Food Tastes Better Quotes

I don't know what you think of me. And you certainly would never picture us together. But probably peanut butter was just peanut butter for a long time, before someone ever thought of pairing it with jelly. And there was salt, but it started to taste better when there was pepper. And what's the point of butter without bread? (Why are all these examples of FOODS?!!?!?!?!?!?!) Anyway by myself I'm nothing special. But with you I could be.

In November, the smell of food is different. It is an orange smell. A squash and pumpkin smell. It tastes like cinnamon and can fill up a house in the morning, can pull everyone from bed in a fog. Food is better in November than any other time of the year.

Julian, sometimes girls are like junk food. They look good, and they sure taste good… but you know they're not healthy for you and cause cavities so it's better to just leave 'em alone. Got me?

I am thankful when I am hungry because then I know that when I eat, the food will taste better. Life has taught me that my true contentment rests in hope, and the pleasure itself is secondary. It is self-awareness, not happiness, that maintains peace.

Health food may be good for the conscience but Oreos taste a hell of a lot better.

You’re lying to yourself. Voron made us into serial killers. We can be okay without violence for a few weeks, but after a couple of months, the hand starts itching for the sword. You start looking for that rush. You get irritable, life turns stale, and then one day some fool crosses your path, attacks, and as you cut him down, you feel that short moment of struggle when he leverages his life against yours. If you’re lucky, he’s very good and the fight lasts a few seconds. But even if it doesn’t, that short moment of triumph is like getting an adrenaline shot. Suddenly color comes back into life, food tastes better, sleep is deeper, and sex is rapture.” I knew exactly what he was talking about. I lived it and I felt it.

There!" she said, as she spread the tablecloth and put the sandwiches in a neat pile upon it. "Don't they look tempting? I always think that food tastes better outdoors." With that remark," remarked Kismine, "Jasmine enters the Middle class.

I like to do things in bed. I fold the laundry on the bed. Food tastes better to me when I'm under the covers. Bed is the only place to read, the best place to talk on the phone.

We ate the lunch with painful politeness and avoided discussing its taste. I made sure not to apologize for it. This was a rule of mine. I don't believe in twisting yourself into knots of excuses and explanations over the food you make... Usually one's cooking is better than one thinks it is. And if the food is vile,...then the cook must simply grit her teeth and bear it with a smile- and learn from her mistakes.

It occurred to him that the reason he liked Wednesday and Mr. Nancy and the rest of them better than their opposition was pretty straightforward: they might be dirty, and cheap, and their food might taste like shit, but at least they didn’t speak in clichés. And he guessed he would take a roadside attraction, no matter how cheap, how crooked, or how sad, over a shopping mall any day.

I don't believe in twisting yourself into knots of excuses and explanations over the food you make. When one's hostess starts in with self-deprecations such as "Oh, I don't know how to cook...," or "Poor little me...," or "This may taste awful...," it is so dreadful to have to reassure her that everything is delicious and fine, whether it is or not. Besides, such admissions only draw attention to one's shortcomings (or self-perceived shortcomings), and make the other person think, "Yes, you're right, this really is an awful meal!" Maybe the cat has fallen into the stew, or the lettuce has frozen, or the cake has collapsed -- eh bien, tant pis! Usually one's cooking is better than one thinks it is. And if the food is truly vile, as my ersatz eggs Florentine surely were, then the cook must simply grit her teeth and bear it with a smile -- and learn from her mistakes.

Food needs to be made with love. Everything tastes better when it’s made with love.

Someday, the Cloud of Doom will be gone, and the world will be a much better place, even better than before the Cloud. Colors will be more colorful. Music will be more musical. Even Miss Mush's food will taste good. The bigger the storm, the brighter the rainbow.

Food tastes better when you wear it!

You know what, Rodel?” He reached across the table for my hand. “Everything is new when I’m with you. Food tastes better. Colors look brighter. Music is sweeter. I feel hungry for the world again. I want to go to the places I’ve skipped, I want to share them with you—show you who I am, who I was, who I can be.

Good children do taste better, but there are so few of them. If you can be satisfied with naughty children, you will always have food on the table. They are never in short supply.

Cooking and eating food outdoors makes it taste infinitely better than the same meal prepared and consumed indoors.

'You've got a smart mouth, boy. And you swear too much. I should do what your mama failed to do and soap out your filthy mouth.' Unwilling to hide the smirk, Jamie flashed it unrepentantly. 'Shit, your organic-oatmeal-and-mint soap probably tastes better than your cookies. Bring it on.'

[S]ometimes, when you are a food person, the possible irrelevance of what you are doing doesn’t cross your mind until it’s too late. (Once, for example, when I was just starting out in the food business, I was hired by the caper people to develop a lot of recipes using capers, and it was weeks of tossing capers into just about everything but milkshakes before I came to terms with the fact that nobody really likes capers no matter what you do with them. Some people pretend to like capers, but the truth is that any dish that tastes good with capers in it tastes even better with capers not in in.

There’s an old Weight Watchers saying: “Nothing tastes as good as thin feels.” I for one can think of a thousand things that taste better than thin feels. Many of them are two-word phrases that end with cheese (Cheddar cheese, blue cheese, grilled cheese). Even unsalted French fries taste better than thin feels. Ever eat fries without salt on them? I always think, These could use some salt, but that would mean I’d have to get up and move. I guess I’ll just imagine there’s salt on them.

When you ate her tuna casserole, you didn’t talk or flip through a National Geographic. Your eyes and ears stayed inside your mouth. Your whole world kept inside your mouth, feeling and careful for the little balled-up tinfoils Irene Casey would hide in the tuna parts. A side effect of eating slow was, you naturally, genuinely tasted, and the food tasted better. Could be other ladies were better cooks, but you’d never notice.

most cherished desires of present-day Westerners are shaped by romantic, nationalist, capitalist and humanist myths that have been around for centuries. Friends giving advice often tell each other, ‘Follow your heart.’ But the heart is a double agent that usually takes its instructions from the dominant myths of the day, and the very recommendation to ‘follow your heart’ was implanted in our minds by a combination of nineteenth-century Romantic myths and twentieth-century consumerist myths. The Coca-Cola Company, for example, has marketed Diet Coke around the world under the slogan ‘Diet Coke. Do what feels good.’ Even what people take to be their most personal desires are usually programmed by the imagined order. Let’s consider, for example, the popular desire to take a holiday abroad. There is nothing natural or obvious about this. A chimpanzee alpha male would never think of using his power in order to go on holiday into the territory of a neighbouring chimpanzee band. The elite of ancient Egypt spent their fortunes building pyramids and having their corpses mummified, but none of them thought of going shopping in Babylon or taking a skiing holiday in Phoenicia. People today spend a great deal of money on holidays abroad because they are true believers in the myths of romantic consumerism. Romanticism tells us that in order to make the most of our human potential we must have as many different experiences as we can. We must open ourselves to a wide spectrum of emotions; we must sample various kinds of relationships; we must try different cuisines; we must learn to appreciate different styles of music. One of the best ways to do all that is to break free from our daily routine, leave behind our familiar setting, and go travelling in distant lands, where we can ‘experience’ the culture, the smells, the tastes and the norms of other people. We hear again and again the romantic myths about ‘how a new experience opened my eyes and changed my life’. Consumerism tells us that in order to be happy we must consume as many products and services as possible. If we feel that something is missing or not quite right, then we probably need to buy a product (a car, new clothes, organic food) or a service (housekeeping, relationship therapy, yoga classes). Every television commercial is another little legend about how consuming some product or service will make life better. 18. The Great Pyramid of Giza. The kind of thing rich people in ancient Egypt did with their money. Romanticism, which encourages variety, meshes perfectly with consumerism. Their marriage has given birth to the infinite ‘market of experiences’, on which the modern tourism industry is founded. The tourism industry does not sell flight tickets and hotel bedrooms. It sells experiences. Paris is not a city, nor India a country – they are both experiences, the consumption of which is supposed to widen our horizons, fulfil our human potential, and make us happier. Consequently, when the relationship between a millionaire and his wife is going through a rocky patch, he takes her on an expensive trip to Paris. The trip is not a reflection of some independent desire, but rather of an ardent belief in the myths of romantic consumerism. A wealthy man in ancient Egypt would never have dreamed of solving a relationship crisis by taking his wife on holiday to Babylon. Instead, he might have built for her the sumptuous tomb she had always wanted. Like the elite of ancient Egypt, most people in most cultures dedicate their lives to building pyramids. Only the names, shapes and sizes of these pyramids change from one culture to the other. They may take the form, for example, of a suburban cottage with a swimming pool and an evergreen lawn, or a gleaming penthouse with an enviable view. Few question the myths that cause us to desire the pyramid in the first place.

They were never interested in how I made my food, or the stories behind how I learned. Like how my mama would sing to her gravy to make it thicken, or how she showed me that bacon fat would make butter taste like a heaven no one had ever dreamed of. Or how cornmeal was better than flour because it had weight, and having weight is how you know your worth, so don't let anyone tell you different.

Some call you the lost brothers. Look at you. Living in America has lightened your skin, made you forget your language. You have tasted Western women and you're probably not as attracted to Vietnamese women anymore. You eat nutritious Western food and you are bigger and stronger than us. You know better than to smoke and drink like Vietnamese. You know exercise is good so you don't waste your time sitting in cafés and smoking your hard earned money away. Someday, your blood will mix so well with the Western blood that there will be no difference between you and them. You are already lost to us.

Share your food with the needy and you shall see that your food will taste much better!

And food made with love, she thought, tasted better-everybody knew that. It just did.

I was right. Cat food tasted worse on the way up. As my best friend Mel would’ve said in my situation: “Somebody better get some mothertrucking filet mignon up in this bitch, or I will MUTINY.

When we are relaxed and at ease in our environment, our parasympathetic system—sometimes called the “rest and digest” branch—kicks in. This is why food tastes better in the outdoors, explains Miyazaki.

The food tasted even better than before, Inetkaes thought, as she plopped a small piece of the duck and the grape into her mouth. Though so different from each other, the textures and tastes blended perfectly on her tongue.

Lifelong boundaries in the area of food make our lives better because they keep us safe. Yes, they cramp our style, but you know what? Our style needs to be cramped because there are consequences to eating what we want when we want.

Instead of eating raw potatoes during my trip, I’ll be eating (cold) precooked potatoes. First off, they’ll taste a lot better. But more important, they’ll be cooked. When you cook food, the proteins break down, and the food becomes easier to digest.

Have I added to their building blocks, shoring them up with strength and their own magnificence? Have I shown them enough color? Did I let them have enough ice cream and leave them alone enough without my anxieties? How can we know which is the right way? We have to go with our inner instincts and the feeling in our bones. But I can contribute to their growing cells, show them some foods that are better than others, walk with them, and encourage their own tastes. I can teach them to love and appreciate food, help them treat their bodies like gold, listen to them wanting more or less. The rest I have to trust.

A pot of gold does not give the food a better taste than a crock.

we educators continue to remodel the kitchen, we're continuously surprised that the food does not taste any better.

A taste for better stuff is cultivated only through experience.

Nothing tastes as good as the Taste for Life.

It allows for free personal expression like painting, musical composition or writing and yet fulfils a most practical need: the need to eat. Edible art. What could be better?

The longer we eat healthier foods, the better they taste.” —Dr. Michael Greger, Humane Society Most

Romanticism tells us that in order to make the most of our human potential we must have as many different experiences as we can. We must open ourselves to a wide spectrum of emotions; we must sample various kinds of relationships; we must try different cuisines; we must learn to appreciate different styles of music. One of the best ways to do all that is to break free from our daily routine, leave behind our familiar setting, and go travelling in distant lands, where we can ‘experience’ the culture, the smells, the tastes and the norms of other people. We hear again and again the romantic myths about ‘how a new experience opened my eyes and changed my life’. Consumerism tells us that in order to be happy we must consume as many products and services as possible. If we feel that something is missing or not quite right, then we probably need to buy a product (a car, new clothes, organic food) or a service (housekeeping, relationship therapy, yoga classes). Every television commercial is another little legend about how consuming some product or service will make life better. Romanticism, which encourages variety, meshes perfectly with consumerism. Their marriage has given birth to the infinite ‘market of experiences’, on which the modern tourism industry is founded.

Occasionally, in the stillness of a taxi or an airplane, she would catalog the pleasures she had lost. Cigarettes. Chewing gum. Strong mint toothpaste. Any food with hard edges or sharp corners that could pierce or abrade the inside of her mouth: potato chips, croutons, crunchy peanut butter. Any food that was more than infinitesimally, protozoically, spicy or tangy or salty or acidic: pesto or Worcestershire sauce, wasabi or anchovies, tomato juice or movie-theater popcorn. Certain pamphlets and magazines whose paper carried a caustic wafting chemical scent she could taste as she turned the pages. Perfume. Incense. Library books. Long hours of easy conversation. The ability to lick an envelope without worrying that the glue had irritated her mouth. The knowledge that if she heard a song she liked, she could sing along to it in all her dreadful jubilant tunelessness. The faith that if she bit her tongue, she would soon feel better rather than worse.

It appears diet drinks with artificial sweeteners are not much better. The taste of diet drinks makes you crave other sweet foods and may even increase the risk of stroke, depression, and heart attack.

She showed you how to make her special adobo recipe- proper adobo, with soy sauce and vinegar and spices- and it tasted exquisite, better than any other grandmother would have made. She offered both meals for free to the carinderia's clientele that day, much to their delight. Sampling your casserole brought them no perceptible changes; eating Lola's adobo left them fresh, eager, and thrumming with energy, exhaustion falling away like a cloak.

This doesn’t just apply if your goal is to make art of lasting significance. Even if your goal is to make fast food, it will likely taste better if you experience the best fresh food available to you during the process. Level up your taste.

Fresh corn tastes better than canned corn, and who knew? So if you want to pay extra for that, great. Be our guest. But quit acting like it is a ‘conscience and responsibility’ thing, because canned corn is nutritionally better than no corn.(p. 91).

What a skeletal wreck of man this is. Translucent flesh and feeble bones, the kind of temple where the whores and villains try to tempt the holistic domes. Running rampid with free thought to free form, and the free and clear. When the matters at hand are shelled out like lint at a laundry mat to sift and focus on the bigger, better, now. We all have a little sin that needs venting, virtues for the rending and laws and systems and stems are ripped from the branches of office, do you know where your post entails? Do you serve a purpose, or purposely serve? When in doubt inside your atavistic allure, the value of a summer spent, and a winter earned. For the rest of us, there is always Sunday. The day of the week the reeks of rest, but all we do is catch our breath, so we can wade naked in the bloody pool, and place our hand on the big, black book. To watch the knives zigzag between our aching fingers. A vacation is a countdown, T minus your life and counting, time to drag your tongue across the sugar cube, and hope you get a taste. WHAT THE FUCK IS ALL THIS FOR? WHAT THE HELL’S GOING ON? SHUT UP! I can go on and on but lets move on, shall we? Say, your me, and I’m you, and they all watch the things we do, and like a smack of spite they threw me down the stairs, haven’t felt like this in years. The great magnet of malicious magnanimous refuse, let me go, and punch me into the dead spout again. That’s where you go when there’s no one else around, it’s just you, and there was never anyone to begin with, now was there? Sanctimonious pretentious dastardly bastards with their thumb on the pulse, and a finger on the trigger. CLASSIFIED MY ASS! THAT’S A FUCKING SECRET, AND YOU KNOW IT! Government is another way to say better…than…you. It’s like ice but no pick, a murder charge that won’t stick, it’s like a whole other world where you can smell the food, but you can’t touch the silverware. Huh, what luck. Fascism you can vote for. Humph, isn’t that sweet? And we’re all gonna die some day, because that’s the American way, and I’ve drunk too much, and said too little, when your gaffer taped in the middle, say a prayer, say a face, get your self together and see what’s happening. SHUT UP! FUCK YOU! FUCK YOU! I’m sorry, I could go on and on but their times to move on so, remember: you’re a wreck, an accident. Forget the freak, your just nature. Keep the gun oiled, and the temple cleaned shit snort, and blaspheme, let the heads cool, and the engine run. Because in the end, everything we do, is just everything we’ve done.

Nothing fills Vera with quite as much joy as watching loved ones eat her food. It’s one of the many things she misses about Jinlong and Tilly. When it was the three of them at home, she’d cook every day and watch as Jinlong and Tilly ate, and food always tasted so much better that way. Living alone, Vera finds that much of the joy of cooking has leached out of her, to the point where she mostly eats plain rice and simple sauteed vegetables for dinner. Why bother cooking elaborate meals for just one person? But now she has so many people to cook for. Her days are filled to bursting and she’s constantly rushing here and there, and she can’t possibly be happier than this.

There are many shortcuts in life, but perhaps none that come free of consequences. Sugar is one of those things we have manipulated into giving us lots of shortcuts: to better taste, to more convenience, to ever-higher food industry profits. But at what costs? As the old saying goes, if you don’t have your health, you don’t have anything.

Ildiko shuddered.  Her hope to never again see or eat the Kai’s most beloved and revolting delicacy had been in vain.  When Brishen informed her that the dish was one of Serovek’s favorites, she resigned herself to another culinary battle with her food and put the scarpatine on the menu.  She ordered roasted potatoes as well, much to the head cook’s disgust. When servants brought out the food and set it on the table, Brishen leaned close and whispered in her ear.  “Revenge, wife?” “Hardly,” she replied, keeping a wary eye on the pie closest to her.  The golden top crust, with its sprinkle of sparkling salt, pitched in a lazy undulation.  “But I’m starving, and I have no intention of filling up on that abomination.” Their guest of honor didn’t share their dislike of either food.  As deft as any Kai, Serovek made short work of the scarpatine and its whipping tail, cleaved open the shell with his knife and took a generous bite of the steaming gray meat. Ildiko’s stomach heaved.  She forgot her nausea when Serovek complimented her.  “An excellent choice to pair the scarpatine with the potato, Your Highness.  They are better together than apart.” Beside her, Brishen choked into his goblet.  He wiped his mouth with his sanap.  “What a waste of good scarpatine,” he muttered under his breath. What a waste of a nice potato, she thought.  However, the more she thought on Serovek’s remark, the more her amusement grew. “And what has you smiling so brightly?”  Brishen stared at her, his lambent eyes glowing nearly white in the hall’s torchlight. She glanced at Serovek, happily cleaning his plate and shooting the occasional glance at Anhuset nearby.  Brishen’s cousin refused to meet his gaze, but Ildiko had caught the woman watching the Beladine lord more than a few times during dinner. “That’s us, you know,” she said. “What is us?” “The scarpatine and the potato.  Better together than alone.  At least I think so.” One of Brishen’s eyebrows slid upward.  “I thought we were hag and dead eel.  I think I like those comparisons more.”  He shoved his barely-touched potato to the edge of his plate with his knife tip, upper lip curled in revulsion to reveal a gleaming white fang. Ildiko laughed and stabbed a piece of the potato off his plate.  She popped it into her mouth and chewed with gusto, eager to blunt the taste of scarpatine still lingering on her tongue.

There are those rare moments in life- when you feel that jolt and it feels great and it hurts like hell, but you're feeling, really feeling and suddenly colors seem brighter and sounds have more clarity and foods taste better and you never, not even for a minute, stop thinking about him and you know, just know that he is feeling exactly the same way about you

It occurred to him that the reason he liked Wednesday and Mr. Nancy and the rest of them better than their opposition was pretty straightforward: they might be dirty, and cheap, and their food might taste like shit, but at least they didn’t speak in clichés. And he would take a roadside attraction, no matter how cheap, how crooked, or how sad, over a shopping mall, any day.

The master and mistress of the house and the rest of the Blood -even the Crux himself- brought our food, poured the wine, did our bidding. The centerpiece was a roasted stag. crowned with gilded antlers and stuffed with songbirds; they had hunted well. We were forbidden to kill the deer that fattened on our coleworts and stole our grain, and the venison tasted all the better for the salt of revenge.

Ever since then 'Buela is convinced I have magical hands when it comes to cooking. And I don't know if I really have something special, or if her telling me I got something special has brainwashed me into believing it, but I do know I'm happier in the kitchen than anywhere else in the world. It's the one place I let go and only need to focus on the basics: taste, smell, texture, fusion, beauty. And something special does happen when I'm cooking. It's like I can imagine a dish in my head and I just know that if I tweak this or mess with that, if I give it my special brand of sazón, I'll have made a dish that never existed before. Angelica thinks it's because we live in the hood, so we never have exactly the right ingredients- we gotta innovate, baby. My aunt Sarah says it's in our blood, an innate need to tell a story through food. 'Buela says it's definitely a blessing, magic. That my food doesn't just taste good, it is good- straight up bottled goodness that warms you and makes you feel better about your life. I think I just know that this herb with that veggie with that meat plus a dash of eso ahí will work. And that if everything else goes wrong, a little squeeze of lime and a bottle of hot sauce ain't never hurt nobody.

The subtle part of food forms the mind. Mind is manufactured out of food. The subtle part of food is transformed into mind. Food does not mean merely what we eat, but what we gather through all our senses. Learn to see God everywhere. This is real food for the eye. Purity of thought depends upon purity of food. You can see better, hear better, taste better, think better, when you entertain sublime divine thoughts.

This, no doubt, was the call 33 had heard. Bored with his balanced diet of maize and maple peas, tired of the pecking order of the loft and the predictability of each day — the bird had wanted out; wanted up and away. A day of high life; of food that had to be chased a little, and tasted all the better for that; of the companionship of wild things. All this went through Cal’s head, in a vague sort of way, while he watched the circling flocks.

I was still a girl (which in many matters is the same thing as a fool) and it seemed to me shameful that, in all my sorrow and care, I was so eager for the food when it came. I never tasted better. And that meal in the firelight (which had made all the rest of the world a mere darkness as soon as it blazed up) seemed to me very sweet and home-like; mortal food and warmth for mortal limbs and bellies, no need (for a space) to think of gods and riddles and wonders.

No, for some unknown reason, I feel more at home in the Italian Alps than I do in the brutal heat of Puglia. I like brisk autumns, snowy winters, rainy springs, and temperate summers. The change of seasons allows for a change in one’s wardrobe (I’m sartorially obsessed) and, most important, one’s diet. A boeuf carbonnade tastes a thousand times better in the last days of autumn than when it’s eighty degrees and the sun is shining. An Armagnac is the perfect complement to a snowy night by the fire but not to an August beach outing, just as a crisp Orvieto served with spaghetti con vongole is ideal “al fresco” on a sunny summer afternoon but not nearly as satisfying when eaten indoors on a cold winter’s night. One thing feeds the other. (Pun intended.) So a visit to Iceland to escape the gloom of what is known in London as “winter” was an exciting prospect. However, my greatest concern, as you can probably guess, if you’re still reading this, was the food.

In the Apollo moon program of the late 1960s, the quality and variety of space food was greatly improved. Hot water was available for rapid reconstitution of freeze-dried foods, and the taste of the foods was much better. The astronauts carried “spoon bowls,” pressurized plastic containers that could be opened with a plastic zipper and the contents eaten with a spoon. Because it had a high moisture content, the food clung to the spoon, making eating seem closer to the earthbound experience.

She had just given Liger his food when a tap sounded on the connecting door. Priss’s heart leaped into her throat. With excitement. Not dread, or annoyance, or even indifference. Pure, sizzling stimulation. Suddenly she was wide-awake. Tamping down her automatic smile, Priss leaned on the door. “Yeah?” “Open up.” Still fighting that twitching grin, Priss tried to sound disgruntled as she asked, “Why?” Something hit the door—maybe his head—and Trace said, “I heard you up and moving around, Priss. I have coffee ready, but if you don’t want any—” Being a true caffeine junkie, she jerked open the door. “Oh, bless you, man.” She took the cup straight out of Trace’s hand, drank deeply and sighed as the warmth penetrated the thick fog of novel sentiment. “Ahhhh. Nirvana. Thank you.” Only after the caffeine ingestion did she notice that Trace wore unsnapped jeans and nothing else. Her eyes flared wide and her jaw felt loose. Holy moly. “That was my cup,” Trace told her, bemused. But Priss could only stare at him. Despite the delicious coffee she’d just poured in it, her mouth went dry. When she continued to stare at him, at his chest and abdomen, her gaze tracking a silky line of brown hair that disappeared into his jeans, Trace crossed his arms. Her gaze jumped to his face and she found him watching her with equal fascination. A little lost as to the reason for that look, Priss asked with some belligerence, “What?” With a cryptic smile, Trace shook his head. “Never mind. Help yourself, and I’ll get another.” Oh, crap, she’d snatched away his cup! “Sorry.” He lifted a hand in dismissal and went to the coffee machine sitting atop the dresser. His jeans rode low on his hips. The sun had darkened his skin, creating a sharp contrast to his fair hair. Another drink was in order, and another sigh of bliss. Hoping to regain her wits, Priss said, “God, nothing in the world tastes better than that first drink of coffee.” Trace looked over his shoulder, his attention zeroing in on her mouth, then her chest and finally down to her bare legs. “Oh, I don’t know about that.

It’s not hard to like these foods once you open your mouth to them: the anchovies, the trotters, the pig’s head terrines, the sardines, the mackerel, the uni, the liver mousses and confits. Once you admit that you want things to taste like more or better versions of themselves - once you commit to flavor as your god - the rest follows. I started adding salt to everything. My tongue grew calloused, overworked. You want the fish to taste like fish, but fish times a thousand. Times a million. Fish on crack. I was lucky I never tried crack.

Words are anchors for sense experience, but the experience is not the reality, and the word is not the experience. Language is thus two removes from reality. To argue about the real meaning of a word is rather like arguing that one menu tastes better than another because you prefer the food that is printed on it...To come to believe that the external world is patterned by the way we talk about it is even worse than eating the menu - it is eating the printing ink on the menu. Words can be combined and manipulated in ways that have nothing to do with sensory experience.

When we’re in line for food, Peter reaches for a brownie and I say, “Don’t--I brought cookies,” and he gets excited. “Can I have one now?” he asks. I pull my Tupperware out of my bag and Peter grabs one. “Let’s not share with anybody else,” he says. “Too late,” I say, because our friends have spotted us. Darrell is singing, “Her cookies bring all the boys to the yard,” as we walk up to the table. I set the Tupperware down on the table and the boys wrestle for it, snatching cookies and gobbling them up like trolls. Pammy manages to snag one and says, “Y’all are beasts.” Darrell throws his head back and makes a beastlike sound, and she giggles. “These are amazing,” Gabe groans, licking chocolate off his fingers. Modestly I say, “They’re all right. Good, but not amazing. Not perfect.” I break a piece off of Peter’s cookie. “They taste better fresh out of the oven.” “Will you please come over to my house and bake me cookies so I know what they taste like fresh out of the oven?” Gabe bites into another one and closes his eyes in ecstasy. Peter snags one. “Stop eating all my girlfriend’s cookies!” Even a year later, it still gives me a little thrill to hear him say “my girlfriend” and know that I’m her. “You’re gonna get a gut if you don’t quit with that shit,” Darrell says. Peter takes a bite of cookie and lifts up his shirt and pats his stomach. “Six-pack, baby.” “You’re a lucky girl, Large,” Gabe says. Darrell shakes his head. “Nah, Kavinsky’s the lucky one.” Peter catches my eye and winks, and my heart beats quicker. I have a feeling that when I’m Stormy’s age, these everyday moments will be what I remember: Peter’s head bent, biting into a chocolate chip cookie; the sun coming through the cafeteria window, bouncing off his brown hair; him looking at me.

Sirine puts a forkful of sweet potatoes into her mouth. The potatoes are soft as velvet, the gravy satiny. It is as if she can taste the life inside all those ingredients: the stem that the cranberries grew on, the earth inside the bread, even the warm blood inside the turkey. It comes back to her, the small secret that was always hers, for years, the only truth she seemed to possess- that food was better than love: surer, truer, more satisfying and enriching. As long as she could lose herself in the rhythms of peeling an onion, she was complete and whole. And as long as she could cook, she would be loved.

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

When you can prolong the inevitable, it’s always better. That’s why, for a predator, the wilding begins with a chase. It’s not toying with food, as some people think. It’s getting the adrenaline level to match your own. There comes a point, though, where waiting is no longer possible. You hear the prey’s heart beating inside your own head, and it is the last conscious thought you will be able to hold. Once you give in to the primeval, you are an observer, watching another part of you feast, shredding the flesh to find the ambrosia. You drink in the victim’s fear, but it tastes like excitement. You have no past, no future, no sympathy, no soul. But you knew that before you even started, didn’t you?

How can you say anything other than Ratatouille is Pixar's best movie? Your a chef, for Christ's sake," Sue said. Lou smiled at Sue's accusatory tone. She needed this distraction. Harley rolled his eyes and said, "You're letting your biases show, Sue. Up uses music better- like a character. The opening fifteen minutes is some of the best filmmaking- ever. And who doesn't love a good squirrel joke?" "But Ratatouille brings it all back to food." Sue waved a carrot in the air to emphasize her point. "They made you want to eat food cooked by a rat! I'd eat the food; it looked magnificent. That rat cooked what he loved; what tasted good. Like I've been telling Lou, we should cook food from the heart, not just the cookbook.

Weigh second- and third-order consequences. By recognizing the higher-level consequences nature optimizes for, I’ve come to see that people who overweigh the first-order consequences of their decisions and ignore the effects of second- and subsequent-order consequences rarely reach their goals. This is because first-order consequences often have opposite desirabilities from second-order consequences, resulting in big mistakes in decision making. For example, the first-order consequences of exercise (pain and time spent) are commonly considered undesirable, while the second-order consequences (better health and more attractive appearance) are desirable. Similarly, food that tastes good is often bad for you and vice versa.

After all, behavioral economists have spent years demonstrating the clear relationship between making something easy to do and getting people to actually do it. My very good friend and longtime collaborator Richard Thaler puts it this way: “My number-one mantra from Nudge [his book, cowritten with Cass Sunstein, on the application of behavioral economic principles to public policy] is, ‘Make it easy.’ When I say make it easy, what I mean is, if you want to get somebody to do something, make it easy. If you want to get people to eat healthier foods, then put healthier foods in the cafeteria, and make them easier to find, and make them taste better. So in every meeting I say, ‘Make it easy.’ It’s kind of obvious, but it’s also easy to miss.”7

Is it wrong to get the pleasure out of biting the ears off a chocolate rabbit? I do not know… nonetheless, it makes me feel better. Yapper, chocolate makes any girl feel better! On the 4th of July other people’s fireworks go boom and bang and have been popped, but not mine… but I could care less. What good are fireworks if you cannot observe them with someone that truly cares about you or you care for them? Thanksgiving what do I have to be thankful for? Let’s see the only thing that comes to mind is… me being around so that people can torment me. It is not like we can sit down at the table and have a conversation anyways. The food is slammed down and it is always cold and tastes many days old, with the only words whispered being ‘Pass the gravy.

NORMAN’S EGG SALAD 4 cups peeled and chopped hard-boiled eggs.*** (That’s about a dozen extra large eggs—measure after chopping) 1/2 cup crumbled cooked bacon (make your own or use real crumbled bacon from a can—I used Hormel Premium Real Crumbled Bacon) 1 Tablespoon chopped parsley (it’s better if it’s fresh, but you can use dried parsley flakes if you don’t have fresh on hand) 1/4 cup grated carrots (for color and a bit of sweetness) 4 ounces cream cheese 1/4 cup sour cream 1/2 cup mayonnaise (I used Best Foods, which is Hellmann’s in some states) 1/2 teaspoon garlic powder (or 1/2 teaspoon freshly minced garlic) 1/2 teaspoon onion powder (or 1 teaspoon freshly minced onion) salt to taste freshly ground black pepper to taste   Peel and chop the hard-boiled eggs. Add the crumbled bacon, the parsley, and the grated carrots. Mix well.   Put the cream cheese in a small bowl and microwave for 30 seconds on HIGH to soften it. If it can be easily stirred with a fork, add the sour cream and mayonnaise, and mix well. If the cream cheese is still too solid, give it another 10 seconds or so before you add the other ingredients.   Stir in the garlic powder and onion powder.   Add the cream cheese mixture to the bowl with the eggs and stir it all up. Add salt and freshly ground pepper to taste, and chill until ready to serve.   Serve by itself on a lettuce leaf, as filling in a sandwich, or stuffed in Hannah’s Very Best Cream Puffs for a fancy luncheon.   Yield: Makes approximately a dozen superb egg salad sandwiches.

We are fighting for a better land, we are fighting for freedom. We wish only to have hope again in our lives, to have a safe place for our mothers, our children. We wish for justice. We wish for holidays. We wish to go walking in the sea and eat ice cream. We wish for antibiotics when our brothers are sick. We wish for a job that finishes at six o’clock in the afternoon. We wish to pay rent, to cook food with our own hands, good food, to taste cinnamon again. We wish to decorate our homes, and smell fresh paint, and be proud of the lives we have built. We wish to practise our beliefs, piously and in peace. We wish to know our neighbours, and play simple games, and read books, and watch TV. Is this so much? Is this more than any man desires? Do you understand?

If your head is spinning from all this chemistry, the take-home is quite simple: since for every instance of vegetable oil use there’s a far better and tastier alternative, why not just go with a healthier, tastier fat? Switch out the canola oil dressing for an olive oil alternative. If you can’t find one, make one yourself (see recipes in Chapter 13). Instead of the usual brand-name mayo, have a taste of Primal Kitchen’s new mayo product, which I can tell you is pretty good. At your local restaurant, where they no doubt fry the fish in a vegetable oil or “blended oil,” ask if they can cook yours using butter. If you want to make yourself a batch of home-fries, make sure it’s either peanut oil or (if you can afford it) duck fat, and that you change the oil after every couple uses.

The Struggle is when you wonder why you started the company in the first place. The Struggle is when people ask you why you don’t quit and you don’t know the answer. The Struggle is when your employees think you are lying and you think they may be right. The Struggle is when food loses its taste. The Struggle is when you don’t believe you should be CEO of your company. The Struggle is when you know that you are in over your head and you know that you cannot be replaced. The Struggle is when everybody thinks you are an idiot, but nobody will fire you. The Struggle is where self-doubt becomes self-hatred. The Struggle is when you are having a conversation with someone and you can’t hear a word that they are saying because all you can hear is The Struggle. The Struggle is when you want the pain to stop. The Struggle is unhappiness. The Struggle is when you go on vacation to feel better and you feel worse. The Struggle is when you are surrounded by people and you are all alone. The Struggle has no mercy. The Struggle is the land of broken promises and crushed dreams. The Struggle is a cold sweat. The Struggle is where your guts boil so much that you feel like you are going to spit blood. The Struggle is not failure, but it causes failure. Especially if you are weak. Always if you are weak. Most people are not strong enough. Every great entrepreneur from Steve Jobs to Mark Zuckerberg went through The Struggle and struggle they did, so you are not alone. But that does not mean that you will make it. You may not make it. That is why it is The Struggle. The Struggle is where greatness comes from.

The pressure is on. They've teased me all week, because I've avoided anything that requires ordering. I've made excuses (I'm allergic to beef," "Nothing tastes better than bread," Ravioli is overrated"), but I can't avoid it forever.Monsieur Boutin is working the counter again. I grab a tray and take a deep breath. "Bonjour, uh...soup? Sopa? S'il vous plait?" "Hello" and "please." I've learned the polite words first, in hopes that the French will forgive me for butchering the remainder of their beautiful language. I point to the vat of orangey-red soup. Butternut squash, I think. The smell is extraordinary, like sage and autumn. It's early September, and the weather is still warm. When does fall come to Paris? "Ah! soupe.I mean,oui. Oui!" My cheeks burn. "And,um, the uh-chicken-salad-green-bean thingy?" Monsieur Boutin laughs. It's a jolly, bowl-full-of-jelly, Santa Claus laugh. "Chicken and haricots verts, oui. You know,you may speek Ingleesh to me. I understand eet vairy well." My blush deepends. Of course he'd speak English in an American school. And I've been living on stupid pears and baquettes for five days. He hands me a bowl of soup and a small plate of chicken salad, and my stomach rumbles at the sight of hot food. "Merci," I say. "De rien.You're welcome. And I 'ope you don't skeep meals to avoid me anymore!" He places his hand on his chest, as if brokenhearted. I smile and shake my head no. I can do this. I can do this. I can- "NOW THAT WASN'T SO TERRIBLE, WAS IT, ANNA?" St. Clair hollers from the other side of the cafeteria. I spin around and give him the finger down low, hoping Monsieur Boutin can't see. St. Clair responds by grinning and giving me the British version, the V-sign with his first two fingers. Monsieur Boutin tuts behind me with good nature. I pay for my meal and take the seat next to St. Clair. "Thanks. I forgot how to flip off the English. I'll use the correct hand gesture next time." "My pleasure. Always happy to educate." He's wearing the same clothing as yesterday, jeans and a ratty T-shirt with Napolean's silhouette on it.When I asked him about it,he said Napolean was his hero. "Not because he was a decent bloke, mind you.He was an arse. But he was a short arse,like meself." I wonder if he slept at Ellie's. That's probably why he hasn't changed his clothes. He rides the metro to her college every night, and they hang out there. Rashmi and Mer have been worked up, like maybe Ellie thinks she's too good for them now. "You know,Anna," Rashmi says, "most Parisians understand English. You don't have to be so shy." Yeah.Thanks for pointing that out now.

I don’t like stories. I like moments. I like night better than day, moon better than sun, and here-and-now better than any sometime-later. I also like birds, mushrooms, the blues, peacock feathers, black cats, blue-eyed people, heraldry, astrology, criminal stories with lots of blood, and ancient epic poems where human heads can hold conversations with former friends and generally have a great time for years after they’ve been cut off. I like good food and good drink, sitting in a hot bath and lounging in a snowbank, wearing everything I own at once, and having everything I need close at hand. I like speed and that special ache in the pit of the stomach when you accelerate to the point of no return. I like to frighten and to be frightened, to amuse and to confound. I like writing on the walls so that no one can guess who did it, and drawing so that no one can guess what it is. I like doing my writing using a ladder or not using it, with a spray can or squeezing the paint from a tube. I like painting with a brush, with a sponge, and with my fingers. I like drawing the outline first and then filling it in completely, so that there’s no empty space left. I like letters as big as myself, but I like very small ones as well. I like directing those who read them here and there by means of arrows, to other places where I also wrote something, but I also like to leave false trails and false signs. I like to tell fortunes with runes, bones, beans, lentils, and I Ching. Hot climates I like in the books and movies; in real life, rain and wind. Generally rain is what I like most of all. Spring rain, summer rain, autumn rain. Any rain, anytime. I like rereading things I’ve read a hundred times over. I like the sound of the harmonica, provided I’m the one playing it. I like lots of pockets, and clothes so worn that they become a kind of second skin instead of something that can be taken off. I like guardian amulets, but specific ones, so that each is responsible for something separate, not the all-inclusive kind. I like drying nettles and garlic and then adding them to anything and everything. I like covering my fingers with rubber cement and then peeling it off in front of everybody. I like sunglasses. Masks, umbrellas, old carved furniture, copper basins, checkered tablecloths, walnut shells, walnuts themselves, wicker chairs, yellowed postcards, gramophones, beads, the faces on triceratopses, yellow dandelions that are orange in the middle, melting snowmen whose carrot noses have fallen off, secret passages, fire-evacuation-route placards; I like fretting when in line at the doctor’s office, and screaming all of a sudden so that everyone around feels bad, and putting my arm or leg on someone when asleep, and scratching mosquito bites, and predicting the weather, keeping small objects behind my ears, receiving letters, playing solitaire, smoking someone else’s cigarettes, and rummaging in old papers and photographs. I like finding something lost so long ago that I’ve forgotten why I needed it in the first place. I like being really loved and being everyone’s last hope, I like my own hands—they are beautiful, I like driving somewhere in the dark using a flashlight, and turning something into something completely different, gluing and attaching things to each other and then being amazed that it actually worked. I like preparing things both edible and not, mixing drinks, tastes, and scents, curing friends of the hiccups by scaring them. There’s an awful lot of stuff I like.

WHAT IS CALMNESS? Calmness is not a character trait, it’s simply a skill. You have to decide that it matters, that the quality of your presence would be better if you slowed yourself down and were really connected to people and the moment you are living in. Then you practise until gradually it becomes part of you. It benefits everyone around you – they feel peaceful and happy in your presence. It’s exactly what children need in a parent. And it benefits you – with less stress hormones, you live longer and feel better. Calmness is well worth cultivating. Calmness is made up of certain actions; breathing deeper, dropping your shoulders, settling your muscles, feeling your feet strongly planted on the ground, focusing your thoughts on the job in hand in a steady easy way, and not going off into panicked thoughts. Even just counting three or four breaths, in and out, will slow your heartbeat and calm your mind down. Calm people are actually doing these things automatically; when an emergency strikes they intentionally calm themselves more in order to counter the tendency to panic and do the wrong thing. Self-regulating your level of emotional arousal is an incredibly valuable skill for life. All you have to do is notice, am I calm? If not, breathe a couple of times consciously, feel your feet on the ground, and notice how, as the last burst of adrenaline clears away, the calmness response starts to kick in. Practise this for a few days, and soon the natural appeal of calmness will pull you more and more to that peaceful and steady place. Everything is better – the taste of food, the scent of flowers, the feel of the water in your shower, warm on your skin. You will find that time slows down, and you can think more in the pause before you open your mouth. And that has real benefits!

The wines were great, and better by the minute, even as the drinkers softened. Just as wines opened at the table, so the friends' thirst changed. Their tongues were not so keen, but curled, delighted, as the wines deepened. Nick's Latour was a classic Bordeaux, perfumed with black currant and cedar, perfectly balanced, never overpowering, too genteel to call attention to itself, but too splendid to ignore. Raj's Petrus, like Raj himself, more flamboyant, flashier, riper, ravishing the tongue. And then the Californian, which was in some ways richest, and in others most ethereal. George was sure the scent was eucalyptus in this Heitz, the flavor creamy with just a touch of mint, so that he could imagine the groves of silvery trees. The Heitz was smooth and silky, meltingly soft, perhaps best suited to George's tournedos, seared outside, succulent and pink within, juices running, mixing with the young potatoes and tangy green beans crisp enough to snap.

As we walk through Savignio, the copper light of dusk settling over the town's narrow streets, we stop anyone we can find to ask for his or her ragù recipe. A retired policeman says he likes an all-pork sauce with a heavy hit of pancetta, the better for coating the pasta. A gelato maker explains that a touch of milk defuses the acidity of the tomato and ties the whole sauce together. Overhearing our kitchen talk below, an old woman in a navy cardigan pokes her head out of a second-story window to offer her take on the matter: "I only use tomatoes from my garden- fresh when they're in season, preserved when it gets cold." Inspired by the Savignio citizenry, we buy meat from the butcher, vegetables and wine from a small stand in the town's piazza, and head to Alessandro's house to simmer up his version of ragù: two parts chopped skirt steak, one part ground pancetta, the sautéed vegetable trio, a splash of dry white wine, and a few canned San Marzano tomatoes.

When they got to the table, it was easy to recognize some of the dishes just from their pictures in the book. Skillet Broken Lasagna, which smelled of garlic and bright tomato; Fluffy Popovers with Melted Brie and Blackberry Jam (she started eating that the minute she picked it up and could have cried at the sweet, creamy-cheesy contrast to the crisp browned dough). There were also the two versions of the coconut rice, of course, and Trista had placed them next to the platter of gorgeously browned crispy baked chicken with a glass bowl of hot honey, specked with red pepper flakes, next to it, and in front of the beautifully grilled shrimp with serrano brown sugar sauce. Every dish was worthy of an Instagram picture. Which made sense, since Trista had, as Aja had pointed out, done quite a lot of food porn postings. There was also Cool Ranch Taco Salad on the table, which Margo had been tempted to make but, as with the shrimp dish, given that she had been ready to bail on the idea of coming right up to the last second, had thought better of, lest she have taco salad for ten that needed to be eaten in two days. Not that she couldn't have finished all the Doritos that went on top that quickly. But there hadn't been a Dorito in her house since college, and she kind of thought it ought to be a cause for celebration when she finally brought them back over the threshold of Calvin's ex-house. The Deviled Eggs were there too, thank goodness, and tons of them. They were creamy and crunchy and savory, sweet and- thanks to an unexpected pocket of jalapeño- hot, all at the same time. Classic party food. Classic church potluck food too. Whoever made those knew that deviled eggs were almost as compulsively delicious as potato chips with French onion dip. And, arguably, more healthful. Depending on which poison you were okay with and which you were trying to avoid. There was a gorgeous galaxy-colored ceramic plate of balsamic-glazed brussels sprouts, with, from what Margo remembered of the recipe, crispy bacon crumbles, sour cranberries, walnuts, and blue cheese, which was- Margo tasted it with hope and was not disappointed- creamy Gorgonzola Dolce.

For about 48 weeks of the year an asparagus plant is unrecognizable to anyone except an asparagus grower. Plenty of summer visitors to our garden have stood in the middle of the bed and asked, 'What is this stuff? It's beautiful!' We tell them its the asparagus patch, and they reply, 'No this, these feathery little trees.' An asparagus spear only looks like its picture for one day of its life, usually in April, give or take a month as you travel from the Mason-Dixon Line. The shoot emerges from the ground like a snub nose green snake headed for sunshine, rising so rapidly you can just about see it grow. If it doesn't get it's neck cut off at ground level as it emerges, it will keep growing. Each triangular scale on the spear rolls out into a branch until the snake becomes a four foot tree with delicate needles. Contrary to lore, fat spears are no more tender or mature than thin ones. Each shoot begins life with its own particular girth. In the hours after emergence, it lengthens but does not appreciably fatten. To step into another raging asparagus controversy, white spears are botanically no different from their green colleagues. White shoots have been deprived of sunlight by a heavy mulch pulled up over the plant's crown. European growers go to this trouble for consumers who prefer the stalks before they've had their first blush of photosynthesis. Most Americans prefer the more developed taste of green. Uncharacteristically, we're opting for the better nutritional deal here also. The same plant could produce white or green spears in alternate years, depending on how it is treated. If the spears are allowed to proceed beyond their first exploratory six inches, they'll green out and grow tall and feathery like the house plant known as asparagus fern, which is the next of kin. Older, healthier asparagus plants produce chunkier, more multiple shoots. Underneath lies an octopus-shaped affair of chubby roots called a crown that stores enough starch through the winter to arrange the phallic send-up when winter starts to break. The effect is rather sexy, if you're the type to see things that way. Europeans of the Renaissance swore by it as an aphrodisiac and the church banned it from nunneries.

Contrary to popular belief, the psychiatric concept of clinical depression is different from ordinary sadness. Depression adds to sadness a constellation of physical symptoms that produce a general slowing and deadening of bodily functions. A depressive person sleeps less, and the nighttime becomes a dreaded chore that one can never achieve properly. Or one never gets out of bed; better sleep, if one can, since one can’t do anything else. Interest in life and activities declines. Thinking itself is difficult; concentration is shot; it’s hard enough to focus on three consecutive thoughts, much less read an entire book. Energy is low; constant fatigue, inexplicable and unyielding, wears one down. Food loses its taste. Or to feel better, one might eat more, perhaps to stave off boredom. The body moves slowly, falling to the declining rhythm of one’s thoughts. Or one paces anxiously, unable to relax. One feels that everything is one’s own fault; guilty, remorseful thoughts recur over and over. For some depressives, suicide can seem like the only way out of this morass; about 10 percent take their own lives.

By the way, there's one more benefit to freezing eggs... that I neglected to tell you earlier. Y'see... by freezing them, the robust flavor of the yolks gets even richer!" "The flavor of the yolk... changes?!" "When you freeze a chicken egg, its proteins condense into a jelly... which gives it a tender and creamy consistency when you cook it. The flavor of the yolk in particular becomes deep and rich! Basically, freezing the egg is the biggest reason this tempura rice bowl is as delicious as it is! Plus, I made sure to pour on plenty of Yukihira Family Restaurant's special savory and salty house sauce! It's soy sauce and mirin added to bonito stock. I made sure this batch was extra rich! There's no way it wouldn't par perfectly with the rice and egg! The thing is, luxury-brand eggs all tend to have strong flavors from the get-go. Using them would make the entire rice bowl taste heavy and cloying." "Wait. Is that why...?!" "Yep! Since the sauce I use is thick and heavy, and freezing eggs makes their flavor richer... ... a blander egg is the best choice!" "Oh! He had a legitimate reason for using those cheap eggs!" "That's Soma for you!

All of this could fall flat, feel too much like a caricature of a Sicilian trattoria, if the food itself weren't so damn good: arancini, saffron-scented rice fried into crunchy, greaseless golf balls; polpette di pesce spada, swordfish meatballs with a taste so deep and savory they might as well be made of dry-aged beef; and a superlative version of caponata di melanzane, that ubiquitous Sicilian starter of eggplant, capers, and various other vegetation, stewed into a sweet and savory jam that you will want to smear on everything. Everything around you screams Italy, but those flavors on the end of the fork? The sweet-and-sour tandem, the stain of saffron, the grains of rice: pure Africa. The pasta: even better. Chewy noodles tinted jet black with squid ink and tossed with sautéed rings and crispy legs of calamari- a sort of nose-to-tail homage to the island's cherished cephalopod. And Palermo's most famous dish, pasta con le sarde, a bulge of thick spaghetti strewn with wild fennel, capers, raisins, and, most critically, a half dozen plump sardines slow cooked until they melt into a briny ocean ragù. Sweet, salty, fatty, funky- Palermo in a single bite.

Dear Mr. Beard, On the radio last spring, President Roosevelt said that each and every one of us here on the home front has a battle to fight; We must keep our spirits up. I am doing my best, but in my opinion Liver Gems are a lost cause, because they would take the spirit right out of anyone. So when Mother says it is wrong for us to eat better than our brave men overseas, I tell her that I don't see how eating disgusting stuff helps them in the least. But, Mr. Beard, it is very hard to cook good food when you're only a beginner! When Mother decided it was her patriotic duty to work at the airplane factory, she should have warned me about the recipes. You just can't trust them! Prudence Penny's are so revolting. I want to throw them right into the garbage. Mrs. Davis from next door lent me one of her wartime recipe pamphlets, and I read about liver salmi, which sounded so romantic. But by the time I had cooked the liver for twenty minutes in hot water, cut it into little cubes, rolled them in flour, and sautéed them in fat, I'd made flour footprints all over the kitchen floor. The consommé and cream both hissed like angry cats when I added them. Then I was supposed to add stoned olives and taste for seasoning. I spit it right into the sink.

Being capable and productive feels somewhat beside the point these days. Either you're popular, and therefore exciting and successful and a winner, or you're unpopular, and therefore unimportant and invisible and devoid of redeeming value. Being capable was much more celebrated in the 1970s when I was growing up. People had real jobs that lasted a lifetime back then, and many workers seemed to embrace the promise that if you worked steadily and capably for years, you would be rewarded for it. Even without those rewards, working hard and knowing how to do things seemed like worthwhile enterprises in themselves. "Can she back a cherry pie, Billy Boy, Billy Boy?" my mom used to sing while rolling out pie crust with her swift, dexterous hands. Sexist as its message may have been, the modern version of that song might be worse. It would center around taking carefully staged and filtered photos of your pretty face next to a piece of cherry pie and posting it to your Instagram account, to be rewarded with two thousand red hearts for your efforts. Making food, tasting it, sharing it, understanding yourself as a human who can do things - all of this is flattened down to nothing, now, since only one or two people would ever know about it. Better to feed two thousand strangers an illusion than engage in real work to limited ends.

When I hit thirty, he brought me a cake, three layers of icing, home-made, a candle for each stone in weight. The icing was white but the letters were pink, they said, EAT ME. And I ate, did what I was told. Didn’t even taste it. Then he asked me to get up and walk round the bed so he could watch my broad belly wobble, hips judder like a juggernaut. The bigger the better, he’d say, I like big girls, soft girls, girls I can burrow inside with multiple chins, masses of cellulite. I was his Jacuzzi. But he was my cook, my only pleasure the rush of fast food, his pleasure, to watch me swell like forbidden fruit. His breadfruit. His desert island after shipwreck. Or a beached whale on a king-sized bed craving a wave. I was a tidal wave of flesh. too fat to leave, too fat to buy a pint of full-fat milk, too fat to use fat as an emotional shield, too fat to be called chubby, cuddly, big-built. The day I hit thirty-nine, I allowed him to stroke my globe of a cheek. His flesh, my flesh flowed. He said, Open wide, poured olive oil down my throat. Soon you’ll be forty… he whispered, and how could I not roll over on top. I rolled and he drowned in my flesh. I drowned his dying sentence out. I left him there for six hours that felt like a week. His mouth slightly open, his eyes bulging with greed. There was nothing else left in the house to eat.

Imagine… There’s a roast goose in Hong Kong—Mongkok, near the outskirts of the city, the place looks like any other. But you sink your teeth into the quickly hacked pieces and you know you’re experiencing something special. Layers of what can only be described as enlightenment, one extraordinary sensation after another as the popils of the tongue encounter first the crispy, caramelized skin, then air, then fat—the juicy, sweet yet savory, ever so slightly gamey meat, the fat just barely managing to retain its corporeal form before quickly dematerializing into liquid. These are the kinds of tastes and textures that come with year after year of the same man making the same dish. That man—the one there, behind the counter with the cleaver—hacking roast pork, and roast duck, and roast goose as he’s done since he was a child and as his father did before him. He’s got it right now for sure—and, sitting there at one of the white Formica tables, Cantonese pop songs oozing and occasionally distorting from an undersized speaker, you know it, too. In fact, you’re pretty goddamn sure this is the best roast goose on the whole planet. Nobody is eating goose better than you at this precise moment. Maybe in the whole history of the world there has never been a better goose. Ordinarily, you don’t know if you’d go that far describing a dish—but now, with that ethereal goose fat dribbling down your chin, the sound of perfectly crackling skin playing inside your head to an audience of one, hyperbole seems entirely appropriate.

I’m the living dead. I feel no connection to any other human. I have no friends and I don’t really care much about my family any longer. I feel no love for them. I can feel no joy. I’m incapable of feeling physical pleasure. There’s nothing to ever look forward to as a result. I don’t miss anyone or anything. I eat because I feel hunger pangs, but no food tastes like anything I like. I wear a mask when I’m with other people but it’s been slipping lately. I can’t find the energy to hide the heavy weight of survival and its effect on me. I’m exhausted all the time from the effort of just making it through the day. This depression has made a mockery of my memory. It’s in tatters. I have no good memories to sustain me. My past is gone. My present is horrid. My future looks like more of the same. In a way, I’m a man without time. Certainly, there’s no meaning in my life. What meaning can there be without even a millisecond of joy? Ah, scratch that. Let’s even put aside joy and shoot for lower. How about a moment of being content? Nope. Not a chance. I see other people, normal people, who can enjoy themselves. I hear people laughing at something on TV. It makes me cock my head and wonder what that’s like. I’m sure at sometime in my past, I had to have had a wonderful belly laugh. I must have laughed so hard once or twice that my face hurt. Those memories are gone though. Now, the whole concept of “funny” is dead. I stopped going to movies a long time ago. Sitting in a theater crowded with people, every one of them having a better time than you, is incredibly damaging. I wasn’t able to focus for that long anyway. Probably for the best. Sometimes I fear the thought of being normal again. I think I wouldn’t know how to act. How would I handle being able to feel? Gosh it would be nice to feel again. Anything but this terrible, suffocating pain. The sorrow and the misery is so visceral, I find myself clenching my jaw. It physically hurts me. Then I realize that it’s silly to worry about that. You see, in spite of all the meds, the ketamine infusions and other treatments, I’m not getting better. I’m getting worse. I was diagnosed 7 years ago but I’m sure I was suffering for longer. Of course, I can’t remember that, but depression is something that crept up on me. It’s silent and oppressive. I don’t even remember what made me think about going to see someone. But I did and it was a pretty clear diagnosis. So, now what? I keep waking up every morning unfortunately. I don’t fear death any more. That’s for sure. I’ve made some money for the couple of decades I’ve been working and put it away in retirement accounts. I think about how if I was dead that others I once cared for would get that money. Maybe it could at least help them. I don’t know that I’ll ever need it. Even if I don’t end it myself, depression takes a toll on the body. My life expectancy is estimated to be 14 years lower as a result according to the NIH. It won’t be fast enough though. I’m just an empty biological machine that doesn’t know that my soul is gone. My humanity is no more

So this is what a black pepper pork bun really tastes like!" The bun is flaky, and crispy, like a piecrust! The juicy pork filling is seasoned with just enough black pepper to give it a good bite! All the minced green onion mixed in with it makes it even better! The whole thing is overflowing with the mellow and meaty umami goodness of ground pork! "IT'S SOOO GOOD!" "Look! There it is! That's Soma Yukihira's booth!" "Really? Interesting! Wasn't he one of the finalists in this year's Classic?" "Hmm. This meat filling is way too weak as is. Juiciness, richness, umami... it's way short on all of those. The bun itself is probably good enough. Maybe I should up the ratio of rib meat..." "Yo. How're the test recipes going? There are a whole lot of other exclusively Chinese seasonings you can try, y'know. Oyster sauce, Xo spicy seafood sauce and a whole mountain of spices. I did a Dongpo Pork Bowl for the Classic, so I know all too well how deep that particular subject gets." "Oh, right! Now I see it. Chinese "Ma-La" flavor is just another combination of spices! Everything I learned about spices from my curry dish for the Prelims... ... I should be able to use in this too! Thanks, Nikumi!" "H-hey! Don't grab my hand like that!" How about this? Fresh-ground black pepper... ... and some mellow, fragrant sesame oil! When you're making anything Chinese, you can't forget the five-spice powder. I'll also knead in some star anise to enhance the flavor of the pork! Then add sliced green onions and finish by wrapping the mixture in the dough

I brought her food, but it stayed untouched on the plate no matter how I tried to cajole her into eating. When I caught her taking twenty minutes to eat a single almond, I began wondering if there was some kind of Watsonian guide for the care and keeping of Holmeses. When I sent my father an email to that effect (subject line I Need Your Help, postscript Still haven't forgiven you and won't). he responded that, yes, over the years he'd written down an informal series of suggestions in his journal; he'd do his best to adapt and type them up for me. When the list arrived the next day, it was twelve pages long, single-spaced. The suggestions ran from the obvious (8. On the whole, coaxing works rather better than straightforward demands) to the irrelevant (39. Under all circumstances, do not allow Holmes to cook your dinner unless you have a taste for cold unseasoned broth) to the absurd (87. Hide all firearms before throwing Holes a surprise birthday party) to, finally, the useful (1. Search often for opiates and dispose of as needed; retaliation will not come often, though is swift and exacting when it does - do not grow attached to one's mirrors or drinking glasses; 2. During your search, always begin with the hollowed-out heels of Holmes's boots; 102. Have no compunctions about drugging Holmes's tea if he hasn't slept; 41. Be prepared to receive compliments once every two to three years; 74.) (underlined twice) (Whatever happens, remember it is not your fault and likely could not have been prevented, no matter your efforts).

It was a gorgeous evening, with a breeze shimmering through the trees, people strolling hand in hand through the quaint streets and the plaza. The shops, bistros and restaurants were abuzz with patrons. She showed him where the farmer's market took place every Saturday, and pointed out her favorite spots- the town library, a tasting room co-op run by the area vintners, the Brew Ha-Ha and the Rose, a vintage community theater. On a night like this, she took a special pride in Archangel, with its cheerful spirit and colorful sights. She refused to let the Calvin sighting drag her down. He had ruined many things for her, but he was not going to ruin the way she felt about her hometown. After some deliberation, she chose Andaluz, her favorite spot for Spanish-style wines and tapas. The bar spilled out onto the sidewalk, brightened by twinkling lights strung under the big canvas umbrellas. The tables were small, encouraging quiet intimacy and insuring that their knees would bump as they scooted their chairs close. She ordered a carafe of local Mataro, a deep, strong red from some of the oldest vines in the county, and a plancha of tapas- deviled dates, warm, marinated olives, a spicy seared tuna with smoked paprika. Across the way in the plaza garden, the musician strummed a few chords on his guitar. The food was delicious, the wine even better, as elemental and earthy as the wild hills where the grapes grew. They finished with sips of chocolate-infused port and cinnamon churros. The guitar player was singing "The Keeper," his gentle voice seeming to float with the breeze.

O, Mary, conceived without sin, pray for us who turn to you. Amen. . When we meet someone and fall in love, we have a sense that the whole universe is on our side. I saw this happen today as the sun went down. And yet if something goes wrong, there is nothing left! No herons, no distant music, not even the taste of his lips. How is it possible for the beauty that was there only minutes before to vanish so quickly? . Life moves very fast. It rushes us from heaven to hell in a matter of seconds. . I smile and say nothing, . If I must be faithful to someone or something, then I have, first of all, to be faithful to myself. . Everything is an illusion - and that applies to material as well as spiritual things. . She had spent a lot of her life saying 'no' to things to which she would have liked to say 'yes', . My dear, it's better to be unhappy with a rich man than happy with a poor man, and over there you'll have far more chance of becoming an unhappy rich woman. . Love isn't that important. I didn't love your father at first, but money buys everything, even true love. . Hail Mary conceived without sin, pray for us who turn to you. Amen. . She would never find what she was looking for if she couldn't express herself. . At the moment, I'm far too lonely to think about love, but I have to believe that it will happen, that I will find a job and that I am here because I chose this fate. . Life always waits for some crisis to occur before revealing itself at its most brilliant. . A writer once said that it is not time that changes man, nor knowledge; the only thing that can change someone's mind is love. What nonsense! The person who wrote that clearly knew only one side of the coin. Love was undoubtedly one of the things capable of changing a person's whole life, from one moment to the next. . Again, she seemed like a stranger to herself. . I let fate choose which route I should take. . Some people were born to face life alone, and this is neither good nor bad, it is simply life. . I'm not a body with a soul, I'm a soul that has a visible part called the body. . She was doing it because she had nothing to lose, because her life was one of constant, day-to-day frustration. . Human beings can withstand a week without water, two weeks without food, many years of homelessness, but not loneliness. It is the worst of all tortures, the worst of all sufferings. . We are each of us responsible for our own feelings and cannot blame someone else for what we feel. . No one loses anyone, because no one owns anyone. . However tempted she was to continue, however prepared she was for the challenges she had met on her path, all these months living alone with herself had taught her that there is always a right moment to stop something. . He knew everything about her, although she knew nothing about him. . She had opened a door which she didn't know how to close. . Our experiences have been entirely different, but we are both desperate people. . Free yourself from something that cost your heart even more. . One moment, you have nothing, the next, you have more than you can cope with. . Does a soldier go to war in order to kill the enemy? No, he goes in order to die for his country. . What the eyes don't see, the heart doesn't grieve over. . Because we don't want to forget who we are - nor can we. . This was simply a place where people gathered to worship something they could not understand.

They don’t want people who are smart enough to sit around the kitchen table and figure out how badly they’re getting fucked by a system that threw them overboard thirty years ago. They want people who are just smart enough to run the machines and do the paperwork, and just dumb enough to passively accept all the increasingly shitty jobs with the less pay, reduced benefits, the end of overtime—and the vanishing pension that disappears the minute you come to collect it. And now they’re coming for your Social Security. They want your retirement money. They want it back so they can give it to their criminal Wall Street friends. And you know what? They’ll get it! They’ll get it all. They count on the fact that Americans will remain willfully ignorant.” The prophetic Mr. George Carlin “It’s just a ride. We can change it any time we want. It’s just a choice. No effort, no work, no job, no savings of money—a choice, right now, between fear and love. The eyes of fear want you to put bigger locks on your door, buy guns, close yourself off. The eyes of love instead see all of us as one. Here’s what we can do to make this world a better ride. Take all the money we spend on weapons every year and use it to feed and clothe the poor of the world. There will be enough to help every person in the world, not one left out—and we can explore space, both inner and outer, together, in peace.” Bill Hicks “Try to learn to breathe deeply, really taste food when you eat, and when you sleep to really sleep. Try as much as possible to be wholly alive with all your might, and when you laugh, laugh like hell. And when you get angry, get good and angry. Try to be alive. You will be dead soon enough.” William Saroyan

SOMETIMES A KIND OF GLORY lights up the mind of a man. It happens to nearly everyone. You can feel it growing or preparing like a fuse burning toward dynamite. It is a feeling in the stomach, a delight of the nerves, of the forearms. The skin tastes the air, and every deep-drawn breath is sweet. Its beginning has the pleasure of a great stretching yawn; it flashes in the brain and the whole world glows outside your eyes. A man may have lived all of his life in the gray, and the land and trees of him dark and somber. The events, even the important ones, may have trooped by faceless and pale. And then—the glory—so that a cricket song sweetens his ears, the smell of the earth rises chanting to his nose, and dappling light under a tree blesses his eyes. Then a man pours outward, a torrent of him, and yet he is not diminished. And I guess a man’s importance in the world can be measured by the quality and number of his glories. It is a lonely thing but it relates us to the world. It is the mother of all creativeness, and it sets each man separate from all other men. I don’t know how it will be in the years to come. There are monstrous changes taking place in the world, forces shaping a future whose face we do not know. Some of these forces seem evil to us, perhaps not in themselves but because their tendency is to eliminate other things we hold good. It is true that two men can lift a bigger stone than one man. A group can build automobiles quicker and better than one man, and bread from a huge factory is cheaper and more uniform. When our food and clothing and housing all are born in the complication of mass production, mass method is bound to get into our thinking and to eliminate all other thinking.

Every few months or so at home, Pops had to have Taiwanese ’Mian. Not the Dan-Dan Mian you get at Szechuan restaurants or in Fuchsia Dunlop’s book, but Taiwanese Dan-Dan. The trademark of ours is the use of clear pork bone stock, sesame paste, and crushed peanuts on top. You can add chili oil if you want, but I take it clean because when done right, you taste the essence of pork and the bitterness of sesame paste; the texture is somewhere between soup and ragout. Creamy, smooth, and still soupy. A little za cai (pickled radish) on top, chopped scallions, and you’re done. I realized that day, it’s the simple things in life. It’s not about a twelve-course tasting of unfamiliar ingredients or mass-produced water-added rib-chicken genetically modified monstrosity of meat that makes me feel alive. It’s getting a bowl of food that doesn’t have an agenda. The ingredients are the ingredients because they work and nothing more. These noodles were transcendent not because he used the best produce or protein or because it was locally sourced, but because he worked his dish. You can’t buy a championship. Did this old man invent Dan-Dan Mian? No. But did he perfect it with techniques and standards never before seen? Absolutely. He took a dish people were making in homes, made it better than anyone else, put it on front street, and established a standard. That’s professional cooking. To take something that already speaks to us, do it at the highest level, and force everyone else to step up, too. Food at its best uplifts the whole community, makes everyone rise to its standard. That’s what that Dan-Dan Mian did. If I had the honor of cooking my father’s last meal, I wouldn’t think twice. Dan-Dan Mian with a bullet, no question.

This reaction to the work was obviously a misunderstanding. It ignores the fact that the future Buddha was also of noble origins, that he was the son of a king and heir to the throne and had been raised with the expectation that one day he would inherit the crown. He had been taught martial arts and the art of government, and having reached the right age, he had married and had a son. All of these things would be more typical of the physical and mental formation of a future samurai than of a seminarian ready to take holy orders. A man like Julius Evola was particularly suitable to dispel such a misconception. He did so on two fronts in his Doctrine: on the one hand, he did not cease to recall the origins of the Buddha, Prince Siddhartha, who was destined to the throne of Kapilavastu: on the other hand, he attempted to demonstrate that Buddhist asceticism is not a cowardly resignation before life's vicissitudes, but rather a struggle of a spiritual kind, which is not any less heroic than the struggle of a knight on the battlefield. As Buddha himself said (Mahavagga, 2.15): 'It is better to die fighting than to live as one vanquished.' This resolution is in accord with Evola's ideal of overcoming natural resistances in order to achieve the Awakening through meditation; it should he noted, however, that the warrior terminology is contained in the oldest writings of Buddhism, which are those that best reflect the living teaching of the master. Evola works tirelessly in his hook to erase the Western view of a languid and dull doctrine that in fact was originally regarded as aristocratic and reserved for real 'champions.' After Schopenhauer, the unfounded idea arose in Western culture that Buddhism involved a renunciation of the world and the adoption of a passive attitude: 'Let things go their way; who cares anyway.' Since in this inferior world 'everything is evil,' the wise person is the one who, like Simeon the Stylite, withdraws, if not to the top of a pillar; at least to an isolated place of meditation. Moreover, the most widespread view of Buddhists is that of monks dressed in orange robes, begging for their food; people suppose that the only activity these monks are devoted to is reciting memorized texts, since they shun prayers; thus, their religion appears to an outsider as a form of atheism. Evola successfully demonstrates that this view is profoundly distorted by a series of prejudices. Passivity? Inaction? On the contrary, Buddha never tired of exhorting his disciples to 'work toward victory'; he himself, at the end of his life, said with pride: katam karaniyam, 'done is what needed to he done!' Pessimism? It is true that Buddha, picking up a formula of Brahmanism, the religion in which he had been raised prior to his departure from Kapilavastu, affirmed that everything on earth is 'suffering.' But he also clarified for us that this is the case because we are always yearning to reap concrete benefits from our actions. For example, warriors risk their lives because they long for the pleasure of victory and for the spoils, and yet in the end they are always disappointed: the pillaging is never enough and what has been gained is quickly squandered. Also, the taste of victory soon fades away. But if one becomes aware of this state of affairs (this is one aspect of the Awakening), the pessimism is dispelled since reality is what it is, neither good nor bad in itself; reality is inscribed in Becoming, which cannot be interrupted. Thus, one must live and act with the awareness that the only thing that matters is each and every moment. Thus, duty (dhamma) is claimed to be the only valid reference point: 'Do your duty,' that is. 'let your every action he totally disinterested.

Carajo!" Paco says, throwing down his lunch. "They think they can buy a U-shaped shell, stuff it, and call it a taco, but those cafeteria workers wouldn't know taco meat from a piece of shit. That's what this tastes like, Alex." "You're makin' me sick, man," I tell him. I stare uncomfortably at the food I brought from home. Thanks to Paco everything looks like mierda now. Disgusted, I shove what's left of my lunch into my brown paper bag. "Want some of it?" Paco says with a grin as he holds out the shitty taco to me. "Bring that one inch closer to me and you'll be sorry," I threaten. "I'm shakin' in my pants." Paco wiggles the offending taco, goading me. He should seriously know better. "If any of that gets on me--" "What'cha gonna do, kick my ass?" Paco sings sarcastically, still shaking the taco. Maybe I should punch him in the face, knocking him out so I won't have to deal with him right now. As I have that thought, I feel something drop on my pants. I look down even though I know what I'll see. Yes, a big blob of wet, gloppy stuff passing as taco meat lands right on the crotch of my faded jeans. "Fuck," Paco says, his face quickly turning from amusement to shock. "Want me to clean it off for you?" "If your fingers get anywhere close to my dick, I'm gonna personally shoot you in the huevos," I growl through clenched teeth. I flick the mystery meat off my crotch. A big, greasy stain lingers. I turn back to Paco. "You got ten minutes to get me a new pair of pants." "How the hell am I s'posed to do that?" "Be creative." "Take mine." Paco stands and brings his fingers to the waistband of his jeans, unbuttoning right in the middle of the courtyard. "Maybe I wasn't specific enough," I tell him, wondering how I'm going to act like the cool guy in chem class when it looks like I've peed in my pants. "I meant, get me a new pair of pants that will fit me, pendejo. You're so short you could audition to be one of Santa Claus's elves." "I'm toleratin' your insults because we're like brothers." "Nine minutes and thirty seconds." It doesn't take Paco more than that to start running toward the school parking lot.

This evolutionary process of productive adaptation and ascent—the process of seeking, obtaining, and pursuing more and more ambitious goals—does not just pertain to how individuals and society move forward. It is equally relevant when dealing with setbacks, which are inevitable. At some point in your life you will crash in a big way. You might fail at your job or with your family, lose a loved one, suffer a serious accident or illness, or discover the life you imagined is out of reach forever. There are a whole host of ways that something will get you. At such times, you will be in pain and might think that you don’t have the strength to go on. You almost always do, however; your ultimate success will depend on you realizing that fact, even though it might not seem that way at the moment. This is why many people who have endured setbacks that seemed devastating at the time ended up as happy as (or even happier than) they originally were after they successfully adapted to them. The quality of your life will depend on the choices you make at those painful moments. The faster one appropriately adapts, the better.24 No matter what you want out of life, your ability to adapt and move quickly and efficiently through the process of personal evolution will determine your success and your happiness. If you do it well, you can change your psychological reaction to it so that what was painful can become something you crave. 1.8 Weigh second- and third-order consequences. By recognizing the higher-level consequences nature optimizes for, I’ve come to see that people who overweigh the first-order consequences of their decisions and ignore the effects of second- and subsequent-order consequences rarely reach their goals. This is because first-order consequences often have opposite desirabilities from second-order consequences, resulting in big mistakes in decision making. For example, the first-order consequences of exercise (pain and time spent) are commonly considered undesirable, while the second-order consequences (better health and more attractive appearance) are desirable. Similarly, food that tastes good is often bad for you and vice versa. Quite often the first-order consequences are

The tofu pocket is soaked with butter, every bite of it drenching the lips... ... sending rich waves gushing through the mouth. Just one taste is enough to seep both tongue and mind in a thick flood of butter! "The tofu pocket is so juicy it's nearly dripping, yet it hasn't drowned the filling at all. The rice is delectably fluffy and delicate, done in true pilaf style, with the grains separate, tender and not remotely sticky. Simmered in fragrant chicken broth, the prawns give it a delightful crunch, while ample salt and pepper boost both its flavor and aroma!" "The whole dish is strongly flavored, but it isn't the least bit heavy or sticky. The deliciousness of every ingredient, wrapped in a cloak of rich butter, wells up with each bite like a gushing, savory spring! How on earth did you manage to create this powerful a flavor?!" "Well, first I sautéed the rice for the pilaf without washing it- one of the major rules of pilafs! If you wash all the starch off the rice, the grains get crumbly and the whole thing can wind up tasting tacky instead of tender. Then I thoroughly rinsed the tofu pockets with hot water to wash off the extra oil so they'd soak up the seasonings better. But the biggest secret to the whole thing... ... was my specially made Mochi White Sauce! Normal white sauce is made with lots of milk, butter and flour, making it really thick and heavy. But I made mine using only soy milk and mochi, so it's still rich and creamy without the slightest hint of greasiness. In addition, I sprinkled a blend of several cheeses on top of everything when I put it in the oven to toast. They added some nice hints of mellow saltiness to the dish without making it too heavy! Basically, I shoved all the tasty things I could think of into my dish... ... pushing the rich, savory flavor as hard as I could until it was just shy of too much... and this is the result!" Some ingredients meld with the butter's richness into mellow deliciousness... ... while others, sautéed in butter, have become beautifully savory and aromatic. Into each of these little inari sushi pockets has gone an immense amount of work across uncountable steps and stages. Undaunted by Mr. Saito's brilliant dish, gleaming with the fierce goodness of seafood... each individual ingredient is loudly and proudly declaring its own unique deliciousness!

SUPPLEMENT DAILY DOSAGE Vitamin A 10,000 IU or 6 mg beta-carotene (choose mixed carotenes if available)     B-complex vitamins B1, B2, B3, B5: 50 mg B6: 50 mg, or 100 mg if nauseated (can be higher: if necessary up to 250 mg to prevent nausea) B12: 400 mcg Choline, Inositol, PABA: 25 mg Biotin: 200 mcg Folic acid: 500 mcg (increase this to 1000 mcg if you have suffered a previous miscarriage, if there is a history of neural tube defects in your family, or if you are over 40 years of age)     Vitamin C 1–2 g (take the higher dose if you are exposed to toxicity or in contact with, or suffering from, infection)     Bioflavonoids 500–1000 mg (helpful for preventing miscarriage and breakthrough bleeding)     Vitamin D 200 IU     Vitamin E 500 IU (increasing to 800 IU during last trimester)     Calcium 800 mg (increasing to 1200 mg during middle trimester when your baby’s bones are forming, or if symptoms such as leg cramps indicate an increased need)     Magnesium 400 mg (half the dose of calcium)     Potassium 15 mg or as cell salt (potassium chloride, 3 tablets)     Iron Supplement only if need is proven; dosage depends on serum ferritin levels (stored iron) If levels < 30 mcg per litre, take 30 mg If levels < 45 mcg per litre, take 20 mg If levels < 60 mcg per litre, take 10 mg This test for ferritin levels should be repeated at the end of each trimester, and we give further details in Chapter 11.     Manganese 10 mg     Zinc 20–60 mg, taken last thing at night on an empty stomach (dose level to depend on results of zinc taste test, which ideally should be performed at two monthly intervals during your pregnancy; see page 172–174 for details)     Chromium 100–200 mcg (upper limit applies to those with sugar cravings or with proven need)     Selenium 100–200 mcg (upper limit for those exposed to high levels of heavy metal or chemical pollution). Selenium is best taken away from vitamin C, but can be taken with zinc.     Iodine 75 mcg (or take 150 mg of kelp instead)     Acidophilus/Bifidus Half to one teaspoonful, one to three times daily (upper limits for those who suffer from thrush)     Evening primrose oil 500–1000 mg two to three times daily     MaxEPA (or deep sea fish oils) 500–1000 mg two to three times daily     Garlic 2000–5000 mg (higher levels for those exposed to toxins)     Silica 20 mg     Copper 1–2 mg (but only if zinc levels are adequate)     Hydrochloric acid and digestive enzymes For those with digestive problems. There are numerous proprietary preparations which contain an appropriate combination of active ingredients. Ask your health practitioner, pharmacist or health food shop for guidance, and take as directed on the label.     Co-enzyme Q10 10 mg daily

For unknown ages after the explosive outpouring of matter and energy of the Big Bang, the Cosmos was without form. There were no galaxies, no planets, no life. Deep, impenetrable darkness was everywhere, hydrogen atoms in the void. Here and there, denser accumulations of gas were imperceptibly growing, globes of matter were condensing-hydrogen raindrops more massive than suns. Within these globes of gas was kindled the nuclear fire latent in matter. A first generation of stars was born, flooding the Cosmos with light. There were in those times, not yet any planets to receive the light, no living creatures to admire the radiance of the heavens. Deep in the stellar furnaces, the alchemy of nuclear fusion created heavy elements from the ashes of hydrogen burning, the atomic building blocks of future planets and lifeforms. Massive stars soon exhausted their stores of nuclear fuel. Rocked by colossal explosions, they returned most of their substance back into the thin gas from which they had once condensed. Here in the dark lush clouds between the stars, new raindrops made of many elements were forming, later generation of stars being born. Nearby, smaller raindrops grew, bodies far too little to ignite the nuclear fire, droplets in the interstellar mist on their way to form planets. Among them was a small world of stone and iron, the early Earth. Congealing and warming, the Earth released methane, ammonia, water and hydrogen gases that had been trapped within, forming the primitive atmosphere and the first oceans. Starlight from the Sun bathed and warmed the primeval Earth, drove storms, generated lightning and thunder. Volcanoes overflowed with lava. These processes disrupted molecules of the primitive atmosphere; the fragments fell back together into more and more complex forms, which dissolved into the early oceans. After a while the seas achieved the consistency of a warm, dilute soup. Molecules were organized, and complex chemical reactions driven, on the surface of clay. And one day a molecule arose that quite by accident was able to make crude copies of itself out of the other molecules in the broth. As time passed, more elaborate and more accurate self replicating molecules arose. Those combinations best suited to further replication were favored by the sieve of natural selection. Those that copied better produced more copies. And the primitive oceanic broth gradually grew thin as it was consumed by and transformed into complex condensations of self replicating organic molecules. Gradually, imperceptibly, life had begun. Single-celled plants evolved, and life began generating its own food. Photosynthesis transformed the atmosphere. Sex was invented. Once free living forms bonded together to make a complex cell with specialized functions. Chemical receptors evolved, and the Cosmos could taste and smell. One celled organisms evolved into multicellular colonies, elaborating their various parts into specialized organ systems. Eyes and ears evolved, and now the Cosmos could see and hear. Plants and animals discovered that land could support life. Organisms buzzed, crawled, scuttled, lumbered, glided, flapped, shimmied, climbed and soared. Colossal beasts thundered through steaming jungles. Small creatures emerged, born live instead of in hard-shelled containers, with a fluid like the early ocean coursing through their veins. They survived by swiftness and cunning. And then, only a moment ago, some small arboreal animals scampered down from the trees. They became upright and taught themselves the use of tools, domesticated other animals, plants and fire, and devised language. The ash of stellar alchemy was now emerging into consciousness. At an ever-accelerating pace, it invented writing, cities, art and science, and sent spaceships to the planets and the stars. These are some of the things that hydrogen atoms do, given fifteen billion years of cosmic evolution.