It doesn't matter if we look. We're supposed to look: this is what they are there for, hanging on the Wall. Sometimes they'll be there for days, until there's a new batch, so as many people as possible will have the chance to see them. What they are hanging from is hooks. The hooks have been set into the brickwork of the Wall, for this purpose. Not all of them are occupied. The hooks look like appliances for the armless. Or steel question marks, upside-down and sideways. It's the bags over the heads that are the worst, worse than the faces themselves would be. It makes the men like dolls on which the faces have not yet been painted; like scarecrows, which in a way is what they are, since they are meant to scare. Or as if their heads are sacks, stuffed with some undifferentiated material, like flour or dough. It's the obvious heaviness of the heads, their vacancy, the way gravity pulls them down and there's no life anymore to hold them up. The heads are zeros. Though if you look and look, as we are doing, you can see the outlines of the features under the white cloth, like gray shadows. The heads are the heads of snowmen, with the coal eyes and the carrot noses fallen out. The heads are melting. But on one bag there's blood, which has seeped through the white cloth, where the mouth must have been. It makes another mouth, a small red one, like the mouths painted with thick brushes by kindergarten children. A child's idea of a smile. This smile of blood is what fixes the attention, finally. These are not snowmen after all.