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.

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

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.

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.

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!

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

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

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...

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.

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

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.

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.

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.

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!

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

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

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

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.

I’m reminded of a long-standing debate at my childhood dinner table. Whenever we’d eat steak, I would use my knife in my left hand and my fork in my right, which would infuriate my mother. She’d remind me to cut with my right hand since I was right-handed and to switch my fork to my right hand for each bite. When pressed for a reason, she’d reply “because that’s how to cut”. Dissatisfied, I’d press further. She’d reply “because that’s proper manners”. As a six-year old, I found this to be the most pointless and inefficient process in the world, and I’d voice this opinion. Why would I switch hands every single bite to maintain some arbitrary convention? The final reply: “One day you’re going to meet a nice girl, and when you go out to dinner with her you’ll need to use proper manners”. My response then, and still a fundamental belief to this day, is that anyone who cares about something so small and insignificant, is maybe not someone I want to spend my time with.

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.

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.

With my stomach growling, I took my place at the head of the dining table and switched the fork and knife around. Two and a half years, and the girls still forgot to place the cutlery for a left-handed person.

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.

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.

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.

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.

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.

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

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.

And the time came for him to start on his travels, the carpenter gave him a little table. It was made of ordinary wood and there was nothing special about its appearance, but it had one excellent quality. If you put it down and said: ‘Table, set yourself,’ instantly a tablecloth would appear on the good little table, and on the tablecloth there would be a plate with a knife and fork beside it, and as many platters of roast meat and stewed meat as there was room for, and a big glass of the kind of red wine that rejoices the heart.

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.

Ladies, if you see a man eating BBQ wings with a knife and fork, it's likely he doesn't eat pussy right, either. Run.

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

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.

I don't let my spaghetti dangle, or twirl it around my fork. I cut it. Of course, my preferred slicing utensil is a Rubik's Cube, because knives are edgy, but 3D squares are 12 times more dangerous.

Spectacles with case, firestick, fork, curved knife, charcoal, boards, sheets of paper, white chalk, wax, forceps, pane of glass, fine-tooth bone saw, scalpel, inkhorn, pen-knife, and get hold of a skull.

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.

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.

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.

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.

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.

It was a sweet apology, and furthermore I seen now how Spinner did the thing with the knife and the fork to turn Haijon’s thoughts away from the hurt she done him. I admired her cleverness in that, which was not a sly cleverness but a thoughtful and a gentle one. That Spinner could be gentle or fierce by turns whenever there was need for one or for the other was part of who she was, and part of why I loved her.

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 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.

Such portentous appetites had Queequeg and Tashtego, that to fill out the vacancies made by the previous repast, often the pale Dough-Boy was fain to bring on a great baron of salt-junk, seemingly quarried out of the solid ox. And if he were not lively about it, if he did not go with a nimble hop-skip-and-jump, then Tashtego had an ungentlemanly way of accelerating him by darting a fork at his back, harpoon-wise. And once Daggoo, seized with a sudden humor, assisted Dough-Boy's memory by snatching him up bodily, and thrusting his head into a great empty wooden trencher, while Tashtego, knife in hand, began laying out the circle preliminary to scalping him.

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! What evenings, when the candles came, and I was expected to employ myself, but, not daring to read an entertaining book, pored over some hard-headed, harder-hearted treatise on arithmetic; when the tables of weights and measures set themselves to tunes, as ‘Rule Britannia’, or ‘Away with Melancholy’; when they wouldn’t stand still to be learnt, but would go threading my grandmother’s needle through my unfortunate head, in at one ear and out at the other! What yawns and dozes I lapsed into, in spite of all my care; what starts I came out of concealed sleeps with; what answers I never got, to little observations that I rarely made; what a blank space I seemed, which everybody overlooked, and yet was in everybody’s way...

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.

She took a knifeful of the butter clinging to the silver paper, so soft it offered virtually no resistance, and dropped it into the holes in the potatoes' skins. It was absorbed mercilessly fast by the granules inside, which soon took on a yellow hue. Rika sprinkled on a few drops of soy sauce, then pressed her hands together. 'Itadakimasu,' she said, and tucked in to the potatoes with a fork. The hot potatoes engorged with butter crumbled apart in her mouth and the steam rose up to the back of her throat. Inside her mouth, the mixture transformed into a smooth-textured cream, heavy and rich, which spread out hotly across her tongue. The Sado was relatively light in its taste, but had the same warmth and body as the other dairy products she'd sampled in Niigata. The soy sauce drew out the sweetness and texture of the potatoes, and the hand with which Rika held her fork moved incessantly. The next thing she knew, the two potatoes had disappeared, along with almost all of the butter. She lay down, a delicious sated feeling in her stomach. She had managed to soothe herself, and of that she felt proud.

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.

A school bus is many things. A school bus is a substitute for a limousine. More class. A school bus is a classroom with a substitute teacher. A school bus is the students' version of a teachers' lounge. A school bus is the principal's desk. A school bus is the nurse's cot. A school bus is an office with all the phones ringing. A school bus is a command center. A school bus is a pillow fort that rolls. A school bus is a tank reshaped- hot dogs and baloney are the same meat. A school bus is a science lab- hot dogs and baloney are the same meat. A school bus is a safe zone. A school bus is a war zone. A school bus is a concert hall. A school bus is a food court. A school bus is a court of law, all judges, all jury. A school bus is a magic show full of disappearing acts. Saw someone in half. Pick a card, any card. Pass it on to the person next to you. He like you. She like you. K-i-s-s-i . . . s-s-i-p-p-i is only funny on a school bus. A school bus is a stage. A school bus is a stage play. A school bus is a spelling bee. A speaking bee. A get your hand out of my face bee. A your breath smell like sour turnips bee. A you don't even know what a turnip bee is. A maybe not, but I know what a turn up is and your breath smell all the way turnt up bee. A school bus is a bumblebee, buzzing around with a bunch of stingers on the inside of it. Windows for wings that flutter up and down like the windows inside Chinese restaurants and post offices in neighborhoods where school bus is a book of stamps. Passing mail through windows. Notes in the form of candy wrappers telling the street something sweet came by. Notes in the form of sneaky middle fingers. Notes in the form of fingers pointing at the world zooming by. A school bus is a paintbrush painting the world a blurry brushstroke. A school bus is also wet paint. Good for adding an extra coat, but it will dirty you if you lean against it, if you get too comfortable. A school bus is a reclining chair. In the kitchen. Nothing cool about it but makes perfect sense. A school bus is a dirty fridge. A school bus is cheese. A school bus is a ketchup packet with a tiny hole in it. Left on the seat. A plastic fork-knife-spoon. A paper tube around a straw. That straw will puncture the lid on things, make the world drink something with some fizz and fight. Something delightful and uncomfortable. Something that will stain. And cause gas. A school bus is a fast food joint with extra value and no food. Order taken. Take a number. Send a text to the person sitting next to you. There is so much trouble to get into. Have you ever thought about opening the back door? My mother not home till five thirty. I can't. I got dance practice at four. A school bus is a talent show. I got dance practice right now. On this bus. A school bus is a microphone. A beat machine. A recording booth. A school bus is a horn section. A rhythm section. An orchestra pit. A balcony to shot paper ball three-pointers from. A school bus is a basketball court. A football stadium. A soccer field. Sometimes a boxing ring. A school bus is a movie set. Actors, directors, producers, script. Scenes. Settings. Motivations. Action! Cut. Your fake tears look real. These are real tears. But I thought we were making a comedy. A school bus is a misunderstanding. A school bus is a masterpiece that everyone pretends to understand. A school bus is the mountain range behind Mona Lisa. The Sphinx's nose. An unknown wonder of the world. An unknown wonder to Canton Post, who heard bus riders talk about their journeys to and from school. But to Canton, a school bus is also a cannonball. A thing that almost destroyed him. Almost made him motherless.