Fork And Knife Quotes

How much better is silence; the coffee cup, the table. How much better to sit by myself like the solitary sea-bird that opens its wings on the stake. Let me sit here for ever with bare things, this coffee cup, this knife, this fork, things in themselves, myself being myself.

Now," Clary said. "I don't want to wait. Do you?" He didn't reply, just got up off the floor and picked his shirt. He looked at Clary, and almost smiled. "If we're going to the Silent City, you might want to get dressed. I mean, I appreciate the bra-and-panties look, but I don't know if the Silent Brothers will. There are only a few of them left, and I don't want them to die of excitement." Clary got up off the bed and threw a pillow at him, mostly out of relief. She reached for her clothes and began to pull her shirt on. Just before it went over her head, she caught sight of the knife lying on the bedspread, gleaming like a fork of silvery flame.

I don't have sleeves to carry handkerchiefs in,' said Damen. 'I wouldn't mind being given a knife.' 'Or a fork?' said Laurent.

Sapnap, I will eat your children. Each and every single one, that you'll ever have. I will actually fork and knife, medium rare eat every single one of your own children.

What separates or unites people is not their language, their laws, their customs, their principles, but the way they hold their knife and fork.

Then at the top of the hill, the road forks. Which just figures. "You gotta be kidding." I say. One part of the road goes left, the other goes right. (Well, it's a "Fork" ain't it?)

But her attention was on the prince across from her, who seemed utterly ignored by his father and his own court, shoved down near the end with her and Aedion. He ate so beautifully, she thought, watching him cut into his roast chicken. Not a drop moved out of place, not a scrap fell on the table. She had decent manners, while Aedion was hopeless, his plate littered with bones and crumbs scattered everywhere, even some on her own dress. She’d kicked him for it, but his attention was too focused on the royals down the table. So both she and the Crown Prince were to be ignored, then. She looked at the boy again, who was around her age, she supposed. His skin was from the winter, his blue-black hair neatly trimmed; his sapphire eyes lifted from his plate to meet hers. “You eat like a fine lady,” she told him. His lips thinned and color stained his ivory cheeks. Across from her, Quinn, her uncle’s Captain of the Guard, choked on his water. The prince glanced at his father—still busy with her uncle—before replying. Not for approval, but in fear. “I eat like a prince,” Dorian said quietly. “You do not need to cut your bread with a fork and knife,” she said. A faint pounding started in her head, followed by a flickering warmth, but she ignored it. The hall was hot, as they’d shut all the windows for some reason. “Here in the North,” she went on as the prince’s knife and fork remained where they were on his dinner roll, “you need not be so formal. We don’t put on airs.” Hen, one of Quinn’s men, coughed pointedly from a few seats down. She could almost hear him saying, Says the little lady with her hair pressed into careful curls and wearing her new dress that she threatened to skin us over if we got dirty. She gave Hen an equally pointed look, then returned her attention to the foreign prince. He’d already looked down at his food again, as if he expected to be neglected for the rest of the night. And he looked lonely enough that she said, “If you like, you could be my friend.” Not one of the men around them said anything, or coughed. Dorian lifted his chin. “I have a friend. He is to be Lord of Anielle someday, and the fiercest warrior in the land.

Did you enjoy yourself?' I asked. 'Mmm,' he said. 'It was fun, wasn't it?' He wasn't using a knife, but held a fork in his right hand like a child or an American. He smiled.

Don’t trust the cannibal just ’cos he’s usin’ a knife and fork!

Enter my first neighbor - a woman who spoke in complete, coherent sentences, who ate with a knife and fork and who only cried at weddings. I couldn't help myself. In a dramatic gesture, I bolted the door and threw my body across it to prevent her exit. She understood.

At least, you two have decent manners," says Effie as we're finishing the main course. "The pair last year ate everything with their hands like a couple of savages. It completely upset my digestion." ... My mother taught Prim and me to eat properly, so yes, I can handle a fork and knife. But I hate Effie Trinket's comment so much I make a point of eating the rest of my meal with my fingers. Then I wipe my hands on the tablecloth. This makes her purse her lips tightly together.

With all these forks in the roads of our path, why do so many choose to take the knife?

You're the shape-changer aren't you?" he said. "Magnus Bane told me about you. No mark on you at all, they say." Tessa swallowed and looked him straight in the eye. They were discordantly human eyes, ordinary in his extraordinary face. "No. No mark." He grinned around his fork. "I do suppose they've looked everywhere?" "I'm sure Will's tryed," said Jessamine in a bored tone. Tessa's silverware clattered to the plate. Jessamine, who had been mashing her peas to the side of the plate with her knife, looked out when Charlotte let out an aghast, "Jessamine!

I see a girl caught in the remains of a holiday gone bad, with her flesh picked off day after day as the carcass dries out. The knife and fork are abviously middle-class sensibilities. The palm tree is a nice touch. A broken dream,perhaps? Plastic honeymoon, deserted island? Oh, If you put in a slice of pumpkin pie, it could be a desserted island! (Pg 64)

I have a fork and a spoon, but never a knife… as if I’m lacking manual skills or teeth. I have both, however. That’s why I’m not allowed a knife.

I see now that there is a great deal in what Aunt Almeria says. She considers that there are terrible pitfalls in Society." Sir Richard shook his head sadly. "Alas, too true!" "And vice," said Pen awfully. "Profligacy, and extravagance, you know." "I know." She picked up her knife and fork again. "It must be very exciting," she said enviously.

We run down the right fork, Manchee at our heels, the night and a dusty road stretching out in front of us, an army and a disaster behind us, me and Viola, running side by side.

Eating grapes with a knife and fork is not what one would call refined. It is what one would call ludicrous.

I was attentive to my knife and fork, spoon, glasses, and other instruments of self-destruction...

Weapons, at least, were predictable; weapons made sense. A sword was just a knife with delusions of grandeur. A trident was a really big fork...

He is quiet and small, he is black From his ears to the tip of his tail; He can creep through the tiniest crack He can walk on the narrowest rail. He can pick any card from a pack, He is equally cunning with dice; He is always deceiving you into believing That he's only hunting for mice. He can play any trick with a cork Or a spoon and a bit of fish-paste; If you look for a knife or a fork And you think it is merely misplaced - You have seen it one moment, and then it is gawn! But you'll find it next week lying out on the lawn. And we all say: OH! Well I never! Was there ever A Cat so clever As Magical Mr. Mistoffelees!

He wasn’t using a knife, but held a fork in his right hand like a child or an American.

I sit at the little table, eating creamed corn with a fork. I have a fork and a spoon, but never a knife. When there's meat they cut it up for me ahead of time, as if I'm lacking manual skills or teeth. I have both, however. That's why I'm not allowed a knife.

A thousand years ago the Chinese had an entirely codified kitchen while the French were still gnawing on bones. Chopsticks have been around since the fourth century B.C. Forks didn't show up in England until 1611, and even then they weren't meant for eating but just to hold the meat still while you hacked at it with your knife.

The man I thought was so sweet looked at me like I was meat and he had a knife and fork at the ready.

I don’t want to have ‘breakfast for dinner,’” I answered, crossing knife and fork over my mostly full plate. “I want to have scrambled eggs for dinner without this ridiculous construction that a scrambled egg–inclusive meal is breakfast even when it occurs at dinnertime.

Marya put down her fork. “Why are you doing this, Koschei? I have had lovers before. You have, too. Remember Marina? The rusalka? She and I swam together every morning. We raced the salmon. You called us your little sharks.” The Tsar of Life held his knife so tightly Marya could see his knucklebones bulging. “Were any of them called Ivan? Were any of them human boys all sticky with their own innocence? I know you. I know you because you are like me, as much like me as two spoons nested in each other.” Her husband leaned close to her, the candlelight sparking in his dark, shaggy hair. “When you steal them, they mean so much more, Marousha. Trust me. I know. What did I do wrong? Was I boring? Did I ignore you? Did I not give you enough pretty dresses? Enough emeralds? I’m sure I have more, somewhere.” Marya lifted her hand and laid it on her husband’s cheek. With a blinking quickness, she drove her nails deep into his face. “Don’t you dare speak to me like that. I have worn nothing but blood and death for years. I have fought all your battles for you, just as you asked me. I have learned all the tricks you said I must learn. I have learned not to cry when I strangle a man. I have learned to lay my finger aside my nose and disappear. I have learned to watch everything die. I am not a little girl anymore, dazzled by your magic. It is my magic, now, too. And if I have watched all my soldiers die in front of me, if I have only been saved by my rifle and my own hands, if I have drunk more blood than water for weeks, then I take the human boy who stumbled into my tent and hold him between my legs until I stop screaming, you will not punish me for it. Are we not chyerti? Are we not devils? I will not even hear your punishment, old man.

He toasted his bacon on a fork and caught the drops of fat on his bread; then he put the rasher on his thick slice of bread, and cut off chunks with a clasp-knife, poured his tea into his saucer, and was happy.

It’s nice to have a bit of company, because nothing in this world sounds more lonely than one knife and fork rattling on a dinner plate.

Did you just throw a fork? Most people would have gone for the knife...

I will eat what I want and look as I please and laugh as loud as I like and use the wrong fork and lick my knife.

Eat slowly," the blueblood said. "Don't cut your food with the fork. Cut it with the knife, and make the pieces small enough so you can answer a question without having to swallow first." Why me? "Right. Any other tips?" Her sarcasm whistled right over his head. "Yes. Look at me and not at your plate. If you have to look at your plate, glance at it occasionally." Rose put down her fork. "Lord Submarine..." "Camarine." "Whatever." "You can call me Declan." He said it as if granting her a knighthood. The nerve. "Declan, then. How did you spend your day?" He frowned. "It's a simple question: How did you spend your day? What did you do prior to the fight and the pancake making?" "I rested from my journey," he said with a sudden regal air. "You took a nap" "Possibly." "I spent my day scrubbing, vacuuming and dusting ten offices in the Broken. I got there at seven thirty in the morning and left at six. My back hurts, I can still smell bleach on my fingers, and my feet feel as flat as these pancakes. Tomorrow, I have to go back to work, and I want to eat my food in peace and quiet. I have good table manners. They may not be good enough for you, but they're definitely good enough for the Edge, and they are the height of social graces in this house. So please keep your critique to yourself." The look on his face was worth having him under her roof. As if he had gotten slapped. She smiled at him. "Oh and thank you for the pancakes. They are delicious.

The First Book: Go ahead, it won't bite. Well... maybe a little. More a nip, like. A tingle. It's pleasurable, really. You see, it keeps on opening. You may fall in. Sure, it's hard to get started; remember learning to use knife and fork? Dig in: you'll never reach bottom. It's not like it's the end of the world -- just the world as you think you know it.

A fit encomium for marital bliss," Beaumont said, putting down his knife and fork. "Dancing to a tune one neither likes nor understands, with a partner who thinks you a cadaver.

Last time I was down South, I walked into this restaurant. This white waitress came up to me and said, 'We don't serve colored people here.' I said, 'That's all right, I don't eat colored people. Bring me a whole fried chicken.' About that time, these three cousins came in. You know the ones I mean, Ku, Klux and Klan. They said, 'Boy, we're givin' you fair warnin. Anything you do to that chicken, we're gonna do to you.' "So I put down my knife and fork, picked up that chicken, and kissed it.

I hoisted the lid off the Spode vegetable dish and, from the depths of its hand-painted butterflies and raspberries, spooned out a generous helping of peas. Using my knife as a ruler and my fork as a prod, I marshaled the peas so that they formed meticulous rows and columns across my plate: rank upon rank of little green spheres, spaced with a precision that would have delighted the heart of the most exacting Swiss watchmaker. Then, beginning at the bottom left, I speared the first pea with my fork and ate it.

Are you not hungry?” he asked, one eyebrow cocked as he dissected a taco with a fork and knife and took a bite. I gaped at him. “What?” “You eat tacos with a fork and knife?” He shrugged. “How dare you,” I whispered. He laughed. “With your hands.” I pointedly nodded to the taco.

Cruelty is not taught. It is as certain as a compass point. One can be instructed in the specifics of cruelty, like one can be taught to use a spoon, a knife, a fork, but even without these skills a man will still eat. The need is with us.

The most frightening blazing anger was alive in her now. It was not only Elizabeth that she could have killed but Ross. She could have thrown every piece of crockery at him, and knives and forks too. Indeed she could have attacked him knife in hand. Fundamentally there was nothing meek or mild about her. She was a fighter, and it showed now.

What meals I had in silence and embarrassment, always feeling that there were a knife and fork too many, and that mine; an appetite too many, and that mine; a plate and chair too many, and those mine; a somebody too many, and that I!

A werewolf who fights with sword and dagger," he said, "is as unnatural as a dog who eats with a fork and a knife.

He put the fork, knife, and spoon back in his pocket and tucked the flower behind his ear, then walked to the door, reaching it right before that butler did. He gave the man a glare—it was only a matter of time before he cracked and tried to kill them all—then pulled open the door. (...) “Nice flower,” the kandra said. “Can I have your skeleton when you’re dead?” “My…” Wayne felt at his head. “You’re a Bloodmaker, correct? Can heal yourself? Bloodmaker bones tend to be particularly interesting, as your time spent weak and sickly creates oddities in your joints and bones that can be quite distinctive. I’d love to have your skeleton. If you don’t mind.” Taken aback by this request, Wayne stopped in place. Then he ran past him, pushing into the room where Wax and Steris were talking. “Wax,” he complained, pointing, “the immortal bloke is being creepy again.

As the brother put the carving knife aside, he said, "Stuffing?" "Am I breathing?" Phury shoved a spoon into the bird and piled high. "Mashed?" "Do you have gravy?" "Am I breathing?" V cracked a smile. "Roger that. And affirmative on the gravy." When a plate was put in front of him, he glanced up. "No veggies? Not that I'm looking a gift horse in the mouth." "Vegetable matter is a waste of porcelain space." Phury pushed a knife and fork across the butcher block. "Ask yourself, would I sacrifice the surface area of mashed or stuffing for peas?" "I love you.

Willem puts down his fork and knife. 'This is falling in love.' With his finger, he swipes a bit of the Nutella from inside his crepe and puts a dollop on the inside of my wrist. It is hot and oozy and starts to melt against my sticky skin, but before it has a chance to slither away, Willem licks his thumb and wipes the smear of Nutella off and pops it into his mouth. It all happens fast, like a lizard zapping a fly. 'This is being in love.' And he takes my other wrist, the one with my watch on it, and moves the watchband around until he sees what he's looking for. Once again, he licks his thumb. Only this time, he rubs it against my birthmark, hard, as if trying to scrub it off. 'Being in love is a birthmark?' I joke as I retract my arm. But my voice has a tremble in it, and the place where his wet thumbprint is drying against my skin burns somehow. 'It's something that never comes off, no matter how much you might want it to.' 'You're comparing love to a...stain?' He leans so far back in his seat that the front legs of his chair scrape off the floor. He looks very satisfied, with the crepe or with himself, I'm not sure. 'Exactly.

He wore clothes to cover his nakedness, he drove a car, and he ate with a knife and a fork and a linen napkin. He was gainfully employed in a job that required intellectual ability and acuity. He controlled his sexual urges through various civilized means and would never take a woman against her will. Nevertheless, as he stared at Miss Mitchell and Paul, he realized that he was an animal. Something primitive. Something feral. And something made him want to go over there and rip Paul’s hands from his body and carry Miss Mitchell off. To kiss her senseless, move his lips to her neck, and claim her.

Mama Juanita used to say that when you drop a spoon, get ready for company, probably from a vindictive woman. A fork—a handsome man. A knife—lock the doors and windows.

I wanted him to curl up on the bed and spoon me. I’d never been spooned—I’d only been forked and knifed.

The subtext of all table manners is the fear that the man next to you may pull his knife on you.

I pick up my cutlery: fork in my left hand, knife in my right -- European-style, like my mother.

Sometimes, it felt like I was cutting up my own tongue with a knife and fork before consuming it with that same tongue.

The First Book Open it. Go ahead, it won't bite. Well. . . maybe a little. More a nip, like. A tingle. It's pleasurable, really. You see, it keeps on opening. You may fall in. Sure, it's hard to get started; remember learning to use knife and fork? Dig in: you'll never reach bottom. It's not like it's the end of the world-- just the world as you think you know it.

I have a fork and a spoon, but never a knife. When there’s meat they cut it up for me ahead of time, as if I’m lacking manual skills or teeth. I have both, however. That’s why I’m not allowed a knife.

in the dark room she sits and in front of her is a plate and on the plate lies a black hunk of bread the size of a deck of cards. The bread has sawdust in it, and cardboard. She takes a knife and a fork, and cuts it slowly into four pieces. She eats one, chews it deliberately, pushes it with difficulty through her dry throat. eats another and another and finally the last one. She lingers especially on the last one. She knows after this piece is gone there will be no more food until tommorow morning. She wishes she could be strong enough to save half of the bread until dinner, but she isn't, she can't. When she looks up from her plate, her sister Dasha, is staring at her. Her plate is long empty. " I wish Alexander was coming back" says Dasha. " He might have food for us" I wish Alexander was coming back, thinks Tatiana.

A PICNIC IS NOT AN ADVENTURE! Excuse me, but at thirty-eight and over six foot, trying to sit cross-legged on the ground to eat a meal is a total adventure. Have you ever attempted to eat with a plastic knife and fork, off a paper plate, while balancing the plate on your knee? And in company? That's an adventure. I tried to cut into my pork pie and the knife broke, then my Scotch egg rolled off the plate and into some mud. What does one do in that situation? Wipe off the mud, and eat it anyway? Risky. I peeled off the meaty outside and ate the boiled egg. Result. And, once, on the beach, I sat down with fish and chips (not strictly a picnic, but still hardcore al fresco eating) and a seagull swooped down and took the whole fish from my box! It was terrifying. So don't you go telling me that picnics aren't an adventure, thanking you muchly.

Vimes stared. It was true about the dogs. There didn't seem to be quite so many mooching around these days, and that was a fact. But he'd visited a few dwarf bars with Carrot, and knew that dwarfs would indeed eat dog, but only of they couldn't get rat. And ten thousand dwarfs eating continuously with knife, fork, and shovel wouldn't make a dent in Ankh-Morpork's rat population. It was a major feature in dwarvish letters back home: come on, everyone, and bring the ketchup.

A young English couple was visiting with me one summer after I had been composting humanure for about six years. One evening, as dinner was being prepared, the couple suddenly understood the horrible reality of their situation: the food they were about to eat was recycled human shit. When this fact abruptly dawned upon them, it seemed to set off an instinctive alarm, possibly inherited directly from Queen Victoria. "We don't want to eat shit!" they informed me, rather distressed (that's an exact quote), as if in preparing dinner I had simply set a steaming turd on a plate in front of them with a knife, fork and napkin.

Don't be polite. Bite in. Pick it up with your fingers and lick the juice that may run down your chin. It is ready and ripe now, whenever you are. You do not need a knife or fork or spoon. For there is no core or stem or rind or pit or seed or skin to throw away.

Anna took a knife and fork in her beautiful, white, ring-adorned hands and began to demonstrate. She obviously could see that her explanation could not make anything understood, but, knowing that her speech was pleasant and her hands were beautiful, she went on explaining.

A Hopi Indian named Sun Chief said: I had learned many English words and could recite part of the Ten Commandments. I knew how to sleep on a bad, pray to Jesus, comb my hair, eat with a knife and fork, and use a toilet. . . . I had also learned that a person thinks with his head instead of his heart.

I thought Mr. Cunningham was a friend of ours. You told me a long time ago he was.” “He still is.” “But last night he wanted to hurt you.” Atticus placed his fork beside his knife and pushed his plate aside. “Mr. Cunningham’s basically a good man,” he said, “he just has his blind spots along with the rest of us.” Jem

My period continued, an inevitable cycle, yet every month I was somehow surprised by the violent pain. It was as if I refused to believe my body, something I’d trusted for years, would repeatedly betray me. My stomach ate itself from the inside, a revelry I had been dragged to, a feast I was forced to join though I was not hungry. The meal lasted four to six days, gorging on cramps, the spilled crumbs falling out of me stained with raspberry jam. My stomach was never a clean eater, gnawing on my uterus and fallopian tubes, leaving bite marks. I counted each rotation of the sun with heightening anxiety until it passed and I reset the clock. The knife carved my insides into pot roasts; the fork jabbed my sides into holey cheese. I could distinguish each fork prong—the pain was profound. My guts twisted around the spoon like spaghetti, tangled noodles slathered in scarlet marinara. Menstruation was more smashed acidic tomatoes than sweet fruit compote. I wiped my fingers on white jeans made of napkins and left streaks dried to rust. The stains came out with bleach and detergent. I died and regenerated every month. How else could I define the experience? The reasonable explanation was death. I decided when my body was wheeled into the morgue, the coroner would declare I died of being a woman. Which was far better than dying of being a man.

What’s this?” he whispers to me, holding up one of his utensils. “A butter knife.” Day scowls at it, running a finger along its blunt, rounded edge. “This,” he mutters, “is not a knife.” Beside him, Serge notices his hesitation too. “I take it you’re not accustomed to forks and knives where you’re from?” he says coolly to him. Day stiffens, but he doesn’t miss a beat. He grabs a larger carving knife, purposely disturbing his place’s careful setup, and gestures casually with it. Both Serge and Mariana edge away from the table. “Where I come from, we’re more about efficiency,” he replies. “A knife like this’ll skewer food, smear butter, and slit throats all at the same time.

Why are breakfast foods breakfast foods?” I asked them. “Like, why don’t we have curry for breakfast?” “Hazel, eat.” “But why?” I asked. “I mean, seriously: How did scrambled eggs get stuck with breakfast exclusivity? You can put bacon on a sandwich without anyone freaking out. But the moment your sandwich has an egg, boom, it’s a breakfast sandwich.” Dad answered with his mouth full. “When you come back, we’ll have breakfast for dinner. Deal?” “I don’t want to have ‘breakfast for dinner,’” I answered, crossing knife and fork over my mostly full plate. “I want to have scrambled eggs for dinner without this ridiculous construction that a scrambled egg–inclusive meal is breakfast even when it occurs at dinnertime.” “You’ve gotta pick your battles in this world, Hazel,” my mom said. “But if this is the issue you want to champion, we will stand behind you.

Our kitchens are filled with ghosts. You may not see them, but you could not cook as you do without their ingenuity: the potters who first enabled us to boil and stew; the knife forgers; the resourceful engineers who designed the first refrigerators; the pioneers of gas and electric ovens; the scale makers; the inventors of eggbeaters and peelers.

January? The month is dumb. It is fraudulent. It does not cleanse itself. The hens lay blood-stained eggs. Do not lend your bread to anyone lest it nevermore rise. Do not eat lentils or your hair will fall out. Do not rely on February except when your cat has kittens, throbbing into the snow. Do not use knives and forks unless there is a thaw, like the yawn of a baby. The sun in this month begets a headache like an angel slapping you in the face. Earthquakes mean March. The dragon will move, and the earth will open like a wound. There will be great rain or snow so save some coal for your uncle. The sun of this month cures all. Therefore, old women say: Let the sun of March shine on my daughter, but let the sun of February shine on my daughter-in-law. However, if you go to a party dressed as the anti-Christ you will be frozen to death by morning. During the rainstorms of April the oyster rises from the sea and opens its shell — rain enters it — when it sinks the raindrops become the pearl. So take a picnic, open your body, and give birth to pearls. June and July? These are the months we call Boiling Water. There is sweat on the cat but the grape marries herself to the sun. Hesitate in August. Be shy. Let your toes tremble in their sandals. However, pick the grape and eat with confidence. The grape is the blood of God. Watch out when holding a knife or you will behead St. John the Baptist. Touch the Cross in September, knock on it three times and say aloud the name of the Lord. Put seven bowls of salt on the roof overnight and the next morning the damp one will foretell the month of rain. Do not faint in September or you will wake up in a dead city. If someone dies in October do not sweep the house for three days or the rest of you will go. Also do not step on a boy's head for the devil will enter your ears like music. November? Shave, whether you have hair or not. Hair is not good, nothing is allowed to grow, all is allowed to die. Because nothing grows you may be tempted to count the stars but beware, in November counting the stars gives you boils. Beware of tall people, they will go mad. Don't harm the turtle dove because he is a great shoe that has swallowed Christ's blood. December? On December fourth water spurts out of the mouse. Put herbs in its eyes and boil corn and put the corn away for the night so that the Lord may trample on it and bring you luck. For many days the Lord has been shut up in the oven. After that He is boiled, but He never dies, never dies.

Let me see if I've got this right,' said Vimes. 'Überwald is like this big suet pudding that everyone's suddenly noticed, and now with this coronation as an excuse we've all got to rush there with knife, fork and spoon to shovel as much on our plates as possible?' 'Your grasp of political reality is masterly, Vimes. Your lack only the appropriate vocabulary.

England must be much better than your homeland?” “Is this your first time using a knife and fork?” “What does it feel like to wear clothes?

But Mr Tibbs didn’t hesitate for long. ‘Tell the head gardener,’ he whispered, ‘that I require immediately a brand new unused garden fork and also a spade. And for a knife we shall use the great sword hanging on the wall in the morning-room. But clean the sword well first. It was last used to cut off the head of King Charles the First and there may still be a little dried blood on the blade.

My fingers, which a second before had been taste buds savouring the food a little ahead of my mouth, became dirty under his gaze. They froze like criminals caught in the act. I didn’t dare lick them. I wiped them guiltily on my napkin. He had no idea how deeply those words wounded me. They were like nails being driven into my flesh. I picked up the knife and fork. I had hardly ever used such instruments. My hands trembled. My sambar lost its taste.

Cat's brows shot up as Lucas slid the plate across the counter. "I'm impressed. I wouldn't have assumed you ate real food much less cooked it," she teased. "I'm curious, what did you think I ate?" he asked as he grabbed a fork and a knife for her. She smiled. "I don't know, bats... small critters you happen upon in the underworld." Lucas handed her a napkin. "Nah, bats don't really have that much meat on them," he retorted with a grin of his own.

Withers received these directions with becoming deference, and gave his guarantee for their execution; but when he withdrew a pace or two behind her, it appeared as if he couldn’t help looking strangely at the Major, who couldn’t help looking strangely at Mr. Dombey, who couldn’t help looking strangely at Cleopatra, who couldn’t help nodding her bonnet over one eye, and rattling her knife and fork upon her plate in using them, as if she were playing castanets.

Why don’t you and Ali set the table? The forks and knives and spoons are in that drawer.” She pointed to the cabinet by the sink, and Emma began counting out the utensils—four of each. “There’s only three of us,” I said. “You forgot Mr. Bear.” Emma sat the teddy in the extra chair and laid a fork, knife, and spoon in front of him. I laughed a little louder than I’d meant to, in relief, I guess, that Mr. Bear was joining us . . . not the ghost from Emma’s dream.

Greybeard Halt is a friend of mine He lives on Redmont hill Greybeard Halt never took a bath And they say he never will! Fare thee well, Greybeard Halt Fare thee well, I say Fare thee well, Greybeard Halt I’ll see you on your way Greybeard Halt, he lost a bet He lost his winter cloak When winter comes, Halt stays warm By sleeping 'mongst the goats. Fare thee well, Greybeard Halt Fare thee well, I say Fare thee well, Greybeard Halt I'll see you on your way. Greybeard Halt, he lives with goats That's what I’ve heard tell He hasn’t changed his socks for years But the goats don't mind the smell! Fare thee well, Greybeard Halt Fare thee well, I say Fare thee well, Greybeard Halt I’ll see you on your way Greybeard Halt is a fighting man I’ve heard common talk That Greybeard Halt, he cuts his hair With his saxe knife and fork! Fare thee well, Greybeard Halt Fare thee well, I say Fare thee well, Greybeard Halt I’ll see you on your way

Aubade with Cutlery and Crickets" In the dinner I cook for myself tonight, you are an open drawer of cutlery. I've smelled the top notes of butter knives at your shoulder, the tang hidden in the blade of your walk. I need a serving spoon to scoop dal into a cool ceramic, a fork with tines long enough to pierce the skin of the butternut squash roasted in honeyjuice. Even your hands have become a kind of instrument— delicate enough to slide crabmeat out of the shell, sturdy enough to crack a breastbone if need be. Or maybe what I smelled that morning still full of starlight and crickets when we said goodbye— was the clean coolness of a knife's ricasso, the flat rest for a thumb just before the blade disappears into its handle.

Shit. I was stuck. I suspected Dick would skip the hassle of having to ferry me back and forth to talk to someone and instead convince my mom to toss me into a mental ward where I could stay out of his hair and he'd have her all to himself. I imagined myself wearing institutional pajamas and having to eat everything with a spoon because no one would trust me with a fork or knife. Most likely my roommate would be some freakish, giant-size woman who didn't speak because she'd chewed off her own tongue.

Yes, novel and untried,” said Deaver. He took up his knife and fork. “So they have given the most warlike tribes on the plains into the hands of Quakers. The most warlike and the least known. How interesting life is. How strange.” He ate a large bite of his steak. “How peculiar are the ways of government.

In the cafeteria line I took a knife and fork. Ivan handed me another knife and another fork. I stared at the two knives and two forks. At the salad bar, Ivan put lettuce and tomatoes in a bowl and topped them with dressing. I also put some things in a bowl but at the end it wasn’t a salad, it was just a lot of random things in a bowl. At the soda fountain, Diet Coke seethed over my wrist. We found two empty seats at the opposite end of a table from four football players. The football players’ trays resembled futuristic cities, with glasses of milk and Gatorade shooting out like white and fluorescent skyscrapers.

When a plate was put in front of him, he glanced up. “No veggies? Not that I’m looking a gift horse in the mouth.” “Vegetable matter is a waste of porcelain space.” Phury pushed a knife and fork across the butcher block. “Ask yourself, would I sacrifice the surface area of mashed or stuffing for peas?” “I love you.

Dougal eyed the breakfast repast. In addition to burnt toast, there was poorly trimmed ham, eggs that looked rubbery enough to bounce off the floor, pathetically dry scones, and small, smoking pieces of something he suspected had once been kippers. Sophia noted Dougal's disgusted expression, and her heart lifted. He looked amazingly handsome this morning, dressed in a pale blue riding coat and white shirt, his dark blond hair curling over his collar, his green eyes glinting as he began to fill his plate. Two scones, a scoop of eggs, and a large piece of blackened ham all went onto his plate. Sophia had eaten earlier in the kitchen with Mary, who had served warm muffins with cream and marmalade, some lovely bacon, and crusty toast, complemented by a pot of hot tea. Sophia hid a smile as Dougal attempted to cut his ham. Too tough for his blade, it tore into uneven pieces under his knife. He lifted a piece and regarded it on the tines of his fork.

Like most people who love to cook, I like the tangible things. I like the way the knife claps when it meets the cutting board. I like the haze of sweet air that hovers over a hot cake as it sits, cooling, on the counter. I like the way a strip of orange peel looks on an empty plate. But what I like even more are the intangible things: the familiar voices that fall out of the folds of an old cookbook, or the scenes that replay like a film reel across my kitchen wall. When we fall in love with a certain dish, I think that’s what we’re often responding to: that something else behind the fork or the spoon, the familiar story that food tells.

I took up my knife and fork and--- well, I simply held them, and kept still; for the boy had inclined his head and was saying a silent grace. A thousand hallowed memories of home and my childhood poured in upon me, and I sigh to think how far I had drifted from religion and its balm for hurt minds, its comfort and solace and support.

Keep your mouth shut around me,” he says, his voice low, “or I will do this again, only next time, I’ll shove it right through your esophagus.” “That’s enough,” Evelyn says. Edward drops the fork and releases Peter. Then he walks across the room and sits next to the person who called him “Eddie” a moment before. “I don’t know if you know this,” Tobias says, “but Edward is a little unstable.” “I’m getting that,” I say. “That Drew guy, who helped Peter perform that butter-knife maneuver,” Tobias says. “Apparently when he got kicked out of Dauntless, he tried to join the same group of factionless Edward was a part of. Notice that you haven’t seen Drew anywhere.” “Did Edward kill him?” I say. “Nearly,” Tobias says. “Evidently that’s why that other transfer--Myra, I think her name was?--left Edward. Too gentle to bear it.

Why are breakfast food breakfast foods?" I asked them. "Like, why don't we have curry for breakfast?" "Hazel, eat." "But why?" I asked. "I mean seriously: How did scrambled eggs get stuck with breakfast exclusivity? You can put bacon on a sandwich without anyone freaking out. But the moment your sandwich has an egg, boom, it's a breakfast sandwich.” Dad answered with his mouth full. "When you come back, we'll have breakfast for dinner deal?" “I don't want to have breakfast for dinner." I answered, crossing knife and fork over my mostly full plate, "I want to have scrambled eggs for dinner without this ridiculous construction that a scrambled egg inclusive meal is breakfast even when it occurs at dinner time." “You gotta pick your battles in this world Hazel.” My mom said, “But if this is the issue you want to champion, we will stand behind you.” “Quite a bit behind you.” My dad added, and mom laughed. Anyway, I knew it was stupid, but I felt kind of bad for scrambled eggs.

The Captain never did understand what had caused such a total change in a little girl from a German household and adopted into a Kiowa one. In a mere four years she completely forgot her birth language and her parents, her people, her religion, her alphabet. She forgot how to use a knife and a fork and how to sing in European scales. And once she was returned to her own people, nothing came back. She remained at heart a Kiowa to the end of her days. After three years his daughters and his son-in

The silence was oddly comfortable, broken by the clink of cutlery and passing of the dishes. She was torn between joining them at the table or shunning them as she’d done in the past. Finally she sat down, Red Shirt across from her. His plate was full, but he made no move to eat. Instead his tan fingers toyed with the knife and fork, turning them over as if contemplating what to do next. He shot a glance at her, lingering on her hands as she draped a napkin across her lap and took up her own utensils. Was he trying to copy her . . . perhaps please her? His hesitancy was so touching she swallowed down the ache in her throat with a forkful of potato. He followed with a forkful of his own and eyed her as she picked up her knife. He did the same, but slowly, cutting his meat by pinning it properly with his fork first. She could feel Pa’s eyes on them both—no doubt he was enjoying their peculiar interaction. At the end of the table sat Surrounded, missing nothing, but shunning utensils as was his custom.

But if my father could stand up to schoolmasters and if he inherited some of his own father's gifts as a teacher, he himself could never have become one. He could teach and loved teaching. He could radiate enthusiasm, but he could never impose discipline. He could never have taught a dull subject to a dull boy, never have said: "Do this because I say so." Enthusiasm spread knowledge sideways, among equals. Discipline forced it downwards from above. My father's relationships were always between equals, however old or young, distinguished or undistinguished the other person. Once, when I was quite little, he came up to the nursery while I was having my lunch. And while he was talking I paused between mouthfuls, resting my hands on the table, knife and fork pointing upwards. "You oughtn't really to sit like that," he said, gently. "Why not?" I asked, surprised. "Well..." He hunted around for a reason he could give. Because it's considered bad manners? Because you mustn't? Because... "Well," he said, looking in the direction my fork was pointing, "Suppose somebody suddenly fell through the ceiling. They might land on your fork and that would be very painful." "I see," I said, though I didn't really. It seemed such an unlikely thing to happen, such a funny reason for holding your knife and fork flat when you were not using them... But funny reason or not, it seems I have remembered it. In the same sort of way I learned about the nesting habits of starlings. I had been given a bird book for Easter (Easter 1934: I still have the book) and with its help I had made my first discovery. "There's a blackbird's nest in the hole under the tiles just outside the drawing-room window," I announced proudly. "I've just seen the blackbird fly in." "I think it's probably really a starling," said my father. "No, it's a blackbird," I said firmly, hating to be wrong, hating being corrected. "Well," said my father, realizing how I felt but at the same time unable to allow an inaccuracy to get away with it, "Perhaps it's a blackbird visiting a starling." A blackbird visiting a starling. Someone falling through the ceiling. He could never bear to be dogmatic, never bring himself to say (in effect): This is so because I say it is, and I am older than you and must know better. How much easier, how much nicer to escape into the world of fantasy in which he felt himself so happily at home.

He put the point of the knife against what he thought was the cricothyroid membrane, steadied it with the right hand, then slammed the butt with his left palm. Pain shrieked through him as the knife went in. Blood spurted over his hands. He hoped he hadn't hit the carotid artery--local variation in the throat was considerable, and blood vessels were tricky. He still couldn't breath. Panic flailed in him and he slapped the butt of the knife again, as hard as he could. He felt the point strike the back of his throat, gagged, felt more pain. He took a grip on the grainy plastic handle of the knife and twisted, felt cartilage grind as he forced it apart-- --and he breathed. Blood spattered as the long, full breath whistled out. He gurgled as he breathed in. [...] When he felt ready he got to his feet. He found a fork and jabbed the tines into his incision, then twisted to keep it open. His lungs kept going into spasm in an attempt to cough the obstruction out.

Why are breakfast food breakfast foods?" I asked them. "Like, why don't we have curry for breakfast?" "Hazel, eat." "But why?" I asked. "I mean seriously: How did scrambled eggs get stuck with breakfast exclusivity? You can put bacon on a sandwich without anyone freaking out. But the moment your sandwich has an egg, boom, it's a breakfast sandwich." Dad answered with his mouth full. "When you come back, we'll have breakfast for dinner deal?" "I don't want to have breakfast for dinner." I answered, crossing knife and fork over my mostly full plate, "I want to have scrambled eggs for dinner without this ridiculous construction that a scrambled egg inclusive meal is breakfast even when it occurs at dinner time." “You gotta pick your battles in this world Hazel.” My mom said, “But if this is the issue you want to champion, we will stand behind you.” “Quite a bit behind you.” My dad added, and mom laughed. Anyway, I knew it was stupid but I felt kind of bad for scrambled eggs.

PORK AND BEANS BREAD Preheat oven to 350 degrees F., rack in the middle position. 15-ounce can of pork and beans (I used Van Camp’s) 4 eggs, beaten (just whip them up in a glass with a fork) 1 cup vegetable oil (not canola, not olive—use vegetable oil) 1 teaspoon vanilla extract 2 cups white (granulated) sugar 1 teaspoon baking soda ½ teaspoon baking powder ½ teaspoon salt 1 and ½ teaspoons ground cinnamon 1 cup chopped pecans or walnuts (measure after chopping—I used pecans) 3 cups all-purpose flour (pack it down in the cup when you measure it) Prepare your pans. Spray two 9-inch by 5-inch by 3-inch-deep loaf pans with Pam or another nonstick cooking spray.   Don’t drain the pork and beans. Pour them into a food processor or a blender, juice and all, and process them until they’re pureed smooth with no lumps.   Place the beaten eggs in a large mixing bowl. Stir in the pureed pork and beans and mix them in well.   Add the vegetable oil and the vanilla extract. Mix well.   Add the sugar and mix it in. Then mix in the baking soda, baking powder, salt and cinnamon. Stir until everything is incorporated.   Stir in the chopped nuts.   Add the flour in one-cup increments, stirring after each addition.   Spoon half of the batter into one loaf pan and the other half of the batter into the second loaf pan.   Bake at 350 degrees F. for 50 to 60 minutes. Test the bread with a long food pick inserted in the center. If it comes out sticky, the bread needs to bake a bit more. If it comes out dry, remove the pans from the oven and place them on a wire rack to cool for 20 minutes.   Run the sharp blade of a knife around inside of all four sides of the pan to loosen the bread, and then tip it out onto the wire rack.   Cool the bread completely, and then wrap it in plastic wrap. At this point the bread can be frozen in a freezer bag for up to 3 months.   Hannah and Lisa’s Note: If you don’t tell anyone the name of this bread, they probably won’t ever guess it’s made with pork and beans.

BONNIE BROWNIE COOKIE BARS Preheat oven to 350 degrees F., rack in the middle position.   4 one-ounce squares semi-sweet chocolate (or 3/4 cup chocolate chips) 3/4 cup butter (one and a half sticks) 1½ cups white (granulated) sugar 3 beaten eggs (just whip them up in a glass with a fork) 1 teaspoon vanilla extract 1 cup flour (pack it down in the cup when you measure it) 1/2 cup chopped cashews 1/2 cup chopped butterscotch chips 1/2 cup semi-sweet chocolate chips (I used Ghirardelli)   Prepare a 9-inch by 13-inch cake pan by lining it with a piece of foil large enough to flap over the sides. Spray the foil-lined pan with Pam or another nonstick cooking spray.   Microwave the chocolate squares and butter in a microwave-safe mixing bowl on HIGH for 1 minute. Stir. (Since chocolate frequently maintains its shape even when melted, you have to stir to make sure.) If it’s not melted, microwave for an additional 20 seconds and stir again. Repeat if necessary.   Stir the sugar into the chocolate mixture. Feel the bowl. If it’s not so hot it’ll cook the eggs, add them now, stirring thoroughly. Mix in the vanilla extract.   Mix in the flour, and stir just until it’s moistened.   Put the cashews, butterscotch chips, and chocolate chips in the bowl of a food processor, and chop them together with the steel blade. (If you don’t have a food processor, you don’t have to buy one for this recipe—just chop everything up as well as you can with a sharp knife.)   Mix in the chopped ingredients, give a final stir by hand, and spread the batter out in your prepared pan. Smooth the top with a rubber spatula.   Bake at 350 degrees F. for 30 minutes.   Cool the Bonnie Brownie Cookie Bars in the pan on a metal rack. When they’re thoroughly cool, grasp the edges of the foil and lift the brownies out of the pan. Place them facedown on a cutting board, peel the foil off the back, and cut them into brownie-sized pieces.   Place the squares on a plate and dust lightly with powdered sugar if you wish.   Hannah’s Note: If you’re a chocoholic, or if you’re making these for Mother, frost them with Neverfail Fudge Frosting before you cut them.

For the second day running you have burnt my toast!” Let me explain this ludicrous remark. You were this particular prefect’s fag. That meant you were his servant, and one of your many duties was to make toast for him every day at teatime. For this, you used a long three-pronged toasting fork, and you stuck the bread on the end of it and held it up before an open fire, first one side, then the other. But the only fire where toasting was allowed was in the library, and as teatime approached, there were never less than a dozen wretched fags all jostling for position in front of the tiny grate. I was no good at this. I usually held it too close and the toast got burnt. But as we were never allowed to ask for a second slice and start again, the only thing to do was to scrape the burnt bits off with a knife. You seldom got away with this. The prefects were expert at detecting scraped toast. You would see your own tormentor sitting up there at the top table, picking up his toast, turning it over, examining it closely as though it were a small and very valuable painting. Then he would frown, and you knew you were for it. So now it was night-time and you were down in the changing room in your dressing gown and pajamas, and the one whose toast you had burnt was telling you about your crime. “I don’t like burnt toast.” “I held it too close. I’m sorry.” “Which do you want? Four with the dressing gown on, or three with it off.” “Four with it on,” I said. It was traditional to ask this question. The victim was always given a choice. But my own dressing gown was made of thick brown camel’s hair, and there was never any question in my mind that this was the better choice. To be beaten in pajamas only was a very painful experience, and your skin nearly always got broken. But my lovely dressing gown stopped that from happening. The prefect knew, of course, all about this, and therefore whenever you chose to take an extra stroke and kept the dressing gown on, he beat you with every ounce of his strength. Sometimes he would take a little run, three or four neat steps on his toes, to gain momentum and thrust, but either way, it was a savage business.

The front door swung open and a gust of wind rushed inside. Boots scuffled along the floor, and Camille turned to see what pig had shown up at Daphne’s so early in the day. Her heart thumped as the door slammed. Stuart McGreenery tucked his arched captain’s hat under his arm and pulled off his white gloves. “A charming establishment,” he said. He turned up his nose, and sniffed the air. “Is that desperation I smell?” Oscar threw his fork and knife on the table and kicked back his chair. “Did you decide to join us for breakfast?” McGreenery lunged forward and Oscar rose to his feet. “I came to see what you know about the hole in the hull of my ship, you insolent whelp,” McGreenery said. Oscar’s cheek twitched with pleasure. “Why not just have me escorted down to it with a knife in my back?” Camille stood and inserted herself between the two men. Daphne sat in the corner of the parlor rolling cigars, her wide eyes darting from McGreenery to Oscar. “We heard the explosion,” Camille said. “What makes you think we had anything to do with it?” McGreenery retreated one small step and stared down the slope of his nose at her. This time he kept his icy stare level with her eyes. “Because it was not an accident. The explosion was set in a deliberate attempt to keep me from departing for Port Adelaide.” Camille tried to subdue the shake of her knees. “We certainly didn’t see it. Oscar and I were in our room.” McGreenery cocked his head. “I heard you were sharing a room.” He glanced at Oscar. “I doubt William would be fond of that.” “You don’t have the right to even speak his name,” Oscar said, strangling each word. McGreenery gracefully removed the hat out from under his arm and slipped it back on. “It doesn’t matter. Nothing will stop me from reaching the stone, least of all a little girl and her trained monkey.” Camille rushed forward, ready to smack McGreenery across the cheek. Oscar grabbed her around the waist and held her back. McGreenery bowed slightly, grinning with pleasure, and then whisked out the front door. She shrugged out form Oscar’s grasp and watched through the windows as McGreenery sauntered down the street toward the Stealth, where she could hear the echo of repairs already under way. “One day that prick is going to get what he deserves,” Oscar muttered. “I just hope I’m the one who gets to give it to him.

Fresh Pasta Dough Recipe INGREDIENTS: 1 ½ cups flour ½ cup semolina flour (pasta flour) 2 whole eggs, at room temperature 3 egg yolks, at room temperature DIRECTIONS: In a large bowl, whisk together the flour and the semolina. Create a well in the center and add the eggs and egg yolks. Using a fork, break up the eggs then gradually start to draw flour from the edges of the well into the mixture. If the dough gets too firm to mix with the fork switch to mixing with your hands. Continue to work in flour until the dough no longer sticks to your hands; you may not need to incorporate all of the flour. (I used a bit more than what the recipe called for.) Transfer the dough to a lightly floured surface and knead the dough for 8 to 10 minutes or until it is smooth and pliable. Wrap the dough tightly in plastic wrap and allow to rest for at least 30 minutes. If using a pasta roller: Divide the dough into 4 pieces. Starting with the machine set to the widest setting, pass the dough through the rollers. Fold the dough into thirds and pass it through again 2 more times. Continue passing the pasta through the machine, reducing the setting a few notches each time. You may need to dust a bit with flour if the dough sticks to the rollers at all. Once you reach your desired thickness, use the cutting attachment to cut the pasta sheet into fettuccine. Dust the cut pasta with more flour to prevent sticking and repeat with the remaining dough. If using a rolling pin: Divide the dough in half. Dust your surface with flour and sprinkle generously on your rolling pin. *Roll out the dough as thin and as evenly possible, adding flour as needed to prevent sticking. Use a paring knife (a pizza cutter works great!) to cut your dough into even ribbons, then set aside, dusting the cut pasta with more flour. Repeat with the remaining dough. (At this point, the pasta can be transferred to a sealable plastic bag and frozen for up to 3 months; do not defrost before cooking.) Cook the pasta in a large pot of generously salted boiling water, checking for doneness after just 1 minute; fresh pasta cooks very quickly. As soon as it is al dente, no more than 3 or 4 minutes, drain, reserving some of the cooking water if desired for saucing the pasta. Toss with your sauce, loosen with some of the reserved cooking water as needed and serve immediately. *Note:  You must get the dough as thin as possible and cut them into small strips, otherwise, it will be too thick and end up having the texture of dumplings.

Separately they surveyed their individual plates, trying to decide which item was most likely to be edible. They arrived at the same conclusion at the same moment; both of them picked up a strip of bacon and bit into it. Noisy crunching and cracking sounds ensued-like those of a large tree breaking in half and falling. Carefully avoiding each other’s eyes, they continued crunching away until they’d both eaten all the bacon on their plates. That finished, Elizabeth summoned her courage and took a dainty bite of egg. The egg tasted like tough, salted wrapping paper, but Elizabeth chewed manfully on it, her stomach churning with humiliation and a lump of tears starting to swell in her throat. She expected some scathing comment at any moment from her companion, and the more politely he continued eating, the more she wished he’d revert to his usual unpleasant self so that she’d at least have the defense of anger. Lately everything that happened to her was humiliating, and her pride and confidence were in tatters. Leaving the egg unfinished, she put down her fork and tried the biscuit. After several seconds of attempting to break a piece off with her fingers she picked up her knife and sawed away at it. A brown piece finally broke loose; she lifted it to her mouth and bit-but it was so tough her teeth only made grooves on the surface. Across the table she felt Ian’s eyes on her, and the urge to weep doubled. “Would you like some coffee?” she asked in a suffocated little voice. “Yes, thank you.” Relieved to have a moment to compose herself, Elizabeth arose and went to the stove, but her eyes blurred with tears as she blindly filled a mug with freshly brewed coffee. She brought it over to him, then sat down again. Sliding a glance at the defeated girl sitting with her head bent and her hands folded in her lap, Ian felt a compulsive urge to either laugh or comfort her, but since chewing was requiring such an effort, he couldn’t do either. Swallowing the last piece of egg, he finally managed to say, “That was…er…quite filling.” Thinking perhaps he hadn’t found it so bad as she had, Elizabeth hesitantly raised her eyes to his. “I haven’t had a great deal of experience with cooking,” she admitted in a small voice. She watched him take a mouthful of coffee, saw his eyes widen with shock-and he began to chew the coffee. Elizabeth lurched to her feet, squired her shoulders, and said hoarsely, “I always take a stroll after breakfast. Excuse me.” Still chewing, Ian watched her flee from the house, then he gratefully got rid of the mouthful of coffee grounds.

They seemed so right together-both of them sophisticated, dark-haired, and striking; no doubt they had much in common, she thought a little dismally as she picked up her knife and fork and went to work on her lobster. Beside her, Lord Howard leaned close and teased, “It’s dead, you know.” Elizabeth glanced blankly at him, and he nodded to the lobster she was still sawing needlessly upon. “It’s dead,” he repeated. “There’s no need to try to kill it twice.” Mortified, Elizabeth smiled and sighed and thereafter made an all-out effort to ingratiate herself with the rest of the party at their table. As Lord Howard had forewarned the gentlemen, who by now had all seen or heard about her escapade in the card room, were noticeably cooler, and so Elizabeth tried ever harder to be her most engaging self. It was only the second time in her life she’d actually used the feminine wiles she was born with-the first time being her first encounter with Ian Thornton in the garden-and she was a little amazed by her easy success. One by one the men at the table unbent enough to talk and laugh with her. During that long, trying hour Elizabeth repeatedly had the strange feeling that Ian was watching her, and toward the end, when she could endure it no longer, she did glance at the place where he was seated. His narrowed amber eyes were leveled on her face, and Elizabeth couldn’t tell whether he disapproved of this flirtatious side of her or whether he was puzzled by it. “Would you permit me to offer to stand in for my cousin tomorrow,” Lord Howard said as the endless meal came to an end and the guests began to arise, “and escort you to the village?” It was the moment of reckoning, the moment when Elizabeth had to decide whether she was going to meet Ian at the cottage or not. Actually, there was no real decision to make, and she knew it. With a bright, artificial smile Elizabeth said, “Thank you.” “We’re to leave at half past ten, and I understand there are to be the usual entertainments-sopping and a late luncheon at the local inn, followed by a ride to enjoy the various prospects of the local countryside.” It sounded horribly dull to Elizabeth at that moment. “It sounds lovely,” she exclaimed with such fervor that Lord Howard shot her a startled look. “Are you feeling well?” he asked, his worried gaze taking in her flushed cheeks and overbright eyes. “I’ve never felt better,” she said, her mind on getting away-upstairs to the sanity and quiet of her bedchamber. “And now, if you’ll excuse me, I have the headache and should like to retire,” she said, leaving behind her a baffled Lord Howard. She was partway up the stairs before it dawned on her what she’d actually said. She stopped in midstep, then gave her head a shake and slowly continued on. She didn’t particularly care what Lord Howard-her fiance’s own cousin-thought. And she was too miserable to stop and consider how very odd that was.

Spinach Quiche Preheat oven to 375 degrees F., rack in the middle position   This is my recipe. It can be served as an appetizer if you cut it into thin slices and arrange them on a platter. It can also be served as an entrée.   One 9-inch unbaked pastry shell 1 beaten egg yolk (reserve the white in a small dish) 10-ounce package frozen chopped spinach ½ teaspoon salt ½ teaspoon pepper (freshly ground is best) 3 Tablespoons horseradish sauce 2 ounces shredded Jarlsberg (or good Swiss cheese) 4 eggs 1½ cups Half & Half (or light cream) 1/8 teaspoon salt 1/8 teaspoon cayenne pepper 1/8 teaspoon nutmeg (freshly ground is best)   Beat the egg yolk in a glass with a fork. Brush the inside of the unbaked pastry shell with the yolk. Set the shell aside to dry. Cook and drain the spinach. Squeeze out as much moisture as you can and then blot with a paper towel. In a bowl, combine the spinach with the salt, pepper, and horseradish sauce. Spread it in the bottom of the pastry shell. Sprinkle the top with the grated cheese. Beat the 4 whole eggs with the reserved egg white. Add the Half & Half, salt, and cayenne pepper. Mix well and pour on top of cheese. Sprinkle the top with nutmeg. Bake at 375 degrees F. for 40 minutes, or until a knife inserted one inch from the center comes out clean. Let cool for ten minutes and then cut into wedges and serve. This quiche can be served warm or at room temperature. I’ve even been known to eat it cold, straight out of the refrigerator. It’s perfect for a fancy brunch or a lazy, relaxed breakfast on the weekend. Yield: Serves from 12 to 18 as an appetizer. Serves six as an entrée if they only have one piece.

Camille's eyes fluttered and then closed. The cake was warm and her fork went down again. "Oh," she said quietly. There was a time I cared: a meat, a vegetable, a starch, some cake. Life had an order, but now the point only seemed to be eating. Here was my daughter, eating, devouring, she was almost through with the cake. "Did you make this with honey?" Camille asked. There was something in her voice I nearly recognized. It sounded like interest, kindness. "I did." "Because sometimes-" She couldn't finish her sentence without stopping for another bite. "You use brown sugar?" "It's another recipe." "I like the honey." "The problems they're having with bees these days," Sam began, but I held up my hand and it silenced him. There was too much pleasure in the moment to hear about the plight of the bees. My mother took a long, last sip of her drink and then went to the counter to get the cake, the knife, and three more plates. "First the two of you are having a drink on a Tuesday, now we're all eating cake before we finish our dinner." She cut four pieces and gave the first one to Camille, whose plate was empty. "It's madness. Anarchy. It must make you wonder what's coming next," Sam said. My mother handed me my plate. I don't eat that much cake, but I never turn down a slice. The four of us ate, pretending it was a salad course. Camille was right to pick up on the honey. It was the undertone, the melody of the cake. It was not cloying or overly sweet but it lingered on the tongue after the bite had been swallowed. I didn't miss the frosting at all, though it would have been cream cheese. I could beat cream cheese longer than most people would have thought possible. I could beat it until it could pass for meringue.

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.

Gray helped himself to more toast, taking the opportunity to slide an extra slice onto Miss Turner’s plate. She glanced up at him, her expression a mixture of shock and reproach. And this was his reward for generosity. He gave a tense shrug by way of excuse, then replaced the knife and fork and busied himself with his own food. He felt her staring at him. That was it. If she was entitled to stare at him, he was damned well going to stare back. And if this governess was going to reprimand him like an incorrigible charge…well, then Gray was going to misbehave. Letting his silver clatter to the china, he balled his hands into fists and plunked them down on either side of his plate. “You say you miss your family, Miss Turner? I wonder at it. Her glare was cold. “You do?” “You told me in Gravesend you’d nowhere to turn.” “I spoke the truth.” Her chin lifted. “I’ve been missing my family since long before I felt England.” “So they’re dead?” She fidgeted with her fork. “Some.” “But not all?” He leaned toward her and spoke in a low voice, though anyone who cared to listen might hear. “What sort of relations allow a young woman to cross an ocean unaccompanied, to labor as a plantation governess? I should think you’d be glad to be free of them.” She blinked. He picked up his fork and jabbed at a hunk of meat. His voice a low murmur, he directed the next question at his plate. “Or perhaps they’re glad to be free of you?” Something crushed his foot under the table. A pointy-heeled boot. Then, just as quickly, the pressure eased. But her foot remained atop his. The gesture was infuriating, and somehow wildly erotic. He met her gaze, and this time found no coldness, no reproach. Instead, her eyes were wide, beseeching. They called to something deep inside him he hadn’t known was there. Please, she mouthed. Don’t. She bit her lip, and he felt it as a visceral tug. That unused part of him stretched and ached. And at that instant, Gray would have sworn they were the only two souls in the room. In the world. Until Wiggins spoke again, confound the man.

BUTTERSCOTCH BONANZA BARS Preheat oven to 350 degrees F., rack in the middle position.   ½ cup salted butter (1 stick, 4 ounces, ¼ pound) 2 cups light brown sugar*** (pack it down in the cup when you measure it) 2 teaspoons baking powder 1 teaspoon salt 1 teaspoon vanilla extract 2 beaten eggs (just whip them up in a glass with a fork) 1 and ½cups flour (scoop it up and level it off with a table knife) 1 cup chopped nuts (optional) 2 cups butterscotch chips (optional) ***- If all you have in the house is dark brown sugar and the roads are icy, it’s below zero, and you really don’t feel like driving to the store, don’t despair. Measure out one cup of dark brown sugar and mix it with one cup regular white granulated sugar. Now you’ve got light brown sugar, just what’s called for in Leslie’s recipe. And remember that you can always make any type of brown sugar by mixing molasses into white granulated sugar until it’s the right color. Hannah’s Note: Leslie says the nuts are optional, but she likes these cookie bars better with nuts. So do I, especially with walnuts. Bertie Straub wants hers with a cup of chopped pecans and 2 cups of butterscotch chips. Mother prefers these bars with 2 cups of semi-sweet chocolate chips and no nuts, Carrie likes them with 2 cups of mini chocolate chips and a cup of chopped pecans, and Lisa prefers to make them with 1 cup of chopped walnuts, 1 cup of white chocolate chips, and 1 cup of butterscotch chips. All this goes to show just how versatile Leslie’s recipe is. Try it first as it’s written with just the nuts. Then try any other versions that you think would be yummy. Grease and flour a 9-inch by 13-inch cake pan, or spray it with nonstick baking spray, the kind with flour added. Set it aside while you mix up the batter. Melt the butter in a small saucepan over low heat on the stovetop, or put it in the bottom of a microwave-safe, medium-sized mixing bowl and heat it for 1 minute in the microwave on HIGH. Add the light brown sugar to the mixing bowl with the melted butter and stir it in well. Mix in the baking powder and the salt. Make sure they’re thoroughly incorporated. Stir in the vanilla extract. Mix in the beaten eggs. Add the flour by half-cup increments, stirring in each increment before adding the next. Stir in the nuts, if you decided to use them. Mix in the butterscotch chips if you decided to use them, or any other chips you’ve chosen. Spoon the batter into the prepared cake pan and smooth out the top with a rubber spatula. Bake the Butterscotch Bonanza Bars at 350 degrees F. for 20 to 25 minutes. (Mine took 25 minutes.) When the bars are done, take them out of the oven and cool them completely in the pan on a cold stove burner or a wire rack. When the bars are cool, use a sharp knife to cut them into brownie-sized pieces. Yield: Approximately 40 bars, but that all depends on how large you cut the squares. You may not believe this, but Mother suggested that I make these cookie bars with semi-sweet chocolate chips and then frost them with chocolate fudge frosting. There are times when I think she’d frost a tuna sandwich with chocolate fudge frosting and actually enjoy eating it!