Food Tray Quotes

Something is broken when the food comes on a Styrofoam tray wrapped in slippery plastic, a carcass of a being whose only chance at life was a cramped cage. That is not a gift of life; it is a theft.

God damn it," Thomas said as he sat down at the table, carrying a tray so piled with food that it was a miracle he could even lift it. "Aren't we all just too good-looking for words.

Why are they doing that?” his mother said, frowning at her grandsons. The boys were sorting the casserole into piles on their plates. “Doing what?” Eve asked. “Why aren’t they eating their food?” “They don’t like it when things touch,” Eve said. “What things?” his mother asked. “Their food. They don’t like it when different foods touch or mix together.” “How do you serve dinner, in ice cube trays?

An incomplete list: No more diving into pools of chlorinated water lit green from below. No more ball games played out under floodlights. No more porch lights with moths fluttering on summer nights. No more trains running under the surface of cities on the dazzling power of the electric third rail. No more cities. No more films, except rarely, except with a generator drowning out half the dialogue, and only then for the first little while until the fuel for the generators ran out, because automobile gas goes stale after two or three years. Aviation gas lasts longer, but it was difficult to come by. No more screens shining in the half-light as people raise their phones above the crowd to take pictures of concert states. No more concert stages lit by candy-colored halogens, no more electronica, punk, electric guitars. No more pharmaceuticals. No more certainty of surviving a scratch on one's hand, a cut on a finger while chopping vegetables for dinner, a dog bite. No more flight. No more towns glimpsed from the sky through airplane windows, points of glimmering light; no more looking down from thirty thousand feet and imagining the lives lit up by those lights at that moment. No more airplanes, no more requests to put your tray table in its upright and locked position – but no, this wasn't true, there were still airplanes here and there. They stood dormant on runways and in hangars. They collected snow on their wings. In the cold months, they were ideal for food storage. In summer the ones near orchards were filled with trays of fruit that dehydrated in the heat. Teenagers snuck into them to have sex. Rust blossomed and streaked. No more countries, all borders unmanned. No more fire departments, no more police. No more road maintenance or garbage pickup. No more spacecraft rising up from Cape Canaveral, from the Baikonur Cosmodrome, from Vandenburg, Plesetsk, Tanegashima, burning paths through the atmosphere into space. No more Internet. No more social media, no more scrolling through litanies of dreams and nervous hopes and photographs of lunches, cries for help and expressions of contentment and relationship-status updates with heart icons whole or broken, plans to meet up later, pleas, complaints, desires, pictures of babies dressed as bears or peppers for Halloween. No more reading and commenting on the lives of others, and in so doing, feeling slightly less alone in the room. No more avatars.

Dee and Adam were joined at the mouth when I sat down. I glanced at Carissa. She rolled her eyes, but I smiled. My sucky love life aside, I was still on Team Love Rocks.The only thing I honestly couldn’t deal with was my mom and Will making out, which I’d gotten an eyeful of yesterday before she left for work. Ew.“You going to eat that salad?” Dee asked.“It’s cute how you stopped kissing for food.” I laughed, pushing my tray toward her.“Hey, Adam.”His cheeks were flushed. “Hey, Katy.”“Sorry. I worked up an appetite.” Dee grinned.“And I lost mine,” Carissa muttered

Ella finished her burger and dug into a side of fries. Hi watched, enraptured. She couldn't help but notice. “Would you like one?” “What? Sure.” Hi smiled, made no move. After a moment, Ella nudged the bowl his way. “Careful, they're still hot.” “Oh, no problem.” Hi fumbled for a fry. “I like food that's hot.” I caught Shelton slowly shaking his head. “Oh, shoot!” Ella winced. “I forgot to stop by the office. My mother had to drop off my shin guards.” She slid her fries over to Hi. “Enjoy. They're hot, which apparently you like.” “Got that right. Hot hot hot!” Hi awkwardly shoved another fry into his mouth. “Okay, wow.” Ella gathered her things, then brushed my cheek with a kiss. “Later, Tor.” Shouldering her bag, she hurried from the cafeteria. A loud thunk drew my attention back to the table. Hi's forehead was resting on his tray. “Tell me that wasn't as bad as I think.” “Worse,” Shelton said. “So, so much worse.” Then head rose, then thunked back down. “I don't remember parts. I think I lost time.” I patted his shoulder. “That's probably for the best.” “Such.” Thunk. “A.” Thunk. “Dumbass.” Thunk. Shelton laughed nervously. “See? That's why I don't talk.” Hi's face shot up. “Tell her I have brain seizures. A serious medical condition. Or that I have an evil twin who sometimes takes my place, but can't talk for crap.” “Got it," I promised. His head dropped once more.

I made you something to eat if you’re hungry.” Leigh peered at the steaming pile on the plate on the tray, then asked uncertainly. “What is it?” “Prime cuts in gravy.” “Prime cuts in gravy?” she echoed slowly. “Did you cook it?” "I opened the can and heated it up in the microwave for one minute. Someone named Alpo cooked it.” Leigh stiffened, her head shooting up, eyes wide with disbelief. “Alpo?” He shrugged. “That’s what the can said.” Leigh shook her head with bewilderment. “You can use a microwave, but not a phone, and don’t know that Alpo isn’t the chef, but the brand name for dog food?” There was something seriously wrong here.

You get everything you need?” She squealed like an idiot and whirled around to see him smirking at her. “JeSUS!” She glared at him and brushed past him, ignoring the sparks that shot down her arm where their bodies met. Thumping down on to the sofa, she grabbed at the food tray and began digging in, glaring at him the whole time as he took the seat opposite her. She swallowed when he refused to look away. “You know this is all just a little too Virginia Andrews for my liking.” He raised an eyebrow. “Meaning?” “The clothes, the accessories, the shampoo!” Avery shook her head in disbelief. “It’s creepy, Brennus.

Big dreams are marathons. Passionate actions are marathons of marathons! Waiters don't deserve it; Quitters don't get it!

pulled into my convenient neighborhood fast food restaurant. I ordered shrimp salad, onion rings, and a beer. The shrimp were straight out of the freezer, the onion rings soggy. Looking around the place, though, I failed to spot a single customer banging on a tray or complaining to a waitress. So I shut up and finished my food. Expect nothing, get nothing.

An enormous urn of coffee was being put to use by both cops and servers. One of her own uniforms was helping himself to a tray of fancy finger food and another was already hitting the dessert cart. It only took her presence to have the room falling into stillness, and silence. "Officers, if you can manage to tear yourselves away from the all-you-can-eat buffet, take posts outside the doors of both kitchen exits. As cause of death has not yet been officially called, I'll remind you that you're stuffing evidence in your faces. If necessary, I'll have you both cut open so that evidence can be removed.

We passed the scrambled eggs, toast, and bacon in silence. Fresh fruit and pastries were piled up on silver trays. It felt wrong to have this abundance of food traveling across the same surface that twelve hours earlier had displayed images of my brother slowly starving to death.

I wonder how many people at H Mart miss their families. How many are thinking of them as they bring their trays back from the different stalls. If they’re eating to feel connected, to celebrate these people through food. Which ones weren’t able to fly back home this year, or for the past ten years? Which ones are like me, missing the people who are gone from their lives forever?

Moments later as we crossed the road to the 50’s diner, I recited the restaurant rules in my head one more time. Rule one: Keep your hands clean. Rule two: Careful with the food trays. Rule three: Visit the soda fountain as often as you like, but don’t make yourself sick. Rule four: Enjoy the poodle skirt.

The smell of food made him realize how ravenous he was. There was hot bread and honey, a bowl of pease porridge, a skewer of roast onions and well-charred meat. He sat by the tray, pulled apart the bread with his hands, and stuffed some into his mouth.

A brick could be placed on your child’s cafeteria lunch tray, in place of the less appetizing and more unnatural food they normally serve.


Victor eyed the glistening tubes in the tray around Dibbler's neck. They smelled appetizing. They always did. And then you bit into them, and learned once again that Cut-me-own-Throat Dibbler could find a use for bits of an animal that the animal didn't know it had got. Dibbler had worked out that with enough fried onions and mustard people would eat anything.

As I move along the line, other food items are plunked onto my tray: a small salad of iceberg lettuce and bacos, a slice of white bread with a pat of Hotel Holiday butter and blob of red Jell-O with fruit cocktail trapped inside. Instantly, I feel compassion for the trapped fruit.

Herbs carried in special baskets, bread wrapped in knotted, muslin cloths, thick stews soured with unripe grape juice, carrots boiled with sugar and rosewater, yoghurt hung from dripping bags, its whey dried in sheets on trays in the sun.

You could have ruled the world with your power,' he said carefully. 'I don't want to rule the world.' Her eyes were unguarded in a way he had never seen. Mate, she had called him. 'What do you want?' Cassian managed to ask, voice rasping. She smiled, and damn if it wasn't the loveliest thing he'd ever seen. 'You.' 'You've had me from the moment you met me.' She tucked a strand of hair behind an arched ear. 'I know.' He brushed a kiss over her mouth. But Nesta said, 'I want a disgustingly ornate mating ceremony. He laughed, pulling away. 'Really?' 'Why not?' 'Because I'll never hear the end of it from Azriel and Mor.' Or the Illyrians. Nesta considered. Then pulled something out of her pocket. A small biscuit, swiped from a tray in the birthing room. 'Then here. Food. From me to you, my mate. That's the official ritual, isn't it? The sharing of food from one mate to the other?' He choked. 'These are my two options? A frilly mating ceremony or a stale biscuit?' Her face filled with such true light, it nearly stole the breath from him. 'Yes.' So Cassian laughed again, and folded her fingers around the pathetic biscuit, leaning to whisper in her ear, 'We'll make a coronation of it, Nes.' 'I already have a crown,' she said. 'I just want you.

The aroma of chicken broth and beef pie wafted into the parlor. She set down the tray of food on the low table next to him. “Are you all right?” He grunted. “You don’t want to eat anything?” “No.” He did not want to tax his stomach for the next twelve hours. “So what now? Are we going on the run?” He removed his arm from his face and opened his eyes. She was sitting on the carpet before the low table, wearing his gray, hooded tunic, but not his trousers. Her legs were bare below mid-thigh. The sight jolted him out of his lethargy. “Where are your trousers?” “They had no braces and won’t stay up. Besides, it’s warm enough in here.” He was feeling quite hot. It was not unusual to see girls in short robes come summertime in Delamer. But in England skirts always skimmed the ground and men went mad for a glimpse of feminine ankles. So much skin—boys at school would faint from overexcitement. He might have been a bit unsteady too, if he were not already lying down. “You never answered my question,” she said, as if the view of long, shapely legs should not scramble his thoughts at all.

Milo carefully said nothing when Major de Coverley stepped into the mess hall with his fierce and austere dignity the day he returned and found his way blocked by a wall of officers waiting in line to sign loyalty oaths. At the far end of the food counter, a group of men who had arrived earlier were pledging allegiance to the flag, with trays of food balanced in one hand, in order to be allowed to take seats at the table. Already at the tables, a group that had arrived still earlier was singing 'The Star-Spangled Banner' in order that they might use the salt and pepper and ketchup there.

Something is broken when the food comes on a Styrofoam tray wrapped in slippery plastic, a carcass of a being whose only chance at life was a cramped cage. That is not a gift of life; it is a theft. How, in our modern world, can we find our way to understand the earth as a gift again, to make our relations with the world sacred again? I know we cannot all become hunter-gatherers—the living world could not bear our weight—but even in a market economy, can we behave “as if ” the living world were a gift? We could start by listening to Wally. There are those who will try to sell the gifts, but, as Wally says of sweetgrass for sale, “Don’t buy it.” Refusal to participate is a moral choice. Water is a gift for all, not meant to be bought and sold. Don’t buy it. When food has been wrenched from the earth, depleting the soil and poisoning our relatives in the name of higher yields, don’t buy it.

He meditated resentfully on the physical texture of life. Had it always been like this? Had food always tasted like this? He looked round the canteen. A low-ceilinged, crowded room, its walls grimy from the contact of innumerable bodies; battered metal tables and chairs, placed so close together that you sat with elbows touching; bent spoons, dented trays, coarse white mugs; all surfaces greasy, grime in every crack; and a sourish, composite smell of bad gin and bad coffee and metallic stew and dirty clothes. Always in your stomach and in your skin there was a sort of protest, a feeling that you had been cheated of something that you had a right to. It was true that he had no memories of anything greatly different. In any time that he could accurately remember, there had never been quite enough to eat, one had never had socks or underclothes that were not full of holes, furniture had always been battered and rickety, rooms underheated, tube trains crowded, houses falling to pieces, bread dark-coloured, tea a rarity, coffee filthy-tasting, cigarettes insufficient -- nothing cheap and plentiful except synthetic gin. And though, of course, it grew worse as one's body aged, was it not a sign that this was not the natural order of things, if one's heart sickened at the discomfort and dirt and scarcity, the interminable winters, the stickiness of one's socks, the lifts that never worked, the cold water, the gritty soap, the cigarettes that came to pieces, the food with its strange evil tastes? Why should one feel it to be intolerable unless one had some kind of ancestral memory that things had once been different?

I didn't want to wait on my knees In a room made quiet by waiting. A room where we'd listen for the rise Of breath, the burble in his throat. I didn't want the orchids or the trays Of food meant to fortify that silence, Or to pray for him to stay or to go then Finally toward that ecstatic light. I didn't want to believe What we believe in those rooms: That we are blessed, letting go, Letting someone, anyone, Drag open the drapes and heave us Back into our blinding, bright lives.

Chilton nodded. "To begin with, Dr. Lecter will stay in his room. That is absolutely the only place where he is not put in restraints. One wall of his room is a double barrier which opens on the hall. I'll have a chair put there, and screens if you like. "I must ask you not to pass him any objects whatever, other than paper free of clips or staples. No ring binders, pencils, or pens. He has his own felt-tipped pens." "I might have to show him some material that could stimulate him," Graham said. "You can show him what you like as long as it's on soft paper. Pass him documents through the sliding food tray. Don't hand anything through the barrier and do not accept anything he might extend through the barrier

They didn’t speak again but sat in disbelief and wonder as the cookies, made with butter, sugar, flour, eggs, and a dollop of exasperation, slowly cooled on their tray.

While Mr Loveday aired my lady's sheets, I set to scratching up a supper. With not even time to change from my own damp clothes I had in one-half hour some welcoming tea steaming and hot brandy to mix a punch. Our bill of fare was the remnants of Mrs Garland's Yorkshire Pie, still sound and savory, fried bacon, and a hillock of roasted rabbits that disappeared as quickly as I made them. The last of the seed cake was eaten too, with a douse of brandy sprinkled over it to warm us. 'She will not eat those beggarly scraps,' said Jesmire, the spiteful old cat, when I took a tray of food to my lady's door. Yet I did see a slice of brandied cake disappear. I knew my mistress well enough by then, and she was a slave to her sugar tooth.

I grab his hands between us and take a deep breath. "Percy." "Monty." His eyes flit over me towards the tray. Dear Lord, am I sincerely competing with food for his attention. Am I doing that poorly already?

As Muriel put the martinis on a tray, Mick reappeared and put a plate of smoked fish dip and crackers on the bar in front of us. “Thank you, Mick,” I said. I was a fiend for Mick’s homemade fish dip. It was the perfect bar food in my book, and there was no finer food than bar food. “Wahoo,” he said in reply. I assumed he was telling me the type of fish he had used to make the dip, but he might just have been excited.

Footmen stood stiffly with trays laden with foaming goblets and plates filled with tiny delicacies, such as sautéed scallops, salt cod and caviar on potato pancakes, basil palmiers, and roasted brie with gooseberries.

If he was at home he would have eaten by now. He and Miriam always dined at five-thirty prompt and he carried on the tradition. He set the table while she cooked. After eating, he washed up and she dried the pots. Their only day off from this routine was Friday—chippy tea day when they sat in front of the TV and ate fish, chips and mushy peas straight from the polystyrene tray. He lay back on the bed with his hands behind his head. Food wasn’t the same without his wife.

But I have reasons to feel forever grateful to my fake teenage girlfriends, for they taught me about junk food, and they taught me how to be feminine. Smuggled in their blossoming Love's Baby Soft-scented bosoms, I learned how to approximate female—how to talk, how to walk, how to dance, how to flip your hair. How to part your lips as for a kiss but not for a bite of food. How to end your sentences in a question. How to twitch your hips as you left a room. Why to laugh when you feel like screaming. Over trays of Bonnie Bell Lipsmackers and mountains of cooling fries, I learned that being female is as prefab, thoughtless, soulless and abjectly capitalist as a Big Mac. It's not important that it's real. It's only important that it's tasty.

Because the materials selected for a specific purpose such as food preparation are set on a tray in order and sequence of use, from left to right and top to bottom, the child mentally incorporates this precise order it becomes part of his functional intelligence

There's a carafe of water on one of the trays, and that's all we need. We could have wine. We could have vodka. We could have Cherry Cokes. It would all be the same. We're drunk on candlelight, intoxicated by air. The food is our music. The walls are our warmth.

The kitchen guy wheeled out the tray of lunches. The salmon looked too fancy for institutional food, more at par with something Jacob would have cooked up at home as a way of saying, I’m sorry I stood you up at that party where all my friends were flexing so hard you could barely fit in the room with their delts.

The food is presented on the finest compilation of their silver trays and bowls. It's as delicate as the floral arrangements and includes Kitty B.'s petits fours and lemon squares as well as Sis's shrimp salad and cucumber sandwiches and Ray's cheese straws, praline pecans, and fruit kebobs dipped in white and dark chocolate.

Husbands take photographs of their wives and children in front of a fountain and call out to the boys who rush back and forth, carrying trays of tea and wrinkly, black dates. We sit at opposite ends of a large wooden bench covered in rugs and pillows; a spot more suited to a courting couple than the two of us who have nothing to say.

At the moment that target was eating tacos his mother had brought in despite hospital orders against outside food. “Oh, God, this is good,” Sam said as juicy beef and crisp lettuce dribbled out onto the tray on his lap. “Still not tired of eating?” Connie asked him. “I will never be tired of eating. I’m going to eat until I’m huge. Food, hot water, clean sheets. At least I’ll get those three in prison.

The Irish are good in a crisis, Michael Francis thinks, as he eases back the clingfilm on a tray of sandwiches his aunt Bridie has left in the kitchen. They know what to do, what traditions must be observed; they bring food, casseroles, pies, they dole out tea. They know how to discuss bad news: in murmurs, with shakes of the head, their accents wrapping themselves around the syllables of misfortune. A

Vegetables cooked for salads should always be on the crisp side, like those trays of zucchini and slender green beans and cauliflowerets in every trattoria in Venice, in the days when the Italians could eat correctly. You used to choose the things you wanted: there were tiny potatoes in their skins, remember, and artichokes boiled in olive oil, as big as your thumb, and much tenderer...and then the waiter would throw them all into an ugly white bowl and splash a little oil and vinegar over them, and you would have a salad as fresh and tonic to your several senses as La Primavera. It can still be done, although never in the same typhoidic and enraptured air. You can still find little fresh vegetables, and still know how to cook them until they are not quite done, and chill them, and eat them in a bowl.

Adrienne snatched an hors d'oeuvre from a passing tray. She had eaten a sausage grinder for family meal but this food was too gorgeous to pass up. She stopped at the buffet table and dipped a crab claw in a lemony mayonnaise. Her champagne was icee cold; it was crisp, like an apple. Across the tent, she saw Darla Parrish and her sister Eleanor standing in front of a table where a man was slicing gravlax.

Ribbons, balloons, paper flowers, candies, diapers, and dolls. An aarti tray was set up by the shrine. A long table was covered in confetti and an assortment of food: little square cakes that resembled building blocks spelling out “Welcome Baby Shah,” cups with veggie dip and long slivers of vegetables, lettuce wraps, and a watermelon carved into a baby stroller filled with fruit balls. Alongside that were silver platters of warm vegetable samosas and bowls of a dark green chutney with spicy jalapeño, and sweet date and tangy tamarind chutney. Potato and onion pakora came next, fried golden brown with hints of green herbs and creamy raita. I knew I had to get some dabeli before those went fast and plucked a small bun of what was essentially a spiced potato burger topped with peanuts and pomegranate seeds. There was, of course,

But when the food does not come from a flock in the sky, when you don’t feel the warm feathers cool in your hand and know that a life has been given for yours, when there is no gratitude in return—that food may not satisfy. It may leave the spirit hungry while the belly is full. Something is broken when the food comes on a Styrofoam tray wrapped in slippery plastic, a carcass of a being whose only chance at life was a cramped cage. That is not a gift of life; it is a theft.

There was a gentle tap on the door. “Enter!” Gwendafyn shouted without getting out of bed. The handmaidens tip-toed into the room, bearing trays of food: quail eggs, bacon, breakfast bread, and more. They studiously stared at the trays as they meekly set them on Gwendafyn’s mattress. “If you need anything else, Your Highness,” they murmured as they curtsied together. “We’re fine. Thank you,” Gwendafyn said. The handmaidens nodded, then hurried out of the room. “Fyn,” Benjimir said, practically purring as he leaned into her shoulder. “I believe you have ruined my reputation. No one will think me an innocent flower any longer.” Gwendafyn laughed. “Because surely I’m the swashbuckler out of the two of us.” “We are in your bed,” Benjimir pointed out as he offered Gwendafyn his plate of bacon. “And here my father kicked up a fuss, thinking I would corrupt you. Behold, how the tides have changed.” Gwendafyn swiped a piece of Benjimir’s bacon. “I have no regrets,” she announced.

Let’s go see.” “Wait,” said Jack. He turned more pages of the book. “I want to see what’s really going on, Jack. Not what’s in the book,” said Annie. “But look at this!” said Jack. He pointed to a picture of a big party. Men were standing by the door, playing drums and horns. He read: Fanfares were played to announce different dishes in a feast. Feasts were held in the Great Hall. “You can look at the book. I’m going to the real feast,” said Annie. “Wait,” said Jack, studying the picture. It showed boys his age carrying trays of food. Whole pigs. Pies. Peacocks with all their feathers. Peacocks?

Grandfather, is it all right if we join you for a bit?" "Of course. Particularly since you've brought sustenance." He eyed the tray of food. It looked like a food magazine layout, featuring a variety of cheeses with fresh berries on brightly painted Italian pottery, and a tiny glass container of honey with the smallest spoon he'd ever seen. Isabel laced a thread of honey across the cheeses. "These are my favorite honey and cheese pairings. Comte, Appenzeller and ricotta. I had my first honey harvest last summer- a small one. That's when I realized I needed extra help with my beekeeping." "Sorry I wasn't your guy," said Mac.

She brought the tea into the living room on a lacquered tray. The pot and cups were Japanese with unglazed rims. She poured. "Thanks," I said. "Well?" "Huh?" "Your family," she reminded. I sipped the tea. "This is really good. Really delicious." She raised her eyebrows. "That's what I thought. You're a good listener, Davy, and you can change the subject on a dime. You've hardly talked about yourself at all." "I talk... too much." "You talk about books, you talk about plays, you talk about movies, you talk about places, you talk about food, you talk about current events. You don't talk about yourself." I opened my mouth, then shut it again. I hadn't really thought about it. Sure, I didn't talk  about the jumping, but the rest? "Well, there's not much to say. Not like those stories of growing up with four brothers." She smiled. "It's not going to work. If you don't want to talk about it, that's fine. But I'm not going to be distracted again, nor fooled into talking about those idiots again." She poured more tea into my cup. I frowned. "Do I really do that?" "What? Not talk about yourself? Yes." "No, try and distract you." She stared at me. "You are fucking amazing. I've never seen someone so good at changing the subject." "I don't do it on purpose." She laughed. 

At most puppy mills, they pack the dogs into wire cages, usually for the entirety of their lives, often in pitch-black conditions. There are waste collection trays beneath these cages, but they’re rarely emptied. Flies are a constant. With no air-conditioning in the summer and no heat in the winter, dogs freeze to death or die from heatstroke with regularity. During the hottest months, when the cage metal heats up, puppies have been known to cook on the wires. The food is poor and veterinary care infrequent. Open sores, tissue damage, blindness, deafness, ulcers, tooth decay—even rotting jaws because the tooth decay has gotten so bad—are more the rule than the exception.

AN INCOMPLETE LIST: No more diving into pools of chlorinated water lit green from below. No more ball games played out under floodlights. No more porch lights with moths fluttering on summer nights. No more trains running under the surface of cities on the dazzling power of the electric third rail. No more cities. No more films, except rarely, except with a generator drowning out half the dialogue, and only then for the first little while until the fuel for the generators ran out, because automobile gas goes stale after two or three years. Aviation gas lasts longer, but it was difficult to come by. No more screens shining in the half-light as people raise their phones above the crowd to take photographs of concert stages. No more concert stages lit by candy-colored halogens, no more electronica, punk, electric guitars. No more pharmaceuticals. No more certainty of surviving a scratch on one’s hand, a cut on a finger while chopping vegetables for dinner, a dog bite. No more flight. No more towns glimpsed from the sky through airplane windows, points of glimmering light; no more looking down from thirty thousand feet and imagining the lives lit up by those lights at that moment. No more airplanes, no more requests to put your tray table in its upright and locked position—but no, this wasn’t true, there were still airplanes here and there. They stood dormant on runways and in hangars. They collected snow on their wings. In the cold months, they were ideal for food storage. In summer the ones near orchards were filled with trays of fruit that dehydrated in the heat. Teenagers snuck into them to have sex. Rust blossomed and streaked. No more countries, all borders unmanned. No more fire departments, no more police. No more road maintenance or garbage pickup. No more spacecraft rising up from Cape Canaveral, from the Baikonur Cosmodrome, from Vandenburg, Plesetsk, Tanegashima, burning paths through the atmosphere into space. No more Internet. No more social media, no more scrolling through litanies of dreams and nervous hopes and photographs of lunches, cries for help and expressions of contentment and relationship-status updates with heart icons whole or broken, plans to meet up later, pleas, complaints, desires, pictures of babies dressed as bears or peppers for Halloween. No more reading and commenting on the lives of others, and in so doing, feeling slightly less alone in the room. No more avatars.

Down every aisle a single thought follows me like a shadow: Brand Italy is strong. When it comes to cultural currency, there is no brand more valuable than this one. From lipstick-red sports cars to svelte runway figures to enigmatic opera singers, Italian culture means something to everyone in the world. But nowhere does the name Italy mean more than in and around the kitchen. Peruse a pantry in London, Osaka, or Kalamazoo, and you're likely to find it spilling over with the fruits of this country: dried pasta, San Marzano tomatoes, olive oil, balsamic vinegar, jars of pesto, Nutella. Tucked into the northwest corner of Italy, sharing a border with France and Switzerland, Piedmont may be as far from the country's political and geographical center as possible, but it is ground zero for Brand Italy. This is the land of Slow Food. Of white truffles. Barolo. Vermouth. Campari. Breadsticks. Nutella. Fittingly, it's also the home of Eataly, the supermarket juggernaut delivering a taste of the entire country to domestic and international shoppers alike. This is the Eataly mother ship, the first and most symbolically important store for a company with plans for covering the globe in peppery Umbrian oil, and shavings of Parmigiano-Reggiano Vacche Rosse. We start with the essentials: bottle opener, mini wooden cutting board, hard-plastic wineglasses. From there, we move on to more exciting terrain: a wild-boar sausage from Tuscany. A semiaged goat's-milk cheese from Molise. A tray of lacy, pistachio-pocked mortadella. Some soft, spicy spreadable 'nduja from Calabria. A jar of gianduja, the hazelnut-chocolate spread that inspired Nutella- just in case we have any sudden blood sugar crashes on the trail.

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.

The great chestnut-wood tables groaned under the weight of platters, trays, plates, dishes and bowls. The whole Feast was here, John saw. Every word in the book, every fruit in the gardens, every green thing that grew, every creature that ran or swim or flew. John felt his demon creep forward as a great wave of flavors and tastes washed through him, those his mother had shown him on the slopes joined with others he had never sensed before. He could smell the rich tang of the meats. His head swirled from the steaming fumes of the wine. His jaw ached from the sweets which rose in heaps on silver platters while honeyed syllabubs shivered in their cups. He felt the pastry crunch, shiny with beaten butter. He heard the sugar-pane crackle. The sweetmeats flooded his senses, banishing his hunger and cold. A great procession of dishes floated up out of the pages, all theirs.

A form of entertainment that has recently become very popular, particularly in the smaller towns, is the Coca-Cola party. Usually the ladies assemble between eleven and twelve in the morning at the home of the hostess. Trays of tall iced glasses filled with Coca-Cola are passed, followed by platters of crackers and small iced cakes. The dining table is decorated like any tea-table with flowers, fruit or mints, except that there are little buckets of ice so that guests may replenish their glasses as the ice melts. Other bottled drinks are usually provided for those who do not like Coca-Cola, but these are few in Georgia. This simple, inexpensive form of entertainment is particularly popular with the young matrons and young girls, who use it to honor a visitor or a bride. Occasionally the parties are held in the afternoon, but usually the afternoon is time for the more elaborate tea.

Escoffier knew if he could win Sara's heart it would be with a dish made of truffles and pureed foie gras, the one she often doted over. The subtle aroma of truffle, according to the great Brillat-Savarin, was an aphrodisiac. And so, "Let the food speak where words cannot," Escoffier said, making the sign of the cross, and cooking as if his life depended on it, because on some level it did. When the chef finally knocked on the studio door, his small hands shook under the weight of the silver tray and its domed cover. Escoffier had changed into clean clothes and now looked more like a banker than a chef. But he was, most certainly, a chef. Beneath the dome, caramelized sweetbreads, covered with truffles, lay on a bed of golden noodles that were napped in a sauce made from the foie gras of ducks fed on wild raspberries, the 'framboise,' of the countryside. It was a dish of profound simplicity, and yet luxury.

Always toast in a single layer, stir often, and pull bits and pieces as they are done. Toast thin slices of bread, to be smeared with chicken liver paste or fava bean purée at medium-low heat (about 350°F) so they don’t burn or dry out, which will result in mouth-damaging shards. Thicker slices of bread, to be topped with poached eggs and greens or tomatoes and ricotta, can be toasted at high heat (up to 450°F), or on a hot grill, so they brown quickly on the surface and remain chewy in the center. At 450°F and above, coconut flakes, pine nuts, and bread crumbs will go from perfect to burnt in the time it takes to sneeze. Knock 50 to 75°F off the temperature, and you’ll buy yourself the luxury of time. If a sneezing fit hits, your toasted foods will be safe. And when you deem the toastiness of these delicate foods sufficient, remove them from their hot trays (not doing so may lead to carryover and your perfectly toasted food will blacken while your back is turned).

Snow pressed herself against the cool wall to make sure he didn't see her. When he was out of sight, she peeked again to look at the guard. He was young and very thin. Not much older than she. And he had a family he was feeding on meals that weren't arriving. She looked down at the warm bread and fruit on her breakfast tray. Her belly was still full from the night before. She could make it until dinner without anything more. Looking both ways to make sure the hall was clear before stepping out of the shadows, Snow walked swiftly toward the guard, her eyes cast downward. The guard looked surprised when she placed her tray at his feet. "Your Highness," he said, struggling for words. "But that's your meal." Snow was too shy to speak. Instead, she waved the food away and pushed the tray closer to his boots. With a small nod and smile, she hurried back to the safety of her chambers before anyone could see them conversing and tell the queen, but not before she heard him speak softly. "Thank you, kind princess. Thank you.

By then we lived in a small town an hour outside of Minneapolis in a series of apartment complexes with deceptively upscale names: Mill Pond and Barbary Knoll, Tree Loft and Lake Grace Manor. She had one job, then another. She waited tables at a place called the Norseman and then a place called Infinity, where her uniform was a black T-shirt that said GO FOR IT in rainbow glitter across her chest. She worked the day shift at a factory that manufactured plastic containers capable of holding highly corrosive chemicals and brought the rejects home. Trays and boxes that had been cracked or clipped or misaligned in the machine. We made them into toys—beds for our dolls, ramps for our cars. She worked and worked and worked, and still we were poor. We received government cheese and powdered milk, food stamps and medical assistance cards, and free presents from do-gooders at Christmastime. We played tag and red light green light and charades by the apartment mailboxes that you could open only with a key, waiting for checks to arrive. “We aren’t poor,” my mother said, again and again. “Because we’re rich in love.

I had never in my life made something for someone else that wasn't a cup of tea. True, I could download a food app on my phone or leaf through one of the cookbooks Leander kept on the counter (though I didn't want to consider why he owned a copy of 38 Meals for Your Picky Toddler), but I was intelligent. I was capable. I could figure this out for myself. An hour later, I nudged open the bedroom door, carrying a tray. Watson sat up on his elbows. "What do you have there?" he asked, his voice coated in sleep. "I made you breakfast." "How domestic of you." He picked up his glasses from the bedside table and put them on. "That's - that's a rather large plate you've got there. Plates?" "This is tray one of four," I said, placing it at the end of the bed. He blinked at me. Perhaps he was still tired. "Don't begin eating until you see all your options," I told him, and went off to fetch the next platter. By the time I'd arranged it all on my coverlet to my satisfaction, Watson had roused himself appropriately. He'd put on one of my oversized sleep shirts - CHEMISTRY IS FOR LOVERS - and poured himself a cup of coffee. That surprised me; he usually took tea. "I need real caffeine to deal with this.

The night before, Um-Nadia came over with her small wooden box stuffed with handwritten recipes, dishes Um-Nadia hadn't prepared or eaten in the thirty-five years since she and Mireille had left Lebanon. Some were recipes for simple, elegant dishes of rice pilafs and roasted meats, others were more exotic dishes of steamed whole pigeons and couscous or braised lambs' brains in broth. And they discussed ingredients and techniques until late in the night. Um-Nadia eventually fell asleep on the hard couch in the living room, while Sirine's uncle dozed across from her in his armchair. But Sirine stayed up all night, checking recipes, chopping, and preparing. She looked up Iraqi dishes, trying to find the childhood foods that she'd heard Han speak of, the sfeehas- savory pies stuffed with meat and spinach- and round mensaf trays piled with lamb and rice and yogurt sauce with onions, and for dessert, tender ma'mul cookies that dissolve in the mouth. She stuffed the turkey with rice, onions, cinnamon, and ground lamb. Now there are pans of sautéed greens with bittersweet vinegar, and lentils with tomato, onion, and garlic on the stove, as well as maple-glazed sweet potatoes, green bean casserole, and pumpkin soufflé.

At Angelita’s, my favorite food was a plain bean burrito in a flour tortilla. It was simple, but tasty! I loved bean burritos. They were my comfort food. They were my “little friends!” For my first day at school, my aunt made me three of them. She wrapped them up tightly in aluminum foil and then packed them in a brown paper sack. At lunchtime, in the cafeteria, I got ready to greet my little friends. I was nervous, as it was my first day of school, but I knew the burritos would soon warm my stomach and comfort me. I looked around the lunch room and saw other kids with their cafeteria trays and their perfect peanut butter and jelly sandwiches with the crust neatly trimmed off and their bottle of juices and bags of Fritos and then . . . I pulled out a burrito. “Hey! What’s that?” A gringa girl shouted at me, pointing at my burrito. “Uh . . . nothing! Nada!” I replied as I quickly shoved it back into the sack. I was hungry, but every time I got ready to pull one out, it seemed as if there was another kid ready to stare and point at me. I was embarrassed! I loved my burritos, but in that cafeteria, I was ashamed of them. They suddenly felt very heavy and cold. They suddenly felt very Mexican. I was ashamed of my little friends and so . . . I went hungry.

Kendra rubbed her eyes. She had slept in her clothes. “Come in, then.” The door opened and Cody entered with a tray. “Scrambled eggs, sausage, bacon, toast, yogurt, and juice,” he announced, setting the tray on the desk. “You barge down the stairs, infuriate Torina, and end up with a first-rate breakfast. Maybe I should start acting a little less compliant!” “Don’t get too jealous. This may be my last meal.” Cody shrugged. “They’re expecting visitors. They told me to deliver this. I’m supposed to suggest that you be on your best behavior. So I’ve suggested it.” “You want some bacon or something?” He hesitated. “I couldn’t take your food.” “Have a strip. And some sausage, too. How am I supposed to eat all that?” “Personally, I’d use the toast to make a breakfast sandwich. If you’re willing to part with a strip and a link, I’ll call it my tip.” Cody placed some bacon and sausage on a napkin and exited the room. She heard the lock reengage. Kendra sat at the desk. Molten cheese glued chunks of ham to the fluffy eggs. The sausages glistened with grease but tasted good, and the bacon had a pleasant crunch. As she was sipping some juice, the door unlocked and Torina entered, wearing a flirtatious sundress and sandals. “He’s here,” she announced, girlishly flustered. “Did

Everyone jumps to their stations and I meet Richard and Amanda at ours. We're in charge of assembling spoonfuls of sweet-potato casserole but with a Spanish twist. That was my idea, a Southern holiday meal meets a twist of southern Spain. Most of the hors d'oeuvres were prepared beforehand so we just need to get them in the oven and put on the finishing garnishes. I begin scooping sweet-potato casserole onto ceramic serving spoons while Richard garnishes them with sugared walnuts and Spanish sausage. Three months ago, most of us had never even tried Spanish cuisine, and today we're hosting a semi-Spanish-themed banquet. We work like machines. I spoon and pass the bite to my left. Richard adds walnuts and sausage, and passes the plate. Amanda adds parsley and cleans the plate. Chili aioli would make this bomb. A sweet and savory bite. I almost walk to the spice cabinet, then stop myself. That's not the recipe. We make trays and trays of food; some are set forward for the students who will begin serving. These are the skewers of winter veggies and single-serve portions of herbed stuffing with jamón ibérico- the less hearty bites. While the first course is being distributed the rest of us begin wiping down our stations. Our mini bites of sweet potato and mac and cheese will be going out next.

Your first sign something may be amiss comes quickly, the moment you get off the plane at the airport in Baltimore. After months of deprivation, American excess is overwhelming. Crowds of self-important bustling businessmen. Shrill and impatient advertising that saturates your eyes and ears. Five choices of restaurant, with a hundred menu items each, only a half-minute walk away at all times. In the land you just left, dinners are uniformly brown and served on trays when served at all. I was disoriented by the choice, the lights, the infinite variety of gummy candy that filled an entire wall of the convenience store, a gluttonous buffet repeated every four gates. The simple pleasure of a cup of coffee after a good night’s sleep, sleep you haven’t had since you received your deployment orders, seems overly simple when reunited with such a vast volume of overindulgent options. But the shock wears off, more quickly for some, but eventually for most. Fast food and alcohol are seductive, and I didn’t fight too hard. Your old routine is easy to fall back into, preferences and tastes return. It’s not hard to be a fussy, overstuffed American. After a couple of months, home is no longer foreign, and you are free to resume your old life. I thought I did. Resume my old life, that is. I was wrong.

Clingmans Dome in the middle of the park. Then, it’s downhill to Virginia, and people have told me Virginia is a cakewalk. I’ll learn soon enough that “easy” trail beyond the Smoky Mountains is as much a fantasy as my dream lunch with pizza…uh, I mean Juli, but for now I’ve convinced myself all will be well once I get through the Smokies. I leave Tray Mountain Shelter at 1:00 with ten miles to go. I’ve eaten the remainder of my food. I’ve been hiking roughly two miles per hour. Downhill is slower due to my sore knee. I need to get to Hiawassee by 6:00 p.m., the check-in deadline at Blueberry Patch Hostel, where my mail drop is waiting.5 I have little margin, so I decide to push for a while. I down a couple of Advil and “open it up” for the first time this trip. In the next hour I cover 3.5 miles. Another 1.5 miles and I am out of water, since I skipped all the side trails leading to streams. Five miles to go, and I’m running out of steam. Half the strands of muscle in my legs have taken the rest of the day off, leaving the other half to do all the work. My throat is dry. Less than a mile to go, a widening stream parallels the trail. It is nearing 6:00, but I can handle the thirst no longer. There is a five-foot drop down an embankment to the stream. Hurriedly I drop my pack and camera case, which I have clipped over the belt of my pack. The camera starts rolling down the embankment, headed for the stream. I lunge for it and miss. It stops on its own in the nook of a tree root. I have to be more careful. I’m already paranoid about losing or breaking gear. Every time I resume hiking after a rest, I stop a few steps down the trail and look back for anything I may have left behind. There’s nothing in my pack that I don’t need. Finally, I’m

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

He put his tray down across from Suzao, whose eyes ran up his arm like a skimming hand, counting the kill marks there. “Remember me?” Akos said. Suzao was smaller than him, now, but so broad through the shoulders it didn’t seem that way when he was sitting. His nose was spotted with freckles. He didn’t look much like Jorek, who took after his mother. Good thing, too. “The pathetic child I dragged across the Divide?” Suzao said, biting down on the tines of his fork. “And then beat to a pulp before we even made it to the transport vessels? Yeah. I remember. Now get your tray off my table.” Akos sat, folding his hands in front of him. A rush of adrenaline had given him pinhole vision, and Suzao was in the very center. “How are you feeling? A little sleepy?” he said as he slammed the vial down in front of him. The glass cracked, but the vial stayed in one piece, still wet from the sleeping potion he had poured in Suzao’s cup. Silence spread through the cafeteria, starting at their table. Suzao stared at the vial. His face got blotchier with every second. His eyes were glassy with rage. Akos leaned closer, smiling. “Your living quarters aren’t as secure as you’d probably like. What is this, the third time you’ve been drugged in the past month? Not very vigilant, are you?” Suzao lunged. Grabbed him by the throat, lifted, and slammed him hard into the table, right on top of his tray of food. Soup burned Akos through his shirt. Suzao drew his knife and held the point over Akos’s head like he was going to shove it in Akos’s eye. Akos saw spots. “I should kill you,” Suzao snarled, flecks of spit dotting his lips. “Go ahead,” he said, straining. “But maybe you should wait until you’re not about to fall over.” Sure enough, Suzao looked a little unfocused. He let go of Akos’s throat. “Fine,” he said. “Then I challenge you to the arena. Blades. To the death.” The man didn’t disappoint.

During homeroom, before first period, I start a bucket list in one of my notebooks. First on the list? 1) Eat in the cafeteria. Sit with people. TALK TO THEM. 2) And…that’s all I can come up with for now. But this is good. One task to work on. No distractions. I can do this. When my lunch period rolls around, I forgo the safety of my bag lunch and the computer lab and slip into the pizza line, wielding my very own tray of semi-edible fare for the first time in years. “A truly remarkable sight.” Jensen cuts into line beside me, sliding his tray next to mine on the ledge in front of us. He lifts his hands and frames me with his fingers, like he’s shooting a movie. “In search of food, the elusive creature emerges from her den and tries her luck at the watering hole." I shake my head, smiling, moving down the line. “Wow, Peters. I never knew you were such a huge Animal Planet fan.” “I’m a fan of all things nature. Birds. Bees. The like.” He grabs two pudding cups and drops one on my tray. “Pandas?” I say. “How did you know? The panda is my spirit animal.” “Oh, good, because Gran has this great pattern for an embroidered panda cardigan. It would look amazing on you.” “Um, yeah, I know. It was on my Christmas list, but Santa totally stiffed me." I laugh as I grab a carton of milk. So does he. He leans in closer. “Come sit with me.” “At the jock table? Are you kidding?” I hand the cashier my lunch card. Jensen squints his eyes in the direction of his friends. “We’re skinny-ass basketball players, Wayfare. We don’t really scream jock.” “Meatheads, then?” “I believe the correct term is Athletic Types.” We step out from the line and scan the room. “So where were you planning on sitting?" “I was thinking Grady and Marco were my safest bet.” “The nerd table?” I gesture to myself, especially my glasses. “I figure my natural camouflage will help me blend, yo.” He laughs, his honey-blond hair falling in front of his eyes. “And hey,” I say, nudging him with my elbow, “last I heard, Peters was cool with nerdy.” He claps me gently on the back. “Good luck, Wayfare. I’m pulling for ya.

How do you build peaks? You create a positive moment with elements of elevation, insight, pride, and/ or connection. We’ll explore those final three elements later, but for now, let’s focus on elevation. To elevate a moment, do three things: First, boost sensory appeal. Second, raise the stakes. Third, break the script. (Breaking the script means to violate expectations about an experience—the next chapter is devoted to the concept.) Moments of elevation need not have all three elements but most have at least two. Boosting sensory appeal is about “turning up the volume” on reality. Things look better or taste better or sound better or feel better than they usually do. Weddings have flowers and food and music and dancing. (And they need not be superexpensive—see the footnote for more.IV) The Popsicle Hotline offers sweet treats delivered on silver trays by white-gloved waiters. The Trial of Human Nature is conducted in a real courtroom. It’s amazing how many times people actually wear different clothes to peak events: graduation robes and wedding dresses and home-team colors. At Hillsdale High, the lawyers wore suits and the witnesses came in costume. A peak means something special is happening; it should look different. To raise the stakes is to add an element of productive pressure: a competition, a game, a performance, a deadline, a public commitment. Consider the pregame jitters at a basketball game, or the sweaty-hands thrill of taking the stage at Signing Day, or the pressure of the oral defense at Hillsdale High’s Senior Exhibition. Remember how the teacher Susan Bedford said that, in designing the Trial, she and Greg Jouriles were deliberately trying to “up the ante” for their students. They made their students conduct the Trial in front of a jury that included the principal and varsity quarterback. That’s pressure. One simple diagnostic to gauge whether you’ve transcended the ordinary is if people feel the need to pull out their cameras. If they take pictures, it must be a special occasion. (Not counting the selfie addict, who thinks his face is a special occasion.) Our instinct to capture a moment says: I want to remember this. That’s a moment of elevation.

If I had lied to the CIA, perhaps I might have passed a test. Instead of writing a book about the White House, I’d be poisoning a drug kingpin with a dart gun concealed inside a slightly larger dart gun, or making love to a breathy supermodel in the interest of national security. I’ll never know. I confessed to smoking pot two months before. The sunniness vanished from my interviewer’s voice. “Normally we like people who break the rules,” Skipper told me, “but we can’t consider anyone who’s used illegal substances in the past twelve months.” Just like that, my career as a terrorist hunter was over. I thought my yearning for higher purpose would vanish with my CIA dreams, the way a Styrofoam container follows last night’s Chinese food into the trash. To my surprise, it stuck around. In the weeks that followed, I pictured myself in all sorts of identities: hipster, world traveler, banker, white guy who plays blues guitar. But these personas were like jeans a half size too small. Trying them on gave me an uncomfortable gut feeling and put my flaws on full display. My search for replacement selves began in November. By New Year’s Eve I was mired in the kind of existential funk that leads people to find Jesus, or the Paleo diet, or Ayn Rand. Instead, on January 3, I found a candidate. I was on an airplane when I discovered him, preparing for our initial descent into JFK. This was during the early days of live in-flight television, and I was halfway between the Home Shopping Network and one of the lesser ESPNs when I stumbled across coverage of a campaign rally in Iowa. Apparently, a caucus had just finished. Speeches were about to begin. With nothing better to occupy my time, I confirmed that my seat belt was fully fastened. I made sure my tray table was locked. Then, with the arena shrunk to fit my tiny seatback screen, I watched a two-inch-tall guy declare victory. It’s not like I hadn’t heard about Barack Obama. I had heard his keynote speech at the 2004 Democratic Convention. His presidential campaign had energized my more earnest friends. But I was far too mature to take them seriously. They supported someone with the middle name Hussein to be president of the United States. While they were at it, why not cast a ballot for the Tooth Fairy? Why not nominate Whoopi Goldberg for pope?

Some of these bots are already arriving in 2021 in more primitive forms. Recently, when I was in quarantine at home in Beijing, all of my e-commerce packages and food were delivered by a robot in my apartment complex. The package would be placed on a sturdy, wheeled creature resembling R2-D2. It could wirelessly summon the elevator, navigate autonomously to my door, and then call my phone to announce its arrival, so I could take the package, after which it would return to reception. Fully autonomous door-to-door delivery vans are also being tested in Silicon Valley. By 2041, end-to-end delivery should be pervasive, with autonomous forklifts moving items in the warehouse, drones and autonomous vehicles delivering the boxes to the apartment complex, and the R2-D2 bot delivering the package to each home. Similarly, some restaurants now use robotic waiters to reduce human contact. These are not humanoid robots, but autonomous trays-on-wheels that deliver your order to your table. Robot servers today are both gimmicks and safety measures, but tomorrow they may be a normal part of table service for many restaurants, apart from the highest-end establishments or places that cater to tourists, where the human service is integral to the restaurant’s charm. Robots can be used in hotels (to clean and to deliver laundry, suitcases, and room service), offices (as receptionists, guards, and cleaning staff), stores (to clean floors and organize shelves), and information outlets (to answer questions and give directions at airports, hotels, and offices). In-home robots will go beyond the Roomba. Robots can wash dishes (not like a dishwasher, but as an autonomous machine in which you can pile all the greasy pots, utensils, and plates without removing leftover food, with all of them emerging cleaned, disinfected, dried, and organized). Robots can cook—not like a humanoid chef, but like an automated food processor connected to a self-cooking pot. Ingredients go in and the cooked dish comes out. All of these technology components exist now—and will be fine-tuned and integrated in the decade to come. So be patient. Wait for robotics to be perfected and for costs to go down. The commercial and subsequently personal applications will follow. By 2041, it’s not far-fetched to say that you may be living a lot more like the Jetsons!

What can he tell them? He, who knows nothing. Ibn al Mohammed has not planned atrocities nor committed them. He has never been in the presence of terrorists. Yet Satan’s agents suspect him. He is dark-complected. His hair and beard are black. His name is Muslim. Body tall and slender, hands large, their fingers long and tapered. Dark eyes sunken in a narrow face. Irises like obsidian. He prays on hands and knees, forehead touching the floor. Thoughtlessly aligned, his cage obliges him to face a white plastic wall to bow toward Mecca. No matter; Ibn al Mohammed requires no sight of ocean or sky to know his place in the universe. He knows himself as one chosen, beloved of God. A man whose devotion will allow him to be saved. Standing at the bars, he stares at the plastic wall. Modesty panel, they call it. The detainee wills nothing, attempts nothing, merely stares at blankness as his mind opens toward such signs as might appear. Something, nothing. However little, however great, whatever God vouchsafes is sufficient. The least sign is enough. A crease in the plastic. A shadow cast against its insensate skin, then fleeing, gone. A raindrop: trickling through the roof, one small drop might touch the wall, leave a transparent streak, a tear without sorrow to confirm his understanding of what is and must be. Recognition. Acceptance. By such a sign he will know he is not forsaken. That God notices and prepares a place. He will not serve in the harvest. He will eat the food, drink the water, ride the bus. He will not pick the berries so prized by his captors. Droids will cajole and threaten; perhaps they will beat him. If so, they incriminate themselves. He relishes their degradation together with God’s tasking, this new test of will and faith. To suffer in silence, as meek as a lamb. Ibn al Mohammed will remove himself from himself. Self fading into background, his presence will diminish. His body will persist; corporeally, he must endure. But his self will become absent. Mind and its thought, heart and all emotion will disperse smoke-like into nothingness and in its vanishing forestall injury, indignity, all pain. Does God approve? Does God see? A mere token will assure Ibn al Mohammed for a lifetime. Standing at the bars, he watches. Minutes pass. How long must he wait? God speaks at His leisure to those with patience to attend. What does it mean, to have enough patience to attend to God? It is a discipline to expect nothing because you deserve nothing and merit only death. Ibn al Mohammed has waited all his life. What has he seen? His father taken away. His mother and sisters scrounging in a desert. He himself is confined in-cage. Squats on a stool, shits in a pail. Rain rattles across sheet tin, pock-pock-pock-pock. Food is delivered on a tray. A damp bed beneath his body, a white wall before his eyes. What does Ibn al Mohammed see? He sees nothing. [pp. 203-204]

A knock at the enameled door of the carriage altered them to the presence of a porter and a platform inspector just outside. Sebastian looked up and handed the baby back to Evie. He went to speak to the men. After a minute or two, he came back from the threshold with a basket. Looking both perturbed and amused, he brought it to Phoebe. “This was delivered to the station for you.” “Just now?” Phoebe asked with a nonplussed laugh. “Why, I believe it’s Ernestine’s mending basket! Don’t say the Ravenels went to the trouble of sending someone all the way to Alton to return it?” “It’s not empty,” her father said. As he set the basket in her lap, it quivered and rustled, and a blood-curdling yowl emerged. Astonished, Phoebe fumbled with the latch on the lid and opened it. The black cat sprang out and crawled frantically up her front, clinging to her shoulder with such ferocity that nothing could have detached her claws. “Galoshes!” Justin exclaimed, hurrying over to her. “Gosh-gosh!” Stephen cried in excitement. Phoebe stroked the frantic cat and tried to calm her. “Galoshes, how . . . why are you . . . oh, this is Mr. Ravenel’s doing! I’m going to murder him. You poor little thing.” Justin came to stand beside her, running his hands over the dusty, bedraggled feline. “Are we going to keep her now, Mama?” “I don’t think we have a choice,” Phoebe said distractedly. “Ivo, will you go with Justin to the dining compartment, and fetch her some food and water?” The two boys dashed off immediately. “Why has he done this?” Phoebe fretted. “He probably couldn’t make her stay at the barn, either. But she’s not meant to be a pet. She’s sure to run off as soon as we reach home.” Resuming his seat next to Evie, Sebastian said dryly, “Redbird, I doubt that creature will stray more than an arm’s length from you.” Discovering a note in the mending basket, Phoebe plucked it out and unfolded it. She instantly recognized West’s handwriting. Unemployed Feline Seeking Household Position To Whom It May Concern, I hereby offer my services as an experienced mouser and personal companion. References from a reputable family to be provided upon request. Willing to accept room and board in lieu of pay. Indoor lodgings preferred. Your servant, Galoshes the Cat Glancing up from the note, Phoebe found her parents’ questioning gazes on her. “Job application,” she explained sourly. “From the cat.” “How charming,” Seraphina exclaimed, reading over her shoulder. “‘Personal companion,’ my foot,” Phoebe muttered. “This is a semi-feral animal who has lived in outbuildings and fed on vermin.” “I wonder,” Seraphina said thoughtfully. “If she were truly feral, she wouldn’t want any contact with humans. With time and patience, she might become domesticated.” Phoebe rolled her eyes. “It seems we’ll find out.” The boys returned from the dining car with a bowl of water and a tray of refreshments. Galoshes descended to the floor long enough to devour a boiled egg, an anchovy canapé, and a spoonful of black caviar from a silver dish on ice. Licking her lips and purring, the cat jumped back into Phoebe’s lap and curled up with a sigh.

Trayless cafeterias. Cafeteria managers have been taking a keen interest in reducing food waste. Seeing how easy it is to load up a tray with extra food that often goes uneaten and extra napkins that go unused, curious managers and students at Alfred University in New York tested a trayless policy over two days. When trays weren’t offered, food and beverage waste dropped between 30 and 50 percent!

But what a vile leader I would be if I ate the best part of the camel and left the people to eat its bones. Lift up this tray, and bring me some other food.” Some bread and oil were procured for him, and he began to break the bread with his hand and dip it in the oil. He then said, “Woe upon you, O Yarfa’! Lift up this tray and take it to the household of Yathmagh. I have not gone to them in three days, and I fear that they have not eaten anything since that time. So go and give it to them.” Taareekh At-Tabaree: 5/78 - Fannul - Hukm: 71.   "I would kill all of Them" It was narrated from Ibn ‘Umar that a boy was murdered and ‘Umar (May Allah be Please with him) said: “If all the people of San‘aa’ (Sana) had taken part in that, I would kill them all.

But what a vile leader I would be if I ate the best part of the camel and left the people to eat its bones. Lift up this tray, and bring me some other food.” Some bread and oil were procured for him, and he began to break the bread with his hand and dip it in the oil. He then said, “Woe upon you, O Yarfa’! Lift up this tray and take it to the household of Yathmagh. I have not gone to them in three days, and I fear that they have not eaten anything since that time. So go and give it to them.

Not lightly should you transport aluminum trays of oily Pakistani food in the back of your mother’s car. This is one of many lessons I learned as part of the Muslim Students Association (MSA) in university. Through tragically not reflected in catering, a glorious diversity has generally characterized attendance at MSA events across the varied campuses of North America’s colleges and universities: the second-generation children of Hyderabadi physicians suffering toward medical school themselves, well-heeled scions of Syrian engineers from the Midwest on break from serial brunching, African-American Muslims bemused by immigrant angst, occasional pompously coiffed upper-crust Pakistanis expiating sins incurred while clubbing and the odd Saudi exchange student committed to bringing order to this religious soup.

Three days had passed since he’d last spoken to Emaline. Irritation clawed a hole through his patience. “Where the hell is she?” he growled. “She’s busy,” the woman retorted. “She’s not that busy.” He ground out the words, harsh and low, and threw them toward Euley. “Tell me where she is right now.” “I was told to bring up da food an’ if’n you eat everythin’, den I’s to get you up to walk dis evenin’.” “I don’t want to eat or walk. I want to see her.” “Yes, Colonel, I know what you’s wantin’, only I don’t know what else to say.” She shifted the tray closer and reached behind his head to plump his pillows. “I was told to bring up da supper an’ dat’s all I’m doin’. Now if’n you don’t want to eat, then I’ll just be taking it back down stairs wif me.” Euley leveled her head and stared into his eyes. Hers narrowed into determined slits. “You get to make da choice, Colonel. Now pick.” “I haven’t seen her for three days. Is she ill?” The disturbing thought banished his selfish disappointment. “No, she’s just busy.

Troy sat down next to Sherri, examining her tray. "Are you going to eat that?" he asked. "I know what went in there." He smiled, looking mysterious. Troy's mother worked in the cafeteria. Sherri immediately dropped the turkey roll.

food on our trays. I grabbed my tray full of wonderful army chow and made my way over to an empty seat for breakfast. After sitting there eating with the other soldiers for a few minutes, I noticed a staff sergeant eyeballing me. A few minutes passed and he approached the table. The trainees around me immediately got uneasy; they weren’t sure what was going on. “Hey, Specialist, what are you doing here?” “I’m waiting to get assigned to a training battalion, Drill Sergeant.” “Oh, you’re a trainee? How long have you been here?” “I’ve been here almost a full week Drill Sergeant.” “I’ll check and see if we can find a unit for you. It’s better if we get you out of here and assigned to a unit, even if you have to attend a little bit of basic training.” “Roger that, Drill Sergeant.” The next day I found myself packing my bags and making my way to my

Pepino’s was a small place, but it had a little bar with four plush stools, and the one at the end was empty. I sat and quickly found out why the seat was available; every time anyone went into or out of the kitchen, or the restroom, I had to move, and for a large tray filled with steaming food, I actually had to stand up and skitter along the wall like a cockroach when the lights come on. But my food arrived quickly, and it was good, and in a very short time I was full and happy once more.

I’d been proud of the parlor, over which I had spent a great deal of time. The ceiling had inlaid tiles in the same summer-sky blue that comprised the main color of the rugs and cushions and the tapestry on the wall opposite the newly glassed windows. Now I sneaked a look at the Marquis, dreading an expression of amusement or disdain. But his attention seemed to be reserved for the lady as he led her to the scattering of cushions before the fireplace, where she knelt down with a graceful sweeping of her skirts. Bran went over and opened the fire vents. “If I’d known of your arrival, it would have been warm in here.” Bran looked over his shoulder in surprise. “Well, where d’you spend your days? Not still in the kitchens?” “In the kitchens and the library and wherever else I’m needed,” I said; and though I tried to sound cheery, it came out sounding resentful. “I’ll be back after I see about food and drink.” Feeling very much like I was making a cowardly retreat, I ran down the long halls to the kitchen, cursing my bad luck as I went. There I found Julen, Oria, the new cook, and his assistant all standing in a knot talking at once. As soon as I appeared, the conversation stopped. Julen and Oria turned to face me--Oria on the verge of laughter. “The lady can have the new rose room, and the lord the corner suite next to your brother. But they’ve got an army of servants with them, Countess,” Julen said heavily. Whenever she called me Countess, it was a sure sign she was deeply disturbed over something. “Where’ll we house them? There’s no space in our wing, not till we finish the walls.” “And who’s to wait on whom?” Oria asked as she carefully brought my mother’s good silver trays out from the wall-shelves behind the new-woven coverings. “Glad we’ve kept these polished,” she added. “I’d say find out how many of those fancy palace servants are kitchen trained, and draft ‘em. And then see if some of the people from that new inn will come up, for extra wages. Bran can unpocket the extra pay,” I said darkly, “if he’s going to make a habit of disappearing for half a year and reappearing with armies of retainers. As for housing, well, the garrison does have a new roof, so they can all sleep there. We’ve got those new Fire Sticks to warm ‘em up with.” “What about meals for your guests?” Oria said, her eyes wide. I’d told Oria last summer that she could become steward of the house. While I’d been ordering books on trade, and world history, and governments, she had been doing research on how the great houses were currently run; and it was she who had hired Demnan, the new cook. We’d eaten well over the winter, thanks to his genius. I looked at Oria. “This is it. No longer just us, no longer practice, it’s time to dig out all your plans for running a fine house for a noble family. Bran and his two Court guests will need something now after their long journey, and I have no idea what’s proper to offer Court people.” “Well, I do,” Oria said, whirling around, hands on hips, her face flushed with pleasure. “We’ll make you proud, I promise.” I sighed. “Then…I guess I’d better go back.” As I ran to the parlor, pausing only to ditch my blanket in an empty room, I steeled myself to be polite and pleasant no matter how much my exasperating brother inadvertently provoked me--but when I pushed aside the tapestry at the door, they weren’t there. And why should they be? This was Branaric’s home, too.

He put one of the platters in front of Liv, forcing her to get up-close and personal with his dinner creation. It looked even worse on her plate than it had from a distance. Liv was glad she had a strong stomach. She’d seen some fairly disgusting things during nursing school, especially during her surgery rotation and in the burn unit, but none of them were quite as nasty as Baird’s “pizza.” “Well, go ahead. I thought you were starving.” She looked up to see him watching her, black eyebrows raised in anticipation. Oh my God, I’m actually going to have to eat it! Her stomach rolled at the thought. “You, uh, gave me so much I don’t know where to begin,” she lied weakly. “Only one piece.” He frowned. “Is it too much?” “It’s just a little more than I’m used to. Uh, on Earth we cut a pizza into eight or ten wedges.” And we don’t top it with fruit cocktail! “I can cut it into smaller pieces if you want,” he offered. “No, no. That’s okay. I’ll make do.” There was no putting it off anymore. Taking a deep breath, Liv lifted the huge sloppy slice and forced herself to take a bite. “You like it?” Baird stared at her suspiciously. “Mmm, delicious,” Liv mumbled, fighting her gag reflex. Inside her mouth the flavors of canned salmon, lima beans, and fruit cocktail were fighting and she wondered how in the world she would swallow without throwing up. But the big warrior was still watching her carefully for her reaction and she didn’t want to insult him. With a monumental effort she choked down the mess and prayed it wouldn’t come back up. “So it’s good?” he asked again. “Unforgettable,” Liv assured him which for once was the absolute truth. “Glad you like it.” Baird lifted his own piece of pizza and, keeping his eyes on her the entire time, took a huge bite. But when he started to chew, his face turned a peculiar shade of red. “Gods!” Getting up from the table in a hurry, he ran to the sink and spat out the mouthful. Then he turned back to Liv. “That was fuckin’ horrible. Why didn’t you tell me?” Liv shrugged, not sure if she should laugh or feel sorry for him. “I didn’t want to hurt your feelings.” “I’d rather have my feelings hurt than eat that slop.” Baird frowned. “I don’t understand what you humans see in that dish anyway.” “Well…” Liv tried to think of a way to put it tactfully. “We don’t always make it exactly like that.” She nodded at the half a pizza she’d put back down on the metal serving tray. “But I did everything the clerk told me to,” Baird protested. “He said it was mistake proof. That anyone could do it.” “Anyone can do it. You just put a little too much on it, that’s all.” “Damn it to hell.” Baird sighed. “I’m sorry, Olivia. I wanted to make all your favorites—the things I saw you eating in my dreams. It was between this and that other stuff you like with the raw sea creatures rolled in the white grains. I thought this would be easier.” “Sushi?” Liv bit her lip to keep from laughing. “You were going to try and make me sushi?” As badly as he’d screwed up the pizza, she couldn’t imagine what his version of sushi would look like. Visions of a whole dead fish coated in sticky rice and rolled in peas and carrots instead of roe rose to mind. Ugh. Baird shrugged. “I wanted to. I wanted to make you something special every night. But I guess I’m not very good at cooking human food. Sorry.” He sounded so crestfallen and his broad shoulders slumped so sadly that Liv couldn’t help but feel sorry for him. She rose and went to put a hand lightly on his arm. “Hey, don’t worry about it. I’m sure if I tried to make Kindred cuisine I wouldn’t do any better.” Baird

gripped Nate’s hand affectionately. Nate poured a glass of water from a carafe with his free hand and offered it to MARBLE. “You look well,” he said, priming the pump. There was a tray on the sideboard with plates of sandwiches, a small salad, a container of vinaigrette. They had not touched the food. MARBLE smiled and shrugged. “The work progresses,” he said. “In the Center we claim successes to please one another. We play the myshynava voznya, the mice games. Few of them are really worth the effort.” He let go of Nate’s hand, sat back, took a sip of water, and looked at his watch. “I do not have more than a half hour

Agnes walked in with a tray of gorgeous raspberry tortes, fruit sorbet, and pistachio ice.

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

They had lowered their food to their trays and were staring at us like we were freshly baked cupcakes.

balsamic vinaigrette ¼ cup balsamic vinegar 2 cloves garlic, minced 2 teaspoons mustard powder ¾ cup extra-virgin olive oil 1 teaspoon minced fresh cilantro (or ¼ teaspoon dried) Salt and black pepper This dressing is used in our Walnut-Crusted Pork Tenderloin, and also makes a great topping for grilled vegetables, white fish, and salads. We also like to make a creamy variation (sub in Basic Mayonnaise, for the olive oil) and use it as a dip for a raw vegetable tray, drizzle it over Oven-Roasted Brussels Sprouts and Squash, or mix it into a Protein Salad. Mix together the vinegar, garlic, and mustard powder in a small bowl. Add the olive oil in a steady stream while whisking to emulsify. Add the cilantro, adjust to taste with salt and pepper, and whisk until fully incorporated. asian vinaigrette ¼ cup rice vinegar 1 tablespoon sesame oil 1 clove garlic, minced ½ teaspoon minced fresh ginger ¾ cup extra-virgin olive oil Red pepper flakes Salt and black pepper This makes a great alternative dressing for our Cold Thai Salad. A creamy variation (use Basic Mayonnaise, instead of olive oil) can be mixed into Cauliflower Rice or spooned over Perfect Oven-Baked Salmon. Mix together the rice vinegar, sesame oil, garlic, and ginger in a small bowl. Add the olive oil in a steady stream while whisking to emulsify. Adjust the seasoning with a pinch of red pepper flakes, salt, and pepper and whisk until fully incorporated. latin vinaigrette 2 cloves garlic, minced 1 jalapeño, seeded and minced Juice of 5 limes ¾ cups extra-virgin olive oil 2 tablespoons minced fresh cilantro 2 tablespoons minced fresh parsley ½ teaspoon salt ¼ teaspoon black pepper This is a delicious marinade for a Perfect Grilled Steak, Perfect Seared Chicken Breast, or Perfect Grilled Shrimp. Whisk together the garlic, jalapeño, and lime juice in a small mixing bowl. Drizzle in the olive oil while whisking steadily to emulsify. Add the cilantro, parsley, salt, and pepper and whisk until blended.

We passed an array of stalls selling Belgian chocolates, German sweets, and then French pastries. "The yogashi are the Western-style confections like cakes and pastries. Some of the biggest names from all over the world have stalls here, like Ladurée from France and Wittamer from Belgium. I love going to the depachika for treats. It can be like a cheat weekend trip to Paris or Brussels." "What do the Ex-Brats have when they eat here?" "Hard to say because the Ex-Brats rotation changes all the time. I'm the only girl in our class who has been at ICS-Tokyo for more than five years. People are always moving away. Of the current crew, I never take Ntombi or Jhanvi here. They're always on a diet. So lame. When Arabella was here, we'd come to eat in the Din Tai Fung restaurant one level down. They make these dumplings with purple yams or sweet red bean paste that are just sick they're so delicious." Yams sounded great. I found a food stall I liked and picked out a grilled yam and some fried tempura for lunch. I didn't need Imogen to help me translate. I just pointed at the items I wanted, the counter worker smiled and packaged everything, then showed me a calculator with the amount I owed. I placed my Amex card on the tray the worker handed me, relieved to have had my morning 7-Eleven experience so I was able to observe the proper paying etiquette in front of Imogen. She bought an egg salad sandwich, which was packaged so beautifully you'd think it was jewelry from Tiffany's. It was in a cardboard box that had a flower print on its sides and was wrapped in tight, clear plastic at the top so you could see the sandwich inside. The sandwich had the crusts removed and was cut into two square pieces standing upright in the box, with pieces of perfectly cut fruit arrayed on the side.

I've got a leftover cooked pork chop from dinner last night, an acorn squash, pistachio nuts, and honey vinegar." "Okay," I say, practically watching the wheels turning in his little head. "Time starts... now!" Ian gets down to business, steeling his little chef's knife. "Talk me through it as you go," I say. "I'm going to do a pork chop and roasted squash quesadilla with pistachio chimichurri and honey vinegar crema." "That seems smart. Tell me why as you prep." Ian begins slicing the acorn squash into rings, laying them on a baking sheet and drizzling with olive oil. "Well, the pork chop is already cooked, and quesadillas are a smart use for leftovers because they cook fast so things don't have time to dry out or get tough. The squash has good sweetness, which will go well with the pork, and will also be friends with the honey vinegar." "Good. Why not just toss the pistachios into the quesadilla?" He seasons the acorn squash rings expertly with kosher salt, taking a pinch from the bowl and holding his hand at eye level, raining the salt crystals down evenly over the squash, and then pops the tray in the oven. "Because the heat of cooking would make them lose their snap and you need that textural element for contrast with the soft quesadilla." "Excellent. Tell me about the chimichurri." He throws the pistachios into a small nonstick sauté pan and starts to toast them. "Well, I'm toasting the nuts to bring out the flavor and intensify the crunch, and I'm going to chop them roughly and mix them with minced green olives, mint, parsley, shallots, olive oil, a touch of the honey vinegar, maybe some red pepper flakes for heat.

We'll make German potato salad," the grim-faced cook was saying to the housekeeper, who took notes. "We'll serve it with cuts of beef, ham, tongue, and galantine of veal. On the side, relish trays with caviar, radishes, olives, and celery on ice-

It helped that I was working with a pretty awesome recipe. Baba had this way of drawing out the tender in his meat, marinating and using delicate pinches of spice that he dusted gently over the hills and valleys of slices and rolled balls and rural-hewed chunks destined for gyros or meat trays or to be garnished with salad within a deliciously sloppy naan sandwich.

In a restaurant, he said, service involved such practices as taking the order promptly; having the food arrive while it’s still hot; and, yes, cleaning up quickly when a tray of water glasses spills. You can teach people to do all those things, and to do them well. Enlightened hospitality, on the other hand, was an emotional skill involving the ability to make customers feel that you’re on their side. That was the mantra of Meyer’s restaurant staff: Let them know you’re on their side. “It’s as simple as that,” he said.

But she stopped at the third picture, a gorgeous baking tray of golden buttery-topped tiropetes, with a bowl on the side of bright-colored Greek salad with what appeared to be fresh oregano. It had popped up because she was following #bethesdafood scene. The caption, written by BoozyCrocker, said: BoozyCrocker MUST EAT BUTTER. #TheCookbookClub is now open to new members. Foodies, come join us! Three-drink minimum. No skipping dessert. Meet in Bethesda. DM me. No psychos, no diets. #foodporn #saycheese #cheese #feta #musteatbutter #delicious #whenindoubtaddbutter #bethesdafoodscene

Immerse the grains and legumes in filtered water for a certain number of hours (based on the following chart), drain, and rinse. If you don’t have a sprouting tray, you can leave smaller seeds like quinoa and buckwheat in a stainless-steel mesh strainer, and the larger lentils and chickpeas in a colander. Rinse morning and night until you see tails forming. When you see little tails, aka sprouts, you know you’re on the right track. Avoid kidney beans and black beans on this diet. Sprouting them is toxic! Soaking and Sprouting Quick Reference Table FOOD DRY MEASURE SOAK TIME IN HOURS GROWING TIME IN DAYS APPROXIMATE YIELD Adzuki beans 1 cup 24 to 36 3 to 5 3 cups Alfalfa, clover,broccoli, radish 2 tbsp seeds 4 to 12 4 to 6 1-quart jar Almonds 1 cup 12 to 15 1 1¾ cups Amaranth 1 cup Overnight 2 to 3 3 cups Barley, hulled 1 cup 24 1 to 3 2 cups Brazil nuts 1 cup 8 hours or overnight 1 cup, soaked only Buckwheat, hulled 1 cup 30 minutes to overnight 1 to 2 2 cups Chickpeas(Garbanzo beans) 1 cup 24 to 36 3 2½ cups Dried fruit 1 cup 8 hours or overnight 1⅛ cups Filberts 1 cup 12 to 15 1 1¼ cups Flaxseed ¼ cup Don’t soak. Spray to keep moist. 3 to 5 2¾ cups Lentils, green 1 cup 24 1 to 3 2¾ cups

going to bring it up after breakfast to see if everyone approves. If so, then Annie and I will get on it when we get back to the farm,” Myra said, glee ringing in her voice. Further conversation came to a halt when the hostess appeared with the food trays. Cooper bounded down the aisle and took up his position next to Jack as he waited for his plate. Jack leaned toward the dog just long enough for a thought to work its way through his head.

There is the standing prime rib roast, which I salted three days ago and have left uncovered in the extra fridge to dry out. I place the roast in a large Ziploc bag and put it in the bottom of the first rolling cooler, and then the tray of twice-baked potatoes enriched with cream, butter, sour cream, cheddar cheese, bacon bits, and chives, and topped with a combination of more shredded cheese and crispy fried shallots. My coolers have been retrofitted with dowels in the corners so that I can put thin sheets of melamine on them to create a second level of storage; that way items on the bottom don't get crushed. On the top layer of this cooler I placed the tray of stuffed tomatoes, bursting with a filling of tomato pudding, a sweet-and-sour bread pudding made with tomato paste and orange juice and lots of butter and brown sugar, mixed with toasted bread cubes. I add a couple of frozen packs, and close the top. "That is all looking amazing," Shawn says. "Why, thank you. Can you grab me that second cooler over there, please?" He salutes and rolls it over. I pull the creamed spinach out of the fridge, already stored in the slow cooker container, and put it in the bottom of the cooler, and then add three large heads of iceberg lettuce, the tub of homemade ranch dressing and another tub of crispy bacon bits, and a larger tub of popover batter. I made the pie at Lawrence's house yesterday morning before heading to the airport- it was just easier than trying to transport it- and I'll make the whipped cream topping and shower it with shards of shaved chocolate just before serving. I also dropped off three large bags of homemade salt-and-pepper potato chips, figuring that Lawrence can't eat all of them in one day and that there will hopefully be at least two bags still there when we arrive. Lawrence insisted that he would pick up the oysters himself.

Then how did he come to learn that I was back in town?” Buster said. “It’s a small town, Buster,” Mrs. Fang answered. “When you got here, you had a grotesquely swollen face. It attracted attention.” When they first arrived back home, Buster, still adjusting to the high dosage of the medication he had given himself, woke in the van and demanded that they stop for fried chicken. “Buster, I don’t think solid food is a great idea yet,” his mother had told him, but Buster had leaned into the front of the van and reached for the steering wheel, saying, over and over in a strange monotone, “Fer-ide chick-hen.” The Fangs pulled into a Kentucky Fried Chicken ten minutes later and walked inside the restaurant. Buster swayed unsteadily as his parents directed him to a table. “What do you want?” they asked him. “Fer-ide chick-hen,” he said, “all-you-can-eat.” They left the table and returned a few minutes later with a breast, wing, thigh, and leg, a mound of gravy-soaked mashed potatoes, and a biscuit. Everyone in a five-table radius was staring at the Fangs by this point. Buster, oblivious, unpacked some bloodstained gauze from his mouth, picked up the chicken leg, extra crispy, and took a ravenous bite. He felt something come loose inside his mouth, his muscles stretched beyond comfort after so much time in atrophy, and he began to moan, a funeral dirge, dropping the leg back onto the tray. The barely chewed scrap of chicken fell from his mouth, stained a foamy red with Buster’s blood. “Okay,” Mr. Fang said, sweeping the tray off of the table, dumping it into the trash. “This little experiment is over. Let’s go home.” Buster tried to pack the gauze back into his mouth, but his mother and father were already carrying him into the parking lot. “I’m a monster,” Buster bellowed, and his parents did nothing to dissuade him of this belief. “Well, I’m not going to do it,” Buster said. “I think you should,” Annie said. Mr. and Mrs. Fang agreed. Buster did not want to talk about writing. It had been years since his last novel had been published, a spectacular failure at that.

There’s the famous Legoland, known for its plastics, and during the holidays, we Roncallis build our own version, Tupperware Land. After the table is cleared, the dishes are done, the silver is carefully placed into its chamois sleeves, and the piles of shells from the nuts are swept off the tablecloth, we disburse the leftovers in various plastic containers, which are handed out as guests, three to five pounds heavier than when they arrived, depart. Our family never leaves a dinner party without providing a full takeout meal to reheat and serve the following day. For the ride home, you can count on our additional to-go snacks: a napkin shaped like a cone and filled with cookies, or a slab of cake in a sheet of tinfoil, or a paper sack filled with dinner rolls, just a little something to tide us over until the next food tsunami. I went home with a tray of manicotti to freeze and a bag of biscotti for breakfast. Aunt Feen asked for cannoli, so she got a container of shells dipped in chocolate and nuts, with another snap lid bowl with the extra filling.

If I thought I could stop after one bite, two at the most, I would. But I am 096.00, close to dangerland. One bite of lasagna would cause a revolution. One bite, ten bites, the whole tray would pour down my throat. And then I’d eat Oreos. And then I’d eat vanilla ice cream. And Bluberridazzlepops, the rest of the box. And then, just before I exploded, my stomach ripping open and all the food falling into my body cavity, blood flooding me, then I’d have to go to the secret box in my closet and take out the laxatives and die of humiliation in the bathroom.